Tag Archives: pumpkin

Pumpkin Pie Filled Kolacky

This traditional Czech/Polish pastry has acquired an American twist!  Kolacky (or Kolaches) are cookies traditionally filled with a variety of fruit, poppy-seed or cheese fillings.  My family serves them at most holiday dinners and they are the perfect bite-sized treat after any feast.  This time, I made them with a homemade pumpkin pie filling.

The baking season has really kicked in this week since I was invited to attend the Chicago Food Swap this weekend.  The Chicago Food Swap is an organization that meets monthly to swap homemade and homegrown food in the Chicago area.  No money changes hands and it is free to participate, plus it is a great way to form friendships and trade inspiration.  I am baking a few varieties of goodies in preparation for this event.  My baked goods will be stored and transported using Sweet Stackers.  Special for the November swap, I will get to showcase my Stackable Food Storage System and even raffle Sweet Stackers as a door prize.

These homemade Pumpkin Pie Kolacky are on my swap list and I will probably be making more for Thanksgiving dinner.

Pumpkin Kolacky

Click to get my PartyKitchen Kolacky Recipe

Pumpkin Pie Kolacky Filling

  • 1/2 cup pumpkin puree

  • 2 tablespoon sugar

  • pinch of salt

  • 1/2 teaspoon pumpkin pie spice

  • 1 tablespoon egg, beaten

  • 1 tablespoon milk

Combine all ingredients in a bowl.

Place a teaspoon dollop of filling on kolacky dough.  Bake in 400° oven for 10-12 minutes or until lightly browned.

Cookie storage container

Sweet Stackers – economical and versatile system to convert your containers to multi-level and maximize food storage.  The Stackable Food Storage System allows you to store and transport layers of baked goods in one container.  Available in 4 trays sizes made to fit major brand food storage containers.  Visit sweetstackers.com to learn more about this product.  Sweet Stackers are available to purchase on Etsy.

Cookie Stackable Food Storage

 

 

 

 

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Happy Halloween!

I can feel the holiday season ahead…it’s time to start baking up a storm. But before the season kicks in…I thought I would share our Halloween Pumpkin!

Here’s our Haunted Fairy House Pumpkin! Hope everyone has a Happy & Safe Halloween!

Haunted Fairy House Pumpkin

Pumpkin Cookies with Cream Cheese Frosting

October is National Cookie Month!  Aside from baking this delicious recipe, we are also celebrating with a Sweet Stackers Facebook GIVEAWAY!  This is the perfect chance to try out a NEW way store and transport layers of baked goods in one container.  Sweet Stackers are designed to fit major brand containers and are versatile, reusable and economical!  Imagine storing your Christmas cookies and holiday desserts neatly.

Check out our video of storing these frosted Pumpkin Cookies using Sweet Stackers…

So visit the Sweet Stackers Facebook page to enter in this easy contest!  A winner will be picked on 10/16/2014.  Now back from the commercial break and onto this perfectly delicious cookie recipe to celebrate the fall season!  Who wouldn’t like the combination of spicy pumpkin and the lightly sweet cream cheese frosting?  It will be hard to only eat one!

SS Frosted Cookie Storage

Pumpkin Cookies

  • 1 cup butter
  • 2/3 cup packed brown sugar
  • 1/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin
  • 2 cups flour
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup chopped pecans

Cream Cheese Frosting

  • 1/4 cup butter, softened
  • 4 ounces cream cheese
  • 2 cups confectioners’ sugar
  • 1 1/2 teaspoon vanilla

Preheat the oven to 350°.

In a large mixing bowl, cream the butter and sugars together at a high speed.  Add the egg, vanilla and pumpkin.  Turn the speed of mixing down and gradually add the flour, cinnamon, baking soda, salt and baking powder.  Stir in the pecans.

Using a cookie scoop, drop a tablespoonful of dough 2 inches apart on a greased cookie sheet.  Bake for 10-12 minutes until the edges are golden brown.

(note: after 10 minutes, I removed from the oven and gently pressed the cookies flat with a flat spatula, otherwise the cookies are puffed like a pillow.  Bake for an additional 2 minutes or until the edges are golden brown.)  Let cool completely.

