Pumpkin Pasta
INGREDIENTS
10 ounces dry fettuccini noodles
1 tablespoon vegetable oil
1 pound peeled, seeded and grated pumpkin
2 1/2 tablespoons tomato paste
4 tablespoons lite sour cream
1 teaspoon chili powder
DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
2. In a large skillet over medium heat, warm oil and cook pumpkin for about 10 minutes or until it begins to break apart.
3. Add tomato paste, sour cream and chili powder to taste; mix well. The mixture should be mushy and an even golden-orange color.
4. Scoop spoonfuls of the pumpkin mixture over the pasta; mix well to coat and serve.
Friday, October 28, 2011
Thursday, October 27, 2011
Pumpkin pancakes.... WHAT??? YUM!
Maple, Pumpkin Pancakes:
Ingredients:
2 cups Original Bisquick® mix
2 teaspoons pumpkin pie spice
1 1/2 cups buttermilk
1 cup canned pumpkin (not pumpkin pie mix)
2 eggs
1/4 cup toasted pecan halves, finely chopped
1 tablespoon finely chopped crystallized ginger
Pecan halves, if desired
Butter, if desired
Maple-flavored syrup, if desired
Directions:
1 In large bowl, stir Bisquick mix, pumpkin pie spice, buttermilk, pumpkin and eggs with whisk or fork until blended. Stir in chopped pecans and ginger.
2 Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350°F or heat skillet over medium heat.
3 For each pancake, pour 1/4 cup of batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve topped with remaining ingredients.
Ingredients:
2 cups Original Bisquick® mix
2 teaspoons pumpkin pie spice
1 1/2 cups buttermilk
1 cup canned pumpkin (not pumpkin pie mix)
2 eggs
1/4 cup toasted pecan halves, finely chopped
1 tablespoon finely chopped crystallized ginger
Pecan halves, if desired
Butter, if desired
Maple-flavored syrup, if desired
Directions:
1 In large bowl, stir Bisquick mix, pumpkin pie spice, buttermilk, pumpkin and eggs with whisk or fork until blended. Stir in chopped pecans and ginger.
2 Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350°F or heat skillet over medium heat.
3 For each pancake, pour 1/4 cup of batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve topped with remaining ingredients.
Tuesday, October 25, 2011
Spicy Pumpkin Cakelettes with Chocolate Glaze
I know you are probably thinking... ANOTHER SWEET RECIPE! What happened to the SAVORY recipes... or you are like me, and totally DIG the sweet recipes! Whichever type of person you are, here is another yummy recipe! Hope you enjoy as much as we did!
Spicy Pumpkin Cakelettes with Chocolate Glaze
Makes 24 cakelettes
Ingredients:
For the Cakelettes:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 cups granulated sugar, plus more for sprinkling in cups
4 large eggs
6 ounces (12 tablespoons or 1 1/2 sticks) butter, softened
1 tablespoon pure vanilla extract
1 3/4 cups solid-pack pumpkin (one 15-ounce can)
For the Chocolate Glaze:
6 ounces semisweet chocolate (1 cup chocolate chip), chopped
4 tablespoons butter
Directions:
1. Make the Cakelettes: Preheat the oven to 350 degrees Fahrenheit. Lightly butter 24 muffin or cakelette cups then lightly coat with granulated sugar.
2. Whisk together the flour, baking powder, cinnamon, nutmeg, cayenne pepper, and salt in a large bowl; set aside.
3. Beat together the sugar, eggs, butter, and vanilla with an electric mixer until fluffy and well combined, about 2 minutes. Beat in the flour mixture until just combined. Stir in the pumpkin until well mixed.
4. Fill each greased tin with 1/4 cup of batter and lightly smooth out the batter with a spatula. Bake until a toothpick inserted into the center of a cakelette comes out clean, about 18 minutes. Let the cakelettes cool in the cups set on a wire rack.
