Happy Halloween!
Halloween is one of my favorite days of the year. The kids are super excited to get their sugar buzz on! Last night we carved our pumpkins. Better late than never, right? I actually cooked one large pumpkin and made puree out of the meat. This morning we had pumpkin pancakes from scratch. Move over Martha Stewart!
We are taking the day off school and just letting the kids play. They have recently started watching the Teenage Mutant Ninja Turtles on TV, and as I type this, they are playing Ninja Turtles. Sword fighting with gymnastics - what's not to love!?!
Lucy was not too crazy about feeling the pumpkin "guts".
She really, really didn't like it.
This is Clay working on Elliott's Spiderman jack-o-lantern an hour later. Notice the kids are not around. They moved on after about 20 minutes!
Lucy preferred supervising the activities.
Our finished pumpkins
Julia playing dress-up.
Enjoying our ghost pumpkin pancakes this morning.
Pumpkin Puree:
Cut open the top, scoop out the slimy part and seeds. Discard the
slime, rinse and save the seeds to roast. Place pumpkin on sturdy cookie
sheet and bake at 325 until the meat is tender (poke it with a fork to
see if it is soft). Cooking time depends on the size of the pumpkin.
Mine took about 90 minutes. Let cool for a few minutes. Then, scoop out
the meat, purée it in a food processor, and store, covered, in the
refrigerator. It will last about two weeks in the fridge. Just scoop out
what you need for individual recipes and put bowl back in fridge. My
pumpkin yielded more than 12 cups of puréed pumpkin.
Pumpkin Pancakes:
In large bowl mix:2 c.
Flour, 1 Tbsp. baking powder, 1/2 teas. Ginger, 1/2 teas. Nutmeg, 1/2
teas salt, 1 teas. Cinnamon, and 2 Tbsp. brown sugar. In small bowl mix:
2 slightly beaten egg whites, 1&1/2 c. Milk, 2 tbsp. oil, and 1/2
c. puréed pumpkin. Add small bowl to large bowl. Stir just until
moistened. Heat skillet to medium heat. If nonstick, spray with cooking
spray. Cook until golden brown on both sides.




















