Pumpkin Arugula Pita

The title of this recipe does not do it justice, but I've been enjoying this treat for lunch this week. Last month's Everyday Food magazine had some tips for using and enjoying canned pumpkin puree. Some of them included mixing with cream cheese and smearing on a bagel, adding to a smoothie, stir some in soup, etc. The one that caught my attention, however, was to spread some puree on a tortilla, top with feta and arugula. All of those ingredients are lunch staples in our home, so I decided to give it a try. There is no real recipe, but here are my thoughts.
*Start with a whole-wheat tortilla or pita (I like the pitas best).
*Spread a moderate layer of pumpkin puree on top. If it is too thin, you won't taste it, but don't put a goopy layer on like I did the first time...way too pumpkin-y. So, I'd say about 1/8-1/4 inch thick.
*Sprinkle some feta cheese on top and a little fresh-ground pepper. Pop in a toaster oven or under the broiler for a few minutes until the cheese starts melting and the pumpkin is warmed.
*Remove to a plate and top with a generous pile of baby arugula.
*Drizzle with balsamic vinegar and extra-virgin olive oil. Use a knife and fork to cut up and enjoy.

Cheesecake-Filled Pumpkin Cupcakes

This recipe comes from Rachael Ray. I made them for a family holiday party and thought they were very tasty. They were a good not-too-sweet dessert without the frosting.

*1 8oz. pkg. cream cheese, room temp

*1/2 c. powdered sugar

*2 large eggs, plus 5 large egg whites

*2 tsp. vanilla extract

*1 1/2 c. flour

*2 tsp. pumpkin pie spice

*1 1/2 tsp. baking powder

*3/4 tsp. salt

*1 c. pumpkin puree

*1 c. sugar

*1/2 c. vegetable oil

*1 c. brown sugar

*simmering water

*12 oz. unsalted butter, cut into tablespoon pieces, chilled

Place rack in the lower third of the oven and preheat to 350. Line a 12-cup muffin pan with baking liners. Using an electric mixer, beat the cream cheese and powdered sugar for 3 minutes. Beat in 1 egg white and 1/2 tsp vanilla.

In a bowl, whisk the flour, pumpkin pie spice, baking powder and 1/2 tsp. salt. In another bowl, mix the pumpkin puree, 2 eggs, sugar, oil and 1 tsp. vanilla. Whisk in the flour mixture.

Layer each muffin cup with some of the pumpkin batter, then the cream cheese mixture, then more of the batter.

Bake until springy to the touch, 25 minutes. Let cool.

Using an electric mixer, beat the brown sugar, 4 egg whites and 1/4 tsp. salt. Fill a medium saucepan with enough simmering water to reach a depth of 1 inch. Place the mixing bowl on top. Whisk the mixture until it registers 160 degrees. Transfer the bowl back to the mixer and beat at high speed until fluffy; lower the speed and beat to room temperature, about 5 minutes. Add the butter, 1 TBSP. at a time; then beat at high speed for 5 minutes. Beat in the remaining 1/2 tsp. vanilla. Transfer the frosting to a pastry bag; pipe large rosettes on top of the cupcakes.

I was serving these as more of a muffin, so I didn't add the frosting and they were still delicious.

Pumpkin Hummus

I made a batch of this the day before Thanksgiving and have had to make a couple subsequent batches to feed my addiction. I think the hummus is delicious and healthy (pretty sure the bags of pita chips aren't so much), but we've also tried this on veggies, tortilla chips, as a sandwich spread (on whole wheat rolls, with turkey...amazing!) and my husband has declared this the dip-of-the-year.

*3 cloves garlic

*2 TBSP. fresh parsley

*1 1/4 c. garbanzo beans, cooked, rinsed, drained (I think this is probably close to one can)

*2 TBSP. tahini

*2 TBSP lemon juice

*1 TBSP. extra virgin olive oil

*1 c. canned pumpkin

*1 tsp. cumin

*1/2 tsp. salt

*1/4 tsp. paprika

*1/8-1/4 tsp. cayenne

*2 tsp. maple syrup

In a food processor, pulse garlic and parsley for about 10 seconds. Add garbanzo beans and puree for about 20 seconds. Add remaining ingredients and process until smooth. This makes about 2 c. Cover and it will keep in the fridge for a couple days. If you've got some pumpkin seeds or pepitas, chop and sprinkle on top for presentation if you'd like.

