5-Ingredient Pumpkin Black Bean Soup

Have you tried the apple and mozzarella quesadillas yet? If not, I urge you to try them out. Those quesadillas, served along with this pumpkin black bean soup, is seriously our favorite meal these days. This soup is super awesome because you make barely any mess making it, the prep time is less than 1 minute, and the cooking time is just a little over 5 minutes. Oh, and it also is pretty darn tasty AND healthy. It's loaded with Vitamin A, protein, and fiber. You can make it with more kick based on the type of salsa you use in the recipe. The first few times I made it I used a Hatch Chile salsa, and it was nice and spicy. The past couple times I have used Newman's Own Farmer's Garden salsa, which is a little sweet and mild. You can serve this with the apple quesadillas or serve it on its own with some tortilla chips. Yesterday I made it for lunch and served it with oven-baked tortilla chips drizzled with white truffle oil and sea salt . This soup is rich and creamy, and is definitely a comfort-type food, but it has the bonus of being good for you. Make it with the leftover canned pumpkin you might have after making pumpkin pies for Thanksgiving! Enjoy.

Recipe for 5-Ingredient Pumpkin Black Bean Soup

INGREDIENTS:
1 can of black beans (15.5 ounces), drained and rinsed
1/2 cup of water
1/3 cup of canned pumpkin puree
1/3 cup of salsa (we like it with Newman's own Farmer's Garden - you can use hot or mild salsa)
1/2 tsp. of cumin powder
Salt and pepper, to taste
1/3 cup of full-fat Greek yogurt (I like Fage)

DIRECTIONS
Dump the black beans, water, pumpkin puree, and salsa into a medium sized pot. Sprinkle in the cumin powder, salt, and pepper. Use a spoon to mix well. Set the pot over medium heat on the stove top and cook for 4 - 5 minutes, or until hot. Then adjust the heat to low and stir in the Greek yogurt until smooth. Cook for an additional 45 seconds to 1 minute (don't cook too long, because the yogurt will curdle a bit and slightly effects the texture of soup). Remove from heat and ladle into bowls. Sprinkle with white cheddar cheese, if desired.

Makes approximately 2 - 3 servings. 
Original Recipe

Per Serving (with a serving being 1/3 of the recipe): 155 calories, 2 grams fat, 29 grams carbohydrates, 12 grams protein, 8 grams fiber, 50% RDA Vitamin A, 15% RDA Iron,

Quesadillas with Mozzarella and Buttery Cinnamon Maple Apples

Apples, in a quesadilla? Yes! You will not believe how amazing these quesadillas are. Greg thinks that these quesadillas are the perfect meal for dinner, but that they could also be a good breakfast food because they kind of taste like crepes. Although we have only been eating them for dinner, I agree that these sweet and savory quesadillas would make an outstanding breakfast. You could even sprinkle a little powdered sugar on them if you prefer the breakfast option, and leave off the white truffle oil and use butter instead. We have seriously had these quesadillas for dinner at least 7 times in the past 2 weeks, due to Greg's continued requests. I don't mind since they are so easy to make (especially if you have a batch of the apples in the fridge) and they require very little time in the kitchen. I have been serving them with a super easy pumpkin black bean soup that only has five ingredients, and I'll share that recipe very soon. Fall is the perfect season for enjoying delicious apples, and you can enjoy them in so many ways!

Recipe for Quesadillas with Mozzarella and Buttery Cinnamon Maple Apples

INGREDIENTS:

Baked cinnamon and maple apples

Butter, for coating the baking pan 

4 White corn tortillas (6-inch)

8 ounces of Mozzarella cheese, sliced into 1 ounce slices (don't use fresh, because it has too much moisture)

White truffle oil (optional, you can use butter instead) for brushing the sides of the tortillas

Sea salt (optional), for sprinkling the sides of the tortillas

DIRECTIONS:
Preheat the oven to 300 degrees.

Lightly grease a baking pan with butter.

Wrap the tortillas in a paper towel and zap in the microwave for about 25 seconds. Blot out any of the excess moisture from the tortillas, then lay them onto the prepared baking sheet. Put one and a half slices of mozzarella cheese in the center of each tortilla (you will have 4 half pieces of cheese leftover that you will use to top the apples with). Place in the oven and cook for about 4 - 5 minutes, or until the cheese has just begun to melt. Meanwhile, if using apples that have been stored in the fridge, place desired amount of apples into a bowl and microwave for about 15 - 20 seconds. Once the cheese has begun to melt, remove the pan from the oven and adjust oven temperature to 375 degrees. Spoon desired amount of apples onto one half of the tortilla (I used about 2 tsp. of apples per quesadilla). Top the apples with the remaining half pieces of mozzarella cheese. Fold the tortillas in half. Lightly brush each side of the tortillas with white truffle oil or butter. I used about 1/8 tsp. of white truffle oil per side. Then sprinkle each side with a little bit of sea salt. Place back into the oven and cook for about 2 - 3 minutes, then carefully flip tortillas and cook for another 2 - 3 minutes. Remove from oven and serve immediately.

Original Recipe

Fall Flavors Smoothie (with Pumpkin and Baked Cinnamon & Maple Apples)

What do you think of when you hear the words "fall flavors?" If you are anything like me, you probably think of things like pumpkin, apple, and cinnamon. This delicious smoothie is made with all of those wonderful things. Last weekend I made some baked apples with breakfast for Wendy and Greg. I was sure that Wendy would go crazy over the baked apples, since they are made with butter, maple syrup, and cinnamon, but she didn't even touch them. I always feel a little dejected when I spend a lot of time and energy making something that I am convinced Wendy will like and she turns her little nose up at it! I had a lot of leftover baked apple, so I started to get creative with it. One morning I threw them in with a pumpkin smoothie that I make often to sweeten it up a bit, and I loved how it ended up tasting. Wendy saw me drinking the smoothie, begged me for a sip, and she went gaga over it.  Yesterday I made another smoothie with the apples, and Wendy pointed to it and said "I want that." I was happy that she ended up eating those apples after all! If you love fall flavors, you will most likely also love this smoothie! Enjoy.

