Pumpkin Spice Everything

Ahhh . . . fall.  Leaves falling, cooler temperatures - nope.  Here in Southern California we are having 90+ degree weather almost every day and the kids are swimming on the weekends and blistering hot during their midday soccer games.  Despite this, I've been craving fall foods and flavors and made some new pumpkin cookies when my girl friends came over a week or so ago.  I had lots of help from Little who has been enjoying the one-on-one (aka not taking turns with the mixing or having to share the kitchen stool) time we get together this fall.

These cookies are sort of like a fall version of the molasses spice cookies I make at Christmas or similar to pumpkin snickerdoodles.  They were delicious!

In other pumpkin spice news, I've been loving the "pumpkin spice almond beverage" from Trader Joe's and have been putting it in my coffee or making overnight oats with it.  My PSA for the day is to stock up on the pumpkin stuff you love from there . . . it won't last all the way through the holidays!

Pumpkin Spice Cookies
from Just So Tasty blog

2.5 cups all purpose flour
2 tsp cornstarch
1/2 tsp cream of tartar
2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
3/4 cup butter, room temperature
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg yolk
2 tsp vanilla
1/2 cup canned pumpkin

To roll the cookies in:
1/4 cup granulated sugar combined with
1.5 tsp. cinnamon

Whisk together flour, cornstarch, cream of tartar, cinnamon, nutmeg and cloves.  In a separate bowl, cream butter until light and fluffy and then add the brown and granulated sugar and beat until light and fluffy.  Turn the mixer to low and beat in egg yolk, vanilla, and pumpkin.  Gradually add the flour mixture until incorporated but do not overmix.  The dough will be very sticky.  Cover with plastic wrap and refrigerate for 2 hours (or up to 2 days).

When ready to bake, preheat oven to 350 and take the dough out of the refrigerator.  Form into balls (about 2 T apiece) and roll in the cinnamon sugar.  Place on a cookie sheet lined with silpat mats or parchment paper and bake for 7-9 minutes or until the cookies look barely set.  Cool on a rack.

Pumpkin Pasta 2.0

I have made a very similar recipe previously but when I made it again, I played with the amounts and ingredients a little bit and this turned out absolutely delicious.  It's still fall, folks and this is comfort food at its finest!

A note about method:  You can either cook the bacon up separately (I like it on the crispy side) and add it at the end, or you can start with the bacon in the skillet, leave a little bacon grease in the pan and then saute the shallots and sage in that.  It's a little greasier but adds more smoky bacon flavor.

Pumpkin Pasta 2.0 (serves 2)

2 c. rotini or penne
1 shallot, chopped
5 sage leaves, thinly sliced
1 garlic clove, minced
1 c. chicken or vegetable broth
1 c. pumpkin puree
1/4 c. whole milk
2 tsp. (or more) Sriracha 
nutmeg, cinnamon, salt & pepper to taste
4 slices hickory smoked bacon, cooked crispy

Cook penne according to package instructions.  Reserve 1/2 cup of the pasta water before draining.  Heat a little olive oil in a skillet and add the shallots and sage.  Saute until the shallots are tender and beginning to brown.  Add the garlic and saute one more minute.  Add the broth, pumpkin, cream chili sauce, and seasonings and bring to a simmer.  Simmer for about 5 minutes or until the sauce thickens.  Taste the sauce and adjust the seasonings to taste.  I added a little more Sriracha for some kick.  If the sauce is too thick, add a little of the pasta water.  Chop the bacon up and add it to the sauce with the cooked pasta and toss.  

Pumpkin Oatmeal Cookies

It still doesn't feel much like fall in So Cal (yes, we do have seasons . . . just not so much this year!) but I made some yummy pumpkin cookies a week ago.  We devoured them - I still love the Joy of Cooking version (here on the blog) but these oatmeal ones were pretty yummy too.  We like chocolate chips in our pumpkin cookies and I usually do the mini ones because they're less messy in little hands.  But, I think dried cranberries or raisins would be good in this recipe too.

Pumpkin Oatmeal Cookies (made 3.5 dozen)

adapted from All Recipes

3/4 cup butter, softened

1 cup packed brown sugar

1/2 cup white sugar

1 cup pumpkin puree

1 egg

2 cups all purpose flour

1 cup rolled oats

1.5 tsp. pumpkin pie spice

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1 cup mini chocolate chips

Preheat the oven to 350 degrees.  In a bowl, combine the flour, oats, baking soda, baking powder and spices.  In the bowl of a stand mixer, cream the butter and then add the sugar, beating until fluffy.  Lower the speed on your mixer and add the pumpkin puree and egg.  Slowly incorporate the dry ingredients, stirring until just combined.  Stir in the chocolate chips.  Drop tablespoons of batter onto an ungreased cookie sheet and bake for 9-11 minutes or until the edges are lightly browned.  

