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      Recipes — pumpkin

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      Pumpkin pancakes

      Pumpkin pancakes

      Two things my boys love, pumpkin and pancakes. It’s one of their many love languages. It’s like moths to the flame! I usually whip these up on cool crisp autumn weekend morning. Or when Dad’s out of town, we have them for dinner. He’s not much of a breakfast for dinner kinda guy:).  These pancakes are perfectly fluffy and full of yummy pumpkin pie spices, with the perfect little hint of vanilla.  To make it even better try in with our vanilla syrup and top with some crumbled pecans and bacon. Top with pure maple syrup or some rich buttery vanilla syrup. You choose!:)

      INGREDIENTS

      • 2 cups all-purpose flour
      • 1 tablespoon baking powder
      • 1/4 cup sugar
      • 2 tablespoons brown sugar
      • 2 teaspoons pumpkin pie spice or more for a strong pumpkin spice taste
      • 1 teaspoon cinnamon
      • 1/2 teaspoon salt
      • 1.5 cups milk
      • 1 tsp of VanillaPura Madagascar/rum vanilla extract
      • 1 cup pumpkin puree 
      • 2 large eggs
      • 2 tablespoons oil

       

      INSTRUCTIONS:

      Mix all dry ingredients in a large bowl. Whisk all wet ingredients together in a medium bowl or measuring jug.

      Pour the wet ingredients over the dry ingredients and mix just until combined. DO NOT OVERMIX! Do NOT mix with a whisk, ONLY with a wooden spoon or spatula!! DO NOT stir more than approximately 10 times!! Or you will end up with dense and gummy pancakes!!

      Heat a griddle or skillet over medium-high heat. Brush on a little oil or spray with cooking spray.

      Ladle on about 1/4 cup of batter per pancake and cook until bubbles form on top of the batter, around 3 minutes. Flip and cook until browned on the bottom as well, another 2 minutes or so.

      Serve immediately with maple syrup, chopped pecans or whatever you like. Alternatively, follow the freezer instructions in the post.

       

       

       

       

       

      Perfectly pumpkin baked donuts

      Perfectly pumpkin baked donuts

      It's October! Let's start baking!  These pumpkin donuts are fabulous. They remind me of Beverly Ann's donut shop from my hometown. She really knew how to make a good donut. I still haven't found a shop equal to her yummy deep fried confections.  So, I find myself at home making my own versions, often on the healthier side. This recipe is baked not fried. Filled with pumpkin, vanilla spice and everything nice. Serve it with a nice tall glass of milk or your favorite coffee. Happy Autumn:) 

       

      INGREDIENTS

      • 1 cup (125 grams) all-purpose flour
      • 1 teaspoon baking powder
      • 1 teaspoon pumpkin pie spice
      • ¼ teaspoon ground nutmeg
      • ¼ teaspoon salt
      • ⅓ cup (85 grams) pumpkin puree
      • ⅓ cup (65 grams) brown sugar
      • ¼ cup (60 ml) milk
      • 1 egg room temperature
      • 2 tablespoons (30 grams) unsalted butter, melted and slightly cooled
      • 1.5 teaspoons VanillaPura Mexican/vodka vaniila extract

       Glaze:

      • 1 cup (120 grams) powdered sugar
      • ½ teaspoon ground cinnamon
      • 1 tablespoon (15 ml) pure maple syrup
      • 1 tablespoon (15 ml) milk, use more as needed

      INSTRUCTIONS

      • Preheat oven to 350°F. Spray a 6-count donut pan with nonstick cooking spray set aside.
      • In a large mixing bowl whisk together the flour, baking powder, pumpkin pie spice, nutmeg, and salt.
      • In a separate mixing bowl, mix together the pumpkin, brown sugar, milk, egg, butter, and vanilla extract until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.
      • Pipe or spoon the batter evenly between all 6 donut cavities. Bake at 350°F for 10-12 minutes or until a toothpick inserted into the donuts comes out clean.
      • Remove from oven and allow to cool in the pan for 5 minutes, then remove the donuts from the pan and transfer to a wire rack to cool.

      Glaze:

      • Meanwhile, mix together the powdered sugar, cinnamon, maple syrup, and milk until well combined. If the glaze is a little too thick, add a splash of milk to thin it out.
      • Dip or squiggle the tops of each cooled donut into or over the glaze and transfer back to the wire rack to let the glaze harden for about 10-15 minutes. Serve and enjoy!

