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Tag Archives: Pumpkin

Pumpkin Bars with Biscoff Crumble

13 Nov Biscoff Pumpkin Bars

There’s no denying it … ‘Tis the season for pumpkins galore.  Gone with the carving variety, in with the baking ones.  Actually, you won’t find my baking pumpkin inside these particular pumpkin bars, since my cute little orange gourd is awaiting its transformation into our Thanksgiving pie.  But, back to the bars.

Biscoff Pumpkin Bars

If you’re looking for something scrumptiously pumpkin, that’s not followed by the word “pie,” and that’s a fool proof crowd-pleaser, search no further.

Biscoff Pumpkin Bars

“YUM!!”  That’s exactly what I scribbled on my recipe notes after taking a bite into these.  I am fond of baking dessert bars, as they are pretty fuss free and generally turn out well.  I’ve wanted to make pumpkin bars for awhile, and decided to try out these Biscoff ones because they sounded exceptionally delish.

Biscoff Pumpkin Bars

Can you capture the delightfully tempting aroma and taste of these little squares, just a little teensy bit?  Imagine something in between a pumpkin pie and a pumpkin bread.  Sink your sweet tooth into a chewy, moist, flavorful filling – sandwiched between a crisp bottom crust and a crunchy cookie topping.

Biscoff Pumpkin Bars

The bottom crust stays nicely crisp with the inclusion of oats and pecans.  The crumb topping is heavenly, with lots of Biscoff cookie goodness.

I must credit my father-in-law for his hand in my Biscoff cookie addiction, as he has a knack for bringing us packages of it when he visits.  After I realized they aren’t studded with artificial anything, I started looking for them at stores, and noticed how quickly they flew off shelves.  Now I keep some in my pantry just in case someone needs a natural pick-me-up 🙂

Bake a batch and watch them disappear.

RECIPE (one 9×13 pan)

INGREDIENTS

Bottom Crust
1 cup wheat flour
1/2 cup all purpose flour
1 cup quick cooking oats
1/2 cup light brown sugar, packed
3/4 cup softened butter
1/2 tsp baking soda
1/4 tsp fine salt
1/2 cup pecans, diced

Crumb Topping
1 cup of the above crust mixture
1 cup crushed Biscoff cookies
1 tsp ground cinnamon

Filling
4 eggs
1 1/3 cups white sugar
1/2 cup melted butter
1/8 cup olive oil
2 cups pure pumpkin puree (not pie filling)
1 cup all purpose flour
1 tsp baking powder
2 tsp ground cinnamon
1/2 tsp fine salt
1 tsp baking soda
1 tsp ground nutmeg
1 tsp ground ginger

DIRECTIONS

Preheat oven to 350F.

Crust:  In a large bowl, combine both flours, oats, sugar, butter, baking soda, and salt.  Beat at low speed until mixture is crumbly.  Stir in nuts.  Reserve 1 cup for crumb topping.  Press remaining mixture on bottom of a greased and floured 13×9 baking pan.  Bake 15 minutes on middle rack.  Set aside to cool a bit while you make the filling.

Filling:  In a large bowl, beat together eggs, sugar, butter, oil, and pumpkin until well mixed.  In a separate bowl, mix together flour, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger.  Fold dry and wet ingredients together until well incorporated.  Pour filling onto pre-baked crust.

Topping:  Mix together 1 cup of reserved crust mixture, 1 cup Biscoff cookies, and cinnamon.  Sprinkle on top of pumpkin filling.  Bake 30-33 minutes on middle-lower rack.  It’s done when toothpick comes out mostly clean.  (A few tender crumbs attached is perfect.)

Cool and chill before cutting.  Once that first piece is out, the rest should be easy.  Cut into bars and store in fridge until ready to serve.  Sprinkle with powdered sugar, if desired.

By chewoutloud, adapted from Biscoff Recipes

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Favorite Pumpkin Scones with Spice Glaze

30 Oct Favorite Pumpkin Scones

We’re finally gearing up for a little Halloween fun here.  We’ve totally procrastinated this year, with so much else going on.  I have yet to check that all the pieces to my kids’ costumes are existent and intact.  I barely had time to make sure we have enough candy to hand out to all those trick or treaters.  A little last minute, right?  With some exceptions, Halloween is lucky to get a courtesy nod amidst the fall/winter holidays.  As one child in my son’s class proclaimed in disbelief, “We don’t even get the day off school?!”

