Pumpkin Bread (Guest Post)

This is my new favorite recipe for Pumpkin bread. I have been itching to try something new since my go-to recipe was the Starbucks Pumpkin Bread because it was utterly drool-worthy. This new recipe makes for one really good pumpkin bread but you will have to click over and check it out at Sunny Side Up. I'm guest posting for my sweet friend, Jessica, since she's super duper busy with her move from China back to sunny SoCal. I'm so happy to have my food blogger friend back stateside!

Please check out the full post and recipe for my scrumptious pumpkin bread at Sunny Side Up.

You will absolutely fall in love with this pumpkin bread, I promise!

Creamy Pumpkin Risotto

Happy October and my first meatless Monday post in forever!

I was happily delighted when DailyBuzz Food gave me an opportunity to work with Rice Select for the Tastemaker program. The only catch, they would surprise me with a random rice product and I would have to prepare a cultural dish according to my selection. Luckily, I got one of my favorite selections and I have used this product several times in the past, Arborio Rice. Italian food is one of our favorite cuisines and I couldn't wait to cook something fantastic.

To celebrate the beginning of Fall, I wanted to incorporate one of my favorite things about Fall...pumpkins. I'm a crazy fanatic for everything pumpkin and I knew that I wanted to explore the savory side of pumpkin with one of my favorite comfort food dishes of risotto. If you are leary of using pumpkin, you can easily substitute butternut squash, or any other type of squash instead. Moreover, risotto is a perfect selection for our weekly meatless meal of the week, too.

Risotto is a just a fancy way of eating pasta. It takes a little effort and skill but it's so delicious. I wanted to host a simple Italian themed romantic dinner for my husband and I since we have been busy with our sweet 5 month year old. We have yet to have a date night and sometimes it's always easier to make date night work at home for you. This wonderful meal was meant to take us back to our favorite vacation, almost like an Italian getaway meal all at home.

Creamy Pumpkin Risotto
Inspired from The Good Food of Italy
ZipList Add Recipe
{Printable Recipe}

Pumpkin Cookies with Browned Butter Frosting

Happy sweets day Friday!!

I can't believe Thanksgiving is less than a week away! Have you finalized your Thanksgiving plans yet? I'm working on my Friends-giving dinner that is happening tomorrow! I have a fresh turkey to brine tonight, prep work for my roasted corn with chiles, cranberry sauce and all that last minute clean-up of the house. Luckily, it's a potluck style dinner, and my awesome friends are bringing plenty of side dishes, desserts and drinks to boot. It's going to be one awesome feast, it's like the warm-up to the actual big turkey day.

I wanted to quickly share this recipe that I have been in love with and neglected to post about. These pumpkin cookies are easy to prepare and perfect for all you pumpkin lovers. I don't think I have had filled my pumpkin quota of recipes just yet, and this another wonderful one to enjoy. These pumpkin cookies are more cake-like than a typical crunchy cookie. Make sure to make the browned butter frosting, it gives that extra light and smooth touch to the sweet treat.

Sweet and simple.

Pumpkin Cookies with Browned Butter Frosting
Adapted from Prevention RD
Printable Recipe
Ingredients:
⅔ cup sugar
⅔ cup packed brown sugar
¾ cup unsalted butter, softened
1 teaspoon vanilla extract
½ cup pumpkin puree
2 eggs
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ tsp salt
Browned Butter Frosting:
3 cups powdered sugar
1 teaspoon vanilla extract
3 to 4 tablespoon milk
⅓ cup unsalted butter

Preparation:

Heat oven to 375 degrees. Line your baking sheets with a silpat or parchment paper.

In bowl of the stand mixer, cream together the sugar, brown sugar, ¾ cup butter and 1 teaspoon vanilla on medium speed until light and fluffy. Make sure to scrape down the butter on the sides and very bottom of the bowl until well blended. Add in the pumpkin and eggs and mix until combined.

