You didn’t think I’d let October pass without sharing multiple new pumpkin recipe, did you? Especially with all the ice cream recipes I’ve been making lately, it should come as no surprise that I wanted to share a Homemade Pumpkin Ice Cream recipe!
Pumpkin ice cream is my absolute favorite ice cream. More specifically, Woodside Farm Creamery‘s pumpkin ice cream — their version is so wonderfully rich and creamy!
So I knew it was about time I tried to make my own at home. This recipe uses egg yolks to achieve that uber creamy texture!
I love all things pumpkin, both savory and sweet. Despite already sharing over 30 pumpkin recipes, I have yet to share a recipe for Pumpkin Chocolate Chip Cookies!
I am happy to finally rectify that huge oversight, and I promise these cookies were worth waiting for!
Ingredients (makes about 30 cookies):
1/2 cup pumpkin puree
1 cup (2 sticks) unsalted butter, at room temperature
1 cup light brown sugar, packed
1 egg plus 1 egg yolk, at room temperature
1 tablespoon vanilla extract
2 cups flour
1 tablespoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chips (I used mini, regular size work too)
Note: I was sent a review copy of Fabulous Modern Cookies in order to write this post. Opinions are mine alone.
I am well aware that people have strong feelings about pumpkin/fall/cooler weather recipes this early in the year. It technically isn’t even fall for about another week. But I’ve shared pumpkin filled recipes much earlier in the “season” than this so I hope you’ll give me a pass again, especially for these pretty little Pumpkin Snickercrinkles.
With bold and fearless suggestions, Taylor and Arguin, scientists turned bakers, explore the deep-in-our-heart love of cookies as well as the philosophy behind them. Does a cookie always have to be round, sweet, or soft? Breaking down the essential rules, ingredients, and equipment needed, FabulousModernCookies demystifies the cookie and provides home bakers with fun and unique cookie recipes.
Filled with 100 recipes, Chris and Paul also provide “Cookie Bytes” – short tips, tricks, helpful techniques, and explanations to demystify the science of baking. The recipes are grouped in chapters like Bar Cookies; Drop Cookies; Rolled Cookies; Filled, Stuffed and Sandwiched Cookies; Savory Cookies and Slice-and-Bake Cookies.
This recipe for Pumpkin Snickercrinkles can be found in the Drop Cookies chapter. Although this recipe is a bit more involved than most drop cookie recipes I’ve made in the past, the result is absolutely worth it!
I can’t believe I’ve never shared a pumpkin roll recipe on this blog! For someone as pumpkin-obsessed as me, I’m happy to finally rectify that!
This recipe is a mostly classic recipe, with the addition of chocolate chips into the cream cheese filling. I made this for Thanksgiving, and my aunt who hosts it enjoys pumpkin-chocolate combinations, so I made this one for her.
This pumpkin roll recipe has been developed to be made in a half sheet pan (paid link).
Ingredients:
1 cup plus 2 tablespoons flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
4 eggs plus 1 egg yolk, at room temperature
1 1/2 cups sugar
1 cup pumpkin puree
12 oz cream cheese, at room temperature
8 tablespoons butter, at room temperature
1 1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar, plus more for sprinkling
For those that follow me on Instagram or Twitter, it comes as no surprise that I am a huge fan of pumpkin recipes. In fact, I have over 30 recipes that use pumpkin on this blog!
So hopefully you’ll allow me to add another one to the list: Frosted Pumpkin Brownies!
So when I had a nagging sweet tooth recently, I figured it was time to also feed my pumpkin need. This recipe for Frosted Pumpkin Brownies is comprised of a chewy, chocolatey brownie topped with a nice thick layer of pumpkin buttercream frosting, resulting in a decadent treat for the chocolate and pumpkin lovers in your life.
Philly a is a food town. I joke that when people come to visit, all I want to do is show off our restaurants and bars (although our museums, parks, and history are not too shabby either.) I love all of the different food events that happen in Philly as well – festivals, “weeks,” and of course, competitions. The region’s largest food competition is nearly here – the Philly Burger Brawl.