Better Than Bakery Pumpkin Scones

Yes, the 31st will come and go, we will have a sugar overload, and then everyone will be eagerly anticipating the next major holiday.  At least, we carved out all the kids’ pumpkins last weekend and read our annual Pumpkin Story while we yanked and threw out out all the yuckies inside the huge round gourds.

Better Than Bakery Pumpkin Scones

Seriously, I could barely bend my fingers after carving all those pumpkins.  And our kitchen was an orange mess.  Yet…the memory making, the kids’ excitement, and the Pumpkin Story make it all worth it.  And now there they are, four smiling squash, adorning our porch and ready to shine tomorrow night.

Favorite Pumpkin Scones

In honor of pumpkins everywhere, I’m sharing the best Pumpkin Scone I’ve ever had.  In fact, it may well be one of the best tasting scones of any flavor.  This scone is not your everyday, average scone.  This pumpkin scone is amazingly delish, and I think you’ll love the recipe as much as I do.

Favorite Pumpkin Scones

This Pumpkin Scone is tender and moist on the inside.  It’s packed with yummy spices, giving it a delightful holiday flavor and bringing out the pumpkin.  What everyone loves in this scone is the addition of cinnamon chips and white chocolate chips.  Cinnamon chips can be found at many grocery stores, especially seasonally.  Be sure you pick up a bag before they’re gone.  I love including pepitas (roasted pumpkin seeds), which are readily found in the stores right now.  The pumpkin seeds give this scone a fantastic texture and delicious flavor.  Pepitas seem to be selling like hotcakes right now, so grab some on your next grocery trip.

Enjoy this special morning treat. 🙂

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RECIPE (12 scones)

INGREDIENTS

2 3/4 cups unbleached all purpose flour
1/3 – 1/2 cup white sugar, depending on whether you like it sweeter
3/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/2 cup cold butter, cut into pieces
1 cup cinnamon chips
1/2 cup white chocolate chips
1/2 cup Pepitas (roasted pumpkin seeds)
2/3 cup canned pure pumpkin
2 large eggs
coarse sugar and cinnamon for sprinkling on top
milk for brushing on

Spice Glaze
1/2 cup powder sugar
1 TB whole milk
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground ginger
1/8 tsp ground cloves

Directions

In large mixing bowl, whisk flour, sugar, baking powder, salt, and spices.  Work in cold butter (I use my fingers) just until mixture is unevenly crumbly; some larger chunks of butter that remain unincorporated are fine.  Stir in cinnamon chips, white chocolate chips, and Pepitas.

In a separate bowl, whisk together the pumpkin and eggs until smooth.  Add pumpkin egg mixture to the dry ingredients.  Stir until all is moistened and holds together.  If dough is sticky, just scrape it into a ball and wrap with cling wrap.  Place in fridge for at least 30 minutes or until dough is cold enough to be workable.

Line two plates with squares of parchment paper (parchment should extend past the plate) and sprinkle some flour on parchment.   Divide dough in half and place each half on a separate plate.  Pat each half into a 6 inch circle, about 3/4 inches thick each.  Carefully slice each circle into 6 wedges.  Separate wedges so there is at least 1/2 inch space between them.  Brush each wedge with milk and sprinkle with coarse sugar/cinnamon.

Place the plates into freezer for 30 minutes (this helps the texture and rise.)  White scones are chilling, preheat oven to 425F.

Transfer parchment paper with scone wedges onto baking sheet.  Bake scones 18-19 minutes on lower middle rack, watching to make sure they don’t over bake.  Once they are golden on top and a toothpick comes out mostly clean (a few tender crumbs are fine.)  The edges should look baked, not wet or doughy.

While scones are baking, make Spiced Glaze.  Mix together all glaze ingredients and whisk to incorporate well.

Remove scones from oven and cool a bit.  Drizzle with spiced glaze and serve warm.  Wrap any leftovers in airtight container and keep at room temp.  Do not put in fridge.  Glazed scones keep well for a day or two.

