pumpkin – Backdoor Hospitality

Paleo Pumpkin Bread

Friends, I have tried desperately to like pumpkin pie. I have heaped mounds of whipped cream a top it; but, maybe it’s due to the many bad ones I’ve been given growing up. For starters, the crusts were always overcooked. No, they were burnt. And then there’s the whole pumpkin itself. Could it beContinue reading “Paleo Pumpkin Bread”

Day 3: Pumpkin Puree & Better than Starbucks Pumpkin Spice Latte

Every year we go to eastern Washington over Labor Day to visit the grandparents and attend the county fair. And every morning is the same cozy routine. The girls head upstairs, while granny makes them breakfast and we sleep in. Upon waking, we casually sit on the couch drinking coffee as the girls play. Continue reading “Day 3: Pumpkin Puree & Better than Starbucks Pumpkin Spice Latte”

Brown Butter Pumpkin Cake with Honey-Cinnamon Frosting (grain free & refined sugar free)

Do you know that I love to bake? After my miscarriage, I found so much solace in the baking realm. Not everyone does, but there is always that one thing in which our souls were meant to do. It’s where our abilities & creativity collide. Tsh from Simple Mom was one of the Keynote SpeakersContinue reading “Brown Butter Pumpkin Cake with Honey-Cinnamon Frosting (grain free & refined sugar free)”

Day 18 :: Pumpkin Pecan Scones & Needing to Be Still

Last night as I stared at my screen to finish up Day 17 on INFPs & ENFPs, all I wanted to do was cry & pour out my heart of what I’m dealing with. I did not want to write about Myers-Briggs (I know shock!). I wanted to talk about how hard it isContinue reading “Day 18 :: Pumpkin Pecan Scones & Needing to Be Still”

Brown Butter Pumpkin Cake

I just love food magazines, but what I love even more is having an excuse to buy one. We went to Vegas for my sister-in-law’s wedding and if traveling with two children under the age of four isn’t excuse enough–I have no clue what is. We spent the night in Seattle to make it easierContinue reading “Brown Butter Pumpkin Cake”

Tina’s PSL Revisited Pumpkin Spice Latte

This is the old PSL & the revamped is even better.

There are times in our lives when what we think is near perfection is actually not quite. Last year I adapted a PSL (pumpkin spice latte) thinking it was great. However, after making a couple since that time I have come to the following conclusions:

The recipe I had given you is more strenuous & labor intensive if you made one even two mornings a week (for those of you on the 3+ PSL’s a week–it’s our little secret).
I couldn’t get past the muck of spices in those last couple sips.
There must be an easier way to eliminate time constraints & spice granules swimming in my mouth.

Here’s what I’ve come up with and I think you’ll be pleased.

Make a simple syrup.
Use whole spices to infuse the syrup.
Keep simple syrup in your fridge for your PSL needs.
Combine 1 part simple syrup to 2 parts pumpkin puree.
Add steamed milk & shots of espresso.
Put whipped cream on top & sprinkle with nutmeg.

And it must be said that whenever I drink a mocha (I’m typically an americano girl) I don’t have whipped cream. If it’s made right, then I really don’t think it’s necessary. However, I would say that a PSL & whipped cream have a symbiotic relationship. If you’re going to make one, please do us all a favor and just add the whipped cream (you know you want to). Your friend who stopped by will thank you for it (and it’s a sure way to add a bit of flare to that hospitality).

Tina’s PSL (Pumpkin Spice Latte) Revamped (printable recipe)

Most simple syrup recipes use regular white sugar. However, I like rapadura for it’s molasses undertones. Plus, it’s unrefined. So when the sugar dissolves you are going to get a dark simple syrup. Don’t worry–it’s totally fine. In my first PSL recipe it calls for vanilla (along with some other ingredients). However, by using rapadura you don’t need any vanilla since it’s so flavorful. You can find in bulk at most health or co-op stores.

Simple Syrup Ingredients:

1 cup water

1 cup rapadura sugar

4-5 cinnamon sticks

1-1 1/2 tsp whole cloves

3-4 tsp freshly grated nutmeg

Directions: Add water & sugar to a small pot & turn on heat to low. Combine until the sugar is dissolved & syrup is hot (not boiling or simmering though). Add the spices and allow them to infuse for 5 minutes. Strain the infused syrup using either a fine sieve or cheesecloth. Discard spices & keep the spice simple syrup.

Pumpkin Spice Latte

1 cup of steamed milk (160 degrees)

1-2 shots of espresso, freshly pulled

1 Tb spice simple syrup

2 Tb pureed pumpkin

whipped cream

Putting it together: Steam your milk to 160. If using an espresso machine, you want to barely put the tip in the milk to create a couple bubbles until it hits 80 degrees. As you see the very small bubbles, you want to submerge your wand deep into the milk and constantly swirl the wand around in the pitcher. This will create that wonderful silky foam you get at a good coffee shop.

