Oatmeal Pumpkin Chocolate Chip Cookies

Halloween.  Is today.  My dog is sleeping next to me and still wearing his pumpkin shirt.  He was supposed to be an alien, but I don't know if that ever happened.  

Fall has been weird this year.  I have been waiting on the edge of my seat for the colors to change.  Then, it happened.  And I am pretty sure I missed it.  Here is the only (semi decent) pic we have of the fall colors.

And then this happened (slightly different angle, but same spot more or less).

And before any of that happened, I was filling every second of my free time with Broadway shows.  I am not complaining, but weird October.  

I wouldn't say I did pumpkin justice this October (and I know I still have November), but I did make these cookies.  Ever since the pumpkin shortage several years ago, I am incapable of buying only one can of pumpkin puree.  So, I had all these ingredients on hand when I scheming up this mixture of oatmeal and pumpkin.  Yes, I am obsessed with oatmeal everything.  

I am also obsessed with pumpkin and chocolate together.  We have a local ice cream place that sells delicious pumpkin ice cream and I get it combined with the chocolate ice cream.  Not mixed.  Just side by side.  

Anyways, make sure you use extra fancy cinnamon.  Vietnamese cinnamon, that is.  These really won't turn out without it.  

Oatmeal Pumpkin Chocolate Chip Cookies

adapted from Simply Recipes

1 cup butter, room temperature

1 cup packed brown sugar

3/4 cup granulated sugar

1 cup pumpkin puree

1 large egg

1 teaspoon vanilla extract

1 cups whole wheat flour

1 cups all-purpose flour

1 1/3 cups quick or old-fashioned oats

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup chopped pecans

1 cup semi-sweet chips

Preheat the oven to 350° F.

Beat the butter and sugars together until light and fluffy, about 3 minutes.

Add the egg, vanilla, and pumpkin puree and beat for another 3 minutes.

In a separate bowl combine the flours, oats, baking soda, salt, and cinnamon and whisk together. Slowly add it to the butter mixture until just combined, being sure to scrape down the sides and bottom once or twice to ensure even mixing.

Fold in the pecans and chocolate chips. Drop spoonfuls of dough on cookie sheets lined with parchment paper. Bake for 13-15 minutes. Allow to cool on the tray for a minute or two to set, then move to a wire rack to finish cooling.

(Servings: 48 cookies, Prep time: 30 min., Bake time: 1 hr, Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  8/10

Effort:  2/5

Dishwashing Effort:  3/5

Pumpkin Soup with Chili Cran-Apple Relish

I think we all know that eating fall squash is a requirement in October and November.  And it is a wonderful thing.  I have made this particular recipe several times over the past several falls and what I love about it is, first, it is so easy.  Second, I love the relish.  I have a weakness for soup toppings.  It has gotten to the point where every time I make a soup, I search long and hard for a garnish or topping.

The relish is everything the soup is not.  It is spicy and tangy and sweet.  The soup is creamy and has a subtle sweetness, but is mostly savory.  It has a deep flavor because of the chicken stock and fresh thyme (I always use fresh thyme in place of the poultry seasoning/ground thyme).    The other thing I change is I don't usually use the two cups of heavy cream.  I probably put less than a cup of half and half.  But, I never do the same thing and it is delicious every time.  Even though I love fat, I don't love really thick and creamy soups.  I am more of a broth girl.  

To pull an Ina on you, this soup is even more delicious when you use homemade stock and freshly roasted pumpkin.  Duh.  But it does make quite a difference.  However, don't be ashamed to pull out a few cans and make this for a quick week night dinner.  I have been out of homemade stock for a long time and it doesn't stop me.  Speaking of which, I need to stock up on that for Thanksgiving.  

Pumpkin Soup with Chili Cran-Apple Relish

recipe courtesy Rachael Ray via Food Network

For the soup:

1 tablespoon extra-virgin olive oil, 1 turn of the pan

2 tablespoons butter

1 fresh bay leaf

2 ribs celery with greens, finely chopped (save time and purchase celery already

washed, trimmed and cut into sticks, this makes chopping fast work)

1 medium yellow onion, finely chopped

Salt and pepper

3 tablespoons all-purpose flour

2 teaspoons poultry seasoning or 2 teaspoons ground thyme

2 teaspoons hot sauce, or to taste

6 cups chicken stock

1 (28-ounce) can cooked pumpkin puree

2 cups heavy cream

1/2 teaspoon freshly grated nutmeg

For the relish:

1 crisp apple, such as McIntosh or Granny Smith, finely chopped

1/4 red onion, finely chopped

2 tablespoons lemon juice

1/2 cup dried sweetened cranberries, chopped

1 teaspoon chili powder

2 teaspoons honey

1/2 teaspoon ground cinnamon

Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper.  Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth.  Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve.

