Tag Archives: pumpkin spice

March 1, 2013 · 9:00 pm

Banana Bourbon Cupcakes

banana bourbon cupcakes // pale yellow

This is a recipe I really wanted to try.  As everyone knows, I’m in love with bourbon right now and the idea of a spiced banana cupcake with a bourbon buttercream and chocolate-bourbon drizzle sounds spectacular.  Unfortunately, I made these cupcakes towards the end of February, my vegan month, and was unable to taste any portion of the cupcakes.  However, there might be a cupcake in the freezer I’m saving for March, I hope it thaws well…

banana bourbon cupcakes // pale yellow

Jackie should really win an award for wife of the year.  For their first anniversary she ordered bacon cupcakes to give to her husband as a gift and for his birthday she ordered these cupcakes.  This woman knows the way to her man’s heart.

banana bourbon cupcakes // pale yellow

For those of you that are subscribers I’m sorry the mess up this morning.  I started the post but never finished because of a couple late nights and parent teacher conferences.  This morning in the post-parent teacher conference hang-over I jumped on the computer to take down the post.  Sometimes work really gets in the way of blogging.

banana bourbon cupcakes // pale yellow

So now on a lazy Friday night I have lots of time to write a complete post.  According to Ruth, my official taste-tester, these cupcakes were moist and flavorful.  The frosting was sweet and bourbon-y.  The bourbon-chocolate drizzle was a lovely accompaniment the sweet bourbon goodness.

banana bourbon cupcakes // pale yellow

Now that it’s March 1st, and I’m easing my way back to dairy, butter, eggs, and meat, I had a little taste of left over frosting; it’s sweet, really sweet.  The powdered sugar really comes through and the bourbon is present in a lovely way.  This is a bourbon cupcake my friends, and I can’t wait to make more.

banana bourbon cupcakes // pale yellow

One Year Ago: Bacon Wrapped Dates Stuffed with Blue Cheese

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banana bourbon cupcakes // pale yellow

Banana Bourbon Cupcakes
Adapted from How Sweet It Is
Yield – 14 cupcakes

Banana Spice Cupcakes
1 1/3 cups flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 egg
3/4 cup loosely packed brown sugar
1 teaspoon vanilla
1 1/4 cup mashed bananas (about 3 large)
1/4 cup sour cream
1/2 cup (1 stick) unsalted butter, melted
1/3 cup coconut milk
1 cup bittersweet chocolate chips

  1. Preheat the oven to 350 F.
  2. Sift together the flour, salt, baking soda, cinnamon, and nutmeg onto parchment paper and set aside
  3. In a large bowl beat the egg and whisk in the brown sugar until smooth.  Whisk in the vanilla, sour cream, and melted butter until well combined.  Scrape the bowl as needed.
  4. Stir in the the dry ingredients and then add the mashed bananas.
  5. Stir in the milk and chocolate chips and mix until well combined.
  6. Use a standard ice cream scoop to portion the batter into lined cupcake tins.  Bake for 15-18 minutes or until a toothpick inserted comes out clean.
  7. Let cool completely on a wire rack.

Bourbon Buttercream
1 cup (2 sticks) unsalted butter, room temperature
4 cups powdered sugar
1 teaspoon vanilla
2-3 tablespoons bourbon (I used 3)

  1. In the bowl of a stand mixer with a paddle attachment, beat the butter until pale yellow.  Turn the mixer on low and gradually add the powdered sugar until it is fully incorporated.
  2. Add in the vanilla and bourbon on low speed and then switch to a high speed for 3-4 minutes or until the frosting is super fluffy.  Add more bourbon for a looser frosting if desired.
  3. Add the frosting to a piping bag with a round tip.

