Bread · Holiday · Pumpkin · Recipes

Rolling into Thanksgiving!

Is it really November 26? I’m feeling very behind on all holiday things. Anyone else? This past weekend, Carrie and I drove to NC to see a concert put on by Carrie’s broadway idol, Jessica Vosk. It happened to be near Hannah’s place so, as a big bonus, we got to see Han too! It was a great trip! Brunch, wedding venue tour, concert, met Jessica Vosk, hot yoga and avocado toast. Super quick and fun trip! It was a little easier to leave this time because Hannah’s coming home for Thanksgiving! 

Usually, when November 1st hits, I’m knee deep in Pumpkin Roll making. Not this year. I don’t know why but I hadn’t made any until today. Time has definitely snuck away from me and here it is the week of Thanksgiving and I’m cramming in some Pumpkin Rolls.

I told Hannah and Carrie this is their year to learn to make them while Hannah’s home. They’ve always enjoyed the scrumptious treat but never really spent time making these with me. I want them to know how so they can keep this annual tradition alive for years to come.

I learned how to make Pumpkin Roll from my mom and grandma and have always associated it with Thanksgiving because it’s usually part of the dessert line-up. I love it! Pumpkin Roll is delicious and classic and it’s a dessert that can be made weeks or months in advance and stored in the freezer. It’s actually much easier to slice while it’s frozen! It also makes a wonderful gift.

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You don’t need many ingredients but you do need space and dedicated time and patience. Don’t be intimidated by the rolling. I’m going to share some of my tricks with you and you’ll see how easy it is.

Fresh, seasonal ingredients make for a perfect cake. Eggs (these are from Harvest Bell), sugar, vanilla, pumpkin purée, all-purpose flour, baking soda, baking powder, salt and pumpkin pie spice.

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Prep your pans! I use jelly roll style pans. I line them with unbleached parchment and give them a quick spray with oil to be sure they don’t stick. It’s not pretty but it gets the job done.IMG_6717

Start by beating the eggs, sugar and vanilla until nice and thick. Can we talk about the color of those eggs for a second? Beautiful!

Add the pumpkin purée (mine is homemade from pie pumpkins I got from Martha’s Farm) then add the dry ingredients.

Pour the batter into prepared pans. I’m making a double batch. One plain and one with pecans. Please add pecans! Just chop them and sprinkle them on top before baking. My sweet Daisy Mae is there to make sure I get it right! 🙂

Pop them in the oven and clean up your mess. You could also have a cup of coffee or glass of wine. Yeah, do that! These only bake until the top springs back when touched. If you bake it too long, there’s a chance it will crack when you roll it.

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Here’s where I have some advice on the rolling. For years, I flipped these things out onto a towel covered with powdered sugar. There was always a dust cloud of sugar and it went EVERYWHERE! Also, the whole process made me nervous–would the cake come out of the pan, would it crack, would I miss the towel??!! Enough of that! I adopted a new technique a few years ago and it much less messy and more calming for the baker!

I get a larger cookie sheet ready by turning it over and covering it with a tea towel. I use my handy dandy powdered sugar sprinkler jar to sprinkle sugar right on top of the pumpkin roll when it comes out of the oven. Then I put the towel and cookie sheet on top and gently invert it. Remove the pumpkin roll pan and parchment and roll up the hot cake. Let it cool completely in the towel on a cooling rack. Cotton tea towels work best.

When the Pumpkin Roll is cool, make the filling which is simply cream cheese, butter, powdered sugar and vanilla whipped up with a mixer until creamy and fluffy.

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Gently unroll the cake and spread the filling to cover the cake. If your cake cracks, do not panic. These things are very forgiving. Keep spreading the filling and move to the next step.

Roll her back up nice and tight. It’s best to do that right onto a piece of plastic wrap then sprinkle a little more powdered sugar over the roll and wrap the whole thing tightly in the plastic then in foil. Stick it in the fridge or freezer for several hours to set up.

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When you’re ready to serve, simply slice to your desired thickness. I like to slice mine in about 1″ slices. It’s so pretty and always tastes amazing!

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For me, Pumpkin Roll is about the memories I have of Thanksgiving. I miss those big family gatherings. Due to all sorts of family changes, it’s hard to keep everything the same. That’s one of the many things I love about food. It can give all the feels, bring back nice memories and create new experiences.

Maybe next year Hannah and Carrie will make this for me! Until then, I’m ready to get going on preparing one of my favorite meals of the year. I have much to be thankful for! Safe travels if you’re traveling and enjoy time with all those you’re with. Happy Thanksgiving!

From the heart,
Shannon

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Pumpkin Roll
Ingredients
Cake
3/4 cup unbleached all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 TBSP pumpkin pie spice
1/4 tsp salt
3 large eggs
1 tsp pure vanilla extract
1 cup granulated sugar
2/3 cup pure pumpkin puree
Choppped pecans, if desired (highly encouraged!)

Filling
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 TBSP butter, softened
1 tsp vanilla extract
1/4 cup powdered sugar (optional)

Instructions
1. Preheat oven to 375 degrees F. Line a 15 x 10-inch jelly-roll pan with parchment paper and spray with non-stick cooking spray.
2. In a medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice and salt. In a large bowl with an electric mixer, beat eggs, vanilla and sugar until thick. Add in pumpkin and mix to combine. Stir in flour mixture. Spread batter evenly into prepared pan. If adding pecans, sprinkle those on top.
3. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen then sprinkle the top with powdered sugar and invert cake onto a larger cookie sheet covered with a tea towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool completely on wire rack.
4. In a medium bowl, beat cream cheese, powdered sugar, butter and vanilla until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Roll cake as tightly as possible. Wrap in plastic wrap then foil and refrigerate at least one hour.

