Posts Tagged ‘pumpkin’

Halloweenie Pumpkin Scones.


 I said weenie.

 (follow me as I tweet my life away and say other inappropriate things.)


Thank you all so much for additional recipe suggestions on my honeycrisp apple crisp! Check out the comment section for some yummy and healthier substitutions. You guys are the best!




I have never been a fan of scones from most bakeries or coffee shops. 95% of the scones I’ve bought are usually dry and crumbly, and although I realize that is sometimes how scones are supposed to be, I really do not like that texture.


After getting a pumpkin scone from Starbucks on Saturday that tasted like it had been sitting out for 4 days, I knew I had to come up with something.




I used the base of this scone recipe from a friend’s sister. It is SO good. The addition of the pumpkin even made it more moist. Perfect for my taste buds.





Dry ingredients.














Don’t be grossed out. That is some buttermilk with a splash of vanilla.










The buttermilk expired on 9/15. I think it had some chunks in it. I used it, ate a scone (or 7), and didn’t get sick or die. I was channeling Mother Lovett. Now you can be grossed out.







I wonder how many of my posts do not include butter?













At first I was using my mixer and it just wasn’t getting the job done. I brought out this trusty tool and it worked perfectly.
















Crumbled little bits of butter.








A good dollop of pumpkin goes into the mix.














The dough – which was SO good. I kept eating bits. And spoonfuls.









 And handfuls.









I got these festive Kisses to chop up and use as ‘chips’ in the scones.























Aren’t they pretty?




The truth is, I was desprately trying to find the pumpkin spice Kisses that everyone is using and talking about. I searched far and wide and could not find them ANYWHERE. I am wondering if they do not have them in Pittsburgh? Any Pittsburgher’s out there? Please let me know. I went to 5 Target’s and 4 Giant Eagle’s. No luck.






So I threw a tantrum on the floor of the 5th Target. Then picked up the candy corn Kisses and went on my merry way.








The dough that somehow escaped my mouth.















Formed into a circled after some gentle kneading, patted down, and cut into slices.
















Topped with this! Is there anything better than coarse sugar?










I’d like to eat it straight from the bag.








Like a slice of raw scone pie.




 Nevermind – that doesn’t sound very appealing.









Right before they went in the oven I brushed with some melted butter.


























And sprinkled with sugar.















Hello, lovaaaaaaah.




















May I top you with some pecan pumpkin butter? Thank you.














How many of you used to rip off and only eat the tops of muffins that were coated in coarse sugar?











Anyone? Just me?



Ha! Who am I kidding? I still do, and did it with 4 of these scones. Just LOOK at that top. Mmmm.









How about we coat you in festive chocolate?


















Pumpkin Scones

3 1/4 cups flour

1/3 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 tablespoon pumpkin pie spice

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

3/4 cups cold butter

1 cup buttermilk

1 teaspoon vanilla

1/2 cup pureed pumpkin


Preheat oven to 425.

In large bowl combine dry ingredients. Cut in butter until it forms coarse crumbs. Stir in buttermilk, vanilla, and and pumpkin. Turn onto a lightly floured surface and knead gently.

Divide in half and pat into 7 inch round circles. Brush with melted butter and sprinkle with coarse sugar. Cut into 6 wedges.


Bake at 425 for 13-15 minutes.






I’m going to eat my scones in a pumpkin butter bath.























Can someone PLEASE make these with pumpkin spice Kisses? If not, I’m going to go insane with the possibilities.



And finish off the scones. Which might make my husband stay out of town for good.

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Oh dear. I don’t even know if I have words for this.



This recipe is SO easy. There are only 2 main ingredients – pumpkin and flour.





I made this pumpkin gnocchi with whole wheat flour, mainly because our favorite gnocchi is made out of sweet potato and whole wheat flour. I thought it would add a nice, nutty flavor, and it totally did.
















I also added just a sprinkling of pumpkin pie spice. Thought it would add a nice touch. Who doesn’t need more spice in their life?





I used about 1 cup of pumpkin, but as you can see, this is a hefty 1 cup. 











Probably more like 1 and 1/4 cups pumpkin.





