Punkin’ pickin’ and apple + cranberry turnovers

Before running errands this afternoon, Greg and I finally did one of my favorite October traditions: pumpkin picking! This year we visited a new (to us) farm that is closer to our house than the one we have always gone to. We pulled up to Mayne’s farm and I liked it right away! The first thing I noticed was the four tractors neatly lined up, just waiting for a photo op.

I saw a baby cow (I wanted to give it a hug!)

We went on a hayride

And searched for the perfect pumpkins. We take this very seriously. We also take pumpkin carving very seriously- I’m still trying to decide what this year’s design will be. Last year we carved our pumpkins to look like Lance and Jackson (our dogs)- that one will be hard to top!

There were so many to choose from- I almost picked a green one.

Hmm… I wonder if pumpkin blossoms taste just like squash blossoms? I bet they do.

But in the end, we both found our “perfect” orange pumpkins.

Before we left, we took advantage of one more photo opportunity.

It was a really fun afternoon at the farm. We goofed around and acted like kids- it’s good to not take yourself so seriously sometimes!

After running around all day, I made an easy dinner- bulked up burgers that were thawed from the freezer, sweet potatoes (I couldn’t decide which type I wanted, so had half of a white and a jewel) and salad with roasted veggies.

Dessert followed: apple + cranberry turnovers!

So easy to make and so good!

Apple + cranberry turnovers

1 medium apple

1 T dried cranberries

1 tsp cinnamon

1/2 tsp lemon juice

1 T brown sugar

1 tsp butter

1 tsp corn starch

8 won-ton wrappers

Canola oil or other non-stick cooking spray

Sprinkling of cinnamon and sugar

Pre-heat oven to 400˚. (I cooked mine in a convection toaster oven.) Chop apple up into small pieces. Mix in a bowl with cinnamon, lemon juice, brown sugar, and butter. Cook over medium heat in a small pot until apples are soft. Add corn starch and stir well. Evenly distribute apple filling into won-ton wrappers and seal with water (or egg wash, if you prefer). Spray a cooking sheet with canola oil spray and lay the won-tons on top. Spray the top of the won-tons lightly with canola oil. Sprinkle with cinnamon and sugar. Bake for 3 minutes, turn over, and bake for 2 more minutes. Won-tons will be golden brown and crispy. Serve immediately.

I served mine over Chocolate-Covered Katie’s voluminous ice cream, since we didn’t have any ice cream in the house.

I think I’m going to make pumpkin pie turnovers next. Won-ton wrappers certainly are a great cheat to make an impressive dessert!

Have a good night all… a new week awaits!