••••BAKED PUMPKIN SPICE DONUTS••••

(Source: spaceshipsandlaserbeams.com & photos also)

••••THESE LOOK SO GOOD!!!

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Servings: 36 Mini Cake Donuts

Pumpkin Spice Mini Cake Donuts

• 1/2 cup Brown Sugar
• 1/4 TB Baking Soda
  
  
• 1/2 teaspoon Baking Powder
• 1 cup Flour
• 1/3 cup Sugar
• 1/8 teaspoon Ground Nutmeg
• 1 teaspoon Pumpkin Pie Spice
• 1 teaspoon Cinnamon
• 1/8 teaspoon Ground Cloves
• 1/3 teaspoon Salt
• 1 tablespoon Butter (melted)
• 1 Egg (beaten)
• 1 teaspoon Vinegar
• 1/2 cup Heavy Whipping Cream
• 1 teaspoon Vanilla Extract
• 3/4 cup Pumpkin Puree

Instructions

1. Preheat oven to 350 degrees.

2. In a small bowl, melt 1 teaspoon butter in the microwave. Remove and let cool.

3. In a large mixing bowl, combine dry ingredients: brown sugar, baking soda, baking powder, flour, sugar, ground nutmeg, pumpkin pie spice, cinnamon, ground cloves, and salt. Using a fork, stir.

4. Once melted butter has cooled, add beaten egg, vinegar, heaving whipping cream, and vanilla extract. Whisk together.

5. Add egg mixture to dry mixture in large mixing bowl. Stir well.

6. Add pumpkin puree to mixture. Stir until all ingredients are evenly combined.

7. Spray the donut pan with nonstick cooking spray.

8. Using a disposable piping bag, fill with mixture. Try to eliminate air bubbles, pushing mixture toward the tip. Using scissors, snip the tip of the piping bag.

9. Slowly fill each donut cavity halfway full.

10. Bake first batch of mini cake donuts for approximately 10 minutes. Remove. Let cool. Use a butter knife or spoon to gently release the donuts or turn the pan upside down and gently tap the pan on the counter. They should fall onto the counter top. Watch out or one will probably fall right into your hand, begging to be eaten while it’s warm.

11. Wipe the donut pan clean and repeat steps 9 and 10.

Pumpkin Spice Glaze

• 1 cup Brown Sugar
• 1 cup Powdered Sugar
• 1 teaspoon Cinnamon
• 1 teaspoon Pumpkin Pie Spice
• 1/4 cup Half & Half

Instructions

1. Combine all ingredients in a small mixing bowl. Stir well with a whisk or fork. Reduce or add amount of powdered sugar to get desired consistency.

2. Using a brush or small spoon, add glaze to donuts. Let set for 10 minutes.

3. Serve with sprinkles, if desired.

••••BROWNED BUTTER PUMPKIN AND CHICKEN PASTA••••

(Source: karmelowly.pl & photos also)

••••BROWNED BUTTER PUMPKIN AND CHICKEN PASTA••••

(3-4 servings)

Ingredients:

•  450 g pumpkin, peeled and cubed
• 2 chicken breasts, cubed
• 2 tablespoons brown sugar
• 2 tablespoons butter, unsalted
• 1/2 teaspoon salt
• 1 teaspoon rosemary, chopped
• 200 g pasta
• 1/2 cup parmesan, grated
• 1 onion, sliced
• 1/2 cup cashews, toasted for serving

Ingredients for the sauce:

• 5 tablespoons butter, unsalted
• 1/4 tsp salt
• 1/4 cup heavy cream

Preparation:

1. Pre-heat oven to 22o oC.
2. Cook pasta according to package directions, drain.
3. Melt butter in microwave and mix with brown sugar, salt, rosemary. Toss with cubed pumpkin, lay in single layer on baking pan. Bake until caramelized, about 40 minutes, turning every 10 minutes as needed.
4. Meanwhile, place wide and deep pan over medium heat, add oil, onion and chicken and cook until browned, Transfer to a plate and set aside.
5. Heat butter with salt in the same pan over medium heat until starts to tint to a light brown. Be cautious, as the line between brown butter and burned butter is very fine. Remove from heat when browned, add cream and stir continuously. Season to taste if necessary.
6. Place pasta and chicken back in warm pan of brown butter cream sauce, add cheese and stir. Mix in pumpkin, half of the croasted cashews and toss. Top with remaining cashews and serve warm.
   
   

   
   

••••PUMPKIN CORNBREAD••••

(Source: honeyvillefarms.blogspot.com & photos also)

Ingredients:
1 cup Honeyville Alta Artisan Flour
1 Tbsp Baking Powder
1 tsp Himalayan Salt
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/2 cup Brown Sugar
1 cup Honeyville Yellow Corn Meal
2 Eggs
1 cup Pumpkin Puree
1/4 cup Vegetable Oil
1 Tbsp Raw Honey

Directions:
Preheat oven to 400 degrees.

In a medium bowl, combine flour, baking powder, salt, cinnamon, nutmeg, brown sugar, and yellow corn meal, and whisk together.

