Showing posts with label Pumpkin. Show all posts
Showing posts with label Pumpkin. Show all posts

Tuesday, November 26, 2013

Bourbon Pumpkin Pie with Pecan Streusel

Bourbon Pumpkin Pie with Pecan Streusel recipe

I'm officially a pumpkin pie convert.  For years, I didn't eat it at all, but now I am fully on board with pumpkin pie.  This pie is awesome.  You should make this (in addition to this apple pie) for Thanksgiving.  Your family and friends will be very, very impressed. Trust me.

This pie was part of my contribution for the Friendsgiving potluck dinner that I hosted this weekend.  It was a lovely evening with some great friends.  Delicious food, copious wine, and some Cards Against Humanity made for a memorable night.

Bourbon Pumpkin Pie with Pecan Streusel recipe

Pumpkin Pecan Bourbon Pie

From Food & Wine

3/4 cup (1.5 sticks) unsalted butter, at room temperature divided
1 cup packed dark brown sugar
1/2 cup all-purpose flour
1/2 cup pecans halves
1 1/4 cups canned pumpkin puree
3 large eggs, separated
1 1/2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup milk
1/4 cup bourbon
Pie Crust (see below)

Preheat the oven to 350°. In a medium bowl, combine 4 tablespoons of the butter and 1/4 cup of the brown sugar with the flour and pinch into moist crumbs. Stir in the pecans.

In a large bowl, using an electric mixer, beat the remaining stick of butter and 3/4 cup of brown sugar at medium speed until light and fluffy, about 1 minute. Beat in the pumpkin puree, egg yolks, cornstarch, cinnamon, nutmeg, cloves and salt, then beat in the milk and bourbon.

In a stainless steel bowl, using clean beaters, beat the egg whites until stiff but not dry, then fold into the pumpkin mixture until no white streaks remain.

Pour the custard into the pie shell. Sprinkle the pecan streusel on top. Bake the pie in the middle of the oven for 1 hour, or until risen and golden and a toothpick inserted in the center comes out with only a few moist crumbs attached. Let cool and serve.

Pie Crust

1-1/3 cups pastry flour (I used self-rising, so my crust was extra puffy)
1/3 cup all-purpose flour
1 tablespoons sugar
1 teaspoon kosher salt
1/2 cup (1 sticks) unsalted butter, freezer cold, cut into 1/2 inch dice
2 tablespoons vegetable shortening, freezer cold
1/4 cup ice-cold water, or more as needed
1 teaspoons distilled white vinegar

Put the flours, sugar, and salt in the bowl of a food processor and pulse a few times to combine.  Add the cold butter and shortening to the dry ingredients.  Use your hands to break up the shortening into several smaller clumps and get them coated with flour.

Pulse 9 to 12 times or until the butter is in pieces slightly smaller than a pea.

Combine the ice-cold water and vinegar in a small bowl or measuring cup.

Gradually pour the water and vinegar mixture through the feed tube while pulsing 10 to 12 times. Take the lid off.  Use your fingers to see if you can clump the mixture together to form a dough.  The dough should not come together to form a ball while you are pulsing it in the food processor, but should form a clump between your fingers.)  Use a spatula to scrape the sides of the food processor.  If the dough seems too dry, add more water a few teaspoons at a time.

Remove the dough from the food processor, form it into 2 discs - one slightly larger than the other, wrap and chill for at least 2 hours before rolling it out for the pie crust.

Monday, September 23, 2013

Paleo Maple Pumpkin Bread

Paleo Maple Pumpkin Bread recipe

Did you know you could make bread with ground up almonds?? I didn't, until I made this delightful, Paleo pumpkin bread!  It is moist, nutty, and spicy.

Now that it is officially fall, I'm sure that you will be inundated with pumpkin recipes. Even if you aren't Paleo, or gluten-free, or dairy-free, you should try this recipe.  It has tons of protein and healthy fats, and obviously it is delicious.

Your house will smell divine too after baking this. No need for pumpkin spice candles when you can bake pumpkin bread!

