Pumpkin Spice and Everything Nice

I suspect it may be impossible to walk into any type of coffee shop and NOT see a pumpkin beverage on the menu. Even the supermarkets carry pumpkin coffee creamer. This gourd is everywhere!

My problem is while I am a huge pumpkin fan, I am not the biggest coffee fan. I do enjoy tea, though. And during these warmer autumn days, it's nice to have something cool to drink. So as part of my list of 25 things to do this fall, I decided to take the original Thai Iced Tea recipe I make during the summer months, and swap out some ingredients so it would be perfect for the season.

Iced Pumpkin Chai Latte

A Country Cooking Original Recipe

Ingredients:

• 2 1/2 cups
• 2 tablespoons sugar
• 1 whole star anise pods
• 1 cinnamon stick
• 1 chai tea bags (I use Celestial Seasonings decaf India Spice)
• 3 pumpkin tea bags (I use Celestial Seasonings Sweet Harvest Pumpkin)
• 6 tablespoons sweetened condensed milk
• whipped cream to your heart's content
• a sprinkle of cinnamon, if desired

Directions:

1. In a saucepan over medium heat bring water, sugar, star anise pods, and cinnamon stick to a boil. Remove pan from heat and add tea bags. Allow to steep for 1 hour.
2. Discard anise, cinnamon, and tea bags. Whisk in sweetened condensed milk. Pour into container and chill for at least one hour.
3. Top with whipped cream before serving, if desired.

Just some notes:

1. I like to make this the night before and let it chill overnight in the fridge.
2. The original recipe called for 1/4 cup sugar, but I cut that in half because I found it to be too sweet.
3. In the summer, I use 4 chai tea bags, omit the cinnamon, and when I add the tea bags I also add fresh mint to steep. Better than any Starbucks drink!

Sugar Cookie Makeover

I'm a lucky mom. My son loves to bake and cook. With me. Whenever I start to get to work in the kitchen he comes running in and asks, "Mommy, do you need your little sous chef?"

(It's okay. You can sigh and say "Awww." I do every time.)

So when the sign-up sheet for my son's preschool Thanksgiving party went up, I immediately knew what I wanted to bring in: cookies. So my son could help me bake. And I knew exactly which cookies I wanted to make, too.

Now, many parents would get store-bought cookies or maybe the break-and-bake kind. In fact, I had the break-and-bake kind in my freezer. Trouble is, there are kids in his class with peanut allergies, and while those cookies may not have nuts, many of them are made in factories where there are peanuts. But that's okay, because I knew how to make sure my cookies were nut-free.

Pumpkin spice sugar cookies.

I had made these with my son last year, during the Halloween snowstorm, while listening to Christmas carols. A delightful mix of holidays and traditions. And these cookies were no less delightful. Sweet with a hint of spice. A wonderful holiday treat.

So if you're looking for a Thanksgiving treat, an alternative to the traditional pies, give these cookies a try.

Pumpkin Spice Sugar Cookies
Recipe from Food.com

Ingredients:

Cookies:
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup butter, softened
• 1 1/2 cups powdered sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 large egg
  Icing:
• 1 cup powedered sugar
• 4 to 5 teaspoons milk
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 3 drops red food coloring
• 3 drops yellow food coloring

Directions:

1. In a mixing bowl, add flour and baking soda; stir gently to mix; set aside.
2. In another mixing bowl, blend butter and powdered sugar together.
3. Add in pumpkin pie spice, vanilla, and egg; stir to combine.
4. Mix in the flour mixture; blend well.
5. Cover dough and refrigerate for at least 2 hours.
6. Roll dough out on a lightly floured surface; cut into desired shapes with cookie cutters.
7. Bake in a 350 degree oven on ungreased cookie sheets for about 8 minutes or until golden. Cool on a wire rack.
8. Once cookies are cool, mix icing ingredients. Ice cookies and let set on a wire rack before storing.

Pumpkin Palooza, Part 2

The great thing about pumpkin? It's not just for baking. It's wonderful in savory dishes, too.

Back in October I had decided I wanted to make pumpkin cupcakes to celebrate my birthday. And it was in the October issue of Country Living where I found a recipe for Pumpkin-Ricotta Stuffed Shells.

And Pumpkin Palooza was born!