Store prepared Pumpkin Roll in the fridge for up to 5 days. You can also store in the freezer for up to one month. Remove frozen Pumpkin Roll and slice in 1″ slices and serve at room temperature.

If you want to double the recipe, it’s about 3 cups of batter per pan.

Bread · Pumpkin · Recipes

Pumpkin Cranberry Scones

I wish I had a fun memory or story to share about these scones. The truth is, I never made scones before this. I modified this Pumpkin Cranberry Scone recipe from a magazine my mother-in-law sent me a couple weeks ago. I flipped through the magazine and saw these and thought, I don’t know why I’ve never made scones. They’re one of my favorite things to eat and when I have one, it feels like an indulgence.

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We had our first snow for the season here in NE Ohio this week. I want to be upset about that (not a fan of winter!) but I’ve decided to embrace all the wonderful things about a snowy day (you can remind me of these in February). Unlimited cups of warm, freshly brewed coffee and tea, a cute hat and scarf, my coziest socks and big, thick sweatshirts. One of the challenges with this November snow is it makes me think of Christmas instead of Thanksgiving. I’m a full blown Thanksgiving person. I give it all the attention and don’t bust out a single Christmas decoration until the day after Thanksgiving. These Pumpkin Cranberry Scones taste like November and look a little like Christmas. It’s pretty cool these little darlings can accomplish that amazing feat!

Simple ingredients are all you need. My trusty Mud Run Farm pastry flour made the scones light and tender.

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You’ll also need: salt, baking powder, baking soda, pumpkin pie spice, brown sugar, cranberries, pumpkin, eggs, butter and half and half.

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Start with the dry ingredients then add the wet and combine. These couldn’t be easier to put together and if you have all the ingredients measured, making what feels like a fancy breakfast is a breeze.

Gently knead the dough then roll or pat into a circle and cut into wedges.

Place the wedges on a parchment lined baking sheet. Brush the tops with an egg wash and into the oven they go! That’s it! See all the chunks of butter? That’s your fluffy, flaky, fabulous factor!

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While they’re doing their thing in the oven, whip up a quick citrus glaze just to take them over the top. Powdered sugar, orange zest and juice, butter and a little cream.

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When the scones are finished baking, let them cool for a few minutes then get that glaze on them! The combination of flavors is so good and these truly are a fusion of all things November and December! I don’t have to feel guilty about eating something that kind of reminds me of Christmas because it totally still screams Thanksgiving! Brilliant! Also, I’d never feel guilty about eating a freshly baked scone. These are not super sweet and are the perfect texture for dunking.

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I added some raw pepitas and more dried cranberries to the top to make them extra festive. I think they’re beautiful and all the colors make them fun and not too fancy!

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Don’t wait for a special occasion to indulge! You can have these ready for breakfast or brunch in no time. Put on your cute scarf, puffy sweatshirt and cozy socks and meet your friend, spouse or significant other for afternoon coffee. Bring these glorious treats along to enjoy together. Eating scones together is the best kind of day!

From the heart,
Shannon

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Pumpkin Cranberry Scones
Ingredients
2 ½ cups pastry flour or unbleached all-purpose flour
¼ cup packed brown sugar
2 tsp baking powder
1 ½ tsp pumpkin pie spice
¼ tsp baking soda
¼ tsp salt
½ cup butter, cut up
½ cup dried cranberries
2 eggs, lightly beaten
½ cup half-and-half, light cream, or milk
½ cup canned pumpkin
1 egg, lightly beaten
1 TBSP water

Glaze
2 cups powdered sugar
1 TBSP butter, melted
2 tsp orange zest
2 TBSP orange juice
Add cream or milk as needed to thin

Instructions
Preheat oven to 400 degrees °F. Line a large baking sheet with parchment paper; set aside.

In a large bowl stir together flour, brown sugar, baking powder, pumpkin pie spice, baking soda, and salt. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs. Add cranberries and toss well. Make a well in the center of the flour mixture; set aside.

In a small bowl stir together the 2 eggs, half-and-half, and pumpkin. Add pumpkin mixture all at once to flour mixture. Stir just until combined.

Turn dough out onto a well-floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8-inch circle. Cut circle into eight wedges.

Place wedges 2 inches apart on the prepared baking sheet. In a small bowl combine the 1 egg with the 1 tablespoon water. Brush wedges lightly with egg mixture. Bake for 15 to 20 minutes or until golden. Remove scones from baking sheet. Let cool for 5 minutes before spreading with glaze.

For glaze, in a small bowl stir together powdered sugar, the 1 tablespoon butter, the 2 teaspoons orange zest and juice until well combined.

Spoon glaze over warm scones, spreading evenly. Sprinkle with dried cranberries and/or raw pepitas if desired.

