Tag: pumpkin seeds

Pumpkin Cinnamon Rolls – The Least Scary Halloween Treat, Ever!

When I was asked to join some of my fellow foodies on
YouTube, to produce a video for a special seasonal playlist called “Halloween Sweet Treats,” I sat down and considered all the scary sweets
recipes in my repertoire. After several minutes of deep thought, I realized I
had nothing.


Not to sound like a curmudgeon, but sticking broken pretzels
into a marshmallow and calling it a “scary spider,” just isn’t my thing. So,
instead of trying to figure out how to make a chocolate truffle look like a
bleeding eyeball, I made a batch of pumpkin cinnamon rolls. They may not be
scary (what’s the opposite of scary?), but they are seasonal, and incredibly
delicious.

I used to joke that when Halloween/Thanksgiving time rolls
around, the only thing a chef has to do to make a recipe seasonal is to add
some pumpkin to it. Chili with a spoon of pumpkin stirred in? Halloween
chili! Dinner rolls with a spoon of pumpkin kneaded into the dough?
Thanksgiving dinner rolls!


Well, that’s exactly what I did here, and while it may be
formulaic, it also produced the best cinnamon rolls I’ve ever tasted. One key
is a nice soft, sticky dough. Be sure to only add enough flour so that the
dough just barely pulls away from the side of the bowl as it kneads.

You can certainly embellish by adding some chopped walnuts
or pecans to the cinnamon-sugar layer, but since I decided to garnish with
pumpkin seeds, I went sans nuts. Anyway,
despite not being very horrifying, these really would make a special treat at
any Halloween party. I hope you give these a try soon. Enjoy!


Ingredients for 16 Pumpkin Cinnamon Rolls:
(I used a deep 13 x 9 baking dish)

For the dough:

1 package of dry yeast
1/4 cup very warm water (about 100-105 degrees F.)
1/2 tsp white sugar
1/2 cup pure pumpkin puree (not pumpkin pie filling)
1/4 cup heavy cream (can sub milk, but cream is better)
1 tsp fine salt
1/4 cup melted butter
1/2 tsp vanilla extract
3/4 tsp pumpkin pie spice (or 1/2 tsp ground ginger and 1/4 tsp allspice)
1 large egg
1/4 cup granulated sugar
4 1/4 cups all purpose flour (divided), or as needed 
 (add enough flour
to mixer so that dough just barely pulls away from sides, and a very soft,
slightly sticky dough is formed)
*knead for at least 6-7 minutes

For the filling:
5 tbsp melted butter, brushed on rolled dough
3/4 cup packed brown sugar
1/4 cup of granulated sugar
2 tbsp ground cinnamon

*For the glaze:
1/4 cup room temperature cream cheese
1 cup powdered sugar
1/4 cup milk, or as needed
1/4 tsp vanilla extract, optional
*adjust glaze by adding more powdered sugar or milk to
achieve desired consistency
1/4 cup toasted pumpkin seeds to garnish

Incoming search terms:

Skinny Pumpkin Overnight Oats in a Jar


Pumpkin spiced overnight oats with pumpkin butter, banana, chia and spice in a jar (no cooking required!) I know what I’ll be eating for breakfast every morning for the next few weeks.

I’ve been eating overnight oats in a jar[1] all summer, it’s perfect to make the night before and eat on a busy weekday or even to bring to work. A few weeks ago someone emailed me about making a pumpkin version which I thought would be perfect for the Fall.

This weekend I whipped up a half batch up pumpkin butter[2] (aka- pumpkin heaven on a spoon) and I stirred it into my oats along with chia, bananas and pepitas (pumpkin seeds) and it was delightful! If you like your oats a little sweeter, you add a few drops of stevia, honey or maple, but for me it was just right.

Pumpkin season’s back which prompted me to create a Pinterest board called Pumpkin Madness[3] for all my pumpkin recipes. If you’re pumpkin obsessed, you’ll want to follow this board[4]! I also have them all in the recipe index, which you can see here[5].

