Thanksgiving

Recipe: Pumpkin Spice Cupcakes with Buttercream Frosting

October 18, 2019 by Sandra 1 Comment

A special thanks to Good Cook for the bakeware and kitchen tools I received to create
a delicious recipe for pumpkin spice cupcakes.

This fall, I’ve been going a little crazy when it comes to pumpkin.

But who isn’t, right? It’s that time of year. Pumpkin EVERYTHING.

I’m all for it.

Pumpkin Spice Cupcakes with Buttercream Frosting
Since I have a strong love of pumpkin, I’ve naturally tried to get my family to share in this love, so that we can enjoy more pumpkin-laden foods together. Honestly, I’m surprised by how easy it has been this year. 😉

But I shouldn’t be. Because who doesn’t want to eat pumpkin spice cupcakes with homemade buttercream frosting?

That’s right. They most certainly do.

Good Cook Bakeware
This week, I threw caution to the wind and made a huge mess in the kitchen baking with my boys. We made a big batch of pumpkin spice cupcakes using Good Cook bakeware.

And they turned out beautifully.

I actually compared the cupcakes made in the Good Cook pan to cupcakes made in one of my older muffin pans, and the ones baked in the Good Cook pan turned out superior in shape and size compared to the ones baked in my old pan. Those came out wider and flatter, but they still tasted amazing, which is what really counts.

Here’s the recipe:

Pumpkin Spice Cupcakes

Ingredients

2-1/2 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
3/4 teaspoon fine sea salt
12 tablespoons unsalted butter, melted and cooled
2-1/2 cups sugar
4 eggs
1-1/4 cups pumpkin puree
1 cup buttermilk (I used 1 cup of almond milk combined with 1 tablespoon of vinegar -- left standing for 5-10 minutes)

Instructions

Adjust an oven rake to the middle position, then preheat the oven to 350 degrees.
In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, cinnamon, ginger, baking soda, and sea salt. Set aside.
In a separate large bowl, whisk together the butter and sugar, then adds eggs one at a time, whisking after each addition. Add the pumpkin puree to the mixture, then slowly whisk in the buttermilk.
Slowly whisk the wet ingredients into the dry ingredients just until combined.
Line muffin pans with cupcake liners and fill the cupcake liners about two-thirds full with batter.
Bake for about 20-25 minutes.
Cool completely, then frost with buttercream frosting (see recipe below).

https://thesensiblemom.com/2019/10/recipe-pumpkin-spice-cupcakes-buttercream-frosting/

Buttercream Frosting Recipe
While the cupcakes are scrumptious on their own, the buttercream frosting makes them even better. I think you’ll love this recipe. It’s easy to whip up, and takes just a few ingredients.

Here’s the recipe:

Buttercream Frosting

Ingredients

2-1/2 cups powdered sugar
1 stick of butter, softened
1-1/2 teaspoons vanilla extract
2-3 tablespoons almond milk

Instructions

In a medium sized bowl, stir ingredients together until incorporated.

https://thesensiblemom.com/2019/10/recipe-pumpkin-spice-cupcakes-buttercream-frosting/

Have you ever baked pumpkin cupcakes? What’s your favorite way to use pumpkin in a recipe?

Thanksgiving Leftovers Recipe: Turkey Pot Pie

October 17, 2019 by Sandra 3 Comments

A special thanks to Good Cook for the bakeware I received to create a delicious recipe for turkey pot pie.

I love pot pies.

I think they’re one of the best comfort foods on the planet, so you can imagine how excited I was to have the time carved out to make two turkey pot pies using leftover turkey meat.