Recipe modified from: Better Homes & Gardens

Pumpkin · Recipes · Savory Dishes

Pumpkin Chipotle Bourbon Chili

Today has been a great fall day! It was chilly this morning. I got up early, went to the gym then headed straight to the last Countryside outdoor market of the season (they move indoors over the winter). I got these beautiful flowers from Little Bean Farm and Larder. There’s kale in there! This bouquet instantly brought me some feel good and I skipped through the meadow, taking in all the crisp air and gorgeous views. I was intentional about my time this morning because I didn’t have to rush. That was a nice feeling!

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While at the market, I also picked up some things for chili tonight. I decided to make two kinds: my traditional style chili using Beyond Meat in the Instant Pot and a new recipe I found that calls for pumpkin, bourbon and chipotle peppers.

It’s so yummy! If you’re looking for a unique chili recipe, this one’s a keeper. It comes together quickly with simple, healthy ingredients! It’s vegetarian and gluten free. Yay!

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Sauté onion, garlic and red pepper in a little olive oil. Add chili powder, salt and cumin then pour in the bourbon. It smells amazing right about now!

I still have lots of homemade pumpkin purée so I added that, crushed tomatoes, beans, chipotle peppers and butternut squash. These colors match all the trees right now. Beautiful!

That’s it! It simmers for about 30-40 minutes which gave me plenty of time to whip up a pan of cornbread. I knew the chili would have some kick so I thought a little cornbread drizzled with my favorite Brighton Wool & Honey Raw Wildflower Honey would be the perfect sidekick.

It’s still chili but it’s different and I dig it! It’s thick and loaded with unique flavors and the cornbread with honey is the perfect accompaniment.

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It’s raining and cold and I don’t even care. Kinda busy here inhaling this meal. Also, I’m really glad I worked out this morning!

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We have trick-or-treat in our neighborhood tomorrow night and I’m pleased as punch this recipe made enough so I can enjoy the leftovers. I bet it’s even better tomorrow!

From the heart,
Shannon

Pumpkin Chipotle Bourbon Chili
Ingredients:
1 TBSP olive oil
1 medium onion, minced
3 garlic cloves, minced
1 red pepper, diced
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon sea salt
1/2 cup bourbon
14 ounces pumpkin purée (either homemade or canned)
1 28-ounce can of crushed tomatoes
1 19-ounce can of black beans
1 19-ounce can of navy beans (you can use your favorite beans too!)
1 small butternut squash, cut into 1-inch cubes
1 tablespoon chipotle peppers pureed with adobo sauce
Plain Greek yogurt, cilantro, onions for toppings

Instructions:
1. Heat the oil in a large pot over medium-high heat. Add the onion and sauté until it is soft. Add the garlic and red pepper and continue to cook until the red pepper is soft, about 5 minutes.
2. Add the chili powder, cumin, and sea salt and let it cook for 1 minute more.
3. Add the bourbon and bring to a boil.
4. Add the canned pumpkin, crushed tomatoes, kidney beans, navy beans, butternut squash, pureed chipotle peppers and 2 cups of water and stir the pot well.
5. Cover the pot and bring it to a boil then reduce the heat and let the chili simmer for 30 minutes, or until the butternut squash is tender.
6. Season to taste with sea salt.
7. Serve with toppings of your choice. I highly recommend cornbread and honey for dunking!

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Recipe found and modified from The Endless Meal

Pie · Pumpkin · Recipes

Pumpkin Whoopie Pies

It’s Friday! Whoopie! I don’t have much of a story about whoopie pies. I don’t really even like saying “whoopie”. I’m not sure why. Anyway, several years ago, I made Sweet Potato Whoopie Pies for Thanksgiving from a recipe I found on one of the baking blogs I follow, Sprinkle Bakes. I wanted something different and they were delicious! Carrie never forgot about them. She’s asked me to make them many times since then. I haven’t made them. She begged me this morning on the way to school (as she was holding a container of homemade oatmeal chocolate chip cookies for her advisory group meeting/teacher’s birthday).

I was given some local whole wheat pastry flour from my friends at Mud Run Farm at the farmers’ market last Saturday. They asked if I’d try it and see how I like it and I said, “YES!” Whole wheat pastry flour is one of my favorites to bake with. I knew I’d make pie crust (recipe coming soon) but also wanted to make another baked good using their tender flour.

Carrie, it’s your lucky day! I decided to use the flour and make whoopie pies! Keeping it fall, I chose to make a pumpkin variety. They’re pretty easy and make for a fun little dessert, treat or a sidekick to your morning coffee. I’ll get right to the details because I’m very last minute on this post but, trust me, you’ll want to try these.

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Simple ingredients and not much prep. The picture below doesn’t include the filling ingredients. You’ll need cream cheese, butter, confectioner’s sugar, vanilla and maple syrup for the filling.

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Whisk the dry ingredients, mix the wet, then combine everything.

I used a small scoop to get the batter on a parchment lined cookie sheet. This is so easy. Once scooped, bake and let cool on a cooling rack.

Whip up the filling while the cakes are cooling. I put the filling in a piping bag to make things a little easier but you can just spoon it on the cakes. Place filling on the bottom of a cake and top with another. You’ve just made a whoopie pie! Yay!

I made a pan and topped them with mini chocolate chips. I don’t love that they look so dark but I know Carrie will love them with chocolate.

I think it would be fun to decorate the edge of the filling with chocolate chips or dried cranberries or maple candied pecans. I could really have some fun with these but I don’t have time for all of that today.

