Award Winning Pumpkin Chai Blondies

That's right folks, these pumpkin treats won me first prize and the title "Best Baker" in my company's annual Chili Cook-off/Bake-off. Here I am with my trophy:


I saw this on Kelsey's blog about a month ago and her description sold me that these would be a winner. The one part of the recipe that I was nervous about was the crystallized ginger - I've never had it before and was worried it may be too strong a taste on top of the blondies. When Joe tried one though and said that he liked it (he never likes anything strange) I knew that it was fine!

The only change I made from Kelsey's recipe was to add pecans on top of mine along with the ginger. These would be a great contribution to a Thanksgiving dinner!


Pumpkin Chai Blondies
Source: Apple A Day

Ingredients:

For the blondies:

1 c. unsalted butter, softened

1 c. granulated sugar

3/4 c. dark brown sugar

4 large eggs

1 1/4 c. pumpkin puree

1 TBSP pure vanilla extract

2 1/2 c. all-purpose flour

1 1/2 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground cardamom

1/2 tsp. freshly-grated nutmeg

1/4 tsp. ground cloves

1/2 tsp. salt

1 c. toasted chopped pecans

1/4 c. crystallized ginger, finely chopped

For the frosting:

6 oz. cream cheese, softened

4 TBSP unsalted butter, softened
1 1/2 c. confectioner's sugar

1/2 tsp. ground cinnamon

1/4 tsp. ground cardamom

Directions:

1. Preheat oven to 350 degrees. Line a 13x9-inch baking pan (preferably with square corners) with foil or parchment so you have an overhang on all four sides. Spray with baking spray.

2. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugars at medium-high speed until pale and fluffy, about three minutes.

3. Decrease speed to medium and add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla, beating until combined.

4. In a medium bowl, whisk together flour, cinnamon, ginger, cardamom, nutmeg, cloves, and salt.

5. Add dry mixture to butter mixture, mixing only until combined. (Batter will be quite thick.) Stir in pecans.

6. Spoon batter into prepared baking pan and smooth with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out mostly clean. (The bars should be fulled cooked on the bottom and have a slightly undercooked texture near the top.) Place on top of a wire rack and allow to cool in the pan for 20 minutes, then lift out of pan and allow to cool completely.

7. To make the frosting, combine all ingredients in a bowl and beat on high speed until fluffy, about two minutes.

8. Frost blondies when they are completely cooled and top with crystallized ginger. Cut into 20-30 bars, depending on desired portion size. Store in a airtight container in the refrigerator for up to two days.

Pumpkin Risotto - Take 2

Hello readers! I'm back from another blogging drought, sorry about that! Had another trip to London for work, and then a mini-vacation with Joe to go visit my sister in Houston, and a couple of nights at a golf/spa resort in San Antonio to celebrate our 2 year anniversary!

As much fun as I had in Texas, I was SO EXCITED to come home today. Besides a 5 hour stop in Chicago on Friday between London and TX, it feels like I haven't been home in forever. I can't wait to stay put for the next two weekends (besides a quick drive up to Milwaukee this Saturday for our friends' 30th bday party - but after all that Milwaukee is nothing!).

One of the reasons I'm looking forward to staying at home is to do some fall baking with the cans of pumpkin I've been stockpiling in fear of another shortage! Now, while I haven't done any baking yet - I did recreate the pumpkin risotto I made this time last year. I'm sharing it with you again because 1) I have more followers than I did this time last year 2) I've gotten better at taking photos, and this dish deserves a better picture - and - 3) It's just that good!

I did mix up the format a bit from when I made it previously, mainly by omitting the shrimp (just didn't feel like it) and switching from pancetta to bacon (just because that's what I had on hand). I also started the dish with the bacon and left it in while cooking, rather than adding it crispy at the end. I think this really added to the depth of the flavor and helped balance the sweetness from the pumpkin and the spices.

This is a fabulous, rich and hearty fall recipe!

Pumpkin Risotto

1 cup arrabrio rice

olive oil

1 white onion, chopped

2 garlic cloves, minced

salt

pepper

1 tsp cinnamon

1 tsp ground cloves

1 cup white wine

4 cups chicken stock

15 oz. can pumpkin puree

4 strips bacon (chopped)

1/2 cup shredded Parmesan cheese

Heat the olive oil in heavy bottomed pan and saute the onion and garlic about 5 - 10 minutes over medium heat with salt and pepper to season. Add the bacon and allow to cook until slightly browned.

Add the rice, cinnamon and cloves and allow rice to brown slightly. Reduce the heat to low and add the wine and let simmer until all the liquid is gone. Then add one cup of the chicken stock, one cup at a time, cooking until the liquid is absorbed before adding the next cup (about 30 - 40 minutes total). Once the last cup of stock is almost absorbed, add the pumpkin and cheese and mix to combine.

Pumpkin Risotto with Shrimp and Pancetta

In case you didn't know - there is a pumpkin shortage this fall. If you want a little hint on where to find it, higher end stores like Whole Foods seemed to be pretty well stocked on organic canned pumpkin. You'll pay a little more for it, but hey what's fall without pumpkin?

