Chocolate Chip Pumpkin Bread

I decided to round out pumpkin week with a quick bread recipe.  The cinnamon in this recipe helps to blend the chocolate and pumpkin flavor.  In addition to a quick snack, a slice of this scrumptious bread slathered with some light cream cheese made a wonderful breakfast with coffee.  I thoroughly enjoyed finding many ways to use pumpkin puree and I hope you did as well.

Chocolate Chip Pumpkin Bread
Makes 2 loaves

3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
4 eggs
2 cups sugar
2 cups canned pumpkin
1 1/2 cups canola oil
1 1/2 cups (6 ounces) semisweet chocolate chips

In a large bowl, combine the flour, cinnamon, salt and baking soda.  In another bowl, beat the eggs, sugar, pumpkin and oil.  Stir into dry ingredients just until moistened.  Fold in chocolate chips.

Pour into two greased 8 x 4-inch loaf pans.  Bake at 350 degrees for 60-70 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks.

From A Taste of Home

My rating:
-->

Ravioli with Pumpkin Alfredo Sauce

I know this sounds a little on the strange side, but trust me you need to try it.  It was not only delicious but simple to pull together with a relatively short list of ingredients.  This will definitely make frequent appearances on our menu.  I am so glad I decided to do pumpkin week, because I'm not sure this recipe would have made it on the menu without the challenge of finding numerous pumpkin recipes.

Ravioli with Pumpkin Alfredo Sauce
Makes 2 servings

Kosher salt
1 (9-ounce) package 4 cheese ravioli
1/2 tablespoon unsalted butter
1/2 small shallot, finely chopped
1/4 cup canned pumpkin puree
2/3 cup heavy cream
1 1/2 tablespoons grated Parmesan cheese, plus more for topping
Freshly ground black pepper
Chopped fresh parsley, for topping (optional)

Bring a large pot of salted water to a boil.  Add the ravioli and cook as the label directs.  Reserve 1/2 cup cooking water, then drain the pasta

Meanwhile, heat the butter in a skillet over medium-high heat.  Add the shallot and cook, stirring, until soft, about 2 minute.  Add the pumpkin and cook, stirring 1 minute.  Stir in the cream and bring to a low boil.  Reduce the heat to medium low; simmer, stirring, until slightly thickened, about 5 minutes.  Stir in the cheese and cook until thick, about 1 more minute.  Season with salt and pepper.

Add the ravioli to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed.  Divide among bowls and top with more cheese and parsley.

Adapted from Food Network

Our rating:

Curried Pumpkin Soup

I thought I would start today's post with a review of events for the month of October.    We took possession of our motor home on September 28th and spent the next week just settling in.  We sold both of our vehicles and bought a 4-wheel drive Jeep Liberty (which will be easy to tow behind the motor home).  We ordered the tow plate and wiring kit needed to attach the Jeep to the existing towing equipment on our motor home.  We actually moved the motor home to another site to see how everything fared in the cabinets while in transit (everything traveled well with the exception of one cabinet that we have since adjusted).  We have found what we think will be our home base whenever we come back to the DFW area.  We have figured the heating/air conditioning system and know how often we need to drain our tanks.  All in all, a very educational month for us.

Here are some pictures from our trip to Hickory Creek Park on Lake Lewisville.

 We really enjoyed the scenery of our stay at Hickory Creek, but since it is not a full hook-up, that means unhooking everything and driving to the dumping station every 3 days or so.  We'll see if that becomes a factor in deciding not to go there again.



Now on to the food part of the blog: Curried Pumpkin Soup which we had for lunch and it was superb.  We are both fans of the Indian curry flavor and combined in this soup with mushrooms and pumpkin was a treat for our taste buds.  I am sure this will become a seasonal favorite.

Curried Pumpkin Soup
Makes 4-6 Servings

2 tablespoons butter
1/2 pound fresh mushrooms, sliced
1/2 cup chopped onion
2 tablespoons all-purpose flour
1/2 to 1 teaspoon curry powder (I used 3/4 teaspoon and thought it perfect)
3 cups vegetable broth
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
Fresh chives, chopped for garnish (optional)

In a large saucepan, melt the butter over medium heat.  Add mushrooms and onion.  Saute until tender, about 5 minutes.

Stir in the flour and curry powder until blended

Gradually add the broth, stirring to combine.  Bring the mixture just to a boil, and stir for 2 minutes, or until the mixture thickens.

Stir in the pumpkin, milk, honey, salt and pepper.  Heat through.  Serve immediately. 

Garnish with chives, if desired.

Barely adapted from Ezra Pound Cake

Our rating: 

Pumpkin Butterscotch Blondies

I have not done a lot of baking since settling into the motor home and I was definitely craving something sweet and so I tried these blondies.  Blondies are like a brownie without the chocolate and in addition to having pumpkin in them, these bars also have white chocolate and butterscotch chips in them.  I love Blondies...don't get me wrong, I love brownies as well, but every once in a while it's nice to have these.  Just like my favorite ice cream flavor is plain vanilla, a blondie is just the right treat.

