Tag Archives: pumpkin

guest blogging: pumpkin pecan bread

Hi everyone! In keeping with the fall spirit, I’ve whipped up a spiced pumpkin delight over at From Gardners 2 Bergers! In an internet search, I found quite a few recipes for pumpkin bread, but I didn’t see any pumpkin pecan breads, so I decided to make my own. I hope you like it.

Pumpkin Pecan Bread

As I’ve mentioned before, I’m a monthly food contributor at Becca’s blog.  Head over there now to see the full recipe.

upcycled jar lid pumpkin

jar-lid-pumpkin1-2

I saw this canning jar lid pumpkin and knew I had to make one. Ryan and I have tons of jar lids lying around. I really love how simple this craft was. If you’re short on time, it can only take about three minutes.

Take a piece of ribbon or string and lace it through all of the lids. Ensure all of the lids are facing the same way. Tie off at the end.

Jar-Lid-Pumpkin-2

 

I used a few cinnamon sticks as a stem. If you’re looking to spend a little bit more time on this craft, you can give the lids a paint of coat. Well, actually it took three, if you’re using water-based acrylic paints. Wait an hour between coats.

Painted Lid Pumpkin

I wrapped it with some brown ribbon and used a drop of hot glue to secure the ribbon. This craft took between 25-33 lids.

What do you think? It’s great for Thanksgiving decorating.

Pin it here!

DIY-Jar-Lid-Pumpkins

pumpkin-shaped sandwich cookies

I couldn’t pass up a $1 pumpkin-shaped cookie cutter from the craft store. Normally, when I buy cheap cookie cutters, well, you get what you pay for – sloppy edges and rounded corners that resemble some type of cookie shape. You’re just not sure what. At least it’s still a cookie. That’s the great thing about baking.

I had a really great feeling about this cookie cutter. And while I know I’ll only use it once this year, it was worth it, because these cookies were fantastic.

Pumpkin Cookies

See below for ingredients and printable instructions.

In a small bowl, whisk together the cocoa powder, flour, baking soda and salt. Set aside.

In a large bowl, whisk the melted butter and sugar together until you get a custardy look.

Whisk

Add the egg and the vanilla extract. Continue whisking.

whisk egg

Once blended, begin mixing in the melted chocolate chips, until they’re fully combined and you get a nice, smooth chocolate texture.

add chocolate

Slowly fold in the flour mixture until well combined and you get a thick dough ball.

add flour

I switched to a wooden spoon here. You want your dough to look something like this.

chocolate dough ball goodness

On a piece of wax paper, roll the dough flat. You want it to be about 1/4 inch thick. Then let it firm up in the firm up in the fridge for about fifteen minutes. If you’re having a hard time rolling the dough flat, stick it in the freezer for a few minutes.

roll it flat

Preheat the oven to 325 degrees.

After the dough has set, pull it out of the fridge and get to work with that cookie cutter.

cookie cutting

You can ball up the extra dough and roll it out flat. If it gets too gooey, just stick it back in the fridge or freezer for a few minutes.

Cookie Doughcookie cutouts

Place them about an inch apart on a parchment-lined cookie sheet. These cookies spread a little. Bake for 20 minutes.

Let them cool before you add the frosting.

frosted cookie

I added about a tablespoon in the middle and Smush!

For the Filling
Beat all of the ingredients until they are soft and creamy. Add food dye until it looks like this (or desired color).

orange filling

These cookies are great for Halloween. Unfortunately, I didn’t get a good picture of the baked pumpkin shapes. I was too busy eating them.

