A Taste of Heaven – Pumpkin Stuffed with Everything Good

Wow.  This is quite the meal.  Last fall my family and I went to a pumpkin patch (one of my favorite fall activities).  We all picked out pumpkins to carve and eat.  That night we made this most delicious stuffed pumpkin.  Pumpkin stuffed with cheese, bacon, bread, chives and heavy cream.  We had leftover cheese cubes that had been mixed with the spices, herbs and bacon.  That alone was heaven on a plate.  We couldn’t stop downing the extra cheese cubes – I think someone should market that as a great appetizer (no, seriously – we ate them right from the bowl).  So it wasn’t too surprising that the pumpkin was also heaven on a plate.  Mouthwatering delicious – I think I’ve told everyone I know about this recipe.  I loved it so much the first time, I had to make it again!

Pumpkin Stuffed With Everything Good

Adapted from NPR

Ingredients

1 pumpkin, about 3 pounds

Salt and freshly ground pepper

1/4 pound stale bread, thinly sliced and cut into 1/2-inch chunks (I used sourdough)

1/4 pound cheese, cut into 1/2-inch chunks (I used a combination of Kerrygold Dubliner Cheese and Kerrygold Aged Cheddar Cheese)

2–4 garlic cloves (to taste), split, germ removed, and coarsely chopped

4 strips bacon, cooked until crisp, drained, and chopped

About 1/4 cup snipped fresh chives or sliced scallions

1 tablespoon minced fresh thyme

About 1/3 cup heavy cream

Pinch of freshly grated nutmeg

Directions

Center a rack in the oven and preheat the oven to 350 degrees F.  Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that's just a tiny bit larger than your pumpkin.  

Using a very sturdy knife cut a cap out of the top of the pumpkin (like you’re carving a pumpkin).  Cut off enough of the top to make it easy for you to work inside the pumpkin.  Clear away the seeds and strings from the cap and from inside the pumpkin.  Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot.  Toss the bread, cheese, garlic, bacon, and herbs together in a bowl.  Season with pepper, you probably have enough salt from the bacon and cheese, but taste to be sure, and pack the mix into the pumpkin.  The pumpkin should be well filled — you might have a little too much filling, or you might need to add to it.  Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin.  Watch as you pour to achieve the right amount.  The ingredients should not be swimming in cream, but you do want them nicely moistened.

Put the cap in place and bake the pumpkin for about 2 hours  (check after 90 minutes ) or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife.  Remove the cap during the last 20 minutes so the liquid can bake and the top of the stuffing can brown. 

When the pumpkin is ready, carefully, very carefully, bring it to the table or transfer it to a platter that you'll bring to the table.

Serve by spooning out portions of the filling.  Make sure to get a generous amount of the pumpkin into each spoonful! 

Makes 2 very generous servings

What is your fall favorite?

Fall is one of my favorite seasons; the crisp air, the cool breeze, the sunshine that hits the leaves just right, all make a fall day beautiful.  So does pie.  Pumpkin Pie.

Basic Pie Dough

Baking Illustrated

For 1 Double-Crust 9-Inch Pie

2 1/2 cups all-purpose flour

1 teaspoon salt

2 tablespoons sugar

1/2 cup vegetable shortening, chilled

12 tablespoons cold unsalted butter, cut into 1/4 inch pieces

6-8 tablespoons ice water

Directions

Process the flour, salt, and sugar in a food processor until combined.  Ad the shortening and process until the mixture has the texture of coarse sand, about 10 seconds.  Scatter the butter pieces over the flour mixture; cut the butter into the flour until the mixture is pale yellow and resembles coarse crumbs, with the butter bits no larger than small peas, about ten 1-second pulses.  Turn the mixture into a medium bowl. *Note - I actually worked this by hand, careful not to overwork the dough.

Sprinkle 6 tablespoons of the ice water over the mixture.  With a rubber spatula, use a folding motion to mix.  Press down on the dough with the broad side of the spatula until the dough sticks together, adding up to 2 tablespoons more ice water if the dough will not come together.  Divide the dough into 2 balls and flatten each into a 4-inch disk.  Wrap each in plastic and refrigerate at least 1 hour, or up to 2 days, before rolling.  

