Fall- A Season of Comfort (and Pumpkin Recipes!)
Who is ready for fall??
Maybe it’s because this year has been extra crazy, but I feel SO ready for fall. This is my absolute favorite time of year. Yes, I love the pumpkins and sweaters and candles. I love the changing leaves, beautiful mountains, crisp, cool breezes and crunching leaves beneath my feet.
But I also love the feeling of love and comfort I experience this time of year. There is a palpable anticipation of the holidays, of much-needed family time. We tend to bake more, spend more quality time as a family. Traditions and memories abound.
I have very sweet remembrances of fall. I have specific memories of my mom baking in the kitchen, with candles and Halloween decorations out (particularly, a cute little ghost and pumpkin that lit up and blinked), and of George Winston’s album “December” playing in the background. Even now, that album takes me back to my childhood. Autumn is a nostalgic, happy, comfortable, cozy time for me.
And after all the stress and uncertainty of this year, I believe my soul is particularly craving the comfort of autumn.
I think it’s a common thing. I’ve seen more than one person express their excitement to buy sweet-smelling candles, to carve pumpkins and spend time with family- and to bake. Isn’t it interesting that we all find comfort in the kitchen?
And it makes perfect sense! Many of us have good memories that involve the kitchen. Birthday parties, cookies after school, big breakfasts on holidays, baking with loved ones, welcoming the seasons and holidays and celebrations with varieties of flavors and textures.
So don’t feel weird or ashamed of your excitement for fall- embrace it! Buy a couple candles that bring you joy. Concoct your favorite soup recipe. Bake a plethora of pumpkin goodies. Create a new tradition that your children/grandchildren can enjoy and be a part of- something that they will look back on fondly in their grown-up years. Let yourself heal this season- whatever that healing looks like.
Might I give a couple suggestions of recipes if you’re looking for some new ones to try? I mean, you can never go wrong with a good pumpkin chocolate chip cookie recipe, but sometimes it’s fun to branch out and try something a little different!
Ultra Fudgy Pumpkin Bars Recipe
Dense pumpkin bars so soft they're like biting into pumpkin fudge!! These bars are made from scratch and are topped with a vanilla glaze!
Yield: 12
Serving size: 12
Calories per serving: 244
Ingredients:
Serving size: 12
Calories per serving: 244
3/4 cup white chocolate chips
1/2 cup unsalted butter (1 stick), melted
1 large egg
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 cup pumpkins puree
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 3/4 cups all-purpose flour
pinch salt, optional and to taste
1/4 cup unsalted butter, browned (how to brown butter tutorial
1 cup (heaping) confectioners' sugar
1 teaspoon vanilla beans paste
pinch salt, optional and to taste
1/4 cup about cream or milk, or as necessary for consistency
Directions:
Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
In a large, microwave-safe bowl add the white chocolate, butter, and heat to melt, about 2 minutes on high power. Stop to check and stir after 1 minute, and then heat in 20-second bursts, stopping to stir after each burst, until mixture can be stirred smooth. White chocolate is very prone to scorching and seizing up, so watch it carefully and don’t overheat.
Wait momentarily before adding the egg so you don’t scramble it. Add the egg, sugar, vanilla, and whisk until combined.
Add the pumpkin, pumpkin pie spice, cinnamon, and whisk until combined.
Add the flour, optional salt, and stir until just combined; don’t overmix.
Turn batter out into prepared pan, smoothing the top lightly with a spatula.
Bake for about 30 minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter. In the last 10 minutes of baking, make the glaze.
Brown the butter (click for tutorial). Cook butter over medium-high heat in a small saucepan until it’s amber to brown in color, about 5 minutes depending on pan size, but watch it closely so you don’t burn it. I swirl the pan in the last minute or so to make sure I can really see the color changes. Butter will go through stages of hissing, sputtering, and making noise until the water cooks off at which point the browning occurs. Butter will smell nutty and aromatic.
Transfer butter, including brown bits at the bottom of the pan (they’re flavor powerhouses, keep them) from pan to large mixing bowl which stops any carryover cooking.
Add the confectioners’ sugar, vanilla bean paste, optional salt, and slowly add the milk, whisking until smooth or beat with a handheld electric mixer. As necessary, add additional cream (or confectioners’ sugar) to reach desired glaze consistency. Glaze should be of medium thickness and easily pourable.
Evenly pour glaze over bars (they don’t have to be cooled first), smoothing it lightly with a spatula if necessary, but glaze will likely just slide into place.
Allow bars to cool in pan uncovered for at least 2 to 3 hours, (or overnight and cover with a sheet of foil) before slicing and serving so glaze can set up.
