because what is life without good food?

Posts tagged “Pumpkin Pie Seasoning

Pumpkin Spice Oatmeal

Pumpkin Spice Oatmeal with Peanut Butter & Sliced Almonds

This is a warm, sweet, spicy bowl of autumn comfort.

My friend Russ made a wish the other day … he was wishing for a Pumpkin Raisin Oatmeal. Well, I can’t let a wish like that go by without granting it! (Did you know I have wish-granting powers? Yes, I am a virtual food fairy ♥)

This makes an Ann-size portion (if you know me, you know that I am small and I eat very small portions!), but I used easy proportions so you can easily scale it up to your own portion size — or to make oatmeal for a crowd! Just use equal portions of oatmeal, water, milk, and pumpkin puree, then add your spices and mix-ins to taste

This pumpkin-infused oatmeal goes oh so well with a cup of Pumpkin Spice Chai Latte.

Pumpkin Spice Oatmeal

Pumpkin Spice Oatmeal

  • 1/4 cup quick cooking oats
  • 1/4 cup water
  • 1/4 cup milk (Any kind. I used 1%, but soy, almond or coconut milk would work fine too.)
  • 1/4 cup pumpkin puree
  • 1/4 teaspoon pumpkin pie spice (if you don’t have any, here’s a recipe)
  • 1/2 teaspoon maple syrup
  • 1/2 teaspoon vanilla
  • dash of salt
  • brown sugar (or your choice of sweetener), to taste

Options for Mix-ins:

  • A teaspoon of peanut butter or almond butter (or maybe Nutella?)
  • Sliced almonds, chopped walnuts or pecans — I highly recommend toasting your nuts before adding them. They are SO much better when toasted!
  • Raisins, dried cranberries, chopped dates or chopped, dried apricots
  • Chopped apple
  • Chocolate or white chocolate chips?

Directions:

  1. Put all ingredients in a bowl except for the brown sugar and stir to mix. (If you are using chopped apples as a mix-in and you want them cooked, you may want to add them at the beginning. Cooking time will be a little longer if you include apples.)
  2. Microwave on high for about 2 minutes or until the oatmeal is done to your liking.
  3. Sweeten to taste and add your choice of mix-ins. I added a small spoonful of peanut butter and sliced almonds this morning.

Pumpkin Spice Oatmeal with Peanut butter & Almond slices

This recipe was shared at Favorite Breakfast Recipes and Gooseberry Patch Comfort Foods.


Luscious Maple Amaretto Pumpkin Roll

Light and Fluffy Pumpkin Roll

The memory of the Amaretto Pumpkin Bread Pudding I made a while ago is still haunting me, so I just couldn’t help but carry those luscious flavors over into my pumpkin roll.

I have been wanting to make a pumpkin roll forever, it seems. I’ve been reading about how to do it, and enviously watching other food bloggers write about their lovely pumpkin rolls …

What was holding me back? I didn’t have the right pan. So last weekend I went and bought one. $8.99 at Target. Really? All this time I was just $9 from making pumpkin rolls and chocolate rolls and and and … well you can just imagine all the fun I will have with this thing now! I feel so liberated, like a whole new world has opened up before me …

It’s the little things in life, I tell you.

Maple Amaretto Pumpkin Roll

Light and Fluffy Maple Amaretto Pumpkin Roll

The cake part of this recipe is roughly adapted from Libby’s Pumpkin Roll. The filling is my own creation.

