pumpkin – Page 4 – The Pajama Chef

#10DaysofTailgate: Pumpkin Bars

September 26, 2014September 29, 2014 Sarah

These frosted spiced pumpkin bars are always a hit!

Welcome to Friday of #10DaysofTailgate! You made it! But wait–don’t go away after reading this. Be sure to enter our fabulous giveaway and learn more about our quest to share tons of tailgating recipes during the last ten days of September. We are more than halfway through, but we still have more yumminess headed your way. 🙂

The best recipes always come from moms and grandmas, right? Though this recipe for pumpkin bars isn’t my mom’s original recipe, she is the one who introduced me to them. These pumpkin bars are the pumpkin bars of your dreams, people! They are SO good and relatively easy. What makes these pumpkin bars utterly delicious is their texture, I think. I hate when recipes are called “bars” but they’re really a sheet cake. These bars aren’t cakey but they aren’t as fudgy as brownies either. They are moist, gooey, buttery, and oh so indulgent! Healthy they are not, so if you’re searching for that, sorry but you’re outta luck. 🙂 The creamy frosting on top is sweet but not over the top, and provides the perfect creamy topping to a sweet, pumpkin spiced bar.

Though I’m sharing this recipe for a tailgating event, these bars would be equally at home at a bridal shower, potluck, or your Thanksgiving dinner table. Frosting always makes sweets look fancier, I think! They’re on the of the first pumpkin desserts I made in my Tennessee kitchen last fall and they’re one of my favorite fall desserts. I hope you like them as much as my family does!

three years ago: Honey Lime Fruit Salad
four years ago: Buttermilk Chocolate Bread

Pumpkin Bars

Servings: 24
Time: 50 minutes
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courtesy Patty Ronning as adapted by Paula Deen

Ingredients:

for bars

4 eggs
1 2/3 cup sugar
1 cup canola oil
1 – 15 ounce can pumpkin puree
2 cups all-purpose flour, sifted
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda

for icing

8 ounces cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar, sifted
1 teaspoon vanilla extract

Directions:

Preheat oven to 35o degrees. Grease a 9×13 inch pan with cooking spray.

With an electric mixer [stand or otherwise], beat together eggs, sugar, oil, and pumpkin until fluffy. Mix dry ingredients in a bowl: flour, baking powder, pumpkin pie spice, baking soda. Gradually add dry ingredients to the pumpkin mixture. Mix on low until batter is smooth.

Bake for 30 minutes, then cool completely before frosting.

When ready to make frosting, beat cream cheese and butter together with a mixer until smooth. Slowly add the sugar, mixing on low until combined. Stir in vanilla, frost, and cut into bars.

Here’s what the rest of the crew brought to the table…

Starters

Diablo’d Cheesy Bacon-Onion Pinwheel Rolls by Things I Make (for Dinner)
Spiced Kofta with Carrot Karma Yogurt Dip by Culinary Adventures with Camilla

Dips

Baked Potato Beer Dip by Cheese Curd In Paradise

Hot Caramelized Onion Dip by Eliot’s Eats

Healthier Buffalo Cauliflower Dip by The Spiffy Cookie

Dunkin Duck, Cheesy Bacon and Ranch Dip by A Day in the Life on the Farm

Mains

El Diablo Mango Mustard Glazed Grilled Scallops by Making Miracles

Honey Grilled Chicken and Vegetable Kebabs by Debbi Does Dinner Healthy

Thai Chicken Skewers by Sew You Think You Can Cook

Bacon Cheeseburger Soup by From Gate to Plate

Sides

Grilled Parsley Potatoes by Curious Cuisiniere

Grilled Vegetables by Summer Scraps

Sweets
Pumpkin Bars by The Pajama Chef

Chicken, Main Dishes, Recipes, Sides, Vegetables

Pumpkin Chicken Meatballs with Spaghetti Squash

September 15, 2014September 19, 2014 Sarah

These Pumpkin Chicken Meatballs are a fun topping to a garlicky, buttery base of spaghetti squash. Though this dish takes awhile to prepare, it’s totally worth it!