PS - you may be wondering "why Paleo?" It is not that I'm trying the Paleo Diet, I just wanted to mix things up. This bread fits into my "clean eating" regime and it also happens to be gluten-free, and I know that some of our lovely K&K readers are celiac, so sometimes it is nice to switch things up so that everyone can enjoy the recipes that you find here!

Paleo Maple Pumpkin Bread

Adapted from Paleo Newbie and Elena's Pantry

1-1/2 cups blanched almond flour (ground almonds)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1 tablespoon cinnamon
1/2 teaspoon nutmeg
Dash of cardamom
Dash of allspice
1 cup pure pumpkin purée (not the kind for pies!)
3 eggs, room temperature
1/4 cup maple syrup
2 tablespoons melted coconut oil
1 teaspoon vanilla
1-2 tablespoons pepitas (pumpkin seeds)

Preheat the oven to 350°F.

In a large bowl, whisk together almond flour, baking powder, baking soda, salt, and spices.

In a smaller, separate bowl, whisk eggs gently, then stir in pumpkin purée, vanilla, melted coconut oil, and maple syrup until well combined.  Pour the wet mixture into the larger bowl with the dry mixture, and stir until all of the dry mixture is incorporated.

Pour the batter into a parchment lined 8" loaf pan (I didn't line my pan, lining it let's you take the loaf out of the pan easily to cut it!).

Bake the loaf for 35-40 minutes at 350°F.  Allow to cool completely before removing from the pan and slicing.

Thursday, September 19, 2013

Fall Favorites

Since I haven't been very prolific in the kitchen lately, I thought I would share some of my favorite fall "throwback" recipes today on the blog!  Fall may still be a few days away, but the cooler weather here has me dreaming of pumpkin / squash, Halloween decorations, and cozy sweaters.  Click the links to go to the original post and view the recipe.

Easy Maple Pumpkin Oatmeal: A cozy way to start the day!

Easy Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting:  These are so simple and so delicious!

Roasted Butternut Squash Soup:  I actually made the squash soup this week, and was reminded of how easy and delicious it is!

Butternut Squash Mac and Cheese:  A lighter take on my favorite comfort food.

Pumpkin Cupcakes: These are perfect for Halloween parties!

Monday, August 26, 2013

Secret Recipe Club: Pumpkin Spice Latte Smoothie

It's time for Secret Recipe Club again! Each month, the SRC members are assigned another member's blog to explore.  We all pick a recipe to make and share, exposing our readers to lots of fun new blogs! This month, I was assigned Life on Food, a blog written by Emily.  Emily and I are about the same age, and we both happen to have studied Economics.  Obviously we both also loooove food!  Her blog has tons of delicious recipes and as usual I had a hard time choosing (my email to myself with links to choose from had at least 6 recipes).

Let me tell you, this month was an adventure in terms of SRC.  I had finally decided on a recipe to make from Emily's blog: Coconut Zucchini Bread, and then I decided to make some toast before making dinner.  Well, I don't own a toaster, so I make my toast in the oven.  And guess what, my oven caught on fire!! Like, the element at the bottom literally had a hole burnt completely through it. Needless to say, it was Friday afternoon, and my landlord didn't answer his phone.  Of course, I had left my recipe til the last minute (not even as bad as normal though to be honest), so I quickly had to come up with something else to make from Emily's blog -- something that didn't require baking or even using the stovetop (my range is old and kind of scary, so I didn't want to take any chances).

Well, it was like the heavens opened and pointed me in the direction of this smoothie recipe.  You see, I had also just recently been discussing the topic of Starbucks' fall menu and when it would return, especially given the cooler temps we've been having here in Ottawa.  My favorite thing on their fall menu is the Pumpkin Spice Latte.  So when I saw Emily's smoothie recipe, I knew it was meant to be and the best possible outcome of my oven disaster.  Plus, I had just made a batch of cold brew coffee and I obviously have a well documented love of smoothies.

