Pumpkin Cookie Recipe

Another pumpkin recipe!  YAY!  There's nothing quite like the smell and color of a freshly opened can of pumpkin!

I changed this recipe a bit since I first posted it.  I reduced the amount of sugar by 1/2 cup and added a little more spice.  If you tried the recipe previously and had different results, that's why.

1/2 cup softened butter
1 cup demerara sugar (or raw sugar)*
1 cup roasted, mashed pumpkin (or Libby's 100% Pumpkin)
1 egg
2 tsp vanilla (treat yourself to the real stuff; it's worth it!)
3 tsp pumpkin pie spice
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cups whole wheat flour
1 cup all-purpose flour


Preheat oven to 350 degrees Fahrenheit for 15 minutes.

Cream together the sugar and butter.  Add the pumpkin, egg, and vanilla and mix well.  Add the spices, salt, baking soda, and baking powder and combine.

Slowly incorporate the flours.

Scoop onto a lined cookie sheet and bake for 17-20 minutes.



The cookies turned out lovely!  They tasted a bit like oatmeal pumpkin cookies.

I changed the recipe a bit, but here's a link to the original.  It includes a glaze.  I think the glaze is a bit unnecessary (especially since I already think that they are too sweet).

* I'm really fond of the demerara sugar - it gives pastries a hint of a brown sugar flavor - but if you don't have any, substitute it with a 50-50 combo of light brown sugar and regular sugar.


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Pumpkin-Applesauce Drop Cookies

You may have noticed that there's a bit of a theme to the last few recipes that I have posted.  I love to cook seasonal food, so I have been trying to develop recipes that make the most of the season.  Seeing that many people aren't particularly fond of Brussels sprouts, I decided to focus on apples and pumpkins/butternut squash instead.

Lightly sweet, these Pumpkin-Applesauce Drop Cookies are somewhere between drop cookies and scones, but despite their existential crisis, they are delicious.  

Pumpkin-Applesauce Drop Cookies *

3 ½ c whole wheat flour

2 tsp baking powder

1/2 tsp baking soda

pinch salt

4 tsp pumpkin pie spice

1/2 cup cold butter

2 cups cooked pumpkin/butternut squash (or Libby's 100% Pumpkin)

1/2 cup unsweetened applesauce (homemade or store bought)

1/3 cup honey

Preparation

In a large bowl, combine flour, baking powder, baking soda, salt, and spice. Cut in butter, adding a bit at a time until it is mostly incorporated (it will probably be lumpy, but that's ok).

Add pumpkin, applesauce, and honey.  Mix until combined, but try not to overmix.

Drop the cookies by the spoonful onto a lined/buttered cookie sheet. 

Bake at 425 degrees Fahrenheit for 10-15 minutes.  Makes approximately 36 cookies. 

* This recipe can be easily converted into a vegan recipe by replacing the honey with 1/3 cup of sugar and by replacing the butter with vegan margarine.


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Pumpkin Scone Recipe

There is a conspiracy in your cupboard: most commercially canned pumpkin is actually butternut squash (or a combination of other winter squashes).  These squashes tend to be sweeter and less stringy than traditional "pumpkin", so by creating these blends, the commercial pumpkin companies are actually providing us with a better product. 


This is why I feel no guilt when I call the following recipe my "pumpkin scones recipe" even though I used butternut squash to make it.  Regardless of the controversy, these scones are delicious.

*note* I was a touch conservative with the spices, so feel free to tailor the spicing to your own personal tastes. 


Pumpkin Scones

Ingredients
2 ½ cups whole wheat flour
1 cup all purpose flour
½ cup sugar
2 tsp baking powder
½ tsp baking soda
1 ½ tsp fresh ginger
1 tsp cinnamon
pinch of nutmeg
½ cup cold butter
2 cups mashed butternut squash* (or Libby's 100% Pumpkin)
2 tbsp milk (or rice milk)

Preparation
In a large bowl, combine flour, sugar, baking powder, and baking soda.  Cut in butter, adding a bit at a time until mostly incorporated (it will probably be lumpy, but that's ok because that will make the scones more flaky).

Add pumpkin, ginger, cinnamon, and nutmeg and combine well.

On a lightly floured surface, knead dough a few times.  Form 18 lumpy balls of dough (each will be about ½ cup) and put them on baking sheets.

Bake at 425 degrees Fahrenheit for 15-20 minutes or until no longer doughy.





*Roasted Butternut Squash
Preheat oven to 400 degrees Fahrenheit for 15 minutes.  Cut a butternut squash in half and scrape out the seeds.

Place squash halves on a lined baking sheet flesh side up brush liberally with melted butter.

Bake the squash on a baking sheet at 400 degrees Fahrenheit until fork tender.

Depending on the size of the squash, it may take 30-90 minutes to become fork tender. (I ended up having to toss a sheet of aluminum foil over the squash to help it along after 60 minutes) and it still took another 30 minutes).

When it is finally tender, scoop out and mash/puree the squash flesh. Allow to cool thoroughly. 