For the cake:

  •  powdered sugar (to sprinkle on towel)
  • 3 large eggs
  • 1/2 cup + 2 T. brown sugar
  • 2 T. Amaretto
  • 2/3 cup pumpkin puree
  • 1/2 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice (recipe here)
  • 1/4 teaspoon salt
Filling:
  • 1 (8 ounce) package light cream cheese, softened
  • 1/4 cup pumpkin
  • 1 teaspoon vanilla extract
  • 3 tablespoons powdered sugar
  • 1 tablespoon maple syrup
  • 1/4 teaspoon pumpkin pie spice
  • 1 cup maple amaretto whipped cream (recipe below … or if you prefer, use purchased whipped cream and add a little more pumpkin pie spice to the filling)

Directions:

  1. Preheat oven to 375 degrees F.
  2. Spray a 15 x 10-inch jelly-roll pan with cooking spray; line with wax paper, then spray the waxed paper liberally with cooking spray.
  3. Sprinkle a large clean towel with powdered sugar. It’s apparently important what kind of towel you use–find one that does not have many “fuzzies” on it. I used a flour sack-type kitchen towel.
  4.  Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin.
  5. Add the flours, baking powder, baking soda, spice, amaretto and salt and stir till the batter is smooth.
  6. Spread evenly into prepared pan.
  7. BAKE for 13 to 15 minutes or until top of cake springs back when touched.
  8. Immediately loosen and turn cake onto the prepared towel. Carefully peel off waxed paper.Peeling off the waxed paper
  9. While the cake is still hot, roll up the cake and towel together. I rolled it lengthwise, but I think the recipe said to roll it up the other way. Ooops! You would certainly get more of a swirl if you roll it the other way, but then the portions would be a lot larger. I think it’s kind of nice to have a smaller portion size. All rolled up!
  10. Let the cake cool completely, all wrapped up in its own little blanket.
  11. While the cake is cooling, prepare the filling. Beat all the filling ingredients except the maple amaretto whipped cream with a mixer in a medium bowl until smooth and fluffy. Fold in the whipped cream.
  12. Set out a piece of plastic wrap cut big enough to wrap the roll in.
  13. Carefully unroll cake, remove the towel and set the cake on the plastic wrap.
  14. Spread the cream cheese filling over cake.Spread the filling all over the cake
  15. Reroll the cake the same way it was rolled up in the towel. The cake will “remember” the way it was rolled while it was cooling. Rolling up the pumpkin roll with the filling
  16. Wrap your beautiful roll in plastic wrap and refrigerate at least one hour–or freeze. All rolled up and ready to wrap!

I’m freezing my pumpkin roll so I can take it to Thanksgiving Dinner. I’ve heard then you just take it out of the freezer about an hour before you want to serve it. From what I have read, it is also easier to slice while it’s still frozen–I found it a little hard to saw through when it was frozen solid, so I think you should let it thaw part-way, then cut it.

I’m trying a piece today for breakfast … you know, just to make sure it’s not poison.  ;) You might notice I couldn’t quite wait till it thawed out.

Eating the Maple Amaretto Pumpkin Roll

Maple Amaretto Whipped Cream

  • 1 cup of whipping cream
  • 1/8 c. maple syrup
  • 1/8 t. pumpkin pie seasoning
  • 2 t. amaretto
In a bowl, whip the whipping cream until soft peaks form. Add the maple syrup, pumpkin pie seasoning and amaretto and whip a little more. I don’t like my whipped cream too sweet, so if you want more flavor or sweetness, add a little more syrup, amaretto, and/or seasoning. This will make more than enough whipped cream for this recipe … use the rest to top your pumpkin pie, or your bread pudding, or your apple crisp, or whatever you think it would go well on. It keeps quite a while in the fridge. If you store it for a while and pull it out and find it went all flat and runny on you, just rejuvenate it by whipping it up with your mixer again!

Pumpkin Pie Chai Tea Bread

an almost wordless Wednesday post …

Pumpkin Pie Chai QuickBread

Pumpkin Pie Chai Tea Bread

I named this bread pumpkin pie chai tea bread because it has a very moist, dense texture almost like pumpkin pie, with the spices of chai tea and a hint of orange. A cup of Pumpkin Spice Chai Tea Latte would be just perfect with this tasty bread.

