Being Out Of Eggs...Brings Pancakes

The other morning I was out of eggs. A little bit of a problem when pancakes are requested for breakfast.  I googled for a recipe without eggs. I hated the idea of disappointing BAP and SSP. Perfection smoothered in syrup if you ask them!

Vegan Pumpkin Pancakes
adapted from: http://busymomrecipes.com/breakfast/pumpkin-pancakes-eggs/

1 cup flour
1/2 t salt
1/2 t baking soda
2 t baking powder
1 T apple pie spice
3/4 cup pumpkin puree
1 cup milk
2 t vanilla
1 T oil

Mix ingredients in a bowl. Measuring by 1/8 cup-fuls cook on a well greased griddle.

Smells & Tastes Like the Holidays

I absolutely love this time of year...especially when you can be all cooped up in the house on a cold snowy day.  On days like this, I just love baking yummy treats (our house smells like cinnamon right now...so perfect).

Roasted Salty & Sweet Pumpkin Seeds
adapted from: http://www.sidewalkshoes.com/2014/10/sweet-salty-roasted-pumpkin-seeds.html

2 cups pumpkin seeds, washed off (I soak mine in salt water in a covered container overnight, then rinse off really well when ready to use)
1 t kosher salt
2 T brown sugar
1 T olive oil
1 t balsamic vinegar
1 t vanilla extract

Mix all ingredients in a bowl.  Spread out on a parchment lined cookie sheet.  Bake at 350 for 10minutes. Flip over with a spatula and bake an additional 5 to 10minutes longer.  Cool completely. Place in an airtight bag until ready to eat. Enjoy!

Chocolate Pumpkin Swirl Bread
adapted from: http://www.mastercook.com/app/Recipe/WebRecipeDetails?recipeId=1721670

1 3/4 cups flour
2 t cinnamon
1 t baking powder
1/2 t baking soda
1/2 t salt
2 eggs
1 1/4 cups sugar
1/2 cup butter, melted (cooled)
1/2 cup buttermilk
2 t vanilla
1 cup pumpkin
2 T cocoa poder

In a bowl sift together flour, cinnamon, baking powder, baking soda, and salt.  In a large mixing bowl cream together sugar and eggs.  Add melted butter, buttermilk and vanilla. Slowly add flour mixture. Remove half the batter from the bowl; set aside. Add cocoa powder to other half in the mixing bowl. Layer batter layers in a greased/floured bread pan.  Swirl with a knife.  Bake at 350 for about 1 hour.  Cool for 5minutes. Remove from pan; cool completely on wire rack.

Gingerbread Cupcakes with Lemon Glaze
adapted from: http://daintymorsels.com/2012/11/19/garam-masala-gingerbread-cupcakes-with-lemon-ginger-buttercream/

Cake
1 1/2 cups flour
1 t baking soda
1/2 t cinnamon
1/4 t ground cloves
1/8 t ground allspice
1/2 t ground ginger
3/4 t garam masala
1/2 t salt
1/2 cup butter
1/4 cup water
1/2 cup brown sugar
1/2 cup molasses
3 eggs

Glaze
1 cup powdered sugar
3 T milk
1/2 t lemon extract

Preheat oven to 350.  In a small bowl combine butter and water; melt. Sift together flour, salt, baking soda and spices.  Beat together molasses and brown sugar until smooth; add eggs one at time (beating well after each one).  Add flour slowly until just incorporated; slowly add butter mixture. Place cupcake liners in 36mini cupcake pan; use a 1T measure of batter in each well. Bake for about 10minutes. While cupcakes are cooling combine powdered sugar, milk and lemon extract for glaze. Cool cakes completely then drizzle with lemon glaze.

So Simple Yet So Tasty

The other day we had a Thanksgiving Day party at school with BAP's Kindergarten class. It was fun but crazy.  SSP and I made these little pop-ums before we went.  I found out that SSP loved them.  He devoured 2 of them on the way home (since there was a few left over).

Simple Pumpkin Muffins
adapted from: http://www.duncanhines.com/recipes/muffins-loaves/jenawatkins/pumpkin-muffins/

1 box favorite cake mix (I used white mixed with about 1 1/2 t cinnamon & 3/4 cup chocolate chips)
1 (15oz) can pumpkin puree

Mix all ingredients.  Line 2 (12cup) mini muffin tins and 1 (12cup) regular size muffin tins.  Place 1T batter in each of the mini wells.  Then about 1/3 cup batter in 9 of the other tins.  Bake at 350 10minutes for minis a 20-25minutes for the larger ones. (Test with toothpicks-until it comes out clean).

Fallish Treat On A Wintry Day

The smells of fall are coming from my kitchen...the smells of pumpkin and spices.  Even though I really don't like pumpkin all that much, I thought I would surprise my hard working husband (who LOVES it incidently) with some pumpkin cookies.  I have heard that "a key to a man's heart is through his stomach;" even if that were not true I think he would just breathe them in if he had to do that.

Spiced Pumpkin-(Chocolate Covered) Raisin Cookies
adapted from: http://www.foodnetwork.com/recipes/giada-de-laurentiis/spiced-pumpkin-raisin-cookies-recipe/index.html

3 cups flour
2 cups oats
3 t cinnamon*
3/4 t allspice*
1 1/2 t salt (forgot)
1 1/2 t baking soda
1 1/2 cups sugar
1 1/2 cups pumpkin puree (not pie filling)
1 cup applesauce, seasoned with cinnamon and spices *(you can substitute oil - just add cinnamon and allspice if you do)
1 T vanilla
1 1/2 cups (chocolate covered) raisins

Preheat oven to 350.  In a large mixing bowl combine applesauce/oil, pumpkin and vanilla.  Combine all the dry ingredients (except raisins) in another bowl.  Gradually add dry to wet; fold in raisins. Drop by heaping tablespoons on to parchment-lined cookie sheets.  Bake 17-20minutes.  Cool on racks.

