Heavenly (seriously I heard angels singing) Cheesy Pumpkin Noodles

I cannot quit the squash family, this time of year.  It is a deep seeded love, 

and I am super excited to share this quick and super tasty recipe with you.

What you need:

1- 15oz. can of pumpkin puree (I prefer Trader Joe's brand)

1- 8oz tub of whipped cream cheese

2 cups whole milk

1 & 1/2 bags of 1 lb. spaghetti noodles

5 T. butter

1 large onion, sliced thin

1 & 1/2 cups finely grated parmesan cheese

1 T. pure maple syrup

8 sage leaves

hearty pinch of grated nutmeg

salt & pepper

 

Begin melting the butter in a saute pan.  Add the thinly 

sliced onions, salt & pepper.Cook over medium heat.

The butter will be bubbly and slowly start to brown.

 After the onions start to tenderize and the butter starts to brown, toss in 

the sage (I stack the sage and slice twice down the length of the leaves, then

chop across).  Cook an additional few minutes, while stirring the sage around.  

 Brown butter and onion perfection.  This will smell like heaven, 

infused with fresh sage!

 Toss the prepared spaghetti noodles in the onions and brown butter

 (the spaghetti is cooked to al dente in a big pot of boiling salted water),

coating each noodle with the infused butter.

Set the noodles aside on a platter, while you whip up the sauce in

the saute pan 

In the noodle free saute pan, add the milk, cream cheese, pumpkin,

maple syrup and fresh grated nutmeg.  Combine, then salt and pepper 

to taste. Like with any milk base sauce, I always think I end up 

needing more salt and pepper than I originally thought, so taste as you 

go and continue seasoning.  

After the milk, cream cheese and pumpkin are combined, stir

in the grated parmesan cheese. Taste it.  Is it seasoned appropriately?

The sauce will be thick and absolutely mouth watering!  If it is too 

thick for your liking, thin out with a tiny bit of milk.

 I simply garnished with some maple spiced pecans I had in the

kitchen. They are so good and were the perfect tiny crunch.

Do click above to see how absolutely simple they are to whip up.

I think some other wonderful additions to this heavenly pasta 

would be:

sauteed portobello mushrooms, chicken, bacon...mmmm!

Report back with the goodies you throw in. 

 Enjoy!!

Pumpkin Waffles (or Pancakes) with Pecan Praline Drizzle

Growing up we ate breakfast for dinner, every Christmas Eve.  We haven't had the traditional 'breaker' (that would be a breakfast/dinner mash up) for many, many years, but when we decided we were staying put in Colorado this Christmas (thankfully my mom and her main squeeze, Joe, were able to fly out and join us) I decided I was bringing breakfast back to the Christmas Eve dinner table!

The inspiration for these waffles started with pumpkin pancakes I whipped up when a friend visited last year...she visited again this fall and requested the pancakes.  It took a little time to remember what I had made (and I was certain to grab pen & paper to write it down...now I won't have to think when she is back this winter to ski, and requests pumpkin pancakes!).  These little beauties are so easy and tasty.

 Waffles (or pancakes)

• 2 cups boxed waffle/pancake mix (just add water style)
• 1/2 cup pumpkin puree
• 1 cup water
• 1/8 tsp of grated nutmeg
• 1 tsp ground cinnamon
• 1 T. light brown sugar

 

Batter mixed, use a scoop for pancakes, to regulate

the size.  For waffles, I just use one of the measuring cups 

I have sitting out (1/2 cup works best for my waffle iron).

Start with a hot waffle iron (or the batter will stick) and 

they will cook up golden brown.

If you are making pancakes, start with a hot buttered 

griddle, over medium heat.

When I pull them out of the waffle iron, I put them 

on a cooling rack, so they don't get soggy.  

Same goes for the pancakes.

If you are making a great quantity of waffles or

pancakes, you can keep them warm in a preheated

oven at 170 degrees.  Just don't leave them in there

too long, or they will dry out. 

The best way to use leftover pancakes and waffles is to 

pop them in the toaster.  So, if you have time, make a

double batch and pop the extras in the fridge or freezer 

for a quick and easy, on hand breakfast option!

