Recipe Monday: Pumpkin Trifle

Here’s a lovely, and delectable, dessert for all your holiday parties! A pumpkin trifle!

Ingredients you will need:

1 box Gingerbread cake mix
1 can pumpkin puree
4 boxes of butterscotch pudding
1 egg
Pie spice (allspice, nutmeg,, cinnamon
1 1/4 cup water
4 cups milk of your choosing (I use soy)
1 carton Cool Whip

Begin by baking your gingerbread cake; mix the egg, mix, and water, cook at 350 degrees until brown on top. Let the cake cool COMPLETELY.
While it’s cooking, prepare your pudding mix; whip together the milk and pudding powder, then slowly add in the pumpkin puree until a creamy, smooth texture is achieved.

When your cake is COMPLETELY cooled, crumble it; then begin by pouring 1/4 of it into your serving dish. Layer 1/2 your pudding mix on top, 1/4 the cake crumble, 1/2 the cool whip, and repeat. Finish off with a few crumbles and spices as garnish.

Chill in the refrigerator at least an hour before serving; then ENJOY!

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Recipe Monday: Pumpkin Risotto

Welcome from the heart of Hurricane Sandy! I’m beating the rainy blues by cooking until the power goes out, and I’ve been feeling festive! Today’s recipe; pumpkin risotto, complete with butternut squash.

Ingredients:

4 tbsp of butter or margarine

1 tbsp Olive oil

2.5 cups of Arborrio rice

3 cups butternut squash

1 can Pumpkin puree

1 onion, chopped

2 cloves of garlic, diced (or 2 tbsp of minced garlic from a can)

1 can of vegetable broth

Begin by cooking your garlic, onion, butter, and oil in a pan. When the butter is melted, add 1 cup of rice and 1/4 the can of broth, and 1 scoop of pumpkin. Stir continually, adding in the butternut squash, more rice, broth, and pumpkin puree as you go and the rice soaks up the broth and flavors.

 

While I worked on the risotto (it takes a solid hour-hour and half of cooking, until all the rice has soaked up all the liquid) my dad cooked a pumpkin dessert! Needless to say, our kitchen smelled amazing.

When you’ve finished soaking all up, turn off the stove and let cool a bit, then transfer to a serving dish. I chose to add some sprinkles of parsley before serving!

Enjoy! This is a delicious and warm addition to any festive meal!

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Recipe Monday: Pumpkin Pie

Pumpkin is my favorite part of fall; pumpkin muffins (which I made the first week of October), pupmkin bread, and ofcourse, pumpkin pie.

For Thanksgiving I took it upon myself, as the soon to be cooking connoisseur, I helped my father with as much as I could. We made a pumpkin pie from scratch, minus the crust.

Here are the ingredients you will need:

1 can of pumpkin puree

1 cup of sugar

2 eggs

1 cup of melted butter (or whipped butter, or margarine)

1tsp of molasses (we substituted cord syrup for it)

1/4 tsp of nutmeg

1/4 tsp of ground ginger

1 can of evaporated milk

1 pre made pie crust (maybe someday I’ll learn to make it on my own!)

Start by preheating your oven to 425 degrees. Put the dry ingredients into a large bowl, dryly mixing the sugar, nutmeg, ground ginger, and a dash of cinnamon if you so please. Beat the eggs in a separate bowl.

Then mix all the ingredients, including the remaining molasses and evaporated milk, together in the one large bowl. Whisk until smooth.

Pour into the pre made pie crust/s, then bake at 425 for 15 minutes. Then, turn your oven down to 350 degrees, and continue to bake for another 40 or so minutes.

YUM!!

Indian Summer

Though we’re more than one week into October, and a few weeks into Fall we seem to be having a well appreciated Indian Summer here in NYC, and from what I’ve heard all of the north east.

I spent my Sunday walking around, hitting the Williamsburg Flea Market, some Bedford Ave shops, and then lounging in McCarren Park with a couple of visiting friends. I even picked up some Candy Corn to make it feel more like the realistic fall that it is.

Forever 21 shorts

Thrifted Tank

Scarf from Nordstrom’s

Jessica Simpson boots

ALSO: Don’t forget to enter my Hallie Friedman Jewelry giveaway HERE ! Today’s the last day and I’ll be picking a winner for the ring and matching earrings TOMORROW!