Bourbon Chocolate Ganache & Assembly
4 ounces bittersweet chocolate chips
4 tablespoons heavy cream
1 tablespoon bourbon

  1. Heat the heavy cream until it is simmering and then pour over the chocolate; stir until all the chocolate is melted.
  2. Stir in the bourbon until smooth.  Allow the ganache to cool slightly.
  3. Smear a nice dollop of bourbon ganache on top of each cupcake and then pipe a blob on top.
  4. Drizzle with the remaining ganache.banana bourbon cupcakes // pale yellow
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February 21, 2013 · 5:00 am

Pumpkin Oatmeal

Pumpkin Oatmeal // Pale Yellow

Who wants to eat pumpkin pie for breakfast?  Healthy, vegan pumpkin pie.  I know I do.  Hands down, pumpkin pie is my favorite food.  The creaminess of the pumpkin, the flavor from the spices, and the crunch from the crust combine to form the best thing I eat every year.  Yet for some reason I only ever eat pumpkin pie on Thanksgiving, maybe that’s why pumpkin pie always tastes so magical.

Pumpkin Oatmeal // Pale Yellow

This idea was dreamed up after thinking about how to make oatmeal more interesting.  I enjoy the flavor and texture of oatmeal, it’s just really tedious to eat some mornings.  And by some mornings I obviously only mean weekend mornings, I never have time for hot breakfast on a weekday.  I have added cinnamon, brown sugar, and fresh apples to oatmeal before, so why not combine something tedious with my favorite ingredient – pumpkin.

Pumpkin Oatmeal // Pale Yellow

I made this oatmeal twice in one weekend.  Once on Saturday as an experiment and again on Sunday to enjoy, savour, and photograph for blogging purposes.  I rarely make the same recipes on this blog twice in one year, yet this recipe was made twice in two days.  That. good.

Pumpkin Oatmeal // Pale Yellow

The ingredient list looks long, but you can always substitute all of the spices for pumpkin pie spice (1/4-1/2 teaspoon) if you have that on hand.  Spice to your liking, my spice ratio yields a strong flavored oatmeal.  The coconut milk can definitely be replaced by any type of milk, but I would definitely use milk; it provides so much richness and creaminess to the oatmeal.  I promise, for a treat so tasty, this comes together super fast, promise.

Pumpkin Oatmeal // Pale Yellow

I still have some pumpkin in the fridge, I think it’s time to whip up another batch this weekend…

Pumpkin Oatmeal // Pale Yellow

One Year Ago – Chocolate Cupcakes with Swirled Vanilla Frosting

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Pumpkin Oatmeal
Yield – 1 serving (multiply as needed)

1/2 cup old fashioned oats
1/2 cup water
1/2 vanilla coconut milk
3 tablespoons pumpkin puree
1 1/2 tablespoons maple syrup
1/8 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon ground ginger
scant 1/8 teaspoon nutmeg
scant 1/8 teaspoon cloves
scant 1/8 teaspoon allspice

  1. Add all the ingredients to small saucepan and place over low heat.  Stir to combine.
  2. Continue to cook for 12-15 minutes stirring frequently, especially at the end to make sure the oatmeal doesn’t stick.
  3. Cook until the liquid has been absorbed.  Eat immediately.Pumpkin Oatmeal // Pale Yellow

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December 17, 2012 · 5:00 am

Pumpkin Truffles

Pumpkin Truffles // Pale Yellow

After work on Fridays I usually do one of three things: happy hour “data meetings” with some co-workers, a little run at the gym (base case scenario), or I try to catch up on life.  This past Friday, like most of America, I sat in front of t.v. in disbelief.  I remember doing the same thing 14 years ago as a high school student watching the events of Columbine unfold.  As a 28 year old teacher I cannot begin to fathom what those teachers, children, and school have experienced.  Words escape me.  My thoughts and prayers are with those children, teachers, their families, and the Newtown community.  Bridget and Callye wrote some beautiful words on their blogs.

Pumpkin Truffles // Pale Yellow

I ruined an entire box of these truffles because they got wet and the white chocolate softened.  Many friends will not be able to taste the pumpkin truffles this year.  That is unfortunate because these are amazing!  Pumpkin truffles are my favorite Christmas cookie, a last little reminder of fall before the doom and gloom of winter.

