I didn’t want to get on my soapbox, but we’re facing a crisis here people. We are abusing the system, biting the hand that feeds us and leaving children behind. What’s going on? We are totally shortchanging pumpkin season and jumping headfirst into Christmas.
What gives? Halloween wasn’t even a week ago and everyone is replacing pumpkin with gingerbread and peppermint faster than Target can truck in the Christmas trees.
We all know pumpkins last longer than a month, especially when left on a chilly porch, so why are we kicking pumpkin-flavored delights to the curb so much quicker? Pumpkin is just as much a Thanksgiving flavor as it is an October/Halloween flavor in my book. Continue reading
I’d like to re-title this “Grown Up Pumpkin Bread” because it carries an air of sophistication with it. The hint of coffee flavor and smell from the espresso power… the dark chocolate chunks… the subtle, not-too-sweet pumpkin taste. It’s not a neon orange loaf, no, the orange is muted. It is an amber-colored loaf. And is not studded with chocolate chips. No, don’t get confused. It is studded with dark chocolate chunks. High quality, smooth, hand-chopped dark chocolate. Continue reading
Apparently the Paleo Pancakes trend has come and gone. Throughout January, my post on Simple Paleo Pancakes (the kind that involves one banana and two eggs) was pulling big traffic into my site. Either everyone has now figured out how to make the two-ingredient paleo pancakes and no longer needed to search, or everyone has given up on eating healthy and is making thick and fluffy buttermilk pancakes these days. I, however, will resurrect the paleo pancake today. I will be Justin Timberlake : I’m bringing Paleo Pancakes back. Continue reading
Ok people, we’re in the homestretch of pumpkin week, so let’s go out with a bang. Here’s the scenario: you love pumpkin pie, but a pie isn’t enough to feed your crowd and pie crust is too obnoxious to fathom making more than one pie. The solution: layered pumpkin squares. What do I mean by layered? I’m not talking layered like a green Pixar ogre, I’m talking graham cracker crust, cheesecake, pumpkin mousse, whipped cream. Layers of love my friends, layers of love.
Redhead math fact: anything made in a 9×13 pan is infinitely easier than a pie crust. I standby that statement even though this recipe has four layers and requires the use of gelatin. Guess what? I’d never used gelatin before I made this – nailed it. Don’t be intimidated by the mousse layer. Mousse is your friend. Egg whites and gelatin make mousse happy. C’mon, make the mousse happy. And the whole double boiler trick – don’t be afraid, just don’t let the top bowl with the ingredients actually touch the boiling water below. Remember, we did this with the white chocolate brownies and those turned out delicious didn’t they?
I made these bars for an office function and it was the first time I happily took the leftovers home because I wanted them to be MINE ALL MINE! Plus, I was in between my first and second half marathons at the time, so what harm could there be in eating them straight from the pan? How could I not – these bars are like pumpkin silk pie, like a pumpkin ice cream cake, like pumpkin pie parfait. Continue reading
Pumpkin Week continues with Chocolate Pumpkin Marble Cake! If you want your sweet something pumpkin to be a showcase piece at Thanksgiving, this could be it. I mean look at those ribbons of chocolate floating through the moist orange pumpkin. Fancy comes at a price though ? just ask the Real Housewives of Orange County. This cake is a labor of love because of the two separate batters and the need to get excess moisture out of the pumpkin.
I realize I’ve nearly talked myself out of a sale here, but bear with me. I’m going to be honest, this is one of those recipes I second-guessed the whole way. I have to strain water from the canned pumpkin? I have to split how much in half and add half of what to which? But, when I finally got to the point of pouring the batters into the pan, I couldn’t stop myself from eating most of it as I went (especially the chocolate), which in my mind is the first sign of a good recipe. In the end, the cake was exactly what I wanted (minus my sub-par marbling skills). So, like I said, fancy comes at a price: your time and patience. If I have no patience does this mean this cake was half off or twice the price?
You know how Discovery Channel has Shark Week? Well get ready, the Hungry Redhead proclaims this to be: Pumpkin Week. Ahhh! Get the kids out of the kitchen! Toss me the oven mits! The oven mits! We’re about to step into a giant cage and be lowered into the depths of spicy, squashy baked goods. And when I say it’s “Pumpkin Week,” I mean there will be pumpkin recipes today, tomorrow and Wednesday. Thursday is a holiday and Friday will be another fresh Fired Up Friday pick. So it’s a pumpkin trilogy then. I hear the kids like trilogies.
Up first is Pumpkin Chocolate Chip Bars. I get lots of requests for this recipe and it pains me to admit that it’s a Martha Stewart recipe. Well, it used to pain me to admit that when I thought Martha Stewart was a pompous wasp of a woman and it was an act of desperation to use her recipes. As it turns out, the former felon knows what she’s doing (or her editors do anyway) and I’ve learned that if you need a solid recipe – Martha is the place to start.