Pumpkin Shortbread Bars

Ok, I'm going to do this.
I'm going to climb out of my rut and make this happen.

If you haven't noticed (*sniff), I've sorta lost my blog posting groove since last summer. I can't think of any particular reason except that life happens. And when life happens in a big way, you make take out your friend.
Take out and sweets.
Sugary, buttery, fattening sweets.

Oh, and coffee (but that's another subject for another day!)

Anyways, I'm going to try to at least do weekly postings again. 

My energetic 2 year old might be an obstacle to this goal, however I will prevail!

I think.

I hope.

Don't hate me if I don't.

These pumpkin bars are going to fuel me. They're sort of like a cross between pumpkin pie and a butter tart. Um... does that sound a-ma-zing or what?

If you're like me and you stock piled pumpkin puree at the end of the fall, make these.

Your cupboards and mouth will thank you.

Pumpkin Shortbread Bars

Makes: about 16

Source: Slightly adapted from Lauren's Latest

For the Crust:

1¼ cups all purpose flour

4 tbsps white sugar

½ softened butter

dash of salt

½ tsp vanilla extract

For the filling:

1¾ cups pumpkin puree

½ cup packed brown sugar

1 tsp cinnamon

½ tsp ground nutmeg

¼ cup all purpose flour

For the topping:

¼ cup semi sweet chocolate chips

¼ cup toasted pecans

¼ prepared caramel sauce (I used Smucker's ice cream topping)

Directions:

1. Preheat oven to 325°F. Grease an 8 x 8 square dish with cooking spray. Set aside. In a large bowl combine all the crust ingredients until moist. Press evenly into the bottom of the prepared pan. 

2. In a different bowl, stir together filling ingredients until smooth. Pour over shortbread crust and smooth the top. 

3. Sprinkle the chocolate chips and nuts over the top. Press gently into the filling. Drizzle caramel sauce over top of the entire pan.

4. Bake 45 - 60 minutes or until pumpkin filling is firm. Cool completely. Cut into 16 equal squares. (Can be served warm or cold.)

Vegan Pumpkin Breakfast Cookie

How do I say, "I didn't like this cookie, it wasn't very good, don't make it?"

Oh, I just said it.

That was easy.

I shouldn't completely disregard this cookie.
They're not bad.
They just don't deserve the title 'cookie'.

I prefer my cookies to be tooth achingly sweet, and loaded with chocolate and butter.
That's the way cookies were intended to be.
Am I right? Or am I right?

These aren't very sweet at all (truth be told, I threw in a handful of chocolate chips to liven them up but if you're vegan just forget I said that).
I'd say they're more of a cookie shaped power bar, good for an afternoon snack (or quick breaky) but definitely not going to satisfy a sweet craving.

That being said, they're not going to waste around my house. Although they're not my favorite 'cookie' (I use that word lightly) I probably need a break from all the sugar/butter/chocolate that usually goes on around here.

Vegan Pumpkin Breakfast Cookie

Makes about 16

Adapted from The Alchemist

1 ¾ cups pumpkin puree (or banana)

2 ¼ cups rolled oats (I used a mix of kamut flakes, soaked in hot water for a couple minutes and regular oatmeal)

1 tsp baking soda

1 tsp cinnamon

½ tsp salt

2 tsp vanilla extract

½ cup maple syrup or agave nectar (adjust this depending on how sweet you'd like the cookie to be)

½ cup toasted chopped walnuts (or any other nut)

½ cup chopped dates (or any other chopped dried fruit)

½ cup sunflower or pumpkin seeds

Directions:

1. Preheat oven to 350°F. Using your food processor or blender grind 2 cups of the oats into a fine powder.

2. In a large bowl combine ground oats, ¼ cup whole oats, baking soda, cinnamon and salt. Add the pumpkin, vanilla and maple syrup and thoroughly mix. Fold in the nuts, dates and seeds. Scoop out by the tablespoon and roll into balls, gently flatten and place on a greased cookie sheet. Bake for 12 - 16 minutes or until done in the middle. Store in an airtight container.

