Recipes – Page 94 – The Pajama Chef

Individual Pumpkin Pie Parfaits

October 27, 2011November 4, 2011 Sarah

Sometimes, a picture is worth 1000 words.

I think now is one of those times.

Let me explain, in case you’re confused. Oreo crust. Pumpkin pudding. Whipped cream. Oreo. Pumpkin. Whip. Oreo. Delicious spoonfuls of marvelousness coming your way. Yes, please.

Individual Pumpkin Pie Parfaits are like a cup of pumpkin pie, except 1000% easier and [dare I say] way more delicious. I made these recently when we had friends over for dinner because they could be made ahead of time from ingredients already in my fridge and pantry. I typically go for over the top baked desserts when I’m cooking for company and so often just forget about pudding or easy chilled treats, but these parfaits are a good reminder to think beyond the oven and experience fall in a new way. Pumpkin and chocolate just can’t be beat this time of year.

Individual Pumpkin Pie Parfaits [adapted from My Name is Snickerdoodle and The Avid Appetite]
printable version

Ingredients:

1 small box [3.4 ounce package] instant vanilla pudding
2 1/2 cups milk, divided
1 envelope Dream Whip
1/2 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 cup pumpkin puree
2 tablespoons powdered sugar
1 cup crushed Oreos [8-10]
1 tablespoon butter, melted

Directions:

In a medium bowl, combine vanilla pudding powder and 2 cups milk. Beat with a wire whisk for 2 minutes then cover and refrigerate for 5 minutes.

Meanwhile, in a stand mixer, whisk Dream Whip envelope, 1/2 cup milk, and vanilla on low for two minutes. Use a spatula to scrape the sides of the bowl, then beat on high for 5-8 minutes or until stiff peaks form.

Remove pudding from refrigerator and stir in pumpkin pie spice and pumpkin puree. Set aside. Stir powdered sugar into Dream Whip mixture. Set aside.

Mix together Oreo crumbs and melted butter. Press 1 tablespoon into the bottom of four small dessert glasses or bowls, then top with 1/4 cup pudding, and 1/4 cup Dream Whip*. Repeat, ending with cookie crumbs.

Refrigerate until ready to serve, up to 4 hours.

Notes:

Can substitute 2 cups Cool Whip or Whipped Cream for the Dream Whip. I just used what I had at home.

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Exchange sponsored by Spice Islands.

Main Dishes, Pasta, Recipes

Butternut Squash Macaroni and Cheese

October 25, 2011October 29, 2015 Sarah

Think about the thickest, creamiest, cheesiest mac and cheese you’ve ever had the pleasure to indulge in. Got it in mind? Good.

Was it something like this? Anything like this? Please tell me I’m not the only one who judges mac and cheese by how close the color of the cheese sauce resembles that of the quintessential blue box.

Now, I know what you’re thinking. And let me tell you something. You absolutely have GOT to take away any preconceived notions of *gasp* butternut squash being, like, a vegetable or something like that. Vegetables aren’t creamy or cheesy or anything like that, are they? And they don’t really belong in cheesy comfort food. So, you might be wondering if I’m trying to pull the wool over your eyes here.

Well, I must confess that the humble butternut squash isn’t exactly cheese. There’s no denying that. But when roasted up in the oven, pureed, and then mixed into with some eggs, half and half, milk, cheese, and spices and poured atop some noodles, butternut squash does become quite thick, rich, and creamy. It also receives bonus points for achieving an almost artificial orange hue… albeit an all natural orange hue. Score! Makes this girl happy.

I was also happy because this slightly sweet yet wholeheartedly savory, rich mac and cheese took almost no time at all, with the exception of roasting the butternut squash [which could be done ahead of time]. That means that this delicious, hearty bite is much closer than you think! Enjoy!

Butternut Squash Macaroni and Cheese

Servings: 6-8
Time: 90 minutes/30 minutes active
Print

adapted from my recipe and Pinch of Yum

Ingredients:

1 large butternut squash
olive oil
1 cup onion, minced
salt and freshly ground black pepper
cayenne pepper
13.25 ounces small pasta [I used whole wheat shells.]
2 eggs
1/4 cup fat free half and half
1/2 cup skim milk
1 rounded teaspoon whole grain Dijon mustard
1/4 teaspoon dried sage
8 ounces Marbled Cheddar cheese, shredded
reserved pasta water
Panko bread crumbs

Directions:

Preheat oven to 400 degrees. Split the butternut squash in half and place in a large baking dish. Brush with olive oil and bake for 45-60 minutes, or until soft enough to pierce easily with a fork.

