Feeds:
Posts
Comments

Posts Tagged ‘pumpkin’

pumpkin spice rice crispy treats.jpg

It’s that time of year! And these are a delicious way to enjoy it.

3 Tablespoons butter (browned)
5 1/2 cups mini marshmallows
1 Tablespoon brown sugar
2 teaspoons pumpkin pie spice
1 cup butterscotch chips

Butter a 9×13 pan (or 10×10 if you’d like thicker treats). In large saucepan on medium high heat stir butter until melted. Continue stirring until butter turns brown. Don’t overcook or scorch. Lower temp to low-medium and add marshmallows, stirring constantly until melted. Remove from heat.

Add the brown sugar and pumpkin pie spice and stir together. Add the butterscotch cups and stir until mixed and is beginning to melt.

Pour into pan. Let cool, Cut into squares and serve!

Perfect for parties.

pumpkin-s

Advertisements

Read Full Post »

3 tablespoons butter
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1 gala apple, peeled and diced
2 cups roasted sugar pumpkin, chopped
3 cups chicken stock
1 S&B Golden curry mild or medium hot sauce mix (depending on your taste for heat)
3 cups cooked chicken breasts, diced
1 cup cream
Freshly ground black pepper
In a stockpot over medium heat, melt butter and saute onion, carrot, apple, and celery until all are tender, about 8 to 10 minutes. Add pumpkin and blend for another 2-3 minutes. Add 1/2 cup of chicken stock.

Puree the mixture in a food processor or blender. Return the puree to the stockpot, add the remaining chicken stock and diced chicken breasts and simmer for 15 minutes.

Add curry blocks and stir until dissolved. Then add the cream and heat until almost boiling. Add a little bit of cracked black pepper.  Drizzle a spoonful of cream on top and dust with paprika if you so desire. Or if you prefer a green garnish, parsley would work just fine too.

Chef note: you shouldn’t need to add additional salt to this recipe as both traditional chicken stock and curry blocks contain salt.

Chef note II:  If you want the vegan route use veggie stock and don’t add chicken.  IMG_1564

Read Full Post »

1908478_10205214404420700_5166982305678581168_n

Breads, breads, glorious breads!  A few new recipes which I fondly refer to as dump breads.  They are typically a combination of a cake mix, a pudding mix, some eggs and butter.  The possibilities are endless.    Create your own!  I just bought a strawberry cake mix today and am going to pair it with blueberries for a merry berry bread.

Pistachio Bread

Ingredients:

4 eggs (beaten)
1 pkg Duncan Hines Butter Golden Cake Mix
1 pkg Pistachio instant pudding
¾ cup sour cream
½ cup honey greek yogurt
¼ cup water
¼ cup oil

Cinnamon sugar

Three 8-inch by 3 7/8-inch foil pans

Preheat oven to 350 degrees. Beat eggs. Add dry cake mix, instant pudding. Stir in sour cream, yogurt, water and oil. Mix by hand or at low speed for two minutes.

Prepare 3 bread pan by spraying vegetable shortening on all interior. Sprinkle with cinnamon sugar. Distribute batter evenly between the three. Bake for 25 minutes

pistachio-cranberry-bread


Pistachio with a handful of cranberries tossed in for good measure.

pistachio bread
Pumpkin butterscotch bread

1 pkg spice cake mix (with no pudding in the mix)
1 pkg small coconut cream instant pudding mix
2 cups pureed canned premixed pumpkin pie mix
1/2 cup butter, melted
2 eggs
half bag butterscotch chips

Mix all together until well blended. Pour into two large greased loaf pans or 4-6 small loaf pans. Bake @ 350 degrees for about 30-45 minutes depending on pan size(. Test with toothpick. Remove and let cool for about 5 minutes, invert and tap.  ( I melted a cup of butterscotch chips and 1 tbsp crisco in microwave and drizzled on top)

pumpkin butterscotch bread
Lemon Zest Bread

1 pkg lemon cake mix (with no pudding in the mix)
1 pkg small lemon instant pudding mix
1 cup sour cream
juice squeezed from 1 lemon
1/2 cup butter, melted
2 eggs

Mix all together until well blended. Pour into two large greased loaf pans or 4-6 small loaf pans. Bake @ 350 degrees for about 45 minutes. Test with toothpick. Remove and let cool for about 5 minutes, invert and tap.

