Pumpkin Fritters...they're not dessert!

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...Or even a breakfast pastry. Nope in Barbados, pumpkin fritters are a side dish! Yes, you read that right, they serve these sugar dusted fritters as a side dish with the meal. A doughnut like side dish, now that's one way to get the kiddos to eat their veggies!

Hubs and I visited Barbados 3 years ago, around this time of the year. While we were there, we had pumpkin fritters several times. They were always served as a side along with savory dishes. I totally fell in love with the pumpkin fritters during our trip to Barbados. When I got home, I wanted to make the pumpkin fritters but couldn't find much information on how they  were made. I wrote a post about our trip to Barbados, and was so excited when I got a comment from Cynthia of Tastes Like Home. Cynthia is originally from Guyana, but has lived in Barbados for many years. Who better to ask for help with making these pumpkin fritters? Cynthia was kind enough to send me a couple of different pumpkin fritter recipes. My first fritter making attempt, didn't go so well. I think the pumpkin they use in Barbados may be a different variety then the pumpkin we have here in the States. However with Cynthia's help and some trial and error, I finally got a pumpkin fritter that's pretty close to the ones we had in Barbados. Thanks Cynthia!

So serve them whenever you want, just don't pass up these bites of fried pumpkin deliciousness!

Pumpkin Fritters
printable recipe

2 lbs- 1 sm pumpkin pie pumpkin (sometimes called sugar pumpkin)

Salt

3 tablespoons brown sugar

1 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

1 egg

1 cup flour (approximately)

2 tablespoons milk

2 teaspoons baking powder

Canola or vegetable oil for frying

Garnish: 2 tablespoons sugar mixed with 1 teaspoon cinnamon

Peel the pumpkin and cut into chunks. Place in medium sized pot, cover with water.

Add a generous pinch of salt, and bring to a boil.

Boil the pumpkin in salted water until soft.

Drain and mash pumpkin. In a little bowl mix the sugar and spices.Stir mixture into the mashed pumpkin.

Whisk an egg and mix into the pumpkin along with the milk.

Add baking powder and flour until it comes to a good dropping consistency.(I only needed about 3/4 cup of flour)

In a cast iron skillet or frying pan add enough oil to cover the bottom of the pan about a 1/2 inch. You need enough to shallow fry the fritters.

When the oil is hot enough to fry, drop rounded teaspoons of batter into the hot oil.

Use caution when working with hot oil! Don't overcrowd the pan.

Fry the fritters in batches of about 5 or 6. Fry both sides on a medium heat until dark brown.

Adjust heat when cooking so fritters cook through without burning.These fritters should be fairly thin with a creamy consistency inside when cooked. Sprinkle fritters with the mixture of sugar and cinnamon.

Serve immediately.

Makes 20-25 fritters

 

When you clean you pumpkin, don't throw out those seeds. They make a wonderful snack when roasted. Go here for a great recipe. I sprinkled mine with Cajun seasoning before I toasted them. Yum!

Retro 50's Housewife Shower

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My youngest sister is getting married in a few weeks, so of course that means a shower must be thrown! Her wedding has a definite retro vibe and her own personal style has always been anything but traditional. With that in mind, we decided on a 50's housewife theme for her shower. The colors she's using in her wedding are aqua with touches of yellow and red. Perfect for our retro theme. Even the menu was retro. It included such classics as, pigs-in-a blanket, deviled eggs, and the piece de resistance, the sandwich loaf complete with cream cheese icing and stuffed olive decoration.

When I was trying to come up with ideas for the shower, I stumbled across the Wedding Chicks website. They have great DIY project ideas and lots of FREE customizable templates. I was able to customize the colors to match our shower.

This cute template was the inspiration for our dessert table

The "Candy Bar"

Ready to be the perfect housewife!

We asked our guests to wear their best 50's housewife dresses, aprons, and pearls. Desperate housewives??!!

Congratulations little sis!

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give me s'more of those brownies!

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I have to confess that I've have little no desire to bake, as of late. You may have noticed from the lack of any baking going on here! Life events, mostly Hubs being deployed back to Iraq, have zapped my mojo. I've just been totally blah...not interested in cooking much of anything.
The lingering heat hasn't helped either. It's those end of summer doldrums. I seem to get them every year around the end of August. Hubs heading out just made even worse than usual this year. Then I saw these brownies while flipping through a magazine. "I want those!" What could be better than a s'more? A s'more brownie! Cookie crust, rich chocolaty center and gooey marshmallow top... oh yeah, these will make you want to head to the kitchen, tie on an apron, and start baking!

