Friday, October 31, 2014

30 Days of Pumpkin-Day Thirty: Pumpkin Chip-o-riffic Cookies

Well, we're finally here!  Day thirty! Whoohoo! 

I almost didn't think I was going to make it.  This last recipe had me totally stumped.  Then, I stumbled upon these babies while meandering through Target.


I think I squeeled a little in the store when I saw them.

So I made an adaptation of a recipe I saw on Family Fresh Meals.  They were yummy warm from the oven, but even better chilled, and eaten straight from the freezer.

Pumpkin Oatmeal Chippers adapted from Family Fresh Meals
2 c flour
1 t baking soda
1 t  cinnamon
2 t pumpkin pie spice
1/2 t salt
1 c butter
1 c sugar
1 c brown sugar
1 c pumpkin puree
1 egg
1 T vanilla
1 c semi sweet chocolate chips 1 c pumpkin spice chips
2 c rolled oats

Preheat oven to 350 F. Line a baking sheet with parchment paper, set aside. In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside. Beat butter, sugar and br sugar til creamed. Add pumpkin, egg and vanilla. Gradually add dry to wet.Add oats and chips.  Use large cookie scoop to portion out dough.  I chilled my dough in the freezer for 1 hour, because it seemed a bit sticky.  This will help prevent your cookies from spreading too much.  Bake 15-17 min.  Cookies should appear slightly underdone in the middle.  Store in the freezer for optimum goodness.

Thursday, October 30, 2014

30 Days of Pumpkin-Day Twenty-nine: Pumpkin Focaccia

This Pumpkin Focaccia from Oven Love turned out just lovely.  I was looking for something to have with baked spaghetti and this fit the bill!  This is another pumpkin recipe that doesn't taste like pumpkin at all.  The pumpkin's just there to keep the dough moist and to lend it some wonderful golden orange color.

The Focaccia is even great dipped straight into marinara.

Pumpkin Parmesan Focaccia Bread via Oven Love
½ c lukewarm water
1 t honey
1 T active dry yeast
2 c bread flour
1 1/2 c whole wheat flour
1 c canned pumpkin (Not pumpkin pie filling)
2 T olive oil
1 t salt
½ t onion powder
½ t garlic powder
olive oil, sea or kosher salt, rosemary, thyme and grated parmesan cheese for topping

In standmixer combine water, honey and yeast. Let sit 5 min. With a dough hook, mix flours, pumpkin, olive oil, salt, onion  and garlic powder for several min. Turn dough onto a clean surface and knead with hands for a couple more min. Coat lg bowl with little olive oil, toss in dough turning coat once to coat, and cover in plastic wrap.  Let rise for about an hour. Preheat the oven to 450F.  Spray a baking sheet with cooking spray.  Remove dough and spread out on sheet with fingers as  a pizza crust.  Poke surface of dough with fingertips.  Drizzle with olive oil and sprinkle with salt, rosemary, thyme and parmesan cheese.  Bake until golden brown, about 15-20 min.  Let cool, slice with a pizza cutter .

Wednesday, October 29, 2014

30 Days of Pumpkin-Day Twenty-eight: Pumpkin Cheesecake Dip

I decided to make this dip from A Spotted Pony because I had 4oz of cream cheese left over from a different recipe.  4oz of cream cheese made a half recipe. 

I thought that the half recipe was quite a lot of dip.  Perhaps this was because I didn't particularly care for the dip.  Perhaps the dip just wasn't  cheesecake-y enough for my tastes.  Anyway, Mrblocko loved the dip with graham crackers and apples.

Pumpkin Cheesecake Dip via A Spotted Pony
4 oz cream cheese, softened
1 c powdered sugar
scant 3/4c pumpkin
1/2 t pumpkin pie spice
1 t vanilla
1/2 t cinnamon

Beat softened cream cheese with powdered sugar. Gradually add pumpkin, pie spice, vanilla and cinnamon; beat until smooth. Chill for at least 1 hr to blend flavors. Serve with graham crackers, apples, pears or gingersnaps.

Tuesday, October 28, 2014

30 Days of Pumpkin-Day Twenty-seven: Pumpkin Sausage Pasta Bake

I love pasta with a white sauce.  Mrblocko prefers red sauce so we don't have it very often.  This sauce is really a version of Bechemel sauce, so if you're familiar with that, or even making a roux/gravy, this dish will be a breeze for you.

As usual, I made a few changes to this recipe. The biggest one being I added a pound of spicy or Italian sausage. I also swapped out the ricotta for cottage cheese.

Now, I've had some pumpkin pasta disasters in the past.  Thankfully, this was not one that was added to that list!  The pumpkin in this dish acts as a vehicle for cheese.  I'd say the cheese overwhelms the pumpkin which is not a bad thing.  Just be aware, if you are looking for this meal to taste like pumpkin, you will be disappointed.  Get that thought out of your head and you'll sit down to a scrumptious meal!

Pumpkin Sausage Pasta Bake adapted from A family feast
3/4 pound dry pasta (I used a mix of leftover tube shaped noodles like cavatappi, rigatoni and penne)
1 lb bulk hot or italian sausage

Pumpkin filling
1 c pumpkin
1 c small curd cottage cheese
1 egg, slightly beaten
½ c grated parmesan cheese (I used the stuff in the green container...gasp!)
½ t nutmeg
Pinch of white pepper
1 t parsley

White Sauce
1/3 c butter
1 T chopped fresh sage
3 heaping T flour
1 c milk (i used skim)
1 c chicken stock
¼ teaspoon white pepper
Pinch  nutmeg
¼ t mustard powder

2 cups shredded mozzarella or Italian blend cheese

Cook pasta to al dente. Drain. While pasta cooking, brown sausage, drain.
To make the pumpkin filling: In med bowl, combine pumpkin, cottage cheese, egg, Parmesan , nutmeg, sausage, white pepper and parsley. Mix well and set aside. To make the white sauce: nuke stock and milk for a few min to remove the chill.  Set aside. In sm sauce pan melt butter over med heat and add sage. Saute 4 min. Add flour. Cook 3 more min. Slowly add hot stock and milk to butter and flour mix, 1/4c at a time, whisking each time. Add salt, pepper, nutmeg and dry mustard. Stir to combine and remove from heat. Heat oven to 375 F.  To assemble: In 9x13 dish, layer ingredients as follows: 1/4th  White Sauce, 1/3rd pasta, 1/3rd Pumpkin filling and 1/4th  mozzarella. Repeat  layers 2 times. Then add one last layer of white sauce and mozzarella. Bake uncovered  30-40 min til top golden and bubbly.

Monday, October 27, 2014

30 Days of Pumpkin-Day Twenty-six: Pumpkin Oatmeal Cinnamon Raisin Bars

I haven't had the best of luck in the past making granola bars.  I think it's because I have this notion that granola bars should be crunchy.  These bars were not crunchy, but they held together much better than other soft granola bars I've made in the past. They were a big hit with Mrblocko and Blockette.

