One of my favorite things to make from scratch is pasta.  It’s pretty easy, and very social – a great group activity.  I had never, however, tackled making a filled pasta from scratch because the idea was pretty daunting.   But, if there’s one thing I learned from my old church in Philadelphia though, it’s that you haven’t really cooked until you make ravioli by hand.  Recently I bought myself a ravioli stamp and thought I would give it a try.  My lonely little ravioli stamp sat in my utensil drawer for a few months, until savory pumpkin week finally got me to try out a ravioli recipe!  I have had pumpkin ravioli before – usually they’ve come in a package from Trader Joe’s – and they’re pretty tasty and all, but I wasn’t really sure how it would come out if I made my own.  Turns out, they may be even better.  However, I will warn you it does take some time to put these together.  Figure about 30 minutes to make the filling, and another 30 to make and rest the pasta dough, another 15 to roll the sheets out in your trusty pasta maker.  Then you have to assemble the ravioli.  And then you have to cook the ravioli.  The good thing though is that they are very freezable, so you can pull them out of the freezer any old night and impress people with your homemade ravioli.

The sauce is very, very easy.  (If you wanted to, you could just buy the Trader Joe’s raviolis and put the sauce on it – it would be great I’m sure.)  I did swap out the hazelnuts for walnuts, because well my grocery store just didn’t have any hazelnuts.  And also, who the heck even knows what sorrel is?  Well, I googled it – it turns out it kind of looks like a weed you might find in your backyard.  Being that I couldn’t find that either at the local stores, I ended up swapping it out for my favorite leafy green, spinach.  And it was great.

Pumpkin Ravioli with Walnut Cream Sauce – adapted from Marbalet via allrecipes.com

Ingredients

For the Ravioli:

• 1 and 1/4 cup pumpkin puree
• 1 large carrot, cooked and pureed
• 1 onion, diced
• 1 tablespoon butter
• 1 clove garlic
• 1 tsp ground coriander
• 1/2 tsp cinnamon
• dash of nutmeg
• 2-2.5 oz parmesan cheese, shredded
• 1 tablespoon maple syrup
• half of one beaten egg
• approximately 1 pound of fresh pasta, rolled into sheets

Saute onion in a skillet over medium heat together with the butter and spices.  To the skillet, add pumpkin puree and carrot puree and stir well.  Remove from the heat, and immediately stir in the Parmesan,  syrup and egg.  Let cool completely prior to filling ravioli!  Remember to keep the pasta moist while working with it so the ravioli stick together.  Lay out a pasta sheet and place about 1 tablespoon of filling (this will depend on your stamper size) about 2-3 inches apart.  Lay a sheet of pasta overtop, squeeze about as much air as you can out of the pockets, and stamp with the ravioli stamp around the filling.  You may lay individually on a cookie sheet and freeze for later use at this point.  To cook, drop into a pot of rapidly boiling water until the ravioli float – then they will be cooked.

For the Sauce:

• 1/2 cup walnuts
• 1.5 cups heavy whipping cream
• 2 cloves garlic, minced
• 1 pinch cayenne pepper
• 1 pinch ground black pepper
• salt to taste
• 1 x 10oz package of spinach, thawed and drained

Toast the walnuts at 400 degrees for about 7-10 minutes or until lightly browned.  Place the cream, garlic, and pepper in deep skillet and cook on medium high until the sauce starts to thicken.  When the sauce is thick enough to coat the back of a spoon, add a dash of salt (to taste) and stir in spinach and half the toasted walnuts.  Put the sauce over the ravioli and garnish with the remaining walnuts.  Enjoy!

I have a confession to make.  As much as I love pumpkin baked goods, I have never tried a savory pumpkin dish.  I’m not a fan of squash, so pumpkin seemed infinitely unlikable.  I definitely had to step out of my comfort zone to make this dish, and I’m thrilled that I did.  While preparing the meal, there were a few times when the sauce smelled way too much like straight up pumpkin puree and I thought that there was no way that it would turn out well.  But it did.  The sauce boasts a mild pumpkin flavor with a hint of nutmeg and sweetly caramelized onion.

While completely different than anything I have ever tried, the seemingly disparate flavors combine product a hearty meal that’s perfect for fall.

