Tag Archives: pumpkin

Pumpkin Scones

21 Oct

When I saw this recipe for Pumpkin Scone’s on Pennies on A Platter I told myself that I would be making this very soon. I think I ended up making these a few days later! That’s how good the recipe sounded! And they were much more affordable than going to Starbucks and buying one! Not to mention they were soft and delicious.

Speaking of Starbucks, I had their pumpkin latte for the first time this season (SHOCKER!) and I have to say I was disappointed in the flavor. Last year I devoured Starbucks Pumpkin Latte’s by the gallon and it just didn’t have that umph! of flavor anymore! Now, Dunkin’ Donuts on the other hand? A-freaking-mazing. I also recently bought a bunch of Green Mountain Pumpkin Spice Coffee K-Cups for my Keurig coffee maker and I have been a very happy camper since.

Did I mention how much I love this time of year? Best.Season.Ever. If our dating anniversary didn’t happen to fall on a weekend I totally would have gotten married in October. But I was impatient, to say the least.

Pumpkin Scones

Recipe Source: Pennies on A Platter

For the scones:

  • 2 cups all-purpose flour
  • 7 Tbsp sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves (I used allspice)
  • 1/4 tsp ground ginger
  • 6 Tbsp cold butter
  • 1/2 cup canned pumpkin
  • 3 Tbsp half-and-half
  • 1 large egg

For the Sugar Glaze:

  • 1 cup powdered sugar
  • 2 Tablespoons milk

For the Spiced Glaze:

  • 1 cup powdered sugar
  • 2 Tbsp milk
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ginger
  • 1/8 tsp ground cloves

Preheat oven to 425˚F.  Line a baking sheet with parchment paper.

Combine the dry ingredients in a large mixing bowl.  Use a pastry blender or food processor to cut in the butter until the mixture is crumbly in texture and resembles coarse cornmeal.

In a small bowl, whisk together the pumpkin, half and half, and egg.  Fold into the dry ingredients until barely combined.  It is very important not to over mix the batter.  At this point it should still be kind of dry and crumbly.

Loosely form the dough into a ball.  Pat it into a 1-inch thick, 9″x3″ rectangle onto a lightly floured surface.

Use a sharp knife to slice the dough through it’s width into three equal portions. Cut each section diagonally to produce 6 triangular slices of dough.  (Or, you can slice “X’s” in each section to form 12 triangles.)

Place each slice on prepared baking sheet and bake for 14 – 16 minutes, until the scones are golden brown.

Let cool completely on wire rack. In the meantime, add the ingredients for both the sugar and spice glaze, adding more sugar to make it thicker or milk to thin it out. Drizzle glazes onto the cooled scones.

Consume immediately. Maybe spread on some Apple Butter to make this even more delicious.


Pumpkin Granola

7 Oct

I can’t really remember the last time I bought granola. It has to be at least 6 months. Ever since I saw a recipe for homemade granola in an issue of Bon Appetit magazine, I knew I would never be buying granola again. And really, why should you buy granola? Granola is expensive! Seriously, I don’t think I’ve seen a box of granola for less than $5 (one that tastes good at least). It’s a little ridiculous. Store bought granola has a lot of extra crap that doesn’t need to be in there. I love know exactly what I’m putting into my granola when I make it. I also like being able to pronounce all the ingredients.

This particular recipe is perfect for fall. In my usual granola recipes I like to use apple sauce to really bind everything together. In this case I used canned pumpkin and it did the trick splendidly. The granola I make isn’t too sweet so feel free to add more sugar if you like.

Pumpkin Granola

  • 4 cups oats
  • 1/2 walnuts
  • 1/4 cup wheat germ
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 allspice
  • 3/4 cup pumpkin puree
  • 1/4 cup honey
  • 1/3 cup light brown sugar

Preheat oven to 275. Combine all ingredients in one big bowl.

I recommend using your hands to mix everything together that way it is combined fully. Plus it’s fun to get your hands dirty.