Pumpkin Oatmeal Cinnamon Raisin Bars adapted from Katrina's Kitchen

2 c old fashioned oats
1/2 c coarse chopped almonds
1/2 c ground flax seed
1 t cinnamon
3/4 t salt
1/2 t t ginger
1/4 t t cloves
1/2 c pumpkin
1/2 c applesauce
1/4 c honey
1/4 c pancake syrup
1 t vanilla
1/4 c cinnamon chips
1/4 c golden raisins

Pre-heat oven to 350 F and spray an 8 x 8 baking pan with Pam. In lg bowl, mix oats through cloves.
In med bowl, whisk  pumpkin through vanilla. Slowly add wet to dry until combined. Add chips and raisins. Pour in pan, bake 30 min til browned slightly. Cool completely before cutting.

Sunday, October 26, 2014

30 Days of Pumpkin-Day Twenty-five: Maple Pumpkin Bean Quesadilla

These Maple Pumpkin Bean Quesadillas were a real surprise.  I made them one day for lunch when I was home by myself.  So I didn't have to share! 

While beans and pumpkin aren't something I'd think of combining, they really work in this recipe.  The beans and pumpkin prevent each other from becoming too overwhelming.  Both flavors are present, but not overwhelming.  The sweet from the maple and salty from the cheese are also complimentary to each other. 

This is a fun lunchtime treat for when the pumpkin craving hits!

Maple-Pumpkin White Bean Quesadilla via
 2 tortillas
1 t coconut oil (I used olive oil)
1/4 c vegan cheese shreds, jack or mozzarella flavor (I used cheddar jack)
1/4 c canned white beans, drained and rinsed (I used leftover cooked from dried beans)
1 t maple syrup, grade B (I used pancake syrup)
2-3 Tcanned pumpkin puree, unsweetened
1/8 t salt
pinch of garlic powder, cinnamon, black pepper and cayenne

Pumpkin Dipping Sauce: 2 T pumpkin puree
pinch of salt, black pepper, cinnamon and cayenne
1 T hummus (or a splash of melted coconut oil) (I used olive oil again)
2 t maple syrup (I used pancake syrup)

  Spread pumpkin on tortilla, then beans.  Mash beans with a fork.  Heat pan over high.  Add oil. Place beaned up tortilla in pan when pan is heated. Add cheese, spices and syrup.  Prep your tortilla by slathering the pumpkin over the inside. Then add the beans and smash them into the tortilla with a fork. Top with remaining tortilla.  Cook for 1-2 min on each side until they are golden brown and crispy.  cut into wedges.

For sauce: Combine all ingredients and nuke for 30 sec.

Saturday, October 25, 2014

30 Days of Pumpkin-Day Twenty-four: Crusted Pumpkin French Toast

This recipe is a mash up!  I got the idea from The Dainty Chef  and  Tastes Better From Scratch.

The pumpkin made the French Toast a little bit on the soggy side.  I prefer a crunchy, more toast like texture to my French Toast.  A lot of people seem to like the soggier variety though.  I used homemade bread which probably aided in the soft structure of the final product.

Crusted Pumpkin French Toast 
10-14 slices whole wheat sandwich bread (the heartier the bread, the less soggy the final product)
3 eggs
1/2 c milk
3/4 c canned pumpkin
1/2 t pumpkin pie spice
1/2 t cinnamon
1 t vanilla
2-4 c crushed cornflakes (Amt will depend on size of bread slices

In a medium bowl, whisk together the eggs, milk, pumpkin and pie spice until smooth. Place crushed flakes on plate. Quickly dip each side of the bread in pumpkin mixture, then in crushed flakes. Cook on a hot, greased griddle or skillet. Flip after 1 – 2 minutes, toast until desired crispness achieved.

Friday, October 24, 2014

30 Days of Pumpkin-Day Twenty-three: Oatmeal Pumpkin Mug Cake

Mrblocko is not the biggest fan of mug cakes.  This Pumpkin Oatmeal Chocolate Chip Mug Cake from French Press has totally made a convert out of him.

I'm calling this a mug cake, but it's really somewhere between a mug cake, cookie and oatmeal.  What's not to love with that sort of hybrid!

Oatmeal Pumpkin Mug Cookie Cake via French Press
1 T butter melted
2 T brown sugar
1/4 t vanilla
2 T pumpkin puree
1/4 c oats
1 T flour
pinch of salt
pinch of pumpkin pie spice
handful of chocolate chips

Combine all the ingredients in a microwave safe mug. Nuke on high 45-60 sec depending on the strength/wattage of your microwave. 

Thursday, October 23, 2014

30 Days of Pumpkin-Day Twenty-two: Pumpkin and Cream Frappe

There aren't too many chilled pumpkin flavored drinks that I enjoy. Pumpkin and Cream Frappe from Peanut Butter and Peppers is on the short list.

Mrblocko did not even want to try it, but Blockette and I thought it was delish!

I love the frothy bit that floats to the top. I wish I could make the entire drink as frothy as the bit on the top of the drink.  Maybe I could do it if I had one of those fancy schmansy blenders.  Alas, I have an old one that struggles with ice.  I persevered and made do and it all worked out in the end.

This is the perfect drink for a warm autumn day!

Pumpkin and Cream Frappe from Peanut butter and peppers
1c Almond or coconut milk (I used almond milk)
2T pumpkin
1/2 t vanilla
1/4 t pumpkin pie spice
1T Maple Syrup
5 ice cubes
Dash of cinnamon

Combine all ingredients and process in a blender until smooth and frothy. Top with Whipped cream if desired.

Wednesday, October 22, 2014

30 Days of Pumpkin-Day Twenty-one: Crockpot Pumpkin Oatmeal

This was the first time I'd ever cooked using a Bain-marie method in the crockpot.  I had seen lots of recipes for steel cut oats in the crockpot using this method but never thought to use it.  Then I discovered that my souffle dish fits nicely inside my large oval crockpot.

I thought if I could make steel cut oats in the crockpot, surely I could make a pumpkin version.  A google search yielded 4 recipes that caught my eye ( Carrie This Home, Closet Cooking, Kitchen Treaty, and Crockpot Ladies.)  So I took the bits I liked from each one and came up with this recipe.

Mrblocko and Blockette really liked this oatmeal.  I didn't particularly care for it, but I think that it's because most food makes my stomach churn in the morning.  I'm sure if I had a bowl of this for lunch I would have thought it was the bee's knees.

Pumpkin Crockpot Oatmeal
1c steel cut oats
2c water
2c milk
1c pumpkin
1/4c molasses
1/2c brown sugar
1/2 t ginger
1t cinnamon
1t apple pie spice
pinch of salt
1t vanilla

combine all ingredients in a heat proof dish that will fit inside your crockpot.  place dish inside crockpot.  Fill slow cooker with water one inch below the top of the dish that contains the food.  Cover and cook for 9 hours (or overnight) on low.