Creamy Pumpkin Penne
Yields 2 dinner servings

4 oz penne pasta
2 tsp olive oil
1 small onion, thinly sliced
2 cloves of garlic, minced
about 2T chopped fresh sage
2 links cooked chicken sausage, sliced
1/2 cup low fat cottage cheese (1% milk fat)
1/2 cup pumpkin puree
1/2 cup nonfat milk
pinch of nutmeg
3oz torn spinach, thick stems removed
grated parmesan or pecorino romano cheese, optional

1. Prepare pasta according to package directions.
2. Over medium-low heat, heat olive oil in a skillet. Add onions and cook gently for about 10-15minutes, until softened and beginning to caramelize. Continue to saute, adding garlic, sage, and chicken sausage.
3. Combine pumpkin puree, cottage cheese and milk in a blender, blending until no lumps are present.
4. Add creamy pumpkin mixture to sausage mixture in skillet, continuing to cook over low heat.
5. Season sauce to taste with salt, freshly ground pepper and a pinch of nutmeg.
6. Drain pasta and return to pot over low heat. Add sausage mixture and spinach, and toss together. Cover for a few minutes to let the spinach wilt. Serve with parmesan cheese, if desired.

Source: Cara’s Cravings

This is a recipe I have been making for years, yet somehow has never made it onto Domestic Pursuits! It’s one of those ones I’ve committed to memory I make it so often, and also it’s the reason why canned pumpkin is a year round staple in my pantry. My excuse is that it’s hard to photograph (it’s hard to make black beans look appetizing!) and it’s nearly impossible for us to keep this around long enough to even try to take a good picture because it is just that delicious. It’s also incredibly easy and whips up in about 30 minutes. If you’ve never made polenta before, you’re missing out – it is very straightforward, and at the same time adding the word polenta to whatever you make gives people the impression you could be the next contestant on Top Chef. It’s also great for those living gluten-free who want a simple, Italian-y and starchy base for tasty toppings.  Quick cooking polenta can typically be found in the Italian section of your grocery store.  I’ve also made this with corn meal – which works and is cheaper, but  takes longer, and tends to splatter a lot which causes a big mess, and also can burn you.  So, my recommendation is to go with the quick cooking variety.

I highly recommend giving this recipe a try. Chorizo is a spicy Spanish-style sausage that most grocery stores stock (at least those in the places I’ve lived); if you can’t find it, linguica would probably be an adequate substitute. I’ve made it with turkey chorizo, chicken chorizo, and plain old garden variety chorizo and it’s come out great every time.

Pumpkin Polenta with Black Beans and Chorizo – adapted from Rachel Ray

Ingredients

• 3/4 – 1 pound chorizo sausage, diced
• 1 medium onion, chopped
• 1 can black beans, drained and rinsed
• 3 cups chicken broth
• 1 x 14oz can of pumpkin puree
• 1 cup of quick cooking polenta
• leaves from 4 sprigs of fresh thyme, finely chopped
• 1 cup sharp cheddar cheese
• salt and pepper to taste

In a skillet over medium heat, brown chorizo sausage for about 1-2 minutes.  Add onion to the pan, and saute until the onion softens. In the meantime, combine chicken broth and pumpkin puree in a large saucepan and bring to a simmer over medium heat.   Add black beans to the chorizo and onion mixture and heat through.  Remove pumpkin puree and chicken broth from the heat, and quickly stir in the polenta.  (Be sure to remove from the heat so it doesn’t splatter!)  Once the polenta is starting to come together, stir in thyme, cheddar cheese, and salt and pepper to taste.  Serve chorizo and black beans atop a bed of polenta.  Enjoy!

This time of year really is just begging me to make soup.  (Well, maybe not days like today – 66 degrees in New England on November 14th?  Really?)  This recipe has been a long time coming to this blog.  The soup was actually first featured on Domestic Pursuits last year in the background of my whole wheat flaxseed bread post – it really is very tasty, and very versatile.  Aside from the roasting of the pumpkin (which you can avoid, I suppose, by using canned pumpkin puree) this really is a weeknight kind of soup.  Another perk: you can make it with pretty much any squash.  I personally chose pumpkin, this being savory pumpkin week and all, but acorn squash and other similar winter squashes would work just as well.  (I’ve tried it with acorn squash – very awesome!!)   It also goes quite well with whole wheat flaxseed bread.   And aside from the pumpkin this contains pretty much exclusively pantry ingredients – so make it whenever the spirit moves you!!

