Pumpkin Spice Marshmallows

October 7, 2021 by

Sometimes it doesn’t make much sense to make something homemade versus buying it pre made.
Marshmallows is NOT one of those things. Don’t get me wrong, I keep a bag of marshmallows in my pantry for some recipes. But homemade marshmallows are so much better that there really isn’t a comparison in my opinion.
My youngest describes them as “so fluffy it’s like eating a cloud”.
This is an easy adaption from my regular marshmallows I’ve made a million times.

I don’t keep homemade marshmallows around year round, but I do make a batch on occasion for a treat and more often in the fall and winter for hot cocoa season.

When we saw some pumpkin marshmallows in the store the other day I knew we needed to make some homemade ourselves. Adding a little pumpkin puree and a plethora of spices make them the perfect addition to hot cocoa (especially Mexican hot cocoa!) If you don’t have the spices I used but have pumpkin pie spice you could use that instead, and I went a little heavy on the spices, which is just how we like them!

Homemade marshmallows will tend to soak up the cornstarch/ powdered sugar coating so if you want to keep them for longer than a few days I like to dip them in chocolate or candy coating. They will keep for weeks this way. This jar is going on the hot cocoa bar but I suspect it will be empty soon!

Filed Under: Candy / Confections, Halloween / Fall, Pumpkin Tagged With: , ,

Chocolate Pumpkin Brownies

October 28, 2019 by

You may be expecting a pumpkin flavored brownie reading that recipe name.  But you’d be wrong!  These are somewhere between fudgy and cakey but 100 percent chocolaty!   The pumpkin and yogurt makes them super moist and dare I say nutritious? I mean, you could probably even say the ingredients are similar to an ingredient list for muffins… so yeah, you could have a piece for breakfast.

I made these using homemade pumpkin puree but if you use some from a can I won’t call the pumpkin police on you.

CHOCOLATE PUMPKIN BROWNIES

2 cups flour
1 1/2 cups granulated sugar
1 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
2 1/2 cups pumpkin puree
1/2 cup plain yogurt
1/4 cup canola or vegetable oil
1 Tablespoon vanilla extract
2 cups semisweet chocolate chips, divided

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, salt, and cinnamon.
Add the pumpkin, yogurt, oil, and vanilla and stir until combined.  Stir in half the chocolate chips.
Line a 9 by 13 pan with parchment paper and spread batter in pan.  Sprinkle remaining 1/2 cup chocolate chips on top of batter.
Bake at 350 degrees for 30 minutes or until a toothpick inserted has moist crumbs but no liquid.
Let cool to room temperature before cutting.

Filed Under: Brownies / Bars, Pumpkin

Chocolate Chip Pumpkin Bread

November 13, 2011 by
 
I don’t usually post on weekends, but I just had to get out one last pumpkin recipe. : )
And then, I PROMISE I will not be posting pumpkin recipes for a good while.
This bread is perfect for these blustery days (as pooh says) and while it freezes well, ours didn’t have much of a chance to make it to the freezer.  It’s a little dense but still very moist, and I love the combination of pumpkin and chocolate.  I think next time I’ll try using mini chocolate chips so they’ll be a little more evenly dispersed.  But either way, this one’s a winner!
 
PUMPKIN CHOCOLATE CHIP BREAD
 
2 1/2 cups flour
1 cup whole wheat flour
3 cups sugar
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1 tsp salt
15 oz (about 1 3/4 cups) pumpkin puree
1 cup oil, canola or vegetable
4 eggs
2/3 cup water
1 cup semi-sweet chocolate chips
 
Mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together in a large bowl.
In another bowl, whisk together pumpkin, oil, eggs, and water until well combined.
Stir wet mix into dry mixture, just until combined.  Stir in chocolate chips.
Divide batter between two greased 9 by 5 loaf pans.
Bake at 350 degrees for about 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
Let cool in pan about 10 minutes, then transfer to a wire rack to cool completely before slicing.
 
