Perfect Pairing

November 17, 2011 § Leave a comment

I’ve done it! I found the perfect fall flavors combined into one delicious baked good. As perviously mentioned, I am obsessed with Pumpkin and any recipe that calls for Pumpkin will probably be made at my house. Unfortunately, my husband does not share this love with me. He will try anything once but probably won’t ask for it to be made again if it includes Pumpkin. Bummer.

The other day I had the desire to make Gingerbread. My day was completely made when I found a recipe for Pumpkin Gingerbread over at Young Married Chic. The two flavors are the epitome of Fall and I couldn’t be happier with the results. I totally recommend you run (don’t walk) to the store and grab any ingredients you may not have on hand and make this loaf ASAP. I’ll just go ahead and say “Your Welcome” in advance since I know you are going to absolutely love this.

Pumpkin Gingerbread with Spiced Buttercream

Ingredients:
1 cup canned pumpkin
3 tbsp maple syrup
3/4 cup sugar
1/3 cup canola oil
1/4 cup blackstrap molasses
1 egg
1 and 2/3 cup flour (I used whole wheat)
1 1/4 tsp baking soda
3 tsp pumpkin pie spice
1/8 tsp ground cloves
1 tsp salt
1 tsp baking powder

1. Preheat oven to 350 F
2. Grease a loaf pan with cooking spray, or  line with parchment paper
3. Combine the pumpkin, syrup, sugar, canola oil, molasses, and egg. Mix well
4. In a separate bowl combine the flour, baking soda, spices, salt, and baking powder
5. Add the wet mixture to the flour mix and stir until just combined
6. Pour batter into prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Should be springy to touch
7. Allow to almost fully cool before removing from pan
8. Completely cool before frosting

Spiced Buttercream Icing
1/2 cup butter, softened
1 3/4 cup confectioner’s sugar
1 tsp vanilla
1 3-4 tsp pumpkin pie spice (use to taste)
1 tbsp milk (or more until icing is thinned to your preference)

1. Cream together the butter and 1/2 of the confectioners sugar until smooth
2. Add in the vanilla and pumpkin pie spice, mix
3. Add in the second half of the sugar and the tbsp of milk, mix
4. Add more milk (very small amounts at a time) until it reaches a consistency that you want
5. Ice!

Sweet and Spicy

October 27, 2011 § Leave a comment

Sometimes you have a craving and you can’t decided how to satisfy it. Do you go with Sweet or Savory? I’ve always leaned towards savory things like potato chips, pretzels and popcorn, but sometimes there is nothing better than a big bowl of ice cream or chocolate. While carving pumpkins last weekend I saved the seeds to roast and I decided to make half sweet and half spicy. I used this Sugar and Spice Roasted Pumkin Seeds recipe for the sweet ones and this Spicy Pumpkin Seeds recipe for the savory ones. They turned out Din-O-Mite if I must say. Now I don’t have to settle, I can have sweet and spicy all in one sitting.

Ingredients For Spicy Pumpkin Seeds:

  • 2 cups raw pumpkin seeds
  • 1/4 cup butter, melted
  • 1/2 tsp. Tabasco sauce
  • 1 tsp. cayenne pepper
  • 1/2 tsp. cumin
  • 1 Tbsp. chili powder

Ingredients For Sugar and Spice Roasted Seeds:

  • 1 cup pumpkin seeds
  • 1 tablespoon melted butter or vegetable oil
  • 1 tablespoon granulated sugar, or more, to taste
  • 1/2 to 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon allspice

For both recipes, preheat oven to 300 degrees. Spread dried and seasoned seeds on a baking sheet lined with foil and roast for 45-60 minutes.

Gluten-free Pumpkin Granola

October 19, 2011 § Leave a comment

Image source: With Style & Grace

I came across this recipe the other day over at “With Style & Grace “. The pictures were so enticing that I rushed out to purchase all the necessary ingredients to make it. Granola is a great breakfast option for those of us who are gluten-free and adding Pumpkin to it is the perfect fall indulgence. I must say, this granola is a great way to start your day since it is full of fiber, vitamins and good for you carbs that will give you loads of energy for the day.

With Style & Grace adapted this recipe from Two Peas and their Pod (I want to give credit where credit is due).

Gluten-Free Pumpkin Granola recipe:

Ingredients

  • 4 cups gluten-free rolled oats [use regular oats if not gluten intolerant]
  • 1 cup almonds, chopped [or nuts of your choice]
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon. salt
  • 1/2 cup packed brown sugar
  • 1/2 cup pumpkin puree
  • 1/3 cup unsweetened applesauce
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • Optional 3/4 – 1 cup dried cranberries

Directions

Preheat oven to 325 degrees.

Line your two baking sheets with parchment paper; set aside.

In a large bowl, mix together gluten-free oats, chopped almonds, pumpkin pie spice, cinnamon, nutmeg and salt until well combined.

In a separate bowl, combine brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract and using a whisk or fork, whisk until smooth.

Add wet [sugar] mixture to the dry ingredients and with a spatula, mix until everything is coated. If it seems too dry, add a little more applesauce & maple syrup.

Spread the granola mixture onto the prepared baking sheets – I do one baking sheet at a time, but you could probably do both, just be sure to rotate. Bake for 20-25 minutes. Carefully remove and mix for even baking. Bake for an additional 18-20 minutes or until the granola looks nice and golden.

Remove from the oven and let cool before stirring in the dried cranberries, if you chose or add in before serving.

Store in an airtight container. I keep mine in the fridge, but in the pantry is fine as well.

Image source: With Style & Grace

Pumpkins, and Witches and Ghosts, Oh My!

September 26, 2011 § Leave a comment

Yesterday was the first day it finally felt like fall in my neck of the woods. As my hubby was busy watching football I decided to pull out all of my fall decorations and get the holiday transition started. I don’t decorate for Halloween as much as I do for the entire Fall/Harvest season. This way, I find I can leave my decorations out longer and they transition beautifully for Thanksgiving. I’m very grateful for this since I’m sure we will have a houseful this year for Thanksgiving with the arrival of Baby Baron. As I put out my many different candy dishes and pumpkin decorations, I decided that I need to add a little extra flare this year. I went straight to the craft lady herself, Martha Stewart for inspiration. After browsing through her fall craft/decorating ideas I have decided I need to embellish a few pumpkins with glitter and shine. I made the glitter pumpkins a few years back and since they were incredibly easy I’m going to give them a whirl again. Check out all the other ideas Martha has this year to decorate your home. I’m sure you’ll find something to fit your style.

* All images courtesy of MarthaStewart.com

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