Warm From the Oven

 Right now you can find pumpkin recipes 

for everything.

And the good news is that you can

actually find pumpkin on the shelves at the grocery stores this year.

Last year I got organized and 

made a recipe folder specifically for all

those delicious pumpkin recipes that 

I've made and collected over the years.

The one that is always on top are my

Kyle's Great Pumpkin Cookies.

These are the best ever pumpkin cookies for sure.
You can get the recipe by clicking here.

 Finding the right pumpkin 

for the front porch can be 

fun and exciting.

but a pumpkin can be more than that.

Pumpkin is a great source of many

good things, like vitamin E, B6 A, C

and many more.

Besides that it tastes good, it's challenging

to see how many different ways you can use it.

 I decided to try a new cookie this year.
It's called

Pumpkin Caramel Kiss Cookies

They're like a snickerdoodle cookie with pumpkin
and of course,
 a Hershey Caramel Kiss.

The recipe is from the blog
Something Swanky

I did change a couple of things.
I used all butter, no shortening,
I would increase the amount of pumpkin pie spice,
and not bake them on parchment paper,
 I like a crispier bottom cookie.

You"re right, cookies aren't the best

way to get all those nutrients from a pumpkin,

but they sure are pretty tasty.

Enjoy the vegetable of the moment,

PUMPKIN.

Until Next Time-

A little of this and that

Ed has to do some traveling this week.

I always know what direction he is heading by 

what he packs.

If he's adding his boots,

he's heading out to cowboy country,

 in this case, Wyoming.

We are counting the days for many things this week.

For me it's counting 3 more work days.

I have received so many wonderful comments and 

well wishes from customers. Thank you, all.

For Elizabeth it's counting the days until she meets her

bouncing baby boy Backos face to face.

We can't wait.

It could be any day now.

Should I count how many pumpkin recipes I've made

in the past couple of weeks?

What's new at the pumpkin patch?

Pumpkin Chip Cookies

This is the perfect cookie if you are in need of some

chocolate and pumpkin therapy or any other combination.

I included a cup of milk chocolate chips and 

reduced the butterscotch chips to 1/2 cup and then

added a 1/2 cups of raisins.

Pumpkin Pie Bread

My friend, Julie, shared this recipe with me last year.

I must have needed more of a chocolate fix, I sprinkled some

mini chocolate chips that were lingering in the pantry, on the

top before I baked the loaves. 

It's a good combo.

Pumpkin bread is always moist 

and tastes like what fall would taste like.

November is a month of giving thanks

and counting our blessings great and small.

 Slow down and enjoy the days of November.

Until Next Time-

Are you a Pumpkin Eater?

With the little ghosts and goblins at home

eating their haul, I took my pie pumpkins off the porch

and (add a ghoulish laugh) butchered them!!

 

No sense wasting perfectly good pumpkins

when there seems to be another shortage.

Peter, the Pumpkin Eater would be glad I was

so resourceful.

One of my families favorite pumpkin recipes is

Pumpkin Rolls.

These are a yeast bread, soft and yummy.

Not a lot of pumpkin taste, but it adds to the texture and color.

The fun part about making these is that

you make dough snakes and then

tie them in a knot.

Kids would think that was too much fun.

I'll send anyone the recipe if you're interested.

They're great with any meal, including Thanksgiving.

I put a bunch in the freeze.

But for now they're served with the soup of the week.

Roast Butternut Squash Soup.

Soup = less cooking time = more quilting time.

It's a good plan.

Until Next Time-

Peter Peter Pumpkin Eater Strikes Again

What an incredibly beautiful fall day.

It's the kind of day that gives you an energy boost.

I checked off all kinds of things off my "to do" list.

and had time to do some sewing.

Happiness all around.

First, I wanted to share that I finished putting together my 

little leftover project with the browns, blacks and creams

from the  "Jack the Ripper Quilt".

"Little Leftovers"

Of course, I had to add a few new pieces into the mix.

That goes without saying.
And there was no ripping involved with this quilt. Sweet!

I loved how it turned out.

I started sewing a week ago and suddenly realized,

these pieces are small, like 1" finished!

Each block is 3 inches.

 

 "Holy Moley"

My best advice is to watch that 1/4" seam allowance 

and make sure each subunit is the correct size before you go on.

Otherwise....

It doesn't take many seams to have everything be too big or too small.

Now I have to decide how to quilt it.

I'm thinking something simple like many a Baptist fan design overall.

Secondly, Peter Peter Pumpkin Eater struck again.

Pumpkin Muffins with Dried Cranberries

These moist muffins burst with sweetness and tartness,

a  perfect combo.

They're easy to make, freeze and have ready whenever.

You could mix it up and add chocolate chips instead of the dried cranberries

or add both.

How about some nuts?  

Well, you know that wouldn't work at my house

but maybe yours. 

If you don't have buttermilk, do you know the trick about

making your own?

