Posts tagged ‘pumpkin’

Pumpkin Bread with dried cranberries and nuts

Yes, pumpkin palooza continues with this little goodie. I STILL can’t find my favorite pumpkin bread recipe, which was almost like a pound cake! So I adapted one from this muffin recipe. I can never say no to streusel.

  • 1c all purpose flour
  • 1/2c whole wheat pastry flour
  • 1/2c cake flour (or use any flour to make 2 cups)
  • 1tsp baking soda
  • 1.5 tsp baking powder
  • 1 tsp each pie spice, cinnamon
  • 1/2tsp each cardamom, allspice
  • 1/4 tsp each nutmeg, salt
  • 3 TBS softened butter
  • 1/2c brown sugar
  • 1/4c granulated sugar
  • 2 eggs
  • 1/2c buttermilk (or yogurt thinned with milk or water- I used the pumpkin liquid from making the puree)
  • 1c pumpkin puree
  • 1/3c dried cranberries (I think I would use more next time)
  • 1/3c chopped walnuts (I planned on using green pepitas, but it turns out I was out of them)

Topping:

  • 2TBS cold butter
  • 3TBS brown sugar
  • 3TBS flour

Mix together in a bowl and using a fork cut the butter into the flour mix until it is like crumbs.

Preheat oven to 375

Sift together the dry ingredients.

Beat butter and sugar together until creamy. Blend in the eggs, pumpkin, buttermilk. Stir the flour mixture into the pumpkin mixture until just combined, and then stir in the cranberries and walnuts.

Pour into a greased and floured loaf pan and top with the streusel. Bake for 40 minutes

More pumpkin recipes on my “to-try” list:

  1. No-Bake Layered Pumpkin Cheesecake
  2. Double Chocolate Pumpkin Cupcakes
  3. Spiced Pumpkin Donuts
  4. Pumpkin Aebelskiver
  5. Vegan Swirled Cheesecake Pumpkin Pie
  6. Rum Raisin Pumpkin Bread Pudding
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Cheesy Pumpkin Pasta Bake

This is not macaroni and cheese. I refuse to call it that. I have never liked mac n cheese. I think I have something against those elbow shapes, for no apparent reason. So to my mind, this is pasta with a cheese sauce or if I want it to sound extra fancy, I will call it mornay (french cheese sauce). Now, I always add veggies to my pasta, and sometimes beans or chickpeas too, so its not that much of a stretch to add in some pumpkin. It gives the sauce a lovely color too, adds fiber and nutrients, and allows me to use less cheese and milk to get the creamy consistency. It even gives a hint of sweetness. Now onto the recipe for mac… I mean, well, you know.

This recipe makes four servings. Here is what I did:

  • 2TBS butter
  • 2Tbs flour
  • 1c milk
  • 1/2c pumpkin liquid (or use more milk)
  • 1TBS dijon or wholegrain prepared mustard
  • 1/2tsp turmeric (do you know about turmerics health benefits? Throw some in everything!)
  • 1 tsp red chili powder or cayenne
  • 1/2c pumpkin puree
  • salt to taste and lots of pepper
  • a little grated nutmeg
  • 4 oz cheese, grated(I used this cheddar-gruyere blend that I found at Trader Joes)
  • 2 c (or half a bag) of pasta – I used fuscilli

Optional Topping:

  • 2oz cheese- grated
  • 2TBS butter
  • 3TBS panko breadcrumbs

Boil the pasta in water as directed.

In the meantime, start to make the sauce. Melt butter in a saucepan, once melted add in the flour. Stir it around and get out any lumps. Let the flour cook in the butter for a couple minutes. This is called a roux and thickens the sauce. Then whisk in the milk/liquid slowly. Add in the mustard and spices. Let the mixture boil until it is thickened (enough to coat the back of a spoon). Then mix in the pumpkin and the cheese. Once melted, turn off the heat.

Drain the pasta and mix it into the sauce. At this point you could serve this as is. But if you want to go fancier, not to mention add the delectable crispy crust (which just might be the best part) continue on.

Preheat the oven to 375 while making your sauce. Melt the butter and mix with the breadcrumbs. Spoon the pasta into an oven proof baking dish. Top with some shredded cheese and then the breadcrumbs. Bake for about 20 mins or until breadcrumbs are golden brown. We love to have this with hot sauce or pesto.

Happy Thanksgiving Everyone!!!

I am submitting this to Vegetarian Foodie Fridays ūüôā

Pumpkin Cinnamon Rolls

A blustery fall day. The sweet smell of yeast and cinnamon wafting from the oven. Digging into the ooey gooey rolls while they are still warm. Perfection.