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Butternut Squash and Apple Soup Recipe

When it comes to making delicious seasonal food, there is nothing more inspirational than seeing what's available at the local farmer's market.   Here's a seasonal soup that is made from some of the bounty that fall has to offer.  (Even I have to admit that that last part was a little corny, but fall just brings the corniness out in me).

Ingredients
1 butternut squash*
2 apples*
2 tbsp melted butter*

2 tbsp of olive oil
1 large onion, diced
½ tsp of black pepper
½ tsp of salt
1 quart vegetable stock
1 ½ cup apple cider
½ tsp cinnamon
2 bay leaves
1 tsp apple cider vinegar
2 tbsp butter
pinch of nutmeg

(You may need to add more salt, pepper, cinnamon, or nutmeg depending on the size of the butternut squash. This recipe is also delicious with a touch of curry powder!)

Roast the butternut squash
Preheat oven to 400 degrees Fahrenheit for 15 minutes.

Cut the butternut squash in half and scrape out the seeds.
Place squash halves on a lined baking sheet, flesh side up, and brush the flesh liberally with melted butter.

Bake the apples
Peel, halve, and core 2 apples.
Rub all four halves with butter.
Place the apples cut side down on a lined baking sheet.

Bake both the butternut squash and the apples at 400 degrees Fahrenheit.

The apples will take about 30 minutes before they become fork tender, but depending on the size of the squash, it may take 30-90 minutes for it to soften. (I ended up having to toss a sheet of aluminum foil over the squash to help it along after 60 minutes, and it still took another 30 minutes in the oven).

Prepare the soup base
While the apples and squash are in the oven, chop a large onion and sweat it in 2 tbsp of olive oil until it starts to become translucent.

Season the onions with ½ tsp of black pepper and ½ tsp of salt.

When the onion starts to brown, add 1 quart of vegetable stock and 1 ½ cup of apple cider to the pot.
 and
Simmer the soup base. When the apples are fork tender, mash them with a fork and add them to the soup base. Add ½ tsp of cinnamon and 2 bay leaves.

Continue simmering the soup. When the butternut squash is fork tender, scoop the flesh out of the squash. If you have one of those fancy immersion blenders, dump the squash into the pot and go to town with the immersion blender until the soup is smooth. If you have a regular blender, put the squash in the blender and puree it before adding it to the pot. If you're like me and have neither, mash the squash with a fork or potato masher (I call it “rustic”).

Add a tsp of apple cider vinegar, 2 tbsp of butter, and a pinch of nutmeg.  (If you are adding curry powder, add it now.)

Stir the soup and taste it. If you would like it to be a little sweeter, add a tbsp or two of honey.  Add more salt, pepper, or cinnamon according to your personal taste preferences. If you used an especially large squash, you may need to adjust the seasoning quite a bit.

Allow the soup to simmer for at least 15-30 minutes. Serve hot.


* Quick option**: Skip roasting the butternut squash and apples.  Peel and halve both fruits.  Remove the seeds and cut the flesh into cubes.  Toss the cubes into the soup base and simmer them until they are soft.  When they are soft, go to town with a potato masher and finish the job with an immersion blender (or regular blender).  Add the additional seasonings, butter, and apple cider vinegar as directed in the recipe.

** Quicker option:  Skip the butternut squash and apples completely and just use one 29 oz can of Libby's 100% Pure Pumpkin (make sure that you aren't using the "Libby's Easy Pumpkin Pie Mix") and one cup of unsweetened apple sauce.  Add the additional seasonings, butter, and apple cider vinegar as directed in the recipe.



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Vegan Applesauce Peanut Butter Bread Recipe

Today I wanted to make banana bread, but I didn't have bananas.  I did, however, have apples.  Is it possible to make banana bread with apples? 

The first difficulty is that chopped apples do not have the same consistency as mashed bananas.  I solved this problem by making a quick applesauce.  While making my applesauce, I realized something else: apples and peanut butter are absolutely delicious together.  Could I add peanut butter into the mix?  How about chocolate chips?  Could this actually work?  Am I losing my mind or am I a genius?  What is this sticky stuff on my foot?  Why am I asking so many questions?  Scroll down to find out...


Vegan Applesauce Peanut Butter Bread Recipe

You can either make your own applesauce or use store bought. 

Applesauce Recipe:
     2 peeled, cored, and diced large apples (I used Granny Smith)
     1/2 cup of water
     1/8 cup of honey (or 1/4 cup sugar)
     1/2 tsp ground cinnamon

In a saucepan, combine apples, water, honey, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.


Applesauce Peanut Butter Bread Batter:
     1 cup whole wheat flour
     3/4 cup dark brown sugar
     1 tsp baking powder
     3/4 tsp baking soda
     1/4 tsp salt
     1 cup applesauce (homemade or store bought)
     1/3 cup peanut butter
     1/2 cup rice (soy or almond) milk
     1 tsp apple cider vinegar (white vinegar will also work)
     1 tsp vanilla extract
     1/2 cup diced apples
     1/2 cup vegan chocolate chips (or chopped peanuts)


Preheat the oven to 350 degrees Fahrenheit. 