I have to admit, I was a bit wary of this recipe at first. I have a recipe for manicotti that I don't make very often because of the work involved. Same goes for lasagna. (Actually, in the interest of full disclosure, I've never actually made a lasagna simply because of the work involved.) Did I really want to embark on this adventure?

In the end, the appeal of the pumpkin was too strong so I made the recipe.

And it wasn't as hard as I thought it would be! It was quite easy and very delicious. As a bonus, I used a the 32 oz. container of ricotta and cooked the whole box of shells. I froze the extras and am looking forward to an easy weeknight supper, when all I have to do is bake the shells in the oven. Serve an Autumn Salad on the side, and presto! You have an fantastic meal!

Pumpkin-Ricotta Stuffed Shells

Recipe from Country Living
Working time: 20 minutes
Total time: 1 hour 15 minutes
Makes 8 servings

Ingredients:

• 24 jumbo pasta shells
  
• 1 tablespoon extra-virgin olive oil
  
• 22 ounces fat-free ricotta (2 1/2 cups)
  
• 1 (15 ounce) can pumpkin puree
  
• 2 1/2 ounces Pecorino Romano, grated (3/4 cup plus 2 tablespoons)
  
• 1 large egg white
  
• 2 cloves garlic, minced
  
• 1 cup fresh basil, chopped
  
• 1 tablespoon fresh sage, finely chopped
  
• 1 teaspoon salt
  
• 1 teaspoon freshly ground pepper
  
• 1 (26 ounce) jar store-bought tomato sauce (I used Del Grasso Three Cheese)

Directions:

1. Cook pasta shells according to package directions; drain. Transfer to a baking sheet and drizzle with oil. Set aside and let cool.
   
2. Meanwhile, in a medium bowl, stir together ricotta, pumpkin, 3/4 cup Pecorino Romano, and remaining ingredients, except tomato sauce.
   
3. Preheat oven to 350 degrees. Spread sauce in bottom of a 9x13-inch baking dish. Fill each pasta shell with about 3 tablespoons ricotta-pumpkin mixture and arrange in pan. Cover pan with foil and bake for 30 minutes. Remove foil, sprinkle shells with remaining Pecorino Romano, and bake for 15 minutes more.

Note: If desired, stuff shells the night before and refrigerate overnight in an airtight container, in between layers of plastic wrap; arrange shells on sauce right before baking.

Pumpkin Palooza, Part 1

This year, I decided to celebrate my birthday with my favorite gourd: the pumpkin.

In preparation for Halloween I had picked up the special issue of Martha Stewart. And when I saw this recipe for pumpkin cupcakes, I knew I would be making them for my birthday.

They didn't disappoint, either.

They filled the house with a wonderful aroma as they were baking. And they tasted as good as they smelled. These cupcakes are a great way to celebrate an autumn birthday, Halloween, or just life in general.

Pumpkin Cupcakes

Recipe from Martha Stewart
Makes 16 cupcakes

Ingredients:

• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for tins
  
• 1 2/3 cups all-purpose flour, plus more for tins
  
• 2 teaspoons baking powder
  
• 1 teaspoon salt
  
• 1/2 teaspoon ground cinnamon
  
• 1/4 teaspoon freshly grated nutmeg
  
• 1/8 teaspoon ground cloves
  
• 1 cup canned pumpkin puree
  
• 1 cup packed light brown sugar
  
• 1/2 cup granulated sugar
  
• 2 large eggs

Directions:

1. Preheat oven to 325 degrees. Brush 16 cups of standard muffin tins with butter; dust with four, and tap out excess. In a small saucepan, melt butter over medium-low heat; continue to cook, swirling occasionally, until butter turns golden brown. Skim foam from top, and remove from heat. Pour into a bowl to stop cooking, leaving any burned sediment behind; let cool.
   
2. Whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves in a medium bowl. In another bowl, whisk together the pumpkin puree, both sugars, eggs, and brown-butter mixture to combine. Add flour mixture, and whisk until just combined.
   
3. Divide batter evenly among prepared cups. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire rack to cook completely before removing cupcakes. (Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in air containers.)
   
4. Us a small offset spatula to spread frosting over cupcakes. Frosted cupcakes can be refrigerated up to 3 days in airtight containers; bring up to room temperature before serving.

