Pumpkin Spice Cupcakes

pumpkin spice cupcakes amandas plate

I know I am not alone when I say I can not keep up with all the national food days. It seems that every day of the week is a special celebration of America’s Favorite Foods! This is a great thing, and today is National Pumpkin Spice Day πŸ˜€Β 

Pumpkin Patch

For this special holiday, I am sharing my pumpkin spice cupcakes!Β 

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Pumpkin Nutella Bread

Pumpkin Nutella Bread recipe

The official start to fall is a few weeks away, yet we are seeing pumpkin everything all around. Since our relocation to Michigan, my blogging has slowed a bit as I continue my job search, unpack and organize and get settled.

I first created my Pumpkin Nutella breadΒ over two years ago and wanted to remake and photograph it, in time for fall. The recipe was inspired by a pumpkin bread

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Pumpkin Curry Soup with Cranberry Relish

Cranberry relish, pumpkin curry soup, pumpkin soup, cranberry and pumpkin

There is no denying I love a good spice blend. Layers of flavors, that dance around the star ingredient.

I came across a few variations of a pumpkin curry soup and knew immediately that I wanted to try making it my own.

I had previously purchased some pumpkins, roasted and peeled and then pureed them. So, I was excited to have fresh pumpkin puree for this recipe. You can read

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Roasted Pumpkin Seeds

When making my pumpkin puree, I kept thinking about the flavors I would use to season the pumpkin seeds. I knew I wanted more than just the traditional salt and I also knew I wanted some spice. It is really important to note that these are kid tested and approved πŸ˜€ wohoo!

Here is what I came up with…

 

Ingredients:

Seeds of one medium sized pumpkin

2 teaspoons Worcestershire sauce

2 teaspoons olive oil

1/2 teaspoon garlic powder

1 teaspoon chili powder

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

 

Procedure:

1. Preheat oven to 400 degrees. Clean pumpkin seeds.

pumpkin seeds

2.Blanch in boiling water for 3 minutes.

pumpkin seeds

3. Strain pumpkin seeds and then pat dry. Add in spices, olive oil and Worcestershire sauce.

pumpkin seeds

4. Arrange on baking sheet and place in oven.

pumpkin seeds

5. Bake for 35-40 minutes or until seeds are crisp.

pumpkin seeds

6. Enjoy!

 

*These are great on salads and soups. The shells become crunchy and can be eaten with the inside seed!

 

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Homemade Pumpkin Puree

What do you get when you divide the circumference of a pumpkin by its diameter?  Pumpkin Pi… Baa-Dum Tshhh!! Lol.. I am funny right?

A few weekends ago we went to a pumpkin patch because it was a beautiful day and it is fun! We picked some pumpkins and since that I have been thinking about what I wanted to do with them.

The possibilities for pumpkin puree’ are endless.. but how do I get that from a large raw pumpkin to puree?

I did some research and the process is quite simple. Cut. Roast. Skin. Puree.

I want to share the details of this process with you all, as I imagine now that Halloween is over, you have many pumpkins around your home (if the squirrels didn’t get to them).

I also roasted the pumpkin seeds and wanted share that process because frankly I haven’t enjoyed pumpkin seeds as much as the ones I made πŸ˜›

 

Here we go..

You will need…

A pumpkin πŸ™‚

pumpkin

Procedure:

1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

2. Cut off the top of your pumpkin and clean out the inside. Place seeds in a bowl (see next post for how to roast these).

3. Cut pumpkin flesh into 3 inch sections. Then cut those sections into smaller, equal size pieces. Arrange on baking sheet and bake with 40-50 minutes or until the pumpkin is tender when a fork is inserted into it.

pumpkin

4. Remove from oven and allow to cool. Using a knife, remove the skin off the pumpkin.

skinned pumpkin

5. Using a food processor, puree pumpkin until smooth. This took about 5 minutes.

IMG_2868 pumpkin puree pumpkin puree

6. Create your favorite pumpkin recipes using your fresh, homemade pumpkin puree πŸ™‚

*This also freezes well!

 

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Fall Giveaway- Closed

This giveaway is now closed. Thank you to all who have enetered πŸ™‚ Please visit my Instagram page to see who the lucky winner is πŸ™‚

 

Fall… The season of change, of movement, of color. There is an indescribable crispness in the air, a scent that lingers in your sweatshirt long after an midday stroll and a warmth that fills the heart when aΒ  warm apple pie is pulled out of the oven. There is something magical about the leaves changing colors and falling to the earth.

Who would expect that in its state of preparing for the harsh winter, that the earth would be so beautiful.

Fall is such a favorite time for many people. So, I decided to have a “fall” themed giveaway πŸ™‚

The prize will include the following:

  • Seriously Delish cookbook by Jessica Merchant
  • Wilton Cupcake Decorating kit
  • Chai latte mix
  • William Sanoma “No Kid Hungry” Spatula
  • Sugar pumpkin decorations
  • Pumpkin mini cupcake cups
  • Bath & Body Works mini pumpkin cupcake candle
  • Pumpkin and Ghost Peeps
  • Sour pumpkin gummies
  • Farfalline Pasta

To enter, simple repost the giveaway photo on Instagram or Facebook and follow my blog! To follow my blog, enter your email address in the right hand corner of the homepage or in the bottom bar of the homepage.

Open to US residents only.

 

All entries must be received by October 24th. A winner will be selected on October 25th.

 

Good luck and happy fall!

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Eggless Pumpkin Caramel Cookies

I get many requests for recipe that accommodate different allergies. My father in law has an egg allergy and has been unable to eat the yummy treats I create, so I made it a priority during this visit to create an egg-free dessert. I also wanted to continue creating with the flavors of fall.

 

A few notes on this recipe. This is not a traditional cookie, but is very delicious. It is very important to not over mix the cookie dough. The dough itself is sticky. To make it easier to stuff with the caramels, dip your fingertips into cold water. If you have young ones that want to help in the kitchen, have them unwrap the caramels. This is a great way for young children to be involved and work on fine motor skills :D.

 

Here is my recipe:

Makes 4 dozen

 

Ingredients:

3 cups all purpose flour

1 cup pureed pumpkin

1 1/2 teaspoons baking soda

3/4 cup white sugar

1 cup brown sugar

1/2 cup unsalted butter

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

1 bag Kraft Caramels, unwrapped

caramels

Pumpkin caramel cookie ingredients

Procedure:

1. Preheat oven to 350 degrees. Cream together butter and sugar using mixer on low speed. Add in pumpkin puree, cinnamon, nutmeg, ginger, cloves and salt.

2. Sift together flour, baking soda and baking powder. Using large spatula, mix flour into wet ingredients. DO NOT OVER MIX. Batter will be a looser than a typical cookie dough.

cookie batter

3. Using a small ice cream scoop, scoop 1 tablespoon cookie dough into the palm of your hand. To keep the dough from sticking to your hand, coat with cold water. Gently press 1 caramel into the center of the cookie dough. Cover caramel with the dough.

pumpkin caramel

4. Place the caramel stuffed cookies onto a parchment lined cookie sheet. Bake for 12-15 minutes or until edges of cookie are golden brown. Remove from oven and serve warm.

5. Enjoy πŸ™‚

 

*The caramel centers will harden as the cookie comes to room temperature. Simply pop in the microwave for 15-20 seconds to warm up and have a gooey caramel center πŸ™‚

 

Caramel Stuffed Pumpkin Cookies

 

 

 


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