Posts Tagged ‘pumpkin’
Pumpkin and ice cream should be allowed all year long. Pumpkin pie lovers will rejoice over this pumpkin ice cream which tastes just like pumpkin pie filling.
Hooray internet! Yesterday was a productive day. Internet installed in the morning then painted the master bedroom, accent wall in the guest bedroom, and the entryway. As far as my food-life goes it’s been mostly cereal, pop tarts, mac and cheese, and dining out. So do not be fooled, I have not truly broken in the new kitchen and my posts may be sparse still for another week. Hopefully back to normal soon though as my POD that I haven’t laid eyes upon in a year arrives today!
This ice cream was made while I was still in Knoxville, recovering from the flu. My dad actually made it as the first ice cream made in his new KitchenAid ice cream maker that he got for Christmas. Since I was moving out he had to start learning how to use his own! My dad always buys an excess of fresh pumpkin every fall to cook and make puree which he then freezes. What better flavor to start out with than pumpkin? Especially when this ice cream tastes just like pumpkin pie filling. I also topped mine with toasted almonds because they are freaking delicious.
One year ago: Goat Cheese Stuffed Bacon Wrapped Dates
Two years ago: Inedible Favorites – Luke 9 Months
Have any leftover pumpkin puree in your possession? Make breakfast! These pumpkin pecan waffles are not only seasonally appropriate, but delicious.
If there’s any chance you have pumpkin puree still lying around, do what we did and throw it into your breakfast. My dad always makes his own pumpkin puree and normally around this time of year my dad makes pumpkin pancakes, which we’ve had plenty of, but this time he mixed it into waffles with pecans. I love the texture and flavor of the little bits of pecan throughout the waffle.
One year ago: Dark Chocolate Chunk Eggnog Cookies
Two years ago: Creamy Ricotta Spinach & Shells
Serve lasagna for dessert! This dessert lasagna is made with graham crackers, golden pumpkin Oreos, cream cheese, cool whip, and cookie butter. In other words, delicious.
After how big of a hit the chocolate peanut butter cup lasagna was last year, it seemed like a no brainer to try it again with another beloved spread – Speculoos aka Biscoff. With the help of some pumpkin spice Oreos, this dessert lasagna disappeared just as quickly as the peanut butter version. I brought it to a chili cook off and there wasn’t a single dollop left by the end of the night – people were scraping up every last bit of it. Basically, if you are looking for a killer make-ahead dessert for an upcoming party then look no further. Pumpkin is totally acceptable after Thanksgiving.
P.S. You can now follow me on Instagram! Oh technology!
One year ago: Homemade Italian Bread & Garlic Bread
Two years ago: White Chocolate Cranberry Shortbread Cookies
Three years ago: Cauliflower Pizza Crust
Four years ago: Homemade Applesauce
SPECULOOS & PUMPKIN SPICE OREO LASAGNA
1 cup semisweet chocolate chips
1/3 cup heavy cream
2 (8 oz.) packages cream cheese, room temperature
1-1/2 cups Biscoff or Speculoos cookie spread
1 cup powdered sugar
1 cup heavy cream
1 tsp vanilla extract
16 oz. frozen whipped topping, thawed
15 whole graham crackers
1 (12.2 oz.) box Golden Oreos with Pumpkin Spice Creme
1 cup mini semisweet chocolate chips
8 oz. frozen whipped topping, thawed
1/4 cup toffee bits
- For the chocolate drizzle, melt the chocolate chips and heavy cream together in the microwave in 15 second increments, stirring until smooth. Set aside to cool.
- Prepare the filling: In a medium mixing bowl, whip together cream cheese, cookie spread, powdered sugar, heavy cream and vanilla. Whip for 2-3 minutes until fully combined and smooth. Add the thawed whipped topping 8 ounces at a time. Continue to whip until fluffy and light. Set aside.
- In a 9 x 13 inch dish place one layer of graham crackers (7-1/2 sheets). Spread 1/3 of the filling mixture over the crackers, and sprinkle with 1/3 of the chocolate chips. Gently press a layer of Oreos into the filling and top with another 1/3 of the filling. Sprinkle with 1/3 of the chocolate chips and top with another layer of crackers followed by the final 1/3 of the filling.
- Frost with whipped topping, and sprinkle the top with the remaining chocolate chips and toffee bits. Drizzle with chocolate. Chill for at least 4-6 hours before cutting into 24 squares.
Source: Adapted from my Chocolate Peanut Butter Cup Lasagna.
Throw that leftover pie into a blender with some ice cream and make a milkshake! Add rum for a boozy adult beverage and don’t forget the fresh whipped cream.
Alright smart phone users, what apps (preferably free) does this smart phone novice need to check out for my fancy new phone? I am getting obvious things like facebook, twitter, instagram, and waze but beyond that I’m a bit clueless. So tell me what you use most and why. I’ve been in the dark so long my parents and their friends probably know more about smart phones than I do.
