Pumpkin Palooza

Pumpkin. Yep, I still love it.  And since it’s technically fall for another three weeks yet, I think it is perfectly acceptable that I have three more recipes that feature it.

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First the Pumpkin Cornbread I made for Thanksgiving, so delicious!

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Second Pumpkin Grilled Cheese! I promise it’s amazing.

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And third, Pumpkin Chocolate Chip Cookies!

Take advantage of the orange glory while you still can.

Pumpkin Cornbread

Makes an 8×8 pan

Recipe adapted from Tasty Kitchen

1 cup all purpose flour

1 tbsp baking powder

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 cup brown sugar

1 cup cornmeal

2 eggs

1 cup pumpkin puree

1/8 cup olive oil

1 tbsp maple syrup

To make this cornbread, start by preheating the oven to 400 degrees and spray an 8×8 baking dish with non-stick spray. Stir together all dry ingredients in one bowl. And combine all wet ingredients in a separate bowl.

Then simply stir wet ingredients into the dry ingredients and once thoroughly mixed pour into your baking dish. Place in oven for about 30 minutes or until a knife inserted in the middle comes out clean. Enjoy!

Pumpkin Grilled Cheese

Makes 1 sandwich

1/4 cup pureed pumpkin

1/2 tbsp parmesan cheese

1/2 tsp cilantro, finely diced

1/8 tsp crushed garlic

Pinch of nutmeg

2 slices whole wheat bread

Sharp white cheddar cheese

To make this bad boy simply heat a non-stick sprayed skillet to medium low heat. Combine the pumping, parmesan cheese, cilantro, garlic and nutmeg in a bowl and then spread on one piece of bread. Then slice as much white cheddar cheese as you want and place it on the other piece of bread.

When skillet is heated, cook the sandwich for about 4 minutes each side. Or until the bread is crisp and golden and the cheese is oozy-gooey. Yum!

Pumpkin Chocolate Chip Cookies

Makes 12 cookies

Recipe adapted from The Diva Dish

1 1/2 cups whole wheat flour

1/2 tsp baking soda

1/2 cup coconut oil, solid form

1/2 cup brown sugar

1/2 cup pumpkin puree

2 tbsp maple syrup

1 flaxseed egg

1 tbsp vanilla

3/4 cup chocolate chips

Start by preheating your oven to 350 degrees. While the oven is preheating make your flax egg by combining a tbsp of flax seed with 3 tbsp of water in a bowl. Set aside for about 5-7 minutes so it can thicken and become gel-like. While the egg is thickening and the oven is heating, combine all dry ingredients in one bowl, set aside.

Then combine the coconut oil (I microwaved until just softened), sugar, pumpkin, maple syrup, flax egg, and vanilla in another bowl. Then stir the wet ingredients into the dry, and once combined gently fold in the chocolate chips.

Place a heaping spoonful of batter on a cookie sheet for each cookie. Bake for about 12 minutes and remove and place on a cooling rack immediately. Eat fresh from the oven!

Spicy Eggnog ice cream is where it’s at,

Sydney

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