Combine the whole wheat flour, dark brown sugar, baking powder, baking soda, and salt in a bowl.  Stir in the peanut butter and applesauce (if you just made the applesauce, allow it to cool before adding or your chocolate chips will melt).


Add the rice (soy or almond) milk, apple cider vinegar, and vanilla extract to the mixture and stir thoroughly.  Stir in the diced apple and chocolate chips.

Pour the batter into a bread pan which has been lined with parchment paper.


Bake for 45-50 minutes or until a knife inserted into the center of the bread comes out clean.





(The sticky stuff on my foot was honey that I dripped onto my foot while making the applesauce.  As for the other questions, you'll just have to find out for yourself).

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The Multi-Purpose Eggplant Stew Recipe

I have been feeling under the weather for the past few days, so I decided that I needed to make myself some good comfort food.  Knowing that I have had an eggplant in my fridge (taunting me with its time-consuming goodness), I figured that it was about time to put it to good use.  I started out wanting to make a ratatouille, but didn't have any zucchini so I came up with this recipe instead.

The Multi-Purpose Eggplant Stew Recipe

4 tbsp olive oil
1 large onion (cut into a small dice)
3 cloves of garlic (minced)
1 red bell pepper (cut into thin strips)
1 large eggplant (large dice)
1 28oz can of crushed tomatoes in puree
1 28oz can of diced tomatoes
2 tsp salt
Black pepper (to taste)
Your choice of seasonings** (I'll discuss this later)

Heat 4 tbsp of olive oil in a pan on high heat.  Your pan should hold at least 4 quarts.  I'm using 5 quart covered saute pan but a saucier or stock pot would also work.

Finely dice your onion, set aside about 1/8th of a cup, and add the rest to the oil.  Allow the onion to brown a bit.  I actually let my darken quite a bit because I like the flavor that caramelized onions add to a recipe.  

Mince and add two of the three cloves of garlic to the onions.  Add 1 tsp of salt.

Slice up the red pepper and add it to the pan.  Your kitchen probably smells fantastic.  Add the rest of the onion (by not allowing some of the onion to caramelize, you will get greater depth in your oniony flavor).

Cut your eggplant into a large dice.  Add about a half cup of eggplant at a time allowing the eggplant in the pan to brown before adding more.  If you add the eggplant too quickly, it will get mushy without browning.  Stir.

After you have added the last of the eggplant to the pan, mince your final clove of garlic and add it to the pan.

Saute the mixture for a few minutes until all of the eggplant has been browned.  Add 1 tsp salt.

Finally, add your cans of crushed and diced tomato.  Do not drain the cans before adding.

Add your seasonings** and simmer on low for at least 1-2 hours, stirring occasionally.



**Seasonings

From this base recipe, it is possible to create any number of delicious combinations.  Feel free to adjust the seasonings according to your personal taste and contents of your pantry. 

Variation #1 - Baigan Curry
If desired, don't put the crushed tomatoes into the base recipe.  It ends up a bit too tomato-y.
2 peeled and diced potatoes
1 tsp chilli powder
1/4 tsp turmeric powder
1 tsp cumin powder
1 tsp mustard seeds (optional, but delicious)
1 1/2 tbsp chopped ginger
Garnish with cilantro (coriander) leaves.
Serve over rice

Variation #2 - Ratatouille
2 zucchini (or 1 summer squash and 1 zucchini) diced and added with the eggplant
1 bay leaf
2 tbsp dried parsley
2 tbsp dried thyme
2 tbsp dried basil
(or 3 tbsp Herbes de Provence)

Variation #3 - Italian
2 tbsp dried parsley
2 tbsp dried oregano
2 tbsp dried basil
2 tbsp dried garlic powder
Garnish with Parmesan cheese.
Serve over pasta

Variation #4 - Southwestern
2 tsp (or more) chili powder
2 tsp (or more) cayenne powder
2 tsp ancho chili powder
2 tbsp dried parsley or cilantro
(or you can use a spice blend of your choosing)

Variation #5 - Soup
Add one quart of vegetable stock and your choice of seasonings.



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Honey Cornbread Muffin Recipe

Honey Cornbread Muffins

 
1 1/2 cup cornmeal (regular, fine, or coarse grind)
1 cup of whole wheat flour
1/2 tsp salt
4 tsp baking powder
3/4 cup honey
2 eggs
1 cup milk (I used goat milk)
1/2 stick of softened butter (1/4 cup)



Preheat oven to 400 degrees Fahrenheit.  Combine cornmeal, flour, salt, and baking powder.  Add honey, eggs, milk, and butter.  Beat until smooth (about 1 minute - do not overbeat).

Portion out into a standard muffin pan which has been lined with paper cups.  These muffins do not rise a lot, so you can fill the cups more than other muffin recipes.

Bake for 15-20 minutes.  Makes approximately 12 muffins.

I developed this recipe by combining a couple of recipes.  I like my cornbread to be slightly sweet, so I created a recipe with a good bit of honey.  They turned out perfectly sweet with a soft texture.


If you would like a muffin that is less sweet, use only 1 Tbsp of honey and eliminate one of the eggs.


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