Showing posts with label Pumpkin. Show all posts
Showing posts with label Pumpkin. Show all posts

Sunday, December 30, 2018

Pumpkin Challah Bread

I used to be able to pick up some Challah bread from my local farmers market every few weeks from one of my favorite bakers, Rob at Arising Dough. Unfortunately, he moved to another Farmers Market over a year ago and I regrettably I haven't made it over to visit his new market. (sigh.) In addition to his delicious sourdough bread, Rob makes Challah bread in all sorts of flavors and one of my favorite's is his Fall Spices Challah. It is absolutely divine. I came across this Pumpkin Challah bread recipe and it reminded me of his amazing bread and I decided to give it a try. The added pumpkin puree makes this already soft bread extra moist and soft but still dense enough to hold up to butter and jam or even soaking overnight in eggs and cream to make the most amazing French Toast. I personally like it with butter and a sprinkle of cinnamon sugar and a cup of coffee, but I also made some curried croutons with it to top salads and soups! Absolutely perfect, but next time, I'll forgo bread making and go get the original from Arising Dough. Happy Holidays!

Pumpkin Challah Bread

Recipe from Taste of Home Pumpkin Cookbook

1 pkg (1/4oz.) active dry yeast
3 T warm water (110-115 degrees)
1/2 cup canned pumpkin
1 large egg
2 T brown sugar
2 T softened butter
1 t. pumpkin pie spice
1/2 t. salt
2-2 1/2 cups bread flour

Egg wash
1 egg + 1 T water

In a small bowl, dissolve yeast in warm water. In a large bowl, combine pumpkin. egg. brown sugar, pie spice, salt, yeast mixture and 1 cup flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. It will be a bit sticky.
Turn dough on a floured surface and knead dough until smooth and elastic, about 6-8 minutes. 
Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled. About an hour. 


Punch down dough. Turn onto a lightly floured surface, divide into thirds. Roll each into a 16-inch rope.  PLace ropes on a parchment-lined cookie sheet and braid. 



Pinch ends to seal and tuck under. Cover with a kitchen towel;let rise in a warm place until almost doubled, about 45 minutes. 

Preheat oven to 350 degrees.
Prepare egg wash by mixing water and egg in a small bowl. Brush over loaf. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

Other recipes to try:
Garlic Cheese Bread
French Bread
Pumpkin Crumb Muffins

Wednesday, November 15, 2017

Pumpkin Crumb Muffins


 
I do most, if not all, of my baking during the holidays. I actually love to bake, but rarely do it. So as the holiday baking season begins, I can't let Thanksgiving go by with out a pumpkin spiced baked good. These Pumpkin Crumb Muffins are to die for. The muffin itself is just sweet enough. Sometimes pumpkin muffins are too sweet for this girl. This muffin is perfect because the cake itself is sweet, but not too sweet, and super moist with the most deliciously buttery, sweet, pie-spiced, streusel topping. Great as a dessert or with your morning coffee. Confession...I ate these every day for a week with my morning coffee. So good but completely not low calorie. Now I remember why I don't bake too much, I end up eating it all myself. Enjoy!


Pumpkin Crumb Muffins

Recipe from The Cafe Sucre Farine
Makes 12

1 1/2 cup all-purpose flour
1 cup sugar
1 tsp baking soda
1/2 tsp. salt
1 1/2 tsp. pumpkin pie spice
1 cup pumpkin puree
1/4 cup milk (I used cream)
1/3 cup melted butter
2 large eggs, beaten
1 tsp vanilla

Crumb topping
1 cup flour
1/2 cup packed brown sugar
2 T sugar
1 tsp. pumpkin pie spice
1/8 tsp salt
7 Tbsp melted butter

Preheat oven to 400 degrees.
Spray muffin pan or line with cupcake liners. Combine flour, sugars, baking soda, salt and pie spice in a medium bowl and set aside. Combine pumpkin puree, cream, melted bitter, eggs and vanilla in a small bowl and mix well.  Make a well in the flour and add the pumpkin mixture and stir just until the flour disappears.




