I made a delicious stew the other day with pumpkin, kale, Great Northern beans, and chicken sausage.
It’s a bowl full of comfort and goodness.
Head over to my blog’s new home for the recipe.
I have blogged this delicious spread before, but I have decided it deserves its own post. After all, I’ve made it three times now, and everyone that has tasted it has raved about it … and I keep missing it when it’s gone and having to make more.
I hope you will zip over to my new site for the recipe … and while you are there, make sure to enter your email address in the right sidebar and click the “Get Recipes by Email” button. Eventually I won’t be posting over here anymore and I would really really hate to lose you …
I’ve been dreaming of this granola for weeks it seems … dying to make it … looking for pumpkin seeds at the store. I thought about toasting up some out of one of these little pumpkins I have here, but I really wanted those lovely little crunchy green ones that you can get, not the big seeds you pull out of your pumpkin and roast.
I knew I saw some at the grocery store, but every time I went back, they were gone … FINALLY, this morning, I found some! Granola time, baby!
So I made this lovely granola with maple syrup and pumpkin puree, pumpkin spices, honey, dried cranberries and lots of fun seeds and nuts.
But I’m sorry to say, you’re not going to find the recipe for this delicious holiday granola here …
I’ve decided it’s time for my blog to have its own space … I think we’ve outgrown the capabilities of Free WordPress and we need to move on … sooo I moved everything over to www.SumptuousSpoonfuls.com … yes, all of it, all the recipes, all your comments, everything! Tada! Isn’t that magic?
Please go over there to find the recipe for this granola (and ALL of my others!) and while you are there, I would really love it if you would click the link to follow me there. If I am can figure out a way to redirect all of you lovely people who already follow my blog, I will … and for a little while, I will post little ticklers here to remind you I’m hanging out over there now.
So what are you waiting for? Come hang out with me in my new home and get the recipe for this lovely Maple Spice Pumpkin Cranberry Granola!
If you bake it in a pie pan, it’s a pie, right?
I am naming this a Pumpkin Apricot Oatmeal Pie to distinguish it from the mushy stuff you usually think of as oatmeal. Don’t get me wrong: I love a hot steamy bowl of oatmeal, but this definitely doesn’t have that soft mushy texture of stove top oatmeal. But then again, it’s not totally soft, moist and dense like a pumpkin pie either, and it has no crust. It’s not cakey either. I think most people would call it baked oatmeal, but really, it’s a cross between baked oatmeal and pumpkin pie. It is packed with dried fruit and has a slightly chewy texture to it. You could eat it for breakfast (because it’s totally healthy and packed full of fiber and protein and vitamins and other good things), or you could add ice cream and a little drizzle of caramel and call it dessert.
This lovely “pie” was inspired by my sweet friend Ann at The Fountain Avenue Kitchen, who made Pumpkin Baked Oatmeal the other day. She always soaks her oatmeal for several hours before she bakes it. I keep meaning to try that method, wondering if it would change the texture, but I never seem to think ahead enough to do it. Maybe next time?
Pumpkin Apricot Oatmeal Pie
- 1/4 cup golden raisins
- 2 Tablespoons rum (optional)
- 1 cup pumpkin puree
- 1 1/2 cups old fashioned oats
- 3 Tablespoons maple syrup
- 2 Tablespoons Stevia in the Raw or brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon real vanilla extract
- 1 cup lowfat milk
- 2 Tablespoons Amaretto (optional)
- 1 egg + 1 egg white
- 1 ripe banana, smashed (or grated apple would be wonderful too … )
- 1 1/2 Tablespoons melted butter
- 1/4 cup dried apricots, chopped into bits
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- For the top: 1/3 cup pecans + a Tablespoon or two of raw turbinado sugar
- Soak the raisins in the rum for at least 15 minutes to get them nice and plump. If you don’t want to include the alcohol, you can use water with a little vanilla and/or rum extract to plump the raisins.
- Preheat the oven to 375 degrees F.
- Mix all the other ingredients (except for the topping) in a mixing bowl until everything is well mixed. Add the rum-soaked raisins (with any residual rum).
- Spray a large pie pan with cooking spray and pour the pumpkin oatmeal mixture into it, spreading it evenly with a rubber spatula.
- Sprinkle the top of the pie with pecans and raw sugar. Bake at 375 for about 40 minutes or until the pie is set and golden brown on top.
To serve, you can cut in wedges and eat it warm, with no topping, or for a fancier dessert oatmeal pie, you can top it with light vanilla ice cream (or vanilla yogurt for an even healthier option!) and drizzle with a little warm caramel sauce. The warm oatmeal pie with the toasted pecans on top and cold ice cream melting into it is really a wonderful contrast, but most of the time I ate it just plain, no topping, because it’s quite nice just like that, with a cup of hot chai.
This recipe was shared at Fit & Fabulous Friday, Share it Saturday, Scrumptious Sunday, Weekend Potluck, Melt in your Mouth Monday, Totally Tasty Tuesday, Tuesday Talent Show, Thursday’s Treasures and Everyday Mom’s Meals.
