I made Pumpkin Cupcakes and Cream Cheese Frosting
And the most wonderful Pumpkin Cheesecake Squares. Seriously, these are amazing.
I already posted about Pumpkin Waffles.
And I forgot to take pictures of the Pumpkin Curry Soup, but it was good too.
But the Pumpkin Pancakes were by far the best. Add some Apple Cider Syrup and you are better than best.
Make these. They are delicious.
Pancakes:
1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 pinch clove
1 cup 1% low-fat milk (can be any kind)
6 tablespoons canned pumpkin puree
2 tablespoons melted butter
1 egg
Directions:2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 pinch clove
1 cup 1% low-fat milk (can be any kind)
6 tablespoons canned pumpkin puree
2 tablespoons melted butter
1 egg
Whisk flour, sugar, baking powder, spices and salt in a bowl. In a separate bowl whisk together milk, pumpkin, melted butter, and egg. Fold mixture into dry ingredients. Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side. Serve with butter and syrup.
Apple Cider Syrup:
1/2 cup white sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 pinch of nutmeg, cloves and ginger (optional)
1 cup apple cider
1 tablespoon lemon juice
2 tablespoons butter
Stir together the sugar, cornstarch, and cinnamon in a saucepan. Stir in the apple cider and lemon juice. Cook over medium heat until mixture begins to boil; boil until the syrup thickens. Remove from heat and stir in the 2 tablespoons of butter until melted. Serve warm.
ok, where did you get the pumpkin cheesecake squares recipe and the pumpkin curry soup recipe?
ReplyDeleteI combined a few recipes to make the cheesecake squares. The final product was close to this:
ReplyDeletePumpkin Cheesecake Squares
For Crust:
1 cup crushed graham crackers
¼ cup white sugar
6 Tablespoons melted butter
½ teaspoon cinnamon
For Filling:
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
1/2 cup canned pumpkin
2 eggs
1 teaspoon vanilla extract
1-1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
Directions
Combine all crust ingredients and press into an 8X8 pan. Bake at 350 for 7 minutes. Set aside
In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, eggs, vanilla, cinnamon and allspice. Pour over crust.
Bake for 30-35 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.
And the Pumpkin Curry I just made up. It was something like this:
ReplyDelete1/2 Yellow Onion, diced
1 teaspoon olive oil
1 cup pumpkin puree
1 teaspoon curry paste, or powder (any kind you like)
2 cups chicken broth, or veggie broth
1 can coconut milk
Fry onions in olive oil in large pot until soft. Add curry and stir until fragrant. Add broth, coconut milk and pumpkin. Simmer on low for 30 to 45 minutes.