Linked to: Seasonal Sundays

Whole Wheat Double Chocolate Pumpkin Muffins

I know, I know, this is my second pumpkin recipe this week.

There's no real reason for it except that I have a ton of pumpkin in my freezer; so why not use it? (that's actually a statement and not a question).

These muffins are a bit on the dry side because of the whole wheat flour. They're not saw dust dry, they're more like could use a bit o' butter dry. If you feel like experimenting with the recipe you could always add some more pumpkin for some extra moisture. I personally wouldn't change them though. I love the whole grainy goodness mixed with chocolate that kind of thing is right up my alley.

Whole Wheat Double Chocolate Pumpkin Muffins

Makes: 14

Adapted from Good Life Eats

2 ⅓ cups whole wheat flour (I used spelt)

⅔ cup sugar

⅔ cup cocoa powder

2 tbsp flax meal

2 tsp baking powder

2 tsp baking soda

½ tsp salt

1 ¼ cup pumpkin puree

⅔ cup plain yogurt

2 large eggs, lightly beaten

1 tsp vanilla extract

½ cup melted butter, cooled to room temperature

¾ cup dark chocolate chips

Directions:

1. Preheat oven to 375F. In a medium sized bowl, whisk together the whole wheat flour, sugar, cocoa, flax, baking powder, baking soda, and salt until well combined.

2. In another medium bowl, combine the pumpkin puree, yogurt, eggs, and vanilla. Whisk until combined. Stir in the butter.

3. Make a well in the center of the dry ingredients. Pour the pumpkin mixture into the flour mixture and stir with a wooden spoon until just combined. Then, stir in the chocolate chips, reserving about 1/4 cup or so for sprinkling on top of the muffins.

4. Grease 24 standard sized muffins cups. Using a large cookie scoop, fill your muffin tins. Each muffin cup should hold about 3 tablespoons of batter. Sprinkle remaining chocolate chips on top. 

Bake for 17-25 minutes, or until a toothpick comes out clean. Cool in pan for 5 minutes, then remove and cool on a wire rack (or eat).


Linked to: Seasonal Sundays
                Sweets for a Saturday

Pumpkin and Roasted Beet Soup

Everywhere I turn I see snotty noses and hear phlegmy coughs.
Is that happening where you are too?

It's an onslaught of germs and viruses out there.
Yucky, icky germs and what can you do about it?

I know what I'm gonna do about it.
I'm loading up on this warm, sippable, vitamin packed soup.
Not only is it good for you, it's just plain tasty.

Rich in zinc and vitamin C, pumpkin gives a major boost to the immune system helping fight off little germ intruders.

That's a fact. 

I know because I read it on the internet.

Germs, meet your match.

Pumpkin and Roasted Beet Soup

Adapted from Dinner with Julie

Serves 6

2 cups pumpkin puree (or any type of squash)

3 - 4 small beets topped trimmed

1 tbsp olive oil

1 medium onion, diced

2 garlic cloves, minced

1½ cups orange juice

4 cups chicken or vegetable stock

salt and pepper

sour cream or yogurt to serve (optional)

Directions:

1. Preheat oven to 450F. Wrap the beets individually in foil. Place the beets directly on the rack; roast for 30 minutes.

2. In a large pot, heat oil over med heat and saute onion for a few minutes, until it starts to soften. Add the garlic and pumpkin puree. When they're cool enough to handle, peel and chop the beets; add to the pot along with the orange juice and stock. Simmer for about half an hour.

3.Puree the soup with an immersion blender and season with salt and pepper to taste. Serve warm with a dollop of sour cream or yogurt.

Linked to: Seasonal Sundays

Pumpkin Spice Syrup

This is fall flavored syrup.

Just trust me on this.
I don't lie about fall.
Or syrup.

