“Gee Heather, it’s Halloween night and you’re just now posting a pumpkin-related recipe? WTF is wrong with you!?” – The world, to me right now.
If anyone is reading…
Today’s shopping adventure netted me a metric crap-ton of apples. I like apples, but the skin bothers my teeth when I chomp into a whole one, so I have to core them and eat the slices…which generally begs for some sort of dipping medium. I’m not a huge fan of caramel, so that wasn’t up there on the list of things to dip the apples in.
Many moons ago, there was pumpkin pie dip served at a potluck lunch thing at work. I was in love. I made it once in the intervening couple of years and loved it. (a batch of this is quite obnoxiously large for just myself…and I will eat it constantly. Thus why I rarely make it.) While spending an oh-so-exciting Halloween Saturday night organizing my kitchen cabinets, I noticed I had all but two of the ingredients for pumpkin pie dip on hand…plain greek yogurt and brown sugar. One trip to the store and $3 later I was in business.
As I write this right now, I’m eating the masterpiece featured below ;)
Pumpkin Pie Dip – Makes 12 surprisingly generous portions
- 15 ounce can of pumpkin
- 3/4 cup of brown sugar (I used light, don’t pack it)
- 1 teaspoon vanilla (Real > Fake. All I had on hand was fake. Sue me.)
- 1/8 teaspoon pumpkin pie spice (I added this amount to begin with, then I probably dumped another 1/8 of a teaspoon in before transferring it into the tupperware I was storing the dip in.)
- 6oz 0% plain greek yogurt (Chobani is 5.3oz now. Sneaky sneaky!)
- 8oz tub of frozen whipped topping (aka Cool Whip, etc.)
- Apples to dip in the dip. (Graham crackers and cinnamon sugar pita chips also make awesome pairings with this stuff too.)
Ingredients. Including the shady undersized yogurt. Shout out to Stop & Shop, Target, and Whole Foods who made this possible ;)
In a big bowl mix the pumpkin, vanilla, brown sugar, and pumpkin pie spice well. (Using a big spoon is fine, no need to take out the electric beaters…) Add the yogurt to the pumpkin mix and stir that together nicely. Then add the whipped topping and mix until smooth. Dole out into a dish to dip with your apple slices…and voila…perfect pumpkin-y treat.
Two kinds of apples…more deliciousness.
First time is *not* the charm, although I’m trying to make something Pinterest-able, k?
So, here we are, my first post in a hopefully long-lasting food blogging adventure. One thing you should know about me: I love avocados. If you hate avocados, we can’t be friends. Sorry! ;)
Seriously though, consider yourself warned. This will probably be the first of many avocado-related posts. If you don’t like them – find something else on here to make and take your avocado hate elsewhere.
Anyway…one day I was flipping through the Real Girls Kitchen cookbook by Haylie Duff (which you should totally check out, in addition to her fantastic website,) and I came across this dish. I knew I immediately had to try it. Hers called for french bread slices…I had rye…and I like lime juice better than lemon. That said, one bite after whipping this up and I was in love. I love how easy it is to put together, and it’s pretty easy to scale if you want to make it for just yourself – or a half-portion if you want a salad or something but have an odd half an avocado kicking around in your fridge. (Very common in my house – see profession of love for avocados above.)
Hint: Prosciutto isn’t cheap, but as far as I’m concerned it *is* non-negotiable. My grocery store’s deli sells it by the pound, which ends up being slightly cheaper than the presliced 3 ounce packages of it I’ve found. I suppose you could use regular old ham to substitute, but I can guarantee it won’t be the same awesomeness. Trust.
Avocado, Prosciutto, and Radish Tartine – Serves 2
- 4 slices of bread (I used rye, and I’ve also used regular old wheat sandwich bread. Use what you have around)
- 2 Avocados
- Lemon wedge (or bottled lemon juice…even lime juice works)
- 2 thinly sliced radishes
- 4 slices of prosciutto (Usually equals about 1/8 of a pound)
- Salt & Pepper
- Preheat oven to 350 degrees or get your toaster out.
- Throw sliced bread onto baking sheet & toast for 10 minutes in the oven or toast it in the toaster if you’re short on time. Either way, keep an eye on it and make sure it doesn’t get too browned. Once it’s done, set it aside and let it cool.
- Mash avocado in a small bowl. Add juice from the lemon wedge (or a healthy squeeze from a bottle. You can also add a bit of salt, garlic, and cilantro if you want as well.)
- Take bread and layer 1 slice of proscuitto, 1/4 of the avocado, and some radish slices on top
- Sprinkle with salt and pepper
End result of a single serving. Instagrammed because I said so.
This recipe was adapted from the Real Girls Kitchen cookbook by Haylie Duff. (Do yourself a favor and get a hard copy of it – the photography is gorgeous. The Kindle or Nook versions won’t do it justice.