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Aren’t they fun? They’re simple but there’s just something about the cakes with all the spices and pumpkin, combined with the maple cream cheese that just feels so right for fall. Simple but a lot going on, if you know what I’m saying.

I’m racing to pick Carrie up from school. I owe her a big thank you for begging me to make these. I should really take her advice more often!

From the heart,
Shannon

Pumpkin Whoopie Pies
Ingredients
Cakes
3 cups unbleached all-purpose flour (I used whole wheat pastry flour in my batch)
2 1/2 TBSP pumpkin pie spice
1 tsp baking powder
1 tsp baking soda
1tsp salt
1 cup granulated sugar
1 cup dark brown sugar
1 cup coconut oil
3 cups chilled pumpkin puree
2 local eggs
1 tsp vanilla extract

Filling
3 cups confectioner’s sugar
8 oz. cream cheese (room temperature)
4 oz. unsalted butter (room temperature)
3 TBSP local maple syrup
1 tsp vanilla extract

Instructions
1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.
2. In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
3. In a mixing bowl, mix the granulated sugar, the dark brown sugar, and the oil together. Add the pumpkin puree and combine thoroughly. Add the eggs and vanilla and mix until combined.
4. Gradually add the flour mixture to the pumpkin mixture and mix until completely combined.
5. Use a small cookie scoop or a large spoon to drop a rounded, heaping tablespoon of the dough onto the prepared baking sheets. Keep them about 1 inch apart.
6. Bake for 10 to 12 minutes. The cookies should be firm when touched. Remove from the oven and let the cookies cool completely on a cooling rack.
7. To make the filling, beat the butter and cream cheese until smooth. Add the confectioner’s sugar a little at a time, then add the maple syrup and vanilla and beat until smooth.
8. To assemble the whoopie pies: Turn half of the cooled cookies upside down. Pipe or spoon the filling (about a tablespoon) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. This is when you could add something the the outside edge of the filling if you wish! Place them on a wax paper covered tray or plate and stick in the fridge until ready to serve.

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Custard, Brûlée and Pudding · Pumpkin · Recipes

Pumpkin Spice Crème Brûlée

Hello! I’m still plugging away at all things pumpkin and truly loving it! Today is a new one for me. Have you had crème brûlée? Have you made crème brûlée? Honestly, it never appealed to me until this past June when my niece (also named June) made it for my nephew’s high school graduation get together. She’s 13 and a marvelous baker!

After the tacos were eaten and grad gifts opened, we took turns sugaring and torching her sweet little crème brûlées. We enjoyed cracking the tops and what waited underneath that burnt sugar was absolutely divine! The custard was silky, sweet and full of vanilla flavor. I was in love and vowed to make crème brûlée someday.

Guess what? Someday came! With pumpkin baking mode hitting me hard, I decided it’s the perfect time to experiment with this simple yet decadent dessert and give it a fall twist. Vanilla crème brûlée + pumpkin + pumpkin spice + bourbon. Who’s with me?

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I looked up several recipes and they’re all pretty much the same: cream, egg yolks, sugar, and vanilla. I added pumpkin, pumpkin spice and bourbon to up the fall flavor.

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These little cups of heaven are really easy! While the cream is heating, whisk yolks, sugar, vanilla and spices. Slowly add the warm cream to the yolk mixture (if you pour too quickly, you’ll have scrambled eggs). Lastly, fold in the pumpkin and bourbon. That’s it!

Pour the mixture into ramekins and place in a baking dish. Put them in the oven then add boiling water until it’s about halfway up the sides of the ramekins and bake for 25-35 minutes. I only have 3 small ramekins so I used a combination of small and large.  The small look much better but they all tasted the same.

After they finish baking, transfer to a cooling rack for 30 minutes then put them in the fridge for at least 4-6 hours. Once chilled, sprinkle sugar on top and torch them. Have fun! If you don’t have a torch, just stick them under your oven broiler.

Crack those babies and enjoy all the creamy delight under that hardened sugar. They’re so luscious and have all the flavors of fall without being overly sweet. I polished one off in a matter of seconds and knew I had to step away from the brûlée so I’d have some left for photos. I can’t tell you how much I love pumpkin and pumpkin spice things. The flavors and textures of this dessert make me very, very, very happy!

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You can whip these up in no time! The longest wait time is when they’re chillin’ in the fridge. They’d be perfect for a fall party or shower, Friendsgiving, Thanksgiving, any fall weekday or family weekend dessert. Heck, take them to a football tailgate (any Browns fans out there?)!

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These little dishes of yum definitely enhanced our evening of shorts, t-shirts and backyard track ball. Don’t wait for a special occasion. Make your own occasions feel special! Pumpkin Crème Brûlée won’t let you down!

