Pumpkin Cornbread

I saw this Pumpkin Cornbread recipe the day before I planned to make the Turkey Pumpkin Chili - score! Cornbread is the perfect accompaniment to chili, and what better side to serve with pumpkin chili than pumpkin cornbread?!

This cornbread was fantastic! Some cornbread recipes result in bread that is slightly on the dry side, but this one isn't. It's not moist like a cake, but in cornbread terms it's definitely moist; I think the olive oil helps keep it from getting dry. This recipe is simple and quick to throw together. We both loved this cornbread and will be making it again soon!

Pumpkin Cornbread

Ingredients:
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon Kosher salt
1/2 tablespoons ground cinnamon
1/4 teaspoons ground nutmeg
1/2 cup packed brown sugar
1 cup cornmeal
2 whole eggs
1 cup pumpkin puree
1/4 cup olive oil
1 tablespoon molasses

Directions:
Preheat the oven to 400F and grease an 8 x 8-inch baking dish (or spray with nonstick cooking spray).

1. In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar, and cornmeal.

2. In a small bowl or glass measuring cup, lightly beat the eggs, and then stir in the pumpkin, oil, and molasses.

3. Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing out the top as much as possible.

4. Bake 30 minutes or until a knife inserted in the center comes out clean. Serve warm.

Source: Tasty Kitchen

Turkey Pumpkin Chili

As if it isn't already apparent, I love cooking and baking with pumpkin. Pumpkin is actually very healthy; it's high in vitamin A and fiber. The problem is that most pumpkin recipes are desserts or sweets where the health benefits are often overshadowed by sugar, butter, oil, etc. Don't get me wrong, I certainly enjoy those recipes, but I love to find healthy recipes that incorporate pumpkin as well.

Cara posted this Turkey Pumpkin Chili last year and I immediately bookmarked it. After making the very spicy Turkey Chili last month, I decided to try another variety. This chili is no where near as spicy as the Turkey Chili I posted last month; it actually has a nice amount of spice for my taste. While you may not even taste the pumpkin itself, it nicely thickens the chili and adds an almost creamy element. The labs on our floor are having a Pumpkin and Chili potluck next month, and I plan to bring this chili - it covers both categories!

Turkey Pumpkin Chili

Ingredients:

1 cup chopped onion
3 cloves of garlic, minced
2 medium sized green peppers (or 1 red; 1 green), diced

1 pound ground turkey
1 tablespoon chili powder
2 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon Mexican oregano (I used regular oregano)
1 small can (4-ounce) diced green chili peppers
15 ounce can beans of choice, drained and rinsed
1/2 cup frozen corn kernels
28-ounce can crushed tomatoes
14-ounce can diced tomatoes
15-ounce can pumpkin puree, or 2 cups homemade
Pumpkin beer, optional

Directions:

1. Spray a large pot with nonstick cooking spray and place over medium heat. Add the onions and cook for about 5 minutes, until just softened. Add the garlic and bell peppers, and cook about 5 minutes more until tender. Add the ground turkey and cook until browned, breaking it up into bite-sized pieces. Season with salt, pepper, chili powder, cumin, cinnamon, and oregano.

2. Add pumpkin beer if using. Cook until mostly reduced, then continue.

3. Stir in remaining ingredients, bring to a boil, then reduce heat and simmer for 20-30 minutes to blend flavors.

Alternatively, just brown the turkey with the seasonings and combine with remaining ingredients in a crockpot. Cook on low for 6-8 hours.

4. Serve with your favorite chili toppings - ours are shredded cheese and chopped onions.

Source: Cara's Cravings

Pumpkin Waffles

I had a recipe for pumpkin waffles that required the batter sit in the fridge overnight, intending to make the batter on a Saturday night so we could have them for breakfast on Sunday. Time got away from me and it was too late to start making waffle batter, so I decided to search for a recipe in the morning that didn't require an overnight incubation. Thankfully I found this one on Smitten Kitchen.

We loved these waffles! The whipped egg whites make for a fluffy interior, and the outside is still nice and crispy like a waffle should be in my opinion. These sort of taste like pumpkin bread! This recipes makes a lot of waffles, so we have the leftovers in our freezer. I look forward to being able to pop one in the toaster for a quick weekday breakfast!

