The End!

So thankful to have had the chance to get to know Pumkin better.....
So thankful that I can say we conquered recipes and challenges with the Pumkin Chronicles
So thankful that I can say YW Knowledge Personal Progress Project.....done!

December.....the 12 days of Peppermint! Yeaaaaaa! Who does not love peppermint!

Found this great source for a Peppermint Recipe I cannot wait to try! Going to do 12 days as we countdown to Christmas!

Its from the Kingof Crock......no relation but maybe a long lost relative who knows!

http://kingofcrock.blogspot.com/2010/11/recipe-chocolate-peppermint-mess.html

So Thankful to be done!

I probably have not done the math right at all. But I think I figured it that I needed 3 recipes to get through to Thanksgiving.....here they are!

Pumkin Cream Cheese Muffins! Another Favorite! We made these on Thanksgiving and enjoyed them whene we got home from the "Black Friday" chaos!

Yield 24 (or 12 huge ones...this is what we did and YUM!)

For the Filling you need:
8 oz cream cheese softened
1 Cup Confectioners sugar.....blend these well and until soft....then transfer mis to a peice of plastic wrap and shape it into a log....about 1 1/2 in in diameter. smoth the plastic around it and seal it closed with foil transfer to the freezer and chill until its firm- (till you would be able to slice them)

Then- for the muffins
Mix 3 Cups flour
1 Tsp Ground Cinnamon
1 tsp Ground Nutmeg
1 tsp Ground Clove
1 Tbsp plus 1 Tsp pumkin pie spice
1 Tsp Salt
1Tsp Baking soda....mix these dry...and set aside

Mix 4 large eggs
2 Cups Sugar
2 Cups Pumkin Puree
1 1/4 cups vegetable oil and blend well.....then add the dry ingredients and mix until blended well. it is a little thick....

spoon this mixture into the muffin liners about 1/3 filled.....we loaded them up and they were huge...but yummy!

To make the topping, combine:
1/2 Cup Sugar
5 Tbsp Flour
1 1/2 tsp ground cinnamon
4 Tbsp unsalted butter.....( and the recipe did not say but I added a couple sprinkles of brown sugar.....
cuth these ingredients together with patry blender or two forks....and then when it is coarse and crumbly set in refridgerator until you are ready to use it....

You assemble the muffins by taking the muffin mix already in the liners.....slicing a peice of the cream cheese filling mix onto the top of each muffin and then tooping each one with cruble topping....once you do this it should just come over the top of the muffin well.....

Bake in the oven 20-25 minutes at 350...

These were really a great addition to Thanksgiving weekend....and the pumkin was light!

The additional item we made on Thanksgiving day.....was a repeat! The Pumkin Spice Cake with Orage Frosting was not just dessert but a centerpeice for our table! I used a bit of the mix aside and made cupcakes and just pulled them out of their liners...set them upside down and drizzled with the frosting for individual size bundt cakes!

Our last Recipe to try for The Pumkin Chronicles was a Toffee- Pumkin Cheesecake! It was rich, and intense but I loved it way more than any pumkin pie!

For the Crust,
2 Cups cinnamon gram chrackers crumbs.....( I bought store and added my own cinnamon!)
1/2 Cup butter melted...
Mix until a crumble that can be patted down to the spring pan...the bake this in the oven 15 minutes on 300
then set aside to let cool a bit

The first layer:    Mix....
2 8 oz cream cheese packages softened
1/2 Cup Sugar
1 Tsp Vanilla
add in 2 eggs...already beat well and last stir in
1/2 bag of toffiee bits (the already crushed kind...I could not find so we bought heath bars and crushed ourselves! 
Spread this over the cooled crust

Top Layer:  Mix
1 15 oz can of pumkin puree..... about 3/4 Cup
3/4 Cup Whipping Cream
2/3 Cups sugar
1/2 Tsp Ground Cinnamon
1/4 Tsp pumkin pie seasoning
1/8 Tsp Salt
Then add in 3 eggs already beat well....
Blend until smooth and creamy.
Spread this carefully over the cheesecake layer carful not to mix layers

Bake for up to 2 hours on 300 or until the cheesecaked is pulling from the edges of the pan and is solid but jiggles just slightly in the center when moved. Turn the oven off and leave the cheese cake in as the oven cools with the door opened ( or if you are in a hurry as we were....) grab it out shut the oven off so you dont burn the house down....wrap the cheese cake pan with a towel to keep in warmth and hurry to the family dinner!