Thai Pumpkin Soup – adapted from 101cookbooks.com

Ingredients

• 2 pie pumpkins (or acorn squash, or other winter squash)
• Olive oil
• 1 can light coconut milk
• Thai red curry paste
• Chicken broth
• Salt to taste

Cut pumpkins (or other squash) into quarters, and scoop out seeds (save for later garnishing purposes!)  Place pumpkins flesh-side up on a cookie sheet and drizzle with olive oil.  Roast at 375 degrees for about 45 minutes to an hour, or until the pumpkins are tender.  Cool until pumpkins are able to be handled, then scoop cooked flesh out of the pumpkin skins.  Place pumpkin flesh into a large pot, add coconut milk and thai curry paste and bring to a simmer.  Cook on medium high heat until simmering.  Remove from the heat and puree the pumpkin and coconut milk.  Add chicken broth, stirring well after each addition, until the soup reaches the consistency you prefer.  Add salt to taste.  Enjoy!

Addendum:  I made this on Thanksgiving day and made it even tastier by adding 1 tablespoon grated fresh ginger, and a splash of lime juice.  Yum!!

Pumpkin is not just for baking!  Lisa and I had so much fun with our sweet pumpkin treats that we decided to embark on a week of savory pumpkin-based foods.  Check back every day this week for another helping of meal ideas where pumpkin is the star.

When I first saw Pumpkin Fudge, I have to admit – I was skeptical.  My husband and I bought a square when we were visiting the Jersey shore last month – fudge is a traditional Jersey shore treat, and I figured what better new flavor to try in October than Pumpkin!  It felt a little like the first time I tried pumpkin ice cream, or pumpkin coffee, or frankly even pumpkin beer (more on that tomorrow!)  Some of these things I like a lot, and some are just not worth it.  Turns out Pumpkin Fudge is pretty darn delicious, and so when we decided to make a whole week of pumpkin posts here on Domestic Pursuits, I went searching for a recipe. 

This recipe I found via Brown Eyed Baker is remarkably similar to the recipe one finds on the back of a very popular marshmallow creme jar here in New England – being that it ‘never fails,’ I figured this was a good place to start – as I have never made fudge before in my life.   I have heard harrowing stories of people ending up with pots full of solidified gooey messy sugar, or fudges that sit for days and still don’t set up, and so fudge was always one of those treats I left for the professionals.  But, now that I’m 31 and have taught myself to cook a whole bunch of things that require precision temperature control (ie, pasteurizing my homemade ice creams) I figured I could handle fudge now.

This actually was quite easy – although I think a candy thermometer definitely helped this recipe come out right.  You can always use the method where you drop a small amount of whatever candy you’re cooking into cold water and figure out if it is a hard ball, or a soft ball, but I personally find that a bit cumbersome.   It also requires standing at your stove for about a half an hour – but that literally is all that’s required for the prep.  The only substitution I made really was to use slightly less brown sugar as all I had in my pantry was the dark brown variety, and I also used cinnamon and nutmeg rather than pumpkin pie spice, because I just have a thing against buying premade spice blends.  I also don’t really like nuts in fudge, so left those out.

Pumpkin Fudge – adapted via Brown Eyed Baker from Christmas Candy Recipes

• 2 and 1/2 cups granulated sugar
• 1/2 cup dark brown sugar
• ¾ cup butter
• 2/3 cup (or one 5-ounce can) evaporated milk
• ½ cup pumpkin puree
• 1 and 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 2 cups white chocolate chips
• 1 (7.5 oz.) jar marshmallow creme
• 1½ teaspoons vanilla extract

First, prepare a 9×13 baking dish by lining it with foil and spraying with cooking spray.  Combine sugars, butter, evaporated milk, pumpkin and spices in a medium saucepan.  Over medium heat, stirring continuously, bring the mixture to a rolling boil.  Continue to boil for 12-14 minutes stirring continuously until the mixture reaches the ‘soft ball’ stage which is 234-240 degrees farenheit on a candy thermometer.  (Alternatively, can you drop a small quantity into a glass of cold water and see what kind of ball it forms.  I recommend the thermometer method.)  Working quickly, stir in the chocolate chips, marshmallow creme, and vanilla.  Pour mixture into prepared baking dish.  Cool on a wire rack for at least 2 hours.  Refrigerate overnight before slicing for best results.  Enjoy!

In addition to loving just about all things pumpkin, I am also posses an unabashed affection for whoopie pies.  While I have sample many varieties of this fun treat, I had yet to try pumpkin.  My search for the perfect pumpkin whoopie pie recipe led me to Two Fat Cats Bakery in Portland, Maine.   The state of Maine, and this bakery in particular, is know for its whoopie pies.

The filling recipe called for maple extract, which I was unable to find.  I substituted maple syrup and a little vanilla extract, which imparted a warmth and sweetness.

