Spotlight on pumpkins
Cinderella, Jack O’Lantern, Kabocha, Hubbard, Sugar Pie, Butternut, Italian Stripe present without complex their round, long, chubby, ribbed and plump shape. They burst into shades of orange, orange yellow, orange red, golden yellow, white, forest green, bluish gray. They wear the eccentric white, yellow or orange and green stripes. They are without a doubt the wildest fruits and represent an explosion of pure creativity!
We love them as Jack O’Lantern and give them faces with the wildest expressions to the delight of the children and ours. We decorate our porticoes and our large galleries, we place them in rows, we stack them. In the kitchen, these generous fruits are appreciated in soups, purées, pies, cakes, cookies, jams and chutneys, among others. Their beautiful orange color is also the color of communication par excellence. The orange overflows with enthusiasm, joie de vivre and conviviality.
We love pumpkins for all these reasons!
Pumpkin DIY for the Halloween table
I propose you this pumpkin do-it-yourself, for which I have no merit since I saw this beautiful idea on the web. I get it here using our beautiful Pure Linen Napkins in the colors Paprika, Cinnamon or Black. The pumpkins are made using a toilet paper roll (two different sizes). You will also need a piece of squared log at one end so as not to damage the fabric and a piece of green grosgrain ribbon (about 12” long/30 cm) to make the leaves.
Unroll about 2 meters of toilet paper and roll it up again softly to create relief and volume. Gently crush the edges of the roll to give roundness. Place it in the center of the napkin and then gradually bring it back into the cardboard roll. Once you are satisfied with the folds formed, insert the log end and tie a knot with the pretty green grosgrain ribbon.
Pumpkin cookies with two chocolates
2 cups flour
1 teaspoon baking powder
1 teaspoon soda
1 pinch of salt
1 teaspoon of cinnamon
Mix the dry ingredients
½ cup grease
2/3 cup sugar
1 cup pumpkin puree
½ cup of white chocolate chips
½ cup of dark or milk chocolate chips
If you want the chocolate to come in larger pieces, use Baker chocolate cubes and chop them into chocolate chunks.
Beat sugar, fat, eggs and pumpkin with the mixer. Stir in the dry ingredients and add the chocolate chips. Spoon onto an ungreased cookie tole. Bake at 375 degrees F for 8 to 10 minutes.
Present your bountiful pumpkin cookies packed with the Breadbasket Cloth made with raw linen and frayed edges: Success guaranteed!