First Day of Fall

It may not feel like it here in So Cal but today is the first day of fall.  I made this delicious fall-ish recipe last weekend for my girlfriends and I'm not sure about them, but I loved it (and chowed down the cold leftovers a couple of days later).  The pumpkin pie flavor was delicious and I liked the moist texture better than my other baked oatmeal recipes.  I made it GF and dairy free with GF oats and almond milk so it's versatile in that regard.  I imagine that a flax seed substitute would work fine for the egg as well.

I forgot to bring the whipped cream that I bought but I served it with maple syrup and some candied pecans that were chopped up.  Yummy!! Hope you're feeling some fall weather wherever you are!

Baked Pumpkin Pie Oatmeal (8 servings)
adapted from Budget Bytes

1 can pumpkin puree (15oz)
1/2 c. brown sugar
2 large eggs
1.5 tsp. pumpkin pie spice
1/2 tsp. salt
3/4 tsp. baking powder
1/2 tsp. vanilla extract
1.5 c. milk  (can use almond or soy)
2.5 c. old fashioned oats
For topping:  maple syrup, milk, nuts, whipped cream

Preheat oven to 350 degrees.  In a large bowl, whisk together pumpkin, brown sugar, eggs, vanilla, pumpkin pie spice, salt, and baking powder until smooth.  Whisk in the milk.

Mix the oats into the pumpkin mixture.  Grease a 2 quart casserole dish and pour in the oatmeal.  Cover with foil and bake for 30 minutes.  Remove the foil and bake an additional 10-15 minutes.

Serve hot out of the oven.  Top with milk, maple syrup, nuts, or whipped cream.  Tastes good cold too!

Pumpkin Soup

One of the fun parts about having this blog is that it keeps me in touch with people who don't live nearby.  I hear that my husband's aunt often checks for pictures of my girls and now and then I get emails and notes from other people who read the blog.  My cousin Carol lived nearby while I was growing up and we went to church together.  Now that she lives in Illinois, I don't see her often but I love hearing from her.  She recently emailed me this recipe that she thought I would like.  She was right - it was delicious and much more flavorful than the pumpkin soup I usually make.  When we had this soup, I made a half batch and served it with a salad, but I wished I had made the whole amount so we could keep on eating it!  Adjust the curry to your preferences but I wouldn't recommend leaving it out altogether - it really adds to the overall flavor.  Thanks, Carol!

Pumpkin Soup (makes appx 8 cups)

1/4 c. butter
1 c. onion, chopped
1 tsp. garlic, minced
1/2 - 1 tsp curry powder
1.5 tsp. salt
3 cups chicken broth
1 (15oz) can pumpkin
1 can cream of mushroom soup
1.5 c. half and half

Saute onion and garlic in butter.  Add curry powder, salt and broth.  Bring to a boil, then reduce heat and simmer 20 minutes.  Whisk together pumpkin, cream of mushroom soup, and half and half.  Add to broth mixture and bring it to barely a simmer.  Serve.

Pumpkin Gingerbread Pie

I love to make a twist on traditional recipes but I come from a family big on making the traditional dishes.  This year, I'm excited to be making my grandma's sweet potatoes and a turkey for the Thanksgiving meal that we'll be having at my mom's.  But, before the big day and all the traditional fixings, I decided to make one of my favorite combos:  a gingerbread pumpkin pie.

I found this recipe years ago in a Better Homes & Gardens magazine and have made it a few times.  It calls for a gingerbread mix, pretty readily available this time of year, and one of these days, I'd like to experiment with making a "real" gingerbread base instead of the mix.  But, right now easy is good!

Hope you have a blessed holiday!

Past Thanksgiving Posts with Recipes:
2012
2012 part 1
2010

Pumpkin Gingerbread Pie (serves 8)
from Better Homes & Gardens

1 cup pumpkin puree
1/3 cup sugar
1 tsp. pumpkin pie spice
1 slightly beaten egg
1/2 cup half and half
1 (14.5 oz) package gingerbread mix
whipped cream for serving

Preheat oven to 350 degrees.  Coat a 10  inch pie pan with baking spray (or butter) and set aside.  Combine pumpkin, sugar, pumpkin pie spec and egg and sit with a fork until just combined.
Add half and half and mix well.

Prepare gingerbread mix according to package directions.  Spoon into the pie plate and spread evenly.  Lightly spoon the pumpkin mixture over the top and swirl gently using a table knife.  Bake for 50-60 minutes or until a pick inserted in the gingerbread portion comes out clean.  Serve with whipped cream.

