Tag Archives: Pumpkin

Pumpkin Pie Dip

12 Oct

 As if the chocolate chip cheesecake dip wasn’t doing enough damage sitting in my fridge! I decided to really torture myself and put an equally delicious pumpkin pie dip right next to it in the fridge. Why do I do this to myself? I know I don’t have any self control. Especially with boxes of cinnamon sticks and teddy grahams sitting in the pantry just waiting to be dunked in this creamy goodness!

Pumpkin Pie Dip

8 ounces cream cheese, softened

2 cups powdered sugar

1 cup canned pumpkin

1/2 cup sour cream

2 teaspoons cinnamon

2 teaspoons pumpkin pie spice

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

1 cup frozen whipped cream, thawed


In a large bowl, beat cream cheese and powdered sugar until smooth. Add in pumpkin and sour cream. Mix in cinnamon, pumpkin pie spice, ginger, and cloves. Stir until well incorporated. Fold in whipped cream. Serve with cinnamon sticks, teddy grahams, apples, or gingersnaps.


Pumpkin Pancakes

22 Sep

And it continues! Another pumpkin recipe!!

Obviously I have an obsession with pumpkin, but you may not know that I am equally obsessed with pancakes! I pretty much lived off of pancakes and cream-of-wheat a few years ago when I was living with a couple of girlfriends. Made grocery shopping pretty darn easy! But then this thing called marriage happened and I was forced to expand my cooking a little. Figured Zach wouldn’t have really appreciate a piping hot plate of pancakes being placed in front of every night for dinner. But I do still manage to sneak in the good ‘ol “breakfast for dinner” meals a couple times a month! And thankfully he eats them without saying a peep!

Last fall I stumbled upon a pumpkin pancake recipe and immediately thought I had died and gone to heaven! Quit possibly the best idea ever! I went straight to the kitchen fried up a pumpkin pancake, slathered it with butter, a little sprinkle of sugar on top, and dove right in! But stopped after one bite. They were pretty much tasteless. So I added a little more cinnamon, nutmeg, and brown sugar! Easy solution, right? Fried up another pancake and had the same results. A flour-tasting patty on plate. The blandest pancakes I’d ever had. At that point I gave up and dumped the whole mixture down the drain! Such a disappointment!

But there was no way I could let such a wonderful combination be wasted. I was determined to find a good recipe this fall. Luckily it happened the first time around! I turned to one of my favorite blogs Annie’s Eats and used her recipe as a base! With just a few minor changes, they were just to my liking! Full of spice!

Pumpkin Pancakes

1 1/4 cups all-purpose flour

3 tablespoons brown sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon pumpkin spice

1/4 teaspoon ground nutmeg

Dash of ground cloves

1 cup milk

1/2 cup pumpkin puree

1 large egg

2 tablespoons melted butter

In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices and stir with a fork to combine.  Mix together the milk, pumpkin puree, egg and butter in a liquid measuring cup.  Add the wet ingredients to the dry ingredients and whisk together just until combined.

Heat a greased skillet or griddle over medium heat.  Once the skillet is hot, add a 1/3 cup of batter to the pan.  Let cook until bubbles begin to form on the top surface.  Carefully flip with a spatula and cook the second side until golden brown. Repeat with the rest of the batter until it has all been cooked, regreasing the pan as needed.  Serve with cinnamon sugar, maple syrup, and/or whipped cream.

Pumpkin Scones

8 Sep

Up until yesterday, I have had only scone in my life. A  flavorless “blueberry” scone. That was more like a dry, flour tasting triangle. I remember choking it down and thinking never will I ever pick a scone over a muffin again. Since then I have read through numerous scone recipes online of fun flavor combinations. Contemplated about giving them a second chance while staring at them in coffee shops. But my mind always reverted back to that horrible experience.

Yesterday I was absolutely dieing to make something pumpkin. It is now past Labor Day, which means “fall baking” has officially begun. I browsed through numerous pumpkin recipes online before stumbling upon these pumpkin scones.

Should I take the risk? Everyone raved about them in the review section. They were topped with icing, which had to makes everything taste better. I had all of the ingredients on hand. And after all, they were pumpkin. I have never been disappointed with anyone pumpkin. And that statement still holds true! These pumpkin scones were out of this world. Soft and full of pumpkin and spice flavor. And topped with a little bit of sweetness! They now have me on a scone craze. I can’t wait to make more!


Pumpkin Scones

2 cups flour

7 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon ground ginger

8 tablespoons cold butter

1/2 cup canned pumpkin

1 egg

1 teaspoon vanilla

3 tablespoons milk

Icing:

1 cup powdered sugar

2 tablespoons milk

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon ground cloves

1/8 teaspoon ground ginger

Preheat oven to 425. In a large mixing bowl, combine flour, sugar, baking powder, cinnamon, nutmeg, cloves, and ginger. Cut in butter with a pastry knife until mixture is crumbly. In a separate bowl, whisk together pumpkin, eggs, vanilla, and milk. Fold wet ingredients into dry ingredients and form into a ball. Pat out dough onto a lightly floured surface into a 9 inch by 3 inch rectangle. Divide into three sections and then cut each section into two triangles. Place on a baking sheet and bake for 15 minutes. Remove from oven and let cool on rack.

In a small bowl, mix together all icing ingredients. When scones are cooled, drizzle with icing.

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