Farewell Fall ... Hello Winter

As a last hurrah of the fall, I found a delicious fall recipe.  I am not ready for winter just yet.  I love how pretty the snow LOOKS but not the danger it poses (driving, walking, etc).

Sour Cream Pumpkin Bundt Cake
adapted from: http://www.verybestbaking.com/recipes/28713/Sour-Cream-Pumpkin-Bundt-Cake/detail.aspx

Streusel (I omitted)
1/2 cup brown sugar
1 t cinnamon
1/4 t allspice
2 t butter/margarine

Cake
3 cups flour
1 T cinnamon
2 t baking soda
1 t salt
2 cups sugar (I used 1 1/2)
1 cup butter/margarine softened (I just used apple butter and applesauce)
4 eggs
1 cup pure pumpkin
1 cup sour cream
2 t vanilla

Glaze
1 1/2 cups powdered sugar
2-3 T orange juice or milk

For Streusel, combine all dry ingredients and cut in butter/margarine
For cake combine flour, cinnamon, baking soda and salt in medium bowl.  In a larger bowl combine butter (or apple mixture) and sugar together until creamy.  Add eggs, one at a time. Add pumpkin, sour cream and vanilla.  Gradually beat in flour mixture.
Grease large bundt pan.  Pour half the batter in pan.  Layer in struesel (NOT touching edges of pan).  Pour in other half of the batter to cover (batter should touch sides).  Bake at 350 for 55-60 minutes. Remove to cooling rack and cool about 30 minutes before removing from pan.  I was able to dump mine immediately to cool rack.  Cool completely then drizzle with glaze.  NOTE: this cake smells divine while cooking

Taste Of Fall...In A Different Light

The other day I received some pureed Hubbard Squash from my mom (she got the whole squash from a friend).  We tasted it after she cooked it down, it had a sweeter taste to it, unlike a pumpkin.  I had the idea that I would try and make a pumpkin pie from it.  I cannot stand pumpkin at all ... except maybe the occasional slice of pumpkin bread with melty chocolate chips. Note I majorly adapted this recipe...if you want the un-adapted version, be sure to click on the link.  I recommend trying it the way I made it too. I loved this recipe.

Walnut-Streusel Pumpkin Pie
adapted from: http://www.tasteofhome.com/Recipes/Walnut-Streusel-Pumpkin-Pie

Single pie-crust (used store bought)
1 3/4 cup pureed Hubbard Squash
1 can (14oz) sweetened condensed milk
2 eggs
1 T flour
1/2 t salt
1 1/2 t ground cinnamon
1/4-1/2 t ground ginger
sprinkle ground nutmeg

Topping
1/2 cup old fashioned oats
1/2 cup brown sugar
4T flour
1/2 t cinnamon
4 T butter, melted
1/2 cup dried cranberries

Grease a deep dish pie plate.  Place pie crust in...flute eggs.  In a large bowl combine squash, milk, eggs, flour, salt, cinnamon, ginger and nutmeg.  Pour into prepared crust.
For the topping, combine all ingredients except for dried cranberries.  Fold in the cranberries after other ingredients are well moistened.  Sprinkle topping all over pie (before baking).
Cover edges of pie pan with foil (to prevent burning).  Bake at 400 for 15minutes.  Lower heat and bake for another 50-60 minutes until knife comes out clean when poked in the center.
Remove foil.  Cool on rack.  Serve within 2 hours or refrigerate until serving time.  Keep refrigerated when storing.

Easy As (Pumpkin) Pie

I normally do not like pumpkin. I originally thought there was no good way to eat pumpkin (besides my mom's pumpkin bars). Then my aunt gave me this recipe. It is so good. I love the buttery taste of the crust on top.

Praline Pumpkin Dessert

Adapted from: http://www.bettycrocker.com/recipes/praline-pumpkin-dessert/a9e39b15-e1ce-49ee-b0a5-63da75ce72cb#?term=Praline%2BPumpkin%2BPie&fv=AND(HasGridViewImage%3ATrue)&pi=1&ps=9

1 can (15 oz) pumpkin (I used 3 cups of pumpkin puree)

1 can (12 oz) evaporated milk

3 eggs

1 cup sugar

2 t pumpkin pie spice

1 box yellow cake mix

1/2 cup or 1 cube margarine (melted)

Preheat oven to 350. Combine pumpkin, milk, eggs, sugar and pumpkin pie spice. Place filling in a greased 9x13 pan. Sprinkle DRY cake mix on top. Drizzle with melted margarine. DO NOT MIX TOGETHER. Bake for 1 hour. Store in Refrigerator.

What To Do With Jack (O'Lantern)

The boys and Aunt MR carved a pumpkin for All Hallows' Eve. Dang, I forgot to take a picture of it before he was murdered last night. Hopefully he will taste scrumptious. We will see. Hopefully I find some recipes using fresh pumpkin (any ideas?)

Crockpot Pumpkin Puree

1 medium-size pumpkin, peeled and chunked

water

Place pumpkin in crock pot. Add about 1/2 - 3/4 cup water. Put on low cook for about 10 hours (good night time project). Drain. Mush.

Yields: 4 cups of fresh pumpkin puree