Instant replay called for on these Pumpkin-Cranberry Bars

This snack made our Super Bowl super. I had baked these bars on Saturday but advised Hubby we had to wait until the game kickoff on Sunday to dine on them so they could be official. That was not easy for Hubby, but he knows the drill and obliged.

I had some dried cranberries left over from Christmas baking. And of course I have my ready supply of pumpkin puree packed away from the pumpkins that grew in our garden way-late in the year. I have the puree stored in small, recipe-friendly portions in the freezer. 

These bars were just delicious. Love the marriage of pumpkin and cranberry in these squares. I confess I was a pre-game couch potato and took the easy route on the frosting: I opened a container of (Betty Crocker-brand) ready-made cream-cheese frosting and used it to spread on the bars. Very yummy. 

I believe we picked a winner; Hubby called for an instant replay. He suggested we not wait until next year’s Super Game to try them again.

Pumpkin-Cranberry Bars

1 cup pecans

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground ginger

1/4 teaspoon salt (or salt substitute)

1 cup unsalted butter, room temperature

1 cup granulated sugar (or sugar substitute)

1 large egg

1 teaspoon pure vanilla extract

1 cup pumpkin puree

1 cup dried cranberries

Frosting:

1/4 cup heavy whipping cream

1/4 cup cream cheese, softened 

2 teaspoons granulated white sugar (or sugar substitute)

fresh pumpkin seeds

Preheat oven to 350 degrees. Place the rack in the center of the oven. Place the pecans on a baking sheet; bake for about 8-10 minutes or until pecans are lightly browned and fragrant. Remove from oven; cool completely; then coarsely chop the pecans. Increase the oven temperature to 375 degrees. Butter and flour a 9-inch-by-9-inch pan.

In the bowl of your electric mixer or with a hand mixer, beat the butter and sugar until they are light and fluffy (2-3 minutes). Add the egg and vanilla extract; beat until incorporated. Beat in the pumpkin puree until incorporated (at this point the batter may look curdled). Gradually add the flour mixture; mix only until it is combined. Stir in the chopped toasted pecans and dried cranberries. Spread the batter into the prepared pan; bake for about 30-35 minutes or until a toothpick inserted into the center of the bars emerges clean. Remove from oven; place pan on a wire rack to cool. When the baked item is cool, cut  into 16 (2-inch square) bars. For frosting, beat the whipping cream and cream cheese until it is light and fluffy. Add sugar to taste. Spoon a bit of cream cheese on top of each bar. Top with fresh pumpkin seeds (I used chopped pecans). (Source: joyofbaking.com)

Chocolate-chip morsels, pumpkin, spices mix up to make some pretty good waffles

These waffles made for a wonderful breakfast-for-dinner event at our house recently. Hubby said he’d really like waffles for the evening meal. Some chocolate chips on hand and fresh pumpkin puree combined to make Pumpkin Chocolate-Chip Waffles. I’ve had this recipe for ages and can’t possibly remember the source, but I certainly am indebted to the person who first put this idea together.

The merger of cinnamon, ginger, nutmeg, and cloves brought a very special spicy aroma while these were baking in the waffle grill. We poured sugar-free maple syrup on top and had ourselves a breakfast-for-dinner feast!

Pumpkin Chocolate-Chip Waffles

2 1/2 cups flour (combine all-purpose and wheat flours)

1/4 cup sugar (or sugar substitute)

4 teaspoons baking powder

1 teaspoon cinnamon

1 teaspoon ginger

1 teaspoon salt (or salt substitute)

1/4 teaspoon nutmeg

dash cloves

2 eggs

3/4 cup pumpkin (I used fresh pumpkin puree)

1/4 cup butter, melted

2 cups milk (I used skim milk)

1/4 to 1/2 cup mini chocolate chips

Whisk together dry ingredients. Fold them into wet ingredients. Fold in chocolate chips. Bake on prepared waffle grill. Makes 6 waffles.

Pumpkin and oatmeal combine for an on-the-go breakfast bar

I liked this recipe because the reviews said it made a great breakfast-on-the-go item that contained the nutritious additions of oats and fresh pumpkin. Although the bars also could be served for dessert, we enjoyed them alongside our dry cereal as a little breakfast extra—or as a breakfast in themselves if we were in a hurry and needed to grab something to eat in the car.

They also would be ideal for road trips. The recipe originator described them as appealing to picky eaters. Neither Hubby nor I fit into that category, but we know a few eaters who employ “discernment”. I can see why these spice-laden bars would be popular with just about anyone. As a dessert we topped them with a little sugar-free whipped topping. Great!

