Pumpkin-Cranberry Bread Pudding

Bread pudding is not generally something that strikes me as delicious. Soggy bread? No thanks... However, I do like pumpkin, and since the Ninjahusband really likes bread pudding, somehow Pumpkin-Cranberry Bread Pudding {page 481} found its way to our table.

It was extremely quick and easy to put together. It was in the oven in 10 minutes flat. My only complaint about the recipe is that 4 cups of bread doesn't seem like enough. However, I'm sure it was just a difference in how the bread is packed, and how heaping the cups were. Upon first measurement, my 4 cups did not seem like nearly enough. I had to add another couple cups to get it to the point that it seemed like it would have any structure at all.

The baking time was accurate, and filled my house with an incredible aroma. I am pleased to say that the bread pudding tasted as good as it smelled. Soggy bread-ness aside, it was extremely flavorful and delicious. The cranberries added the perfect note of tart, and complimented the spicy warm pumpkin flavor perfectly.

I don't have a lot of experience with bread puddings, but Soyatoo vegan whipped cream seemed like an appropriate accompaniment, and it was! I would definitely make this again, and maybe not just for other people...maybe even for myself!

-- Your Friendly Neighborhood Batgirl

Pumpkin Cheezcake with Cranberry Drizzle

I love pumpkin and I love cheesecake so I couldn't resist making the Pumpkin Cheezcake with Cranberry Drizzle page 454. I have been planning on making a pumpkin cheesecake ever since I tried a piece at a local health food store. I had planned on using another recipe but decided to try this one. And boy, I'm glad I did!

This was a first for me: I made my own crust. I had to add a little extra Earth Balance to the quarter cup the recipe called for, I'd say maybe an extra tablespoon. I also greased the sides of the pan to help the graham cracker mix stick. The filling was easy to make and I tasted some before putting it into the oven. It was delicious just like that. I had to wait what seemed like forever to try the finished product though-an hour cooling on the counter then four hours in the fridge. Well it was getting late and I couldn't wait any longer so after three hours I whipped up the cranberry topping and tasted my yummy cheesecake. The cranberry is the perfect topping-a little bit tart to balance out all that sweetness.

Here is the cheesecake fresh out of the fridge without the cranberry:



I am probably going to have to make up extra cranberry drizzle because I don't think the recipe makes enough for the whole cake. I promised the boyfriend I would save him a piece for when he comes home. It's a good thing it's a three day or I might not be able to keep that promise! This will be the perfect dessert for Thanksgiving.

--vegankitty

Pumpkin Ravioli with Peas and Caramelized Shallots

Making pasta from scratch can seem intimidating. Lucky for me, I jumped headfirst into it years ago in my formative cooking years, long before I knew that I was supposed to be intimidated by it. I've been making pasta for ages, but I believe that Pumpkin Ravioli with Peas and Caramelized Shallots {page 230} was my first experience making ravioli.

I decided to make a double batch because the Wondersisters were coming for our weekly Sunday Dinner-and-Doctor-Who fest. As time consuming as it was, it felt like the construction of the ravioli went fairly quickly. The recipe makes far too much filling for the amount of dough, but that's not a terrible problem. Better too much than too little.

I had a ravioli stamp to assist in the cutting process, and I think that little $5 gadget was paramount to maintaining my sanity. It simultaneously cuts and seals the ravioli, and makes them look cute and, well, ravioli-like. I would definitely recommend acquiring one if you plan to make any quantity of ravioli.

The caramelized shallots and tender baby peas really made this dish, and paired perfectly with the luscious pumpkin filling in the ravioli.

Overall, the recipe was a ton of work, but really fun and delicious. Also, it made me crave pierogi again...

-- Your Friendly Neighborhood Batgirl

Pumpkin Bread with Cranberries

I'm a sucker for quick breads in general, and even more of a sucker for pumpkin, and I'm happy to report that Pumpkin Bread with Cranberries {page 402} did not disappoint on either front.