Pumpkin Blondies

You should know by now that I love to make pumpkin desserts . . . I usually start in September or October and it doesn't stop until well after Christmas.  I keep a stockpile of pumpkin puree and recently, bought pumpkin pie spice after all these years of mixing up my own (fresh spices are key to good flavor!).  Now blondies are a recent thing for me - I only started baking them the past two or three years.  I had always associated them with butterscotch (a flavor I'm not super fond of) but this is the third version that I've made and really liked . . . maybe it's because I've only made coffee-ish or pumpkin variations!  Check out the Mocha Blondies and the Irish Coffee Blondies here on the blog.

Pumpkin Blondies (Makes 2 dozen)
from My Baking Addiction

2 1/3 c. all-purpose flour
1 T pumpkin pie spice
1 tsp. cinnamon
1 tsp. baking soda
3/4 tsp. salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 c. granulated sugar
3/4 c. brown sugar
1 large egg
2 tsp. vanilla extract
1 (15oz) can pure pumpkin puree
1.5 cups semisweet chocolate chips

Preheat oven to 350 degrees and grease the bottom of a 9x13 pan.  In a medium bowl, whisk together the flour, spices, baking soda, and salt and set aside.  In the bowl of a stand mixer with a paddle attachment, cream together the butter and both sugars until light and fluffy.  Mix in the egg and vanilla. Mix in the pumpkin (it might look curdled but it's ok).  Reduce speed to low and stir in the flour mixture until just combined.  Fold in the chocolate chips.

Spread the batter evenly into the prepared pan and bake for 35-40 minutes or until a tester comes out with some moist crumbs.  Cool completely in the pan before cutting and serving.

Pumpkin Tiramisu & Kids in Costume

Halloween was so much fun!  It was our first year trick or treating in Claremont; we went to the village in the afternoon and after supper with friends, around our neighborhood.  My mom made the adorable octopus legs for the baby and her costume was a huge hit . . . there's something about babies dressed like animals that's adorable.  Little kids would come up and squeeze her legs to see if they were real and one kid asked if she was a spider.  I guess we could also have done 8 black legs and made a spider!  Middle was so excited to see other costumes and when she saw another Disney princess (which happened quite a bit) she would say "Oh, look, you're my friend!"  She's convinced that the Disney princesses are all friends and hang out together somewhere (maybe Disneyland?).  Big told me it was "the best day ever" because of all the candy . . . but without being asked, she counted out her 10 pieces this morning and handed over the rest.  I let her "trade" her candy to me for a new DVD.  

On to today's recipe - "Tiramisu" is being used very loosely here - there is no espresso or coffee flavor - but the structure is similar with layers of lady fingers with a whipped mascarpone filling.  When I saw boxes of lady fingers at Trader Joe's, I was inspired to make something with them and this was the result.  It turned out delicious and I'll be making it again.  A bonus was that by substituting apple cider for the traditional espresso or rum, it's kid-friendly.  I used the Spiced Apple Cider from Trader Joe's and if you opt for plain apple cider, consider adding a half teaspoon or so of pumpkin pie spice to the cider as well.  The dessert has to set up overnight, so it's a good option to make ahead for a holiday gathering!

Pumpkin Tiramisu (8-10 servings)

adapted from Bon Appetit 11/06

1.5 cups chilled whipping cream
3/4 cup sugar
1 (8oz) container mascarpone cheese
1 (15oz) can pumpkin puree
3/4 tsp. pumpkin pie spice
2 (3oz) packages lady fingers
1/4 cup apple cider
2 oz crushed ginger snaps or amaretti cookies

Beat whipping cream and sugar until peaks form.  Add mascarpone cheese, pumpkin, and pumpkin pie spice; beat just until filling is smooth.

Line bottom of 9 inch diameter springform pan with 1 package ladyfingers, overlapping and crowding to fit.  Brush the ladyfingers with half of the apple cider.  Spread half of the filling over the lady fingers.

Repeat with more lady fingers, remaining apple cider, and remaining filling.  Smooth the top.  Wrap tightly in plastic, then foil and chill overnight.

To unmold, run knife around the inside edge of pan.  Release the pan sides; sprinkle with crushed cookies.

Pumpkin Snickerdoodle Cookies

 

 

It's officially fall!  Although the kids have been in school a few weeks, today marks my first day back in the classroom after 7 months.  In fact, 7 months ago today, baby girl was born!  I'm thankful for the time I had at home and for the flexibility that a teaching job provides me but leaving the baby for such a long time made me a little sad this morning.  I'm sure she'll be having fun with Daddy & her big sisters and won't be as sad as I am.

 

It even rained a little bit this morning and cooled down to feel more like fall than the 90 degree days we've been having around here.  These cookies have a distinctly fall flavor with pumpkin and spices.  I've made snickerdoodle variations in the past but this is probably my favorite.  I only had whole wheat flour when I made these and they still turned out light and delicious.