Source: averiecooks.com
In a large, microwave-safe bowl add the white chocolate, butter, and heat to melt, about 2 minutes on high power. Stop to check and stir after 1 minute, and then heat in 20-second bursts, stopping to stir after each burst, until mixture can be stirred smooth. White chocolate is very prone to scorching and seizing up, so watch it carefully and don’t overheat.
Wait momentarily before adding the egg so you don’t scramble it. Add the egg, sugar, vanilla, and whisk until combined.
Add the pumpkin, pumpkin pie spice, cinnamon, and whisk until combined.
Add the flour, optional salt, and stir until just combined; don’t overmix.
Turn batter out into prepared pan, smoothing the top lightly with a spatula.
Bake for about 30 minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter. In the last 10 minutes of baking, make the glaze.
Brown the butter (click for tutorial). Cook butter over medium-high heat in a small saucepan until it’s amber to brown in color, about 5 minutes depending on pan size, but watch it closely so you don’t burn it. I swirl the pan in the last minute or so to make sure I can really see the color changes. Butter will go through stages of hissing, sputtering, and making noise until the water cooks off at which point the browning occurs. Butter will smell nutty and aromatic.
Transfer butter, including brown bits at the bottom of the pan (they’re flavor powerhouses, keep them) from pan to large mixing bowl which stops any carryover cooking.
Add the confectioners’ sugar, vanilla bean paste, optional salt, and slowly add the milk, whisking until smooth or beat with a handheld electric mixer. As necessary, add additional cream (or confectioners’ sugar) to reach desired glaze consistency. Glaze should be of medium thickness and easily pourable.
Evenly pour glaze over bars (they don’t have to be cooled first), smoothing it lightly with a spatula if necessary, but glaze will likely just slide into place.
Allow bars to cool in pan uncovered for at least 2 to 3 hours, (or overnight and cover with a sheet of foil) before slicing and serving so glaze can set up.
Source: averiecooks.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Soft Pumpkin Sugar Cookies with Caramel Cream Cheese Frosting
These will be some of THE BEST pumpkin cookies you ever try! The frosting on top is out of this world and the perfect compliment to these delicious cookies! Author: Nikki
Ingredients:1/2 cup butter, softened
3/4 cup powdered sugar
1/2 cup sugar
1/2 cup vegetable oil
1 egg yolk
1 teaspoon vanilla
1/2 cup pumpkins puree, not filling
2 1/2 cups flour
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves
8 ounces cream cheese, softened
4 cups powdered sugar
1/4 cup caramel ice cream topping
1/4 teaspoon salt
Directions:
Preheat oven to 350 degrees F.
In a large mixing bowl, cream butter, powdered sugar and sugar together. Add oil, egg yolk, vanilla, and pumpkin puree and mix well. Add flour, cream of tartar, salt, baking soda, cinnamon, nutmeg, ginger and cloves. Mix until all ingredients are incorporated.
Line cookie sheets with parchment or spray with cooking spray.
Scoop 2 Tablespoons of dough and roll into balls. Place 2 inches apart on cookie sheet and press slightly down with the palm of your hand.
Bake at 350 degrees F for 10 to 12 minutes. Cool on wire rack.
In medium bowl, combine cream cheese and powdered sugar and beat until smooth. Add caramel and salt and beat until smooth. Frost cooled cookies.
Source: chef-in-training.com
In a large mixing bowl, cream butter, powdered sugar and sugar together. Add oil, egg yolk, vanilla, and pumpkin puree and mix well. Add flour, cream of tartar, salt, baking soda, cinnamon, nutmeg, ginger and cloves. Mix until all ingredients are incorporated.
Line cookie sheets with parchment or spray with cooking spray.
Scoop 2 Tablespoons of dough and roll into balls. Place 2 inches apart on cookie sheet and press slightly down with the palm of your hand.
Bake at 350 degrees F for 10 to 12 minutes. Cool on wire rack.
In medium bowl, combine cream cheese and powdered sugar and beat until smooth. Add caramel and salt and beat until smooth. Frost cooled cookies.
Source: chef-in-training.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Pumpkin Cinnamon Rolls
Yield: 24 servings
Serving size: 24
Calories per serving: 306
Ingredients:
Serving size: 24
Calories per serving: 306
dough
1 1/2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
1 package (2 1/4 teaspoons) active dry yeast
1 cup pumpkins puree
4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon , ground nutmeg
1/4 teaspoon , ground ginger
1/2 cup (additional) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon , (heaping) baking powder
1/2 teaspoon salt
filling
1 stick 1/2 cup butter, melted
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon , ground nutmeg
1/2 teaspoon , ground ginger
1 cup finely chopped pecans
frosting
8 ounces weight cream cheese, softened
1/2 pound . powdered sugar
1/4 cup whole milk
2 tbsp. butter, melted
dash of salt
extra flour, for rolling
extra milk, for thinning
extra butter, for the baking pans
Directions:
MAKE THE DOUGH
In a large saucepan, combine 1 1/2 cups whole milk, 1/2 vegetable oil, and 1/2 cup sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to cool until the mixture is warm to the touch but not too hot. Sprinkle the yeast over the surface of the liquid and allow to sit for 5 minutes. Stir in pumpkin puree until combined. Combine 4 cups of flour with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm, draft-free place for 1 hour. After 1 hour, the mixture should be very puffy and at least doubled in size. Stir in 1/2 cup flour, baking soda, baking powder, and salt until totally combined.
