This recipe comes from The Guittard Chocolate Cookbook: Decadent Recipes from San Francisco’s Premium Bean-to-Bar Chocolate Company by Amy Guittard (Chronicle Books). Guittard is the great-great-granddaughter of the founder of the Guittard Chocolate Company and the company’s marketing director. Photograph by Antonis Achilleos by Amy Guittard Pumpkin Chocolate Chip Cookies Makes 45 (2-inch) cookies This recipe stands up well to improvisation.
Pumpkin Pie from Bouchon Bakery. Photo: Deborah Jones Simple Pumpkin Pie Yield: 1 pie 2 tablespoon all-purpose flour 2 eggs, room temperature 2 egg yolks, room temperature 100g dark brown sugar (1 cup plus 1 tablespoon firmly packaged) 160g pumpkin puree (2/3 cup), room temperature 2 pinches ground cloves 1 pinch ground nutmeg 2 pinches ground allspice ¼ teaspoon cinnamon 75g buttermilk (1/3 cup), room temperature 2.5 tablespoon brown butter, warm 1 pre-baked tart shell Whisk together the flour, eggs and yolks in a bowl until smooth. Slowly pour in the sugar and whisk together until fully combined with mixture. Do the same for the pumpkin, spices and buttermilk.
Diana Yen is the cookbook author and food stylist behind The Jewels of New York. Below, she shows you how to use what’s in your pantry to jazz up some of your favorite Thanksgiving recipes that not only taste delicious, but they’re easy on your wallet, too. Tune in this week for more budget-friendly dishes! Pumpkin Pie with Chocolate Crust.
By Steven Shaltiel Pumpkin season can be overwhelming, but it’s the time to indulge in all of our favorite seasonal treats. This year, Trader Joe’s has released the much anticipated edition of its famous cookie butter. Yes, it’s pumpkin pie flavored. And, yes, it’s absolutely everything you dreamed it to be.
Pies take a lot of time to make and they can be expensive to buy. These No-Bake Pumpkin Cheesecake Bars are a) insane, b) easy to slice into the perfect-sized piece, and c) no-bake, that’s right, NO-BAKE, so they’re not going to be jamming up your oven while you’re stressing about cooking that still-frozen turkey. Make them a night or two before and you’ll be stress-free whether you’re on your way to grandma’s or hosting the family at home. MORE: No-Bake Layered Chocolate Cake No-Bake Pumpkin Cheesecake Bars Yields 12-18 bars Prep Time: 20 Minutes Inactive Time: Overnight Ingredients: 3 cups graham cracker crumbs (about 2 sleeves of crackers pulverized in a food processor) ½ cup packed brown sugar 14 tablespoons unsalted butter, melted 8 ounces cream cheese, softened 1 cup pumpkin puree ½ cup granulated sugar 1 teaspoon vanilla extract 1½ teaspoon ground cinnamon 1 teaspoon ground ginger ¼ tsp fresh grated nutmeg, plus more for garnish ½ teaspoon salt whipped cream (optional) MORE: The Most Amazing Pumpkin Cheesecake Pie Lightly oil a 13x9 baking dish with nonstick cooking spray, and then line with a sheet of parchment paper.
This recipe is from The Year of Cozy: 125 Recipes, Crafts, and Other Homemade Adventures by Adrianna Adarme (Rodale), who writes the blog, A Cozy Kitchen. Try making the recipe at home and let us know what you think! Photograph by Adrianna Adarme By Adrianna Adarme No-Bake Pumpkin Chiffon Pie Makes one 9-inch pie Okay, so I lied. There is some baking in this recipe, but only 8 minutes’ worth!
© Christina Holmes F&W’s Justin Chapple shares the best recipes for using canned pumpkin, perfect for Thanksgiving sides and appetizers. Pumpkin Parfaits In a large bowl, beat two 15-ounce cans pumpkin puree, 2 cups mascarpone, 1 ½ cups confectioners’ sugar, 1 teaspoon pumpkin pie spice and ¼ teaspoon salt until thick. In another bowl, beat 2 cups each heavy cream and mascarpone with 1 cup confectioners’ sugar until soft peaks form. In 12 tall glasses, layer the pumpkin and cream with crushed chocolate wafer cookies.
No fall brunch is complete without a stack of pumpkin-flavored waffles. In this video, BuzzFeed mixes up a batch of fluffy, pumpkin-flavored waffles topped with warm apple cider maple syrup for your perfect fall breakfast. Using a cup of pumpkin puree as a base, mix together milk, egg, brown sugar, and melted butter in one bowl. Then blend dry ingredients — flour, baking soda, salt ad spices — in another.
