Tuesday, October 7, 2008

Chic Pumpkins

These lovely pumpkins showed up in my inbox today and I could not resist posting them! Last week, I saw ghost pumpkins at our local country store and I've wanted to figure out something to do with them. I really want to do this technique! Here is an excerpt from the e-mail:

The Ghost Pumpkin

The White “Ghost” Pumpkin is a beautiful gourd that puts a spooky, yet elegant spin on Halloween décor. Ghost Pumpkins, also known as Luminas or Caspers have a naturally white outer skin but are a pale orange inside, allowing them to give off a lovely glow when carved. They used to be more rare but have steadily increased in popularity over the past few years. Here are a few tips on how to decorate with your ghosts:

  • Painted Pumpkins: Try using stencils or graphite transfer paper to trace patterns or create distinctive designs on white pumpkins. You can also use letter stencils to spell out spooky words on several white pumpkins. Fill in your designs using a fine-tipped paintbrush and black acrylic paint....
If you would like to read the rest of the article, then visit Home Made Simple.

Another thing that caught my eye, were these delicious Pumpkin Coconut Oatmeal Bars. It looks like a good combination of flavors and something I haven't seen before. I'm a sucker for coconut!

Pumpkin Coconut Oatmeal Bars
October is the month for pumpkins, so try a truly unique dessert recipe that’s a delightful twist on classic pumpkin pie. Sweet layers of oatmeal, cinnamon, pumpkin and coconut will appeal to the whole family and best of all, it’s a portable treat you can eat with your hands!

Serves: 9-16 (depending on size of bars)
Prep time: 15 minutes
Cook time: 1 hour
Approximate cost: 54¢ per serving for 9 bars, 38¢ per serving for 16 bars

1/2 cup (1 stick) unsalted butter, melted
1/2 cup brown sugar
1 cup all-purpose flour
1 cup quick cook oats
1/2 teaspoon cinnamon
1/4 teaspoon salt

4 eggs, beaten
1 cup granulated sugar
1 cup brown sugar
1 can (15 ounces) pumpkin
1/4 cup cornstarch
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup shredded coconut


  1. Pre-heat the oven to 350ºF.
  2. Combine the crust ingredients in a mixing bowl until evenly mixed.
  3. Press the mix into the bottom of greased 8” x 8” pan.
  4. Bake for 10 minutes to precook and firm up the crust.
  5. Combine all filling ingredients and pour over the warm crust. Return to oven for 45 minutes or until toothpick placed in center comes out clean. Baking times will vary for different ovens and altitudes.

Tip: Try using parchment paper in the bottom of your pan in addition to greasing to help release the bars easier and prevent the crust from over browning. Once you’ve pressed the crust into the pan, try poking it with a fork to keep it from cracking.

No comments: