Pumpkin Beer Bread

We’re well into the holiday season, but I don’t think it’s too late for my good friend Mr. Pumpkin quite yet.  I’m still not over it.

I absolutely love making quick breads, especially when they are involving beer.  My favorite part is adding the beer and watch it foam up as it mixes with the other ingredients.  And seriously though, who doesn’t just want to add beer to everything they cook?   Continue reading

Pumpkin Pie Smoothie and October’s SRC Reveal

THANK GOD it’s October!  I am so super ready for Philly’s amazing falltime weather with low humidity, crunchy leaves on the ground, and of course lots and lots of PUMPKIN recipes!!  I’ve already had it in cookies, in my coffee, even pumpkin pie martinis.  Loving it!  I was super excited to have found this new Pumpkin Pie SMOOTHIE recipe on my Secret Recipe partner’s website this month.  How good does that sound?  and more importantly, why haven’t I thought this up yet?!

Secret Recipe Club

The Secret Recipe Club is a really cool group I joined last winter.  Every month, we are assigned a new blogger.  This month, I was paired up with Chris & Rachel’s blog called “The Keenan Cookbook“.  We get to pick ANY recipe that blogger has written about and cook it up ourselves.  We can make adjustments according to our tastes too.  All of the bloggers post their results on the same day and we all get to see who had who and more importantly, what delicious dishes were made!

It was seriously so difficult to choose just one recipe for this month.  Chris and Rachel’s recipes are all so amazing!  They have the cutest family and I also loved reading all of their stories.  I ended up absolutely having to pick the pumpkin recipe since it’s October and all… and because it just sounded SO GOOD!

Pumpkin Pie Smoothie

Makes 2 Servings

Ingredients:

  • 1/2 cup Pure Pumpkin Puree
  • 1 Banana, sliced
  • 1/2 cup Skim Milk
  • a dash of cinnamon to taste
  • 1 teaspoon of honey or a packet of Truvia/Splenda

Directions:

Put all ingredients into a small blender and blend until smooth.  Add a tablespoon at a time of skim milk if it is too thick.

Recipe adapted from The Keenan Cookbook

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So- this recipe tastes amazing.  I mean what could be bad?!  Honestly, I ended up making it every single day last week for breakfast.  Tee Hee Hee!  The only thing I would do for the next time I make it is to maybe try to do it with some Greek Yogurt or Vanilla Protein Powder? This recipe is definitely missing some protein if you’re trying to eat it for breakfast.  If you want it as dessert (what a great idea!!) you should probably keep it as is.  YUM!

Check out these other amazing recipes from this month’s SRC Reveal!

Pumpkin Hummus

So, like… OMG.  Why did I not try this before?!  If you’re looking for a new hummus recipe or just something fun to bring into your Fall-Season appetizer repertoire… look no further.

You won’t believe how long it took me to find a can of Pumpkin at Wegmans this week.  I looked everywhere without success, and even the person checking me out didn’t know where it was.  Why aren’t cans and cans of pumpkin on display next to some cranberry sauce?  Thanksgiving didn’t even happen yet!!!!  At least at our Wegmans (Dunkin’ Donuts, Starbucks, Giant, and others too…) they have moved on from Thanksgiving 2 weeks prior and are already focused on Christmas.  REALLY?!

If you’re like me and are still in a super Pumkin-ey mood… you’re welcome.  This recipe is bomb.   Also, if you like my first Hummus Recipe (also my most “pinned” recipe on Pinterest), you’re going to love this one too.

Pumpkin Hummus

Recipe Adapted from: Cooking Light 

Ingredients:

2 Tablespoons Tahini

2 Tablespoons Fresh Lemon Juice

1 teaspoon Cumin

1 teaspoon Sunflower Seed Oil (or Olive Oil!)

1/2-3/4 teaspoon Sea Salt

1/8 teaspoon Cayenne Pepper (I used closer to 1/4 teaspoon)

1 15-oz can Pumpkin (NOT PUMPKIN PIE MIX!)