This smoothie definitely satisfied my fall cravings!  It was delicious! Thank you Emily!

Once my oven is fixed, I have a long list of recipes to try from Emily's blog! Seriously, go check her blog out!  Your tummy will thank you!

Pumpkin Spice Latté Smoothie

From Life on Food

1 frozen banana
1/4 cup pureed pumpkin
1 cup coffee (I used 1/2 cup cold brew, since it's a bit more concentrated)
1 cup coconut milk (I used unsweetened)
1/2 tsp nutmeg
1/2 tsp cinnamon
*I also added 1 scoop of vanilla protein powder

Add all ingredients in blender. Run till smooth, about 3 minutes.

See the rest of the SRC Posts below!

Friday, November 2, 2012

Easy Maple Pumpkin Oatmeal

easy maple pumpkin oatmeal recipe

Happy Friday everyone!  I'm looking forward to a relaxing weekend, maybe curl up on my couch and catch up on the TV shows that I missed this week.  I will be very thankful that I have a nice, warm apartment with power and heat, and thinking of my friends and all those who are still feeling the devastating effects of Hurricane Sandy.

Weekends are a great time to make a delicious, hearty breakfast, but it's also important to eat a healthy and filling breakfast during the week.  This maple pumpkin oatmeal is my latest breakfast obsession.  I go through phases with my food, music, etc. where I get stuck on one thing for a while and then I get bored and switch to something new.  During the summer and into fall, I was on a smoothie kick and now that the mornings are colder, I am moving back towards oatmeal - my winter breakfast staple.  This oatmeal is so easy to make. It comes together in under 10 minutes and it is seriously delicious, which makes my mornings so stress free and leaves me feeling full and happy. The best part about the oatmeal is that it tastes like a pumpkin pie! The recipe makes a single serving, so just multiply if you're feeding a crowd.

Easy Maple Pumpkin Oatmeal

Makes a single serving

1/3 cup old-fashioned oats
2/3 cup water
Pinch of salt
1/4 teaspoon Cinnamon
Dash of Nutmeg
Dash of all-spice
2 heaping tablespoons pure pumpkin puree (you can add more depending on your preference)
1 teaspoon ground flax (optional)
1 teaspoon maple syrup
1/2 teaspoon brown sugar
2 tablespoons chopped pecans

Combine water, oats, salt, and spices in a small saucepan over medium-high heat.  Stir constantly until the oats are cooked (about 5 minutes).

Add pumpkin puree (and flax) and stir well to combine. Cook another 30 seconds, then add the maple syrup and brown sugar.  Transfer to a bowl and stir in the pecans, then eat!

Wednesday, October 24, 2012

Pumpkin Cupcakes

Pumpkin Cupcakes with Cream Cheese Frosting
I made these cute and utterly delicious little cupcakes for a bake sale at work yesterday.  The bake sale was to benefit our workplace charitable campaign and it was a huge success. We had so many delicious treats and very generous, hopefully satisfied customers!  The charitable campaign runs for about 6 weeks every year and it benefits the United Way and Health Partners, which coordinates support for 16 different health organizations.  People can also support the charities of their choice. It's a really fun way to give back to the community, because throughout the campaign we have bake sales, chili cook-offs, etc. to raise money.  So our little bake sale was a part of that.

These cupcakes are from a Martha Stewart recipe, and therefore, are obviously amazing. They are so light and fluffy, with lots of warm spices and great pumpkin flavor.  The cream cheese recipe is probably my favorite version (there are a few on this blog, haha). They would make a great Halloween treat!

Pumpkin Cupcakes with Cream Cheese Frosting

Pumpkin Cupcakes

From Martha Stewart

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

Preheat oven to 350°F. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

Cream Cheese Frosting

1 package (8 oz.) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 teaspoon of vanilla extract
1 package (16 oz.) powdered sugar (about 4 cups), sifted

Beat the cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended. Add the sifted sugar gradually, beating until well blended after each addition.