While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.

Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.

(Servings: 4-8, Prep time: 20 min., Cook time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  9/10

Effort:  2/5

Dishwashing Effort:  2/5

Black Bean Pumpkin Soup

As far as pumpkin or any squashy-type soup goes, I am generally a strong supporter.  Although, I always crave a salty, crunchy topping to contrast the typically sweet soup.  I either do a cheese, nuts, a tart fruit, or a spicy relish.  

This, however, is not one of those soups.  There is a whole can of pumpkin in it, but the taste of pumpkin is very subtle.  You'd have to try pretty hard to even tell it is there.  It does balance out the black bean and cumin flavors, which are the most powerful to me.  It is almost chili-esque.  So, I guess what I am trying to say is that this soup is not very sweet at all.  Scot and I both gave it high ratings!

I did substitute white wine and white wine vinegar for the Sherry vinegar and Sherry.  I was just too cheap, but I am sure the Sherry would be delicious.  

Black Bean Pumpkin Soup

from Gourmet, November 1996 via smitten kitchen

Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained

1 cup drained canned tomatoes, chopped (or 1 can diced tomatoes drained)

1 1/4 cups chopped onion

1/2 cup minced shallot

4 garlic cloves minced

1 tablespoon plus 2 teaspoons ground cumin

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 stick (1/4 cup) unsalted butter

4 cups beef broth a

16-ounce can pumpkin puree (about 1 1/2 cups)

1/2 cup dry Sherry

1/2 pound cooked ham, cut into 1/8-inch dice

3 to 4 tablespoons Sherry vinegar

Garnish:

sour cream

coarsely chopped lightly toasted pumpkin seeds

In a food processor coarsely puree beans and tomatoes.

In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean puree. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.

Just before serving, add ham and vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper.

Serve soup garnished with sour cream and toasted pumpkin seeds.

(Servings: 4-6, Prep time: 10 min, Cook time: 35 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  9/10

Effort:  2/5

Dishwashing Effort:  3/5

Apple, Sausage and Goat Cheese Pumpkin Pizza

I wanted to make another version of the pumpkin pizza since the dough recipe makes two pizzas.  This combination is more similar to Joanne's version.  I topped mine with apple, sausage, caramelized onions and goat cheese.  

Like last night's version, I love the combination of something sweet like apples with something really salty and savory like blue cheese or goat cheese and bacon or sausage.  I, of course, prefer this version since it has goat cheese on it.  

Apple, Sausage and Goat Cheese Pumpkin Pizza

adapted from Eats Well With Others

for pumpkin pizza dough (makes 2 pizzas):

1 tbsp yeast

3/4 cup warm water

1/3 cup brown sugar

2 tbsp unsalted butter

3/4 cup warm water

1 tbsp salt

3 cups white flour

3 cups wheat flour

1 1/2 cups pumpkin puree

for one pizza:

1/3 lb of sausage

1 small onion, sliced

1 Granny Smith apple, cored and sliced

1 tbsp of olive oil

4 oz goat cheese, crumbled

In a bowl of a stand mixer, mix together the yeast, 3/4 cup water, and the brown sugar. Let sit for about five minutes or until it starts foaming. While the yeast is proofing, in a small microwave safe bowl, combine butter, salt, and 3/4 cup water. Heat mixture in microwave until the butter is melted. Let it cool until you can stick your finger in it without getting burned. Pour this into the yeast mixture. With paddle attachment, mix everything on low for a few seconds. Add pumpkin puree and mix on low until combined. Add all the white flour. Mix on low until well combined.

Switch to a dough hook and add most of wheat flour. Start on low until well combined and then increase speed. Continue to mix and add flour until dough pulls away from the sides and is mostly stuck to the dough hook. Cover the bowl of the stand mixer with a damp paper towel and allow the dough to rise until doubled, about one hour.

Place pizza stone in the oven and preheat to 475.

Cook sausage in a skillet until browned. Rinse and dry skillet. Add some olive oil and caramelize onion slices, about 7-10 minutes. Remove from pan and add more olive oil and apple slices. Cook for about 5 minutes until soft. Remove from pan and set aside.

After the dough has risen, cut off half of it. Sprinkle the half with flour and mold it into a ball. Place on a clean surface that's covered in flour and roll out to a desired thickness. Place dough in oven on the pizza stone, and prebake for two minutes.

