Tis The Season

No, not that season. But let's face it, that one is coming quickly too! No, I'm talking about the season of all things pumpkin! It is every where, and on every table. And ours is no exception. From my Pumpkin Fluff to Thanksgiving Day when my we look forward to my mom's pumpkin pie, it's one of the things I love most about autumn. And now I'm bringing to our, and your, breakfast table!

Does your Thanksgiving holiday include a house full of guests? Do you plan ahead what you're going to feed them? Do you concentrate on the huge holiday meal, and then not sweat the other meals over that weekend? Perhaps you would love treating them to something special the day after too, maybe before some of them descend upon the stores for Black Friday. In fact, these would be a great make ahead and then "grab and go" with a cup of coffee for all of that shopping!

If you don't have a doughnut pan for baking them in the oven, might I suggest you go out and buy one right now! Or add it to your wish list for Christmas, because it makes having fresh, homemade doughnuts so incredibly easy! And much less messy than trying to fry batch after batch.

A simple cake doughnut with a simple glaze, but full of pumpkin flavor, these are the perfect fall breakfast or brunch dish. Not to mention the house smells amazing while they are baking, which will only remind your guests what an amazing hostess you are!

Glazed Pumpkin Doughnuts
2 c. flour
1/2 c. packed brown sugar
1 1/2 tsp. baking powder
1 1/2 tsp. pumpkin pie spice (see note below)
1/2 tsp. salt
1/4 tsp. baking soda
1 c. pumpkin puree
2 eggs
1/4 c. milk
1/4 c. butter, room temperature

Glaze:
1 1/4 c. powdered sugar
3 TBS milk

Preheat oven to 325. Combine flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda in a large bowl. Stir well. Add pumpkin egg, milk and butter, Beat with an electric mixer on low until well combined. Lightly coat doughnut pan with cooking spray. Spoon batter into pan, filling each hole about 1/2 way. Bake for 8-10 minutes until doughnuts spring back when touched. Allow to cool slightly in pan, and then remove to wire rack to finish cooling. Combine powdered sugar and milk in bowl. Dip each doughnut in pan and return to wire rack to set.

*NOTE* You can either pie pre-mixed pumpkin pie spice, or make your own. 

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

This will give you 2 tsp. pumpkin pie spice. 

Shared on The Country Cook Nov. 15, 2013

Pumpkin at Very Good Recipes

No, not that season. But let's face it, that one is coming quickly too! No, I'm talking about the season of all things pumpkin! It is every where, and on every table. And ours is no exception. From my Pumpkin Fluff to Thanksgiving Day when my we look forward to my mom's pumpkin pie, it's one of the things I love most about autumn. And now I'm bringing to our, and your, breakfast table!

Does your Thanksgiving holiday include a house full of guests? Do you plan ahead what you're going to feed them? Do you concentrate on the huge holiday meal, and then not sweat the other meals over that weekend? Perhaps you would love treating them to something special the day after too, maybe before some of them descend upon the stores for Black Friday. In fact, these would be a great make ahead and then "grab and go" with a cup of coffee for all of that shopping!

If you don't have a doughnut pan for baking them in the oven, might I suggest you go out and buy one right now! Or add it to your wish list for Christmas, because it makes having fresh, homemade doughnuts so incredibly easy! And much less messy than trying to fry batch after batch.

A simple cake doughnut with a simple glaze, but full of pumpkin flavor, these are the perfect fall breakfast or brunch dish. Not to mention the house smells amazing while they are baking, which will only remind your guests what an amazing hostess you are!

Glazed Pumpkin Doughnuts
2 c. flour
1/2 c. packed brown sugar
1 1/2 tsp. baking powder
1 1/2 tsp. pumpkin pie spice (see note below)
1/2 tsp. salt
1/4 tsp. baking soda
1 c. pumpkin puree
2 eggs
1/4 c. milk
1/4 c. butter, room temperature

Glaze:
1 1/4 c. powdered sugar
3 TBS milk

Preheat oven to 325. Combine flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda in a large bowl. Stir well. Add pumpkin egg, milk and butter, Beat with an electric mixer on low until well combined. Lightly coat doughnut pan with cooking spray. Spoon batter into pan, filling each hole about 1/2 way. Bake for 8-10 minutes until doughnuts spring back when touched. Allow to cool slightly in pan, and then remove to wire rack to finish cooling. Combine powdered sugar and milk in bowl. Dip each doughnut in pan and return to wire rack to set.

