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Pumpkin

Pumpkin Biscuits Yes It’s a Thing

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This might literally be one of the best Thanksgiving side dishes yet. I know, it has a lot of competition, like my moms stuffing which is absolutely heavenly and I will be demanding the recipe so I can post it here. But I love how unique they are. I’ve had sweet potato rolls, which are a special request that come out to us from Cape Cod. They are light and more delicious than most dinner rolls. But these pumpkin rolls are dense, and sweet and salty and when paired with butter and honey, it’s literally perfect. I love how autumnal they are in color and flavors. I would even go so far as to suggest adding in some pumpkin spice (yea I said it!) Or cinnamon and freshly grated nutmeg to bring out the seasonal flavors a bit. What’s more, since there is pumpkin in it you are basically eating vegetables. It’s another super easy side that comes together fairly easy. I Will say my dough was incredibly sticky, and it required a lot of delicate handling and additional flour to get it to be workable. But once you get the biscuits in the oven, the magic happens.

Pumpkin Biscuits

Pumpkin Biscuits

Instructions

  1. Preheat your oven to 450 degrees F. In a large bowl, whisk together your flour, brown sugar, baking powder, and salt. Add in cubed butter. Using your fingers, work the butter into the dough so that it resembles coarse crumbs.
  2. In a small bowl, whisk together the pumpkin puree and buttermilk. Stir into dry ingredients, just until a soft dough forms. Turn onto a generously floured work surface. Pat dough into 1 inch thick round. Using a 2 inch round cutter, stamp our biscuits. Arrange on prepared baking sheet - I use silpat baking mats - brush tops with melted butter and sprinkle with coarse salt.
  3. Bake 12-15 minuted, or until golden brown. Serve warm or at room temperature with butter and honey.

Notes

Easy Pumpkin Pasta

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I don’t know about you, but I’ve recently purchased canned pumpkin from Costco because fall and I love pumpkin. Now I need to get creative to use it up. I certainly love baked goods, I mean Will Sing For Dessert sort of speaks for itself, but I also love savory. I mean I can’t eats sweets for dinner, right?! I was searching for some good pumpkin pasta recipes and stumbled upon this one, on one of my favorite blogs. The original recipe was from another favorite blog, so I knew it had to be good. I am somewhat skeptical of pumpkin sauce after trying one that was TERRIBLE. But, being that it was homemade, I could control the flavor, I tried it out. I was more than pleasantly surprised. I absolutely loved it! It was not overly pumpkin-y. The flavor was there but subtle and added this creaminess that was reminiscent of a mac and cheese, but definitely less calories. It’s also super easy to make. Very low maintenance so another perfect weeknight meal.

Creamy Pumpkin Pasta

Creamy Pumpkin Pasta

Instructions

  1. Bring a pot of water to a boil. Cook the pasta according to the package instructions, just until al dente.
  2. Meanwhile, heat olive oil in a heave pan, over medium high heat. Add the onion and cook until just soft, about 4 minutes. Add in the garlic, red pepper, and thyme. Saute just until fragrant. Lower the heat to medium. Add in the pumpkin puree, heavy cream and milk. Stir until smooth. Add in the nutmeg and season generously with salt and pepper. Stir in the Parmesan. Taste, adjusting spices as needed.
  3. 1 minute before the pasta is done cooking, add the chopped chard to the pot. Stir into the water to wilt the leaves. Drain, reserving 1/2 cup of water. Add the pasta and chard to the pan with the pumpkin sauce. Toss until evenly combined. Add pasta water in little bits at a time until the mixture is smooth. You may not need to use all of the water. Adjust flavors as needed. Serve warm with extra cheese!

Notes

Barely adapted from Everyday Annie.

When All Else Fails There is Pumpkin Spice

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I don’t know about you, but I literally feel like I’m running in place lately. I just cannot get ahead and I absolutely hate that feeling. It’s been hard to wrap my head around all the things I have coming up. So, in typical me fashion I find comfort in food. I know, it’s not good to eat your feelings, but I’ve also been told it’s ok when you are at least aware that you are, and that you are making the conscious decision to do say. It may not really be the best, but I am going with the second piece of advice and consciously deciding to eat my feelings. It’s not all bad, I mean it lead me to these beautiful pumpkin spice French toast sticks. A while back I made this version and loved them so much I almost ate the entire plate, or I did eat it all, my memory is blurry….. But in all honesty, they were really….really….good. While we were on vacation in August, I made a batch of the pumpkin cream cheese muffins, and we were talking about how good they would be in French toast form. The original chat included a  variation of stuffed French toast, which may come later. But for now, I wanted something that didn’t take a lot of time to whip up that hit the spot for the pumpkin spice craving, and was easy to follow. Then this recipe was born. It’s an adaption of the first recipe. I warmed up the spices a bit and used pumpkin pie spice in the topping. Not only did the house smell amazing, there were happy tummy’s in the house. #winning!