Brush prebaked crust with olive oil and top with apple slices, caramelized onions, sausage, and goat cheese. Slide onto pizza stone and bake for about 10 minutes or until the bottom of the crust is golden brown.

(Servings: 6, Prep time: 75 min., Cook time: 20 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  9/10

Effort:  4/5

Dishwashing Effort:  3/5

Everything Autumn Pizza

I was super excited to try out this pumpkin pizza dough recipe I found on Eats Well With Others.  I was curious, does it taste like pumpkin bread?  Will it be too sweet?

Turns out, this pumpkin pizza dough has a very subtle pumpkin flavor.  It is slightly sweet.  I made mine with half wheat and half white flour.  I did that because I wanted to make it healthier.

That is a lie.  I actually just ran out of AP flour.  But, I thought this dough would lend itself well to some wheat flour.  And it really did.

I topped mine with brie, sauteed apples and caramelized onions.  To cut some of the sweetness, I added some blue cheese, bacon and pecans.  This is such a hearty pizza.  In fact, I was almost full after one piece!  I loved the combination of flavors.  And, of course, Scot loved it even more.  He loves these fall flavors.  

Everything Autumn Pizza

pizza inspired by and pizza dough slightly adapted from Eats Well With Others

for pumpkin pizza dough (makes 2 pizzas):

1 tbsp yeast

3/4 cup warm water

1/3 cup brown sugar

2 tbsp unsalted butter

3/4 cup warm water

1 tbsp salt

3 cups white flour

3 cups wheat flour

1 1/2 cups pumpkin puree

for one pizza:

4 slices of thick cut applewood smoked bacon, diced

1 small onion, sliced

1 Granny Smith apple, cored and sliced

1 tbsp of butter

1 tbsp of olive oil

4 oz brie, thinly sliced

1 oz of blue cheese, crumbed

1 small handful of chopped pecans or walnuts

olive oil

In a bowl of a stand mixer, mix together the yeast, 3/4 cup water, and the brown sugar. Let sit for about five minutes or until it starts foaming. While the yeast is proofing, in a small microwave safe bowl, combine butter, salt, and 3/4 cup water. Heat mixture in microwave until the butter is melted. Let it cool until you can stick your finger in it without getting burned. Pour this into the yeast mixture. With paddle attachment, mix everything on low for a few seconds. Add pumpkin puree and mix on low until combined. Add all the white flour. Mix on low until well combined.

Switch to a dough hook and add most of wheat flour. Start on low until well combined and then increase speed. Continue to mix and add flour until dough pulls away from the sides and is mostly stuck to the dough hook.

Cover the bowl of the stand mixer with a damp paper towel and allow the dough to rise until doubled, about one hour.

Place pizza stone in the oven and preheat to 475.

Cook bacon in a skillet until it is about 80% done. Rinse and dry skillet. Add some olive oil and caramelize onion slices, about 7-10 minutes. Remove from pan and add more olive oil and apple slices. Cook for about 5 minutes until soft. Remove from pan and set aside.

After the dough has risen, cut off half of it. Sprinkle the half with flour and mold it into a ball. Place on a clean surface that's covered in flour and roll out to a desired thickness. Place dough in oven on the pizza stone, and prebake for two minutes.

In a small dish, melt 1 tbsp of butter and mix in 1 tbsp of olive oil. Brush prebaked crust with butter/olive oil mixture and top with slices of brie (leave the rind on), apple slices, caramelized onions, and bacon. Slide onto pizza stone and bake for about 10 minutes or until the bottom of the crust is golden brown. When the pizza is still hot, right out of the oven, sprinkle with blue cheese and nuts.

(Servings: 6, Prep time: 75 min., Cook time: 20 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10
Scot (taste):  9/10
Effort:  4/5
Dishwashing Effort:  3/5

Pumpkin Spice Pancakes

I am annoying about only a few things in life.  Otherwise, I am a peach.  

1.  Everything bagels are not allowed in our house or car.  Too messy.  Yes, they are my favorite too.

2.  I sleep really well in moving vehicles.  

3.  I do NOT like the brown candy corns or those nasty candy corn-like pumpkins.  But I love regular candy corn.  

4.  It actually bothers me that I always have helmet hair.  

5.  I can only drink my coffee when it is in about a 2.5 degree (F) temperature range.  And only about 1 hour after it is brewed.  