Pumpkin Snickerdoodle Cookies (makes about 4 doz)
from Baked by Rachel

1 c. butter, softened
1.5 c. granulated sugar
1 egg
1/2 tsp. vanilla
3/4 c. pumpkin puree
2 3/4 c. all purpose flour (or combination of whole wheat and regular)
2 tsp. baking powder
1/2 tsp. salt
1.5 tsp. cream of tartar
1/4 tsp. nutmeg
1/8 tsp. ground cloves
1/2 tsp. cinnamon

For topping:
1/2 c. granulated sugar
2 tsp. cinnamon

Preheat oven to 350 degrees.  In a large bowl or stand mixer, cream butter and sugar until fluffy.  Add egg, vanilla and pumpkin. Mix until barely combined.

In a medium bowl, stir together dry ingredients.  Slowly incorporate dry ingredients into batter until mixed.  In a small bowl, combine the topping ingredients.  Shape balls of dough that are about tablespoon sized and roll in the topping mixture.  Place on a cookie sheet 2 inches apart.

Bake for 11-12 minutes.  Cool on pan for 1-2 minutes before transferring to a wire rack to cool completely.

Gluten Free Pumpkin Bread

Before I get to today's recipe, an update on the baby.

Around Easter, she weighed as much as a 5 lb bag of flour 

Now, she's about this big (my hand for reference) and weighs close to 7 lbs

Her feet are still tiny but big proportionately to her body

She looks like a doll when Little plays with her.  I think Little thinks that the baby 

is her own personal doll . . . and she's nicknamed her "Bay-buh" 

And, she smiles!  The smiles are rare and much sought after by everyone in our family but totally worth the effort it takes to coax one out of her.  So far, Daddy gets the most smiles!

Last weekend we were invited to a friend's house for brunch and I brought some baked goods.  Since two of my friends don't eat gluten, I tried a new GF pumpkin bread.  Neither of them told me what they thought of it, but as a gluten-eater, I thought it was good - moist, flavorful, good texture - and my kids gave it two thumbs up.  I'll probably be making this again soon for my family and I might play with the ingredients some . . . it seems a little weird to have 2 cups of sugar and then all that lemon juice.  Maybe with a less tart liquid, you could decrease the sugar content?  Or does the acid in the lemon juice play some other part in the recipe?  I'll post an update if I have good luck with those adjustments.  One other plus about this recipe is that you use one bowl and just dump everything in the stand mixer - super easy and not many dishes to wash afterwards.  That means more time for smiles with the baby!

Gluten-Free Pumpkin Bread
Recipe from One Good Thing by Jillee

2.5 cups brown rice flour
1/2 cup cornstarch
5 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon xanthan gum
4 eggs
1 cup vegetable oil
1 cup brown sugar
2 cups granulated sugar
1/2 cup lemon juice
1 (15oz) can pumpkin puree

Preheat oven to 300 degrees.  In the bowl of a stand mixer, combine the flour, cornstarch, cinnamon, baking soda, and xanthan gum on low speed until combined.  Add the rest of the ingredients one at a time, on low speed, mixing well between each ingredient.  When everything has been added, increase speed to medium and beat for 2-3 minutes.  Pour into two greased 9x5 loaf pans.  Bake for 60-85 minutes, or until a tester inserted in the middle comes out clean.

Thanksgiving Memories

I can't quite move on to Christmas yet without sharing some Thanksgiving memories and one more pumpkin recipe.  It's hard to believe that the holiday season is here . . . I got my Christmas boxes out of storage, addressed my Christmas cards, and graded my students' essays.  Now I'm counting down to going to our first Christmas party on Saturday and giving my finals next week.  

It's hard to recap the amazing trip we had to the east coast so I'm going to keep the post (mostly) to the actual Thanksgiving.  It was a beautiful New England day - sunny and cool.  My cousin is a wonderful hostess, not stressed at all, and everything from the beautiful table with the floral arrangements (that she did herself) to the two tasty turkeys and more side dishes than you can imagine was perfect.  But the real highlight is how warm and welcoming her home is and what a great time the family all had hanging out and being together.

There were Shirley Temples for the kids . . . 

Pictures with the turkey (not calling names - the literal Thanksgiving bird)

Venison appetizers

A deep fried turkey

The table - how cute are those turkeys?

Delicious desserts that we ate even though we were all so full

Phone calls home to California

And, football games . . . this was the next day but it's my favorite action shot

My contribution to the meal was pumpkin bread pudding - thanks for the recipe, Des!

The pumpkin bread pudding was super easy and delicious.  I admit I was a little skeptical of the recipe because other bread puddings I've made call for something crazy like 8-10 eggs, loads of heavy cream, etc. but this was honestly perfect.  I could have finished the pan for breakfast the next day!  It's a great dish to make for a holiday gathering - just because Thanksgiving is over, it's not too late!