Recipe for Fall Flavors Smoothie with Baked Cinnamon and Maple Apples

For the smoothie 
INGREDIENTS: 
1 cup of 2% or whole milk
1/4 cup of canned pumpkin puree
2 Tbsp. of baked cinnamon and maple apples, chilled (see recipe below)
1/8 tsp. of cinnamon
1 Tbsp. of half and half (optional)

DIRECTIONS:
Put all of the ingredients into a blender and blend until smooth. Pour into glasses. Drink with a straw for a totally amazing experience.

For the baked cinnamon and maple apples
INGREDIENTS:
1 1/2 pounds of apples, cored and chopped into 1/4-inch pieces (I used Gala apples)
2 Tbsp. of pure maple syrup
2 Tbsp. of unsalted butter, melted in microwave
1 tsp. of ground cinnamon

DIRECTIONS:
Preheat the oven to 375 degrees. Generously butter a baking sheet. In a large bowl, combine the apples, syrup, melted butter, and cinnamon. Mix well to coat. Spread the apples out in an even layer onto the prepared baking sheet. Place in oven and cook for about 30 - 35 minutes, making sure you stop to stir the apples about every 5 - 7 minutes. Then remove from oven and allow to cool to room temperature. Store in an airtight container in the fridge. Eat plain, stir into Greek yogurt, use in smoothies, or use as a tasty filling to quesadillas!

Original recipe. 

Pumpkin Oatmeal Chocolate-Chocolate Chip Cookies (No Flour, Butter, Sugar, or Egg)!

Yesterday I posted a recipe for pumpkin oatmeal chocolate chip cookies that do not have any flour or refined sugar in them. I like them so much, that I have been making them quite often during the past couple weeks. When I set out to make them on Thursday evening, I realized that I did not have any eggs on hand. I decided to try the recipe without egg to see how they would turn out. I used Greek yogurt in place of the egg, added cocoa powder, and left the butter out of this recipe. I created an entirely different cookie, one that is even healthier than the other cookies, but they taste more decadent because of the cocoa powder. I just made another batch this morning while Wendy was eating breakfast. They are seriously so easy to make and can be made in less than 20 minutes from start to finish. If you are looking for a healthier type of treat for your kids or even yourself, try out these cookies. You can feed them to your gluten-free/egg-free/refined sugar-free friends and family members too! Enjoy.

Recipe for Pumpkin Oatmeal Chocolate-Chocolate Chip Cookies (No Flour, Butter, Sugar, or Egg)!

INGREDIENTS:
1/3 cup of canned pumpkin puree
1/4 cup of full-fat Greek yogurt
1/4 cup of honey
1/4 cup of half and half (or whole milk or 2% milk)
1/2 tsp. of pure vanilla extract
1 1/3 cup of old-fashioned oats (such as Quaker)
2 1/2 Tbsp. of cocoa powder (my favorite is organic Viva Labs cacao powder or Ghirardelli)
1/4 tsp. of salt
1 tsp. of ground cinnamon
1 tsp. of baking powder
1/3  - 1/2 cup of mini semisweet chocolate chips - just your preference on how many you want to use (I like Ghirardelli)

DIRECTIONS:
Preheat the oven to 350 degrees. Generously grease a baking sheet (I used butter to grease mine).

In a medium-sized bowl, add in the pumpkin, yogurt, honey, half and half, and vanilla. Use a spoon and mix well.

In a smallish bowl, sift together the oats, cocoa powder, salt, cinnamon, and baking powder. Add to the pumpkin mixture and stir to combine. Fold in the chocolate chips.

Use a 1-tablespoon cookie dough scoop to scoop up dough and drop onto the prepared baking sheet. Bake for 12 - 14 minutes, rotating the pan halfway through baking.

Remove from oven and allow to cool on the baking sheet for several minutes. Then carefully transfer to a wire rack.

Eat warm or store an in airtight container in the fridge and grab them for an easy breakfast or snack!

Recipe makes 1 - 1 1/4 dozen cookies.

Each cookie has 77 calories, 12.5 grams carbohydrates, 1.3 grams of fiber, 2 grams of protein, less than 3 grams of fat, and almost 20% of your daily Vitamin A need. 

Original recipe.

Pumpkin Sage Pasta

Fall is here, and so that means we will be eating LOTS of pumpkin in my house for the next several weeks. My first post of the Fall season is a vegetarian pasta dish with a creamy pumpkin sauce, fresh sage, and melted cheese. My mom sent me the recipe and brought over fresh sage from her garden the other day, so I made the pasta and served it to everyone for lunch. It was really good! I have not cooked much with sage before, and after cooking this dish, I would like to try more recipes with it. This pumpkin sage pasta is easy to prepare, and it is a very satisfying meal. If you are not worried about making it vegetarian, you can top it with cooked bacon or a mild crumbled sausage instead of the crispy sage. I loved the crispy sage on top of it, but Greg really liked having bacon on his! Now that I have cooked my first pumpkin dish of the season, I am thinking about what my first pumpkin dessert of the season will be, and a pumpkin cheesecake keeps popping into my head. That will probably be my next post! I hope you like this recipe, and I hope you are enjoying the Fall weather where you live as much as I am loving it here in Maryland.