Check back soon for more ideas! Kettle corn-style roasted pumpkin seeds that’s both sweet and salty. This week for Halloween, I took the seeds from my jack o lantern and roasted them into a delicious sweet and salty treat — kettle corn-style pumpkin seeds! These seeds perfectly light and crunchy and made for an addicting snack. For many of us, Halloween is an excuse to watch scary movies, carve pumpkins, make spooky treats, and for me, it’s all of the above! This year I went to my sister’s house for a pumpkin carving session. Growing up and carving pumpkins as a kid I would always beg my mom to roast the seeds while we were busy hacking away at our pumpkins and making a mess in the kitchen.
Pumpkin is like your coolest friend: It fits in everywhere, effortlessly. Whether you add it to a soup with goat cheese or to cookies with chocolate chips, pumpkin will flatter the other ingredients yet keep its own distinct personality. As for using the entire pumpkin, we don’t have so many ideas for the stem and the leaves, but take a look at the 17 recipes below – we’ve definitely got the rest of the pumpkin (no matter how hulking) covered. Hard Squash Hummus by Modern Farmer This recipe is adapted by Karen Leibowitz from a dish served at the San Francisco restaurant Bar Tartine, where chef Nicolaus Balla tops roasted and puréed butternut squash with sunflower sprouts, curried yogurt, cilantro purée and pomegranate molasses.
Every day, Yahoo Food features delectable cakes. They taste good, they look good, and they’re made by good people — talented bakers from around the world. We’re doing a Halloween countdown of the most ghoulish, mouth-watering cakes out there. Today, Charlyne Mattox shares a orange and black cheesecake that’s lighter than air from her cookbook Cooking With Seeds.
By Rachel Jones for Edible Allegheny Photography by Michael Fornataro / Styling by Samantha Casale While pumpkins star in our autumn decorations and desserts, the versatile globes can pump up even the most savory dishes. Add the crunch of walnuts and the kick of nutmeg, and you’ve got a meal to really make you fall. We asked three Pittsburgh-area chefs to share some of their creations using the fall trio. Roasted Pumpkin with Cranberry and Walnut Stuffing Ingredients 1 medium-sized pumpkin 1 oz honey 1 tablespoon + ¼ cup dark brown sugar 1 pinch nutmeg 2 cups chicken or vegetable stock 5-½ cups bread, cubed with crusts removed (chef anthony used ciabatta!)
Judges measure as volunteers examine the entries prior to the giant pumpkin contest weigh-off at the Rochester Fair in Rochester, N.H. (AP Photo/Charles Krupa) By MICHELLE R. SMITH, ASSOCIATED PRESS COVENTRY, Rhode Island (AP) — Ron Wallace grows pumpkins nearly the size of a Fiat. From the pumpkin patch in his Rhode Island backyard, Wallace has become the rock star of giant pumpkin-growing. He was the first person in the world to break the 2,000-pound, or 1-ton, barrier when he grew a 2,009-pound (911-kilogram) pumpkin in 2012, and he previously broke the world record in 2006. MORE: 5 Ways to Cook with Pumpkin Beyond Pie and Soup Wallace, a country club manager, has spent 27 years at the hobby, swapping ideas with growers worldwide.
By ediblefeast.com Looking for new ways to cook with pumpkin this fall? From the simplicity of maple-roasted pumpkin wedges to a kimchi that ferments in less than a week, here are five ideas worth trying.
Cookbook author and food stylist Diana Yen of The Jewels of New York is sharing a week of spooky cocktails that will wow guests at your Halloween soirée. Tune in for more ghoulish and delicious libations! Transform a hollowed out pumpkin into a festive punch bowl for your Halloween bash. (Photo: Diana Yen) By Diana Yen Spiced Pumpkin Punch Serves 6-8 Transform a hollowed out pumpkin into a festive punch bowl for your Halloween bash.
Below, Stephanie Le of I Am a Food Blog gives French toast a fall makeover with help from rich pureed pumpkin. Nutella is in the mix, too, because why not. Photo: Stephanie Le By Stephanie Le, I Am a Food Blog Once September rolls around, I become obsessed with pumpkins. I’m not quite sure why I love pumpkin so much — I didn’t grow up eating it and to this day mom tells me that she’d rather die than eat pumpkin pie.
Pumpkins aren’t just for carving into Jack-O-Lanterns or baking into pies. From lasagne to spicy cheddar orzo, here are five ways to upgrade your fall pasta with sweet, creamy pumpkin. Related: Thanksgiving Pumpkin Desserts Thanksgiving Pumpkin Pies Pumpkin Recipes Baked Pasta Dishes Fall Produce Recipes
The fall season is abundant with cooking and baking opportunities. You can still host barbecues after the tail end of summer; load up on treat-making (if you’re not one for buying and doling pre-packaged candy) for Halloween; get to grilling during football season’s tailgates; end the season with a culinary high note on Thanksgiving, and consider yourself ready to handle the winter holidays like Christmas and New Year’s. It might be hard to think of new dishes to prepare with the non-stop cooking, but fear not; Yahoo Food has got you covered. Here are 24 recipes to keep your personal menu fresh – and your plates full – all autumn long.
