Category: Recipes

Breakfast, French Toast, Recipes

Pumpkin French Toast Sandwich

Sarah

Welcome to Day Five of Pumpkin Week on The Pajama Chef! So, I think I should buy stock in Pumpkin Pie Spice. I certainly have been using it a lot lately, and it’s almost time to introduce the new bottle to my spice drawer. [By the way… if you have a Trader Joe’s nearby, check out their Pumpkin Pie Spice. I think it’s the best! They didn’t pay me to say that, but I wouldn’t object if they wanted to…]

So, today’s installment brings you another pumpkin masterpiece. This “recipe” is really a compilation of other recipes. While it may look long and complicated because of the number of ingredients, it’s simple really. All ya gotta do is make some French toast, grill some bananas, whip up some pumpkin goodness, boil down some sugar, assemble your sammie and eat up! Easy easy, right? 🙂

French toast sandwich
The End Result

I mean, who wouldn’t want to bite into this mess of hearty flavors–pumpkin, spices, banana, bread. Ah-mazing! I really enjoyed how the power of the pumpkin permeated through each and every delicious bite. This is a great, easy dinner, or a breakfast for a leisurely morning. If you don’t like pumpkin very much, scale back on the pumpkin pie spice or substitute in another sweet spice [cinnamon, nutmeg, cloves, etc.] that you prefer better. But if you don’t like pumpkin very much, this week might have been not-so-appealing to you anyways. Regularly scheduled programming begins next week again. But pumpkin will be back, I’m sure… don’t you fret!

Pumpkin French Toast Sandwich [inspired by Healthy Tipping Point]

Ingredients:

For the French Toast:

  • 1 loaf multigrain French bread, preferably a day old or so, cut into appropriate size pieces for french toast [cut longways or shortways depending on what size loaf you have… or if your bread is presliced, great! I just like to use bakery bread for french toast–I think it tastes better.]
  • 4 eggs
  • 1 cup milk
  • 1/2 teaspoon pumpkin pie spice
  • butter/oil for greasing the pan

For the Filling:

  • 2 bananas, sliced in half longways and then into thirds [you want 6 pieces from each banana that can be laid flat on the griddle]
  • 1/3 cup canned pumpkin
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons pumpkin pie spice
  • ginger

For the syrup: [adapted from The Chic Life]

  • 1/4 cup dark brown sugar
  • 1/4 cup water
  • 1 teaspoon pumpkin pie spice

Suggested Toppings, if desired:

  • butter
  • pecans
  • mini chocolate chips
  • fruit
  • anything else your little heart desires!

Directions:

Preheat a skillet over medium heat and prep with some butter/oil for frying.  In a medium size bowl, whisk together eggs, milk, and 1/2 teaspoon pumpkin pie spice.

Meanwhile, begin making the syrup. In a small saucepan, stir together 1/4 cup sugar, water, and 1 teaspoon pumpkin pie spice. Over medium heat, bring to a boil, then cover the pan and allow to simmer until liquid has thickend up to desired consistency. Let cool a bit before serving, as this syrup is basically a caramel sauce and is very very hot at first!

While the syrup is simmering, make the French toast. Dip each piece of bread in the egg mixture and turn several times to coat, but do not leave submurged more than a few seconds or the bread will get soggy. Place bread on skillet and cook until each side is a crispy, golden brown. While bread is cooking, add banana pieces to griddle to grill too.

At the same time, mix pumpkin, 2 tablespoons brown sugar, 1 1/2 teaspoons pumpkin pie spice, and a sprinkle of ginger in a small bowl [my cereal bowl was just the right size for the job]. If you want, you could put this in another saucepan or even the microwave to warm it up a tad, but I didn’t do this so it’s optional.

When all ingredients are finished, assemble sandwiches. Here is my order, from plate upwards, but feel free to be innovative and unique:

  1. 1 piece of French toast
  2. heaping spoonful of pumpkin
  3. 2 slices of grilled banana
  4. sprinkle pecans
  5. sprinkle pumpkin pie spice
  6. repeat steps 1-5 and then drizzle syrup overtop it all!

