It's time for a PAW-TAY!

Pin It

Today is a celebration. My Ruby is now 13 years old! Instead of a Sunday dinner post, I am sharing one of her favorite homemade treats. Cream cheese, pumpkin purée, and nut butter gets a paws up from her.

Tips:

Cream Cheese- I use reduced-fat cream cheese for dog treats.

Pumpkin Purée- I use canned or my Homemade Pumpkin Purée.

Nut Butter- I use any all-natural (no salt or sugar added) nut butter that I have on hand.

Here are some other homemade dog treats that are canine-tested and approved!

Homemade Peanut Butter and Banana Pupcakes

Homemade Peanut Butter and Pumpkin Dog Treats

A Special Day!

Pin It Yesterday, on March 27, 2021, my puppers/baby dog, Miss Hazel, came into this world. We celebrated with treats, a new stuffed animal, and a drive-thru to a certain fast food place for a cheeseburger (minus the pickle).  If she could talk, she would say it was an epic day! 

Sunday Dinner

Pin It

Mushroom, Cheddar and Herb Mini Phyllo Tarts

Roasted Beef Tenderloin

Béarnaise Sauce

Frites

Green Salad

Pumpkin Cheesecake Bars

Sometimes people ask me how I am going to decide on what to have for dinner. Well, whether it's a weeknight dinner or a Sunday dinner, it usually depends on the season and the weather.  Sometimes, it's because I am in the mood, had a craving or I just feel like it. And then there are meals where the refrigerator or freezer decide for me, like tonight's menu.

I was actually in the mood for lasagna, but I needed to clear some space in the freezer before I make lasagna. (I make two batches; one to eat and one to freeze.) You'd think I would have enough freezer space since I have three freezers! Anyways, I decided to take out a beautiful beef tenderloin to free up some shelf space. As far as the deciding factor to the other components tonight, I just felt like it. And seeing how some of you might be looking for a last minute recipe for the turkey day dessert table, I thought I would share this recipe today. 

These aren't just good, they are super good! In fact, other than using extra large eggs instead of large eggs, I didn't change any ingredients or measurements. Buuuttt, I did change the technique. The original recipe suggested making the filling in a stand mixer, but I already had out my food processor to make the graham cracker crust. So, I just cleaned and dried the food processor while the crust was cooling. Less messy dishes make me a happy cooker and I think it'll make you happy too. 

*Wait a minute...Sometimes blogging is like going to the grocery store; I am always forgetting something!

Another thing I changed was the portion size.  The original said this made 24 bars and that would be the perfect size for a mini dessert buffet, but I like a more substantial bar, so I cut them into 12 squares; hence the 12-24 squares/bars. And lastly, since I serve them as a fork and plate dessert instead of a hand-held, I spoon a nice dollop of sweetened whipped cream on top. I find it necessary😋.  Happy Sunday!

Sunday Dinner eight years ago

Sunday Dinner nine years ago

Sunday Dinner ten years ago

Sunday Dinner eleven years ago

Pumpkin-Chocolate Chip Snack Cake (Low-fat)

Pin It

*Two for one blog post special today! Why? Because you need to make these this weekend! Your family, friends and your taste buds will love you. Trust me.

Have you ever combined pumpkin and chocolate in a sweet baked good? Well, if you haven't, may I introduce to you this recipe. WARNING--it is sheer EVIL! I think they call it a "snack cake" as a form of mind control to keep you from eating the whole pan in one sitting! Yes, it is that good. I mean, like, super-duper yummy pumpkin-chocolate chippy awesomeness!! The best part about this recipe, other than being incredibly easy to whisk up, is that I made it low-fat! That actually might be a bad thing because you'll want to eat more than one "snack".  I subbed half of the original amount of oil with plain yogurt.  I recommend just plain (fat-free or low-fat) and not Greek yogurt.  But if you like a little extra tang, then go ahead and use Greek.

Most of you probably have all of the ingredients in your kitchen this time of year, but in case you don't, no worries.  You can make your own pumpkin pie spice and homemade pumpkin purée. And as for the mini chocolate chips...you can use standard size.  I might even finely chop up some white chocolate next time because I know from experience that that is a winning combo😋. (See Spiced Pumpkin Rice Crispy Treats recipe.)

Back to the "snack" word.  Snack in the morning? Yes.  Snack in the afternoon? Absolutely! Snack after dinner with a scoop of vanilla frozen yogurt? You better believe it!! Happy Baking!

P.S. Need to serve a crowd some "snacks"? Just double the ingredients (use the whole (15-ounce) can of pumpkin purée if you use store bought) and bake in a 9 x 13-inch metal baking pan.

