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I am back with another pumpkin recipe! Instead of cookies I'm showing you how to make delicious pumpkin butter to spread on your toast or bagels. My daughter has been enjoying pumpkin butter with her peanut butter sandwiches!
This pumpkin butter is really easy to make and is so delicious. Now, I canned my pumpkin butter, but I want to give a disclaimer about canning pumpkin butter. If you get on to the website for the National Center for Home Food Preservation they discourage canning pumpkin puree, and only using pressure canning for cubed pumpkin. They say the problem is that due to pumpkin's low acidity you can't keep it from going bad. However, I have read on other sites that as long as the internal temperature of the pumpkin butter reaches 248 degrees Fahrenheit you'll be ok. It's up to you. I canned my pumpkin butter using a water bath method. I boiled the pumpkin butter for 1 hour and listed to them all seal shut (it's my favorite canning sound.) If you don't feel comfortable canning the pumpkin butter, you can just fill you jars and freeze them. I actually canned AND froze mine because I made a lot of pumpkin butter and want to give jars to people so I canned them and then froze them so that when I gift the pumpkin butter later I can advise them of what I've done, while ensuring the pumpkin butter's safety when I give it as a gift. Ok, so this pumpkin butter recipe is for the crock pot. It is so easy. You dump your ingredients in, stir them together, set it for about 3 hours on high, and then stir it up. Then your pumpkin butter will be ready for canning (or freezing!) Pumpkin butter is the perfect fall jam. It goes great on everything. Mix some pumpkin butter into your oatmeal in the morning. Then enjoy it with a cup of hot chocolate, preferably our pumpkin spice hot cocoa bomb. Doesn't that just sound like the best fall morning?
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Who has heard of Crumbl Cookie? I haven't tried them out yet, but I have friends who seem to constantly rave about them and love them. I honestly feel like when I go to places like Crumbl and test out their product I just feel like I could have just made it myself.
Now, don't get me wrong, I'm not hating on Crumbl. Like I said, I've never had a Crumbl cookie. Maybe someday I'll have one and think, "wow was I wrong! I could never emulate this delicious chewy cookie goodness!" It did get me intrigued though. See, I had just gotten a giant cookie scoop and I wanted to try to make some big, bakery style cookies. I got on Crumbl's website and saw that one of their offerings was pumpkin chocolate chip cookies. Guys. You know how I feel about pumpkin. Hello, it's why I'm doing this pumpkin cookie series. So, I made these giant, bakery style, chewy, pumpkin chocolate chip cookies. These cookies are amazing. They're soft and chewy, but not cakey like many pumpkin chocolate chip cookies are. They taste like chocolate chip cookies, but with pumpkin in them. The secret? Don't use eggs. The pumpkin is so moist, it replaces the egg. The result is a delicious, soft, chewy cookie that just tastes like fall. With my large cookie scoop I can make twelve. It's easy to double the recipe to get 24. I made a double batch of these pumpkin chocolate chip cookies to give to people as a thanks for all that they had done for us shortly before Elodie was born, and after she passed away. So, without further ado, here is the recipe. Please make it, and if you're a Crumbl cookie fan, tell me if you think I should work for them as a recipe formulator... or something.
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Since the temperatures are finally starting to cool down here (don't get me wrong, temps are still in the hundreds here, but lower hundreds feel better than where we were) I feel like it's time to inundate you with all of the pumpkin things I can think of.
I've been baking a lot of cookies lately, and I am going to share them all with you, starting with these delicious, fluffy, soft pumpkin chocolate cookies! I had a little leftover pumpkin from another recipe, and I decided to try and add it to a chocolate cookie recipe, because fall is the time you're allowed to add pumpkin to everything and nobody can get mad. There are no regrets! These cookies are so soft and tasty. We shared them with family after dinner. I did decide that the next time I make them, I'm going to top them with cream cheese frosting. I'd probably add a little pumpkin extract and a teaspoon of pumpkin spice. I think that would taste amazing with these delicious, chocolate, pumpkin, soft, fluffy cookies! Now, for all you weirdos that don't like the taste of pumpkin (I mean, I love you, but I'm worried about you) the pumpkin taste is not overpowering. The chocolate is definitely the star of the show. These cookies have no eggs, the PUMPKIN takes the place of the egg. Did you know pumpkin is an eggcellent solution to any "I can't have delicious chocolate cookies because of my egg allergy) problem anyone might be suffering from? Well, it is. Use pumpkin and don't use eggs, and your chocolate cookies will be amazing, and still so light and fluffy. So, without further ado, here is the eggless pumpkin chocolate cookie recipe you need! This post contains affiliate links. I will be compensated for purchases made through those links at no additional cost to you. Thank you for your support! This was originally posted last October. I'm still going through all the freezer meals people have generously given me. To be perfectly honest, I haven't been in a good mental space to think about cooking a meal on my own. The cooking would probably be good for me, but I just don't want the messy kitchen afterwards. So, enjoy this throwback, which, by the way, is DELICIOUS. I'll be baking and cooking for you again soon. I promise. -Lindsey Okay guys, I promised you last week I would give you this recipe. Now you know how to make the delicious sauce that goes with this, you are reading to make the butternut squash lasagna itself!
You guys, this butternut squash lasagna is SO GOOD! I won't pretend that it is really Italian at all. And not just because my sister in law would beat me up for trying to lie to you like that. I am pretty sure if you go to Italy you are not going to find this butternut squash lasagna anywhere. However, there is plenty of cheese, so I think I'll be forgiven. I've been trying hard to swap out meat in our recipes for more vegetable based proteins. We aren't going totally vegetarian or vegan like Maddy, but we are trying to be more plant based. I spruced up the protein in this lasagna with some tofu. Don't worry guys, tofu does not have a strong flavor so if you haven't really had tofu before it is not going to be the signature part of this dish. So lets review everything in this recipe: butternut squash, tofu, pumpkin, and cheese. This butternut squash lasagna is fall on a plate. Also, as you can see from my photo, I used zucchini as lasagna noodles. That really wasn't my plan originally. However, PH is gluten free and we did not have enough gluten free lasagna noodles for this, so I pulled out my mandolin and sliced up some zucchini to use for the rest of the layers. They are really interchangeable here and if you want to bulk up the veggie content then go ahead and use all zucchini! You can check out my post here on how to make zucchini lasagna noodles. I know you are going to love this butternut squash lasagna with pumpkin pasta sauce. It is a warm, comforting fall hit! |
Creators of Hot Cocoa Bombs! (copyrighted)
Author
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here! Archives
April 2024
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