In a medium bowl, mix together the flour, baking soda, cinnamon and salt. Add the flour mixture to the wet mixture in three small intervals until completely combined.

Using a small cookie scooper or 1 tablespoon, drop the cookies onto the prepared baking sheets.

Bake 10 to 12 minutes or until almost no indentation remains when touched in center.

Remove quickly and place on cooling rack and let cool completely, about 45 minutes.

In medium bowl, add the powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.

Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.

Yield: 3 1/2 dozen cookies.

Review: Heavenly pumpkin cookies. Just make them, and you will thank me later. It's a wonderful Thanksgiving treat to bring and share with your friends and family. Yum.

Godiva Premier Pumpkin Coffee & Pumpkin Bars

Sorry for the lack of posting but I have been battling some allergies and a minor flu lately. SoCal weather is strange and it's sometimes cold and rainy (for a day) and burning hot back into the high 80s. It throws a wrench into doing anything productive in the kitchen. The days where I wanted to photograph my yummy eats - weather was just odd and I didn't like the look of the dark lights. I need to find some way to take better pictures with daylight savings coming upon us. I absolutely love natural light photos and figured a mini-blogging break until weather cleared was due, too.

We're almost getting towards the end of October and Halloween is almost here. I still need to buy my buckets of candy to give away to the trick-a-treaters. I love seeing the fall leaves everywhere in the rich vibrant hues, and pumpkin-baking galore has been apparent everywhere on the bloggy-sphere and also in my kitchen. I have been enjoying this wonderful batch of Godiva Chocolatier coffee of Pumpkin Spice. With the Foodbuzz Tastemaker program, I got a sample of Pumpkin Spice & Caramel Pecan Bark. It's quite delicious and has a hint of pumpkin and I've been drinking it with some of my baked pumpkin treats. Pumpkin pancakes, pumpkin spice lattes, pumpkin cookies and pumpkin bars to name a few food-coma worthy treats. It sounds kinda pumpkin-crazy right?

Speaking of the pumpkin-galore - I have been trying so many pumpkin recipes lately. The pumpkin pancakes are a cheat recipe because I'm using the box mix from Trader Joe's. (It's  inexpensive and YUMMY.) The recipe for the pumpkin spice latte is from Shawnda at Confections on a Foodie Bride, and Nicole from Prevention RD yummy pumpkin cookies are both pumpkin posts that I'm almost finished writing. Theses pumpkin bars are from an old post but revamped with a new photo because they are that tasty and delicious. My sister had requested a batch of them and I wholeheartedly obliged to her sweet request. Plus, they pair wonderfully with the pumpkin coffee, too. Pumpkin coffee and pumpkin bars...totally meant for each other and the ideal way to start your day!

Go pumpkin crazy!

Pumpkin Bars
Adapted from Paula Deen & from Pennies on a Platter
Printable Recipe
Ingredients:
4 eggs
1 ⅔ cups granulated sugar
½ cup vegetable oil
4 ounces applesauce
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
1 teaspoon salt
1 teaspoon baking soda
1 cup walnuts

Icing:
1 8-ounce package cream cheese, room temperature
½ cup butter, room temperature
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Preparation:

Preheat the oven to 350 degrees and grease a 9x 13 baking pan.

In the bowl of the stand mixer, mix the eggs, sugar, oil and pumpkin until light and fluffy.
In a medium bowl, stir together the flour, baking powder, cinnamon, salt and baking soda. Gently pour flour mixture into pumpkin mixture and mix until incorporated and smooth.

Add the mixture into the prepared baking dish and spread it out evenly.
Bake for 30 minutes. Let cool completely before frosting.

Prepare the icing while waiting for the pumpkin bars to cool. In the bowl of the stand mixer, combine the cream cheese and butter and mix until smooth. Add the sugar slowly until you reach the desired consistency. Stir in the vanilla.

Spread cream cheese frosting on cooled pumpkin bars. Cut into bars.(Or whatever amount you want to share with others.)

