Pumpkin Scones!

I was spending some quality time on Pinterest when I came across these yummy pumpkin scones! The original recipe is by recipe girl and is here. I thought I would post the steps here, as I like to break recipes down a bit to convince myself that there aren't too much work! She forms her's into pie shaped pieces, I did fingers as I made a triple recipe to feed a bunch of people.

                              Pumpkin Scones

                            Preheat oven to 425.

The dry ingredients are
2 cups flour
3/4 cup sugar
1Tbsp baking powder
1/2 tsp salt, cinnamon and nutmeg
1/4 tsp cloves and ginger
Whisk all.

Using a pastry cutter or the food processor cut in 6 Tbsp cold butter.(you can see my book ...I was reading The Postmistress!)

The wet ingredients are
1 egg
3 Tbsp half and half(I used heavy cream substitute)
1/2 cup pumpkin puree
Whisk together.
I learned from another pinterest post that you can make your own heavy cream! To make 3 Tbsp I used 2 Tbsp of milk  and 1 Tbsp of melted butter.

Fold the wet into the dry to form a ball.

Pat into a rectangle. Cut into the shape you desire.Use a wet or greased knife to separate them a bit.The original recipe post shows much nicer pictures!
Bake for 14-16 minutes.

Make the first glaze with 1/2 cup icing sugar and 1 Tbsp milk. Whisk together.

Brush the scones with the thin icing with a pastry brush. Let icing harden a bit. Just takes a few minutes.

Meanwhile make the second icing
3/4 cup icing sugar
1-2 Tbsp milk
1/4 tsp cinnamon
1/8 tsp ground nutmeg
a pinch of ground cloves and ginger
Whisk together.

Drizzle over top. Enjoy!
One recipe costs less than $3 to make.

Pumpkin Cookies

 Do you have a pumpkin? You can make some yummy things with pumpkin. I did a blogpost here. My daughter was looking for this recipe. Here it is! 

Pumpkin cookies
 1 cup butter
 1 cup sugar
 1 cup cooked pumpkin 
one egg
 1 teaspoon vanilla
 2 cups flour
 1 teaspoon cinnamon
 1 teaspoon baking powder
1/2 teaspoon allspice
1/2 teaspoon baking soda 
1/2 teaspoon salt
 1 cup nuts
 1 cup raisins

Cream butter and sugar add the pumpkin and mix well. Add the egg and vanilla. In a separate bowl stir together the dry ingredients. Add to the wet. Stir in nuts and Craisins. Drop on a well greased cookie sheet bake at 375 for 15 minutes.

These are yummy moist cookies.

I used Craisins instead of raisins thanks to my oldest daughter!

I've Got Lots of Pumpkin...Muffins

Thank you Jackie for sending me this recipe!!!
I used 2 cups of thawed pumpkin in place of the can of pumpkin and I used half a bag of butterscotch chips not a whole bag. They need to be baked about 25-30minutes if you are making full size muffins.

 These pumpkin muffins are amazing!!!!!
Do you have any pumpkin in your freezer??
Quickly, thaw it...
If not what about a can of pumpkin?
I altered the recipe by putting only half the
suggested butterscotch chips....and I am
glad I did! They are oh, so sweet!
And sooooo tasty! This is a keeper!
I made full size just like you did Jackie, which is
good and bad, cause maybe I'd eat less if they were
smaller? Probably not.....I can see some serious
exercising in my near future! 

Thanks for the Pumpkin!

My mom and dad brought me a small pumpkin(hehe)!
Thanks sooo much mom and dad!

First I sawed it apart! Seriously! :)

Then I cut up 2 cookie sheets full(to start!). I put a bit of water in the bottom of the pan and baked them for 50 minutes at 400.

 I also used my double decker steamer...have I told you how much I enjoy my double decker steamer???

Then I threw the steamed pumpkin pieces into my handy dandy food processor.( I am always a bit boggled by the instructions saying not to use with hot food....)



This is the result! Pumpkin puree!!! Nothing added. Pure pumpkin yumminess!



Here's the final product mom! 4 huge bowls of puree and 2 large bowls of pumpkin broth! Plus, I already took out 2 3/4  cups for the bread and buns! I put it out on the deck to cool before packaging it up. 

I found a wonderful pumpkin bread recipe here . Thanks Ashley! I was so excited that it needed 2 cups of pumpkin!

As well I made pumpkin cinnamon buns(Yowsers! they are really!!! good) which I read about on my friend's blog here, and the recipe is here. I used the cream cheese and honey icing Heather, it was fantastic! Thanks!



In the end, after much processing(and cleaning up so I could take pictures for this blog!!! :) Here are the rows of 1 and 2 cup freezer bags full of pumpkin puree goodness. A grand total of more than 40 cups of puree!!!What will I do with all that pumpkin? Well, my daughter can take us much as she wants when she's home. She likes to make pumpkin cookies with it. I will definitely be making more bread and buns! I also will be scouring the Internet for recipes that use 2 or more cups of pumpkin. Any suggestions?