For the frosting, beat the butter and cream cheese.  Reduce speed to low and gradually add the confectioners’ sugar and vanilla.

Frost the cookies and store in an air-tight container in the refrigerator.

Sweet Stackers Layer Cookies

Sweet Stackers are a great way to store your baked goods in the refrigerator or freezer to prevent them from sticking together!

Pumpkin Pie Baked Oatmeal

We have already seen our first “real” snowfall and the mornings are dark, chilly and getting hard to get out of bed.  Tomorrow, I will have a warm comforting breakfast awaiting me in my fridge.  Yes, I said warm, because you can heat this up so quickly – being convinced that you have made a comforting homemade breakfast even though you baked it last night.

Pumpkin Pie Baked Oatmeal

Baked oatmeal can be made in an 8×8 pan, but I prefer to bake it in a 12 count muffin tin.  This produces these cute little portions of oatmeal that are easy to refrigerate and heat up in a pinch.

Pumpkin Pie Baked Oatmeal

  • 1 – 15 ounce can of pumpkin
  • 2 ½ cups old-fashioned oats
  • ½ cup brown sugar
  • 2 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract
  • 1 ¼ cup milk
  • ¼ cup sliced almonds (optional)
  • ½ cup raisins (optional)

Preheat oven to 350°.  Coat a 12-count muffin tin with cooking spray.

Combine all of the ingredients in a large mixing bowl.  Using an ice cream scoop, evenly fill each muffin cup with a scoop of the oatmeal mixture.

Bake for 25 – 30 minutes.  Serve hot right out of the oven or refrigerate the baked oatmeal portions.  A quick breakfast for days to come!

The oatmeal can be served warm with a drizzle of milk or maple syrup.

Pumpkin Cheesecake Cookies

This is, by far, my favorite time of the year!  There is something about the fresh crisp air, the hues of rust & orange, and the smell coming from my kitchen.  Somehow, I become obsessed with pumpkin.  In fact I am constantly stocking up my pantry with canned pumpkin as if I am not going to find pumpkin until next fall.  I love cooking and baking with it….pumpkin pancakes, pumpkin pie to pumpkin soup, oh my!

Last week I saw a tweet for Pumpkin Cheesecake Cookies.  Funny enough I “heard” Pumpkin Cheesecake and the cravings started.  I didn’t even realize at first that this was a cookie recipe.  But creamy pumpkin cheesecake in the form of a chewy cookie…I must try!  The recipe came from Jennie via her The  Messy Baker Blog.  (sounds like she is just as obsessed with pumpkin as I am!)  What a yummy and super easy recipe!

Sweet Stackers Pumpkin Cheesecake Cookies

I can’t even explain how good the house smelled while I was baking these cookies!

Pumpkin Cheesecake Cookies

These cookies were very moist and chewy, definitely more “cake-like”.  When they came out of the oven, I pressed them a bit to flatten them with my cookie spatula.  Then transferred them to a cookie rack to cool completely.

Sweet Stackers Fall Cookies

After they were completely cooled, they should be stored in a air-tight container and separated so they don’t stick together.  In The Messy Baker Blog, it was mentioned to separate them using parchment paper.  This is why I designed Sweet Stackers – reusable trays that fit inside air-tight food storage containers to separate and stack cookies.

I was easily able to fit 36 – 2 inch sized cookies in a 9″ x 12″ container in three layers!

Holiday cookie baking is right around the corner – visit my website Sweet Stackers!

Pumpkin Muffins – two ingredients?

Muffins with only two ingredients?  I saw this recipe on Pinterest and was totally skeptical!  So now that I tried it – get out that healthy can of pumpkin and celebrate autumn!

Kid & Mom approved – great snack for a lunch box or afterschool treat.

Pumpkin Muffins

For this batch, I used a chocolate cake box mix and one 15 ounce can of pumpkin.  With an electric mixer, combine the ingredients.  Add a couple of tablespoons of milk to moisten the batter if needed.  For kicks, add 1 teaspoon of pumpkin pie spice…spice it up!  With a little research you can use any flavor of cake.  I am sure that spice cake would be pretty yummy.