       

       

       

      Pumpkin cheesecake gingerbread trifles

      Pumpkin cheesecake gingerbread trifles

      Halloween is right around the corner and I’m getting excited!  I usually host a family Halloween party full of fun games, food, treats, and of course prizes! It’s really the only time of year I can gather them all up. With nieces and nephews now having their own little’s, its very rare we see everyone on the traditional holidays.   It’s just another opportunity to laugh, eat good food, and make some more memories.

       This trifle recipe reminds me of a party we hosted a few years back, entitled, “The HUNGRY Games”.  All families were invited to come representing their district. The food was fabulous and the games all surrounded some type of food.  For example, archery, which was aimed at an apple on the opponent’s heads. And of course the "tribute trifle challenge, where each team was required to make a yummy trifle dessert from the unknown ingredients in a chosen bag.  It was super fun and they really created some great trifles and some scary Halloween versions too.

       Trifles are the perfect party dessert. I like to create them in individual servings. It’s a party! Presentation counts as part of the decorations:).  Because they need to be made ahead of time, you're left with plenty of time for other preparations, and time to enjoy your guests when they arrive.

      This trifle recipe is fun and delicious! Pumpkin cheesecake, gingerbread cookie crumbles, and googley eyes?! It's sure to be a hit at your next Halloween party.

      Ingredients:

      • 1 ½ cups cold heavy cream
      • ¼ cup powdered sugar
      • 1 teaspoon VanillaPura Mexican/rum vanilla extract
      • 8 oz cream cheese softened
      • 1 ¼ cups pumpkin puree
      • ¾ cup powdered sugar
      • ½ teaspoon ground cinnamon
      • 2 cups crushed gingersnaps
      • 1 bag of large marshmallows
      • I box of milk duds for the eyes

      Instructions:

      Using a hand mixer or stand mixer, beat cream, ¼ cup powdered sugar and vanilla extract until soft peaks form.

      In a separate bowl, beat cream cheese, pumpkin puree, ¾ cup powdered sugar, and cinnamon until smooth and combined. Fold ½ cup of whipped cream into pumpkin mixture.

      In small glasses or individual trifle dishes, layer the crushed gingersnaps, pumpkin cream, and whipped cream. Top with the marshmallow/milk dud googley eyes. 

      **If your not a fan of gingersnaps, cookie butter cookies, Oreos, or graham cracker crust crumbles would be good too. That's what's great about a trifle, you get to create whatever you like!

      pumpkin Bread

      pumpkin Bread

      It’s officially fall and my favorite season:). Going outside is a treat! The air is cooler and crisp, but not cold…yet.  The colors of fall are warm and inviting and I find myself being pulled outside to just soak it all up before its all gone. Pumpkins are starting to pop up at the stores and onto front porches. Advertisements are reminding us of pumpkin pie, pumpkins lattes, pumpkin bread….

       My oldest son is a sucker for all things pumpkin.  He’s sending in his college applications, and I find myself wanting to make all his favorites before he leaves! Just thinking about it makes me teary eyed.  It seems like yesterday that we were planning awesome Halloween costumes. This momma hen is going to get it all in!  I’m jumping onto the pumpkin wagon and I’m going to spoil him with all his favorite pumpkin goodies before he flies the coop.

      Jenn Segal over at once upon a chef has shared her grandmother’s recipe that she grew up eating as a girl. I love recipes that have stood the test of time. They invoke a memory just by the aromas coming from the oven. This recipe is super easy and simple to make. Something you can whip up before the kiddos get home from school. Add in some semi-sweet chocolate chips if you are a chocolate lover. It's delish!

      She also includes freezer friendly instructions.  If you don’t have time to bake, just pull it out of the freezer and its just as good.  Happy Autumn! 

       

      INGREDIENTS

      • 2 cups all-purpose flour, spooned into measuring cup and leveled-off
      • 1/2 teaspoon salt
      • 1 teaspoon baking soda
      • 1/2 teaspoon baking powder
      • 1 teaspoon ground cloves
      • 1 teaspoon ground cinnamon
      • 1 teaspoon ground nutmeg
      • 1 teaspoon of Mexican vodka VanillaPura extract
      • 1-1/2 sticks (3/4 cup) unsalted butter, softened
      • 2 cups sugar
      • 2 large eggs
      • 1 15-oz can 100% pure pumpkin

       

      INSTRUCTIONS

      1. Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it)
      2. In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon,nutmeg,and vanilla. Whisk until well combined; set aside.
      1. In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.
      1. Add the flour mixture and mix on low speed until combined. Add the flour mixture and mix on low speed until combined.
      1. Turn the batter into the prepared pans, dividing evenly, and bake for 65 –75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
      1. Fresh out of the oven, The loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.

      Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.