Join The Pumpkin Craze: Trendy Foods To Please Your Palette
Now that the fall season is in full swing, there’s one thing you’re likely seeing more of than leaves falling on the trees: pumpkin. This hot commodity is showing up in everything from high-end cocktails and lattes to bagels and bread. In fact, according to New York magazine, pumpkin-related drink offerings have shot up 400 percent during the past five years.
This is a gourd that should not be ignored – not only is it high in fiber, it’s packed with vitamins A and C, potassium, copper, riboflavin and manganese. Here are a few unique ways to get more pumpkin on your plate:
Frosted pumpkin bread
Add a cocoa-spice frosting and you’ve got yourself a one-of-a-kind dessert.
To make the pumpkin bread, you’ll need 1 1/2 cups granulated sugar, 1 1/2 cups packed brown sugar, 3 1/3 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, 1 1/2 teaspoon salt, 1 teaspoon ground nutmeg, 1 cup vegetable oil, 4 eggs, 2/3 cup water and 1 15-ounce can pumpkin.
Preheat the oven to 350 degrees Fahrenheit. Combine both sugars and the oil, beating until fully mixed. Add eggs and beat well. In a separate bowl, combine flour, baking soda, cinnamon, salt and nutmeg. Alternately add flour mixture and water to the sugar mixture, beating on a low speed until combined. Beat in pumpkin and spread batter evenly into pans. Bake for 55 to 60 minutes. This makes two loaves.
For the chocolate frosting, grab 3 tablespoons butter and beat till softened. Then add in 1 cup powdered sugar, 2 tablespoons unsweetened cocoa powder, 1/2 teaspoon ground cinnamon, 1 tablespoon milk, 1/2 teaspoon instant espresso coffee powder and 1/2 teaspoon vanilla, and mix until combined. Then, beat in 1 cup additional powdered sugar. Add in milk 1 teaspoon at a time to create the perfect consistency. An online pastry program can help you perfect this fall sweet treat.
Pumpkin mac and cheese
Why not put a fall twist on this comfort food favorite? Using canned pumpkin, Fontina cheese and chopped walnuts, this could quickly become a dinnertime go-to.
For the cheese sauce, melt 2 tablespoons butter over medium heat. Stir in 2 tablespoons all-purpose flour, 1/2 teaspoon salt and 1/2 teaspoon ground pepper. Add 1 cup whipping cream and 1 cup whole milk all at once. Cook and stir over medium heat. Stir in 4 ounces shredded Fontina cheese, 1 15-ounce can pumpkin and 1 tablespoon fresh sage. Coat pasta with cheese sauce and transfer macaroni to a baking dish. In a small bowl, combine 1/2 cup soft bread crumbs, 1/2 cup grated Parmesan cheese, 1/3 cup chopped walnuts and 1 tablespoon olive oil and sprinkle over pasta. Bake the dish at 350 degrees Fahrenheit for 30 minutes.
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