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Get Food Wasted With This Pumpkin Keg & Pumpkin Pizza Mac ‘n Cheese Duo

The other thing that’s great about October, other than baseball playoffs and halloween parties, is that it’s National Pizza Month. So, to celebrate the best month of the year, FOODBEAST and Pabst Blue Ribbon have teamed up to bring us five dope recipes that incorporate our love for the best things on earth — beer and pizza.  

Since there’s always an abundance of pumpkins around this time of year, it’s time we finally found a functional use for this annual symbol of Fall. Thanks to FOODBEAST’s @BookOfElie, we can finally turn a pumpkin into a functional beer keg — and stuff our faces with pumpkin pizza mac n’ cheese.

pumpkin pizza mac

To help show off your love for all things pizza – and, of course, PBR – proclaim your undying passion for this pumpkin pizza mac and Pabst by showing off your cheesy, scrumptious creations on social media and using the hashtag “#InPizzaWeCrush.” 

pumpkin pizza mac

You’ll need to perform your due diligence to clean out the pumpkin — for the keg and the pumpkin pizza mac  — but, once your Pabst Blue Ribbon pumpkin keg is flowing, it’s going to be worth the effort.

Here’s what you’ll need to get started!

Estimated prep time: 20 minutes
Estimated cook time: 20-25 minutes
Estimated total time: 40-45 minutes

Ingredients:
2 medium pumpkins
2 cups whole milk
1 15-oz can pumpkin purée
1 pound pasta shells
1 ½ cups Pabst Blue Ribbon
1 cup chicken stock
1/4 teaspoon black pepper
8 ounces (1 cup) grated sharp cheddar cheese
4 ounces (1/2 cup) reduced fat cream cheese
1 jar pizza sauce
1 1/2 – 2 cups shredded mozzarella cheese
1/2 cup medium pepperoni
3-piece Watermelon Keg Tapping Kit

Step 1
Preheat oven to 350 degrees. Rinse both pumpkins and hollow out guts and most of the flesh.

Step 2
In a large pot over medium-high heat, bring milk, pumpkin, beer, chicken stock, and pepper to a simmer – do NOT boil.

Step 3
Once mixture reaches a simmer, reduce heat to medium and add pasta. Cook for 12-14 minutes or until al dente, stirring frequently. Once pasta is fully cooked, reduce heat even more to low, and add cheddar and cream cheese.

Step 4
Transfer macaroni to pumpkin. Hopefully there’s enough macaroni so it comes to the opening of the pumpkin. Top with layer of tomato sauce, mozzarella cheese and pepperonis. Bake off in oven until cheese is melted and the top looks like a delicious pizza.

Step 5
Carve out the second pumpkin. Use instructions on the pumpkin keg tap for how to insert into pumpkin. Pour cans of PBR into hollowed pumpkin.

Photos by Analiese Trimber


Created in partnership with Pabst Blue Ribbon

Categories
Drinks Now Trending

Starbucks’ Pumpkin Caramel Macchiato Is The Seasonal Secret Menu Item You MUST Try

The Pumpkin Caramel Macchiato

With the fall season upon us, you just knew there had to be something special you can do with all the pumpkin they’ve got lying around, and there is.

Meet the Pumpkin Caramel Macchiato.

We’ve probably gone a little wild with the Starbucks secret menu over the last couple of years, making baristas across the country hate us for ordering Pink Drinks, Orange Drinks, and even Apple Pie Frappuccinos, but this one’s not that complicated.

This sweet little drink is basically an Iced Caramel Macchiato, except you just ask them to replace the vanilla pumps with pumpkin syrup.

Trying it for myself, I drove through my local Starbucks, took a shot at it, and tried ordering it straight up with the name “Iced Pumpkin Caramel Macchiato,” but it didn’t work. I then ordered it as an Iced Caramel Macchiato, but replacing the vanilla with pumpkin syrup, and they were happy to oblige. Believe it or not, when I drove up to the window, the barista didn’t hate me for this. In fact, she said: “That sounds reeeeally good! I’m going to try it myself.”

Starbucks Pumpkin Caramel Macchiato

Not only does it sound good, it is good. Just as a disclaimer, I LOVE sweet drinks, and this one had the perfect amount of sweetness—for me. If you’re a black coffee or warm, bitter type of coffee drinker, you’ll hate this.

The drink was brought to light by Cosmo this weekend, and it’s been slowly making its way to the mainstream.

I would definitely recommend it to anyone with a sweet tooth, or anyone who loves all things pumpkin. I have yet to try it with soy, or almond milk, but I can’t imagine it tasting dramatically different. I also haven’t tried it hot, because I live in California and it’s 90 degrees.

It’s not a super complicated order, so you don’t have to worry about your barista rolling their eyes at you. So order away and enjoy this new little secret during PSL season.

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Hit-Or-Miss Humor Now Trending

Girl Tries To Prove Her Head Fits In A Pumpkin, Doesn’t End Well

White girls have a reputation for being addicted to pumpkin around this time of year, but this girl went too far.