By Chewoutloud, adapted from King Arthur Flour

Best Pumpkin Spice Bread

26 Oct BEST Pumpkin Spice Bread

If there is one baked good that is a regular hit in our household, it has to be pumpkin bread.  We love our pumpkin bread so much that it is absolutely not reserved only for the short months of fall.   Around here, you can smell the tempting aroma of freshly baked pumpkin bread any time of year, with the only exception being the very warmest summer days.

BEST Pumpkin Spice Bread

Throughout the years, I’ve used a number of various pumpkin bread recipes.  Most all of them have been at least in the “good” category.  My most recent undertaking of the ever popular pumpkin bread, though, was actually a stand out.  We noticed a difference.  In a yummy good way.

BEST Pumpkin Spice Bread

What makes this particular pumpkin bread a notch above the usual?  For one, the canned pumpkin puree is cooked down a bit to diminish the slight metallic flavor that canned pumpkin can sometimes impart.  Of course, using a fresh pumpkin would eliminate that as well.  But, we all know canned pumpkin is the way to go when there’s just no time for the cook-your-own-gourd route.

BEST Pumpkin Spice Bread

The other piece that makes this pumpkin bread a cut above?  It’s the simple, light topping that provides a wonderful exterior crispness, without weighing down the bread with a heavy streusel.  Not that there’s anything wrong with a good streusel 🙂  However, this quick topping just works.  Here is a light, crisp topping for the pumpkin bread that prevents any sog-factor the next day.  It’s super easy to assemble, adds texture, and maintains a nice crispness.

BEST Pumpkin Spice Bread

This sweet little bread delivers hugely on the moistness scale, with a soft tender crumb inside, thanks to the wonderful addition of cream cheese.  YUM.  Who doesn’t love a little cream cheese?  Lastly, we’re not shy with the amount of spice, giving it enough seasonal oomph to call it Pumpkin Spice Bread.

Breakfast, dessert, or snack?   Yes, yes, and yes.  The only problem is that we can’t keep it around long enough.

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RECIPE

Note:  Bake time written is for two 8 1/2 by 4 1/2 inch loaves.  You can use two 9×5 loaves, lessening the bake time to 35-40 min.  I like to do one full 9×5 loaf, increasing bake time to about 60 min., and use leftover batter for muffins.

INGREDIENTS

2 cups (10 oz) all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 (15oz) can unsweetened pure pumpkin puree
1 tsp fine salt
3 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
1 tsp vanilla extract
1 cup (7 oz) granulated sugar}
1 cup packed (7 oz) light brown sugar
1/2 cup olive oil
4 oz cream cheese, cut into small pieces at room temp
4 large eggs, room temp
1/2 cup buttermilk
Optional: 1 cup toasted, finely chopped walnuts

Topping
1/2 cup + 2 TB packed light brown sugar
2 TB flour
2 TB softened unsalted butter
4 tsp ground cinnamon
1/4 tsp fine salt

Directions

Make the topping by mixing all topping ingredients in a bowl with fingers, until well combined.  Will resemble wet sand.  Set aside.

Heat oven to 350F with rack on lower-middle position.  Grease loaf pans.

Whisk flour, baking powder, and baking soda together in a bowl.

Combine pumpkin puree, salt, cinnamon, nutmeg, cloves, ginger, and vanilla in large saucepan over medium heat.  Stir constantly for 5 minutes.  Remove from heat.  Stir in cream cheese until smooth and combined.  Stir in sugar, brown sugar, oil, and let stand 5 minutes.  Whisk until mixture is smooth, without lumps.

In a bowl, whisk together eggs and buttermilk.  Slowly add egg mixture to pumpkin mixture and whisk to combine.  Gently fold flour mixture into pumpkin mixture just to combine (small lumps of flour are okay.)  If desired, fold toasted walnuts in.  Scrape batter into prepared pans.

Sprinkle topping evenly over top of each loaf.  Bake until toothpick inserted in center comes out mostly clean, about 45 minutes (see above note for bake times.)  Loaves are done when inserted toothpick comes out with just a few tender crumbs attached.

