pumpkin

Bready or Not Original: Pumpkin Pie Biscotti

Posted by on Oct 28, 2020 in Blog, Bready or Not, breakfast, chocolate, cookies, pumpkin | 0 comments

The 2020 pumpkin theme ends with a perfect fall treat: Pumpkin Pie Biscotti.

Bready or Not Original: Pumpkin Pie Biscotti

These things are dangerously good, and yes, they really do taste like pumpkin pie–in crisp, crunchy form.

Bready or Not Original: Pumpkin Pie Biscotti

I always keep pumpkin kernels around. I always use them in my Healthy Breakfast Cookies and in other things I make for myself, including salads. Use unsalted ones, if you can, or reduce the salt in the recipe.

Bready or Not Original: Pumpkin Pie Biscotti

Like all biscotti, these are great not simply because they are delicious, but because they should keep quite well if kept in a sealed container.

Bready or Not Original: Pumpkin Pie Biscotti

Enjoy these twice-baked treats with your hot drink of preference and feel appropriately autumnal.

 

Bready or Not Original: Pumpkin Pie Biscotti

These perfectly-autumn biscotti embody mild flavors of pumpkin and spice. Dip them in a refreshing hot drink for the perfect breakfast or midday snack!
Course: Breakfast, Snack
Cuisine: American
Keyword: biscotti, chocolate, cookies, pumpkin
Author: Beth Cato

Ingredients

  • 4 Tablespoons unsalted butter half stick, softened
  • 2/3 cup white sugar
  • 1 1/4 teaspoons pumpkin pie spice
  • 3/4 teaspoon ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg room temperature
  • 1/2 cup pure pumpkin puree
  • 2 cups all-purpose flour
  • 1/2 cup unsalted pumpkin kernels also called pepitas
  • 3/4 cup semisweet chocolate

Instructions

  • Preheat oven at 350-degrees. Line a large baking sheet with parchment paper.
  • In a large mixing bowl, blend the butter, sugar, pumpkin pie spice, cinnamon, baking powder, and salt, until smooth and creamy. Mix in the egg and pumpkin puree. Gradually mix in the flour followed by the pumpkin kernels.
  • Divide dough in half. Place each piece spaced out on parchment. Dough will be very sticky, so shape with plastic spatula or greased or floured hands into 1-inch high flat rectangular logs.
  • Bake biscotti for 25 minutes. Remove from oven and let set for 5 minutes. Use a long bread knife and slice down--don't saw--into long, even cookies. Space out cookies upright, if possible, or lay on sides.
  • Bake for another 25 minutes; if cookies are laying on sides, flip them to other side halfway through. Set out on stove or counter to cool and dry for several hours.
  • Melt chocolate in microwave or using a double-boiler on the stove. Drizzle chocolate over the ends of the biscotti and set again on parchment to set.
  • Store biscotti in sealed containers at room temperature for days or weeks.

OM NOM NOM!

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    Bready or Not Original: Pumpkin Cream Cheese Cupcakes

    Posted by on Oct 21, 2020 in Blog, Bready or Not, cheese galore, cupcakes, pumpkin | 0 comments

    Pumpkin pairs with cream cheese in this delicious Pumpkin Cream Cheese Cupcakes.

    Bready or Not Original: Pumpkin Cream Cheese Cupcakes

    No need for extra sugar or frosting on top. These are delicious all on their own!

    Bready or Not Original: Pumpkin Cream Cheese Cupcakes

    It seems that my pumpkin theme most years needs at least one cream cheese and pumpkin pairing. This one fulfills that requirement this year, and in a delicious way.

    Bready or Not Original: Pumpkin Cream Cheese Cupcakes

    These cupcakes are light and airy with a bright flavor of pumpkin and spice, with the cream cheese adding wonderful sweetness.

    Bready or Not Original: Pumpkin Cream Cheese Cupcakes

    This recipe makes two dozen. It’s certainly faster to bake up if you have two pans, but that is by no means required. One pan will do the job.

