Posts Tagged With: Pumpkin

Pumpkin Bread with Cream Cheese Swirl

This recipe is going to blow your mind.  For real.  You may have been weary about reading this post because the title just sounds so calorie-laden.  While the title accurately describes the picture, it also leads you astray – this is LOW calorie bread, folks.  Like, we’re talking around 50 calories per slice.  And a slice is an EIGHTH of a loaf, not some scrawny piece that you could see through because its so thin.  Seriously.

I didn’t believe it when I found this recipe on Pinterest but the woman who blogged about it first said she actually ate the whole loaf in a sitting because it was so good.  I was curious, so I decided to try it out on friends this week.  Surprisingly, there is a lot of flavor here and my friends were pretty impressed.

Enjoy!

Batter:
  • 1 1/2 c. pureed pumpkin
  • 1/2 c. unsweetened applesauce
  • 1 whole egg
  • 3 egg whites
  • 1 c. all-purpose flour
  • 2/3 c. whole wheat flour
  • 1/2 c. Stevia Cup For Cup sweetener
  • 1/2 c. granulated sugar
  • 1 t. baking soda
  • 1/2 t. ground cinnamon
  • 1/2 t. ground nutmeg
Cream filling
  • 8 oz. reduced fat cream cheese
  • 1/4 c. granulated sugar
  • 1 T. all-purpose flour
  • 2 egg whites
  • 1 t. vanilla extract
1. For the Batter: With an electric mixer, beat the pumpkin, applesauce, egg, and egg whites on medium speed until smooth. In a separate bowl, combine the flours, Stevia, sugar, baking soda, cinnamon and nutmeg. Slowly mix the flour mixture into the pumpkin mixture.
2. For the cream cheese filling: Beat the cream cheese, sugar, vanilla, egg whites and flour until creamy and smooth.
3. Grease 2 8x4x2″ loaf pans. Divide half of the batter between the two pans. Pour half of the filling in one pan and the other half in the second pan and smooth with the back of a spoon. Top with the remaining batter.
4. Bake in a 350 degree oven for about 40 minutes, or until a toothpick inserted comes out clean. Don’t overbake or your bread will be dry on the edges. Cool and remove from pans. Store in the refrigerator in an airtight container.
Categories: American, Breads, Desserts, Recipes, Snacks | Tags: , , , , | 1 Comment

Pumpkin & Goat Cheese Risotto

Oh hey, guess what? I found another yummy risotto recipe.  Surprised?  You really shouldn’t be.

This one is a bit different – its got this awesome combination of pumpkin and goat cheese (I really, really love goat cheese) all topped with applewood smoked bacon.  Oh gosh, I’m salivating!

Enjoy!

  • 4 c. low-sodium organic chicken broth, plus extra for moistening, as needed
  • 1 c. canned pure pumpkin
  • 4 slices applewood smoked bacon, chopped
  • 2 TBS butter
  • 1 leek (white and pale green part), thinly sliced
  • 2 tsp. kosher salt
  • 1 tsp. chopped fresh thyme
  • 1 ½ c. Arborio rice or medium-grain white rice
  • 2/3 c. dry white wine, such as pinot grigio
  • ½ c. freshly grated Parmesan
  • ⅓ c. chopped fresh flat-leaf parsley
  • ¼ tsp. freshly ground black pepper
  • ¼ tsp. (generous) freshly grated nutmeg
  • 1 ½ c. coarsely crumbled soft fresh goat cheese (about 6 ounces)

Whisk together the broth and the pumpkin in a heavy medium saucepan and simmer over medium heat. Cover the pan and reduce the heat to low to keep the pumpkin broth warm.

Cook the bacon in a medium skillet over medium heat until brown and crisp. Transfer to a paper towel with a slotted spoon to drain.

Melt the butter in a heavy large saucepan over medium heat. Add the leek and 1 teaspoon of the salt. Cook until almost tender, 2 to 3 minutes. Mix in the thyme. Add the rice and stir for 1 minute. Add the wine and simmer, stirring constantly, until completely absorbed, 1 to 2 minutes. Add 1/2 cup of the pumpkin broth and stir until almost completely absorbed, 1 to 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to absorb before adding the next. Cook until the rice is tender but still firm to the bite, and the mixture is creamy, 20 to 25 minutes, adding additional warm broth by 1/4 cupfuls if risotto is dry. Mix in the Parmesan, 1 tablespoon of the parsley, the remaining salt, pepper and nutmeg. Remove from the heat. Add more salt to taste.