Sunday Dinner

Pin It

Warm Cajun Shrimp Dip

Turkey and Sausage Gumbo

Creole Cabbage Slaw

New Orleans French Bread

Pumpkin-Bourbon Crème Brûlée

I don't know what I look forward to more, the traditional Thanksgiving day eats or the Sunday after Thanksgiving meal.  I can't recall a Sunday after Thanksgiving that I didn't eat or make Turkey and Sausage Gumbo.  Mom used to make it for us years ago and now that I have children of my own, they look forward to it as much as I did (and still do).  The only variations to the menu are the appetizer and/or dessert.  We had this dessert several weeks ago, and after enjoying it as much as we did, I knew it would be the perfect ending to this meal.  

The original recipe didn't call for bourbon, but the combination of pumpkin, bourbon, and spices is really a great combination.  Since the custards are baked, the alcohol is cooked out.  The custards can be made up to two days ahead, so that does help out with the Sunday dinner work load.  The custards can even be brûléed up to an hour in advance.  Torch them before dinner and they are ready to go at the end of the meal.

Sunday Dinner three years ago

Sunday Dinner two year ago

Sunday Dinner one year ago

Pumpkin Pie Fudge

Pin It

I don't know about you, but after the onslaught of Thanksgiving dinner gluttony, I am usually too full for dessert.  However, there is something in my brain (or stomach-- stomach be quiet already) that tells me I need to cap off the day's eating with something sweet.  I have shared my recipe for Pumpkin Cream Cheese Truffles ---now it's time to share these tasty little morsels.  

The original recipe called for adding pecans to the fudge mixture.  After making the tart I posted this past week, I wanted to top this batch of fudge with some of the candied walnuts I used for the tart.  I won't make it any other way now.  They add a nice, sweet crunch.  Plus, my personal tastes dictate a little texture in my fudge.  If you're not a nut lover, just omit them from the recipe.  The fudge is quite simple to make, but you do need a candy thermometer to make sure you reach the proper temperature. 

This fudge makes for a great last minute sweet for the dessert table or a nice hostess gift if you are joining others for Thanksgiving day.

Bourbon-Caramel Pumpkin Tart

Pin It

I couldn't share the basics of the sweet tart dough without sharing a delicious seasonal tart for the holiday table.  So in lieu of a Sunday dinner menu post, I am going to share the tart that we enjoyed last Sunday. And boy did we ever enjoy it.

The recipe called for a different crust baked in a spring-form pan.  It seemed rather cumbersome in my opinion, so I went with my gold standard.  The recipe also called for candied pumpkin seeds, but I fancy the flavor combo of pumpkin and walnut.  Pecans would be a nice alternative too.  The tart is pre-baked and then a thin layer of caramel is spread over the bottom of the crust.  The sweet pumpkin filling is poured and then baked until set.  Once cooled, the remaining caramel is spread evenly over the top creating three dreamy layers of sweet bliss.  Sprinkle the edges with the candied nuts and, well--move over pumpkin pie.  You are still really good, but there's a new dessert in town!

Spiced Pumpkin Angel Biscuits

Pin It

I am sure many of your have already started your holiday planning and prep.  I certainly have.  Besides the turkey, I think there is another universal element to the table.  That element is some sort of bread to pass at dinner and for those late night turkey sandwiches.  I always roast a turkey, but this year I also want to smoke a turkey.  Therefore, I am going to need a special vehicle for smoked turkey sandwiches.

Like the pumpkin yeast bread, the twist comes from the addition of pumpkin purée for added moisture.  Unlike the bread, you want to use a very light hand when working with this dough.  You want to use the spoon and level method for measuring the flour (too much flour will make the dough hard to work with).  Don't over work/knead the dough, otherwise you will wind up with a tough, doughy interior.  With three leaveners in the recipe, the end result will be layers of flaky goodness.

I use homemade pumpkin purée and homemade pumpkin pie spice, but store bought will work equally well.  I also added a little cardamom for some extra spice.  Not only are these delicious, the dough can be made a couple of days ahead and they can even be cut up to one day before baking (instructions are listed along with the recipe below).  Serve warm with an extra pat of butter, toast leftovers for a special breakfast treat, or reheat them and make that turkey sandwich when the craving hits.

Other breads for your holiday table...

