Saturday, October 12, 2013

31 Days Of Halloween - Pumpkin Themed Goodies


With the onset of Halloween, more and more pumpkin foods are starting to come to mind as everyone gets into that wonderful holiday mode of good food and colder weather.

As usual, the holidays are quickly creeping up on us and can easily get away from you with such little time available for planning the transition. I've continued my quest to find unique and delicious fall time foods to get the holiday season underway and have come across some interesting pumpkin based recipes that I wanted to share in case you might be stumped as to what to make. Some of these goodies can be for any Halloween parties you might be attending or giving or just something new and different you might want to give a try for the season!

*Remember: You can always substitute any oils for olive oil and granulated sugars for honey or agave nectar for healthier options!

For the cookie lovers:

Stuffed Pumpkin Cheesecake Snickerdoodles
source

INGREDIENTS
  • 3¾ cups all-purpose flour
  • 1½ tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. ground cinnamon
  • ¼ tsp. freshly-ground ground nutmeg
  • 1 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • ¾ cup pumpkin puree
  • 1 large egg
  • 2 tsp. vanilla extract
  • Filling Ingredients:
  • 8 ounces cream cheese, softened
  • ¼ cup sugar
  • 2 teaspoons vanilla extract
  • Cinnamon-sugar coating:
  • ½ cup granulated sugar
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • Dash of allspice

INSTRUCTIONS
1. In medium bowl, whisk flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
2. In a mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.
3. Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour.
4. To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour.
5. Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.
6. To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet two inches apart.
7. Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
8. Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for five minutes and transfer to a wire rack. Enjoy!

For the deep fried lovers:

Pumpkin Ricotta Fritters
(Gluten Free Recipe)
source

INGREDIENTS
  • 2 cups Roasted Mashed Pumpkin (or Pumpkin Puree)
  • 1 cup Ricotta Cheese
  • 2 whole Eggs
  • ⅓ cups Corn Flour
  • 2 cups Gluten Free Flour Blend
  • 2 teaspoons Baking Soda
  • ½ teaspoons Xanthan Gum
  • 1 teaspoon Pumpkin Pie Spice
  • ½ teaspoons Cinnamon
  • 1 pinch Grated Nutmeg
  • ½ teaspoons Salt
  • 1 cup Oil, For Frying

INSTRUCTIONS
  1. Place all ingredients in a blender or food processor and mix until all ingredients are mixed well. Heat oil in a medium frying pan over medium heat.
  2. Drop the dough into the hot oil by small tablespoonfuls. Let sit and fry on each side for about 2 minutes. Remove from the heat when they are golden brown. Place on paper towels to drain.
  3. Check the inside of your fritter. If it is still too creamy, lower your heat and fry the fritter a bit longer. Roll finished fritters in cinnamon sugar or dust with powdered sugar.

For the breakfast lovers:

Pumpkin Spice Pancakes
(One of my favorites!)

INGREDIENTS

1/2 box Spice Cake Mix (about 7.5 oz)
1/4 cup canned pumpkin
1/4 cup vegetable oil
3/4 cup milk
1 egg
*Optional: chopped walnuts or pecans

INSTRUCTIONS

1. In a medium sized bowl, whisk together the cake mix, canned pumpkin, vegetable oil, milk and egg, making sure that there aren't any lumps in the batter.
2. Add some oil or butter to your pan or griddle, and begin making your pancakes using a 1/4 cup measure to drop the batter onto your pan (this makes small pancakes, so if you prefer larger ones use a larger measuring cup)
3. Cook until the edges begin to brown a little and bubbles begin to appear on the surface of the pancake, then flip the pancakes and cook on the other side, until the pancakes have cooked through.

*Note: If the batter doesn't seem thick enough or doesn't have the pancake consistency that you like, just add a couple of tablespoons of all-purpose flour!

 For the health conscious:

Pumpkin Granola Bars
(Gluten Free Recipe)

INGREDIENTS

2 cups rolled oats (trader joe's and bob's red mill sell gluten free rolled oats)
1/2 tsp kosher salt
1 tsp cinnamon
a pinch of cloves
a pinch of allspice
1/4 tsp nutmeg
1/4 tsp ginger
1/2 tsp baking soda
1 tsp vanilla extract
2 eggs
1 1/4 cups almond milk (other milks would work too)
1 c pumpkin puree
3/4 cups toasted and chopped nuts (optional)

INSTRUCTIONS

 Note:  Dried fruit or a few spoonfuls of sugar/brown sugar/agave/maple syrup/honey can be added to the batter for extra sweetness. Also try drizzling the finished bars with honey or syrup!

1. Preheat oven to 400. prepare a 12-inch loaf pan and set aside.
2. In a large bowl, combine all dry ingredients. mix in vanilla, eggs, almond milk, and pumpkin. fold in nuts, if using.
3. Spread evenly in loaf pan. bake for 35-45 minutes, until the top is set and starts to darken. Let cool and slice into 1-inch bars, store in the fridge or freezer.

Need a drool bib yet? I do......

Enjoy!

XOXO
-M

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