5. Make the Chocolate Glaze: Put the chocolate and butter in a small heavy saucepan and heat on low, stirring constantly, until melted. Spread a spoonful of glaze over the top of each cooled cakelette. The cakelettes will keep at room temperature in an airtight container for 2 to 3 days
I encountered this recipe yumminess while reading another foodies blog... "La Fugi momma" Go check them out!
~Enjoy,
Mommy of 6 <3
Spicy Pumpkin Cakelettes with Chocolate Glaze
 |
| picture from La Fugi Momma blog as well |
Makes 24 cakelettes
Ingredients:
For the Cakelettes:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 cups granulated sugar, plus more for sprinkling in cups
4 large eggs
6 ounces (12 tablespoons or 1 1/2 sticks) butter, softened
1 tablespoon pure vanilla extract
1 3/4 cups solid-pack pumpkin (one 15-ounce can)
For the Chocolate Glaze:
6 ounces semisweet chocolate (1 cup chocolate chip), chopped
4 tablespoons butter
Directions:
1. Make the Cakelettes: Preheat the oven to 350 degrees Fahrenheit. Lightly butter 24 muffin or cakelette cups then lightly coat with granulated sugar.
2. Whisk together the flour, baking powder, cinnamon, nutmeg, cayenne pepper, and salt in a large bowl; set aside.
3. Beat together the sugar, eggs, butter, and vanilla with an electric mixer until fluffy and well combined, about 2 minutes. Beat in the flour mixture until just combined. Stir in the pumpkin until well mixed.
4. Fill each greased tin with 1/4 cup of batter and lightly smooth out the batter with a spatula. Bake until a toothpick inserted into the center of a cakelette comes out clean, about 18 minutes. Let the cakelettes cool in the cups set on a wire rack.
5. Make the Chocolate Glaze: Put the chocolate and butter in a small heavy saucepan and heat on low, stirring constantly, until melted. Spread a spoonful of glaze over the top of each cooled cakelette. The cakelettes will keep at room temperature in an airtight container for 2 to 3 days
I encountered this recipe yumminess while reading another foodies blog... "La Fugi momma" Go check them out!
~Enjoy,
Mommy of 6 <3
Monday, October 24, 2011
Roasted Pumpkin with Feta Risotto
On my quest to find pumpkin recipes these last few years, I have found that pumpkin can be made in other ways than just sweet! Pumpkin pie is not the only way to serve pumpkin! So here goes the quest... I wanted my kids to know that PUMPKIN CAN BE SAVORY too, and still be every bit as yummy as it's sweet counterparts!
I found this recipe last year, but did not put where I found it... I apologize for that! But here it is!
Roasted Pumpkin with Feta Risotto
INGREDIENTS
3 1/4 cups peeled, cubed pumpkin
1 tablespoon olive oil
4 cups vegetable broth
1/2 teaspoon chopped fresh garlic
1 onion, diced
1 cup baby spinach leaves
6 ounces feta cheese, cubed
salt and pepper
2 cups Arborio rice
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with olive oil.
2. Place pumpkin in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking dish, and brush with oil. Season with salt and pepper. Bake in preheated oven until golden brown.
3. Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth, and then season with salt and pepper to taste.
4. When the pumpkin is almost done, place feta on a baking sheet, and bake in preheated oven until the cheese is hot, and is beginning to melt along the edges.
5. Mash 1/2 of the pumpkin, and stir into the risotto with the spinach. Ladle risotto into bowls, and top with remaining pumpkin cubes and heated feta.
If this recipe belongs to you, please email me so I can give credit to where it is due!
~Enjoy,
Mommy of 6 <3
I found this recipe last year, but did not put where I found it... I apologize for that! But here it is!
Roasted Pumpkin with Feta Risotto
INGREDIENTS
3 1/4 cups peeled, cubed pumpkin
1 tablespoon olive oil
4 cups vegetable broth
1/2 teaspoon chopped fresh garlic
1 onion, diced
1 cup baby spinach leaves
6 ounces feta cheese, cubed
salt and pepper
2 cups Arborio rice
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with olive oil.