1 teaspoon Minced Garlic

2 Tablespoons Fresh Flat-Leaf Parsley, chopped

1 Tablespoon Raw Pumpkin Seeds (shelled)

Crackers, Chips, or Whole Wheat Pita for dipping (or just a spoon!!)

Directions:  

1.  Put the first eight ingredients into a food processor or blender (tahini through garlic).  Blend until smooth. 

2.  Add chopped parsley and blend until it’s just mixed in completely.

3.  Sprinkle with Pumpkin Seeds and extra Parsley.  

Note:  Hummus is always better a few hours after making it, so if you can, refrigerate before topping and enjoy in a little while! 

How cute are those measuring spoons?

That’s all! SO easy!

 

 

Dave, Donny, and I devoured the entire batch of this Pumpkin Hummus while we were cooking and preparing for Friendsgiving.  The hummus is just pumpkin-ey enough to notice but the spice from the cayenne brings it in a totally different direction than your typical pumpkin dish.

This recipe is also so easy.  Like, you just throw everything in the food processor and it’s done!  Why would you EVER need to buy hummus again?!  I don’t!!

Pumpkin Cheesecake Mousse (Light?!)

I know you’re already all like… “How can Pumpkin Cheesecake Mousse be light?!” but just hang with me a minute and you’ll get just as excited as I was to discover this recipe.

I originally found this recipe on Dashing Dish, a blog making typically not-so-healthy meals into better-for-you recipes.  As I’m already in FULL Fall mode, the word Pumpkin stood out to me immediately and I had to try this one out.

If you’re looking for healthy fall desserts, definitely try this one out!  OR, be naughty and go for these Apple-Toffee Blondies with Brown Sugar Frosting!  OMG!

Apple-Toffee Blondies. YUMYUMYUM

Pumpkin Cheesecake Mousse 

Recipe inspired by:  Dashing Dish

Ingredients:

1 cup Fat Free Cottage Cheese

1/2 cup Canned Pumpkin

1/4 cup Skim Milk

1 Tablespoon Sugar Free Cheesecake Pudding Mix 

1/2 teaspoon Pumpkin Pie Spice

1/2 teaspoon Cinnamon

2 teaspoons Sugar

Light Whipped Cream & Crushed Reduced Fat Nilla Wafers for topping

Directions:

Put everything in a blender and blend until smooth.  Serve immediately or cover and refrigerate until ready to eat.  Top with Light Whipped Cream and a few crunched Nilla Wafers!  

Here’s what the actual mousse/pudding looks like

Ta-Da!!! So pretty!!

Dig in, everyone! (and we did… ha)

 

So, first of all, this recipe has two servings… so if you’re making it for just an anytime thing, it’s perfect.  Double it for family dinners or entertaining.  I was so excited to have found the Sugar Free Cheesecake Pudding Mix, as the original recipe called for Butterscotch or Vanilla… and using Cheesecake would be perfect!  I really loved this recipe (although in one batch i used TOO MUCH Cinnamon… yes apparently there is such a thing, lesson learned).  My only complaint is that it was more like a pudding than a mousse… still absolutely delicious, just a little more of a heavy consistency than I expected.

But we do have to remember here, there is NOTHING “bad for you” in here!  You can even replace the 2 teaspoons of sugar (big deal…) with Splenda if you wanted.

In other Pumpkin and Fall-related news… I have discovered and AM LOVING Pumpkin Beer!  Octoberfest!  Go Fall Flavors!  I never thought I’d be able to drink anything other than Light water-like beer… but here we are!  Check it out 🙂  Aren’t you proud?

Here I am workin’ on the blog drinkin’ an Octoberfest! Now I know where all the hype comes from! It’s so good…

OH, and HAPPY FRIDAY!!!!