Philly Burger Brawl, now in it’s 9th year, is switching things up a bit this year with a new date in the fall and an all new, even larger, location at the Navy Yard. This year, over 60 Philadelphia region restaurants will fire up the grills and battle for Burger Brawl presented by Jim Beam. The grills come out and the gloves come off on Sunday, September 15, 2019, with VIP gates opening at 1:00pm and general admission opening at 2:00pm. Attendees are invited to enjoy all-you-can-eat samples of the very best burger in Philadelphia and then vote for their favorite. Food critics, writers and celebrity judges will also name one winning burger, “Judge’s Choice.”
source: phillyburgerbrawl.com
Tickets are on sale now at phillyburgerbrawl.com for $45 for advance general admission (or $50 at the door) which includes samples and one free cocktail. VIP tickets are also on sale for $100 with perks like early entry, a VIP lounge and unlimited drinks. Children under 10 are free, no ticket required. Children must be accompanied by an adult. Twenty-one with identification to drink. Parking is free. Event is rain or shine.
source: phillyburgerbrawl.com
This event is one of my favorites because of its philanthropic side – all proceeds go to The Fund for the School District of Philadelphia to support hardware needs to implement math and reading literacy programs in underserved elementary schools. Specifically, event proceeds support hardware needs to implement math and reading literacy programs in underserved elementary schools. Past proceeds have helped fund the purchase of Chromebooks and associated equipment in many Philadelphia Schools. The hardware has enabled schools to implement curriculum plans where the hardware requirements were otherwise unfunded.
Here’s a list of all attendees:
Bainbridge Street Barrel House
Barbuzzo
Bernie’s University City
Black Cat Tavern
Brick & Brew
Brickwall Tavern
BurgerFi
Chic-a-delphia
Craftsman Row
Culture on the Circle
Del Frisco’s Steak House
Elevation Burger
Flannel
Frankie and Jimmy D’s
Greenhouse, New Hope
Hanks Place
Hard Rock Café
Harper’s Garden
Hip City Veg & Bombon Bar
JT Brewskis Pub
Lucky’s Last Chance
m2o Burger
Milk Boy
Misconduct Tavern
Moonshine Philly
New Wave Cafe
Outlaw’s Burger Barn & Creamery
Pineville Tavern
PJ Clarke’s
Profeta Farms
Prohibition Tap Room
Ripplewood Whiskey & Craft
Rouge
Sabrina’s Cafe
Second District Brewing
Shrimpy’s BBQ
Steam Pub
Stove and Tap
Taproom on 19th
The Bercy
The Common
The Red Owl Tavern
Three Monkey’s Café
Tradesman PHL
Tredici Enoteca
Twenty Manning
Twisted Tail
Village Whiskey
Vintage Wine Bar & Bistro
Yards Brewing Company
So how did the Philly Burger Brawl come to be? In 2011, Maggie and Rob Wasserman created a culinary competition on the playground of The William M Meredith Elementary School. They invited several of their restauranteur friends to duke-it-out with their best burger – The Philadelphia Burger Brawl was born! The Burger Brawl team partnered with The Fund for the Philadelphia School District to provide financial management and direction. Together they engaged leadership in the Philadelphia School District to help identify literacy programs that required funds to be launched. Since 2011, the Philadelphia Burger Brawl has raised over $283,000.00 (and counting!) to fuel much-needed programs.
source: phillyburgerbrawl.com
To highlight the event, I wanted to share a take on my personal vote for best burger in Philly. My favorite burger I’ve ever had in Philly was about two years ago. Yes. It was that good that I still think about this burger ALL the time. One of my favorite bars, Watkins Drinkery, has a rotating seasonal menu that always includes awesome burgers (and other food. Seriously, their menu rocks). But their Fall 2017 menu had the BEST burger – “signature beef blend, shaved pumpkin, whipped bleu, pistachio, brioche.” So this little burger is my ode to that fantastic-ly awesome burger.