Tuesday, October 21, 2014

30 Days of Pumpkin-Day Twenty: Savory Pumpkin Dip Fail

We're two thirds of the way through pumpkin month!  Can you believe it?  And because not every recipe turns out the way you want it, I'm writing about this Savory Pumpkin Dip from My Whole Food Life.

No one in the house liked this recipe.  No matter how much seasoning I added to the mixture, it still tasted like canned pumpkin.  While we all really enjoy pumpkin in this house, we don't like it enough to just eat it straight from the can all by it's onsie.

Here is the recipe I used:

1  1/2 white beans ( 1/2 c more than the original recipe)
1 c canned pumpkin 
1/4 c water
1 1/2 t smoked paprika (orig 1t)
1/2 t onion powder
1 t chili powder(orig 1/2t)
1/2 t kosher salt

In food processor combine all ingred til smooth. Serve immediately or refrigerate for later.  makes about 1 1/2 cups dip.

 It even looks just like the stuff straight out of the can.

Sadly, as much as I hate tossing out food, I had to pitch this dip.  I'm thinking that if it contained 1/4-1/2 c pumpkin it might have been better? Maybe you just have to be a bigger fan of pumpkin than we are in the Blocko house?  

Do you have any ideas how I might have salvaged this dip?

Monday, October 20, 2014

30 Days of Pumpkin-Day Nineteen: Small Pumpkin Cobbler

I've made two variations of this Pumpkin Cobbler before.  Both recipes called for condensed milk and cake mix.  The first recipe of this type of dish I used a yellow cake mix and eggs.  The second time I made this dish the recipe didn't call for eggs, and I used a caramel cake mix.

This time around I used the eggless version of the recipe.  The recipe from Mel's Kitchen Cafe also stated that you could use regular milk in place of the condensed milk so I thought I'd give that a try as well.

I had 1 1/2 c of a boxed white cake mix so I halved the recipe and made it in an 8x8 pan.  I also opted to swap out the white sugar for brown sugar.  I think the flavors of molasses in the brown sugar married nicely with the pumpkin and cinnamon in the recipe.

I think I prefer the slightly less sweet version with regular milk.  The sweet that you lose from the condensed milk you can replace with yummy yummy ice or whipped cream!

Small Pumpkin Cobbler adapted from Mel's Kitchen Cafe
3/4 c pumpkin
1/2 c milk
1/2 c brown sugar
1/2 t vanilla
1/2 t cinnamon
1 1/2 c boxed white cake mix
1/2 c chopped pecans, toasted
1/2 c melted salted butter

Preheat oven to 350 F. Spray 8x8 pan. In med bowl, mix pumpkin thru cinnamon til well combined. Pour mix into prepared pan.  Sprinkle cake mix and pecans evenly over top. Drizzle spoonfuls of melted butter over top of cake mix, trying to cover the entire surface with melted butter.  Bake 1 hr, til top golden brown.  Let stand 15 min before serving. Serve warm or cold with vanilla ice cream or whipped cream.

Sunday, October 19, 2014

30 Days of Pumpkin-Day Eighteen: Pumpkin Indian Pudding

I'd never made Indian pudding before.  As far as I can tell, it's called Indian pudding because it was a colonial variation on the British version of Hasty Pudding.  Hasty Pudding was traditionally made with wheat, but as corn was more readily available in the new world, the settlers used that instead.

Sadly, something went terribly wrong with my hasty pudding.  It got a nice pudding skin on it, but it never ever set up.

Oh sure it looks like it set up in the above photo...alas it did not.  It was a great big ole soupy mess.  I even tried baking it for longer.  After an hour in the oven, the top started to get too dark for my liking.

The recipe says to let it sit for 15 min.  I let mine sit for 2 hours.

No dice.

It was still as soupy as ever.

Not ever having Indian or Hasty pudding before, I'm not sure if that was how it was supposed to look.  I'm going to guess from pictures on the blog "Kelly Bakes" that it was supposed to be much less soupy than my version.  In her pictures, the dish looks like a soft, slightly under baked version of cornbread.

Luckily Blockette did not see this disaster.  She would have likened it to something the cat leaves behind after it makes a hurky noise. 

The dish tasted OK.  Mrblocko wouldn't even try it.  The consistency of the dish just threw him.  It was a bit much for me as well, so the dessert met an untimely end with the garbage can.

I can't figure out where I went wrong.  The original dish looks and sounds great.  If you'd like to attempt the dish, head on over to Kelly Bakes for the recipe.  Let me know if you have better luck than I did!

Saturday, October 18, 2014

30 Days of Pumpkin-Day Seventeen: Pumpkin Choc Chip Granola Bars

I don't know what it is with granola bars.  I seem to have the worst luck.  They never want to cook properly, or they just plain fall apart.

These Pumpkin Granola Bars from In Katrina's Kitchen were no exception to the rule.  It took 40 min for the bars to set up, when the original recipe calls for a bake time of a mere 25 min. 

The strange thing about this is that the one substitution I made should have aided in the setting up process of these bars.  Instead of honey I used homemade maple flavored pancake syrup.  This syrup was made with mostly corn syrup, something that sets up much better than honey. 

Go figure.

Once I baked the bars for 40 min I thought if I let them cool completely they would set up how I wanted them to.  When they reached room temp I cut them into 12 bars.  12 very floppy bars that barely held together.


So back into the oven these little guys went. I placed them, spread out on a cookie sheet. They stayed in the oven for another 30 min, flipping them once at the halfway point. 

This extra bake time made them crispy on the outside.  I was afraid they would be hard all the way through like a biscotti.  Nope!  They were quite soft in the center.  Yay!  No one was going to break a tooth on them.

Sadly, by this point I was so frustrated with the bars that I no longer wanted to eat them.  Luckily my family were happy to oblige.  They made a great treat for Mrblocko and Blockette's lunches.

I'm posting the recipe as is from the site and you can decide if you need/want to add any additional bake times.

Pumpkin Granola Bars from In Katrina's Kitchen
2 c old fashioned oats
1/2 c chopped walnuts (I used toasted pecans and almond pieces)
1/2 c ground flax seed
1 t cinnamon
3/4 t salt
1/2 t ginger
1/4 t cloves
1/2 c pumpkin
1/2 c applesauce
1/2 c honey or maple syrup
1 t vanilla
1/2 c mini chocolate chips

Pre-heat 350F and spray 8x8 pan. In large bowl, mix dry ingred: oats thru cloves. In med bowl, mix wet ingred: pumpkin thru vanilla. Slowly add wet to the ingredients til combined. Add chips and pour into prepared pan. Bake 25 min til lt brown. Let cool completely before slicing into 12 or 16 pieces

Friday, October 17, 2014

30 Days of Pumpkin-Day Sixteen: Cheater Pumpkin Cider

I got the idea for this cider over at She Knows.  I think I did an excellent job of completely butchering the recipe!  The original recipe calls for real apple cider and a whole cinnamon stick, two things of which I had neither of.