I don’t know about you, but I’m on a quest to eat as much pumpkin in the next three months as possible. It’s my goal to make/blog about at least one pumpkin dish per week! We’ll see how I do. 🙂 So first…I have a confession to make. I made this dish last year. In fact, it was one of the first new recipes I made in our new Nashville kitchen after we moved here last year. And it just didn’t make it on the blog. Oooops! Moving to a new state and starting a new job kinda takes a lot of time. 🙂 But despite the length of time between eating this dish and sharing it here, I think it’s utterly fabulous! Most people think of pumpkin as a sweet ingredient [helllooo pumpkin pie, cookies, bread, muffins, yada yada yada] but I love it when used at dinnertime. Though pumpkin by itself is actually a little bland, it can add some color, moisture, and substance to sauces, meatballs, or soups when used in a savory sense. This was my first time using pumpkin in meatballs and I must say I’m super impressed! These meatballs were sooo flavorful and indulgent… if meatballs can be indulgent, haha.

And don’t forget about the spaghetti squash! It’s garlicky and buttery and just plain perfect. It was Ben’s first taste of spaghetti squash and he loved it… especially because of the bacon. Everything’s better with bacon, right? Even pumpkin! With this dish you’ll certainly have one of the more unique ways to enjoy pumpkin. And it’s awesome! Hope you enjoyyy!

one year ago: Autumnal Muffins
two years ago: Peach Raspberry Clafouti
three years ago: Peach Shortbread
four years ago: Crock Pot Santa Fe Chicken

Pumpkin Chicken Meatballs with Spaghetti Squash

Servings: 6
Time: 2 hours, most of that not active so don't freak out
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from We are not Martha

Ingredients:

1 spaghetti squash
1 pound ground chicken [ground turkey would also work too]
3/4 cup pumpkin puree
1/4 teaspoon ground ginger
1/2 teaspoon dried thyme
1 cup panko bread crumbs
1/4 cup parmesan cheese, plus more for serving
1 egg, beaten
2 tablespoons Star Fine Foods Butter Olive Oil – or regular butter or olive oil
3 large cloves garlic, minced
1/2 teaspoon dried sage
4 strips bacon, cooked and crumbled

Directions:

Preheat oven to 375 degrees. Carefully poke holes all over the spaghetti squash with a sharp knife. Place in a baking dish and bake for 80 minutes, rotating halfway through.

While spaghetti squash is cooking, prepare meatballs. In a large bowl, mix together ground chicken, pumpkin, ginger, thyme, panko, parmesan, and egg. Scoop mixture into golfball-sized balls and place in a baking dish that has been greased with cooking spray. Bake for about 25-30 minutes or until cooked through and crisp on the outside. [Hint: put the meatballs in the oven after the squash has cooked for about 65 or 70 minutes–that’ll be good timing so everything is finished about the same time.]

After 80 minutes, remove squash from oven and let cool.

When cool enough to touch, carefully cut in half. Scoop seeds out, then use a fork to remove the “spaghetti” and set aside.

In a large skillet set over medium heat, add olive oil and cook garlic for one minute. Add squash, sage, and crumbled bacon, then cook for about 3 minutes until tender.

Serve meatballs over spaghetti squash with parmesan on top.

Linked up with: Weekend Potluck, Foodie Friends Friday.

Desserts, Other, Recipes

Homemade Pumpkin Pie Spice

September 8, 2014September 7, 2014 Sarah

This pumpkin pie spice is the perfect seasoning for all of your fall baking. Be sure to check out my secret ingredient that gives it a special POP. 🙂

Before last fall, I swore by store-bought pumpkin pie spice. Specifically, from Trader Joe’s. But then I ran out and didn’t have time to drive across town to my friend the Trader. Soooo I made my own. Let me confess, I was scared I wouldn’t like it. But guess what! I did. And now I won’t go back to the store-bought stuff.

My special blend of pumpkin pie spice has all the usual suspects–cinnamon, nutmeg, cloves, allspice, ginger… and when you’re measuring them, it smells like the essence of fall in your kitchen. Nothin’ better! I’ve spent some times playing around with the ratios of spices and have deemed this recipe my favorite for now. 🙂 But wait… there’s more! I added a lil secret ingredient to give this pumpkin pie spice blend a special pop, a little wow, a big bang, a bunch of deliciousness to all your pumpkin goodies: dried lemon peel! It’s just a tiny amount in the grand scheme of this spice blend, but it adds some citrusy zing that elevates the flavor so much. I will tell you that my buddy the Trader did add lemon peel to his pumpkin pie spice first, but I’m glad I could capitalize on that success. Thank goodness for ingredient labels! 🙂 You can find dried lemon peel in the spice aisle, but I will warn you it’s a little pricier than most spices. However, a little goes a long way so it will last. If you have cardamom I’m sure that would be a good addition too.

