Posts tagged ‘pumpkin’

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October 29, 2012

Pumpkin Chocolate Chip Muffins

by Shannon

As I’m sure you’ve heard, the northeast is getting pummeled by Hurricane Sandy right now.  This is the second hurricane that has hit the Philadelphia area in a little more than a year and for those of us not used to it, it is two too many.  As I write this, I still have power but considering I lost power for days last year with Hurricane Irene, I’m fully expecting to lose power again.  I’m a little more prepared this year though: I’ve loaded my kitchen table with my emergency necessities (which you can see here – and yes, that includes bourbon) and I have a flashlight this time which will prevent me from using my iPhone to see in the dark (and hopefully reduce my risk of dropping said iPhone into the toilet à la last year).  Because losing power is inevitable, I had to make food this past weekend that wouldn’t require refrigeration.  Which means I’ll be eating these Pumpkin Chocolate Chip Muffins for days.

Canned pumpkin and mini chocolate chips are mixed into a simple muffin batter to create a moist, light, flavorful treat.  These muffins have a lot of butter and sugar so they are not low-fat but given my circumstances of enduring the hurricane, I’ve got more to worry about right now than calories.  The recipe calls for 3 to 4 cups of flour but I only used 3 cups and it was plenty.  This batter is thick and makes puffy muffins like the kind you see in bakeries – yum.  I used mini chocolate chips which I’ve come to love more than regular chocolate chips.  These muffins are really, really good.  I just hope I’m not sick of them by Wednesday.

The ingredients:

Blend the pumpkin, brown sugar, butter, and eggs in a large bowl mix until creamy.

In a separate bowl, combine the dry ingredients (flour through nutmeg).  Mix the dry ingredients into the wet ingredients just until combined when batter is moist and thick.

Stir in chocolate chips.

Scoop or spoon the batter into greased muffin tins or muffin liners.

Bake in an oven preheated to 350ºF for 20 to 25 minutes.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  The Idea Room

Posted in Breads | 2 Comments »

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October 8, 2012

Baked Pumpkin and Sausage Penne

by Shannon

October is my favorite month by far. I love sitting outside on a cool night with a fire pit and have my clothes smell like woody smoke. I love freaking myself out by watching random horror movies which can always be found somewhere on cable all month. I love putting an extra blanket on my bed and crawling under the covers on a chilly Sunday to watch football. And I love the scent that comes wafting to my nose the first time I break open a can of pumpkin for the season. Since I’ve had pumpkin in pasta before and liked it, I figured this recipe for Baked Pumpkin and Sausage Penne would be right up my alley. Pasta, yum. Pumpkin, yum. Sausage, yum.

Fresh sage is added to browned spicy sausage and set aside. While the pasta is cooking, canned pumpkin is mixed with milk, egg yolks, cream cheese and spices to create a rich sauce. The pumpkin mixture is added to the sausage and pasta and poured into a baking dish where it’s topped with panko crumbs and more cheese. Fresh sage, which mixes so perfectly with pumpkin, adds an earthy, herby flavor boost and the panko topping creates a crispy topping. As much as I love pumpkin, this was a little bit too pumpkin for me. I think a little less pumpkin and maybe the addition of ricotta might make for a better dish. I used parmesan cheese instead of Asiago cheese and used less than half of what the recipe called for so maybe that would have made a difference. This makes 8 big portions so by the last bite, I’d had enough. Next time I’m craving pumpkin and pasta, I think I’ll make Pumpkin-Ricotta Stuffed Shells instead.

The ingredients:

In a large skillet, cook sausage over medium heat. Cook until browned, about 8 to 10 minutes, breaking apart with a wooden spoon. Stir in sage and cook 1 minute. Remove with a slotted spoon; set aside. Pour off and discard drippings.

In the same skillet, whisk pumpkin, milk, cream cheese, egg yolks, 1 cup of the Asiago, the nutmeg, pumpkin pie spice and salt. Stir over medium heat until cheeses are melted.

Meanwhile, cook pasta in boiling water 1 minute less than package directions, about 9 minutes. Drain, reserving 1 cup of the pasta water. Return pasta to pot. Stir in sausage, pumpkin mixture and reserved pasta water. Mix well to combine.

Transfer to a 13 x 9 x 2-inch dish and top with panko and remaining 2 tbsp Asiago.

Bake at 350 degrees F for 20 minutes. Turn broiler on HIGH and broil 1 to 2 minutes or until top is lightly browned.

Additions: None

Omissions: None

Substitutions:

  • Whole-wheat penne
  • Grated parmesan cheese

Overall Rating: So-So

Source: Family Circle Magazine

Posted in Pizza | 1 Comment »

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January 1, 2012

Pumpkin-Cinnamon Streusel Buns

by Shannon

Okay, I admit that starting the New Year with sweet, decadent Pumpkin-Cinnamon Streusel Buns isn’t necessarily what you might want to look at if you are resolving to eat healthy in the new year. Sorry, I couldn’t help myself! I’ve had this recipe tucked away for a long time but never made it because recipes with yeast always intimidate me. Not only do you have to get the warm water just the right temperature to activate the yeast, the dough needs time to rise, usually more than once. My patience is usually much more suited for quick breads but now that I’ve made this recipe successfully, I’m intimidated no more! Yes, these are still a little time consuming and require patience but my, oh, my, are they worth it! The pumpkin isn’t overpowering but adds the slightest bit of flavor and the cinnamon streusel filling is warm, homey, and exactly what you want in a roll like this. Even if you are watching what you eat, these buns are lower in calories than most cinnamon rolls so don’t feel guilty about indulging just this once.

The ingredients:

Dissolve yeast in warm water and let sit for 5 minutes.

Add in flour, pumpkin, milk, melted butter, salt, and nutmeg. Mix with a hand mixer until combined and smooth.

Roll dough out onto a floured surface and knead until smooth and elastic, about 10 minutes.

Place dough in a bowl sprayed with non-stick spray, making sure spray covers all of the dough. Cover and place in a warm place for 45 minutes until the dough has doubled in size. Dough is ready when an indentation from two fingers remains.

While dough is rising, prepare the filling by adding sugar, brown sugar, flour, and cinnamon in a small bowl. Cut in cold butter.

After dough has risen for 45 minutes, punch down the dough and allow to rise for another 5 minutes. Place dough on a floured surface and roll out into a rectangle. Sprinkle the filling over the dough, leaving a slight border.

Starting with the long end, carefully roll the dough into a log and cut into 12 pieces.

Place rolls into a pan and bake in a 375°F oven for 20 minutes. Allow to cool for 15 minutes.

While rolls bake, mix the powdered sugar, hot water, and vanilla in a small bowl.

After the rolls have cooled slightly, poor the glaze over the top.

Serve the buns while still warm.

Additions: None

Omissions: None

Substitutions:

  • Canned pumpkin for homemade pumpkin purée

Overall Rating: Love It

Source: Cooking Light Magazine

Posted in Breads, Breakfast | 2 Comments »

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