Ingredients:
1/2 sugar pumpkin or squash of your choice (I used 1/2 Kabocha Squash, a couple of Delicata Squash would be great too)
4 oz whipped cream cheese
4 oz blue cheese
1 1/2 pounds ground beef (I used a blend of 80% lean and Wagyu ground beef)
I love the combination of chocolate and pumpkin together. So when I was trying to think of an update to a traditional cookie, my mind went right to these flavors, which brings me to this recipe for Chocolate Pumpkin Rugelach.
Rugelach are the perfect cookies for this combo. Traditional rugelach uses an apricot spread that is sprinkled with cinnamon sugar, walnuts, and raisins, and then rolled into a spiral. The pumpkin butter takes the place of the apricot spread, and mini chocolate chips are substituted in for the walnuts and raisins.
Every year, I have two responsibilities for Thanksgiving: make Bloody Mary’s as everyone arrives and show up with a dessert that is chocolate and/or pumpkin.
This year, I decided to make a dessert that is both pumpkin-y and chocolatey: Chocolate Pumpkin Cake!
This recipe for Chocolate Pumpkin Cake is adapted from a Country Living recipe, and uses my cinnamon cream cheese frosting from my Pumpkin Spice Cupcakes recipe.
Ingredients:
Chocolate Pumpkin Cake:
2½ cups all-purpose flour
1 cup cocoa powder
1 tablespoon baking powder
½ tablespoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/4 teaspoon ground allspice
¾ cup low fat buttermilk
1 (15 oz can) pumpkin purée
½ tablespoon vanilla extract
1 cup plus 2 tablespoons unsalted butter (2.25 sticks), at room temperature
I’m a huge pumpkin fan, and I don’t mean “pumpkin spice” when I say that (although I do love pumpkin spice things as well!)
I haven’t made a savory pumpkin dish for a while, so I was excited to try this recipe for Pumpkin Polenta with Fall Vegetables I found on the Food Network. I adapted it slightly, but for the most part kept it the same.
This recipe adds pumpkin puree to creamy polenta and then tops it with roasted butternut squash and Brussels sprouts, making for a perfect fall meal!
Ingredients:
1 pound Brussels sprouts, trimmed and quartered (about 4 cups)
Note: I was sent two jars of Herb ‘n Zest Cooking Sauces in order to make this Pumpkin Curry Chicken with Potatoes and Peas. All opinions are mine alone.
As someone who works full-time, my biggest requirement for a dinner option is that it can be made in under 40 minutes. By the time I get home, I’m ready to eat! Although it’s not usually too much of a problem, I rarely get the chance to make dinners with the depth of flavor brought to food when it is simmered over a stove for a while.
A local Philadelphia company, Herb ‘n Zest, is changing that. Their innovative condiments and sauces allow home cooks to add quick flavor to meals in no time. All products are fully cooked and can just be added to dishes as sauces or dips.
I was sent a jar each of Herb ‘n Zest’s two most popular sauces: Chive Tomato Cooking Sauce and Curry Pumpkin Cooking Sauce. The Chive Tomato Cooking Sauce is made with Jersey Fresh tomatoes sauteed with chives and spices in olive oil. while the Curry Pumpkin Cooking Sauce is a savory pumpkin sauce seasoned mildly with curry and sunflower seeds. Both sauces are also vegan, soy-free, gluten-free, dairy-free and use non-GMO ingredients.
I love love love pumpkin, so I knew I had to try that one first! I decided to make a chicken and potato curry with the sauce and serve it over coconut rice, resulting in this recipe for Pumpkin Curry Chicken with Potatoes and Peas. To make vegetarian/vegan, omit the chicken.
Want to try the sauces for yourself? Herb ‘n Zest is offering a great discount through my blog: 25% off the Home Chef Starter Pack with the code get25icancook! Just click the photo of the jars below and enter the code at checkout!
