pumpkin

Pumpkin Blondies

Pumpkin Blondies

Another entry in the “Holy crap, I have way too many cans of pumpkin in my little pantry” series…

Blondies are typically brownies without the chocolate, and using brown sugar instead of white sugar.

Michelle, over at Brown Eyed Baker took it a step further and added pumpkin to the blondies (would that make it a strawberry blondie, as the pumpkin is red-ish?).  As my pantry was overflowing with cans of pumpkin, I figured I’d give this a go.  Very glad I did, as this is both a tasty recipe, but also easy to make.

Don’t be scared by the laundry list of ingredients, this literally takes less than 5 minutes to prepare.  It will take you longer to get the ingredients out than it will to make it.

Pumpkin Blondies

2 1/2 cups / 10.625oz / 301g flour
2 1/2 tsp cinnamon
3/4 tsp ginger
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp salt
1 cup (2 sticks) butter, melted and cooled to room temperature
1 cup / 7.5oz / 213g dark brown sugar
1/2 cup / 3.5oz / 99g sugar
1 egg
1 tbsp vanilla
1 (15-oz) can pumpkin (about 2 cups)
1 cup butterscotch chips
1 cup white chocolate chips
1 cup pecans, coarsely chopped

  • Preheat oven to 350 degrees F. Grease a 9×13″ baking pan.
  • In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking soda and salt.
  • In a large bowl, whisk together the melted butter and both sugars until completely smooth and no lumps remain. Add the egg and vanilla and whisk to incorporate, making sure the egg has been completely mixed in. Add the pumpkin and again whisk to fully incorporate. Add the flour mixture to the batter and, using a rubber spatula, fold the mixture until combined and no pockets of flour remain. Fold in the butterscotch chips, white chocolate chips and pecans. Pour the batter into the prepared pan and smooth into an even layer.
  • Bake until a thin knife inserted into the center comes out clean, 35 to 40 minutes. Set the pan on a wire rack to cool completely, then cut into 16 squares. Store in an airtight container at room temperature for up to 5 days.

Notes:

  • As these have almost two cups of pumpkin in them, they won’t be the same consistency as a traditional blondie, so keep that in mind.  Not quite blondie consistency, but not cake consistency either…

Source: http://www.browneyedbaker.com/2012/10/31/pumpkin-blondies/

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Pumpkin Waffles

Pumpkin Waffles

So, while grocery shopping the other day, I thought it would be a good idea to pick up a couple cans of pumpkin puree to have on hand, as it is getting to be that time of the year where pumpkin everything is all the rage.  Of course, when I got home and put the cans of pumpkin in the pantry, I then found out that this wasn’t the first time I’d had the idea of picking up some pumpkin…I now had 6 cans of pumpkin.

Sounds like it’s time to start baking with some pumpkin!

Figured breakfast would be a good way of starting with some pumpkin, so I dug out my waffle iron and did some quick research on pumpkin waffles.  Most recipes were pretty basic, with varying amounts of the spices you’d put in a pumpkin-related baking item.

I was worried that the added pumpkin would make the waffles thick and dense, but they cooked up light and fluffy.  These waffles were pretty popular at breakfast, disappearing even before the bacon was gone, which in this house, is pretty rare indeed!

Pumpkin Waffles

2 1/2 cups flour
1/3 cup light brown sugar
2 1/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp ginger
1/4 tsp ground cloves
4 eggs
1 cup whole milk
1 cup buttermilk (see note below)
1 cup canned solid-pack pumpkin
6 tbsp butter, melted

  • Place a baking sheet in the middle rack of the oven and preheat oven to 250° ; preheat waffle iron.
  • Sift together flour, brown sugar, baking powder and soda, salt, and spices.
  • Whisk eggs in a large bowl until blended, then whisk in milk, buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth.
  • Bake waffles according to waffle iron manufacturer’s instructions.
  • Place baked waffles on preheated baking sheet to keep warm and crisp.

Notes:

  • If you don’t have buttermilk, add 1 tablespoon of lemon juice to 1 cup of milk and let is sit for 5 minutes (this is what I actually used)

Source: http://www.epicurious.com/recipes/food/views/Pumpkin-Waffles-104264

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Pumpkin Cheesecake

Pumpkin Cheesecake

When I first saw this in Cook’s Illustrated back in the Nov/Dec 2003 edition, I knew I had to try it.

I’d eaten pumpkin cheesecakes before, but they always left something to be desired.  Either too soft and runny (pumpkin has a lot of moisture in it), too artificial tasting (using flour or cornstarch to make up for the moisture in the pumpkin), or not enough pumpkin taste (use less pumpkin to reduce the amount of moisture).

The folks at CI came up with a simple way to remove the excess moisture from the pumpkin: simply spread it out over paper towels, and let the paper towels soak up the excess moisture.

I made it for Thanksgiving dinner that year, and from the looks on people’s faces when they took a bite, I wasn’t the only one who’d had less-than-spectacular pumpkin cheesecake.

Not the case with this pumpkin cheesecake.  Perfect cheesecake texture with pumpkin pie taste!

Fast forward 9 years later, and I’ve made this at least once, if not 2-3x times, a year to rave reviews. I guess you can file this under ‘so good it doesn’t last long enough to get a photo of’, hence the lack of a blog post (until now).

[continued after the jump...]

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