FullSizeRender (3)

Lemony Zest and pumpkin butterscotch bread

Lemony Snicket Bread

1 pkg lemon cake mix (with no pudding in the mix)
1/2 pkg small lemon instant pudding mix
1 cup sour cream
juice squeezed from 1 lemon
1/2 box lime jello
1/2 cup butter, melted
2 eggs
Two large greased loaf pans or 4-6 small loaf pans

Mix cake mix with sour cream, butter and eggs. Seperate into two equal parts. In the first, add the lemon instant pudding and juice from one lemon. In the other, add the lime jello. Spoon the lemon into greased pan, and then a spoon the lime across the top, taking a knife to swirl and mix the two two greased loaf pans or 4-6 small loaf pans. Bake @ 350 degrees for about 25-40 minutes (depending on pan size, check to see when the batter slightly pulls away from the sides of the pan.) Test with toothpick and remove from heat when toothpick pulls out dry. Remove and let cool for about 5 minutes, invert and tap.

lemony snicket bread 2

IMG_4041

Lemony Snicket and Banana Streusel bread

Banana Streusel Bread

1 yellow cake mix
3 ripe bananas, mashed with 1 tablespoon cinamon and 1 teaspoon nutmeg
1 small box banana cream instant pudding
1/2 cup melted butter
2 eggs
1 Tablespoon pure vanilla extract

Streusel

2 Tablespoons softened butter
1/4 cup brown sugar
1/4 cup instant oats
2 Teaspoons sugar in the raw (it sparkles)
2 teaspoons pumpkin pie spice mix (cinnamon, nutmeg, cloves, ginger)
1/4 cup chopped pecans (optional)
Mix all together until well blended. Grease pans, then spoon in some cinnamon sugar to coat bottom and sides Pour into two large greased loaf pans or 4-6 small loaf pans. Mix streusel with fork and crumble on top of batter. Bake @ 350 degrees for about 45 minutes. Test with toothpick. Remove and let cool for about 5 minutes, invert and tap.

Berry Cream Cheese bread

Berry Cream Cheese Bread

(The exception to the dump formula, but still easy.)

1 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
3 oz. cream cheese, at room temperature
1/2 c butter at room temperature
1-1/2 cups sugar
4 large eggs, at room temperature
1 tsp. pure vanilla extract
1 tsp. grated lemon zest
1 cup frozen or fresh blueberries
Heat the oven to 350°F. Spray two large loaf pans or 6 small loaf pans with nonstick spray.
In separate bowl, blend flour, baking powder, and salt until well blended. Using mixer, beat the cream cheese and butter. Add sugar and beat well until slightly fluffy. Add the eggs one at a time, beating until blended before adding the next. With the mixer on low, add the flour, vanilla, and lemon zest, and mix until almost incorporated but not quite. Gently fold in the berries.

Fill greased pans and bake in the middle of the oven until the bread is golden brown and a toothpick comes out clean, about 30-45 minutes (depending on pan size, remove when you see batter pulling away from sides of pan. Let cool for about 10 minutes and then invert the pan and lightly tap it to release the bread. Cool completely on a rack before serving.

Read Full Post »

Froggie’s Pumpkin White Chocolate Snickerdoodles.

Read Full Post »

pumpkin white chocolate snickerdoodles

Pumpkin White Chocolate Snickerdoodles

 

Pumpkin White Chocolate Snickerdoodles

Ingredients

1 1/2 cups sugar
1/2 cup butter flavored shortening
1/2 cup butter, softened
1/2 cup pureed/canned pumpkin
2 eggs room temperature
1 Tbsp pure vanilla
1 1/2 tsp. cream of tartar
2 3/4 cup flour
1 tsp. baking soda
1/8 tsp. baking powder
1/2 tsp. salt
3 tsp. pumpkin pie spice
1 cup white chocolate chips
3 tsp. cinnamon
4 Tbsp sugar
1 tsp. pumpkin pie spice
Cream butter, shortening and sugar on low with mixer, or by hand (don’t overmix it). Stir in pumpkin, eggs, vanilla and cream (mix) together.
In a separate bowl combine, cream of tartar, flour, baking soda, baking powder, pumpkin pie spice and salt.
Gradually add this mixture to the creamed mixture and stir until well combined. Add white chocolate chips and mix until well combined.
Cover and freeze for 20-30 minutes.
Combine sugar, cinnamon and pumpkin pie spice in a small bowl. Form dough into small balls, roll in sugar/cinnamon mixture and then place on a greased cookie sheet.
Bake at 375 for 8 minutes.