Just before serving.....( and I recommend you try to make this the night before and let it really cool!) top with Cool whip or whip Cream then sprinkle with the additional Heath Toffee Crunch!
Our cheesecake was still warm so the Cool Whip just melted right in and bubbled...like ice cream on hot cobbler.....but it still was tasty!

Pumkin "Moose Track Pie"

I had fun just trying to think up something that I could make for Friday!

Graham Cracker Pie Crust

1 Box Pumkin Spice Pudding (Its a seasonal special item!)
Mixed it with 1 Cup Frozen Whip Cream, and 1 Cup Milk....

I spread Nutella into the bottom of the pie crust (this was tricky had to move slow so not to mess up the crust)
Then I spread the Pudding mix on top of the nutella....
Added a topping of whip cream and then drizzled carmel across the top and last sprinkled with chocolate chips! It was so easy to make, looked nice and was like a yummy Pumpkin Chocolate Chip Cookie in a pie.

Before and After!

Ha! No way was I sharing our look with our masks on.....but this guy made me laugh! We looked almost as silly with our Pumkin Pie Faces!~

Pumkin Scrub!

So my family threatened me if I made any more pumkin recipes.....so I had to think.....what to do what to do! I thought, what if we don't actually consume the recipes, Beauty Products!

Jaycee was a good sport with one of these!

We took 1 C Pure Can Sugar, raw
1 cup brown sugar (I just wanted to see if it would make it smell better)
1/4 Cup pumkin puree
1/8 Cup Baby Oil
1/4 tsp grapefruit oil ( I had this leftover from peppermint grapefruit scrub last year)

We enjoyed Pumkin Pedicures on Thursday night, but warning....it looks like you slaughtered a pumkin as you drain the tub.


Next we ventured into a Pumkin Face Scrub/Mask

I mixed two ideas here to make one

1 egg
1/4 C ground oatmeal
1/4 C pumkin puree
1 squeeze lemon juice
2 Tbsp Pumkin Seed Oil
Mixed this into what looked and smelled like baby food! and then used it as a quick scrub/mask
it felt a bit silly but took off ten years! (OK maybe just ten minutes, but after washing it off my skin did feel super!)

Pumkin Pizookees Version 2.0

Used a basic Pumpkin Chocolate Chip Cookie recipe and put the dough into mini tarte pans.....
I left these in the fridge til it was time to bake them...then we baked them up and topped with
Pumkpin Ice cream(Dryers special edition) ....Butter Pecan Ice cream and carmel

I really was not a fan of Pumkin Chocolate Chip Cookies in the past...but topping them with ice cream and carmel....I had a pumkin paradigm shift!

But I am not going to lie.....I cannot wait for that Peppermint Ice cream (special edition) on a milk chocolate brownie pizookie......December....HUUUUURRRY!

Pumkin Hummus

hmmmmmm what do I say about this.....
I like costco hummus better.

I think the key to this was that I really just was afraid to add more olive oil and seasoning but I should have!

I sauteed garlic, bell pepper and green onion in olive oil
then blended
1 Can Chickpeas
1 Cup Pumkin
2TBSP Olive oil
1/2 lemon squeezed
1 tsp tahini
1tsp cinnamon and 1/2 tsp nutmeg
1/4 C water....give or take

When it was done, I heated it and mixed in Spinach Artichoke Dip from coscto....(because I thought it needed more flavor)

I just could never get it broken down smooth enough, either because I was not processing it enough or it needed more oil/water. It tasted OK but was bland...and bland hummus is blah!

Back to the Harvest

Had a blast at Time Out for women....but now its time for pumkin!

Today had to do some catch up, but after all of the Time Out Feasting I was not ready to eat any more! Oh well , for the cause.

So I had to complete two recipes, and some fabric Pumkins to catch up to date.....these fabric pumpkins are really so easy and fun to do!

 These first ones are the quilted ones I dreamed up...the ones below are the original inspriations that my mom had made for me a few years ago! each one comes out different though so that makes them fun! and they are low calorie!

dont look to close....she really was a better seamstress than me!