    One warning about these things: they are so light and airy, it is easy to eat several at once. But because they are pumpkin, that makes them healthy, right? Just, uh, ignore that sugar and oil…

    Bready or Not Original: Pumpkin Cream Cheese Cupcakes

    These light, airy pumpkin cupcakes includes luscious pockets of cream cheese in the middle! Recipe makes 2 dozen.
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Keyword: cream cheese, cupcake, pumpkin
    Servings: 24 cupcakes
    Author: Beth Cato

    Equipment

    • 1 or 2 cupcake/muffin pans
    • paper cupcake liners

    Ingredients

    Pumpkin batter

    • 15 ounces pumpkin puree
    • 2 cups white sugar
    • 1 cup canola oil
    • 4 eggs room temperature
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 2 teaspoons ground cinnamon
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • nonstick spray

    Cream cheese filling

    • 8 ounces cream cheese
    • 1/3 cup white sugar
    • 1 egg room temperature

    Instructions

    • Preheat oven at 350-degrees.
    • In a big bowl, beat together pumpkin puree, sugar, and oil. Beat in eggs one at a time.
    • In a small bowl, sift together the flour, baking powder, cinnamon, baking soda, and salt. Gradually blend into the pumpkin mix.
    • In a small microwave-safe bowl, carefully warm the cream cheese a touch, just to make it soft enough to mash. Stir in the white sugar and egg until it is cohesive; it's okay if there are still some small chunks of cream cheese.
    • Place paper liners in the muffin pan (or two pans, if available). Apply nonstick spray in each liner. Add pumpkin to fill each liner about 1/3; a teaspoon scoop is useful for this. Add some dollops of cream cheese into each. Add layers of pumpkin batter to cover.
    • Bake for 20 to 25 minutes, until a middle cupcake passes the toothpick test. Cool in pan for about 10 minutes, then gingerly use two forks to pry out each cupcake to set on a rack to cool more. Place in sealed container in fridge to store.

    OM NOM NOM!

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      Bready or Not Original: Pumpkin Spice Espresso Cookies

      Posted by on Oct 14, 2020 in apples, Blog, Bready or Not, cookies, pumpkin | Comments Off on Bready or Not Original: Pumpkin Spice Espresso Cookies

      These Pumpkin Spice Espresso Cookies look a perfect autumnal orange and taste like fall, too–with an added kick of espresso.

      Bready or Not Original: Pumpkin Spice Espresso Cookies

      I love pumpkin recipes that use a whole can of puree. No messing with leftovers, y’know? This recipe will use a full 15-ounce can!

      Bready or Not Original: Pumpkin Spice Espresso Cookies

      The pumpkin flavor comes through in the baked cookies, too, along with warm spices and coffee.

      Expect a texture that is light and cakey in the mouth, and slightly tacky to the fingertips. That’s pretty common with pumpkin cookies–or ones with applesauce, and this recipe includes both.

      Bready or Not Original: Pumpkin Spice Espresso Cookies

      I stored these cookies in the fridge because I live in Arizona and my kitchen is warm through fall, but these should keep fine at room temperature elsewhere.

      Bready or Not Original: Pumpkin Spice Espresso Cookies

      The recipe does make about 50 cookies, but as light and delicious as they are, they might not last that long at all.

      Bready or Not Original: Pumpkin Spice Espresso Cookies

      These pumpkin-packed cookies are soft and chewy, with a lovely crust of coarse sugar on top. Makes about 50 tablespoon-sized cookies.
      Course: Dessert, Snack
      Cuisine: American
      Keyword: cookies, pumpkin
      Servings: 50 cookies
      Author: Beth Cato

      Equipment

      • tablespoon cookie scoop
      • parchment paper
      • waxed paper

      Ingredients

      • 3 cups all-purpose flour
      • 1 teaspoon baking powder
      • 1 teaspoon baking soda
      • 1 teaspoon salt
      • 2 large eggs room temperature
      • 15 ounces pure pumpkin puree
      • 2 cups light brown sugar packed
      • 1/4 cup unsalted butter (4 Tablespoons) room temperature
      • 1/2 cup applesauce
      • 2 Tablespoons half & half or milk
      • 1 Tablespoon pumpkin pie spice
      • 2 teaspoons espresso powder
      • 2 teaspoons vanilla extract
      • turbinado sugar for top

      Instructions

      • Preheat oven at 375-degrees. Line large cookie sheets with parchment paper.
      • In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
      • In a large mixing bowl, beat together the eggs, pumpkin, brown sugar, butter, and applesauce. Add the half & half, pumpkin pie spice, espresso powder, and vanilla, until well combined. Gradually mix in the dry ingredients.
      • Use a tablespoon scoop to dollop dough onto the parchment paper, spacing out to allow for slight spread. Sprinkle turbinado sugar over the tops.
      • Bake for 9 to 11 minutes, until the tops are dry and set. Move to a rack to completely cool.
      • Cookies will be slightly tacky, as many pumpkin cookies are, and should be stored with waxed paper between the layers to prevent them from sticking together. Store in a sealed container at room temperature or in the fridge.

