I am, my friends and fellow cooks, on a pumpkin roll.
Wait a minute, in rereading that statement it sounds as if I’m in a rather precarious predicament. I am not, I assure you, perched upon a seasonal confection consisting of a delightful pumpkin cake slathered with a sweet cream cheese filling and coaxed into a giant pinwheel of deliciousness.
No, that’s not the current scene in my kitchen at all. I am, however, relentlessly pursuing, preparing and gleefully consuming virtually every other form of pumpkin I can think of. It’s a well documented fact that I love the month of October and all the pumpkin that it brings; you may recall this true confession from last year:
http://kitchen-loulou.blogspot.com/2010/08/craving-october.html
In the first ten days of this month I have made a pumpkin gooey butter cake (a Paula Deen recipe http://www.foodnetwork.com/recipes/paula-deen/pumpkin-gooey-butter-cakes-recipe/index.html, pumpkin chocolate chip muffins (http://kitchen-loulou.blogspot.com/2010_10_01_archive.html), a three layer pumpkin spice cake with pumpkin cream cheese frosting http://www.countryliving.com/recipefinder/pumpkin-spice-cake-3559 and even added a heaping spoonful of pumpkin straight out of the can into a big hot bowl of oatmeal with cinnamon, butter and brown sugar.
Obsessed? You bet. And it doesn’t stop here, later this week my dear friend (and fellow foodie) Dixie are going to “Beyond The Pumpkin Patch” (a hands on pumpkin cooking class at my favorite neighborhood grocery store). The class description promises we’ll be making:
• Pumpkin Ravioli in Sage Brown Butter Sauce
• Smoked Pumpkin Bisque
• "Spaghetti" & Meatballs with Pumpkin Marinara Sauce
• Asian-Style Sweet & Sour Pumpkin Tartlets
I’m particularly intrigued by the Smoked Pumpkin Bisque. Really, how does one smoke a pumpkin? The same way in which one smokes a pork butt, a turkey or a brisket? I don’t know, but I can hardly wait to find out. And what, exactly, will an Asian Style Sweet & Sour Pumpkin Tartlet taste like? In the name of research, and all things pumpkin, I’m willing give it my all to find out.
The bottom line people, is this pumpkin roll of mine doesn’t show any signs of slowing down any time soon. By all means, grab some pumpkin, join me for the ride and let’s see where this pumpkin rolls next!
Showing posts with label seasons. Show all posts
Showing posts with label seasons. Show all posts
Wednesday, October 12, 2011
Tuesday, October 19, 2010
About those pumpkin muffins…
Ya’ll may recall I was having ferocious pumpkin cravings weeks ago (http://kitchen-loulou.blogspot.com/2010/08/craving-october.html) so needless to say I am thrilled that the season is finally upon us. Every food blogger and food/cooking site on the web is celebrating all things pumpkin these days. You’d think I’d get my fill, but no, there’s always room for more.
If you haven’t jumped on the pumpkin bandwagon, today’s the day. Crank up the oven to 350 degrees and line your muffin pans for:
Pumpkin Chocolate Chip Muffins
3-1/2 CUPS SELF RISING FLOUR
1 TEASPOON CINNAMON
3 CUPS SUGAR
1 TEASPOON NUTMEG (FRESHLY GRATED)
4 EGGS
2/3 CUP WATER
1 CAN PUMPKIN
1 CUP VEGETABLE OIL
3- 12 oz. BAGS MILK CHOCOLATE CHIPS*
Preheat oven to 350 degrees. Mix first eight ingredients together well, stir in milk chocolate chips. Scoop mixture (I use an ice cream scoop) into lined muffin tins, filling 2/3 full. Bake 18-20 minutes in preheated 350 degree oven. Yield approximately 3 to 3-1/2 dozen muffins. *The milk chocolate chips work much better with the pumpkin than semi sweet chips.
A side note on flour, I almost always use all purpose flour when I’m baking, but I’ve been making these with self rising flour for so many years with such delicious results I’m just not going to mess with success. And, yes, that’s a ridiculous amount of chocolate chips, but that, as I’ve said before, is just how we roll in my house.
While the muffins are cooling, you might want to start thinking about Pumpkin Sour Cream Pancakes for breakfast this weekend or maybe Pumpkin Spiced Waffles, I know I am.
If you haven’t jumped on the pumpkin bandwagon, today’s the day. Crank up the oven to 350 degrees and line your muffin pans for:
Pumpkin Chocolate Chip Muffins
3-1/2 CUPS SELF RISING FLOUR
1 TEASPOON CINNAMON
3 CUPS SUGAR
1 TEASPOON NUTMEG (FRESHLY GRATED)
4 EGGS
2/3 CUP WATER
1 CAN PUMPKIN
1 CUP VEGETABLE OIL
3- 12 oz. BAGS MILK CHOCOLATE CHIPS*
Preheat oven to 350 degrees. Mix first eight ingredients together well, stir in milk chocolate chips. Scoop mixture (I use an ice cream scoop) into lined muffin tins, filling 2/3 full. Bake 18-20 minutes in preheated 350 degree oven. Yield approximately 3 to 3-1/2 dozen muffins. *The milk chocolate chips work much better with the pumpkin than semi sweet chips.