You can also enter their summer giveaway worth $50. Just take a picture of yourself with a jar of Herb 'n Zest, upload it to Instagram & tag the image with #herbnzest. The summer giveaway draw will happen on August 15, 2016, so be sure to purchase your jars soon!
Ingredients:
2 russet potatoes, peeled and cut into bite sized pieces
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DelightfulMoments #CollectiveBias
It’s no secret that I love all things Pumpkin. I have over 20 posts on my blog including pumpkin/pumpkin spice, but haven’t posted a pumpkin-themed recipe yet this year, what an oversight!
To make up for my lack of pumpkin posts, I’ve got a pret-ty awesome recipe for you today that can be used as a super decadent breakfast (perfect for snow days or holiday mornings with family!) or a really delicious dessert.
This recipe for Slow Cooker Pumpkin Pie Spice French Toast Casserole is flavored with International Delight’s Pumpkin Pie Spice Creamer, which I picked up at my local Walmart. (It can be found in refrigerated bins near the milk, or at the end of an aisle in a refrigerated case.) The creamer adds a swirl of seasonal spice flavors into your coffee (and recipes), inspired by pumpkin pie. Yum!
This recipe pairs wonderfully with a cup of hot coffee flavored with International Delight’s Pumpkin Pie Spice Creamer; Walmart also sells single creamers as well. I picked up some of the French Vanilla Single Creamers, which I added to my coffee to enjoy with this breakfast.
As family gathers for the holidays, this recipe is the perfect addition to breakfast or brunch. It’s simple to make and uses the slow cooker to keep your oven and stove free for preparing the main holiday meal!
International Delight wants to hear about your holiday spirit by sharing a video, photo or story through their website. You can win a $5,000 holiday brunch with all your favorite International Delight products! Learn more here.
Ingredients:
French Toast Casserole:
1 lb challah bread, cut into 1 inch pieces
4 eggs
1/3 cup brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
2 cups almond milk (or regular milk)
1 cup International Delight Pumpkin Pie Spice Creamer
1 (8 oz) can pumpkin puree
Crumble:
3 tablespoons unsalted margarine or butter, melted
Halloween and dessert go together like peanut butter and jelly. Or maybe that’s only true on my blog (I have quite a few Halloween desserts on here). Who cares? More yummy desserts for us to enjoy, like these Pumpkin Gingerbread Cookies!
Although most people don’t usually equate Halloween with cookies, I saw Halloween-themed cookie cutters in the supermarket and made an impulse buy. Whoopsie. So these cookies are to justify my purchase. Plus, it gives me another excuse to add pumpkin into a recipe! I adapted this recipe form a traditional gingerbread cookie recipe from Cooking Light.
I was recently sent Truvia’s new Brown Sugar Blend, a mixture of Truvia and Brown Sugar that offers a brown sugar-like taste, texture and volume, with 75% fewer calories than regular brown sugar. One half cup of Truvia Brown Sugar Blend (210 calories) provides the same sweetness as one cup of brown sugar (830 calories).
Truvia is also having a great contest right now: the Truvia Baking Star contest. Bakers can submit two-minute videos that feature their own original Truvia Brown Sugar Blend recipe on www.TruviaBakingStar.com, to win a trip to New York and an all-expense paid professionally-filmed baking video that will be promoted by the brand. Three finalists will be brought to NYC for a bake-off, where they’ll meet Truvia brand reps, reporters and editors of top media publications.
Here are the details:
From September 16 – October 14, 2014, fans can submit their videos via www.TruviaBakingStar.com.
From October 21 – October 30, 2014, fans can vote for their favorite of 10 semi-finalists.
Shortly after October 30, 2014, the three finalists with the most votes will be notified that they have won an all-expense-paid trip to New York City with a guest.
On November 19, 2014, the three finalists’ baking skills will be judged live by the YouTube Star judges and the Truvia® Baking Star Contest winner will be announced.