Turkey Pot Pie
The first pot pie that came out of the oven was history in no time at all, so I decided to make a second turkey pot pie yesterday afternoon before David came down with a fever and had to be taken to the emergency room and subsequently admitted to the hospital a day earlier than expected. That’s for another post, though. 😉

The good thing is that David is feeling better and my husband is going to be bringing me some of the leftover pot pie to eat as we continue our latest hospital stay. A little comfort away from home…

Achieving the Perfect Pot Pie Crust using a Good Cook Pie Pan
There are two things that you need to create the perfect crust for a pot pie. First, you need an awesome double pie crust recipe. I used the recipe that I posted here. Next, you need a fantastic 9-inch round pie pan. I used the one I received from Good Cook, and I was very impressed with how well it performed.

It’s important that both the top and bottom crust of a pot pie be just right — flaky, soft, and delicious. The Good Cook pie pan definitely got the job done, and I’ll be using it again and again, whenever I make a turkey or chicken pot pie.

Here’s the recipe for this Turkey Pot Pie:

Turkey Pot Pie

Ingredients

2 tablespoons unsalted butter
2 carrots, peeled and cut into small pieces
2 ribs celery, cut into small pieces
1/4 teaspoon onion powder
1/4 teaspoon salt
1 garlic clove, minced
1/4 teaspoon dried thyme
1/4 cup flour
1-2/3 cups vegetable broth
1/4 cup heavy cream
1 bay leaf
1/8 teaspoon pepper
1-3/4 cups pre-cooked turkey, shredded or cut into small chunks
1/2 cup frozen peas
1 tablespoon fresh parsley, minced
1 double pie crust (see link in this post for a double pie crust recipe)

Instructions

Adjust an oven rack to the lower-middle position, then preheat the oven to 425 degrees.
Melt the butter in a large saucepan over medium heat. Add carrots, celery, onion powder and 1/4 teaspoon of salt. Cook until vegetables have softened, around 7-9 minutes.
Stir in the garlic and thyme. Then add the flour, vegetable broth, heavy cream, bay leaf and pepper. Lower the heat and simmer until the mixture has thickened, about 5-7 minutes.
While the filling is simmering, roll out the bottom pie crust and place it in the bottom of the pie pan. Then place the pie pan in the oven and bake the pie crust for about 7 minutes.
Back to the filling, stir in the turkey and continue to simmer for another 5 minutes.
Remove the bay leaf, then taste to see if you need to add more salt and pepper. After tasting and adding the appropriate amount of salt and pepper, stir in the peas and parsley.
Remove the filling from the heat and set aside.
Take bottom pie crust out of the oven and let it cool for about 7 minutes.
In the meantime, roll out top crust, so that it's ready.
Once the bottom crust has cooled for about 7 minutes, pour in the filling, then place the top pie crust over the filling. If necessary, trim the edges of the pie crust and then use either a fork or your fingers to pinch the edges of the crust all the way around the pie pan. Cut four slits in the top crust.
Bake for about 20 minutes or until the edges of the pie crust are golden brown.
Allow the turkey pot pie to cool for at least 10 minutes before serving.

https://thesensiblemom.com/2019/10/thanksgiving-leftovers-recipe-turkey-pot-pie/

I can’t think of a better way to use leftover Thanksgiving turkey than to create a simple pot pie that doesn’t take long to make and tastes great.

What’s your favorite way to use Thanksgiving leftovers?

Want more Thanksgiving Leftovers Recipe inspiration? Be sure to stop by the Good Cook blog for over 100 mouth-watering recipes!

Recipe: Fall Pumpkin Bread

September 27, 2019 by Sandra 4 Comments

Pumpkin bread.

It’s delicious. And I’m happy to say that I finally have a pumpkin bread recipe that everyone in my family loves – even the picky ones. 🙂

This pumpkin bread is delicious with a drizzle of pumpkin spice glaze over the top. It’s so good served that way! You could also simply sprinkle a little powdered sugar over it.

That works, too.

