pumpkin donuts

2 c unbleached all purpose flour
2 tbsp raw sugar
1 1/2 tbsp baking powder
1/2 tsp salt
1 tsp powdered ginger
1/2 tsp cinnamon

In a separate bowl:

1 c coconut or almond milk
1/4 c melted butter
1 large egg
1 tsp vanilla extract

1. Fill a 12" skillet with 1" coconut oil. Heat oil to 350 and begin forming your doughnut shapes remembering to keep your hands flour-ed because the dough is sticky!

2. Drop donuts into oil making sure they do not touch the donuts on either side. If making traditional donut shapes, add a dash of water to help the circle connect.

3. Fry for 2-4 minutes on each side or until golden brown.

4. While donuts are frying, you can mix the filling:

1 part pumpkin butter
1 part fresh pumpkin or sweet or cream cheese

Mix well and add to a pastry bag

5. Once you remove the donuts from the heat, sprinkle with cinnamon and sugar. Immediately fill with filling mixture by inserting the pastry bag tip a little bit more than halfway into the donut hole or by filling the traditional circular donut's open center.

6. Enjoy warm!

Gnocchis in a pumpkin Gorgonzola cream sauce

1/2 stick unsalted sweet cream butter
1 large shallot clove, minced
3-4 tbsp pumpkin purée
1/4 c heavy cream
Salt
Pepper
Nutmeg
Ginger
Cinnamon
1 bag Gorgonzola gnocchi
1/4 c frozen sweet peas
Parmesan cheese

1. Melt butter over medium heat then add shallot. Fry until tender. Remove from heat and mix in pumpkin then cream.

2. Return to hear and add three dashes nutmeg, one dash ginger and one shake cinnamon. Add bag of gnocchi and peas and simmer for about 7 minutes until gnocchis are heated through.

3. Add salt, pepper and Parmesan cheese to taste. Mix thoroughly. Serve warm.

las comidas vegetarianas!

Restaurants: L'Ecole, Madeleine, Aroma

stuffed french toast with sweet marscapone cheese on fresh brioche!

we really do love breakfast so much in our house!

i woke up this morning craving something sweet, so while my hubby was sleeping in (after a long night at work), i walked to the reading terminal to buy some ingredients. 

this recipe makes 4 slices of french toast

first, i bought fresh brioche bread from the artisan bakery, Metropolitan Bakery.

then, i bought some farm fresh eggs, cream and chocolate milk (for the husband) i decided i was going to make stuffed french toast, so i needed to find soft cheese.  i went to downtown cheese and it was suggested that i use marscapone. on my way out, i passed one of the amish stands and grabbed a container of pumpkin butter.

the end result was: pumpkin french toast stuffed with sweet marscapone and pumpkin butter and plain french toast stuffed with sweet marscapone and berries

french toast (pumpkin)

4 eggs

1/2c heavy cream

cinnamon

2tbsp pumpkin butter (add for pumpkin french toast)

1. scramble all ingredients together

2. soak brioche bread and flip to the other side once fully saturated

3. heat non stick skillet on medium heat and melt butter

4. fry until golden brown on each side

sweet marscapone filling

1/4c marscapone cheese

1/4c cream cheese

powdered sugar to taste

1. whip with a hand blender until cheeses and sugar are mixed thoroughly. set aside

berry mixture

1/2tbsp butter

5 large strawberries, sliced

5 blackberries

3tbsp water

1. heat a small skillet and melt butter

2. add berries and water and cook on medium heat until the water reduces and the berries begin to melt

to prepare the french toast:

slice each piece of french toast in half. for the pumpkin french toast, smear one half of french toast with pumpkin butter and the other side with the sweet marscapone cheese filling, and place together like a sandwich.

for the plain french toast, smear one side of french toast with sweet marscapone cheese filling and, on the other, pour some of the berry mixture over the piece of toast. place together like a sandwich.

 

sprinkle with powdered sugar and maple syrup.

chocolate chip pumpkin bread

Cook Time: 1 hour

Makes: 1 loaf and 1 dozen mini muffins

Ingredients:

• 2tbsp egg replacer (i used ener-g)
• 1 1/2c raw sugar
• 1 1/2c dark brown raw sugar
• 1c vegetable oil
• 2/3 cup water
• 1 1/2tsp salt
• 2tsp cinnamon
• 1tsp nutmeg
• 1tsp ginger
• 2 cups baked, pureed fresh pumpkin or canned pumpkin
• 3 1/2c all-purpose flour
• 1 1/2c chocolate chips
• 2tsp baking soda

1. mix ingredients together, adding egg replacer last.

2. pour into baking pan (i made mini muffins- without muffin papers, and a loaf.)

3. bake

for loaf: @ 425 for 40-60minutes- until toothpick comes out clean and the top of the loaf has cracked.

for mini muffins: @425 for 10-12 minutes

if using fresh pumpkin:

1. peel pumpkin, cut in half and remove seeds.

2. lay face down in a baking tray with 1/2c water

3. bake @ 425 for 45min-1hr- until the pumkin can be pierced easily with a fork

4. puree in batches