Pumpkin Dip

When I first discovered pumpkin dip, it changed my life. Of course when I had it for the first time, the pumpkin came from a can, which I did not approve of. Though the dip was tasty, I knew it would be so much better if I used freshly cooked pumpkin. Also, when I had this dip in the past, it was prepared with cool whip. Since I am also not a fan of cool whip, I use the real stuff. Therefore, this recipe is simply a pumpkin whipped cream.

Like all of my other pumpkin recipes, I follow the Pumpkin Basics to cook the fairytale pumpkin (my favorite). The color of the pumpkin meat is a bright orange and the flavor is so delectable. This recipe is so easy, that it only took about 10 minutes to prepare it for a party (that is, if your pumpkin meat is already cooked).

Once you whip this pumpkin dip up, serve it with graham crackers. It is definitely a crowd pleaser. Happy pumpkin eating!

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Pumpkin Dip Recipe

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[I borrowed this photo from another website, since I forgot to take a photo with the graham crackers. For the photo & another version of this recipe, please click here.]

Turkey Egg Rolls

These are the lightest version of egg rolls that I have come up with.

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Turkey Egg Rolls RecipeClick on the photo to enlarge the recipe. 

Fruit Bouquets and Where the Hell Has DL been?

Sorry to say it, but I do not regret the hiatus that I have taken from blogging. My life has been filled with a beautiful mess. My boyfriend, Kyle, and I rescued a dog from a terrible living condition in November, just before Thanksgiving. On December 10th, she popped out puppies, six to be exact. It was very crazy and the timing was not so convenient, since we left for NYC on the 14th.

Needless to say, with surprise puppies, a trip to New York, and starting a new (and awesome) job, life has kept me insanely busy. Our time has been completely consumed with many great life experiences, but has left us wondering where all the time has gone. Don’t get me wrong, I still cook on daily basis, however, there has just been no room for blogging. Now that we have found homes for all of the puppies, we are going to have a little bit of extra time on our hands.

Our trip to New York was pretty awesome. We were hosted around by the best, we saw so many cool things, we ate a lot of good food, and the competition went pretty well too. We didn’t actually place, but Dutch Lovin’ was one of the Food Republic’s Top 5 Picks. Other articles with coverage from the competition can be found herehere, and here. We made a lot of good contacts and had a lot of positive feedback on our dish. All in all, it was great fun and a huge success.

In other news, The Food Experiments are making their way back to Austin and the theme this year is smoke. As Texans, we are all very thrilled. I know I am at least! Unfortunately, I will be doing this competition without Kyle, but his replacement is going to do great. Kyle decided that he didn’t want to do it this year, as his birthday is March 12th and always very close to the competition. Kyle makes a good point, “I don’t think I should have to work so hard before my birthday.”

My new partner this year will be Pat, a very good friend of mine. Pat and I met years ago when we worked at Which Wich? together. Hands down, he was one of the hardest workers I have ever met. When I got a job at the Wine Cellar as a gourmet chef, I eventually got Pat a job there too. We were both professionally trained by Master Chef John Lopez. I have no doubt that he and I are going to do really well. We are looking forward to great food and a lot of fun. The experimenting has already begun and the creative juices are definitely flowing.

Now that we are semi-caught up, I made this pretty cool fruit bouquet for my boss’ birthday yesterday. I thought I would share it with you. I find that it is very easy to do and much less expensive than an edible arrangement. Plus, it’s more meaningful when you put the work in yourself.

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I built them starting at the bottom and in this order:

1. 5 Blueberries

2. 1 Kiwi Half Moon

3. 1 Cantaloupe Triangle

4. 1 Pineapple Chunk

5. 1 Strawberry, Cut Like a Rose

Valentine’s Day is just 2 days away, there is still time to make your own chocolate covered strawberries. I will be posting a recipe for that later today from the old website…stay tuned.

Pumpkin Basics

So, I do realize that it has been (almost) a month since I have last posted. As you can imagine, I have been super busy. To make up for lost time, I am giving myself until next Friday to catch you up on several pumpkin goodies that I have been making. I hope this is a deadline that I can meet without excuses!

Today, I will only feature the seeds. Over the course of the week, I will be posting my pumpkin pie, pumpkin cake and pumpkin empanadas. I would like to post the pumpkin cheesecake, but I never took photos of it.

As an avid fan and believer of pumpkins, I cooked a total of six this season; three were Fairytale pumpkins, one was a Cinderella pumpkin, and the other two were pie pumpkins. This year, I realized that the Fairytale pumpkin is my absolute favorite.

If you happen to be like me and have a stash of cooked pumpkin stored in the freezer, then try some of these recipes. If you happen to still be a canned pumpkin user, then I hope these recipes will change your cooking method for the better. Cooking your own pumpkin is super simple and well worth the (small amount of) extra work.

Boiling, steaming, roasting and baking are all effective and common methods of cooking pumpkins. Choosing your method is entirely up to you. I usually boil my pumpkins and it’s quite easy to do.

I attempted to do pumpkin seeds about four times this season and the following recipe was by far the best batch.