|Happy toast. I was going for a "Care-Bear STARE" moment with this (why yes, I AM a child of the 80's!)|
So, I am officially obsessed with apple-pumpkin butter. It's like pumpkin pie on a spoon. And in my belly. Those cute pumpkins that Nik and I carved last weekend? Yeah, I totally stored them in the fridge and then slaughtered them this week to make some delicious apple-pumpkin butter. I couldn't let them go to waste (and hey, they were $3.00 each!)
I vaguely followed Susan's recipe, at Fat-free Vegan, but omitting the raisins (blech!! Not a fan!), and used chunks of apples instead of applesauce (and more of them). And I used two sugar pumpkins, so mine took F O R E V E R to cook. Like four hours! It was a really delicious smelling four hours though.
|Poor kitty cat and big-eyed pumpkins steamed|
|Guts scraped out.|
|DON'T do what I did, and keep it in big chunks cooking. You will have a big burn mark on the bottom of your pan. Puree ASAP!|
|Much better. Now let this simmer for many hours.|
|Try not to eat it all in one sitting. (there was a whole other big jar filled, but that mysteriously disappeared.)|
So I have been putting this on toast, in my morning oatmeal (um YUM), and my favorite use:
Pumpkin-Chocolate Hot Cocoa!
makes 1 serving
1 Cup Almond Milk (or soy, rice, oat, hemp, etc.)
2TBS unsweetened cocoa powder
3TBS apple-pumpkin butter
Blend all ingredients in blender until combined (or super-whisk if you don't have a blender).