Recipe: Pumpkin Coconut Macaroons

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My personal pumpkin obsession lasts from about the beginning of August every year until about Thanksgiving. Anything I can get my hands on pumpkin, I will try it! This fall, I decided to create my own new pumpkin recipe (for behind the scenes photos of my recipe creation, follow @FoodMarriage on Instagram).

The idea for my recipe came from an Ina Garten themed dinner party I threw for my mom’s birthday a couple years ago. That night, I made the most delicious coconut macaroons from Ina Garten’s cookbook – Barefoot Contessa Family Style. I decided to revisit this cookbook to add my own fall twist on these classic cookies.

Pumpkin Coconut Macaroons Recipe - Delicious dessert recipe | FoodMarriage.com

The Pumpkin Coconut Macaroons turned out so delicious!  I definitely kept some for myself, but I also decided to put some in a cute glass jar and deliver them to my mom as a birthday present for this year! She loved them!  They were absolutely perfect the first day they were made. However, when I stored them in an airtight container for another day, they got very sticky. (I didn’t mind the sticky because they tasted so good, but they were a little messy).  Any suggestions on how to make them not as sticky are greatly appreciated!

Pumpkin Coconut Macaroons

Pumpkin Coconut Macaroons

Ingredients

  • 14 oz shredded coconut
  • 15 oz canned pumpkin
  • 14 oz sweetened condensed milk
  • 2 egg whites
  • 1/4 teaspoon salt
  • 1 tablespoon pumpin pie spice

Instructions

  • Preheat oven to 350°
  • Mix the coconut, pumpkin, condensed milk, salt, and pumpkin pie spice together.
  • Whip the egg whites in a mixer with the whisk attachment for about 2 minutes.
  • Fold the egg whites into the rest of the mixture.
  • Line baking sheets with parchment paper.
  • Using a large cookie scoop, drop the cookies onto the parchment paper.
  • Bake in 350° oven for 45 minutes.
  • Remove and cool on wire racks.
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http://foodmarriage.com/2015/10/pumpkin-coconut-macaroons-recipe.html

Recipe adapted from Barefoot Contessa Family Style by Ina Garten.
 

xoxo, Food Marriage

Recipe: Slow Roasted Pumpkin Seeds

I’m not a huge fan of carving pumpkins…I don’t think I ever was.  I personally think it is a gooey mess.  I actually hadn’t carved a pumpkin in years until I recently made my Pumpkin Dip and decided to make a pumpkin bowl to put my dip into.  When scooping out the seeds of the pumpkin I remembered something that my mom used to do when my siblings and I were little.  She used to save the seeds and turn them into a tasty snack!!

Although they may look gross and slimy when you are pulling them out of a pumpkin, the seeds are actually very nutritious and can taste great after roasting them in the oven.  As you are carving, just set the seeds off to the side and you can wash them up later.

Recipe: Slow Roasted Pumpkin Seeds

Ingredients:

  • Pumpkin Seeds
  • Salt
Directions:
  • Preheat oven to 300°
  • Thoroughly rinse your pumpkin seeds and be sure to remove any of the orange goo from the pumpkin.
  • Place your pumpkin seeds onto a baking sheet (they can still be damp at this point and being wet will actually help the salt stick).
  • Sprinkle the seeds generously with salt.
  • Place into the oven and start baking.  Every 15 minutes or so, give the seeds a little stir with a spatula.
  • Bake for at least an hour (I had mine in for about an hour and 20 minutes).
  • Let the seeds cool and then enjoy this crunchy, salty snack!
 

xoxo, Food Marriage

Game Day Recipe: Pumpkin Dip

To start off Pumpkin Week, I thought I would share something delicious and good for Game Day or any other get together!  I recently made a batch of it up for a potluck lunch at work and one of my coworkers described the flavor as tasting like “liquefied pumpkin cheesecake.”  It was a huge hit!

This recipe for Pumpkin Dip was passed along to me by my friend Jessica.  And now I am happy to pass it along to all of my readers!!  You can serve it in a regular serving dish along with graham crackers.  OR you can be creative like I was and actually create a pumpkin bowl to put your dip in!  All you need to do is to cut off the top of a small pumpkin and be sure to scoop out all of the insides.  So festive!!

Pumpkin Dip

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: Feeds a party of 10+

Pumpkin Dip

Ingredients

  • 3/4 cup canned pumpkin
  • 8 oz cream cheese
  • 7 oz marshmallow fluff
  • 1 teaspoon pumpkin pie spice
  • Graham Crackers

Instructions

  • Let your cream cheese sit out for a bit to soften.
  • Mix all ingredients together (don't be afraid to add more pumpkin pie spice if you like - I accidentally did and it turned out just fine!)
  • Keep dip refrigerated until serving.
  • Serve with graham crackers and enjoy!
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http://foodmarriage.com/2012/10/game-day-recipe-pumpkin-dip.html

 

xoxo, Food Marriage