I loves loves loves me some pumpkin. Luckily last week our veggie box gave us a Pie Pumpkin. I couldn't bring myself to bake a pie this week, and I'm trying really hard not to bake anything too rediculous since the salty chocolate caramel cookies fiasco (howsweeteats.com),but I couldn't bring myself to let the pumpkin go to waste. I mean look at that tastiness, sweating away in the steamer. I think he (she?) knew I was going to devour it (her/him). Almost every single recipe I could find called for canned pumpkin so I had to make a puree first. Good thing I have a left over eating machine (aka Stella), cause one pumpkin makes way more than 1/2 a cup of puree.
This pumpkin turned into 16 delicious pumpkin scones (joyofbaking.com). Joy of Baking has the best scone recipes in the whole world. These are almost like the amazing pumpkin scones I devoured when I was pregant with Stella from Starbucks, those were the only thing that helped my nausea. They needed a little something so I cheated and used the leftover cream cheese icing I had in the freezer from when I made oreo truffles for Erin's bachelorette weekend (bakerella.com). I whipped in some milk to thin it out a bit (too much, so I had to add some icing sugar) and drizzled over the scones. Only drizzled so they don't contribute to the caloric intake. See, so much healthier than pie.
Jeff has been mocking my inability to waste anything, so the seeds had to be put to good use. And these I tried to keep vaguely healthy. They're seeds right? Look how trim birds are, practically vegetables. A little olive oil, cumin, cinnamon, nutmeg, cayenne, sugar and garlic powder. Have I mentioned my obsession with cinnamon? More antioxidants than blueberries. So that totally cancels out the cream cheese icing right?
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