Here’s the recipe:

Pumpkin Bread

Ingredients

1 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup dark brown sugar
2 large eggs, lightly beaten
1-1/4 cups pumpkin puree, canned or fresh
8 tablespoons butter, melted and cooled
2 teaspoons vanilla extract

Instructions

Preheat oven to 350 degrees. Grease a loaf pan with oil or nonstick cooking spray. (I used coconut oil.)
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a separate bowl, whisk together the brown sugar and eggs. Then, one at a time, add the pumpkin, melted butter, and vanilla extract. Whisk the mixture after each ingredient is added.
Using a spatula, pour the pumpkin mixture into the flour mixture, and stir just until combined.
Pour the pumpkin batter into the loaf pan. Spread the batter evenly using the spatula. Bake for about 50 to 60 minutes. Then remove from the oven and cool for about 15 minutes.
Sprinkle with powdered sugar or drizzle with pumpkin spice glaze (recipe below).

https://thesensiblemom.com/2019/09/recipe-pumpkin-bread/

And, as I mentioned, this pumpkin bread is scrumptious when you serve it with a healthy drizzle of pumpkin spice glaze.

Here’s that recipe:

Pumpkin Spice Glaze

Ingredients

1 cup powdered sugar
2-1/2 tablespoons pumpkin spice liquid coffee creamer

Instructions

In a small bowl, stir ingredients together until smooth.

https://thesensiblemom.com/2019/09/recipe-pumpkin-bread/

I made this bread over the weekend, and it’s gone already. I can’t wait for an opportunity to make it again!

Have you made pumpkin bread yet this season? What’s your favorite way to use canned pumpkin?

Sweet Homemade Pumpkin Pie Recipe (and a Recipe for Pie Dough Cutouts)

September 12, 2019 by Sandra 7 Comments

Thanks to Door to Door Organics for partnering with me on this recipe collaboration. I used their awesome food delivery service to gather ingredients for the recipe in this post.

I love pumpkin pie.

I’ve tried many different varieties over the years that fall into the categories of being either store bought, from a restaurant, or homemade.

And, you know, homemade wins every time.

Yes, there are some restaurant pies that are pretty awesome, but still, nothing beats homemade when you have a fantastic recipe! 🙂

Pumpkin Pie Recipe

Today, I’m sharing my tried and true recipe for pumpkin pie. I love it because it creates a sweet pumpkin pie with a perfectly baked crust. Yum, yum, and yum!

Here’s the Printable Recipe:

Sweet Homemade Pumpkin Pie

Ingredients

1-1/4 cups rice milk
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1 15 oz. can pumpkin puree (or two cups of fresh pumpkin puree)
3/4 cup granulated sugar
1/4 cup dark brown sugar
3/4 teaspoon ground ginger
1 teaspoon nutmeg
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 single pie crust

Instructions

Adjust an oven rack to the lowest position and place a baking sheet on the rack. Heat the oven to 400 degrees. (I like using a baking sheet that's only rimmed on two sides. This makes it easier to place the pie on the hot baking sheet when the times comes.)
In a medium bowl, whisk together the rice milk, eggs, and vanilla extract. Set aside.
In a large saucepan, mix together the pumpkin puree, sugar, brown sugar, ginger, nutmeg, cinnamon, cloves, and salt. Then cook the mixture over medium heat for 4 to 5 minutes just until it's heated through. Stir frequently.
Remove the saucepan from the heat and slowly whisk in the milk mixture until ingredients are totally incorporated.
Place the pie crust into the bottom of the pie pan. Then pour the pumpkin mixture into the prepared pie crust.
Carefully place the pie on the hot baking sheet in the oven and bake at 400 degrees for 10 minutes.
Once 10 minutes have passed, rotate the baking sheet, and turn the temperature down to 300 degrees. Bake another 60 to 85 minutes until the pie looks mostly firm, but the center of the pie is still not quite set. The pie will finish firming up and setting as it cools.
Remove the pie from the oven and allow it to cool for approximately two hours before serving. This pumpkin pie is fantastic on its own or topped off with your favorite whipped cream and a sprinkle of cinnamon. *Pie dough cutouts are a great way to decorate your pie. See the recipe below for pie dough cutouts and ideas.

https://thesensiblemom.com/2019/09/sweet-homemade-pumpkin-pie-recipe/

More About Pumpkin Pie

Below is what my pie looked like the same day I made it and after it had cooled. I used homemade pumpkin puree for the pie pictured, but canned pumpkin puree works great, too.

