Posts Tagged ‘pumpkin’

Chunkin’ Punkin’

Wednesday, November 2nd, 2011

Ever since my friends started having babies I’ve been seeing the burlap door signs everywhere. I love how they can be made into anything and any size you desire. The only thing I don’t desire about them is the price. Know what I’m sayin’?

Well, KatieSherryAna, and Erin (Seriously, do you read these these girl’s blogs? Cuz ya should. They are like a DIYer’s bible) announced that today would be the next Pinterest Challenge :: Fall Edition, and I knew what I wanted to do. What better way to celebrate the crisp cold weather than with a cutie patootie pumpkin. I’ve had these pinned for who knows how long, and this finally gave me the kick in the rump roast to do it. I gathered a little inspiration from some other sweet little pumpkins hereherehere, and here on Pinterest.

I’m a rebel, and what do rebels do? They make burlap pumpkins sans a tutorial. Boom! Did your mind just explode? That’s right I made this pumpkin freestyle. I used my own ideas; which typically leads to random acts of chaos.

Here’s what you’ll need…

  • burlap
  • sharpie (or chalk)
  • acrylic paint
  • paint brush(s)
  • scissors
  • plastic grocery bags
  • elmer’s glue {and/or} thread & needle
I started by making a paper template of a crudely drawn pumpkin. I decided to go this route rather than trying to cut both pieces of burlap at the same time to minimize shifting, leaving me with a wonky pumpkin. I used some ugly scrapbook paper I had laying around to draw my template on. My paper was too small so I still had to eyeball the very ends of my pumpkin when I traced the outline onto the burlap.

Now, I wasn’t smart enough to use chalk when I made my pumpkin, but you guys probably are. So, take a tip from the queen of Sharpies. Invest in some white chalk. It’s a lot easier to erase then permeant black marker. I traced my pumpkin onto my two pieces of burlap, and started cutting!

Next came the paint. Since I was operating on the dining room table I taped down a garbage bag to prevent anything getting on my beautiful table. If you are cheap like me and know nothing about burlap, it’s possible that you are using an loosely woven burlap, not realizing that burlap came in all different varieties. Since I was using a loose weave burlap I figured the paint would for sure seep through onto the surface below. Having plastic there allowed for easy removal once my pumpkin dried. I used acrylic paint I had on hand. I had no clue if acrylic and burlap were friends so I just threw them in a room together and locked the door. It seems they are BFF’s.

I found my paint at Michael’s when they were having a big end of summer sale for like $.42 a bottle. S C O R E! The orange I used is Dark Orange, and the green is a Lime Green. Both are the Craft Smart brand.

I had originally intended to paint “The Davenport’s” on my pumpkin, but this fella was just not big enough to hold a last name as long as The Great Wall of China. Seriously? Nine letters? Since, personalizing my ‘kin was out of the question I went with the next best thing…polka dots.

Since I can’t draw a quasi symmetrical circle if my life depended on it I brought in reinforcements. I wanted my circles 2 slightly different sizes. So, off to the kitchen I went. I came back with the lid to a coke bottle and a small circle cookie cutter. Don’t worry I used the side you don’t cut with on the cookie cutter. I went with a random pattern to give my ‘kin a touch of whimsey.

I used the top and cutter just for the outline of the circles. I dipped each in a small amount of white paint and then placed it on the pumpkin. I gave the circles a small twist to ensure a complete outline of the circle. Like I said, I can’t draw a circle; not even a little. I used an art brush to fill in each circle.

See how loose the weave is? I was afraid the paint wouldn’t take very well and just seep through the hole, but applying a second, and in some areas a third coat of paint everything looked just fine.

I decided, for now, to leave the back of my ‘kin unpainted in case I get an itch to do something else to the back side.

Next  I had to figure out a way to attach my two sides so I could stuff my ‘kin. I first though of using hot glue, but that stuff can be so clumpy and messy I sent that option packing. I had some basic run-of-the-mill washable school glue. You know, Elmer’s. Except mine was some super cheep-o brand I picked up at Target on sale. Can’t hurt to have glue around. Since school glue dries clear and can be as thin as you want it.

