Pumpkin Spice and Everything Nice

One week into autumn, and I already feel like I’ve overdosed on pumpkin spice lattes. Granted, my tolerance for the intensely sweet, largely over-hyped drink is far lower than the average enthusiast, but it doesn’t help that it’s already been perking up coffee shop menus while summer was still in full swing. Is it just me, or has the #PSL craze died down a bit this time around? Fewer rants, fewer raves; love it or hate it, I fear we may have collectively reached peak pumpkin spice.

I tease about the fervor every year, but I do still enjoy a strong cuppa myself. The trouble comes when it transforms into other foods and products that should never bear the orange hue. Please, just keep it out of my lip balm, cough drops, and… pet shampoo, at least! Is that really so much to ask?

Still, the overall attraction is undeniable. It’s hard to beat the comfortingly familiar, creamy espresso eye-opener adored worldwide to begin with. Add in an extra dose of sweetness, a touch of nostalgic spice, and the health halo associated with pumpkin itself, to say nothing of the beautiful latte art possibilities, and you’ve got yourself a viral social media hit. When the hype starts to wear a bit thin, though, I have a small tweak that will revive your enthusiasm over the usual brew.

Chai spice, bearing a brighter, bolder palate emphasizing ginger, cardamom, and a pinch of black pepper, makes a strong argument for skipping the one-note cinnamon seasoning typically on standard order. While the most popular (and some would argue original) purveyor of pumpkin spice lattes doesn’t even offer a dairy free option, it’s effortless to whip up a big batch of this spicy pumpkin sauce to flavor not only coffee, but drizzle over ice cream, swirl into cheesecake, and dip into with crisp apples all season long.

Happily, you’ll have plenty to play with, as this recipe does make a big batch indeed. Halve quantities if you must, but once you take your first sweet, invigorating sip, you’ll end up just going back in the kitchen to make more later.

Continue reading “Pumpkin Spice and Everything Nice” →

September 30, 2019October 1, 2019

Hannah (BitterSweet)6 Comments

Scary Good Sweets

’tis time! ’tis time!
Round about the caldron go;
Double, double toil and trouble;
Fire burn, and caldron bubble.

Fear not, dear readers. The bubbling hell broth on my stove on this crisp October evening is not poison, nor calls for such unpleasant inclusions as eye of newt or baboon’s blood. Quite the contrary, the glowing orange brew cooking away on my fire lands distinctly on the opposite end of that spectrum, farm from poison, or similarly tricky “treats.”

Forget the laundry list of obscure magical inclusions. Candy is possible not only with simple everyday ingredients, but wholesome staples that wouldn’t spook the healthiest of goblins- Or their parents.

Pumpkin spice, straight to the point, possesses these gummy morsels with more than a merely haunting flavor. Spirited seasonal sweetness rings true in each chewy bite, casting an impossibly enchanting spell. Quantities may look small, but each batch produces a bountiful harvest of tiny pumpkin pieces, so there should be plenty to appease any hungry apparitions that arrive as the witching hour approaches. That said, they’re so quick and effortless to whip up, it may not be such a bad idea to stock up, before those charming costumed creatures turn into ravenous monsters.

Yield: Makes About 60 Mini Pumpkin Gummies

Pumpkin Spice Gummies

Name: Pumpkin Spice Gummies
Prep time: 6 min
Cook time: 5 min
Total time: 41 min
Yield: 60
Cuisine: American
Ingredients: 1/2 Cup Pumpkin Puree; 1 Cup Apple Juice Concentrate; 1 1/2 Tablespoons Agar Powder; 1 Teaspoon Pumpkin Spice Extract or Pumpkin Spice Blend

Sweet and chewy, light spiced, and full of pumpkin goodness, these little morsels are truly a mouthful!

Prep Time 6 minutes

Cook Time 5 minutes

Additional Time 30 minutes

Total Time 41 minutes

Ingredients

1/2 Cup Pumpkin Puree
1 Cup Apple Juice Concentrate
1 1/2 Tablespoons Agar Powder
1 Teaspoon Pumpkin Spice Extract or Pumpkin Spice Blend