Pumpkin Bread Pudding with Salted Caramel Sauce (makes a 9x13 pan)

from The Restless Chef

1 pound loaf of stale challah bread

Two eggs

1 tsp. cinnamon

1/2 tsp allspice

1/4 tsp. nutmeg

1/8- 1/4 tsp. cloves

2 cups half and half

1 can of pumpkin puree

Salted caramel sauce (see note below)

Cube the stale challah bread (should be appx. 10 cups) and set out to dry more.

In a large mixing bowl, combine the eggs, seasonings, half and half and pumpkin.  Mix well.

Stir the bread into the seasoning and let it soak for at least 10 minutes.  I put it in a buttered 9x13 pan at this point and refrigerated it for a few hours before baking.

Bake at 350 degrees until it's firm all the way through, about 30-45 minutes (maybe more if you refrigerated it like me).  

Remove from the oven and let it cool a bit.  Spread with a thin layer of salted caramel sauce and serve more on the side.

For the salted caramel sauce:  My cousin had a jar in her cupboard and I opted not to make any more work for ourselves.  Here's a link for making your own.  Des says the secret is to not stir it while it's coming to a boil.

Pumpkin Soup

It's still that pumpkin time of year . . . I've been making this soup for a few years and the recipe was originally from Trader Joe's.  Last night I wanted something warm to go with our salad and decided to make a batch - this recipe is so quick it's definitely instant gratification.  I prefer it as a starter soup in a small portion rather than eating a whole big bowl; it has great flavor and has been a big hit for dinner parties.

Pumpkin Soup (4 first course or 2 main course servings)

1 can of pumpkin (not pumpkin pie filling - plain pumpkin)
3 T butter
1 small onion, diced (I reduce this to about 1/2 cup max)
1/2 cup heavy cream (again, usually I start with 1/3 cup and see how it looks & tastes)
1 1/2 cups water
1 tsp. pumpkin pie spice
pinch cayenne
1-2 T honey
salt and pepper to taste

Saute onions in butter until slightly caramelized.  Add water, pumpkin, spices, honey, and cream.  Let simmer for 10 minutes.

Pumpkin Zucchini Bread

Fall baking is in full swing!  I made this for a visit with an old friend last week and it was yummy.  Big didn't like it that she could see the flecks of zucchini in the bread (picky!) but Little ate it up.  I think if I had put in some mini chocolate chips, she could have been persuaded, but oh well - more for the rest of us!  It made a little more than 4 small loaf pans but you could do two large or even make muffins (not sure how many . . . probably 18?).

Pumpkin Zucchini Bread (2 large loaves or 4 small loaves)
Adapted - original recipe here

3 eggs, lightly beaten
1 cup sugar
1/2 cup brown sugar
1 cup canned pumpkin
1/2 cup applesauce
1/2 cup oil
1 T vanilla extract
3 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1 cup shredded zucchini

In a bowl, combine eggs and sugar.  Add pumpkin, vanilla, oil and applesauce and stir well.  In another bowl, combine dry ingredients.  Gradually add to pumpkin mixture and mix well.  Stir in zucchini.  Pour into two greased and floured 9x5 in. loaf pans (or 4 small ones or muffin tins).  Bake at 350 degrees until bread tests done (my small loaves took about 20 minutes.  Original recipe says 45-55 for big loaf pans).  Cool in pans 10 minutes.  Remove to a wire rack.

My 300th post

Today marks 300 posts on my blog!  Thanks for reading and commenting . . . I'm still really enjoying writing this blog and I hope it's inspired you to cook something new.

For the past few years, I've hosted the Christmas party for 4 of my girlfriends and their guys.  Like last year, we did cocktails and dessert (without any kids) and I had a great time.  Things are changing with our group (bff is moving, twins are being born, busy schedules) so we're not getting together weekly like we used to, but the party this past weekend was a fun reminder of how special it is to have a group of close girl friends who know each other well.   Thanks for a fun evening girls!

Whether or not you're hosting a party this Christmas season, here are a few new ideas to try out:

First up, a holiday cocktail:  Cranberry Ginger Rum Martinis

I made a mason jar of this and it was decided that next time, it should be a pitcher (there were 10 of us so it didn't go very far).

1)  In a jar (or pitcher), thinly slice some fresh ginger (I did about 4 long peels).  Add 1.25 cups of rum.  Use the handle of a wooden spoon to crush the ginger and release juices.

2)  Stir in 4 cups of cold cranberry juice.

3)  Refrigerate overnight so that the ginger has time to flavor the mixture.  Shake in a martini shaker with ice to make it really cold.  Serve in martini glasses with a sugar rim (dip rims of martini glasses in water and then in sugar).  Yields 8 drinks

Next, a new cookie:  Mexican Hot Chocolate Snickerdoodles (recipe from sugar, eggs and love)

This recipe yields about 2 dozen but I made a double batch.  At first, I wasn't as excited about them as I thought I would be but they really grew on me and I liked them even better the next day.  They are reminiscent of chocolate crinkles, a Christmas cookie staple in my family, but with cinnamon and a little kick from the cayenne.  Be careful when adding the cayenne . . . for some reason, the bottle I have is super hot (even for our tastes) and I know better than to add the full amount to anything.  1/8 tsp was perfect for me.  I burned the first batch so pull them out a little earlier than you think you should.