Pumpkin Extravaganza (Revisited)

Just two days ago… I had my very first Pumpkin Coffee of the season.  Ahhhhhhhhhhhh… le sigh.  How I’ve missed you.  Is it me, or are fall-flavored specials coming out earlier and earlier every year?  

In the spirit of the beginning of the fall season, I wanted to re-post two fabulous pumpkin recipes.  They also happen to be my VERY FIRST POST!  YUM!  Enjoy 🙂

An ode to pumpkin seemed like the perfect first post on my food blog, as today happens to be the last day in November.  All year, I wait and wait for the Starbucks Pumpkin Spice ads to start popping up all over the place.  This is a very exciting time, as it means it’s finally pumpkin season!  As long as I can remember, I am one of the only (if not the only) person in my family who is excited about this time of year, for this very reason.  This year, I decided that I was going to try to convert everyone else into a pumpkin lover like me.

My first stab at the pumpkin this year was Chocolate Chip Pumpkin Bread, which I modified from this Cooking Light Recipe.  I was pleasantly surprised at how easy it was to make!  The recipe makes two loaves which was perfect to show off and share at work the next day.  And in case you were curious, it’s good to be the cook’s Mom- since she was an instant pumpkin fan after trying her first slice warmed and topped with a dab of light butter.

Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread


Ingredients:

2 cups Sugar
2 cups Pumpkin (canned)
1/2 cup Canola Oil
6 oz Fat Free Greek Yogurt (plain or vanilla)
4 Egg Whites
3 cups All-Purpose Flour
2 teaspoons Ground Cinnamon
1 teaspoon Pumpkin Pie Spice
1 1/4 teaspoons Salt
1 teaspoon Baking Soda
1 cup Semisweet Chocolate Chips
1/2 cup Pecan Pieces (broken)
Cooking Spray
2 (8×4 inch) Loaf Pans
Directions:
Preheat oven to 350°.
Combine the first five ingredients into a large bowl (sugar through and including the egg whites),  and stir well using a whisk.  Lightly spoon the flour into a measuring cup and level with a knife.  Place the flour, cinnamon, pumpkin pie spice, salt, and baking soda into a medium bowl.  Stir the dry ingredients with a whisk (if you’re using the same one, make sure it’s dry first!!).
Once all the dry ingredients are well incorporated, slowly add it to the wet pumpkin mixture, stirring it only just until moist.
Stir in chocolate chips.
Coat the two loaf pans (I used Pyrex loaf dishes) with cooking spray, then spoon the batter evenly into each pan.  Sprinkle the pecan pieces ontop of the batter.
Bake in the preheated oven at 350° for around 1 hour and 15 minutes.  I set my timer for an hour and checked on it until it looked done.  You will know it’s done when you stick a wooden toothpick in the center and it comes out clean.
Although you’ll want to dig in immediately, cool the bread in their pans on a wire rack for about 10 minutes.  Then it will be easy to remove the breads from their pans.  I lightly flipped them over on a piece of waxed paper and they slid right out.
It was too hard to resist the warm chocolatey, pumpkiney bread any longer, so my Mom and I decided to slice one loaf and taste test it ourselves.  It was so yummy!  I couldn’t believe how easy it was, and was so excited the recipe made two loaves… that way I still had one loaf to show off the next day!
My next and more ambitious pumpkin recipe was adapted from Sandra Lee’s Pumpkin Cream Pie.  This amazingly light and creamy pie is far different than your typical Thanksgiving pumpkin  pie and will sure turn your pumpkin hater into a pumpkin lover like me!  This Thanksgiving was my first one spent with Dave’s family.  I was so excited, but also nervous about what I was going to bring!  I decided to try this pie and I’m so happy I did- it was a huge hit.  Dave’s Aunt even said it was the best pumpkin pie she ever ate!

Before…

… and After!