Instructions

Have four mini pumpkin candy molds at the ready, or a comparable shape. Alternately, you can line an 8 x 8-inch square baking pan with foil and plan to simply cut out gummy squares. Just be sure to lightly grease the foil before proceeding.
Whisk all of the ingredients in a small saucepan until smooth and set over medium heat. Stir gently but consistently; you should start to feel the mixture thicken almost instantly. Continue scraping the bottom and sides of the pan as you stir to prevent sticking or burning, until the mixture is sticky but spoonable. It will be so dense that it doesn’t quite come to a boil, but should bubble up around the edges quite a bit.
Smooth the mixture into your molds as quickly as possible, is the candy sets up very quickly. Let stand at room temperature until fully set; at least 20 – 30 minutes. Pop the pumpkins out of the molds and trim away any excess, if necessary. Store in an air-tight container in the fridge for 5 – 7 days… If they don’t mysteriously disappear first…

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 3Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

October 19, 2017September 2, 2022

Hannah (BitterSweet)11 Comments

Silent Sunday: Jack of All Lanterns

October 30, 2016October 29, 2016

Hannah (BitterSweet)6 Comments

Pie-Giving

For all their fussing, planning, and maddening preparation, hosts and hostesses across the country would have you believe that Thanksgiving is all about the turkey, but let’s be real: It’s a holiday built around pie. Although food historians now suggest that there was no pie on the menu for the first Thanksgiving, alleging that early colonists had no flour nor butter at their disposal, that simply strikes me as a terribly shortsighted judgement. What if they just went gluten-free and vegan for the final course? Or perhaps they simply went sans crust and opted to fashion impossible pies for the event instead.

Truly, a life without pie is one too dreadful to imagine, especially on this pie-centric holiday. One thing that scholars can agree on is that an assortment of native pumpkins could have indeed been found, so at least we’ve got the building blocks of a modern dessert in place right there.

My apologies to the pilgrims, but Thanksgiving is really more like Pie-Giving in my book, and I don’t make any concessions to tradition. My version of the holiday is filled with lavish sweets and a veritable parade of pies.

This year, I’m still stuck on marshmallows and pumpkins alike, so joining the two for a grand finale seemed all but inevitable. This rendition isn’t the typical baked custard affair, however. Aiming for a loftier consistency and cooler presentation, this chiffon filling is the dreamy antidote to even the most unimaginative, conventional Thanksgiving meal.

Celebrate the holiday to the fullest by gracing your festive table with these fluffy, ephemeral orange slices. Had any of the components been a glimmer in a wily baker’s eye, I have no doubt that the pilgrims would have definitely partaken in a generous helping or two as well.

Yield: Makes 8 - 10 Servings

Marshmallow Chiffon Pumpkin Pie

Even for those not fond of traditional pumpkin pie, this chiffon filling is the light, dreamy antidote to a heavy Thanksgiving meal.

Prep Time 20 minutes

Cook Time 10 minutes

Additional Time 4 hours

Total Time 4 hours 30 minutes

Ingredients

Graham Cracker Crust:

1 1/2 Cup Graham Cracker Crumbs (About 12 Full Rectangle Sheets)
6 Tablespoons Vegan Butter, Melted

Marshmallow Chiffon Pumpkin Filling:

1 Cup 100% Pumpkin Puree
1 10-Ounce Bag Dandies Pumpkin Spice or Original Marshmallows
1 1/2 Teaspoons Coconut Oil
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Ginger
1/4 Teaspoon Ground Nutmeg
1/4 Teaspoon Salt
1 (14-Ounce) Can Full-Fat Coconut Milk, Chilled

Instructions

To make the crust, break up the graham crackers into smaller pieces before pulsing in a food processor until very finely ground. Drizzle the melted butter into the crumbs, and stir thoroughly to moisten the ground cookies.
Transfer the mix to a 9-inch round pie pan, and use lightly moistened fingers to firmly press it down on the bottom and along the sides. Use the bottom of a flat measuring cup or drinking glass for smoother sides.
To prepare the filling, place the pumpkin puree, marshmallows, and coconut oil in a large saucepan over medium-low heat. Stir gently but frequently until the marshmallows completely melt and the mixture is homogeneous. This can can get sticky, especially at first when the marshmallows are reluctant to join forces with the pumpkin, so stir carefully and be patient. Once smooth, stir in the spices and salt. Remove from the heat and cool for at least 5 minutes before proceeding.
Meanwhile, open the can of coconut milk without shaking it and skim off the top layer of thickened cream. Place it in the bowl of your stand mixer and begin beating it on a low speed. Gradually increase the speed, whipping in as much air as possible. Continue whipping for about 8 – 10 minutes, until greatly increased in volume.
Using a wide spatula, gently fold the whipped coconut cream into the pumpkin mixture, trying not to knock out the air bubbles you just created. Transfer the resulting filling into your prepared crust and smooth it out into one even layer.
Place the pie in the fridge and chill for at least 4 – 6 hours before serving, but overnight is best. To serve, simply slice the pie into wedges and top with additional dollops of whipped coconut cream, if desired.

