Creamy vegan pumpkin alfredo pasta. (Jessica Glick )
This Monday's #Weekendeats chat on Twitter had us all seeing orange ... orange pumpkins that is. The weather is cooling down ... Ok, maybe not, but fall is here and Halloween is just around the corner. It's pumpkin season, and to kick it off, our chat participants shared some recipes starring our round, orange friends. Here are the highlights:
Jessica Glick of the blog Jessica's Gluten Dairy Free Kitchen, made penne pasta with pumpkin alfredo sauce. Jessica uses coconut milk and Daiya cheese to make her gluten-, dairy-, soy-free and vegan version of this creamy pasta dish.
The Buttercream Blondie, also known as Meghan, shared a recipe for pumpkin ale brown butter blondies. Meghan used Shipyard Pumpkinhead pumpkin ale instead of pumpkin puree to add some pumpkin flavor to her dessert.
The blog Food Bully shared a recipe for bite-sized pumpkin spiced doughnuts.
This last recipe really has nothing to do with pumpkins but practically made me paw at my computer screen so it's worth a mention. Jocelyn of the blog Saucy Jocey's Kitchen whipped up a recipe for buffalo chicken wing dip. Instead of the traditional wings and dip, Jocelyn combined all the ingredients of a buffalo chicken wing fest and put them into one chunky, orange dip.
For more pumpkin recipes, here are some picks from our test kitchen:
Triple silken pumpkin torte
Classic pumpkin pie
After the chat, we ask people to upload pictures of their #Weekendeats to our What did you eat this weekend? photo gallery. We'll feature some of the photos here on Daily Dish, so be sure to check back for more #Weekendeats and #foodporn throughout the week.
Hope to see everyone next Monday morning on Twitter! It's sure to be a drool-worthy good time.
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