Smoky Pumpkin Spice Hummus

My Smoky Pumpkin Spice Hummus is a versatile dip that you could have any time of year, but tastes especially great as the season of pumpkin spice everything is upon us.  At our house, we enjoy throwing in popcorn, pretzels and pita chips along with the usual veggies.

Smoky Pumpkin Spice Hummus

1- 16 ounce can chickpeas drained and rinsed
1- 15 oz can pumpkin puree
1/4 cup tahini
2 garlic cloves
½ teaspoon olive oil
4 teaspoons agave
1/2 teaspoon Chipotle Chile Pepper
1/4 teaspoon cinnamon
2 tablespoons pumpkin seeds

Place all the ingredients (except the pumpkin seeds) into a food processor and blend until smooth. If your hummus is a little thick, add more olive oil.

Place your hummus in a serving bowl.  Garnish with a light sprinkle of chipotle chile pepper and pumpkin seeds. Serve with popcorn, pretzels, pita chips, veggies, etc.

Pumpkin Creme Brûlée

I recently discovered Natasha’s Kitchen. She has tons of great recipes that have awesome pictures, easy to follow directions, and a fun sense of humor. The other night I made her Pumpkin Creme Brûlée for dessert. Oh my goodness! It was a hit. Plus my hubby got to play with the torch to make the caramelized topping. He actually let Whitaker take a turn with the torch. This dessert is a perfect addition to your Thanksgiving dessert bar or any fall time meal. Enjoy and check out Natasha’s site!

Pumpkin Creme Brûlée

1 3/4 cups heavy whipping cream

3 large whole eggs

1/2 cup sugar (plus extra for caramelizing)

1 cup pumpkin puree (make your own or use the can stuff)

1/4 t ground cinnamon

Preheat your oven to 300 degrees. In a medium bowl, whisk together 3 whole eggs and 1/2 cup sugar until well blended. Heat 1 and 3/4 cup heavy whipping cream in a sauce pan, almost to a simmer; stirring frequently. You don’t want to burn the bottom. Slowly add hot cream into the egg & sugar mix. You need to pour & whisk slowly as you are combining the hot cream with egg & sugar mix. Or you will end up with scrambled mess!

Next, strain the mixture through a small mess strainer into a bowl. Whisk in 1 cup pumpkin puree and 1/4 tsp cinnamon.

Divide the mixture into 8 (4 oz) cups and place in a large casserole baking dish. You might need more than one baking dish. Fill the baking dish with boiling water about halfway up the sides of the ramekins.

Bake at 300 degrees for 35-40 minutes. The centers of the creme brûlée should barely move when you wiggle the pan.

Cool to room temperature, then cover and refrigerate creme brûlée until ready to serve; you can refrigerate them even a week before your event.

When you are ready to serve, you can caramelize the top. Put 1 teaspoon of sugar on top. I used Vanilla Sugar from Beautiful Briny Sea made right here in Atlanta, Georgia. Spread sugar evenly over each custard. Heat the top with your torch. (This is my husband’s favorite part. Guys just love fire.) Keep torching until you have a caramelized top.

Once you have caramelized the top, do not refrigerate. This will cause your topping to not be crisp.

Thanksgiving Pie– No More Choices

Every year we plan out our Thanksgiving menus.  Turkey, Sides, Appetizers, Beverages, and Desserts!  Oh the desserts!  We are traditional and make Pumpkin and Pecan Pies.  I have thrown in a Chocolate Bourbon Pecan Pie (YUM!).

When I hit the dessert table, I usually take a little bit of everything.  (It’s the right thing to do!)  But what if two of your favorites were combined.  Like Pumpkin Pie married Pecan Pie!!

Well, it happened the other night in my kitchen.  A few years ago, Southern Living introduced this little union.  And we all lived happily ever after! You need to plan to make this pie the night before serving.  It is better when it has time to completely cool and flavors will pop.  I have made a few adjustments to the recipe and it is perfection.

