Vegetarian-Ish

Meatless dishes, or dishes easily modified to be meatless. If you’re into that kind of thing….

The Big Man hates social media. Its a combination of his two least favorite things in the universe: constantly evolving technology, aka “new” things, and being social.

Sure, he’s on facebook. But mostly so he can see the pictures of the Littles that I spend all day taking. And so when his friends/coworkers/relatives rave about his adorable, funny wife’s latest tweet/post/status update, he’ll be able to pretend he has a clue what they’re talking about.

I’m fairly certain my grandparents are more adept at facebook than he is. They’ve actually “liked” a few of my things…

Suffice it to say, I am the social media guru around here. Which, given the fact that I took a 5second look at GooglePlus after accidentally signing up for it, and then just shut the computer and backed away? Is a scary, scary thing. Especially when it comes to Pinterest.

Ahh, pinterest. It’s like someone took my love of a good cork board, pastel post-it-notes, and magazine clippings and made me a social media all my very own. It’s glorious. And organized. And so very, very dangerous.

Because I don’t just pin things. I pin ALL the things. And then I try to do them.

It’s bad enough when I fail.

And so, so much worse when I succeed. Because what I usually succeed at is not the “how to lose 10lbs in 2hrs” pins. Or the “how to win a million dollars” pins. Or, much to the Big Man’s chagrin, the “how to be as flexible as a Russian gymnast” pins. No. It’s the “how to pack 1MILLION calories into a tiny, bite sized piece of heaven in your mouth” pins that I excel at.

And when I say excel? I mean I ace the course before the professor even finishes handing out the syllabus.

Enter the Pumpkin Poppers.

Or, as I like to call them: tiny, bite sized pieces of heaven in your mouth.

They’re why the Big Man puts up with my attempts at kale chips. Or banana chips. Or dieting. Because he knows that eventually, Pinterest will come through for him. And a week that started off with him choking down a vegetable soup bland enough to paint the walls of the DMV with will end up with him eating these:

 This is where there should be a picture of my Pumpkin Poppers.

Which there would be.

If any had lasted long enough to be photographed…

I want to make these all day. Every day. And considering the number of pie pumpkins I bought in anticipation of my as-yet-to-be-realized canning ventures, I can.

Except for the part where I then eat them.

All day.

Every day.

And while I’ve got a new pair of fat pants coming in on Tuesday, it would help if I could actually still fit in them when they arrive. So I’ve gotten a bit…creative.

Which is code for signing up to bring these babies to every single potluck south of the Mason Dixon Line.

Sadly, most of these are for toddlers. Don’t get me wrong they love them. And will eat them all day. Every day. And will then run around the house touching all the other things they love with their sweet, sweet, sugar and cinnamon coated little fingers.

And cleaning someone else’s home because of the destruction my little bites of heaven created?

Well, let’s just say that there aren’t enough Pumpkin Poppers in the world to make that ok.

So I came up with these:

Finger-Friendly Pumpkin Poppers

Sure, they aren’t rolled-in-butter-cinnamon-and-sugar-delicious.

But they’ll do.

Do I know how to sell a product, or what?

So if you want heaven, go here.

But if you aren’t trying to get kicked out of your playgroup’s annual potluck extravaganza, then make these:


Finger Friendly Pumpkin Poppers
Author: 
Dish: Dessert
Prep time: 
Cook time: 
Total time: 
Feeds: 30
 
Inspired by Pumpkin Poppers by Just The Little Things at http://hwescott.blogspot.com/2011/10/tasty-tuesday-pumpkin-poppers.html
Ingredients
  • 1¾ cup Flour
  • 2 tsp. Baking Powder
  • ½ tsp. Salt
  • ½ tsp. Cinnamon
  • ½ tsp. Nutmeg
  • ½ tsp. Allspice
  • ⅛ tsp. Ground Cloves
  • ⅓ cup Canola Oil
  • ½ cup Light Brown Sugar
  • 1 Egg
  • 1 tsp. Pure Mexican Vanilla Extract
  • ¾ cup Pureed Pumpkin
  • ½ cup Whole Milk
  • 1 cup Sugar
  • 1Tbsp Cinnamon
Instructions
  1. Preheat oven to 350degrees.
  2. In a small bowl, whisk together 1¾cup flour, 2tsp baking powder, ½tsp salt, ½tsp cinnamon, ½tsp nutmeg, ½tsp allspice, and ⅛tsp ground cloves.
  3. In a large bowl, whisk together ⅓cup canola oil, ½cup light brown sugar, 1 egg, 1tsp vanilla extract, ¾cup pureed pumpkin, and ½cup whole milk.
  4. Add in the flour mixture, a little at a time, whisking until just combined.
  5. Spoon batter into a well-greased mini-muffin pan.
  6. In a small bowl, stir together 1cup sugar and 1Tbsp cinnamon until well mixed.
  7. Sprinkle ½tsp of the sugar mixture over each batter-filled mini-muffin.
  8. Bake at 350degrees for 12minutes.
  9. Let cool in pan for 10minutes before removing.
Notes
Don't forget the baking powder. Don't get me wrong, if you do they will still be amazing bites of deliciousness. Just more like amazing bites of delicious, soft hockey pucks.

Just save a few out for yourself. And roll them in butter. And cinnamon. And sugar….

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