The bread was the perfect texture, light but dense enough to hold together, with a hearty yet delicate crumb and a bit of a chewiness to it. The pumpkin flavor was rich, and complimented perfectly by the array of standard pumpkin-related spices, and the cranberries were perfect little nuggets of tart-but-sweet happiness.

I took the bread to work with me and shared it with my coworkers, all of which agreed that it was spectacular. One of my coworkers actually asked me to move it away from her because she couldn't stop eating it.

It was easy to put together, and the perfect treat for a cool fall morning.

-- Your Friendly Neighborhood Batgirl

Black Bean and Pumpkin Lasagna

Lasagna's never gonna look as great in pictures as it tastes in person. But looks are hardly relevant when it comes to the Black Bean and Pumpkin Lasagna (page 219). Sure, the combination sounds a little weird, but pumpkin, black beans, and salsa, it turns out, make wonderful bakefellows.

My minor modifications were circumstantial rather than deliberate. The chili powder I had was from a nearby Middle Eastern store and I felt it lacked sharpness, so I sprinkled a tiny pinch of cayenne along with it. I had more like two cups of salsa instead of three (which worked out well, since I had hot salsa and any more may've overpowered the rest of the flavors). I also used fewer lasagna noodles than the recipe called for, probably because of a difference in sizes. (I also had those already-boiled ones, not out of laziness, just what I found.)

The flavors are deep and comforting, absolutely perfect for autumn. And it's even better after it's cooled a while and some of the salsa's sharpness has calmed, letting the other flavors mingle and shine through. (Or a mild salsa can be used for those with more sensitive palates; I personally enjoy the bite.) It's a solid, comforting dish with just enough of a twist to make it delightfully unique. I'd happily make this for company.

(And those 1-step lasagna noodles are great; they came out perfectly tasty! My grab-it brand was Pasta Vigo – it's blue with an Italian lady and some wheat.)

- - Ulpia, part of the lasagna fanclub just like Garfield - -

Smoothies in Winter (Pumpkin Smoothie)

Do yourself a huge favor: put a ripe banana in the freezer right now, check to make sure you have a can of pureed pumpkin and some maple syrup lying about, then return to read this. Because after you've tried the Smoothies in Winter (page 530), everything will have changed.

There's a certain commercial pumpkin smoothie drink out there which some friends and I absolutely covet. In fact, I covet pumpkin and anything remotely pumpkin-tasting in general. So when I read the ingredients in Smoothies in Winter, I knew I had to make it at once. And since I chopped into my finger yesterday while trying to make something else pumpkin-related, today was the perfect day to eschew chopping and let my food processor (or blender) do the work.

This smoothie. Is amazing. “Woah!” was the first word that escaped my mouth after that first heavenly sip. The creamy spiced pumpkin flavor, in all its deep, frothy sweetness, is positively to die for. If this smoothie were a country, I would pledge allegiance. If it were a maid in distress and I a knight, I would climb the highest tower to rescue it. It's that good — nay, better!

I cannot imagine an autumn-time drink more perfect. And as the recipe header suggests, I will most definitely be serving it at my next holiday gathering.

- - Ulpia, loyal subject of Pumpkinia - -

Great Stuffed Pumpkin

It's the Great Pumpkin, Charlie Brown. Well...the great stuffed pumpkin, at least. After the Supertoddler forced me to cart home 2 small pie pumpkins last week, on account of them being "oh cute", making Great Stuffed Pumpkin {page 342} was a natural choice.

The recipe took a lot of time, but was not time consuming. I try to cook my "main meal" every day for lunch, so I started at 9am and put the brown rice on to cook. After that was finished, I made the pilaf, stuffed the pumpkins, popped them in the oven, and then waited the torturous hour-and-a-half until they were finished.



Beautiful, fragrant, and delicious, this recipe is something you could make for company with minimal effort but a big "wow!" factor. The Supertoddler was so excited about the pumpkins that he could barely leave them alone while I photographed them. When it was finally time to eat, he dug right in and gave them a resounding mouth-full-of-pumpkin approval.



Overall, this is one of my favorite things I've made from the book thus far. I will definitely make it again before the season is up, probably for company. Yum!

-- Your Friendly Neighborhood Batgirl