November 21, 2012 § 2 Comments
J: I haven’t had much time recently for baking or trying new fun breakfast or dessert foods. However, every fall I go a little bit pumpkin crazy. It’s just been delayed a bit this year because this semester has been more stressful than usual (quals, anyone?). So, while I have a little bit of “downtime,” as much as anyone gets downtime in grad school, I jumped on it as an excuse to finally, finally, try a new pumpkin recipe.
January 16, 2012 § 5 Comments
J: Over Thanksgiving, Erik and I made pumpkin, roasted garlic, and Parmesan mashed potatoes from a recipe I found ages ago. They were totally delicious, and I decided that it would be a great idea to make the potatoes again, but transform them into gnocchi as a little twist, since I hadn’t made gnocchi since these, way back at the very beginning of the blog.
These were pretty tasty, but the flavors weren’t nearly as strong as they were in the mashed potato, probably because we ended up having to add quite a bit of flour to get the dough to the correct texture. So, I’d definitely recommend adding some more of everything — garlic, Parmesan, and pumpkin — to get the flavors to punch through. The recipe below includes our suggested amounts, not the actual amounts that we used. Also, as a sauce we decided just to do brown butter, figuring it would accent the flavors nicely. That, with some additional Parmesan grated over the gnocchi, made this quite yummy indeed. « Read the rest of this entry »
November 10, 2011 § 1 Comment
J: So, here I am again after a long hiatus. The last couple of weeks have been insane for me in terms of grad school eating my life (proof: I was at school yesterday from approximately 9:30am to approximately 11:30pm. It was not happy.), but I have finished my last major thing for a few weeks so I’m free to post! And fittingly, I’m coming back with pumpkins. Pumpkin muffins are easily my favorite kind of muffin, almost certainly due to memories of cool, crisp New England mornings, hot coffee, and a pumpkin muffin keeping me awake in early classes in college. Those pumpkin muffins were not the greatest ever, but they were in fact the beginning of my love for (read: obsession with) all things pumpkin-flavored, so I certainly have them to thank for that.
Naturally, then, we had to make pumpkin muffins this fall — as soon as one could reasonably claim it was fall, of course. We merged two recipes that we found from two equally amazing food bloggers, The Pioneer Woman (for the spicing) and Smitten Kitchen (for everything else). These were absolutely delicious for breakfast or dessert — or lunch… or dinner… or midnight snacks… just make them, is what I’m trying to say. You’ve got time; pumpkin season is still on at least through Thanksgiving! « Read the rest of this entry »
December 7, 2010 § 1 Comment
Okay, folks, this is the last pumpkin post for a while. I’ve been holding out on it, trying to make the pumpkin season last a little bit longer, but as December marches on I decided it was about time to post it and move from pumpkin, cider, and apple pie on to peppermint, hot chocolate, and Christmas cookies. I’m alright with that trade.
That said, this pumpkin bread was amazing, and it made a TON — in fact, we had to use a bread pan, a 9×9(ish) casserole dish/cake pan, and had enough left to make five mini-muffins. Ridiculous, but delicious, and I certainly didn’t mind eating pumpkin bread in various incarnations for the next couple weeks.
If you happen to need ideas for how to eat this once it’s baked, I recommend warm, slathered in cream cheese, and with a mug of hot coffee.
November 1, 2010 § 3 Comments
I love any and every food involving pumpkin. So whenever fall rolls around, I get really excited, because that means I finally have an excuse to make things with pumpkin (also, pumpkin spice lattes from Starbucks. omg <3).
I bought two cans of pumpkin at the store a few weeks ago and immediately wanted to make pumpkin scones. I altered the recipe a little because I have to admit that the pumpkin scones I’ve had commercially are a little too sweet for me, which is seriously saying something, so I left off the glaze and I omitted the cinnamon chips. I also had the thought to add some cocoa powder, but was a bit hesitant because I didn’t want to overpower the pumpkin, so I ended up adding too little. I’ve included my recommendations for amounts if you want it to actually come through.