Adapted from Health Magazine

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 2/3 cup brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 t. pumpkin pie spice
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground allspice
  • 2 eggs
  • 1 egg white
  • 1/4 cup 1% reduced fat milk
  • 1/4 cup orange juice
  • 1/3 cup canola oil
  • 1 cup pumpkin purée
For the top:
  • 2 tablespoons chopped cinnamon roasted almonds
  • 1 tablespoon raw (turbinado) sugar

Directions

  1. Preheat oven to 350°. Coat a 9- x 5-inch loaf pan with cooking spray.
  2. Combine all dry ingredients (through allspice) in a large bowl.
  3. Whisk eggs, egg white, milk, juice, oil, and pumpkin in a medium bowl until thoroughly blended.
  4. Add wet ingredients to the dry ingredients, stirring until just blended. Spread batter into the prepared pan. Sprinkle almonds and raw sugar on top.
  5. Bake the bread until lightly browned and a toothpick inserted into the center comes out clean (60 to 65 minutes). Cool in the pan for 10 minutes before cutting, then take out of the pan and allow to cool further on a baking rack.
Pumpkin Pie Chai Tea Bread

Pumpkin Toffee Oat Cake +

Pumpkin Toffee Oat Cake with Protein

I met a new friend the other day. Her name is Kate and she is a healthy foodie that likes to cook with protein powder. She posted this pumpkin protein cake recipe and I was intrigued. I do not normally cook with protein powder, but I know it’s important when you’re working out to get enough protein, and being someone who works out a lot, yet doesn’t eat much meat, I thought this was certainly worth a try. It sounds like an awesome treat to have after a good workout, doesn’t it?

I added just one little thing: some toffee chips. It just seemed like the thing to add. I know it pulls down the nutritional value, but you know what? If it tempts me to eat it, that is a good thing, right? I didn’t add toooo many …

I like to mix a little bad in with the good. Life is all about balance, my friends.

You wouldn’t believe how good this cake smelled while it was baking …

Pumpkin Toffee Oat Cake with Protein

Pumpkin Toffee Oat Cake +

The + is for the extra protein and fiber!  … Recipe from Kate at Weights and Cakes.

When I first tasted this cake, I thought it needed more sweetness, but now the not-so-sugary-taste is kind of growing on me. So if you like your cake really sweet, you may want to add a little extra sugar or maybe stir the “toppings” into the batter and add a bit of frosting?

  • 1/4 C Xylitol Brown Sugar Blend or light brown sugar (I used brown sugar)
  • 2 oz. applesauce – (her recipe called for baby food applesauce, but I used my own homemade applesauce)
  • 1 ½ tsp. pumpkin pie spice
  • 1/2 tsp. baking powder
  • 1/2  tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 2 large egg whites
  • 1/2 of a 15 oz. can of raw pumpkin or 3/4 c. pumpkin puree
  • 1 c. oat flour – (put rolled oats in a blender or food processor!)
  • 1 scoop vanilla whey protein powder
  • 1/4 cup almond milk or milk

Toppings (optional)

  • 1/4 c. chopped walnuts
  • 1/4 c. chocolate-covered toffee chips

Directions:

  1. Preheat the oven to 350.
  2. Spray a 9×9 square baking dish with non-stick spray.
  3. Combine all ingredients (except the topping ingredients) in a medium bowl.
  4. Spread batter into the baking dish. Sprinkle with the toffee chips and nuts.
  5. Bake for 30 min. Cut into squares. Enjoy!
Pumpkin Toffee Oat Cake with Protein

Homemade Pumpkin Pie Spice

(an almost wordless Wednesday post)

Today I am grateful for mornings. No matter how bad yesterday was, today is a new day and I get a fresh chance to start again.

Homemade Pumpkin Pie Spice

Recipe and photography inspiration from Not Rachael Ray

Homemade Pumpkin Pie Spice Mix

Homemade Pumpkin Pie Spice

  • 2 tablespoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cloves
  • 1/8 – 1/4 teaspoon ground cardamom

Homemade Pumpkin Pie Spice Mix

Mix spices together in a bowl. Store in an airtight container.

