Project Name: Pumpkin Pasties
Project Page Link (if available):Recipe Here
Brief Description: So I went the safe route for Alchemy and cooked something. I was really eager to try out this Pumpkin Pastie recipe which is sirius-ly simple and quite tasty. However, when my family smells pumpkin they immediately think it's Pumpkin Wontons and were sorely disappointed when I presented the pasties. Instead of ice cream, I made whipped cream and I'll add that recipe, too.
For those of you who want to try something super delish, here is the Pumpkin Wonton recipe.
1 cup canned pumpkin
2 Tbs. maple syrup
3 Tbs. light brown sugar
1 tsp. pumpkin pie spice
16 packaged wonton wrappers
Granulated sugar for dusting
Ground cinnamon for dusting
Preheat oven to 400F. In medium bowl, mix pumpkin, maple syrup, brown sugar and pumpkin pie spice.
Place one wonton wrapper flat on work surface. Spoon 1 Tbs. filling into center. Moisten edges of wonton with water and fold in half to form triangle. Press edges to seal. Repeat with remaining filling and wontons.
Arrange filled wontons on ungreased baking sheet. Lightly coat wontons with nonstick cooking spray and sprinkle each with sugar and cinnamon.
Bake until golden, about 16 minutes. Turn and bake 2 more minutes. Set baking sheet on wire rack to cool.
Of course you can always deep fry them instead of baking and then sprinkle with cinnamon and sugar afterward. This is where I don't tell you that I always fry them. Shhhh! The whipped cream is easy-
Freeze mixing bowl and beater for 10 minutes. Remove from freezer and add one cup heavy whipping cream. Place frozen veggies under mixing bowl (I used tortellini today) and beat on med-high 'til soft peaks form. Add 1 or 2 teaspoons vanilla and 4 Tablespoons sifted confectioner's sugar and beat 'til stiff peaks form. Viola!
Now I have to go peek at everyone's assignments. I heard something about shoes....