A side note on flour, I almost always use all purpose flour when I’m baking, but I’ve been making these with self rising flour for so many years with such delicious results I’m just not going to mess with success. And, yes, that’s a ridiculous amount of chocolate chips, but that, as I’ve said before, is just how we roll in my house.
While the muffins are cooling, you might want to start thinking about Pumpkin Sour Cream Pancakes for breakfast this weekend or maybe Pumpkin Spiced Waffles, I know I am.
Wednesday, August 25, 2010
Craving October…
And by October I mean, of course, pumpkin. Yes, pumpkin is available year round in my neighborhood supermarket, but it just doesn’t feel right to indulge until October. Once October does finally roll around I’ll become obsessed with making sure I fit all of my pumpkin favorites into the months of October and November, that’s when it feels right.
Traditionally on October 1 I bake a big batch of pumpkin muffins. I must have tried a dozen different pumpkin muffin/bread recipes before I found that perfect formula. Then one glorious, life altering October 1, inspired by my friend Jen, I threw semi-sweet chocolate chips into the last dozen going into the oven. Pumpkin and chocolate? Jen has given me many pieces of life wisdom in the 27 years we’ve know each other, but adding chocolate chips to the pumpkin muffins ranks right at the top of the list! The following October 1 I swapped out milk chocolate for the semi sweets and arrived at my version of pumpkin muffin perfection.
Pumpkin bliss doesn’t stop there. There’s Pumpkin Spice Cake with Pumpkin Cream Cheese Frosting, a three layer delight, frosted only between the layers and on top. It’s a site to behold and a flavor combination that words cannot describe, the truth is in the tasting.
And, October wouldn’t be October without Pumpkin Sour Cream Pancakes, absolutely, without a doubt the best pancakes I’ve ever had in my life. My sister sent me this recipe many years ago and I am forever grateful. There’s something about the blend of the pumpkin and sour cream that create a texture you simply have to experience for yourself.
Speaking of breakfast, let us not forget pumpkin spice waffles; a delightful concoction of pretty much everything you put in pumpkin pie, plus dark brown sugar. Let that get nice & crispy in your waffle iron and it’s a little piece of heaven on earth.
For general snacking, and perfect for fall entertaining, there’s this awesome pumpkin dip with cream cheese, cinnamon and nutmeg all blended together. The pumpkin dip’s perfect partners are gingersnaps and cinnamon graham cracker sticks for a sweet twist on chips & dip.
By the way, I haven’t forgotten the classic pumpkin pie. In keeping with tradition, that will be part of our Thanksgiving menu.
The problem is, I have all these “must haves” from years past, but somehow still seem to find new pumpkin inspiration at every turn. Just last night I came across a Barefoot Contessa recipe for Pumpkin Mousse Parfait and immediately added it to the list. What can I say, my annual pumpkin craving was already in full swing and that just put me over the top. October 1 can’t get here fast enough! Anyone else with me on this?
Traditionally on October 1 I bake a big batch of pumpkin muffins. I must have tried a dozen different pumpkin muffin/bread recipes before I found that perfect formula. Then one glorious, life altering October 1, inspired by my friend Jen, I threw semi-sweet chocolate chips into the last dozen going into the oven. Pumpkin and chocolate? Jen has given me many pieces of life wisdom in the 27 years we’ve know each other, but adding chocolate chips to the pumpkin muffins ranks right at the top of the list! The following October 1 I swapped out milk chocolate for the semi sweets and arrived at my version of pumpkin muffin perfection.
Pumpkin bliss doesn’t stop there. There’s Pumpkin Spice Cake with Pumpkin Cream Cheese Frosting, a three layer delight, frosted only between the layers and on top. It’s a site to behold and a flavor combination that words cannot describe, the truth is in the tasting.
And, October wouldn’t be October without Pumpkin Sour Cream Pancakes, absolutely, without a doubt the best pancakes I’ve ever had in my life. My sister sent me this recipe many years ago and I am forever grateful. There’s something about the blend of the pumpkin and sour cream that create a texture you simply have to experience for yourself.
Speaking of breakfast, let us not forget pumpkin spice waffles; a delightful concoction of pretty much everything you put in pumpkin pie, plus dark brown sugar. Let that get nice & crispy in your waffle iron and it’s a little piece of heaven on earth.
For general snacking, and perfect for fall entertaining, there’s this awesome pumpkin dip with cream cheese, cinnamon and nutmeg all blended together. The pumpkin dip’s perfect partners are gingersnaps and cinnamon graham cracker sticks for a sweet twist on chips & dip.
By the way, I haven’t forgotten the classic pumpkin pie. In keeping with tradition, that will be part of our Thanksgiving menu.
The problem is, I have all these “must haves” from years past, but somehow still seem to find new pumpkin inspiration at every turn. Just last night I came across a Barefoot Contessa recipe for Pumpkin Mousse Parfait and immediately added it to the list. What can I say, my annual pumpkin craving was already in full swing and that just put me over the top. October 1 can’t get here fast enough! Anyone else with me on this?
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