Meanwhile, begin caramelizing the onion. Heat about 1/2 tablespoon of olive oil in n a small skillet over low heat. Add onion and season with salt, freshly ground black pepper, and just a touch of cayenne pepper [or more depending on desired level of spiciness]. Stir to mix and allow to caramelize over the next 30 minutes at least for best flavor.

When the butternut squash is cooked, allow to cool briefly and then scoop out into a medium bowl and puree with an immersion blender. Alternatively, use a food processor or regular blender. Puree should yield about 3 cups.

Cook pasta to al dente according to package directions. While pasta is cooking, whisk together eggs, half and half, milk, mustard, and sage in a small bowl. When pasta is ready, drain and return to pan over low heat. Pour in egg mixture and stir together. Then, add butternut squash and stir again. Finally, fold in cheese and most of the onions, reserving a small amount for topping.

Cook for 3-4 minutes, stirring occasionally. Add extra pasta water as needed to thin out the sauce. I used about 2/3 cup. Serve immediately, topping with caramelized onions and Panko bread crumbs.

Breads, Recipes

Pumpkin Biscuits

October 24, 2011October 23, 2015 Sarah

Classic meets seasonal fantastic in this amazing biscuit. Pumpkin biscuits are buttery and flaky; everything a good biscuit should be but with a hint of sweetness and pumpkin flavor, enhanced by a smattering of cinnamon and nutmeg.

These biscuits are perfect for dipping into thick soups and stews on cold nights. The pumpkin flavor is not overwhelming by any means, but it is unmistakably present. When I first made these biscuits, I planned on making only one batch. However, I accidentally poured a full cup of milk into the pumpkin and maple syrup mixture and as a result, had to make a double batch so as not to make waste–and boy! was I glad I did that. A couple weeks later and we still have a few leftover in the freezer, bagged and ready to toss into weekday lunches. They are so delicious that I think I’ll make more when we run out. And they are super easy to mix up so that will be no problem at all! Hope you enjoy them as much as we do.

Pumpkin Biscuits

Servings: 6 biscuits
Time: 25 minutes
Print

from Sugarcrafter

Ingredients:

2 cups unbleached all-purpose flour
1 tablespoon baking powder
pinch salt
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons butter, very cold [I cut the butter into quarters and stuck it in the freezer for a few minutes.]
3/4 cup pure pumpkin puree
1/2 cup milk
2 tablespoons maple syrup

Directions:

Preheat oven to 450 degrees. Prepare a baking sheet with parchment paper.

In a large bowl, stir together flour, baking powder, salt, brown sugar, cinnamon, and nutmeg. Using a pastry blender or two knives, cut in butter.

In another bowl, whisk together pumpkin, milk, and maple syrup. Then, pour mixture into dry ingredients and stir until combined.

Gently knead together on a floured countertop. Roll out and then cut into circles with a biscuit cutter. Place on prepared baking sheet. Alternatively, simply scoop out with a large spoon and drop onto baking sheet.

Bake 12-14 minutes or until golden brown. Serve warm.

Breakfast, Pancakes, Recipes

Apple Cinnamon Pancakes

October 20, 2011October 19, 2011 Sarah

Since it might not be obvious from the recipes I post here, I thought I should let you know a couple things about me that are 110% true. Yes, exactly 110%. I am a) aware that there are other fall flavors besides pumpkin and b) actually quite a big fan of these other flavors.

Like apple. Oh, fall apples. They are absolutely the best. My favorite way to enjoy apples is actually just freshly sliced up–sometimes plain, sometimes with peanut butter, and sometimes with Brown Sugar Fruit Dip. But… sometimes, I have to cook with apples. You see, they combine so perfectly with cinnamon. And they are just so good warm.