2. Place pumpkin in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking dish, and brush with oil. Season with salt and pepper. Bake in preheated oven until golden brown.
3. Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth, and then season with salt and pepper to taste.
4. When the pumpkin is almost done, place feta on a baking sheet, and bake in preheated oven until the cheese is hot, and is beginning to melt along the edges.
5. Mash 1/2 of the pumpkin, and stir into the risotto with the spinach. Ladle risotto into bowls, and top with remaining pumpkin cubes and heated feta.
If this recipe belongs to you, please email me so I can give credit to where it is due!
~Enjoy,
Mommy of 6 <3
Thursday, October 20, 2011
Two Ice Cold Pumpkin Recipes
Pumpkin Pie Icecream
Ingredients:
1 cup heavy cream
1 cup milk
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
2 egg yolks
1 cup pumpkin puree
Directions:
1. Heat the cream, milk, sugar, cinnamon, ginger, nutmeg and cloves in a sauce pan until it almost boils, about 5 minutes.
2. Reduce the heat to low.
3. Add one tablespoon of the cream mixture to the egg to temper it.
4. Add the egg to the sauce pan.
5. Cook at low heat without boiling, until it is slightly thickened and coats the back of a spoon.
6. Add pumpkin puree and stir.
7. Chill the mixture in the fridge.
8. Freeze according to the instructions for your ice cream machine.
Recipe from “Closet Cooking” blog
Pumpkin Pie Milkshake
(makes 1 milkshake)
Ingredients:
2 cups vanilla frozen yogurt
1/4 cup milk
1/3 cup pumpkin puree
1/4 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
2 tablespoons brown sugar
2 tablespoon gingersnap cookies (crumbled, optional
Directions:
1. Blend everything other than the gingersnap cookies in a blander.
2. Serve garnished with the gingersnap cookies.
Recipe from “Closet Cooking” blog
Such yummy desserts! I am a huge icecream person! So these are some of my favorites!
Wednesday, October 19, 2011
Pumpkin Turkey Chili
Pumpkin Turkey Chili
INGREDIENTS
• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped yellow bell pepper
• 1 clove garlic, minced
• 1 pound ground turkey
• 1 (14.5 ounce) can diced tomatoes
• 2 cups pumpkin puree
• 1 1/2 tablespoons chili powder
• 1/2 teaspoon ground black pepper
• 1 dash salt
• 1/2 cup shredded Cheddar cheese
• 1/2 cup sour cream
DIRECTIONS
1. Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.
INGREDIENTS
• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped yellow bell pepper
• 1 clove garlic, minced
• 1 pound ground turkey
• 1 (14.5 ounce) can diced tomatoes
• 2 cups pumpkin puree
• 1 1/2 tablespoons chili powder
• 1/2 teaspoon ground black pepper
• 1 dash salt
• 1/2 cup shredded Cheddar cheese
• 1/2 cup sour cream
DIRECTIONS
1. Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.
Tuesday, October 18, 2011
Crockpot Pumpkin Bread
Recipe:
Slow Cooker Pumpkin Bread
Adapted from Epicurious
Makes 2 loaves
Ingredients:
3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
Directions In slow cooker:
1. In a slow cooker large enough to fit a 9x5x3-inch loaf pan (I used a 6 quart), place a ball of aluminum foil to hold up the pan. Coat two 9x5x3-inch loaf pans with nonstick spray. (Options: you can bake one in the oven, cut the recipe in half, or store half the batter in the fridge until your first batch is done in the slow cooker).
2. Combine sugar and oil in a large bowl, beating to blend. Mix in eggs and pumpkin.
3. In a separate large bowl, combine flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder. Add to the wet ingredients in 2 batches.
4. Pour half of batter into each loaf pan. Set slow cooker to high and cook for 2-8 hours (until toothpick inserted into center comes out clean).