Recipe for Pumpkin Sage Pasta

INGREDIENTS:

12 ounces of pasta (good choices would be farfalle, penne, ziti)

3 Tbsp. of unsalted butter

3 cloves of garlic, minced

1/4 cup of all-purpose flour

2 cups of whole milk

1 cup of canned pumpkin 

A couple pinches of nutmeg

Salt and pepper, to taste

1/3 cup of chopped fresh sage leaves

1/2 cup of grated Parmesan cheese, divided

1 1/4 cups of sharp white cheddar cheese

For the crispy sage topping

1 Tbsp. of extra-virgin olive oil 

1/3 cup of fresh sage leaves, sliced thin

DIRECTIONS:

Preheat the oven to 350 degrees. Lightly butter an oven-safe dish (9x13, 2" deep). 

Cook the pasta according to package directions to al dente, then drain in a colander.

While the pasta is cooking, make the sauce. Put the butter in a large saucepan set over medium heat. Once butter is melted, add in the garlic and cook, stirring frequently, for about 4 minutes. Add the flour to the pan and stir until the flour is golden brown, about 2 minutes. Then slowly pour in the milk and use a whisk to mix. When milk is mixed in and mixture is smooth, add in the pumpkin and continue to whisk. Cook until the sauce is thickened, about 5 - 7 minutes. Then remove from heat and add in the nutmeg, salt, pepper, fresh sage, and  1/4 cup of the Parmesan cheese. Stir in the pasta and coat it with the sauce. Spread the pasta into the prepared pan. Top evenly with the sharp white cheddar cheese and the remaining Parmesan. Cover the top of the dish with foil and place in the oven to cook. Cook for 15 minutes. A few minutes before the pasta is finished cooking, make the crispy sage topping, if using. Heat a small saucepan on medium high heat. Once hot, add in the olive oil and let it coat the pan. Add in the sage leaves and cook until crispy but not burnt, 2 - 3 minutes. Remove the pasta from the oven and sprinkle the crispy sage over it, or you can sprinkle it over each individual serving. 

You can also top the pasta with cooked bacon pieces or a mild crumbled sausage if you don't care about it not being a vegetarian meal!

Recipe Makes approximately 8 servings

Recipe Adapted from: Oh My Veggies

Pumpkin Coffee Cupcakes with Whipped Cream and Caramel Sauce

Wow, this was an amazing cupcake! I actually had made these cupcakes a couple years ago around the same time of year for my mother's birthday, but I didn't get around to taking a picture. I can't believe it took me another two years to make them again. They are spectacular.

A few months ago I met a new neighbor who has a daughter that is just two weeks younger than Wendy! I felt so happy to know that Wendy had her friend Cayd, who is a few months younger, and Elyse, on the same street as her! I envisioned many play dates in her (and my) future. The other day Wendy had a play date with Elyse while Angela and I made these cupcakes. Although it is a little difficult to cook with babies in our arms, we were able to make these cupcakes without too many disasters. I did have to remind Angela on the recipe the difference between the tablespoon and teaspoon (she is from Italy and cooks in grams) and fortunately we realized when almost a tablespoon of salt went into the flour mixture!

What I love about these pumpkin coffee cupcakes is that they are incredibly moist. I also love the whipped cream topping and caramel sauce. It is a cupcake that you can seriously eat for breakfast (and I did...twice). It reminds a bit of eating gingerbread with whipped cream and lemon sauce. They are pretty easy to make and I know you will enjoy every single bite! I will definitely not be waiting two years or even one year to make these again. Maybe I will make them next week. Or today. Only time will tell....

Enjoy!

Recipe for Pumpkin Coffee Cupcakes with Whipped Cream and Caramel Sauce 

INGREDIENTS:
2 2/3 cups of all-purpose flour
3 Tbsp. of instant coffee powder
2 tsp. of baking powder
2 tsp. of baking soda
1 tsp. of salt
1 1/4 tsp. of cinnamon
1/8 tsp. of ground cloves
1/8 tsp. of ground nutmeg
15 ounces of canned pumpkin
1 cup of vegetable oil
1 cup of granulated sugar
1 cup of light brown sugar, packed
4 eggs

For topping
4 ounces coffee (to be brushed on when cupcakes are still warm)
2 cups of heavy whipping cream
3 Tbsp. of powdered sugar
*Salted vanilla bean caramel sauce - I halved this recipe and it was plenty. You will need 1/2 cup granulated sugar, 5 ounces of heavy cream, 1/2 vanilla bean, 1/8 tsp. of coarse sea salt, and 1/4 tsp. of vanilla extract (if you also choose to cut the recipe in half)

DIRECTIONS:
Preheat the oven to 350 degrees.

Put the flour, instant coffee powder, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg into a medium bowl and then sift to mix. Put the pumpkin, oil, granulated sugar, and light brown sugar into a large bowl. Use an electric hand mixer set on medium speed to beat. Then add in the eggs, one at a time, and beat after each addition to incorporate. Put the hand mixer on low speed and add in half of the flour mixture. Beat until just incorporated and then add in the rest of the flour mixture and beat again until just incorporated.

Line a cupcake pan or muffin pan with paper cupcake liners. Use a cookie dough scoop to scoop the batter into the liners and fill about 3/4 full. Place the pan in the oven and bake for about 20 minutes. Then transfer the pan to a wire rack to cool for 10 minutes. Remove the cupcakes from the pan and place on top of a paper towel or a pan (to avoid getting coffee all over your countertops). Generously brush the tops of each cupcake with the coffee. Brush one coat of coffee on each cupcake, then brush each one again. Add another coat if desired. Make sure to do this while the cupcakes are still warm! Then allow the cupcakes to cool completely.