Pumpkin Waffles


Makes 5 full traditional (not Belgian) waffles (20 squares)

Ingredients:
2 1/2 cups all-purpose flour

1/3 cup packed light brown sugar

2 1/4 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground cloves

4 large eggs, separated

2 cups well-shaken buttermilk*

1 cup canned solid-pack pumpkin

3/4 stick (6 tablespoons) unsalted butter, melted

Vegetable oil for brushing waffle iron or cooking spray

*Or use 2 cups milk with 2 tablespoons vinegar and allow to curdle for 10 minutes.

Directions:
Preheat oven to 250°F and preheat waffle iron.

1. Sift together flour, brown sugar, baking powder, baking soda, salt, and spices.

2. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.

3. In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks. Fold them gently into the waffle batter until just combined.

4. Brush waffle iron lightly with oil or spray with cooking spray (I like to use Pam for Grilling because it's a high temperature formula and holds up better to heat of my waffle iron). Pour or spoon batter into waffle iron, spreading quickly. Cook according to manufacturer’s instructions. (When I make waffles, I like to transfer the batter to a pourable measuring cup and pour it onto the waffle iron. I don't even bother spreading the batter because the weight of my waffle iron's lid spreads it nicely).

5. If serving many people, transfer waffles to rack in oven to keep warm and crisp. Repeat with remaining batter. I just cool my extra waffles on a cooling rack, break up the squares, wrap them in waxed paper, and pack them up in freezer bags. Then they are ready to pop in the toaster from frozen.

Source: Adapted from Smitten Kitchen

Pumpkin Scones

I've only made scones one other time (Chocolate Chip Scones), and I really loved them. When Annie posted these pumpkin scones almost two years ago, I immediately planned to make them. I mentioned before that sometimes I never get around to making a recipe and it gets pushed to the next year . . . that is exactly what happened with these scones, although twice. I've even bought the buttermilk twice before!

I was determined this fall to finally make these scones! We had planned a girls shopping day so I decided to bring the scones to have before we started our day. These scones are not what I think of as typical scones; they are more like a cake. My mom didn't even want to try one because she's not a big scone fan, but she thought these were more like a coffee cake, and she loved them! In fact, everyone loved these, including Bob who is a self-proclaimed pumpkin-hater! (We have since discovered his dislike of pumpkin is really a dislike of the texture of pumpkin pie!) The butterscotch chips really do add a great flavor to the scones, and the spicy glaze is nice as well. Bob has already asked me, several times, to make these again - that's a winner in my book!

Pumpkin Scones

Ingredients:

For the scones:

2 cups all-purpose flour

1/3 cup packed brown sugar

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

8 tablespoons cold, unsalted butter, cut into pieces

1/3-1/2 cup butterscotch chips

1/2 cup buttermilk

1/2 cup pumpkin puree

1 teaspoon vanilla extract

For the glaze:

1 cup powdered sugar

1/4 teaspoon ground cinnamon

Dash of ground nutmeg

Dash of ground ginger

Dash of ground cloves

2 tablespoons milk

Directions:

Preheat the oven to 400° F. Line a baking sheet with parchment paper or a baking mat.

1. In a medium mixing bowl, combine the flour, brown sugar, spices, baking powder, baking soda and salt; whisk to combine.

2. Add the cold butter chunks to the bowl and stir with a fork to combine. Cut the butter into the dry ingredients using two forks or a pastry blender until the mixture resembles coarse crumbs and the largest butter pieces are no bigger than peas. Mix in the butterscotch chips.

3. In a small bowl or measuring cup, combine the buttermilk, pumpkin puree, and vanilla extract.

4. Add the wet ingredients to the bowl with the dry ingredients and stir together gently just until the dough comes together. If necessary, knead a bit with your hands, but be careful not to overwork the dough or you will end up with tough scones.

5. Transfer the sticky mass of dough to the prepared baking sheet. Pat the dough into a 8 or 9-inch round. I sprayed my hands with non-stick cooking spray to make this process easier and prevent the dough from sticking too much to my hands. It also helps to smooth out the surface a bit.

6. Bake the round until a toothpick inserted in the center comes out clean, about 17-25 minutes. (The original recipe stated 22 - 25 minutes, but mine cooked in closer to 17 minutes.) Allow to cool to room temperature. Slice the dough round into 8 wedges.

7. To make the glaze, combine the powdered sugar and spices in a small bowl. Add the milk and whisk to combine, until a thick glaze is formed. (If necessary, add a bit more milk to achieve a consistency good for drizzling the glaze.)

8. Use a whisk or a plastic bag with the tip cut off to drizzle the glaze over the finished scones. Allow the glaze to set before serving.

