Archive for Pumpkin

Cauliflower Pumpkin Risotto

Saturday, October 7th, 2017

By swapping cauliflower for rice and adding goat cheese, this recipe recreates the creamy texture for a healthier risotto option.

Bonus: You will be out of the kitchen in under 30 minutes as the cauliflower cooks quicker than rice.

Ingredients 

  • 1 head cauliflower (4-5 cups)
  • 2 Tablespoons butter
  • 1 Tablespoon sage (chopped)
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • ¾ cup chicken broth (or more as needed)
  • 1 cup pumpkin puree ( can or fresh)
  • ½ teaspoon pumpkin pie spice (optional)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup goat cheese or parmesan cheese
  • Optional garnish: sage, goat cheese, pumpkin seeds, et

Directions

Using a cheese grater, grate cauliflower until it resembles rice grains (or use a food processor)

Heat butter in a skillet or saucepan Add sage and stir for a couple of minutes over low – medium heat until butter has turned light brown and has a nutty aroma.

Add in onion and garlic and sauté for a few minutes or until onions are translucent Add in cauliflower, half of the broth and stir for about 5 minutes until liquid is absorbed.  Add in remaining broth and continue to cook until cauliflower is softened.

Stir in pumpkin puree, pumpkin spice (if using), salt, pepper and goat cheese and stir until goat cheese is melted and cauliflower has a creamy texture.

Transfer to a serving dish and garnish as desired.

Pumpkin Cheesecake Bites

Wednesday, October 5th, 2016

What’s better than pumpkin cheesecake pie?  Eating the pie without a fork in one bite! (ok..maybe two bites)

I took a short cut and  used the ready to roll refrigerated pie crust as I had some in the fridge. I also had some pumpkin caramel sauce from Trader Joe’s so I just drizzled that on top. Yum!

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Makes 12-14 mini pies

Ingredients

  • 1 refrigerated pie crust
  • 1 (8oz) package cream cheese, softened
  •  ½ cup sugar ( brown or granulated)
  • ½ cup pumpkin puree
  • 1 large egg
  • 2 Tablespoons heavy cream
  • 1 teaspoon vanilla
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt

Whip Cream:

  • 1/2 cup heavy whipping cream
  • 1 Tablespoon sugar

Optional toppings: caramel sauce, sea salt, melted chocolate, cinnamon, etc

Directions:

Preheat oven to 350  degrees.

Unroll pie crust and cut into 2 inch circles.  Press one circle into each mini muffin cup sprayed with nonstick cooking spray.

In a large bowl, using an electric mixer, beat cream cheese until smooth. Add sugar, pumpkin puree, egg, heavy cream, vanilla, pumpkin pie spice and salt and beat until smooth. Fill each muffin cup with the filling and bake for 18-20 minutes or until set.

Cool completely on a wire rack. Use a knife to loosen the sides, if needed.

To make the whip cream: In a large bowl, beat heavy cream and sugar with an electric mixer until soft peaks form.

Top with whip cream and any other toppings desired!

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Place leftovers in an airtight container in the refrigerator.

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Pumpkin Butter Chocolate Chip Cookies

Thursday, October 2nd, 2014

You know its pumpkin season as soon as you step into Trader Joe’s. Pumpkin bread, ice cream, coffee, cookies, cream cheese… and so on and so on. It was a little overwhelming but I did pick up the pumpkin butter and  caramel sauce as I was baking cookies with my grand daughter and wanted to try these products. If you don’t like pumpkin butter or can’t find it, you can substitute with pumpkin puree.

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Makes about 2 dozen cookies, depending on size

Ingredients:

  • 1 ½ cups all-purpose flour
  • 2  teaspoons pumpkin pie spice ( can substitute with cinnamon and nutmeg)
  • ¾  teaspoon baking soda
  • ¼  teaspoon salt
  • 1 stick (½ cup)  unsalted butter, softened
  • ½  cup brown sugar
  • ½  cup granulated sugar
  • ¼  cup pumpkin butter ( or pumpkin puree)
  • 1 teaspoon vanilla
  • 1 large egg
  • 1 cup chocolate chips

Directions:

In a bowl, whisk together the flour, pumpkin pie spice, baking soda and salt. Set  aside.

In a large bowl, using an electric mixer, cream butter and both sugars together for a few minutes. Add pumpkin butter (or puree), vanilla and egg and continue to mix until smooth.

Slowly add in the flour mixture and mix until just combined. (Do not over mix). Stir in the chocolate chips.

Wrap dough in plastic wrap and chill in the refrigerator for about 30 minutes. (This step makes it easier to roll)

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Roll dough into large Tablespoon size balls.  Place dough on cookie sheets and bake for about 8-10 minutes. If your cookies didn’t spread much after baking, flatten them slightly with a spatula when you take them out of the oven, while still hot. Let cool for a few minutes on the baking sheets before transferring to a wire rack.

We also used a mini muffin pan as I thought it would be easier to eat. If you use  a muffin pan, you don’t need to chill the dough as you can add the Tablespoon size into the muffin pan greased with cooking spray.  (My grand daughter also added some of these caramel candy corn and the caramel sauce I bought ).

Enjoy these soft and chewy cookies!

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Pumpkin Cheese Ball

Thursday, October 31st, 2013

Serve this easy, crowd pleasing appetizer for your Halloween or Thanksgiving gathering. Feel free to add your favorite spices or omit any of the spices I used based on your taste.   I rolled the cheese ball in Ritz crackers for texture but you can use crushed nacho flavored tortilla chips or just leave it plain. Make one big cheese ball or make small individual cheese balls. This can be made a day ahead but do not roll in the crackers until ready to serve.

 

Ingredients

  • 2 packages (8 oz each) cream cheese, softened
  • 2 cups shredded cheddar cheese
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 green onion, sliced
  • Ritz crackers, crushed (optional)

 

Directions

In a bowl, beat cream cheese with an electric mixer until blended.  Stir in cheddar cheese, paprika, cumin, garlic powder, black pepper and green onion until blended. Place on a plastic wrap and shape into a ball.  Refrigerate until firm, about 2-3 hours.

 

 

When ready to serve, roll cheese in the  crushed Ritz crackers. With a knife, add vertical lines to resemble a pumpkin.

 

For the top, place a bell pepper stem, celery stalk or pretzel stick. Serve with  crackers, sliced fruit and vegetables. Enjoy!

 

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