Fabric Pumkins! Too Cute...more to come

OK tired of cooking and I had seen a version of these before so I dreamed up a couple different versions....since I am going to time out tomorrow, I am going to do a couple of days at once....this is for Thursday....and maybe a new version tomorrow for Friday! They may just be sooooo cute I will give myself Saturday off!

Finally something without sugar and butter...but it worked!

Wednesday....
This actually sounded odd, ended up really good!

Spicy Pumkin Taco DIp

12 oz cream cheese, softened
1 Cup pumpkin
3 1/2 Tbsp taco seasoning
1/4 tsp garlic powder ( I did a garlic sea salt)
1/2 tsp crushed red pepper
1/2 Cup dried beef (I skipped this,,,just could not do it!)
1/2 Cup cut bell pepper....I also threw in some chopped up green onion
1 Can olives sliced up
I added a whole avocado, soft, crushed up

I made it half the size but I went light on the pumkin and heavy on everything else and it really turned out good! The girls at mutual gave it the thumbs up...some of them even after finding out it had pumkin in it! Brave girls!

Pumkin Ginger Pizzookies

After my victory over the critics Monday I think I could finish the month now and be happy....but I did say the whole month....

So on Monday I did two recipes...this ones for Tuesday!

Erin shared with me a yummy recipe below:
http://www.ourbestbites.com/2011/11/pumpkin-ginger-pizzookies/

I just switched it up a bit and did a Molasses/Spice Cookie but really I think any yummy cookie will do!
The Pumkinc cream was good...just in case I bought butter pecan too...so we had a scoop of each...
and then the nuts, carmel and we added whip cream!! Not a bad alternative to soup!

Revenge is SWEETER than Pumpkin Pie!

Yea, I did it....so what! They deserved it. And I am thinking I am the smartest person in the world right now!

So if you read the posts from yesterdays "Pumkin Soup" disaster, you saw that my family was brutal....really and I only put in the nice stuff! So today I decided that they needed to eat their words!

There was surprisingly a bit of the Kabocha Soup left so I saved it and then hatched a beautiful plan for how I would use my pumkin today......

Pasta a la Revenge....

Sauted Ground beef sausage onion and garlic in a pan until browned.....
while it cooked I mixed in a crock pot on high

couple of shakes of olive oil
1/2 jar of Ragu Spaghetti Sauce
1/2 jar of Ragu Alfredo Sauce
4 oz of cream cheese
1 Cup half and  Half milk
(oh and did I mention the left over pumkin soup)
and leftover parmesean.....let that simmer in the crock....
then added the meat and put it on low while we all went to the gym

I made sure they were nice and hungry....tossed together a cute little salad and then
dinner was served!!

Meal Comments ;

"does this have pumkin in it" - to which I replied no....not a lie its Kabocha Squash so not a lie!
"this is actually pretty good"
"mom, can you give me some more pasta"....my reply "sure son here you go.....(big serving)

I personally enjoyed the meal very much. And then the finale was super.....jaycee looked down at her empty plate with just the sauce lingering....and found just a tad of the red bell pepper from the night before....."mom, did you put pumkin in this...." - "No I did not put PUMKIN in that...." but my smile was already giving it away...keegan (the smart one of the bunch) "you put SQUASH in this!!!!"

I laughed so hard I dont think I will have to do abs tonight!!

And now they are all not speaking to me....aaaaaahhhhh the peace and serenity!

Today was a "Great Pumkin Day!"

The best for last

Back to the cinnamon, sugar and brown sugar!

This cake is the one I first posted before starting the blog. Taylor actually discovered this cake a few years ago and it has been one of our favorites since. We are not Pumkin Pie fans so we make this at thanksgiving and while everyone is eating their pumkin pie...we much on this cutie!

Pumkin Orange Spice Cake with Orange drizzle....

Start by following the directions on a box of Spice Cake but reduce the amount of water by 1/2 C and use 1/2 Cup pumkin puree instead....also use about 1 tsp of grated orange peel and a 2 Tbsp of 100% orange juice. Bake as the box tells you in a bundt pan...( if you like a lot of the orange flavor you can also add more juice/less water...we continue to play with it)

Once the cake is baked and cooled flip onto serving platter...