Divide the risotto among 6 shallow bowls. Sprinkle each with the bacon, goat cheese and remaining parsley and serve

Giada DeLaurentis

Categories: Entrees, Italian, Recipes, Sides | Tags: , , , , | 2 Comments

Pumpkin Bread Pudding with Vanilla Bean Creme Anglais & Spicy Caramel Apple Sauce

WARNING: If you’re watching your waistline during the holiday season, this post is most definitely NOT for you.  Sorry.  Come back later…

If you’d rather indulge in all things delicious, keep reading because this recipe is absolutely sinful.  A big thanks to one of my co-workers, Sarah, who pointed me to this recipe by Bobby Flay…I ended up making it for dessert for Thanksgiving to supplement my ugly pie and it was a huge hit.  Huge.  I didn’t want to share.  So I let everyone eat their helpings and then I took it home and ate it for breakfast the next few mornings.  Seriously, dessert for breakfast…pumpkin is a squash (vegetable-ish = healthy) that was turned sweeter so therefore it must be like a fruit and there’s bread involved and LOTS of eggs.  Translation: acceptable breakfast.  Don’t judge me.

Enjoy!

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 vanilla bean, seeds scraped
  • 6 large egg yolks
  • 1/2 cup granulated sugar
  • 3 tablespoons pure maple syrup
  • 1 cup pure canned pumpkin puree
  • 2 tablespoons bourbon
  • Pumpkin Bread, toasted and cubed, recipe follows
  • Vanilla Bean Creme Anglaise, recipe follows
  • Spicy Caramel Apple Sauce, recipe follows
  • Freshly whipped cream

Preheat the oven to 325º. Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.

Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined, remove the vanilla pod, and whisk in the bourbon. Strain the custard into a clean bowl.

Scatter the pumpkin bread cubes in a buttered 9 by 13-inch baking glass baking dish. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.

Place the pan in a larger roasting pan and pour hot tap water into the roasting pan until it comes half way up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour.

Remove from the oven and water bath and cool on a baking rack for at least 30 minutes before serving.

Spoon some of the Vanilla Bean Creme Anglaise into a shallow bowl, top with some of the bread pudding and drizzle with the Spicy Caramel Apple Sauce. Top with freshly whipped cream. Bread pudding is best served warm.

Pumpkin Bread:

  • 4 tablespoons unsalted butter, softened, plus more for greasing
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon fine salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 1/2 cups sugar
  • 1/4 cup vegetable oil
  • 8 ounces (scant 1 cup) canned unsweetened pumpkin puree
  • 2 large eggs
  • 2/3 cup water

Preheat the oven to 350 degrees F. Butter or lightly spray the bottom and sides of a 9-inch loaf pan with nonstick cooking spray.

Whisk together the flour, salt, baking soda, baking powder, allspice, cinnamon, nutmeg, and cloves in a small bowl

In the bowl of a standing mixer fitted with the paddle attachment, beat the 4 tablespoons softened butter, sugar, and oil at high speed until light and fluffy, about 1 minute, scraping down the sides and bottom of the bowl a few times.

Add the pumpkin puree and mix until combined. Add the eggs, one at a time, and mix until just incorporated. At low speed, slowly add the flour mixture and water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 60 to 75 minutes. Let cool in the pan on a baking rack for 10 minutes. Remove from the pan and let cool completely.

Once the bread is cool, slice in half lengthwise, and then slice each half into 1/2-inch cubes. Spread the cubes on a large baking sheet and bake in a 325 degree oven until lightly toasted, turning once, about 20 minutes. Let cool.

Vanilla Bean Creme Anglaise:

  • 2 cups half-and-half
  • 1/2 vanilla bean, seeds scraped
  • 5 large egg yolks
  • 1/3 cup pure cane sugar

Bring the half-and-half and vanilla bean and seeds to a simmer in a medium saucepan.

Whisk together the yolks and sugar in a medium bowl until at the pale ribbon stage. Slowly whisk in the hot half-and-half, return the mixture to the pot, and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon. Strain into a bowl and set over an ice bath. Stir until chilled. Cover and refrigerate at least 1 hour before serving.