In oven:
Pour half of batter into a 2 greased 9x5x3-inch loaf pans. Bake at 350°F for around 1 hour (until toothpick inserted into center comes out clean).
Recipe from
52 Kitchen Adventures
~Mommy of 6 <3
Wednesday, October 12, 2011
Pumpkin Cake
This is by far the best Pumpkin Cake recipe I have found!
Pumpkin Cake
Ingredients:
2 C flour
1 tsp soda
2 tsp baking powder
1/2 tsp salt
2 C granulated sugar
4 eggs, well beaten
2 C pumpkin
2 tsp cinnamon
1 tsp vanilla
1 C vegetable oil
Directions:
Beat eggs; add pumpkin, cinnamon, oil, and vanilla. Mix well. Add rest of dry ingredients. Grease a 10x15 inch pan. Pour batter into pan. Bake at 350 for 20-25 minutes. Spread on frosting after cooled.
Frosting:
8 oz cream cheese
1/2 C butter
1 tsp vanilla
2 C powdered sugar
Direction:
Combine and mix until well blended.
I can not take credit for the yummyness (is that a word.. is now) of this recipe, but I do not remember where this recipe come from, So if you know, or it is yours, then please let me know, so I can link it and source it!
Thank you,
Enjoy!
~Mommy of 6 <3
Pumpkin Cake
Ingredients:
2 C flour
1 tsp soda
2 tsp baking powder
1/2 tsp salt
2 C granulated sugar
4 eggs, well beaten
2 C pumpkin
2 tsp cinnamon
1 tsp vanilla
1 C vegetable oil
Directions:
Beat eggs; add pumpkin, cinnamon, oil, and vanilla. Mix well. Add rest of dry ingredients. Grease a 10x15 inch pan. Pour batter into pan. Bake at 350 for 20-25 minutes. Spread on frosting after cooled.
Frosting:
8 oz cream cheese
1/2 C butter
1 tsp vanilla
2 C powdered sugar
Direction:
Combine and mix until well blended.
I can not take credit for the yummyness (is that a word.. is now) of this recipe, but I do not remember where this recipe come from, So if you know, or it is yours, then please let me know, so I can link it and source it!
Thank you,
Enjoy!
~Mommy of 6 <3
Tuesday, October 11, 2011
Pumpkin Swirl Brownie bites
Pumpkin Swirl Brownie Bites
Yields 48 mini bites
Prep: Heat oven to 350 degrees. Cover both mini muffins pans with bake spray
Brownie Portion
8 tablespoons unsalted butter
4oz. unsweetened chocolate
1 ¼ cups sugar
1 teaspoon vanilla extract
¼ salt
2 large eggs
½ cup all-purpose flour
Instructions:
1. Place butter and chocolate in a double boiler or a bowl over simmering water. Stir frequently until mixture is melted.
2. Remove chocolate mixture from heat and stir in sugar, vanilla and salt. Add the eggs one at a time, stirring until each is incorporated before adding the next.
3. Stir in flour and beat with a wooden spoon until mixture is glossy about 1 minute.
Brownies Adapted from Alice Medrich
Pumpkin Mix Portion
8 oz cream cheese, softened
1/2 cup pumpkin puree
1 egg
1/2vanilla extract
1 tablespoon pumpkin pie spices
1/4 teaspooon salgt
1/3 cup of sugar, plus two tablespoon
2 tablespoon flour
Instructions:
1. Combine all ingredients and beat until blended.
Assembly:
1. Fill mini muffin pans 2/3 of the way up with brownie mix. Reserve 1/3 cup of brownie and set aside. Next gently pour a spoonful of pumpkin mix on top. Place small dots of reserved brownie on top of pumpkin mix then using a skewer or a toothpick, lightly swirl brownie dot into pumpkin mix.