In a sauce pot place 3/4 stick of butter and begin to melt...add 1/4 cup of 100% orange juice and then begin to sift in powdered sugar....if you like a lot of drizzle you can increase each item in this...I dont even measure anymore just keep throwing in til it looks good. Add yellow food coloring or even yellow and red for a light orange....Once you have a thick syrup like frosting drizzle one layer over the cake and throw quickly into the fridge.....that will cool and harden. ...take the rest of the frosting off the heat and set aside for just a few minutes.....once the first layer has soaked in and hardened a bit....go back and really slather on the rest....

This cake is gorgeous when you fill the middle of the bundt with fall flowers....The cake is so good but the orange drizzle frosting then just makes it so much better! It is really a centerpeice and dessert all in one!

Kabocha Squash....Japanese Pumpkin

I think I spelled it wrong a least a few times...Kabocha Squash....looks like a preemie watermelon.

Truth Number Once.....

So remember the truth number one...you are either a fan or not....We have learned that anything that is an entree with Pumkin (not slathered in cinnamon or sugar) just is not our cup of tea.

This soup looked really beautiful during the process and everything smelled really good through and through...but really I could not get past the idea that it looked like I was feeding my family baby food squash.

I found this recipe in line at http://www.thebikinichef.com/ (supposed to be healthy fitness foods)

Kobacha Squash Soup with fresh basil- (Kobacha Squash is often called Japanese Pumpkin and thus it makes the criteria of pumkin month!)

Ingredients: 6 Kobacha squash (I made half the recipe and skipped using extra squash as soup bowls because I pretty much knew my family would turn up noses!)
                 2 fresh red bell pepper
                 1Tbs Olive Oil
                 1 Large yellow onion
                 2 garlic cloves
                 3 1/2 cups fat free chicken broth (bout the fat kind :) )
                 3 1/2 Cups water
                 1Tbsp red whine vinegar
                 11/2 tsp ground cinnamon
                 1 tsp nutmeg
                 Sea salt and black pepper to taste
                 2Tbsp chopped fresh sage leaves
                 Fresh parmesean cheese

Roast squash: cut two kobacha pumkins in half and scrape out seeds, lighly salt, then place cut sides down in an oiled pan or on parchment lined roasting pan in the middle of the oven for about 1 hr. Then let cool before scraping the flesh from the skin, set this aside in a bowl.

Broil Peppers: Cut 2 red bell peppers in half and place face down on a baking sheet....place under the broiler until the skin is charred. Remove from the oven and place in a bol covering with wrap to allow them to cool for 15 minutes. The before completely cool peel the charred skin from the peppers and chop the peppers up well.

For the Soup: Add olive oil, onion and garlic to a stock pot and saute for 1 minute. Add in chicken broth, water and vinegar and stir while it simmers. Add in the roasted squash and bell pepper and allow to simmer fro about 20 minutes. Add cinnamon, nutmeg and salt and pepper to taste. Add the choopeed sage and set off of heat. Working in batches puree the soup in a food processor until all smooth and return back to pot to re-simmer slowly as you add parmesan shavings and a sprig of basil. Allow to simmer on low for 10 minutes then transfer to serving bowls (pumkin bowls if you wish) and top with additional parmesan shavings.

If you choose to use the pumkin bowls you need 4 more (these were 3$ pumkins so I would go with bread bowls or just good ol fashion bowls) but if you want the "look" then you would cut the top off and remove, scrape out as much flesh as possible from each....oil the inside lightly and salt then roast them in the oven for about 10 minutes.

Again separately everything looked and smelled great! When we got to the puree part Jaycee checked out...plush when she found out it was "squash" she was pretty much convinced she did not want any part of it. Keegan was a good sport but had a lot to say about the looks of it (most of it was terrible bathroom humor so I will spare you) Doug promised the kids when I was not looking they would for sure eat better tonight. And now I am not talking to any of them!

I managed to eat a whole cup full and really it was good and hearty but just too different and I was wishing the whole time it was a tomatoe soup....Pumpkin Lovers....its for you!

I will say, there were so many other yummy looking healthy recipes on that website....so I will go back...just not for seconds of the soup.

The truth about Pumkin....

SO now 7 days into this challenge and I have basically learned two things about pumkin....
1. You are either a BIG Pumpkin fan....or you're NOT.
2. .....If you're not a big pumkin fan then the only time Pumkin is good is when it is completely loaded with
cinnamon, brown sugar and sugar!

We are now at Sunday November 6 and again I had some catching up to do! Three recipes this weekend...two were hits! #3.....well read on....