Occasionally, I'll add a bit of butter and brown sugar to apple cider for a caramel-y twist.  I thought it'd be a great addition to this drink as well.

Finally, the last change I made to this recipe was omitting the rum.  The only kind of Rum we have is Malibu.  That's not exactly the type of flavor combination I was striving for!

If you're into a caramel-y pumpkin-y apple cider, but are short on time, this is the drink for you!

Cheater Pumpkin Spice Cider for One adapted loosely from She Knows
1 packet of Alpine Spiced Apple Cider
1/4 c pumpkin puree
1 1/2 c water
1 T butter
2 T brown sugar
3/4 t pumpkin pie spice

Place all ingredients in small pan and heat until all ingredients are combined and warmed.  Top with Whipped cream if you're feelin' fancy.  Makes two small coffee cups or one giant mega mug.

Thursday, October 16, 2014

30 Days of Pumpkin-Day Fifteen: Pumpkin Polenta

I've made grits or polenta once before in my life.  They were just ok.  I thought they were much better chilled, diced and fried the next day.

This Pumpkin Sage Polenta from Kitchen Confidante has made a grits convert out of me. 

Ew.  I'm such a messy cook.  Look at that burner pan.  Yikes!

I made a half batch because I wasn't sure I'd like the flavor combinations along with the texture of the grits. These grits were nothing like the grits I made before.  The combination of the pumpkin, sage and Parmesan cheese takes a simple dish like grits to a whole new level.

The amazing thing was that the grits tasted better the first day than they did reheated/fried the second day!

I'm pretty sure this was because they never set up like normal polenta does. This was probably due to the extra moisture from the pumpkin.  Instead of sticks they were more like flat pancakes.  Ok, but not nearly as good as right from the pot that first day.

As I made a half batch, I ate the whole thing myself.  It was the perfect light lunch for me.  I was surprised at how filling the dish was.  I'll be making this dish again, but whether I'll share it with the rest of my family is up for debate!

Pumpkin Grits for Two from Kitchen Confidante
1.5 c water
1/2 c polenta (I used a medium coarse grind)
1.5 t kosher salt (I omitted because I thought the Parmesan would add enough salt)
1/4 c pumpkin puree
heaping 1/2 t sage-dried
1/4 c Parmesan cheese
1 T butter, cubed
In med pan, whisk water, polenta and salt, if using. Bring to boil over med heat, whisking periodically. Lower heat and simmer, stirring constantly with wooden spoon. Add pumpkin and sage, and continue stirring 15-20 min, til polenta begins to pull away from sides of pan. Stir in parmesan cheese and butter. Serve immediately while hot and creamy. (You can place in a small pan and chill instead so you can slice it and fry it up.  Mine never really solidified properly though.)

Wednesday, October 15, 2014

30 Days of Pumpkin-Day Fourteen: Brownie Pumpkin Pie

I'm calling this Brownie Pumpkin Pie, from Brooke Bakes, a pie because I baked it in a pie pan.  It doesn't have a traditional pastry crust.  This pie consists of a brownie base and a pecan crumble topping with a thin layer of pumpkin pie filling sandwiched in the middle.  Seriously, it's three desserts in one.

Mrblocko said it was to be put on the make again list.  He rarely says this about any dessert I make.  Yeah, he's one of those freaky people who isn't into sugar.  At least he's not into sugar like I am. (For the record, I'm into sugar like I'm into breathing.)

I made zero changes to the recipe ingredient wise.  I did have to bake it longer than the 40 min suggested on the recipe.  It was difficult to tell when the brownie was cooked completely.  The toothpick test was inconclusive due to the soft middle pumpkin layer.  I decided it was done when the dessert pulled away from the pan and the top stopped looking shiny.  If I were to change one thing about this recipe it would be to add some coconut to the topping and some chocolate chunks to the brownie base.  Neither of these are necessary, but I think it would send this dessert over the top.  Then again, a big ole scoop of caramel or cinnamon ice cream would too!

Pumpkin Brownie Pie from Brooke Bakes
Brownie layer:
1 c canned pumpkin
1/2 c plus 3 T sugar
1/4 c coconut oil, softened - You can substitute veg or canola oil (I used veg oil)
1 1/2 t vanilla
3/4 c flour
1 T cornstarch
1/4 c dutch processed cocoa powder
1/2 t salt
1/2 t baking soda

Pumpkin Layer:
1 c canned pumpkin
1 t. vanilla
2 T almond or soy milk (I used unsweetened vanilla almond milk)
1/3 c sugar
2 T cornstarch
2 t pumpkin pie spice (or 1 1/4 tsp. cinn, 1/2 t. ginger, 1/4 t. nutmeg)

Pecan Topping:
1/4 c margarine
1/2 c brown sugar
1/3 c flour
3/4 c roughly chopped pecans

Preheat the oven to 350 F and grease a 9" pie pan or 8x8" square baking pan.

For pumpkin brownie layer, together pumpkin, sugar, coconut oil, and vanilla in a large bowl until well combined. Add flour, cocoa , cornstarch, baking soda, and salt and mix until smooth. Pour  brownie batter into the prepared pie pan and spread it around evenly with a spatula.

For pumpkin pie layer, mix pumpkin, vanilla, and milk in large bowl. In small bowl, mix  cornstarch, sugar, and pumpkin pie spice. Slowly add dry ingredients to wet and mix well until all clumps are gone. Pour pumpkin filling on top of brownie mixture in pan. Spread evenly with a  spatuala.

For pecan topping, mix margarine, br sugar, flour, and pecans in a small bowl until combined. Sprinkle evenly on top of pumpkin layer.

Bake 35-40 min (I needed 55min), then remove from oven and cool for 20-30 min on wire rack. Move to fridge to chill for at least 1 hr before slicing and serving. Can be served warm or cold. I thought it tasted best frozen.

Tuesday, October 14, 2014

30 Days of Pumpkin-Day Thirteen: Pumpkin Dutch Baby

The recipe for today is a pumpkin dutch baby from Minimalist Baker.  I'm not sure what I did wrong but it didn't rise up the sides like my favorite dutch baby did.

This could have been because I baked it in too small of a pan?  The directions stated to use a small skillet, but I only have a jumbo oven safe skillet.  I improvised and used an 8" cake pan. 

Perhaps the batter needs to be really thin across the pan for it to rise up the sides?  Or maybe the metal in the cake pan didn't retain the heat like a skillet would.

For some reason, the original recipe of sprinkling chocolate chips on top of the pancake didn't appeal to me.  (I guess I just wasn't in a chocolate mood.)  I decided on powdered sugar and cinnamon instead.