Buttery Pan Rolls

Ciabatta

Cloverleaf Rolls

Cranberry Walnut Wheat Rolls

Fluffy Make-Ahead Dinner Rolls

No-Knead Country Bread

Oatmeal Honey Bread

Pumpkin Yeast Bread

Sweet Cornbread

White Bread

Pumpkin Cream Cheese Coffee Cake

Pin It

I know many people are in a mad search for Thanksgiving recipes about this time, but I simply must share another pumpkin baked good before we all give thanks.  And thankful you will be when you give this recipe a go (Nice segue!). This is a simple-to-put-together cake batter (no stand mixer needed) swirled with a cream cheese filling and sprinkled with a sweet coconut pecan topping.  It is moist, creamy, and has a little crunch from the topping.  

In lieu of ground cinnamon in the batter, I like to use some pumpkin pie spice for a bit more essence.  I like the combo of pecans and coconut, but walnuts would also be a nice pairing.  Heavy on the pumpkin purée and light on the oil (only 1/4 cup), this makes for a nice breakfast treat that is easier on the waistline--something we all can appreciate with the upcoming holiday gluttony.  As good as it is room temperature or barely warm for breakfast, it is also good after dinner with a nice cup of tea.  *Secret*-- I have been known to sneak a slice or two cold from the refrigerator.  Only my dogs have known that... up 'til now.

Other pumpkin baked goods you might enjoy...

Spiced Pumpkin Muffins

Spiced Pumpkin Bagels

Pumpkin Yeast Bread (makes for a superb leftover turkey sandwich)

Pumpkin Cake with Orange-Cream Cheese Frosting

Double Ginger Pumpkin Roll

Pumpkin Banana Bread

Pumpkin Cream Cheese Truffles (o.k. not a baked good, but certainly a must make)

Spiced Pumpkin Rice Crispy Treats (again not a baked good, but another must make)

Baked Pumpkin Doughnuts

Baked Pumpkin Cake Doughnuts

Pin It

Normally I don't go for recipes that require a special tool or baking pan, but when I saw this recipe on my Facebook like page, I was headed to the store for a new pan.  As you can probably tell, it is a doughnut pan.  They are inexpensive and easy to find.  I found mine at the craft store and with a 40% off coupon, I got a good deal.  However, you still can make this recipe without a doughnut pan.  Just use a standard muffin pan and increase the baking time.  After all, one can never have too many pumpkin muffin recipes in their repertoire.

These are delightfully moist and cakey treats with a beautiful orange color. They are served best warm from the oven and rolled in cinnamon sugar, but they will keep for several days.  This is a delicious recipe that I will go back to again and again.  In fact, I might even experiment a bit and substitute half of the oil with mashed banana to give it that pumpkin-banana bread flavor that we also enjoy.

Pumpkin Pie Ice Cream

Pin It

Pumpkin truffles, pumpkin tart, pumpkin rice crispy treats---whaddaya say we round out the fall lineup with some ice cream?  Not just any old ice cream, but pumpkin pie ice cream, a dessert lover's dream.  

The original recipe called for heavy cream, but I took it easy on the waistline and used half-and-half.  I increased the cinnamon a tad and added some ground cloves because that's what I like in my pumpkin pie.  The tablespoon of bourbon keeps the custard from freezing rock hard and lends a little spike, but it certainly can be omitted.

This frozen goodness has all the deliciously wonderful qualities of a piece of pumpkin pie with a dollop of whipped cream on top in each creamy spoonful.  And you'll save calories and carbs because there is no crust☺!

Spiced Pumpkin Rice Crispy Treats

Pin It

Oh my heavens are these ever good!  They are the love child of the classic pumpkin pie and the childhood favorite.  And they aren't just flavored with pumpkin pie spice, they have actual pumpkin purée in the mixture.

With the added moisture from the pumpkin purée, I was a bit concerned about how the texture would hold up.  Then I remembered the trick I used in the pumpkin cream cheese truffles to remove excess moisture.  I also browned the butter to remove even more moisture along with the added nutty flavor element it provides.  I use my standard rice crispy treat recipe, which is different from the classic.  I like my treats big, with extra marshmallow and crispy crunch.  Instead of the traditional 9- x 13-inch baking pan, I use a smaller, 7 1/2 - x 12 1/2- inch one.  That gives me about 15 (2 1/2-inch) squares that are 1 1/2-inches tall. 

I use a good 1/2 teaspoon of the homemade pumpkin pie spice and a nice drizzle of white chocolate.  It is visually appealing and adds another flavor profile that pairs well with the pumpkin and spice. These are excellent treats for Halloween and are well received on the holiday dessert table when you are too full for that slice of pie.  These provide a ton of flavor with a little less guilt.

Homemade Pumpkin Pie Spice

Pin It

Like the apple pie spice, pumpkin pie spice is a great way to combine spices that you already have on hand without spending extra money at the store.  It is nice to have at your disposal during the holiday baking season and it also makes for a nice gift (along with some homemade pumpkin purée) for the baker in your life☺.

