Thursday, March 10, 2011

party prep and dinner

mocha rum brownies that had to be de-panned a wee bit too soon in order to make room for...
bourbon pumpkin spice cake! [also from booze cakes]  and yes i said de-panned.  as in.  un-panned or removed hastily from hot pan and set aside to cool whilst mixing new contents for said pan.  both are going into the freezer until saturday and will be frosted then.  but since i had extra pumpkin and fat free half and half [the idea of which boggles the mind] i made pasta sauce!  and it was spicy and delicious. 
chipotle pumpkin pasta sauce:
3 cloves minced garlic
1 tablespoon butter
2 chipotle spice cubes [or 1 if youre weak]
3/4 cup plain canned pumpkin
1 cup fat-free half and half
1/2 cup grated parmesan
salt & pepper to taste

saute garlic and butter in saucepan until fragrant, break up spice cubes and mix in.  add pumpkin and half and half, stirring constantly bring to a boil and let thicken slightly.  add parmesan, salt, and pepper and stir to combine.  toss with pasta.  umm probably yields enough for a pound but.. i had a portion and the rest is in a tupperware.  the end.
uber closeup
and just in case you were wondering.. these are chipotle spice cubes.  one is supposedly the equivalent to a canned chipotle.  and they may or may not only be available at awesomely cut rate latino grocerers.  or here.  but mine were half that price.  mwahahaa.


  1. the pumpkin chipotle thing good? sounds pretty easy... plus i just want a reason to go to the store and ask for 'sazonadores de chipotle.'

  2. no its really gross. thats why i took the time to post it online. and eat a whole bowl..


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