Pumpkin

Pumpkin Coffee Pound Cake

November 15, 2011 by Lynsey Leave a Comment

Thanksgiving is a little over a week away. I can’t believe it! The time is drawing near for turkey, sweet potatoes, dressing and all of the other scrumptious dishes that go along with this holiday. I can’t wait. But before we sit down to eat, give thanks and visit with loved ones; last minute planning is heavily underway to ensure that everything goes off without a hitch. This planning is not only important for the meal itself, but for the dessert as well. For me, dessert is just as important to Thanksgiving as the turkey and dressing.

If you are still looking for the perfect dessert to take to your holiday gathering, look no further. This pumpkin coffee pound cake with fit the bill perfectly. It’s the perfect combination of sweet, spice and pumpkin. The addition of coffee is minimal, but it enhances the overall flavor of the cake. This cake is simple, delicious, moist and encompases all of the flavors of fall. A sprinkle of powdered sugar is all this cake needs before being served. Enjoy as a dessert or even with coffe as breakfast! Just like any sweet treat, this is delicious straight from the oven, but it’s also a perfect dessert to make ahead of time to ensure your precious oven space is available for the big day!

Pumpkin Coffee Pound Cake

Ingredients:

1 ¼ Cups granulated sugar, divided
1 ¼ Cups brown sugar, divided
1 Cup canola oil
3 Eggs
1 (15 oz) can pumpkin puree
¼ Cup hot espresso*
3 Cups all-purpose flour
2 Tsp baking soda
1 Tsp ground cinnamon
1 Tsp ground nutmeg
¼ Tsp ground allspice
¼ Tsp ground cloves
½ Tsp salt
1 Package instant vanilla pudding
Powdered sugar, for dusting

Directions:

Preheat oven to 350.

Grease and flour bundt pan and set aside.

In a large bowl sift the flour, soda, cinnamon, nutmeg, allspice, cloves, salt and pudding together and set aside.

Place one cup of each, sugar and brown sugar in a mixing bowl along with the oil and blend until combined. Add the eggs, one at a time, mixing well after each addition. Add the flour mixture and pumpkin puree to the egg mixture, alternating between the two and mixing well after each addition.

Place the hot coffee in a small bowl, add 2 tablespoons of sugar and stir to dissolve. Place 1 cup of the cake batter in the coffee and stir to combine. Set aside.

Pour half of the cake batter into the prepared pan. Next, pour in the coffee batter. Sprinkle 2 tablespoons of granulated sugar and 3 tablespoons-1/4 cup of brown sugar over the coffee batter. Spoon the remaining cake batter into the pan and sprinkle with an additional 1-2 tablespoons granulated sugar.

Bake for 50 minutes to 1 hour, until cake begins to set and pull from sides or until a toothpick inserted comes out clean.

*If you aren’t a coffee lover you can easily omit the coffee portion of this cake and still have a delicious and satisfying dessert.

Recipe source: adapted from Taste of Home

Pumpkin Spice Waffles

November 14, 2011 by Lynsey Leave a Comment

Welcome to the “Week of Pumpkin”! I am so excited about this week and all of the wonderful recipes I have to share with you. We are in the midst of fall, baking season and of course pumpkins! I thought it would be fun have a week completely dedicated to pumpkin and post recipes that incorporate pumpkin in some form or fashion. So welcome to the week of pumpkin. I am so excited about this first recipe, pumpkin waffles!

So, it’s that time of year again. Fall is in the air and the pumpkin recipes are in abundance. I anything with pumpkin and spice, not only does it taste good but it makes my house smell divine. I am constantly marking new pumpkin recipes to try; sweet, savory, breakfast, or supper, I’m not prejudice. If it’s got pumpkin in it, I will try it! Most of the pumpkin recipes I’ve made in the past have been in the form of cupcakes, muffins, and bars and now there’s a recipe that incorporates pumpkin into a breakfast dish! This means you could actually have pumpkin incorporated into every meal of the day.

These waffles are the perfect way to start off a fall day. They are also the perfect way to use up half a can of leftover pumpkin from other baking endeavors…it’s a 2 for 1! There is so much flavor in the batter alone, so these don’t need to be topped with much. Just a sprinkle of cinnamon and sugar and a small drizzle of maple syrup is all it takes to make this meal complete. If you want a richer topping, or you really want to indulge, try cinnamon whipped cream or even ice cream!

