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.
If you like this post, please be sure to check out the following!
How To Make Pumpkin Pie
How To Make Pumpkin Cake
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Author: Sarah Larson
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