Friday, October 5, 2012

Pumpkin Yogurt Muffins with Walnuts

Well, it appears that K&K Test Kitchen readers love pumpkin!  Quite a few of the entrants in the Giving Thanks Giveaway said that their favorite fall food was anything with pumpkin, so to satisfy your appetite, I decided to make you some pumpkin muffins!  Now, I made some pumpkin muffins earlier this fall.  I tried to make them "healthy" by adding banana and applesauce and yogurt.  Well, the recipe was a dud. I ate the muffins, since I felt bad wasting food and I even tried to get other people to try them (sorry!).  Since that recipe was such a failure, I thought I'd turn to a foolproof place to find recipes - Martha Stewart.  These muffins are so fluffy and perfectly domed.  The pumpkin flavor is pretty mild and only slightly sweet, so if you are craving something sweet, drizzle a little bit of maple cream cheese icing over them haha (or maple butter, which is what is shown in the picture)!

I hope you all have a lovely Thanksgiving and Columbus Day weekend.  My mom and dad are coming up to Ottawa to celebrate with me and we are making a full turkey dinner on Sunday!

PS a winner was announced for the Giving Thanks Giveaway. Thank you so much for all your entries and comments. We truly appreciate each and every reader and we are so thankful that you all visit our little corner of the Internet!

Pumpkin Yogurt Muffins with Walnuts

Adapted from Martha Stewart

1/2 cup vegetable oil plus more for pan
3 cups flour (you can do a blend of whole wheat and all-purpose)
2 teaspoons baking powder
1/2 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon baking soda
2 cups pumpkin puree
1 cup plain low-fat Greek yogurt
3 large eggs
1 cup brown sugar, plus 2 tablespoons more for sprinkling
1 1/2 cups coarsely chopped walnuts

Preheat oven to 350 degrees. Brush 12 jumbo muffin tins (each with a 1-cup capacity) with oil; set aside.
In a medium bowl, whisk flours, baking powder, pumpkin pie spice, and baking soda; set aside.

In a large bowl, whisk oil, pumpkin puree, yogurt, eggs, and 1 cup sugar to combine; add 1 cup walnuts and reserved dry ingredients. Mix just until moistened (do not overmix).

Divide evenly and spoon batter into muffin tins; sprinkle tops with remaining walnuts and sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, 35 to 40 minutes. Cool 5 minutes in pan.

Wednesday, September 26, 2012

Easy Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing

easy pumpkin cinnamon rolls recipe

I had full intentions to actually make cinnamon rolls from scratch, with yeast and rising time and everything, but then the internet saved me and delivered this lovely recipe my way. These pumpkin cinnamon rolls are so incredibly easy to make and so good (seriously, they took 15 minutes total).  I made them Sunday morning to eat while drinking Caesars (Canada's Bloody Mary) and cheering on our friends who were running the Army Half Marathon in Ottawa. Our friends all did sooo incredibly well and it was fun to cheer them on during their race!

The name that my friends gave these pumpkin cinnamon rolls - "slutty buns" - may offend you and I apologize for that.  These buns happen to be very delicious and decadent and will make you want to scream their name out loud, so I'll let you be the judge and you can call them whatever you want.

Okay, enough about slutty buns. (PS I'm afraid to know what type of websites usually come up when searching for that, yikes!). Let's talk about fall, because really these pumpkin cinnamon rolls are a celebration of fall.  I have seen a few summer and now fall "bucket" lists pop up on other blogs and because I don't feel like I truly embraced summer, I want to make sure that I really get the most out of our very short Canadian fall. Here's what I want to do (some are things that I already have planned!):

  • Go apple picking and then make an apple pie 
  • Make a Thanksgiving feast with my family
  • Drive through Gatineau Park to look at the leaves changing colors
  • Carve a pumpkin
  • Go to the spa
  • Watch at least one full football game, complete with football watching snacks
Do you have anything fun planned or that you really want to do this season? 

Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing Recipe

Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing

Adapted slightly from Dashing Dish (I made it more sinful...)