Pumpkin Spice Belgian Waffles

A couple weeks ago I got to run away to spend an extended weekend in Manhattan. One of the best meals I ate was brunch at Sarabeth's where I thoroughly enjoyed my pumpkin Belgian waffle (and some 3-pepper home fried potatoes and lemon ricotta pancakes I mooched off the plates of my friends). But I digress, the waffle was amazing and I've been wanting to make them since I got home. Since we were able to enjoy a lazy (not to mention cold, windy and rainy) Sunday morning with no place to go, I made these for the family. My man gave them 5 stars and asked that these be a regular on on weekend breakfast rotation. The flavor was very similar to Sarabeth's, but the texture of these were much lighter and fluffier (hubby said texture was a cross between a good pancake and French toast).

*1 1/2 c. flour
*3 tsp. baking powder
*1 tsp. cinnamon
*1 tsp. nutmeg
*1 tsp. ginger
*pinch of salt
*2 eggs
*1/4 c. brown sugar
*1 c. pumpkin puree
*1 2/3 c. milk
*4 TBSP. butter, melted and cooled

In a large bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In another bowl, beat eggs, sugar, pumpkin, milk and butter. Fold liquids into dry ingredients to combine. Pour into waffle maker and bake as per waffle maker instructions. We did ours in our Belgian waffle maker, but they took a bit longer to cook than the light indicated. I think these would work very well in a regular waffle maker as well. Sarabeth served mine with sour cream (don't worry, I substituted whipped cream), raisins and roasted pumpkin seeds, and fresh honey. I think you could dress these up any way you'd like.

Pumpkin Dinner Rolls

My sister sent me this recipe a few months back when pumpkins were seasonal. Unfortunately, I forgot about it until browsing my recipe books for something to take to book club. These were quite easy to make and were very good, with a savory/sweet flavor.
*1/2 c. sugar
*1/4 c. warm water
*1 c. warm milk
*2 TBSP. butter, softened
*1 c. cooked and mashed or canned pumpkin (I went with the can)
*1 tsp. salt
*1/4 c. wheat germ (could use flour instead, I used 2 T. germ and 2 T. ground flax seed)
*5-6 c. all-purpose flour (I used 2 c. wheat flour and 4 c. white)
*3 1/2 tsp. yeast

In a large mixing bowl (I used the Kitchen Aid), combine sugar, water, milk, butter, pumpkin, and salt. Mix well. Add wheat germ, 4 c. flour, and yeast. Mix, and then continue adding flour and kneading until dough is elastic and not sticky. (I used about 5 3/4 c. and kneaded for about 5-7 minutes).Place dough in a greased bowl; roll dough to coat top with oil as well. Cover with a towel and set in a warm place until doubled (about 1 hour). Gently press to remove air and divide into about 24 pieces. I made mine 2 oz. each and got 22 rolls. Gently shape into ball shape by tucking the sides under to the bottom. Place on greased or parchment-lined baking sheets. Cover and let rise until almost doubled (about 30 minutes). Bake at 350 for 15-18 minutes (mine took 18), until the tops are golden. Brush with melted butter as soon as they come out of the oven (I just hold the stick of cold butter and smear it over the tops). The recipe had a note that they look dry when they first come out of the oven, but look and taste better after about 15 minutes, and I found that to be the case as well.
This took about 2 1/2 hours start to finish, but I had a 3-yr-old helper who insisted on measuring ingredients, so it could be done in less. I was able to bake both trays at once, so 2 1/2 is probably about right.

The verdict: I loved them, the girls at club seemed to like them, and I'm glad I've got a few left to enjoy today. In the world of breads, these are on the healthy side (a hidden veggie...). I'll be making these again, for sure.

Soft Ginger Cookies

A few years ago I was invited to a holiday cookie exchange. I thought it sounded very fun and readily agreed to come. A couple days later I got all of the details and about had a stroke when I learned that I needed to bring 12 DOZEN cookies. So I looked for a recipe that would make a lot of cookies without a lot of effort and this was the winner. The flavor is perfect for this time of year and since they are soft and chewy in the middle, mmmm, life is good!

¾ c. vegetable shortening

1 c. sugar, plus more for rolling

1 large egg

¼ c. molasses

2 c. sifted all purpose flour

2 tsp. baking soda

1 tsp. ground cinnamon

1 ½ tsp. ground ginger

½ tsp. ground cloves

½ tsp. salt

Preheat oven to 350. Line cookie sheets with parchment paper. Using an electric mixer at low speed, cream the shortening and sugar until thoroughly combined and fluffy.

Add the egg and molasses and beat until completely incorporated. Stir together the flour, baking soda, cinnamon, ginger, cloves and salt—slowly add to mixture. Stir until combined. Roll the dough into 1-inch balls (a tsp. scoop works perfect). Roll balls in sugar. Place 2 inches apart on prepared cookie sheets. Flatten the balls slightly with your fingertips.