In a separate bowl, mix eggs, pumpkin puree, vegetable oil, and raw honey together with an electric hand mixer.

Combine dry ingredients with wet ingredients and mix until a thick batter forms. Pour batter into your USA Pan Square Cake Pan.

Bake at 400 degrees for 30 minutes. Remove and let cool completely in pan before slicing and serving.

••••PUMPKIN YELLOW LENTIL CURRY••••

(Source: cookingwithkushi.com & photos also)

••••PUMPKIN YELLOW LENTIL CURRY••••

Preparation time : 40 minutes
Serves : 4

Ingredients for Pumpkin Yellow Lentil Curry

Pumpkin – 3 cups
Split Yellow lentil / Toor dal – 3/4 cup
Onion chopped into cubes – 1
Potato chopped into cubes – 1
Ginger grated – 1/2 inch
Asafoetida / Hing – 1/4 to 1/2 tsp
Sambar powder – 3 tbsp
Salt to taste

Steps to prepare Pumpkin Yellow Lentil Curry

Step I

• Wash and pressure cook the toor dal for 2 to 3 whistles. Water should be at least 1/2 inch above the toor dal. Let the first whistle be on high flame and the remaining two in medium flame.
• You can also cook the yellow lentil in pan adding water. This will take longer time.
• Now just whisk the lentil / dal and keep it aside.

Step II

• In a pan add the whisked dal, pumpkins, potato, onion, ginger, salt and water for the desired curry consistency and bring it to nice boil till the pumpkin are cooked. This might take 12 to 15 minutes.

Step III

• In bowl add sambar powder and water and mix well so that there are no lumps. Add this along with asafoetida / hing to the curry and bring it to a nice boil.
• Pumpkin Yellow Lentil Curry is now ready. Serve hot and enjoy.

Tip:

• If you want the curry to be spicy, add green chilies or additional tablespoon of sambar powder.
• I have used store bought sambar powder.
  
  

  
  

••••TRICK-OR-TREAT PUMPKIN PIE DIP••••

(Source: thefrugalfoodie.com & photos also)

••••TRICK-OR-TREAT PUMPKIN PIE DIP•••

By Frugal Foodie Mama

Prep Time: 10 minutes

Cook Time: None

Ingredients (serves 8-10)

• 8 oz Kroger Fat Free Cream Cheese, room temperature
• 1/3 cup powdered sugar
• 1/3 cup pumpkin puree
• 1 tsp pumpkin pie spice
• 1/2 tsp vanilla extract
• 1 cup Kroger Lite Whipped Topping, thawed
• 1 cup Mini Snickers and Twix candy bars, chopped
• 1/3 cup of Milk Chocolate M&M's
• Graham crackers, pretzels, apple slices, etc for dipping

Instructions

In a large mixing bowl, cream together the cream cheese and powdered sugar. Add in the pumpkin puree, pumpkin pie spice, and vanilla, and mix until well blended. Fold in the whipped topping. Then fold in the chopped Snickers & Twix and the M&M's. 

Spoon into a serving bowl and garnish with a few chopped candy bar pieces and M&M's, if desired. Serve with apple slices, graham crackers, pretzels, etc for dipping.

Cover tightly and refrigerate any leftover dip for up to 3 days.

Enjoy!

••••FOOD TIP••••

(photos-Google+ & pumpkinphilly.com)

••••CHOCOLATE DOUBLE PUMPKIN CHIP COOKIES••••

(Source: thespiffycookie.com & photos also)

CHOCOLATE DOUBLE PUMPKIN CHIP COOKIES

Makes approximately 3 dozen

Ingredients:

1-1/2 sticks (12 Tbsp) unsalted butter

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

2 tsp pumpkin pie spice

1 tsp baking soda

1/2 tsp salt

1 cup packed brown sugar

1/2 cup Imperial Sugar granulated sugar

1 Tbsp vanilla extract

1 egg yolk

1/2 cup pure pumpkin puree

2 cups pumpkin flavored morsels

1 cup toasted pepitas (shelled pumpkin seeds)

Coarse sea salt, optional

Directions:

1. Place butter in a medium saucepan over medium heat, stirring frequently, until melted and foamy. Continue to cook until brown specks begin to appear and it has a nutty aroma. Remove from heat and transfer to a glass bowl to cool.
2. In a medium bowl, sift together the flour, cocoa, pumpkin pie spice, baking soda, and salt; set aside.
3. Add both sugars to the cooled butter and beat until well blended. Beat in the vanilla, and egg yolk until light and creamy. Stir in pumpkin until smooth. Mix in the sifted ingredients in three batches until just blended. Stir in the chocolate and pepitas by hand using a wooden spoon or silicone spatula.
4. Using a medium cookie scoop, roll 2 tablespoons of dough into balls and place on a plate or tray. Sprinkle with sea salt, if using. Cover tightly and chill for at least 2 hours, overnight for best results (refrigerate for up to one week).
5. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats or parchment paper; set aside.
6. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
7. Bake for 9 minutes or until edges are set (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.