1 package low-fat crescent rolls
1/2 cup pumpkin puree
1 teaspoon cinnamon
1/4 cup brown sugar
Pinch of salt
Pinch of nutmeg
1/4 cup pecan pieces (optional)
1/4 cup dark chocolate chips (optional)*

Maple Cream Cheese Icing: 
2 ounces low-fat cream cheese
1 tablespoon sugar
2 teaspoons powdered sugar
1 tablespoon pure maple syrup

Preheat oven to 375°F.  Line baking sheet with parchment paper, or foil sprayed with non-stick cooking spray.

Spread the dough out on parchment paper (or foil). Gently pull on all four corners of the dough to stretch the dough out a bit.  Roll the dough gently with a rolling pin to seal the seams of the triangles together.

In a small bowl, mix together the pumpkin, brown sugar, and seasonings until well combined. Using a spatula, spread pumpkin mixture evenly over the dough. Sprinkle the pecan pieces over the pumpkin mixture.  Starting at the long end of the dough, start rolling until dough is rolled into a long skinny log. Cut 10 even rolls.

Arrange the rolls swirl-side-up on the parchment paper (or foil) and bake for 10-12 minutes or until slightly golden brown.

While the rolls are baking, make the frosting by placing the cream cheese in a small bowl, and microwaving it for 15-20 seconds, or until just melted. Add the sugar, powdered sugar, and syrup. Stir until well combined. When the cinnamon rolls come out of the oven, drizzle or brush icing evenly over each cinnamon roll while they are still warm.

Serve warm and enjoy!

*I made 2 batches of these rolls, and if you want to go for pure decadence, add the chocolate chips AND the pecans.  Crazy good.

Wednesday, September 5, 2012

Pumpkin Pie and Chocolate Pumpkin Smoothies

Pumpkin Pie Smoothie recipe

Okay, guys, let's just say that it is fall!  Labor Day isn't really the start of fall, but it means back to school and the last long weekend of summer.  Now that it has passed, we can start looking forward to cooler temperatures, boots, sweaters, and pumpkin everything.  Today, on my way to work, I walked by Starbucks and saw the ads for their Pumpkin Spice Latté.  To celebrate the start of the season, I made you a smoothie... because let's face it, it is still way too hot here to drink lattés in the morning.  This smoothie tastes a little bit like pumpkin pie, but it is a lot better for you.  Pumpkin has lots of antioxidents, fiber, and potassium.  And the spices in this smoothie -- cinnamon, nutmeg, and ginger -- bring lots of health benefits too.  You can enjoy the flavors of fall and feel good about it!

Lucky for you all, I have made this smoothie three times already this week, tweaking it a bit each time.  You see, I had a bunch of extra pumpkin leftover from some banana-pumpkin muffins that I made.  I wanted to use it to make this Skinny Chocolate Chip Pumpkin Banana Bread from Kristina's blog Whipped, but my oven stopped working over the weekend!!  The benefit of my oven breaking is that I had to get creative with the rest of the pumpkin.  Not wanting it to go to waste, I've been making smoothies with it all week.  And the benefit of that is that I have perfected the recipe.  The recipe below is for "pumpkin pie," but you can also switch the skim milk for skim chocolate milk, and you'll have something sort of similar to Kristina's bread - a Chocolate Pumpkin Bread Smoothie if you will.  Both versions are delicious, but the chocolate is my favorite!  And as always, you can switch out the yogurt for soy yogurt, and the milk for almond or soy milk.

Pumpkin Pie / Chocolate Pumpkin Smoothie

1 banana
1/3 cup pureed pure pumpkin (not pie pumpkin!!)
1 tablespoon unsweetened apple sauce (skip for chocolate version)
2 tablespoons 2% plain Greek yogurt
1/2 cup skim milk - use fat-free chocolate milk for a different version of this smoothie! (or skim milk and a scoop of chocolate protein powder)
1 teaspoon maple syrup
1/4 teaspoon vanilla
Dash of cinnamon
Dash of nutmeg
1/4 teaspoon freshly grated ginger - skip the ginger for the chocolate version
1/2 tablespoon ground flax seeds
1/4 cup ice

Blend everything together and enjoy!