Thanksgiving is right around the corner! Volunteer to make the dessert this year at your Friendsgiving and really impress your pals with this dynamite creation. Pumpkin + Cheesecake + Gingersnap! #FoodPorn CRUST 6 ounces gingersnaps (about 23), broken into small pieces 3 tablespoons sugar 4 tablespoons unsalted butter, melted FILLING 12 ounces cream cheese, room temperature ¾ cup sugar ¾ cup canned pumpkin puree (not pie filling) 1 large whole egg, plus 1 large egg yolk 1 tablespoon plus 1 ½ teaspoons all-purpose flour ½ teaspoon coarse salt ¾ teaspoon ground cinnamon ½ teaspoon ground ginger Pinch of ground cloves MERINGUE ¾ cup sugar 3 large egg whites, room temperature Crust: Preheat oven to 350 degrees.
Photo: MarthaStewart.com We’re already starting to see the change in the season: leaves changing, hot coffee, denim jackets. But nothing says fall like the taste of pumpkin! Enjoy our favorite Martha treats this autumn. Pumpkin Cinnamon Rolls Pumpkin-enriched yeast dough swirls around a cinnamon-sugar filling; cream cheese frosting cloaks the top of each roll. ½ cup whole milk 1 stick (½ cup) plus 3 tablespoons unsalted butter, room temperature, plus more for brushing 2 ¼ teaspoons rapid-rise yeast (from 1 envelope yeast) 3 ½ cups all-purpose flour 2/3 cup granulated sugar 1 large egg, room temperature 2/3 cup pure pumpkin puree (from a 15-ounce can) Coarse salt ¾ cup packed light-brown sugar 2 teaspoons ground cinnamon 4 ounces cream cheese, room temperature ½ cup confectioners’ sugar 2 to 3 tablespoons whole milk Lightly brush a large bowl with butter; set aside.
They’re everywhere, and they’re here for a limited time only, but should you be rushing out to get your pumpkin latte fix on a daily basis? Check out the nutrition info from these popular chains before you swap the seasonal latte for your usual morning joe. Starbucks Pumpkin Spice Latte (12 ounces with skim milk, no whipped cream) The iconic espresso-and-milk drink no longer contains artificial coloring and now even features real pumpkin (albeit puree). Pumpkin Spice Flavored Sauce, a mixture of sugar, condensed skim milk and pumpkin puree.
Canned pumpkin could be hard to find come Thanksgiving, experts warn. (Photo: Libby’s) NEOGA, Ill. (AP) — There should be enough pumpkins for Halloween this year, but that might not be the case for the canned pumpkin used in pies come Thanksgiving, according to crop experts in Illinois, the country’s top pumpkin-producing state. “I would not wait until Nov. 20,” University of Illinois professor Mohammad Babadoost said, referencing the Nov. 26 holiday.
Purists looking to deviate only slightly from the familiar will find the nuanced flavors they expect within these whimsically exaggerated fluted edges. All-purpose flour, for surface Pate Brisee for Traditional Pumpkin Pie 1 can (15 ounces) solid-pack pumpkin ¾ cup packed light-brown sugar 1 tablespoon cornstarch ½ teaspoon coarse salt ¾ teaspoon ground cinnamon ¾ teaspoon ground ginger ¼ teaspoon freshly grated nutmeg 1 teaspoon pure vanilla extract 3 large eggs 1 can (12 ounces) evaporated milk Ground cloves Whipped cream, for serving Preheat oven to 375°F. On a lightly floured surface, roll pate brisee disk 1/8 inch thick, then cut into a 16-inch circle. Fit circle into a 9-inch deep-dish pie dish, leaving a 1-inch overhang.
By Linnea Covington Illustration by Samantha Bolton & Erik Mace It’s officially fall, which means one thing for suds lovers: pumpkin beer. While many breweries take a stab at this libation, the results are often too sweet and too little like, well, beer. But never fear. We taste tested 12 brews that each offer something unique and interesting in the pumpkin beer department, from barrel-aged sour beer to a porter laced with fresh squash.
Photo: Martha Stewart This cake will be a stunner at your Halloween party. Softened butter for pan ¾ cup all-purpose flour ½ teaspoon ground ginger 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon baking soda ½ teaspoon baking powder ½ teaspoon salt ¼ cup confectioners’ sugar, plus more for dusting 3 large eggs, room temperature 1 cup granulated sugar 2/3 cup pure pumpkin puree (from a 15-ounce can) ½ cup heavy cream 6 ounces white chocolate, coarsely chopped 8 ounces mascarpone cheese, cold ½ teaspoon orange zest (from 1 orange) Preheat oven to 37°F. Butter a rimmed baking sheet and line with parchment, leaving a slight overhang on short ends. Butter parchment and dust with flour.