Oatmeal Pumpkin Breakfast Bars

4 cups quick-cooking oats

3/4 cup brown sugar

1 1/4 cups milk (I use skim)

3 tablespoons butter

2 1/8 teaspoons baking powder

3/4 teaspoon salt

2 teaspoons vanilla extract

2 teaspoons cinnamon

1 (15-ounce) canned pumpkin (I substituted 15 ounces puree from fresh pumpkin)

1/4 cup brown sugar (for top)

whipped topping (optional)

Preheat oven to 350 degrees (or 325 degrees for glass pan). Grease 13-inch-by-9-inch pan. In large bowl mix all ingredients except 1/4 cup brown sugar. Spread mixture into pan. Sprinkle 1/4 cup brown sugar on top. Bake for 20-25 minutes. Cool thoroughly; cut into bars. Makes 18 servings. (Source: http://recipes.sparkpeople.com)

Pumpkin Chocolate Chip Cookies—a winner during this holiday “span”

Pumpkin here, pumpkin there. Pumpkins get tossed into the mix everywhere during this holiday span of time.

But into chocolate chip cookies? I had never heard that one before (although I loved my Pumpkin Chocolate Chip Muffins on Thanksgiving morning.) I was very glad this recipe turned up when I did an Internet search to see what pumpkin goodies were “trending” this season.

Pumpkin Chocolate Chip Cookies were so delightfully moist, soft, and chewy. Hubby thought they were unique and a great idea. Since they contained a healthy element of fiber (the recipe also called for 1 cup oats), did that give him a good excuse to sample a few extras from the cookie plate?

He thought so.

Pumpkin Chocolate Chip Cookies

1 cup butter, softened

3/4 cup sugar (or sugar substitute)

3/4 cup packed brown sugar

1 egg (or 1/4 cup egg substitute)

1 teaspoon vanilla extract

2 cups all-purpose flour

1 cup quick-cooking oats

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 cup fresh pumpkin puree (or canned pumpkin)

1 1/2 cups semisweet chocolate chips

In a bowl cream butter and sugars until they are light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda, and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips. Drop by tablespoonfuls onto greased baking sheets. Bake at 350 degrees for 12 to 13 minutes or until cookies are lightly browned. Remove to wire racks to cool. Makes 4 dozen. (Source: www.tasteofhome.com)

Pumpkin makes its way into a new “bottomless” pie recipe

Pumpkin rules and reigns this time of year. Over the years, what haven’t I made with pumpkin? My pumpkin recipe files are full indeed, but not long ago I did stumble on a new one.

To me, any recipe for a “bottomless” dessert (i.e., not requiring a crust) receives a shout-out. This Bottomless Pie, baked with fresh pumpkin and pecans, was simple and pulled together in a heartbeat (with all the heart-healthy substitutes, it was good for the heart as well.) 

Since Hubby adores pumpkin pie for breakfast, you can bet this food item went quickly since it became a breakfast, lunch, and dinner accompaniment. The pumpkin-pie-spice-flavored whipped topping was an extra little delight. 

Bottomless Pie

cooking spray

1 cup pumpkin, fresh purée or canned

1/2 cup bakery mix, low fat

1/2 cup sugar substitute

1 cup evaporated milk, fat free

1 tablespoon margarine

1 3/4 teaspoon pumpkin-pie spice, divided

1 teaspoon vanilla

1 egg (or 1/2 cup egg substitute)

2 egg whites (or egg white substitute)

1/2 cup chopped pecans (optional)

1 1/2 cup whipped topping (lite or sugar-free)

Heat oven to 350 degrees. Use cooking spray to spray a 9-inch pie plate. In a medium bowl stir until blended the pumpkin, bakery mix, sugar substitute, milk, margarine, 1 1/2 teaspoon of pumpkin-pie spice, vanilla, and eggs. Add pecans; pour into pie plate. Bake on bottom third of the oven for 35-40 minutes or until knife inserted in the center emerges clean. Cool completely, about 1 hour. In a small bowl mix whipped topping and 1/4 teaspoon pumpkin-pie spice. Garnish. Makes 8 servings. (Source: Chickasaw Nation Nutrition Services)

Quite a breakfast gets jump-started with Pumpkin Chocolate-Chip Pancakes

When you have a little punkin in the house, the best thing to do is to stir up some Pumpkin Chocolate-Chip Pancakes. At least that’s what we thought this past weekend when a little one was present for some grandparent fun time.

