Tag Archives: pumpkin

Steel Cut Oatmeal Pumpkin [Lactation] Cookies

Posted on October 28, 2012 | 4 Comments

Last year, my favorite pumpkin recipes were pumpkin French toast and pumpkin hot buttered rum. Mmmm hmmm. This year, I took my love for pumpkin and whipped up a batch of milk production enhancing morsels.

From what I’ve read, if I add brewer’s yeast to pretty much any baked good it can help my milk production. Oatmeal helps too. I looked up a few cookie recipes, and all looked okay, but none excited my taste buds. So instead I wound up getting creative, a whopping 5 days after Genevieve was born, and whipped up a batch of pumpkin infused lactation cookies. If you aren’t trying to boost milk production you can omit the brewer’s yeast and you’ve got a fabulous fall cookie to much on.

Steel Cut Oatmeal Pumpkin [Lactation] Cookies

*adapted from this recipe

Ingredients

1/4 cup steel cut oats

1 cup water

1.5 cups organic raisins

3/4 cup butter

3/4 cup white sugar

3/4 cup brown sugar, packed

1/2 cup canned pumpkin

1 egg

1 tsp. vanilla bean paste, (can sub vanilla extract)

2.5 cups unbleached flour

1 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1 tsp. pumpkin pie spice

2-4 TBS brewer’s yeast (omit if you don’t want lactation cookies)

3 TBS chia seeds

3 TBS ground flax seed

3/4 cup pecans, chopped

Directions

In a small pot, bring oats and water to a boil. Reduce to simmer for 10 minutes. Add raisins and allow mixture to cool.

Preheat oven to 375.

In a large mixing bowl, cream together butter and sugar. Add egg vanilla, and pumpkin, beat until smooth. In a separate bowl, blend together flour, baking soda, salt, cinnamon, pumpkin pie spice, brewer’s yeast, chia seeds, and ground flax seed. Add dry ingredients to wet ingredients, fold in steel cut oat and raisin mixture, and add nuts.

Spoon cookie dough onto greased cookie sheets, or cookie sheets covered with a silpat, and bake 15-18 minutes. Cookies are done when the tops are slightly browned. Remove cookies and cool on a wire rack.

Enjoy!

What is your favorite pumpkin cookie recipe?

I used to have a pumpkin butter cookie recipe with pumpkin cream cheese frosting. I loved those cookies! But I lost the recipe #sadpanda

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Posted in regular

Tagged baking, cookies, pumpkin, recipe

Pumpkin Hot Butter

Posted on November 6, 2011 | 15 Comments

Growing up a favorite treat was hot toast with butter, cinnamon and sugar. We had a shaker filled with a 50/50 mix of cinnamon and sugar. It was the perfect after dinner snack: sweet, spicy and worthy of savoring every last bite.

My tastes have grown with age, but I still enjoy the cinnamon/sugar/butter combination. Only now, this combination is swirled into a glass and is named hot buttered rum. I don’t generally care for hard alcohol, but there is something about a glass of hot buttered rum that fills me with holiday cheer.

It isn’t quite time to start throwing ornaments on a tree, contrary to what Costco may have you believe, but soon the table will be set for Thanksgiving dinner, and you need a pumpkin infused hot buttered rum to cuddle up with after dinner. This pumpkin hot butter can be added to hot water and rum for adults, or mixed with plain hot water for the kidlets. It is also amazing slathered on toast.

Pumpkin Hot Butter

Inspired by Downriver Grill

Ingredients

1 pint good quality vanilla ice cream, softened (I used Haagen Dazs 5)

1 cup dark brown sugar

1 cup powdered sugar

1 cup unsalted butter (2 sticks)

2 tsp pumpkin pie spice

2 tsp cinnamon

3/4 cup canned pumpkin

Directions

Leave ice cream on counter to soften, approximately 30 minutes. Once softened add all ingredients in a large bowl and mix with an electric mixture. Pour in a freezer safe container to harden. I spooned mine, 2 tablespoons at a time, into ice cube trays. Do not do this, they never fully harden so they don’t come out easily.

To serve

Mix 2-4 tablespoons pumpkin hot butter with 1 oz spiced rum and 6 oz boiling water.

Enjoy!

What is your favorite holiday themed drink?

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Posted in regular

Tagged drink recipe, pumpkin, recipe, Thanksgiving

How Pinteresting: Baguette French Toast

Posted on November 1, 2011 | 10 Comments

As previously mentioned, Trader Joe’s opened last week, and on my inaugural trip I purchased a sourdough baguette. Saturday evening we paired the baguette with some amazing blueberry vanilla chevre [goat] cheese (also picked up at Trader Joe’s), and it was a match made in heaven. Unfortunately, I left the baguette out on the counter, and found a stale half loaf Sunday morning.

To Pinterest I ran, err shuffled in a half-awake state, in search for baguette French toast. I found quite a few recipes, but they all required full French bread loaves. Back to Google, my old standby, I found this recipe for French toast using half a baguette. Perfect! I immediately pinned it, looked at a few more recipes for good measure, and got to work in my kitchen.

After discovering the hubs wasn’t interested in French toast (what?!), I decided to doctor the recipe and turn it into PUMPKIN French toast!

Pumpkin French Toast with Pumpkin Syrup

Adapted from this recipe, pinned here

Serves 1

Ingredients

1/4 baguette, sliced at an angle (I used sourdough)

1 egg

1 TBS milk, soy milk, or almond milk (I used soy)

1 TBS canned pumpkin

1 TBS brown sugar

1/2 tsp pumpkin pie spice

1/2 tsp cinnamon

1/4 tsp vanilla bean paste

1 TBS butter

Topping Ingredients

2 TBS chopped pecans

2 TBS canned pumpkin

2 TBS maple syrup

French Toast Directions

Heat large cast iron pan over medium high heat. Once hot, add butter to coat the pan.

Meanwhile, mix together egg, milk, pumpkin, brown sugar, pumpkin pie spice, cinnamon, and vanilla bean paste. Once pan is hot, dip bread in egg mixture and coat evenly.

Place coated baguette slices in pan, checking after a couple of minutes. Once brown, flip and cook until brown on the other side.

Topping Directions

Heat small pan over medium heat. Add pecans and toast. This will take about 2 minutes. Remove from heat once they are fragrant.

In a small bowl, combine 2 TBS canned pumpkin and 2 TBS maple syrup. Mix well.