FINALLY, AUTUMN IS IN THE AIR WITH COOL FOGGY MORNINGS AND GRAY AFTERNOONS. THE TREE LEAVES ARE TURNING VIBRANT COLORS OF SCARLETT, RED, ORANGE, AND YELLOW AND YOU CAN HEAR THEM CRUNCH UNDER YOUR FEET AS YOU WALK DOWN THE STREET. YOU CAN SMELL AN EARTHINESS IN THE AIR FROM THE DAMPNESS AND RAIN.
YES, TO ME THIS IS EVERYTHING NICE ABOUT AUTUMN AS WELL AS MY NEED TO START BAKING AND COOKING SOME OF MY AUTUMN FAVORITES. HERE ARE A FEW RECIPES TO GET YOU IN THE MOOD FOR MY FAVORITE SEASON OF ALL…FALL. CELEBRATE BY MAKING CHOCOLATE CHIP PUMPKIN BREAD, PUMPKIN SPICED SNICKERDOODLES OR TRY OUR SAVORY RECIPE FOR SPICY WEST AFRICAN PEANUT BUTTER AND PUMPKIN STEW WITH PUMPKIN SPICE.
AT OUR STORE WE HAVE YOU COVERED WITH MANY PUMPKIN SPICE PRODUCTS SUCH AS OUR ORGANIC PUMPKIN SPICE MIX, PUMPKIN SPICE SUGAR, AND PUMPKIN SPICE HOT CHOCOLATE. WE HAVE PUMPKIN SPICE CARAMELS, PUMPKIN SPICE TOFFEE, PUMPKIN SPICE COOKIES AND PUMPKIN SPICE POPCORN FOR A YUMMY SWEET TREAT! AS ALWAYS HAPPY COOKING AND HAPPY AUTUMN!
PUMPKIN SPICE CHOCOLATE CHIP BREAD
PUMPKIN SPICE CHOCOLATE CHIP BREAD
2 cups GRANULULATED SUGAR
½ CUP SOFTENED BUTTER
3 LARGE EGGS
2 TEASPOONS VANILLA EXTRACT
15 OZ CAN OF PUMPKIN
2 ¾ CUP ALL PURPOSE FLOUR
½ TEASPOON BAKING POWDER
1 ½ TEASPOON BAKING SODA
1 TEASPOON SALT
2 TEASPOON SSQ PUMPKIN SPICE MIX
½ CUP MILK
12 OZ PACK OF CHOCOLATE CHIPS- MILK CHOCOLATE OR SEMI SWEET
1 PREHEAT THE OVEN TO 350 DEGREES F
2 LINE THE BOTTOM OF 2 LOAF PANS OR 4 MINI LOAF PANS WITH
PARCHMENT PAPER OR GREASE WITH NUETRAL OIL
3. ADD SUGAR, BUTTER, EGGS, PUMPKIN, AND VANILLA TO AN
ELECTRIC MIXER AND MIX UNTIL THOROUGHLY COMBINED
4. IN A SEPARATE BOWL MIX TOGETHER FLOUR, SALT, BAKING
POWDER, BAKING SODA AND PUMPKIN SPICE MIX
5. ALTERNATELY ADD FLOUR AND MILK TO PUMPKIN MIXER UNTIL
THOROUGHLY COMBINED
6. POUR BATTER IN PANS AND COOK FOR 40-45 MINUTES DEPENDING
ON YOUR OVEN AND 25-35 MINUTES FOR YOUR MINI LOAVES
PUMPKIN SPICE SNICKERDOODLE
INGREDIENTS:
1. CUP COLD UNSALTED BUTTER CUBED
2. 2/3 CUP PUMPKIN PUREE
3. 1 CUP GRANULATED SUGAR
4. ½ PLUS 2 TABLESPOON DARK BROWN SUGAR
5. 2 LARGE EGG YOLKS
6. 2 TEASPOON VANILLA EXTRACT
7. 1 2/3 CUP ALL PURPOSE FLOUR
8. 2 ½ TEASPOON SONOMA SPICE QUEEN PUMPKIN SPICE MIX
9. 1 1/2 TEASPOON BAKING SODA
10. ½ TEASPOON BAKING POWDER
11. ½ TEASPOON SALT
12. 1/3 CUP GRANULATED SUGAR FOR ROLLLING
1.Preheat the oven to 350 F/180 C. Line two baking otrays with parchment paper and set
aside.