For mini-muffins:  Bake in a 350° oven for 15 minutes or until a toothpick comes out clean.

Store these moist cupcakes using Sweet Stackers stackable food storage trays.  The trays separate and divide your food items in one container without a mess – visit sweetstackers.com!

Pumpkin Pie Granola

A healthy way to start the morning with the flavor of pumpkin pie!  Yummy!

Here is a great way to use up your pie pumpkin and their seeds!  My last post describes how I roasted pumpkin.  This pumpkin pie granola is made with oats, almonds, roasted pumpkin and pumpkin seeds and a little sweetness from pure maple syrup.  The special ingredient is flavoring it with pumpkin pie spice!

Pumpkin Granola

Pumpkin Pie Granola

4 C old fashioned oats

1/2 C sliced almonds

1/4 C roasted pumpkin seeds

2 TB butter

1/4 C pure maple syrup

4 heaping TB fresh roasted pumpkin or pumpkin puree

1 TB pumpkin pie spice

1/4 tsp salt

In a large mixing bowl combine the oats, almonds and roasted pumpkin seeds.  In a small mixing bowl melt the butter, then add pure maple syrup, roasted pumpkin, salt and pumpkin pie spice.  Mash up the roasted pumpkin into the mixture.  Pour the wet ingredients into the dry ingredients until all of the dry ingredients have been coated evenly.  Spread onto two cookie sheets.

Bake in a 350° oven for 10 minutes, then stir.  Bake for another 10-15 minutes until they start to turn golden brown.

Pumpkin Soup

We woke up to our first dusting of snow.  A perfect day to enjoy a comforting bowl of homemade pumpkin soup to celebrate the season!

We had a few small sugar or pie pumpkins leftover from Halloween decor.  I finally decided to use them for my cooking and baking.  It is so easy, but the hardest part is cutting the pumpkin.  I roasted the pumpkin by cutting them in half, scooping out the stringy pulp and seeds and then laying them cut side down in a low roasting pan with a 1/4″ of water on the bottom of the pan.  I baked in a 400° for one hour.  I now have enough roasted pumpkin for soup and two pies, plus some that I will freeze for my pumpkin pancakes.

Pumpkin Soup

4 TB butter

1 onion, diced

2 carrots, peeled and diced

1 apple, peeled and diced

4 C fresh pumpkin, roasted and diced

1 TB thyme leaves

6 C chicken stock

1 C plain yogurt

1/2 C half & half

Salt and freshly ground pepper

Melt butter in a large dutch oven and add onions, carrots, apple and pumpkin.  Sautee on medium heat until the veggies and fruit are softened, stirring often.  Sprinkle the dried thyme over the mixture, then add chicken stock.  Bring to a boil, then reduce heat and let simmer for about 20 minutes.  Puree the soup using a blender or immersion blender.  Soup tastes great if served like this or cream it up by adding yogurt and half & half.  Salt and pepper to taste.

Note:  Soup can be frozen for later use.

Pancakes made from scratch

Healthier Pancakes

Here’s one of those easy recipes that you can make from scratch in a pinch….no need to buy ready-made pancake mix!  It is easy, quick and has whole wheat flour and cornmeal which are both whole grains.  This recipe is great by itself, but to change it up (as we do every weekend) and add extra nutrients, I add different fruit…bananas, blueberries, strawberries, peaches and even canned pumpkin.   Depending on the fruit, you can mash it or chop it into small chunks.  For an extra special treat, add a small amount of chocolate chips to each pancake…we drop about 5 chips on top after the batter is poured on the griddle.  The kids are super happy about that!

1 C all-purpose flour

1/2 C whole wheat flour

1/4 C cornmeal

1 TB baking powder

1 1/2 C milk

2 large eggs

2 TB brown sugar

1/2 tsp vanilla extract

1/2 C to 3/4 C fruit – optional

Here’s a tip – I measure out 3/4 C canned 100% pure pumpkin for this recipe.  With the remaining pumpkin, I measure the rest in 3/4 C increments and place in small freezer bags laying flat in the freezer.  Next time you make pancakes, a bag of pumpkin will thaw quickly in water as you are preparing the other ingredients.