Homemade Pumpkin Pie Spice Mix


Amaretto Pumpkin Bread Pudding

with Maple Amaretto Whipped Cream

Amaretto Pumpkin Bread Pudding

I love bread pudding, partly because my mother used to make it for us when we were kids but also because it is transformational.

It transforms old crusty unwanted bread into a warm, elegant, soft and comforting dessert or breakfast.

So appropriate for fall when the world is in a state of transformation. Summer is retreating and winter is on her way. The trees are transforming from their summer selves into their winter state of sleep. My son says the display of color on the trees is their way of saying goodnight. I like that thought.

Autumn leaves: the trees are saying goodnight

It all parallels the transformations occurring in our lives. My daughter is transforming from a girl to a young lady, my son is beginning his transformation from teenage life to adult-hood, and me? I am in the process of discovering myself. I got divorced a couple years ago, and it was very painful, but it didn’t take me long to realize that it was the right thing for all of us. I mourned the death of that relationship, then I rejoiced as I re-discovered pieces of myself I had locked away. And I began my transformation. Sometimes I feel like I just want to settle into a relationship again. I get frustrated that I can’t seem to find someone to love, but I noticed that with each new man I date, I learn something new about myself. I feel a bit like a butterfly trying out my new wings.

Pumpkin Amaretto Bread Pudding

Pumpkin Amaretto Bread Pudding

Amaretto: An Italian amber-colored liqueur with an almondlike flavor, although it is actually flavored with apricot kernels; it was originally made in Saronno and called Amaretto di Saronno. (A little info I got from my friend at Delicacies by Dan)

Inspired by: Eat Drink and Be Merry’s Pumpkin Pecan Bread Pudding

Ingredients:

  • Crusty or old Bread, cubed and toasted (about 4 cups of bread cubes)
Pumpkin mixture:
  • 1 c. fat free half and half
  • 1/2 c. buttermilk
  • 1/8 c. amaretto
  • 1 t. pumpkin pie seasoning
  • 1/4 c. brown sugar
  • 2 eggs
  • 1 c. pumpkin (canned or cooked)
  • 1 t. vanilla
Topping:
  • 1/4 c. toasted pecans
  • 1/8 c. maple syrup

Directions:

  1. Preheat oven to 350 degrees. Cut the bread into 1-inch cubes and place on a baking sheet to toast lightly, about 5 minutes or so.
  2. Spray a small casserole dish with cooking spray and place the toasted bread cubes in the casserole dish.
  3. Whisk the wet ingredients (half and half through vanilla) in a bowl until fully mixed.
  4. Pour the pumpkin mixture over the bread in the casserole and fold gently to coat the bread. Let sit for about 15 minutes, stirring occasionally.
  5. Sprinkle the top of the pudding with toasted pecans and drizzle with the maple syrup.
  6. Bake 50 to 60 minutes or until the pudding is set. It should spring back when you press lightly into the top.  Let cool for 10 minutes.
  7. Serve warm. Drizzle with maple syrup and top with homemade whipped cream (see below)

Maple Amaretto Whipped Cream

  • 1/2 pint of whipping cream
  • 1/8 c. maple syrup
  • 1/8 t. pumpkin pie seasoning
  • 2 t. amaretto
In a bowl, whip the whipping cream until soft peaks form. Add the maple syrup, pumpkin pie seasoning and amaretto and whip a little more. I don’t like my whipped cream too sweet, so if you want more flavor or sweetness, add a little more syrup, amaretto, and/or seasoning.
Amaretto Pumpkin Bread Pudding
This recipe was featured on Deelicious Sweets Pumpkin Blog Hop Week 3.

Follow

Get every new post delivered to your Inbox.

Join 570 other followers