Roasted Pumpkin Seeds

I love pumpkin seeds.  They have to be one of my favorite snacks.  Plus, they are very simple to make.

Roasted Pumpkin Seeds
Pumpkin Seeds
Sea Salt

Preheat oven to 325.  Rinse pumpkin seeds of the stringy part of pumpkin.  Place seeds on cookie sheet sprayed with Pam.  Sprinkle pumpkin seeds with sea salt.  Bake in oven until seeds are dry, stirring every 20 minutes.  Seeds are done when no longer moist.  Hint:  If you start to hear snapping, they are done.

Variations are endless.  One of our favorites in this house is
Chicken Wing Pumpkin Seeds

1 1/2 cups rinsed pumpkin seeds
1 tsp Powdered Ranch Dressing Mix
1-2 T Chicken Wing Sauce

Rinse pumpkin seeds.  In medium bowl, combine Ranch Dressing Mix and Wing Sauce.  Coat pumpkin seeds and turn onto cookie sheet.  Bake in 325 oven until no longer moist (approximately 40 minutes), stirring every 20 minutes.

~ Baking times are approximated, depending on amount of pumpkin seeds being roasted, and amount of liquid on pumpkin seeds.

Pumpkin Muffins

I know I've posted another Pumpkin Muffin recipe . . . but that one was a "lazy" recipe.  This one is more of a from scratch, "real" baking recipe.

Pumpkin Muffins

1/2 cup butter

1 cup white sugar
1 tsp honey
1/2 c applesauce
2 cups pureed pumpkin*
2 tsp Cinnamon
1 1/4 cups flour
1 1/4 cups whole wheat flour**
2 tsp baking soda
pinch of salt

In large bowl, cream butter, sugar and honey.  Add applesauce and pumpkin.  Mix.  Slowly add flour, cinnamon, soda and salt.  Mix until moist.  Turn mixture into muffin pans (ice cream scoop will make consistent size muffins).  Bake at 350 for around 20 minutes.

Makes 12 muffins.

* can use canned (NOT pumpkin pie mix) pumpkin in place of pureed pumpkin.
** can use 2 1/2 cups regular flour instead of the 1 1/4 each mix - muffins will be lighter.

Penne-Wise Pumpkin Pasta

I'm not certain what I think of this recipe. I had decided to make it because I had all of the ingredients. I also thought it was a somewhat healthy new way to enjoy pasta . . .

I didn't hate it.

But, it isn't a meal I'll ever "crave".

It won't go on our meal plan, but I wouldn't NOT make it again, should I feel like enjoying some pumpkin in my main meal one evening.

Penne-Wise Pumpkin Pasta
~ adapted from rachel ray magazine

1 pound whole wheat penne rigate
2 T extra virgin olive oil
3 shallots, finely chopped
3 cloves garlic, grated
2 cups chicken broth (or vegetable broth)
15 oz pumpkin puree
1/2 cup heavy cream
1 tsp hot pepper sauce
2 pinches ground cinnamon
1 pinch nutmeg
Pepper
grated parmesan cheese

Bring a large pot of water to boil. Add the pasta and cook until al dente. Drain.

While the pasta is cooking, heat the EVOO in a medium skillet over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Stir in the chicken broth, pumpkin and cream. Add the hot sauce, cinnamon and nutmeg. Season with salt and pepper. Lower the heat and simmer until thickened, about 5 minutes.

Toss the pasta with the sauce and pass around the parmesan cheese at the table.

Pumpkin Gobs

I'm still trying to empty out the blasted freezers.  It seems that, the more I take, the more that appears! INSANE.  So, I decided to grab some of the frozen pumpkin and toss together this recipe.  I didn't have high hopes for it as I haven't found a pumpkin cookie recipe I really love.  BUT - LOVED it.  The house smells all Divine and the cookies, even the burnt ones, are yummy.  You can even cheat and just use a tub of cream cheese frosting for the centers . . .

OH! - when making these, make certain the oven is set to the right temperature.  It's not a good thing to open the oven, the smoke to pour out and only then realize you'd left the oven set for the french fries you'd baked for dinner!

I also doubled this recipe.  Double, it will still fit in my KitchenAid bowl. I'm writing this entry with the NON-doubled amounts.

By the way - another ripped out magazine page can now be tossed!  YAH!