Trying to provide some comedic relief during her family’s pumpkin carving festivities, a teenage girl put her head inside a giant pumpkin, and as you can imagine, wound up getting it stuck.

The trouble started the moment she said, “Isn’t it so cute! I can probably fit my head in it.”

This video was shot by YouTube user Kristy Ralphs as she was just trying to record her family gathering, when things went south about 30 seconds in.

It was cute at first, but then the precocious youngster couldn’t get herself out of it, legitimately freaking out herself and her family.

The worst part of the video wasn’t even her getting stuck, it was undoubtedly her younger brother, who we can only assume is the middle child, unmercifully singing “I can carve a belly button on my pumpkin,” over and over again, with no end.

Too bad the video ended before she got her head out. But there is an additional video showing that she was fine and made it out OK. Even in this video, that f*cking kid somehow found a way to sneak in another verse of his annoying song.

There’s easier ways to feed your pumpkin spice problem, so don’t stick your head inside a giant pumpkin, no matter how great of an idea it sounds like.

Categories
Health News Packaged Food What's New

Cheerios Introduces New Pumpkin Spice Flavor

PS-Cheerios-01

Cheerios is getting into the spirit of Fall with a new Pumpkin Spice flavor.

Because nothing pairs better with your morning Pumpkin Spice Latte than more pumpkin spice, General Mills released a new Cheerio variation that will be available for those who just can’t get enough pumpkin spice in their diets.

The gluten-free cereal is made from pumpkin puree and a blend of cinnamon, nutmeg, and clove.

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Fellow Foodbeast Molly, an avid fan of Cheerios, had this to say:

It’s not overly pumpkiny.

Customers can find the new cereal in stores mid-August for a limited time. They’ll be available in a 12-oz box for $2.50 or a 21-oz box for $3.99 at participating grocery retailers.

Categories
Sweets

Watch This Chef Turn Pumpkins And Cinnamon Rolls Into Thanksgiving Magic

Food always seems to bring people together in wonderful ways, whether they be via tasty recipe exchanges, choice dining recommendations, or helpful cooking tips—the global food community grows every single day! One of the latest and greatest additions to this community is the TODAY Food Club (TFC), an online network on TODAY.com that unites the TODAY family, chefs, and home cooks everywhere by sharing creative meal ideas and plans, recipes, “hacks,” and beyond, all for the sake of great eating.

To celebrate the launch, they’ve posed two open challenges for members—and you know Foodbeast loves a good challenge. That’s why our very own Foodbeast Chef Ashley “Guzie” Guzman has taken her mother’s recipe for sticky buns and added her own personal touch for TFC’s Family Favorites challenge.

Growing up, Guzie’s family would enjoy sweet and sticky cinnamon rolls every year around the holidays like Thanksgiving. Now as a pastry chef, she was inspired to combine the family favorite with flavors of pumpkin purée and glorious, brown sugar-coated bacon bits to create amazingly delicious Pumpkin And Candied Bacon Sticky Buns! You bet she’s made her mama proud. See the recipe below.

You too can create and submit your own original posts for one of the two open challenges by signing up for the TODAY Food Club. You’ll also have the chance to win TFC’s Ultimate Cookware Giveaway sweepstakes (see details below) and enjoy these perks:

  • Be featured on TODAY.com, the TODAY show, in our newsletter and social channels
  • Have your writing read by thousands of others
  • Earn contributor badges for your website and become a TODAY insider
  • Cook along with Al Roker, Natalie Morales, Siri Pinter and learn from our team of food experts
  • Get our weekly newsletter featuring the best tips and recipes from the community
  • Simplify cooking with our 5-­day meal plan and shopping list delivered to your inbox weekly
  • Access exclusive sweepstakes, special offers and must­-have deals

Sweepstakes Details*

One lucky TODAY Food Club Member will win:

  • An all expenses paid trip to NYC
  • Behind-the-scenes access at a TODAY cooking segment
  • $3,000-worth of must-have Zwilling cookware and J.A. Henkels cutlery

*Promotion ends November 30th. For your chance to win, make sure you sign up and become a TFC member!

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Ashley Guzman’s Pumpkin & Candied Bacon Sticky Buns

1 can pre-made cinnamon roll dough

1 medium pumpkin

Vegetable oil

Pumpkin spices (Nutmeg, Allspice, Cinnamon, Ginger)

Whole milk

Bacon

Brown sugar

Powdered sugar

Water

1)   Preheat oven to 350F.

2)   Slice pumpkin in half. Remove seeds and pulp and reserve for another use.  Coat inside and outside of pumpkin lightly with vegetable oil. Place pumpkin halves on sheet tray, with the hollow sides face-down. Oven bake in 15-minute increments, rotating pan at each interval. When pumpkin can easily be pierced with a fork, remove and let cool.

3)   While pumpkin is cooling, line bacon on a sheet tray and sprinkle brown sugar evenly on each slice. Bake in oven until bacon is crispy and sugar has caramelized.  

4)   Remove bacon from oven, reserve fat drippings, and set aside.  Allow bacon to cool. Once bacon has cooled, chop into bite-size pieces (about 1cm wide).