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Preheat oven to 350°. Sprinkle work surface with powdered sugar. Roll out piecrust, and place on prepared surface. Sprinkle piecrust with chopped pecans. Place wax paper over piecrust and pecans, and lightly roll pecans into crust. Fit piecrust, pecan side up, in a lightly greased 9-inch pie plate; fold edges under, and crimp.

Mix together pumpkin  and next 6 ingredients in a large bowl until smooth and well mixed; pour into prepared piecrust.

Bake at 350° for 20 minutes.  Remove and shield edges with aluminum foil or crust protector.  This will keep your crust from burning.  Then bake an additional 25 minutes.

While pie is baking, you will create your pecan streusel topping.  This will create the pecan pie element to your pie.

For Pecan Streusel:
1 1/2 cups pecan pieces
1 cup firmly packed light brown sugar
1/4 cup all-purpose flour
1/4 cup butter, melted
1/2 t pumpkin pie spice
Mix all the pecan toppings together until well blended.After pie has baked 45 minutes,  gently top pie with Pecan Streusel Topping. Reduce oven temperature to 325°,  and bake 10 minutes. This will allow streusel to golden a bit. Then cover pie with aluminum foil.   Cool completely on a wire rack at least 3 hours.  Once cooled, place in refrigerator over night.  This will allow all the flavors to go crazy.
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If You Give a Pumpkin a Bath and Leftover Halloween Candy

The adventures of Fall continue in our home.  Our recent favorite activity is giving pumpkins baths in our kitchen sink.  Seriously, thirty-three minutes of pure bliss.  I believe the bubbles make the experience.  We scrub the pumpkin, rinse the pumpkin, dry off the pumpkin and then start all over.

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It has been heartwarming to see how this little pumpkin is cared for and how I hear my voice through my child.  After the final part of the bath, we take our pumpkin for a “magic carpet ride” (a tradition started by my husband to persuade our child out of the bathtub- Seriously, he gets on the towel and we pull him around the house.  Magic carpet ride and a little cardio workout) We rock our pumpkin and read a book to this sweet little pumpkin.  He becomes a true caregiver over this pumpkin.

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And then Halloween fell on the worst day of the week- MONDAY!!  We need to look at this concept.  It has truly threw us into a complete holiday hangover.  And then all the candy.  I’m not complaining about the amount of quality candy that entered my home but what do you do with it all.

We created a little chocolate treat with leftover candy to share with friends.  Very easy and I think it reduces the calorie intake if more chocolate is added. (whatever, I do!)

Candy Bark

Line a baking sheet with parchment paper.

Melt a complete package of chocolate or almond bark. Your package will have microwave directions.  Feel free to use your double boiler if you want to get fancy.

Pour the chocolate onto the parchment paper, and using a rubber spatula, spread it into an even layer about 1/4-inch thick. Sprinkle your favorite chopped candy and pretzels on top of the chocolate then place the baking sheet in the refrigerator.  Chill for one hour or until the chocolate has fully hardened.

Remove the bark from the refrigerator.  Using a pizza cutter, cut the bark into irregularly shaped pieces. You can serve immediately or store in an air-tight container in a cool place.

You can get creative with this and use whatever candy makes you happy.

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Enjoy the beginning of November!

Looking Forward,

Amanda

 

 

Pumpkins, Pumpkins Every Where

We are right on the edge.  Pumpkins are every where.  We are carving them, decorating them, cooking them, and drinking them if you have an addiction to PSL like I do.  There are several items that scream “Fall is here and I’m wearing my favorite boots and sweaters every day.”