Note: Dust with powdered sugar or frost with vanilla, cream cheese, or brown-sugar cream cheese frosting.

Two for One

My parents make fabulous pies for Thanksgiving every year. Apple and pumpkin. And every year I have a slice of each because, really, how could anyone choose?

And now, you don't have to.

It's not pie, but it's a great way to combine the flavors of my favorite pies into one fabulous dish. This is just outstanding, delicious, and a must-have. So what are you waiting for? Get baking!

Dutch Apple-Pumpkin Crisp
Recipe from Betty Crocker
Prep Time: 20 min.
Start to Finish: 1 hour 15 min.
Makes 8 servings

Ingredients:

Crisp:

• 1 1/2 cups chopped peeled apples (2-3 small)
  
• 1 cup canned pumpkin puree (not pie mix)
  
• 1/3 cup granulated sugar
  
• 1/4 cup milk
  
• 2 tablespoons all-purpose flour
  
• 1/2 teaspoon pumpkin pie spice
  
• 1 egg
  
  Topping:
  
• 3/4 cup all-purpose flour
  
• 3/4 cup packed brown sugar
  
• 1/4 cup butter or margarine, softened
  
• 1/4 teaspoon pumpkin pie spice
  
• whipped cream, if desired

Directions:

1. Heat oven to 350 degrees. Spread apples over bottom of 9-inch glass pie plate. Microwave uncovered on High 4 to 6 minutes or until apples are crisp-tender.
   
2. Meanwhile, in a small bowl, toss topping ingredients (flour, brown sugar, butter or margarine, and pumpkin pie spice) until crumbly. Set aside.
   
3. In medium bowl, beat remaining ingredients except whipped cream with wire whisk until smooth. Pour over apples. Sprinkle with topping mixture.
   
4. Bake 30 to 35 minutes or until golden brown and set. Cool 20 minutes. Serve warm with whipped cream.

Waffle House

Sundays are big breakfast days in our home. Pancakes, waffles, french toast, and even the occasional omelet. Those delicious morning starches are wonderful in the summer with fresh fruit. But as the season changes and the farmers market closes, blueberries, strawberries, and peaches are no longer easily available. (And when they are, they are expensive and don't taste as good.)

So how do you put a new twist on Sunday morning favorites, then?

Pumpkin!

So far I've made pumpkin pancakes and pumpkin fresh toast. And now the circle is complete with pumpkin waffles.

So raise a mug and enjoy!

Spiced Pumpkin Waffles
Recipe #67930 from food.com
Makes 6-8 Belgium waffles

Ingredients:

• 1 1/2 cups all-purpose flour
  
• 3 teaspoons baking powder
  
• 1/2 teaspoon baking soda
  
• 1 teaspoon cinnamon
  
• 1 teaspoon nutmeg
  
• 1 teaspoon ground ginger
  
• 1 pinch salt
  
• 2 eggs
  
• 1/4 cup firmly packed brown sugar
  
• 1 cup canned pumpkin puree
  
• 1 2/3 cups milk
  
• 4 tablespoons butter, melted and cooled

Directions:

1. Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt in a bowl.
   
2. In a second, large bowl, add eggs, sugar, pumpkin, milk and butter; beat well.
   
3. Gently fold in flour mixture.
   
4. Cook according to waffle iron instructions.

A New Twist on an Old Favorite

Inspiration can come from anywhere. And on Columbus Day, it came from a loaf of bread.

My family was doing some shopping at The Crossing Premium Outlets in Tannersville and I made a quick stop at the Pepperidge Farm storm. There, next to the cinnamon raisin bread, I saw loaves of pumpkin spice bread. And I immediately knew what I would make for our next big Sunday breakfast.

This time of year, I love to use pumpkin, and I had already been contemplating how I would make pumpkin french toast. When I saw this bread in the store I knew I had to give it a try using this bread. And it did not disappoint. Have some for breakfast with a cup of pumpkin mochaccino.