Recipe source: Mel’s Kitchen Cafe
Filed Under: Bread, Quick & Muffins, Pumpkin Tagged With: , ,

Pumpkin Truffles

November 10, 2011 by
 
So, yes, yet another pumpkin recipe.  Just one more and then I promise we’ll return to another food group. : )
These are super quick and easy, and I love the idea of serving them with pumpkin fudge and pumpkin sea salt caramels for a little pumpkin sweets buffet this fall.
You could easily make these ahead of time and store in a container in the fridge or freezer.
They are a little softer than regular truffles, but the chocolate exterior gives a nice crunch.
PUMPKIN SPICE TRUFFLES
 
10 oz white chocolate chips
1/4 cup pumpkin puree
1/2 tsp cinnamon
pinch ginger
1/4 tsp nutmeg
1/2 tsp vanilla
1/2 cups dark chocolate chips
 
Melt the white chocolate chips in a double boiler or microwave.
Add everything else except dark chocolate, stir until well combined.
Put mixture in the fridge to cool.
When cool, drop by spoonful’s onto a parchment or silicone lined tray.
Put in the freezer to harden.
Roll with your hands to get a smooth ball.
Melt dark chocolate, and dip bottom half of balls in chocolate.
Then drizzle the top with more chocolate.
Or, dip entire ball in chocolate.
Return mixture to fridge to cool and set chocolate.
 
Recipe adapted from Tasty Kitchen
Filed Under: Candy / Confections, Pumpkin

Pumpkin Fudge

November 9, 2011 by
 
In case I haven’t won you over on the idea of having a little pumpkin buffet at your Thanksgiving gathering, maybe this recipe will win you over : )
This is a smooth fudge, rich without being heavy, thanks to the warm spices and pumpkin.
These were a huge hit, along with the Pumpkin Sea Salt Caramels.  Yum!
PUMPKIN FUDGE
 
Step 1:
3 cups sugar
3/4 cup unsalted butter
2/3 cup evaporated milk
1/2 cup pumpkin puree
2 T light corn syrup
1 tsp cinnamon
1/4 tsp nutmeg
 
Step 2:
12 oz white chocolate chips
7 oz jar marshmallow creme
1 tsp vanilla extract
 
Put step one ingredients in a large pot over medium high heat and bring to a boil, stirring.
Using a candy thermometer, cook to 234 degrees, which should take about 12 minutes.
Remove from heat and add ingredients from step 2.
Stir until well blended.  Pour into 9 by 12 pan (either line with foil or wax paper and grease).
Let stand 2 hours or until cool, then cut into squares.
Variation ideas: add chopped walnuts, or dried cranberries, or both.
 
Recipe adapted from myrecipes.com
 
 
 
 
 
Filed Under: Candy / Confections, Pumpkin

Pumpkin Sea Salt Caramels

November 8, 2011 by
 
I know what you’re thinking… MORE pumpkin recipes?   Or, YES! More pumpkin recipes! : )
If it’s the latter, I knew there was a good reason we’re friends.
I can’t believe it’s almost Thanksgiving.  I’m so anxious for a relaxing holiday, and I thought a little pumpkin themed sweets buffet would be so fun for the holiday.  So I’ll be adding a few more pumpkin recipes this week for those who like that idea.  And if you don’t… well, stop by next week instead. : )
 
These are incredibly smooth, and the spice is a perfect touch for fall.  The pumpkin flavor is subtle, just enough to taste it without taking over that wonderful caramel flavor.
 