I can’t say enough good things about these pumpkin whoopie pies!  The cakes are soft, fluffy and tender.  The maple filling is surprisingly light in both texture and taste, but holds up very well as a filling. Paired together, the lightly sweet filling beautifully complements the warmly spiced cakes.  I’m happy to say that these pumpkin whoopie pies have earned a place in my regular fall baking rotation!

Pumpkin Whoopie Pies
Yields 18-23 Pies

For the Cakes
3 cups all purpose flour
2 tsp ground cinnamon
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
3/4 tsp ground nutmeg
3/4 tsp ground cloves
6 tbsp (3/4 stick) unsalted butter, room temperature
3/4 cup (packed) golden brown sugar
3/4 cup sugar
1/2 cup vegetable oil
3 large eggs
1 15-ounce can pure pumpkin puree
1/2 cup milk
Nonstick vegetable oil spray

For the Filling
1 cup powdered sugar, sifted
1 cup (2 sticks) unsalted butter, room temperature
1 7-ounce jar marshmallow creme
2 tbsp maple syrup
1/2 tsp vanilla extract

Cakes
1. Sift first 7 ingredients into large bowl.
2. In another large bowl, beat butter and sugars with an electric mixer until well blended.
3. Gradually beat in oil and then add eggs 1 at a time, scraping down bowl and beating to blend between additions. Beat in pumpkin.
4. Add half of the dry ingredients, followed by the milk and then the remainder of the dry ingredients. Between additiona, beat to blend and scrape down the sides of the bowl.
5. Cover and chill batter 1 hour.
6. Preheat oven to 350°F, arranging one rack in bottom third of oven and one rack in top third of oven. Line 2 baking sheets with parchment and spray lightly with nonstick spray.
7. Spoon batter onto baking sheet to form cakes (about 3 level tablespoons each), spacing apart. Let stand 10 minutes.
8 Bake cakes until tester inserted into centers comes out clean, about 20 minutes, rotating sheets halfway through baking.
9. Cool cakes completely on baking sheets on rack. Using metal spatula, remove cakes from parchment.
10. Line cooled baking sheets with clean parchment; spray with nonstick spray, and repeat baking with remaining batter.

Filling
1. In a large bowl, beat sugar and butter with an electric mixer until fluffy, about 2 minutes.
2. Add marshmallow creme and maple extract, beating until blended and smooth. Store at room temperature.

Assembly
1. Spoon about 2 tablespoons filling on flat side of 1 cake.
2. Top with another cake, flat side down.
3. Repeat with remaining cakes and filling.

Source: Two Fat Cats Bakery via Bon Appetite

So I really love the Pumpkin Scones that are available this time of year at Starbucks – I do not however like the impact they have on my wallet.  A few bucks every time I pick up an afternoon coffee really starts to add up!  This year I set out to find a Pumpkin Scone recipe that would be delicious, yet not cause me to drop those extra few dollars every time I go for a coffee run this fall.  This recipe is a winner.  It’s quite easy and the scones come out light and fluffy.  I cannot vouch for healthiness – but really, doesn’t one mostly eat scones because they are good for the soul?  These ones are particularly good for enjoying with afternoon tea by a warm fire. 

The first time I made these, I assembled the dough entirely in my food processor – which worked quite well indeed, particularly for ensuring even butter distribution.  The second time just for kicks I tried making it in my stand mixer, which also came out quite well although I did have a few larger chunks of butter left over.  It didn’t seem to affect the scones in any way though.  I can honestly recommend both manners of constructing these scones.  I also will emphasize the importance of baking on parchment – this prevented the scones from caramelizing on the bottom. 

I really didn’t make any major substitutions the first time, except for leaving out cloves and ginger again (darn it, I really need to pick up ground ginger!), and also completely eliminating the glaze as I prefer my scones to be not quite so sugary.  I also added chocolate chips, because who does not like chocolate chips!  The second time, I realized I didn’t have any half and half, milk, or cream on hand – so I ended up using non-dairy flavored coffee creamer (this one happened to be caramel) which added a little extra something to the flavor.  The texture still was perfect.  Also, I was going for more of a breakfasty treat this time, so left out the chocolate chips.  Don’t be afraid to experiment!  We would love to hear about a modification you try to one of these recipes.