      OM NOM NOM

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        Bready or Not: Pecan-Whiskey Pumpkin Pie

        Posted by on Oct 7, 2020 in Blog, boozy, Bready or Not, nutty, pie, pumpkin | Comments Off on Bready or Not: Pecan-Whiskey Pumpkin Pie

        This Pecan-Whiskey Pumpkin Pie is FANCY. It looks fancy, and let me assure you, it tastes fancy.

        Bready or Not: Pecan-Whiskey Pumpkin Pie

        I’m relieved that the results are amazing, because honestly, this is the most complicated pumpkin pie recipe I have ever made.

        Bready or Not: Pecan-Whiskey Pumpkin Pie

        I’m used to the basic, yummy Libby’s pie. This pie is substantially more intimidating, but doable.

        Bready or Not: Pecan-Whiskey Pumpkin Pie

        I found the original recipe in the November 2019 issue of Bon Appetit. I do not like how the original recipe is written. It’s confusing at several points. Therefore, I largely rewrote it, creating what (I hope) is a more straightforward version.

        Bready or Not: Pecan-Whiskey Pumpkin Pie

        But it is still complicated. I suggest making the pie crust a day ahead, just to avoid dirtying everything all at once.

        Bready or Not: Pecan-Whiskey Pumpkin Pie

        The end result is a pumpkin pie with a custard that is delicately firm and soft, with nuanced spices that perfectly complement the candied pecans on top.

        Bready or Not: Pecan-Whiskey Pumpkin Pie

        This is a pie to make to impress people. Truly, this is a Bake Off showstopper kind of pie.

        Recipe heavily rewritten from original in Bon Appetit November 2019.

        Bready or Not: Pecan-Whiskey Pumpkin Pie

        This Pecan-Whiskey Pumpkin Pie is a true showstopper. No denying it--this is a complex pie recipe, but one with gorgeous, delicious results.
        Course: Dessert
        Cuisine: American
        Keyword: pecans, pie, pumpkin
        Author: Beth Cato

        Equipment

        • deep dish pie pan
        • parchment paper
        • pie weights
        • immersion blender or blender

        Ingredients

        Crust

        • 1 3/4 cups all-purpose flour
        • 1 Tablespoon white sugar
        • 3/4 teaspoon kosher salt
        • 3/4 cup unsalted butter (1 1/2 sticks) cold, cut into pieces
        • 3/4 cup ice water
        • 1 large egg white reserve yolk to use in pie filling

        Pecan Topping

        • 1 1/2 cups whole pecans
        • 2 Tablespoons brown sugar packed
        • pinch kosher salt
        • 1 Tablespoon unsalted butter melted
        • 1 Tablespoon pure maple syrup

        Pumpkin Pie

        • 3 large eggs
        • 1 egg yolk
        • 15 oz pure pumpkin puree
        • 3/4 cup heavy cream
        • 1/4 cup white sugar
        • 2 Tablespoons rye whiskey
        • 1 teaspoon ground cinnamon
        • 1 teaspoon ground ginger
        • 1/4 teaspoon ground nutmeg
        • 1/4 teaspoon ground cardamom
        • pinch ground cloves
        • 6 Tablespoons brown sugar packed
        • 2 Tablespoons unsalted butter melted
        • 1/4 teaspoon kosher salt

        Instructions

        Make the crust

        • Note that the dough can be made as days in advance and kept chilled. The crust can also be baked a day or two before the pie is finished; keep it covered at room temperature in the meantime.
        • Whisk together flour, sugar, and salt. Add butter and coat it with flour, then use fingers to press butter into shaggy pieces of varying sizes. Drizzle in about 5 Tablespoons of cold water and knead it into flour. Add additional small increments of water until dough just starts to come together. There should still be visible pieces of butter.
        • Dump dough onto a clean, lightly-floured surface and knead a few more times to work in any dry, shaggy bits. Form the dough into an even, broad disc and encase in plastic wrap. Tuck inside fridge to chill for at least 30 minutes, or up to 3 days.
        • To blind-bake crust, preheat oven at 400-degrees.
        • On a floured surface, roll out dough to make about an even 12-inch round. Loop it over the rolling pin to lift it onto a deep dish pie plate. Shape it into pan. Form the crust edge as desired and trim away any excess dough.
        • Line the inside of the crust with parchment paper. Fill entire crust with pie weights, such as dry beans.
        • Bake until the edges of the crust start to brown, about 20 minutes. Use parchment to lift out pie weights and set aside to cool--do so with great care!
        • Decrease the oven temperature to 350-degrees, and continue to bake for another 20 to 25 minutes. While it is baking, separate an egg; place the white in a bowl and beat it slightly, and reserve the yolk in fridge to use for the pie filling.
        • Remove crust from oven. Immediately brush a tablespoon of egg white over the bottom, which will help it resist going soggy once the filling is added. Return crust to oven for another 5 to 10 minutes. Reserve the remaining egg white for use in the pie.
        • At this point, the recipe can proceed to the filling stage, or the crust can cool completely and be covered to sit at room temperature for a few days.

