Pumpkin Everything: Pumpkin Butter

With the intense fall heat we've been having, and given our experience with getting pumpkins too early in the month, we decided to hold off on all pumpkin-ing until the week of Halloween.

First stop, the pumpkin patch!

We still have the rule that you can't get a pumpkin that you can't carry.  And my kids couldn't be more different about that.  Thatbaby likes little ones, veering away from anything that even looks heavy.

Thatkid, on the other hand, is always going for broke, trying to get the largest pumpkin he can physically hold.  Thatboy even tried to institute a new rule that you had to make it all the way to the wheelbarrow with your pumpkin, but Thatkid was up on that game too.

Once we had our pumpkins, we headed to the other things the patch has to offer.  We skipped the hay ride this year, because it was already hot and sticky.  We didn't want to sit in the hot sun, getting even hotter, and getting stuck by straw.

We did get lost in the corn maze.

And Thatbaby always loves the petting zoo portion of the pumpkin patch.

This year they even opened up the sunflower for "u-cut" sunflowers at $1 a stem.

Monday night, we got to work turning our pumpkins into works of art.

And then Tuesday night we headed to Plan 9 for their annual pumpkin carving contest.  As usual, Thatboy and Thatkid collaborated on the idea.  Thatkid came up with the idea, and Thatboy worked on different designs, until they both agreed.  Then Thatboy did the actual carving.

This year however, we invited Thatkid's friends and Thatkid helped his friend with his design.

Then Thatkid cheered his heart out so that his friend ended up taking second place!  Poor Thatboy.

With all that pumpkin fun, I really wanted to use the pumpkins to make pumpkin butter.  It's fairly well known about my love of all things pumpkin flavored, and in fact, my friends teased me for not picking up pumpkin butter with my annual Trader Joes pumpkin haul.  But pumpkin butter is one of those things that's so easy to make.  And while I didn't get around to making it with real pumpkin this year, canned pumpkin puree is one of the reasons this is so easy!  I love it thrown on top of toast, bagels, or english muffins, used in a turkey sandwich, and it works great as a cinnamon roll filler!

Pumpkin Butter

1 cup canned pumpkin puree

1/4 cup sugar

1/4 cup brown sugar

1/2 cup apple cider

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1/4 tsp cloves

juice of 1/2 lemon

1. Combine all the ingredients in a saucepan over medium heat.  Bring to a simmer, and let simmer for about 35 minutes. Remove from heat and let cool completely before using.  

7 Reasons to Visit Hal-Glow-Een at the San Diego Zoo: Pumpkin Macaroni and Cheese

Every year we try to incorporate one new Halloween event into our calendar.  Sometimes they end up being keepers (like the Gingerbread house building we did last year) and other years we decide that we don't need to make it a yearly event.  This year our new event was Hal-Glow-Een at the zoo.   For three weekends in October the zoo, which normally closes at 5pm, stays open late for Halloween festivities.  Prior to us going I could find very little information about the event.  What does it entail?  Is it worth it?  If you're considering making this a family event for next Halloween, here are some good tips to keep in mind.

#1: Music and Dancing

 Hal-Glow-Een is made up of several different areas throughout the zoo with activities at each area.  And a lot of the activities involve music and/or dancing.  We started the evening out with the Skeleton Band, who played a bunch of kid friendly Halloween music that got both my kids up and on their feet grooving.  

We also stopped by Dusty Keys, who, along with his skeleton friend, played Halloween songs on the organ, told jokes, and generally kept the kids entertained.  

Special tip: Dusty Keys is located at the Boardwalk Beer Garden if the grownups want to grab a drink while the kids watch the show.  

And of course, the bubble dance party which goes on all night.  There are black lights, bubbles, and fun music for your favorite little dancer.

Special tip: In addition to the bubbles put on by the dj, they sell light up bubble wands which of course every kid wants.  So be prepared ahead of time to either buy one or tell your child "no" a million times.  

#2: Fun Shows

In addition to the musicians, there are also non-musical shows.  At several times and locations throughout the zoo there are "Animal Encounters,"  a chance to get a closer look at some very cool animals.  Thatbaby made us stop each time we passed one. 