Pumpkin Cream Cheese Truffles

Pin It

As much as I love my sweets and post-dinner treats, after a big Thanksgiving meal (and knowing that I will be enjoying another leftover sandwich plate later in the evening:), I am a bit too full for a slice of pie or piece of cheesecake right then.  In come these little beauties to solve that problem.  One bite will satisfy that seasonal sweet tooth for anything pumpkin or spiced. The best description of these snow white balls-- the love child of a traditional pumpkin pie and a spiced pumpkin cheesecake.  In fact, it is the technique from a spiced pumpkin cheesecake recipe I have that I use to make the filling creamy and rich like a truffle and not like a cream filled chocolate. I'll explain more below.

The original recipe came to me a few years ago via an e-mail from Whole Foods.  I read the name and  was instantly smitten.  But after reading the recipe and a few reviews, I knew I had to make a few changes.  The original called for part gingersnap crumbs and part graham cracker crumbs, but I love the taste of homemade gingersnaps, so I use only gingersnaps (pumpkin cheesecake with a gingersnap crust-- oh, yes!).  The recipe also called for orange zest.  As much as I love the combo of pumpkin and orange, I omitted it for a straight spiced pumpkin pie taste.  The original recipe also made 30 truffles, but they were only a heaping teaspoon each, so I doubled the batch for a nice sized truffle.  The biggest modification came from the reviews, which were good for flavor, but the filling was too wet, and not stiff enough to roll.  This is where the handy technique from Cook's Illustrated comes into play.  To remove the unwanted excess moisture from the pumpkin purée...

Line a baking sheet with triple layer paper towels.  Using an off-set spatula, spread the pumpkin into a thin, even layer.

Place more paper towels on top to soak up more moisture.

Look at all that moisture!

Once the towels are completely saturated, remove the top towels and grab the one side of the bottom towel.  Fold the pumpkin in half onto itself.

Flip the pumpkin purée onto the baking sheet and discard the towels.  I actually squeezed several tablespoons out of the paper towel.  Transfer the purée to the bowl of a food processor and proceed with the recipe.

There is still time to put these decadent treats on your Thanksgiving dessert table.  A box or plate full of these with a warm hug will really show your family and friends how thankful you are.  Have a wonderful Thanksgiving Day!

Pumpkin Banana Bread

Pin It

Banana Bread-- it wears many hats.  There is the basic banana bread, then there is the chocolate version, the peanut butter, the tropical, the one with nuts, and so on.  But this one is putting on its Fall cap and taking a walk through the autumn leaves.  This is banana bread with the flavors and spices of Fall.  

Enjoyed for breakfast with a slathering of butter or a toasted slice for an after school snack, this loaf is moist, tender, and bakes up beautifully with a nice dome.  From the original recipe, I increased the amount of sugar and used some brown sugar for a deeper, sweet flavor.  I added vanilla and a splash of white vinegar, like I do in my regular banana bread, for a bright, clean banana flavor.  Not only is this a tasty spin on banana bread, but it just so happens to be low-fat.  Just a quarter cup of oil, one egg, and two egg whites is all that is called for.  I am not one to seek out low-fat recipes, but a recipe like this might be needed before we loosen up our belts for the upcoming holiday eats and treats!

Pumpkin Cake with Orange-Cream Cheese Frosting

Pin It

My birthday was a few weeks ago and I had a hard time deciding what cake I wanted.  But, after realizing that I had a printout of this recipe for nearly three years without ever making it, I figured that this cake's time had come.  

Just about any cake with a cream cheese frosting is a winner in my book and this cake is no exception. However, I did cut back on the original amount of frosting because, in my opinion, this cake is all about the tender and delicious pumpkin layers and I felt the extra cream cheese would weigh down the cake.  The original recipe made a maple-cream cheese frosting, but I love the combination of pumpkin and orange, like in these Spiced Pumpkin Muffins.  

After taking my first bite-- yum, there were so many flavors bouncing around; spices, citrus, sweetness, not to mention pumpkin and cream cheese.  It was an instant love-hate relationship.  I was in love with the cake, but I hated myself for waiting this long to make it. Please, don't wait like I did.  Just go make this cake!