Spicy Caramel Apple Sauce:

  • 1 cup heavy cream
  • 1/2 cup apple juice
  • 1 star anise
  • 1-inch piece fresh ginger, peeled and chopped
  • 4 whole cloves
  • 2 cinnamon sticks
  • 1/8 teaspoon ground nutmeg
  • 1 1/2 cups granulated sugar
  • 1/2 cup water
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon apple schnapps

Combine the cream, apple juice, star anise, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan and bring to a simmer. Remove from the heat and let steep for at least 20 minutes. Strain the mixture into a clean, small saucepan and place back over low heat while you make the caramel.

Combine the sugar, water and, vinegar in a medium saucepan over high heat and cook without stirring, until it’s a deep amber color, about 8 minutes. Slowly whisk in the warm cream mixture a little at a time, and continue whisking until smooth. Add the apple schnapps and cook for 30 seconds longer. Transfer to a bowl and keep warm. The sauce can be made 2 days in advance and refrigerated. Reheat over low heat before serving.

Categories: American, Breads, Desserts, Recipes | Tags: , , , , , | 4 Comments

Pasta with Shitake Mushrooms & Pumpkin-Gorgonzola Sauce

This was one of those recipes I had to make while Branden was out of town because he hates blue cheese.  He has a complete aversion to both the taste and smell of the stuff which I find quite sad because I love it, especially when its accompanying a good steak.  Yum.

I have just a couple things to say about the original recipe.  Too many onions and not enough mushrooms.  Don’t get me wrong, I love onions (and usually use more than what’s called for) but I felt like there were just as many onions as noodles in this dish.  On the flip side, I didn’t feel like there was enough mushrooms.  I wanted more.  So what you’re seeing below is the recipe with my adjustments.  Aside from my tweaks, this was a really good fall-flavored pasta that I will be making again…when Branden is out of town.

Enjoy!

  • 1 lb. uncooked pennette (small penne)
  • 1 TBS olive oil
  • 5 c. thinly sliced shiitake mushroom caps (about 3/4 pound whole mushrooms)
  • 3 c. vertically sliced onion
  • 4 garlic cloves, minced
  • 1 tsp. chopped fresh sage
  • 1 (12-ounce) can evaporated milk
  • 1 1/2 TBS cornstarch
  • 1 1/2 TBS cold water
  • 1/2 c. (2 ounces) crumbled Gorgonzola cheese
  • 1/2 c. canned pumpkin
  • 1 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. white pepper
  • 1/8 tsp. grated whole nutmeg
  • Fresh sage sprigs (optional)

Cook pasta according to package directions, omitting salt and fat. Keep warm.
Heat oil in a Dutch oven over medium-high heat. Add mushrooms, onion, and garlic; cover and cook 3 minutes. Uncover; cook 5 minutes or until tender, stirring occasionally.
Combine chopped sage and milk in a medium saucepan over medium heat. Bring to a simmer. Combine cornstarch and water, stirring with a whisk. Add cornstarch mixture and cheese to milk mixture, stirring with a whisk. Cook 2 minutes or until thick and smooth, stirring constantly. Remove from heat; stir in pumpkin, salt, pepper, and nutmeg.
Add pasta and pumpkin mixture to mushroom mixture; toss well to combine. Garnish with fresh sage sprigs, if desired.

Adapted from Cooking Light

Categories: American, Entrees, Pasta, Recipes | Tags: , , , | 2 Comments

Pumpkin Black Bean Soup

As promised, here’s the black bean soup that accompanied my Pumpkin Gruyere Focaccia the other evening.  Branden contributed this part of the meal as my foot had had about enough by the time the bread was on its second of three rises.  This was a pretty simple dish and yielded excellent results – our entire meal had a very “Fall” feel to it.  Ah, tis the season.

Sorry about the photo, we kind of forgot about the garnishes until we had already started eating and the camera battery had died.  I promise it was really pretty!

Enjoy!