I keep this pumpkin pie spice in a small mason jar in my spice cupboard all year long and add it to anything and everything that can use some fall spice love: pumpkin quick breads and desserts of every kind, of course, but also oatmeal, yogurt, applesauce, and even on toast [a la cinnamon toast]. Some of my favorite pumpkin recipes include: Pumpkin Chocolate Chip Mini Muffins, Pumpkin Spice Chocolate Chip Cake with Nutella Frosting, and Pumpkin Brownies. To see all my pumpkin recipes, click here. I’ll be adding many more this fall so stay tuned! You’ll want a jar of this stuff in your pantry to enjoy the deliciousness. 🙂

one year ago: Pumpkin Coconut Soup
two years ago: Iced Tea with Ginger-Mint Simple Syrup
three years ago: Pumpkin Granola
four years ago: Spaghetti and Meatballs

Homemade Pumpkin Pie Spice

Time: 5 minutes
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Ingredients:

2 tablespoons ground cinnamon
1/2 tablespoon ground nutmeg
1/2 tablespoon ground cloves
1/2 tablespoon allspice
1/2 tablespoon ground ginger
1/2 teaspoon dried lemon peel

Directions:

Combine all ingredients in a small jar and shake to combine.

Use in anything and everything this fall–breads, pies, muffins, cakes… yogurt, applesauce… the possibilities are endless!

Main Dishes, Recipes, Soups

Black Bean-Pumpkin Soup

March 26, 2014October 29, 2015 Sarah

Updated March 30, 2014… so today, I was looking through some blog pics and realized I made a terrible error! The soup that had been pictured here was NOT this wonderful Black Bean-Pumpkin Soup, but rather a Minty Tomato Soup. Whoops! Somehow I mixed up my labels. Sorry about that! This soup is still delish no matter how it looks, but I wanted to come back and make it right with you. 🙂 Forgive me?

I hope you’re okay with another soup recipe this late in March! If you aren’t, look away. But be forewarned: you’ll miss some awesome soup. It was snowing in Nashville yesterday [not enough to stick, but still], so soup is entirely justified I think!

Earlier in the year, my mom texted me a picture of her dinner: a delightful orange-y colored soup. I asked for the recipe and received a text with a picture of the recipe, which I immediately made for lunch the next day. Yay for iPhones and technology! 🙂 That soup is the one before your very eyes now… a creamy, flavorful, filling Black Bean-Pumpkin Soup. I’ve made plenty of black bean and pumpkin soups in my day–but never together, and never this good. The soup is a cinch to throw together and definitely gets better as it sits. With just a hint of spice and a bit of sweetness, this soup is unlike any I have ever tasted. Next time I make it I will be sure to stock up on sour cream, green onions, and pumpkin seeds because the [unpictured] toppings are the very best part! Enjoy!

one year ago: Roasted Chickpea, Carrot, & Radish Salad with Lemon-Dijon Dressing
two years ago: Cinnamon Curry Tuna Wraps
three years ago: Fruit and Nut Granola Bars

Black Bean-Pumpkin Soup

Servings: 8 servings/2 quarts
Time: 35 minutes/15 minutes active
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slightly adapted from a magazine via my mom

Ingredients:

2 – 15 ounce cans black beans, rinsed and drained
1 – 15 ounce can diced tomatoes, drained
2 cups loosely packed spinach
2 tablespoons olive oil [STAR Fine Foods Grilling Cuisine Cooking Oil is what I used; extra virgin would also work]
2 medium onions, finely chopped
1 jalapeno, deseeded [optional]
3 cloves garlic, minced
1 teaspoon ground cumin
3 cups chicken [or vegetable] broth
1 – 15 ounce can pumpkin puree
2 tablespoons cider vinegar
1/2 teaspoon pepper
1-2 tablespoons molasses or bourbon [optional]
sour cream, for topping
sliced green onions, for topping
pumpkin seeds, for topping

Directions:

In a food processor, combine black beans, tomatoes, and spinach. Process until smooth.

In a Dutch oven, heat olive oil on medium. Add onions and jalapeno [if using] and cook until soft. Add garlic and cumin and cook for another minute, until fragrant. Then stir in broth, pumpkin, vinegar, and pepper. Bring to a boil then cover and reduce to a simmer for 20 minutes.

Remove from heat and stir in molasses if using, then serve with sour cream, green onions, and pumpkin seeds as desired.

