Posts Tagged ‘pumpkin’

…still means a delicious breakfast in our place.  When pawing through our freezer to see what needed to be used in this week’s set of menus, I came upon a leftover sheet of puff pastry (from that delicious chicken pot pie!), and decided it was time to break it out.  So,this morning, we made a delicious danish that could not have been easier.  You would never guess these didn’t come straight from your favorite bakery, either.

For this easy homemade danish you need:

  • 1 sheet puff pastry, thawed
  • your favorite jam
  • cream cheese, softened
  • 1 egg, beaten
  • 1/2 tbsp. flour
  • 1 1/2 tbsp. sugar
  • vanilla

Start by cutting your puff pastry sheet into 4 equal squares and heating the oven to 375.  Then, combine the egg, sugar, flour, and a dash of vanilla.  Line a baking sheet with parchment paper.

Spoon about a tablespoon each of cream cheese and jam on half of each pastry sheet square.  Schatzi found a delicious pumpkin butter that we used.  Fold the other half of pastry over, sealing and crimping with a fork.  Then, brush each pastry rectangle with the egg mixture.  Bake the danish until golden, 15-20 minutes.

Let the danish sit and cool for a few minutes, if you can.  They are delicious right out of the oven, but if you can wait just a few minutes, they get a bit crispier and of course are easier to eat when the filling isn’t piping hot!

Clearly, we couldn’t wait to eat them.  They are absolutely scrumptious!



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Pumpkin pie…

…is delicious, but can get boring if you don’t mix it up the recipe a bit year after year.  With the help of Paula Deen, for this year’s pumpkin pie, we added the twist of rum and candied pecans–brilliant!

For Paula’s Pumpkin Rum Pie you need:

  • 1 (9-inch) premade pie shell
  • 1 (15-ounce) can unsweetened pumpkin puree
  • 3 large eggs, at room temperature
  • 1 cup firmly packed light brown sugar
  • 2 tablespoons unsalted butter, melted and cooled
  • 2 1/2 cups heavy cream, divided
  • 1/3 cup sour cream
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • Pinch ground cloves
  • Pinch ground nutmeg
  • Pinch salt
  • 2 tablespoons dark rum (we actually used white)
  • 2 teaspoons vanilla
  • 1/4 cup confectioners’ sugar
  • 1/4 cup Praline Pecans (You can actually buy these to save a bit of time! Ask your grocer.)

Heat the oven to 375 and partially bake the pie shell according to the package instructions.  Meanwhile, whisk together the pumpkin, eggs, brown sugar, butter, 1 1/2 cups cream, sour cream, cinnamon, ginger, cloves, nutmeg, rum, and vanilla.  Pour the batter into the shell and bake for 10 minutes.  Reduce the oven temperature to 300 and keep baking the pie for 30-45 minutes.

Allow the pie to cool while you make some whipped cream.

Simply beat the remaining cup of cream until it starts to froth.  Then,  slowly add the confectioners’ sugar until the cream starts to hold peaks.  Garnish a piece of pie with the cream and pecans.

This pumpkin pie is delicious and so easy–especially is you buy the pecans and whipped cream!  The rum adds a subtle hint of flavor that really complements the rest of the ingredients.  Put a spin on your typical pumpkin pie recipe and give it a try for the holidays.


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…has been on my mind for months with the availability of pumpkin this year and the cooler months.  I finally was able to make a batch this week and served it with Papa Lawson’s Award-Winning Chili, which made for an absolutely fantastic meal.  When I was growing up, we always had pumpkin bread with our chili, so I figured it was rather common.  Apparently, combining the sweet bread and spicy soup is not a well-known tradition, and Schatzi was in for a real treat when he was introduced to the excellent combination!  If you have not tried it, I highly recommend you get baking!

For my family’s pumpkin bread you need:

  • 2 sticks butter
  • 3 cups sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 1 can pumpkin
  • 3 cups flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 cup chopped pecans
  • 1 tsp. nutmeg
  • 1 tsp. ground cloves

Begin by preheating the oven to 350 and greasing/flouring 2 large loaf pans.  Then, cream together the butter, sugar, eggs, vanilla, and pumpkin.