From the heart,
Shannon

Pumpkin Crème Brûlée
Ingredients
6 large egg yolks
1/2 cup brown sugar
1 tsp. pumpkin pie spice
1 tsp. vanilla bean paste
2 cups heavy cream
1 cup pumpkin purée
3 tsp. bourbon
4 TBSP sugar for torching

Instructions

  1. Preheat oven to 325 degrees F.
  2. Whisk together the egg yolks, brown sugar, pumpkin pie spice and vanilla bean paste in a medium bowl.
  3. In a small saucepan, heat the cream over medium low until it just simmers. Slowly whisk the milk into the yolk mixture. Fold in the pumpkin and bourbon.
  4. Place six 6-ounce ovenproof ramekins in a roasting pan.
  5. Divide the pumpkin mixture evenly among the ramekins. Place the pan in the oven and fill with just enough hot water to reach halfway up the sides of the ramekins. Bake until the centers are just set but still jiggle a bit. Could take 25-35 minutes.
  6. Remove the ramekins from the water bath and let cool to room temperature, 30 minutes. Refrigerate until cooled completely, at least 4-6 hours.
  7. To serve, sprinkle each ramekin with 2 teaspoons of sugar. Brulee with a kitchen torch until the sugar is melted and golden brown. (You can also place the ramekins under a broiler until the sugar is golden brown, about 2 minutes.)

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Bread · Pumpkin · Recipes

Birthday Pumpkin Spice Bread Pudding

Yesterday was Casey’s birthday.  I usually try to make him one of his favorites when we celebrate.  He loves bread pudding! I’ve never made it for him and this is the year! Since I’m trying to do pumpkin recipes during September, I decided to put a pumpkin spin on traditional bread pudding. That turned out to be a real good idea!

Bread pudding comes in many forms but it’s basically cream, eggs, vanilla and bread baked all together. What’s not to love?

Casey likes more of a custard type bread pudding. As I reviewed recipes, I concluded that to get a more custard like texture, the cream should be cooked and the entire thing should be baked in a water bath.

I wish I could tell you I took the simple route but I really wanted to make this incredible for him. Therefore, I made a few components that all came together to make one spectacular explosion of flavor!

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This thing is layer after layer of flavor! Let’s get into making it!

First off is a Vanilla Bean Creme Anglaise. Huh? I didn’t know much about that but it’s rich and full of half-and-half, vanilla beans, egg yolks and sugar. Simmer the half-and-half and vanilla bean and seeds then slowly whisk into the eggs and sugar mixture. Strain it and cool in an ice bath. Look at all the pretty vanilla bean flecks. It should be smooth and beautiful! Pop it in the fridge until it’s time to dish up your dessert.

Spicy Caramel Bourbon Sauce is not difficult to make, but it definitely requires your attention because there’s boiling sugar involved. The flavor of this sauce is not for people who fear flavor. I’m one of those people who love flavor and concluded this sauce belongs in everything. I added it to my coffee. I kept thinking about it hours after I finished making it. It’s unique and so, so good! I’ve never used star anise in anything before. It packs a little punch! Oh, and there’s bourbon.

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You just have to watch that sugar and catch it right when it’s at the amber color stage and quickly whisk in the warm cream a little at a time. This sauce can be made ahead of time, just stick it in a jar in the fridge. Well, I mean, after you put some in your coffee. Warm it up later to pour on top of the bread pudding.

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Now it’s time to get going on the main dish. You may already have your pumpkin pie spice and pumpkin puree made if you caught my last couple posts. You get to use them in this recipe! Cream, milk, eggs, sugar, spices, pumpkin, vanilla, bourbon and BREAD!

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I’m using challah bread. You can certainly use pumpkin bread but I’m sticking with challah since Casey isn’t as crazy about everything pumpkin as I am. Challah holds up well and soaks in all the custard. A nice french bread would also work well.

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Make the custard, cube the bread, pour the custard over the bread and bake.

Take a deep breath. Lots of steps and lots of dishes to be done. Grab ya a swig of bourbon. Chase it with some of the challah bread dunked in the caramel sauce. Do the dishes and wait for the smell of the bread pudding to find its way into your kitchen.

Carrie had a field hockey game after school so I made this and left to go to her game. When we got home, I heated up the sauce, Carrie made whipped cream, I got all spun up making sure each one was assembled correctly, we sung, blew out candles and dug in!

Start with the layer of Vanilla Bean Creme Anglaise, add the warm bread/custard, drizzle with the warm Spicy Caramel Bourbon Sauce and top with fresh whipped cream. AMAZING!

We all loved it! Casey approved and we were practically licking our bowls. I was pouring sauce on pieces of bread from the pan and shoving them in my mouth. You know, the stuff you eat right out of the pan doesn’t count, right? 🙂 The only change I’d make is to use less bread or make more of the custard. Ummmmm. More custard! I’ll do that next time. There will be a next time on this one!

This is one of those desserts that takes time if you want to make all the sauce components (which, I highly recommend). If not, just make the bread pudding part and top it with ice cream or whipped cream and call it a day. You can experiment with different spices, breads and flavors.

Happy birthday, Casey! Thanks for always supporting and trying my baking ideas! I loe you (I know there’s no v…it’s our thing).

Birthday 2019

From the heart,
Shannon

Pumpkin Spice Bread Pudding

Bread Pudding
2 cups heavy cream
1 cup whole milk
1 vanilla bean, seeds scraped
6 large egg yolks
1/2 cup granulated sugar
1/2 cup brown sugar
3 tsp pumpkin pie spice
2 tsp ground cinnamon
3 tablespoons pure maple syrup
1 cup pumpkin puree
2 tablespoons bourbon

  1. Preheat oven to 325 degrees F.
  2. Combine the cream, milk, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.
  3. Whisk together the yolks, sugar, maple syrup, and pumpkin puree in a large bowl. Slowly whisk in the hot cream mixture until combined, remove the vanilla pod, and whisk in the bourbon. Strain the custard into a clean bowl.
  4. Scatter the bread cubes in a buttered 9 by 13-inch baking glass baking dish.
  5. Pour the custard over the bread, pressing down on the bread to totally submerge it in the custard. Let sit for 15 minutes to allow the bread to soak up some of the custard.
  6. Place the pan in a larger roasting pan and pour hot tap water into the roasting pan until it comes half way up the sides of the glass dish. Bake until the sides are slightly puffed and the center jiggles slightly, about 1 hour.
  7. Remove from the oven and water bath and cool on a baking rack for at least 30 minutes before serving.

