Month: September 2017

1. First cut the pumpkin in half, remove the seeds and fibers.

2. Put halved pumpkin cut side down, on a baking sheet, covered with parchment paper

3. Roast pumpkin in a 400°F preheated oven, for about 40 to 45 minutes.

4. Once pumpkin is roasted, peel off the skin and cut into chunks.

5. In a saucepan over medium heat, put olive oil.

6. Add the onions, garlic, cilantro, pumpkin chunks, salt, pepper, coriander, oregano, cumin and pumpkin spice.

7. Cook for about 10 minutes, then cover with boiled water ( just enough water to cover the vegetables).

8. Let cook for about 15 to 20 minutes on Medium heat.

9. Puree the vegetables, using an immersion blender.

10. Adjust the seasoning and add salt if needed.

11. Toss in the cheese and turn off the heat.

12. Stir constantly until the cheese melts. Add hot sauce if you like (optional).

13. Serve in a carved pumpkin bowl if you desire. It can be served as is or sprinkled with black pepper, nutmeg or add crème fraiche.

These cookies don't have too much sugar, but by rolling them in the powdered sugar or simply sprinkling them with it, they will taste just right. They are soft, fluffy with healthy nuts. The nuts can be chopped finely or coarsely, it's really a personal choice. Trust me; these cookies are a must make!

1. Preheat oven to 350 °F.

2. In a bowl, cream together the butter, oil, powdered sugar, pumpkin puree, salt and pumpkin spice.

   
3.  Add in the egg and mix well.
4. Toss in the nuts.
   
5. Sift in the flour, baking powder and baking soda. Mix to combine. The batter should be very soft.
   
6.  Scoop the dough (using an ice cream scoop) into 1 inch balls, directly to a baking sheet, covered with parchment paper.
   
7. Adjust the shape of the scooped dough with your fingers.
8.  Bake for 10 to 15 minutes or until golden.
   
9. Let cool for 5 minutes.
10.  Sprinkle the cookies with powdered sugar(You can roll them in powdered sugar if you like).
    
11.  Enjoy!