PUMPKIN SEA SALT CARAMELS
 
1 1/2 cups heavy cream
1 cup pumpkin puree
1 tsp cinnamon
1/4 tsp nutmeg
2 cup sugar 
1/2 cups light corn syrup
1/4 cups water
4 T butter, cut in chunks
1 tsp vanilla
sea salt (I used a pink salt)
 
Line a 9 by 13 inch pan with parchment paper, lining the bottom and sides, and butter well (I actually have a 9 by 13 inch silicone mat I fit in the bottom of a pan, it works so much better).
Combine cream, pumpkin, and spices in a saucepan.  Warm just to boiling, then remove from heat and set aside.
In a high-sided saucepan, combine the sugar, corn syrup, and water.
Over medium heat bring up to 240 degrees.
Then add the warm cream mixture (this will bubble up, be careful).
Bring to 220-240 degrees using a candy thermometer, stirring pan occasionally.  (I bring mine to about 235, it just depends how firm or soft you like your caramel).
This may take up to 30-45 minutes before it reaches this temperature.
When desired temperature is reached, quickly remove from heat and add the butter and vanilla.
Stir until well incorporated, then pour into prepared pan.
Cool for 30-45 minutes and sprinkle with sea salt.  Cut into pieces and wrap in wax paper.
 
Recipe Source: slightly adapted from Tasty Kitchen
 
Filed Under: Candy / Confections, Pumpkin

Pumpkin Snickerdoodles

October 21, 2011 by
 
I love snickerdoodles.  They remind me of being 6, helping my mom in the kitchen, and licking the beaters.  I mean, what kid doesn’t like helping roll balls of cookie dough in sugar?  I haven’t met a one.  And now it’s even more fun to make them with my girls. 
These are a yummy variation, and the pumpkin flavor isn’t so strong that kids that don’t even like pumpkin would be deterred.  The spiced sugar coating goes perfect with the pumpkin. 
You aren’t sick of pumpkin recipes… are you? : )
 
PUMPKIN SNICKERDOODLES
 
3 3/4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 cup unsalted butter, softened
1 cup sugar
1/2 cup brown sugar
3/4 cup pumpkin puree
1 egg
2 tsp vanilla
 
For the sugar coating:
1/2 cup sugar
1 tsp cinnamon
1/2 tsp ginger
dash nutmeg
dash allspice
 
Whisk together the flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
In another bowl, or in the bowl of a mixer, beat the butter and sugars on medium-high speed for a couple minutes, until light and fluffy.
Add in the pumpkin, egg, and vanilla until combined well.
Add dry ingredients while mixing on low.
Cover and chill dough for at least an hour.
Mix together sugar coating mixture in a small bowl.
Drop scoops of dough (about the size of a heaping tablespoon) into sugar coating and roll to coat, forming balls.  Place on baking sheets lined with parchment paper or silicone mats.
Dip the bottom of a glass in some water, then the spice mixture, and slightly flatten cookies.
Bake at 350 degrees for about 10-12 minutes, until just set.
Cool on baking sheets for about 5 minutes before moving to a wire rack to finish cooling.
 
Recipe source: slightly adapted from annie’s eats
 
 
Filed Under: Cookies, Pumpkin

PUMPKIN GNOCCHI WITH MUSHROOM CREAM SAUCE

October 20, 2011 by
 
When I saw this recipe I knew I had to make it.  I love making gnocchi, and pumpkin gnocchi was too intriguing to pass on.   I’ve included some step by step pictures so hopefully no one feels intimidated if they haven’t made it before.  Gnocchi really is incredibly quick and easy to make, easy enough so that kids can even help as well. 
The pumpkin flavor in these aren’t overwhelming, but just right to me.  We loved the combination with the mushrooms in the sauce and fresh chives.  Although, next time I think I’ll leave off the chives and instead add some thyme to the mushrooms when they’re cooking. 
 Happy Fall! : )
 
PUMPKIN GNOCCHI WITH MUSHROOM CREAM SAUCE
 
FOR THE GNOCCHI:
15 oz pumpkin puree
2 1/2 cups flour (plus more if needed)
1 T salt
1 tsp freshly ground nutmeg
1 cup freshly grated Parmesan
 