Pumpkin Smoothie Recipe

Saturday, November 12, 2011

Light Maple Pumpkin Pie

Light Maple Pumpkin Pie Recipe

I'm pretty loyal to apple pie and I believe that no Thanksgiving (or Christmas) is complete without an apple pie.  But, I realize that other people feel the same way about pumpkin pie.  You may think that I am a crazy lady, but pumpkin pie was another thing that I had never actually tried until this year.  Texture is my food weakness and I always thought the texture of pumpkin pie *looked* weird.  Of course I never even bothered trying it.  It really wasn't fair of me to discriminate against pumpkin pie just because of its looks.  That is wrong in all aspects of life.  Judging based on appearances made me miss out on a quite scrumptious experience.  Now, I advocate for giving every pie a chance.  Sneak a bite from someone else's plate if you have to.  So, now that I've had pumpkin pie, I like it and I will eat it again.  I will still prefer apple, but that is just me.

This particular pumpkin pie is a bit "lightened" up.  The filling is adapted from a Cooking Light recipe, with a substitution of maple syrup for some of the sugar to give it a bit deeper flavour.  (Besides, on my Canadian Thanksgiving, I couldn't resist adding maple to dishes whenever possible - see cranberry sauce). The filling uses fresh roasted pumpkin purée, but you could easily use canned pumpkin.  I roasted 2 small "pie" pumpkins and I ended up with about 5 cups of pumpkin purée.  Feel free to freeze the extra purée or keep it in the fridge for up to 2 days.

If you aren't into pumpkin pie or apple pie, here are a few other desserts to make your Thanksgiving very special:
Brown Eyed Baker: Cranberry Upside Down Cake
My Life as a Mrs: Pumpkin Cheesecake
The Baker Chick: Pumpkin Caramel Layer Cake
Eat Live Run: Maple Pecan Pie Bites

Basic Pie Crust

2-1/4 cups all purpose flour
1/2 cup cold butter
1/2 cup shortening
1/4-1/3 cup ice cold water

Put the flour, butter, and shortening into the bowl of a large food processor and pulse until it starts to form pea sized clumps. Slowly add the ice cold water until the dough starts to form a ball.  Do this slowly, so that you aren't processing the dough for too long.  Add more water if dough crumbles easily.

Remove the dough from the food processor and divide it into two balls.  Wrap the dough in parchment paper and chill the dough for at least an hour.  Dough can be frozen and used later.

Fresh Pumpkin Purée

2 small pie or sugar pumpkins
2 tablespoons vegetable oil

Preheat the oven to 400°F.

Cut the pumpkins in half and remove the seeds.  Brush the cut side with vegetable oil.  Place cut side down on a baking sheet.  Bake the pumpkins for 45 minutes.

Allow the pumpkins to cool, then scoop out the inside of the pumpkins.  Place in a food processor and blend until completely puréed.

Light Maple Pumpkin Pie Recipe

Light Maple Pumpkin Pie
Adapted from The Complete Cooking Light Cookbook

1/2 of a basic pie crust recipe
2 cups fresh pumpkin purée
1/4 cup brown sugar
1/3 cup maple syrup
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon nutmeg
2 large egg whites, lightly beaten
1 large egg, lightly beaten
1 (12-oz) can evaporated fat-free milk

Preheat oven to 325°F.

Press the crust into the pie pan.  Place some pie weights in the bottom.  Bake the crust for 5-10 minutes.  Remove from the oven and remove the pie weights.

For the filling, combine pumpkin and remaining ingredients in a bowl.  Pour into the prepared crust and bake for 1 hour at 325°F or until a knife comes out clean.  Cool on a wire rack.