Pumpkin Truffles // Pale Yellow

Even though I am a chocolate person, I understand not everyone is, so I try to include non-chocolate cookies on my cookie platter.  White chocolate is not technically chocolate anyway.  This cookie takes my favorite pumpkin bread recipe, mashes it up with cream cheese and dips it in white chocolate.  There is no way this can turn out badly.

Pumpkin Truffles // Pale Yellow

To make things simpler I made the pumpkin bread a few days before, let the bread cool completely, and then wrapped snugly in plastic wrap.  I tore the bread apart and threw the pieces in the mixer with softened cream cheese.  Mixing for about a minute on low perfectly mixes the bread the cream cheese for easy scooping.  A little bit of rolling, refrigerating, and dipping gives you a delightfully delicious treat!  Sprinkle some ground gingersnaps on top and you’re done, delicious!

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Pumpkin Truffles
Adapted from Pumpkin Muffins
Inspired by How Sweet it is
Yield ~ 70

2 eggs
3/4 sugar
1/4 cup vegetable oil
1/4 cup unsweetened applesauce
1 teaspoon vanilla
15 ounce pumpkin, just the pureed pumpkin
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
8 ounces cream cheese, room temperature (1/3 fat)
24 ounces white candy melts
shortening
10 gingersnaps, crushed

  1. Preheat the oven to 375 F and grease a loaf pan.
  2. Whisk together the eggs and sugar until well combined.  Whisk in the oil, applesauce, and vanilla until mixed together.  Finally, whisk in the pumpkin.
  3. Sift together the flour, powder, soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves onto wax paper.
  4. Add the dry ingredients to the wet and stir until just combined.
  5. Pour into a 9″ loaf pan and bake for 40-50 minutes or until a toothpick inserted inside comes out clean. Do not overbake!
  6. Let cool completely on a wire rack.  Wrap in plastic until you’re ready to make the truffle portion.
  7. Break the bread into pieces and add to the bowl of a stand mixer with a paddle attachment.  Mix on low until the bread is broken into small pieces.  Add in the cream cheese and mix until well combined.
  8. Use a 1 tablespoon scoop to portion the truffles.  Roll the into balls and refrigerate for at least an hour.
  9. Add the candy melts to bowl set over a pan of simmering water.  Stir often and add shortening until the melted chocolate reaches the desired consistency, thinner is better.
  10. Sprinkle with crushed gingersnaps and set on wax paper to harden.

 

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November 30, 2012 · 5:00 am

Baked Pumpkin Donuts

Donuts have always been on the short list of foods I don’t make at home.  To me there is no need to bring a frier into the house.  Don’t get me wrong, I thoroughly enjoy fried foods!  However, I try to eat healthy to make room for all the luscious desserts I consume, and I am most definitely not afraid of butter and sugar.  Also, there are some cravings that can only be satisfied by something golden-brown, crispy, and deep fried.  I have always thought fried foods belong at restaurants and fairs.

So enter this recipe for baked donuts.  I have been seeing donuts all over the blog-o-sphere and they looked delicious, but I knew they were not the recipes for me.  I skimmed past to other confections.  One day I stopped skimming because this recipe from Andie sounds trust worthy.  First of all, she has a great story and tends to cook on the healthy side.  Second, this was a recipe for BAKED donuts, hmmmmmm, I could get behind that.  Plus, there was pumpkin!

On a recent trip to Target I was doing an excellent job sticking to my list, but you know how it is when you go to Target, you always need to buy something random, and then I saw this donut pan – Norpro 3980 12-Count Nonstick Mini Donut Pan.  I thought about it and walked away.  I still didn’t know how I felt about making donuts at home.  But then I went back and picked up the pan.  Only one random purchase at Target equals a pretty successful shopping trip if I do say so myself!

I am so glad I went back and picked up that donut pan!  These donuts are incredibly moist and flavorful.  There is very little fat and none of it is missed.  This is a cake-like donut bursting with pumpkin and spice and everything nice!  I made three different topping because why not?  I had the left-over salted caramel sauce in the fridge and that was my favorite topping.  The salted caramel pairs perfectly with the spicy pumpkin donut.  I also enjoyed the cinnamon-sugar topping, that was the most traditional.  Baked donuts are easy to whip up and offer a nice variation from muffins and quick bread for breakfast treats!