*NOTE* You can either pie pre-mixed pumpkin pie spice, or make your own. 

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

This will give you 2 tsp. pumpkin pie spice. 

Shared on The Country Cook Nov. 15, 2013

Pumpkin at Very Good Recipes

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Turkey Day Tradition Twist

Only two more days people! I hope everyone has been to the grocery store and your turkey is thawing in the fridge. Maybe even some of you have started the prep work and have some dishes already in the works! There are so many traditions when it comes to food in our family, especially during the holidays, and one of those is pumpkin pie! And it can't be just any pumpkin pie. My mom is the pumpkin pie master! And we are the people that must have it not only at Thanksgiving but then again just a few weeks later on Christmas Day! But I realize many of you are trying to cut out certain things in your diet, and those might include the ingredients in a good pumpkin pie crust. So when I saw this recipe I thought it would be a great alternative as your family gathers around the table for turkey, dressing and all the trimmings. It is rich, creamy and the best part of a the pumpkin pie sans crust. The ingredient that I was so happy to see in the recipe was molasses! I knew it would only deepen the richness and give it an even more "pie-ish" flavor. (Yes, that is a word...) Plus, if your kids are anything like I was when I was little, the "guts" of the pie always get gobbled up with some crust remaining on the plate. So at least this way, there is no waste! This can also be made either the night before, or early Thanksgiving morning and be waiting on you when dinner is ready. Traditions are such a fun, loving part of the holidays, but starting new ones, especially delicious ones, is a great thing too!

Pumpkin Pudding From Taste of Home
1 c. solid pack pumpkin
1 (3.4 oz) package instant vanilla pudding
1/2 c. heavy cream
1 1/2 c. cold milk
1/2 tsp cinnamon, extra for garnish
1/8 tsp ground cloves
1/4 tsp salt
1 TBS molasses
Extra whipped cream for garnish, optional

In a small bowl using an electric mixer, whisk cream until soft peaks form. Set aside. In a large bowl combine pumpkin, molasses, and spices. Gradually add milk. Add pudding mix. Using electric mixer, mix slowly until thickened, about 1 minute. Fold in whipped cream until well combined. Chill for at least an hour before serving. Garnish with extra whipped cream and cinnamon.

Shared on Mandy's Recipe Box Nov. 20, 2012
Shared on Lady Behind The Curtain Nov. 21, 2012

Pumpkin at Very Good Recipes
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Only two more days people! I hope everyone has been to the grocery store and your turkey is thawing in the fridge. Maybe even some of you have started the prep work and have some dishes already in the works! There are so many traditions when it comes to food in our family, especially during the holidays, and one of those is pumpkin pie! And it can't be just any pumpkin pie. My mom is the pumpkin pie master! And we are the people that must have it not only at Thanksgiving but then again just a few weeks later on Christmas Day! But I realize many of you are trying to cut out certain things in your diet, and those might include the ingredients in a good pumpkin pie crust. So when I saw this recipe I thought it would be a great alternative as your family gathers around the table for turkey, dressing and all the trimmings. It is rich, creamy and the best part of a the pumpkin pie sans crust. The ingredient that I was so happy to see in the recipe was molasses! I knew it would only deepen the richness and give it an even more "pie-ish" flavor. (Yes, that is a word...) Plus, if your kids are anything like I was when I was little, the "guts" of the pie always get gobbled up with some crust remaining on the plate. So at least this way, there is no waste! This can also be made either the night before, or early Thanksgiving morning and be waiting on you when dinner is ready. Traditions are such a fun, loving part of the holidays, but starting new ones, especially delicious ones, is a great thing too!

Pumpkin Pudding From Taste of Home
1 c. solid pack pumpkin
1 (3.4 oz) package instant vanilla pudding
1/2 c. heavy cream
1 1/2 c. cold milk
1/2 tsp cinnamon, extra for garnish
1/8 tsp ground cloves
1/4 tsp salt
1 TBS molasses
Extra whipped cream for garnish, optional

In a small bowl using an electric mixer, whisk cream until soft peaks form. Set aside. In a large bowl combine pumpkin, molasses, and spices. Gradually add milk. Add pudding mix. Using electric mixer, mix slowly until thickened, about 1 minute. Fold in whipped cream until well combined. Chill for at least an hour before serving. Garnish with extra whipped cream and cinnamon.

