Pumpkin 2k25. I've been pretty busy this week so I was nervous I wouldn't have time to do it. I was very charmed by the little smile the first time I lit it up.
This year's pumpkin! It took many hours, actually. Scraping skin off is time intensive, but it was chill and not too messy so I just sat on the couch with the pumpkin on my lap whittling away.
Less labor intensive design than last year's, but I also used lessons learned from that as well. I think this will be a hit with the kids, it's much less abstract of a design. I drew the design yesterday and did all the pumpkin work this afternoon. It took like 5 hours, maybe about 6 including yesterday. Feel free to copy or adapt the design.
Green (ish) And Orange Sweet Potato Casserole Recipe
I first thought of making this when I accidentally got Murasaki sweet potatoes instead of the classic orange at Trader Joe's. They don't taste noticeably different from the orange kind despite looking so different, especially after being drenched in sugar for this recipe. Full recipe, more photos, after the cut!
Ingredients
1 lb classic orange sweet potatoes
1 lb Murasaki sweet potatoes
1 egg
⅓ cup of sugar
½ teaspoon cinnamon
1 teaspoon vanilla extract
Recipe
Cook both sweet potato varieties whole with the skin on until the inside is soft. Timing and temperature depend on the size of your potatoes and cooking method. I put mine in a pressure cooker streamer basket for 30-45 minutes.
Start preheating your oven to 350°f
Separate the sweet potato varieties into two different mixing bowls and peel the skin. It should fall right off with even a gentle manual pull. Discard the skin.
Divide the sugar, cinnamon, and vanilla extract half and half between the two bowls. Whisk the egg separately the whites and yolk are mixed and slosh half in each bowl.
Whisk the Murasaki potatoes with an electric beater or hand whisk until soft and fluffy, then whisk the orange potatoes.
Spoon or pipe the potatoes in a fun decorative pattern into a 2-quart ungreased baking dish
Bake uncovered for 25 minutes.
Add marshmallows to accentuate your design and then broil until the marshmallows are golden brown.
Serve warm!
Photos
Chef Says
Find a recipe to cook your whole potatoes online. Sorry. It just doesn't matter for the recipe. Baked, steamed, pressure cooker, microwave, just make sure they are soft even in the very center.
The Murasaki oxidizes from white to grey-green after you peel it. So weird.
They really are so very easy to peel. This is a good recipe for a child sous chef to help out with. They can help peel, mix, experiment with the design, and scatter marshmallows. Very safe, no nasty germs or sharp knives.
I think you could add any kind of pumpkin or winter spice mix to this, ginger, clove, orange peel, go wild. This recipe is very "white Midwestern" mild and mushy, that's the recipe I based it on, so there's a lot of room for more spice.
Stay tuned for just a minute, I'm gonna add a couple more pictures in a reblog. Thanks for reading ♥️
Green (ish) And Orange Sweet Potato Casserole Recipe
I first thought of making this when I accidentally got Murasaki sweet potatoes instead of the classic orange at Trader Joe's. They don't taste noticeably different from the orange kind despite looking so different, especially after being drenched in sugar for this recipe. Full recipe, more photos, after the cut!
Ingredients
1 lb classic orange sweet potatoes
1 lb Murasaki sweet potatoes
1 egg
⅓ cup of sugar
½ teaspoon cinnamon
1 teaspoon vanilla extract
Recipe
Cook both sweet potato varieties whole with the skin on until the inside is soft. Timing and temperature depend on the size of your potatoes and cooking method. I put mine in a pressure cooker streamer basket for 30-45 minutes.
Start preheating your oven to 350°f
Separate the sweet potato varieties into two different mixing bowls and peel the skin. It should fall right off with even a gentle manual pull. Discard the skin.
Divide the sugar, cinnamon, and vanilla extract half and half between the two bowls. Whisk the egg separately the whites and yolk are mixed and slosh half in each bowl.
Whisk the Murasaki potatoes with an electric beater or hand whisk until soft and fluffy, then whisk the orange potatoes.
Spoon or pipe the potatoes in a fun decorative pattern into a 2-quart ungreased baking dish
Bake uncovered for 25 minutes.
Add marshmallows to accentuate your design and then broil until the marshmallows are golden brown.
Serve warm!
