Pumpkin Almond Waffles

These waffles are both the product of my discovery that Costo sells Libby’s pumpkin puree ridiculously cheap in the “off-season” AND my current obsession with all things made with almond flour. I started buying Trader Joe’s and then making my own with almonds procured at, again, Costco. Waffles made with almond flour are both flavorful and hearty – I swear I stay full until dinner time after eating one of these.

Pumpkin Almond Waffles

makes ~ 6 waffles (depending on your waffle maker)

Ingredients:

2 c almond flour (I use homemade so it is coarse)

2 tsp baking powder

1/4 tsp salt

2 tbsp sugar (or your favorite sugar sub)

1/2 c pumpkin puree

4 eggs

1 c milk (I use almond milk)

1 tsp vanilla

1 tsp cinnamon (alternatively you can use 2 tsp pumpkin pie spice)

1/4 tsp nutmeg

Preheat waffle maker. Mix together dry ingredients then add in wet. Once mixed, pour mix onto waffle maker (according to the manufacturer’s directions of your waffle maker – ours has a pre-measured cup that comes with it). I prefer my waffles on the “crispier” side so I put them on the highest setting.

Note: The number of eggs are important in this recipe. I initially tried with less and the waffles fell apart when I removed them from the waffle maker. Four worked perfectly. I don’t suggest subbing any alternative eggs in this recipe (flax or chia) as the almond flour needs the egg for binding. If you do, let me know how it works!

Additional note: We topped our waffles with “cinnamon cream” made with 1/2 cup non-fat Greek yogurt, 1 tsp honey and cinnamon & nutmeg to taste. It was delicious!

Enjoy.

Faux Fall

Through my participation in Foodbuzz's Tastemaker Program, I received this Tervis Tumbler at no cost. Though I’ll admit the first beverage it held was Atwater's Vanilla Java Porter, the next was this Pumpkin-Banana-Coconut Smoothie I made for breakfast yesterday.

I’m not usually a smoothie-for-breakfast kind of girl but the warm weather inspired me so I popped open one of my coveted cans of pumpkin and whipped one up. It hit the spot – refreshing yet filling and deliciously reminiscent of pumpkin pie but with a twist.

Pumpkin-Banana-Coconut Smoothie

serves 1

• 1 c milk (I used combination of unsweetened almond and skim)
• 1 frozen banana
• 1/2 c pumpkin puree
• 2 T shredded unsweetened coconut
• 1 t pumpkin pie spice
• 2 ice cubes
• 2 packets stevia sweetener (or sugar… or you can omit all together for a less sweet drink)
• cinnamon, for topping

Add all ingredients to Magic Bullet tall cup and blend until smooth (or use blender/food processor/whatever you have) top with cinnamon.

Enjoy!

I am loving this tumbler. It seems to keep my drinks nice and cold. It will be getting lots of use – and I’ll let you know when I try a hot drink in it!

Pumpkin Wontons with Pumpkin Mascarpone and a Vanilla Bean-Cinnamon Maple-Syrup Glaze for Joanne’s “Recipe Impossible Challenge”

Several weeks ago, Joanne of Eats Well With Others announced that she was having a Recipe Impossible Challenge sponsored by Marx Foods. The challenge was to use a winter squash as well as at least two mystery ingredients (contributed by Marx Foods) to create a recipe to help Joanne attain an “orange hue”. Well, if you are a reader of my blog, you know that I LOVE LOVE LOVE winter squash and when she mentioned this challenge, I wanted in. And for some crazy reason, she picked ME to participate.

In a tiny, unassuming box from Marx Foods, I received product samples of the following:

• Aji Panca Chilies
• Pasilla Negro Chilies
• Maple Sugar
• Coconut Sugar
• Ginger Salt
• Espresso Salt
• Fennel Pollen
• Madagascar Vanilla Beans

It was a tough choice, but I went with these three gems for my recipe…

And since I seemingly cannot get enough of the stuff, I picked pumpkin for my squash.

And the recipe was born.

Pumpkin Wontons with pumpkin Mascarpone and a vanilla bean-cinnamon maple-syrup glaze (A Lemongrove Avenue Orig.)