Shared on Mandy's Recipe Box Nov. 20, 2012
Shared on Lady Behind The Curtain Nov. 21, 2012

Pumpkin at Very Good Recipes
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Indoor Campout

A couple weeks ago Mr. Everyday had Saturday night plans with "the boys" celebrating a friend's birthday, and so Monkey and I were on our own for the evening. This type of thing doesn't happen often in our house on the weekend, so I wanted to make sure I made it a super fun time for the little man and I. When I get a chance to hang out with him, I want memories to be made! Well, this happened to only be a few days after his brand new Avengers sleeping bag arrived in the mail, and he was dying to try it. See, I bought it for our upcoming trip to Pennsylvania over the Thanksgiving holiday, and he just couldn't wait that long to use it! After all, a boy's very first sleeping bag is a very big deal. I knew it was going to be super chilly so having an actual camp out was not an option, so and indoor one it would be~complete with new pajamas, snacks and a movie! Our indoor camp out turned into a super-hero themed one with Spiderman 3 as the movie, Batman on the pjs, and of course the Avengers sleeping bag! I knew s'mores would be the perfect snack, and I could make my Mint Chocolate ones I shared over the summer, but I wanted something a little more autumn inspired. So with taking the ingredients of a regular s'more and tweaking them just a little, I got something that is the perfect treat for a fall bonfire, camping trip or even indoor camp out!

Pumpkin Ginger S'mores
Ginger Snap Cookies (small size)
Pumpkin Spice Marshmallows
White Chocolate Baking Bar, cut into small pieces

Roast marshmallows to desired doneness. (We like ours burnt!) Place a chocolate piece on cookie. Top with marshmallow and another cookie. Smoosh and enjoy!!
*NOTE* If you don't have the Pumpkin Spice marshmallows. Use original ones and add 1/8 tsp pumpkin pie spice to each s'more!

Shared on Lady Behind The Curtain Oct. 24, 2012
Shared on Miz Helen's Country Cottage Oct. 25, 2012
Shared on The Country Cook Oct. 26, 2012

Pumpkin at Very Good Recipes
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A couple weeks ago Mr. Everyday had Saturday night plans with "the boys" celebrating a friend's birthday, and so Monkey and I were on our own for the evening. This type of thing doesn't happen often in our house on the weekend, so I wanted to make sure I made it a super fun time for the little man and I. When I get a chance to hang out with him, I want memories to be made! Well, this happened to only be a few days after his brand new Avengers sleeping bag arrived in the mail, and he was dying to try it. See, I bought it for our upcoming trip to Pennsylvania over the Thanksgiving holiday, and he just couldn't wait that long to use it! After all, a boy's very first sleeping bag is a very big deal. I knew it was going to be super chilly so having an actual camp out was not an option, so and indoor one it would be~complete with new pajamas, snacks and a movie! Our indoor camp out turned into a super-hero themed one with Spiderman 3 as the movie, Batman on the pjs, and of course the Avengers sleeping bag! I knew s'mores would be the perfect snack, and I could make my Mint Chocolate ones I shared over the summer, but I wanted something a little more autumn inspired. So with taking the ingredients of a regular s'more and tweaking them just a little, I got something that is the perfect treat for a fall bonfire, camping trip or even indoor camp out!

Pumpkin Ginger S'mores
Ginger Snap Cookies (small size)
Pumpkin Spice Marshmallows
White Chocolate Baking Bar, cut into small pieces

Roast marshmallows to desired doneness. (We like ours burnt!) Place a chocolate piece on cookie. Top with marshmallow and another cookie. Smoosh and enjoy!!
*NOTE* If you don't have the Pumpkin Spice marshmallows. Use original ones and add 1/8 tsp pumpkin pie spice to each s'more!

Shared on Lady Behind The Curtain Oct. 24, 2012
Shared on Miz Helen's Country Cottage Oct. 25, 2012
Shared on The Country Cook Oct. 26, 2012

Pumpkin at Very Good Recipes
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Autumn In A Bite