Vanilla Bean Creme Anglaise
2 cups half-and-half
1/2 vanilla bean, seeds scraped
5 large egg yolks
1/3 cup pure cane sugar

  1. Bring the half-and-half and vanilla bean and seeds to a simmer in a medium saucepan.
  2. Whisk together the yolks and sugar in a medium bowl until at the pale ribbon stage.
  3. Slowly whisk in the hot half-and-half, return the mixture to the pot, and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon.
  4. Strain into a bowl and set over an ice bath. Stir until chilled.
  5. Cover and refrigerate at least 1 hour before serving.

Spicy Caramel Bourbon Sauce
1 cup heavy cream
1/2 cup apple juice
1 star anise
1-inch piece fresh ginger, peeled and chopped
4 whole cloves
2 cinnamon sticks
1/8 tsp ground nutmeg
1 1/2 cups granulated sugar
1/2 cup water
1 TBSP apple cider vinegar
1 to 2 TBSP Kentucky bourbon

  1. Combine the cream, apple juice, star anise, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan and bring to a simmer. Remove from the heat and let steep for at least 20 minutes. Strain the mixture into a clean, small saucepan and place back over low heat while you make the caramel.
  2. Combine the sugar, water and, vinegar in a medium saucepan over high heat and cook without stirring, until it’s a deep amber color, about 8 minutes. Slowly whisk in the warm cream mixture a little at a time, and continue whisking until smooth. Add the bourbon and cook for 30 seconds longer. Transfer to a bowl and keep warm. The sauce can be made 2 days in advance and refrigerated. Reheat over low heat before serving.
Recipe modified from foodnetwork.com and my own brain.
Jams, Purees, Sauces · Pumpkin · Recipes

Pumpkin Purée + Roasted Pumpkin Seeds

Last Saturday, I picked up pie pumpkins at Countryside Farmers’ Market. I got some from Martha’s Farm and Log Cabin Organic Farm. Pie pumpkins are smaller and sweeter than carving pumpkins.

When I’m at the market and meet the people who’ve planted, nurtured, harvested and given life to their crops and the earth, I feel compelled to bring that food into my home and savor it. I want to give vegetables and fruits even more life and enjoy all they have to offer in taste and nutrition. It’s important to me and a real blessing to have access to wonderful food. I also believe food should be fresh, simple and easy to prepare.

Homemade pumpkin purée is super easy to make and it tastes better than the stuff you find in stores. You just need a little time, an oven and a food processor or blender to whip up your own puree. Don’t get me wrong, I’ve used my share of canned pumpkin. It’s convenient and most of the organic ones I’ve tried are just fine. We eat a lot of pumpkin goodies in my house and most days there’s no time to make my own. However, sometimes, I’m reminded to slow down, enjoy the harvest and cherish the process of making my own ingredients.

This color alone should be motivation enough for you to make your own pumpkin purée! I use pumpkin in a variety of things: breads, pancakes, waffles, beagle food, lattes, pasta, risotto, cookies, pies, cakes, puddings…you name it and I’ll find a way to incorporate pumpkin!

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It all starts with the pie pumpkins.

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Simply cut the tops off and split them right down the middle.  A nice, sharp knife makes this pretty easy.

Scoop out the seeds and keep them.  We’ll talk about roasting those later!

Daisy Mae smelled pumpkin and came to scope out the situation in the kitchen! Be patient, girl!

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Once all the pumpkins are clean, place them flesh side down on a cookie sheet and add a little water then bake at 375 degrees for about an hour or until a fork pierces through easily.

Once they’re nice and tender, take them out of the oven and let them cool.  Scoop out the meat of the pumpkin and place in a food processor or blender.

Process or blend until smooth. Transfer to jars or containers of your choice. It freezes well!  If you freeze it, just thaw in the fridge when you need it. If you plan to use some right away, it will be just fine in the fridge for about a week.

Homemade pumpkin purée is silky and flavorful. Pumpkin is a great source of potassium and beta-carotene and contains some minerals including calcium and magnesium, as well as vitamins E, C and some B vitamins.

Using ingredients I pick up at the farmers’ market gives me a sense of place in the local food cycle. There’s something special about knowing where it all came from and interacting with the people who worked incredibly hard to produce something so delicious and nutritious. It’s pretty amazing that I get all those good feelings from making pumpkin purée from local pumpkins, huh? I’m such a food geek!

I hope you make this and enjoy the process! Find a market or farm, choose your pumpkins and spend the afternoon getting to know your food and truly appreciate it. See it, feel it, smell it then taste it! I have so many plans for my pumpkin purée and I can’t wait to share them with you! Also, Daisy loves it!