Skinny Pumpkin Overnight Oats in a Jar

Servings: 1 • Serving Size: 1 jar • Old Points: 5 pts • Points+: 6 pts
Calories: 227 • Fat: 9 g • Carbs: 34 g Fiber: 7 g • Protein: 8 g Sugar: 12 g
Sodium: 139 mg

Ingredients:

  • 1/4 cup quick oats*
  • 1/2 cup unsweetened almond milk
  • 2 tbsp pumpkin butter[6]
  • 1 tsp chia seeds
  • pinch cinnamon
  • pinch pumpkin pie spice
  • 1/4 sliced banana (freeze the rest for smoothies)

topping:

  • 1/4 cup unsweetened almond milk
  • pinch cinnamon
  • pinch pumpkin pie spice 
  • 1 tbsp raw hulled pepitas (or any nut)

Directions:

Combine the oats and 1/2 cup of the milk in a jar. Stir in the pumpkin butter, chia seeds and spices. Add banana, cover jar, shake and refrigerate overnight.

The next morning remove from the refrigerator and let it sit on the counter 30 minutes to take out the chill (or you can microwave a few seconds if you wish). Stir in the remaining milk, sprinkle with a little cinnamon and pumpkin spice and top with pepitas. Enjoy!

*For gluten-free be sure to use gluten free oats.

References

  1. ^ overnight oats in a jar (www.gordon-ramsay-recipe.com)
  2. ^ pumpkin butter (www.gordon-ramsay-recipe.com)
  3. ^ Pumpkin Madness (pinterest.com)
  4. ^ board (pinterest.com)
  5. ^ which you can see here (www.gordon-ramsay-recipe.com)
  6. ^ pumpkin butter (www.gordon-ramsay-recipe.com)

Creamy Cilantro Dressing

Creamy Cilantro Dressing

by Pam on December 10, 2012

I made a very simple tossed salad last night with romaine, grape tomatoes, avocado, green onion, pumpkin seeds, cotija cheese crumbles, and tortilla crisps on top. I didn’t want to use our regular vinaigrette[1] so I grabbed some cilantro and decided to make, instead of my usual Cilantro-Lime Vinaigrette[2], a creamy cilantro dressing. It turned out very flavorful and delicious and we all, except for my son, loved it.  I used lower fat buttermilk, mayonnaise, and sour cream but I am sure it would be tasty with the regular too. I recommend making it at least 30 minutes prior to serving so the flavors have time to mingle. I served this salad with the Black Bean Soup with Bacon[3] and they paired perfectly together.

Blend together the buttermilk, mayonnaise, sour cream, cilantro, jalapeno, green onion, minced garlic, lime juice, cumin, oregano, sea salt, and freshly cracked pepper, to taste, using an immersion blender until well combined and creamy.  Set aside to let the flavors mingle.

Place some chopped romaine in a serving bowl followed by grape tomatoes, diced avocado, green onion, pumpkin seeds, cotija cheese, and tortilla crisps.  Drizzle the salad with the creamy cilantro dressing then toss to coat evenly.  Serve immediately. Enjoy.



Print[4]

Save[5]



Creamy Cilantro Dressing




Yield: 8-10

Prep Time: 10 min.

Cook Time: 30 min. for flavors to mingle

Total Time: 40 min.



Ingredients:

1/2 cup of buttermilk
1/4 cup of olive oil mayonnaise
1/4 cup of sour cream
1/4 cup of fresh cilantro, chopped
1 small jalapeno, seeds removed & chopped
1 green onion, chopped
1 clove of garlic, minced
Juice from 1/2 a lime
1/4 tsp cumin
1/4 tsp oregano
Sea salt and freshly cracked pepper, to taste

Directions:

Blend together the buttermilk, mayonnaise, sour cream, cilantro, jalapeno, green onion, minced garlic, lime juice, cumin, oregano, sea salt, and freshly cracked pepper, to taste, using an immersion blender until well combined and creamy. Set aside to let the flavors mingle.

Place some chopped romaine in a serving bowl followed by grape tomatoes, diced avocado, green onion, pumpkin seeds, cotija cheese, and tortilla crisps. Drizzle the salad with the creamy cilantro dressing then toss to coat evenly. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ regular vinaigrette (www.gordon-ramsay-recipe.com)
  2. ^ Cilantro-Lime Vinaigrette (www.gordon-ramsay-recipe.com)
  3. ^ Black Bean Soup with Bacon (www.gordon-ramsay-recipe.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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