Food and cooking is about sharing…
It’s why tea cups come in sets of 4.
It’s why a sheet cake feeds 20.
It’s why coffee urns can brew for up to 40.
It’s why a pie is meant for more than 1.
Great recipes are also just as important to share. The way I figure it, the more people who know how to make it, the more there is to eat of it.
This simple, moist, perfectly spiced Pumpkin Bread was given to me by my amazing co-operating teacher, Vanessa, when I was student teaching with her. The first time I made it with her class, it was a disaster. The over zealous new teacher in me had decided to re-type the recipe in a new program and in the process, switched the baking soda amount with the cinnamon. Kind of funny now, not so funny then. The second time we made it, with the correct measurements, it became one of my favorite recipes of all time. I make it each October with my students and it never fails, the kids love it and it has become the number one recipe other teachers come knocking on my classroom door for.
• 1¾ cups sifted flour
• 1¼ cups sugar
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 1½ teaspoon nutmeg
• 1½ teaspoon cinnamon
• ½ cup oil
• 2 eggs
• 1 cup pumpkin
1. Pre-heat oven to 350 F degrees.
2. Prepare a large loaf pan by spraying it with non-stick cooking spray.
3. Cut a piece of parchment paper to fix the bottom of the pan.
4. Line pan with parchment and spray again.
5. Sift all dry ingredients together in a large bowl.
6. In a separate bowl, whisk pumpkin, eggs and oil together.
7. Make a hole in dry ingredients and pour in the pumpkin mixture.
8. Mix just until smooth.
9. Pour batter into the prepared loaf pan.
10. Bake loaf 1 hour or until a toothpick inserted into the center of the loaf comes out clean.
This recipe was something Annie, from Annies-eats.com, shared on her beautiful blog. They are my new favorite cookie, a must try.
For the cookies:
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract
For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
1. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
2. In the bowl of an electric mixer, cream together the butter and sugars until light and fluffy.
3. Beat in the pumpkin puree, egg and vanilla until incorporated.
4. Add in the dry ingredients and beat just until incorporated.
5. Cover and chill the dough for at least 1 hour.
6. Preheat the oven to 350˚ F.
7. Spray baking sheets with cooking spray.
8. Combine the sugar and spices for the coating in a bowl.
9. Remove dough from the refrigerator and scoop 2 tablespoons of dough and roll into a ball.
10. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart.
11. Flatten the balls of dough slightly with your hand or the back of a glass.
12. Bake the cookies for 10-12 minutes.
13. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.
In my big crazy family, when its time to see who wants coffee, the hostess asks, “who’s playing grown – up?” I don’t drink coffee, but I like to play grown- up. This is my version of the Chai Tea Latte with Pumpkin Spice Syrup from Starbucks.
PUMPKIN CHAI LATTE
• 1 gallon milk
• 2 1/2 cups sugar
• 5 chai tea bags
• 1 cup pumpkin puree
Combine the milk, pumpkin puree and sugar in a heavy bottom pot.
2. Whisk over medium-high heat, stirring often, until the sugar has completely dissolved and the mixture begins to simmer.
3. Wrap tea bags in cheesecloth and place into simmering mixture.
4. Shut the heat and let steep for 30 minutes.
5. Remove tea bags and whisk to bring up any pumpkin from the bottom of the pan.
6. Serve with sweetened whipped cream.