And now for your Thanksgiving desert leftovers, if you were lucky enough to have any. Sometimes pie is so good you wish you could drink it with a straw. Well, now you can! Blend up a slice, crust and all, along with some ice cream and a bit of rum and you’ll be ready to cozy up in front of the fire. Or in my case, I drank it while watching foot ball last night. The Ohio State vs Michigan game was a close one but thankfully we were victorious. Unfortunately our QB JT Barrett is injured and out for the remainder :-(.
One year ago: Peanut Butter Mousse Cookie Cups
Two years ago: Peanut Butter Reeses Pieces Giant Cookie for One
Three years ago: Peanut Butter Reeses Pieces Giant Cookie for One
Enlist some self control on the front end by making a single serving batch of these pumpkin bagel bites coated in cinnamon-sugar, dipped in sweet cream cheese.
Although I love leftovers for lunch the next day, after living on my own for a long time I started craving recipes that serve just one because sometimes that giant vat of soup loses its appeal after the 5th day. This search resulted in the creation of Single Serving Sundays which documents my adventure through cooking for one. Whether you live alone or not, single serving recipes come in handy. To prove it, this week for Single Serving Sunday I invited some friends along in a link up of recipes for one.
I know I just spent the week before last bombarding you with pumpkin recipes but ’tis the season, right? And you really don’t want to miss out on this single serving recipe. If you thought you couldn’t make a small batch of bagel bites in about 30 minutes, well now you can. The best part is that they don’t require a lot of rise time. They perfectly rise on your stove top while the oven gets busy pre-heating. The only downside is that you may want more than one serving, but then again maybe it’s a good thing to force self control. How else would you be able to resist eating a giant bowl of pumpkin bagel bites coated in cinnamon-sugar and dipped in sweet cream cheese?
Stock up on some more single serving recipes:
- Cinnamon-Sugar Pumpkin Bagel Bites for One by Erin of The Spiffy Cookie
- Single Lady Banana Split by Katrina of Warm Vanilla Sugar
- Solo Fall Sweet Potato Hash by Sharana of Living The Sweet Life
- Single Serving Chocolate Chip Oatmeal Cookie by Emily of Life on Food
One year ago: Sea Salt Pumpkin Peanut Butter Cups
CINNAMON-SUGAR PUMPKIN BAGEL BITES FOR ONE
1/3 cup all-purpose flour
1 tsp active dry yeast
1 Tbsp pumpkin puree
2-3 Tbsp warm water
1/2 cup hot water
1 tsp baking soda
1/2 Tbsp butter, melted
1/2 Tbsp cinnamon-sugar
1 oz. cream cheese, room temperature
1/4 tsp vanilla extract
2 Tbsp powdered sugar
1 Tbsp heavy cream
- In a small bowl, sift together the first four ingredients. Stir in pumpkin and 1 tablespoon of warm water first. If the dough is dry, then add a little more water and mix again.
- Pour out onto a lightly floured work surface and sprinkle with flour. Knead gently until the dough comes together into a slightly sticky ball. Roll out into a 3/4-inch wide rope and cut into 3/4-inch pieces.
- In a shallow dish, combine the hot water and baking soda. Dip the pieces into the mixture and flip to coat completely. Transfer to a parchment paper lined baking sheet. Brush with butter and sprinkle with cinnamon-sugar.
- Leave in a nice warm place to rise while you preheat the oven to 450 degrees, for about 15 minutes.
- Meanwhile, in a small bowl blend together the dipping sauce. Set aside.
- Once oven is preheated and dough has risen, bake for 15-20 minutes or until golden. Serve warm with dipping sauce.
Source: Adapted from my Cinnamon-Raisin Bagel for One.
Fluffy mousse made with pumpkin spice Greek yogurt is a great way to end a fall day. Serve with a spiced cookie.
Holy food coma. Peabody has outdone herself giving Kita and I a foodie/root beer tour of Seattle and I’m not sure if I will ever be hungry again. Doughnuts, fresh Greek yogurt, burgers, lab-style cocktails, Greek food, short ribs, bread pudding, and more pastries galore. I even spent $100 on root beer yesterday, 43 bottles of root beer that I somehow didn’t already have in my collection of 108. Yea, I think I made that root beer store owner’s day. Eventually I plan to post some pictures recapping this adventure but for now let’s take a gander at some mousse. Pumpkin spiced Greek yogurt mousse in fact decorated with chocolate dipped speculoos cookies made out to look like graves because Halloween is this Friday.
One year ago: Chocolate Pumpkin Pancakes
The combination of pumpkin, peanut butter, and chocolate may seem strange at first, but soon you will realize that these rich, salty, and sweet flavors belong together.
Hi and welcome to day 5 of #PumpkinWeek hosted by Terri from Love and Confections. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!
