Pumpkin Roundup!

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Biscuit, breakfast, coffee cake, cookies, dessert, muffins, Pumpkin, soup

I’m a little late to the party but Fall is officially here… well, it was officially here over a week ago but we’ll just ignore that fact! Even though it’s Fall, we’re going through some crazy heat wave in Northern California. At least it’s cooling down enough at night to open windows and let in some cold, crisp air. But so many blogs are posting pumpkin recipes, and they all look so good, and I just can’t help but crave all things pumpkin and apple!

I bake with pumpkin all the way into spring, so it’s almost a year-round thing for me, but once summer rolls around I tend to lean towards fruits and bright flavors. Thankfully, we’re now into Fall and I can officially get away with using pumpkin again and not being deemed a weirdo! Well… still a weirdo, I guess, just for one less reason now! 🙂 Anyways, please check out the pumpkin goodness from this last year! These are some of my favorites that I’ve made multiple times already, or hope to make again soon. Enjoy!!

Pumpkin for Breakfast (or dessert…)!
1. Pull-Apart Cinnamon Sugar Pumpkin Bread with Spiced Glaze
2. Pumpkin Streusel Coffee Cake
3. Pumpkin Cream Cheese Muffins
4. Pumpkin Waffles
5. Pumpkin Cinnamon Roll Muffins

Pumpkin for the rest of the time!
1. Spiced Pumpkin Cupcakes
2. Pumpkin Spice Rice Krispie Treats
3. Pumpkin-Apple Soup
4. Pumpkin Snickerdoodles
5. Pumpkin Biscuits
6. Pumpkin Oatmeal Cookies with Cranberries and White Chocolate

Cream Cheese Biscuits

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Biscuit, bread, butter, cream cheese

A few months ago, my mom and I went to visit her uncle up in Oregon. While we were up there, he mentioned that we check out his favorite breakfast places. His selling point for me were their biscuits. Whenever he goes, he gets a biscuit and eats half himself and brings the other half home for his greyhounds. They are the biggest biscuits I’ve ever seen, and they taste amazing! The biscuits I made are more normal sized. Hehe.I love biscuits. Even KFC biscuits (you must admit, they’re pretty awesome)! So I figured I had to try these biscuits, especially since I love things with cream cheese. Much to my husband’s dismay. 🙂 But these things are delish! Light and flaky, moist and delicious. They looked beautiful when they were cut up and unbaked…And then they kind of went crazy! They puffed up beautifully, but they sort of went everywhere. They all seemed to lean away from the center of the oven for some reason. But the taste is awesome, so it’s all good. The weird poofing can be worked on. 🙂 But seriously, best biscuits… you gotta try them!!

Cream Cheese Biscuits
Note: Unbaked biscuits can be covered with plastic wrap and refrigerated for 1 day.

1½ cups all-purpose flour
1½ cups cake flour
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
¾ teaspoon baking soda
4 ounces cream cheese, cut into ½-inch pieces and frozen at least 30 minutes
4 tablespoons unsalted butter, cut into ½-inch pieces and frozen at least 30 minutes
1 cup plus 1 tablespoon buttermilk

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper; set aside.

In the work bowl of a food processor fitted with the metal blade, pulse all-purpose flour, cake flour, sugar, baking powder, salt, and baking soda until combined. Add cream cheese and butter and pulse until mixture resembles coarse meal. Transfer flour mixture to large bowl. Stir in buttermilk until combined (dough may appear slightly dry).

Turn dough onto lightly floured surface and knead briefly until dough comes together. Pat dough into an 8 by 6-inch rectangle, about ¾-inch thick. Cut into twelve 2-inch squares or use a 2-inch round biscuit cutter and cut into circles. Transfer to prepared baking sheet. Bake 12 to 15 minutes, or until light brown. Transfer to a wire rack and let cool 5 minutes. Serve warm.

Source: Cook’s Country

Pumpkin Biscuits

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Biscuit, Pumpkin

I’ve been on a big baking spree lately, and a lot of it has involved pumpkin. I hope you guys don’t mind! I’m certainly having fun with it! 🙂 I have more pumpkin-y plans to come, too! But anyways, these biscuits… I knew I had to make them as soon as I saw them. They were such a wonderfully tasty looking idea! And they didn’t fail. Spiced, pumpkin-y goodness, and absolutely amazing when they’re fresh out of the oven. There’s something about fresh baked goods that is just so delicious!

They make a great bread side at dinner, or have them with breakfast. So if you still feel up to being in the kitchen after Thursday, please give these a try!Pumpkin Biscuits
Yield: 6-8 biscuits

2½ cups unbleached all-purpose flour
1 tablespoon baking powder
2 tablespoons brown sugar
¾ teaspoon salt
½ teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
5 tablespoons cold butter, cubed
¾ cup pumpkin puree
½ cup buttermilk
2 tablespoons honey

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

In a medium bowl, combine the pumpkin, milk, and honey; set aside.

In a large bowl, whisk together the flour, baking powder, brown sugar, salt, and spices. Cut in the butter using a pastry blender.

Pour the wet ingredients into the dry ingredients and stir until the mixture holds together. Knead lightly on a floured surface, adding extra flour if needed. Using your hands, pat the dough out to 1-inch thickness then use a 2-inch biscuit butter to cut the dough into circles. Re-roll the scraps as needed until all the dough is used. Place the biscuits on the prepared baking sheet.

Bake for 14 minutes or until golden brown. Serve warm.

Source: Adapted from Sugarcrafter

Cheddar-Herb Biscuits

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Biscuit, Cheddar, garlic

I went to Red Lobster for the first time a few years ago. I had never been privileged enough to try the Cheddar Bay Biscuits that everyone seemed to rave about. They were awesome! Personally, I thought they were the best part of the meal. Over the years, I had forgotten about them, but when I got a craving for them, I decided to find a copycat recipe. One that didn’t call for Bisquick, as so many did.I don’t remember the Red Lobster biscuits well enough to compare, but these were super good! Especially fresh out of the oven. Yummy little bits of cheese tucked into buttery biscuits with a slight kick of garlic. Mmmm mmm good!Cheddar-Herb Biscuits

Yield: 10 biscuits

Cheddar Biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon garlic powder
½ teaspoon salt
5 tablespoons butter, cold
1 cup buttermilk
1¼ cups grated sharp cheddar cheese

Butter-Herb Topping:
3 tablespoons butter, melted
¾ teaspoon garlic powder
¼ teaspoon dried parsley flakes
Pinch of salt

Preheat oven to 425 degrees F. Grease a baking sheet or line it with parchment paper.

In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in butter until coarse crumbs are formed. Add cheddar cheese and lightly mix to coat cheese. Mix in buttermilk just until moist; dry spots are acceptable to avoid over mixing. Drop the biscuits onto the prepared baking sheet. Bake for 12-14 minutes, until browned and golden.

While the biscuits are baking, combine melted butter, garlic powder, dried parsley flakes, and salt. When the biscuits are fresh out of the oven and still hot, but the butter mixture over the biscuits evenly. Serve immediately.

Source: Slightly adapted from Mel’s Kitchen Cafe