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Baked Pumpkin Donuts
Adapted from Can You Stay for Dinner?
Yield – 14 small donuts

1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 cup brown sugar
1/3 cup applesauce
3/4 cup pumpkin puree
1 egg
1 teaspoon vanilla
1/2 cup milk
Toppings – salted caramel, melted butter, cinnamon, sugar, powdered sugar, etc

  1. Preheat the oven to 350 F and grease your donut pan.
  2. Whisk together the flour, powder, salt, cinnamon, ginger, nutmeg, cloves, and allspice in a small bowl.  Set aside.
  3. In a medium bowl whisk together the sugar, applesauce, pumpkin, egg, vanilla, and milk until well combined.
  4. Slowly add the dry ingredients to the wet and stir until just combined.
  5. Divide the batter into the greased donut pan and spread to smooth.  The batter should almost fill each donut shape.
  6. Bake for 12 minutes or until the top is lightly browned and the donuts easily slide from the pan.
  7. Set aside on a wire rack.
  8. Top as desired and eat ASAP!
  • Salted caramel - Warm the jar of sauce in a pot filled halfway with water over the stovetop until the caramel is a drizzling consistency.  Drizzle over the donuts.
  • Powdered sugar - Add about 1/2 cup of powdered sugar to a large plastic bag and add the warm donuts, shake to coat.
  • Cinnamon-sugar – Melt 2 tablespoons (for 5 donuts) in a small bowl.  Mix together 1/3 cup sugar and 1 tablespoon of cinnamon in another bowl.  Dip the donuts one at a time into the butter and then into the cinnamon-sugar.

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November 26, 2012 · 5:00 am

Pumpkin Cheesecake Brownies

I spent Thanksgiving with Ruth’s brother, sister-in-law, and adorable nieces.  The meal was already planned and taken care of and was asked to make something with chocolate.  That is a request I can happily fulfill!

Obviously I went to Pinterest and poked around.  I was first looking for something chocolatey and then looking for a dessert that would easily travel by subway, train, and car.  Also, I needed a recipe I could make Monday night to eat on Thursday.  Clearly you can tell by the photos I was taking the pictures at night :-(   Personally, I wanted a dessert that was still in the spirit of fall and Thanksgiving.

Luckily, I found it, the perfect dessert!  Dark chocolate layer?  Check!  Spicy pumpkin layer? Check!  Could be made ahead?  Easy to travel with?  Yes and yes!  Bridget from Bake at 350 knows what she is doing and her blog is one of the first I started following.  Two Bridget recipes in row is alright in my book.

These brownies were well received, so much so we started eating them Wednesday night after Ruth and I arrived!  My favorite part was the rich spiciness from the freshly grated nutmeg, but I worried it would be too much for the little girls.  Luckily, even the little ones enjoyed the brownies asking for more bites, two bites in particular, because when you are two, you get two bites, obvi!  The deep, dense, rich sweetness from the brownies pair perfectly with the light and spicy pumpkin cheesecake.  This is a great dessert to add to any holiday table!

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Pumpkin Cheesecake Brownies
Adapted from Bake at 350
Yield – 9×13” pan (24-30 bars)

Cheesecake layer
16 ounces cream cheese, 1/3 fat at room temperature
1/2 cup pumpkin puree
3/4 cup sugar
2 teaspoons vanilla
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg, freshly grated
pinch of salt
1/4 cup sour cream
2 eggs

Brownie layer
12 tablespoons (1 ½ sticks) unsalted butter
2 cups sugar
1 cup cocoa powder, Hershey’s Special Dark
1 teaspoon Kosher salt
1/2 teaspoon baking powder
1 tablespoon vanilla
3 eggs
1 cup flour

