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Pumpkin-palooza recipes

October 3, 2014
OVParent

It's pumpkin season! To satisfy your sweet tooth and celebrate America's favorite gourd, try these new recipes. Some of them use prepared mixes and canned puree, making them easy to whip up with the kids' help on a cool fall day. And you can feel good about serving your kids real pumpkin (found in the mousse and waffle recipes) because it is loaded with vitamin A and fiber!

Frosted Pumpkin Cookies

For the Cookies

Article Photos

1 package pumpkin spice quick bread mix

1/2 cup (1 stick) butter, softened

1 egg

For the Frosting

3 ounces cream cheese, softened

3 tablespoons butter, softened

1 cup powdered sugar

1 tablespoon maple syrup

For Cookies: Preheat oven to 350 degrees. In medium bowl, stir together cookie ingredients until well blended. Drop dough by heaping teaspoons 2 inches apart onto lightly greased cookie sheet. Bake 8-10 minutes or until edges are light brown and center is set. Cool cookies before frosting.

For Frosting: Place cream cheese and butter in mixing bowl. Using an electric mixer, mix on medium speed until fluffy. Add remaining ingredients. Mix on low speed until smooth.

Recipe provided by Krusteaz

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Pumpkin MOUSSE

2 egg whites

1 pint heavy whipping cream

4 tablespoons orange juice

1 cup sugar

1 1/2 cups whole-milk plain yogurt

15 ounces pumpkin puree

Step 1: In large bowl, combine pumpkin puree, yogurt, orange juice and sugar.

Step 2: Mix well with electric mixer.

Step 3: In separate bowl, beat egg whites until stiff.

Step 4: In separate bowl, beat heavy cream until stiff and peaks form.

Step 5: Fold egg white and whipped cream into pumpkin mixture.

Step 6: Pour into pan.

Step 7: Cover and freeze for at least 6 hours.

Step 8: Remove from freezer 15 to 20 minutes before serving.

Step 9: Spoon into individual serving dishes, top with whipped cream and sprinkle with cinnamon.

Recipe provided by Stonyfield Organic

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Pumpkin BLONDIES

For the Bars

1 package pumpkin spice cookie mix (Krusteaz brand)

1/2 cup (1 stick) butter, softened

1 egg

1/3 cup caramel or toffee bits

1/3 cup marshmallow bits

1/3 cup dried cranberries

For the Glaze

1 pouch spiced vanilla glaze mix (included with cookie mix)

2 tablespoons water

Preheat oven to 350 degrees. Lightly grease an 8-by-8-by-2-inch pan.

For the Bars: In medium bowl, stir together all cookie ingredients until well blended. Press dough evenly into prepared pan. Bake 28-32 minutes or until toothpick inserted in center comes out clean. Cool completely before topping with glaze and cutting into bars.

For the Glaze: Blend mix and water until smooth.

Recipe provided by Krusteaz

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Pumpkin WAFFLES WITH WHEAT GERM*

1 cup Belgian waffle mix

3/4 cup low-fat buttermilk

1/2 cup wheat germ, such as Kretschmer Honey Crunch Wheat Germ

1/4 cup canned pumpkin puree

3 tablespoons vegetable oil

2 tablespoons brown sugar

1/2 teaspoon cinnamon

1 egg

Maple syrup, jam or powdered sugar, for serving

Preheat a waffle iron. If using a nonstick waffle iron, no oil is necessary. If using one that requires greasing, follow manufacturer's instructions.

In large mixing bowl, whisk together the waffle mix, buttermilk, wheat germ, pumpkin, vegetable oil, brown sugar, cinnamon and egg until combined. Add 1/3 of the batter to the center of the preheated waffle iron. Close the lid and cook according to the waffle maker instructions, 3 to 5 minutes. Using a fork, gently remove the waffle from the iron. Repeat for the remaining waffles.

Serve waffles with maple syrup, jam or a sprinkle of powdered sugar.

Recipe provided by Kretschmer Wheat Germ

* A waffle iron is required for this recipe.

 
 

 

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