Tag Archives: pumpkin

Bourbon Pumpkin Pie Milkshakes

Dessert and a cocktail in one? With ice cream?! Oh. My. Goodness.

I got this recipe for Bourbon Pumpkin Pie Milkshakes from another food blog I like called How Sweet It Is. And my oh my, how sweet this is! Ice cream, milk, pumpkin, and bourbon? Who knew? Is it a dessert? Is it a cocktail? Who CARES?! It’s yummy!

Pumpkin week has come to an end :(. I think I can officially stick a fork in it. It’s done. Have a great weekend!

The ingredients:

Place all the ingredients in a blender.

Pour into your favorite glass with sprinkles, whipped cream or just keep it naked.

Additions: None

Omissions: None

Substitutions:

  • Fat-free milk
  • Fat-free half-and-half
  • Light ice cream
  • Vanilla wafers

Overall Rating: Like It

Source: How Sweet It Is Blog

Pumpkin-Honey Beer Quick Bread

I’m a big fan of pumpkin bread and usually the simplest pumpkin bread is good enough for me.  But this Pumpkin-Honey Beer Quick Bread is a nice alternative to normal pumpkin bread because it includes honey beer and flaxseed.  The recipe actually calls for ground flaxseed but I already had flaxseeds on hand (from previously making Bananas Foster Bread) so I decided to use them.  Not only is flaxseed good for you (it’s good for the ol’ ticker!) but whole flaxseeds add a slight crunch and nutty bite which tastes good in soft, creamy bread like this.  The honey beer doesn’t overpower in this bread but instead adds a slight depth that rounds out the flavor.  I’d say give this a try with pretty much any beer you might have on hand (or consider substituting cider to keep it alcohol-free).  Eat this warm with a smear of butter and I challenge you to not go back for a second slice.

The ingredients:

Combine flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice in a bowl.

In another bowl, mix together sugar, oil, beer, eggs, flaxseed, water, and pumpkin.  Is it just me or does it look like there is a wicked old witch in the pumpkin in this picture??  Weird!

Blend wet and dry ingredients together with an electric mixer.

Pour batter into bread pans and bake at 350°F.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

Pumpkin Waffles

Waffles don’t have to be just something that you order when you are at a diner.  They are uber-easy to make (if you have a waffle iron!) and can be whipped up pretty quickly.  These Pumpkin Waffles make for a tasty autumn breakfast on a lazy Sunday morning.  If you have some extra pumpkin in the fridge, you’ll probably have the ingredients to make these.  If you don’t have a waffle iron (they’re pretty inexpensive – I got mine at Target), you can use this batter to make pancakes instead.  Top these with butter, syrup, and/or whipped cream and you just might want to lick the plate.

The ingredients:

Mix the dry ingredients together and form a well.

In a small bowl, combine the wet ingredients with a whisk.

Pour the wet ingredients into the dry ingredients and mix until just incorporated.  Don’t overmix.

Spoon the batter onto a preheated, non-stick sprayed waffle iron using a ladle or measuring cup and cook until browned.

Top with your favorite toppings.  Enjoy!

Additions:  None

Omissions:  None

Substitutions:

  • Canned pumpkin for homemade pumpkin puree

Overall Rating:  Like It

Source:  Cooking Light Magazine

Pumpkin Cheesecake

I admit that this wasn’t the first time I’ve made this Pumpkin Cheesecake.  The first time was about eight years ago and I remember two things vividly:  1) I went to the store to buy a springform pan and picked up the last one just as another guy was about to pick it up.  He wasn’t happy.  2) I left out the flour entirely.  It was good anyway.  If you like pumpkin cheesecake but don’t let yourself eat it because it’s too fattening, fret no more.

This is a lighter version to try.  I have to confess – I HATE fat-free cream cheese.  It feels like rubber, has an aftertaste, and seems like fake food.  But when it’s mixed together with either reduced-fat cream cheese or regular cream cheese, it blends in enough that you don’t really notice that it’s in there.  This recipe calls for both fat-free and 1/3 less-fat cream cheeses and when they are mixed together with the pumpkin, you’d never know the difference.  The crust is nothing more than butter and crushed reduced-fat vanilla wafers (if you want your home to smell good, throw vanilla wafers in the oven for an AMAZING aroma!)  My sister borrowed this recipe from me a long time ago and we both still talk about it.  It’s THAT good!

The ingredients:

Mix together crushed vanilla wafers and melted better and pat into a springform pan.  Bake at 400 degrees and cool.

Cream together the cream cheeses until well blended.

Add in sugars, flour, salt, spices, and vanilla.  Add in the eggs, one at a time, then the pumpkin.

Pour into the springform pan over cooled crust and bake at 325 degrees.

Allow to cool and top with whipped cream, if you so desire.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

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