  1. Preheat the oven to 325 F.  Grease a 9 x 13” pan and then cover with parchment paper.  Grease the parchment paper.
  2. Make the cheesecake layer first: In the bowl of a stand mixer, beat the cream cheese with the paddle attachment until smooth.  Beat in the pumpkin, sugar, vanilla, cinnamon, ginger, allspice, nutmeg, and salt.  Scrape the bowl as needed.
  3. Add in the sour cream and eggs and beat on low speed until well combined and smooth, set aside.
  4. Make the brownie layer:  Melt the butter in a medium saucepan and add the sugar.  Cook and stir until the mixture is shiny.
  5. Turn off the heat and stir in the salt, baking powder, cocoa, and vanilla.  Whisk in the eggs one at a time and then stir in flour until just combined.
  6. Pour about two-thirds of the brownie batter into the prepared pan.  Spread out evenly.
  7. Pour the pumpkin cheesecake on top of the brownie layer and gently spread over the top.
  8. Dollop the remaining brownie batter on the cheesecake.  Use a butter knife to swirl on top.
  9. Bake for 40-45 minutes or until the top is set.  Let cool and then refrigerate.  Cut into pieces and enjoy!

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October 31, 2012 · 5:00 am

Pumpkin Pie Jello Shots

Yes, you can!  If you want to be the hostess-with-the-mostess, this is the recipe for you.  Nothing says holiday party like your favorite dessert turned into a miniaturized version that also happens to be a Jello shot!

Really, no Fall Fest is complete without pumpkin and no party is complete without Jello shots.  Ever since I saw the two combined I have been waiting for the perfect opportunity to show off.  Find all the fall fest recipes here:  Caramel Apple Crumb Bars, Apple Cider Sangria, and Pumpkin Cupcakes with Salted Caramel Cream Cheese Buttercream.

My only compliant is too much of the pumpkin Jello seeped into the crust.  To solve this problem I would either make these Jello shots a few hours before serving (versus the night before) or add two layers of pumpkin Jello.  However, the bourbon whipped cream is a must!  There is nothing like bourbon goodness to make a perfect Jello shot.

The aborableness factor is high and the taste matches.  The crust is crispy and flaky and store-bought!  Shhhhhh, if you’re making fancy Jello shots, you can buy a store-bought crust, it’s a rule.  The Jello-pumpkin mixture tastes just like pie and has lots of spicy-goodnesss.  And obviously bourbon whipped cream is amazing!

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Pumpkin Pie Jello Shots
Adapted from That’s so Michelle
Inspired from Brit & Co
Yield – 40+

2 pre-made pie crust, two crusts come to a box, so in other words, one box)
cooking spray
1 envelope Knox gelatin
1 + 1/4 cup water
1/3 cup pureed pumpkin
1/4 teaspoon cinnamon
1/8 teaspoon of each nutmeg, cloves, allspice, and ginger
1/4 cup sugar
1/2 cup white rum
1 cup + 1/2 tablespoon heavy whipping cream
1/4 cup bourbon
1/2 teaspoon vanilla
2 tablespoons powdered sugar

  1. Preheat the oven to 450 F and liberally spray your mini-muffin tins with cooking spray.
  2. Roll out your pie dough with flour until it is about 11 inches in diameter.  Use a round cookie cutter or glass to cut circles larger than your little muffin tin.  I have two mini-muffin pans and the cups are very different in size.
  3. Carefully press the circles into the muffin tin and prick several times with a corn on the cob holder.
  4. Bake for about 10 minutes or until golden brown.
  5. Remove from the muffin tin and allow to cool on a wire rack.
  1. Pour 1 cup of water in a cold sauce pan and sprinkle the gelatin on top.  Let this sit for about 2 minutes.  Turn on the heat and add the pumpkin, spices, and sugar.  Stir until everything is combined and the mixture is warm.
  2. Remove from the heat and stir in the rum, 1/4 cup water, and cream.
  3. Place your mini pie crusts on a foil lined cookie sheet.
  4. Carefully pour into your mini pie crusts.  I used a 1/2 tablespoon measuring spoon and that worked well for me.  I place extra in little cups for more more traditional jello shots.
  5. Refrigerate overnight.
  1. Before serving whip the 1 cup of heavy cream until you reach soft peaks.  Add in the bourbon, vanilla and powdered sugar.  Whip again until stiff peaks form.
  2. Use a piping bag and a small star tip to pipe a dollop of whipped cream on each jello shot pie.
  3. Enjoy responsibly!

