Showing posts with label halloween. Show all posts
Showing posts with label halloween. Show all posts

These Autumnal Pinterest Fails will make you LAUGH

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We wish our Pinterest cupcakes always came out looking this good...

 Here at Stuffed. we love a Pinterest attempt, so we know all too well that things don't always go to plan. We've collected some of our favourite autumnal Pinterest Fails from Twitter for your amusement (and ours!) However, don't let these put you off attempting your own Pinterest recipe! Sometimes it's more about the process than the results, but even if your treats don't come out picture perfect, we're sure they'll still be tasty. If you need some pinspiration after this post, head to our Pinterest for lots of exciting ideas and recipes to try out!

1. These Frankenstein rice crispy cakes that went a little wrong...


2.  This pumpkin that did not turn out as planned



 3. These teeth are scarier than Dracula's



4. These treats still look tasty tbh 



5. That's not how turkeys are supposed to look



6. Oh dear



7. Truly spooky



8. Not quite there...



Think you can do better? Head to our Pinterest for inspiration and then tag us on Twitter (@stuffedfood) and Instagram (@stuffedfoodmag) to show us your masterpieces!

 Seren Morris 
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How Well Do You Know Your Pumpkin Spiced Lattes?

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Nothing tastes more like autumn than the pumpkin spice latte...

Some people's favourite thing about Halloween is the unnecessarily decadent parties; for some it's an excuse to binge watch terrible slasher flicks; others, the potential to go into your overdraft making sure your costume is as pristinely authentic as possible. Then, there's those who find themselves drawn to their high street coffee chain of choice in search of that succulently sweet seasonal speciality, the pumpkin spiced latte. You love it or hate it. Marmite, but spooky.

 The likelihood is you associate the PSL with Starbucks, and as much as I'd love to offer a conspiracy theory rabbithole about how it originates through a Siberian gang warfare love story, much of it is owed to the coffee giants.

 America has for decades loved sharing their non-pumpkiny coffee with very pumpkiny pumpkin pie, so similarly to peanut butter and jelly (jam, for our massive UK readership), it was simple arithmetic of adding one to another.
pumpkin + coffee = DELICIOUS

The PSL's arithmetic began in the early 00s. Back in the halcyon days it was a fringe concept, a novelty offered by strange specialist coffee shops that applied that delicious spice to espresso, until Starbucks marketing team wanted to replicate the success of their 2002 peppermint mocha autumn product. Product Manager Peter Dukes was tasked with replicating such success.

 In 2003, Dukes and his team got to work on the Starbucks "Liquid Lab" and came up with 20 viable novelty latte flavours for autumn. The majority of crowd-tested designs were chocolate and caramel-flavoured, but when they narrowed the prospect down to four, interesting the pumpkin spiced latte came out on top due to its originality, its eye-catching individuality, which was marked by its popularity from survey data.

 The Liquid Lab involved these very, very serious and in no way just there for the free food, scientists eating pumpkin pie with espresso, and they centred on the two components of the spice, and the pumpkin (I know, it surprised me too). After finding a balance between the best pumpkin and spice levels, they added pumpkin sauce instead of syrup as it's heavier, as to replicate the texture of pumpkin pie. They named it the pumpkin spiced latte, with connotations of warmth and cosiness against the bitter winter weather outside the Starbucks chain.

 It was sold at first in 100 stores in Canada and America, and it was an instant success, with store managers phoning Dukes to gush their excitement. It was sold internationally in 2004, and its popularity has snowballed since, now standing as Starbucks's best-selling seasonal drink, and every coffee and commercial food chain effectively has their own recipe for it.

 And there you have it; the PSL.

The PSL: Tastes like halloween in a cup!


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6 Facts You Didn't Know About Pumpkins

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More than 10 million pumpkins are grown each year in the UK, and about 9.5 million of them are used for carving jack-o'-lanterns.
But, how much do people actually know about them?
Test your knowledge with these interesting facts, just one day ahead of Halloween!

          1.    Pumpkins were born with Cinderella
It is unclear how many pumpkins turn into magical carriages each year.
The French first called them “gros melons,” which translated into English as “pompions". It wasn’t until the 17th century that they were first referred to as pumpkins in the fairy tale.

2.   Pumpkin carving was not invented by Americans
Pumpkin carving can get a little too exciting!
The Irish used to carve turnips and potatoes. Then they immigrated to the United States and discovered pumpkins.

3.   They are grown in every continent but Antarctica
Pumpkin patches searched far and wide for that perfect jack-o'-lantern...
The United States is the bigger producer, with more than 1.5 billion pounds of pumpkin grown each year, with 80 per cent of the crop available for ripe in Halloween.

4.   Pumpkins are part of the gourd family
Pumpkins are so gourd for you!
Which means they’re related to cucumbers, honeydew melons, cantaloupe, watermelons and zucchini.