You can either combine your pumpkin puree & spice syrup in the cup, or you could add it to your steaming milk. Caution: if you’re trying to achieve that wonderful silky foam, then don’t add the syrup or pumpkin, because it will disrupt the milk from stretching.

Pull your shots & add them to the syrup & pumpkin puree. Stir with a spoon. Pour in your milk. Top with whipped cream & a little nutmeg. **Remember that you can add a little more pumpkin or less, all depends on what your tastebuds tell you.

Promise & Spicy Pumpkin Soup

I’m sitting in my living/dining room looking outside to the glorious picture of sunshine pouring down on the golden leaves left on the tree with the faint hue of blue in the sky. The wind is beginning to breathe big breaths upon the leaves and awaken the gray clouds to another stormy afternoon. But in the meantime, I will enjoy what this brief window of sunshine has to offer. With my oldest being sick the past couple days, we’ve been relegated to “operation indoors” (a.k.a. cabin fever). And as I haven’t had much alone time with her being sick and random sleeping times as a result, then you mix in my youngest who is sleeping during the oldest awake hours…well, that equals one exhausted mama.

So yes, I will enjoy this calm before the storm.

I think it’s fitting that I live in the Pacific Northwest in comparison to the way life is and how they correlate with the seasons here. As the wind and the rains pour down, so is our life at many moments. It’s hard to look past the knee high puddles, shivering bodies, and wind blown hair to remember the rainbow after the storms. And as any person living in the PacNW, they would say, “but it storms so much that the sun rarely gives light for a rainbow.” Too true, leaving us feeling a bit hollow inside.

I like what David Bazan from Pedro the Lion says in his song, ‘Promise.’ (this was Ben and my wedding recessional)

for what i’ve seen so far, i can’t believe my eyes
and what a nice surprise
if i look up and the sky’s not there,
is there any reason i should be scared
when a promise, is a promise, i know
if i look up and the sky’s not there,
is there any reason i should be scared
when a promise, is a promise, i know

I like the certainty which comes from Jesus even when we’re walking (or trying to get up) through life’s stormy weather. I have many things to be thankful for in this day…roof over my head, husband with a job, two daughters without major health problems, picturesque view out my window and I am my beloved’s.

Spicy Pumpkin Soup (printable recipe)

This recipe is from my friend Laura and it’s very forgiving as I have changed things here and there, but two things are for sure..1. it’s easy and 2. people will LOVE it. Plus, for vegans & vegetarians, simply substitute chicken broth with vegetable broth.

Ingredients:

1 Tb oil
1 Tb each, minced garlic and chili powder
1-2 tsp ground cumin (I love cumin)
1/2 tsp ground coriander
1/4 tsp chili pepper flakes

4 cups chicken broth
2 cups cooked garbanzo beans or 2 cans (15 oz) chick peas (garbanzo beans), rinsed & drained
1 1/2 cups pumpkin puree or 1 can (15 oz) solid pack pumpkin
2 cups corn kernels, or 2 cans corn kernels, drained
3/4 cup salsa
salt to taste

In a soup pot, heat oil over medium heat. Add the chili powder, cumin, coriander & garlic and cook for 1 minute, while constantly stirring. Add broth, increase heat to medium-high, throw everything else in, bring to a boil, reduce heat and simmer.

Your soup will eventually start to thicken and resemble the texture of thin gravy, which is what you want. You can easily have this on the table within 30 minutes. Serve it with cornbread and sour cream. You could even use black beans or some other bean of your choice. I prefer the chickpea, but do what you like–it’s truly forgiving. This has a bit of Indian flavor to it and I typically keep adding in more cumin till it hits the right spot.

On Roasting a Pumpkin

It should be said, that rarely does anyone photograph or capture the essence of mishaps for their blog. My friend said the other day, in reference to the comparison syndrome (you know, feeling like you just don’t seem to measure up), “that’s why I don’t read other mom’s blogs too often, because they only post the wonderful things they do with their kids and it makes you feel like you’re (and I paraphrase) a Loser!” It’s very true, whether it’s a mom blog, a crafty blog, a food blog, etc, you rarely see or read the disasters.

And to let it be known, I for one am definitely not above disaster. It’s a humbling experience all the same, but it’s what I do with the flop and try to get better. That’s what I love about roasting & pureeing my own pumpkin. It falls under the “from scratch” (even more if I had a yard to grow the squash/pumpkin) category and ultimately makes the recipe taste a little better. I wanted to encourage those of you who think buying canned pumpkin is the only option to step into this safe world of roasting your own.
First things first…pick a sugar pie pumpkin or other squash variety, which suits your culinary needs. I have for years baked sweet meat squash for my “pumpkin” baking needs and never had any complaints. My friend Kelli gave me two of her pumpkins from her yard 🙂 Preheat your oven to 450.

Honestly, the most difficult step is roasting your pumpkin would be cutting the pumpkin. You really should have a sharp chef’s knife for the job. You want to cut it down in the middle, with one hand on the handle and the other hand pressing down (gently but with a bit of pressure) on the blade. Squash can be a bit sticky, leaving a residue on your hands, which acts a suction device for you knife. So again, be careful in cutting.