I generously applied the glue with in a 1/2 inch of the edge to the back side of my unpainted ‘kin. Then laid the painted piece on top. I use any hard heavy object I could find to apply pressure to my glued areas. Since I still needed to stuff the ‘kin I left the top of my ‘kin unglued for the time being. I allowed the glue to dry overnight and then stuffed a few plastic grocery bags into my cute little guy. We recycle our plastic bags so I had a stockpile of them in the laundry room. We try to bring reusable bags to the store, but we leave them in the car or at home Every. Single. Time. Hopefully one day we will remember. **You can also use scrap pieces of burlap to stuff your pumpkin if you are awesome and remember to use your reusable bags at the store.

Since, I’m a total spaz I decided to hand stich the top of my pumpkin. Which is not the spaz part. The spaz part is where I decided to use black thread. Duh! Yep, just used that word…circa 1996. That meant I had to go back and paint over the black thread on the front of my pumpkin. Multiple times. Duh!

At the time I wasn’t sure how well the school glue would hold up, but it’s still standing the test of time. If I do a project like this again I might just go ahead an close out the pumpkin with the school glue.

Finally, I took some scissors and hunted down any funky lookin’ stuff sticking out around the edges. I didn’t want a super polished look, but I also didn’t want it looking like I just picked it out of a dumpster.

And there you have it a super duper cutie patootie burlap pumpkin. I couldn’t be happier with how it turned out. I decided not to add a hanging wire to it just yet. I think I’m going to use him as part of my fall mantle decor this year.

If you feel fancy and want to hang your pumpkin you should probably seal it with some type of fabric stiffener to prevent water destroying your masterpiece.

Jealous Much?

Sunday, November 22nd, 2009

The mail man delivered my December Better Homes and Gardens mag, and let me tell you this issue is chalk full of wonderful holiday recipes and gift guides.  I mean it is page after page after page of wonderfulness.

I already had in mind the desserts I wanted to bake for Thanksgiving, but my after I read this issue of BHG my list has begun to grow.

Here is what I have in mind so far….

Puff Pastry-Wrapped Brie

brie

Pumpkin Cream Pies

Pumpkin Crème Pies

Pumpkin Cheesecake Pie

IMG_3530

Pecan Pie w/ Homemade Butter Crust

pecan_pie

Now I ask you…jealous much?  Don’t worry I’ll save you some.  :wink:

Magnificent Edible Masterpiece

Monday, November 16th, 2009

I cracked out the ole’ Kitchen Aid mixer and attempted the baking of my delicious Pumpkin Cheesecake Pie again this weekend, and I took some snapshots throughout the baking process.  When I posted about this magnificent edible masterpiece last month I had quite a few people request the recipe.  The most common issue I found with baking a cheesecake is keeping it from cracking during the cooling process.  I think the cooling process is the most difficult part of making one of these things.

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So the helpful hints in this post are for others like my dear friend Rachel who, like myself had the cheesecake crack on their 1st attempt.  This time I nailed it, and I wanted to share the technique with you.
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Combine cookie crumbs and butter.

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Press onto bottom of 9 inch springform pan.

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Beat cream cheese, 1/2 cup of the sugar and vanilla with electric mixer until well blended.

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Add eggs, one at a time, mixing on low speed after each addition just until blended.

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Remove 1 cup plain batter; place in small bowl.

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Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter.

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Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter.

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Cut through batters with knife several times for marble effect.

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Bake 45 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight.

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See no cracks!

Here are tips I used to keep my cheesecake masterpiece from looking like the Grand Canyon.

  • Have everything at room temperature so the ingredients blend quickly.  The cream cheese should not just be softened, it should be soft.
  • Don’t over mix.  This can add air to the mix which leads to pits and cracks.
  • Run a knife along the edges, pressing the knife against the pan, to loosen the top. Cheesecake contracts as it cools and if the top edge remains stuck to the pan when it shrinks.
  • Cool your cheesecake as slow as possible.  Remove your cheesecake from the oven after it’s 45 minutes are up, and place it on the counter to cool.  Make sure it is away from drafts and covered with foil, or cling wrap to help slow the cooling process.

