Entries Tagged 'Autumn' ↓

No Bake Pumpkin Cheesecakes with Salted Caramel Sauce

Ingredients:

• 16 Biscoff cookies, finely crushed
• 2 Tbsp butter, melted
• 1 2/3 cup heavy cream, divided
• 8 oz cream cheese (cold)
• 2 Tbsp caramel sauce, plus more for topping, recipe follows
• 6 Tbsp packed light-brown sugar
• 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 pinch ground cloves
• 1 cup canned pumpkin puree, chilled
• Flaked or coarse sea salt (optional)

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Pumpkin Doughnuts

This recipe does call for 2 doughnut pan, they can be found here. If you don’t want to invest in a doughnut pan you can use 2 standard muffin pans instead for Pumpkin Cinnamon Muffins.

Ingredients:

• 1/2 cup vegetable oil
• 3 large eggs
• 1 1/2 cups granulated sugar
• 1 1/2 cups pumpkin purée (canned pumpkin)
• 1 1/2 teaspoons pumpkin pie spice, or 3/4 tsp ground cinnamon plus a heaping 1/4 tsp each ground nutmeg & ground ginger
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking powder
• 1 3/4 cups + 2 tablespoons (8 ounces) Unbleached all purpose flour
• Cinnamon Sugar

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Pumpkin Bread (Gluten Free)

Ingredients:

• 1 stick unsalted butter, room temperature, plus more for pan
• 1 3/4 cups gluten-free all-purpose flour (spooned and leveled)
• 1 1/2 teaspoons gluten-free baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/4 cups sugar
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 1 1/4 cups pure pumpkin puree
• 3/4 cup buttermilk

Spiced Pumpkin Pancakes:

Ingredients:

• 1 14 cups all purpose flour (unbleached)
• 3 tbsps sugar
• 2 tsps baking powder
• 1 14 tsps pumpkin pie spice
• 34 tsp salt
• 1 13 cups milk
• 34 cup pumpkin puree (canned)
• 4 eggs (separated)
• 14 cup unsalted butter (melted)
• 1 tsp vanilla extract
• vegetable oil
• maple syrup

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Pumpkin beers are traditionally brewed with pumpkin in the mash, and they’re often flavored with fall seasonings such as cinnamon, nutmeg and allspice. I’m not sure if it was the change in season, which came with a nice drop in temperature, but I found myself really enjoying the differences of the various selections — and felt a sudden urge to roast some meat and eat some root vegetables. – Article By: Dennis Ayles, William Sonoma’s resident beer expert.

Weyerbacher Imperial Pumpkin Ale – As you approach the glass to take your first sip of this brew, you may think you’re getting ready to bite into a piece of pumpkin pie. It’s not until you look back and see the dark amber hue of this beer do you remember you are about to sip a beer. This one was very well balanced, and I could even taste the crust of the pie.

Buffalo Bill’s Pumpkin Ale – Per the bottle, Buffalo Bill claims to be the onewho revived this style of beer. I wouldn’t be surprised — for the sweeter versions, this is one of the best. I was only able to try the Original Pumpkin Ale, but they also offer an Imperial verison in 22 oz. bottles that comes in at 9.8% ABV.

Blue Point Brewing Pumpkin Ale – This copper-hued masterpiece was a bit of surprise. I immediately smelled cinnamon with hints of the other spices you would find in pumpkin pie. Due to the strong scents, I anticipated the same when I took my first sip. I was pleasantly surprised when the flavors were much more subtle; the sweetness increased with every sip, making for a great choice.

Shipyard Smashed Pumpkin – Shipyard offers two different pumpkin beers, and I found this one to be the my favorite of the the two. This version has a great balance of the pumpkin pie taste, but with a more roasted profile. The higher alcohol content (9.0% ABV) and roasted malted flavor helps give it great weight over the tongue, even though you wouldn’t expect so with its light amber color. – The Blender