Disclosure: As part of the Foodbuzz Tastemaker Program, two samples of Godiva Chocolatier coffee were given to me and these opinions are my own for Godiva Chocolatier Coffee.
Review: Something simple and sweet to start your pumpkin-filled days right...filled with Pumpkin-yumminess!

Pumpkin Doughnut Muffins

Helloooooooo, October.

I have been trying really hard to enjoy the last bit of summer weather that SoCal has had in the past week or so. It's been ugly and overcast in the morning and muggy and humid in the afternoon. I never know what to wear anymore because I'm one of those paranoid people that dress for the weather. However, we had a light rain storm today so it looks like sweater weather is here. It is time to wish farewell to summer and say hello to Fall.

Speaking of fall-related items, I really did try to resist the foodie posts of all pumpkin related recipes of cookies-muffins-cakes-pies-bread puddings-sweet treats- you name it, I had pinned it. There were so many pumpkin items that I kept seeing everything pop up orange in my pinterest boards. I gave up this past week because I realized my bake to-do list of pumpkin goodies are a mile high. I had to stop the pumpkin fever. I even stopped by that infamous coffee shop to enjoy a pumpkin spice latte. You win pumpkin.

This was on the top of my list and these were fantastic. It was like a cinnamon sugary donut with pumpkin rolled into it. I shared them with my coworkers and it was the perfect way to start your day.

Let the pumpkin times begin!

Pumpkin Doughnut Muffins

Adapted from Ezra Pound Cake

Printable Recipe

Ingredients:

3 cups flour
2 ½ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon coarse salt
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
⅓ cup buttermilk
1 ¼ cups pure pumpkin purée
12 tablespoons unsalted butter, room temperature
¾ cup light brown sugar
2 large eggs
Glaze:
4 tablespoons unsalted butter, melted (use 1 to 2 tablespoons if just coating the tops)
¾ cup granulated sugar
2 ½ teaspoons cinnamon

Preparation:

Preheat oven to 350 degrees. Line your standard muffin cups with liners or butter the pans with cooking spray

In a large bowl, whisk together the dry ingredients. Set aside. In a small bowl, whisk together the pumpkin and buttermilk. Set aside.

In the bowl of the stand mixer, cream the butter and brown sugar until light and fluffy. Slowly add the eggs until fully combined. With the mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture, and beat to combine.

Spoon ⅓ cup batter into each muffin cup. Bake for 30 minutes. Let muffins cool 10 minutes in pan on a wire rack.

Working with one at a time, remove muffins from pan, brush all over with melted unsalted butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack. Store in an airtight container, up to 1 day.

Yield: 16 muffins

Freeze option: The naked muffins can be frozen for up to 3 months. Reheat in a 350 degree oven, then coat in butter and sugar.

Review: It's pumpkin...so of course I'm going to be bias...everything pumpkin is delicious!

Pumpkin Bars

Three more days until Thanksgiving!

Are you ready for the feasting to begin? I can't wait! My husband had a Thanksgiving potluck at his work, and he was wondering what he could make or what I would make for him. I told him that I would save him some time from his hectic work schedule and bake something for him to bring maybe something simple like brownies. Then I re-thought my decision to make brownies because I remembered seeing these irresistible pumpkin bars on Pennies on a Platter. (Thanks Nikki!) It reminded me of a similar pumpkin bar recipe from Betty Crocker that I used to make and I knew it would be perfect for my husband's potluck.

These pumpkin spice bars are perfect for your festive feast and trust me these babies are absolutely delicious. They are very moist and light and I practically licked the buttery and fluffy whipped cream frosting off the spoon. (Less soap to use right? LOL) These tasted more like a pumpkin cake versus pumpkin bars but not dense at all. I practically get weak in the knees for everything pumpkin and these treats certainly had me drooling for more. I have enjoyed so many pumpkin dishes like pumpkin spice lattes, Starbucks pumpkin bread, turkey pumpkin chili, pumpkin scones, pumpkin pie, pumpkin waffles and even the occasion sip of pumpkin ale. These pumpkin bars were a perfect pumpkin treat for all the pumpkin fanatics. Simply scrumptious.

