So, I Guess This Makes Me a "Pumpkinhead"

Pumpkin chocolate chip cookies

 So the Deadheads have the Grateful Dead and the Parrotheads have Jimmy Buffet. This weekend, I had my pumpkin! As much as I'm trying to hang on, it's time to admit that summer is on its way out and Fall is taking over. I had my first pumpkin spice latte last week, and that just gave me the taste for it and I have not been able to stop thinking about the flavor all week long.

Made for sharing!

 So this weekend, I decided to play around in the kitchen and bake a little. Just last week it had been in the high '90's and there was no way I was going to turn the oven on and heat up my house. With our recent temperature drop and gray morning skies, I decided it was time to crank that baby up. It was an impromptu decision, so I went with whatever ingredients I had on hand. Whole wheat flour, eggs, canned pumpkin, chocolate chips, vanilla, check. Plus a few more pantry staples. These pumpkin chocolate chip cookies were inspired by this recipe at Skinnytaste. Next time I will definitely make them with nuts in them...walnuts perhaps? They were soft and chewy, and yummy. But of course.

Chock full of pumpkin

I could not be stopped. I made the cookies and they were good, but I was still craving more pumpkin. If was on the verge of making a pie when I saw a recipe for pumpkin banana bread, which sounded great...but then I thought, "Wouldn't pumpkin muffins be better?" I was on the hunt for a recipe did not require buttermilk, which I did not have at home. I found this recipe from Smitten Kitchen. It was hilarious to read, but I was actually afraid to follow this recipe. She made mistakes along the way and wasn't sure how the actual recipe would turn out. I am the SAME WAY. And I got to thinking, if I make mistakes on top of that (which I always do...I'm always "winging it" in some way) what if these turn out totally effed up? I definitely want to try these another day now that I have tried making pumpkin muffins and somewhat know what I am doing. To be honest I consulted a few recipes and winged it once again. All I know is they ended up turning out SO good.

Sprinkle of cinnamon and sugar on top before baking

Moist and delicious, the right amount of pumpkin!

What flavors make you think of fall? I've been seeing a lot of apple recipes lately. But nothing does it for me like pumpkin. And I'm still going to make that pie.

Satisfying Fall Butternut Squash Risotto

I love this time of year when I start seeing butternut squash at the Farmer's Market. I bought one over the weekend without a specific plan for what I was going to do with it. I waffled back and forth between a lasagna and risotto, and finally went with the risotto after 2 of my coworkers and my husband unanimously voted on it. 

**So I must first make a disclaimer which may make this recipe seem to take longer or have an extra step. Before I knew what I was going to do with it, I roasted it. Very simply, I cut it in half, scooped out the seeds, and placed the halves face down on a cookie sheet and cooked at 400 degrees for 55 minutes. My squash weighed about 1.5 lbs. I did not actually make the risotto until the next day. The night I roasted it I let it cool and wrapped it in foil and put in the refrigerator. I did this because I LOVE roasted butternut squash, and it turned out to make the following recipe go a little faster because I did not have to wait for the squash to soften in the pan. Peeling the squash is much easier when it is already roasted, the peel practically falls off. Greatly reduces prep time. The following recipe is how you should proceed if your squash is NOT roasted.**

Here is what you'll need:
1.5 lb butternut squash with the peel and seeds removed and cut into 1 inch chunks
Salt and pepper
1 cup uncooked Arborio rice
1/2 cup dry white wine
2 14 oz. cans chicken broth
1/2 cup Parmigiano-Reggiano cheese
a couple dashes each of savory, rosemary and marjoram spice


*Melt butter in a large saucepan over medium heat. While its melting, take a smaller saucepan and put both cans of chicken broth in on low heat and add 1/2 cup of water

*Add the squash and some salt and pepper. Stir often until the squash starts to soften, about 8 minutes.

*Add rice into the saucepan with the squash and butter, and stir to mix it in. Pour in the 1/2 cup of white wine and cook until the wine is absorbed and nearly evaporated.

*Add a ladle of broth mixture into the the squash pan and cook, stirring until the liquid is absorbed. Continue this process, adding liquid and letting it absorb while continuously stirring for about 40 minutes.

*At this point do a consistency taste-test to see if you like it. I myself do not like my risotto firm, so I usually let mine go another 5 minutes before I add in 1/3 cup of the cheese and a bit more salt.

Serve into wide and shallow pasta bowls and sprinkle a bit more cheese when serving.

YUM. It was creamy, delicious and filling. If you make this as a main course with a salad and bread for a simple yet tasty dinner, this recipe should easily serve 4.

Enjoy!