Tag Archives: pumpkin

Pumpkin Blondie Bites

Today I am sharing a recipe from my dear friend Katia. Katia and I have a lot of fun when we get together. I think our favorite thing is probably is hitting the outlet malls together (especially the shoe stores). But today’s post is about a fun pumpkin dessert that is easily made from a mix. Her daughter has food allergies, so she modifies ingredients for her.

This recipe is for Blondie bars with a Pumpkin twist. It starts with a Trader Joe’s Blondie Bar mix.

 Pumpkin Blondies

1 pkg. Blondie Bar Mix
1 egg (or egg substitute)
1 stick butter (or butter substitute)
1/2 15 oz can pumpkin
Hershey’s chocolate syrup

Prepare mix in a bowl with egg and butter.  Since Katia’s daughter is allergic to eggs and dairy, Egg Replacer and Earth balance “buttery” stick bars were used as substitutes for the eggs and the butter.  Both of these substitutes work great in recipes.

Mix ingredients together and add half of a 15 oz can of Libby’s canned pumpkin.

Bake as directed in a 8 x 8 inch square pan.

Let cool and cut the bars into approximate 1″ squares and drizzle with Hershey’s chocolate sauce.

Do you use substitutes for food allergies when you bake?

Pumpkin Pepper Soup

I am in the pumpkin spirit now, so tonight I made my my Spicy Pumpkin Soup. It is really delicious on a fall day or evening and it only takes a few ingredients. It is one of my favorite fall soups.

2 Tablespoons butter

2 Tablespoons minced onion

1 15 oz can pumpkin puree

1 14 oz can chicken broth

1/2 cup milk (I used 2%)

1/2 to 1 teaspoon red pepper flakes

Melt the butter in a sauce pan and add the minced onion. Once the onion starts to look clear, add the remaining ingredients.  Cook over low heat.


 

 

 

 

 

 

 

I used 2 percent milk in my soup, but you could also use whole milk.

 

 

 

 

 

 

 

 

 

When you get to the pepper flakes, start with 1/2 teaspoon of red pepper flakes. I like my soup spicy so I use a teaspoon, but you should “pepper” to your liking.

 

 

 

 

 

 

 

 

 

 

Continue to cook the soup on low until heated through.  There is no need to put through a processor, the soup is smooth and creamy.

Makes 4 single servings. Enjoy with a grilled cheese sandwich or some cheese bread.

 

 
I’m sharing this at
 ”Tip

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

What is your favorite fall soup?

 

 

 

 

 

Simple Pumpkin Muffins

I could feel the temperature dropping this weekend here in Southern California.   We were busy moving our son back to college, so when I got back home I wanted to bake something I could put together pretty quickly.   I love to bake a little something on Sunday evenings as a last little celebration before the weekend is over.   I decided on these simple pumpkin muffins.  The cinnamon topping adds a tasty crunch.

Muffin batter:

1 cup sugar

1/2 cup butter, melted

1 cup canned pumpkin

1/2 cup water

2 eggs

1 1/2 cups flour

1/4 teaspoon salt

1 1/2 teaspoon baking soda

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

Mix sugar, melted butter, pumpkin, water and eggs until blended.

Add remaining ingredients.

Fill a greased or lined muffin tin and add a spoonful of topping (recipe below).

Topping:
1/4 cup sugar

3 tablespoons flour

1/4 teaspoon cinnamon

2 tablespoon butter (cut up)

Mix above ingredients in small bowl.

Bake at 350 degrees for 28-30 minutes.  Makes a dozen full size muffins.

You can use fresh pumpkin too if you steam it and blend it.  I love the way it comes out with the canned pumpkin.

How was your weekend?

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