For the cookies:
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 T half and half (or almond milk for vegan cookies)
1.5 tsp. vanilla extract
1 2/3 c. flour
1/2 c. unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/8-1/2 tsp. cayenne pepper (my jar is super hot so I only used 1/8 tsp)

For the topping:
1/3 c. sugar
1 tsp. cinnamon

Preheat oven to 350 degrees.  Line two large baking sheets with silpat or parchment paper.  Mix the topping ingredients together in a shallow bowl.  Set aside.

In a mixing bowl, use a whisk to vigorously mix together the oil, sugar, syrup, half and half, and vanilla extract.  Use a mixer to mix as you sift in the remaining ingredients.  Once all ingredients are incorporated, mix until you have a pliable dough.

Roll dough into walnut-sized balls.  Roll them in the cinnamon sugar topping mixture.  Transfer to baking sheet and flatten slightly.  Place them on baking sheet at least two inches apart.  Bake 9-11 minutes until the top is a little crackly but not 100% dry.  Remove and let cool on pan for 5 minutes, then transfer to a wire rack to finish cooling.

Finally, a dessert that will accommodate a lot of dietary restrictions:  Pumpkin Custards


My mom made these for us a little while ago and I was hooked.  They are gluten free, vegan, and contain no refined sugar.  But, they're really tasty and satisfying as a dessert.

The white spots are from the coconut milk and it has a good pumpkin pie flavor - neither the maple syrup or coconut milk are very noticeable flavors in the final product so don't be put off by those ingredients.  I served it with whipped cream.

Pumpkin Custards (from Living Without magazine) - serves 6

1 1/2 cups unsweetened coconut milk (not lite)

1 cup pure pumpkin puree

3 large eggs

1 tsp. vanilla

1/2 c. maple syrup

1 T arrowroot (powder - can buy it in bulk in the spice section of Sprouts)

1 tsp. ground cinnamon

1/4 tsp. ground ginger

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

1/4 tsp. salt

Preheat oven to 350 degrees and lightly oil 6 ramekins.  In a large bowl, whisk together coconut milk, pumpkin, eggs, vanilla and maple syrup.  In a small bowl, whisk together the rest of the ingredients.  Add the dry ingredients to the wet ingredients a little at a time, stirring constantly.  

Pour batter into prepared ramekins, about 3/4 cup per serving.  Place ramekins in a 9x13 pan and add enough warm water until it reaches half way up the outsides of the ramekins.  Carefully place baking dish in preheated oven and bake about 45 minutes, until custard is no longer jiggly and has lightly browned tops. Cool on wire racks. You can make them ahead and refrigerate until you want to serve them (probably for a couple days if you tightly cover them) or serve them warm. (230 cal/ramekin)

Gingerbread Pumpkin Guinness Bundt

The Sunday after Thanksgiving was a memorable one for our family.  In the morning, my nephew was dedicated.  In the afternoon, my sister (who lives out of town) came over for the day.  We watched a movie and then she played with the girls while I baked - have I said how much I miss my sisters living close by??  Anyways, it was nice to have a little peace while she played with her nieces so I could make this bundt cake.  It was for our evening plans - my brother's 30th birthday celebration.  If it seemed weird to turn 30 myself, it's been really strange watching my two younger siblings (so far) hit that milestone.

You know I'm a fan of bundt cake and this recipe combined things I love:  pumpkin, gingerbread, and a good stout beer.  The original recipe was made with an oatmeal stout but I used Guinness.  It's a nice holiday dessert and I should have made much more icing . . . it looked a little skimpy and I didn't have time to make another batch.

Pumpkin Gingerbread Stout Bundt (10-12 servings)

from Bake Me Away 

1 cup dark stout

1/2 cup molasses

1 tsp. baking soda

3 large eggs

1/2 cup sugar

1/2 cup brown sugar

1/2 cup canola oil

1 cup canned pumpkin puree

1 T grated fresh ginger

2 c. all purpose flour

1 T ground ginger

1 1/2 tsp. baking powder

1 tsp. cinnamon

1/4 tsp. allspice

1/4 tsp. nutmeg

1/4 tsp. salt

Preheat oven to 350 degrees.  Spray bundt pan with nonstick spray.  In a medium saucepan (you need room because the mixture will foam way up), combine the stout and molasses over medium heat.  Bring to a boil then remove from heat.  Stir in the baking soda.  It will foam up a lot - set it aside until the foam subsides and the mixture slightly cools.

