Pumpkin Cornbread

Well my October blogging started off so well, and then quickly deteriorated…

To make up for it here’s a super easy and super delicious pumpkin cornbread! Please forgive me!

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Corner pieces are always my favorite in breads, cakes, brownies… Pretty much everything

While I should also apologize for this picture, instead I’ll just provide you the link to the recipe, since those pictures are much nicer and I did very little to adapt the recipe at all!

Adaptations:

1. I used whole wheat flour instead of all purpose

2. I reduced the amount of brown sugar down to 1/4 cup

3. I used vegetable oil instead of olive oil

I’ve already eaten about 1/4 of the pan, so you should probably make this cornbread soon…

Pumpkin Ginger Scones

Hello hello and happy 21-days-until-Halloween-day!! Well, on the west coast it’s still 21 days away- WordPress, why you gotta say that I published this post on the 11th?!?

I LOVE Halloween for reasons like carving pumpkins, roasting seeds, dressing up in costumes, the colors orange and black (obviously), and watching movies like Hocus Pocus and The Nightmare Before Christmas (no scary movies here!). Tonight, I decorated my house and made these scones, and this weekend I plan on getting my pumpkins to carve later- I can’t wait!

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Ingredients:

1 1/2 cups whole wheat flour

1 cup all purpose flour

1/4 c brown sugar

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon pumpkin pie spice

1/4 cup crystallized ginger, finely chopped

1/2 cup cold unsalted butter, cut into 1″ cubes

3/4 cup canned pumpkin

1 teaspoon vanilla extract

2 eggs, beaten

Directions:

Preheat oven to 350 degrees.

In a large bowl or stand mixer, mix together the first seven ingredients. Add in the butter cubes and mix until butter has broken up into pieces about the size of a dime.

Add in pumpkin, vanilla, and eggs, mixing until just combined. The dough should be pretty shaggy, with visible butter pieces, but should come out of the mixing bowl in one big chunk.

Separate the dough in half, and form each half into discs about 6″ across. Cut each disc into 6 wedges, and place wedges on a baking sheet.

Bake scones 20-25 minutes, until cooked through and golden brown on top.

P.S. I’m still mulling over ideas for what to carve into my pumpkins this year, anybody have a good idea??

Dinner Lately

As much as I love food and cooking, sometimes I don’t feel like putting in a lot of effort into dinner. Here’s a preview of what my minimal-effort dinners have looked like this past weekend:

On Friday I hung out with my good friend and college roommate, Kenna. Senior year we had “wine and cheese night” a few times a month, where we would go to Market of Choice to buy a small wedge of cheese, usually Brie or Camembert, a baguette, and a $6 bottle of wine. The evening would be spent browsing Pinterest, eating and drinking everything we bought, and most definitely not studying for classes.

In honor of our frequent college dinner, we had wine, cheese, and bread, and with the addition of salami, garlic- sauteed zucchini, and blueberry-walnut chutney to serve with the cheese. Because now that we’re adults,* we decided that including a vegetable and a protein source in our meal was probably the responsible thing to do.

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* Obviously I use the term “adults” very loosely, since as you can see we’re eating our dinner on the floor… But Kenna and her husband, David, are getting a dining room table this weekend, woohoo big kids!

Saturday night I was definitely feeling breakfast for dinner, so I went with my breakfast staple, pancakes. By the way, when you work on Saturday’s and Sunday’s, pancakes for dinner and going to bed before 10 is totally the thing to do on a Saturday night, just sayin’.

However, since these were dinner pancakes, and not breakfast pancakes, I could add a secret ingredient- ALCOHOL! And it’s finally fall, which means I can add my favorite fall ingredient- PUMPKIN!

That’s right folks, I made Pumpkin Porter Pancakes.

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Why yes, I do like to serve my pancakes in a giant pool of maple syrup.

 

These pancakes were made even easier, because I had a mix to use and made a single serving amount (yes, I realize it is a very large single serving, but I’m serious about my pancakes).

Ingredients:

1/2 cup of your favorite pancake mix (I like Bob’s Red Mill)

dash of pumpkin pie spice

1 teaspoon brown sugar

1/2 cup porter (I like Deschutes Black Butte Porter)

1 egg

3 tablespoons canned pumpkin

 

Combine all the ingredients and then cook. I don’t feel like going into the details of cooking pancakes here, because I’m tired, remember?

Pumpkin Oatmeal Spice Cookies

I’ve always felt kind of bad for people who don’t like pumpkin. Once September hits, it’s the one ingredient guaranteed to be all over restaurants, bakeries, and recipe sites until at least December.

So to those of you who aren’t pumpkin’s biggest fan…. Pumpkin recipes are in full force here. Sorry I’m not sorry. When Pumpkin Spice Lattes become available, I become obsessed.

My original plan was to make pumpkin snickerdoodle cookies, but I got a little too spice-happy when I visited the spice rack. Then I decided the cookies needed more texture, so I threw in some rolled oats and chopped pecans. The result? Something not even close to a snickerdoodle, but still soooo good.

Ingredients:

1 cup unsalted butter, at room temperature

3/4 cup each granulated sugar and light brown sugar

1 egg

2 teaspoons vanilla

1 cup canned pumpkin

1 teaspoon baking soda

3/4 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon each ginger and nutmeg

1/4 teaspoon each cloves and allspice

2 1/2 cups all-purpose flour

2 cups rolled oats

1/2 cup pecans, chopped

Directions:

Preheat the oven to 350°.

In a medium bowl combine flour, spices, baking powder and soda, and salt.

In another bowl/ stand mixer, cream together the butter and sugars until they become lighter and fluffy. Mix in the egg, vanilla, and canned pumpkin.

Working in 2-3 batches, mix the dry ingredients into the pumpkin mixture. Fold in the oats and pecans.

Drop heaping tablespoons of dough onto cookie sheets and bake for 10-12 minutes.

When they are done, transfer to a cooling rack and stare down cookies, since that will help them come down to a temperature that won’t burn your taste buds off.

Remind yourself that pumpkin is high in vitamin A and oats are good for your heart, so when you inhale four of them straight out of the oven you won’t feel guilty… It works. Sort of.