Can’t wait to try all of my favs!!
Click here for 23 Ways to Use Up Leftover Pumpkin Purée.
Pumpkin-Spiced Hot Chocolate | Kitchen Simplicity (uses 1/3 cup)
Pumpkin-Spiced Hot Chocolate
- 1/3 cup unsweetened cocoa powder
- 1/2 cup sugar
- pinch salt
- 1/3 cup very hot water
- 3.5 cups milk
- 1/2 teaspoon vanilla
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1/3 cup pumpkin puree
- whipped cream tinted orange, for serving
Directions: Mix together cocoa powder, sugar and salt in a medium sized saucepan. Stir in water. Heat over medium heat until it comes to a simmer. Stirring constantly (so it does not scorch) allow to simmer two minutes.
Pour in remaining ingredients and cook until heated through, stirring occasionally. Do not boil. Ladle into 4 mugs and top with whipped cream.
*You may use 3/4 teaspoon pumpkin pie spice in place of spices.
*Strain through a fine mesh sieve or cheesecloth if you don’t want the spices building up at the bottom of the mug.
Pumpkin Gingersnap Cookies | Two Peas & Their Pod (uses 1/2 cup)
Yield: 3 dozen cookies
Cook Time: 10-12 minutes
- ½ cup of butter, at room temperature
- 1 cup granulated sugar, plus more for rolling the cookies
- ½ cup of pure pumpkin (I used Libby’s canned pumpkin)
- ¼ cup of molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ⅓ cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
1. In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.
2. In a medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days.
3. When you are ready to bake, preheat oven to 350° F. Line a baking sheet with a Silpat or parchment paper. Place sugar in a small bowl. Roll tablespoon-sized balls of dough in sugar until well coated and place on prepared baking sheet, about 2 inches apart. Bake for 10–12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.
Microwave Pumpkin Pie Oatmeal | The Craving Chronicles (uses 2 tablespoons)
Pumpkin Pie Oatmeal
Cook time: 5 minutes
- 1/3 cup quick/microwavable steal cut oats
- 2 tablespoons canned pumpkin puree
- 1 tablespoons packed brown sugar (to taste after microwaved)
- 1/4 cup water
- 2 tablespoons milk
- 1/8 teaspoon vanilla extract (optional, depending how sweet you like your oatmeal)
pinch of salt
- dash of cinnamon, cloves, and allspice (or cinnamon sticks, a nice lil presentation booster)
- dried cranberries (optional)
- chopped pecans (optional, but reccomened!!)
Directions: Measure all of the ingredients into a microwave-safe bowl and stir just until combined (watch carefully so the oatmeal doesn’t spill over and create a mess). Microwave on high for
1-2 minutes, or until desired consistency. Top with more pecans and dried cranberries, if desired. Serve immediately.
On Sundays I gather around with some friends, watch some very good-bad reality tv (tough love anyone?) over dessert and wine.
This week as I hosted dessert & wine Sundays, and as I was itching to use my Halloween cupcake accessories I decided to attempt Red Velvet Cupcakes (mostly because I thought the colors complimented the wrappers well). I make a mean frosting but I’ve never made a Red Velvet before so I was a lil nervous.
Earlier that morning I had also made pumpkin cinnamon roll pancakes. I had all good intentions of blogging about the pancakes and then part way through my camera died I forgot to charge it until I had already finished to cupcakes so the pics are just of the end product.
FYI– The boys (my roomies, I live w/4 boys) LOVED LOVED LOVED the pumpkin cinnamon roll pancakes! Which I will be making again and posting soon. I was afraid they might be too sweet but they were AHMAZING… I had four. Eeek. Good thing I went to yoga after.
For the Red Velvet Cupcakes I used a (more popular? and) less traditional recipe. One thought I had after making these was it seemed like the recipe called for too much unsweetened cocoa powder. After everything was mixed I HAD to taste the batter. Of course. This thought stuck with me and after looking on the web for other Red Velvet recipes I think next time I will try the more traditional recipes. Also, I cut the recipe in half and only baked a dozen cupcakes. The cupcakes were good, not as fluffy as I’d thought they’d be. They weren’t too sweet, which is nice since the frosting was sweet enough.
However, the frosting recipe (which is not the RV traditional) makes an amazing recipe and I definitely definitely recommend. So I will post the frosting recipe but not the actual Red Velvet recipe until I experiment a lil more for myself (if you want I can message it to you).
End product: They were definitely very tasty, and not too sweet.
- 2 eight oz cream cheese (room temperature)
- 1/2 C butter (room temperature)
- 2 1/2 C powdered sugar (not packed)
- 1 teaspoon vanilla extract
Time: ~10 min
Serving: 24 cupcakes
Directions: If the butter and cheese are not at room temperature, cut the butter up and microwave on 20 second intervals until butter is soft in a medium-sized mixing & microwave safe mixing bowl. Add creme cheese. If creme cheese is not at room temperature do not use an electric mixer, it will be soo difficult and it will just get stuck up in the mixer. Use a fork instead. Gradually add the sugar. NOTE: when measuring, scoop the sugar into a measuring cup, don’t just dig the measuring cup into a bag of sugar. Add the vanilla. If you think the consistency of the frosting is too soft add a little more sugar. If it is too thick mix in a teaspoon of milk. Use or refrigerate immediately.
I had some time to burn before seeing Paranormal Activity this past weekend and oh lucky me there just happened to be a TJ Maxx. Of course this was by design. Okay, so you might think I have a problem. But after my last TJ Maxx food haul my roomies requested I go back and pick up some garlic basil dipping sauce and I couldn’t help by feel regret that I didn’t pick up more cupcake case sets.
First, I picked up ‘Halloween Cupcake Decor Set.’ I’m pretty excited because I’m going to use this set tomorrow to make Red Velvet Cupcakes for Dessert & Wine Sundays. This set is from Brand Castle (www.brandcastle.com). I picked up a set of 24 for $6.99 (regularly priced at $12.00).
Second, I picked up 12 cupcake wrappers by bella Cupake Couture. They are regularly priced at $6.00, I was able to get them on clearance for $3.00. I absolutely love love the design up these wrappers and cannot wait to jazz up my cupcakes.
The next two items are cupcake carriers. The first is this great little brown and pink polka dot carrier. I absolutely LOVE the combo of brown and pink so ofcourse I picked up three. In my defense I didn’t realize there were two in each package since it’s mostly in German. ($3.99)
The second cupcake (or cookie) boxes are a set of 3 blue and 3 pink with white polka dots. You can find out more about this company at http://www.Tovolo.com. They were $5.99 regularly priced at $10.00. These are equally as cute and perfect for a baby shower.
Finally I picked up some Fall colored sprinkles. Can’t wait to use these on some Cake Pops!! My favorite thing about these sprinkles are the case, it has a great top and will definitely be something I will keep and reuse. ($4.99)
I know it’s early for Valentine’s Day but I just couldn’t resist purchasing these cute “Baked with Love” Cupcake Cases. I picked them up at TJ Maxx — a set of 24 for $3.99!! And who needs to wait for February, bake some love for your special someone today!!
FYI– you can find out more about this brand here: http://www.robertgordonaustralia.com.