Tag Archives: pumpkin spice

More Pumpkin-ey Goodness

Have you had your fill of all things pumpkin yet? Well, I haven’t. Apparently this year I can’t seem to get enough and nothing in my kitchen is safe from having pumpkin spices added to it. In just 36 hours calendars will turn and peppermint will take the stage as the flavor of the month. Me and peppermint, not so cool. Especially since I had a nasty run-in with a bottle of Rumplemintz on my 22nd birthday. In the span of five short minutes two friends and I thought it was a good idea to kill the bottle. Worst. Idea. Ever. To this day I still have issues with mint toothpaste, gum and extract. It’s not pretty people! But I digress.

Last week I roasted and froze 13.5 cups of acorn squash. I ended up with a scoop remaining in the bowl. Being a waste not want not kind of girl clearly this rogue squash needed to find a delicious home. Then, I was suddenly overtaken with a craving for pumpkin spice pancakes. Usually I steer clear of “fried bread” but I could tell this craving wasn’t going away any time soon, so I decided to give in an indulge. Besides I really like squash, it’s healthy, and this is me rationalizing my actions. 🙂

Squash Pancakes
1/2 cup roasted squash puree
1 1/4 cup cake flour (not self rising)
1 egg
1 cup milk
2 tbsp brown sugar
2 tsp baking powder
2 tsp pumpkin spice
1/2 tsp salt
2 tsp vanilla powder

In a large bowl combine squash, milk, egg, pumpkin spice, and brown sugar, mix well. In a med bowl combine flour, salt, baking powder and vanilla, mix well. Add dry ingredients to wet ingredients and blend. Pour batter onto greased griddle/skillet/pan. Flip once the tiny batter bubbles begin to pop and the top does not look so wet.

I made silver dollar sized pancakes so that I could freeze them. I thought they would make a great freezer-toaster-tummy kind of snack. They turned out awesome and taste great with just a touch of agave nectar!


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Filed under Vegetarian

Creamy Squash Soup

Yesterday I shared my recipe for pumpkin spice. Today I’m going to tell you exactly what soup you need to add it to. Tomorrow, you are going to want to make this soup. Trust me!
Creamy Squash Soup
modified from body&mind magazine
2 cups veg stock
1 cup onion, chopped (1 med)
1 cup carrots, coined (3 med)
1/2 tsp baking soda
1/2 tsp salt
black pepper (the recipe called for 1/8 tsp. Seriously. Who does that? Just sprinkle some and call it a day!)
1 1/2 tsp pumpkin spice
15 oz can plain pumpkin (I’ve been roasting squash like it’s my job and have on-hand at all times an assortment of winter squash for the choosing. I think I used one buttercup and two sweet dumpling.)
12 oz evaporated skimmed milk or sub half and half

1 Tbsp honey
Plain Low-fat yogurt
dried cranberries, chopped

In a large uncovered pot simmer stock, carrots, onion, baking soda, pepper, salt and pumpkin spice until carrots are soft (approximately 15 minutes). Add squash, milk and honey, mix well and simmer uncovered for an additional 10 minutes. Remove from heat. Once the soup has cooled a bit blend to a creamy consistency with an immersion blender. Top off with a dollop of yogurt and dried cranberries. If I had not eaten ALL of the toasted squash seeds I would have sprinkled a few on top as well.

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Filed under Vegetarian

Pumpkin Spice

There’s no mistaking it, Turkey Day goes down this week! Of all the holidays Thanksgiving truly is my favorite. Yes, it even surpasses the enchanting horror that is Halloween. Thanksgiving, for me, is the only holiday that really makes sense. It’s a time when families’ gather round a shared table for a day full of laughing, loving and giving thanks. Or stuffing yourself to the point of uncomfortable gluttony, followed by brief periods of unconsciousness caused by tryptophan induced comas and then maybe a bit of footballing, probably from the safety and warmth found on the couch!
The other reason I fancy Thanksgiving is the perpetual olfactory excitement produced by the unmistakable spice blend that is Fall. Cinnamon. Ginger. Nutmeg. Cloves.
Danielle’s Pumpkin Spice Blend
1 Tbsp + 1 Tsp Cinnamon
1 Tsp Ginger
1 Tsp Nutmeg
1/2 Tsp Cloves

The above combination is my recipe for pumpkin spice, it makes a little over 2 Tbsp. I usually make several batches and place it in a container, this way I have an ample supply on hand to get me through Fall and all things pumpkin!


Filed under Spices & Sauces