Check out all the #PumpkinWeek Bloggers and their recipes:
- Pumpkin Pie Granola by Love and Confections
- Meatloaf-Stuffed Mini Pumpkins by Culinary Adventures with Camilla
- White Chocolate Reeses Pumpkin Blondies by The Spiffy Cookie
- Pumpkin and Corn Chowder by Curious Cuisiniere
- Buttermilk Pumpkin Pancakes by Life Tastes Good
- Pumpkin Spice Cookie Blossoms by A Day in the Life on the Farm
- Curried Roasted Pumpkin Hummus by A Kitchen Hoor’s Adventures
- Pumpkin Praline Brownies by My Catholic Kitchen
- Slow Cooker Pumpkin Butter by Making Miracles
- Pumpkin Biscotti by The Pajama Chef
- White Chocolate Chip Pumpkin Cake by Dizzy Busy and Hungry
If you think the combination of pumpkin and peanut butter is weird, well then I am here to prove you wrong. The phrase “don’t knock it ’til you try it” definitely applies here. I saw the light a year ago when I first tried this combo in pumpkin peanut butter cups. Rich pumpkin, salty-peanut butter, and sweet chocolate. I see no problems here. Even bloggers such as Jenny (Picky Palate), Sommer (A Spicy Perspective), and Jessica (How Sweet It Is) are in on the pumpkin+peanut butter party so why arn’t you?
Sadly it took me another year to dabble with this combination of flavors again but it’s back thanks to the Reese’s orange-white chocolate pumpkin-shaped cups. You could of also use regular white chocolate Reese’s cups but the pumpkin ones are perfect for the season. I chopped them up and mixed them into the pumpkin blondie batter and then also pressed some into the top as well to make use of their cute shape.
One year ago: Sunny Anderson’s Spicy Macaroni and Cheese
Two years ago: Chicken in Basil Cream Sauce
Wake up to a warm bowl of pumpkin pie in oatmeal form with crunchy pecans. You’ll never go back to that instant stuff again.
Hi and welcome to day 4 of #PumpkinWeek hosted by Terri from Love and Confections. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!
Check out all the #PumpkinWeek Bloggers and their recipes:
- Pumpkin Tres Leches by Love and Confections
- Spiced Pumpkin Butter by Culinary Adventures with Camilla
- Pumpkin Spice Palmiers by That Skinny Chick Can Bake
- Pumpkin Pecan Oatmeal by The Spiffy Cookie
- Mini Healthy Pumpkin Pies by Happy Food Healthy Life
- Easy Pumpkin Caramel Sauce by Lady Behind The Curtain
- Savory Pumpkin Tart by The Not So Cheesy Kitchen
- Pumpkin Pie by A Day in the Life on the Farm
- Pumpkin Chocolate Chip Cookies by Making Miracles
This oatmeal was a spur of the moment improvisation by my dad. I had some leftover homemade pumpkin puree and he decided to try it in his trusty oatmeal recipe, substituting for the chopped apples. The result was pumpkin pie in oatmeal form! I even put some spiced pecans on top.
If you’ve never had homemade oatmeal before you are severely missing out. Nothing beats a warm bowl of homemade oatmeal in the morning, especially during the cooler fall months and it couldn’t be easier to make. This morning my dad and I are going on a hike to see the fall colors and I may need to make another batch of this in preparation.
One year ago: Pumpkin Popcorn Balls
Pumpkin pie meets s’mores in this adventurous rendition of a classic recipe. Graham cracker crust, a layer of chocolate, classic pumpkin filling, and toasted homemade marshmallow topping.
Hi and welcome to day 3 of #PumpkinWeek hosted by Terri from Love and Confections. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!
Check out all the #PumpkinWeek Bloggers and their recipes:
- Pumpkin Pie Cream Cheese Truffles by Love and Confections
- Pumpkin-Vanilla Bean Madeleines by Culinary Adventures with Camilla
- White Chocolate Drizzled Pumpkin Scones by That Skinny Chick Can Bake
- S’mores Pumpkin Pie by The Spiffy Cookie
- Homemade Pumpkin Puree by Happy Food Healthy Life
- Pumpkin Mole by Curious Cuisiniere
- Drunken Pumpkin Seeds by Life Tastes Good
- Pumpkin Roll by A Day in the Life on the Farm
- Pumpkin Lasagna by My Catholic Kitchen
- Cinnamon Pumpkin Bread by Making Miracles
- Pumpkin Quinoa Oatmeal Bake by The Pajama Chef
- Pumpkin Chocolate Swirl Pancakes by Dizzy Busy and Hungry
When it comes to Thanksgiving recipes such as pumpkin pie, there’s a reason why the classic recipes are classics – because they are just good. However I cannot resist the chance to try new things, especially when I can use the same recipe as the base. Last year I took a baby step by adding a brown sugar walnut topping to one pumpkin pie and the made a second without. Despite everyone’s protests, the pie with the crumble topping disappeared first.
Taking that experience into mind I jumped off the deep end with this new pumpkin pie rendition. Pumpkin pie meets s’mores. A graham cracker crust with a layer of chocolate sits beneath a classic pumpkin pie filling, which is blanketed by a thick layer of homemade marshmallow topping. Don’t have a kitchen torch to toast the marshmallow? Throw it under the broiler but keep a close eye on it. Or do what I did and use a real, full-sized blow torch O:-).