Check it out!

I came across the TasteSpotting website through a blog that I subscribe to. I went there out of curiousity and fell in love. It is a website that pulls recipes from various other blogs and websites. Be sure that you aren't hungry when you check it out, it will make it 10 times worse. Everything looks fabulous!

Heartland Freezer Brownies

These brownies stay soft so you can eat them straight from the freezer without waiting for them to thaw! This is another one from my freezer cookbook.

1 cup butter, melted
2 cups sugar
1/2 cup baking cocoa
4 eggs, beaten
2 tsp. vanilla
1 1/2 cups flour
1/2 tsp. salt
1/2 cup nuts (opt)
Powdered sugar

Combine butter, sugar and cocoa. Add beaten eggs and vanilla. Mix together well. Beat in flour, salt, and nuts. Spread in greased 9x13 pan. Bake in a preheated 350 oven for 20-25 min. Test for doneness; do not overbake. Sprinkle powdered sugar over warm brownies. Cool brownies completely. Freeze by wrapping in plastic wrap and then placing in plastic bag.

Frozen Pumpkin Dessert

from "Don't Panic - Dinner's in the Freezer" book

2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup sugar

Prepare graham cracker crust by mixing crust ingredients. Pat into 9x13 pan. Bake at 375 for 10 minutes. Remove from oven and cool.

2 cups pumpkin puree
1 cup sugar
1 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1 cup chopped pecans
1/2 gal. vanilla ice cream, softened
(or omit pecans and use an ice cream with nuts already included)

In a large bowl, combine pumpkin, sugar, salt, spices, and nuts. Fold ice cream into pumpkin mixture. Pour pumkin mixture into pan. Seal top of pan with plastic rap, then foil. Freezer until firm.

Remove from freezer about 15 minutes before serving. Cut into squares and serve.

Downeast Maine Pumpkin Bread

This is the recipe I submitted. I really was coming up emptyhanded trying to figure out what to bring so I went allrecipes.com and found this recipe. It got a zillion good ratings so I thought it was a safe bet. I wasn't dissapointed. I did replace half of the oil with applesauce to make me less guilty. The result was still a yummy moist bread that smelled like heaven!

Prep Time : 15 Min Cook Time: 1 Hr

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
3 1/2 cups all-purpose flour

Directions
Preheat oven to 350 degrees F. Grease and flour three 7x3 inch loaf pans or 2 5x9 pans.
In a large bowl, mix together pumpkin puree, eggs, oil (applesauce), water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 1 hour + in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Pumpkin and Coconut Milk Soup

This recipe was a nice mix to all the sweet ones brought to Enrichment. It was submitted by Amanda G.

1 TBS vegetable oil
1 onion, chopped
1 leek, chopped
1 lb pumpkin, diced
1 lb sweet potato, peeled and diced
1 qt chicken broth
1 1/4 cup coconut milk

Heat oil in soup pot. Add onion and leek, cook until soft.

Stir in pumpkin, sweet potato, and broth. Bring to boil, cover, and reduce heat.

Simmer for 15 minutes. Mash veggies and stir in coconut milk.

Season to your liking. I prefer cinnamon, curry, and a little cayenne pepper. Top with sweetened coconut or pumpkin seeds. Enjoy!

Pumpkin Spice Bread/Muffins

Another recipe included in our pumpkin recipe exchange for Enrichment.

2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup vegetable oil
4 eggs
3 1/3 cups all purpose flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 tsp baking bowder
1/2 tsp nutmeg
3/4 tsp ground cloves

Heat the oven to 350. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil, and eggs. Beat until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg, and ground cloves into a separate bowl, then stir until combined. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. Grease two 9x5 loaf pans, or muffin pans and dust them with flour. Evenly divide the batter between the two pans, or fill the muffin pans 3/4 full. Bake 60-70 minutes, or 25 to 30 minutes for muffins, or until toothpick inserted into the center comes out clean. Slice and serve plain, buttered, or with cream cheese.

Pumpkin Pie Cake

This pumpkin recipe was submitted by Stacy F. for our Enrichment recipe exchange.

1 yellow cake mix-reserve 1 cup
1/2 cup melted margarine/butter
1 egg

Mix together and spread into a greased 9x13 pan.

2 eggs
1 1/4 cup pumpkin pie filling
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/8 tsp cloves
1 2/3 cup evaporated milk

Mix together and pour over cake mixture.

1 cup cake mix (reserved from above)
1/8 tsp cinnamon
1/4 cup sugar
1/4 cup softened butter

Drop teaspoon size onto pumpkin mixture.

Bake 350 for 50-60 minutes.

Pumpkin Roll

Another recipe from Enrichment. This one was submitted by Marie W.

3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 tsp lemon juice
3/4 cup flour
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking powder
1 tsp ground ginger
1/2 tsp salt

Cream Cheese Filling:
1 pkg cream cheese
1 cup powdered sugar
4 oz cool whip

Beat eggs on high speed for 5 minutes. Gradually beat in sugar, pumpkin and lemon juice. Fold in dry ingredients. Line a 9x13 inch pan with wax paper and spray with Pam. Pour pumpkin mix into pan. Bake at 375 for 15 minutes. Turn out onto kitchen towel sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together. Cool; unroll and fill with cream cheese filling. We like it almost frozen.

Pumpkin Cookies

Our Enrichment had a recipe exchage this week centered around pumpkin recipes. I figured I would post the recipes I got here to share with one and all. This one was submitted by Suzanne M.

3/4 cup sugar
1 15 oz can pumpkin
1/2 cupe coconut oil
1 TB orange peel
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt

Heat oven to 375. Mix sugar, pumpkin, coconut oil and orange peel. Stir in flour, baking powder and soda, cinnamon, and salt.
Drop dough by teaspoonful onto cookie sheet.
Bake for 15-20 minutes. Remove, cool and add frosting.

Frosting:
2 TB soft butter
2 cups powdered sugar (approx)
buttermilk or milk for consistency
1 tsp vanilla

Chickpea (Garbanzo Bean) Curry

For being so easy, this recipe is surprisingly good. It makes for a great lunch the next day too.

1 can (16 oz.) chickpeas, drained and rinsed
1 onion, diced
1 teaspoon ginger
Diced tomatoes (1 if fresh, or a can)
Garlic
Curry powder or paste
2-3 Tbs. oil
water

Saute onions in oil 2-3 minutes. Add ginger, curry powder, and garlic (I didn't include quantities on curry and garlic, it really depends on how strong you like the flavors -- so experiment with different quantities). Add chickpeas, a bit of salt, and water (about a tablespoon). Cook and stir 1 minute. Add tomatoes, cook about 5 minutes, adding water as necessary.
Serve with rice, pita, or whatever you like with curry.