Foodie Friday: An Ode to Pumpkin

Courtesy of blogs.babble.com

HEAR YE YE! Tomorrow is the official first day of Fall!  Huzzah and yee-haw!  Even though I started celebrating Fall right after Labor Day, I will be able to let my freak flag fly without too much judgement tomorrow.  My favorite thing abought Fall?  Pumpkins.  I am the Pumpkin Queen, you guys. I love EVERYTHING pumpkin…candles, coffee, baked goods, carving them, decorating with them…you name it. To kick off the weekend, I wanted to share some awesome recipes that I am dying to try from Pinterest.  Check it out!  And please, for the love of the Great Pumpkin, share any good pumpkin recipes that you have!

PUMPKIN FROZEN YOGURT

-1 cup greek yogurt

-1 cup pumpkin puree

-1 Tbsp. honey

-1 tsp. cinnamon

Courtesy of MyBakingAddiction.com

PUMPKIN CINNAMON ROLLS WITH MAPLE CREAM CHEESE FROSTING

Yield: 9 servings

Ingredients:

For the Dough

1 cup canned pumpkin or squash

2 large eggs

2 tablespoons to 1/4 cup lukewarm water*

1/4 cup soft butter 2 1/2 cups unbleached all-purpose flour

1 3/4 cups King Arthur White Whole Wheat Flour

1/4 cup nonfat dry milk

1 tablespoon pumpkin pie spice

3 tablespoons brown sugar, light or dark

1 1/2 teaspoons salt

2 teaspoons Red Star Quick Rise Yeast or instant yeast

*Adjust the amount of water by the time of year or your climate. For summer, or in a humid environment, use the lesser amount of water. In winter, or in a dry climate, use the greater amount. It’s always best to start with the lesser amount; you can always add more. (I needed the full 1/4 cup in my rolls).

For the Filling

3 tablespoons unsalted butter, melted

2/3 cup light brown sugar, packed

1 tablespoon pumpkin pie spice

1/2 cup chopped pecans

For the Frosting

4 ounces cream cheese, softened

4 tablespoons unsalted butter, softened

1/4 cup pure maple syrup (I used Grade A)

1/2 cup confectioners’ sugar, sifted

1/2 teaspoon pumpkin pie spice

Directions:

1. Mix and knead all of the dough ingredients together — by hand, mixer, or bread machine — until you’ve made a soft, fairly smooth dough. 2. Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for about 1 1/2 hours, until it’s almost doubled in bulk. 3. Turn the dough out onto a lightly greased surface. Roll it into a 14″ x 22″ rectangle; the dough will be pretty thin. 4. Use a pastry brush to brush the melted butter onto the top of the dough. In a medium bowl, mix together the filling ingredients and sprinkle them onto the butter creating an even layer, leaving one short edge free of filling (about 1 inch). 5. Starting with the short end that’s covered with filling, roll the dough into a log. 6. Cut the log into nine 1 ½”-thick rolls. 7. Place the rolls into a lightly greased 9″ x 9″ pan that’s at least 2″ deep. Set aside, covered, to rise for 1 hour, or until the rolls look puffy. 8. Bake the rolls in a preheated 375°F oven for 25 to 30 minutes, until they’re lightly browned and feel set. Remove them from the oven, and set them on a rack. Turn them out of the pan, and allow them to cool for about 15 minutes. Towards the end of the cooling time, make the glaze. 9. To make the glaze: In a medium bowl with an electric mixer, combine the cream cheese, butter, maple syrup, confectioners’ sugar and pumpkin pie spice. Mix on low speed until thoroughly combined and creamy. Feel free to adjust the frosting to meet your needs. If you like a thinner frosting, add in a little milk (start with 1 teaspoon) and slowly increase until you reach the desired consistency. If you want it to be thicker, add in a little more confectioners’ sugar.

Courtesy of hubpages.com

TWO STEP PUMPKIN CHEESECAKE

Serves/Makes: 6

Ingredients:

1 package (8 oz. size) cream cheese, softened

1 cup canned pumpkin

1/2 cup sugar

1/2 teaspoon pumpkin pie spice

1  container (8 oz. size) cool whip

1  prepared 9″ graham cracker crust

Directions:

Beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with wire whisk or electric mixer until smooth. Gently stir in whipped topping. Spoon into crust.

Refrigerate three hours or until set. Garnish as desired.

Courtesy of HealthyLivingHowTo.com

PUMPKIN ENCHILADA SOUP

Serves: 8
Ingredients

  • 12 oz. Pumpkin Enchilada Sauce
  • 3 c. Pacific Foods Organic Beef Broth
  • 2 lbs. Whole Foods 85% Grass Fed Ground Beef
  • (1) 15 oz. Can Eden Organic Black Soy Beans, Drained and Rinsed
  • (1) 14.5 oz. Can Muir Glen Organic Diced Tomatoes with Basil and Garlic
  • 1/2 Medium Organic Onion, Chopped
  • 2 Cloves Garlic, Pressed
  • 1 Tbsp. Oregano
  • 3 Tbsp. Chili Powder
  • 1 Tbsp. Ground Cumin
  • 2 tsp. Basil
  • 8 oz. Organic Cream Cheese
  • Garnish Options: Shredded Cheese, Sour Cream, Avocado, Chopped Cilantro

Directions
1. In large stock pot, brown ground beef with chopped onion and drain.

2. Add remaining ingredients, bring to boil, stirring frequently as cream cheese melts.

3. Reduce heat to simmer until thick.

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