Let bread cool in pans on wire rack for 20 minutes.  Remove breads from pans to finish cooling to room temp.  Serve, and enjoy!

by Chewoutloud, inspired by Cooks Illustrated

Spiced Pumpkin Souffle with Molasses Bourbon

15 Oct Pumpkin Souffle with Molasses Bourbon

At this time of year, all our favorite pumpkin desserts are on the brain.  Many of us are dreaming about what we’ll be baking up, whether it’s for a dinner party or a casual date night.  Most of my classic favorites are undoubtedly rich, with pumpkin cheesecake topping my list (more on that soon!)  To balance out all those classic yet dense offerings, we were instantly intrigued with the idea of a lighter pumpkin dessert.

Pumpkin Souffle with Molasses Bourbon

Hello, Pumpkin Souffle.  Wow, this is a good one!  This spiced pumpkin souffle is heavenly, reaching up and away as it puffs beautifully in your oven.  The result is an airy, fluffy, light dessert that is immensely satisfying.  Your sweet tooth will be absolutely fulfilled, without feeling stuffed. Even if you’ve just finished off a full meal, you’ll happily polish off this lively treat.

Pumpkin Souffle with Molasses Bourbon

The earthy pumpkin and spice flavors complement each other perfectly.  Make this easy Molasses Bourbon sauce for an unbelievably impressive finale.  This decadent sauce was born to go hand in hand with its souffle partner.  The souffle just wouldn’t be the same without the sauce; it’s scrumptious together.

Pumpkin Souffle with Molasses Bourbon

The Pumpkin Souffle will likely deflate as it cools, but it doesn’t change the yum-factor in any way.  Mine  actually rose comically high while baking in the oven, so I took them out.  They shrunk upon cooling and still tasted delicious, but my extra large ramekins could have used an extra minute or so.  If you have 6-ounce ramekins, you won’t have to play with the bake time much.   To ensure a nice big puff for presentation, serve these immediately out of the oven.  Oh, and keep leftover Molasses Bourbon sauce on the table, because someone just might want a second drizzle.  Your guests will be wowed.  Enjoy!

RECIPE (8 six-ounce servings)

INGREDIENTS

Pumpkin Souffle:
1/2 cup whole milk
1 TB cornstarch
1/4 tsp ground nutmeg
1/4 tsp grouind cinnamon
1/4 tsp ground allspice
1/8 tsp ground cloves
3/4 cup, plus 1 TB white sugar, divided
3/4 cup canned pure pumpkin
10 large egg whites
1/4 tsp fine salt

Molasses Bourbon Sauce*
1/4 cup sugar
1 TB salted butter
1 TB pure molasses
3 TB water
2 TB Bourbon

DIRECTIONS

Make the Molasses Bourbon Sauce (can be done ahead of time):
Stir all sauce ingredients, except for Bourbon, in a heavy small saucepan.  Cook on medium, stirring frequently, until sauce bubbles.  Turn heat down to simmer.  Simmer about 5 minutes, stirring frequently.  Add Bourbon, continuing to stir.  About 2 minutes.  Remove from heat and let cool at room temp.  Sauce will thicken upon standing.  If desired, warm up sauce a bit before serving.

Make the Souffle:
Whisk together the milk, cornstarch, nutmeg, cinnamon, allspice, cloves, and 1 TB sugar in a small, heavy saucepan.  Bring to a boil at medium heat, whisking.  Lower heat to simmer.  Whisk on simmer another 2 minutes.  Remove from heat and transfer to a large bowl.  Whisk in pumpkin and let cool to room temp.

Preheat oven to 400F.  Put rack on lower third.  Butter ramekins and coat with granulated sugar, shaking off excess.  Place prepared ramekins in a large shallow baking pan.

Beat egg whites with salt in a large bowl, using electric mixer.  Beat until soft peaks.  Add remaining 3/4 cup sugar a little at a time, beating.  Beat until stiff and glossy peaks.

Very gently fold one third of egg whites into cooled pumpkin mixture.  Fold in remaining whites very gently but thoroughly.  Divide mixture among ramekins, mounding if needed.

Bake souffles until puffed and golden brown.  About 18-20 minutes.  Dust with powdered sugar, if desired.  Serve immediately with yummy sauce.

by chewoutloud, adapted from Gourmet

*Note:  A little of the Molasses Bourbon sauce goes a long way, but if you’d like more sauce, double the amount.  It’s great for pancakes, waffles, on ice cream, etc. too!

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