Pumpkin Extravaganza 2008

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Holy moley, I wish I could update this thing more often! I feel like such a slacker sometimes but other things in life have been taking priority, as usual. I’ll make it short and sweet, condensing all of the wonderful pumpkin and autumn-like things I can into this single post. 

First of all, about two weeks ago I put on my first party by myself. I invited all of my lovely girlfriends and it was good times. The theme: Pumpkins of course! I wanted to make everything pumpkin. Food, drinks, utensils, you name it. I wanted to go all out and create every single Martha Stewart recipe in the October Halloween issue (little marzipan pumpkin petit fours, chocolate pumpkin cake, etc) but I had to control myself and calm down. The final menu consisted of: 
Appetizers – pumpkin seed cheese, apricot stilton, porter stout cheese, Cowgirl Creamery Mt. Tam brie, pumpkin seed crackers, sweet potato chips, black grapes, pumpkin hummus, pumpkin cream cheese, various jams and butters ie. blueberry merlot, brandied strawberry apricot, peach jalapeno, and pumpkin butter (and more)
Main course – vegetarian pumpkin chili baked in individual “wee-be-little” pumpkins for each guest (I made the chili first, stuffed the pumpkins with it, and baked them at 375 for about an hour), pumpkin cornbread, and toppings (avocado, cilantro, green onion, etc), spinach salad with cranberries and pecans
Dessert – vegan pumpkin mini cake with pumpkin spiced frosting topped with marzipan decorations, iced gingerbread cut out cookies, a vegan chocolate/pumpkin cake that didn’t turn out very well, the most AMAZING pumpkin pie I’ve ever had in my life thanks to a lovely contributing guest that made it, pumpkin ice cream, pumpkin gelato, pumpkin ice cream sandwiches (there was a lot left over, as you can probably tell)
Oh, and of course, pumpkin beer and spiced apple cider!
We also carved pumpkins. It was fabulous. It couldn’t have gone any better. The best compliment I received (ironically) was that everyone was saying I was Martha Stewart and that couldn’t have made me any happier. It basically made my life. Time flew by and I wish it could have gone on forever. Well, actually, I pretty much make my life into a pumpkin party every single day so it’s an endless party for me. 

More pictures are on Flickr.

That aside, Halloween was also quite nice. I dressed up as a flapper girl (this time, I was a “curly” flapper girl meaning I had curly hair instead of a straight A-line bob like I did several years ago) and sang karaoke all night long at a friends house. This is the lovely pumpkin she carved:

So talented! 

And this is the one I carved. 

I’ve also been making:
Yummy pumpkin scones (available here):

Pumpkin-Sage Ravioli (these are INCREDIBLE!) with Pumpkin Alfredo Sauce:


I made this for dinner tonight and discovered a little cooking trick–while I was boiling the ravioli, I added green beans in the pot to cook with it simultaneously and it came out great! I also topped the ravioli with some dried cranberries and drizzled on some toasted pumpkin seed oil (this gave it a really nice additional nutty flavor). I was out of sage otherwise I would have fried some and topped it with that instead of fresh basil. I’ll fancy up my leftovers tomorrow!

My infamous pumpkin smoothies (recipe below):

Kylie’s Pumpkin Power Smoothie


1/4 cup soy milk or almond milk
1/3 cup pumpkin puree
1 frozen banana, broken into small chunks
1 tsp pumpkin pie spice
1 tbsp vanilla protein powder (optional)
Blend everything in a blender and wah-lah! A creamy, delicious vitamin-A packed pumpkin power smoothie! Note that the ingredient measurements are rough estimates. I usually just use my intuition and eyeball it. Sometimes I jazz it up and add in different things every time I make it, like some frozen nectarines, peanut butter, agave nectar, plain yogurt, or a scoop of pumpkin ice cream itself. Experiment! Guarantee you’ll like it. 
I think that’s about all of the pumpkin stuff I can muster up for now. I’ll keep you posted on more things to come later (pumpkin beer ice cream floats and more!).
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4 responses »

  1. wow!so much pumpkin-y goodness. I wanted to have an all-pumpkin dinner menu too, but it didn’t happen. I LOVE your gigantic pumpkin menu – totally cool.Also, the raviolis look great. I’ve made some vegan butternut squash-sage raviolis from scratch which were totally delicious. Mmm.Glad you are enjoying your favorite season Martha !

  2. Hi Kylie,I wanted to thank you for your amazing recipes and cooking and baking ideas! I’ve been reading your blog for a few months now and I’ve come to rely on you for Autumn inspirations =)Thanks so much!!Andrea

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