2. To make brown butter, cook the butter in a large stainless-steel pan. This will take abou 9-11 minutes. While it cooks it will foam, pop, and crackle. This is normal! Stand nearby, watch, and stir it occasionally so it doesn’t burn.
3. When the bottom is covered in brown bits of butter and it smells nutty, remove the pan from the heat. You should have just slightly under 1 cup of brown butter. Pour it into a bowl and set it aside to cool to room temperature. Once room temperature, chill the butter in the fridge until it feels cold to the touch but is NOT solid The butter must be cool but still liquid!
4.Spread the pumpkin on a plate and dab with paper towels to get rid of excess moisture
5.When the butter is cool, whisk in the brown sugar and granulated sugar for 1 minute. It should look like wet sand.
6.Whisk in the egg yolks, vanilla, and dried pumpkin puree.
7. Fold in the flour, 1 ½ pumpkin spice, salt, baking powder, and baking soda until just combined. Set the bowl of dough in the fridge for 5 minutes
8.Meanwhile, in a small bowl, combine the 1 teaspoon pumpkin spice and the sugar. Scoop the dough into 3 tbsp-sized balls and roll each dough ball in the pumpkin spice sugar. Place it on the prepared baking sheet spaced 2-3 inches apart.
9. Bake the cookies one tray at a time for 10-11 minutes or until the edges are golden brown and the middle is puffy and slightly underbaked. Do not overbake or the cookies will be puffy and cakier.
Happy Autumn! Enjoy!
SPICY AFRICAN PEANUT AND PUMPKIN STEW WITH PUMPKIN SPICE
SPICY AFRICAN PEANUT AND PUMPKIN STEW WITH PUMPKIN SPICE
INGREDIENTS:
6 BONLESS SKINLESS CHICKEN THIGHS
3-4 CUPS PUMPKIN, OR SWEET POTATO
1 LARGE ONION
5 CLOVES GARLIC
2 INCHES FRESH GINGER
1/2 JALAPENO OR SERRANO CHILI
1 CUP PEANUTBUTTER CREAMY OR CRUNCHY
¼ CUP GROUND PEANUT FOR GARNISH
3 CUP CHICKEN STOCK
1 TEASPOON SALT
1 TEASPOON PEPPER
½ TEASPOON CAYANNE
1 ½ TEASPOON
1 ½ TEASPOON SONOMA SPICE QUEEN PUMPKIN SPICE
3 TABLESPOONS NEUTRAL OIL
¼ CUP CHOPPED CILANTRO/CORIANDER
1 LIME
1. PEEL GARLIC, ONION, AND GINGER AND ADD TO
PROCESSOR ALONG WITH JALAPENO OR SERRANO AND PULSE UNTIL FINELY MINCED ALMOST TO A PASTE LIKE CONSISTANCY LEAVING SOME TEXTURE
2. CUT CHICKEN THIGHS INTO 2 INCH PIECES
3. BROWN CHICKEN THIGHS AND SET ASIDE
4. ADD OIL TO A LARGE PAN THAT HAS A LID AND ADD YOUR
GARLIC, ONION, AND GINGER, JALAPENO MIXTURE AS WELL AS ½ PART SALT AND SWEAT ON MEDIUM LOW HEAT
FOR 2-3 MIUNUTES
5. PEEL PUMPKIN OR SWEAT POTATO AND CUT INTO 2 INCH CUBES
6. ADD PUMPKIN OR SWEAT POTATO AND CHICKEN TO THE POT AS WELL AS CHICKEN STOCK, CAYANNE, PUMPKIN SPICE, PEPPER AND REMAINER OF SALT AND COOK ON MEDIUM LOW FOR 20 MINUTES OR UNTIL PUMPKIN AND CHICKEN IS COMPLETELY COOKED THROUGH
7. ADD PEANUT BUTTER AND CILANTRO TO POT AND COOK FOR AN ADDITIONAL 5 MINUTES.
8. SERVE WITH CHOPPED PEANUTS AND A LIME WEDGE
NOTES: MAKE THIS VEGAN BY ADDING YOUR FAVORITE SOY PROTEIN AND VEGGIE STOCK. FRIED TOFU WOULD WORK REALLY WELL WITH THIS OR RED LENTILS. WANT IT SPICIER ADD MORE CAYENNE AND FRESH CHILI. WANT IT LESS SPICY OMIT THE CAYANNE.