Showing posts with label pumpkin. Show all posts
Showing posts with label pumpkin. Show all posts

Tuesday, September 17, 2013

*The Great Pumpkin

"It's going to take me a month to take off this weight I gained over the last few days," I said aloud, after devouring the delectable Pumpkin Ginger Snap Waffles for breakfast.

Why is that the case? Why is it so easy to put on 6-8 pounds over a very short period of time, and so very difficult to lose those pounds over the next several weeks? I know weight loss is based on math: calories in minus calories out. But there should be some mandatory law of physics that includes the variable of time in the equation. If there's not a law like "If you gain five pounds in five days, you can lose five pounds in five days," there should be. I'd like to speak to whomever is in charge, please.

Seriously, about once a month, I watch the bathroom scale hit some pretty high numbers for my body. I like to speak of this tragedy as though it is something the scale does on its own, something over which I have no control. But we all know better.

In the winter, I blame all of the yummy comfort foods: chowders, hearty soups, homemade rolls, holiday goodies. In the spring, it's Cadbury Mini Eggs, deviled eggs, and Easter baskets. In the summer, it's ice cream, frozen yogurt, cookies, and vacation meals on the road. And in the blessed fall, where I find myself wallowing in the comfort foods of autumn, it's pumpkin-flavored everything! And caramel-flavored everything else. We've had pumpkin muffins, pumpkin bread, pumpkin oatmeal, and pumpkin waffles. Today I succumbed to the tempting purchase of Pumpkin Spice Marshmallows.  I don't really like marshmallows, but these are PUMPKIN ones, people!  

How often can one "indulge, just this once" without having to pay the piper? I figured last Monday morning's weigh in would be a terrible comeuppance for Ms. Pumpkin Head.  Guess what! I had only gained three pounds. Not bad, not bad at all. I can take care of that this week.  If only...

If only I hadn't kept trying every single, solitary pumpkin recipe I discovered on Pinterest. I shared the cookies, I promise. I delivered them to a couple of homes.  I probably should have delivered them to MANY houses, and only kept a few cookies at home.  Waffles don't deliver well, and the muffins, well, there were only a DOZEN.  Let's see that's two for my son, and...the rest for me!  As it turns out, THIS Monday's weigh-in was a SHOCKER. Resulting in the quotation at the top of this page.

I would love to blame my weight on a wild hormonal fluctuation, but that probably plays a very small role in what's really going on. There are plenty of people who like the same foods I do who don't consume enough of them to watch their weight roller coaster over any given month. It's time to pack up the perpetual pumpkin chuck wagon, and send it down the trail. It's going to be hard, but it has to be done. If it's true what they say, you are what you eat, I better be careful. I might turn into a very plump and orange Great Pumpkin.


Sunday, September 8, 2013

Pleasing Pumpkin Waffles

FINALLY!  Two pumpkin recipes that WERE NOT epic fails! We just dined on sumptuous Pumpkin Waffles with whipped topping and REAL maple syrup.  AND...for later (or now, as the case may be) Pumpkin Chocolate Chip Cookies.  

I took the advice of one of my young friends, Nicole, and went with the failsafe recipe from Weight Watchers:  1 (15 oz.) can of pumpkin + spice cake mix at 350 degrees for 20 minutes = cookies.  I like adding mini chocolate chips and walnuts to my cookie dough.  Now I am in autumnal heaven as the rain continues to fall, and our grey day settles over us like a comfortable blanket.

Nicole knew I needed to try something simple to build up my baker's sagging confidence.  (I almost wrote "sagging baker's confidence," but didn't like the implication of my skin heading south, which it is, but I didn't want THAT meaning at this particular time!)

Why did I need to buoy up my failing self-esteem in the kitchen?  Here, let me shed a little light on THAT depressing subject.  I had been chomping at the bit to fill our home with the heavenly scent of pumpkin mingled with cinnamon-y spices, and found some GREAT recipes!  

First I tried Pumpkin Pie Muffins.  Don't those sound DIVINE?  Yeah, well, they're not.  They are kind of gross.  Imagine a doughy unsweetened muffin with a dollop of baby food pumpkin purée on top.  Don't worry, I removed THAT pin from my Clean(er) Eating board on Pinterest. I would hate to lead anyone else down THAT disappointing pumpkin path.  The only way we salvaged those healthy little suckers was by loading them up with my homemade cream cheese frosting. Even with that, they were pathetic.  I've never had a dessert that tasted so much like cardboard.

