pumpkin – Page 7 – The Pajama Chef

Homemade Pumpkin Spice Lattes–sans espresso machine!

October 28, 2011 Sarah

Okay, so I know this fall there have been about a zillion variations of DIY pumpkin spice latte recipes online. But I kept making excuses for making them, even though I was craving that pumpkin spice-flavored syrup.

I didn’t have any cinnamon sticks [remedied with a trip to Sam’s… big jar for under $4! Apparently sticks > ground.] or any cheesecloth [it’s $2 at the grocery store], and lastly, I certainly didn’t have a fancypants espresso machine. No way to get steamed milk. Ummm… yeah, can’t get past that obstacle for cheap. Or can you? A little googling and apparently some Mason jar-shaking action has somewhat of the same effect. Not exactly the same, but close enough. I was quite impressed with myself after testing out that googled solution. Thankfully I’ve been working out! I combined that milk with some fall-spiced pumpkin simple syrup I cooked up in a jiffy, freshly brewed espresso blend coffee, whipped cream, and cinnamon and had myself a nice, fancy coffeeshop-worthy beverage.

If you don’t want to go to all the trouble of a DIY latte and would rather leave that to the professionals, this syrup is also fabulous stirred into coffee, hot chocolate, and probably even ice cream [though I haven’t tried it yet]. It’s easier than you think–I promise!

Homemade Pumpkin Spice Latte [from Annie’s Eats]
printable version

Ingredients:

for syrup

1 1/2 cups water
1 1/2 cups sugar
4 cinnamon sticks
1 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
3 tablespoons pumpkin puree

for latte

6 ounces skim milk
3 ounces brewed espresso or strong coffee
1-2 tablespoons pumpkin spice syrup
whipped cream and ground cinnamon for topping

Directions:

Stir together water and sugar in medium saucepan set over medium-high heat. Stir from time to time until sugar dissolves. Add cinnamon sticks and whisk in spices, then stir in pumpkin puree. Cook for 5 minutes, stirring continually. Do not let mixture boil. Remove from heat and cool for 15 minutes. Then, strain syrup through a cheesecloth and store in the refrigerator in a sealed container.

To make latte, pour milk into a Mason jar, screw on lid, and then shake for 60 seconds. Then remove lid and microwave for about 60 seconds or until hot, transferring to a larger container or bowl if necessary. [I did this so that it wouldn’t overflow.] Pour into a large mug and stir in coffee. Drizzle in pumpkin spice syrup then top with whipped cream and cinnamon as desired.

Desserts, Other, Recipes

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.

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, 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.

Bars, Desserts, Family, Recipes

Pumpkin Brownies

October 18, 2011September 14, 2015 Sarah

So I have totally been slacking on Pumpkin Month. 😦 But don’t despair! I have some great pumpkin recipes to share this week that I am so, so excited about to make up for it. First up is one of my absolute favorite fall desserts… Pumpkin Brownies. Normally I am a brownie purist, but this time, I’ve made an exception. Pumpkin is a fun add-in to any recipe, so why not experiment with pumpkin in my brownies?

I first made these brownies last fall, but they disappeared before I ever got a photo. That is just a tiny glimpse into just how delicious they are, because this happened several times. Making the same recipes over and over again is just not something that I do–there are too many good recipes out there so it is very rare!

Needless to say, I was incredibly excited about fall this year so that I could have an excuse to enjoy these festive fall treats. These brownies are rich, fudgy, and chewy–everything a perfect brownie should be in my book. Combined with layers of spiced pumpkin cake, Pumpkin Brownies make the perfect festive seasonal treat that even the non-pumpkin obsessed can love. [If you read regularly, you’ll know that I’m referring to my husband as one of the members of that club. :)] Slivers of these brownies are delicious any way they are served–warm out of the pan, at room temperature, or chilled from the fridge, though I have to say that room temperature is best.

If you’ll excuse me now, I’m going to go hobble off and lament the fact that we don’t have any of these brownies freshly baked. They would be the perfect recovery fuel for the Columbus Marathon on Sunday. We’re still feeling the soreness of the day, but we finished and had fun running together. I’m so proud of Ben finishing his first full marathon! Even if it’s his first and only marathon, he did an awesome job pushing through the pain and helping me run through some unfortunate knee pain that I’ve never experienced before. If he hadn’t been there, it would have been easy to give up, but instead we kept at it and crossed the finish line hand in hand. It was a great experience that I loved sharing with my husband. 🙂

Reader Question ~ What’s one of your most recent proudest accomplishments?

Pumpkin Brownies

Servings: 24
Time: 60 minutes
Print

from anecdotes and apple cores

Ingredients:

1 cup + 2 tablespoons all purpose flour
¾ teaspoon baking powder
15 tablespoons [2 sticks – 1 tablespoon] butter, melted
2 1/4 cups white sugar
3 teaspoons vanilla extract
5 eggs
¼ cup + 2 tablespoons cocoa powder
¾ cup semi-sweet chocolate chips
¾ cup pumpkin puree
1 1/8 teaspoons cinnamon
3/4 teaspoon ground cloves
3/4 teaspoon nutmeg

Directions:

Preheat the oven to 350 degrees. Lightly grease a 9×13 inch pan with cooking spray.

In a small bowl, stir together flour and baking powder. In a large bowl, combine melted better, sugar, and vanilla. Beat in eggs one at a time and then fold in flour slowly until completely incorporated. Divide the batter in half evenly into two bowls.

In one bowl, stir in cocoa and chocolate chips. In the other, stir in pumpkin and spices.

Spread half of the chocolate batter into the bottom of the dish. Pour half of the pumpkin batter on top. Repeat the layers and then drag a knife through the layers gently to marbleize it. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool and cut into squares.