This recipe could easily be doubled or trippled to have leftovers for those mornings that you just don’t have time to cook. These freeze well too. Make a big batch initially, cook, cool then wrap and put the in the freezer. The next time you have a craving or need a quick meal, take one out of the freezer, pop in the toaster and breakfast will be served in a matter of minutes!

Pumpkin Spice Waffles

Ingredients:

1 1/3 Cup all purpose flour
1 Tbsp baking powder
1/2 Tsp baking soda
1 Tsp cinnamon
1/2 Tsp ground nutmeg
1/2 Tsp ground allspice
1/4 Tsp ground cloves
Dash of salt
1/2 Cup brown sugar
1/4 Cup granulated sugar
5 Tbsp unsalted butter
1 Cup pumpkin puree
2 Eggs
1/2 Cup Greek yogurt
1 1/4 Cup milk

Directions:

Preheat waffle maker to 200.

Place butter in a microwave safe dish and heat until melted. Set aside.

In a medium bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves and salt and stir to incorporate.

Place the sugars and eggs in a bowl, using an electric mixer, mix on medium-high to incorporate. Add the milk, yogurt and pumpkin and mix until just combined. Slowly add the flour mixture to the pumpkin mixture and mix to combine. Lastly, gently fold in the butter.

Spray waffle maker with non-stick cooking spray. For a Belgian waffle maker, spoon 2/3-3/4 cup of batter on the grids and spread batter over the grids evenly and close to cook. Cook about 2 1/2 minutes or until golden.

Recipe source: adapted from Williams-Sonoma

Pumpkin Penne with Arugula, Mushrooms and Romano

October 26, 2011 by Lynsey Leave a Comment

I am an avid lover of pumpkin desserts; give me a pumpkin truffle, cupcake, or pastry and I’m good. Well, let’s face it give me anything sweet involving pumpkin and I’ll be very content. Savory pumpkin dishes however, I’m not so sure about. I see recipes from time to time that sound interesting but I’m not as likely to make. I’m trying to be more open minded and incorporate new recipes in my collection, and that includes more savory pumpkin dishes.

I came across this recipe on Elly’s website; it sounded interesting and it really intrigued me. The recipe incorporated many things I love; mushrooms, garlic, arugula and how could you go wrong with cheese and pasta? I knew this dish couldn’t disappoint since it utilized so many different foods that I love. And I was right, it was delicious.

The sauce was thick and creamy, cheesy but not overly cheesy. The arugula, sage and mushrooms all added a wonderful earthy flavor as well as a splash of color. The use of pumpkin was minimal but each bite had a subtle hint of pumpkin flavor. I love the sharpness and saltiness that the cheese added, as well. The starchy, whole wheat pasta served as a wonderful canvas to display all these different flavors and textures.

This meal was completely satisfying and filling. The mushrooms added much substance and heartiness to the dish, we didn’t even miss the meat! This was definitely a winner! The entire family enjoyed it. Tucker even went back for seconds!

Pumpkin Penne with Arugula, Mushrooms and Romano

Ingredients:

1 lb penne or other short pasta (I used whole wheat)
1 Tbsp olive oil
3/4 lb cremini or porotbello mushrooms, sliced or chopped
1 Large onion, cut in half and then thinly sliced
4 Cloves garlic, minced
1/2 lb arugula or spinach
2 Tsp chopped fresh sage, plus optional fresh sage for finishing
1 (12 oz.) Can evaporated milk
1/2 Tbsp cornstarch
1/2 Tbsp water
1/2 Cup pumpkin puree
3/4 Tsp salt
1/4 Tsp freshly ground black pepper
1/8 Tsp freshly grated whole nutmeg
2 oz Pecorino Romano cheese, grated

Directions:
Bring a large pot of water to boil and add the pasta. Cook until al dente.

Meanwhile, make the rest of the dish. Heat the oil in a Dutch oven over medium-high heat until shimmering. Add the mushrooms, onion, and garlic. Cover and cook 3 minutes. Uncover and stir in the arugula. Cook for an additional 5 minutes or until vegetables are tender and arugula has wilted, stirring occasionally.

Combine milk and sage in medium saucepan over medium heat; bring to a simmer. Whisk together the cornstarch and water and add to the milk mixture, stirring with a whisk. Cook 2 minutes or until thick and smooth, stirring constantly. Whisk in the pumpkin. Remove from heat and add salt, pepper, nutmeg, and cheese.

Add pasta and sauce to mushroom mixture. Toss well to combine. Top with additional sage, if desired.