FOR THE SAUCE:
2 T unsalted butter
2 shallots, finely chopped
8 oz mushrooms, sliced
1 cup chicken stock
1 cup heavy cream
1/2 cup grated Parmesan
salt and pepper to taste
2 T fresh chives, chopped
 
Make the gnocchi: In a large shallow bowl mix the flour, salt, and nutmeg.
Make a well in the center and add the pumpkin and Parmesan to well. 
 Using a fork to stir, start incorporating the flour to the pumpkin and cheese.
 Mix until dough gathers, then knead until smooth, about 3-5 minutes.  Add extra flour if needed.
Dough should be very soft and moist, but not too sticky, or too dry.
 Divide dough into 6 pieces. On a lightly foured counter, roll each piece into a rope about 3/4 inch thick. 
 Cut into half inch pieces and set out on lightly floured tray and cover with a tea towel.
(TO FREEZE: At this point you can lay single layer on a baking sheet or tray in the freezer and after frozen, about an hour or two, put all together in a zip lock in the freezer. Boil straight from freezer.)
 
Bring a medium to large pot of salted water to a boil and add a couple hand fulls of gnocchi at a time. Boil for about 4 minutes.  Drain.
 
Make the sauce: (I like to make this while I’m waiting for the water to boil for the gnocchi, so it has time to thicken).  Melt the butter in a large skillet over medium high heat.
Add the mushrooms and shallots, saute for a few minutes.
Add chicken stock, cream, and Parmesan.  Let cook until thickened.  Toss with gnocchi and top with chives. 

Recipe Source: Gnocchi adapted from Martha Stewart, sauce by My Stained Apron
 
Filed Under: Freezer, Pasta, Pumpkin, Sauces / Condiments Tagged With: , , ,

Pumpkin Spice Syrup

October 19, 2011 by
 
When I saw this recipe I knew I had to try it.  While it is meant for coffee, we don’t drink coffee.
But I wasn’t about to let that stop me!  We love it in apple cider, hot or cold, and hot chocolate especially.  What are you going to try it in?
 
PUMPKIN SPICE SYRUP
 
1 1/2 cups water
1 1/2 cups sugar
4 cinnamon sticks
1 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp ground cloves
3 T pumpkin puree
 
In a medium saucepan combine the water and sugar.  Heat over medium high heat until sugar is dissolved.
Add remaining ingredients and whisk to combine.
Cook for about 5 minutes over medium heat, stirring often.  (Just don’t let it boil).
Let cool then strain through cheesecloth or a fine mesh strainer.  Store in the refrigerator.
 
Add 1-2 tablespoons to hot cocoa, apple cider, hot cider, milkshakes, anything!
 
Recipe source: Annie’s Eats
 
Filed Under: Drinks, Pumpkin

Pumpkin Pie Milkshake

October 18, 2011 by
 
Yet another pumpkin recipe! I haven’t even gotten through half my stack of recipes and scribbled ideas for pumpkin uses, but I’m having lots of fun getting through it. : )
Pumpkin is one of my hubby’s favorite foods so he makes a great test subject.  We really loved the fall flavors of this shake, and while we don’t usually have many milkshakes in the fall and winter in particular, these were a very fun fall treat.  In fact, I think we’ll be making these again soon and trying them with a little extra pumpkin puree and maybe a drizzle of caramel sauce.
 
PUMPKIN PIE MILKSHAKE
1/3 cup pumpkin puree
1/4 cup milk
1 tsp vanilla
1/2 tsp cinnamon
pinch ground cloves
pinch ground nutmeg
2 T brown sugar
2 cups vanilla ice cream
1 graham cracker, crushed
 

Combine everything but graham cracker in a blender until smooth.

(Add more milk to desired consistency and thickness)
Pour in glasses and top with crushed graham cracker.

 

Recipe source: very slightly adapted from our best bites
 
 
 
 
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Filed Under: Drinks, Ice cream, Pumpkin