6.  Speaking of temperatures, I am the biggest baby you will ever meet when it comes to cold weather and being cold.

7.  Anytime I need or need to remember more than one thing, I write a list.  And I have a list to keep track of all my lists.

8.  I believe pumpkin pie should only be eaten on and in the days surrounding Thanksgiving.

There...I said it!  Who is with me?!?!

Probably no one.  But, I am 100% serious.  I love pumpkin pie.  On Thanksgiving.  Why push it?  Why ruin a good thing?  

Scot thinks this is one of the few ridiculous things about me.  Because he loves pumpkin, squash, corn, and all the fall flavors.  And he thinks its fine to have it, for example, at Christmas.  Or anytime you feel like it.   

Anyways, I love making pumpkin things.  And feel that incorporating pumpkins into your diet in any way other than in the form of pie is totally ok.  As a result, I was really excited to surprise Scot with these pancakes for breakfast this weekend.  And by surprise, you have to realize that Scot never has any idea what we are eating for any meal.  So don't be thinking I am too cute.

And these pancakes taste JUST like pumpkin pie.  Especially with the whipped cream.  They are amazing and so great for fall.  Also, this recipe only calls for 1/2 cup of pumpkin puree, which is just about what is left in the can after making a loaf of pumpkin bread.

Lastly, when Scot began eating these (still half asleep), he took a few bites and said in a soft and semi-creepy voice, "I think this is my first 10."  

Pumpkin Spice Pancakes

barely adapted from Joy the Baker

3/4 cup all-purpose flour

1/2 cup whole wheat flour

2 Tablespoons brown sugar

2 teaspoons baking powder

1/4 teaspoon salt

3/4 teaspoon ground cinnamon

1/4 teaspoon fresh grated nutmeg

pinch of ground cloves

1 cup milk

1/2 cup canned pumpkin

1 egg

2 tablespoons vegetable oil or melted butter + more for skillet

for toppings: cinnamon sugar, whipped cream, toasted chopped pecans, and/or hot maple syrup

Whisk together flours, salt, spices, sugar and baking powder in a medium sized bowl.

In a separate bowl, whisk together milk, egg, pumpkin and vegetable oil or melted butter.

Pour the wet ingredients into the dry ingredients and whisk until just combined. Don’t worry if you have a few lumps. You don’t want to over beat the batter, it’ll produce tough pancakes.

Let the batter sit for 10 minutes while you heat the skillet. Over low-medium heat melt a tablespoon of butter or vegetable oil. Once skillet is hot, spoon a heaping 2 tablespoons of batter per pancake into the skillet. When pancake starts to bubble slightly, carefully flip over.

Once browned and cooked through place pancakes on a oven proof plate and place in the oven set at 200 degrees F to keep warm while the rest of the pancakes are cooked.

Serve with cinnamon sugar, whipped cream, toasted chopped pecans, and/or maple syrup. Delicious!

(Servings: 3-4, Prep time: 15 min., Cook time: 20 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  10/10

Effort:  1/5

Dishwashing Effort:  2/5

Pumpkin and Sausage Pasta

I made this pasta last fall. And I think it will be a recipe that I will make every fall from now on. It calls for canned pumpkin puree, but you could even roast your own! Bobby Flay says he can't tell the difference, so you can use that as an excuse for using canned. That is what I did. Make sure to get the regular pumpkin puree and not that the pumpkin pie filling.

The sage, sausage, pumpkin combo is awesome. This sauce is naturally thick and creamy from the pumpkin puree, so feel free to leave the cream out or even use milk instead. I just used milk.

I think this would still be good without the sausage to make it vegetarian. I would suggest replacing the sausage with something that has some contrast to the creamy sauce. Hmmm....maybe bacon? JK. I don't know a good replacement, so let me know if you do. Oooh, maybe some roasted red pepper? Grilled asparagus?

Pumpkin and Sausage Pasta

by Rachael Ray

1 tablespoon extra-virgin olive oil, plus 1 tablespoon

1 pound bulk sweet Italian sausage

4 cloves garlic, cracked and chopped

1 medium onion, finely chopped

1 bay leaf, fresh or dried

4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons

1 cup dry white wine

1 cup chicken stock, canned or paper container

1 cup canned pumpkin

1/2 cup (3 turns around the pan) heavy cream

1/8 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg, ground or freshly grated

Coarse salt and black pepper

1 pound penne rigate, cooked to al dente

Romano or Parmigiano, for grating

Pumpernickel or whole grain bread, as an accompaniment

Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.

Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.

(Servings: 4, Prep time: none, Cook time: 45 minutes, Difficulty: Easy)

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