Pumpkin Spice French Toast Sticks

Pumpkin Spice French Toast Sticks

Ingredients

For the French Toast Sticks

For the Streusel Topping

Instructions

  1. Preheat the oven to 350 degrees. Line a large baking sheet with a Silpat baking mat or non-stick cooking spray.
  2. Cut the bread into 3 sticks. In a shallow dish, whisk together the eggs, milk, vanilla, pumpkin puree and spices. Dip the bread sticks into the egg mixture, letting excess drip off. Place on the prepared baking sheet and bake for 9 minutes.
  3. Meanwhile, add the flour, brown sugar, and pumpkin pie spice to a small bowl and mix to combine. Add in the butter and work together using your hands until the mixture is crumbly.
  4. Remove the french toast sticks after 9 minutes. Flip them over and top with the streusel mixture. Place them back in the oven and bake another 9-10 minutes or until they are golden and streusel is set.
  5. Remove from the oven and serve warm. Serve with maple syrup, confectioners sugar, fruit, if desired. Or, eat them plain because they are amazing as is!

Notes

Basically the Best Pumpkin Muffin

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It’s just about that time of year again. No, not fall…. pumpkin time. For me, it’s pretty much started. Although I’m into all things pumpkin, we are in the midst, literally, of packing to go away on our last summer vacation. I am so excited to be heading out in just a few short hours, but we are also getting our kitchen cabinets painted, and I have a lot of packing to do. So stress level pretty much reached. But that’s ok, because I made these muffins and have already ate two…. What?! I’m burning all of these calories packing. Anyway, these are quite literally some of the best pumpkin muffins I have ever had. They are the single item that opened by eyes to all things pumpkin and have turned me into the most basic of pumpkin lovers. The original recipe is a bit involved. I’ve eased up the process a bit. I just don’t think it’s necessary and have never been disappointed with the results.

 

Seriously though. Look at that deliciousness. I feel like this batch is the best that I’ve made. Which is great because they are coming along with us on our trip. It’s such a great treat. They are perfect for breakfast, or snack, or lunch.

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

Ingredients

For the filling

For the muffins

For the topping

Instructions

  1. Preheat your oven to 350 degrees F. Prepare two muffin tins with liners and set aside.
  2. In a large bowl, combine the flour, spices, salt, and baking soda. Whisk to combine. In a medium bowl, combine the eggs, sugar, pumpkin and oil. Whisk well until smooth. Add the wet ingredients to the dry ingredients and mix until incorporated.
  3. In a separate bow, prepare the filling. Combine the cream cheese and confectioners sugar. Using a hand mixer, mix until blended and smooth.
  4. To prepare the topping, add your sugar, flour, cinnamon and butter to a small bowl. Using your hands, mix together until the mixture is coarse and the size of small peas.
  5. To prepare the muffins, place 1 scoop of batter into the prepared muffin wells. Enough to cover the bottom. Using a spoon, place one Tbsp, or so, of the cream cheese mixture on top. Cover with an additional scoop of batter. You may need to use a spatula to help cover the cream cheese with the top layer of batter. Add on the topping and bake for 20-25 minutes or until a knife inserted into the center comes out clean.
  6. Let cool in the muffin tin for about 10-15 minutes before removing.

Notes

Adapted from Annie’s Eats.

Not So Basic Pumpkin Spice Syrup

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I know some of you may be thinking, pumpkin already?! Yup! I adore the fall time. I live in Massachusetts, it’s stunning and a time to be celebrated, for sure. Maybe it’s the cooler morning air, or the solar eclipse, whatever it is, I had the itch to make something pumpkin. Before I go all out pumpkin crazy, I thought it best to ease in with this awesome syrup recipe. With the highly anticipated PSL and pumpkin flavored coffees making there return, why not get in on the action first? Be a rebel and make your own PSL syrup. Not only will you be a rebel, you will actually know what is being put into this syrup and won’t be consuming a ton of chemicals. You autumnal rebel you! Also, this syrup takes minutes to make and your house will smell better than a seasonal candle. I kid you not. It’s so yummy. Now I just pop 1-2 tbsp, depending on how sweet I want my coffee, right into my morning cup. You can also get fancier and make your own latte by steaming your milk and adding it to strongly brewed coffee.

Pumpkin Spice Syrup

Pumpkin Spice Syrup

Instructions

  1. Combine the water and sugar in a medium saucepan. Heat over medium heat, whisking occasionally, until the sugar is dissolved. Add in the cinnamon sticks, nutmeg, ginger, cloves and pumpkin. Whisk together to combine. Continue to cook for about 5 minutes, stirring frequently, without letting the mixture come to boil. Remove from the heat and let cool for about 10-15 minutes. Strain the mixture through a mesh strainer and store in an airtight container. Keep refrigerated.

Notes

Adapted slightly from Annie’s Eats.