pumpkin

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Recipe Swap: Pumpkin Scones with Maple Glaze

Published October 5, 2012 by jenmatteson

The latest recipe swap theme was breakfast.  I submitted my whole wheat pancakes with oats and strawberries, and was assigned pumpkin scones with maple glaze from Jaida’s blog, Sweet Beginnings.  I was excited and worried all at the same time.  I’ve been wanting to make something pumpkin this fall, but wasn’t sure what.  However, pumpkin is usually hit or miss, as not everyone likes it.  Additionally, I was scared to make scones as they sound so fancy and difficult – though I had no idea what was involved.

Turns out, I’m a really good scone baker (or more likely, Jaida’s recipe was excellent and easy to follow) because they turned out wonderful.  The only part I had a “problem” with was making my dough into a rectangle, 3 times long as it was wide.  If I were to read and understand the directions in advance, I would have realized that when I cut the rectangle through the width twice, I should have three squares.  Obviously, this didn’t affect the taste of the scones, just how many I had.  As you can tell by my picture below, I had 6 really long pieces.  I was afraid they wouldn’t bake evenly, so I ended up cutting them in half, basically down the middle of the rectangle, horizontally.  The plus side is that I’d have 4 more scones!  Smaller, of course.

When making the glaze, I thought it might be too sweet as all I could taste was sugar.  However, I didn’t want to change anything from Jaida’s recipe because 1) it’s a recipe swap and you’re really not supposed to, and 2) as you well know, I am not a baker, so changing any sort of recipe that involves baking is probably not such a good idea for me, especially something I’ve never made or even tried before.

The scones were excellent, and the glaze was perfect.  The scones themselves don’t have a lot of sweetness, so the glaze was actually a perfect balance.  The pumpkin flavor is subtle, but definitely shines through and is the star of this recipe.  The only down side is that I still have 2/3 of a can of pumpkin 😉  I am thinking there might be more pumpkin recipes to come.

**[A few days after writing this post] I ended up making sausage and pumpkin pasta with the leftover can of pumpkin.  However, I could (should) have just make more scones because they were gone before I knew it.  My dad stopped by and I think had 4 in the time he was there, plus I sent 4 more home with him.  Nate absolutely loved these, and has pretty much eaten the rest of the batch.  I think I’ve had two 😦

Pumpkin Scones

Source: Sweet Beginnings
Servings: 12

Ingredients:

For the scones:
2 cups all-purpose flour
1/4 cup plus 3 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp ground ginger
6 tbsp butter, cold and cubed
1/2 cup canned pumpkin
3 tbsp heavy whipping cream
1 egg

For the glaze:
1 1/4 cup confectioners sugar
1 tsp vanilla extract
1/3 cup pure maple syrup

Directions:

1. Preheat oven to 425 degrees.  Line baking sheet with parchment paper and set aside.

2. In a large bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg, allspice, and ginger.  Transfer to food processor work bowl.  Add cubed butter, and pulse until crumbly and no large chunks of butter remain, about 5 times (you can also incorporate butter with a fork).

3. In a medium bowl, whisk together canned pumpkin, whipping cream and egg.  Fold into dry ingredients and form dough into a ball.  Dump out onto a lightly floured work surface and form 1-inch thick rectangle, three times long as wide.

4. Using a large knife or pizza cutter, cut dough twice through the width, forming three equal squares.    Then cut an X into each square, making twelve triangles.  Place on prepared baking sheet.  Bake until browned and flakey, about 14-16 minutes.  Cool on wire rack.

5.  While scones are baking, in a small bowl, add confectioners sugar and vanilla.  Stream in maple syrup while whisking until glaze reaches desired consistency.  Drizzle over scones while on cooling rack.  Let cool completely before storing.



Sausage and Pumpkin Pasta

Published October 2, 2012 by jenmatteson

I had an open can of pumpkin that I wanted to use up, but since my house was filled with desserts from the weekend, I didn’t want to make anything else sweet.  I decided to go with Nicole’s sausage and pumpkin pasta.  I know it sounds a little out there, and I thought so too, but I loved every other ingredient in this recipe, and I’m adventurous, so why not try it?

I wasn’t so confident about Nate though, so I didn’t disclose what we were having for dinner until he was actually eating it.  He saw the turkey sausages in the fridge thawing out, and asked if we were having brats for dinner.  I said, “no”.  Later, he again asked about the “brats” in the fridge.  I told him it was none of his business, though I could sense he was really getting excited for “brats”.  Finally, I had to break his little heart and tell him that the “brats” in the fridge were turkey sausages and were for dinner.  To his credit, turkey sausages do look a lot like brats.

The pasta was really great!  I was surprised, and actually expected it to be a little more pumpkiny, but the sausage really was the star of the show.  Perhaps this was because I like to buy the hot turkey sausages, but still, I thought the pumpkin would have been more prominent.  Nate and I both had a second small serving it was so tasty.  I think next time I would use just a little more sage, but beyond that, it was curiously delicious.

Sausage and Pumpkin Pasta

Source: Adapted from Prevention RD
Servings: 4

12 oz whole wheat pasta
1/2 lb italian turkey sausage
1 medium onion, chopped
8 oz mushrooms, sliced
4-6 cloves garlic
1/2 cup low sodium chicken broth
1/2 cup white wine
1 cup canned pumpkin
1 tsp rubbed sage
salt and pepper
1/4 cup parmesan cheese

Directions:

1. Cook pasta according to package directions.  Drain and set aside.

2. Spray a deep skillet with olive oil and heat over medium heat.  Add sausage and onion and cook until sausage is almost cooked through.  Add mushrooms and garlic.  Cook for another 2-3 minutes.  Drain juices if necessary.

3. Add chicken broth, wine, pumpkin, sage, salt and pepper.  Bring to a boil, then reduce heat and simmer for 5-6 minutes.

4. Spoon mixture over pasta, garnish with parmesan cheese and serve.

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