Pumpkin Bars
Adapted from Paula Deen & Seen from Pennies on a Platter
Ingredients:
4 eggs
1 2/3 cups granulated sugar
1/2 cup vegetable oil
4 ounces applesauce
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon salt
1 teaspoon baking soda
1 cup walnuts

Icing:
1 8-ounce package cream cheese, room temperature
1/2 cup butter, room temperature
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Preparation:

Preheat the oven to 350 degrees and grease a 9x 13 baking pan.

In the bowl of a KA mixer, mix the eggs, sugar, oil and pumpkin until light and fluffy.
In a medium bowl, stir together the flour, baking powder, cinnamon, salt and baking soda. Gently pour flour mixture into pumpkin mixture and mix until incorporated and smooth. Stir in the walnuts.

Add the mixture into the prepared baking dish and spread it out evenly.
Bake for 30 minutes. Let cool completely before frosting.

Prepare the icing while waiting for the pumpkin bars to cool. In the bowl of the KA mixer, combine the cream cheese and butter and mix until smooth. Add the sugar slowly until you reach the desired consistency. Stir in the vanilla.

Spread cream cheese frosting on cooled pumpkin bars. Cut into bars, you should have 24 bars. (Or whatever amount you want to share with others.)

Review: These pumpkin bars are as delicious as they look. I couldn't stop taking pictures and licking the cream cheese off my fingers! My husband's work loved them and they were surprised it did not taste like box mix. Ha! Box cake is pretty good and I don't mind using the occasional Betty Crocker mix to make a treat. Hands down one of the best desserts that I have baked in awhile. Maybe I will make another batch "just because" and not for a holiday feast. :::swoon:::

Starbucks Pumpkin Bread

Hello Fall, I have missed you. Thank you for coming back. I see that sweater and scarves weather is now appropriate and the return of my chucks are apparent. Goodbye flip-flops, I will miss you, too. (But you will be back before I know it.) I can't wait for some good 'ole roasts, soups of all sorts, baked lasagnas, heck just using my oven to prepare a meal and yes of course everything with pumpkin. Pumpkin bars, pumpkin pie, pumpkin waffles, pumpkin yogurt, pumpkin spice lattes and my favorite pumpkin bread. (I'm a little bit crazy for pumpkin!)

I love that pumpkin is back in season, and I can order my pumpkin spice lattes from evil Starbucks. Of course, like the pumpkin nut that I am - I need to pair my pumpkin spice latte with pumpkin bread. It wouldn't be complete. I do not want to go broke visiting your store for this treat so I needed to figure out how to make you. It's a moist quick bread made with ripe pumpkin and a blend of fall spices. DELISH. Luckily my coworker got this recipe and shared it to me. She's quite the devoted Starbucks customer, and I was grateful for her sharing this recipe. Here's one of my favorite pumpkin spice breads for you pumpkin lovers out there.

*Starbucks Pumpkin Bread
Adapted from Starbucks
Ingredients:

1 ½ cups flour
1 teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground clove
¼ teaspoon ground allspice
½ teaspoon salt
4 eggs
1 cup sugar
¼ cup dark brown sugar
½ teaspoon vanilla
¾ cup canned pumpkin
¾ cup vegetable oil
¼ cup pumpkin seeds, chopped

Preparation:

Preheat oven to 350 degrees.

In a medium bowl, combine flour, baking soda, baking powder, spices, and salt and whisk to combine. Set aside.

In a large bowl, beat eggs, sugars, and vanilla on high speed for about 30 seconds. Add dry ingredients and mix. Add pumpkin and oil, mix to combine. Pour batter into a 9x5 greased loaf pan.

Bake for 60 to 70 minutes or until the top of the bread begins to brown.