Monday, October 17, 2011

Baked Pumpkin Spice Donuts

One of the unfortunate things about Ottawa is that there aren't any good places to get donuts.  Sorry Tim Horton's fans, but those aren't real donuts.  So, I decided that I would need to satisfy my own donut craving.  Since I'm a little weary of frying things in my tiny kitchen, I picked up a donut pan.  This pan may have changed my life.  I can now make baked donuts at home.  I can make them any flavour that I want, and I can top them with anything I want.  To kick things off, I decided to make pumpkin donuts.  I topped half of them with dark chocolate glaze and the other half with cinnamon-sugar.  My preference was for the cinnamon-sugar version, but the chocolate was pretty delicious too.

Baked Pumpkin Spice Donuts

2 cups flour
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1 cup pumpkin
1/4 cup maple syrup
1/4 cup brown sugar
1 egg
2 tablespoons melted butter
2 tablespoons plain fat free Greek yogurt
1/4 cup buttermilk
1 teaspoon vanilla

2 tablespoons butter
1/2 cup sugar
1 tablespoon cinnamon
2 oz. dark chocolate
1 teaspoon vegetable oil

Preheat the oven to 350°F.  Spray a donut pan with non-stick spray.

Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and cardamom.  In a separate bowl, blend together the pumpkin, maple syrup, brown sugar, egg, butter, yogurt, vanilla, and buttermilk until smooth.  Gradually mix the dry ingredients into the wet mixture until just combined.

Cut a large hole into the tip of a pastry bag or a Ziplock bag and fill the bag with the donut dough.  Pipe the dough into the greased.

Bake at 350°F for 10-12 minutes.  Remove the donuts and cool them on a wire rack.

While the donuts cool slightly, melt 2 tablespoons of butter in a microwave safe bowl.  Add the sugar and cinnamon to a separate bowl and mix well.  Take each donut and dip each side into the melted butter.  Then dip the donut in the cinnamon-sugar and swirl the bowl so the sugar coats it well, then turn the donut over and coat the other side.

Alternatively, melt 2 ounces of dark chocolate and vegetable oil in the microwave. Stir and return to the microwave until the mixture is smooth.  Dip the donuts into the chocolate.

Friday, October 14, 2011

Pumpkin Cheddar & Rosemary Muffins

It seems like everyone is talking about pumpkin.  I get it.  Pumpkin is awesome!  Most of the pumpkin recipes that have caught my eye so far have been sweet (see: Pumpkin Chocolate Chip Cookies and Pumpkin Bars), but these savoury muffins were begging to be made.  The muffins have a gorgeous, subtle pumpkin flavour.  They are perfect for a snack and would be great with soup.  We pretty much scarfed them down; we may have eaten half a dozen after they came out of the oven (I'm not pointing any fingers, but I only had 2).  I followed the adapted version of the recipe that A London Foodie in NY came up with (less sugar and butter) and I'm glad that I did, because the muffins were fabulous.

Pumpkin Cheddar and Rosemary Muffins

2 cups plain flour
1-1/2 tsp baking powder
1-1/2 tsp salt (kosher- use half the amount if table salt)
2 Tbsp packed dark brown sugar
1 Tbsp very finely chopped rosemary
10 oz canned pumpkin puree
3 Tbsp sour cream
2 large free range eggs
4 Tbsp butter, melted and cooled slightly
2 Tbsp liquid honey
1-1/4 cups coarsely grated cheddar

Heat the oven to 200C/400F/Gas 6. Lightly spray each cup of a standard 12-cup muffin pan with a little bit of nonstick spray.

In a large bowl whisk together the flour, baking powder, salt, brown sugar and rosemary.

In a large bowl whisk together the pumpkin, sour cream, and honey until combined. Whisk in the eggs, melted butter and honey.

Make a well in the middle of your dry ingredients and pour the wet ingredients into the well and fold in until barely combined. Fold in three quarters of the grated cheese.

Divide the batter between the muffin cups and sprinkle over the remaining cheese. Bake for 20 minutes or until golden brown. Let cool for 10 minutes in the muffin tin before turning them out and serving warm

More Pumpkin baking from across the blogs!