There's also The Spooky Review which features aerialists, acrobats, and jugglers.  We happened upon it early in the evening, but I'm betting it would be even more fun at night when the performers neon costumes glowed.

The kids loved Dr. Zoolittle, which had a ton of crowd participation.  There was magic, bug eating, and a cupcake walk where 3 kids win cupcakes. 

Special tip: Both the Spooky Review and Dr. Zoolittle are located beside restaurants, so they make a great place to stop and grab dinner while you watch the show.

#3: Python Path

Most of the animals don't take part in the Hal-Glow-Een festivities.  With the exception of the reptiles in the reptile house.  Glow in the dark reptiles adorned the wall as we wandered through looking at different snakes, lizards, and frogs.

#4: See the Zoo at Night

Since the zoo normally closes at 5pm, you get to see a side of the zoo that few experience.  Some of the animals are more active as the weather cools down.  Others who may hide during the day come out and sleep in the open at night.  

Special tip: The zoo is really dark at night.  Most of us were using cell phone flashlights to get around.  I recommend either starting at Africa Rocks (which is the easiest to get lost in the dark) or bringing a light source with you.  Glow wands, sticks, and jewelry are definitely helpful.

#5: Boo Crew

Do your kids love costumed characters?  Street performers?  Both? Well Hal-Glow-Een has them! It's pretty cool to see the Boo Crew wandering around and interacting with kids.

#6: Food and Drink Specials

Almost every restaurant had specials for Hal-Glow-Een.  Like spooky straws for your drinks.  Or cotton candy shaped like candy corn with a light up stick.   The zoo doesn't usually run seasonal food specials, so if you like the idea, this is the time to get it!

#7: You Can't Do It All

There's so much to do at Hal-Glow-Een, there were a ton of events we didn't get to.  Other musicians, shows, and even glow in the dark hula hoops.  So if none of the events I wrote about appeal to you, maybe one of the others will!

Know Before You Go:

• Hours: Weekends in October, 5-9pm.
• Admission: Included with the price of zoo admission for adults ($56).  Since the zoo participates in "Kids Free in October" this event is free for kids.
• Membership: Packages vary.  An annual pass is $174 for 2 adults and includes access to the zoo, Safari park, and special events at both locations. 
• See Plan Your Visit on the San Diego Zoo Website for more information

Since Halloween is now over, I'm sharing my favorite "Halloween" recipes that are really great for the whole fall.  Like pumpkin macaroni and cheese.  Fall is my favorite time of year for comfort foods like this.  Comfort foods involving pumpkin.  Really, there's nothing better.  And while savory pumpkin dishes can be hit or miss, this macaroni and cheese hits all the right notes.  It's not overwhelmingly pumpkin spice, instead the pumpkin helps to make the sauce creamy and thick.  And with all the cheese in it, its a surefire winner with small kids.  I didn't even mention the pumpkin addition to mine and my kids devoured it.

Pumpkin Macaroni and Cheese

1lb macaroni or other pasta (I used the pumpkin shapes from Trader Joes)

3 Tbsp butter

3 Tbsp flour

2 cups milk

1 cup pureed pumpkin

1 tsp dijon mustard

1/4 tsp garlic powder

1/4 tsp onion powder

1 1/2 cups cheddar cheese, shredded

1/2 cup mozzarella

1/4 cup parmsean

1. Cook pasta according to package directions.  Drain and set aside.
2. In a large saucepan over medium heat, melt the butter.
3. Add in the flour and stir until it becomes a paste.  Cook for another minute or two until the paste starts to bubble.
4. Slowly stir in the milk, and continue stirring until smooth.  Cook for 3-5 minutes until the mixture starts to thicken.
5. Reduce heat to low and stir in pumpkin, mustard, garlic powder, onion powder, and salt and pepper to taste.
6. Remove from heat and stir in cheese.  Continue stirring until all the cheese is melted and incorporated.
7. Stir in the pasta and serve.

Pumpkins, pumpkins, and more pumpkins: Pumpkin Challah

You knew there was no way we were getting through October without mention of pumpkins, right?   I'm not sure you can even call it autumn if you're not putting pumpkins everywhere in everything.