When the bread is cool, slice into approximately 1 inch slices. Enjoy!

Review: Yum and yum. I love how this melts in your mouth because it's so good. The wonderful aroma of sweet pumpkin bread baking away in your kitchen brings gleeful memories to my pumpkin heart. I brought this in for my co-workers and they were all surprised it was pumpkin bread - the spices make you second guess. Buttery, spicey, and heavenly. ::drool:: Oh, how I love this sweet bread.

Pumpkin Beer Braised Short Ribs

Comfort gourmet food would best sum up this dish. Eric and I had visited this amazing new restaurant, Haven Gastropub. It's a new bar in Downtown Orange that specializes in good food, great beer & awesome customer service. They are just Yelp-tastic & fabulous! As crazy as it sounds, I even added them as my friends on facebook - how else would I have found out about Candied Bacon Ice cream over Chocolate brownies. I'd have a love affair with bacon...but that's a whole new post. Anywho, Eric had ordered beer braised short ribs with a reduction of Firestone Union Jack IPA. My husband was kind enough to let me have a bite or two, I was in heaven. Tender, juicy pieces of rib with a tangy bite to it, like falling off the bone tender.

My modified version, I planned to combine the basic ingredients and add a little bit of Ina Garten in the mix. The addition of the fennel, leeks & pumpkin beer to the recipe heightened it to fall flavors, and very reminiscent of Thanksgiving. Overall, I was pleased with my results, sad to have used my last pumpkin beer bottle, and happily satisfied with the juicy, tender, and comforting dish. This is my tribute to Haven Gastropub, and I'm dying to stop by again to try that Candied Bacon Ice cream. Please Eric?



Pumpkin Beer Braised Short Ribs
Adapted from Best American Recipes & Barefoot Contessa

Ingredients:
4 pounds meaty bone in short ribs
Salt and freshly ground pepper to taste
2 to 3 tablespoons olive oil
2 large onions, cut into thick rings
2 cups baby carrots
4 cloves garlic, finely chopped
1 bottle of Pumpkin beer (Or your choice of ale or beer)
1 15 ounce can crushed tomatoes
2 cups of beef stock
1 teaspoon Dijon mustard
1 small fennel, fronds, stems, and core removed, large-diced
1 leek, cleaned and large-diced, white part only
Fresh rosemary sprigs
Fresh thyme sprigs

1. Season ribs all over with salt and pepper and set aside. Preheat oven to 350 degrees.
2. Heat 2 tablespoons oil in a large, heavy skillet over medium-high heat. Working in batches so you don't crowd the pan, brown the ribs on all sides, turning with tongs, 7 to 10 minutes per batch. As ribs are browned, place in a large Dutch oven.
3. Add remaining 1 tablespoon fat to skillet if needed. Lower heat to medium and sauté the onions for 7 to 10 minutes or until browned, stirring frequently and watching to make sure they don't burn. Add the garlic and cook 1 minute longer. Add carrots, fennel & leek and sauté 4 to 5 minutes. Add the beer, beef stock, tomatoes, mustard and freshly chopped herbs. Increase heat to high and simmer for 1 minute to blend flavors. Pour tomato mixture over short ribs and mix thoroughly. Season with salt and pepper.
4. Bake the ribs, covered, for 2 hours or until the meat is very tender, turning the ribs every 45 minutes. (Add more beer if the liquid cooks away.) Carefully remove the short ribs from the pot and set aside. *Puree the sauce with an immersion blender for a more uniform liquid.* Garnish with frond from fennel.

Review: If you have leftovers, use the leftover sauce for a pasta dish. An easy recipe to prepare using your dutch oven, it reminds me of Osso Bucco. I give the 3 S's = Simple, succulent & savory. Amazing.