1 cup milk + 1 T. vinegar

Pumpkin Muffins with Dried Cranberries

(Cooking Light 2007)

Ingredients

• 1 1/2 cups all-purpose flour (+3T)
• 1 teaspoon baking soda (-1/4t)
• 3/4 teaspoon ground ginger
• 1/2 teaspoon baking powder (-1/8)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon ground cloves
• 1 cup granulated sugar (-2T)
• 1 cup canned pumpkin (+2T)
• 1/2 cup low-fat buttermilk (+2 T)
• 1/4 cup packed light brown sugar (-1/2T)
• 2 tablespoons canola oil
• 1 large egg
• 2/3 cup sweetened dried cranberries, chopped
• Cooking spray

Preparation

• Preheat oven to 375°.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk.
• Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.
• Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.

Because I live about 5000 feet, I always make altitude adjustments.

I have indicated those in red.

 Enjoy the fall temps today
because by Wednesday I could be making snow angels!

Until Next Time-

Peter Peter Pumpkin Eater 2

It's definitely the time of year 

when pumpkin spice anything sounds good to me.

I baked Pumpkin Spice Latte Cupcakes 

this week for the Stashbusters Club at the Fig Leaf.

Stashbusters is a wonderful baking outlet.  It

gives me an opportunity to try new cupcake recipes.

Of course, the true purpose is get our wonderful 

quilting friends into and working with their stashes.

But I know everyone enjoys seeing what I'll bake next.

I found this recipe over at Annie Eats.  

I used a Caramel Buttercream frosting instead

of the whip cream on top.

The cupcakes were moist and had a wonderful pumpkin

spice flavor with a hint of espresso, 

almost like a fancy barista drink.

I couldn't stop with just one pumpkin treat this week, so I pulled out

one of my favorite fall pumpkin breakfast ideas.

Pumpkin Spice Pancakes

We love to have breakfast for dinner.

These pancakes are so tasty and would be a hit

for company or just for a "warm stay at home" breakfast.

Pumpkin Spice Pancakes

Makes about 12 pancakes

Ingredients:

1 ¼ cups flour

2 T. brown sugar

2 tsp. baking powder

¼ tsp. salt

¾ tsp cinnamon

¼ tsp. nutmeg

Dash of ginger

Dash of cloves

1 cup milk

½ cup pumpkin puree

1 large egg

2 T. vegetable oil or melted butter

Directions:

In a medium mixing bowl, combine the dry ingredients. In a liquid measuring cup, mix together the wet ingredients. Add the wet to the dry and whisk together just until combined. (The batter may still have a few lumps).

Heat a greased skillet or griddle over medium heat. Once the griddle is hot, add 1/3 cup scoops of batter for each pancake. Serve with cinnamon sugar, maple syrup or whipped cream.

Peter Peter Pumpkin Eater will continue to

make and sample pumpkin recipes.

 My pumpkin recipe file folder has so many good ideas.

 I did find some canned pumpkin at Whole Foods this week

and stocked up on a few extra cans.

Until Next Time-

Peter Peter Pumpkin Eater

If you love cooking with pumpkin,

like I do,

you might have a recipe folder just for pumpkin recipes.
There's nothing like the taste of pumpkin to evoke
the feeling of fall.

My friend, Becky, does and calls it

her "Peter Peter Pumpkin Eater" folder.

That just makes me smile.

But it's a wonderful idea.

I'm on the lookout for some

orange file folders so I can get my pumpkin 

recipes all in one spot.

Here's a terrific pumpkin cookie recipe for your folder.

I've been making these forever and

a couple times each season.

I usually bake up a few of the small pie pumpkins and

freeze the puree.  

But if you need a pumpkin fix quick canned pumpkin is just fine.

Either way these cookies are soft and yummy.

The original recipes calls for raisins and chopped nuts, 

and this delicious maple tasting frosting.

With my families picky taste buds  I have 

made these minus the nuts 

or minus the raisins

or, can you believe this, minus the frosting!

Here's the original recipe and enjoy them 

however your taste buds desire.

The Great Pumpkin Cookies

Cream: 1 cup butter

 1 egg

          1 cup sugar

      Add: 1 teaspoon vanilla

         1 cup pumpkin

In a separate bowl whisk together:

              2 1/2 cups flour (12.5 oz)

        1 teaspoon cinnamon

         1/2  teaspoon nutmeg

1 teaspoon salt

                 1 teaspoon baking powder

            1 teaspoon baking soda

Add flour mixture to the wet ingredients.

Soak 1/2 cup of raisins in boiling water until

plumped. Drain and add.

Add:  1/2 cup chopped nuts

Place dough in the frig for about 1 hour

to firm up the butter so the cookies 

don't spread.

I like big cookies so I use a large scoop to

measure out the dough.  Make them as small or

large as you like.  You'll just have to adjust the baking

time accordingly.

Place cookie dough on baking sheet.

Bake at 350 degrees for about 15 minutes, more or less.

Frosting:

      Place: 3 Tablespoons of butter

1/4 cup milk

            3/4 cup brown sugar

in a small saucepan and bring to a boil.

Cool mixture.

Add: 1 teaspoon vanilla

and enough powdered sugar to 

make the frosting into a spreadable consistency.

(Usually 2 cups)

Kyle's "the Great Pumpkin" Cookies

Until Next Time-