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because.

 

Because this is my 36th post and October 2nd – which has to be a holiday of some sorts, somewhere – and because I sorta, kinda, REALLY like you – I’m giving away some seasonal goodies.

 

You can find these yummy treats at Williams Sonoma, or you can win them here.

 

 

pumpkinbutt

 

 

 

pumpkinparm

 

 

 

One lucky dude or dudette will win this Pumpkin Pecan Butter and Pumpkin Parmesan Pasta Sauce.

 

Just leave a comment and tell me what amazing creation you’d make with the Pecan Pumpkin Butter or Pumpkin Parmesan Pasta Sauce. Cookies? Pie? Tortellini? Spread it on a cracker? Eat it with a spoon? Wash your hair with it? Hopefully not, as it is sort of strange but would also be such a waste. And if you don’t like pumpkin? I am sure that someone you know does. Maybe they want it. 

 

 

You have until midnight (Pacific time) on Friday, Oct 2nd.   :)

 

 

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46 Responses to “because.”

  1. #
    1
    carascravings — October 2, 2009 @ 5:25 am

    Ooo-la-la, those look delish!

    I think I would use the Pumpkin Parm. Pasta sauce and do stuffed ricotta, spinach and sage raviolis with a nice covering of this scrumptious sauce!

    Reply

  2. #
    2
    Naomi (onefitfoodie) — October 2, 2009 @ 6:20 am

    ohhh man, those look amazing!! the pumpkin butter would be amazing in a pumpkin muffin recipe, then obv lots of the side to drizzle ontop of the muffins!
    the pasta sauce would be great with a comforting meal of pumpkin ravioli’s or pumpin infused pasta!! (I may have just created a recipe for myself! haha)

    it all looks great!

    Reply

  3. #
    3
    Randi Lynne — October 2, 2009 @ 8:10 am

    Not quite sure what I would I do yet, but would love to cook with them. I would definitely try them first straight from the jar.

    Reply

  4. #
    4
    Erica — October 2, 2009 @ 9:13 am

    ahhhhhhhhhhhh! Such an awesome giveaway !!! I love love love the WF pumpkin pecan butter- I made the best cookies with it last year and I have been wanting to try that sauce so bad.

    Your comment made me giggle- those are artichokes on the pizza not pineapple ;)

    Reply

  5. #
    5
    Christina — October 2, 2009 @ 9:23 am

    I taste tested the pumpkin butter in a store once and it was SO GOOD! I’d like to make pumpkin pie with it, and also put it in my oats :)

    Reply

  6. #
    6
    Morgan @ Life After Bagels — October 2, 2009 @ 9:23 am

    Pie, I would make pie! Or my bf would kill me. In fact I can’t believe it’s Oct 2nd and I haven’t found him some pumpkin pie yet.

    Reply

  7. #
    7
    eatingmachine — October 2, 2009 @ 9:27 am

    i would make dinners i wouldn’t have to share with my squash hating fiance!

    some sort of pasta with cheese and nuts using that sauce-maybe a touch if cinnamon
    and the pumpkin butter on everything!

    Reply

  8. #
    8
    Mellissa — October 2, 2009 @ 9:28 am

    I would make some pumpkin oats in the morning and a baked tortellini with the pasta sauce. Hmmm, now I am hungry for pumpkin.

    Reply

  9. #
    9
    That Kind of Girl — October 2, 2009 @ 9:52 am

    oh no, so I take it we aren’t supposed to admit we’d eat these out of the jar? Because I’d have to have at least a little bit of the pecan pumpkin butter spread on some whole wheat crackers…

    But once I’d indulged that a little, I think I’d try it out in a recipe for pumpkin butter bread pudding that’s been in my to-make folder for a while. Or drizzle some over pancakes.

    For the pasta, sauce, b-nut squash tortellini and some fresh sage — simple and delicious!

    Reply

  10. #
    10
    Lollie — October 2, 2009 @ 10:05 am

    Sorry – I blacked out when I saw all the pumpkin goodness. It’s easier to say what I wouldnt do with the items…I am a pumkin-holic.

    Reply

  11. #
    11
    Lindsay — October 2, 2009 @ 10:07 am

    oh those both sound so good! I think I would use the pumkin pecan butter in oats and maybe try to create some kind of cookie around it.

    I think the pumkin parmesan sauce would be fantastic on spaghetti squash with other veggies mixed in.

    Reply

  12. #
    12
    Nicci@NiftyEats — October 2, 2009 @ 10:12 am

    I would come up with a frosting for the pumpkin butter. Spread it ontop of a chocolate cupcake! I’ve been wanting to try pumpkin butter!!