Pumpkin Scones – adapted from Sweet Pea’s Kitchen

For the Scones:

• 2 cups all-purpose flour
• 1/4 cup plus 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 6 tablespoons cold butter, cut into 1-inch cubes
• 1/2 cup pumpkin puree
• 3 tablespoons milk/half and half/non-dairy coffee creamer (flavored is fine!)
• 1 large egg
• Additional milk and sugar for dusting

Preheat oven to 425 degrees F.  Mix dry ingredients (flour, sugar, baking powder, salt and spices) together the bowl of your stand mixer (or food processor – or really any large bowl if you would rather do this by hand!)   Mix dry ingredients well.  Add cubed cold butter to the dry ingredients and turn on your stand mixer/food processor (or use a pastry cutter to cut the butter into the dry ingrediends by hand) until the butter is broken into small pieces and the mixture resembles the texture of cornmeal.  In a separate bowl, whisk together pumpkin, egg, and milk (or whatever substitute you pick).  Gently fold the liquid ingredients into the dry ingredients. (The key to flaky light scones is not overworking the dough; I used the food processor for this step the first time and they came out fine, and I used the stand mixer on low for this step the second time.)  Turn the dough out onto a lightly floured surface and pat into a 2 x 6-8inch diameter circles of dough, about 1 inch thick.  Cut each circle of dough into 8 pieces.  Place on a parchment-lined baking sheet.  Brush each scone with a light coating of milk (or whatever substitute you pick) and sprinkle lightly with sugar.  Bake at 425 degrees F for about 12-14 minutes, or until the tops are lightly browned.  Enjoy!

Pumpkin chocolate chip cookies have become a seasonal favorite in my house and featured among the first recipes that I blogged back in 2008.  Since the recipe is buried in the archives and accompanied by a terrible photograph, I figured I would dust it off and repost in order to share with my newer readers.

These cookies are amazing!   Pumpkin, cinnamon, nutmeg and chocolate chips – what’s not to love?  Over the years, I have managed to hook many of my friends on this wonderful cookie.  One of my friends from church professes that pumpkin chocolate chip cookies are his absolute favorite.  I’ve been told that the cookies that I give him rarely make it home, or even out of the church parking lot!

Because of the pumpkin puree, these cookies have less butter than a standard chocolate chip cookie.  This results in a cookie that is soft, tender and almost cake-like.  Don’t hesitate to add more pumpkin if the dough seems at all dry or not pumpkin-y enough for your liking.  I’ve easily added up to an additional 1/4 cup to a batch. Make sure you use pumpkin puree, not canned pumpkin pie filling.

Pumpkin Chocolate Chip Cookies
Yield about 3-4 dozen cookies

2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
1 1/2 cups sugar
1 cup canned pumpkin puree (I add more if the batter seems dry)
1 egg, beaten
1 teaspoon vanilla extract
1 package (or a little less) semisweet chocolate chips or chunks

1. Set the oven to 350 degrees.
2. In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
3. In an electric mixer with the paddle attachment, cream the butter and sugar on medium speed until fluffy. Add the pumpkin, egg, and vanilla and beat just until blended.
4. Mix in the dry ingredients.
5. Remove the bowl from the mixer stand. With a rubber spatula, stir in the chocolate chips or chunks.
6. Drop the batter by heaping teaspoons 1 inch apart on the baking sheets.
7. Bake the cookies for 13 to 15 minutes or until lightly browned. Let the cookies cool on the sheets for a few minutes. Transfer to wire racks to cool completely.

Adapted from the Boston Globe

If you’re like me and you enjoy pumpkin, warm fall spices and baking, then you should make this bread.  Like most quick breads, it comes together quickly with minimal mess using pantry staples.  In a little more than one hour, you’ll have not one, but two loaves of perfectly spiced warm pumpkin bread.  It’s perfect for breakfast, an afternoon snack or even dessert

As written this recipe yields two 9×5 loaves.  While you probably don’t need two full loaves of pumpkin bread lying around, I’m sure you wouldn’t mind.   I baked up a 9×5 loaf and three mini loaves with the intention of freezing some, but  it didn’t last long enough to make it to the freezer.

Pumpkin Spice Bread
Yields 2 9×5 loaves

3 cups sugar
1/2 cup vegetable oil
1/2 cup unsweetened applesauce (or oil)
4 eggs, lightly beaten
1 (16 ounce) can solid pack pumpkin
3 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp baking powder
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 cup water

1. In a large bowl, combine sugar, oil, applesauce and eggs. Add pumpkin and mix well.
2. Add dry ingredients to a separate bowl and whisk to combine.
3. Add dry ingredients to the pumpkin mixture alternately with water.
4. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans and bake at 350 degrees F for 60-65 minutes or until bread tests done.
5. Cool in pans 10 minutes before removing to a wire rack; cool completely.

Source: Allrecipes.com