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Don’t forget the seeds, they’re one of the best parts! There’s no easy way to clean them.  Just try to pull out most of the stringy orange pieces and soak the seeds in warm water and keep rinsing/soaking a few times to get them clean. The strings will keep sinking to the bottom. Once they’re all clean, lay them out to dry.

I experimented with three flavors for my seeds:
Sweet: raw wildflower honey + brown sugar + pumpkin pie spice + vanilla
Brighton Wool and Honey’s Raw Wildflower Honey is YUMMY! Don’t get me started on their laundry detergent, bee pollen and soap.  Yeah, they’re just fantastic all the way around!

Spicy: olive oil + spicy blossom honey infused with Carolina Reaper + hubby’s Ghost Pepper salt
This honey from Fuego Spice Co is pretty amazing!

Spicy/Sweet: olive oil + chili powder + brown sugar

I divided the seeds into bowls and used 1 cup of seeds per flavor with 1 TBSP of the oil or honey then added in the sugar and spices. I let them soak for at least an hour then spread on parchment and baked at 375 for 10-15 minutes. Store them in glass containers to keep them crisp. Get creative! You can literally do any kind of spice combination!

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That’s all the pumpkin I’ve got for now! Let me know if you make the purée and what you plan to use it for! Go the extra mile and make the seeds for snacking or, better yet, take a jar to your local farmer!

From the heart,
Shannon

Pumpkin Purée
Ingredients
4-6 pound pie pumpkins
Instructions
1. Cut the tops off the pumpkins
2. Cut the pumpkins in half
3. Scoop out the insides and save the guts
4. Place the pumpkins flesh side down on a baking sheet and add about 1/4 inch of water
5. Bake at 350 for 60-90 minutes, checking periodically after 60 minutes; when a fork pierces through easily, they are finished
6. Let the pumpkins cool and then scoop the meat out into a food processor or blender
7. Process the pumpkin until smooth and transfer to jars or containers
8. Store in the freezer and defrost when needed or keep in the fridge for up to one week

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Bread · Pumpkin · Recipes

Pumpkin Spice Rolls

Hi! I feel fall in the air. Even though the temps here in NE Ohio are quite warm, the air feels different. I’ve been studying all sorts of fall recipes and feeling downright giddy about one of my favorite baking seasons. Please give me all the pumpkin baked goods in the world! My Pinterest boards and baking notebook are overflowing with all the things I want to make! What better way to spend September than by sharing all things pumpkin?

Pumpkin Spice Rolls topped my fall baking list. I really hope you make these! They’re worth every single second you’ll spend planning, baking and eating them. I made this version a few years ago to sell at one of the farmers’ markets. My original cinnamon rolls always sold out. It was fall, I was feeling pumpkin-y and these marvelous rolls were discovered. My regular customers enjoyed them and I liked that they looked like fall. The pumpkin taste is subtle and gives the dough the most beautiful color and texture. Swapping out the cinnamon filling for a pumpkin pie spice filling is a scrumptious change.  If you’re like me and start making pumpkin recipes before stores sell pumpkin pie spice, here’s my recipe to make your own.

When you make these rolls and take that first bite, your life will be changed and you’ll probably never want a regular cinnamon roll again! Never say never. However, these are super special.

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This is a yeast dough recipe. Don’t be scared, it’s so simple to put together. Start with good (mostly local) ingredients. Get the sugar, milk and yeast mingling then add the rest of the ingredients and let the dough hook on your mixer do the work.  You can also knead by hand.

The big difference in this recipe is the addition of pumpkin and spices.  They really transform the texture and flavor of the dough. Once the dough comes together, place it in a bowl and put in a warm place to rise.  Step one is complete!

While the dough is rising, mix up the filling. Brown sugar and lots of pumpkin pie spice. Line a pan with parchment and butter it. The parchment is a must!

Gently roll out the dough. Once it’s rolled, smear butter all over it. Some people melt their butter to do this step but I like the butter to just be soft enough to slather it. Think back to your kindergarten finger painting days! Want in on a little secret? I write words or notes in the butter. Yep. I’ve always done that. Depending on my mood, they can be pretty interesting! Have fun and put some love into these babies!

Next comes the spices. Don’t skimp and generously sprinkle them over the butter layer! Roll the dough towards you and slice. I’ve seen all kinds of methods for slicing. The one that works best for me is my good bread knife. Try to keep the rolls tight.

Place the slices in the prepared pan and let them rise again. When they’ve doubled in size, bake them and enjoy how amazing your house smells! If you bake these in the morning hours, you will not have to beg anyone to get out of bed! The first picture below is before the rise and the third picture is after. If you don’t want to bake them right away, don’t go through with the second rise yet. You can stick them in the fridge and get them out about an hour before you want to bake them to let them rise.

While the rolls bake, make the icing. It’s a simple vanilla cream cheese base. I also like to add bourbon. I didn’t on this batch but if you want to kick them up a notch, experiment with adding bourbon or maple syrup or more pumpkin pie spice. Even more pumpkin would be yummy!

Frosting these is somehow very therapeutic. I always do it when the rolls are warm. You can use as much or as little as you wish.

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This next step is very important. Get one out of the pan right away, sit down, take a deep breath, don’t think about anything else, and dig in. The first bite will get you feeling like this is what’s been missing from your life. The next bite will ensure that it will never be missing again. Ever.