Pumpkin Butterscotch Blondies
Makes 24 squares

2 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) butter, at room temperature
1 1/4 cups granulated or brown sugar
1 large egg
2 teaspoons vanilla extract
1 cup pumpkin puree
1 cup white chocolate chips
1 1/2 cups butterscotch chips
1/2 cup chopped toasted nuts (optional)

Heat oven to 350 degrees.  Line a 9x13-inch baking dish with foil or parchment, leaving an overhang on the long sides.  In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda and salt.  Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until fluffy, about 2 minutes.  Add the egg and vanilla and beat until combined.  Add the pumpkin puree and continue mixing until well combined.  On low speed, add the flour mixture and mix just until incorporated.  Using a rubber spatula, fold in the white chocoloate and 1 cup of the butterscotch chips (and nuts, if using).

Spread the batter evenly in the prepared pan, then sprinkle the remaining butterscotch chips over the top.  Bake for 35-40 minutes, until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few moist crumbs attached.  Transfer pan to a wire rack and allow to cool completely before cutting.

From Cook Like a Champion

Our rating:

Pumpkin Lasagne

For the third installment of pumpkin week, I turned to a tasty lasagne recipe which incorporated what else but pumpkin puree in the filling.  I was intrigued with this recipe since it had all the traditional components of lasagne but with the addition of pumpkin puree.  The sauce was made with onion, garlic, Italian sausage meat, red wine, tomato sauce and herbs.  I used traditional lasagne noodles, which I cooked before assembling.  I mixed the pumpkin puree with an egg and added the ricotta, shredded mozzarella and Parmesan cheese.  The recipe also had a layer of thinly sliced zucchini between layers.

The pumpkin in this recipe was just a little hint of something different and quite interesting.

Pumpkin Lasagne
Makes 4 servings

1/2 cup pumpkin puree
1 tablespoon extra-virgin olive oil
1/2 medium onion, chopped
3 cloves garlic, minced
1/2 pound Italian sausage, casings removed
1/4 cup red wine
1 15-ounce can tomato sauce
1 1/2 tablespoons chopped fresh basil
1 1/2 tablespoons chopped fresh parsley
1/4 teaspoon dried oregano
Kosher salt and freshly ground black pepper
6 lasagne noodles
1 egg
1 1/4 cups ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
1 medium zucchini, very thinly sliced

Preheat the oven to 350 degrees.  Place the pumpkin puree in a fine sieve over a bowl; set aside to drain while making the sauce.

Heat the tablespoon olive oil in a medium pot over medium heat.  Add the onion and saute until translucent, 6 to 7 minutes.  Add the garlic and cook until fragrant, 2 more minutes. .  Add the sausage and cook until browned, breaking it up with a wooden spoon.  Pour in the wine and cook until reduced by half.  Stir in the tomato sauce and herbs and bring to a simmer over medium-low heat.  Season with salt and pepper, cover and reduce the heat to low.  Simmer 15 minutes, stirring occasionally.

Meanwhile, bring a large pot of salted water to a boil.  Add the lasagne noodles and cook as the label directs.  Drain and set aside.

Mix the strained pumpkin puree with the egg in a bowl and season with salt and pepper.  Add the ricotta, half of the mozzarella and the Parmesan.

Build your lasagne in an 8 x 8" square baking dish.  Start with a layer of sauce, then top with a layer of lasagne noodles (I cut the excess off the end of two noodles and used the cut pieces for the third row of noodles).  Evenly spread half of the pumpkin/ricotta mixture, then half of the zucchini over the noodles.  Cover with some of the sauce.  Repeat the layers, finishing with noodles and sauce; sprinkle with the remaining  mozzarella.  Bake uncovered 35 to 40 minutes, or until bubbly.  Let cool 15 minutes before slicing.

Slightly adapted from Robert Irvine

Our rating:

Pumpkin Muffins

For the second day of Pumpkin week, I decided to turn to breakfast for inspiration.  These pumpkin muffins are from an Ellie Krieger recipe so not only are they delicious, but good for you as well.  A muffin and a little yogurt make the perfect quick breakfast for me and I love it when I know the muffin is as healthy as the yogurt.  It's a great way to start the day.

Pumpkin Muffins
Makes 1 dozen

Cooking spray
1 cup all-purpose flour
1 cup whole-grain pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 cup packed brown sugar
3 tablespoons unsulphered molasses
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
3/4 cup lowfat buttermilk
1/4 cup pumpkin or sunflower seeds (optional)

Preheat oven to 400 degrees.  Coat a 12-cup muffin pan with cooking spray.

In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger and cloves. 

In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined.  Add the other egg and whisk well.  Whisk in the pumpkin and vanilla.  Whisk in the flour mixture in two batches, alternating with the buttermilk.  Whisk just until combined.

Pour the batter into the prepared muffin pan and sprinkle with the pumpkin or sunflower seeds, if using.  Tap the pan on the counter a few times to remove any air bubbles.  Bake for 20 minutes or until a wooden pick inserted in center of one of the muffins comes out clean.

Let cool on a wire rack for 15 minutes.  Run a knife around the muffins to loosen them and unmold.  Cool completely on the rack.

Slightly adapted from Ellie Krieger

Our rating:

Pumpkin Risotto

This summary is not available. Please click here to view the post.