Pumpkin Candies

When life gives you pumpkins, you make pumpkinaide? If you do let me know how it tastes. I used my cups and cups of fresh pumpkin puree to make candy. Pumpkin pie caramels to be exact. I saw the recipe on The Kitchen Prep. Her recipe was for pumpkin "turtles," those caramel, chocolate, and pecan goodies. She "adapted" the caramel recipe from Challenge Dairy. There will be left over caramel. You will want a candy thermometer and maybe lab goggles since caramel is HOT.

I made some caramel pecan chocolate candies and had plenty of leftover caramel for just caramels. I did not change Dianna's recipe at all, so pop over there and check it out. (If you're going to store these for a while or send them, you should temper the chocolate before you use it or use quik melt fake chocolate stuff.) I did learn some things actually making the caramel so I've reproduced my version of that recipe below my prep picture. I don't have any pictures of the finished product--that tells you something. My husband doesn't like caramel but he liked these because the texture was different, softer, than store bought caramels.

Preparation!

Pumpkin Caramel
½ cup (1 stick) Salted Butter (add ¼ teaspoon of salt to a stick of unsalted butter)
1½ cups white sugar (maybe next time I'll try brown sugar or adding a little molasses)
½ teaspoonground cinnamon
½ teaspoonground ginger
¼ teaspoon ground allspice
A dash of cloves if you're feeling brave
1 cup light corn syrup*
1⅓ cup (14 oz. can) sweetened condensed milk
½ cup 100% pumpkin puree

1 teaspoon Pumpkin Pie Spice could be substituted for cinnamon, ground ginger, and ground allspice.

Line a 9" square pan with parchment paper and grease it. In a heavy 2 to 3 quart sauce pan, melt the butter over medium heat. Add the sugar and spices, blend throughly. Add corn syrup, sweetened condensed milk, and pumpkin slowly and mixing well after each addition. Cook over medium heat, stirring frequently to prevent scorching until the temperature reaches 248°F (firm ball stage). Remove from heat and pour into pan. Cool. Cut candy in to small squares (less than 1") and wrap in wax paper. Store in an airtight container.

WHATEVER YOU DO DO NOT POUR THE CARAMEL ON UNGREASED WAX PAPER THE WAX WILL MELT INTO THE HOT, HOT CARAMEL! IT WILL TASTE WEIRD AND PAPERY!

*One thing I vividly remember about growing up in Illinois is a man from Big Corn came to talk to our elementary school class about corn and he brought in corn syrup and told us to put it on our pancakes.

Enjoy,

EAH

Pumpkin Pancakes

Fall has turned into being all about that squash, that squash being pumpkin. But I still think of fall as apple season. Late in September my maternal family would head up to Edward's Orchard to go apple picking, buy apple cider, and eat the absolute best apple cider doughnuts. To me fall is all about harvesting apples. But sometimes you buy a pie pumpkin (for the seeds of course) at the store and end up with quarts of fresh roasted pumpkin puree. So, here's a recipe for pumpkin pancakes!

Various Winter Squashes in Various Forms

Pumpkin Pancakes
Makes about fifteen two tablespoon of batter pancakes

3 eggs
1 1/2 cup milk
1 1/2 cup pumpkin puree
2 tablespoons melted butter
1 tablespoon brown sugar

1 cup whole wheat flout
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 pinch to 1/8 teaspoon cloves (optional)

Grease and heat the pan on medium. Mix liquid ingredients and sugar. Mix the dry ingredients. Gently mix the dry ingredients with the wet ingredients. Add the batter to the pan. Flip when bubbles form in the batter and the bottom of the pancake is brownish.

Inspired by Mark Bittman's Everyday Pancakes (his pancake making instructions are the best if you need more detail than I've provided) and Eagle Brand's Pumpkin Pie.

I hope you enjoy,
EAH


PS I'm sorry about my spotty posting. I try to post Tuesdays and Thursday and I was able to do that before our kiddos joined us. I will definitely be posting every Thursday (because when I realize that I've forgotten on Tuesday, I'm extra motivated to get a post scheduled for Thursday).