If I make this again, not only will I cook it in a larger diameter pan, but I'll add 1T of sugar and a pinch of salt.  I thought the pancake was a little bit on the bland side, compared to other dutch babies I've had in the past.  In doing some research, I found that most recipes, for this type of pancake, contain a small amount of salt and sugar.

As a final note, this recipe states it is for two.  I'm going to go out on a limb and say it's a meal for one.  It contains two eggs and less flour than 2 thick slices of bread would have.  I think this is a standard amount of food for an average adult to eat at breakfast or dinner. I think you'd have to have a lot of sides or small appetites for this to satisfy two people.

Pumpkin Dutch Baby from Minimalist Baker
2 T butter
2 T pumpkin puree
1/4 c milk (i used almond milk)
1/4 c unbleached all purpose flour (or whole wheat pastry)
1/2 t pumpkin pie spice
cinnamon and powdered sugar, or semisweet chocolate chips for topping

Preheat oven to 425 degrees and melt butter in a small skillet/pan over low heat.
Add eggs, pumpkin, milk, flour and pumpkin pie spice to blender and blend well. Once oven is preheated, swirl butter around sklilet to ensure all sides are coated. Add batter to skillet and place directly in oven. Bake for 15-20 min or until golden brown. Top with chocolate chips or powdered sugar and a sprinkle of ground cinnamon and serve immediately. Serves one.

Monday, October 13, 2014

30 Days of Pumpkin-Day Twelve: Pumpkin "You-know-what"

Many moons ago, when I was a newlywed who had no clue in the kitchen, I used to make this cookie/candy/bar thingie that Mrblocko referred to as Pantry Crack.

It was a toffee that consisted of butter, brown sugar, chocolate chips and saltines.  Mrblocko named it Pantry Crack because I ALWAYS had the ingredients on hand and because it was so damn addictive.

I'm not exactly sure why I stopped making it.  Maybe because I felt that my skills were so greatly improved that I felt it was beneath me to prepare something so simple.  That's possible, but a more likely explanation would be that I enjoyed having my pants fit.

Discovering a pumpkin-y twist on this tasty treat, from Cherished Bliss, put aside all my kitchen snobbery, and my skinny jeans.

They are so easy to make I was able to whip these up while simultaneously talking on the phone and helping Blockette with her homework.  (I'm normally a two things at a time kinda that's really saying something.)

So why is this post called Pumpkin You-know-what?  Heh, well, I was originally referring to them as "Pumpkin Crack" as a bit of nostalgia from when I made the original bars.  However, Blockette thought I was saying "Crap" instead of "Crack."  So, whenever she would mention them, she would hesitate and say "you know what," so she wouldn't get in trouble for saying a Bad word.

Pumpkin Crap Crack Toffee from Cherished Bliss
about 2 sleeves of Saltine crackers
1c butter
1 c br sugar
1/4c canned pumpkin
2 t pumpkin seasoning (use less if you don't want a strong pumpkin taste)
11.5 oz white chocolate chips
optional: 1-2 T semi sweet chocolate chips (original recipe called for a handful. This many made the top look muddy vs. marbled.)

Preheat oven to 400. Line jelly roll pan or rimmed baking sheet with foil and then parchment.  Eliminating this step will result in sadness.  If you skip both or just use parchment, your bars will not release nicely from the pan.  If you use only foil, your foil will not release nicely from your bars. (The parchment paper trick was new to me and I sang as I removed the bars from the pan.  Getting the foil off of the toffee part of the bars is not fun.  Not fun at all.)  On top of the parchment, place your saltines.  Break them as you see fit.  Just make sure you cover the entire pan.

In a medium pan, bring the butter, sugar, pumpkin and spice to a boil over med high heat.  Boil for 3 min.  Pour toffee mixture over the saltines.  Bake for 5 minutes.  The toffee will be bubbling,  Remove the pan from the oven, and turn the oven off.  Sprinkle the chips over the toffee saltines.  With the oven door open, place the bars back in the oven, with the oven OFF.  My chips were softened after 2 minutes.  Spread out the chips making pretty swirly designs.  Let the bars sit on the counter for about an hour until the chocolate just begins to set up.  Cut into squares using the crackers as a rough guide.  (my crackers tend to shift around in the pan as they are made so I just eyeball it.)  Before breaking into pieces, let the bars cool completely.  I placed mine in the freezer for 15 min.  Break bars apart and store in the freezer.

Sunday, October 12, 2014

30 Days of Pumpkin-Day Eleven: Pumpkin Carrot Ginger Muffins

I've never cooked with Candied Ginger before.  This is mostly because I'm cheap.  I see the containers of candied ginger in the store and think, "They want to charge HOW much for that small amount!!!"  Then I walk away.  Sad.  And Ginger-less.  Until the grocery store decided candied ginger was a seasonal item they no longer wanted to stock.  I scored a 4 oz container for 89 cents!!

Of course, when I got home I had no idea what to make with it.  So I googled around and found a recipe for coconut, carrot, pumpkin spice bread from The Gouda Life.  I changed things up and made muffins instead!

The recipe calls for 1/4 cup of chopped candied ginger.  I thought this was going to use up the entire container, but to my surprise, it barely made a dent in it!

I didn't think these muffins had a carrot or a pumpkin taste to them at all.  The veggies are completely masked by the coconut, pecans and ginger.  I find that it's dishes like this that convince kids veggies aren't bad, they're just prepared that way.  Kind of like Jessica Rabbit from Who Framed Roger Rabbit, but not.

Pumpkin carrot ginger muffins adapted from The Gouda Life makes 22 muffins
3 eggs
1 c vegetable oil
1 c brown sugar
2 t vanilla
½ c pumpkin puree
1 c whole wheat flour
2 c all-purpose flour
2 T ground flax
¼ c rolled oats
2 t baking soda
1 t salt
1/2 t baking powder
2 t cinnamon
3/4 t nutmeg
½ t cardamom
2 c coarsely grated carrots (this is about 2 carrots)
¼ c diced candied ginger
½ c shredded coconut, toasted
1/4 c pecans, toasted and rough chopped

Preheat oven to 350.  In small bowl, whisk eggs, oil, sugar, vanilla and pumpkin til smooth. Set aside.
In large bowl, mix flours, flax, oats, baking soda/power, salt and spices. Add wet to dry along with carrot, coconut and pecans. Fold together just until you can’t see flour anymore. Don’t over mix . With a large cookie scoop, place one scoop of batter in a muffin cup lined with a paper muffin cup. Bake 20-35 min until toothpick comes out clean.  Extra muffins can be stored in the freezer.  To defrost peel off paper, wrap muffin in paper towel, and microwave for 15 seconds.

Saturday, October 11, 2014

30 Days of Pumpkin-Day Ten: Microwave Pumpkin Coffee Cake

Yesterday I posted about how I consumed an entire batch of pumpkin tortillas without sharing.  Here's proof that I'm not a complete meanie piggy piggy oink oink:

See!  I actually made something, and let my child eat it.  Am I redeemed? 



