Pumpkin Popovers

Sides & Starters | November 3, 2015 | By

Pumpkin Popovers 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.

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Pumpkin Spice Latte Ice Cream

Desserts | October 5, 2015 | By

Pumpkin Spice Latte Ice CreamThough 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.

  1. 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.
  2. 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.
  3. 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.

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Pumpkin Chocolate Chip Cookies

Desserts | November 27, 2014 | By

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Happy Thanksgiving! It’s been a while my friends. I wish I could say I’ve been gone on some type of adventure where cell service was limited and there’s no outlet to plug in my trusty mac book. But alas, that would be a lie. As an editor, I’m never more than 10 feet and a back pocket away from my laptop and phone. I have no excuse for this blogendous (horrendous blog faux pas) occurrence. I can only offer you a story and these cookies and hope you will accept my post.

Thanksgiving: the time to give thanks and appreciate those around you. And, let me tell you, I’m feeling pretty darn thankful y’all. I have a great family, amazing friends, crazy/cute cats and an awesome job. I get to travel when I want (I just recently got back from a trip to Washington, D.C. and Indianapolis to visit my friend Sami and my brother respectively). I eat what I like (look for new restaurant reviews from me and Hailey in the coming weeks). And to top it off, I spent last weekend catching up with Hailey and our close friends. What can I say; I live the life.

I made these cookies a few weeks ago when I was going through my “let’s put pumpkin in everything” phase. I love these cookies because they are extremely soft and moist without being too cake. Plus, give me something that combines chocolate and pumpkin and I’m happy. So stir things up this year at your Thanksgiving feast by switching out the boring old pumpkin pie for some of these pumpkin chocolate chip cookies!

Cheers!

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Pumpkin Chocolate Chip Cookies (adapted from Sally’s Baking Addiction)

1/2 Cups of Butter

1/4 Cup of Brown Sugar

1/2 Cup of Sugar

1 Tsp. of Vanilla Extract

10 Tbsp. of Pumpkin Puree

1 and 1/2 Cups of Flour

1/4 Tsp. of Salt

1/4 Tsp. of Baking Powder

1/4 Tsp of Baking Soda

2 and 1/2 Tsp. of Cinnamon

1/4 Tsp. of Nutmeg

1/4 Tsp. of Cloves

2/3 Cups of Chocolate Chips

Directions:

Melt butter and combine with both sugars in a medium-sized bowl until fully combined. Stir in vanilla extract and pumpkin puree and whisk until smooth. Set the wet mixture aside.

In a larger bowl, mix the dry ingredients (flour, salt, baking powder, baking soda, cinnamon, nutmeg and cloves). Stir in the wet mixture into the dry ingredients and mix until fully combined. Add the chocolate chips and fold into the cookie batter. If the dough is soft, refrigerate for a minimum of 30 minutes or until the dough begins to firm up.

Once the dough is firm, roll the batter into balls and place on a cookie baking sheet. Flatten each cookie dough ball slightly to help the cookies spread. Cook at 350 degrees for 8-10 minutes or until the edges look slightly firm. Don’t worry if the cookie is still soft; it will continue to cook and firm up as the cookies cool.

Makes approximately 20 cookies.

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Pumpkin Spice Oat Bites

Snacks | November 11, 2014 | By

Pumpkin Spice Bites 1I’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?

Bon Appétit!

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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

Directions:

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.

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Guilt-Free Pumpkin Pie Smoothie

Drinks | October 21, 2014 | By

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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!

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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

Directions:

Place all ingredients into a blender and blend until smooth.

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