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Monthly Archives: November 2015

Masquerade Ball and Halloween Parade Pictures

Last month we told you about two exciting events that would be taking place at River School – our Masquerade Ball and our Halloween Parade.

Both events were a lot of fun! We had a great turn out from parents who joined us for the Halloween parade and the our Masquerade Ball was accompanied by a French musician. Take a look! (more…)

‘Pumpkin Pie’ Pumpkin Butter – Cooking With Ms. Katie

Pumpkin Butter Cooking With Ms. KatieI love Thanksgiving. I mean, I really love it. It’s the one time of year I fly home to Texas to visit my parents, and it involves shamelessly wearing elastic waistband pants at dinner in order to “make room” for more food in one’s belly. It is also one of those holidays with many stars at the dinner table; turkey, mashed potatoes, gravy, cranberries, fresh corn and hot dinner rolls all shine in their own way. I, however, love to indulge my sweet tooth with a heaping slice of homemade pumpkin pie. This dessert is as classic as desserts get on Turkey Day, but it’s not necessarily the healthiest of foods. For a healthier, “crustless” version you can feel good about giving to your little ones, try this pumpkin butter recipe with some whole-grain bread or oatmeal. Happy Thanksgiving, ya’ll!

Ingredients

  • 2 (15-ounce) cans pumpkin puree (not pumpkin pie filling)
  • 1/2 cup honey
  • 1/4 cup maple syrup
  • 1/2 cup unsweetened apple juice or cider
  • 1 Tablespoon lemon juice
  • 2 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • pinch salt

 

Instructions

  • Add all ingredients to a large saucepan or pot over medium-high heat and stir to combine.
  • Once it begins bubbling, reduce heat to low and simmer. Cook, uncovered, for 15-20 minutes, stirring occasionally.
  • After 20 minutes, remove from heat. Once cooled completely, transfer to a large glass container and store in the refrigerator for up to 2 weeks. Enjoy!

** Recipe adapted from the Minimalist Baker (www.minimalistbaker.com)**

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