S'more Brownies
source: Taste of the South, September 2010
(Printable Recipe)

Ingredients: 
1 12-ounce box vanilla-wafer cookies
2 1/4 cups sugar, divided
3/4 teaspoon kosher salt, divided
1 cup plus 5 tablespoons unsalted butter, melted, divided
5 1-ounce squares unsweetened chocolate, melted
1 teaspoon vanilla extract
5 large eggs, at room temperature
1 cup all-purpose flour
1 16-ounce bag large marshmallows,  cut in half

Method:
Preheat oven to 350°. Line a 13x9-inch pan with aluminum foil, letting foil hang over sides of pan. Set aside. In the work bowl of a food processor, pulse together cookies, 1/4 cup sugar, and 1/4 teaspoon salt until mixture is fine. With processor running, slowly add 5 tablespoons melted butter, and continue blending until mixture is well combined. Press crumb mixture firmly into the bottom of prepared pan.
In a large bowl, whisk together remaining 1 cup melted butter and melted chocolate until mixture is well combined. Whisk in remaining 2 cups sugar and vanilla. Add eggs one at a time, whisking constantly, until mixture is smooth and glossy. Whisk in flour and remaining 1/2 teaspoon salt. Pour batter into pan, smoothing top.
Bake until a wooden pick inserted in the center comes out with just crumbs, about 30 minutes. Let cool slightly.

Preheat oven to broil. Place marshmallow halves on top of brownies, in rows, as close as possible. Broil until tops of marshmallows are golden brown and puffed.you may have to rotate the pan a couple of times to get even browning.  Let cool slightly before cutting brownies into squares. Use a sharp knife to cut brownies. Dipping the knife in a glass of warm water between cuts helps it not to stick to the marshmallows.

The best part about these smore's is that no campfire is required!

Peachy Keen Ice Cream

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I got some peaches this week from "the peach guy". If you lived in my town you'd know exactly who I'm talking about. He's the guy with a roadside stand and all he sells is peaches. Every year from about mid-June till the end of August, he sets up his tent on the side of a busy road, sells only peaches, and is know as "the peach guy". Well I heard from various people that the peach guy had great peaches this year. So of course I had to go check it out. The peaches are really great this year, everything you want in a peach, sweet, peachy, and totally delicious. If you lived where I live or anywhere at all in the South, then you'd also know that it's been about 1000 degrees for several weeks now. Ok, that's a slight exaggeration, it's just felt like it 1000 degrees. It's been too hot for cooking much of anything. Uncooked, cold or frozen are the only appetizing foods to me this time of the year. What better to do with fabulous fresh peaches, then to make some ice cream.
I usually turn to David Lebovitz and The Perfect Scoop,  when I'm looking for a great ice cream recipe. He's my "ice cream guy." I especially like his fruit based ice cream recipes because they let the fruit be the star. I wanted an ice cream that would let these peaches shine. His peach ice cream sounded like a winner and didn't involve much actual cooking so no need to stand over a hot stove. That was definitely an added bonus!

Peach Ice Cream
(Printable recipe)

Source: David Lebovitz, The Perfect Scoop, adapted

4 large ripe peaches
1/2 cup water
3/4 cup sugar
1/2 cup 0% fat Greek yogurt
1 cup heavy cream
1/4 tsp vanilla extract
A few drops of freshly squeezed lemon juice.

Beautiful ripe peaches!

Cut into chunks

Peel the peaches, slice them in half, and remove the pits.  Cut the peaches into chunks and cook them with the water in a medium, nonreactive saucepan over medium heat, covered, stirring once or twice, until soft and cooked through, about 10 minutes.

Adding the sugar

Remove from the heat, stir in the sugar, then cool to room temperature.
Puree the cooked peaches and any liquid in a blender or food processor with the yogurt, heavy cream, vanilla, and lemon juice until almost smooth but slightly chunky.

Turing it into ice cream!

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. If you want firmer ice cream, remove from ice cream maker and freeze for several hours or overnight.
The original recipe called for sour cream, but I had Greek yogurt on hand and substituted that for the sour cream. I think it gave the ice cream a nice tangy flavor. I also topped mine with some chopped pistachio nuts. I love the salty crunch they add to the ice cream.

I don't know how the term "peachy keen" came to be, but it means something is really wonderful and I think it describes this ice cream perfectly!

What I did this summer...