As Buddy the elf once said,

"We elves try to stick to the four main food groups: candy, candy canes, candy corns and syrup."

Of course I'm not an elf but I do have an affinity for elf culture,

so I take my syrup seriously.

This syrup is really yummy.
It's intended to be used to make the infamous pumpkin spice latte but I've only used it on pancakes so far.

It was a little thinner than regular pancake syrup but it still worked well and tasted great.

This whole straining thing didn't work for me. I cooked the mixture too long which made it too thick.

The cloves and nutmeg are definitely the dominate taste so feel free to adjust the spices to your preference.

Happy Fall!

Pumpkin Spice Syrup

Makes: about 1 ½ cups

Source: Cook Like a Champion

1 ½ cups water

1 ½ cups sugar

1 tbsp ground cinnamon

½ tsp cloves

½ tsp ginger

1 tsp nutmeg

3 tbsp pumpkin puree

Directions:

1. In a small pot over medium heat, dissolve sugar in water.  Once sugar is dissolved, add remaining ingredients.  Allow to cook for 6-8 minutes, stirring frequently.  Do not boil.
2. Strain mixture using cheesecloth or a tea towel.
3. Pour into a small (8-10 ounce) bottle and store in the refrigerator. 

Linked to: Seasonal Sundays

Easy Pumpkin Tiramisu

The Sunday morning of Thanksgiving I had a big craving for tiramisu.

And I mean a big one.

So big, in fact, that at 6 am I risked waking up my baby to turn on my mixer to make it.

See, I told you it was big.

It was also strange.

You know why it's so odd that I had a craving for tiramisu?

Hmmm.....
Let's turn this into a multiple choice game. It's strange because:

a) I hate coffee (ahhh.... I can't even pretend to say that!)
b) I don't know what tiramisu is
c) tiramisu makes my skin turn purple and my hair turn orange
d) anytime I come near this dessert I can't stop singing That's Amore

I really wish I could say that tiramisu makes my skin purple and my hair orange.
That would be freakishly cool.
But unfortunately the truth is very boring option b) : I don't know what tiramisu is. Or should I say didn't know.

How does one go through life without knowing what tiramisu is?

I have no idea.

How do I crave it without knowing what it is?

No idea.

I think somewhere deep in my subconscious I knew that I needed to research this dessert ASAP and it needed to join it's friends: Triple Chocolate Pumpkin Pie and Pear Custard Pie on the thanksgiving table.

I think my subconscious was right.

Except there was one little problem.

At 6:00am the grocery stores aren't open and I don't keep mascarpone cheese in my fridge.

Shocking!

So a little online research led me to Martha's easy tiramisu which uses cream cheese, which I did have (yay!) and a half can of leftover pumpkin puree in my fridge inspired this fall friendly pumpkin version of tiramisu.

Enjoy!

Easy Pumpkin Tiramisu
Inspired By: Martha Stewart
Serves: 6


3 tbsps instant espresso powder
8 oz light cream cheese
¾ cup heavy cream
⅓ cup white sugar
1 can (15oz) pumpkin purée
¾ tsp pumpkin pie spice (or ¼ each cinnamon, cloves and nutmeg)
2 pkgs (3oz each) soft lady fingers
cocoa powder for dusting

Directions:

1. In a medium bowl, mix espresso powder with 3 tablespoons boiling water until dissolved. Add 1 1/2 cups cold water; set aside.

2. With an electric mixer, beat cream cheese with heavy cream and sugar until light and fluffy. Add pumpkin puree and pumpkin pie spice and mix for another minute or until completely combined.

3. Spread a few tablespoons of cream-cheese mixture in the bottom of a 2-quart serving dish. Separate ladyfingers. One by one, dip a third of ladyfingers in espresso, then arrange in bottom of dish. Spread with a third of cream-cheese mixture. Repeat twice with remaining ladyfingers, espresso, and cream-cheese mixture (can be refrigerated, covered, up to 1 day).