Ingredients:

• refrigerated wonton wrappers
• 3/4 cup pumpkin puree plus 2 tbs
• 3 tbs maple sugar
• 2 tbs coconut sugar
• 1/4 tsp nutmeg
• 1/2 tsp cinnamon
• 1/2 cup pure maple syrup
• 2 cinnamon sticks
• 1 vanilla bean
• 1/2 cup mascarpone cheese
• canola oil (for frying)
• granulated sugar (for dredging)
• 1 egg (for egg wash)

Make it:

Bring to a boil maple syrup, vanilla bean (cut lengthwise, scooping seeds into syrup and then placing bean into syrup) and 2 cinnamon sticks. Be careful it does not boil over! Reduce to a simmer for a few minutes and then turn off heat and let it cool completely.

In a medium mixing bowl, mix pumpkin puree with 2 tbs maple sugar, 2 tbs coconut sugar, nutmeg and cinnamon. Put filling in piping bag or plastic bag with corner cut. Squeeze puree (just a dollop) into middle of wrapper. Lightly brush all four edges with egg wash. Fold into triangle, making sure to smooth edges and remove air pockets.

With oil heated to appropriate frying temperature, place wonton (one at a time) into oil using tongs. Depending on depth of your oil (mine was not that deep), you may need to flip a time or two. Remove when it starts to turn light golden, it doesn’t take long at all. Dredge in powdered sugar mixture. *I made powdered sugar using 1 tbs coconut sugar and 1 tbs maple sugar and processing it to a fine powder. I added a bit more granulated sugar to the other two sugars.* Let cool.

For pumpkin mascarpone, add mascarpone cheese to bowl as well as 2 tbs pumpkin puree. Add another 2 tbs or so of vanilla bean-cinnamon maple syrup. Mix together. Put in piping bag or plastic bag with end cut off and squeeze a dollop onto serving plate.

Arrange wontons on serving plate. Garnish with cinnamon stick and vanilla bean if desired. Drizzle glaze on top of wontons. Devour.

And there you have it. Possibly one of my favorite things I have ever made. Not to mention eaten. I may or may not have eaten all of these by myself. Not to mention a few that were freshly fried (obviously for quality control purposes).

I had so much fun coming up with an idea and executing it. And I am extremely pleased with the way it came out! Thanks Joanne and Justin at Marx Foods!

On November 1st (mark your calendars NOW) you will be able to see my recipe and the other entries at the Marx Foods site. If you like what you see here, and let’s be honest… these look pretty damn good don’t they?, then please please PLEEEEAAASE vote for my entry.

Quick Chili and Pumpkin Cornbread

Oh, hey there fall!

A brief recap of this very fallish past weekend:

• yummy Indian grub (Tikka Masala, Lamb Vindaloo and Naan)
• Sam Adam’s Pumpkin Beer (Pumpkin, I know… it’s available as part of the multi-packs)
• Birthday cake
• A PIG Roast!
• Dogfish Head Punkin Beer
• A sluggish, sick-feeling Sunday… boo

And then last night, the rain came. I could hear it pattering down on my air conditioner all night long. It was chilly too, at least by my standards. So what does one do when there is a chill in the air?

MAKE CHILI!

And, PUMPKIN CORNBREAD!

For the chili, I started by cooking about 1 lb of 95% lean ground beef in a saute pan. I added about a half of a chopped onion, some roasted red peppers and a quarter of a green pepper (chopped)… if you couldn’t guess, those were the contents of my veggie drawer. In a larger pot, I put one 28 oz can of crushed tomatoes and 2 15 oz cans of beans – one of Great Northern beans and one of small red beans. I added cayenne pepper, cumin, chili pepper, chopped garlic and salt and pepper (I didn’t measure the quantities). I brought it to a simmer, added my meat/onions/peppers and let it all simmer, covered for about 20 minutes. I topped it with cheddar cheese and had a piece of pumpkin cornbread on the side.

For the Pumpkin Cornbread, I followed a recipe.

adapted from RecipeGirl

½ cup all-purpose flour
½ cup whole wheat flour
1 Tbs baking powder
1 tsp salt
½ tsp ground cinnamon
¼ tsp ground pumpkin pie spice
1 cup cornmeal
2 large eggs
1 cup pumpkin puree
2/3 cup brown sugar
¼ cup canola oil
1 Tbs honey

1. Preheat oven to 400°F. Grease 9-inch square baking pan.

2. Sift flours, baking powder, salt and spices in a large mixing bowl. Whisk in cornmeal.

3. In separate bowl, beat eggs lightly. Whisk in pumpkin, brown sugar, oil and honey.

4. Make a well in the dry mixture. Add pumpkin mixture and blend batter.

5. Pour batter into prepared pan. Bake for 20 minutes, or until cornbread is browned and the surface has a slightly springy feel.