When you see the words “pumpkin” and “baked goods” together, you probably think pumpkin pie, PSLs, pumpkin cookies, pumpkin brownies, etc. But did you know that pumpkin pairs wonderfully with savory baked goods, such as popovers, as well? So, when I had the opportunity to make these pumpkin popovers, I jumped at it.
Popovers are a classic dinner roll option. With their hollow centers and crispy tops, you can eat a couple of these without getting too full before dinner. Add a pumpkin twist, and you’ve got the perfect fall-flavored roll for your next family dinner.
Though it’s officially fall, it sure doesn’t feel like it. While most of the U.S. gets sweater weather, the last few weeks in Los Angeles have been more like shorts and tank top weather. And though it’s one of the warmest summers/falls on record, I am determined to welcome fall in style with all the pumpkin and spice. So why not kick off pumpkin season right with a cool treat?
Since I don’t have an ice cream maker, I used a trick (seen in last year’s ice cream post) that uses two main ingredients: heavy whipping cream and sweetened condensed milk. And though it’s as simple as whipping the cream until you reach the stiff peaks stage and adding in the condensed milk and mix-ins, I learned a few tips along the way that I thought I would share with you.
- Keep an eye on your heavy cream. If you beat it too much, you’ll end up with butter, which is great for toast…not so much for my ice cream making attempts. If you beat it too little, the sweetened condensed milk mixture will dissolve the air bubbles you whipped up, leaving you with a hard, icy block of sweetened milk rather than creamy ice cream.
- Make sure your sweetened condensed milk and mix-ins are chilled before adding to the whipped heavy cream. If it is warm, it will melt the whip.
- When adding the sweetened condensed milk into the mixture, very carefully fold it into the whipped cream. The more you stir, the less bubbles you will have in your whipped cream, resulting in a less creamy ice cream.
I’ll just cut right to the chase…we’re slackers. Fall has been an insanely busy time in New York, and apparently in LA too. And it may only get worse with holiday season approaching! Even though October and Halloween have come and gone, our pumpkin kick has not. It’s still appropriate to obsess about pumpkin until the end of Thanksgiving, right? Call us Basic if you must, but the truth is pumpkin is delicious, versatile and easy to cook with, so the pumpkin posts continue.
Oat balls are one of my favorite healthy snacks because they’re so easy to grab on your way to the gym or if you need a midday kick at work but want something light. They also keep for a reasonable amount of time sealed in the fridge. These ones are fairly similar to this peanut butter variety I’ve posted previously, but mainly uses the pumpkin as the adhesive to make the balls stick instead of peanut butter. They take about 10 minutes to make, so I always choose these instead of processed granola bars from the store.
I have to admit, this pumpkin spice flavor was maybe one of my favorite combinations yet. I guess I should stock up on pumpkin purée from Trader Joe’s now before the season ends! Pumpkin spice balls in July, anyone?
Pumpkin Spice Oat Bites
1/2 Cup Almonds
1 Tbsp Agave or Maple Syrup (I used Trader Joe’s Agave-Maple Blend)
1/2 Cup Pumpkin Puréé
1 Cup Rolled Oats
1/2 Cup Pumpkin Seeds
1 Tsp Pumpkin Pie Spice
1/4 Cup Mini Chocolate Chips (Or regular chocolate chips, chopped)
1 Tbsp Chia Seeds
Place almonds in a food processor or powerful blender and blend until completely crushed into a powder, on the verge of becoming almond butter (note: may need to pulse and continually scrape sides). Place almond powder into a large bowl. Mix in Agave and pumpkin until smooth. Stir in oats, pumpkin seeds, pumpkin pie spice, mini chocolate chips and chia seeds. Use your hands to roll the mixture into balls, about 1 – 1 1/2 inches in diameter. Place in fridge for best results to allow the balls to set.
It looks like Cathy and I think way too much alike. We’ve both gone a little crazy with pumpkin this month, and we have declared October to officially be Pumpkin Month. This year it’s especially important for me to have a lot of orange in my life, as it is, after all, an #OrangeOctober. For those of you who don’t follow sports, the SF Giants have made it to the World Series, and their tagline is Orange October. Last week I watched all the games, had some crazy nights cheering at Finnerty’s, the San Francisco bar here in New York, and they did it! And I’m actually GOING to the World Series next weekend in SF! So drink up friends, and brace yourself for this Orange October.
This smoothie is one of my favorite fall breakfast treats. It is deceivingly healthy even though it tastes deliciously like pumpkin pie. It is protein-packed and the pumpkin adds a healthy boost of carotenes. The key ingredient is definitely the pumpkin pie spice, which adds a blast of flavor. I will probably be drinking one every day of this World Series. Go Giants!
Guilt-Free Pumpkin Pie Smoothie
1 Frozen Banana
1 Heaping Cup Organic Pumpkin Purée
1/3 Cup Non-fat Greek Yogurt
1/4 Cup Almond Milk (I used unsweetened vanilla)
1 Tsp Agave or Maple Syrup (I used Trader Joe’s Agave-Maple)
1 Tsp Pumpkin Pie Spice
2 Ice Cubes
Place all ingredients into a blender and blend until smooth.