MAKE THE ROLLS
Preheat the oven to 375 degrees. Drizzle butter into 3 pie pans (or a larger baking dish) and smear it all over the bottom of the pans. Turn out dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour and handle it/flour it until it's easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 10 inches by 30 inches. Drizzle the melted 1 stick of butter over the dough and smear it all over the surface with your fingers. Mix together 1/2 cup sugar, 1/2 cup brown sugar, and the cinnamon, nutmeg, and ginger. Sprinkle this all over the surface of the dough, covering all the melted butter. Sprinkle with 1/2 cup to 3/4 cup chopped pecans. Starting at the top, use a "typewriter" motion to roll the dough toward you into a large log. Roll it tightly as you go so the rolls with be nice and neat. When it's all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Slice 1/2 to 3/4 inch slices and place them in the buttered pan(s). Allow them to rise for 20 minutes, then bake for 15-18 minutes or until nice and golden brown around the edges.
MAKE THE FROSTING
While the rolls are baking, making the frosting by combining all the frosting ingredients in the bowl of an electric mixer. Beat until fluffy, adding more milk if you'd like a thinner icing. Add maple flavoring if using and beat until combined.
FINISH THE ROLLS
Ice rolls the second they come out of the oven. Sprinkle extra nuts over the frosting, then allow them to sit for 15 minutes before serving. Delicious!
Source: thepioneerwoman.com
In a large saucepan, combine 1 1/2 cups whole milk, 1/2 vegetable oil, and 1/2 cup sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to cool until the mixture is warm to the touch but not too hot. Sprinkle the yeast over the surface of the liquid and allow to sit for 5 minutes. Stir in pumpkin puree until combined. Combine 4 cups of flour with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm, draft-free place for 1 hour. After 1 hour, the mixture should be very puffy and at least doubled in size. Stir in 1/2 cup flour, baking soda, baking powder, and salt until totally combined.
MAKE THE ROLLS
Preheat the oven to 375 degrees. Drizzle butter into 3 pie pans (or a larger baking dish) and smear it all over the bottom of the pans. Turn out dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour and handle it/flour it until it's easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 10 inches by 30 inches. Drizzle the melted 1 stick of butter over the dough and smear it all over the surface with your fingers. Mix together 1/2 cup sugar, 1/2 cup brown sugar, and the cinnamon, nutmeg, and ginger. Sprinkle this all over the surface of the dough, covering all the melted butter. Sprinkle with 1/2 cup to 3/4 cup chopped pecans. Starting at the top, use a "typewriter" motion to roll the dough toward you into a large log. Roll it tightly as you go so the rolls with be nice and neat. When it's all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Slice 1/2 to 3/4 inch slices and place them in the buttered pan(s). Allow them to rise for 20 minutes, then bake for 15-18 minutes or until nice and golden brown around the edges.
MAKE THE FROSTING
While the rolls are baking, making the frosting by combining all the frosting ingredients in the bowl of an electric mixer. Beat until fluffy, adding more milk if you'd like a thinner icing. Add maple flavoring if using and beat until combined.
FINISH THE ROLLS
Ice rolls the second they come out of the oven. Sprinkle extra nuts over the frosting, then allow them to sit for 15 minutes before serving. Delicious!
Source: thepioneerwoman.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Have fun healing and baking pumpkin goodies during this comforting cozy season!
Sources:
- https://commons.wikimedia.org/wiki/File:World_Trade_Center_9-11_Tribute_of_Light_2012-02.jpg
- https://pixabay.com/photos/fall-autumn-red-season-woods-1072821/
- https://www.averiecooks.com/fudgy-pumpkin-bars-with-vanilla-bean-browned-butter-glaze/
- https://www.chef-in-training.com/soft-pumpkin-sugar-cookies-with-caramel-cream-cheese-frosting/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+ChefInTraining+%28Chef+in+Training%29
- https://www.thepioneerwoman.com/food-cooking/recipes/a11247/pumpkin-cinnamon-rolls/
Camille Hoffmann
Weekly Newsletter Contributor since 2014
Email the author! camille@dvo.com
