Thursday, October 18, 2012

College Cooking: Microwave Pumpkin Butter

I though it would be fun to start a segment about college cooking. With extremely limited resources, it's hard to get in my fix of cooking and recipe creating, but it's turned over a whole new leaf of figruing out ways to cook delicious and healthy recipes with basically a can opener and a microwave.

The first thing I've really cooked, from scratch at least, here is pumpkin butter (no surprise there) and it turned out better than I could have imagined. This pumpkin butter is basically like eating pumpkin pie filling on a spoon...or on oatmeal, toast, yogurt, or whatever else you want to slather it on. Plus, it smells amazing. I could hear people walking by my room asking why it smelled like someone was baking pumpkin pie...yeah that was me. But best of all, it's super easy! You just mix together a few ingredients, microwave, and you're left with smooth, thick, sticky pumpkin butter that's absolutely perfect for fall.

Microwave Pumpkin Butter
 
Ingredients:
2 cups pumpkin puree
1 tablespoon raw sugar or brown sugar (I used Sugar in the Raw packets from Starbucks)
2 tablespoons honey (or maple syrup for a vegan option)
1 teaspoon pumpkin pie spice
 
Directions:
1. Mix all ingredients thoroughly in a microwave-safe bowl
2. Cover/wrap the bowl with a paper towel, then microwave on full power for 5 minutes.
3. Remove the bowl from the microwave, stir, replace the paper towel, and microwave for another 3 minutes.
 


 
Like I said, this stuff is super thick and smooth and tastes exactly like pumpkin pie. There's not much more I could ask for from my humble little dorm microwave!


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