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October 24, 2012 · 5:00 am

Pumpkin Cupcakes with Salted Caramel Cream Cheese Frosting

As with many cupcakes, the name is long.  You just need a long name to describe the wonderfulness of the cupcake.  In this case, the title may seem long, but in fact the real title should read something like – brown butter spiced pumpkin cupcakes with a salted caramel cream cheese buttercream.  See?  Too long.

This is the first in a series of four recipes that show off the things I made for the fall party I hosted a couple of weeks ago.  Yes, there was some excellent snackage at this party!  Don’t you wish you were my friend and you lived in Brooklyn so you could have came to my party?!?!

Also, it’s Wednesday, and I want to keep my fall tradition of posting of a pumpkin recipe every Wednesday.  I don’t know if the 30 of you who read my blog noticed, but every Wednesday, I’ve been posting pumpkin recipes.  Look back, you’ll see Pumpkin Scones, Pumpkin Frozen Yogurt, Pumpkintinis, and Pumpkin Muffins.  Next week’s pumpkin recipe is going to blow your mind.  Literally. Blow. Your. Mind!

Anyway, this is a pretty good cupcake, and by pretty good I obviously mean super delicious!  The pumpkin cupcake is moist and tender.  The brown butter adds a wonderful aroma and nuttiness.  There is delightful spice from all of the cinnamon, nutmeg, cloves, and ginger.  Salted caramel sauce is a bit of work, but if you need to make it twice, no worries, sometimes the first batch doesn’t come out..  Don’t get discouraged, the sauce is worth it!  So rich and creamy.  Adding salted caramel to a cream cheese frosting is much encouraged.  Enjoy!

Print the Recipe!

Pumpkin Cupcakes with Salted Caramel Cream Cheese Frosting
Adapted from Two Peas and Their Pod
Yield – 45 mini cupcakes

Brown Butter Pumpkin Cupcakes
3/4 cup (1 1/2 sticks) unsalted butter
1 2/3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 cup pumpkin puree
1 cup packed brown sugar
1/2 cup sugar
1 teaspoon vanilla
2 eggs

  1. Preheat the oven to 325 F.
  2. Make brown butter by melting the butter in a small pan.  Stir and heat until the butter becomes browned and smells nutty.  Pour through a fine sieve and place aside to cool.
  3. In a large bowl whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
  4. In a small bowl whisk together the pumpkin, brown sugar, sugar, vanilla, eggs, and browned butter.
  5. Gently stir the wet ingredients into the dry.
  6. Use a 2-tablespoon mini ice cream scoop to portion the batter into lined mini-cupcake tins.
  7. Bake for 13-15 minutes or until a toothpick inserted into the cupcakes comes out clean.
  8. Cool on a wire rack.

Salted Caramel Sauce
2 cups sugar
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1 cup heavy cream, room temperature
1 teaspoon vanilla
1 tablespoon sea salt

  1. Add the sugar to a dry saucepan.  Heat over the stove and watch closely.
  2. As the sugar melts, it will brown and become lumpy.  Whisk to evenly distribute the heat.  Continue to heat and whisk until all of the sugar has melted into a smooth brown syrup.
  3. Add in the butter 1 tablespoon at a time and whisk to fully incorporate the butter into the sugar.
  4. The mixture will appear greasy, but just keep whisking.
  5. Turn off the heat and pour in the cream.  Let the mix bubble and carefully whisk to incorporate.  Whisk in the vanilla and sea salt.
  6. Pour the caramel sauce into jars to cool.

