Halloween is one of my favorite holidays. A while back, I got this cookie cutter. It’s the Fred and Friends Gingerdead Men Cookie Cutter/Stamps, and it’s under 7 bucks on Amazon! F&F has all kinds of fun and funny gadgets that will make you smile, some for the kitchen, some for entertaining, and many for around the house. I knew I wanted to make a chocolate pumpkin cookie dough for these.

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Note: Starting today, I’m trying out a new recipe format. I hope that you find this new method useful. It should allow you to use various programs and apps, such as Paprika, to capture the recipes without having to cut and paste. Let me know on the ScrapDeli Facebook page if you like it, or would prefer the old method!_   Pumpkin combined with a bit of chocolate is one of my favorite flavor combinations.

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It’s the time of year when just about every foodie magazine and television show is featuring something made out of pumpkin! So often, though, the recipes call for canned pumpkin puree. It will work, if you don’t have access to the fresh stuff, but making your own is not all that difficult! Start with a fresh, sweet, pie pumpkin. Organic is the best. You don’t want to use a jack-o-lantern pumpkin.

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Or mozzarella sticks… Doesn’t matter what you compare it to, I just call it “M-M-M Good!” This is pretty simple to make, and you can use any type of tofu, except the silken varitey. If you make it from soft tofu, it often reminds adults of deep-fried mozzarella. Kids tend to like it made from a firmer tofu, and often say it tastes like chicken nuggets to them. Here’s the setup.

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We eat a lot of tofu! I use it in both sweet and savory dishes. That means I’m doing a lot of pressing, to squeeze the water out of the block of tofu. You probably saw the post here about the standard, low-tech way of pressing it. It works, but it’s messy and leaves me with a lot of stuff to wash. It also uses a lot of paper towels.

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A beautiful pesto sauce adds both a nutritional and presentation punch to your dishes. Making it is about as easy as it gets. Here’s my setup. Equipment blender squeeze bottle (optional) Ingredients 1 cup raw pine nuts, soaked 2 to 4 hours 2 cups fresh organic spinach, packed 2 tablespoons olive oil 1 teaspoon white Balsamic vinegar 1 tablespoon dried basil, or the equivalent fresh salt and pepper Method Put all of the ingredients in the blender.

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In keeping with my make-it-from-scratch theme for my pizza, I opted to make vegan mozzarella cheese from scratch. I cheated a bit, because I used the recipe from this book: The book is “Artisan Vegan Cheese”, by Miyoko Schinner. The recipe is on page 44, and it’s called “Meltable Mozzarella”. Note: Read the entire post before you try this at home! This cheese is made in two parts. First you make a mixture of yogurt, oil and water, and allow it to “culture” at room temperature for up to 24 hours.

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On Monday, when I made pizza, my goal was to make it as much from scratch as possible. While the dough was a challenge, I already knew I could make pizza sauce easily! You can do this yourself, and don’t have to buy some Frankenfood brand in a jar or can. And best of all: you get to choose the seasoning! This is for a very basic sauce, lightly flavored with Italian spices.

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