Pumpkin in hand, I wanted to make a savory dish and found this risotto recipe via Tastespotter.

I really just used that recipe for inspiration and decided to do shrimp instead of crab and add pancetta. The pancetta was a great addition, the saltiness of it was a great contrast with the sweetness of the cinnamon in the pumpkin.

This was a delicious, one dish meal that I will definitely be making again!

Pumpkin Risotto with Shrimp and Pancetta

1 cup arrabrio rice

olive oil

1 white onion, chopped

salt

pepper

1 tsp cinnamon

1 tsp ground cloves

1 cup white wine

4 cups chicken stock

15 oz. can pumpkin puree

8 - 12 pieces shrimp

4 strips pancetta

1/2 cup shredded Parmesan cheese

Heat the olive oil in heavy bottomed pan and saute the onion about 5 - 10 minutes over medium heat with salt and pepper to season.

Add the rice, cinnamon and cloves and allow rice to brown slightly. Reduce the heat to low and add the wine and let simmer until all the liquid is gone. Then add one cup of the chicken stock, one cup at a time, cooking until the liquid is absorbed before adding the next cup (about 30 - 40 minutes total). While the risotto is cooking, brown the pancetta in a separate pan and set aside, reserving the grease in the pan.

Cook the shrimp (seasoned with salt and pepper) in the same pan as the pancetta, about 3 minutes on each side. If not enough grease in the pan add a bit of olive oil. Once the last cup of stock is almost absorbed, add the pumpkin, shrimp and cheese and mix to combine. Top with the pancetta and serve.

Spicy Pumpkin Soup

My friend Melissa told me about this recipe from Hungry Girl last year and I've been waiting for cooler weather to make it. Well its not quite cool, but it is September, I wore a jean jacket today and footballs on, so as far as I'm concerned, its time for pumpkin stuff. I think I'm in good company too, since I've seen quite a bit of pumpkin popping up on blogs the last week or two. This is likely to be the first of many pumpkin recipes over the next month on here.

I haven't tried pumpkin much in savory dishes, but this recipe did not disappoint. It actually was surprisingly similar to chili, but with the rich pumpkin flavor it was so delicious. Pumpkin is a fantastic way to make a soup rich and creamy without adding a lot of fat.

I altered the recipe slightly from Hungry Girl, namely adding double the amount of pumpkin to the soup. I think this really contributed to the rich creamy texture so I recommend making the same change.

Also, the original recipe called for a tablespoon of chili powder for a serving of 4. I like my food spicy, but that seemed like a ridiculous amount so I only added a teaspoon and thought it was well flavored.

I will definitely make this again, and the only other thing I would change would be to try it with a pinch of cinnamon in it.

Spicy Pumpkin Soup

Adapted from Hungry Girl

Ingredients:
2 tbsp olive oil

pinch salt

pinch pepper
1 tbsp minced garlic
1 tsp chili powder
1/2 tsp cumin
4 cups Fat Free broth (chicken or vegetable)
28 oz. can pure pumpkin
1 can black beans, drained and rinsed
1 cup corn
3/4 cup salsa
Optional toppings: shredded reduced-fat or fat-free cheese, and reduced-fat or fat free sour cream

Directions:
Heat olive oil in soup pan. Add garlic, salt and pepper and saute for a few minutes. Then add chili powder and cumin, and stir for one minute. Add broth to the spices, and bring to a simmer. Add pumpkin and mix well. Add the remaining ingredients and bring soup to a boil. Reduce heat and simmer for 10 minutes. This soup can be served with a sprinkle of cheese and a little fat free sour cream on top. Serves 6

Pumpkin Trifle

Spiced Pumpkin Trifle

I got this recipe from Everyday with Rachel Ray. I LOVE pumpkin pie but hate to bake and since I was already taking on Thanksgiving dinner, I figured pie crust would put me over the edge.

I did modify the recipe slightly from the magazine, I didn't include marshmallow fluff so I added sugar to the pumpkin mixture to sweeten it.

1 can pumpkin puree
4 cups heavy cream (RR recipe calls for 3 but since I didn't use marshmallow fluff I used extra)
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp ground ginger
pinch ground cloves
pinch salt
3 tbl spoons sugar
1 bag gingersnaps (should equal 3 cups when chopped)
3 tbl spoons dark rum

Beat the heavy cream (or just buy Cool Whip instead, I actually did half fresh whipped and half Cool Whip). Set half aside for layering.

Mix the other half with the pumpkin puree, vanilla, cinnamon, ginger, cloves, sugar & salt.

I bought the gingersnaps that came in a paper bag and crushed them right in the bag with a meat tenderizer. Put the crushed snaps in a bowl, reserving the really fine crumbs for the top. Pour the dark rum over the snaps.

Now you're ready to start layering - start with 1/3 of the pumpkin mixture, then layer in about half of the cookies, another pumpkin layer, the rest of the cookies, the rest of the pumpkin.

Then top it off with the remaining whipped cream and sprinkle on the reserved crumbs from the ginger snaps.