5)   Once pumpkin is cool to touch, use a spoon to scoop the flesh away from the outer skin. Season with pumpkin spices and purée in a food processor.  To loosen the flesh, add milk to the purée ¼ cup at a time until it is loose enough to move within the food processor, but still thick enough to hold shape.

6)  Release cinnamon roll dough from its can and roll out onto a clean surface.

7)  Using a spoon or offset spatula, spread pumpkin purée evenly onto the dough.

8)  Sprinkle a portion of the candied bacon on top of the pumpkin purée, but make sure to reserve enough to top the finished rolls.

9)   Re-roll the cinnamon dough to make the buns, and line them up side by side in a baking dish. Bake as directed in the packaging instructions.

10)   While sticky buns are baking, whisk together the powdered sugar and enough milk in a bowl to make a thick paste, which will be a frosting to top the sticky buns.  Add enough bacon fat to make the mixture the texture of glue and whisk until shiny and smooth. Reserve.

11)   Once buns are finished baking, remove from oven and cover with the bacon frosting mixture while they are still warm. Top with reserved bacon pieces.

12)   Allow to cool. When ready to serve, warm in oven or microwave and enjoy!

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Created in partnership with the TODAY Show

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Products

Trader Joe’s Is About To Shake Your World Up With These 11 New Foods

Whenever Trader Joe’s announces a new item, we definitely have to try it out. The specialty grocery store chain has become one of the most popular supermarkets in the country.

Though let’s be honest, the majority of our Joe’s trips ends with us leaving with something to snack on. We can get fruits and veggies, wherever.

We’ve compiled a list of some of the newest things Trader Joe’s has added to their store shelves. Here you can check out all the latest additions all at once. There are definitely some winners we’re excited to try in this batch (BUTTERNUT GYOZA!).

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Chocolate Mousse Whole Milk Greek Yogurt

TJ-Greek-Yogurt

Abondance Cheese

TJ-Abondance-Cheese

Whole Wheat Butternut Squash Gyoza

TJ-Butternut-Squash-Gyoza

Steamed Chicken Soup Dumplings

TJ-Chicken-Soup-Dumplings

New England Clam Chowder

TJ-Clam-Chowder-NE

Autumnal Harvest Pasta Sauce

TJ-Creamy-Pasta-Sauce

Rosemary Garlic Monkey Bread

TJ-Monkey-Bread

Gluten Free Pumpkin Bread & Muffin Baking Mix

TJ-Pumpkin-Bread-Muffin

Pumpkin Soup

TJ-Pumpkin-Soup

Root Juice

TJ-Root-Juice

Seasoned Wild King Salmon on a Cedar Plank

TJ-Salmon

Categories
Cravings

You Can Now Order The Pumpecapple Piecake That Fuses Three Pies With Cake

Pumpecapple-Piecake-2015

Last year, we wrote about an insane cake that combined a pumpkin pie, a pecan pie, an apple pie and layers of cake. Created by Three Brothers Bakery in Texas, the name of the cake is an amalgam of the different desserts.

Naturally, what they went with was the Pumpecapple Piecake. Rolls right off the tongue, doesn’t it?

Now, eager fans can get their hands on a cake of their own. It’ll just cost a bit. Goldbely, an online food retailer that specializes in shipping popular dishes from shops across the US, is now offering the Pumpecapple Piecake.

For about $379 you can order the cake for special occasions. At 23.5 pounds, each cake can serve 40-50 people.

With that kind of pricing, it’s probably not the ideal cake for a midnight snack (unless you’ve got cash to burn). Rather, you’ll probably want it for special events or parties. Maybe we can bug our publisher to grab one for Christmas.

 

Categories
Sweets

Pop-Tarts’ Newest Flavors Sound Like They Could Be Amazing, Or Disastrous

Kellogg’s Pop-Tarts have recently released their limited seasonal flavors, Frosted Pumpkin Pie Flavor and Frosted Cinnamon Roll and as you may have predicted, both are as delicious as they sound.

It’s hard for Pop-Tarts to go wrong.

That being said, it looks like they plan on releasing a couple questionable flavors in the form of Maple & Bacon and Pink Lemonade, according to The Impulsive Buy.

Food City, a grocery store chain in Virginia, Kentucky, Georgia and Tennessee, recently had their Food City Food Show, and one of the products on display were the newest Pop-Tarts.

There were four “new” flavors shown altogether, when you add in the Watermelon and Chocolatey Caramel, but those were really just older flavors that were discontinued, and are trying to make a comeback.

The Maple & Bacon, and Pink Lemonade are the brand new flavors that are intriguing.

While the Frosted Maple & Bacon flavor has potential, the Pink Lemonade flavor might be a little questionable. As much as I love pink lemonade on it’s own, the thought of a tart, tangy Pop-Tart could be a very risky play.

I guess we’ll see.

If they suck, I’m just going back to Pillsbury’s Toaster Strudels, because those are gangsta.

h/t the impulsive buy