Pumpkin French Toast
A Country Cooking Original

Ingredients:

• 6 slices Pepperidge Farm Spiced Pumpkin bread
  
• 2 eggs
  
• 1 teaspoon pumpkin spice
  
• 2 tablespoons pumpkin puree
  
• 1/2 teaspoon vanilla extract
  
• milk
  
• powdered sugar (optional)

Directions:

1. Beat eggs. Add pumpkin spice, pumpkin puree, extract and milk. Whisk until smooth.
   
2. Dip bread into batter.
   
3. Cook on buttered griddle.
   
4. Dust with powdered sugar and serve with maple syrup.

Variations: If you can't find pumpkin spice bread you could use regular cinnamon bread instead. I've also seen cranberry bread in my supermarket, and that would be a delicious option, as well.

Who needs Starbucks?

This time of year I overhear many excited people, thankful the long wait is over and pumpkin coffee has returned to Dunkin' Donuts and Starbucks. This year I decided to give the pumpkin coffee at DD a try and ... was not impressed. I felt it didn't have much pumpkin flavor to it at all. So I bought k-cups of pumpkin coffee from Green Mountain to make at work. There, I do half pumpkin coffee half caramel-flavored hot chocolate, essentially making my own mochaccino. It works, but is a short-cut for sure.

In the same issue of Every Day with Rachael Ray with the recipe for the apple cider floats there is a recipe for pumpkin pie cocoa. So when a friend from high school asked for a real recipe for a pumpkin mochaccino I thought, "I can make this work." So I did.

So here's an easy way to be a barista in your own kitchen. And it's a great accompaniment to pumpkin pancakes!

Pumpkin Mochaccino
Recipe adapted from Rachael Ray
Makes 1 12 oz. serving

Ingredients:

• 1 1/4 cups (6 oz.) low-fat milk
  
• 3 tablespoons hot cocoa mix
  
• 1 tablespoon pumpkin puree
  
• 1/2 teaspoon pumpkin pie spice
  
• 1 1/4 cups (6 oz.) coffee

Directions:

1. In a saucepan, whisk milk, cocoa mix, pumpkin puree, and pumpkin pie spice; heat until steaming. Pour into 12 oz. mug.
   
2. Pour coffee into mug.
   
3. Sweeten to your preference. (I like to use Coffee-Mate's Pumpkin Spice creamer.)
   
4. Top with whipped cream. Dust with either cocoa mix or pumpkin pie spice, or top with a drizzle of caramel sauce.

Perfect Pancakes

Growing up I didn't eat a lot of squash. My mom is not really a fan, so zucchini, summer squash, spaghetti squash, and the like never made it to our table. In fact, the only squash that made it onto our table was pumpkin, typically in the form of pie or bread. So when you grow up eating those sweet delicacies, it's no surprise pumpkin is your favorite gourd.

Autumn is so beautiful here in the Poconos, and it inspired me to use pumpkin outside of baking. These pancakes by Martha Stewart are the perfect way to incorporate pumpkin into breakfast. The first time I made them I followed the recipe exactly, and I found them to be quite heavy. After comparing the recipe to my dad's recipe for pancakes -- which always come out light and fluffy -- I concluded Martha's recipe was missing baking soda.

And with one alteration ... Perfecto! The perfect pumpkin pancakes recipe was born!

Pumpkin Pancakes
Recipe adapted from Martha Stewart Living
Makes 8 to 10

Ingredients:

• 1 1/4 cups all-purpose flour
  
• 2 tablespoons sugar
  
• 2 teaspoons baking powder
  
• 2 teaspoons baking soda
  
• 1/2 teaspoon cinnamon
  
• 1/2 teaspoon ground ginger
  
• 1/2 teaspoon salt
  
• 1/8 teaspoon nutmeg
  
• pinch of ground cloves
  
• 1 cup milk
  
• 6 tablespoons canned pumpkin purée
  
• 2 tablespoons melted butter
  
• 1 egg

Directions:

1. Whisk flour, sugar, baking powder, baking soda, cinnamon, ginger, salt, nutmeg and cloves in a large bowl.
   
2. In a separate bowl, stir together milk, pumpkin purée, butter and egg. Fold mixture into dry ingredients.
   
3. Melt some butter in a skillet over medium heat. Pour 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side.
   
4. Serve with butter and syrup.

If you want to go the extra mile and serve up a truly delectable autumn breakfast, sprinkle some chopped, toasted pecans on top. Yum!



My son loved his, too!


I like to make the batter the night before. It helps it thicken up, and then we can make pancakes as soon as we wake up in the morning -- which is exactly when my son wants them.