Thanksgiving Feast Pumpkin Muffins

The Blue, Yellow and Purple Rooms helped to make the pumpkin muffins for the Thanksgiving Feast. Look at all the ingredients!
We mixed together all our wet ingredients, then all our dry ingredients. We observed the differences between them--then we observed what happened when we combined these ingredients together. The white specks of flour served as an "indicator" that the batter was not completely mixed yet. We discussed the meaning of the word "level" and demonstrated the usage of this word while measuring ingredients. The molasses made the muffins such a beautiful color! Quote of the day: "I hope these muffins don't have any chocolate in them, because I do NOT like chocolate." And, one more hilarious quote (because I can't resist sharing it with you): "We have a dance party every Friday with Miss Linda."

2 1/4 cups all-purpose flour

2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
3/4 cup golden raisins
1 cup packed brown sugar
1 cup canned pumpkin
1/3 cup buttermilk
1/3 cup canola oil
1/4 cup molasses
1 teaspoon vanilla extract
2 large eggs
Cooking spray
  
Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, pumpkin pie spice, baking soda, ginger, and salt in a medium bowl, stirring well with a whisk. Stir in raisins; make a well in center of mixture. Combine brown sugar, canned pumpkin, buttermilk, canola oil, molasses, vanilla extract, and eggs, stirring well with a whisk. Add sugar mixture to flour mixture; stir just until moist.

Spoon batter into 18 muffin cups coated with cooking spray.  Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; cool on a wire rack.

 

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Thanksgiving Feast Pumpkin Pudding

The Red, Green and Orange Rooms all helped to make the Pumpkin Pudding to be served for the Thanksgiving Feast. We used cooks tools like a whisk, a can opener, a spatula, a teaspoon, and a measuring cup. We folded some ingredients, we poured some ingredients, we discussed the various spices found in Pumpkin Pie Spice (cinnamon, ginger, nutmeg, and allspice)...and everyone loved watching the ingredients change in color from yellow to orange. Even though we prepared the pudding for the Thanksgiving Feast, everyone still had an opportunity to sample their hard work. Quote of the day: "This is some really yummy stuff." Also, my milk allergy friends will be able to enjoy their Pumpkin Pudding with coconut milk the day of the Thanksgiving Feast!

Pumpkin Pie Pudding

1 cup canned pumpkin pie filling

3 oz instant vanilla pudding
1 tsp pumpkin pie spice
1 1/2 cups cold milk
1 carton Cool Whip

Mix instant pudding and milk, allow to set. Add pumpkin and pumpkin pie spice. Fold in Cool Whip. Serve immediately or refrigerate. Also, this is a great “Make Ahead” dessert!

Corn Soup

The first picture is what the soup looked like before we used the immersion blender. The kids loved hearing the blender and watching it transform the soup from chunky into smooth! We also talked about the different ways of cutting vegetables-- chopped (big) onions, diced (medium) celery, and minced (small) garlic. Our cooking tools were a garlic peeler, a vegetable chopper, a vegetable peeler and an immersion blender to prepare the soup. Quote of the day: After cutting a Yukon Gold Potato in half and showing the color of the potato to the kids, I said "I wonder why they call this a Yukon GOLD potato?" Someone said: "Because its a yellow tomato!"

Ingredients:

6 ears sweet corn or 1 bag frozen corn
1 medium onion, diced
1 garlic clove, minced
½ medium Yukon gold potato, peeled and finely chopped
½ stalk of celery, chopped
1 Tbsp. olive oil, or butter
1 tsp. salt + more to taste
4 cups chicken or vegetable stock
Fresh parsley

Cooks Tools:

Potato peeler
Chopper
Immersion blender
Garlic roller

Preparation:
In a large pot heat oil or butter over medium heat. Add onions, celery, garlic and 1/2 tsp. salt. Cook, stirring occasionally, until onion wilts, about 3 minutes.
Meanwhile, peel and chop potato. Add potato and broth to pot. Bring to a boil. Cook until onions and potatoes are very soft, about 10 minutes. Add corn. Cook until heated through, about 2 minutes.
Puree with an immersion blender or in a blender or food processor (do this in small batches to avoid splashes and burns).
Add salt to taste. Garnish with parsley.

Fall Festival Pumpkin Faces

We cut whole wheat bread with pumpkin shaped cookie cutters, then decorated them with fruits, vegetables and chocolate chips! We used Trader Joe's organic Pumpkin cream cheese (or cranberry apple butter for my non-dairy friends)...and the kids loved it!

Pumpkin Whole Wheat Flax Belgium Waffles

Pumpkin Whole Wheat Flax Belgium Waffles: The kids used a microplane to grate whole cinnamon sticks into ground cinnamon. It was hard work! We upgraded these waffles by using coconut oil instead of butter and we combined both whole wheat and flax flour for a richer texture. Quote of the day: "This vanilla smells like a space ship!"


4 large eggs, separated
2 tablespoons sugar
3 tablespoons coconut oil
1 teaspoon vanilla extract
1 ½ cup whole wheat flour
½ cup flax flour
2 teaspoons baking powder
½ teaspoon salt
2 cups milk or soy milk
½ can of pumpkin (you can freeze the remaining pumpkin if you like)
½ tsp. cinnamon
Beat egg yolks and sugar at medium speed with electric mixer until thick and pale. Add melted coconut oil and vanilla, beating until blended. Add pumpkin and cinnamon. Combine flour, baking powder and salt. Add flour mixture and milk to egg mixture, beating until smooth. Beat egg whites until stiff peaks form; fold into batter. Cook in a preheated, oiled Belgian waffle iron until golden.