The Santa Blog

 

Posts Tagged ‘Pumpkin’

An Extra Cool Holiday Treat!

November 26th, 2014 | Filed under: helpful hints Holiday Events Holiday traditions news planning your visit seasonal recipes | Posted by Elf jennifer

Holiday Gelato

With boutique ice cream stores becoming a popular trend in the Northwest area, I thought it would be awesome to feature some of the cool holiday flavors of ice cream!

At Molly Moon’s they are cooking up some festive cheer with flavors like Cinnamon and Ginger Pear Sorbet!

Downtown at Gelatiamo’s they are cooking up some fancy pastries and holiday gelato flavors like Peppermint, Ginger Snap, and Pumpkin!

Bluebird Ice Cream has holiday flavors such as Pumpkin, Candied Yam with Marshmallow Swirl, and Blueberry Crumble!

Godiva Chocolatier at Bellevue Square is serving up some extra special cones with flavors like White Chocolate, Dark Chocolate , or Swirl. Yum yum!

Cold Stone is offering Candy Cane, Eggnog, Dark Chocolate Peppermint, and Pumpkin for you to mix and match as you please!

Stop by to try these awesome flavors and let Santa know which is your favorite by using the hashtag #pnwclaus for Instagram and Twitter!

Bluebird Ice Cream

Mrs. Claus’ Favorite Pumpk-yum Pie Recipe!

November 4th, 2014 | Filed under: helpful hints Holiday traditions seasonal recipes | Posted by Elf jennifer

I just have to share another one of Mrs. Claus’ seasonal favorite recipes! Homemade pumpkin pie made from this season’s harvested pumpkins — and yes they are plumpest of pumpkins!

Pumpkin Halves

To make the pumpkin puree it is quite simple:

Ingredients:

3 sugar pumpkins

Directions:

  1. Preheat oven to 350 degrees.

  2. Cut the tops off of all your pumpkins, then cut in half and scoop out all the seeds and guts! Save the seeds to make yummy roasted pumpkin seeds!

  3. Cut the halves in half one more time. Arrange neatly on a baking sheet, skin side down.

  4. Bake for 40 minutes or so, until the pumpkins are tender to the touch of a fork.

  5. Let cool slightly then peel off the skins.

  6. Throw the roasted goods into a food processor and presto! You have your very own pumpkin puree!

Puree

Now with your puree you can make endless amounts of treats! Or you can freeze the leftovers for your next pie. Now for the pie recipe:

Ingredients:

1 (9 inch) unbaked pie crust prepared in pan

¾ cup white sugar

1 teaspoon cinnamon

½ teaspoon salt

¼ teaspoon ground ginger

¼ teaspoon ground cloves

¼ teaspoon ground allspice

2 eggs

1 ¾ cup homemade pumpkin puree

1 (12 oz can) evaporated milk

Directions:

  1. Preheat oven to 425 degrees. Prepare pie pan.

  2. In a small bowl whisk together sugar, salt, and spices.

  3. In an electric mixer, or large bowl, beat eggs.

  4. Add pumpkin puree to eggs and mix.

  5. Add sugar mixture to pumpkin mixture and combine.

  6. Slowly add in evaporated milk.

  7. Pour into prepared pie pan and bake for 15 minutes. Reduce temperature to 350 degrees and bake for another 40 – 50 minutes.

  8. Chill and serve!

Pumpkins

This pie is best served with homemade whipped cream! Whip a small carton of heavy whipping cream in an electric mixer with 3 tablespoons of sugar and 1 ½ teaspoons of vanilla. Start on a lower speed and increase as cream gets thicker, just so you don’t have a creamy mess all over the counter!

Enjoy!

 

A Big Northwest Welcome to Fall

October 20th, 2014 | Filed under: news | Posted by Elf jennifer

Fold up your shorts, put away the beachwear, it’s time for cozy sweaters and rain boots!

In the Northwest, fall is definitely a turning point. The brisk air blows, bringing with it the colorful leaves. This is the last bit of outdoor weather for the Northwest!

With fall comes new attire, new activities and a fresh round of crops!

Also at this time, Santa is preparing for his busiest time of year! He eats more cookies and drinks more cocoa, inspects all toy making tools with his elves, and of course starts his list!

Fall is an exciting season with a lot to offer, embrace it!

Fall Walking

Alice in PumpkinLand

October 21st, 2013 | Filed under: helpful hints planning your visit | Posted by Elf jennifer

Round Pumpkins

Photo Credit – Guess from Pinterest

You’re probably wondering, “what is PumpkinLand?” It’s actually the theme of the Craven Farm corn maze! That’s not the only thing Craven Farm, and many like it, are known for; from themed corn mazes, to petting zoos, to hayrides, and of course a pumpkin patch, these farms are fun and inexpensive ways to spend the weekend with your family and kick off the holiday season! Some farms will even ease you into the season of giving by having charity weekends, like Camp Korey at Carnation Farm. So get out there for some pumpkin fun and don’t forget your camera

Pile of Pumpkns

Photo Credit – Linda Owen from Pinterest

Red Tricycle has a great article about the various farms throughout our region.

I’ve included some fun decorating ideas for when you return home with your pumpkins!

carrot nose

Jack-o-lanterns

Split personality

Pumpkin Top

Reader’s Digest also has some awesome stencils for free download! And some carving-free ideas!

Photo Credit – Aviation Explorer from Pinterest (four above)

Eezy Peezy Pumpkin Recipe

October 15th, 2013 | Filed under: news seasonal recipes | Posted by Elf jennifer

Hey everyone, it’s that time of year again… it’s fall! That means time for fall flavors and harvest recipes! I wanted to share with you a recipe idea that incorporates the most popular member of the Gourd family this month, the pumpkin. I have found an easy appetizer recipe that will wow any company you host this season. I am looking forward to sharing my vast collection of recipes with you throughout this holiday season!

I have tested this appetizer and got nothing but “Yum” and “Delicious” as feedback!

Harvest Pumpkin Appetizer

Baked Pumpkin with Garlic Yogurt Sauce

Ingredients:

1 sugar pie pumpkin (about 2 lbs.)

2 Tbsp. of vegetable oil

½ Cup of granulated sugar

½ Tsp. cinnamon

¼ Tsp. coriander

1 Cup of plain (full fat) yogurt or Greek yogurt

1 clove of garlic minced

Salt to taste

Directions:

Slice the pumpkin in half and then again into quarters. Scoop out the seeds and use a peeler to remove skin. Slice the pumpkin into 2-3 inch pieces.

In a small bowl combine the sugar, cinnamon, and coriander.

Preheat oven to 350˚F

Heat the oil in a Dutch oven or large heavy bottomed skillet over medium high heat. Brown the pumpkin pieces well on both sides about 5-10 minutes (I found it is better if you brown the second side only half as long because it will brown more in the oven).

Remove from heat and sprinkle the sugar and spice mixture evenly over the pumpkin.

Cover tightly and bake for 30 minutes.

Prepare the sauce, combine yogurt and garlic. Add salt to taste. Milk or water can be added to thin the sauce if desired

Enjoy!

*From my experience, this recipe will also work well using yams, sweet potatoes, or butternut squash.

Recipe sourced from: savorysimple.net

Festive Harvest Food

To spice up the presentation I found some Halloween food picks that would make any finger food more festive:

http://amzn.to/15flZq9