Source: Annie's Eats, originally adapted from Joy of Baking

Chocolate-Pumpkin Cheesecake Bars

Does anyone else feel like they have so many fall recipes that they want to try, but there simply isn't enough time?! I have felt this way for several years, and have an ongoing list that I just roll-over to the next year. I am really trying to make an effort to enjoy this fall to the fullest and squeeze in as much baking as I can, especially because I'm told I'll have a lot less free time in a couple months :-)

This recipe is one that I found on MarthaStewart.com, perhaps last year? I had it saved, and it jumped out at me as I was looking through my recipes. I really love the combination of pumpkin and chocolate (most notably in the Pumpkin-Chocolate Tart), and adding in cheesecake (like the mini-pumpkin cheesecakes) just made it sound even more appealing.

I really cannot gush over these as much as they deserve - they are fantastic! I knew I would like them, but I didn't expect this much. These bars consist of a basic chocolate cookie crust, topped with pumpkin cheesecake, and a portion of the cheesecake mixture is combined with melted chocolate and then swirled in to create pockets of pumpkin-spiced chocolate cheesecake! The cheesecake is perfectly creamy and the chocolate adds a nice touch but isn't overpowering. If you love pumpkin, chocolate, and cheesecake as much as I do, you are sure to love these!

Chocolate-Pumpkin Cheesecake Bars

Ingredients:
For The Crust:
20 chocolate wafer cookies (half a 9-ounce package) (I used 4.5 ounces of chocolate animal crackers/cookies)
2 tablespoons sugar
4 tablespoons unsalted butter, melted

For The Filling:
2 8-ounces packages cream cheese (I used light cream cheese)
1 cup sugar
1 cup canned solid-pack pumpkin puree
3 large eggs
3 tablespoons all-purpose flour
1 teaspoon pumpkin-pie spice
1/2 teaspoon salt
4 ounces semisweet chocolate, chopped (I used chocolate chips)

Directions:
1. Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.

2. In a food processor, blend cookies with sugar until finely ground (you should have about 1 cup crumbs); add butter, and pulse until moistened.

3. Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes. Set aside to cool.

4. Place cream cheese in food processor or the bowl of a stand mixer fitted with the paddle attachment; blend until smooth. Add sugar, pumpkin puree, eggs, flour, pumpkin-pie spice, and salt; process until combined. Set aside.

5. Place chocolate in a microwave-safe bowl; microwave in 30-second increments, stirring between each, until melted. Add 1 cup pumpkin mixture; stir to combine. Set aside.

6. Pour remaining pumpkin mixture into prepared pan. Drop dollops of chocolate mixture onto pumpkin mixture; swirl by dragging paring knife through the chocolate and pumpkin several times to create marbled pattern. Bake until cheesecake is set but jiggles slightly when gently shaken, 40 to 50 minutes.

7. Cool in pan. Cover; chill until firm, at least 2 hours (and up to 2 days). Using overhang, transfer cake to work surface. With a knife dipped in water, cut into 16 squares. Serve.

Source: Adapted from MarthaStewart.com

Apple Cider Doughnuts

Apple picking is one of my favorite fall activities. My mom and aunt used to take my sister and I apple picking when we were kids. When I lived in Chicago, my friend Kathleen and I decided to carry on the tradition. We found this awesome orchard County Line and looked forward to our yearly visits. One of our favorite parts was the apple spiced donuts! They were best fresh - warm and slightly crispy on the outside, perfect spiced apple cake-doughnut texture on the inside, covered in loads of cinnamon sugar! We would even stop at a gas station on the way in or out and get some milk to have with the doughnuts!

When we made the big move to St. Louis last year, I knew that I would be missing out on the apple doughnuts. We still pick apples here, but to my knowledge the local orchards don't serve these doughnuts...in fact, a lot of people around here have never heard of them.

Last fall, when I saw Megan post this Apple Cider Doughnut recipe, I got really excited that it might closely mimic my favorite orchard doughnuts! We had a very busy fall last year - moving into our house, still settling into our new jobs, getting our home ready to host our first Thanksgiving - things were a little hectic. The thought of making homemade doughnuts wasn't an option. Plus, I didn't have a proper vessel to use for deep frying... Then this spring, Kathleen used her amazing discount for the kitchen store she works for to help me purchase something I've been dreaming about for years - a Le Creuset French Oven!