While the cupcakes are cooling, make the caramel sauce.

Before making the topping, place a metal bowl and a beater in the freezer for a few minutes. Then make the whipped cream topping. Pour the heavy whipping cream into the cold metal bowl and use an electric hand mixer fitted with the cold beater to beat the cream. First beat the cream on medium low speed and then gradually increase to high speed. When soft peaks begin to appear, blend in the powdered sugar. Then whip until stiff peaks form in the cream mixture and make sure not to over beat it. Use a spoon or spatula to top each cupcake with the whipped cream topping. If you are fancy, you can use a pastry bag with a decorating tip to frost (but I'm not that fancy). Then drizzle with the caramel sauce.

If you aren't serving right away, drizzle caramel sauce on right before serving. These cupcakes are best eaten within a couple days of making them. Store in the refrigerator in an airtight container.

*Comment on the caramel sauce: Be patient. When I was making it, the mixture turned rock-like and I didn't think it would work. As you continue to stir it will liquefy and turn into caramel! It does take a long time for the sugar to caramelize. And, it's okay if the caramel sauce is thin (like mine was). It is still absolutely divine.

Recipe Source: Annie's Eats, cake recipe originally from Williams Sonoma

Dark Chocolate Ginger Truffles

Please visit my new blog, Make It and Bake It with Beth, for the dark chocolate ginger truffles recipe. 

Pumpkin Cupcakes with Cream Cheese Frosting

Wow, I can't believe October is over in less than a week! It really just flew by. I wanted to make sure I posted at least one more pumpkin recipe before the end of the month. This one is a great one! I made these pumpkin cupcakes with cream cheese frosting last Saturday during a baking break while working on papers. They are so delicious! I think it's my favorite pumpkin recipe I've made this season. The cupcakes are perfectly spiced & the texture is amazing. The frosting is also pretty incredible. I'm usually strictly a frosting person, but I actually might like the actual cake better in these cupcakes (don't tell the frosting). I topped some of the cupcakes with sweet and salty pumpkin seeds. This is totally optional. Greg thought he wouldn't like them, but he loved the combo and when given the choice of having one with or without seeds, he chose one with seeds. I also shared some cupcakes at work this week & my coworkers enjoyed them. One coworker said the seeds were good, but she thought that the cupcake alone with the cream cheese frosting was so good that she didn't really need the seeds. I had actually made the pumpkin seeds to top a butternut squash soup, and I used the leftovers for the cupcakes just for fun. I'll be sharing that soup recipe soon. But for now, here is the recipe for moist pumpkin cupcakes with yummy cream cheese frosting that is spiked with just a little bit of cinnamon. Enjoy (I think my baby really enjoyed the cream cheese frosting - so I think I am going to have to incorporate more cream cheese frosting into my diet)!

Recipe for Pumpkin Cupcakes with Cream Cheese Frosting (and sweet & salty pumpkin seeds)

INGREDIENTS:
2 2/3 cups of all-purpose flour
2 tsp. of baking soda
2 tsp. of baking powder
2 1/2 tsp. of ground cinnamon
1/4 tsp. of ground nutmeg
1/4 tsp. of ground cloves
3/4 tsp. of salt
15 ounce can of pumpkin puree
1 cup of granulated sugar
1 cup of light brown sugar
1 cup of canola oil
4 eggs

Frosting
8 ounce package of cream cheese
6 Tbsp. of unsalted butter, softened at room temperature
1 1/4 tsp. of vanilla extract
3/4 tsp. of ground cinnamon
2 cups of powdered sugar, sifted

Sweet and Salty Pumpkin Seeds
1 cup of pumpkin seeds
2 tsp. of canola oil
1/4 cup granulated sugar
1/4 tsp. coarse sea salt

DIRECTIONS:
Preheat the oven to 350 degrees.

In a medium-sized bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.

Put the pumpkin puree, granulated sugar, light brown sugar, and canola oil into a large bowl. Use an electric hand mixer set on medium-low speed to blend. Add in the eggs, one at a time, and mix after adding each one. Add in half of the flour mixture and mix on low speed, and then add the rest of the flour mixture and mix on low speed until just incorporated.

Line cupcake pans with paper liners. Use a cookie dough scoop to fill the liners three quarters full with the batter. Put in oven and bake for about 20 minutes, rotating the pans halfway through baking. Check to make sure cupcakes are done (insert a toothpick in the center & if it comes out clean, it's done). Then remove from oven and put pans on a wire rack. Let cool for about 10 minutes, remove cupcakes from the pans and allow to cool completely.

When cupcakes are cooled, make the frosting. Put the cream cheese and softened butter into a medium sized bowl. Use an electric hand mixer set on medium-high speed to beat together for a couple minutes, or until mixture is smooth. Then add in the vanilla extract and mix. Mix in the ground cinnamon. Add in about 3/4 cup of the powdered sugar and blend until fully incorporated, then add in another 3/4 cup and blend. Check flavor and consistency, then add in another 1/2 cup to 3/4 cup depending on your preference and beat until completely smooth.

Frost the cupcakes.

For the pumpkin seeds: Put the sugar and salt into a largish sized bowl. Heat the canola oil over medium high heat. Add in the pumpkin seeds and cook, stirring constantly, until the seeds begin to pop quickly (about 3 minutes). Remove from heat and add seeds to the sugar and salt mixture. Stir to coat. Pour the seeds onto a foil-lined baking sheet and allow to cool. Then top cupcakes with desired amount of seeds (I added about 5 - 8 per cupcake).

Store the cupcakes in an airtight container in the fridge. They stay fresh and delicious for about 5 days.