pumpkin cookiescookies

pumpkin-shaped sandwich cookies
 
Author:
Yields: 12 3-inch sandwiches or 24 cookies
Ingredients
Cookies
  • ½ cup cocoa powder
  • 2 cups flour
  • ½ tsp. baking soda
  • 1 tsp. salt
  • 1 cup butter, melted
  • ¾ cup sugar
  • 1 tsp. vanilla extract
  • 1½ cups semisweet chocolate chips, melted
  • 1 egg
Frosting
  • ½ cup butter, softened
  • 1½ cup confectioners sugar
  • 1 tsp. vanilla extract
  • 1 tsp. milk (I used almond milk)
  • red and yellow food coloring
Other Things
  • Whisk
  • Wax Paper
  • Parchment Paper
  • Cookie Cutter
Instructions
For the Cookies
  1. In a small bowl, whisk together the cocoa powder, flour, baking soda and salt. Set aside.
  2. In a large bowl, whisk the melted butter and sugar together until you get a custardy look.
  3. Add the egg and the vanilla extract. Continue whisking.
  4. Once blended, begin mixing in the melted chocolate chips, until they're fully combined and you get a nice, smooth chocolate texture.
  5. Slowly fold in the flour mixture until well combined and you get a thick dough ball.
  6. On a piece of wax paper, roll the dough flat. You want it to be about ¼ inch thick. Then let it firm up in the firm up in the fridge for about fifteen minutes. If you're having a hard time rolling the dough flat, stick it in the freezer for a few minutes.
  7. Preheat the oven to 325 degrees.
  8. After the dough has set, pull it out of the fridge and get to work with that cookie cutter.
  9. Place the cookies about an inch apart on a parchment-lined cookie sheet. These cookies spread a little. Bake for 20 minutes.
  10. Let them cool before you add the frosting.
For the Filling
  1. With an electric mixer, beat all of the ingredients until they are soft and creamy.
  2. Add food dye until it reaches the desired color

This post is linked here, here, and here.

pumpkin yummies roundup

I know everyone is inhaling pumpkin at every opportunity, because, let’s face it, it’s only an acceptable practice for two and a half months out of the year.

So here are some tasty looking pumpkin treats from around the web.

Pumpkin Cinnamon Rolls from Posh Pilar

pumpkin soup

Spicy Pumpkin Soup from The Kitchen Wench

Caramel Pumpkin Pot de Creme from Baker’s Royale

Pumpkin Cream Cheese Muffins from Fake Ginger

Pumpkin Pie Ice Cream from The Nourishing Gourmet

Happy nomming.

forcing the season: pumpkin chiffon cake

It’s not Fall yet in Tallahassee. We’re still wearing white and flip flops. But we hope if we drink enough pumpkin beer and light enough pumpkin scented candles and eat enough pumpkin foods, Fall will come any day now.

So, enter the pumpkin chiffon cake – the first autumnal food of the wannabe season.

pumpkin chiffon cakeThis one comes from Rachel Ray Magazine (recipe link).

I had all of the ingredients in my house (bonus!), including pumpkin, which I hoarded from the great canned pumpkin shortage of 2010.

pumpkin

Sorry if you had a hard time finding pumpkin last year. I could have been at fault. I grabbed the last 5 cans at Target and didn’t look back. Then I generously gave them out to my friends. “Oh, you couldn’t find any pumpkin? I have pumpkin, but you see…My car could really use a wash…”

The hardest part of this recipe was whipping the egg whites.

egg whitesMy biggest first-world problem is that I don’t have a stand mixer. This electric hand mixer and I have been through some really though (read: emotional, angry, martial) times. And although I would drop it in a second for a stand mixer, I believe this hand mixer and I were meant to be together – mostly because I’ll never be able to afford the alternative.

So when a recipe says whip the egg whites for ten or fifteen minutes (a.k.a. eternity on a hand mixer), I just don’t. I whipped it for a few minutes before my arm fell off.

pouring mix

So the cake didn’t rise. Oh well, it doesn’t affect the taste one bit. I think I made a rookie mistake of not whipping the egg whites enough. My hands got too tired!

pumpkin-chiffon-cake-Final

It was a tasty cake, say my friends. I didn’t have any since I don’t like pumpkin flavored things. That probably makes my pumpkin hoarding story even more ridiculous.