Pie Pumpkin Puree ~ New Recipes Tried ~ Medjool Date Treat ~ First Cantaloupe

We finally got one evening of rain here.  I'm not sure how much more we'll get from the cucumbers, but they are almost all dead plants at this point.

The jalapenos are rolling in, so I have plans to bake us a jalapeno cheddar frittata for breakfast soon.  I also have plans to try a new hummus recipe (Jalapeno-Avocado).

I've been trying new tea infusions, and have included some new ones and excluded some we didn't like.  I found that yerba mate iced in the early part of the day is delicous with nothing else in it.

Once again, there are locals stealing, cars getting broke into, and in one small town, a person walked through the woods to break into a house.   

I have discovered something new!  I can substitute pie pumpkin puree for mashed bananas in a zucchini muffin recipe.  I have only made the recipe a few times, as we lacked the zucchini (squash bugs).

I did not know I could swap the pumpkin for the bananas, and I am blown away how good it tastes in the muffins.  I hope to try it in other recipes.

(You can read about pumpkin puree making last fall HERE)

Is there a book that is specific on recipes with either use pie pumpkin puree in recipes or with information on what you can swap pumpkin puree for?  I know you can use it for eggs, oil, and butter in baked recipes too.

I'm curious if other squash can be used in place of pumpkin puree (in case there is a year without a harvest).  For example, sweet potato, butternut squash, or roasted acorn squash.

My husband is not a fan of bananas, so I was thrilled to learn this swap with the pumpkin I froze last year.  By the way, the pie pumpkin we planted has been the best, but I only see about two on the vines this year (again squash bugs galore).

The recipe is online by Real Food Dietitions - Gluten Free Zucchini Chocolate Chip Muffins.

I'm not trying to go gluten free, but the oat flour in this worked great.  You can use all-purpose too, but I was trying to make them diabetic friendly for my husband.  I have to tell you, that the pumpkin puree muffins were more moist and we loved them.  I tossed in some chia seeds in both batches too.

Do you like medjool dates?  We love a sweet treat once in a great while, and these will be on the repeat list.  However, dates do not freeze solid, so here is my tip.  First, the filling is frozen in a loaf pan, then sliced, then dipped.  I do recommend cutting smaller pieces than the recipe says, and keeping half of it in the freezer, while you dip the first half.  The "frozen" filling will go too soft to dip.  I keep our finished treats in the freezer.  As you can see, when I attempted to cut one in half, the inside is too soft to do that (even frozen).  They are delicious.  I used a non-gmo dark chocolate.  Recipe is from Clean Food Crush  - Date Caramel Bites (free recipe online if you google it).

Medjool dates are pretty expensive here, so we do have to limit the purchase, but there may be a new cookie recipe tried in the near future.

                                               

August 14th, we enjoyed our first home grown canteloupe.  We have not grown fruit in several years here.

It's still hot and muggy here, which in August is pretty much the typical weather.  There is usually one week or weekend later in the month where it's cooler, but that is about it. 

I hope you enjoy your weekend.  

Pie Pumpkin Puree ~ New Recipes Tried ~ Medjool Date Treat ~ First Cantaloupe  © August 2024 by Kristina at Pioneer Woman at Heart

Pity Party for One ~ A Little Baking to Break the Blues

 It's probably a good thing I didn't have anyone around me this holiday weekend.   I'm a depressing, oh' poor me, kind of person.  

The garden fence is not up, and I've lost 6 bell pepper plants, and all of my blazing hot peppers.  It's not our fault other than the fact work hours prevent the fence getting up.  I can't do it alone, and everyone else is having backyard barbeques, out on motorcycle rides for Bike Week, or camping.  It's not just me either.  My husband came home and said the same thing.  He's feeling very depressed. 

Also depressing is the weather pertaining to the garden.  It's dry.  I watered, but the ground is so dry it's cracking.  I'm glad we didn't plant any annual flowers right now.  I'd literally be watering daily for weeks.

I tried to perk myself up with some quiet reading on the front porch.  Nope.  Bees were attacking all over the place, and the bee removal has not come out, not even called or emailed as to when they are coming out.

On a happier note. . .

I managed to get some rhubarb macerating (for homemade rhubarb vodka), and I baked a rhubarb/strawberry crumble.  It was a new recipe, but it required you to use a food processor to finely dice the topping with cold, unsalted butter.  When I make my peach crumble, I add melted butter and stir the topping until it's in crumbles.  I may try melting the butter next time.  It would reduce the amount of work, and the amount of dish washing to be done.  Anyway, it was good!  I used frozen strawberries we froze last summer, and thawed them.

I finally tried a new recipe, that I have had printed for almost or more than a year.  It's whipped feta dip with hot honey.  I have the dip made, and just need to heat up the honey mixture to drizzle over it later today.  If you are interested in the recipe is is the website Greens and Chocolate.  She uses sour cream in her recipe.   There are other recipes online too, and I plan to try the one with greek yogurt next.

We had the feta dip at a restaurant about a year ago, and went straight home to find a recipe online.  I think it would be great for when you have company, and/or need an appetizer.