  • 1 1/2 cups drained diced canned tomatoes $
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 1 teaspoon olive oil $
  • Cooking spray
  • 1 1/2 cups finely chopped onion $
  • 1 teaspoon ground cumin
  • 3 garlic cloves, minced
  • 3 cups fat-free, less-sodium chicken broth $
  • 2 tablespoons sherry vinegar
  • 1/2 teaspoon freshly ground black pepper
  • 1 (15-ounce) can pumpkin $
  • 2 tablespoons dry sherry
  • 1 cup (4 ounces) crumbled queso fresco
  • 1/2 cup sliced green onions

Place tomatoes and beans in a food processor; process until about half the beans are smooth. Set aside.

Heat oil in a Dutch oven coated with cooking spray over medium-high heat. Add onion to pan; sauté 5 minutes or until lightly browned. Add cumin and garlic; sauté 1 minute. Add bean mixture, broth, and next 3 ingredients (through pumpkin); bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Stir in sherry. Ladle about 1 cup soup into each of 6 bowls; sprinkle each serving with about 2 tablespoons queso fresco and about 1 tablespoon green onions.

Cooking Light

Categories: American, Entrees, Recipes, Soup | Tags: , , , | 3 Comments

Pumpkin-Gruyere Focaccia

So I’ve never had good luck baking bread in this house – I’ve had an entire year of failures.  Seeing as baking is a science, I usually chalk each failure up as ant act of God to stop me from indulging in carbs by making the weather act up and kill my yeast in some way or another.  Not this time.  I finally figured out the perfect formula for successfully getting my yeast to behave (using the right bowl during rising, getting enough – but not too much – heat, etc.).  And there you have it, I baked some yummy-in-my-tummy fall bread.  Hallelujah!

I made this bread to go with our Caribbean-inspired pumpkin black bean soup that I’ll be posting about later this week.  I probably could’ve just eaten this plain (and all of it for that matter), but I fear I’ll never again be allowed to successfully bake bread in this house ever again.  I’ve been given a gift and I shouldn’t abuse it!

Oh, by the way – big news!!  God listened to my persistent begging over the last month and my foot healed a LOT faster than it did in February and I was able to get the pin taken out TWO weeks early!  I’m allowed to slowly start putting weight on it again, although I’m still in a soft cast for two more weeks.  In short, I (Lauren), baked this bread all by myself.  This week.  For real.  I am back in action, people!  Okay, so I probably won’t be cooking anything too nuts in the near future and I’ll probably still be relying a lot on Branden for nourishment, but at least the end is in sight!

Enjoy!

  • 3/4 cup warm water (100° to 110°)
  • 1/3 cup packed brown sugar
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 3 1/2 cups bread flour, divided (about 15 3/4 ounces)
  • 3 tablespoons butter, melted
  • 1 cup canned pumpkin
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup (3 ounces) grated Gruyère cheese, divided
  • 2 TBS dried rosemary
  • 2 tsp. coarse sea salt
  • Cooking spray
  1. Combine water, sugar, and yeast in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour and butter to yeast mixture; stir just until combined. Cover and let rise in a warm place (85°), free from drafts, 30 minutes.
  2. Add pumpkin, salt, and nutmeg to flour mixture; stir until well combined. Add 2 1/4 cups flour and half of cheese; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
  3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Place dough circle on a baking stone (or a baking sheet, sprayed with cooking spray). Sprinkle rosemary, sea salt, and remaining cheese evenly over dough; press lightly to adhere. Lightly coat dough with cooking spray; cover and let rise 20 minutes (dough will not double in size).
  4. Preheat oven to 400°.
  5. Uncover dough; bake at 400° for 30 minutes or until loaf is browned on the bottom and cheese melts (shield loaf with foil to prevent overbrowning, if necessary). Cool on a wire rack.

Adapted from Cooking Light

Categories: American, Appetizers, Breads, Recipes | Tags: , , | 4 Comments

Mini Pumpkin Pies – The Light Version

Before we get started, I am going to offer up an apology.  My blog is about to get SUPER lame for the next two months.  Seriously, its going to be bad and here’s why: while you think I am this young, little thing without a worry in the world besides what I am going to cook next, I’m actually an 80-year-old woman with bunions.  Okay, so I’m not really 80, but I do seriously have bunions that have been made unbearable by my addiction to stiletto heels.  Mmmmm, stilettos.  So basically, I have to have my left bunion removed on Monday (had the right one done in February) which means I’m off my feet for quite some time.  Totally lame-o.  If only I didn’t love shoes so much…if it were socially acceptable to go barefoot all the time, I could totally put this off for several more years.