Add in the flour, soda, cinnamon, nutmeg, cloves, and pecans.  Then, pour the batter into the two prepared pans.  Bake the bread for 60-65 minutes, until a toothpick comes out clean.

Let the bread rest and cool for a few minutes, then remove it from the pans to a cooling rack.  Slice yourself a piece and enjoy.

Ah, this bread was well worth the wait.  And, it freezes very well, so if you can’t finish off two loaves in a timely fashion, just wrap one in some foil, pop it into a bag, and into the freezer it goes.  But, I’m betting you won’t have a problem polishing it off–Schatzi and I are plowing through ours!


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…was yet another pumpkin miracle: pumpkin crumb coffee cake.  Believe me when I tell you this is a miraculous discovery and don’t wait to try it!

Begin by making a topping for the cake.  You need:

  • 1 cup flour
  • 1/2 cup packed brown sugar
  • pinch of salt
  • 1 1/2 tsp. cinnamon
  • 6 tbsp. unsalted butter, cut into chunks

To make the topping, simply combine the dry ingredients.  Then, add the butter and mix it into the flour mixture with your fingertips until crumbs form.  Keep the topping in the fridge while you make the cake.

For the heavenly crumb cake you need:

  • 2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tbsp. cinnamon
  • 2 tsp. ginger
  • 1/2 tsp. nutmeg
  • 1/3 cup vegetable oil
  • 3/4 cup unsweetened applesauce
  • 15 oz. canned pumpkin
  • 1 tsp. vanilla
  • 1 1/2 cups sugar
  • 1/2 cup packed brown sugar
  • 2 eggs @ room temperature, lightly beaten

Preheat the oven to 350.  Butter and flour a 9×13 and set aside.  Combine the flour, baking powder, baking soda, salt, and spices.

In a separate bowl, mix the pumpkin, oil, sugars, vanilla, and applesauce.  Whisk in the eggs.

Then, add the flour mixture to the liquids, stirring just until combined.  Pour the batter into the prepared dish and top with the crumb mixture. Proceed to bake the cake  for 45-50 minutes, until a toothpick comes out of the middle clean.  Set the cake on a wire rack to cool for about 20 minutes before serving (if you can wait!).

When the painful wait is over, cut the cake into slices and ENJOY.

I’m sure you know by now that we love all things pumpkin, and this dish is certainly no exception.  If you are a fan of the wonder that is coffee/crumb cake, you will absolutely love this.  It’s breakfasts like these that make me glad there are only two people in our household–more leftover cake for us!!


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…was made on the fly.  I had seen a recipe for canoli french toast in Every Day awhile back, and decided to try my own version of it for a quick breakfast treat.  The end result was delicious and I daresay a bit more nutritious.

For my pumpkin canoli french toast you need:

  • 1/4 cup canned pumpkin
  • 1/4 cup skim ricotta cheese
  • 1 tbsp. cinnamon sugar
  • 4 pieces whole wheat sandwich bread
  • 1 egg
  • 1/4 cup vanilla soy milk
  • 2 tsp. vanilla
  • olive oil
  • maple syrup

Cut the crusts off the sandwich bread and use either your fingers or a rolling pin to flatten the slices a bit.

In a separate bowl, combine the milk, egg, and vanilla.

Combine the pumpkin, ricotta, and cinnamon sugar.  Spoon about a tablespoon of the mixture onto a piece of bread and fold it over, mashing the sides together a bit.

Dip the prepared bread in the milk mixture, then place it in a skillet over medium heat and drizzled with oil.  Cook for about 3 minutes a side, until nice a golden.  Drizzle the cannoli with maple syrup and enjoy!

These are a real treat!  Ricotta cheese never fails to surprise and delight me with its goodness.  Make these for your family one weekend–they will be gobbled in a hurry!


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…is a meal that many of us crave when the nights start getting cooler and the leaves begin to change.  Food Network Magazine featured a recipe for pork-and-pumpkin chili a few issues ago, and we could not wait to try it (with our own additions)!