Enter Apple Cinnamon Pancakes. These little babies combine everything I love about apples–their fruity fall flavor, their warmth, their tendency to pair well with cinnamon, their hearty crunch with a restaurant-quality light and fluffy breakfast treat. I made these for dinner one recent evening and was so excited to see that we had a few leftover for breakfast the next day. Usually, I pass off leftovers to Ben without a second thought, but these were leftovers worth fighting for. They’re delicious served for breakfast, lunch, or dinner, so don’t be hindered by constraints of time–make these fall pancakes as soon as possible!

Reader Question ~ How do you enjoy your apples? What’s your favorite kind?

I personally am obsessed with Crisipin! They’re hard to find but when you do, they are so sweet/tart, crispy, and refreshing. Totally worth a trip to the apple orchard for them!

Apple Cinnamon Pancakes [from What Megan’s Making]
printable version

Ingredients:

1 1/4 cup all purpose flour
1 teaspoon cinnamon
2 tablespoons brown sugar
2 teaspoons baking powder
1 cup skim milk
1/2 cup natural unsweetened applesauce
1 egg
2 tablespoons canola oil or melted butter
1 apple, peeled and chopped [I used Granny Smith]

Directions:

In a medium bowl, combine the dry ingredients: flour, cinnamon, sugar, and baking powder. In another bowl, mix together the wet ingredients: milk, applesauce, and oil. Next, fold the wet ingredients into the dry and whisk until barely combined. Stir in the chopped apples–mixture will likely be a little lumpy.

Let batter rest for 10 minutes while the skillet is heating over low-medium heat. Add a little canola oil to the skillet and once hot, pour about 1/3 cup of batter to the pan. Cook until surface is bubbly, then flip and let the other side cook until golden brown.

Time: 30 minutes.

Yield: 14-16 pancakes.

Breakfast, Muffins, Recipes

Pumpkin Spice Mini Muffins

October 19, 2011October 18, 2011 Sarah

So, these are still my most favorite muffins of all time, not to mention the treat that got me addicted to pumpkin in the first place, but you know me… I just had to try another recipe. I had to see if there *might* be some other pumpkin muffins that compare. And let me tell you, these muffins are fantastic.

These light and springy Pumpkin Spice Mini Muffins are so flavorful and addicting. What really makes these fall treats pop is the swirl of pumpkin pie spice in the mix, mingling with a pumpkin and banana-laced batter.

I know making your own pumpkin pie spice blend is the hot thing to do these days, but personally, I swear by Trader Joe’s Pumpkin Pie Spice. I love how this blend includes more than the typical cinnamon, ginger, nutmeg, and cloves–mixing in lemon peel and cardamom takes a typical fall flavor palate from simple to sophisticated. I know I could buy my own cardamom and ground lemon peel and make my own mix, but at $1.99 per jar, my buddy T.J. can’t be beat.

Dipping the warm muffins in a mixture of pumpkin pie spice sugar [like cinnamon sugar, but way better] after they come out of the oven takes these muffins over the top. They’re almost reminiscent of tiny little pumpkin spice doughnut holes that no one can resist, including me. I think I need to go make another batch right away!

Pumpkin Spice Mini Muffins [from Iowa Girl Eats]
printable version

Ingredients:

1 3/4 cup all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
3/4 of a medium sized banana, mashed
1/4 cup canola oil
1/2 cup brown sugar, packed
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin
1/2 cup skim milk
1/4 cup white sugar
1 tablespoon pumpkin pie spice
1/3 cup butter, melted

Directions:

Preheat oven to 350 degrees. Spray two mini muffin pans with nonstick cooking spray.

In a large bowl, stir together flour, baking powder, baking soda, and 2 teaspoons pumpkin pie spice. In a smaller bowl, mix together banana, oil, brown sugar, vanilla, pumpkin, and milk until well combined.

Fold wet ingredients into the dry ingredients gently. Spoon batter into prepared pans. Bake for 8-10 minutes or until muffins spring back when touched and a toothpick inserted in the middle comes out clean. Remove

Meanwhile, mix together white sugar and 1 tablespoon pumpkin pie spice in a small bowl.

Cool in tins for 3 minutes, then remove muffins, dunk in melted butter, and roll in pumpkin pie spice sugar. Serve warm.

Time: 30 minutes [15 minutes active].

Yield: 36 mini muffins.