23 Ways to Use Up Leftover Pumpkin Purée


Can’t wait to try all of my favs!!

Click here for 23 Ways to Use Up Leftover Pumpkin Purée

My favorites

Pumpkin-Spiced Hot Chocolate | Kitchen Simplicity (uses 1/3 cup)

Pumpkin-Spiced Hot Chocolate

Yeild: 4

  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup sugar
  • pinch salt
  • 1/3 cup very hot water
  • 3.5 cups milk
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
  • 1/3 cup pumpkin puree
  • whipped cream tinted orange, for serving

Directions: Mix together cocoa powder, sugar and salt in a medium sized saucepan. Stir in water. Heat over medium heat until it comes to a simmer. Stirring constantly (so it does not scorch) allow to simmer two minutes.

Pour in remaining ingredients and cook until heated through, stirring occasionally. Do not boil. Ladle into 4 mugs and top with whipped cream.

*You may use 3/4 teaspoon pumpkin pie spice in place of spices.

*Strain through a fine mesh sieve or cheesecloth if you don’t want the spices building up at the bottom of the mug.

Pumpkin Gingersnap Cookies | Two Peas & Their Pod (uses 1/2 cup)

Yield: 3 dozen cookies

Cook Time: 10-12 minutes

  • ½ cup of butter, at room temperature
  • 1 cup granulated sugar, plus more for rolling the cookies
  • ½ cup of pure pumpkin (I used Libby’s canned pumpkin)
  • ¼ cup of molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ⅓ cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt


1. In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.

2. In a medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days.

3. When you are ready to bake, preheat oven to 350° F. Line a baking sheet with a Silpat or parchment paper. Place sugar in a small bowl. Roll tablespoon-sized balls of dough in sugar until well coated and place on prepared baking sheet, about 2 inches apart. Bake for 10–12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.

Microwave Pumpkin Pie Oatmeal | The Craving Chronicles (uses 2 tablespoons)

Pumpkin Pie Oatmeal

Yeild: 1

Cook time: 5 minutes

  • 1/3 cup quick/microwavable steal cut oats
  • 2 tablespoons canned pumpkin puree
  • 1 tablespoons packed brown sugar (to taste after microwaved)
  • 1/4 cup water
  • 2 tablespoons milk
  • 1/8 teaspoon vanilla extract (optional, depending how sweet you like your oatmeal)
  • pinch of salt
  • dash of cinnamon, cloves, and allspice (or cinnamon sticks, a nice lil presentation booster)
  • dried cranberries (optional)
  • chopped pecans (optional, but reccomened!!)

Directions: Measure all of the ingredients into a microwave-safe bowl and stir just until combined (watch carefully so the oatmeal doesn’t spill over and create a mess). Microwave on high for 1-2 minutes, or until desired consistency. Top with more pecans and dried cranberries, if desired. Serve immediately.


farm policy in the US & obesity: who is to blame?


“Is U.S. Farm Policy Feeding The Obesity Epidemic?”

Interesting tidbits from this article:

…environment isn’t shaped by farm policy nearly as much as it is by food processors and marketers.


For example, even when corn prices doubled, the price of corn flakes barely moved. That’s because food ingredient costs are miniscule compared to other expenses. On average, less than one in five dollars consumers spend on food actually goes to farmers and ranchers.



The net effect of the whole set of farm supports is to make food more expensive and actually to discourage obesity.


What I don’t agree with:

“Companies are really competing very aggressively to sell their food and not somebody else’s food,” Wooten says. “And that’s creating more and more food that Americans are eating, and as a result, we’re gaining a lot of weight.”


I’m not really following this x (competition)–>y (more food)–>z (obesity) logic here. And I don’t agree with her simplifying the argument down to, “Americans are fat because companies are (aggressively) competing” and I’m not sure that competition is actually producing vast amounts of food, so much that it’s resulting in Americans eating more. I’m not denying advertising as a cause, however, claiming competition as a significant contributor to American obesity? As a stand alone cause I find little sway in this particular piece of the argument.


Overall, an interesting read and something that will have me looking at the effects of U.S Agricultural Policy different from now on.

bleeding heart martini #its5oclocksomewhere


I agree with my friend’s Hump Day Happy Hour Posts so much I’m stealing them. And I’m starting off with Martinis because I love how a woman looks holding a Martini glass.


Bleeding Heart Martini


  • 2 ounces dry vermouth
  • 8 ounces premium gin
  • Ice cubes
  • 4 Pickled Baby Beets, each placed on a cocktail skewer

Servings: 4

Directions: Chill 4 martini glasses in the freezer or fill with ice water and let sit until frosty, about 5 minutes (pour out water). Add the vermouth, dividing evenly; swirl to coat the glasses, then pour out. Add gin to a cocktail shaker filled with ice. Shake vigorously until chilled; divide among chilled glasses. Garnish each with a skewered pickled baby beet, and serve immediately.

10 things every foodie should know #seconds


Top 10 Things Every Budding Foodie Should Know So you’ve decided it’s time to learn your way around the kitchen, but you don’t really know where to start. From knife basics to budget stretching to proper food storage, here are the most important things you’ll want to learn as you become a master chef.”

LOVE this article!