    Reply

  13. #
    13
    Jennie — October 2, 2009 @ 10:47 am

    the butter sounds good on vanilla wafers (like I usually use Nutella for!) and the pasta sauce is just crying out for beef raviolis :)

    Reply

  14. #
    14
    Janis — October 2, 2009 @ 10:55 am

    I would make goat cheese stuffed ravioli and use the pumpkin pasta sauce.

    Reply

  15. #
    15
    Heidi A — October 2, 2009 @ 11:04 am

    hmmm…so many choices. I think that I’d make some savory scones and top them with the Pumpkin Butter. Wonderful!!!

    Reply

  16. #
    16
    Robin — October 2, 2009 @ 12:28 pm

    My word … I don’t know what I’d do — they both look fantastic! I’ve been craving curried pumpkin soup, and now I want to try making some kind of pasta sauce – you’ve inspired me, even if I don’t win!

    Reply

  17. #
    17
    laura — October 2, 2009 @ 12:32 pm

    I would make a lasagna with the past sauce which just writing makes me drool! And I would make a pumpkin spice bread and spread with the pumpkin butter when it’s hot fresh from the oven!! yummm

    Reply

  18. #
    18
    DiningAndDishing — October 2, 2009 @ 12:35 pm

    These look divine!! I would put a big blob of pumpkin butter on top of my oatmeal. I loooove it and haven’t had any in stock for a while!

    - Beth @ http://www.DiningAndDishing.com

    Reply

  19. #
    19
    Michelle — October 2, 2009 @ 12:49 pm

    MMM I would definitely use that Pumpkin Parmesan pasta sauce for something tasty…maybe in a risotto or a baked ziti!?

    Reply

  20. #
    20
    Lisa — October 2, 2009 @ 1:13 pm

    I really want to try those Pecan Pumpkin Butter Dessert Squares but I’m not sure I could resist the temptation to eat the butter (in my Farina) before I got the chance. As for the pasta sauce, I’d just pour it on the pasta!

    Reply

  21. #
    21
    hellolisahello — October 2, 2009 @ 1:27 pm

    Macarons!

    Outer macaron: Maple flavored

    Filling: Pecan pumpkin butter ganache.

    Served with fresh apple cider, of course.

    And for the pumpkin parmesean sauce…I’d use it to top homemade gnocchi and then use small, hollowed out baked pumpkins as little bowls.

    Reply

  22. #
    22
    Ruth — October 2, 2009 @ 1:35 pm

    I would love to try the Pecan pumpkin butter on some hot homemade biscuits. And the pumpkin parmesean sauce would be great on any type of pasta or rice. Yummm!!

    Reply

  23. #
    23
    Kelly — October 2, 2009 @ 1:46 pm

    i think i should get it simply for being your friend, haha i’m totally joking. i’m gonna say that i’d put morgan to bed, light a pumpkin candle, buy about 30 more jars and take a bath in it. i’m only suggesting this bc i know you’d like to do that yourself but don’t want to admit it :P

    Reply

  24. #
    24
    llhh — October 2, 2009 @ 1:46 pm

    pumpkin pecan butter would be fabulous on my pumpkin wheat bread w/pecans and cranberries that i am making today.

    Reply

  25. #
    25
    Spotty Prep — October 2, 2009 @ 1:57 pm

    I would love to incorporate the pecan pumpkin butter into oats! I’d also save some for cookies :) Great giveaway!!

    Reply

  26. #
    26
    carla — October 2, 2009 @ 2:10 pm

    I would use the sauce on some of the pasta I plan on making with my new pasta machine (well new to me! sent from my mom’s garage) and the pumpkin butter is going straight onto the loaf and half white/ half wheat boule

    Reply

  27. #
    27
    2frugalfoodies — October 2, 2009 @ 2:15 pm

    I love your blog – just found it today from your comment on Joy the Baker. This is a fun giveaway – and it makes me excited to use pumpkin things this fall. I think I’d use the Pumpkin Pecan butter in some spiced up cinnamon rolls, or maybe some cream puffs, using the pumpkin pecan butter as the cream…yum!!!

    Reply

  28. #
    28
    dailygoods — October 2, 2009 @ 2:54 pm

    ooooooooh YUM! i wanna try that pasta sauce SO bad and would def make PUMPKIN bars with the pumpkin butter. Williams sonoma supposedly has an amazing recipe with that pumpkin butter that i’m DYING to try :)

    Reply

  29. #
    29
    ambrosialove — October 2, 2009 @ 2:57 pm

    I bet that pecan pumpkin butter would be delightful on a scone!

    Reply

  30. #
    30
    lowandbhold — October 2, 2009 @ 3:21 pm

    I think I would make a zucchini lasagna with the Pumpkin Parmesan Pasta sauce. The pecan butter would be eaten with a spoon and maybe on some toast!

    Reply

  31. #
    31
    brandi — October 2, 2009 @ 3:40 pm

    oh my goodness! I need a williams sonoma SO bad!

    creamy pasta dish with mushrooms with the sauce, for sure. or a lasagna. OR I’d use it in a soup. Yum.

