Article and Graphic by Julia Sanabria
We’ve had pumpkin in everything from bread to lattes, but what about grilled cheese? I know, sounds questionable right? I thought so too when I first found the recipe on “Vegetarian gastronomy,” but my mind was quickly changed when I first bit into the vast world of complementing flavors. This sandwich is quick, easy and can be part of a meal with soup or salad.
To make this scrumptious meal, first make the pumpkin butter which you will spread on the inside of the bread. Put all the ingredients in a saucepan: 1 cup of pumpkin puree, 2 tsp fresh lemon juice, 6 tbsp coconut sugar, ½ cup maple syrup and 1 tsp pumpkin spice mix. I didn’t have coconut oil or maple syrup, so I used brown sugar and honey. This makes the pumpkin butter once you stir and let it come to a boil, uncovered, on medium heat. To make the grilled cheese put normal butter on the outside of the bread then add cheese, apple slices and pumpkin butter inside. Finally, add a second piece of bread.
The classic pumpkin foods also deserve attention. The first one is pumpkin bread, one of the fall treats I have enjoyed for many years. A recipe from my mom has the perfect combination between flavorful and sweet. This snack is sure to leave your kitchen with an amazing pumpkin filled auroma. The recipe for this yummy treat is on the website recipe and ingredients.
Another festive, pumpkin flavored treat is pumpkin cookies. These were so fun to make, and can be an enjoyable fall activity to do with family, friends or just yourself! To make these cookies, you’ll need 2 ½ cups of all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 tablespoon pumpkin pie spice (you might want to save a little extra for garnish on top) and ½ teaspoon salt. Place these ingredients into a large bowl and mix until combined then set it aside.
Add ½ cup (1 stick) of softened butter, 1 cup granulated sugar and ½ cup brown sugar to a different mixing bowl and, with an automated mixer, combine until light and fluffy. Then add 1 ¼ cups canned pumpkin puree, 1 egg and 1 teaspoon vanilla extract to the butter/sugar mixture and mix, on medium speed, until just combined.
Finally, fold in the dry ingredients. Place the cookies in balls, I recommend using a medium sized spoon on a baking sheet. I also recommend that you take time to shape them if you would like them to look pretty, as they don’t rise much and are easily shaped. Bake the cookies for 15-20 minutes and while they are in the oven make the frosting.
To make the cream cheese frosting, use 8 ounces of low-fat cream cheese that’s room temperature, 3 tablespoons butter also room temperature and 1 teaspoon vanilla extract. Mix these ingredients with an electric mixer on medium-high while gradually adding the 2 cups of powdered sugar. The frosting should be smooth; if it is not, add milk/water or more powdered sugar as needed. Milk/water to make it thinner and more powdered sugar to make it thicker. These cookies had the perfect soft, airy top and a little crunch from the bottom. If you don’t want to add frosting they have enough flavor to do without, although the frosting definitely adds a sweeter note to the dessert. I got this recipe from gimme some oven.
A final fall treat is pumpkin soda, another wonky-sounding one! However, surprisingly it has an amazing blend of flavors and spice. This drink is pretty simple to make: add one cup water and one cup sugar into a small sauce pan on medium heat; do not let it boil. Then once it is dissolved add 1 tbsp pumpkin puree and 1 tsp pumpkin pie spice and stir until that is dissolved. To put together the final drink add 1 ounce of the syrup to a glass and top it off with 6 ounces of soda water, not tonic. To decorate your fall treat, finish it with whipped cream and halloween sprinkles. This recipe is from RHUBARBARIANS.