My daughter, her friend and I went up to my friend’s lake house this weekend for a “girls” weekend. I wanted to bring along some fun “girly” things to eat, so I made up some chocolate mascarpone spread so we could make chocolate strawberry bruschetta, and while I was at it, I made a pumpkin maple spread too. But then I needed something to put the pumpkin spread on, so, despite the fact that it was a crazy busy day, on a total whim I started up some dough in my bread machine to make pumpkin cinnamon swirl bread. I wasn’t really sure that I would be home long enough on Saturday to bake it before we left, but somehow I managed it. And I was SO glad I did. This bread, with the pumpkin mascarpone spread is pure bliss to eat. You can just close your eyes and lose yourself in the lovely taste of it. My friend said she felt like she could just keep eating it till she exploded. I told her I wasn’t going to share that on my blog, but now here I am sharing it LOL. The young teenage girls loved it too.
We had such a fun weekend. We went for a LONG walk along the lake, then we had tea and hot chocolate and a lovely dinner … I made the salad, my daughter’s friend made cajun chicken pasta, my friend made green beans and we had rotisserie chicken and chicken sausages too, then we listened to funky music and my friend and I had wine and chatted while the girls danced their hearts out in the living room.
My friend who has three boys and has rarely (if ever?) had a girls weekend, wanted to take some of the bread home to her boys. I couldn’t let her have it ALL (my daughter wanted some!), but I did give her the smaller loaf to take home … so the boys could try it too. I think she loved the girls weekend, but I could also tell she felt a little lost without her boys. I was craving some male energy too. Girls’ weekends are great, but … well, we need our boys, too. However, I do have to tell you my daughter and I were awfully tempted to buy this lakefront house we saw, move to the lake and leave our “city” life behind.
Yeah, that’s not going to happen. It is tempting, though …
Pumpkin Cinnamon Swirl Bread
- 1 package (1 tablespoon) active dry yeast
- 3/4 cup milk
- 1 large egg
- 3/4 cup puréed pumpkin
- 1 tablespoons vegetable oil
- 2 1/4 cups bread flour
- 1 1/4 cups unbleached white whole wheat flour
- 1/4 cup brown sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cardamom
- 1/4 teaspoon nutmeg
- To make the swirl: Cooking spray (or melted butter) + cinnamon sugar
- Dump all the ingredients except for the “Swirl” ingredients into your bread machine and set it on the dough setting.
- When the dough is ready, roll it out into a rectangle, spray with cooking spray, then sprinkle with cinnamon sugar and roll it up. (I rolled it up lengthwise, and the dough was long enough to make one loaf pan plus a smaller loaf.)
- Spray your loaf pans with cooking spray and carefully transfer the dough into them, tucking under the ends to form a nice loaf shape. Spray the loaves with cooking spray, cover with a clean towel and set in a warm place to rise.
- When the dough has risen to a big, puffy state (roughly double the size), bake at 375 F. for about 30 minutes or until the loaves are a deep golden brown on top and the loaves sound hollow inside when you thump them.
- Let the bread sit for about 5 – 10 minutes, then slice and serve with Pumpkin Maple Mascarpone Cream.
Pumpkin Maple Mascarpone Cream
- 3 oz. light cream cheese
- 1/4 cup mascarpone cheese
- 1/4 cup pumpkin puree
- 1 1/2 Tablespoons maple syrup
- 3/4 – 1 teaspoon pumpkin pie spice (if you don’t have any on hand, here’s a quick recipe to make your own)
- 1/2 teaspoon real vanilla extract
Let the cream cheese warm up a bit at room temperature, then in a small mixing bowl, mix the cream cheese with the rest of the ingredients until it’s all smooth and very well mixed. You can use a spoon or a mixer does the job quickly and gets the spread all nice and fluffy. Store in an airtight container in the fridge.
This recipe was shared at Scrumptious Sunday, Melt in your Mouth Monday, Totally Tasty Tuesday, Tuesday Talent Show, Tasty Tuesday, Wonderful Food Wednesday, Newlyweds Recipe Linky, Show & Share Wednesday, Cast Party Wednesday , Full Plate Thursday and All my Bloggy Friends.
This is a Secret Recipe Club post. If you haven’t heard of the Secret Recipe Club, it’s made up of a group of food bloggers. Each month every blogger in the club is “assigned” another participating food blogger to make a recipe from. You choose any recipe from the blog you are assigned, make or bake it, and blog about it, then everyone in your group posts their “secret recipes” on the same date and time. It’s really quite fun.
This month I was assigned Art from my Table. I was immediately intrigued by the name of the blog and excited to dig into Chellie’s recipes. She has such a variety of things to choose from! It took me a while to figure out what to make, but once I saw these little tarts, I was totally hooked.