Pumpkin Waffles

Another pumpkin post for my pumpkin loverrrrrs! Breakfast is not only the most important meal of the day, it's my favorite meal of the day. I love scrambled eggs, pancakes, french toast, corned hash, omelettes, muffins, bacon, sausage, and more...I could go on and on. I had pumpkin pancakes saved in my google reader for sometime to make for breakfast, but Eric does love waffles more. Eric even made a special visit to the store for me since my SACO cultured buttermilk blend had dried out, big oops that I forgot to refrigerate after opening. I'll remember that tip for next time I purchase it. The hardest part of this recipe is whipping up the egg whites if you don't have a KA mixer, let it do the work for you. I also used the wrong beater blade, note to self - wire whip blade. I did add 1/4 teaspoon of cream of tartar to get the extra fluff of the egg whites. The fluffy egg whites mixed with the waffle mix really accentuate the lightness of the waffle. The pumpkin puree does weigh the mix down a bit, but the fluffy egg whites take that affect away. It does make a big batch of waffles, I think this recipe can make about 10 to 12 waffles. Maybe I'll be having pumpkin waffles for dinner tonight?


Pumpkin Waffles
Adapted from Smitten Kitchen

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
2 tablespoons, unsalted butter - melted for brushing on waffle iron

1. Preheat oven to 250°F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.
2. In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks (as in, far softer than the over-beaten whites). Folk them gently into the waffle batter, until just combined.
3. Brush waffle iron lightly with unsalted butter and spoon batter (less than 3/4 cup for my Cuisinart) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.
4. Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.

Review: Absolute heaven, add a little sprinkle of confectioners syrup, and a side of crispy bacon...it's a great Sunday breakfast. What can I say, I love pumpkin.

Spiced Pumpkin Bread

"Heeeeello lovvvvvveeeeeer! (in my best Carrie Bradshaw voice) Remember that "Sex and the City" episode where she sees the most adorable Manalo Blahniks in the window and cooed dirty talk to the most beautiful and expensive high heels ever. Well, I'm having that kind of moment with pumpkin. Crazy connection, but I'm in LOVE with pumpkin. I picked up 6 cans of organic pumpkin at my local farmers market, and I was super uber-duber excited to make more good treats with pumpkin. After searching all my pumpkin recipes, I've realized I did not have one for pumpkin bread. SLAP ME someone!!!

After my extensive research on Epicurious, Foodnetwork & Martha Stewart...I decided to go with the one I found on Epicurious. I checked out the reviews since I second-guess my recipe pick because I didn't want this pumpkin to go to waste! Bon Appetit has been my new favorite recipe finder for everything. I finally subscribed to the magazine, and will be getting it next month. This is the best pumpkin bread that I have tasted, rich, balanced, velvety, and perfect blend of spice. That's everything nice...about pumpkin! I took this lovely batch to work, and it was gone with 10 minutes. Everyone said it was the best pumpkin bread they have had.



Spiced Pumpkin Bread
Adapted from Bon Appetit

Ingredients:
1 cup dark brown sugar
1 cup granulated sugar
1/2 cup vegetable oil
1/2 cup applesauce
3 large eggs *I used cage free*
1 15-ounce canned pumpkin
3 cups all-purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts

Preparation:
1. Preheat oven to 350°F. Butter and flour two 10 inch loaf pans. Beat sugars, oil and applesauce in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.
2. Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.

Review: Easy. Sweet. Delicious. WINNER! I know shoes and pumpkin are a far stretch from each other, but my inner Carrie Bradshaw couldn't help it. Kisses to pumpkin!

Turkey Pumpkin Chili

An awesome wonderful fellow nestie, Cara, posted this on her blog. Once I saw the title, I knew that I had to make it. I couldn't resist the pumpkin and turkey combination. I did make a couple changes to Cara's original recipe, changed the chili powders (only because I never have chili powder - just a random variety of other ones) and added butternut squash. I forgot to add the frozen corn at the end, too! The velvety mix of the pumpkin & chopped butternut squash adds a rich texture to the chili. It just melts in your mouth, and the lovely hint of cinnamon gives a perfect balance of sweet & savory. I took Cara's recommendation to add the pumpkin ale, and I've been drinking it all week long. It's my new fave beer to drink (and I don't like beer).