After it’s been combined, spray a large baking pan and spread the granola on the pan. Bake for a total f 40-60 minutes, or until the granola is dry and dark, making sure to mix every 20 minutes.

I love granola as a pre-run snack, with ice cream, and Mr. Kitchen Misfit has his granola every morning with yogurt. It’s so incredibly simple to make, I’m upset I didn’t start earlier. Give it a try, and you’ll find yourself never buying granola again!

Daring Baker’s: Sugar Cookies

27 Sep

I used to work at a Stop & Shop and I used to be obsessed with their sugar cookies that had the inch thick icing on them. They were so terribly bad for you but oh so deliciously good. I’ve always wanted to make my own but never had the opportunity to. So I was really excited when the next Daring Baker’s challenge was sugar cookies and icing.

The September 2010 Daring Bakers’ challenge was hosted by Mandy of “What the Fruitcake?!” Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.

More specifically, she wanted us to create a cookie that reminded us of September. This September was pretty crazy for me, so this year I could have very easily made any of the following cookies: trains, white water rafting, Portland, or taking the MTELs (that one would have been hilarious to make). However I decided to go with the simple pumpkin.

Pumpkins remind me of a lot of things. Pumpkin pie. Pumpkin cider. Pumpkin beer (My favorite). But pumpkins also remind me that I can whip out my flannel sheets and still not have to wear a jacket outside. It means that it’s time to start fattening up for winter (Kidding!). Fall is definitely the most delicious season of them all.

I was surprised how easy the royal icing was once I got the hang of it and got the consistencies right. Instead of a regular sugar cookie I made pumpkin spice sugar cookies to go with my theme. Next time I might add more pumpkin spice to the cookies, but they still taste delicious. I’ve definitely found a new recipe with countless possibilities!

Pumpkin Spiced Sugar Cookies

  • 2 tsp pumpkin spice mix*
  • 3 cups sifted all purpose flour
  • 1 stick plus 6 tbsp unsalted butter
  • 1 large egg, lightly beaten
  • 1 cup superfine sugar (If you can’t find superfine sugar like I couldn’t, just use regular granulated sugar and pulse in food processor)
  • 1 tsp vanilla extract

Cream together butter, sugar, and pumpkin spice mix until it just starts to become creamy.

Beat in the egg until combined and make sure to scrape down the sides (unless you just got a new beater blade like I did!!!) Add flour slowly until a non-sticky ball forms.

Knead into a ball and dive into 2-3 balls. Roll out each portion on parchment paper to a thickness of about 1/5 inch. Refrigerate for a minimum of 30 minutes. Once chilled, remove from parchment paper and place on lightly floured surface. Cut out your shapes. Arrange shapes on parchment lined baking sheets and refrigerate for 30-60 minutes.

Preheat oven to 350 degrees and bake for 8-10 minutes or until golden brown around the edges. Allow them to cool completely.

*Pumpkin Spice Mix

  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg

Mix together all ingredient.

Royal Icing

  • 2.5 cups confectioner’s sugar
  • 2 large egg whites
  • 1 tsp almond extract
  • 2 tsp lemon juice
  • food coloring

Mix egg whites and lemon juice. Sift confectioner’s sugar to remove lumps. Beat or whisk until smooth. Add almond extract.

After I divided up my sugar. I used only a little bit of green and a lot of orange.

I filled one of my squeeze bottles that I got at Crate & Barrel with the orange royal icing. Then I added about 1/3-1/2 confectioner’s sugar (sifted!) to the remaining icing so I could make the outline. Then I started outlining!

After I finished outlining I used the looser icing to fill it in. I started at the top and as I held the cookie up the icing slid down. I used the tip of my squeeze bottle to cover the entire cookie. For the green I used a really really tiny tip and just filled in the green top. It would have been too annoying to outline and then fill. It worked great!

The first one was messy but after the second one I was getting the hang of the outline and getting it down fairly quickly. I was really happy with this challenge, can’t wait for next months!

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