Just to show you what a great sport I am, I'm gonna share this recipe for a microwave pumpkin coffee cake regardless of your lack of forgiveness.

2 Minute Pumpkin Coffee Cake in a Mug
from Heather Likes Food
1 T butter
2 T sugar
2 T pumpkin puree
vanilla extract, few drops
1/4 C flour
1/8 t baking powder
pinch of salt
1/2 t pumpkin or apple pie spice

 Crumble topping
1 T butter
2 T flour
1 T brown sugar
1/4 t cinnamon

In a mug soften 1 T butter in microwave, 5-10 seconds. You don’t want it melted, just soft. Stir in 2 T sugar and mix. Stir in pumpkin, vanilla, flour, baking powder, and spices; stirring until just combined. Use the back of your spoon to smooth it out in the bottom of the mug.

Topping: In a separate, small bowl, combine 1 tbsp of butter(if it's not softened, you can nuke it for 5-10 sec), 2T flour, 1 T brown sugar, and 1/4 t cinnamon. Use your fingers to to pinch the butter and mix it in with the other ingredients. When it starts to look like lumpy sand, and all ingred combined, pour on top of cake batter in mug.

Nuke 50-80 sec depending on your microwave.  It will look just barely set on top. You don’t want to overcook it or it will get hard and gross. Nuke for 50 sec, and then in 10 sec intervals checking after each interval until done. Eat white it’s still warm. Once it cools off, it's not nearly as amazing.

Friday, October 10, 2014

30 Days of Pumpkin-Day Nine: Pumpkin Tortillas

Pumpkin tortillas you say?  Don't they taste weird and vegetable-y?  Nope!  Not at all.  I could not taste any flavor from the pumpkin, just tortilla goodness.

What is different about these tortillas, aside from their yellow orangish color, is that they are a bit thicker and less pliable.  They'd be a bit tricky to roll into enchiladas, but are perfect for quesadillas.  Which is, of course, how I ate them.  All of them.  I ate the entire batch by my onsies.  Yup, guilty as charged, but not feeling a bit guilty about it at all. 

Hey, it's not like Mrblocko or Blockette could take a quesadilla with them to work or school.  I mean I guess they could.  Personally, I don't think cold melted cheese is all that wonderful.

But this isn't about me and how many pumpkin tortillas I ate in one sitting.  This is about you.  Make some for the people you love, even if that person is you!

Pumpkin Tortillas from Cook. Play. Explore.
1 c flour
1 c whole-wheat flour 
1 t baking powder
½ t salt
1 T olive or canola oil
1/4 c pumpkin purée
warm water

Combnie flour, baking powder, and salt . Drizzle oil over dry ingredients and blend well. Measure pumpkin into liquid measuring cup. Add warm water until total volume is 3/4 c. Whisk together with a fork until combined. Add pumpkin and water mix to dry ingred, a spoonful or two at a time, mix in, and repeat until  dough starts to come together in a shaggy ball. You might need a little more or a little less water. (It was really dry in my house when I made this and I needed an additional 1/4c water.)

Turn dough onto lightly floured surface and knead for few min til smooth and elastic. (Rubbing oil on your hands will help prevent dough from sticking.) Divide into 8 to 10 pieces and roll into balls—about the size of ping-pong balls. (I made 8.)  The dough will be much easier to roll if you let it rest for 10-20 min, covered with plastic wrap. Heat skillet over med heat. Roll  ball of dough out into a very thin circle, about 7-8".

Put rolled-out dough onto heated skillet and cook for about 15 seconds  you should see some puffy spots and browning. Shake the skillet a little to slide the tortilla around if it gets too puffy. Flip every 15 to 20 seconds—it shouldn't take more than a minute or so. (I had to do a minute on each side)

Wrap cooked tortillas in kitchen towel to keep warm and soft, or store in a tortilla warmer while you cook the remaining tortillas. If you have leftovers, store them for up to a week in fridge in a zip-top bag or airtight container, or in freezer.

Thursday, October 9, 2014

30 Days of Pumpkin-Day Eight: Pecan Pumpkin Butter

How is it that I'm not the biggest fan of Pumpkin butter OR Pecan butter, but this pecan pumpkin butter from the Messy Baker is somehow magically delicious.

Yeah, let's combine 2 somethings, both made of things that you like, that turn into something you don't like, but you combine them and it is suddenly amazing.  That's some kind of new crazy math.  I have no idea how it works.  Who really cares?!  Make this and shove it in your face.  It's bloody scrumpdiddilyumptious.

Pecan Pumpkin Butter from The Messy Baker
1/2 c toasted, salted pecans
1/4 c pumpkin puree
2 T maple syrup
1/2t  pumpkin pie spice (I used apple pie spice just to be difficult)
1/4 t vanilla extract

Blend the pecans in the food processor until they get smooth and creamy. Add everything else, making sure to scrape down the sides.  Blend until combined and smooth.  This spread is great on toast, honey wheat pretzels, apples, graham crackers and, well, that's all I've tried.  Go crazy!  

Wednesday, October 8, 2014

30 Days of Pumpkin-Day Seven: Vegan Pumpkin Snickerdoodle Muffins

Vegan Pumpkin Snickerdoodle Muffins is a mouthful, but one I don't mind saying as long as they wind up in my mouth. 

I found this recipe over at Bakeaholic Mama.  Originally, the recipe calls for baking them in 2 loaf pans.  I don't do so well with quick bread.  Ahem, let me rephrase that, my restraint doesn't do so well with quick bread.  I will eat the whole loaf in one sitting.  For some reason I feel able to stop after 2 with muffins.  Although, with this recipe, it was still a strain on my will power.  I'm pretty sure it's the cinnamon...aka the crack of spices.

Vegan Snickerdoodle Pumpkin Muffins from Bakeaholic Mama
2 c flour
1 3/4 c whole wheat flour
2 c brown sugar
2 t baking soda
1 t baking powder
1 t salt
2 T cinnamon
15 oz fresh pumpkin puree
1 c vegetable oil
1/3 c honey (To make it vegan substitute maple syrup)
1/3 c water

1/2 c flour
1/2 c granulated sugar
1/2 t salt
2 T cinnamon
2 T vegetable oil

Preheat oven to 350F. Spray or line 2 muffin tins with paper wrappers. In lg bowl mix flour, brown sugar, baking soda, baking powder, salt, and cinnamon. In a separate bowl mix pumpkin, oil, honey, and water. Add wet to dry.  Using large ice cream scoop, portion batter into muffin cups. In sm bowl mix topping ingredients with a fork until slightly crumbly. Sprinkle over tops of each muffin. Bake for 45 min - 1 hr 15 min. (you can also bake in 2 loaf pans for the same time)Or until a tooth pick is inserted and comes out clean. Allow muffins to rest for 20 min before removing from pans. (you can also bake in 2 loaf pans for the same time)

Tuesday, October 7, 2014

30 Days of Pumpkin-Day Six: Cinnamon Pecan Pumpkin Ice Cream

I really like cinnamony flavored ice cream.  I think I might actually prefer cinnamon ice cream on a slice of apple pie over a piece of chocolate cake.