Helpful Tip: If you make this pie using canned pumpkin puree, then your pie will likely be finished baking around 60 minutes after you turn the temperature down to 300 degrees.

On the flip side, if you make this pie using homemade pumpkin puree, then your pie will likely be ready to take out of the oven around 85 minutes after you turn the oven down to 300 degrees. This has been my experience, anyway. 🙂

This pie happens to be a great make-ahead dessert. Which means that if you’re making pumpkin pie for Thanksgiving or some other occasion, you can make it the day before, and it’ll be ready when you need it!

Here’s what my pumpkin pie looked like the day after I baked it:

Onto the Crust

Okay, pie crusts… they matter. A lot. So, if you don’t have a good recipe for a pie crust, I absolutely love the recipe I shared here. I use it every single time I make apple, pumpkin, or any sort of berry pie. It’s an awesome recipe. Trust me.

Do note, though, that that particular recipe is for a double pie crust. I recommend either freezing one-half for later use or using the other half to make a bunch of pie dough cutouts.

You’ll soon see that I chose to do the latter. 😉

Helpful Tip: By baking the pie at a lower temperature of 300 degrees, you avoid burning the crust. The crust comes out beautiful, and the pie is creamy, sweet, and delicious!

Recipe for Pie Dough Cutouts

Before I jump into the recipe, I’ll start by saying that if you only want one or two simple cutouts to decorate your pumpkin pie with, then you don’t need a double pie crust. Duh, right?

You can simply use the excess dough from a single pie crust and with a cookie cutter or pie crust cutter, make whatever shape you’d like. Then brush the cutout with a little milk, sprinkle with cinnamon and sugar, and bake for about 8 to 10 minutes in a 350 degree oven. Allow the cutout(s) to cool, and then carefully place atop the finished pumpkin pie.

Now for those of us that want to get a touch more complicated, I’m sharing a recipe below for how to make a bunch of pie dough cutouts that could be used to decorate your pumpkin pie, or served alongside a slice of pie, or atop a single serving of pie.

Oh, the possibilities! 🙂

Here’s the Printable Recipe:

Pie Dough Cutouts

Ingredients

1 single pie crust
1/4 teaspoon cinnamon
1 teaspoon sugar
1 tablespoon rice milk

Instructions

Move oven rack to the middle position and preheat oven to 350 degrees.
Stir the cinnamon and sugar together in a small bowl. Set aside.
Roll out the pie crust on a floured surface, then using pie crust cutters or cookie cutters, proceed to cut out shapes. *Tip: Dip the pie crust cutters or cookie cutters in flour before using them to cut out shapes. This helps to prevent sticking.
Place shapes on a baking sheet, and brush the tops with rice milk. Then sprinkle with cinnamon sugar.
Place the baking sheet in the oven and cook for about 8 to 10 minutes or until the pie cutouts appear light golden brown.
Once cutouts are finished baking, remove the baking sheet from the oven, and place the cutouts on a wire rack to cool. Use to decorate pumpkin pie.

https://thesensiblemom.com/2019/09/sweet-homemade-pumpkin-pie-recipe/

Helpful Tip: If you’d like to keep the cutouts really simple, skip the cinnamon sugar and rice milk, and bake the cutouts plain at 350 degrees for about 8 minutes.

I’d love to know, what are some of your favorite ways to use pumpkin in recipes?

Thanksgiving

Pumpkin Pie Recipe

Here’s the Printable Recipe:

More About Pumpkin Pie

Here’s what my pumpkin pie looked like the day after I baked it:

Onto the Crust

Recipe for Pie Dough Cutouts

Here’s the Printable Recipe:

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