Pecan Praline Drizzle

• 4 T. butter
• 1/2 cup pure maple syrup
• 2 T. light brown sugar
• 1/2 cup chopped, lightly toasted pecans (toast on a sheet pan, or in a dry saute pan, just watch carefully, as they go from lightly toasted, to burned in a second)
• 1/8 tsp sea salt

 Bring the butter, syrup, sugar to a boil and reduce to

a simmer for 4 minutes.  then add the lightly toasted

pecans and sea salt.  Stir well and remove from heat.

The sauce will thicken as it sits.  

Store any leftover sauce in the fridge, covered.  

When you want to use it next, just heat it in a

sauce pan or in the microwave until the sugar crystals

that will form, when chilled, break down.

Last minute I decided to whip up some cream for the waffles
(who doesn't have extra heavy whipping cream on hand, at the holidays??? )

In a stainless steel bowl I combined 1 cup (very cold) heavy whipping cream (seriously on the cold...if it has been sitting out for a bit while you are prepping other things, pop it in the freeze for 10 minutes) and 2 T confectioner's sugar and 1/2 tsp pure vanilla extract.  I used an electric hand mixer and beat until soft peaks formed. (sorry, no pics...it was last minute, but whipping cream is as easy as velcroing shoes!)

I think everyone was thankful I brought breakfast 

back to the Christmas Eve dinner table!

Pumpkin Chocolate Chip Cupcakes

I don't think I can state enough how easy it is to whip up something

dang tasty and original, starting with a simple box of cake mix.  Once

again, I am getting my pumpkin harvest on with these little beauties.

1 box of vanilla or white cake mix (to yield 9x13 pan)

1 cup of pure pumpkin puree

2 eggs

1/4 cup water

1/4 cup canola or vegetable oil

1 tsp ground cinnamon

1 tsp pure vanilla extract

1 tsp pure almond extract

1/4 tsp grated nutmeg (or ground nutmeg)

Mix all the above goodies and add 2/3 cup semi-sweet chocolate chips.

Bake at 350 degrees in paper lined cupcake tray for 18-19 minutes.

Remove from oven and allow to cool, then top with my ridiculous frosting!

*10 out of 10 people agree that these treats are needed at your Thanksgiving dessert table!

(* = I would imagine they would say that!)

Cheater Cheater Pumpkin Eater...

I love to bake.  I love every step of the process, but as of late I feel rushed in the kitchen because life with a toddler is busy.  My friends, you will not believe what I am about to write, but believe it as truth.  The following recipe starts with a box of white cake mix and is to die for.  I give you...Pumpkin Cranberry Muffins.

Muffins

• Box of White Cake Mix (pick your poison, I have used several brands and all turn out great, just make sure the box yields a 9x13 cake)
• 3/4 cup + 2 T Pumpkin Puree
• 1 + 1/2 cups Fresh Cranberries (it's the most wonderful time of the year...to buy a couple of extra bags of fresh cranberries and pop them in the freezer)
• 1/4 cup Oil
• 1/2 cup Water
• 2 Eggs  (or if you are weird like me, and can't handle eggs in shells, 1/2 cup liquid eggs)
• 1 tsp Pure Vanilla Extract
• 1 tsp Pure Almond Extract
• 1 tsp Cinnamon
• 1/4 tsp Nutmeg (I buy whole nuts and keep them in the freezer and just grate off what I need with a fine grate Microplane)

Scoop into paper lined cupcake pan (I use an ice cream scoop) and top with the streusel

 Streusel Topping

1 + 1/2 T Soft Butter

1/4 cup Quick Oats

1/4 cup All-Purpose Flour

1/3 cup Light Brown Sugar (packed)

1/4 tsp Cinnamon

Pinch of Sea Salt

I use a mini food processor to mix the streusel , but a fork would work just fine. 

Streusel Ingredients

Streusel Pulsed

Crumble the Streusel on to the muffin batter

Bake at 350 degrees for 19 minutes. 

Cool on a wire rack.  Enjoy!