 I know!
You didn't think it was time for shocking confessions. Did you?

However much I love ice cream, it does not love me.  I'll be naughty every once and a while and have some, but no more than a single scoop...or I'll be doubled over in pain.

So, in order to save myself a literal butload of pain, I'm always on the lookout for a good non dairy ice cream recipe.

I found this recipe for a Creamy Pumpkin Smoothie from Oh She Glows that I thought I could adapt into something fun and autumnal.  I added extra cinnamon, cinnamon chips, coconut and pecans.

The resulting concoction was good, but I messed up.  Instead of just placing the mixture in the freezer I should have churned it in the ice cream maker.  The ice cream that was placed directly into the freezer still tasted good, but the texture had ice crystals in it.  If you churn this in an ice cream maker that won't happen.  It will be nice and smooth like a good ice cream should.

Cinnamon Pecan Pumpkin Ice Cream adapted from Oh She Glows
2 c unsweetened almond milk
heaping 1/2 c rolled oats
1 c pumpkin
1/2 T molasses
2 frozen ripe banana- sliced into coins
3  t cinnamon
3/4 t ground ginger
1/4 t ground nutmeg
2 T maple syrup
1/2c cinnamon chips
1/2c salted pecan pieces
1/2 c sweetened flaked coconut

In med bowl whisk milk and oats. Place in fridge for 1 hour or preferably overnight. Add soaked oat mixture to food processor with pumpkin, molasses, frozen banana, maple syrup and spices. Blend til smooth. Slowly add to ice cream maker and blend per machine instructions.  Fold in chips, nuts and coconut.  Eat immediately for soft serve ice cream or chill for 1 hour for a more firm ice cream.

Monday, October 6, 2014

30 Days of Pumpkin-Day Five: Pumpkin Spiced Butter

I've made pumpkin butter before on this blog.  Am I reblogging?  No way!  That pumpkin butter was a sort of jam made of pumpkins, much like apple butter. 

This pumpkin butter from Style Sweet Ca is butter that has been flavored with pumpkin and spices! I think it's so much more tasty than the classic pumpkin spread.

Originally I tried to roll the butter in log forms, wrapped in wax paper, much like one would do when making flavored butters.  I do NOT recommend this.  The pumpkin makes the butter much too soft.  Put your whipped flavored butter in a lidded container.  You'll be much happier and it will be a lot easier to use.

Make sure that you emphasize to the people that you serve this to that it is not Pumpkin butter made from mostly pumpkin.  Mrblocko did not listen to me and put margarine on his toast first.  Don't be like him.  Eat your toast just like this:

One more word of advice: Don't be like me and try to whip your butter when it's not room temp.  The butter won't combine very well with the other ingredients.  Sure it will be tasty, but not as pretty as it could be.

Whipped Pumpkin Spice Butter from Style Sweet Ca
1 c butter, softened (don't try to skip this step)
1/4 c pumpkin puree
2 T brown sugar
2 T honey
1 t cinnamon
1/4 t nutmeg
1/8 t clove
salt to taste

Whip butter with electric mixer on high 5 min (til lt and fluffy) with whisk attachment. Add remaining ingred. Whip again to combine.

Sunday, October 5, 2014

30 Days of Pumpkin-Day Four: Pumpkin Caramel Glazed Bundt

This Caramel Pumpkin Pecan Bundt from Eat 2 Gather was pure heaven on a plate.

It was rich and moist and I could have eaten that caramel glaze by the spoonful.  Maybe I did.  I'll never tell.  No one was around as a witness.  Just remember...if you're going to lick the pan, wait til it cools.  The caramel glaze is HOT!

Also, don't be like me and burn the first batch of glaze.  Burnt glaze is neither tastes nor smells any kind of good.  If you burn your glaze, don't be tempted to throw in the towel.  It's so totally worth the extra effort.

Caramel Pecan Pumpkin Bundt from Eat 2 Gather
1 c Vegetable Oil
2 c Sugar
3 Eggs
3 c Flour
2 t bakingSoda
1 t Cinnamon
1/2 t Nutmeg
1/4 t Clove
1/2 t Ginger
1 t Salt
2 c Pumpkin
1 c chop Pecans
1 recipe  Caramel Frosting
1/2 c chop pecans for garnish

Preheat to 350 F.

Combine oil and sugar in bowl. Beat til combined. add eggs one at a time.  beat on med high til light and fluffy. In med bowl combine flour., soda, cinnamon, nutmeg, clove, ginger, and salt to flour . Slowly add dry to wet. Scrape side of bowl once or twice. Continue to blend on low, when dry ingred completely incorp, grad add pumpkin, scrape sides of bowl. beat on med 1 min. Fold in 1 c chopped pecans.

Pour batter in to a well greased bundt. Bake 350 F for 50 min or til toothpick comes out clean when poked in center of cake. Allow to cool slightly before pouring Caramel Frosting over cake.

Caramel Frosting
1 stick Butter
1/2 c Br Sugar
1/4 t Salt
1 t Vanilla
2 T Milk
2 c Powdered Sugar

Melt butter, sugar, and salt together, whisk continually til butter melted and caramel is bubbly. Remove from heat whisk in vanilla and milk. Let cool for 2 min, add powdered sugar, whisk until thick and smooth. Spoon over cake.

Saturday, October 4, 2014

30 Days of Pumpkin-Day Three: Rye Pumpkin Muffins

Pumpkin and Rye sounds like a strange combination, but they make a great team.  I found this recipe for pumpkin bread on the PBS food site.  I prefer muffins for portion control so I made the batter into muffins instead.

Sometimes bread that contains rye is a little dry or gritty.  Not this bread!  The pumpkin keeps the bread moist. I think the rye must soak up the moisture enough to puff up the flour bits to prevent the baked bread from having a gritty texture.

The muffins themselves taste surprisingly pumpkiny.  Sometimes when you make pumpkin bread you can't taste the pumpkin at all because the sugar is so overpowering.  The sweetness and pumpkin flavors are quite evenly balanced in this recipe.

We Blockos found that the taste of the muffins was so flavorful on its own, and they were so moist as well, there was no need for butter at all.