Pumkin Spice Magic Bar minis! These remind me of a granola bar and the pumkin is so light, everything else takes over...which made it yummy...plus, chocolate chips, nuts and coconut with caramel....how could it taste bad!

1/4 C melted Butter mixed with 3/4 C graham cracker crumbs to make a crust which you bake in the over at 350 degrees for about 8 minutes then set aside...the recipe instructs to do these in mini cheesecake cups...but I did them in a square pan as bars and they were just fine.

In a bowl mix 2 oz cream cheese softened and 3/4 cup of pumkin puree,  3Tbsp sugar and 1/4 teasp. cinnamon ....until smooth and spread it over the crumb crust. Then layer one at a time....chocolate chips (1/2 C) then crushed cashews (1/2C) shredded coconut (3/4C) ...last pour 1/2 C of sweetened condensed milk over the entire thing and bake in the oven at 350 for about 20-24 minutes or until top is golden. Before they cool completely run a knife around the edges because as it cools it gets really sticky....
Once they are cooled remove them from cups or cut into squares and place on the serving tray...the drizzle with warm carmel!

makes about 12 large squares.

And since it had the ingredients which prove my point number 2- Sugar.....cinnamon....they were tasty!

The cutest cake!

Ok this has nothing to do with pumkins but I just had to share this! Keegan's friend Sarah made him this birthday cake for his birthday! Swimmers in the pool, lane lines, starting blocks, towels and swim caps... the works! It was just amazing...and inside she made it a checkerboard with chocolate and teal colored cake and creme between the layers...the cake was huge and just too great! She has more talent in her little cooking pinky than I will ever have! Thanks Sarah!

Sauteed Chicken with Pumpkin Seeds and Garlic Mashed Potatoes

Tired of Baking.....need more cooking ideas, this one was born from another variation but turned out actually to be very good.
Initially the recipe called for ground pumkin seeds to be mixed with bread crumbs and then used to bread chicken breast...and then saute until brown then transfer and bake them. On the side the recipe called for 1 avocado blended well with 1 cup of half and half and heated in a saucepan and seasoned with garlic, white wine and salt. after letting it heat and reduce the white wine you pour the avocado dressing over the chicken breast and cilatro rice. It sounded great but laziness gave us this version....

I sauteed green onions and pumpkin seeds in butter and olive oil until browned adding garlic and sea salt. Then I added the chicken breast, and turned over several times while it sauteed. Once the chicken was about half finished I added, cream of mushroom soup....about 1/4 cup of half and half and a small dash of pepper put a lid on and just let is continue to simmer until the chicken was cooked through.
Instead of cilantro rice I thought this sounded like it called for garlic mashed potatoes.....place a chicken breast over a small pile of potatoes and pour the liquid over the top.....

I would actually make this again....without the pumkin seeds....in a non pumkin month! The seeds were good tasting but I either over cooked them or under cooked them.,,, they were an odd texture. I am thinking that had I left them to the end and just tossed them in some butter and salt in a pan at the very last minute and then topped off with them it would have been better they would have been crunchy.

But we did find that the fried onions (the kind you put on green bean caserole on Turkey day) were an incredible topping for this dish! I dont even want to know how many calories this one ended up being!

Pumkin Bread French Toast! My favorite so far!

This is my favorite so far.....because it was really so easy!
So let me start by saying that Wednesday was lame. I baked up a basic Box Pumking Quick bread. And made sure that it was baked actually just a tad over so that the bread was going to be nice and dry for the next morning.....for French Toast!

We sliced the pumpkin bread loaf into about 1/2 inch slices and then dipped them in our egg mix, a mixture of egg, milk, vanilla, cinnamon and a tiny pinch of nutmeg...tiny....

Sometimes you just have to use butter....look it up its in the constitution! Ok Paula Deen said it.
I used butter in the pan to help the french toast cook and soak up extra flavor. and I kept it on a little longer in the pan but kept turning it often to make sure that all of the egg cooked up in the pumpkin bread which was more "spongy" than regular bread.

We tried a couple of different topping options. Blood Orange Marmalade (from costco) YUM.....
powdered sugar and syryp, YUM YUM...but my favorite was just some more butter (don't judge) on the warm bread and then a sprinkle of brown sugar! Triple YUM!  Ooops should have used a cute fall plate...oh well!