5.   They’re very healthy
Don't be scared of eating pumpkins! They're so healthy!
Pumpkins are packed with Vitamin A for good vision, their seeds have a strong zinc component to help you improve your immune system, and research has found that pumpkin seed oil is full of phytoestrogens, proven to help control hypertension. They’re also 90 per cent water!

6.   Brits generate massive food waste because of them
Try making a pumpkin pie out of the leftover goodness this halloween!

According to the #PumpkinRescue annual campaign, almost three-fifths only a third of UK pumpkin consumers cook the leftover but edible innards after hollowing and carving them. However, there are plenty of uses for the delicious insides, like this pumpkin curry, or you can even cook with the seeds!


Consuelo de la Jara D.

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STOP THROWING AWAY YOUR PUMPKIN SEEDS

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Don't throw your pumpkin seeds away! They're IDEAL for making tasty, healthy Halloween snacks!

 With Halloween around the corner, whether you're turning it into a yummy curry or are carving a work of art into it,  it's likely you have bought a pumpkin.

 In both cases, you will be left with seeds. Previously you will have also thrown these seeds away.

 STOP DOING THAT.
Pumpkin seeds are, for a start, far more versatile than the pumpkin itself. They are also packed full of vitamins, minerals, protein and fibre.

 They are also very easy to roast. There's very little fuss. Have a look at how to do it right here:
Scrape the seeds from the pumpkin, use an ice cream scoop if you have one to hand.
The worst bit: getting rid of all the strands of pumpkin attached to the seeds.
Thoroughly rinse the seeds in water (use a sieve or a colander). Pat them dry
Spread the seeds on an oven tray.
Add sea salt and a generous drizzle of olive oil (if you are just garnishing, add chilli flakes, spices ... everything else)
Mix it all together, ensuring the seeds are well coated.
Bake at 180c/350f/gas mark 4 for 10 mins, until golden brown.
Allow them to cool before eating or storing.
Now that you've done just as above and have some nice roasted seeds. Check out just how much you can do with them!

 Pumpkin seeds are a fab garnish for:
Hummus
Salads
Roasted Vegetables
Porridge

 Or think bigger: Mackerel with Cauliflower "Couscous" and Tahini
Heat 2 Tbsp. olive oil in a large skillet over medium-high heat and cook the cauliflower, tossing occasionally, until florets are browned in spots but still crunchy, usually takes five minutes. Transfer to a large bowl and let cool.
Pulse the cool-ish cauliflower in a food processor (or a NutriBullet) until it's all roughly the size of rice grains.
Transfer the cauliflower back into a bowl, toss with lemon juice (for flavour and to preserve the colour), olive oil and sea salt, and add the pumpkin seeds to the cauliflower.
Place mackerel on a baking sheet and rub with oil; season all over with a lot of salt. Stuff the cavity with lemon and thyme. Grill, turning once, until cooked through, should take 10–12 minutes. Allow it to rest for five minutes while you ...
Spoon the seeds and cauliflower onto plates, then drizzle with tahini. Top with more seeds.
Finally remove fillets from fish and place, skin side up, on top. Add parsley and a sprinkle of salt. Yum.

 Pumpkin Seeds are fab. Go get Stuffed on them.

Rhys Thomas.
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Perfect Pumpkin Curry Recipe for Autumn

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Delicious pumpkin curry... perfect for when you're finished carving your pumpkins this Halloween (and perfect for the rest of autumn too!)


Halloween has come and gone but one thing sure hasn't... pumpkins! Whether you carve them, paint them or keep them in their pure pumpkin glory, don't forget about them once Halloween is over. Pumpkins are delicious and so definitely should not go to waste; instead, use your pumpkin to make some tasty autumnal dishes, including this warming pumpkin and chickpea curry. It is so easy to make and perfect for making in big batches, you might even have enough left over to keep eating well into November: just in time for transitioning into pumpkin pie! But more on that later... For now, here's your new go-to pumpkin curry recipe!

Ingredients
1 pumpkin
1 onion
1 tin of chickpeas
2 tins of chopped tomatoes
2 tins of coconut milk
1 bunch of coriander
2 cloves of garlic
Salt
Pepper
Rice
Oil for cooking

Method
1. First, wash and prepare your pumpkin. Slice the top off (if you haven't already done so in order to decorate!) and then scoop out the insides with a spoon or ice cream scoop. Don't throw the seeds away! We can use these later. Next, cut your pumpkin into quarters, and then into small chunks.

2. Add your oil into a saucepan and add the chopped onions and garlic. Once they are cooked, add the coconut milk and chopped tomatoes. Bring to a boil and then add the pumpkin, chickpeas and coriander. Reduce to a low heat and cover with a lid and let simmer for 45 minutes.

3. When the time is up, start boiling your rice and then cook the curry for another 10 minutes until the sauce is thick.

4. Serve up your delicious pumpkin curry and enjoy!
Seren Morris

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