Rye Pumpkin Bread/Muffins from PBS
1 c flour
1/2 c rye flour
1 t baking powder
1 c pumpkin pureé
1/3 c veg oil
2 eggs
1 t cinnamon
1/8 t freshly grated nutmeg
1/8 t cloves
1/8 t ginger
1/8 t cardamom
1/2 c sugar
1/4 c brown sugar
1/2 t baking soda
1/2 t salt
1/4 c chopped walnuts

Preheat oven to 350 F. spray 9x5 loaf pan (or line muffin tin with papers.) Set aside.
In med bowl, whisk flours and baking powder. In another med bowl, add pumpkin, oil, eggs, spices, sugars, baking soda and salt; whisks smooth. Fold in flour mix until just combined. Over mixing will result in tough bread. Fold in walnuts. Transfer batter to pan or 12 muffin cups.  Bake the loaf for 25 to 30 minutes, or until they are puffed, golden brown and a wooden pick or skewer inserted into the center comes out clean. Cool on a rack for 5 minutes and serve warm.(It took 25 min for the muffins to cook as well.)

Friday, October 3, 2014

30 Days of Pumpkin-Day Two: Crockpot Chili

There's no better way to start your October weekends off than with a big bowl of chili.  Crockpot Pumpkin Chili from Cinnamon Spice and Everything Nice is a great way to put a new spin on a classic meal.  Adding pumpkin to your chili is a great way to sneak in an extra veggie in an already rich veggie dish. 

I suppose you could make this chili with ground beef, but that would make the dish a lot more complicated since it is prepared in the crockpot.  If you use chicken you can stick the meat in the crockpot frozen.  Using ground beef will require you to brown the meat in a skillet first.  We used chicken cause it is a leaner meat, and I'm lazy.

The chili is supposed to have corn in it.  I forgot!  As it is, the recipe made 9 servings for us!  The original says it only makes 6.  Those must have been some HUGE serving sizes.  Even if your family is a bunch of hearty eaters this batch of chili still feeds a goodly amount of hungry folks.

Crockpot Pumpkin Chicken Chili from Cinnamon Spice and Everything Nice
14 oz diced tomatoes
1 can (14 oz) pumpkin puree
2 c chicken broth
1 lg onion, diced
5 cloves garlic, mince
1 T chile powder
1 t cumin
1 heaping t dried oregano,
1/2 t black pepper
1-2 chipotle peppers in adobo sauce, seeds removed, minced, (we used 1 with the seeds)
1 1/2 lb chicken breasts or cutlets, skin and visible fat removed (this is about 3-4 breasts)
2 cans (14 ounce each) chickpeas, rinsed and drained (I used 1.5c each cooked pinto and black beans)
1 c corn kernels, if frozen, thawed
2 T fresh cilantro, chopped (I used 2t dried)
sour cream, shredded cheddar, guacamole/avocado, green onions and/or tortilla chips, for serving

To a 4-5 qt crockpot add tomatoes, broth and pumpkin. Stir til combined; add onion, garlic, chile powder, cumin, oregano, salt, pepper and chipotles; combine well. Add chicken, beans and corn. Cook 4-5 hours on high or 6-8 on low. When ready to serve remove chicken and chop into bite-size pieces or shred with two forks. (we shredded ours) Add back to pot, stir in cilantro and serve with sour cream, shredded cheddar, green onions, guacamole and/or tortilla chips.

Thursday, October 2, 2014

30 Days of Pumpkin-Day One: Pumpkin Cookie Dough

These pumpkin cookie dough balls from Foods for the Soul are a great fall mid morning snack!  I like to pretend they are healthy cause they contain a veggie.  I also like to pretend that I'm the queen of everything.  Bubbles are great until someone goes and burst them so ....   shhhhh!

These pumpkin dough balls are slightly different from the ones I made back in Dec'12.  These don't contain any oats, and twice as much sugar.  Remember what I said about healthy?  Uh scratch that.  The Oat cookie dough balls are probably better for you.  These cookie dough balls are pure smooth pumpkin dough, which there is a time and a place for.  That time is now, and the place is in your belly.

Pumpkin Dough Balls adapted from Foods for the Soul
1 c flour
heaping 1/2 t cinnamon
heaping 1/4 t pumpkin pie spice blend
1 T butter or margarine, melted
1/4c + 1T canned pumpkin
1/2 t vanilla
1/2c brown sugar

In a small bowl mix flour and spices, in another bowl mix remaining ingredients.  Add dry to wet.  Roll into 32 balls.  Chill on parchment or wax paper covered cookie sheet in freezer.  Once solid, store in airtight container in freezer.  Keep cold until served.  Will be extremely mushy at room temp.

1 c all-purpose flour (measured correctly)
½ tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground ginger
1/8 tsp salt
1 tbsp butter or margarine, melted
¼ c + 2 tsp pumpkin purée (NOT pumpkin pie filling)
½ tsp vanilla extract
½ c brown sugar
- See more at:

1 c all-purpose flour (measured correctly)

½ tsp ground cinnamon

1/8 tsp ground nutmeg
1/8 tsp ground ginger
1/8 tsp salt
1 tbsp butter or margarine, melted
¼ c + 2 tsp pumpkin purée (NOT pumpkin pie filling)
½ tsp vanilla extract
½ c brown sugar

See Kid-Friendly Halloween Treats
  1. Whisk together the flour, cinnamon, nutmeg, ginger, and salt in a small bowl. In a medium bowl, stir together the butter, pumpkin, and vanilla until thoroughly combined. Mix in the brown sugar, smearing any clumps along the side of the bowl. Add in the dry flour mixture, stirring just until incorporated. Cover the cookie dough with plastic wrap, and chill for at least 1 hour.
  2. Line a baking sheet or large plate with wax paper. Roll the cookie dough into 32 little balls, using between 1 – 1½ teaspoons of dough in each ball. Place on the wax paper and refrigerate until ready to serve.
- See more at:

1 c all-purpose flour (measured correctly)

½ tsp ground cinnamon

1/8 tsp ground nutmeg
1/8 tsp ground ginger
1/8 tsp salt
1 tbsp butter or margarine, melted
¼ c + 2 tsp pumpkin purée (NOT pumpkin pie filling)
½ tsp vanilla extract
½ c brown sugar

See Kid-Friendly Halloween Treats
  1. Whisk together the flour, cinnamon, nutmeg, ginger, and salt in a small bowl. In a medium bowl, stir together the butter, pumpkin, and vanilla until thoroughly combined. Mix in the brown sugar, smearing any clumps along the side of the bowl. Add in the dry flour mixture, stirring just until incorporated. Cover the cookie dough with plastic wrap, and chill for at least 1 hour.
  2. Line a baking sheet or large plate with wax paper. Roll the cookie dough into 32 little balls, using between 1 – 1½ teaspoons of dough in each ball. Place on the wax paper and refrigerate until ready to serve.
- See more at:

Wednesday, October 1, 2014

Thirty Days of Pumpkin

Is there such a thing as too much pumpkin?  
No way Josie!  
For the entire month of October, I'll be posting a squash-o-riffic recipe for Thirty Days.  



Glad we cleared that up.

Gourds away!