Pumpkin Pie Filling

Libby's Famous Pumpkin Pie

Pumpkin Butter Bars – It doesn’t get better than this.

There is a theme happening here – pumpkin everything.  It is fall, so I suppose there is no better time than to experiment with pumpkin.  Meredith said “You’re knocking it out of the park with these pumpkin desserts.”  (I’m blushing)  This one happens to be a happy accident.  I ended up with leftover filling from thePumpkin Pie Bites and did not want it to go to waste.  I didn’t want to make a pie since I had just made the pie bites.  Insert thought bubble….  What about that butter crust I used in the caramel bars.  I might just be on to something here.

Pumpkin Butter Bars

Makes 48 small bars

For the Crust

1 pound (16 ounces) unsalted butter, at room temperature

1 cup granulated sugar

1 1/2 cups confectioners' sugar

1 tablespoon pure vanilla extract

1 teaspoon kosher salt

4 cups unbleached all-purpose flour

For the Filling

8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
2 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice

For the Crust

Position a rack in the middle of the oven and preheat to 325° F. 

In the bowl of a stand mixer fitted with the paddle attachment or with a hand-held mixer, beat the butter and both sugars until creamy, about 3 minutes. Add the vanilla and salt and beat until combined.  Add the flour and beat on low speed until a smooth, soft dough forms.  Press one-third of the dough evenly into the pan to form a bottom crust. Pat the remaining dough into a flat disk, wrap in plastic wrap, and refrigerate until firm, at least 30 minutes.  Bake until firm and the edges are a pale golden brown, 20-25 minutes. Transfer to a wire rack to cool.

For the Filling

Mix cream cheese, sugar, canned pumpkin, 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.  Spoon over the bottom crust and spread the filling evenly. Remove the remaining dough from the refrigerator and crumble it evenly over the pumpkin filling. Return the pan to the oven and bake until the crumbled shortbread topping is firm and lightly golden, about 30-35 minutes. Transfer to a wire rack to cool completely.

Using a sharp knife, cut the bars into small squares. The bars will keep in an airtight container for 1 week in the refrigerator. Individually wrap each bar into a sheet of plastic wrap and place in a freezer-safe container, then freeze for up to 1 month.

Addicted to Pinterest - Pumpkin Pie Bites

Beautiful photos, creative ideas I would never think of, amazing DIY projects, endless amounts of recipes, the list goes on and on.  I wonder how many other people are addicted to Pinterest?  You’re either on it every chance you get, or you don’t know it exists. 

I have a board for every aspect of my life – that includes building my dream home.  I’m currently renting – and probably will never be able to afford my dream home, but that’s why it’s a dream home.  I get to pretend that money is flowing freely and I’m going to build an amazing home with walk in showers, tree houses for the kids I don’t have yet, relaxing lounge areas for movies and of course the dream kitchen and overly organized pantry that lends itself to endless amounts of cooking and baking.  Don’t forget this kitchen is open and flows right into the rest of the house so I can always be entertaining.  Oh to dream…

Well, for now, I can at least make one aspect of that come true – cook and bake for friends and family in an apartment I don’t deserve that has an amazing open layout – yes I can entertain!

I may as well put all of those wonderful recipes I’ve been pinning to good use!  I’ll start with the Pumpkin Pie Bites.  Who doesn’t like pumpkin pie?  And when it comes in a pop in your mouth, eat as many as you want because they are so small, bite size who can resist?  I’ll take five, or six, or….

Pumpkin Pie Bites

Ingredients

2 refrigerated ready-to roll pie crusts

8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
2 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice

Directions

Preheat oven to 350 degrees.
Roll out dough and cut into squares (some will have rounded edges).

Mix cream cheese, sugar, canned pumpkin, 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.

Spoon mixture into each cut square of pie dough – fold edges to meet in the middle.

Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust.  Place the muffin tray in the freezer to cool it quickly for re-use.

Makes 24 pies.  Keep refrigerated.