For the crumb topping, combine, flour, sugars, pie spice and salt and mix well. Add melted butter and stir with a fork until large crumbs form.

Using a large cookie scoop, scoop mixture into muffin liners or prepared muffin pan. Sprinkle generously over muffin batter.


Place muffins in your preheated 400 degree oven and then immediately turn down the temperature to 350 degrees. Bake for 20 minutes, then cover with foil and bake another 5-7 minutes or until a toothpick inserted into the center of one of the muffins comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely. Sprinkle with powdered sugar if desired.


Other recipes to try:

Cranberry Orange Buttermilk Cake
Pumpkin Pie Cupcakes
Pumpkin Spice Latte Ice Cream

Sunday, March 9, 2014

I Love Pumpkins


Last spring, we removed an old, cracked, cinder-block wall from our backyard and replaced it with some new vinyl fencing. (demo before and after photos below)
 
Once removed, a fairly large flowerbed was revealed and it quickly became my kitchen garden. The planting area was about 24'x6', a total of 146 square ft of garden space. I happily planted tomatoes, carrots, cabbage, spinach, peas, corn, cucumbers, sunflowers, lemon basil, cilantro, radishes, bell peppers and last but not least...pumpkins. 

I imagined having pounds and pounds of tomatoes to can, to turn fresh tomatoes into savory sauces, awesome salads and spicy salsas. I imagined a huge bounty of cucumbers, carrots, radishes and cabbage that I could add fresh to every salad and pickle what couldn't be eaten. Sunflowers seeds to roast for my kids and enough seeds to grow sunflower sprouts all winter long for my Sunflower Sprout Salad. 

However, the results of this growing season varied considerably from my imagination. For instance, I didn't get a single tomato. A nocturnal critter stripped the bush of every last green tomato one night.
A. Total. Bummer. 
I think I actually cried that morning as I assessed the damage. Needless to say, I learned a lot from this first attempt at gardening. I learned that not everything you plant will actually grow. Those that grow, don't always produce fruit. Those that produce, may end up being destroyed by invasive insects, nocturnal animals or fungus. I also learned that organic pesticides are not that effective. :(But, I still use them.

Anyway, as some of you might already know if you've read any of my fall blogs, I LOVE PUMPKINS! So you can imagine how super excited I was to actually try my thumb at growing them. So much so, that I'm writing this blog about the experience. I know it's super geeky of me to document this summer event but it was so much fun for me to watch my pumpkin grow. I also learned a ton. Did you know that pumpkins are formed from sexual reproduction? Just like a lot of other plants and trees, pumpkins have male and female flowers that must come together to produce fruit. I know your thoughts are probably in the gutter right now and shame on you!

Kidding aside, my inner science major was alive and well and so fascinated to see the physical differences in these two flowers and watch the progression of this amazing plant. :) If you followed me on Facebook this last summer, you would have remembered my weekly updates on "Punky's" progress. Yes, we named her. I know... again really geeky huh? Anyway, it was super fun for me so here's my gardener's log for PUMPKINS-2013.

Day 1: June 15- Planted pumpkin seeds.
Day 6: June 21- First Day of summer-First Sprouts.

With 100 days until harvest, I estimate that we will be able to pick our pumpkins on the first day of fall. September 23. :)
 
Day 14-17- Secondary leaves appear.


Day 30- Many leaves and vines form.


Day 42- more vines trail outward from mound.

Day 45- first male flower buds appear.

 

Day 47- first male flower blooms. Isn't he handsome? Wink! 
(No girls have joined the party however! Too bad for this good looking guy.)





Day 50- First female flower bud appears at the terminus of growing vines. (Yay!) The females are distinguished by the bulbous ovary at the base of the flower bud. The male flowers lack the ovary and appear at each leaf juncture and cluster in groups of two or three. With the female flower bloom period short, having so many male flowers in various states of bloom ensures that the female will be pollinated. That is, as long as there are pollinators (bees, insects) around. Luckily, my lemon basil plant had gone to flower right next to the pumpkins so the bees were always swarming. 