Read Full Post »

Fall is my most favorite time of year.  By far.  I love the crisp of the air, I love the changing colors in the mountains.  They say your most favorite season is the one you first fell in love with.  For me, this is true.  I fell in love during Autumn.  So besides that nostalgic rush of memory that revives and tingles my endorphines, I embrace the pumpkins and the jonathan apples and the Autumn brown/copper/orange/yellow/burgundy colors.

I decided I liked pumpkins so much I was going to use them as a container for my pumpkin desserts this year.  Because you normally have to cook pumpkin for about an hour I was concerned about the integrity of my “container” so I opted just to create the shell as a base and place my already cooked pumpkins into the scooped out base.  I had to choose a pumpkin that was large enough to set a pumpkin sized pie into the base.  Consequently I needed to cut about four inches from the center of the pumpkin so I could have a cover-looking sized cover for the top.

So if you are going to do this, choose a large enough pumpkin, make sure you clean out the bottom well enough to place a pumpkin pie.

It makes a delightful setting!  I did two pies:  one a traditional pumpkin pie with baked leaf pieces (you can dust with cinnamon sugar or glaze with an apricot or strawberry jam to make the shimmery ones) prior to cooking.  Not only are they easy to do, they are very tasty and compliment the pie.

I also did a pumpkin dessert.  Super easy and very tasty.  I love streusel-type toppings on just about anything.

Pumpkin Dessert

INGREDIENTS:
1 (18.25 ounce) package yellow cake mix
1/3 cup butter, melted
1 egg

1 (29 oz) can pumpkin
1/2 c brown sugar
2/3 c milk
3 eggs
2 tablespoons pumpkin pie spice

1/4 c butter, chilled
1/2 c white sugar
3/4 chopped walnuts or pecans

DIRECTIONS:
1. Preheat oven to 350 degrees and lightly grease a 9×13 inch baking dish.
2. Set aside 1 cup of cake mix. Combine remaining cake mix with melted butter and 1 egg and mix until well blended; spread mixture in the bottom of the prepared baking dish.
3. In a large bowl combine pumpkin, brown sugar, milk, 3 eggs and pumpkin pie spice; mix well and pour this mixture over cake mix mixture in baking dish.
4. In a small bowl with a pastry blender, or in a food processor, combine chilled butter and white sugar with reserved cake mix until mixture resembles coarse crumbs. Sprinkle over pumpkin mixture. Sprinkle chopped walnuts over all.
5. Bake 45 to 50 minutes, until top is golden.

Read Full Post »

Fall season is by far my most favorite cooking time of year. Along with the stews and chilis and soups associated with cooler weather, the stores stock up with pumpkin. You can tell by the color that it is loaded with beta-carotene. The following is the complete nutritional value of one cup of pumpkin cooked, boiled, drained and without salt.

Pumpkin Nutrition Facts

Calories 49
Protein 2 grams
Carbohydrate 12 grams
Dietary Fiber 3 grams
Calcium 37 mg
Iron 1.4 mg
Magnesium 22 mg
Potassium 564 mg Zinc 1 mg
Selenium .50 mg
Vitamin C 12 mg
Niacin 1 mg
Folate 21 mcg
Vitamin A 2650 IU
Vitamin E 3 mg

These factoids brought to you to ease your guilt of digging into the pumpkin pie, pumpkin dessert, pumpkin eclairs, etc you wil be tempted to eat within the next couple of months. 🙂

Enjoy!

Individual pumpkin dessert baked in oval ramekin

1 package yellow cake mix
1/2 c melted butter
3 eggs
3 c pumpkin*
2/3 c milk or half and half
1/4 c white sugar
1 Tbsp cinnamon
1 tsp nutmeg
1/4 c butter

Preheat oven to 350 Grease the bottom of a 9×13 inch pan. Pour one cup of dry yellow cake mix into a medium size mixing bowl; set aside.
Combine remaining cake mix, 1/2 cup melted butter and 1 egg; mix well. Press into the baking pan.

Combine pumpkin, 2 eggs, milk, sugar, cinnamon and nutmeg in a medium size mixing bowl; mix until smooth. Pour evenly over the crust in the 9×13 inch pan.

Cut butter into your remaining 1 c of dry yellow cake mix until crumbly. Sprinkle this mixture over the pumpkin filling.

Bake for 45 to 50 minutes or until a knife inserted into the bars come out clean. Let cool before cutting. Serve with whipped topping and a sprinkle of nutmeg.

*If you use a prepared pumpkin pie filling you will not need to add any sugar.

These can be made into individual dessert pieces by creating layer mixtures in greased ramekin pans and cooking for 25 minutes.

marbled layer with streusel top

marbling cross-section

Read Full Post »