Recipe makes about 20 cupcakes. 

Pumpkin Cupcake Recipe Source: Annie's Eats
Sweet & Salty Pumpkin Seed Recipe Source: Alexandra Cooks

Amazing Pumpkin Bread with Milk Chocolate AND Dark Chocolate Chips

I know, it's another pumpkin recipe. Last week I posted a recipe for pumpkin chocolate chip cookies with walnuts and sea salt, and now today I'm posting this recipe for pumpkin bread! I'm crazy for pumpkin. I also made a pumpkin smoothie recently & it was healthy and delicious. That might be the next recipe that I post. But if you're tired of the pumpkin recipes, maybe I can post a recipe for lentil and sausage soup, creamy cajun pasta, or thai squash soup. Or we can do more pumpkin....as long as there are no objections!

About this bread...it's pretty incredible. It's super moist and flavorful and full of chocolatey goodness. If you can, use the Guittard brand of milk chocolate chips. There is something extra special about these chocolate chips and they are my choice for this bread. If you can't find them, the bread will still be amazing with another brand. This pumpkin bread seemed to be a hit at the latest staff breakfast that was hosted by my department...it disappeared rather quickly. I also made it again the other night for a homeowners meeting that we had at our house, and the neighbors seemed to thoroughly enjoy it. At first I thought they were just being nice, but when I offered for them to take some extra home, they took me up on the offer to share with their spouse (or save for themselves)! I have another 2 loaves cooking in the oven right now. I just put them in, so I can't smell the deliciousness of the bread yet, but it definitely does fill the home with a wonderful aroma.  This bread is super easy to make and it taste great for several days. So if you were wondering what to do this Saturday evening, go make some pumpkin bread and enjoy it tomorrow!

Recipe for Amazing Pumpkin Bread with Milk Chocolate AND Dark Chocolate Chips

INGREDIENTS:
3 1/2 cups of all-purpose flour
2 tsp. of ground cinnamon
1/2 tsp. of pumpkin pie spice
1/8 tsp. of ground cloves
1/4 tsp. of ground nutmeg
2 tsp. of baking soda
1/2 tsp. of salt
1 15 ounce can of pumpkin puree (about 2 cups)
4 large eggs
1 cup of vegetable oil
3 cups of granulated sugar
2/3 cup of water
1/8 tsp. of freshly grated ginger
1/2 tsp. of pure vanilla extract
1 1/2 cups of milk chocolate chips (Guittard brand, if possible)
1 1/3 cups of semisweet chocolate chips

DIRECTIONS:
Butter and flour 2 large loaf pans or 3 smallish loaf pans. Preheat the oven to 350 degrees.

In a medium-sized bowl, sift together the flour, cinnamon, pumpkin pie spice, cloves, nutmeg, baking soda, and salt. In a very large bowl, mix together the pumpkin, eggs, vegetable oil, sugar, and water and stir until well incorporated. Add in the ginger and vanilla extract and mix. Add the flour mixture to the pumpkin mixture and stir until ingredients are just incorporated. Pour in the milk chocolate and dark chocolate chips and fold into the batter.

Divide the batter among the loaf pans. Put the loaf pans into the oven and cook for about one hour, rotating the pans halfway through baking. Remove bread from oven and let cool completely on a wire rack. Gently remove bread from pan and cut into desired sized pieces. Enjoy!

*Bread can be stored in an airtight container at room temperature for about 5 days.

Recipe Adapted from: All Recipes - Downeast Maine Pumpkin Bread

Pumpkin Chocolate Chip Cookies with Walnuts & Sea Salt

It's funny, it doesn't even feel like Fall here right now. We have been in the 70s and 80s for the past week or so, and even though it's hot, all I want is pumpkin. I've been trying to stick to a diet of four main food groups -  pumpkin soup, pumpkin soda, pumpkin bread, and pumpkin cookies! I made these pumpkin chocolate chip cookies a couple weeks ago and enjoyed them thoroughly. I brought a plate of 8 cookies over to a friend and she said she and her father-in-law finished the plate in less than 30 minutes. She has been asking for the recipe, and I'm finally getting around to posting it! This week I also made a delicious pumpkin bread with chocolate chips for a staff breakfast. I liked it so much and didn't save any to keep at home for myself, so I think I'll have to make another loaf today. It will be my first time baking in my new General Electric oven, which was just delivered to my home and installed within the last 45 minutes! So exciting. Our fridge went out three weeks ago, and we ended up buying the new GE one, and we added the oven and microwave to the purchase. They are cute appliances. I never thought that appliances were cute before, but these really are. And I'm just really happy to have a fridge again - the mini fridge just doesn't cut it in my kitchen! So, hopefully I will be able to post the pumpkin bread recipe very soon, but for now, enjoy these cookies!

*These cookies are not as cakey as most pumpkin cookies, but they kind of have the consistency of a muffin, but crispier....if that makes any sense at all. But they are delicious, and that is all that matters*

Recipe for Pumpkin Chocolate Chip Cookies with Walnuts and Sea Salt 

INGREDIENTS:
1 cup of canned pumpkin
1 cup of granulated sugar
1/2 cup of vegetable oil
1 egg (optional)*

2 cups of all-purpose flour
1 tsp. of baking powder
1 Tbsp. of ground cinnamon
1/8 tsp. of ground nutmeg
1/4 tsp. of pumpkin pie spice
1/2 teaspoon of salt
1 tsp. of baking soda
1 1/2 tsp. of milk or cream
2 tsp. of pure vanilla extract
1 1/2 cups of chocolate chips (semisweet or milk chocolate)
1/2 cup of coarsely chopped walnuts
Coarse sea salt, for sprinkling
Extra cinnamon, for sprinkling (optional)

DIRECTIONS:
Preheat your oven to 350 degrees.