Three finalists will win an all-expense-paid trip to New York City, where they will compete in a live bake-off event on November 19, judged by YouTube stars April Moore, Byron Talbott, Joanne Ozug and Gaby Dalkin. The winner will be awarded the title of Truvia® Baking Star. He or she will win a professionally produced and promoted video, and his or her recipe will be featured on Truvia.com.
I’ve waited long enough. It’s time to give in to the most wonderful time of year. No, not Christmas. Autumn! And the best way to really dive in to the season? Pumpkins, of course!
I love pumpkin. Like, really love pumpkin. I actually hoard Green Mountain Pumpkin Spice K-Cups around this time of year so that I can drink them year-round. From sweet to savory, pumpkin is just the best. I have so many pumpkin recipes on here so if you’re a pumpkin aficionado like myself, be sure to check them all out! (Just a sample of some pumpkin-filled recipes: Cheesecake bars, Flan, Whoopie Pies, Eggnog, Trifle, Ravioli, Bread, Soup… you get the idea)
So, I came across this recipe looking for a Pumpkin Brownie. Despite this recipe being called Pumpkin Brownies in the original recipe, it is most certainly cake. But who am I to worry about semantics? It’s still delicious! I added more pumpkin-y spices to give the pumpkin flavor a boost and added in some dark chocolate chips because, why not?
I had a craving for a pumpkin treat this weekend so I went in search of a recipe I could make with stuff I already had on hand. I came across this recipe from Whole Foods for Pumpkin Cream Cheese Truffles and was all set to make them as stated in the recipe. But I find white chocolate to be such a pain to work with and honestly, I don’t really like the taste.
So although the Whole Foods recipe is the inspiration for this post, my recipe is completely different. These pumpkin truffles are made with dark chocolate and are then rolled in toasted pecans to give it some crunch.
It’s no secret that I love pumpkin everything. Sweet or savory, it’s a safe assumption that I will enjoy whatever pumpkin treat comes my way. So when I was contacted about restaurants under the Darden Restaurant umbrella featuring pumpkin desserts for the month of October, I was happy to taste test!
I was sent a $30 gift card so that I could go to Red Lobster, Olive Garden, and Longhorn Steakhouse to try their pumpkin desserts. Here are the yummy offerings:
Red Lobster: Pumpkin Pie in a Jar – layered pumpkin and cream cheese mousse with a graham-cracker crust, topped with sugared pecans
Photo courtesy of Red Lobster
LongHorn Steakhouse: Pumpkin Spice Lava Cake – warm pumpkin spice cake filled with a cream cheese icing and drizzled with Maker’s Mark® bourbon-caramel sauce and candied pecans
Photo courtesy of LongHorn Steakhouse
Olive Garden: Pumpkin Cheesecake – pumpkin cheesecake topped with whipped cream, caramel sauce and ginger cookie crumbles
Photo courtesy of Olive Garden
They are as delicious as they look! I unapologetically scarfed down each and every one. They are super rich so I’m sure you should probably share them. But hey, I’m not going to judge.
I was given a second $30 gift card to GIVE AWAY so that one reader can go try one (or all) of these desserts for themselves! More on that after the recipe! {THIS GIVEAWAY IS NOW CLOSED}
I made my own pumpkin dessert inspired by a mixture of the three above: Bourbon Pumpkin Flan with Graham Cracker Crumbs. This recipe incorporates the Bourbon in the Pumpkin Spice Lava Cake, the creaminess of the Pumpkin Cheesecake, and the graham cracker “crust” of the Pie in a Jar. I adapted this recipe from a Bon Appetit Pumpkin Flan recipe.
Ingredients:
6 large eggs
6 large egg yolks
1 3/4 cups sugar, divided (I used Sugar In The Raw for a deeper caramel flavorMi)
1 tablespoon bourbon
2 1/3 cups heavy cream, divided
1 cup milk
5 whole cloves
3 whole star anise
1 cardamom pod, cracked
2 cinnamon sticks
1/4 teaspoon ground ginger
1 teaspoon vanilla extract (I used vanilla bean paste)