In short foot surgery = can’t stand on two feet for at least 6 weeks = no cooking for Lauren.  However, Branden will be taking over the cooking, so hopefully he’ll have some things to share with you over the next two months (of course, I’ll be posting them because we all know he doesn’t really have the desire to post).

All that jazz aside, I figured I should share a quick fall/Thanksgiving recipe before I go down for the count (seeing as it will be Thanksgiving by the time I’m back to “normal”).  So who doesn’t love a good pumpkin pie?  If you don’t, stop here.  Sorry!

This is actually a light version of pumpkin pie that surprisingly tastes pretty darn close the real deal – Branden actually really likes this recipe and he normally hates slimmed down baked goods.  Let’s be honest, slimmed down baked goods are often disgusting.  My theory is, you might as well make the real deal so that you actually enjoy it and chalk it up as a loss in the calorie department…that is, until I found a version of this recipe last year.

If you want to make a full pie instead of individual ones, double all the ingredients for the filling and bake at the same temp for 50 minutes or until set.

Enjoy!

  • 4 sheets Phyllo dough
  • 1/4 c. packed, dark brown sugar
  • 1/8 tsp. ground cloves
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. cornstarch
  • 3/4 c. canned pumpkin puree
  • 3/4 c. fat free evaporated milk
  • 1/4 c. egg whites or egg substitute
  • 1/2 tsp. vanilla extract

Preheat oven to 350º.  Lightly coat 6 ramekins with cooking spray.

Cut phyllo sheets in sixths*.  Place 1/6 phyllo in ramekin and lightly coat with cooking spray.  Top with another 1/6, placing corners just to the right of the previous sheet’s corners.  Repeat with two more pieces of phyllo.  Place ramekins on a baking sheet and bake for 10 minutes or until slightly browned.

Whisk together dry ingredients in a large bowl.  In a separate bowl, whisk together pumpkin, evaporated milk, egg, and vanilla.  Gradually whisk wet ingredients into dry ingredients.

Divide filling evenly among ramekins.  Bake until set, about 40 minutes.  Cool completely before serving.

*Tip for working with phyllo: keep it covered with a damp cloth until you’re ready to use it as it dries out really quickly.  Store any unused dough in the freezer for later.

Categories: American, Desserts, Recipes | Tags: , , , , , | 3 Comments

Fall has arrived and with it comes Pumpkin Chocolate Chip Muffins

I love fall but hate it all at the same time.  I love the cooler evenings and the changing leaves, but I hate that winter is literally looming around the corner.  I feel like its going to come sooner than normal this year as we’re trending about 10 degrees cooler than average right now (secretly I’m still rooting for an Indian Summer, but that’s just me).  I’m not ready for 30 degree mornings yet – yes I said it, 30 degrees…we’ve already had one and it was awful!

All that babbling aside, the cooler temps and the county fair last week made me crave one of my favorite fall baked goods: Pumpkin Chocolate Chip Muffins.  I’m seriously nuts about them!  I love them so much that I used to hide them under my bed in college so my roommates wouldn’t know I had them (so horrible, I know!).  I personally like these muffins better after they’re a day old because they settle and become more dense (personal preference).  And of course, what’s a Pumpkin Chocolate Chip Muffin without a warm glass of Caramel Apple Cider (really simple, pour some caramel – think quality ice cream topping- in apple cider and pop in the microwave for a few minutes)?

Enjoy!

  • 1 2/3 c. all purpose flour
  • 1 c. granulated sugar
  • 1 TBS pumpkin pie spice
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 2 large eggs
  • 1 cup pumpkin
  • 1/2 c. butter (1 stick)
  • 1 c. mini chocolate chips

Heat oven to 350°.

Grease mini muffin pans.  Mix flour, sugar, spice, baking powder, baking soda, and salt in a large bowl.  Break eggs into another bowl.  Add pumpkin and butter; whisk until blended.  Stir in chocolate chips.  Pour over dry ingredients and fold in with a spatula until moistened.  Scoop into cups and bake for 20 minutes.

Cool on wire rack and store in a covered container.

– Courtesy of my Momma

Categories: American, Breads, Breakfast, Desserts, Recipes, Snacks | Tags: , , , | Leave a comment

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