Recipe source: seen on Elly says Opa originally from Cooking Light

Brown Butter Pumpkin Latte Cupcakes

October 25, 2011 by Lynsey Leave a Comment

I love this time of year; the crispness of the air, football, and most importantly all of the wonderful food. Yes, fall is here! There are so many terrific foods that accompany fall and recipes with pumpkin definitely flourish. I love pumpkin desserts and I love trying new foods that showcase pumpkin flavor. I have a multitude of pumpkin recipes stashed away that I can’t wait to make, but I am pacing myself so my family, friends and coworkers don’t go into a sugar coma!

This was one of my first pumpkin desserts of the season and I absolutely loved it. The inspiration for this cupcake came from Starbucks’ pumpkin spice latte. The combination of coffee, pumpkin and spices; how delicious is that? I decided to take those flavor combinations and put them into cupcake form. The end result was delicious. There is an underlying flavor of pumpkin, complimented by the warm spices of cinnamon, cloves and all spice, paired with the flavor of coffee. Brushing the cupcake tops with coffee after they are baked enhances the flavor even more. Coffee was carried throughout every element of this cupcake; from the actual cake to the frosting. Instead of using milk in the frosting, I used a few tablespoons of coffee to really let the flavor shine. And they have to be topped off and garnished with something delicious, so to imitate the Starbucks’ baristas, top with a drizzle or two of caramel and a sprinkle of cinnamon. These would be the perfect accompaniment to any fall party, or just the perfect way to enjoy a nice fall day.

Spiced Pumpkin Latte Cupcakes

Ingredients:

For the cupcake-

2 2/3 Cups all-purpose flour
2 Tsp baking soda
2 Tsp baking powder
1 Tbsp instant coffee grounds
1/2 Tsp nutmeg
1 Tsp cinnamon
1/8 Tsp all spice
1/8 Tsp ground cloves
1 Tsp salt
1 Cup brown sugar
1 Cup granulated sugar
1 (15 oz) can pumpkin puree
1/2 Cup (1 Stick) butter, browned
1/2 Cup vegetable oil
4 Eggs
1/4 Cup coffee, for brushing

For the frosting-

1 Cup (2 sticks butter)
3-4 Cups powdered sugar
2 Tbsp espresso (or coffee)

Directions:

Preheat oven to 350.

Place cupcake liners in a cupcake tin and set aside.

Place butter in a small saucepan and place over low-medium heat. The butter will begin to melt and crackle; stir or swirl the butter from time to time to keep from burning. Once the butter ceases to crackle the browning should begin. Keep over heat for another 3-4 minutes, swirling from time to time, allowing butter to brown. You will begin to smell a rich nutty-like flavor. Once the butter has turned brown and you smell the nutty flavor, remove from heat and let cool to room temperature.

Meanwhile, in a medium bowl, combine flour, baking soda, baking powder, coffee grounds, nutmeg, cinnamon, all spice, cloves and salt. Mix ingredients and set aside.

Place oil, cooled brown butter, eggs and both sugars in a mixing bowl. Using an electric, stand mixer, mix all ingredients until light and fluffy. Add the pumpkin puree and mix to combine.

Gradually add the flour mixture to the pumpkin butter mixture and mix on medium-low to combine. Once all of the flour mixture has been added, spoon the batter in the prepared cupcake pan.

Bake cupcakes at 350 for 18-20 minutes. Leave the cupcakes in the pan for 2-3 minutes then remove to a cooling rack to allow to cool completely.

For the frosting-

Place the butter in the bowl of an electric mixer and whip on high until light and fluffy, about 2-3 minutes. Add the coffe and whip until combined. Gradually add the powdered sugar until desired consistency is achieved.

Place the frosting in a piping bag and frost the cooled cupcakes. Drizzle with caramel sauce. Sprinkle with ground cinnamon.

Recipe source: cake adapted from Williams Sonoma
frosting-Lynsey original

Pumpkin Thai Soup

September 19, 2011 by Lynsey Leave a Comment

Fall is officially upon us. Yes, even here in Arkansas, we’ve already experienced the first glimpse of the crisp, cool weather that comes with fall. So what does that mean? It means it’s time to dig out those comfy sweaters, jackets, and heavy blankets. It’s also time for football, tailgating, chili, hot apple cider, hot cocoa, pumpkins and pumkin carving and all of the other wonderful, delicious foods that go along with fall. As much as I hate to see summer end and all of the wonderful, fresh garden vegetables go away; I can’t wait for fall! I’ve been craving hearty soups and stews as well as all things pumpkin, apple and every other food that makes you feel all warm and cozy…and fall-like!
I have so many different recipes bookmarked for this fall and winter, I hope I can make it through all of them! So far I’m off to a good start with this Pumpkin Thai Soup. I saw this soup last fall on The Novice Chef’s blog and I knew I had to make this. I didn’t get a chance to make this soup last year, I had so many things going on that by the time I got ready to make it I couldn’t find a pumpkin worth buying let along carving. Needless to say this was at the top of my list to make this year, I’m so glad pumpkins are back in season because this soup came to mind with the first day of cool weather. This soup was definitely worth the wait; it met every expectation on and then some. This should definitley be on your “must make” list this fall!