I don’t make pastries or pies very often … wait, no, that’s not true … I don’t make pies or pastries AT ALL. Unless my dad is around to make the crust for me. I have a huge crust-phobia. But pumpkin, sage, and goat cheese? In a cute little bite? Seriously. That was totally something I had to try. And I really love that I can freeze the dough (and filling) for later, so I don’t have to make them all at once. I have instant impressive appetizers just waiting in my freezer! Next time I will crimp the edges better, though, because most of them opened up like an oyster shell peeking out at you. The crust turned out nice and flaky and tender, though … what was I so afraid of?
Pumpkin & Goat Cheese Mini-Pies
Recipe from Art from my Table
For the Dough:
- 1 cup of flour
- 1 cup of white whole wheat flour
- 1 1/3 stick of unsalted butter
- 1 tsp salt
- 1 tsp garlic powder (optional)
- 1 egg beaten
- 3 tbs heavy cream or yogurt (more if needed … I used plain lowfat yogurt)
- Place flour, salt and butter in a big bowl. Work with your fingertips or with a pastry blender ‘til the mixture resembles coarse meal. You want to keep some visible pieces of butter
- Beat together egg and 3 tbsp of cream. Pour the mixture into the dry ingredients.
- Using your fingertips, mix them smoothly by making circular movements. Don’t knead the dough.
- Keep mixing. The dough should come together quickly and if it doesn’t happen, add one more tablespoon of yogurt. (I did.) It was still crumbly, though, but it did form okay into a ball.
- Don’t worry about spots, visible pieces of butter and stripes of yogurt; they are a good sign. Press to form a ball, cover and keep in the fridge for at least 15 minutes.
Note: You can keep this dough in the freezer for about a month. Just place it in the fridge and let it defrost overnight before using.
For the filling:
- 1 1/2 cup pumpkin puree
- 1/2 small onion chopped
- 1 – 2 cloves garlic
- 1 tbs olive oil
- 1/2 tbs fresh sage chopped
- 1/8 tsp nutmeg
- Salt and fresh ground black pepper
- 4 oz goat cheese
How to assemble the little pies:
- Preheat oven to 350F˚.
- Place dough in a floured surface and roll it out into a 1/8 inch thin layer. Using a 4 inch round cookie cutter cut the dough into circles. Place the pumpkin filling in the center of the circle, crumble or place a bit of cheese on top of the pumpkin filling and fold the dough over into a semicircle.
- Crimp down the edges and arrange in a baking sheet. Keep doing the same process until the dough is gone (or till you get tired of making them and then just freeze the rest of the dough and filling in separate containers for another time). It should make about 24 little pies.
- Brush with egg wash, sprinkle with sesame and poppy seeds, and bake at 350 for about 30 minutes or until golden in color.
I had the urge to make beer cheese soup the other day … and there was just a bit of bacon sitting there needing to be used, and then while retrieving the garlic, I ran across some mushrooms … so they hopped in the soup too. And then I stumbled across some pumpkin puree in the freezer, and because it was so good in the macaroni and cheese, I threw in some pumpkin puree too. And that’s how this soup happened.
Bacon Mushroom Beer Cheese Soup
Makes 2-4 bowls of soup, depending on how big your bowls are.
- 2 slices of uncooked bacon
- 3/4 cup chopped mushrooms
- 1/3 cup finely chopped red onion
- 2 -3 cloves of garlic
- 1/4 cup flour
- 3 cups of 1 % milk
- 1/2 cup pumpkin puree
- 1 loose cup of shredded extra sharp cheddar cheese (gently place the cheese in the cup so it fluffs up–don’t pack it in)
- 1/2 loose cup of shredded gouda cheese (again, very loosely placed in the cup)
- 1 Tablespoon shredded gruyere cheese
- 1 1/2 – 2 teaspoons of Red Robin Seasoning (if you don’t have any, here’s a recipe … or use your favorite seasoned salt)
- 1/2 teaspoon smoked paprika
- Freshly ground pepper to taste
- 1/4 cup brown ale (or your favorite brew–I used the Leinenkugel Fireside Nut Brown Ale)
- For garnish: crumbled bits of bacon, shredded sharp cheddar cheese, and fresh parsley leaves
- In a saucepan (I mean the pan you’re going to cook the soup in), fry the bacon until it’s crisp. Remove the bacon from the pan and crumble it up into little bits. Set it aside for now.
- Pour some of the excess fat from the pan, then add the onions, garlic, and mushrooms. Over medium-high heat, sautee them in the bacon fat until the onions are soft and translucent and the mushrooms are limp.
- Add the flour to the pan and stir, coating all your little shrooms and onions and garlic bits in flour.
- Add the milk and cook over medium heat, stirring often, for about 5 – 10 minutes or so or until the mixture thickens.
- Add the pumpkin puree, shredded cheeses, most of the bacon bits (reserving a few for garnish), and the seasonings and cook for a few minutes longer until the cheese melts.
- Just before serving, stir in the beer. The soup will froth up for a moment, but then it will calm down again, just in time to serve it.
- Pour into bowls and top with shredded cheese, the reserved bacon bits, and fresh parsley leaves. Some people like to put popcorn on their beer cheese soup. That’s fun too.
This would go great with hot, crusty, fresh baked bread, or even better, in a bread bowl. I didn’t have any of that, though …