Wednesday, October 24, 2012

Pumpkin Pie Coffee Creamer

After making those delicious Pumpkin Chocolate Chip Cookies, I had just enough pumpkin puree left over to make--well, absolutely nothing. Seeing as I can't fathom the idea of throwing it away, I whipped up this little gem of a recipe to use it up. Justin really seems to love it, so I am sure you will, too.

Pumpkin Pie Coffee Creamer
Yield: about 1 quart

1 pint Half and Half
7 oz (half a can) Sweetened Condensed Milk
1/4 cup Pumpkin Puree
1 Tbsp Pumpkin Pie Spice (Check out my recipe for it here!)
1/4 tsp Salt

  • Combine everything in a pot over medium heat. Whisk continuously. 
  • Bring to a boil and remove from heat. 
  • Strain through a fine mesh strainer, cool and store in an air tight container in the fridge.
  • Shake well before each use and impress your family.

Saturday, October 20, 2012

Pumpkin Chocolate Chip Cookies

I remember the first time I ever had Pumpkin Chocolate Chip Cookies. I was in high school, taking my culinary tech class, when Chef handed out this recipe for chocolate chip cookies. At first glance I was disgusted. "Why would you make cookies healthy?" I thought.

Who am I kidding? I now know that simply adding a fruit to something does not make it automatically makes it delicious!

So here is an amazing recipe for some amazing cookies. Oh and the best part is that they stay super soft for a long time.

Pumpkin Chocolate Chip Cookies
Yield: 5 Dozen 

1 cup Granulated Sugar
1 cup Brown Sugar
8 oz Butter, softened
2 Eggs
1 cup Pumpkin
3 cups All Purpose Flour
2 tsp Baking Powder
2 tsp Vanilla
2 Tbsp Pumpkin Pie Spice (check out my recipe for it here)
1 tsp Salt
2 cups Milk Chocolate Chips

  • Cream together the sugars and the butter. 
  • Once light and fluffy add the eggs, vanilla and pumpkin. 
  • Gradually fold in the flour, salt and baking powder. Reserve a 1/4 cup of the flour. 

  • Toss the chocolate chips in the reserved flour and then fold the dusted chips into the batter. 
  • Spoon rounded tablespoons onto a greased cookie sheets and bake at 350 for about 12 minutes. 

  • Allow to cool and store in an air tight container.

Happy Halloween!

Thursday, October 18, 2012

Pumpkin Pie Spice

Fall is in the air, even here in South Florida. So you know what that means--bring on the pumpkin! I am willing to bet that most of your beloved pumpkin infused recipes call for some variation of pumpkin pie spice. So why buy something you will only use once a year when you can make your own?

 Here is my recipe for pumpkin pie spice. It makes about 1/4 cup so use some now and save the rest for later.

Pumpkin Pie Spice
7 tsp Cinnamon
2 tsp Nutmeg, fresh grated
2 tsp Allspice, fresh ground
2 tsp Cloves, fresh ground

Simply grind all of the spices together in your spice grinder and voila! Pumpkin Pie Spice. Store it in an air tight container and you are all set for Fall.