Recipes

pumpkin

Alfie Trail Mix

Our homemade blend of everything good ‘n tasty, this trail mix is crunchy, packed with flavor and perfect for game time get togethers, lunches and for on the go. 

Makes about 12-16 servings 

Ingredients
1 box organic cereal squares (approx. 13 oz.)
2 cups organic pretzel sticks
2 cups pita chips (crushed slightly)
3/4 cup raw organic cashews
3/4 cup raw organic shelled pistachios
3/4 cup raw organic pumpkin seed
1 stick organic unsalted butter, melted
2 Tbs. Worcestershire sauce
1 Tbs. hot or wing sauce
2 tsp. granulated garlic
2 tsp. dry mustard
2 tsp. kosher salt

Method
Preheat oven to 250 degrees.

Melt butter together with salt, Worcestershire, mustard, garlic & hot sauce.

Mix cereal, nuts, pretzels & pita chips together in a large bowl.

Pour butter mixture into bowl with cereal & toss to coat thoroughly.

Spread on an ungreased, rimmed baking sheet & bake for 45-60 minutes, stirring occasionally so it bakes evenly. Cool & enjoy or store in an airtight container for up to 1 week.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Pumpkin Patch Trail Mix

Makes about 12-16 servings

Ingredients 
1 cup organic raw pumpkin seeds
1/2 cup whole raw organic almonds
1 Tbs. extra-virgin olive oil
1 tsp. kosher salt
1/8 tsp. cinnamon
1/2 cup large unsweetened coconut flakes
1/2 cup dried cranberries
1/4 cup crystalized ginger chunks (cut into 1/4-inch pieces)

Method
Preheat oven to 350 degrees.
Combine pumpkin seeds, almonds & olive oil on a rimmed baking sheet.
Sprinkle with kosher salt & cinnamon. Toss to combine.
Toast, stirring halfway through, until golden, about 8 minutes. Let cool.
Mix cooled nuts with coconut flakes, dried cranberries & candied ginger.

Storage
Trail mix can be stored in an airtight container, up to 1 week.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Pumpkin Spice Cupcakes

Makes 24 regular cupcakes

Ingredients  
3 1/2 cups All Purpose Flour 
3 1/4 cups Granulated Sugar 
2 tsp Baking Soda 
1 tsp Baking Powder
1 1/2 tsp Salt 
1 1/2 tsp Cinnamon
1/2 tsp Nutmeg 
7 1/2 oz Vegetable Oil 
1 1/2, 15 oz cans Pumpkin puree 
5 Eggs 
5 oz Water 

Method 
In a large bowl whisk the first seven dry ingredients together.

In a medium bowl whisk the oil, pumpkin, eggs and water together.

Add the wet to the dry and fold together, mix until just barely incorporated. 

Bake at 350 for 15-20 minutes until the top is set, turn the oven down to 300 and bake for an additional 5-10 minutes until a toothpick inserted in the cupcake comes out clean.

Allow to cool. Top with a Swiss Maple flavored Buttercream or Maple Cream Cheese Frosting.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Pumpkin Butter

Makes about 2 cups

Ingredients
1 small pie pumpkin (about 3 lbs.)
½ stick of butter
½ cup maple syrup
1 Tbs. lemon juice
2 whole cloves

Method 
Stab the top of the pumpkin a few times with a knife or heavy fork. Bake at 350 degrees for about 45 minutes or until soft. Cut in half, and let cool slightly.  Then scrape out seeds & remove skin. Put the flesh into a heavy sauce pan with 1 cup of water the maple syrup, butter & cloves. Cook over medium heat for about 30 minutes until sweet, thick & jammy. If it cooks to fast add a little more water. Add the lemon juice at the end cooking for a minute or two longer. Let cool & enjoy. Keep refrigerated.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Pumpkin Drop Donuts

Makes about 20 small donuts 

Ingredients
2 cups flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 ½ tsp. cinnamon
¼ tsp. ground cloves
1/3 cup sugar
Grated peel from 2 oranges
1 cup pumpkin, fresh or canned
1 egg
¼ cup olive oil
¾ cup milk

Method
In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, sugar & orange peel. In a small bowl beat together egg, oil, milk, orange peel, sugar & pumpkin. Add this to the dry ingredients. 

Heat oil in a heavy pan to approx. 350 degrees or medium high, just hot enough that the donuts sizzle and fry right away. Drop teaspoons full into hot oil and fry. Cook them for a minute or two on each size.  Remove, and let dry on paper towels or a cooling rack. Sprinkle with confectioner’s sugar or roll in cinnamon sugar.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.