Pumpkin Thai Soup

Ingredients:

2 Celery stalks-sliced
1 Carrot, sliced
1 Onion, roughly chopped
3 Tbsp olive oil
1 1/2 Pounds fresh pumpkin, cubed
2 Tbsp Thai red curry paste
1 Tbsp ground curry
1/2 Tsp Garam Masala
1/2-1 Tsp ground cayenne pepper (optional)
2 Tbsp fresh ginger, minced
1 Liter chicken or vegetable stock
Salt and pepper, to taste
Cream or coconut cream, optional

Directions:

In a large stock pot, heat olive oil over medium heat. Add celery, onion, and carrot and let sit for 7 mintues, or until just starting to get soft, stir as needed.

Stir in curry paste, ground curry, garam masala, and cayenne making a paste and cook for 1 minute. Then add cubed pumpkin and fresh ginger. Cover vegetables with stock and allow to simmer for about 45 minutes or until soft.

Process with a food processor or an immersion blender, being very careful not to burn yourself.
This process may also be done using a regular blender, but be very careful and do small batches.

Drizzle cream or coconut cream on top and serve immediately

Recipe Source: TheNoviceChef, originally from Drizzle and Dip

Cranberry, White Chocolate and Pumpkin Muffins…and a Giveaway

June 30, 2011 by Lynsey 16 Comments

I love the taste of pumpkin, I know it’s a flavor that is mostly associated with the fall but that doesn’t mean that it can’t be enjoyed throughout the entire year. I love muffins, they are so versatile and can be either as either a sweet or savory dish and with any meal of the day. I love what might considered “traditional” flavored muffins, such as blueberry, strawberry, oat bran and so on but I also enjoy experimenting with different flavor combinations. I have done exactly that with this recipe. Most people that heard this flavor combination gave me a funny look at first, but once they tried it they really enjoyed it and even asked for the recipe! I love this flavor combination; I love pumpkin anyway but paired with the sweetness of the white chocolate and the tartness of the cranberries; it’s unique but so delicious!

~~Now onto the giveaway. The giveaway will be for a $15.00 giftcard to~~ ~~Penzey’s.~~ To enter the giveaway please leave a comment telling me what your favorite spice is and even what your favorite recipe is using the specific spice, links welcome! To gain an additional entry “like me” on Facebook and then come back and leave a comment telling me that you “like me”.

~~Giveaway ends next Friday, July 8th at 11:59P.M.~~

Cranberry, White Chocolate and Pumpkin Muffins

Ingredients:

1 Can pumpkin
1 Stick (1/2 Cup) butter
1 1/4 Cup sugar
2/3 Cup brown sugar
1 1/2 Tsp baking powder
1 Tsp salt
2 1/2 Cups flour
1/2 Tsp cinnamon
1/4 Tsp allspice
3 Eggs
1/4 Cup sour cream
6 Oz White chocolate chips
1/2 Cup dried cranberries

Directions:

Preheat oven to 350. Spray a muffin pan with non-stick spray and set aside.

In a large bowl sift together flour, baking powder, salt, flour, cinnamon and allspice. Set aside.

Place butter and granulated sugar in a bowl of a stand mixer, cream ingredients together using the paddle attachment. Add brown sugar and combine with other ingredients, then add eggs, one at a time, until all ingredients are incorporated. Add half of the flour mixture and combine. Add pumpkin and combine and then the rest of the flour mixture. Once ingredients are mixed, add the sour cream and mix on low until incorporated. (If mixture is too wet add a little more flour) Turn mixer up to medium-high and mix for 1 to 2 minutes, until aerated.

Stir in the chocolate chips and cranberries by hand. Make sure all ingredients are evenly incorporated throughout the mixture.

Spoon mixture into prepared muffin pan, place in oven and cook for 18-22 minutes, until muffins spring back and are golden brown. Remove from oven, dip tops in sugar in the raw, and place on cooling racks. Allow to cool completely then place in an air tight container to store.

Recipe Source: A Lynsey Original

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