In a large mixing bowl, mix together the canned pumpkin, sugar, vegetable oil, and egg (if using). Whisk together until ingredients are well incorporated. In a smallish bowl, sift together the flour, baking powder, cinnamon, nutmeg, pumpkin pie spice, and salt. In a very small bowl, dissolve the baking soda in the milk or cream and then add to the flour mixture and stir. Add the flour mixture into the pumpkin mixture and stir well. Add in the vanilla extract, chocolate chips, and walnuts and fold in.

Use a cookie dough scoop to drop 1 - 1 1/2 Tbsp. of cookie dough onto a baking sheet. Press down each one with your hands a little to flatten.

Sprinkle each with a little bit of coarse sea salt and a little ground cinnamon (optional). Put baking sheet in the oven for 12 - 14 minutes, rotating the pan halfway through baking. Remove from oven and allow to cool on the baking sheet for 10 minutes, then use a spatula to carefully transfer cookies to a cooling wrack.

You can store the cookies on a plate covered with foil at room temperature for several days, if they last that long.

*You don't need to use an egg for these cookies. The cookies will be a little less moist without the egg. I prefer the recipe with the egg, Greg prefers it without the egg!

Pumpkin Cookie Recipe Adapted from: All Recipes

Favorite Fall Recipes

Mmm - pumpkin pie with homemade whipped cream. 

Who is excited about the Autumn season? I know I am! It is definitely my favorite season of the year. I love the cooler weather, the colorful leaves, and the beautiful skies of Autumn. I also love some of the foods that are associated with Fall, like comforting soups and everything pumpkin. This post is a collection of some of my favorite Fall recipes. Tonight I made the curried pumpkin mushroom soup, and it was so delicious! I had intended to make a kobucha squash soup, but I could not make a cut into the squash - so after 10 minutes of trying I decided to go with the pumpkin soup. It was my first soup of the season, and I am excited to make some on this list in the next couple months and to try new recipes too. What is your favorite Fall recipe?

Favorite Fall Recipes

Soups/Comfort Foods

Italian Wedding Soup with homemade meatballs

The Best French Onion Soup in the World

White Chicken Chili Soup

Curried Pumpkin Mushroom Soup

Pumpkin Apple Soup 

Savory Kale and White Bean Soup with Homemade Croutons

Zuppa Toscana (kale, potatoes, sausage, tons of yummy flavor)

Sweet Potato Tacos (recipe courtesy of Paladar Restaurant Annapolis)

Butternut Squash Risotto 

Italian Wedding Soup with homemade meatballs. 

Breakfast/Desserts

Baked Pumpkin Oatmeal with Caramelized Bananas

The Best Pumpkin Pie with Homemade Whipped Cream

Pumpkin Chocolate Chip Truffles

Baked Apple Oatmeal with Homemade Applesauce 

Perfect Pumpkin Ice Cream

Sweet Potato Custard

Perfect pumpkin ice cream.

So, there you have it! I can't wait to have a new fridge so I can start cooking up some of these amazing Fall recipes. Soon I'll have another dessert to add to the list - I made some yummy pumpkin cookies with chocolate chips, walnuts, and sea salt the other night. Recipe to come very soon! Happy Fall to everyone.

The Best Pumpkin Pie with Homemade Whipped Cream

Oh, pumpkin pie - how I love you. If you are still looking for the perfect recipe for pumpkin pie this Thanksgiving, look no further, because you have come to the right place. This pumpkin pie is incredible. The secret is in the sweetened condensed milk - it makes for a really nice consistency, and it enhances the flavors of the cinnamon, nutmeg, and ginger.

I first came across this recipe last winter. I will never try another recipe for pumpkin pie again, because this one really is the absolute best. This pie taste delicious when it is warm or cold, and it is great with or without whipped cream. But since whipped cream makes everything better, I usually opt for a piece topped with whipped cream. If you have never had homemade whipped cream, you are missing out. Once you have it, you probably will never buy store-bought whipped cream again.

I hope everyone has a very happy Thanksgiving! I have a lot to be thankful for, but today I'm especially thankful for pumpkin pie!

Recipe for the Best Pumpkin Pie with Homemade Whipped Cream

For the pie crust

INGREDIENTS:
1 1/4 cups of all-purpose flour
1 Tbsp. of granulated sugar
1/4 tsp. of kosher salt
1 stick of very cold butter, chopped into small chunks
3 - 4 Tbsp. of ice-cold water
DIRECTIONS:
Place the flour, salt, and sugar into the bowl of a food processor fitted with a metal blade. Pulse briefly to just combine. Add in the very cold pieces of butter. Pulse several times until the mixture resembles coarse crumbs (about the size of peas). With the food processor running, slowly pour a tablespoon of the water through the feed tube. Continue to pour in more water, a tablespoon at a time. After you have poured in 3 tablespoons of water, add in the fourth tablespoon if the dough has not yet left the sides of the bowl. Allow the food processor to keep running until the dough completely leaves the sides of the bowl and forms into a ball. Carefully remove the dough from the food processor and wrap in saran wrap or seal in a plastic bag. Put into the refrigerator for 45 minutes.
For the pumpkin pie filling
INGREDIENTS:
1 14-ounce can of pumpkin
1 14-ounce can of sweetened condensed milk
2 eggs, beaten with a fork
1/2 cup of light brown sugar, packed
2 Tbsp. of granulated sugar
1 1/2 tsp. of ground cinnamon
1/2 tsp. of ground ginger
1/2 tsp. of ground nutmeg
1/2 tsp. of salt
1/4 tsp. of ground cloves
1/8 tsp. of vanilla extract
DIRECTIONS:
Place all of the ingredients into a large mixing bowl. Beat the ingredients together with an electric hand mixer set on medium speed for two minutes.
For assembly and cooking
Preheat the oven to 425 degrees.
Take the dough out of the fridge. Place it into a 9 to 10-inch pie pan. Use your hands to firmly press and work the dough so it is evenly distributed onto the bottom and the sides of the pan. Pour the pumpkin pie filling mixture into the pan. Place the pie pan into the oven and cook for 15 minutes. After 15 minutes, lower the oven temperature to 350 degrees. Cook for another 45 - 50 minutes. Cool the pie on a cooling rack for at least 20 minutes before serving. Makes 8 - 12 servings.