As for number of servings, it really will depend on you and your needs. This was really filling so I only ate one sandwich with some fruit for dinner. Ben ate several pieces of French toast with butter and syrup, and then let me make him a mini sandwich too. We finished an entire mini loaf of thin French bread between the two of us. For the syrup, Diana suggests a serving size of 2-4, with 2 servings of heavy-syrup usage and 4 of light. I would agree with that, as we had a little syrup leftover, but not much.

Click here for the printable version:  Pumpkin French Toast Sandwich

In unrelated news, I saw this on Facebook tonight and it cracked me up. Maybe you’ve seen this before and I’m just behind the times, but it is hilarious!

  1. Go to Google Maps.
  2. Click on “Get Directions.”
  3. Type Japan as the start location and China as the end location.
  4. Go to direction #43.
  5. Laugh. HARD. Preferably at work. 🙂

Question of the Day: TGIF! I am so glad it’s the weekend. Schoolwork has been killer lately. What are your weekend plans? I’ll be doing some homework 😦 but also heading to Indianapolis to see some friends from home for the day!

Breads, Breakfast, Recipes

Pumpkin Ginger Bread

Sarah
pumpkin & bread
A taste of fall goodness

Welcome to Day Four of Pumpkin Week on The Pajama Chef! Hope you’re not tired of pumpkin yet. 🙂

This is pumpkin that even the apathetic pumpkin-eaters in your life can enjoy. It is soft and sweet, nothing fancy–just pure pumpkin goodness with a touch of ginger to spice things up. A slice of pumpkin bread with a hot beverage of your choice makes a magnificent breakfast. This bread is even better the next day. Once the pumpkin melds with the ginger… oh my goodness you will not be able to keep your hands out of it! Mmmm.

view from above
beautiful, beautiful bread....

Pumpkin Ginger Bread [base recipe from Mark Bittman’s How to Cook Everything]

Ingredients:

  • 4 tablespoons cold butter
  • 2 cups all-purpose flour
  • 1/4 cup brown sugar
  • 1/2 cup white sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • sprinkle salt
  • 3/4 cup apple cider
  • 1 egg
  • 1 heaping cup pumpkin
  • 1 teaspoon ginger
  • 1/2 teaspoon pumpkin pie spice
  • cooking spray

Directions:

Grease a 9 by 5 inch bread pan with cooking spray. Preheat the oven to 350 degrees.

In a mixing bowl, stir together the flour, sugars, baking powder, baking soda, ginger, pumpkin pie spice, and salt. Using a pastry blender or two knives, cut in butter until mixture is crumbly. In a small bowl, whisk together the egg and apple cider, and then pour into dry ingredients. Fold in pumpkin and mix until just combined. Do not overmix. Spoon batter into prepared pan.

Bake for about 45-60 minutes, or until golden brown and a toothpick inserted in the center comes out clean. [Be sure to check the bread at 45 minutes or sooner, because my bread was definitely done at 45 minutes but ovens do vary.]

Click here for the printable version:Pumpkin Ginger Bread

cat on tablecloth
"Uhh, did you put the tablecloth on the floor?"

So funny story: the other morning, I was getting ready in the bedroom, and my husband walked out in the dining room. All of a sudden, he cried out: “uhh, did you put the tablecloth on the floor?”

No, no, I didn’t… I guess Sheba Genevieve decided it would make a good bed for her, so she pulled it off the table and decided to take a nap on her conquest! Silly kitty!

Question of the Day: What do your pets do to make you laugh?

Pumpkin Pasta Sauce aka "Pumpfredo" | thepajamachef.com
Main Dishes, Recipes, Sauces

Pumpkin Pasta Sauce, aka “Pumpfredo”

Sarah

Welcome to Day Three of Pumpkin Week on The Pajama Chef!