Salted Caramel Cream Cheese Frosting
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
4 ounces cream cheese, room temperature
2 cups powdered sugar
1/2 cup salted caramel sauce

  1. Beat the butter and cream cheese together until light and fluffy
  2. Add in the powdered sugar 1/2 cup at a time and scrape the bowl as needed.
  3. Beat in the salted caramel sauce.
  4. Transfer the frosting to a piping bag with a round tip and pipe a blob on each cupcake.
  5. Drizzle the cupcakes with extra salted caramel sauce.  If you let the caramel sit for too long, reheat to make the drizzling easier.

    The middle layer is a little sneak peak for Friday’s post!

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October 17, 2012 · 5:00 am

Pumpkin Scones with Cinnamon Chips – GF

These scones were another two-fer: scones for Andrea as she carb-loaded before her half marathon and gluten free for my brother’s girlfriend.  I’m not going to turn into a gluten free girl, but after two successful recipes using all-purpose gluten free flour, I now understand how easy it is to switch the flour to accommodate those with food allergies.

I bought cinnamon chips from King Arthur Flour a couple of months ago and have been itching to use them.  They just seemed like the perfect fall addition to any baked good.  When Andrea asked for scones, I immediately thought about making pumpkin scones, 1. because pumpkin is delicious, and 2. it’s fall, everything needs to be pumpkin!  I searched for pumpkin scone recipes and came across the one on the King Arthur Flour website.  It seems as though a lot of bloggers use recipes from this site, so I thought I would give it a go.  Especially considering I was using their cinnamon chips!

It is strange to make scones when not watching British television marathons, but I should really do so more often!  I no longer need to wait until I need six hours of Downton Abbey or Pride and Prejudice, I can make scones anytime!  These are some fantastic scones, like the best scones I’ve made!  They were moist with big crumbs. I hate with scones are dry and mine usually are.

In addition to the terrific texture of the scones, the flavor was spot on!  There was just enough spicy goodness and the cinnamon chips were delightful surprises in each bite.  This is the type of scone you can easily eat two of, especially on a sunny fall morning on the back deck!

Print the Recipe!
Pumpkin Scones with Cinnamon Chips – GF
Adapted from King Arthur Flour
Yield – 12 scones

2 3/4 cups gluten-free all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
3/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 cup (1 stick) unsalted butter, cold
1 1/2 cups cinnamon chips
2/3 cup pumpkin puree
2 eggs
1 teaspoon vanilla
1/4 cup half-and-half
1/4 cup turbinado sugar or any other coarse sugar

  1. Whisk together the flour, sugar, powder, salt, cinnamon, allspice, nutmeg, and ginger.  Cut the butter into small pieces and use a pastry blender to incorporate into the dry ingredients.  Blend until you have pea sized pieces.
  2. Mix in the cinnamon chips.
  3. In a small bowl whisk together the pumpkin, eggs, and vanilla.  Add this to the dry and mix until just combined.
  4. I used my hands to lightly knead the dough together.
  5. Divide the dough in half and place one half on a parchment lined baking sheet.  Shape the dough into a long rectangle with greased or floured hands and then divide into thirds with a greased bench scraper.  Cut each third diagonally with the bench scraper.  Lightly move the triangles away from each other.  Repeat with the other half of the dough on a second baking sheet.
  6. Brush the top of each scone with the half-and-half and then generously sprinkle with turbinado sugar.
  7. Place the baking sheets in the freezer for 30 minutes.  Preheat the oven to 425 F at this time.
  8. Bake the scones for 22-25 minutes or until golden brown.
  9. Cool slightly before eating on a wire rack.

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October 10, 2012 · 5:00 am

Pumpkin Frozen Yogurt

My brother and his girlfriend are visiting this weekend from Michigan and they are a couple of years younger than me.  I expected they would want to go out late into the night, living it up, and I was worried I’m too old to hang with kids.  Ha!  I’ve been going to bed later than them and I’ve been getting up earlier.  I still have it!

This frozen yogurt is sort of a metaphor for that experience.  I want to eat this kind of ice cream all the time, but I can’t because the calories instantly go to my butt.  When I was younger, I could get away with eating delicious, rich, and fatty treats within reason.  Now a taste is too much.  So I eat frozen yogurt.

