yes, this is at least a week late, but I wanted to show off the great treats everyone contributed.
from the top: piped chocolate webs & pumpkins decorated with dried fruits, pumpkin cupcakes with carrot juice coloured coconut oil frosting, home made Jell-O & cream gummy worms and gelatin & black cherry juice gummy worms.
the party was a hit, the kids had a great time, and I didn’t feel bad about the treat options available that K could eat. score!
wheat free vegan delicata squash cupcakes with carrot juice coconut frosting
I’m used to avoiding additives, wheat, dairy, eggs, etc. but it gets challenging with a little girl once she’s got friends coming over expecting “normal”.
I don’t do “normal” very well.
nevertheless, this time, I think I did almost normal pretty darned well (even the sugar content was off the chart on these babies – gotta try a vegan confectioner’s sugar-free frosting, now!). the one thing I’m the most “attagirl” pleased with was the frosting.
ok, hyper-carrot juice: I blendered three carrots with just enough water to pulpify them not too bad (no, I haven’t got a Blendtec or Vitamix, pity me), I pressed the results through a nut mylk bag, and reduced the juice on the stove until I didn’t dare go any further. the results were a little off-putting visually (slightly burnt orange separated out like flakes of very old paint floating on the carrier medium), but tasted amazing: super, super sweet & carroty. I added what probably was just shy of 1 tbsp of this carrot reduction to the coconut frosting and zammy! look at that gorgeous colour!! and no weird flavour profile. beautiful!
and the kids gobbled them up (well, they were still full of sugar…)
thanks to this great recipe, our home-made Halloween treat worked amazingly well. K brought some to preschool the next day and the kids & teacher honestly thought she’d brought real worms!
warty heirloom pumpkin aka Galeux d’Eysines
this week’s Hallowe’en themed findin’ fridays entry is sort of a gardener’s find: “oooh, what a neat (fill in the blank) let’s buy the seeds and try it!!”
after two seasons of struggling to grow this darned thing, we finally got a crop. small, but there. yeah, we were not really babysitting our pumpkin patch that well this year, sigh.
verdict? eh. maybe we’ll try again next year, but the flavour, supposedly the best, sweetest pumpkin of all, doesn’t compare even to the Marina di Chioggia or Uchiki Kuri that we’d grown (successfully) before.
maybe it’ll get another chance. maybe not.