We also had some pumpkin puree, too, from a farmer’s-market find. Nothing to do but to get those pancakes quickly turning golden on the pancake grill.

I liked this recipe from the online site, acozykitchenprintablerecipes. It specified that you dot on the chocolate chips once the pancake batter was starting to cook on the griddle (instead of stirring the chips into the batter before scooping it on to cook). This made the chocolate chips more evenly spaced (and more decorative and apparent to the diners, especially the little one).  

We had ourselves quite a breakfast! I’m telling you, these were terrific.

Pumpkin Chocolate-Chip Pancakes

1 cup all-purpose flour

1 1/2 tablespoons light or dark brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt (or salt substitute)

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon ground cloves

1/8 teaspoon ground ginger

1 cup buttermilk, shaken

1 egg (or 1/4 cup egg substitute)

1/2 tablespoons of butter, melted and cooled slightly

1/2 cup chocolate chips

Preheat oven to 200 degrees. In a medium bowl sift together the flour, brown sugar, baking powder, baking soda, salt, and spices. In a measuring cup (or small bowl) measure out the buttermilk. Add the egg and lightly beat. Next mix in the pumpkin puree until it is completely blended. Pour in the slightly cooled melted butter; mix some more. Add the wet ingredients to the dry ingredients. Mix until just combined. The batter should have some small-to-medium lumps. Heat up your griddle or cast-iron skillet over medium low heat and brush with 1 tablespoon of butter. Scoop the batter, using a 1/4-cup measure, to the warm skillet. Top each pancake with desired amount of chocolate chips. Cook until small bubbles form on the surface of the pancake; then flip. Cool on opposite side for about 40 seconds or until golden brown. Transfer done pancakes to a baking sheet. Place them in oven to keep warm. Proceed with the rest of the pancakes until you’ve gone through all the batter. (Makes about 10 pancakes.) Serve with warm maple syrup. (Source: acozykitchenprintablerecipes)

Hooray for Brulée, especially the pumpkin variety

The notation by the recipe card in my source summed up everything correctly: “I’ve never met a creme brulée that I didn’t like!” My sentiments exactly. On my birthday several months back, the restaurant brought me a creme brulée as a complimentary birthday dessert. A treat indeed!

So when I saw a recipe for Pumpkin Creme Brulée, my heart did a somersault. Of course I had to try it, especially since I had some fresh pumpkin on hand. I loved the fact that I could bake this dessert in individual ramekins. The recipe called for heavy whipping cream, but I used whole milk instead. I usually have some leftover whole milk around since I use it in the sippy cups of the grandmunchkin when he visits, but I often have a lot of the milk container remaining.

The custards have to be broiled in the oven for from 4-7 minutes until the sugar is caramelized.

(Creme brulée means “burnt cream”. It has a custard base with a topping of caramel that has been broiled until it is deep butterscotch brown. Often the broiled caramel forms a hard layer. Sometimes cooks use small cooking torches instead of the oven broiler to brown the top portion.) Watch the process carefully while the custards are oven-broiling so they will not burn or get overly toasty. Chilled after cooking, these desserts may be served with or without whipped topping. I think I like creme brulée because it resembles Mexican flan, one of my food weaknesses.

This makes an impressive, delicious dessert that you don’t have to work very arduously to create. Best of all is digging past the hard, glazed layer to spoon out the smooth, spicy underside.

Pumpkin Creme Brulée

8 egg yolks (I used 2 cups of egg substitute)

1/3 cup plus 1/2 cup sugar, divided (can use sugar substitute)

3 cups heavy whipping cream (I used whole milk)

3/4 cup canned pumpkin (can use fresh)

1 1/2 teaspoons vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon each ground ginger, nutmeg, and cloves

In a small bowl whisk egg yolks and 1/3 cup sugar. In a small saucepan heat cream over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in the pumpkin, vanilla, and spices. Transfer to eight 6-ounce ramekins or custard cups. Place ramekins in a baking pan; add 1 inch of boiling water to pan. Bake uncovered, at 325 degrees for 25 to 30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours. If you use a creme brulée torch, sprinkle top of desserts with remaining sugar. Heat sugar with the torch until the sugar is caramelized. Serve immediately. If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 inches from the heat for 4-7 minutes or until sugar on top is caramelized. Refrigerate for 1-2 hours or until firm. Makes 8 servings. (Source: Taste of Home Thanksgiving Recipe Cards.)