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This past week marked the beginning of the school year in our area. I remember those first day of school jitters well. I could never sleep the night before and in the morning my stomach would do somersaults. I could never eat breakfast on the first day of school. It was partly anticipation and partly pure terror. Would I get in Ms. Soandso's class? Would any of my friends be in my class? In other words, there were a lot of unknowns. One seeming constant however, was the obligatory first day assignment of sharing with the class "What I did this summer". I sort of dreaded this assignment. I mean it was summer. What I really wanted to say was "I didn't have to go to school!" But they wanted more... Ummm, welllll, lets see...well "I went swimming", that was always something fun I could throw in. What I didn't share was that in between swimming in an actual pool, there was a lot of playing in the yard with the water hose and maybe slidding on some black plastic. "I played with friends." There again, it was mostly with my sisters, but also doesn't sound cool, at all. "Oh and we went to the beach!" Score! Very cool. Only it was usually just for the day, at the end of which we'd pack into the car and drive 90 miles back home. We were exhausted, sticky from salt water, sunburned, and with sand in some very uncomfortable places, but who needed to know those details. Yup, I'd had another great summer! So in honor of the first week of school, I thought I'd share what I did this summer, well part of it anyway.
At the beginning of the summer I blogged about the farmers market that I manage.Well the summer has flown by and we have ended another successful year at our market. It's a lot of work, in sometimes extreme heat, to run a farmers market. However, it's also so rewarding it to see our local community get excited about buying local grown and produced foods and merchandise and knowing the impact it has on our farmers livelihoods.

 

Lots of fresh locally grown produce 

One of our blueberry farmers sampling another farmers watermelon...it was as good as it looks!

Oats rolled while you wait.

Beautiful cut flowers

Farm fresh eggs

Home baked goodies

Cooking demos

Live music

Handmade pottery

  Handmade soaps

 

Art projects for the kids

  It was a great summer! To see what I did with the rest of my summer, see my previous post. So what did you do this summer??

Home Again!

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Our Alaskan adventure was a blast. This was our first cruise and I guess I never realized how much they feed you. Constantly. I don't think we every actually had a chance to even get hungry before another meal rolled around. The food was good but the best part of being on the ship was having someone at your beck and call at all times, for whatever you needed. Want coffee at 7:30 in the morning? Just ask. Want cheese and fruit as a pre-dinner snack? "Coming right up." Need extra towels? "I'll be right there." That was AWESOME! I never knew I needed a butler, now I'm wondering how I could afford one all the time.

Alaska is beautiful and we were blessed with good, albeit cold, weather during our entire trip. Apparently any day that it doesn't rain is a beautiful day in Alaska. It was cold by our Southern standards, however. Highs in the upper 50's pretty much describe an Alabama winter! We didn't complain. It was a great break from the sweltering summer heat at home.

The rugged natural beauty of Alaska is almost impossible to describe. Even photos don't really do it justice. It's impossible to capture the breathtaking 360 degree views. Gorgeous snow-capped mountains that seem endless. The incredible blues of the glaciers. The sight of eagles in flight. All of which must be seen to really appreciate their amazing beauty. Oh and then there are the whales! A-ma-zing! The humpback whales calling to their calves was one of the highlights of the trip for me.

After our week cruise was over, we went to visit my parents. They were living in Alaska for the summer, volunteering at a camp. I'm glad we got the opportunity to see more than just the touristy part of Alaska. The cruise was fun but at the stops there would be anywhere from 2-5 cruise ships docking and unloading. These tiny towns of 900- 2000 in population, are suddenly inundated with up to 10,000 people! I know the tourist mean money in their economy, but at times there were simply too many people for these small towns.
Spending a week with my parents in a more remote area, we were able to get a sense of how real Alaskans live. We meant some neat people. One of the families we meant, lived in a house that could only be accessed by boat or ATV. They lived in a beautiful log home which they generated all there own power for through water and wind. They invited us to their home one evening for dessert. They served us delicious homemade rhubarb pie. It was outstanding!  I loved getting to see how other people live. They truly live another life and I'm not sure I could do it, but we enjoyed getting to know this family.

This is their home. The rhubarb she used in the pie is the green plant growing by the house.

This is the view from their front porch...wow!

Although you can't capture the wonder that is Alaska fully in a photo, we gave it a great effort. I think we came back with 500 plus photos! Thank God for digital cameras!! So here are just a few of those photos. If you get the chance to go to Alaska, take it! It's worth it!