Spunky Punky

by Sarah on May 26, 2010 · 2 comments

Quick. What do you think of when you hear the word “punky”?

If you said anything other than Punky Brewster, we need to stage a pop culture intervention. Immediately.

How much did you love that freckle-faced girl with her haphazard pigtails and pink patched vest? And how jealous were you of her bedroom, with the daytime scene painted on the window and night painted on the shade? I’m pretty sure I also wanted to tie bandanas randomly on myself the way she did. [This was, and most likely never will be, accomplished…however my scarf obsession could perhaps be a holdover from the excessive number of Punky Brewster reruns I watched after school as a child.]

The punky I refer to in the title of this post is not the free-spirited girl played by someone with an even weirder name (Soleil Moon Frye…Hello counter-culture!), but pun’kin, the delicious orange, not-only-for-October-anymore, member of the squash family.

Yesterday, I was so inspired by Ashley‘s adventures making Chocolate Avocado Banana Pudding that I went home and tried it myself! [Considering I have at numerous points in my life considered instant pudding it’s own food group, healthy or not, this was a no-brainer.]

Well, sort of.

I present to you: Chocolate Punky Puddin’!

I actually did/do have half of an avocado in my fridge, but I have other plans for that…so instead I thought to experiment in using up some of the pumpkin I have been using for overnight oats (it is probably about time to move on from that fixation for awhile…). I love pumpkin and chocolate [as I have mentioned before, my pumpkin chocolate chip muffins are my top-seller in “baking for hire” ventures], so I thought that I would probably love pumpkin chocolate faux-pudding.

Into my food processor went half a banana, 1/2 cup pumpkin, 2 Tbsp. of almond milk, 1 1/2 tsp. pumpkin pie spice, and 2 tsp. of cocoa powder….I didn’t have brown rice syrup like Ashley used, but I did have maple syrup. I asked everyone in the kitchen if I should just go for it…and they all said yes! [Considering everyone was, well, me, this was a landslide victory for the maple syrup.]

I ended up adding a bit more cocoa powder, since I wasn’t getting enough of a choco flavor (and yes, I did mean to type choco)…

Yummy! There was actually more that is shown in the glass, but my spoon somehow kept finding it’s way into the processor and then into my mouth….I needed to make sure it wasn’t poisoned, obviously.

I threw on a few dark chocolate chips and some coconut for kicks…

I don’t drink martinis, but everything really is more fun when eaten from their glasses! :)

In retrospect, I probably didn’t need to add the milk, since pumpkin isn’t as thick, substantial, or creamy as avocado…perhaps I could sub in yogurt next time, or upped the banana quotient. This was not super-sweet (I like my chocolate dark and bittersweet), but to please more palates, I would have added some honey or more maple syrup. All in all, an exciting experiment!

Breakfast was (you guessed it) overnight oats. [I only have enough pumpkin left for one more orange overnight oat concoction, so we will shortly be moving along…]

For today, with my tastebuds still overloaded from pun’kin-y goodness, I thought I would combine the unused remnants from my Cherry Peach Salsa (no, not the onions and jalapeno…geez people, I’m not THAT weird), and create Cheery Peach-n-Pun’kin* Oats!

*I’m sorry for using this colloquialized form…I just have a weird fascination with the type of Southern lady who calls everyone pun’kin in a way that seems entirely natural and not affected at all.

I abandoned the banana for today. [He was sad, but cheered himself up by taking a cue from Annie and singing “I will be back, tomorrow…bet your bottom dollar that, tomorrow…I’ll return…”] Instead, I just took my 1/4 c. plain yogurt, 1/3 c. oats, 1 tbsp. of oat bran, and added 1/4 c. pumpkin puree.
In went the peaches and cherries! (About 1/4 c. of each I think…)
Pumpkin pie spice…
And 1/2 c. almond milk. [This turned out to be a little too much, as I am starting to prefer a thicker consistency…]
Mixed it up into joyous, color-wheel-coordinated harmony…

…and added a sprinkling of walnuts and raisins at the end. [I am glad I did this, as they added some much needed texture. I’m going with less milk next time!]

All in all, still satisfying and gave me the sustainable energy I keep talking about with this breakfast. It never fills me up in an uncomfortably noticeable way, but my stomach is not growling for lunch (usually) for a good 3-4 hours!


Lunch has nothing to do with pumpkin. Well, parts of it are slightly orange. Other than that…

Leftover Spicy Sweet Shrimp Cocktail

[Well, not really crudite, because the sugar snap peas were frozen ones that I lightly steamed…so they weren’t actually raw in the technical, raw-food-diet way…but they were cold, so, class, I’m going to accept the crudite classification.]

Some Archer Farms Multigrain Pita Chips…

…and finally, some grapes (on sale this week, and good ones, too!), with a Chocolate Brownie Z Bar.

Until we meet again!

By the way…what’s your favorite way to use pumpkin?

And how do you feel about “pun’kin” as an affectionate moniker?

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Jacqui May 26, 2010 at 10:06 am

Love the pudding!

Emily May 26, 2010 at 2:29 pm

I am from Florida and I didn't know that there was a p in the middle of pumpkin until high school! Crazy I know… but that delicious orange (gourd? fruit? squash?) will always equal Grandma's good ole' punkin pah. :)

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