Let me begin by providing a theoretical scenario of what might happen when someone loves a certain seasonal ingredient a little too much. Please remember that the following text is completely theoretical.

Sometimes, to satisfy a love for a seasonal ingredient, it is necessary to become inventive in the use of it. Consequently, said ingredient can be used in a plethora of ways… some of which are a little, shall we say, nontraditional. For those who are not as obsessed in love with delighted by that ingredient, these “nontraditional” uses may be borderline weird, disgusting, or nasty, at an extreme level, or just odd and unappealing at a more tolerant level. And then the ingredient lover winds up having to make not just one, but two dinners in order to satisfy both parties.

Okay. Don’t forget that the above was all theoretical, not at all based in reality. Got it? Good. Because that two-dinner thing didn’t happen in our household on Saturday. No siree Bob. Not at all. *ahem… The following Pumpkin Pasta Sauce, aptly named “Pumpfredo” by the husband during his bite off my plate for its similarity in texture and consistency to Alfredo sauce. But let me tell you… this is one heck of a substitution for high fat and calorie laden Alfredo sauce. [For the record, I’m not into calorie counting or dieting or any of that, but I do try to maintain a healthy lifestyle, and I’m well aware that Alfredo sauce is not the healthiest Italian dish on the planet.] Continuing on…

This Pumpkin Pasta Sauce is one of the tastiest nontraditional pasta toppings I’ve had of late. It is creamy, tangy, and light, while still being rich in flavor and high in taste. The pumpkin adds a savory depth of flavor, while the dijon mustard and sage add tang and spice to the mix. Served atop a bed of baby spinach, whole wheat penne, and a chopped turkey Italian sausage, this is a great, filling meal for any pumpkin lover. If there are any apathetic pumpkin-eaters at your table, then that’s okay… more for you; more for me! 🙂

Pumpkin Pasta Sauce aka "Pumpfredo" | thepajamachef.com
Just look at the color of that sauce! That screams pumpkin to me alright!!

Pumpkin Pasta Sauce, aka 'Pumpfredo'

  • Servings: 4
  • Print

Ingredients:

  • 1 1/2 cups chicken broth
  • 1 cup pumpkin
  • 1/2 cup plain yogurt or sour cream, or a combination of both
  • 1 tablespoon fresh sage or 1 teaspoon dried sage
  • 1 tablespoon Parmesan cheese
  • 2 teaspoons dijon mustard
  • a few dashes of freshly ground black pepper

Directions:

Place all ingredients in a medium saucepan and whisk together to combine. Cover and heat to boiling, then reduce heat to low and simmer, covered, for at least 20 minutes or until sauce thickens enough to coat the back of a wooden spoon. Serve as desired.

Question of the Day: What do you say to those who don’t love pumpkin [or any other seasonal food] as much as you do? Your answers can give me ammo rationale for dealing with those in my life who do not share my sentiments… 🙂 so they are much appreciated and enjoyed!

Breakfast, Pastries, Recipes

Pumpkin Cinnamon Rolls

Sarah

Welcome to Day Two of Pumpkin Week on The Pajama Chef! It’s a good week, huh?

A lovely fall walk :)
Beautiful trees and water… I wish this was the view from my balcony!

Are you enjoying your fall? I am. I love how the leaves are changing. I love the chill in the air. I love the need for a warm breakfast. Yesterday we saw the savory side of pumpkin. The opposite of savory is sweet. And that is just what is being served today… in breakfast format!

Pumpkin Cinnamon Rolls - they are pumpkin-y and cinnamon-y and sweet to an extreme. Recipe on The Pajama Chef!
The goods, folks.

To me, cinnamon rolls are one of the most indulgent treats available to man. Warm, rich, gooey, utterly delightful pastry dough coupled with a filling of sweet and spicy cinnamon and topped with out of this world frosting. Altogether, cinnamon rolls are almost too sweet to be enjoyable. Almost, but not quite. I still enjoy them, don’t you fret.