2. Bake at 350 for about 10-12 minutes. Start checking for doness at 10 minutes by inserting a toothpick in the center. If it comes out clean the brownies are ready.
3. Allow Pumpkin Swirl Brownie Bites to cool in pan for five minutes on a cooling rack before removing.
A few notes:
I used pastry bags to dispense the brownie mix and pumpkin mix to minimize the mess and for ease. If you don’t have pastry bags, use a Ziploc or a spoon.
For an alternative to the swirl topping, try drizzling top with caramel or butterscotch sauce once the brownie bites are done baking or sprinkle mini chocolate chips on top of the pumpkin layer prior to baking.
Keep Pumpkin Swirl Brownie Bites covered and refrigerated to maintain freshness for up to 3-5 days.
Recipe from Baker’s Royal Blog
Yields 48 mini bites
Prep: Heat oven to 350 degrees. Cover both mini muffins pans with bake spray
Brownie Portion
8 tablespoons unsalted butter
4oz. unsweetened chocolate
1 ¼ cups sugar
1 teaspoon vanilla extract
¼ salt
2 large eggs
½ cup all-purpose flour
Instructions:
1. Place butter and chocolate in a double boiler or a bowl over simmering water. Stir frequently until mixture is melted.
2. Remove chocolate mixture from heat and stir in sugar, vanilla and salt. Add the eggs one at a time, stirring until each is incorporated before adding the next.
3. Stir in flour and beat with a wooden spoon until mixture is glossy about 1 minute.
Brownies Adapted from Alice Medrich
Pumpkin Mix Portion
8 oz cream cheese, softened
1/2 cup pumpkin puree
1 egg
1/2vanilla extract
1 tablespoon pumpkin pie spices
1/4 teaspooon salgt
1/3 cup of sugar, plus two tablespoon
2 tablespoon flour
Instructions:
1. Combine all ingredients and beat until blended.
Assembly:
1. Fill mini muffin pans 2/3 of the way up with brownie mix. Reserve 1/3 cup of brownie and set aside. Next gently pour a spoonful of pumpkin mix on top. Place small dots of reserved brownie on top of pumpkin mix then using a skewer or a toothpick, lightly swirl brownie dot into pumpkin mix.
2. Bake at 350 for about 10-12 minutes. Start checking for doness at 10 minutes by inserting a toothpick in the center. If it comes out clean the brownies are ready.
3. Allow Pumpkin Swirl Brownie Bites to cool in pan for five minutes on a cooling rack before removing.
A few notes:
I used pastry bags to dispense the brownie mix and pumpkin mix to minimize the mess and for ease. If you don’t have pastry bags, use a Ziploc or a spoon.
For an alternative to the swirl topping, try drizzling top with caramel or butterscotch sauce once the brownie bites are done baking or sprinkle mini chocolate chips on top of the pumpkin layer prior to baking.
Keep Pumpkin Swirl Brownie Bites covered and refrigerated to maintain freshness for up to 3-5 days.
Recipe from Baker’s Royal Blog
Friday, October 7, 2011
How to cook a fresh pumpkin?
Found this article over at "This mommy cooks" Go over and check her out, for more pumpkin recipes!
How to cook a fresh pumpkin
1. Start with small pumpkins, about two to three pounds. The smaller pumpkins are easier to handle and sweeter in taste.
2. First, wash the pumpkins over running water and pat dry with a clean dish towel or paper towel. Next, cut the pumpkin into large chunks and scoop out all the seeds (save them for roasting!) and stringy bits.
There are several easy ways to cook the pumpkins chunks. Use whatever method is best for you.
Oven roasting pumpkin: Heat oven to 350 degrees. Place pumpkin chunks, skin side up, in a glass baking dish. Add 1/4 inch of water and bake, uncovered, for 45-60 minutes (depending on chunk sizes) until flesh is tender, checking occasionally to add more water, if needed.