Pie Crust Recipe Source: Annie's Eats
Pumpkin Pie Recipe Source: Food.com

Recipe for Whipped Cream
INGREDIENTS: 
1 cup of heavy whipping cream (chilled)
1 Tbsp. of confectioners sugar (powdered sugar)
DIRECTIONS:
Place a medium to large metal mixing bowl and the whisk attachment for an electric hand mixer into the freezer. Let chill for about 10 minutes. Once chilled, pour the cup of heavy whipping cream into the bowl. Attach the chilled whisk to the electric hand mixer. Beat the cream on high speed for about one to two minutes, then add in the powdered sugar. Continue to beat on high speed for several minutes, or until the cream starts to form soft peaks. This recipe makes enough whipped cream to serve on each piece of pie (or at least it should)! 

Curried Pumpkin Mushroom Soup

 Please visit my new blog, Make It and Bake It with Beth, for the curried pumpkin mushroom soup recipe. 

Pumpkin-Apple Soup

Yes, I am a little obsessed with recipes that use pumpkin and apple these days - so of course I was very excited to see this recipe for pumpkin-apple soup that combined both! A few weeks ago, a good friend of mine emailed me this recipe - the subject was "a yummy fall soup," and that certainly got my attention. I tried out the recipe for dinner one night, and Greg & I both loved it. The other night Greg invited two friends over to help him with the upstairs, and he told the friends that I would be happy to make dinner (thanks, Greg)! Well, it turned out that one of the friends is gluten-intolerant, and the other is allergic to shellfish. There went my plan of making shrimp scampi! I decided upon making the pumpkin-apple soup for dinner and I served it with a fall kale salad. Everyone seemed to be fully satisfied with the meal! I love this soup - it's easy to make and it tastes like something you'd get at a fancy restaurant. Thank you to Carolyn for the amazing recipe!

Recipe for Pumpkin-Apple Soup

INGREDIENTS:
6 Tbsp. of unsalted butter
1 yellow onion, chopped
2 apples, peeled and chopped coarsely (any variety - I used one Braeburn & 1 Granny Smith)

3 cloves of garlic, minced
1/2 tsp. of salt
1/4 tsp. of freshly ground black pepper
3 cups of chicken broth
2 1/4 cups of apple cider
2 16-ounce cans of pumpkin
1 1/2 cups of heavy cream (or light cream)
1/3 cup of pure maple syrup
Pecans or glazed pecans, for topping

DIRECTIONS:
Melt the butter in a large stockpot set over medium-low heat. Once the butter has melted, add in the onion, apple, and garlic. Increase the heat to medium and saute, stirring frequently, until onions and apples have softened (about 5 - 6 minutes). Add in the salt and pepper, and cook for an additional minute.
Add in the broth and cider. Allow the soup to come to a boil, and then lower the heat to medium-low. Let the soup simmer for 10 minutes, then add in the pumpkin and maple syrup. Cook for another 5 - 10 minutes. Stir in the cream immediately before serving. Add a drizzle of cream & syrup to each serving. If desired, top each serving with candied pecans, such as Emerald glazed pecan pie pecans - so yummy!

Makes about 8 servings.

Pumpkin-Apple Soup Recipe Source: Emailed to me from my friend Carolyn

Baked Apple Oatmeal with Homemade Applesauce

I had a great time co-hosting my friend's baby shower last weekend. My friend Carrie is having her first baby girl in a few weeks, and we threw her a baby shower brunch on Saturday. I made some baked pumpkin oatmeal and quiche lorraine for the brunch. For dessert, I made some pretzel M & M treats and dark chocolate and white chocolate covered pumpkin truffles. My friend Emma also made an amazing cookies and cream sheet cake for the shower - the frosting was to die for. It was so much fun & we're all so excited for Carrie!

Since we all loved the baked pumpkin oatmeal so much, I decided that I wanted to try out another baked oatmeal recipe. For Sunday breakfast, I made this delicious baked apple oatmeal for me and Greg. The original recipe calls for jarred applesauce, but since I didn't have any on hand, I decided to make some homemade applesauce. The baked apple oatmeal was quite tasty. Greg loves the baked pumpkin oatmeal, but he said he liked the apple one even better. The apple oatmeal really tastes like fall because of the combo of apples and cinnamon. Greg and I ate the oatmeal for dinner a couple times this week since we liked it so much, and I can't wait to make it again! Enjoy.

Recipes for quiche lorraine (with bacon) and pumpkin truffles will be coming soon!

Recipe for Baked Apple Oatmeal with Homemade Applesauce 

For the applesauce 
2 - 3 apples (any kind), peeled, cored, & chopped coarsely
3/4 cup of water
1 1/2 Tbsp. of granulated sugar
1/4 tsp. of cinnamon
DIRECTIONS: Put the chopped apples, water, sugar, and cinnamon in a small saucepan set over medium heat. Cover the saucepan and let the mixture cook for about 15 minutes, or until the apples are soft. Remove the pan from heat and allow the mixture to cool, then mash the apples with a potato masher until they are at your desired consistency.
The applesauce can be made the night before you make the oatmeal. Store the sauce in an airtight container in the fridge.