4. Dust with cocoa just before serving.

Triple Chocolate Pumpkin Pie

This is part 1 of the 3 desserts I made for Thanksgiving dinner.

3 desserts? Seems a little excessive, I know.

But if you know my family you know that we like to eat.

And one option for dessert?

Well, that simply wouldn't do.

I was a little apprehensive about this pie because the comments on the Martha Stewart website ranged from outstanding to terrible.

But in the great spirit of thanksgiving, I decided, "What the heck! At least if it doesn't turn out I won't get stuck eating it all by myself."

Lucky for me, it did turn out!

The first bite was odd with the mix of pumpkin, chocolate and spices. All the flavours seemed to overwhelm my tongue.

The second bite redeemed the first. It was a harmonious blend of sweet and spice.

I only ate a small sliver of pie because, like I said, there were 3 desserts.

Not to worry though, my sister helped with the leftover pie. 

She was probably just being kind eating 3 pieces but..... she's not really that nice.... so....... it must of been a hit in her books.

(P.S. I forgot to drizzle the melted chocolate on at the end so my pie was only a double chocolate pumpkin pie.)

Triple Chocolate Pie
Serves: 8
Source: Martha Stewart Living

For the crust:

2 cups finely ground graham cracker crumbs (about 16 crackers)

3 ounces (6 tablespoons) unsalted butter, melted

1 tablespoon granulated sugar

2 tablespoons packed light-brown sugar

1/2 teaspoon coarse salt

1/2 teaspoon ground cinnamon

3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped

For the filling:

6 ounces semisweet chocolate (preferably 55 percent cacao), chopped

2 ounces (4 tablespoons) unsalted butter, cut into small pieces

1 can (15 ounces) solid-pack pumpkin

1 can (12 ounces) evaporated milk

3/4 cup packed light-brown sugar

3 large eggs

1 tablespoon cornstarch

1 teaspoon pure vanilla extract

1 1/2 teaspoons coarse salt

3/4 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

Ground cloves

1 ounce milk chocolate, melted

Directions:

Make the crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes.

Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees.

Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.

Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.

Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.

Cinnamon Pumpkin Hummus

Happy almost Thanksgiving Canada!

Here's what I'm thankful for:

1. I am thankful to be a Canadian. I wouldn't do well in a third world country.
I don't even like to go camping!

2. I'm thankful that I'm a Christian. Again why I don't camp, I hate smelling like smoke.

3. I'm thankful for my family.

Most of the time.

(Jury's still out on a particular brother who never calls me.)

4. I'm thankful for breastfeeding. Seriously, how many times in my life will calories be sucked out of my body. For free!

(Sorry, that was borderline inappropriate, wasn't it?)

5. I'm thankful for relatives with vast DVD collections. It really saves me money. Thanks you guys!

6. I'm thankful for people who are addicted to Jus Juiced coffee.

You all hold a very special place in my wallet heart. 

7. I'm thankful that babies are easily amused. Give the baby a spoon and a face cloth and she's amused for half an hour. Toys are so over rated! 

8. I'm thankful that my family is full of adventurous eaters that'll eat anything.

And I mean anything.
(Except that one time with the baking soda biscuits.....)

Even the baby liked it.

8. I'm thankful that I have another can of chick peas in the cupboard to make this delicious fall snack for the family that eats anything and everything.

Cinnamon Pumpkin Hummus 
Makes about 2 cups 
Adapted from:  Naturally Ella

1 can chick peas (rinsed and drained)
1 cup pumpkin purée
1 tbsp tahini
2 tbsps olive oil
2 tsps cinnamon (add more or less according to your taste)
½ tsp nutmeg
¼ cup pumpkin cooking water or just water (add more if you like a thinner hummus)
salt

Directions:
1. Add all ingredients to food processor or blender and purée until smooth.
2. Add salt to taste. To serve, drizzle with olive oil and freshly ground pepper. Serve with pita wedges or rice crackers.