Pumpkin Puree for Days

Mea Culpa; there’s been a terrible mistake. While every other year brings me closer to alternative squashes, embracing the less celebrated deep green kabochas and stout, pointed acorns, the overwhelming pumpkin mania has finally engulfed my kitchen as well. Beggars can’t be choosers, and when beggars accidentally order about eight times as much canned pumpkin as intended, well… One must learn to get on board with the pumpkin trend, for breakfast, lunch and dinner.

Luckily, as much of America is already well aware, pumpkin puree is not such a difficult ingredient to love. Whether it plays a starring role or disappears quietly into the background, its just as much at home in any sweet or savory dish. After a few weeks of pumpkin oatmeal, pumpkin protein shakes, pumpkin risotto, pumpkin salad dressing, pumpkin soup, and pumpkin butter, there’s a strong possibility that I’m already seeing the world through orange-tinted glasses. There are far worse fates to befall a voracious vegan, and despite the complete dietary takeover, there is always still room for more pumpkin come dessert.

So nice I made it twice, this is what happens when my classic Self-Frosting Peanut Butter Cupcakes grow up and take on a seasonal affectation. No longer nutty but bolstered by another cult craze, speculoos spread, the concept morphed into a full sheet cake, ideal for serving up at potlucks or big family affairs. Sweet and warmly spiced, the soft crumb is positively irresistible, even to those who have sworn off the old orange gourd.

On the second go around, when I found the stash of puree still not dwindling as rapidly as desired, a more wholesome, breakfast-like cake emerged from the oven. Replacing the maple syrup from the topping with plain water for less intense sweetness, that more subtle swirl paired beautifully with a hearty touch of instant oatmeal thrown into the mix. Consider varying (or removing) the nut, adding in raisins or cranberries, or go totally wild and swap in chocolate chips instead. As far as I’m concerned, there’s no wrong approach with this rock-solid formula.

Perhaps it wasn’t such a terrible mistake to supersize my pumpkin puree after all. I’ll let you know when I finally finish the stash, possibly sometime next year.

Yield: Makes 24 – 36 Servings

Self-Frosting Speculoos Pumpkin Cake

Sweet and warmly spiced, the soft crumb on this pumpkin cake swirled with cinnamon cookie butter spread is positively irresistible.

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Ingredients

Pumpkin Cake:

2 1/2 Cups 100% Pumpkin Puree
2 Cups Granulated Sugar
1/2 Cup Olive Oil
1/2 Cup Aquafaba
3 Cups All-Purpose Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Tablespoon Ground Cinnamon
1/2 Teaspoon Salt
1 Cup Toasted Walnuts, Roughly Chopped

Speculoos Frosting:

1 Cup Creamy Speculoos Spread
1/4 Cup Maple Syrup
1 – 2 Tablespoons Plain Non-Dairy Milk

Instructions

Preheat your oven to 350 degrees and lightly grease either (2) 8×8-inch square pans or (1) 9×13-inch rectangular pan, and set aside.
In a large bowl, stir together the pumpkin puree, sugar, oil, and aquafaba, mixing until smooth. Separately, whisk together the the flour, baking powder, baking soda, cinnamon, and salt. Once all of the dry goods are well-distributed throughout the mixture, add in the walnuts, tossing to coat.
Slowly incorporate the dry ingredients into the bowl of wet ingredients. Mix with a wide spatula until relatively lump-free, but be careful not to mix more than necessary.
In a smaller, separate bowl, combine all of the ingredients for the frosting, and blend until completely smooth. Add the non-dairy milk until the consistency is similar to a thick icing.
Smooth the cake batter into your prepared pan(s). Drop dollops of frosting at random intervals across the top, swirling it in with a knife or thin spatula until it more or less covers the entire surface. It may seem like too much frosting at first, but trust me: You won’t regret the small excess once you take a bite.
Bake for 40 – 50 minutes if using (2) 8×8-inch pans or 45 – 60 minutes for (1) 9×13-inch pan. It should be golden brown all over and a toothpick inserted near the center will come out clean. Let cool completely before slicing and indulging.