Microwaving pumpkin: Place pumpkin chunks, skin side up, in a glass baking dish. Add 1/4 inch of water and cover pan with plastic wrap or wax paper, and vent. Microwave on high for about 10 minutes (or about 5 minutes per pound) until pumpkin is tender.
Steaming pumpkin: Heat water to boiling in a saucepan that fits a steamer. Place pumpkin chunks in steamer container and place over pan. Reduce heat to medium and simmer, covered, for about 15 minutes or until pumpkin is tender.
Cook pumpkin in a slow cooker: Place pumpkin chunks, skin side down, in slow cooker. Cook on low for 3 to 3-1/2 hours or until pumpkin is tender.
How to make fresh pumpkin puree
1. For all methods after pumpkin is cooked, scoop out pulp and discard skin.
2. Pulp can be pureed in a blender or food processor or stirred by hand until smooth. Or you can keep it chunky, if desired.
3. Pulp keeps in the refrigerator for a week or it can also be frozen in airtight containers for six months.
4. A two to three pound pumpkin will make about 2-1/2 cups of puree.
How to make roasted pumpkin seeds
1. Heat oven to 350 degrees.
2. Place seeds in a colander and rinse.
3. Pick out all pieces of pulp.
4. Place seeds on a baking sheet and pat dry.
5. Drizzle a little vegetable oil over seeds and sprinkle with some salt and toss.
6. Bake for 10 minutes, stir, and return to oven.
7. Bake another 10-15 minutes, stirring every 5 minutes until golden and crispy.
Enjoy the fall!!!
~Mommy of 6 <3
How to cook a fresh pumpkin
1. Start with small pumpkins, about two to three pounds. The smaller pumpkins are easier to handle and sweeter in taste.
2. First, wash the pumpkins over running water and pat dry with a clean dish towel or paper towel. Next, cut the pumpkin into large chunks and scoop out all the seeds (save them for roasting!) and stringy bits.
There are several easy ways to cook the pumpkins chunks. Use whatever method is best for you.
Oven roasting pumpkin: Heat oven to 350 degrees. Place pumpkin chunks, skin side up, in a glass baking dish. Add 1/4 inch of water and bake, uncovered, for 45-60 minutes (depending on chunk sizes) until flesh is tender, checking occasionally to add more water, if needed.
Microwaving pumpkin: Place pumpkin chunks, skin side up, in a glass baking dish. Add 1/4 inch of water and cover pan with plastic wrap or wax paper, and vent. Microwave on high for about 10 minutes (or about 5 minutes per pound) until pumpkin is tender.
Steaming pumpkin: Heat water to boiling in a saucepan that fits a steamer. Place pumpkin chunks in steamer container and place over pan. Reduce heat to medium and simmer, covered, for about 15 minutes or until pumpkin is tender.
Cook pumpkin in a slow cooker: Place pumpkin chunks, skin side down, in slow cooker. Cook on low for 3 to 3-1/2 hours or until pumpkin is tender.
How to make fresh pumpkin puree
1. For all methods after pumpkin is cooked, scoop out pulp and discard skin.
2. Pulp can be pureed in a blender or food processor or stirred by hand until smooth. Or you can keep it chunky, if desired.
3. Pulp keeps in the refrigerator for a week or it can also be frozen in airtight containers for six months.
4. A two to three pound pumpkin will make about 2-1/2 cups of puree.
How to make roasted pumpkin seeds
1. Heat oven to 350 degrees.
2. Place seeds in a colander and rinse.
3. Pick out all pieces of pulp.
4. Place seeds on a baking sheet and pat dry.
5. Drizzle a little vegetable oil over seeds and sprinkle with some salt and toss.
6. Bake for 10 minutes, stir, and return to oven.
7. Bake another 10-15 minutes, stirring every 5 minutes until golden and crispy.
Enjoy the fall!!!