After bad experiences with rotting pumpkins, or falling apart jack o lanterns, we held off on our pumpkin adventures until the end of the month.

First stop was the pumpkin patch!

It was an excellent year for pumpkins based on the amount of great ones we found out in the field.  Almost everyone's pumpkin came from their this year, instead of the pre-harvested variety that are placed in lines according to their size.

Once everyone had their pumpkins picked out we went exploring.  Like getting ourselves lost in the corn maze.

And hopping aboard the hayride.

We waited another week to actually carve the pumpkins so they'd be bright and shiny for Halloween night.  Thatboy and I decided to do split duty and carve our pumpkins at a later time so we could help the boys.

Thatkid is finally at the age where he can do a majority of the carving himself.

Thatbaby is at the age where he wants to do all his carving himself, but really shouldn't.  And can't.

Thatkid put a lot of thought into his pumpkin, specifically looking for one with a flat side that it could rest on, so he could carve a face and use the vine as a nose.

Thatbaby, who wants to do everything his brother does, also wanted a face with "angry eyebrows."

With that little practice session under our belt, we headed back to annual tradition of Plan 9's pumpkin carving contest.

As usual, it's a real family affair.  Thatkid thinks up and picks the design.  He won't touch the inside of a pumpkin, but that's where Thatbaby shines.  

Thatboy's role is the actual carving.  Which takes a lot out of him.

But at the end of the night, all the pumpkins get put up to ooohhh, awwwww, and vote on.  It's really neat to see the creativity.  

And this year we walked away with second place!  Which Thatkid thought was fair since we got first place last year, someone else should get a chance.

The next night, after the kids went to bed, Thatboy and I did our carving.  Looks like we're all ready for tonight!

As for pumpkin eating, well, there's a whole lot of that going on.  The kids are eating pumpkin oatmeal or pumpkin cereal.  If there's not a pumpkin bread in the fridge, there's pumpkin muffins.  Or vice versa.  But those recipes are old hat.  They're everywhere.  Everyone and their mom has a pumpkin bread or muffin recipe.  You know what isn't everywhere?  Pumpkin challah.  I've been making challah every other week since the Jewish holidays and when I saw the book contained a pumpkin challah recipe, I knew this was the perfect time of year to try it out. 

It is the absolute perfect blend of pumpkin and challah.  It still has that sweet, doughy challah taste and crumb, but with the addition of a pumpkin richness.  The pumpkin flavor itself is not overwhelming, which I credit to the fact that it doesn't contain a lot of the typical pumpkin accompaniments like cinnamon or nutmeg.  Instead, cardamom and ginger help to balance out the flavors which really makes it a fabulous fall bread.

Pumpkin Challah (From A Blessing of Bread)

1 envelope instant yeast

1/4 tsp cardamom

1/2 tsp ground ginger

3 1/2 cups bread flour

2/3 cup warm water

1/3 cup sugar

1 1/2 tsp salt

1/4 cup canola oil

2 eggs

1/2 cup canned pumpkin

1. In a large bowl, whisk together the yeast, cardamom, ginger, and 2/3 cup flour.  
2. Whisk in the warm water until smooth.  Let stand uncovered for 10 to 20 minutes, until it puffs slightly.
3. Whisk the sugar, salt, oil, 1 egg, and puree into the puffed yeast until combined.
4. Stir in remaining 3 cups + 2 Tbsp flour.  When the mixture clings together in a ball, turn it out onto a work surface and kneed until it is smooth and firm.  
5. Place the kneaded dough in a warm bowl and cover with plastic wrap.  Let rise 2-3 hours, until it has tripled in size.
6. Line 2 baking sheets with silpat liners.  Divide the dough into 2 even portions.  Braid or shape them as desired.  Cover with plastic wrap and let rise 1-2 hours, until tripled in size.
7. Preheat oven to 350.  Beat the remaining egg with a pinch of salt.  
8. Brush the loaves with the egg glaze.  Bake for 35-40 minutes.  Remove from oven and let the loaves cool on a rack.