Breads, Recipes

Pumpkin Cloverleaf Rolls

November 18, 2013November 22, 2016 Sarah

Last week, I texted Ben randomly during the day at work and asked if he wanted to have Thanksgiving dinner a little bit early. As I expected, he was ALL in. So this weekend, we got to cookin’, and had ourselves a delicious feast on Sunday afternoon. Turkey, chipotle-cilantro mashed potatoes, cranberry sauce, mixed vegetables mornay, pumpkin cloverleaf rolls, and harvest pear crisp with candied ginger. It was GLORIOUS! For my dream meal I would have had stuffing too–but Ben doesn’t like it, and I couldn’t find the kind of bread I wanted, so that didn’t happen, but everything else was divine and I can’t wait to share the recipes with you this week! So, I officially declare this to be THANKSGIVING WEEK on the blog and I will do my absolute best to post all five new recipes this week. I’ve already shared my cranberry sauce before so I won’t repeat that… but just because it is old doesn’t mean it isn’t worth trying! 🙂

I had a hard time deciding what to share first, so I just picked my absolute favorite thing… bread. Ahh, delicious carbs! 🙂 With pumpkin too! Doubly good, huh? I seriously am not sure if there is anything I could love more than soft, pillowy rolls, warm out of the oven with just a touch of butter.

I made the dough for these rolls in my bread maker. If you don’t have a bread maker, definitely consider investing in one if you have the space. I bought mine from a Craigslist post for $20. It was a wedding gift that had never been used, so that couple’s loss was our gain! I am not a huge fan of how bread bakes in it, but it is super convenient for preparing dough while you are doing other things, like pulling together a huge meal for two people just for the heck of it.

Please don’t judge how these Pumpkin Cloverleaf Rolls were shaped. It takes a time or two [or four] to get the hang of shaping the balls, and I will warn you–the dough is really sticky, so use flour and/or cooking spray liberally. I read too late that cooking spray is better for shaping rolls than flour is because it won’t dry the dough out… so I will try that next time. Regardless of how the rolls are shaped, the taste will be out of this world!

The rolls are slightly sweet, with a delightful orange flavor. The flavor is really strong at first, but after a day it tones down a bit. But if orange isn’t your thing, feel free to leave that out and add a little bit of warm spice like cinnamon or nutmeg, some vanilla, or even something a little more savory like garlic powder.

Ben and I absolutely adored these rolls! I’m sure you didn’t need clarification on that, but for what it’s worth–they were great! I can’t wait to enjoy one for breakfast with some jam. Yum! As much as I would love to say that they were so amazing because they included pumpkin [aka my favorite thing about fall], I really don’t think that was it. They are just super soft, melt-in-your-mouth rolls. Even if you are scared of baking with yeast, try these rolls! In a bread maker, they are so simple and easy–almost foolproof. Since the dough is so sticky, I think it would be hard to knead this dough by hand, but you could try it in a stand mixer–just use these tips on converting the recipe. I hope you give these rolls a try for your Thanksgiving table! They’re so appropriate for the season. I know they will be my go-to for many years to come! Enjoy, and be sure to come back all week long for more Thanksgiving recipes. 🙂

one year ago: Pork, Apple, & Ginger Stir Fry
two years ago: Pumpkin Chocolate Chip Energy Bars
three years ago: Balsamic Roasted Chickpeas

Pumpkin Cloverleaf Rolls

Servings: 16
Time: 2 1/2 hours
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from The Bread Lover’s Bread Machine Cookbook by Beth Hensperger

Ingredients:

1/2 cup milk
1/2 cup water
1/3 cup butter, melted
1 cup pumpkin puree
2 teaspoons salt
zest of 1 orange
4 1/2 cups all-purpose flour [562 grams]
3 tablespoons brown sugar
2 1/4 teaspoons yeast [1 package]

Directions:

Place ingredients in bread machine according to manufacturer’s instructions. For me, it is: liquids and salt, dry ingredients, and yeast in a well.

Set bread machine on dough cycle. Grease two muffin tins with cooking spray.

When finished, turn dough out onto a floured surface. With floured hands, divide dough in half, then divide each piece in half again. You should have four pieces. Then divide each of those pieces in half again–making eight. Finally, divide in half again so you have 16 pieces.

Roll each piece into three equal sized balls. Gently place in a muffin cup, and repeat with remaining dough.

Cover loosely with plastic wrap and let rise for 30 minutes, until doubled in bulk.

Preheat oven to 375 degrees, and then bake for 15-18 minutes or until golden brown.

Linked up with: Tuesday Talent Show.