National Day of the Deployed & Pumpkin Day
Hey, Everyone, It’s October 26th and do you know what is celebrated today? Well, don’t worry I’m here to help. Join me for a quick holiday update on paying tribute to the men and women serving our country deployed overseas. Also I provide you with some valuable pumpkin recipes to celebrate national pumpkin day.
Throughout the many years, the U.S. has been the U.S, there has always been those brave men and women who go out and serve our country by defending it. We all know a family member, a friend, a friend of friend, but for certain we have come across someone that has been in the situation of sacrificing their life, or having to leave their family as they go out to keep them safe. Today we come together to take acknowledge of the courage they had and to let them know we are supporting them and waiting for their return. Starting back in 2006 in the state of North Dakota today was just another day till the Governor Hoeven took the idea a local citizen, and began the tradition to honor those who left with a day marked just for them. After 6 years of trying to spread the day to everyone, on October 26th, 2012 all 50 states came together and marked this as being National Day of the Deployed. So if you know anyone waiting for their family member or friend to return, let them know we are here for them by letting the day be in honor for the deployed.
National Pumpkin Day
We all know the pumpkin is a favorable decoration for autumn and for the delicious use of the inside, but did you know today we also celebrate this plant? That is right, today marks the day we commemorate the pumpkin. So what better way to do that, than to head to your local store and buy yourself a pumpkin to carve out with the kids and practice to make some delicious recipes for the upcoming holiday in November? Below you’ll find some recipes to make use of those insides as well as some pumpkin patches in case you want to have that pumpkin picking experience a lot more entertaining.
- 1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice1
- 1/2 teaspoon salt
- 1/2 cup (120ml) canola or vegetable oil
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 and 1/2 cups (340g) canned pumpkin puree
- 2 large eggs, at room temperature
- 1/4 cup (60ml) milk, at room temperature2
- 3/4 cup (94g) all-purpose flour (spoon & leveled)
- 1/4 cup (50g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 1 teaspoon pumpkin pie spice1
- 6 Tablespoons (86g) unsalted butter, melted
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same manner. Set aside.
- Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.
- Spoon the batter into liners, filling them almost full.
- Make the crumb topping: Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Stir in the melted butter until crumbs form. Spoon crumbs evenly on top of the batter and gently press them down into the batter so they’re snug.
- Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing. *For mini muffins, bake for 11-13 minutes at 350°F (177°C) or until a toothpick inserted in the center comes out clean.
- 1/2 cup pure pumpkin puree
- 1 large banana
- 6-8 ice cubes
- 6 oz vanilla yogurt
- 1/2 tsp pumpkin pie spice
- 1 tsp agave nectar (or honey would work too), add more if you like it sweeter
- 3 Tbsp milk
- pinch nutmeg and whipped cream, optional garnish
- In a blender (I love this one, it does a great job crushing the ice), combine pumpkin, banana, ice, yogurt, spice, agave nectar and milk. Pulse until smooth!
- Pour into a glass and top with whipped cream and pinch of nutmeg. ENJOY!
Venegas Family Farms
13835 Euclid Ave, Ontario, CA 91762
The Pumpkin Factory
1545 CIRCLE CITY DR.
CORONA, CA 92879
Stu Miller’s Pumpkin Patch And Christmas Trees
12400 Limonite Ave.
Eastvale, CA 91752