Friday, September 30, 2011

Pumpkin Bars with Cream Cheese Frosting

pumpkin bars with cream cheese frosting recipe

All right y'all! (Imagine Paula Deen saying that, please).  Week 2 of pumpkin goodness!  This week, one of my colleagues moved on to a new job and it was also her birthday.  I also had a cup of pumpkin left from making these Pumpkin Chocolate Chip Cookies!  I finally settled on Paula Deen's Pumpkin Bars with Cream Cheese Frosting.  I added some nutmeg, because what is a pumpkin recipe without both nutmeg and cinnamon?  Also, I'm not sure if this is allowed in the world of our favourite Southern belle/chef, but I reduced the amount of oil and butter in the bars and the frosting, and guess what?  The bars were delicious!!  They got rave reviews at work too.  For more amazing pumpkin recipes, check out the "Pumpkin Party" over at Keep it Sweet! (Also note the beyond gorgeous bottom plate that I bought this weekend at Anthropologie! I'm in love.)

Pumpkin Pie Bars
From Paula Deen

4 eggs
1 2/3 cups granulated sugar
3/4 cup vegetable oil
1 cup pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking soda

8-ounce package cream cheese, softened
1/4 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Preheat the oven to 350°F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, nutmeg, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased a 13x9 inch pan.  Bake for 30 minutes.  Let cool completely before frosting.  Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Friday, September 23, 2011

Pumpkin Chocolate Chip Cookies

pumpkin chocolate chip cookie recipe

Today is the first day of fall!! I know for many, it has felt like fall for a while and for some fall starts the day Starbucks brings back their Pumpkin Spice Latté, but today it is official.  So to celebrate fall, I give you the yummiest fall cookies - Pumpkin Chocolate Chip Cookies!  I will most likely be baking these over and over throughout the season.

Pumpkin Chocolate Chip Cookies
From Family Friend Deb

1/2 cup butter
1-1/2 cup sugar
1 egg
1 cup canned pumpkin (not canned pumpkin pie filling)
1 teaspoon vanilla
2-1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 cup diced roasted almonds (optional)
1 cup semi-sweet chocolate chips

Preheat oven to 350°F.

Cream butter and sugar until light and fluffy.  Beat in egg, pumpkin, and vanilla.  In separate bowl, combine flour, baking powder, baking soda, salt, nutmeg, and cinnamon.  Add to creamed mixture cup by cup and mix well.  Stir in almonds and chocolate chips.

Drop by teaspoons onto a well greased cookie sheet.  Bake for 15 minutes or until lightly browned.

Makes up to 6 dozen.

Sunday, October 24, 2010

Pumpkin Pancakes with Cinnamon Butter

The original plan was to make Pumpkin Cinnamon Rolls for brunch today, but the kitchen activities last night plus a hockey game to watch meant that I didn't consider that I needed yeast and to let the dough rise for a few hours... SO the solution was to see what I did have in my cupboard. The result was some amazingly delicious and super easy Pumpkin Pancakes with Cinnamon Butter. The pancakes were a bit of a cheat, given that  I used Aunt Jemima's Buttermilk Pancake Mix as a base and they were inspired by Dorie on Serious Eats.

Pumpkin Pancakes

Aunt Jemima's Buttermilk Pancake Mix (about 1- 1 1/2 cups)
Water (about 1 cup)
1/2 cup canned pumpkin (not pumpkin pie filling)
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 tbsp. dark rum
2 tbsp. brown sugar

Mix ingredients together in a bowl with a whisk. Adjust amount of water in order to make a fairly thin mixture. Let sit for about 5 minutes before cooking. Heat a tablespoon of oil in an iron skillet and cook each pancake at medium-high. When bubbles break through the surface in the middle of the pancake, flip to the other side.

Serve with cinnamon butter and maple syrup!

Cinnamon Butter
Also from Serious Eats

4 tbsp. butter at room temperature
1 tbsp. brown sugar
1 tsp. cinnamon

Stir together ingredients until well blended. Serve immediately or chill in the refrigerator until ready to use.
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