Tasty Tuesday: Pumpkins Everywhere

This morning, you can hit up any local market here in my neighborhood and you’ll see this:

Seems now that Halloween is over, the humans don’t have much use for  those jacky-lanterns or pumpkin garden lights. The stores around here are practically begging you to take their pumpkins.

Even if I didn’t have a Kitchen Slave Mama to bake for me, a value savvy puggle just can’t pass up a great deal like all the free pumpkins you can eat! We love to use pumpkin, all year long, and at $4.98/can, that can get pricey.Pumpkin is actually super good for you. Pumpkin flesh is great to help resolve bathroom issues like diarrhea or constipation, while pumpkin seeds are believed to help support urinary health. Pumpkin is also a great snack for pups and their people who are trying to watch their weight. Want a great low calorie dog treat? Check out our Pumpkin & Tuna Tasties!the Mama always dedicates a few days at Halloween to cutting pumpkin into chunks, boiling it until it’s soft and mashy, then freezing it. Last year our stash of frozen pumpkin lasted until June! All those canners out there could even can pumpkin chunks! (The National Center for Home Food Preservation does not recommend canning pumpkin puree at home.)

One of my favourite crunchy cookies is pumpkin biscotti. Want to know the best part? The recipe is easily adaptable. The Mama makes a batch for her with sugar and pecans and then, she makes a batch for us that is totally dog friendly.

Punkie Biscotti

Preheat the oven to 350F. line a baking sheet with parchment paper

In a medium bowl, add together 3 cups flour, cinnamon, ginger, baking powder & coconut. Whisk dry ingredients together.

In a large bowl, whisk together eggs, pumpkin, vanilla & honey.  Add dry ingredients into the wet ingredients mixing well. Ditch the rings, get in there and take chances, make mistakes, get messy! Once dough is well mixed and not sticky (if your dough is still really sticky, go ahead and add another 1/2 of flour.)

Separate dough into 4 parts and shape each part into a 2″ wide log. Place on the baking sheet and bake for 25 – 30 minutes, until logs are golden brown on top.

Remove logs from oven and let cool for 5 minutes. (Don’t turn the oven off.) Using a serrated knife, slice each log into 1/4″ to 3/8″ slices. Lay out slices on cookie sheet and return to the oven to brown 10 – 15 minutes. Once brown, flip the slices over and brown the other side for 10 – 15 minutes.

Remove from oven and cool.

OPTIONAL: In a double boiler, melt the yogurt chips. Dip biscotti in melted yogurt. Place in fridge to cool yogurt.

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