Pumpkin Cream Pie with Homemade Brown Sugar-Caramel Whipped Cream

  
Ingredients (Pie):
4 oz Cream Cheese (1/3 reduced fat), at room temperature
15 oz Pumpkin, canned
1/3 cup Heavy Whipping Cream
1/2 cup Light Brown Sugar
1 teaspoon Pumpkin Pie Spice
1/2 teaspoon Ground Cinnamon
3 Large Eggs
1 (9-inch) Frozen Pie Crust Shell (I used Sara Lee)
Ingredients (Whipped Cream):
1 cup Heavy Whipping Cream
3 tablespoons Brown Sugar
1/2 teaspoon Pumpkin Pie Spice
5 drops Caramel Extract (or vanilla, if you don’t have caramel)
Directions:
Take the frozen pie crust shell out of the freezer, out of the foil (carefully!), and into a glass pie dish.  Preheat the oven to 375° and arrange a rack in the bottom third of the oven.
In a bowl, combine the room temperature cream cheese, pumpkin, 1/3 cup heavy whipping cream, brown sugar, pumpkin pie spice, and cinnamon.  Using a hand mixer, add the eggs one at a time, waiting until the egg is completely incorporated into the batter before adding the next.
Pour the filling into the shell.  Bake on a cookie sheet in the oven, about 50-60 minutes (mine went for 50 minutes), or until the filling is mostly set and the crust has browned.  The center will definitely look slightly loose or giggly- that is ok!  Remove the pie from the oven and cool on a wire rack until it reaches room temperature.
If you really want to impress your guests, serve the pie with this homemade whipped cream!  In a chilled bowl, beat the heavy cream with a hand mixer until it begins to thicken.  Slowly add the brown sugar.  Add the pumpkin pie spice and extract, continuing to beat the mixture until soft peaks form.
The whipped cream can be refrigerated up to 2 hours before serving.  When you are ready to serve the pie, you can choose to spread the whipped cream over the pie, or sprinkle it with cinnamon and serve it in a dish on the side.

Pumpkin Extravaganza (Revisited)

Just two days ago… I had my very first Pumpkin Coffee of the season.  Ahhhhhhhhhhhh… le sigh.  How I’ve missed you.  Is it me, or are fall-flavored specials coming out earlier and earlier every year?  

In the spirit of the beginning of the fall season, I wanted to re-post two fabulous pumpkin recipes.  They also happen to be my VERY FIRST POST!  YUM!  Enjoy 🙂

 

An ode to pumpkin seemed like the perfect first post on my food blog, as today happens to be the last day in November.  All year, I wait and wait for the Starbucks Pumpkin Spice ads to start popping up all over the place.  This is a very exciting time, as it means it’s finally pumpkin season!  As long as I can remember, I am one of the only (if not the only) person in my family who is excited about this time of year, for this very reason.  This year, I decided that I was going to try to convert everyone else into a pumpkin lover like me.

My first stab at the pumpkin this year was Chocolate Chip Pumpkin Bread, which I modified from this Cooking Light Recipe.  I was pleasantly surprised at how easy it was to make!  The recipe makes two loaves which was perfect to show off and share at work the next day.  And in case you were curious, it’s good to be the cook’s Mom- since she was an instant pumpkin fan after trying her first slice warmed and topped with a dab of light butter.

Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread


Ingredients:

2 cups Sugar
2 cups Pumpkin (canned)
1/2 cup Canola Oil
6 oz Fat Free Greek Yogurt (plain or vanilla)
4 Egg Whites
3 cups All-Purpose Flour
2 teaspoons Ground Cinnamon
1 teaspoon Pumpkin Pie Spice
1 1/4 teaspoons Salt
1 teaspoon Baking Soda
1 cup Semisweet Chocolate Chips
1/2 cup Pecan Pieces (broken)
Cooking Spray
2 (8×4 inch) Loaf Pans
Directions:
Preheat oven to 350°.
Combine the first five ingredients into a large bowl (sugar through and including the egg whites),  and stir well using a whisk.  Lightly spoon the flour into a measuring cup and level with a knife.  Place the flour, cinnamon, pumpkin pie spice, salt, and baking soda into a medium bowl.  Stir the dry ingredients with a whisk (if you’re using the same one, make sure it’s dry first!!).
Once all the dry ingredients are well incorporated, slowly add it to the wet pumpkin mixture, stirring it only just until moist.
Stir in chocolate chips.
Coat the two loaf pans (I used Pyrex loaf dishes) with cooking spray, then spoon the batter evenly into each pan.  Sprinkle the pecan pieces ontop of the batter.
Bake in the preheated oven at 350° for around 1 hour and 15 minutes.  I set my timer for an hour and checked on it until it looked done.  You will know it’s done when you stick a wooden toothpick in the center and it comes out clean.
Although you’ll want to dig in immediately, cool the bread in their pans on a wire rack for about 10 minutes.  Then it will be easy to remove the breads from their pans.  I lightly flipped them over on a piece of waxed paper and they slid right out.
It was too hard to resist the warm chocolatey, pumpkiney bread any longer, so my Mom and I decided to slice one loaf and taste test it ourselves.  It was so yummy!  I couldn’t believe how easy it was, and was so excited the recipe made two loaves… that way I still had one loaf to show off the next day!
My next and more ambitious pumpkin recipe was adapted from Sandra Lee’s Pumpkin Cream Pie.  This amazingly light and creamy pie is far different than your typical Thanksgiving pumpkin  pie and will sure turn your pumpkin hater into a pumpkin lover like me!  This Thanksgiving was my first one spent with Dave’s family.  I was so excited, but also nervous about what I was going to bring!  I decided to try this pie and I’m so happy I did- it was a huge hit.  Dave’s Aunt even said it was the best pumpkin pie she ever ate!

Before…

… and After!

Pumpkin Cream Pie with Homemade Brown Sugar-Caramel Whipped Cream

  
Ingredients (Pie):
4 oz Cream Cheese (1/3 reduced fat), at room temperature
15 oz Pumpkin, canned
1/3 cup Heavy Whipping Cream
1/2 cup Light Brown Sugar
1 teaspoon Pumpkin Pie Spice
1/2 teaspoon Ground Cinnamon
3 Large Eggs
1 (9-inch) Frozen Pie Crust Shell (I used Sara Lee)
Ingredients (Whipped Cream):
1 cup Heavy Whipping Cream
3 tablespoons Brown Sugar
1/2 teaspoon Pumpkin Pie Spice
5 drops Caramel Extract (or vanilla, if you don’t have caramel)
Directions:
Take the frozen pie crust shell out of the freezer, out of the foil (carefully!), and into a glass pie dish.  Preheat the oven to 375° and arrange a rack in the bottom third of the oven.
In a bowl, combine the room temperature cream cheese, pumpkin, 1/3 cup heavy whipping cream, brown sugar, pumpkin pie spice, and cinnamon.  Using a hand mixer, add the eggs one at a time, waiting until the egg is completely incorporated into the batter before adding the next.
Pour the filling into the shell.  Bake on a cookie sheet in the oven, about 50-60 minutes (mine went for 50 minutes), or until the filling is mostly set and the crust has browned.  The center will definitely look slightly loose or giggly- that is ok!  Remove the pie from the oven and cool on a wire rack until it reaches room temperature.
If you really want to impress your guests, serve the pie with this homemade whipped cream!  In a chilled bowl, beat the heavy cream with a hand mixer until it begins to thicken.  Slowly add the brown sugar.  Add the pumpkin pie spice and extract, continuing to beat the mixture until soft peaks form.
The whipped cream can be refrigerated up to 2 hours before serving.  When you are ready to serve the pie, you can choose to spread the whipped cream over the pie, or sprinkle it with cinnamon and serve it in a dish on the side.