The Le Creuset is perfect for deep frying, so I made these doughnuts a priority this year. I have to admit, I was a bit nervous to deep fry. I've never done it before, but I had a candy/fry thermometer and some baking soda/fire extinguisher on hand, so I went for it. I got fresh apples and apple cider from a local orchard on a Saturday, made the dough on Saturday night, and on Sunday morning we enjoyed these babies. And I have to say, they were better than the ones at County Line! Bob said they are probably his favorite thing I've ever made! Wow - that is huge. He's surprisingly picky. I invited my sister and brother-in-law over since they've actually made homemade doughnuts before, and they loved these as well. Everyone commented on how the real flavor of the apples and the cider comes through. I love that! I'm thinking the doughnuts sold at orchards are probably from a mix, not from fresh apples and cider!

This recipe isn't difficult, but it does take some patience. Fresh apples are simmered in apple cider until soft, then pureed into a fresh apple sauce, which is reduced and incorporated into a cake doughnut dough. The dough chills for at least 2 hours (preferably overnight). Once chilled, the dough can be shaped however you'd like - traditional doughnuts or doughnut holes - and then fried, dipped in a reduced cider glaze, and rolled in cinnamon-sugar. YUM!

I found that I ran out of the cider glaze, likely because instead of following the original recipe and only dipping one side of the doughnuts in glaze and cinnamon sugar, we preferred to coat the entire thing (that's how County Line does it!). Because of this, I've doubled the amount in the recipe below. I also bumped up the cinnamon sugar because I used most of it and didn't make the full batch of doughnuts...some of the dough is in the freezer for another time!

I think we've decided to make these doughnuts a yearly tradition in our house. I hope our daughter will love apple picking as much as I do, and I'm sure she'll love these doughnuts! :-)

The Best Apple Cider Doughnuts

Ingredients:
For the doughnuts:
2 apples (they suggest red such as Cortland or McIntosh, I used my favorite Golden Delicious)
1 1/2 cups apple cider
3 1/2 cups all-purpose flour, plus more for dusting
4 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon nutmeg
2/3 cup granulated sugar
3 tablespoons vegetable shortening
1 egg plus 1 egg yolk
1/4 cup buttermilk
1 teaspoon vanilla extract

Vegetable oil, for frying (I needed about 2 1/2 quarts)

For the glaze:
2 cups apple cider
1/2 cup confectioners' sugar

For the topping:
1 1/2 cup sugar
1 tablespoon ground cinnamon (feel free to add more if you prefer a higher cinnamon to sugar ratio)

Directions:
1. To make the doughnuts: core and coarsely chop the apples (do not peel). Combine the apples with 1 1/2 cups cider in a medium saucepan over medium heat; cover and cook until softened, about 8 minutes. Uncover and continue cooking until the apples are tender and the cider is almost completely reduced, about 5 minutes.

2. Pour the mixture into a food processor, and puree until smooth (or use an immersion blender). Pour the applesauce into a measuring cup. If you have more than 1 cup, return the applesauce to the saucepan, and boil until reduced to 1 cup. (I had to do this step). Let cool slightly.

3. While the apples are cooking, whisk the flour, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, and nutmeg in a medium bowl.

4. In bowl of electric mixer fitted with the paddle attachment, combine 2/3 cup granulated sugar and the shortening, and beat on medium speed until sandy.

5. Beat in the egg and yolk, and then gradually mix in the applesauce, scraping the bowl. Mix in half of the flour mixture, then the buttermilk and vanilla, and then the remaining flour mixture. Mix to make a sticky dough; do not overmix.

6. Scrape the dough onto a lightly floured sheet of parchment paper laid on a sheet pan turned upside down. Roll dough in the flour to lightly coat (I added this step, as the dough stuck to the parchment so perhaps this will help). Pat dough into a 7-by-11-inch rectangle, about 1/2 inch thick. Cover with plastic wrap and refrigerate for at least 2 hours or overnight. (Overnight is recommended because the colder the dough is, the easier it is to work with. It's a very sticky dough.)

7. When you're ready to make the doughnuts, heat 2 inches of vegetable oil in a large heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees.

8. While the oil is heating, make the glaze: simmer 2 cups cider in a small saucepan over medium heat until reduced to 1/2 cup. Whisk in the confectioners' sugar, and set the glaze aside.

9. Then make the topping: Mix 1 1/2 cups granulated sugar and 1 tablespoon (or more) cinnamon in a shallow bowl or pie plate; set aside.

10. Line a baking sheet with paper towels, and set it near the stove.

11. Cut the chilled dough into rounds, using a floured-dipped 3-inch biscuit cutter. Cut out the centers of the doughnuts, using a 1- or 1.5-inch biscuit cutter. Or simply use the small biscuit cutter to cut all doughnut holes. (The dough expands when it hits the oil, so I ended up halving the doughnut holes made with a 1.5-inch biscuit cutter). At this point, I found it useful to lightly dust/roll the doughnuts in flour so they weren't so sticky. This really helped and didn't affect the frying process or the resulting taste of the doughnuts.