~Mommy of 6 <3
Thursday, October 6, 2011
Pumpkin Fritters- sweet and savory
The Savory Pumpkin Fritters
Ingredients:
1 cup pumpkin puree
1 egg, lightly beaten
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon curry powder
1 teaspoon salt
4 cups vegetable oil for frying
DIRECTIONS
1. In a medium bowl, combine pumpkin, egg, flour, baking powder, curry powder, and salt. Mix until smooth.
2. Heat oil in a deep saucepan to 325 degrees F (165 degrees C). Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and serve immediately.
The Sweet Pumpkin Fritters
Ingredients:
1 cup pumpkin puree
1 egg, lightly beaten
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 tablespoon Cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
4 cups vegetable oil for frying
DIRECTIONS
1. In a medium bowl, combine pumpkin, egg, flour, sugar, baking powder, cinnamon, nutmeg, and salt. Mix until smooth.
2. Heat oil in a deep saucepan to 325 degrees F (165 degrees C). Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and serve immediately.
Cinnamon sugar coating:
1/2 sugar
1 tablespoon cinnamon
Mix together and roll cooked fritters until covered.
Ingredients:
1 cup pumpkin puree
1 egg, lightly beaten
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon curry powder
1 teaspoon salt
4 cups vegetable oil for frying
DIRECTIONS
1. In a medium bowl, combine pumpkin, egg, flour, baking powder, curry powder, and salt. Mix until smooth.
2. Heat oil in a deep saucepan to 325 degrees F (165 degrees C). Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and serve immediately.
The Sweet Pumpkin Fritters
Ingredients:
1 cup pumpkin puree
1 egg, lightly beaten
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 tablespoon Cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
4 cups vegetable oil for frying
DIRECTIONS
1. In a medium bowl, combine pumpkin, egg, flour, sugar, baking powder, cinnamon, nutmeg, and salt. Mix until smooth.
2. Heat oil in a deep saucepan to 325 degrees F (165 degrees C). Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and serve immediately.
Cinnamon sugar coating:
1/2 sugar
1 tablespoon cinnamon
Mix together and roll cooked fritters until covered.
Wednesday, October 5, 2011
Pumpkin Brownies
Pumpkin Brownies
Ingredients
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, melted
1 1/2 cups white sugar
2 teaspoons vanilla extract
3 eggs
1/4 cup cocoa powder
1/2 cup semi-sweet chocolate chips
1/2 cup pumpkin puree
1/2 cup chopped walnuts
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.
2. In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it's evenly moistened. Divide the batter in half in two separate bowls.
3. Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
4. Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.
5. Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve.
Ingredients
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, melted
1 1/2 cups white sugar
2 teaspoons vanilla extract
3 eggs
1/4 cup cocoa powder
1/2 cup semi-sweet chocolate chips
1/2 cup pumpkin puree
1/2 cup chopped walnuts
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.
2. In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it's evenly moistened. Divide the batter in half in two separate bowls.
3. Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
4. Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.
5. Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve.
Tuesday, October 4, 2011
Pumpkin Scones
(adapted from Pinch My Salt)
2 c. flour (I used all-purpose instead of cake flour or something fancy, but I'm scandalous like that)
6 Tbs. cold butter (I only had salted, and it turned out just fine)
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg (woohoo!)
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/3 c. pumpkin puree
1/3 c. half and half
6 Tbs. brown sugar
1 tsp. vanilla
Directions:
1. Mix pumpkin, half and half, brown sugar and vanilla in a small bowl, then place in the fridge to keep cold.
2. In a separate bowl, mix flour, baking powder, salt, cinnamon, nutmeg, allspice, and ginger together. Take the butter from the fridge and cut it into small pieces, and cut it into the flour mixture with a pastry blender. Add the wet ingredients all at once, stir until just moistened, and turn out into a lightly floured surface. Use your hands to lightly push all the dough together into a ball, knead it once or twice to finish any mixing, and then pat it into a small circle about 1 inch thick. Cut the scone dough into 8 pieces and put them on a pan so they are not touching.