This makes a good-sized batch, and I brought half of it to my girlfriend, Angel. She is home resting from her arm surgery, and I knew this would be a nice taste of homecooking for her while she recovered. I still had enough to share with another pumpkin fan from work, already wanting the recipe!

Turkey Pumpkin Chili
Adapted from Cara's Cravings

Ingredients:
1 cup chopped onion, I did a mix of red & sweet mayan
3 to 6 cloves of garlic, minced
2 medium sized bell peppers, diced (any color)
1 lb ground turkey
1.5 tsp ancho chili powder
1.5 tsp new mexico chili powder
1 tbsp cumin
1 tsp cinnamon
1 tsp Mexican oregano
1 small can diced green chiles
15 oz can black beans, drained and rinsed
28 oz can crushed tomatoes
14 oz can fire roasted tomatoes, diced
15 oz can pumpkin puree, or 2 cups homemade
1.5 cups of butternut squash, diced small
12 oz bottle of pumpkin ale
2 tbsp fresh chives, chopped finely

Directions:
1. Add 2 tablespoons of Extra virgin olive oil 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.
2. Add the ground turkey and cook until browned, breaking it up with a wooden spoon. Season with salt, pepper, chili powder, cumin, cinnamon, and oregano.
3. Add Pumpkin Ale in after the vegetables and turkey are cooked and let most of the liquid evaporate before adding the remaining ingredients.
4. Stir in remaining ingredients, bring to a boil, then reduce heat and simmer for 20-30 minutes to blend flavors and add the fresh chives in.

Review: Loved this chili, I love that it's savory and not too sweet. Pumpkin surely does make everything better! Thanks again Cara for creating a yummy recipe!

Pumpkin Butterscotch Cookies

Hmmmm, it's October and my favorite best friend is back in town, pumpkin. Oh how I have missed you, and I've been eyeballing my oven for sometime to use you secretly for everything sweetly named recipe with "pumpkin." I can't explain how much I love pumpkin because its just one of those fall flavors that I absolutely love and can't get enough of. It's like I have "pumpkin fever" and the only cure for my aching madness is to enjoy something pumpkin.

Starbucks has Pumpkin Spiced Lattes, I had one early this month. I had a pumpkin spice muffin from Mimi's Cafe that was delicious, like a bite from heaven. However, I've been reading that there is a Pumpkin Shortage across my cooking board, and that's the worst news possible. Most farmers have lost one third of their crop due to bad weather and lots of the pumpkins rotting out. Luckily, I have been able to come across canned pumpkin and sugar pumpkins in my farmers markets. I'll be stocking up on canned pumpkin so I'll have plenty for those "just in-case" moments. I made these pumpkin cookies last night as a treat for my husband's office, and for me to indulge on the buttery sweetness of butterscotch cookies. Be ready with a glass of milk for these, they are cake-like cookie-ness will tempt you to go back for more, and more!


Pumpkin Cookies
Adapted from Joy of Baking & seen on Joy the Baker
Ingredients:
2 cups all purpose flour
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs, room temperature
1 1/4 cups light brown sugar
1/2 cup applesauce
1 teaspoon vanilla extract
1 cup canned pumpkin puree
1 cup butterscotch chips

Preparation:
1. Preheat oven to 325 degrees and place oven rack in the center of the oven. Line baking sheets with silpat.
2. In a large bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves & salt.
3. In the bowl of the KA mixer, beat the eggs and sugar until light and smooth (about 2 minutes). Beat in the applesauce, vanilla extract, and pumpkin puree. Add the flour mixture and beat just until incorporated. Using a cookie scoop place small mounds of batter onto the prepared baking sheet.
4. Baked for about 15 - 18 minutes or until a toothpick inserted in the center of a cookie comes out clean.

Review: Sweet, buttery, and cake-like. Heavenly.