Meanwhile, in a large bowl, whisk together the eggs, sugars, oil, pumpkin and ginger.  In a medium bowl, mix together the flour and the rest of the ingredients.  Add a third of the flour mixture to the pumpkin mixture and whisk until just combined.  Add half of the stout mixture and whisk to combine.  Continue alternating flour and stout until the batter comes together.  Pour into prepared pan.

Bake about 45 minutes or until top feels springy and a tester comes out clean.  Cool for about 5 minutes and then turn the bundt out on a wire rack to continue cooling.  

To make the brown butter icing:

Melt 4 T butter in a small sauce pan over medium high heat until it browns (about 8-10 minutes).  Remove from heat.  Stir in 1 cup sifted powdered sugar and 1 teaspoon vanilla.  Add milk, about a tablespooon at a time, until it's the consistency you want . . . I like it pourable but still really thick.  Pour over the bundt cake in wide ribbons.

Happy Halloween

She is SO excited to be Rapunzel and just loves "the hair."  

Little sister hated putting on the dinosaur costume.  I have stuff to make her a little black cat as a back up.  We'll see what happens when it comes time for the Halloween party we're going to this morning.  

Scarecrow big sister . . . buying our pumpkins at Trader Joe's.  I'm a little bummed we didn't make it to a pumpkin patch this year, but I'm sure there will be plenty of years to do that.  

Both girls were really into carving pumpkins . . . for about 3 minutes.  Big sister picked the pumpkins, drew the faces, pulled one handful of goop out of the inside, and waited for it to get dark so we could light the candles inside.  It's still weird to me how little kids' memories work.  She remembers what she was for Halloween last year and trick-or-treating, but she doesn't ever remember carving a pumpkin (and we've done it every year).  Here's what my kids looked like a year ago

I'm surprised that I haven't posted pumpkin pancakes ever - you know how we love pancakes around here.  I've made a few versions of these (and there are a few mixes out there like the TJs one that are quite good) but this recipe is probably my best.  I started with half cup of milk and added about a quarter cup more.  Play with the liquid until it pours the way you like it.  The recipe is easily doubled.  This batch fed 2 of us on 2 mornings (putting the batter in the refrigerator overnight actually made it taste even better the next morning).

Pumpkin Pancakes (makes about 12 medium sized pancakes)
Source:  I think from All Recipes?  Not sure

• 3/4 cup milk
• 1/2 cup pumpkin puree
• 1/2 egg
• 1 tablespoon vegetable oil
• 1 tablespoon vinegar
• 1 cup all-purpose flour
• 1 tablespoon and 1-1/2 teaspoons brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

Combine milk, pumpkin, egg, oil, and vinegar.  In another bowl, whisk together remaining ingredients.  Make a well and add the wet ingredients.  Stir until just combined.  Let set about 5 minutes.  If the batter is too thick, add a little more milk.  Cook on a buttered skillet until bubbles appear.  Flip.  Eat warm with maple syrup.

Pumpkin Banana Bread

After that birthday interlude, we return to our regularly scheduled programming of pumpkin recipes:

I know pumpkin banana bread sounds weird . . . I was conflicted about making banana bread with my 2 ripe bananas or making pumpkin bread because, well, it sounded good.  I googled "pumpkin banana bread" and got tons of hits.  I guess it's a thing and I didn't know it really existed.  It turned out really good.  I think it needs something mixed in (a half cup of nuts or cranberries or chocolate chips?) but I'm sure I'll be making it again soon.  Try it.  It's weird but you'll like it.

Pumpkin Banana Bread (1 large loaf or 3 small loaves)
Original recipe here

2 ripe bananas
1 c. pumpkin puree
1/4 c. canola oil
2 eggs
2/3 c. sugar
1 cup all purpose flour
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg

Put the bananas, pumpkin, oil, eggs, and sugar in a bowl and beat with a mixer until well combined.  In a separate bowl, whisk together the rest of the ingredients.  Stir into the pumpkin banana mixture until just combined.  Pour into greased loaf pans.  Bake 25-30 minutes for small loaf pans or about a hour for a large loaf pan.

Pumpkin Cinnamon Rolls

I tried out this recipe on some friends when we had brunch and watched football a few weeks ago.  It truly felt like fall.  My friend S told me that she had N.E.V.E.R. had a cinnamon roll.  Seriously.  And, she grew up in a normal family in the midwest and not in Tanzania or somewhere.  Seriously.  So, you know I had to remedy that problem!  I think she liked them - at least she pretended to :)

Things I learned from making these cinnamon rolls:

a.  I need a new rolling pin

b.  I'm not that good at rolling out dough (clearly the rolling pin's fault)

c.  I'm more patient with food than I sometimes am with my kids

d.  Pumpkin flavored baked goods are amazing and a total portal into the land of dietary backsliding

e.  Cream cheese frosting makes everything taste better, but not necessarily look better

f.  If you say you're making pumpkin cinnamon rolls, friends who haven't been over in awhile will come over for brunch

g.  Make more than you think your group will eat

h.  The pictures on someone else's blog are way prettier than the ones on my own.

i.  Yeast dough isn't as bad as I make it out to be in my head.