Pumpkin Gobs
~ adapted from Every Day With Rachael Ray

1 stick unsalted butter, melted
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 T pumpkin pie spice
1 1/2 tsp pure vanilla extract
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 cup flour
2/3 cup whole wheat flour

Filling:
1/2 stick unsalted butter, softened
4 oz cream cheese, chilled
1 cup confectioners' sugar
1/2 tsp pure vanilla extract
2 pinches salt

Preheat oven to 350.  Line two baking sheets with parchment paper.

In a large bowl, whisk together the melted butter and brown sugar until smooth.  Whisk in the eggs, pumpkin puree, pumpkin pie spice, vanilla, baking powder, baking soda and 3/4 tsp salt.  Using a rubber spatula, fold in the flour.

Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly onto each baking sheet.  Bake until springy to the touch, about 10 minutes.  Transfer to a rack to cool completely.

Meanwhile, using an electric mixer, cream the softened butter with the cream cheese.  Add the confections' sugar and the 2 pinches salt and 1/2 tsp vanilla; mix on low speed until blended, then beat on medium high speed until fluffy, about 2 minutes.

Spread the flat side of 12 cakes with the cream cheese frosting.  Top each with another cake.

Linking to:
Don't Waste Your Homemaking

Pumpkin Cappuccino Chip Muffins

These weren't as exciting as I thought they would be, but we'll probably make 'em again as they're still yummy.

Pumpkin Cappuccino Chip Muffins
~ adapted from Starbucks

1 1/4 cup flour
1 cup whole wheat flour
1 cup sugar
3 tsp baking powder
1/2 tsp salt
3 tsp cappuccino mix
1 1/2 tsp cinnamon
1 cup 1% milk
2 eggs
1/2 c vegetable oil
1 cup pumpkin puree
1 cup mini chocolate chips (optional)

Preheat oven to 350.  Line muffin tins with cupcake liners.  Mix together dry ingredients.  Add wet ingredients and stir until just combined; batter should be lumpy.  Add chocolate chips.  Using an ice cream scoop, fill cupcake liners 2/3 of the way full.  Bake 20-25 minutes or until muffins spring back when touched.  Cool on wire rack. 

~ Makes 24 muffins

Pumpkin Puree

This is a simple recipe.  Very simple.  I promise you that your home will smell wonderful and you'll enjoy how fresh pumpkin tastes in your goodies!  Homemade pumpkin baby food was one of Miss Mia's first meals.  I intend the same for Miz Aise as well.

Ingredients:
Sugar Pumpkin(s)

1.  Wipe down pumpkins (just because they could be dirty from being in the field).
2.  Preheat oven to 325.
3.  Cut pumpkins in half.  Remove Stems.  Remove seeds and strings.  If making roasted pumpkin seeds, set aside. 
4.  Place halved pumpkins in roaster.
5.  Bake for 90 minutes.
6.  Remove from oven.  Pumpkin should easily pull off of skin using spoons.
7.  Place pumpkin in blender and puree. 
8.  Place pureed pumpkin in freezer, use in your favorite pumpkin recipe or package for future use as baby food.

~ If making the puree for baby food use, place the puree in ice cube trays.  After frozen, pumpkin cubes can be placed in Freezer Storage bags.

Chocolate Pumpkin Patch Cake

Patches of cheesecake hidden in a chocolate cake?  Could there be anything more yummy?  Miss Mia and I don't think so!  Then again, Miss Mia told me this cake was yummy as soon as I pulled the container of pumpkin puree from the fridge!

Chocolate Pumpkin Patch Cake

Cake Batter:
1 chocolate cake mix (I used milk chocolate)
1 tsp cinnamon

Cheesecake Batter:
12 oz cream cheese, softened
2/3 cup sugar
1 cup pumpkin puree
1 tsp cinnamon
2 eggs
4 T flour
1/2 tsp vanilla extract
1/2 tsp ginger
1/2 tsp cloves

Preheat oven to 350.  Grease 9x13 cake pan.  Set aside.

Mix cake batter according to directions on box.  Add 1 tsp cinnamon.  Set aside.

In medium bowl, cream cream cheese, sugar, egg and pumpkin.  Add cinnamon, flour, vanilla extract, ginger and cloves.

Spread 2/3 of chocolate cake batter in bottom of cake pan.  Spread cheesecake batter by over chocolate cake batter.    Drop remaining chocolate cake batter by spoonfuls over cheesecake batter in pan.  Using a knife, swirl batters together.

Bake 45-55 minutes, or until center is set.

Pumpkin Lasagna

No pictures.  I'll try next time.  Promise.