Bake 8-10 min (mine take exactly 9 for a soft cookie and 11 for a slightly crunchy cookie). Cool on wire racks.

I really can't decide if I like them better hot out of the oven or chilled, so I always eat plenty at each temp. They stay fresh for several days (if they last that long) but also freeze really well so you can sneak one or two on those stressful holiday days!

Last night for book club I took these and some pumpkin dip:

Cream together:

4 oz. soft cream cheese

1 c. powdered sugar

Add:

1/2 c. pumpkin puree

1/2 tsp. cinnamon

1 tsp. orange juice

Chill if you have time.

Pumpkin Bread

I got this recipe from my MIL. It was actually one of my favorite treats to have in their home while we were dating. I think it is best during the fall/winter, but we eat it year round here.

*3 c. sugar
*1 c. vegetable or canola oil
*4 eggs, beaten
*2 c. canned pumpkin puree
*2/3 c. water
*3 ½ c. flour
*2 tsp. baking soda
*2 tsp. salt
*1 tsp. baking powder
*1 tsp. nutmeg
*1 tsp. allspice
*1 tsp. cinnamon
*1/2 tsp. ground cloves

In a medium bowl, sift together dry ingredients, set aside. In a mixer, cream together sugar and oil. Add eggs and pumpkin; mix well. Slowly alternate adding dry ingredients and water to pumpkin mix. Pour into greased and floured loaf pans. (This will make about 2 if you use 9x5 in. or 4 of the 7x3 in. size – I’ve used the mini loaf size and muffins and they all taste great). Bake at 350 for 1 – 1 ½ hours, or until toothpick inserted in middle comes out clean. Remove from pan to cool.
You can eat them plain, with powdered sugar dusted on top, or smear the top of the loaf with some cream cheese frosting for a perfect fall treat. To store, wrap tightly in plastic wrap and then in foil and keep in the fridge. These also freeze very well, just take out of the freezer about an hour before you need it.

Pumpkin Pancakes

Happy Halloween!
When my 3-yr-old was a baby she refused to eat baby food and since she had no teeth so we were a little limited on what we could feed her. We found that she loved waffles so I started making waffles of every flavor baby food. She loved them and by eating 4 (small) waffles she was getting 2 1/2 veggie servings...yeah! We still make a couple batches a week and our new baby loves them as well.
Today we made the pancake version and dressed them up a little with some chocolate chips for a jack-o-lantern effect. They are easy, but there is no set recipe.
Follow the recipe for pancakes using Krusteaz or other mix, except substitute pumpkin puree for about 1/2 the water. You may need to thin them out with some more water, just so the consistency is pour-able. I added a sprinkle or two of cinnamon. Pour in pumpkin shaped-ovals onto pre-heated griddle. While the bottom cooks, decorate the top with chocolate chips. When the batter gets big bubbles, time to flip. Cook until done. We served ours with blueberry and raspberry syrup and an orange smoothie.

Penne with Creamy Pumpkin Sauce

This recipe is from November 2007 Everyday Food. I am just getting caught up on recipes from last year thanks to a pregnancy that kept me out of the kitchen for a long time. This sounded really good. It was easy to make and I will use it again with the changes/suggestions I've noted. I really like pumpkin, but, as is, this was a little too harvest/earthy for me.

*12 oz. mini penne
*salt
*2 TBSP. olive oil
*1 TBSP. fresh rosemary
*1 can (15 oz.) pure pumpkin puree (I'd use half this amount)
*1 garlic clove, minced (I'd use 2)
*1/2 c. half-and-half (I'd use a full cup and maybe just go for straight cream)
*1/3 c. grated Parmesan (I topped the pasta with more)
*1 TBSP. white-wine vinegar
*1/4 tsp. red-pepper flakes, plus more for garnish

Cook the pasta in a large pot of boiling salted water until al dente. Reserve 2 cups pasta water; drain and set aside.
In pasta pot, heat oil over medium. Add rosemary and fry, stirring, until starting to brown, 1-2 minutes. Use a slotted spoon to transfer rosemary to a paper towel, leaving oil in pot.
Carefully (oil spatters) add pumpkin, garlic, half-and-half, Parmesan, vinegar, red-pepper flakes and up to 1 cup reserved pasta water. Stir sauce until heated through (2-3 minutes).
Add pasta to sauce, toss to coat. If sauce is too thick add some reserved pasta water. Season with salt. Serve pasta sprinkled with fried rosemary and, if desired, more red-pepper flakes.
Like I said, this was good, but a little to pumpkin-y for me. The 7-month-old loved this and will be eating the leftovers.