12. Using a skimmer, tongs, or your hands (be very careful!!!), slip 2 or 3 doughnuts or 4 or 5 doughnut holes at a time into the hot oil and fry until golden brown, 1 to 2 minutes per side for regular doughnuts, approximately 3 1/2 - 5 minutes for doughnut holes (this will depend on the temperature of the oil. I had a hard time regulating it with my electric range...perhaps gas is better for this?) I suggest starting out with one doughnut hole and seeing how long it takes to get the center totally cooked. This will give you a good idea of the outside color when the inside is cooked. Our first doughnut hole was gooey on the inside, but every other doughnut after that was perfectly cooked.

13. Transfer to the paper towels to drain. If you prefer to eat the doughnuts hot and fresh (like we did!), only allow the doughnuts to drain for a minute or so, then drop a doughnut into the cider glaze, roll around using tongs, and then transfer to cinnamon-sugar mixture and roll around to coat entirely. The original recipe suggests to just dip one side of each doughnut, but we like them totally coated in cinnamon-sugar!

14. Repeat with remaining dough. Check the oil temperature periodically, and adjust the heat as needed.

Note: You may want to return the remaining dough to the fridge in between fry batches so it doesn't get too warm and sticky. I found it helpful to keep plenty of flour on hand if the dough is sticking too much.

Source: Adapted from Delicious Dishings, originally from Food Network Magazine

Turkey Chili

Wow, it's been a long time since I've posted! Getting ready for a baby is a lot of work! I have still been cooking and photographing, so I have lots of posts to share. Plus, now that it's fall (soooo exciting), I have so many recipes planned!

I made this turkey chili on one of the first chilly Saturdays of the season. Bob and my dad were working hard all day on some home improvement projects we were trying to squeeze in, so this was a nice dinner to have for when they took a football break.

I didn't really read the description for the chili or I would have noticed that this is a VERY spicy chili. They weren't kidding - this was insane! I would definitely adjust the heat next time, as it was almost difficult to eat without a big glass of milk. It was very, very good though! One ingredient I found interesting was the packet of hot chocolate mix! I didn't notice it at all so I'm sure it just blends with the tomato and spice flavors...sort of similar to the concept of a mole sauce.

I made this chili in the morning and put it in the crockpot on low all day - it turned out great. I've included the original directions, as well as what I did using the crockpot. This is definitely going to be one of the freezer meals I make to have on hand for after our baby girl is born!

Hope you're all enjoying the cooler weather as much as I am - perfect for baking!!! :-)

Turkey Chili

Ingredients:

2 tablespoons olive oil
1 onion, chopped
5 cloves garlic, minced
2 small green bell peppers, seeded and chopped (I also added a red and yellow pepper since I had them on hand)
1 habanero pepper, seeded and chopped (optional - may omit if worried about spiciness)
1 1/2 pounds lean ground turkey
2 tablespoons chili powder
2 teaspoons red pepper flakes (may use less and adjust later for desired spiciness)
1 tablespoon paprika
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon ground black pepper
1 1-ounce envelope instant hot chocolate mix
1 - 2 teaspoons salt (may want to start with 1 and add more to your taste)
1 tablespoon Worcestershire sauce
2 14.5-ounce cans diced tomatoes with green chile peppers (or 3 10-ounce cans Rotel), drained
1 8-ounce can tomato sauce
1 15-ounce can kidney beans, drained
1/2 cup cheap beer

Directions:
1. Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, green peppers and habanero pepper, if using; cook and stir until the onion is transparent.

2. Add in the ground turkey and cook until turkey is no longer pink, stirring occasionally to break up turkey into smaller pieces. (At this point, I transfered the turkey and veggies to the crockpot and added the rest of the ingredients directly to it).

3. Season with chili powder, red pepper flakes, paprika, cumin, oregano, pepper, hot cocoa mix, and salt. Stir in Worcestershire sauce, diced tomatoes with green chilies, tomato sauce, and kidney beans. Add the beer, and stir to mix.

4. Partially cover the pan, and simmer over medium heat for about 50 minutes, stirring occasionally. (Or cook in crockpot on low for several hours or more until ready to serve).

5. Serve chili with your favorite chili toppings (like chopped onion and shredded cheese!).

Source: Adapted from Allrecipes.com