I developed my love of cinnamon rolls by going to Cinnabon with my Grandpa as a child. We’d go to the mall for a treat when he babysat me after preschool or as a break during back to school shopping along with Grandma. Nowadays, I live in a town devoid of Cinnabon, so  I must remedy my cravings by making my own cinnamon rolls. And let me tell you.. they are almost as good as my childhood memories. But no recipe can top good memories, right?

This time, instead of using my traditional cinnamon roll recipe, I used a recipe found at Good Life Eats for a Pumpkin Cinnamon Roll. Best. Decision. Ever.

Good Life Eats placed pumpkin in the dough. I like my pumpkin intense, so I wasn’t about to stop there. I added it to the filling as well, switching out the butter for the pumpkin. Yum. Great choice. I took the easy way out with the kneading and rising parts of dough-making this time by using my breadmaker, but these rolls can be prepared by hand instead. Initially, I considered using my own frosting recipe, but in the end, went with the suggested cream cheese frosting. Another great choice, as it is practically a Cinnabon knock-off. Bliss!

If you haven’t figured it out by now, these are not your average cinnamon rolls. They are better than average. They are delicious and mouthwatering and will satisfy any sweet tooth. They are pumpkin-y and cinnamon-y and sweet to an extreme. I can’t wait to make them again.

Pumpkin Cinnamon Rolls - they are pumpkin-y and cinnamon-y and sweet to an extreme. Recipe on The Pajama Chef!
Waterfalls of frosting… oh how I love thee!

Pumpkin Cinnamon Rolls with Cream Cheese Frosting

from Good Life Eats

Ingredients:

Dough:

  • 1/4 cup warm water [not hot, about 110 degrees]
  • 1 package active dry yeast [about 2 1/4 teaspoons]
  • 1/3 cup warm milk
  • 1 large egg, beaten
  • 3/4 cup pumpkin
  • 1 tablespoon melted butter
  • 2 cups all-purpose flour
  • 1 1/4 cup whole wheat flour
  • 1/2 cup brown sugar, packed
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1 teaspoon pumpkin pie spice

Filling:

  • 1/4 cup pumpkin
  • 1/4 cup sugar
  • 1/4 cup brown sugar, packed
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/2 teaspoon cinnamon

Cream Cheese Frosting:

  • 4 ounces cream cheese
  • 4 ounces butter, softened
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon lemon juice
  • 2 cups powdered sugar

Directions:

To make the dough, add all ingredients to the pan of your breadmaker according to the manufacturer’s directions. My breadmaker calls for liquids and salt, then dry ingredients, then yeast, but yours may be different. [Liquids=water, milk, egg, pumpkin, butter.] Turn on the breadmaker using the “dough” setting. When dough is prepared, remove from the pan and turn out the dough on a floured work surface or countertop. **if you do not have a breadmaker, you can make the dough by hand using these instructions.

Meanwhile, while dough is rising in the breadmaker or in a bowl, make the filling. Whisk together all ingredients except pumpkin and set aside. Grease a 9 inch round springform or cake pan with cooking spray and set aside.

After dough has been turned out onto the countertop, use a rolling pin or your hands to shape the dough into a 12 by 16 inch rectangle. Spread the 1/4 cup pumpkin over dough, leaving about an inch margin on all sides and then top with the sugar/spice mixture.

Roll the dough into a log the long way; it may stretch out some. Use a sharp, serrated knife and cut the log into 10 slices. Place in prepared pan.

The recipe can be prepared up to this point the night before, then covered with foil and refrigerated. In the morning, remove the pan from the refrigerator and take off the foil. Continue with below recipe, noting that the initial rising time may be longer because the dough is chilled.

Cover pan with a towel, and let rise until doubled, about 40-50 minutes. Preheat oven to 375 degrees and bake for about 25-35 minutes, or until rolls are golden brown and pull away from the edge of the pan slightly.