        Filling

        • Heat oven at 350-degrees; set a baking sheet inside oven at heat up, too.
        • While mixing the filling ingredients, toast the pecans on a foil-lined rimmed baking sheet for about 8 to 10 minutes, stirring them once at the halfway point. The pecan should be a little darker and fragrant.
        • If using an immersion blender, combine the following ingredients in an even-bottomed large pot (a slow cooker pot works for this) or use a large blender (in two batches, if needed). Combine eggs, egg yolk, pumpkin puree, heavy cream, and white sugar. Add the whiskey, cinnamon, ginger, nutmeg, cardamom, cloves, 6 Tablespoons brown sugar, 2 Tablespoons melted butter, and kosher salt. Blend until smooth.
        • Pour into crust and bake until the filling is puffed and mostly set--a little wobble is okay--about 40 to 45 minutes.
        • While that is finishing up, coat the pecans. Pull out the leftover egg white and whisk in 2 Tablespoons brown sugar and kosher salt. Add maple syrup and Tablespoon of melted butter, stirring until just combined. Add the pecans and toss to coat.
        • Carefully use baking sheet to bring out the pie. Use a slotted spoon to add the pecans on top of the pumpkin, letting the excess egg white slurry stay in the bowl.
        • Return pie to oven. Bake until filling is completely set, until a butter knife stabbed into center (avoiding pecans) comes out clean. This can take anywhere from 10 to 30 minutes. If necessary, cover the edge of crust with foil to prevent overbrowning.
        • Let pie cool at least 2 hours before cutting in, chilling first if desired. Store pie loosely covered by foil at room temperature or in fridge.

        OM NOM NOM!

           

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          Bready or Not Original: Pumpkin Shortbread Cookies

          Posted by on Sep 30, 2020 in Blog, Bready or Not, cookies, pumpkin | Comments Off on Bready or Not Original: Pumpkin Shortbread Cookies

          Welcome to an annual tradition at Bready or Not–the autumn pumpkin theme! We begin with Pumpkin Shortbread Cookies.

          Bready or Not Original: Pumpkin Shortbread Cookies

          This recipe makes a small batch (about 30 1-inch cookies) of delicious pumpkin shortbread cookies. I crusted the top with turbinado shortbread to make them extra pretty.

          Bready or Not Original: Pumpkin Shortbread Cookies

          These cookies are not as dry as some shortbread can be, likely because of the pumpkin.

          Bready or Not Original: Pumpkin Shortbread Cookies

          Pumpkin can make some baked cookies quite tacky; that’s not a problem here, in part, because the puree is actually dried a bit prior to being mixed into the dough.

          Bready or Not Original: Pumpkin Shortbread Cookies

          The end result is a cookie that is just moist enough, perfect to go with tea, coffee, or perhaps some cider or cocoa. The orange color of the cookies makes them even more perfectly fall.

          Bready or Not Original: Pumpkin Shortbread Cookies

          In Arizona, hot as it is, it’s important to enjoy some fall traditions like pumpkin goodies, even if it’s 100-degrees out and no trees are dropping leaves!

          Bready or Not Original: Pumpkin Shortbread Cookies

          This small batch of pumpkin shortbread embodies fall flavors and colors, all with a lovely sugary crunch on top!
          Course: Appetizer, Dessert, Snack
          Cuisine: American
          Keyword: cookies, pumpkin, shortbread
          Servings: 30 cookies
          Author: Beth Cato

          Equipment

          • 1 to 1 1/2-inch cookie cutter
          • parchment paper

          Ingredients

          • 1/4 cup pumpkin puree
          • 1/2 cup unsalted butter 1 stick
          • 1 cup all-purpose flour
          • 1/4 cup plus 2 Tablespoons confectioners' sugar
          • 1 teaspoon cinnamon
          • 1/4 teaspoon ground cloves
          • 1/4 teaspoon ground nutmeg
          • 1/4 teaspoon ginger
          • turbinado or other coarse sugar, optional, for tops