Fall Is In The Air - Pumpkin Chocolate Chip Cookies

The air is crisp when I wake up in the morning.  My nose runs when I am outside for more than a few minutes.  Fall is in the air.  This can only mean one thing - pumpkins.  Pumpkin pie, pumpkin cookies, pumpkin soup, stuffed pumpkin - you name it, I want to make and eat it!  This is one reason fall is my favorite season - I cannot get enough pumpkin in my life.  

With a chill in the air and my brain thinking fall is right around the corner (or here!) I couldn't help but think about making a dessert with a pumpkin flavor.  I recently made a batch of chocolate chip cookies - melt in your mouth, delicious butter flavor, warm, gooey chocolate chips.  Since these were still on my mind, I decided to combine two of my favorites.  Alas, the pumpkin chocolate chip cookie.

Pumpkin Chocolate Chip Cookies
Recipe adapted from Taste of Home

Ingredients:

• 1 cup European style butter, softened
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 large brown egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup quick-cooking oats
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 cup canned pumpkin
• 1-1/2 cups semisweet chocolate chips

Directions:

• In a bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips.
• Drop by tablespoonfuls onto baking sheets. Bake at 350° for 12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 4 dozen.

Love for Pumpkin

I was inspired this week to create a pumpkin buttercream frosting.  Which then led to what do I put the pumpkin frosting on top of - a chocolate cupcake, vanilla?  Why not just dive in pumpkin first - Spiced Pumpkin Cupcakes with Pumpkin Buttercream Frosting.  Now that's a mouthful of pumpkin!

So I began doing some research on recipes.  What makes the best pumpkin cupcake?  So many choices!  I decided I wanted a really good pumpkin flavor, so I began by using 3/4 cup pumpkin puree.  Attempting to simulate a pumpkin pie flavor while keeping a nice cake texture, I added nutmeg and cinnamon to help bring out the flavor.


The batter reached the flavor I was going for, so into the oven they went!  I brought the cupcakes out slightly early to make sure they were as moist as possible.  

The cupcakes came out perfectly.  Time for the pumpkin buttercream!  Traditional buttercream only uses butter, powdered sugar, vanilla and milk.  To amp this up with pumpkin flavor I added 3/4 cup pumpkin puree, cinnamon, ginger, salt and pumpkin pie spice.  The texture is very similar to buttercream, but be sure to use less milk so it isn't too soft.  The flavor is unbelievable.  Pumpkin on pumpkin, it doesn't get better than this!

Let's Celebrate Fall

Fall is my favorite time of the month.  The sticky August heat wave comes to an end, and the cool fall breezes sweep through the air.  The leaves start to change colors and, in time, illuminate the streets with breathtakingly beautiful colors.  Apples are in season and pumpkin patches are on my mind. 

I loved taking trips to the apple orchard and pumpkin patch as a kid.  We’d pick apples all afternoon followed by a glass of cider.  Then we’d get to pick out the biggest (best) pumpkins in the patch.  When we got home, the house would fill with smells of apple crisp while we carved the pumpkins with dad on the front porch.  We’d slide the candles into the pumpkins, light them, put the tops back on, and line them up on the steps.  As the sun set, our porch would glow with our freshly carved pumpkins – it always made our Victorian house seem slightly eerie, but in a perfect way.  Isn’t that the whole point of Halloween? 

Mom would make pumpkin pies and pumpkin desserts.  Her pies are the best.  The perfect amount of pumpkin, the flakiest crust and just the right amount of spice.  Oh how I love you, fall.

Today screams fall.  The temperature has dropped, the leaves have begun to fall and people have dusted off their jackets.  To evoke my favorite memories from this time of year, I’ve made a pumpkin gooey butter cake. 

A crust of butter, sugar, flour, egg and milk is patted down on the bottom of the pan.  I pour on top a pumpkin, cream cheese, powdered sugar mixture with, you guessed it, more butter.  Next, sprinkle on the chocolate chips.  I used a combination of milk chocolate and white chocolate chips to kick this dessert up a notch. 

Exactly as I thought it would, the house filled with that delicious pumpkin smell.  This pumpkin gooey butter cake is precisely that – pumpkin, gooey, butter crust, delicious.  I think I’ll have seconds.