Homemade Pumpkin Purée

Pin It

November 1st is what the calendar says.  The pumpkins on the front stoop have had their days of glory.  As long as a band of marauding teenagers doesn't make my stoop a stop on their tour of smashing tonight, I will have some pumpkins to use (note to self--remember to remove whole pumpkins from stoop tonight).  Halloween is the line of demarcation between Fall and Holiday, at least mentally and planning-wise for me.  It's time to start thinking about holiday recipes and menu planning.  Many of you will be using pumpkin purée for baked goodies and some savory dishes.  As some of you pumpkin pie bakers may remember, a few years ago there was a shortage of canned pumpkin purée-- yikes!  Trying to stay calm, I decided it was high time I make my own.  Why couldn't I bake a pumpkin and purée it?  Is that just weird?  I don't hear about it much, but I'm sure it was done for centuries before supermarkets with all of their canned food bounty existed.  I accomplished the task with much success and even though there are plenty of cans of pumpkin on sale at the market, I still make my own.  It is fresh, it is made from locally grown pumpkins, and well, it just makes me feel better knowing that it is homemade.  

I start with small sugar pumpkins, not the big ones (save those for Jack-o-laterns).  Wash and scrub them well.  Instead of cutting them into pieces before roasting, I leave them whole and deeply pierce the pumpkin in 4 or 5 places to prevent the pumpkin from exploding.

They are baked in a preheated 375º F oven until the flesh is tender, about an hour to an hour and fifteen minutes depending on the size of the pumpkins.  Allow to cool.

Cut the pumpkin in half, scoop out the seeds, and peel off the skin.

Place the flesh in the bowl of a food processor and whiz away, 

Until the mixture is smooth and completely puréed.

Strain the purée of excess liquid by placing in a fine-mesh sieve set over a bowl.  Do not press, just leave it be for a while.

Et Voilá!  Homemade Pumpkin Purée.  Stay tuned for some recipes:)

Sunday Dinner

Pin It

Pimento Cheese and Crackers

Turkey and Sausage Gumbo

served over steamed white rice

Cabbage Slaw with a Red Wine Vinaigrette

Sweet Corn Bread

Double Ginger Pumpkin Roll

This has been our Sunday dinner menu for many years.  The leftover turkey goes into the gumbo and the pumpkin roll is the perfect ending!  We love pumpkin roll more than pumpkin pie.  Cake, pumpkin, cream cheese, and butter...what's not to love?

This is just a jazzed up version of LIBBY'S  Pumpkin Roll.  I changed the spices according to my own taste and I added chopped walnuts and crystallized ginger to the cream cheese.  And since I had ground ginger and crystallized ginger, I changed the name to Double Ginger Pumpkin Roll.  It is so yummy!

                                    

I couldn't decide which picture I liked best for this post.  Anyone care to comment?  I'd love your feedback!

Pumpkin Yeast Bread

Pin It

I love leftover turkey sandwiches.  Spread with a good mayonnaise and my leftover whole berry cranberry sauce-- it is my favorite sandwich of all time! I usually enjoy it on leftover rolls or a loaf of homemade white bread, I was looking for something different to try a couple of years ago.  

When I am looking for baking inspiration one of my favorite sites to go is King Arthur Flour.  I came across this recipe for Pumpkin Yeast Bread.  I knew it would be perfect for my turkey sandwiches.  Some reviews suggested adding more spices, but I left the spice in the recipe as is since my cranberry sauce already has plenty of spice in it.  I did increase the salt and I used butter instead of oil.

These loaves bake up beautifully and they are so tasty.  The pumpkin and spices come through subtly on their own, but when paired with leftover turkey, my whole berry cranberry sauce and some mayonnaise-- wow, so good!!


The recipe suggests making half the batch into a loaf and the other half into rolls and that is  what I do.  Perfect for those fall sandwiches, but also wonderful served warm in the holiday bread basket!

Pumpkin Pie Marshmallows

Pin It

The weather here has been just beautiful lately.  Crisp, cool and perfect!  So perfect, it was time to roll out the fire pit and make some s'mores.  Being so close to Thanksgiving, I thought I would put a spin on the traditional s'more.  I searched and quickly came across a pumpkin marshmallow recipe.  It was very similar to my vanilla one, but had the addition of pumpkin puree, spices, and orange food coloring.  I changed the spices according to my own taste and left out the food coloring because I wanted them to look natural-- not neon.  Paired with my homemade graham crackers and some white chocolate (and a little spread of caramel I had in the fridge)-- yum!  Move over pumpkin pie.  I think we have a new tradition after our Thanksgiving meal!

Do not be intimidated by making your own marshmallows.  They are fairly simple, but you do need a candy thermometer and a stand mixer.  In the pumpkin marshmallow recipe, I found that dusting them with cornstarch in addition to powdered sugar is essential due to the extra moisture from the pumpkin puree.  And once you make your own marshmallows you'll understand why it's worth it.  They are far superior in taste and texture than the ones at the store.

*Update- please see this post about removing excess moisture from the pumpkin puree.