Wanted to share a few of my favorite pumpkin creations.  All of these goodies are perfect to surprise neighbors or coworkers.  Enjoy the cool air and the wonderful smells of fall.
-Amanda

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Just Stop It- Pumpkin Oat Filled  Chocolate Chip Cookies

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Toffee Pumpkin Cookies

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Pumpkin Pie

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Pumpkin Bread

Just Stop It- Pumpkin Oat-filled Chocolate Chip Cookies

Fall is here! There is something about the change of seasons that makes me want to bake. It’s like a little celebration for Fall. “Welcome! We are so glad you are here.” Last year I made a Toffee Pumpkin Cookie and a different Pumpkin Chocolate Chip Oatmeal Cookie that we all enjoyed. I wanted to try something a little different this time. These little Fall babies are full of autumn spice and happiness. We are on our 2nd batch in week two of Fall. Enjoy the changing leaves, pumpkin everything, and cooler weather. Life is worth singing and dancing about! Looking Forward!- Amanda

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Just Stop It- Pumpkin Oat-filled Chocolate Chip Cookies

2 1/2 cups all-purpose flour
1 1/2 cups quick oats
1 tsp baking soda
3/4 t salt
1/4 t ground ginger
1 3/4 t ground cinnamon
1/4 t ground nutmeg
1 cup unsalted butter, softened
1 1/3 cups packed light-brown sugar
2/3 cup granulated sugar
1 large egg, beaten
1 t vanilla
1 1/4 cups canned pumpkin puree
2 cups semi-sweet chocolate chips
1 cup pecans, finely chopped

Preheat oven to 350 degrees. In a mixing bowl whisk together flour, oats, baking soda, salt, cinnamon, nutmeg and ginger. Set aside.
In the bowl of an electric stand mixer, whip together butter, brown sugar and granulated sugar until creamy. Add in egg then blend in vanilla, and pumpkin puree. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Add in chocolate chips and pecans. Let cookie dough set for 10 minutes.
Scoop dough out 2 Tbsp at a time and drop onto baking sheets lined with parchment paper, spacing cookies 2-inches apart. Bake for 10 minutes. You do not want to over bake. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container. Makes about 5 dozen.

Toffee Pumpkin Cookies

Fall time is among us.  Pumpkin scent is in the air.  It’s the perfect time to experiment in the kitchen.  These soft, chewy pumpkin cookie have little bits of toffee goodies.  If your family loves pumpkin, you will have the perfect fall treat to share.  -Amanda 

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Toffee Pumpkin Cookies

2 ¼ cup flour

1 t baking powder

1 t baking soda

2 t cinnamon

1 t nutmeg

½ t salt

½ cup butter

1 cup sugar

½ cup brown sugar

1 cup canned pumpkin puree

1 egg, beaten

1 t vanilla

1 8oz package toffee bits

1 cup white chocolate melted 

In a large bowl combine flour, baking powder, baking soda, cinnamon, nutmeg and salt.  Set aside.

In a mixer, cream butter and sugars until creamy. Add the egg, pumpkin and vanilla. Slowly add in the flour mixture, mixing until combine. Add toffee bits. Drop tablespoon sized cookies onto lined baking sheet. Bake at 350 for about 10 minutes. Let cool on baking sheet for 1 minute before removing to a wire rack. When cookies have cooled completely, drizzle on white chocolate. Let chocolate set before storing.  Store cookies in an airtight container. 

Pumpkin Bread

We have entered my favorite time of the year.  Baking in the fall just makes me happy.  The other night our kitchen was alive with the smell of pumpkin bread.  Seriously, nothing says “Hello Fall” like pumpkin bread.  This easy recipe was given to me by my mother-in-law when I first entered the Fuller family.  It has been a traditional recipe ever since.  Make it the night before to experience the ultimate goodness.  Oh the smell of fall!-Amanda

Pumpkin Bread

3 1/3 cup flour

3 cup sugar

1/2 t salt

1 t cinnamon

1 t nutmeg

2 t baking soda

1 cup vegetable oil

4 eggs

2/3 cup water

1 can pumpkin

1 cup chopped walnuts (optional)

On a low speed, mix flour, sugar, salt, cinnamon, nutmeg, and soda.  Mix well.  Make a hole in the middle.  Add cooking oil, 4 eggs, water, and pumpkin.  Stir well.  Add walnuts.  Grease and flour 2 bread pans.  Split the batter between the two bread pans.  Cook 1 hour or little longer at 350 degrees.  Cool completely on rack.  Wrap bread and refrigerate.  Make the night before for total yumminess.