Pumpkin Butter

Well, I waited until November to do a pumpkin recipe, but here it is, “delicious and irresistible eat by the spoonful pumpkin butter”. I had heard of apple butter but until this year I had never had or tasted pumpkin butter. My only regret is not knowing about it sooner, it definitely adds a piece of happiness to fall! The first batch I made I pretty much ate by the spoonful, there was none left to experiment with. Hopefully this one will last a bit longer ;).

The second batch I made I was able to experiment a bit more with it. My favorite simple way to use it so far is on a crunchy slice of bread with melted brie. I also think it would taste fantastic in warm oatmeal.


Pumpkin Butter

4 cups pumpkin puree

1/2 c. maple syrup

1/2 c. honey

1 tbsp. lemon juice

1 tbsp. cinnamon

1 tsp. ground nutmeg

1 tsp. ground ginger

1/4 tsp. cloves

1/4 tsp. salt

-recipe adpated from tasty yummies blog

Add all ingredients to crock pot and stir to mix well. I had my crock pot on high for 2-3 hours. It will get very hot and even boil and bubble at times, be sure to stir periodically. Once it has thickened and darkened in color it is done. Once cooled down add to a mason jar and keep refrigerated. As mentioned, my first batch didn’t last long at all! However, this should keep in the fridge for 2-3 weeks, although I doubt it will last that long!

*Tip :
I used fresh pumpkin puree from extra pumpkins we got at the pumpkin patch. I roasted the pumpkin in the oven then pureed the flesh in the blender and stored it in freezer bags in 2 cup portions. This way I have fresh pumpkin puree for other recipes, or more pumpkin butter!


Do you have a favorite way to use pumpkin?

Saturday Morning Deliciousness


When I was growing in Northern California, Saturday mornings were my favorite for three reason; 1) I got to hangout with my brother and be awesome, 2) I didn’t have school, and 3) my mom would cook deliciousness for her log-truck driving, big beard havin’, bad-ass boyfriend.

This “deliciousness” of a breakfast was something you may have heard of, BACON (Sheena and I’s  favorite), and maybe something you haven’t heard of “Corralled Eggs” (something created when Mr. Toast meets Mrs. Egg and they have a little one. (Ask your parents to explain the birds and bee’s if your still fuzzy).  This post is all about how to make this amazing concoction.  Lets get started:

What you need

Skillet (big enough to hold as many toasts as you are making)



Oil or Butter



butter or jam or PB



Salt & Pepper and any other delicious seasoning you want


Here is what you do:

Put some oil or butter in pan (we used olive oil) heat it on medium heat. Mean while use a knife cut a square piece out of the center of the bread (this makes the Corral).


When the oil is hot enough put the “Corrals” in the pan, and crack 1 egg in the center. At this time you should place the squares that you cut out in the toaster.Try not to let any egg leak out from under the edge of the bread or break the yolk. Season the top of the egg with desired seasonings.


When the egg is cooked on one side to your liking, flip the whole corralled egg over without letting the egg get out of the corral. Continue cooking until the egg is to your taste. When it is perfectly cooked the toast should have popped up or is about to.  When it does put the corralled egg on the plate and slap some butter or jam on the small toast. Now all that’s left to do is enjoy.



Yum Yum, looks sooooo good.


Well that’s how it’s done, hope that you enjoy them as much as we do.

Do you have a favorite childhood “off the wall” recipe?