Tuesday, October 9, 2012

Pumpkin Season

It's finally time for pumpkin recipes! I would say that fall is my favorite season, but I say that about every season when it's rolling in, so I'll just say that I love fall. Possibly it's because I get to make endless pumpkin recipes and it's actually acceptable for the time of year.

As you know, I don't have a kitchen in college, which is probably the hardest part of being here. But last weekend I was able to sneak away to Cape Cod with some great friends from back home and be in a kitchen again! The Cape was such a wonderful vacation with the long Colombus Day weekend, and I loved finally being able to whip up some autumn recipes. First on my list: pumpkin scones and granola.

Whole Wheat Pumpkin Scones with Oatmeal and Cranberries


There's nothing I love more on a chilly fall day than curling up with a cozy blanket, hot tea, and a sweet, spiced pumpkin treat for breakfast. These scones fit right into that picture. They're moist and soft, hearty and oaty, sweet and cinnamon-y, comforting, and simply delicious.

Ingredients:
1 cup rolled oats
1 1/2 cups white whole wheat flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice (or mix together your own cinnamon, ginger, and nutmeg)
1/4 cup brown sugar
1/2 cup pumpkin puree
6 tbsp milk (dairy or nondairy)
1 tablespoon canola oil
1/3 cup dried cranberries
Glaze:
1/3 cup powdered sugar
1 tablespoon water
dash pumpkin pie spice

Directions:
1. Heat oven to 350 degrees F. Line a baking sheet with parchment paper.
2. In a large bowl, mix the dry ingredients (oats through brown sugar).
3. In a small bowl, mix the pumpkin puree, milk, and oil.
4. Add the wet ingredients into the dry ingredients and mix to combine. Stir in the cranberries.
5. Shape the dough into a rectangle on the baking sheet, then cut into 8 triangles.
6. Bake for 23-27 minutes, until the scones are firm to the touch. (I baked mine for 22 minutes, then took them out and separated the scones, then ended up baking them for another few minutes until they were completely cooked through.
7. Let the scones cool for about 10 minutes. Meanwhile, mix together the glaze ingredients and drizzle the glaze over the scones.











Pumpkin Spice Granola

 
Another thing I love during the fall is crunchy granola as a snack. It's so comforting and nutty, and adding pumpkin and pumpkin pie spice only adds to it's special place in my heart. However, a lot of the granola you buy in stores have a ton of added oils, refined sugars, and other ingredients that really aren't necessary! I made my granola without any added oil and it turned out wonderfully crunchy and clustered, with a spicy not-too-sweet flavor. I really love the unique flavor of hazelnuts in this granola, but feel free to use whatever nuts you have around. Granola Perfection!

Ingredients:
2 1/2 cups rolled oats
2/3 cup pumpkin puree
2 teaspoons pumpkin pie spice
6 tablespoons pure maple syrup
1/3 cup ground flaxseed
1/4 cup whole wheat flour
pinch of salt
1/3 cup chopped hazelnuts

Directions:
1. Heat oven to 350 degrees F. Line a baking
sheet with parchment paper.
2. Mix all ingredients together in a large bowl, then crumble the mixture evenly onto the baking sheet.
3. Bake for 40-45 minutes, stirring halfway through. Allow to cool completely. (It's okay if it's not completely crispy right when it comes out of the oven, it will get crispier as it cools)



 
Happy Fall Baking!
 

3 comments:

  1. Two great seasonal recipes. Pumpkin is in the air, smells so wonderful when baking. Thanks for sharing, look forward to trying those sconces.

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