Just throw the pumpkin in with the flour, and it’s time to rock and roll. IMG_1246
















You may need to add some additional handfuls of flour. The mixture shouldn’t be too sticky, but also shouldn’t be dry. You have to just feel it out.







The dough will look like this, and you want to roll it into long strips.










I thought I took a picture of that, but it must have been eaten by the camera monster.






After rolling, just cut small pieces with a knife. Pronouced ka-nife, for extra effect.













Don’t these look like Puffins?











Ohmigosh, how good would pumpkin spice Puffin’s be?!? We already have cinnamon, so why not have pumpkin spice?








Drop into a pot of boiling water and cook just until the gnocchis float. 











For me, this was about 3 minutes or so.






I topped mine with less than a teaspoon of olive oil, and Asiago cheese, one of my favorites.
















The cheese must be added while the gnocchi’s are still warm. That way it gets oooey-gooey and all delicious and other words that I can’t say on the internet. It is THAT good.




I once had pumpkin tortellini in a resturant with brown butter and sage, which was also delicious. It would probably work here, too.






This recipe is just so simple and quick. You can’t beat it.IMG_1253












Whole Wheat Pumpkin Gnocchi

1 3/4 cups whole wheat flour

1/4 teaspoon pumpkin pie spice (or nutmeg)

1 1/4 cups canned pumpkin


Add ingredients together and mix with hands to form a dough. If it is too sticky, add a bit more flour and mix. Break off about 1/5 of the dough and roll into a long, even strip. Cut gnocchi into desired size with knife.

Boil a large pot of water and add salt liberally. This is your only chance to season the gnocchi. Boil gnocchi in small batches until it floats, about 3 minutes. Drain. Serve with a bit of butter and grated asiago cheese.

Note: This flour amount is an approximation. I began with about 1 and 1/2 cups, but gradually added a bit more with my hands. Play it by ear!













Check out that tiny pool of olive oil at the bottom.












Oh, yum. No more words. Just pictures.


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Check out the yummy creation that won my first giveaway!





I had some leftover pumpkin (and still do!) from making pumpkin cookies, and didn’t want it to go to waste. I am trying to not be as wasteful, and as you saw from my fridge last week, with only 2 of us in the house it is difficult.



I knew if I made a ‘normal’ sized bread that one of two things would happen. I would eat the entire thing, crying the next morning as I tried to fit into my clothes. Or, it would go to waste because I still couldn’t fit in my jeans. Hmmpf.





I opted to make these mini breads so I could beg someone to take them off my hands.






I used Martha’s recipe as a base, but switched up my spices a bit.











I only used a bit of nutmeg, but a truckload of cinnamon and pumpkin pie spice.






One cup of pumpkin went in the mix.


















And some brown sugar lumps.






Don’t you all want to eat this?













I halved Martha’s recipe and made 3 mini loaves with 2 mix-ins.

















One plain pumpkin bread, one white chocolate pumpkin bread, and one milk chocolate pumpkin bread.









These were absolutely delish!


















I love mini loaves. It’s all about portion control, right? Does it still count if you eat an entire mini loaf yourself? In one sitting? I didn’t. Maybe.










Luckily, a friend stopped over and I coerced her into taking 2 pumpkin breads with her.




















But not without a taste first. 🙂

Not only are these mini and delicious, but I also think they make perfect, thoughtful gifts when wrapped in some autumn decor. Give it away!






Pumpkin Bread – Adapted from Martha Stewart’s Baking Handbook

1 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

1/8 teaspoon nutmeg

1/8 teaspoon salt

1 cup canned pumpkin

1/2 cup sugar

1/2 cup brown sugar

2 eggs

1/2 cup vegetable oil

1 teaspoon vanilla

3/4 cup + 1 tablespoon buttermilk


Preheat oven to 350. Mix pumpkin and sugar together until fluffy. Add eggs one at a time, oil and vanilla and continue to mix.


Combine dry ingredients in a bowl. Alternate adding dry ingredients and buttermilk to pumpkin mix – beginning and ending with dry ingredients. Pour into mini loaf pans, adding any addition mix-ins, like chocolate chips or walnuts. Bake 45-55 minutes.





Dig in! 🙂



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