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Are you doing a Pumpkin Spice Roll happy dance? Maybe it’s just me but I’ve been known to break out in dance when I eat something so good!

The day I made these, I was home alone.  I’ve been on a really clean eating plan and I haven’t had any sugar for a few weeks. Don’t even get me started on why I ever thought that was a good idea. That all flew out the window when I pulled one of these out of the pan to take photos. I was already sipping a glass of homemade cold brew (full of cream and pumpkin pie spice). I couldn’t resist and ate one of these big rolls in a matter of seconds. I love all the things about them and I enjoyed the heck out of it with my afternoon coffee. Feelings of comfort and joy came over me and I actually felt pretty darn happy in that gooey, pumpkin, spice filling, frosting, coffee moment!

I took one with me to give Carrie when I picked her up from school. She immediately lit up, thanked me, inhaled it in the car and got right to her homework as soon as she walked in the door.  See?  Life changing.

From the heart,
Shannon

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Pumpkin Spice Rolls
Dough
2 large eggs, at room temperature
1/3 cup unsalted butter, cut up, room temperature
4 1/2 cups unbleached all-purpose flour
1 3/4 tsp salt
1/2 cup pumpkin puree
1 tsp pumpkin pie spice
1 cup lukewarm whole milk
1/2 cup granulated sugar
2 1/2 tsp instant yeast or active dry yeast

Filling
1/3 to 1/2 cup unsalted butter, softened
1 cup brown sugar, packed (you can use light or dark or mix them)
3 to 4 TBSP pumpkin pie spice

Icing
4 oz. cream cheese, softened
2 TBSP unsalted butter, softened
2 cups confectioners’ sugar
1 tsp vanilla extract or bourbon or maple syrup
3-4 TBSP whole milk

Directions
To make the dough: Place milk and sugar in your mixing bowl.  Sprinkle the yeast on top and let sit for 4-5 minutes.  Add remaining dough ingredients to bowl and mix together and knead all of the dough ingredients to make a smooth, soft dough. You may need to add more flour if it’s too sticky.

Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl, and let the dough rise for 60 minutes, or until it’s nearly doubled in bulk.

To fill and shape the buns: Gently deflate the dough, and transfer it to a lightly floured work surface. Roll the dough into a ~16″ x 21″ rectangle.

Spread the dough with the 1/3 to 1/2 cup butter. Write a cute word or note in the butter (do it!). Mix the brown sugar and pumpkin pie spice, and sprinkle it evenly over the dough.

Roll the dough into a log and cut it into 12 slices (about 1 inch thick).
Place the buns in a parchment lined and buttered 9″ x 13″ pan. Cover the pan and let the buns rise until they’re nearly doubled, about 30 minutes. If you aren’t planning to bake now, stick in the fridge and get them out about about an hour ahead of baking time.

While the buns are rising, preheat the oven to 400°F.
Uncover the buns, and bake them until they’re golden brown, about 15 minutes. While the buns are baking, make the icing. You can also make the icing ahead of time and keep it in the fridge for days, just let it soften up.

To make the icing: In a small bowl, beat together the cream cheese, butter, sugar, and vanilla.

Remove the buns from the oven. Spread the icing on the buns while they’re warm.
Serve buns warm, or at room temperature. Wrap in plastic and store at room temperature for a day or so; freeze for longer storage.
Yield: 12 large buns.

Jams, Purees, Sauces · Pumpkin · Recipes

Pumpkin Pie Spice

It’s here!  Pumpkin spice season has become such a big deal.  It’s in everything and it’s everywhere. I’ve loved it forever. There’s just something about it that’s comfy and pleasant. I feel cozy whenever I add it to a food or drink.

The challenge I encounter this time of year is that pumpkin pie spice is in everything but it’s hard to find the actual spice. It seems like it’s not available until end of October and I get on the pumpkin baking train in September. Maybe August.  It’s also kind of expensive. I make my own. I actually like it more than store bought.

You can make as much as you want. Some for you and some to share. I like to include a small jar with a pumpkin baked good as a gift. It just makes it feel more special!

Start with really good spices.  You’d be surprised at how many extra ingredients are added to spices.  No need for the preservatives or anything else that’s not the spice name. The great thing about making your own pumpkin pie spice is you can MAKE IT YOUR OWN! This is the combination I like! Bring on all the warmth with cinnamon, nutmeg, allspice, cloves and ginger. Combine and store in a jar or container.

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I use this mixture in all my fall pumpkin baked goods and drinks. It’s yummy in cold brew and hot coffee/tea (I add it to my coffee grounds before brewing) and much less expensive and more healthy to make your own seasonal drinks at home. All the pumpkin things need the spice: breads, crème brûlée, cinnamon rolls, pies, cookies, french toast, oatmeal, coffee, cocktails and anything else you can put a fall spin on.

I indulge in this spice throughout the fall and winter seasons. As a matter of fact, since typing this, I’ve felt the urge to put on a big sweatshirt and enjoy a little pumpkin pie spice treat (that recipe will be posted tomorrow)! Cozy up, friends!

From the heart,
Shannon

Pumpkin Pie Spice
3 TBS Ground Cinnamon
2 tsp Ground Ginger
2 tsp Ground Nutmeg
1 1/2 tsp Ground Allspice
1 1/2 tsp Ground Cloves

Combine and place in an airtight jar or container. You can double or triple this to make enough to share.