For a tasty bowl of chili you need:

  • 3 lbs. ground turkey
  • 2 cups chicken stock
  • 12 oz. Mexican lager
  • kosher salt
  • 2 chipotle peppers in adobo sauce, chopped
  • 3 tsp. dried oregano
  • 15 oz. canned pumpkin
  • 1/2 cup Greek yogurt
  • 1/4 cup vegetable oil
  • 2 tomatoes, chopped
  • 1 poblano pepper, seeded and chopped
  • 2 onions, chopped
  • 1/4 cup chili powder, plus more for seasoning
  • 4 cloves garlic, grated
  • 1 bunch collard greens, stems removed, chopped
  • lime wedges

The original recipe called for pork shoulder, but we subbed in ground turkey and it was delicious.  Begin by combining the turkey, beer, 2 cups chicken stock, 1 cup water, and 1 tsp. salt in a dutch oven and bringing the mixture to a simmer over medium heat.  Skim any foam from the surface (there is hardly any if you use turkey) and add the chipotles and 1 1/2 tsp. oregano.  Cover the pot and cook the mixture for 15-20 minutes, until the turkey is mostly cooked.

Meanwhile, mix 3 tbsp. pumpkin, the Greek yogurt (or sour cream) and salt.  Cover the bowl and place it in the fridge.

Heat the oil in a large skillet over medium.  Add the tomatoes, onion, poblano, and 2 tsp. salt.  Cook the veggies about 15 minutes, until they are nice and soft.  Then, add the remaining 1 1/4 tsp. oregano, the chili powder, garlic, and cook for another 5 minutes.  Stir in the rest of the pumpkin and let it heat through for 5 minutes.

Add the tomato-pumpkin mixture to the meat and simmer for another 5 minutes.  Add the greens (you can use spinach or mustard greens as well) and cook yet another 10 minutes to soften.  Season with a bit of salt.

Serve a bowl of chili with a dollop of the pumpkin cream and a lime wedge.

This is an excellent chili for Fall!  The cool pumpkin cream on top partners beautifully with the spice of the chili powder and poblano to make a delicious, cozy fall dinner.


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…is, without a doubt, one of the greatest things we have  “pioneered” in our young marriage.  I mean, really.  Who wouldn’t love waking up on a Saturday morning and cooking a delicious breakfast with their best friend?  Anyway, this past weekend we indulged in Noble Pig’s pumpkin pancakes.  I must say that we couldn’t be more happy that last year’s pumpkin shortage is over!  We have been hording a precious can of it for months and are excited that it is now readily available again.  Phew!!

For pumpkin pancakes and a delicious syrup you need:

  • 1 cup flour
  • 1/2 cup sugar
  • 1 3/4 tsp. baking powder
  • 1 egg, separated
  • 3/4 cup milk
  • 1/2 cup pumpkin puree
  • 1 stick butter, melted
  • 1 tsp. vanilla
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground nutmeg

Combine the flour, sugar, baking powder, and spices.

In another bowl, mix the egg yolk, milk, pumpkin, and vanilla.  Then, mix in your melted butter (if it is hot, add it slowly to avoid scrambling the egg!)  Add this to the dry ingredients, stirring just until everything is combined.

Beat the egg white until stiff peaks form, then fold them into the batter.

Grease a skillet over medium with butter or vegetable oil.   Spoon 1/4 cup batter onto the hot skillet and cook until the top is bubbly, then flip and cook until the bottom is also golden.  Pop each pancake into a 200 degree oven to keep warm while you finish cooking the batter.

While the pancakes are going, make a wonderful syrup to coat them in!  You need:

  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 tbsp. flour
  • 1 tsp. cinnamon
  • 1 tsp. vanilla
  • 1 cup water

Simply combine all of the dry ingredients in a saucepan, then add the vanilla and water.  Bring the mixture to a bubble and keep warm until you are ready to eat.

Serve up a stack of pancakes covered in ooey, gooey syrup.

Oh my goodness.  IHOP has nothing on this recipe for pancakes!  It’s hard to beat crisp, fluffy, pumpkin pancake goodness on a Fall morning!


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