If you would like to try this recipe you can get it here.

Yummy Yummy Cheesecake

Sunday, October 4th, 2009

Derek and I had dinner with some friends Saturday night.   My friend Rachel made dinner (she’s wonderful at cooking), and I made dessert (I’m not too shabby at baking).  Rachel made a dish I’ve heard of but never tried, Chicken Tetrazzini, and it was so yummy.  I baked a Pumpkin Cheesecake which I have decided to name, PUMPKIN CHEESECAKE PIE.  I like the confusing title containing cake and pie because you can never quite pin down if you are tasting a pumpkin pie or a cheesecake.  Either way it was to die for.  I had intended to whip up some homemade whipped cream, but I ran out of time and didn’t have any heavy whipping cream at my disposal.  Oh well….the stuff in the can works too, and it keeps Derek entertained for days.  I love autumn because there are so many tasty treats you can make with pumpkin.  The next pumpkin treats I will tackle are some delicious looking Pumpkin Crème Pies.  I can’t wait!

…before going in the oven

Pumpkin Cheescake Pie_uncooked

…fresh out of the oven

Pumpkin Cheesecake Pie_cooked

After I put the Pumpkin Cheesecake Pie in the oven I decided to treat the puppies to a taste of HEAVEN...a.k.a – Pumpkin Cheesecake Pie. Derek stopped studying for a few to snap some shots of the, Puppy Pumpkin Lick Down.

Puppy Pumpkin Lick Down

Puppy Pumpkin Lick Down

Puppy Pumpkin Lick Down

Puppy Pumpkin Lick Down

After putting this bad boy in the oven we had to sit there; being tortured by the smell of what I can only imagine an Angels breath smells like.  Ahhhhhh! {eye lids fluttering, soft grin curling up on face as I drift into the memory of the smell of pumpkin, cinnamon, and cheesecake}  ……sorry I’m back now.

I lost myself for a second there.

Then after enduring a tortuous 45 minute bake time, and another 45 minutes of cooling on the counter; we still had to let the heavenly treat chill in the fridge for 4 more hours before we even begin to think about tasting it.  We toughed out the wait, and after a delectable dinner we were rewarded for our patience, with a little “slice” of heaven….baked in the form of Pumpkin Cheesecake Pie. This cheesecake was amazing.  All four of us had glutenous smiles on our faces as we devoured our slices of cheesecake.

I highly recommend this cheesecake for a holiday party (bake in a rectangular pan, and cut into bite size pieces) Thanksgiving/Christmas dinner, or just a casual get together with friends.  I promise people will beg you for the recipe.  I snapped a pic of the cheesecake without the springform pan around it just before we dug in.

Pumpkin Cheesecake Pie

Wait! I forgot to tell you…to bake the cheesecake I needed a 9″ spring form pan, so I told Derek that I would just by one of the pans sold at the grocery store while I was buying the ingredients.  To my surprise, he was all… if you are going to spend money on a new pan then I would rather you just buy one at William Sonoma that way at least you know it’s of decent quality.  So, I went to William Sonoma and purchased a new Kaiser La Forme Leakproof Springform Pan and a new cake carrier { BONUS }; all because I was making this dessert.  LUCKY ME!

Here’s the recipe to my delicious concoction…

Pumpkin Cheesecake Pie

INGREDIENTS

20 Nabisco Ginger Crisps, crushed  (using a food processor chop into crumbs)
1/4 cup butter, melted
3 (250 g) packages Brick Cream Cheese, softened
3/4 cup sugar, divided
1 teaspoon vanilla
3 eggs
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 dash ground cloves

DIRECTIONS

  1. Heat oven to 350 degrees F. Combine cookie crumbs and butter. Press onto bottom of 9 inch springform pan.
  2. Beat cream cheese, 1/2 cup of the sugar and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.
  3. Bake 45 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12 slices. Store leftover cheesecake in refrigerator.
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