THEN, oh, MY-lanta!  I tried the basic All-bran Muffin Recipe, to which I added pumpkin and spices.  Easy enough, yes? Well, my husband was there to witness THIS fiasco as it was unfolding. He watched me fill all of the muffin tins and mini loaf pans, and then he watched me dump everything back in the bowl so I could add the SWEETENER.  There was NO WAY we were going to have TWO unsweetened pumpkin treats in a row.  With that little omission fixed, I merrily popped the pans into the oven.

Imagine my horror as I pulled pathetic flat little muffins and loaves from the oven.  Guess what ELSE I'd forgotten to add to the batter?  Baking soda.  Such a minor little ingredient can make such a major difference.  Look.  Just take a look...

Don't tell my husband, but I ended up freezing them.  I decided that although they are not GOOD, they aren't BAD.  They're better than those nasty CLIF bars my husband snacks on.  I'm freezing them for a "rainy day."  There are moments when desperate times call for desperate measures.  I will be glad to have them on a day when there is no other snackage available.

After posting our experiences on Facebook, another one of my young friends asked for my waffle recipe.  Yeah, about that. I don't have a recipe.  I just know the gyst for making waffles, and followed my heart.  I assured her I would retrace my footsteps, so to speak, and figure out a recipe for her.  And here it is for you, Miss Courtney!

Pleasing Pumpkin Waffles


Wet ingredients FIRST (to allow the vinegar to "sour" the milk for a homemade buttermilk)
1 cup milk (any kind; we used almond)
1 tablespoon vinegar  (allow the first two items to sit for about 10 minutes while prepping other ingredients)
Then add 2 beaten eggs and 1 tablespoon of oil.
Add 1 c. of pumpkin to wet ingredients.

Put dry ingredients in a medium-sized bowl
1 cup flour
1 t. cinnamon
1 t. pumpkin pie spice
1/2 t. baking powder
1/2 t. baking soda 
dash of salt

Stir dry ingredients with a whisk to incorporate all of them together, then add wet ingredients to dry.  Stir together.  Cook in waffle maker.  Voilá!  

Wednesday, September 4, 2013

Buff Pumpkin Stuff OR Crustless Pumpkin Pie

Pumpkin-flavored anything makes me weak in the knees this time of year. Back when I started becoming aware of complex carbs and protein, I wanted to be able to make some of my own meal replacements, and not just rely on protein shakes and bars. What I ended up with was my original recipe for Buff Pumpkin Stuff.

One of my most favorite foods on earth is pumpkin pie, but I'm not a crust eater. I began to look at what was already in it...eggs, pumpkin, milk...and I remembered the "impossible pie" recipes from Bisquik back when I was a teenager in the seventies.  I used that as my basic recipe, and added cottage cheese for additional protein, and oats for fiber. It packs a lot of protein, and when baked, has a creamy, custard-like texture. An idea started to form, and I tweaked this recipe for a few years. This dish actually won in the Healthy Richfield Recipe Contest several years ago.

It is not the most appetizing-looking dish, as I bake it in a large casserole and scoop it into individual containers. One of my girlfriends, who is a big fan of my "Buff Pumpkin Stuff," lovingly calls it Pumpkin Poop. Others simply call it Pumpkin. If you bake it in ramekins, or in Corelle bowls, as shown in the picture, it has a much better presentation, and could respectfully be called Healthy Pumpkin Custard. Whatever you call it, all I know is it is a big hit with people who love pumpkin as much as I do, and want to eat something that tastes like a dessert without any guilt!

Makes 10 servings...I just freeze half of the recipe in individual containers for the next week...


Buff Pumpkin Stuff

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In blender, combine:

24 oz. carton fat-free cottage cheese
2 c. fat-free milk, or milk substitute
2 c. old-fashioned oats (Originally I used All Bran cereal (let this soften in blender while assembling other ingredients)

In a large bowl, mix together:

1 large can pumpkin (29 oz.)
1 rounded cup of Stevia (or a sweetener that can be BAKED!)
8 egg whites (or four eggs)
1/2 T. cinnamon
1/2 T. pumpkin pie spice

Combine blended mixture with pumpkin mixture in large bowl.

Pour into two 9x13 pans. Bake at 425 for 30 minutes or until a knife inserted into the middle comes out clean. This makes ten 1 cup servings.

According to my calculations, each serving provides: 148 cal., 6 grams fiber, less than .5 grams of fat and 15 grams of protein. In Weight Watchers, one serving is 2 points. I used this as a meal replacement once or twice a day.

My guilty pleasure? A little Cool Whip or whipped cream on top makes this perfect!


MORE RECIPES FROM RANDOMOCITY

FASTER AND HEALTHIER AMISH BREAD (without all the mushing the bag, and no waiting!)


JACK MORMON MUFFINS

PUMPKIN SWEET ROLLS