Day 57- The female poised for bloom. ("...my milkshake brings all the boys to the yard..." Hehe!. She's definitely out-numbered at this point) Note how the ovary has grown and the flower bud has elongated and yellowed at the tip.




Day 58- Female blooms. (Cue romantic music)  
...Rather than wait for the bees to do their work, I was impatient and cross-pollinated with a male flower to ensure fruit. The most amazing thing happened shortly after pollination. The female flower closed up. A clear biological response that she no longer needed to invite pollination. Amazing!

Minutes after pollination


Day 65-(1 week after fertilization)
She has already grown round and a light green in a very short amount of time. She's about the size of a softball here. Just one week after fertilization...Amazing!


Day 72- (2 weeks after fertilization)
Look how huge she's getting!  She's a little larger and rounder than a football here. Her rind has turned a dark green and mostly everyone thinks she's a watermelon. Because of course, I show off my little girl to all my friends who come over. Even at my son's birthday party, Punky was a star attraction. "You growing watermelon?" :) 
However, it looks like she'll be the only pumpkin coming from this season's pumpkin patch. I've had numerous other females buds but all have died before reaching bloom. I believe this was because of a powdery mold that had spread to most of the leaves. I removed most of the infected leaves in an attempt to prevent the spread of the mold to our growing girl. Luckily, I still had enough healthy leaves to keep her ripening to maturity. 


Day 79: (3 weeks after fertilization) Just three weeks after pollination and she's starting to show her true colors. (No more mistaken identity.)


Day 86: (4 weeks after fertilization) ...just a few more weeks and she'll be ready. Once the leaves start turning brown, she'll be ready to harvest.

It's harvest day...Day 100.



Day 100: Here's Punky after harvest. I put her in the sun for about a week to toughen up her rind and dry out her stem. She's all set for Fall. 

Some Pumpkin recipes to try!

Saturday, November 23, 2013

Pumpkin Pie Cupcakes


Thanksgiving is around the corner and if you are anything like me this month, I am so totally unprepared for Thanksgiving. Time is of the essence as the last last few days tick away. I muddle through each busy day, seemingly accomplishing many tasks of this or that and realize at the end of the day, nothing on my 'to do' list can be crossed off. I'm drowning in too many things to do. I have spread myself too thin and over-committed myself. This realization has left me anxious with a cluttered house, mounds of laundry, filthy bathrooms (Can anyone say gas station Men's room? Yuck!) and a much needed trip to the grocery store. 
If this rings true? This recipe is for you. Here is a quick and easy, delicious dessert for your family gathering. Move aside pumpkin pie, here's a great substitute without the long baking time. These pumpkin pie cupcakes, taste like pumpkin pie and even have the texture of pumpkin pie but in bite-size cupcake form. Only 20 minutes of cooking time, 20 minutes of cool down and then 30 minutes in the refrigerator and voila! 
Happy Thanksgiving!





Pumpkin Pie Cupcakes (recipe from Pinterest)

1-15oz can of pumpkin puree
1/2 cup granulated sugar
1/4 cup brown sugar, packed
2 large eggs
1 t vanilla extract
3/4 cup evaporated milk
2/3 cup flour
2 t pumpkin pie spice
1/4 t salt
1/4 t baking powder
1/4 t baking soda


Preheat oven to 350 degrees. Line cupcake pan with silicone liners. If you don't have silicone liners, you can use regular cupcake liners but spray them with cooking spray before filling with cupcake batter. Silicone works best for easy removal of the cupcakes.

In a large bowl, whisk together, pumpkin, sugars, eggs, vanilla extract and milk. Next add flour, pumpkin pie spice, salt, baking powder and baking soda to the mixture and mix until incorporated.



Fill each cupcake liner about 1/3 full. 
Bake for 20 minutes. Let cool for 20 minutes. 



Remove cupcakes from the pan and place in the refrigerator and chill for 30 minutes. 


Remove from cupcake liners and then top with whipped cream and serve.