When you think of this time of year I'm guessing many things come to mind, but I bet  if someone says "autumn foods" one and one thing alone pops into your head...pumpkin! Sure we enjoy pumpkin flavored things year round, but let's face it, they never taste as good as they do from about October 1st to December 31st. (Yes, I realize Thanksgiving is the big holiday where pumpkin is the star, but in my family we enjoy pumpkin pie every Christmas Day, so our season is extended!) From carving them into spooky scenes and then making Roasted Pumpkin Seeds to buying every last can of pumpkin puree' we can gets our hands on, fall is definitely when pumpkin has it's moment in the spotlight. So when I saw these on Pinterest I knew I had to try them with my very first can of pumpkin of the season. Now I will be totally honest with you, mine do not look like the originals, those were much prettier, but hey, they still taste fabulous and my "boys" didn't had never seen them so they thought I was a genius! To me, these taste like a mini pumpkin pie with the perfect amount of icing. I'm such a sucker for icing. You could put it on a gym sock and I'd eat it! If you're having a Halloween party, these would be the perfect little bite, or even as a treat for your child's class (if your school allows that). Or better yet, if you are planning a huge Thanksgiving buffet, why not make a few batches of these instead of pies that take so much effort? You could make a ton of these in the time it would take you to make just a few big pies. I hope you are enjoying all your favorite fall flavors (yeah, try saying that 5 times fast), including everyone's number one!

Mini Pumpkin Crescent Bites From Baked In
1 (8ct) can crescent rolls
4 TBS butter, melted
1 TBS brown sugar
1 c. pumpkin puree
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 c. powdered sugar
1 TBS milk
1/4 tsp vanilla extract

Preheat oven to 375. In a small bowl combine melted butter, brown sugar, cinnamon, ginger, cloves and nutmeg. Stir well. Lay out crescent rolls into 4 rectangles. Crease perforations with finger sealing closes. Using a pastry brush, equally brush the butter mixture over each rectangle. Then spoon an equal amount of pumpkin onto each (about 1/4 cup). Spread out using a spatula. Carefully roll up each rectangle and cut into 1 inch pieces. Lay each piece into a section of a muffin tin. Bake for 16-19 minutes until browned. While cooking, combine powdered sugar, vanilla and milk. Stir well. When bites are done cooking, remove to a cooling rack. Cool for 10 minutes. Drizzle with icing. Allow to set. Drizzle with a touch more icing and serve.

Shared on Miz Helen's Country Cottage Oct. 18, 2012
Shared on The Country Cook Oct. 19, 2012

Pumpkin at Very Good Recipes
Pin It

When you think of this time of year I'm guessing many things come to mind, but I bet  if someone says "autumn foods" one and one thing alone pops into your head...pumpkin! Sure we enjoy pumpkin flavored things year round, but let's face it, they never taste as good as they do from about October 1st to December 31st. (Yes, I realize Thanksgiving is the big holiday where pumpkin is the star, but in my family we enjoy pumpkin pie every Christmas Day, so our season is extended!) From carving them into spooky scenes and then making Roasted Pumpkin Seeds to buying every last can of pumpkin puree' we can gets our hands on, fall is definitely when pumpkin has it's moment in the spotlight. So when I saw these on Pinterest I knew I had to try them with my very first can of pumpkin of the season. Now I will be totally honest with you, mine do not look like the originals, those were much prettier, but hey, they still taste fabulous and my "boys" didn't had never seen them so they thought I was a genius! To me, these taste like a mini pumpkin pie with the perfect amount of icing. I'm such a sucker for icing. You could put it on a gym sock and I'd eat it! If you're having a Halloween party, these would be the perfect little bite, or even as a treat for your child's class (if your school allows that). Or better yet, if you are planning a huge Thanksgiving buffet, why not make a few batches of these instead of pies that take so much effort? You could make a ton of these in the time it would take you to make just a few big pies. I hope you are enjoying all your favorite fall flavors (yeah, try saying that 5 times fast), including everyone's number one!

Mini Pumpkin Crescent Bites From Baked In
1 (8ct) can crescent rolls
4 TBS butter, melted
1 TBS brown sugar
1 c. pumpkin puree
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 c. powdered sugar
1 TBS milk
1/4 tsp vanilla extract

Preheat oven to 375. In a small bowl combine melted butter, brown sugar, cinnamon, ginger, cloves and nutmeg. Stir well. Lay out crescent rolls into 4 rectangles. Crease perforations with finger sealing closes. Using a pastry brush, equally brush the butter mixture over each rectangle. Then spoon an equal amount of pumpkin onto each (about 1/4 cup). Spread out using a spatula. Carefully roll up each rectangle and cut into 1 inch pieces. Lay each piece into a section of a muffin tin. Bake for 16-19 minutes until browned. While cooking, combine powdered sugar, vanilla and milk. Stir well. When bites are done cooking, remove to a cooling rack. Cool for 10 minutes. Drizzle with icing. Allow to set. Drizzle with a touch more icing and serve.

Shared on Miz Helen's Country Cottage Oct. 18, 2012
Shared on The Country Cook Oct. 19, 2012

Pumpkin at Very Good Recipes
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