It’s good, but not rich, not decadent.  It’s practical.  That sweet treat for when you need something frozen and ice cream like, but you know you shouldn’t eat the fattening stuff.  By the time Zach and Danielle had woken up I had jogged, gotten coffee, baked scones, and showered.  Win for the older sister!

I love the spice in this frozen yogurt but it needed more sweetness to balance out the tartness from the Greek yogurt.  I recommend an extra drizzle of maple syrup!  This recipe is super easy and it’s great to have in the freezer for a little treat at the end of a weekday.

Print the Recipe!

Pumpkin Frozen Yogurt
Adapted from Brit & Co.
Yield – 1 pint (2 cups)

1 cup non-fat Greek yogurt
1 cup pumpkin puree
3 tablespoons maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon cloves
pinch of salt

  1. Place the bowl of  your ice cream maker in the freezer the night before.
  2. Whisk together all the ingredients in a medium bowl.
  3. Set up your ice cream maker and pour in the mix.  Mix for about 20 minutes.
  4. This freezes firm enough to enjoy immediately after churning.  If you store in the freezer, leave the frozen yogurt on the counter to thaw before serving.

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October 3, 2012 · 5:00 am

Pumpkintini

Apparently Wednesdays are pumpkin days around here!  I know it’s cliche to devote the fall months to pumpkin flavored things in the blogging world, but maybe there’s a reason for it, maybe it’s because pumpkin is just that awesomely delicious!  I love pumpkin bread, pumpkin pie, pumpkin soup, and anything else I can put pumpkin in.  Here is another take on pumpkin, pumpkin cocktails.

Sometimes on a lazy Saturday I’m exhausted from the week and I just want to sit at home and sip a cocktail.  This is a great cocktail for that sort day.  The pumpkintini is sweet and strong.  There is just the right spicy, aromatic notes balanced out by the cool whipped cream.  Limit yourself, these puppies will knock you out.

Please don’t be put off by the super long ingredient list, it is not nearly as much work as it looks!  Most of the ingredients are just a pinch of  this and a pinch of that – really, they are pantry staples, at least in my pantry.  Yes, I have a problem.  The only special ingredient I needed to buy was the whipped cream vodka which I’m sure for a lot of people is a pantry staple.

PS – I would also like to point out I’m typing this post from my new computer!!!!  The rant from Monday is over, I bit the bullet, stopped the whining and bought a new computer like a grown up.  Being a grown up is awesome until the credit card statement comes…

Print the Recipe!

Pumpkintini
Adapted from Brit & Co.
Yield – 2 drinks

  • Honey
  • Cinnamon-sugar (1/4 cup sugar mixed with 1 teaspoon cinnamon)
  • 3 tablespoons pumpkin puree
  • 1/2 cup skim milk
  • 2 jiggers whipped cream vodka
  • 1 jigger kahlua
  • Pumpkin pie spice (1/8 teaspoon cinnamon, 1/16 teaspoon ginger, 1/16 teaspoon cloves, 1/16 teaspoon nutmeg)
  • 3-4 ice cubes
  • Cinnamon stick
  • Pie crust swizzle sticks (extra pie crust cut into strips, sprinkled with cinnamon sugar on both sides, twisted and baked until brown and crispy)
  • Whipped cream (1/2 cup heavy whipping cream beat with a splash of vanilla and 1 teaspoon powdered sugar)
  1. Squeeze some honey onto a plate.  Make the cinnamon sugar on another plate.
  2. Dip your martini glass into the honey and then into the cinnamon sugar, set aside.
  3. Add the pumpkin and the milk to a shaker and shake until frothy.
  4. Add the vodka, kahlua, pumpkin pie spices, and ice to the shaker.  Shake for about 30 seconds.  Strain into the decorated martini glass.
  5. Garnish with a cinnamon stick, pie crust swizzle, and a dollop of whipped cream.
  6. Enjoy responsibly!

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