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Posts Tagged ‘Pumpkin’

Looking through the last dozen posts we’ve made, I see we’re really doing well in sharing seasonal recipes! This is yet another one in that category – I can’t help but keep eating pumpkin and squash, because it is delicious and versatile; and, especially, because starting in one month I will not be eating many vegetables for the next half-year…

I’m also curious to ask what other recipes people have for squash and pumpkin? Feel free to comment and share – as I’d love to try a few new ones myself!

This recipe was a great success. It’s simple, and I made it to use up the remaining pumpkin purée from the pumpkin pie I made for Thanksgiving. Not only did it help by re-interpreting left-overs, but it made a special brunch.

Ingredients – makes 16 scones

-2 cups all-purpose flour
-1/4 cup sugar (I used light brown sugar)
-1/2 tsp both ground ginger and cinnamon
-pinch of nutmeg
-1 tsp baking powder
-1/2 tsp baking soda
-pinch salt
-1/2 cup cold butter, diced
-1/2 cup walnut pieces
-1/3 cup cream (or yogurt if you are looking to reduce your cream intake)
-2/3 cup puréed pumpkin (I like to use fresh if I can, but if not, pure canned pumpkin can be substituted)
-1 egg, for brushing

Directions

Puréed pumpkin

To make the pumpkin purée, preheat oven to 400F. Halve a cooking pumpkin, remove the seeds, and place cut-side up on a baking tray. Bake for 40 – 60 minutes (approximately), until the flesh is tender and a few brown spots appear on the pumpkin. Remove from oven, let cool, and then scoop the flesh out of the skin. Place in a blender or food processor (or use a potato-masher, if you have one), and purée the pumpkin thoroughly (if you do it by hand, make sure you really put in the effort to purée it – it does not work well if it is watery or stringy).

Pumpkin scones

Preheat oven to 375F. Sift together the flour, baking powder, and baking soda. Add the spices, sugar, salt, and stir.

Cut in the butter using a pastry knife or your hands (quickly), until mixture looks like breadcrumbs (you can also use a food-processor if you have one!).  Add the walnuts in after.

In a separate bowl, mix the cream and pumpkin purée. Add this to the dry ingredients, and mix them together with your hands or a wooden spatula until the dough begins to form into larger balls. Do not over-work.

Line a baking sheet with parchment paper. Take small amounts of dough into your hand and form them into a disc. Place on the baking sheet. Beat the egg together and brush over scones.

Bake for 15-20 minutes (check after 15, it’s best to be careful because you don’t want the bottoms to burn). Cool on a wire rack, and serve with jam, butter, or anything else you like with your scones!

-Sitelle

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Back when I lived in Toronto, whenever my good friend Aidan wanted to spoil and/or bribe me, he would make the most delicious chocolate chip pumpkin muffins. Now, whenever I am in need to a little muffin love, I turn to this simple recipe.  These muffins meet all muffin criteria: simple to mix, moist and flavourful, aromatic, and chocolaty (really, who likes those healthy bran prune “muffins”?)

So this morning, when construction workers began drilling outside my bedroom window at 7am, I whipped up a batch of these muffins. I needed the muffin love. They are particularly tasty with a glass of cold milk or cup of lavender tea and eaten in the company of good friends.

Aidan’s Pumpkin Chocolate Chip Muffins
(36 medium muffins)

Ingredients:
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
3 teaspoons cinnamon
1 ¼ cups oil
4 eggs
2 cups sugar
1 package chocolate chips
2 cups pumpkin puree (avoid the pumpkin pie filling, which has already been spiced – you want the canned version with one ingredient: pumpkin)
Muffin cups (optional)

Directions:
Preheat oven at 375 degrees Fahrenheit.

Sift dry ingredients (except sugar) together and set aside. In large bowl, mix oil, eggs, sugar, and pumpkin. Beat well and add dry ingredients a little at a time. Stir in chocolate chips.

Pour into well-greased bundt pan or muffin tins. Bake for 50 minutes (bundt) or 18 minutes (muffins).

– Catherine

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