So, we made pumpkin puree from scratch and ended up with approximately 8 cups of it. I needed to figure out which recipes to use it in. Here is one! The pumpkin flavor was not pronounced so I may try upping the amount of puree next time and decrease or eliminate the milk.
This made 17 rolls. Here is what I did:
Dough:

  • 1/4c very warm, not hot, water (I used the liquid from my pumpkin puree)
  • 1 packet of yeast
  • 1/4c milk
  • 3 TBS butter
  • 1/2c pumpkin pureee
  • 1 egg
  • 1/3c sugar
  • 1/2t salt
  • 4c flour
  • + 1/2-1c additional flour

Filling:

  • 3TBS softened butter
  • 1/2c brown sugar
  • 1TBS cinnamon
  • any combination of (ground) pumpkin pie spice, allspice, cloves, cardamom,¬† ginger, nutmeg

Dissolve yeast in the warm water and proof for 5 minutes, until it becomes all foamy. In the meantime, heat the milk, and melt the butter in it. Then mix in the pumpkin puree, sugar, and egg. Add the yeast/water to this, combining well. Then stir in the flour. Start with 3 cups, then add more as needed to make a sticky dough. Turn it out on the counter with 1/2 c of flour and knead for 5-10 minutes. Don’t make the dough too stiff, it should be soft, but not too sticky. Oil your bowl and then place the dough ball in it, swirling it around the sides to coat. This keeps it from drying out. Cover with a damp cloth and keep in a warm place for 1-2 hours or until doubled. The dough is ready when you stick your finger in and it holds the hole mostly open (not closing back up right away).

Now, using some more flour on the counter, stretch and spread the dough out into a rectangle about 1/4 inch thick. Give it a roll with a rolling pin just to even it out. Then spread the softened butter all over, leaving about an inch space bare at the top length of the rectangle. Then spread your brown sugar mixed with spices, all over it. Now, starting at the end of the rectangle closest to you, tightly roll it up away from you. Pinch the end closed. Cut into 1.5 inch slices. Place the slices in a buttered dish/pan leaving about an inch of space between them. I fit 12 into a 9×13 baking dish. If you remember what I wrote above, that leaves 5 more. I decided 12 was plenty for now, so I put the other 5 in a small pie pan I had, covered in foil and placed it in the freezer for another day, when I will just need to let it rise and bake it up!)

Cover the baking dish with a damp cloth and let it rise again, for at least 30 minutes. Preheat your oven while its rising, to 350. Bake for 20 minutes or until the edges are starting to turn light brown. Don’t let it get dark. Remove and then prepare your icing so you can pour it over while they are still warm!

Icing:

  • 1c powdered sugar
  • 1/4c warm caramel
  • 2-3 TBS maple syrup (as needed for thinning)
  • 2 TBS butter, room temp

Beat together until smooth and thick, but still pourable. Drizzle over the cinnamon rolls. Then eat one… or two!

I’m submitting this to the weekly Yeastspotting event!

“To Maycomb, Tom’s death was typical.

Typical of a n***** to cut and run. Typical of a n*****’s mentality to have no plan, no thought for the future, just run blind first chance he saw.”

Pumpkin-Swirl Brownies

These were everything you want a brownie to be!¬† Rich, chocolatey, moist, fudgy…. Indulgent! The pumpkin swirl adds a slight fruity/creaminess on top, but the flavor is very subtle.¬† There for looks more than anything. But what a looker she is!!! Perfect for my first recipe ūüėČ

Brownies:

  • 1/2c good quality semisweet chocolate or chips
  • 1/2 cup (1 stick) unsalted butter
  • scant 1/2c cocoa powder
  • 1 cup natural cane sugar
  • 1 t vanilla extract
  • 3 eggs
  • 3/4 cup all-purpose flour
  • 2 pinches of salt (less than 1/4t)

 

Ohhhhh Yeahhhhhh

Pumpkin swirl:

 

  • 2 ounces cream cheese, softened
  • 1/4 cup sugar
  • less than half of a beaten egg (I added the rest of the egg to the brownie batter as the “3rd” egg)
  • 1/4 cup¬† pumpkin puree
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1Tbs flour

Same thing, different view. Which looks better?

 

 

Preheat oven to 350 and butter an 8×8 pan.

Beat all the ingredients for the swirl in a small bowl.

In a double boiler (or microwave) melt the butter. Stir in chocolate chips until melted, while on the heat. As soon as they melt remove from the heat and stir in cocoa powder and sugar. Whisk this until shiny. Beat in the eggs one at a time, and the vanilla. Then the salt. Finally, stir in the flour gently, just until blended. Don’t overmix or the brownies will be more tough and cakey(unless you like that sort of thing).

Pour into the pan. Dollop on the pumpkin mixture in spots. Then run a butter knife through it to create swirly patterns.

 

Swirrrrrly

Bake for 25 mins, until a toothpick inserted has some moist crumbs sticking to it. Don’t overbake!

 

Serve as is or with vanilla ice cream.

 

Pumpkin Season!

It’s that time of year when the shops and farmer markets are overflowing with pumpkins of all shapes, sizes, colors, and varieties. Everywhere you go there are pumpkin flavored sweet breads or pumpkin spiced latte’s. I could not resist. But why use the canned pumpkin, when its so easy to make your own pumpkin puree? More to come on that. For now, look at this beauty…

I love the curly stem!

Hello cutie!

Some from a previous batch. Gorgeous color.

Happy Halloween

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