Since It's Fall

Since it is my most favorite time of year, it means one thing....

Yes, Pumpkin Spice Lattes are back. Don't think just because it is 90 degrees outside when you drive by that you can't experience this yumminess. They come in Frappacinos too!

Since I believe all things pumpkin are wonderful, I decided to have a pumpkin lab at school. I have been trying to do seasonal labs and incorporate recipes that the students normally would not try. When I told them we were having a pumpkin lab, I of course heard "gross" and "ewww" and "I have never tried pumpkin and I ain't never going to!" (I can't believe I just typed ain't on my blog - twice!!!) When I hear this Miss Hard Headed comes to class and says "Oh, yes you are trying it" and they think I am an evil witch.

First up we had Pumpkin Soup. I got some major "ewwws" on this one. This is while it is cooking.
We then pureed it. The recipe didn't call for it, but we added some milk at the end. We tried it in one class and it needed a little something else, and it was much better with the milk.

Pumpkin pancakes were on the menu,

pumpkin muffins with chocolate chips,

and Pilgrim Pies aka the best things you will ever put past your lips.

Here are the recipes. You should try them out! Needless to say, my students now love pumpkin. They did try everything and managed not to wither away and die. There favorite recipe (and mine too) was the Pilgrim Pies. Delicious!

Pumpkin Soup

(from pumpkinrecipes.org)

1 tablespoon butter
1 medium onion, finely chopped
2 cloves garlic, crushed
1 pound pumpkin, peeled, seeded, cut into 1-inch cubes
3 cups chicken stock
1 tablespoon tomato paste
1 tablespoon grated parmesan cheese
¼ teaspoon salt
¼ teaspoon pepper

1. Melt butter in a large saucepan over medium heat. Add onions and garlic and cook until translucent, 3 to 4 minutes, stirring.

2. Add pumpkin and cook 3 minutes, until lightly softened.

3. Add stock and paste and stir to mix. Bring to a boil over high heat, lower to a simmer, and cover. Cook 20 minutes, until pumpkin is very tender.

4. Transfer to a food processor and puree until smooth. Add cheese, salt, and pepper; mix and serve warm.

Pumpkin Pancakes

(From Disney Family Fun)

2 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
1 tsp. pumpkin pie spice
2 eggs
1 3/4 cups milk
3 tbsp. melted butter plus 1 tbsp. for frying
1/2 cup cooked and mashed pumpkin or canned pumpkin

1. Sift together the flour, baking powder, salt, sugar and pumpkin pie spice in a large bowl. In a medium bowl, whisk the eggs and milk. Add 3 tablespoons of melted butter and the pumpkin to the wet ingredients, and whisk together. Pour the mixture over the dry ingredients, and stir just until blended a few lumps are okay.

2. Heat the remaining butter on a griddle over medium-high heat. Then pour 1/4 cup of batter for each pancake. When the flapjacks bubble on top, flip and cook until brown on other side. Makes 20 pancakes.

Pumpkin Bread

(From CD kitchen)

5 eggs
1 1/4 cup vegetable oil
1 can (15 ounce size) solid packed pumpkin
2 cups all-purpose flour
2 cups granulated sugar (can substitute Splenda)
2 small boxes regular vanilla pudding mix
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cup chocolate chips (we added these!)

In a mixing bowl, beat eggs. Add oil and pumpkin; beat until smooth.

Combine remaining ingredients; gradually beat into pumpkin mixture.

Pour batter into 2 greased and floured 8 x 4 x 2-inch loaf pans. Bake at 325 degrees for 75 to 80 minutes or until a wooden pick inserted near the center comes out clean.

Cool in pans 10 minutes before removing to wire racks to cool completely.

Pilgrim Pies

(from Disney's Family Fun)

PUMPKIN COOKIES
2 eggs
2 cups light brown sugar
1 cup vegetable oil
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin
3 cups flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

FILLING/CREAM CHEESE FROSTING
4 ounces cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
4 to 5 cups confectioners' sugar

1. Heat the oven to 350 degrees. Beat the eggs, brown sugar, oil, and vanilla extract in a mixing bowl until smooth. Stir in the pumpkin. In a separate bowl, combine the flour, pumpkin spice, baking powder, baking soda, and salt. Add the dry ingredients to the egg mixture a half cup at a time, blending each time until smooth.

2. Drop a heaping tablespoon of batter onto an ungreased cookie sheet, using a moist finger or the back of a spoon to slightly flatten each mound. Bake the cookies for 12 minutes, then transfer them to a wire rack to cool completely.

3. Meanwhile, make the frosting. Beat together the cream cheese, butter, and vanilla extract in a bowl until light and fluffy. Mix in the confectioners' sugar a half cup at a time, until the frosting is spreadable.

4. To assemble the pies, turn half of the cookies bottom side up and spread a generous amount of cream cheese frosting on each one. Top them with the remaining cookies (turned right side up). Makes 10 to 14 Pilgrim Pies.