This was a pretty good recipe.  I just finished making a huge amount of pumpkin puree, so I left some of that out for this recipe, as well as one portobella mushroom from the burgers we'd made just the day before.  A great way to use up leftovers! 

Mom really liked this lasagna and stated that we will have to make it again.  The hubby did not like it.  At All.  Then again, he HATES anything pumpkin, so I wasn't expecting him to give it any type of positive review.  This does really well as leftovers the next day for lunch!

Pumpkin Lasagna
~ adapted from Healthy Cooking Taste of Home October/November 2009

1/2 lb sliced fresh mushrooms
1 small onion, chopped
1/2 tsp salt, divided
2 tsp olive oil
1 15 oz can solid-pack pumpkin
1/2 cup half and half cream
1 tsp herbes de provence*
Dash Pepper
9 no-cook lasagna noodles
1 cup reduced fat ricotta cheese
1 cup (4 oz) shredded part skim mozzarella cheese
3/4 cup shredded Parmesan cheese

In a small skillet, saute the mushrooms, onion and 1/4 tsp salt in oil until tender; set aside.  In a small bowl, combine the pumpkin, cream, herbes de provence, pepper and remaining salt.

Spread 1/2 cup pumpkin sauce in an 11x7 in baking dish coated with cooking spray.  Top with three noodles. Spread 1/2 cup pumpkin sauce to edges of noodles.  Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese.  Repeat layers.  Top with remaining noodles and sauce. 

Cover and bake at 375 for 45 minutes. Uncover.  Sprinkle with remaining Parmesan cheese.  Bake 10-15 minutes longer or until cheese is melted.  Let stand for 10 minutes prior to cutting.

* recipe originally called for dried sage leaves.

Pumpkin French Toast

I'm finally getting all the new recipes from Thanksgiving posted. Yay!

Loved this recipe. Only problem, the sugary bottom can solidify if cools down - but the little piece we had left was great when microwaved the next morning for breakfast.

Pumpkin French Toast

18 slices bread (I used whole wheat)

2 1/2 cups milk (I used 1%)

1 T flour

1 1/2 tsp vanilla extract

1 T sugar

3/4 cup pumpkin puree (I used fresh)

1/2 tsp cinnamon

1/2 tsp cloves

1/4 tsp salt

2 eggs

1 cup packed brown sugar

1/2 cup corn syrup

1/4 cup butter

2 T sugar

1 tsp Cinnamon

Directions:

Grease 9x13 pan.

In large bowl, combine everything from milk to eggs. Set aside. In a medium saucepan, combine butter, corn syrup and brown sugar. Cook over medium heat until bubbly - stir constantly (this will take around minutes).

Pour the butter, syrup and sugar mixture over bottom of greased 9x13 pan.

Place one row of bread slices over caramel syrup. Pour 1/3 of milk mixture over first layer of bread. Place second row of bread over first. Pour second third of milk mix over bread. Place last 6 pieces of bread in 9x13 pan and pour remaining milk mixture over top.

Cover 9x13 pan with plastic wrap and place in refrigerator overnight (at least 8 hours).

To bake:

Preheat oven to 350 degrees. Remove plastic wrap and sprinkle cinnamon and sugar over the top of French Toast. Bake for 50 minutes. Let stand for minutes prior to serving.

Warning: This can get quite puffy, do not place to close to top of oven or another shelf. As the French Toast cools, the bread will sink back into pan.

Original version of recipe is located at: www.dana-made-it.com

Pumpkin Spice Muffins

WARNING!

This is a very difficult recipe. It was so, so difficult that Miss Mia did MOST of the work! Plus, the amount of ingredients will leave your head spinning! Rumor has it that one muffin is a single Weight Watchers point - if you don't add the chocolate chips. Add the chocolate chips, and you might wanna rethink obtaining Weight Watchers' approval.

Ingredients
2 boxes Spice Cake Mix
32 oz pureed pumpkin (or 1 32 oz can pumpkin)
1 12 oz bag chocolate chips

Directions
Preheat oven to 350. Mix Spice Cake Mix and pumpkin. Add chocolate chips. Using ice cream scoop, fill cupcake tins a little more than 3/4 full. Muffins will not rise much during baking. Bake 20-25 minutes. This made 36 muffins with just enough batter left over that no one was fighting over the bowl!

*** UPDATE ***
After my hubby and parents devoured the muffins, the consensus was that we would've liked them better WITHOUT ****gasp!**** the chocolate chips!