Photos
Chef Says
Find a recipe to cook your whole potatoes online. Sorry. It just doesn't matter for the recipe. Baked, steamed, pressure cooker, microwave, just make sure they are soft even in the very center.
The Murasaki oxidizes from white to grey-green after you peel it. So weird.
They really are so very easy to peel. This is a good recipe for a child sous chef to help out with. They can help peel, mix, experiment with the design, and scatter marshmallows. Very safe, no nasty germs or sharp knives.
I think you could add any kind of pumpkin or winter spice mix to this, ginger, clove, orange peel, go wild. This recipe is very "white Midwestern" mild and mushy, that's the recipe I based it on, so there's a lot of room for more spice.
Stay tuned for just a minute, I'm gonna add a couple more pictures in a reblog. Thanks for reading ♥️
Its Winnifred Seek! Huge gamble drawing this when shes existed for half a chapter and we have no idea how her lower face looks, more details on what her body looks like, what color her mods are, if she even wears clothes. Take what has been mentioned so far, and hit send LMFAO
Telescopic limbs, quadrupedal, nonwhite mods, claws, tail, human upper cranium and spine, leaf like shoulder joints, dark curly hair, light brown skin, wire tied hair, called a "rat," vents on body, tapered ribs, thin waist.
Less labor intensive design than last year's, but I also used lessons learned from that as well. I think this will be a hit with the kids, it's much less abstract of a design. I drew the design yesterday and did all the pumpkin work this afternoon. It took like 5 hours, maybe about 6 including yesterday. Feel free to copy or adapt the design.
AKA Psudo's favorite dessert flavors combined in about 20 minutes. This recipe is easy as fuck and all but one of the ingredients can be stored indefinitely in the pantry or freezer.
Recipe, advice, process photos, and a gif below the cut!
Ingredients:
Frozen Puff Pastry Shells (6 per pack) aka vol au vents
Frozen or fresh raspberries
About 1 cup heavy whipping cream
About 1 tablespoon cocoa powder
About 2 tablespoons powdered sugar
Instructions
Start baking the puff pastry in the oven according to package instructions. Put your cream whipping bowl of choice in the freezer.
When the shells have about 5 minutes left in the oven, take your cream whipping bowl out of the freezer.
Scoop the cocoa powder and powdered sugar into the cold cream whipping bowl.
Add a splash of the heavy whipping cream to the bowl and stir the slurry break up all the clumps and dry spots on the bottom. Dump in the rest of the cream. Whip it until it's just reached stiff peaks, when the cream remains in shape after you remove your hand mixer.
When your puff pastry is finished, remove the lids and add a layer of raspberries inside the shells. Top with the cocoa whipped cream, pop the lid onto the cream and serve.
Chef logic over explained section:
I always use premade frozen puff pastry. If you prefer, you can try your hand at making your own. It just takes a lot of time and effort. Vol au vents are pretty easy to shape, but layering the butter and dough to make the puff pastry dough takes so long.
Chilling your cream whipping tools will help the cream whip faster. It's not necessary but you've got like 5-15 minutes to wait while the pastry bakes what else are you going to do? Scroll Tumblr?
Powdered sugar dissolves easier than granulated sugar, and it includes a small percentage of corn starch. The corn starch can act as a stabilizer for whipped cream, allegedly.
I usually just eyeball the cream proportions, honestly. Obviously, from those nonspecific ingredient amounts. Sorry lol. I just use the large flatware spoons I use later to shape the whipped cream into quinelles.
Creating a slurry of your dry ingredients and a splash of the wet ingredients is a good way to get the clumps out that would otherwise float around if you dumped all the liquids in at once. Not necessary, but useful for this recipe, as well as powdered drinks and powdered desserts like pudding or jello.
Don't whip your cream past the stiff peaks stage, you'll get cocoa flavored butter.
The heat of the freshly baked pastry defrosts frozen raspberries, even if you forget to defrost them ahead of time.
My screen tablet has been frustrating for the last... Months... So I guess I'll have to move to exclusively drawing Splatoon 3 plaza posts now that the Twitter integration has been removed.
This year's pumpkin! It took many hours, actually. Scraping skin off is time intensive, but it was chill and not too messy so I just sat on the couch with the pumpkin on my lap whittling away.
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