During the baking process, make the frosting. In a food processor, combine cream cheese, vanilla, butter, and lemon juice and pulse until smooth. Mix in the powdered sugar in 1/3 cup increments, beating in between additions, until all sugar is full incorporated. [If you need to use more than 2 cups to reach desired consistency, then feel free to do so!]

Frost warm rolls and enjoy immediately! Leftovers can be frozen… if there are any!

Question of the Day: What’s your favorite special food memory?

Main Dishes, Recipes, Soups

Pumpkin Soup and Homemade Croutons

Sarah

Welcome to Day One of Pumpkin Week on The Pajama Chef!

Pumpkin Soup with Homemade Croutons via thepajamachef.com
Pumpkin soup gets the husband thumbs up!

Are you a matchy-matchy, “together” sort of person? I am. I love coordination and rules, such as not mixing black and brown, or brown with navy, or navy with black. Those color combinations just drive me nuts! In college, one of my sorority sisters and I would “argue” over outfit choices [oooh that sounds very stereotypical sorority girl-esque right there… I promise that sororities at my small liberal arts college were NOT like the movies!]. Anyway, it became a joking matter between us and every so often, I’ll receive a text from her saying, “wearing navy flats with black pants!” or the like. Fun times, fun times.

Despite my tendencies towards coordination, with food, I like to step away from the ordinary and the expected at times. Sometimes I just love finding ways to blend together the old and the new, the familiar and the unknown into a comfortable mix of happiness. Pumpkin and soup don’t necessarily go together in my book, but in this soup, they are a match made in heaven!

I made Pumpkin Soup for the first time on Halloween weekend last year and I think it is going to be a fall tradition for us now. This soup is truly a taste of fall… creamy, comforting, and just bold enough to stand out from your average creamy savory squash dish. [Can you say that five times fast? Whew!] Plus, it smells a-m-a-z-ing as it simmers away on the stovetop. Add a side salad, some bread and butter, and some homemade croutons on top for a bit of crunch and you have yourself one great meal!

Pumpkin Soup with Homemade Croutons via thepajamachef.com

Pumpkin Soup

  • Servings: 4
  • Print

from a recipe that I cut out from the newspaper awhile ago…

Ingredients:

  • 2 cups chicken broth
  • 1 cup canned pumpkin
  • 1/2 cup onion, chopped
  • 1/4 cup fresh parsley, roughly chopped [or 1/4 teaspoon dried parsley]
  • 1/8 teaspoon dried thyme
  • 1 clove garlic, minced
  • 2 tablespoons half and half
  • salt and pepper [to taste]

Directions:

In a medium pot, combine all ingredients except half and half; stir to combine. Simmer for about 30 minutes; remove from heat and let cool. Puree in a food processor or blender until smooth–or better yet, use an immersion blender, then return to pot and simmer for an additional 30 minutes. Stir in half and half and serve with homemade croutons — see recipe below.

Note:

Do not puree hot soup! It will end poorly and could hurt you and/or your blender/food processor! So give yourself adequate time and allow the soup to cool first. If you need to, stick the whole pot in the fridge or a sink full of ice water for a little bit to cool it down enough to blend.

Homemade Croutons

Ingredients:

  • 2 slices whole wheat bread, cut into 3/4 inch cubes
  • olive oil or cooking spray
  • salt and pepper
  • dried parsley
  • parmesan cheese, grated

Directions:

Preheat oven to 400 degrees, and prepare a rimmed baking sheet by spraying with cooking spray or greasing with a bit of olive oil. In a bowl, combine bread cubes with a drizzling of olive oil or a generous spraying with cooking spray. Add in salt, pepper, and parsley [or other herbs/spices] to taste. I usually start small and work my way up. Toss to coat. Spread on prepared baking sheet in a single layer, shake on a bit of parmesan, and bake for 15-20 minutes, flipping halfway, until crispy and golden brown. Serve with soup or salad.

Question of the Day: Are you into coordination, or are you more free-spirited? Or are you like me and vary based on the category [clothes vs. food]?