Cook’s notes: Highly recommended and super fluffy. The only change I made was not keeping them warm on a baking sheet, although this is a great idea. Ms. Segel’s tip to put maple syrup in the pancake batter was pure genius. You don’t need additional butter or syrup on them; we enjoyed them warm.
Cook’s notes: This excellent recipes uses a full can (15 oz) of plain pumpkin puree. The enchiladas are hearty, and leftovers freeze well.
I omitted the jalapeno and red pepper flakes. We like our Mexican-style food on the mild side, and the 2 Tablespoons of chili powder provided enough heat.
We did not need all 16 corn tortillas, but we used at least 12 of them.
For pumpkin sour cream sauce:
- 1 can (15 ounces) pumpkin puree
- 1 cup good quality tomato sauce
- 1 cup low-fat sour cream
- 2 tablespoons chili powder
- 2 cloves of garlic, peeled
- salt and pepper to taste
- 2-3 cups shredded chicken breast
- 1 teaspoon olive oil
- 1/2 white onion, diced
- 2 garlic cloves, minced
- 2 (15 oz) cans of black beans
- 2 cups good quality tomato sauce
- 2 Tablespoons chili powder
- 2 teaspoons cumin
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 16-20 corn tortillas
- 2-3 cups reduced-fat Mexican or Colby Jack cheese
Cook’s notes: It’s the season for pumpkin spice, and pumpkin everything. I was curious about combining these elements with classic treats. This recipe combines several versions I found online. They were very popular at work.
Yield: 24 rectangular pieces. You could also cut 2-inch squares for bigger treats.
3 Tablespoons butter
1 package (10 oz) miniature marshmallows
1/8 cup pumpkin puree (plain, not pumpkin pie filling)
1/2 teaspoon cinnamon powder
1/2 teaspoon pumpkin pie spice
6 cups Kellogg’s® Rice Krispies® cereal
In microwave-safe bowl, heat butter for 45 seconds on High to melt. Stir in marshmallows.
Heat on High for 45 seconds. Stir.
Heat on High for 45 seconds. Stir well. Marshmallows should be completed melted and smooth. Stir in pumpkin puree, cinnamon, and pumpkin pie spice.
Allow marshmallow mixture to cool 20 minutes to room temperature.
Stir in cereal until everything is combined and cereal is well coated.
Lightly coat a 13 x 9 x 2-inch pan with cooking spray. Using wax paper or parchment paper, press the cereal mixture into the pan.
Let cool completely, and cut into pieces.
Notes from Kellog’s:
- 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
- Diet, reduced calorie, or tub margarine is not recommended.
- Best if served the same day.
- Store no more than two days at room temperature in airtight container.
- To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
Cook’s notes: I had an intense craving for pumpkin pancakes after a weightlifting session, but I didn’t want to cancel out my workout with white flour and sugar. I searched for paleo pancakes and found a good one by Jan. We’ve made these 3 times now, making adjustments each time, and really like them. They are absolutely delicious and easy to make! Very filling. No extra syrup is needed.
Jan says, “They’re not fragile and delicate, but they do tend to get too brown on the bottom before the edges are set if you’re not careful…. be careful not to have the heat too high or get impatient and try to turn them before the edges are set.”
Serves 2. If you use an ice cream scoop (2 oz.), you get 6 pancakes. It’s easier to flip smaller pancakes (1/8 cup scoop), though, and make 12 “silver dollar” pancakes instead.
1/4 cup pecan pieces
1/8 teaspoon kosher or sea salt
2 large eggs
1/2 cup plain pumpkin puree — not canned pumpkin pie filling with sugar
2 tablespoons maple syrup or honey
1 teaspoon Apple Pie Spice
1 teaspoon vanilla extract
2/3 cup almond flour
1/8 teaspoon kosher or sea salt
1/4 teaspoon baking soda
Heat a small, heavy skillet over medium heat; add the pecans and toast, shaking the pan frequently and taking care they do not burn. Toast until the nuts are fragrant, about 5 to 7 minutes. Set aside.
In a large mixing bowl, whisk together the eggs, pumpkin puree, maple syrup, apple pie spice, and vanilla until well-blended.
In a smaller, separate bowl, whisk together the almond flour, salt, and baking soda. Stir the dry ingredients into the wet ingredients, mixing just enough to ensure there are no lumps.
Lightly grease a griddle with your fat of choice (butter, coconut oil, etc.) and heat just until a drop of water placed on the griddle sizzles briefly before evaporating.
Using a ladle or small measuring cup, pour the batter by the scant 1/8 cupful onto the griddle. Drop a few pecan pieces into each pancake. Cook just until bubbles appear on the surface. Carefully flip and cook on the other side until the pancake is done, about one minute more.
Place on a plate, cover and keep warm; repeat the previous steps until all of the batter has been used.
Adapted from http://www.janssushibar.com/pumpkin-pie-pancakes/: Reordered the list of ingredients to match the recipe steps, increased the vanilla, reduced the pecans and coconut oil, changed the method of preparing the nuts.
Cook’s notes: Adapted from Texan Erin, who says, “This pumpkin chai latte is lightly sweetened with maple syrup and is full of warm, cozy fall spices.” It’s also very delicious. I’ve resized the recipe to make 1 serving. I can see already that it will be in heavy rotation this winter.
3 Tablespoons unsweetened pumpkin puree — not the canned pumpkin pie filling with sugar
1 Tablespoon maple syrup
1 teaspoon vanilla extract
3/8 teaspoon Apple Pie Spice
1 cup unsweetened vanilla milk
1 bag black tea (PG Tips)
In a small saucepan, bring the pumpkin, maple syrup, vanilla extract, spices, and milk to a boil over medium heat. Remove the saucepan from the heat, add the tea bag, and steep for 3 minutes. Serve hot.