3. Bake at 425-degrees for 15 minutes. Scones should be light brown on top -- don't overbake.
Ginger Molasses Glaze (also adapted from Pinch My Salt)
2 Tbs. Molasses
2 Tbs. half and half
1/4 tsp - 1/2 tsp. powdered ginger (depending on your taste... I like a little ginger kick)
Then mix in enough powdered sugar for your desired consistency. I like it thick, so I think I used around 1 c. of powdered sugar... but don't quote me.
I do not remember where I originally got this recipe from, so PLEASE if t is from your blog, please let me know, so I can give you credit!
Enjoy,
~Mommy of 6 <3
2 c. flour (I used all-purpose instead of cake flour or something fancy, but I'm scandalous like that)
6 Tbs. cold butter (I only had salted, and it turned out just fine)
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg (woohoo!)
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/3 c. pumpkin puree
1/3 c. half and half
6 Tbs. brown sugar
1 tsp. vanilla
Directions:
1. Mix pumpkin, half and half, brown sugar and vanilla in a small bowl, then place in the fridge to keep cold.
2. In a separate bowl, mix flour, baking powder, salt, cinnamon, nutmeg, allspice, and ginger together. Take the butter from the fridge and cut it into small pieces, and cut it into the flour mixture with a pastry blender. Add the wet ingredients all at once, stir until just moistened, and turn out into a lightly floured surface. Use your hands to lightly push all the dough together into a ball, knead it once or twice to finish any mixing, and then pat it into a small circle about 1 inch thick. Cut the scone dough into 8 pieces and put them on a pan so they are not touching.
3. Bake at 425-degrees for 15 minutes. Scones should be light brown on top -- don't overbake.
Ginger Molasses Glaze (also adapted from Pinch My Salt)
2 Tbs. Molasses
2 Tbs. half and half
1/4 tsp - 1/2 tsp. powdered ginger (depending on your taste... I like a little ginger kick)
Then mix in enough powdered sugar for your desired consistency. I like it thick, so I think I used around 1 c. of powdered sugar... but don't quote me.
I do not remember where I originally got this recipe from, so PLEASE if t is from your blog, please let me know, so I can give you credit!
Enjoy,
~Mommy of 6 <3
Monday, October 3, 2011
The first pumpkin recipe of the month!!!!
How exciting, Fall is here!!!
Cool weather, Check!
Fall recipes in hand, Check!
Blog before my finger tips, Check!
Sweater, because I woke up to 40s this morning, CHECK!!!
I can not believe it is Ocotber already! I feel like we should just be going into spring... How can almost a whole year fly before my eyes, before I even notice?
So here is the first Pumpkin recipe for the month! And many many more to come!
Pumpkin Chocolate Chip Muffins
4 eggs
2 cups sugar
1 (16 oz.) can pureed pumpkin
1 1/2 cups oil
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 package chocolate chips
In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth. Add in dry ingredients and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake 16-20 minutes at 400 degrees.
Makes 24-30 muffins
Cool weather, Check!
Fall recipes in hand, Check!
Blog before my finger tips, Check!
Sweater, because I woke up to 40s this morning, CHECK!!!
I can not believe it is Ocotber already! I feel like we should just be going into spring... How can almost a whole year fly before my eyes, before I even notice?
So here is the first Pumpkin recipe for the month! And many many more to come!
Pumpkin Chocolate Chip Muffins
4 eggs
2 cups sugar
1 (16 oz.) can pureed pumpkin
1 1/2 cups oil
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 package chocolate chips
In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth. Add in dry ingredients and mix well. Fold in chocolate chips. Fill greased or paper-lined muffin cups 3/4 full. Bake 16-20 minutes at 400 degrees.
Makes 24-30 muffins
Another exciting blogger!!!
I love this page!!! Go check them out!
A to Z celebrations are having a huge Spooktacular give-away! Go chekc them out!
A to Z celebrations are having a huge Spooktacular give-away! Go chekc them out!
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