Catching up...

OK this recipe will catch us up to where we should be today Wednesday November 2....whew this cooking and cleaning up the mess you make cooking may prove to be too much for me!

We actually made this little treat on Sunday as well ( the oven was already hot and on overload...so why not)

We took Rhodes Dinner rolls frozen and placed them in a bundt pan

I mixed 3/4 cups of melted butter
1/2 cup of brown sugar
1/4 cup of sugar
1/3 can of pumkin pie filling
and a sprinkle of cinnamon
Once this was all mixed together like syrup we poured it over the rolls...and then let them it sit in the fridge all day. We took it out about an hour before we baked it to let it rise. Then baked at 350 for about 15 minutes....they were yummy flavored sticky buns....and a dear friend Erin McRae shared some yummy frosting with me.,...for dipping in and this was YUM! So I was thinking if you could turn the bundt pan over and get them out as one big beautiful ring...then spread the yummy butter cream frosting over the top it would be a great big pumpkin cinnamon roll for thanksgiving breakfast!

How many more days do we have? I may need to do Sugar Free Jello by January..a non calorie item for a mont.......send me your Sugar Free Jello recipes!

Cake Pops! Not the perfece round cuties you see in magazines or real womens kitchens....but they were yum!

Pumpkin Cake Pops

For Halloween Day ,

We actually baked up the cake for the pumkin cake pops on Sunday am and then assembled the Pops later than night during family night.

Cake:
Box of Spice Cake Mix
Add 1/2 can of Pumpkin, reduce the water by 1/2 cup

bake in a 9x12 pan and let cool completely

In a bowl, crumble the cake up fine. Add 1 container of frosting (we chose cream cheese frosting and added some cinnamon and suger as we mixed the two. This is a mess, I wish I could have taken a picture of my hands with the clods of cake and frostin....once you have them mixed up almost like clay you begin to roll the pops (be careful here...I rolled them way to big which created an issue later!) place the popsicle sticks in the roll and put them on a covered cookie sheet to be placed in the fridge or freezer....the colder the better it seems..,

Once chilled, melt up the candy coating or chocholate bark- We used the white chocolate for this recipe and together it was yummy! Dip each candy pop in the melted white chocolate and set either upside down on its chocolate top (if you dont mind a little "flat top" and or use a styrofoam cube to hold and stand them in the foam by the sticks. We rolled them also in chopped walnut.

These were super yummy....almost too rich though and I made them way to big....they were a lot of steps but fairly easy!

Sunday October 30.....Pumkin Walnut Pancakes

So I took the easy way out on these because we were just getting warmed up and it was the Sabbath ....
This morning we used the basic Bisquick recipe following the instructions for 10-12 pancakes and added about 1/2 cup of pumkin, a dash of cinnamon, brown sugar and sugar each. I added the water last so that I could adjust for a bit less because of the pumpkin. I added crushed walnut after the batter was ready.
Keegans version- piled it full of peanut butter and syrup
Jaycee's version- peanut butter and nutella topping with syrup.

These were great I thought with just a bit of butter on top....but what I had a dreamy vision of was topping it with carmelized banana and whip cream.....

I froze the extras on a cookie sheet and bagged them in freezer bags.....today is Wednesday and we popped them into the toaster....they were just as yummy the second time. If you are a pumpkin fan you may go stronger on the pumpkin, it was a little light but we liked it!

It's the great pumpkin Month!

A pumpkin is a gourd-like squash of the genus Cucurbita and the family Cucurbitaceae (which also includes gourds).^[1] It commonly refers to cultivars of any one of the species Cucurbita pepo, Cucurbita mixta, Cucurbita maxima, and Cucurbita moschata, and is native to North America. They typically have a thick, orange or yellow shell, creased from the stem to the bottom, containing the seeds and pulp.

In Australian English, the name 'pumpkin' generally refers to the broader category called winter squash in North America.

The above is a description I found in Wikipedia that defines the Pumkin.....and will aslo relate to the condition my family will be in after we eat a month of pumpkin recipes! We actually started early on October 30 because we knew this week would be a little "squashed" and that we should get ahead....here is

The Pumpkin Chronicles.

Getting Ready

The challenge...
October 31 to November 24, 2011
Every day a new recipe with one ingredient....Pumpkin!
These are the Pumpkin Chronicles.....