Oh My Gourd

It’s not hard to understand the appeal: syrupy-sweet, warmly spiced, and redolent of everyone’s favorite morning cup of Joe, pumpkin spice lattes have taken off for plenty of good reasons. Add in their limited seasonal availability, and you’ve got a legitimate craze on your hands. What I have trouble wrapping my mind around, on the other hand, is why this same flavor palate has spread like an annual autumnal infection across the food landscape, afflicting everything from breath mints to hummus to moonshine, and that’s not even the tip of the iceberg. Don’t forget about the body care products, offering pumpkin spice lip balm to keep you in the pumpkin spice spirit even when you’re not actively consuming anything.

Pumpkin spice is a wonderful thing, but I think that I’m reaching flavor fatigue more rapidly than ever. At least, that was until I heard about the latest creation from Dandies…

Well, I’ll eat my hat. Or another round of pumpkin spice treats, to be more accurate. A large part of this once humble seasoning’s success is truly its pervasiveness. No longer can it be ignored or avoided; one must either get on board, or get run over. Luckily, it’s no sacrifice to join the bandwagon with these mini marshmallows. Cinnamon leads in this well-balanced melange of spices, followed by more subtle notes of clove and ginger, but the blend is so successful that it’s truly a challenge to pick the individual notes apart. Soft, springy little pillows of fluff, they possess the very same delightful chew as the originals, but sport a dusty orange hue to complete the theme.

The temptation to plop a few of those miniature mallows straight into my steaming mug of coffee was strong, I must admit, but I managed to resist. Of course, I didn’t manage to resist shoveling two full bags into my mouth completely unadorned and in short order, but I’d like to think that there’s still more dignity in that approach, some how.

With my last remaining bag, I went into the kitchen and fired up the oven to do these morsels proper justice. As temperatures outside began to drop, the kitchen began to warm and fill with the heady aroma of brown sugar, toasted marshmallows, and yes, pumpkin spice.

Folded into a dense yet soft blondie batter enriched with a healthy dose of genuine pumpkin puree, most of the marshmallows seemed to melt while baking, but that’s not to say they disappeared. Leaving gooey pockets of sweetness, almost like a highly spiced caramel sauce, each void contained an incredible wealth of flavor.

The year, I implore you to leave the latte, but take the blondie. There’s no sense in fighting the incoming wave of pumpkin-treats this year, so we might as well make them count.

Yield: Makes 12 – 16 Servings

Pumpkin Spice Blondies

Prep Time 10 minutes

Cook Time 35 minutes

Additional Time 10 minutes

Total Time 55 minutes

Ingredients

1 1/4 Cups All-Purpose Flour
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Ginger
1/8 Teaspoon Ground Cloves
1/8 Teaspoon Ground Nutmeg
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
3/4 Cup 100% Pumpkin Puree
3/4 Cup Dark Brown Sugar, Firmly Packed
1/3 Cup Olive Oil
3 Tablespoons Aquafaba (Liquid from a Can of Chickpeas)
1 Teaspoon Vanilla Extract
3/4 Cup Dandies Pumpkin Spice Mini Marshmallows, Divided
1/2 Cup Pepitas (Hulled Pumpkin Seeds), Divided

Instructions

Preheat your oven to 350 degrees and line an 8 x 8-inch square baking pan with aluminum foil. Lightly grease and set aside.
In a medium bowl, whisk together the flour, spices, baking powder, and salt. Add in 1/2 cup of the marshmallows and 1/3 cup of the pepitas. Toss to coat the mix-ins with the dry goods. This will help prevent them from all sinking to the bottom as the blondies bake.
In a separate bowl, mix together the pumpkin puree, brown sugar, oil, aquafaba, and vanilla, stirring until smooth. Once homogeneous, pour these liquid ingredients into the bowl of dry goods, stirring with a wide spatula just to combine. Be careful not to over-mix.
Spread the batter into your prepared pan, smoothing it out into an even layer. Sprinkle the remaining marshmallows and pumpkin seeds over the top, gently pressing them into the surface. Bake for 30 – 35 minutes, until the marshmallows are lightly browned, the batter no longer appears wet, and a toothpick inserted into the center pulls out cleanly. The bars puff up quite a bit while baking, along with the toasted marshmallows on top, but never fear! They’ll fall back down to a
normal size once cooled.
Let cool completely before slicing into square or bars. For the cleanest cuts, chill the whole slab for at least 15 minutes and use a very sharp knife to make easy work of that sticky marshmallow topping.