Pumpkin Time

While I've already had my Pumpkin Spice Latte (and I remembered that I didn't like them that much). It's clearly fall here in Vacationland so Mr. Handsome and I went to get our pumpkins.

When looking for a pumpkin. I only have one thought in mind. How many seeds does it have inside? I don't care so much for carving pumpkins. I like having one and I love roasting pumpkin seeds. But pumpkin guts are messy, I am afraid of sharp knives, and the pumpkin guts irritate my skin.

Mr. H taking our pumpkins to the register.

We went to Rocky Ridge Orchard in Bowdoin. They have apple picking, a farm store, and pumpkins! All of the pumpkins were so big! I was happy an impressed. But that made it hard to pick out a pumpkin because they were all so nice looking. I ended up getting a scraggly looking one with green stripes and Mr. H found a great round orange one. (I forgot to take pictures of them but I will post them once carved along with photos of our halloween decorations.)

They also have a Halloween area set up where they have a bunch of creepy decorations to take pictures with. We walked through and saw a small child who was very happy about a giant rubber spider. The spider looked almost as big as the kid.

Inside

We went into the store/bakery to wait for apple cider doughnuts (they usually also have pumpkin molasses and chocolate doughnuts too). It was a busy day so we had to wait for a while. But it was worth the wait because we got half a dozen fresh hot doughnuts.

We already had apples at home so we didn't go
apple picking or pick any up from the store.

Roasting Pumpkin Seeds
I do not have a recipe for roasting pumpkin (and squash seeds) but you could use this recipe from allrecipes.com as a start. I usually flavor the seeds with season salt, pepper, and maybe garlic powder. I also usually use olive oil instead of melted butter. Do you roast pumpkin seeds? How do you do it?

"Healthier" Downeast Pumpkin Bread

Unfortunately it's fall now (or at least it was until is was 90º yesterday). So it's cold and I can't wear most of my Lilly shifts but every cloud has a silver lining. Now, it's time for pumpkin everything. My favorite thing to make this time of year (and any time when I have a can of pumpkin) is Downeast Pumpkin Bread. This is the reduced fat, reduced sugar version, more whole wheat version. The original recipe can be found at allrecipies.com.

Downeast Pumpkin Muffins
Makes 36 muffins

Ingredients

1-15 oz can pumpkin puree
4 eggs
1 c. unsweetened applesauce (instead of vegetable oil or melted butter)
2/3 & 1 oz water
1 c. white sugar
1 c. brown sugar*

2 c. whole wheat flour
1 1/2 c. all-purpose flour
1 T baking soda
3/4 t salt
1 t ground cinnamon
1 t ground nutmeg
1/2 t grond cloves
1/4 t ground ginger

Directions

Preheat oven to 350ºF and grease three muffin pans. Mix the first group of ingredients (the wet ingredients and the sugar) in a large bowl. Add the dry ingredients and mix until just combined. Pour into the muffin tins. Bake for 30 minutes. Muffins are done when a toothpick inserted in the center comes out clean. This recipe can also be used to make loafs. Bake loafs for 55 min.

*I prefer dark brown sugar since it has more molasses in it and molasses makes me think of New England

Details of the Changes to the Recipe

This recipe had more of what I want and less of what I usually don't want. I usually want less fat and less sugar (for fewer calories over all) and I want more protein and fiber. Here I got fewer calories from sugar and fat and more fiber.

Nutrient	Original Recipe	This Recipe
Calories	175	95
fat (g)	6.9	1
protein (g)	2	2
fiber (g)	0.7	2
sugar (g)	17.1	12

I accomplished this improved nutrient profile by reducing the sugar by a third, replacing half the flour with whole wheat flour (more fiber), and by using apple sauce instead of the liquid fat. When you're baking quick breads, these are always things you can do reduce the calorie count. Whole wheat flour is heavier that white flour so you may want to add in extra baking soda or powder to ensure that the bread rises.