For the caramelized apples
2 Tbsp. of unsalted butter
3 - 4 apples (any kind), peeled and chopped
1/2 tsp. of cinnamon
3 Tbsp. of light or dark brown sugar
DIRECTIONS: Put the butter in a large skillet and melt it over medium heat. Once it has melted, add the apples, cinnamon, and brown sugar. Cook the mixture over medium heat, stirring occasionally, until the apples are caramelized (about 15 minutes). Remove mixture from heat and set aside.

For the oatmeal 

1 cup of steel cut oats
2 Tbsp. of unsalted butter
4 cups of very hot water
3 cups of old-fashioned oats (such as Quaker oats)
2/3 cup of light or dark brown sugar
1/2 tsp. of salt
2 tsp. of cinnamon
1/4 tsp. of nutmeg
1/4 cup of raisins
2/3 cup of chopped walnuts
1/2 cup of whole milk (or 2% or 1%)
1/3 - 1/2 cup of the homemade applesauce
1/4 cup of pure maple syrup
2 tsp. of vanilla extract

DIRECTIONS: Preheat the oven to 350 degrees.

While the apples are caramelizing, put the steel cut oats and unsalted butter in a large bowl. Pour the very hot water over the oats and butter, and cover the bowl. Let sit for 20 minutes. After 20 minutes, add in the old-fashioned oats, brown sugar, salt, cinnamon, nutmeg, raisins, and walnuts. Stir mixture together and mix well.

In a smallish bowl, mix together the milk, homemade applesauce, maple syrup, and vanilla. Add it into the oatmeal mixture and stir.

Spread the caramelized apples evenly over the bottom of a 2-quart baking dish. Pour the oatmeal mixture over the apples. Bake the oatmeal for 40 minutes, then remove from oven and allow it to cool for a few minutes before serving. Drizzle each serving with a little bit of milk or cream, if desired.

Baked Apple Oatmeal Recipe Adapted from: Annie's Eats

Homemade Applesauce Recipe Source: All Recipes

That's Carrie in the background! My friend Tiffany did those adorable decorations.
 Carrie is having a baby girl named Aspen - so cute! 

Baked Pumpkin Oatmeal with Caramelized Bananas

Finally, fall weather is here in Maryland. I have survived another hot, muggy, swampy, humid, sticky and (insert other adjectives for disgustingly gross weather here) summer. We finally have gotten relief, and I can smell fall in the air. I could also smell cinnamon in the air this past weekend, after making this delicious baked oatmeal for breakfast.

This baked pumpkin oatmeal with caramelized bananas is so yummy on a fall (or cool September) morning. It is the perfect start to the day. I have made this oatmeal dish several times, and I have been looking forward to being able to make it again (nobody wants oatmeal in the summer time). It smells delicious as it bakes in the oven, and when you eat it, it comforts your soul. This recipe makes a lot, so it's great for a family on a Saturday or Sunday morning, or you can eat if for leftovers during the week. For an extra special touch, top each bowl of oatmeal off with some cream or toasted pecans. Yummy!

Happy Fall to everyone!

Recipe for Baked Pumpkin Oatmeal with Caramelized Bananas

INGREDIENTS:
For the caramelized bananas
2 Tbsp. of unsalted butter
2 medium bananas, cut in 1/4" slices
2 Tbsp. of dark brown sugar
1/2 tsp. of cinnamon
For the oatmeal
1 cup of steel cut oats
4 Tbsp. of unsalted butter
4 cups of very hot water
3 cups of old-fashioned oats (such as Quaker Oats)
1/2 cup of dark brown sugar
1/4 cup of maple syrup
3/4 tsp. of salt
1/4 tsp. of nutmeg
2 tsp. of cinnamon
pinch of ground cloves
1/2 cup of canned pumpkin
1/2 cup of milk
1 1/2 tsp. of vanilla extract

DIRECTIONS:
For the caramelized bananas 

-(Make the bananas after mixing together the steel cut oats, butter, and hot water in a large bowl - see steps for oatmeal mixture below)-

Melt the 2 Tbsp. of butter in a large skillet set over medium-high heat. Once the butter has melted, add in the sliced bananas, dark brown sugar, and cinnamon. Toss the ingredients gently and cook for about 2 minutes. Remove the skillet from the heat and turn off the stovetop. Allow the bananas to cool. 

For the oatmeal mixture
Put the steel cut oats and 4 Tbsp. of butter in a very large heat-safe bowl. Pour the 4 cups of very hot water over the oats and butter, and then cover the bowl with tightly with a lid. Let rest for 20 minutes.

-(While the oatmeal is sitting, make the caramelized bananas)-

Once the steel cut oats have sat for 20 minutes, preheat the oven to 350 degrees. Then add in the old-fashioned oats, dark brown sugar, maple syrup, salt, nutmeg, cinnamon, and cloves to the bowl with the steel cut oats. Stir well. In a separate bowl, mix together the canned pumpkin, milk, and vanilla extract. Blend the pumpkin mixture into the oatmeal mixture. 

Spread the caramelized bananas into the bottom of a 2-quart baking dish. Pour the oatmeal over the caramelized bananas. Cook the oatmeal in the oven for 40 minutes. Let the oatmeal cool for a few minutes before serving. Enjoy!

Recipe Source: Annie's Eats

COMMENTS: What are your fall weather comfort foods? Let me know by leaving a comment on this post!