          Instructions

          • Preheat oven at 350-degrees. Line a large baking sheet with parchment paper.
          • Measure out pumpkin puree onto a couple of layered paper towels. Gently pat dry, turning over puree to sop moisture from different angles.
          • In a medium sauce pan, brown the butter, carefully heating it until it smells nutty. Remove from heat. Whisk in the pumpkin puree until well combined. Note that it might bubble and pop, so take care.
          • In a large bowl, combined the dry ingredients. Use a rubber spatula to mix in the saucepan items.
          • Place the dough between two sheets of parchment paper and use a rolling pan to make the dough an even 1/4-inch thickness. Place it in fridge to chill for 5 to 10 minutes.
          • Set dough on counter and remove top parchment. Use cookie cutter to portion out cookies. Transfer to baking sheet, spaced out a bit. Mix leftover dough together again, adding a tiny bit of water if needed to make it cohesive, and cut out more cookies.
          • If desired, sprinkle turbinado sugar all over the tops of the cookies. Bake for 10 to 12 minutes, until cookies are set. Cool completely on baking sheet. Store in a sealed container.

          OM NOM NOM!

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            Bready or Not Original: Chewy Filled Bars

            Posted by on Aug 12, 2020 in apples, Blog, blondies, Bready or Not, cookies, pumpkin | Comments Off on Bready or Not Original: Chewy Filled Bars

            I present to you my Chewy Filled Bars: a versatile recipe that can use any number of fruit preserves, fruit butters, or other sweet filling, combined with different nuts or seeds, all to unique, delicious result.

            Bready or Not Original: Chewy Filled Bars

            These pictures display the recipe using Sprouts Cherry Preserves (with slivered almonds and almond extract) and Sprouts Maple Pumpkin Butter (with pepitas and almond extract).

            Bready or Not Original: Chewy Filled Bars

            However, I also made the same recipe using Trader Joe’s cinnamon bun filling (with chopped pecans and vanilla extract) and Apple Cider Spread (with chopped walnuts and vanilla extract). Every single version was awesome.

            Bready or Not Original: Chewy Filled Bars

            The jarred filling I used varied from 12 to 14 ounces. All worked well, though the Cinnamon Bun Filling required a 40 minute bake to set. I liked mixing in different nuts or seeds to pair with the filling, but you could also omit that ingredient completely, if desired.

            Bready or Not Original: Chewy Filled Bars

            No matter the mix-ins, the result is a pleasantly thick, chewy bar that is just sweet enough.

            Bready or Not Original: Chewy Filled Bars

             

            Bready or Not Original: Chewy Filled Bars

            This versatile base recipe can accommodate many different fillings, all of them delicious. Pick a jar of fruit preserves, fruit butter, or other sweet filling. Pick a complementary nut or seed. Pick an extract. Mix up. Enjoy!
            Course: Appetizer, Snack
            Keyword: almond, bars, oats, preserves, pumpkin, walnuts
            Author: Beth Cato

            Equipment

            • 13x9 pan

            Ingredients

            • 1 cup unsalted butter room temperature
            • 2 cups brown sugar packed
            • 2 teaspoons baking powder
            • 1 large egg
            • 1 teaspoon almond extract or substitute vanilla extract
            • 2 cups all-purpose flour
            • 2 cups old-fashioned rolled oats
            • 1/2 cup slivered almonds or sliced almonds or substitute other nuts or seeds
            • 12 to 14 ounce fruit preserves or fruit butter or other sweet filling; possibilities include cherry preserves, pumpkin butter, cinnamon bun filling, etc

            Instructions

            • Preheat oven at 350-degrees. Line a 13x9 pan with aluminum foil and apply nonstick spray or butter.
            • In a large bowl, beat butter until creamy. Add brown sugar and baking powder. Follow up with egg and almond extract. Gradually mix in flour, oats, and sliced almonds.
            • Set aside 1 cup of dough. Press the rest into the bottom of the prepared pan. A piece of waxed paper and heavy glass will help to compress it into a form, even layer. Spread preserves over top. Crumble the reserved dough over the fruit.
            • Bake for 30 to 35 minutes, until top is lightly brown and no longer wobbly in the middle. Completely cool at room temperature, speeding process in the fridge, if desired. Use foil to lift contents onto cutting board to slice up.
            • Store in sealed containers with waxed paper or parchment between the layers. Keeps at room temperature for days, and can also be frozen for weeks.

            OM NOM NOM!

              Bready or Not Original: Chewy Filled Bars

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