    PECAN pumpkin butter? Oy. On pancakes, waffles, a spoon, ice cream!!!

    Reply

  32. #
    32
    bluestocking — October 2, 2009 @ 4:04 pm

    Oh dear! Why do you ask these hard questions?

    Well, the pecan butter would be scrumptious spooned over some cinnamon ice cream. You know. The kind you make with a good scoop or two of vanilla bean ice cream and your best cinnamon. Stir it all up and yum!

    Actually, I’d most likely eat it with homemade waffles and sour cream. Oh, or crepes! Wait! I wonder how it would be layered with pears in a tart with pecan streusel topping?

    Ok, and that pasta sauce? I’ve never had pumpkin pasta sauce, so I’ll have to guess and say maybe with homemade chicken sausage ravioli. Yup! That does sound good.

    Looks like I’ll have to be heading to Williams Sonoma soon!

    Reply

  33. #
    33
    Y — October 2, 2009 @ 4:10 pm

    ohh yum! pumpkin ravioli with the sauce & straight out of the jar with the butter, of course.

    Reply

  34. #
    34
    Noelle — October 2, 2009 @ 4:18 pm

    I would place the butter on my zucchini/raisin breakfast bread, TOASTED. I would use the sauce like fettuccine alfredo with sauteed kale and pine nuts! Pick me by the way! :)

    Reply

  35. #
    35
    Rachael — October 2, 2009 @ 4:20 pm

    Mmmmm! Pecan Pumpkin Butter would be good on just about ANYTHING, I would imagine- oats, muffins, pancakes, on your finger….
    As for the Pumpkin Parmesan Pasta Sauce, I would have to say I would either put it over some homemade gnocchi, some butternut squash raviolis, or regular old linguine tossed with sage, chicken (or tofu yum), and a green veggie of sorts… maybe spinach or asparagus!

    Reply

  36. #
    36
    Kristen — October 2, 2009 @ 4:57 pm

    The Pumpkin Parmesan Pasta Sauce sounds so good! I’m not that creative when it comes to cooking, but I’m sure I could throw something together. :)

    Reply

  37. #
    37
    Liz — October 2, 2009 @ 5:05 pm

    OMG I would totally drivcle the pumpkin parm over roasted veggies! If there’s one thing I love more than pumpkin its parmesan! Its own food group if you ask me. Woot!

    Reply

  38. #
    38
    April — October 2, 2009 @ 5:34 pm

    Nothing to spectacular…just through it in my oats!!! Oh man, pecan pumpkin butter…sounds wonderful!

    Reply

  39. #
    39
    Sarah — October 2, 2009 @ 7:04 pm

    Gahhhh!! I about flipped out (haha) when I saw the pumpkin parmesan sauce. I ate something similar to that years ago at a restaurant that is now closed. I haven’t been able to get it out of my head or re-create it. I think this would do the trick :) Gimme gimme!!

    Reply

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    40
    The Foodie Diaries — October 2, 2009 @ 7:16 pm

    Hmmm I’d love to mix the pumpkin butter with mashed sweet potato as a stuffing for whole wheat ravioli!! and, of course, spread it on EVERYTHING i eat.

    have a great weekend!

    Reply

  41. #
    41
    traynharder23 — October 2, 2009 @ 7:43 pm

    i would mix with oatmeal, crushed almonds, and flax seed and make cookies. =D

    Reply

  42. #
    42
    Paige@ Running Around Normal — October 3, 2009 @ 12:18 am

    I’ve never had pumpkin butter! I know, crazy! I keep hearing about how amazing it is though. I would probably just spread it on toast to start with :) Awesome giveaway, by the way.

    Reply

  43. #
    43
    Ashley — October 3, 2009 @ 2:11 am

    Pumpkin may be my favorite ingredient ever. I am drooling just thinking about these 2 items. I would use the pumpkin sauce over homemade gnocchi for sure. For the pumpkin butter, I am imagining and amazing crepe filled with vanilla bean ice cream slathered in pumpkin butter. My other idea is to make pumpkin muffins – fill the muffin tins up 1/2 way – put a dollop of pumpkin butter in the center – fill muffin tin the rest of the way with batter. Pumpkin butter explosion!!! =)

    Reply

  44. #
    44
    burpexcuzme — October 3, 2009 @ 3:15 am

    I wish I could wash my hair with it! lol!
    It’s midnight here at west coast…do I count?
    But…anyway…I would make Mac and Cheese! And pumpkin grits! And pumpkin enchiladas! Whoo!

    Reply

  45. #
    45
    donna — October 3, 2009 @ 8:07 am

    I would spread that wonderful butter on molasses cookies…mmmmm!

    Reply

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