Ok, life lessons aside, here's the nitty gritty on this recipe.  I followed it exactly in terms of ingredients and amounts.  After I formed the rolls, I put the pans in the refrigerator overnight.  The next morning, it took a good 2 hours or so for the dough to reach room temperature and rise.  I had to turn the oven on low, turn it off, and put the pans on the open oven door.  The pumpkin flavor was a little more subtle than I thought it would be but the spices were good and these were amazing, even without frosting.  Next time, I think I might do the brown sugar, butter, pecan on the bottom of the pan thing (or maybe try them in muffin tins?).

You can find the full recipe with gorgeous photos here on Bree's food blog.  Enjoy!

Pumpkin time!

Fall baking is one of my favorite things.  I've been eating too much sugary sweet baked stuff lately, so I've been trying to hold myself back from doing too much baking because in our house, I inevitably eat most of whatever I bake.  I did make pumpkin cinnamon rolls and the recipe & photos are coming soon.  But, I wanted to give you this list of pumpkin recipes already on the blog to inspire you to try something new this season.

Baked Goods:
Iced Pumpkin Biscuits (no white flour or sugar)
Pumpkin shaped cake (fun food craft project)
Pumpkin Cookies (2 versions - the best!)
Pumpkin Crumb Cake (super popular every time I make it)
Pumpkin Bundt Cake (easy fall dessert or brunch item)
Pumpkin Cupcakes (not going to lie - from a cake mix)
Pumpkin Zucchini Carrot Bread (a little healthier but still yum)
Pumpkin Banana Bread (another pumpkin quick bread)

Savory:
Lamb Chops with Apricot Pumpkin Glaze
Penne with Pumpkin & Sage
Pumpkin with cheese fondue (if you only make one recipe on this list, try this)

Other (both are gf):
Sweet & Spicy Pumpkin Seeds (amazing)
Pumpkin Ice Cream 

What are your kids going to be for Halloween?  I think big sister is going to be Rapunzel and little sister is going to be a black cat (kitten).

Comfort

 \

These days I'm needing a little comfort.  Sleep deprivation and a scary break-in at our house (everybody is safe) have left me feeling vulnerable and on edge.  It's interesting to think about where we turn when we need to be comforted.  And, here on What's for Meat, you know I'm going to suggest some comforting food.  But, there is one message I want to be clear about:  True comfort doesn't come from food.  I'm not just saying "Back away from the chocolate" but in the year long Bible study of Isaiah I'm doing with other women in Pasadena, we just learned about God's ability to truly comfort his people.

Here are some excerpts from Chapter 40:
"Speak comfort to Jerusalem."  v. 2

"He will feed his flock like a shepherd; He will gather the lambs with His arm, And carry them in His bosom, And gently lead those who are with young."  v. 11

"The everlasting God, the Lord, the Creator of the ends of the earth Neither faints nor is weary.  His understanding is unsearchable.  He gives power to the weak, And to those who have no might He increases strength."  v. 28-29

                     (Read the whole chapter here)

So after you read the chapter and look to God's word to nourish your soul, you can make something to nourish your body.  For about 2 weeks, I eliminated refined sugar from my diet.  I was needing some extra energy and I knew it wasn't going to come from extra sleep.  It really did the trick - if you've never tried it, consider doing it for just one week and see how you feel.  Although I've done some backsliding over the past weekend, today I wanted some warm baked goodness without sugar so I made these pumpkin biscuits.

They really are biscuits - not muffins or cookies - but they were super easy to make and satisfying.  The original recipe (no idea where it's from) said to make a flat disk, about 2-3 cm thick and cut out rounds with a biscuit cutter but you'll see below that I made drop biscuits.  The cream cheese icing was a little lumpy (I think it was too cold) but both big sister and I loved them!  The sweetness comes from the agave and the pumpkin and there's no white flour either.

Hope you enjoy!

Iced Pumpkin Biscuits (makes 1 dozen smallish ones)

1 c. whole wheat pastry flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 c. raisins
1/2 c. canned unsweetened pumpkin
1/4 c. milk
1 1/2 T agave

Preheat oven to 400 degrees and line a baking sheet with parchment paper or Silpat.  Combine flour, baking powder, baking soda, salt, spices and raisins in a bowl.  Mix well.  Gently fold in the pumpkin.  The dough will be crumbly.  Add the milk and agave and stir until the dough becomes soft.  Drop heaping tablespoons onto the baking sheet and flatten to make little discs.  Bake for 10 minutes.  Let them cool a little before icing.

Icing:
Combine 4T cream cheese with 1T agave until smooth and smear on the biscuits.