Scoop out all of the seeds and stingage. Place in a bowl to roast the seeds for later. Be sure you DO NOT put the insides into your garbage disposal, as it will get caught and the plumber will have to come. I speak from experience.

Place your pumpkin cut side down on a parchment lined roasting pan or jelly roll pan. Pour in some water onto the pan to aid with steam in the oven, because you really don’t want to brown the cut edges. Put in the oven and bake for 60-90 minutes, depending on the size of your pumpkin. It will be done when you can pierce through the pumpkin with a knife.

Now how it goes from solid to puree is up for discussion, but this is how I do it. Scrape the pumpkin meat out and plop it in a food processor. Don’t overload your processor, but process in batches. Process till smooth and put into containers. From here you can use the canning method or freezing method. I freeze mine, because, well…that’s just what I do. I used to use freezer ziploc bags until I found these handy plastic containers at Cash & Carry. I use the 12 ounce ones and I believe they were $2.75 for 50 of them (lids sold separately).

Hope you take advantage of pureeing your own pumpkin and squash! It’s therapeutic.

Pumpkin Whoopie Pies with Maple Marshmallow Cream Filling

As I was perusing the internet I came across this quote:

Churches that have not nurtured a common life among members will find hospitality to strangers difficult. The table is central to the practice of hospitality in home and church. The nourishment we gain there is physical, spiritual, and social. Whether we gather around the table for the Lord’s Supper or for a church potluck dinner, we are strengthened as a community. Meals shared together in church provide opportunities to sustain relationships and build new ones. They establish a space that is personal without being private, an excellent setting in which to begin friendships with strangers.

I don’t remember where I got this or who wrote this, but I find the statement appealing. One it makes me wonder how my church family is doing in this area of life (and how I am doing within the church body). For me, it’s fairly easy to invite people into my home, or my life, to share a meal or drink coffee, in order to know one another. I have the ability to make friends wherever I find myself and (not boasting) if you were to ask Ben, he would tell you, “Kamille has an inquisitive nature to draw people out by asking questions and putting them at ease.” This type of hospitality and welcoming doesn’t scare me, but I know it scares other people (and that’s okay if it does).

However, what’s hard for me in my idealist/dreamer ways is seeing a need for hospitality & community meals in the larger church gathering; yet, it stays fairly idle. I get discouraged, because I read quotes like the one above and say, “YES, we need that to survive, to breathe, to truly know one another.” I get discouraged, because I see people on the fringes not knowing how to make their way in and I’m only one person (who just happens to have two little ones and by default it makes me less available). Does anyone else feel like this? Whether, it be the outsider trying to make your way in or the insider trying to find an opening?

But, in trying to live in the “glass half full” mindset, I see how amazing a meal can bring people together. It’s not HUGE; yet it is! I know I felt incredibly loved & cared for in my postpartum stage with my two girls through people bringing meals. For one, I was simply famished like any mother nursing a schizophrenic sleeper. And two, it’s something I didn’t have to think about. Blessing. We are community friends with four Japanese students who are studying at Western for about six months. We can alleviate some of the language barriers and anxiety by feeding our bellies, and ultimately our souls. Blessing. There’s a young adults gathering called ‘Soup & Story’ through our church body. People who don’t know one another are able to find friendship & be friendship through something simple as soup and bread. Blessing. And I got to make some wonderful pumpkin whoopie pie cookies last week for the new group of freshman at Western. A time when they’re possibly feeling insecure or fearful about being away from home, I can put my baking skills to good use. Blessing.

As I share this recipe with you, I hope you will see the many blessings in your life and ways to shower down blessings on someone else.

Pumpkin Whoopie Pies with Maple-Marshmallow Cream Filling (printable version)

Adapted from this recipe by Two Fat Cats Bakery, Portland, Maine My changes were adding ground ginger and using rapadura sugar in place of the granulated sugar. I found this from Bon Appetite.

Ingredients

FILLING

1 cup powdered sugar, sifted
1 cup (2 sticks) unsalted butter, room temperature
1 7-ounce jar marshmallow creme
2 teaspoons maple extract

CAKE

3 cups all purpose flour
2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 teaspoon ground nutmeg
1 teaspoon ground ginger
3/4 teaspoon ground cloves
6 tablespoons (3/4 stick) unsalted butter, room temperature
3/4 cup (packed) golden brown sugar
3/4 cup rapadura sugar (you can use granulated)
1/2 cup vegetable oil
3 large eggs
15 oz pumpkin puree or 1 15-ounce can pure pumpkin
1/2 cup milk (I used whole)
Nonstick vegetable oil spray

FILLING

Using electric mixer, beat sugar and butter in large bowl until fluffy, about 2 minutes. Add marshmallow creme and maple extract; beat until blended and smooth. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

CAKE

Sift first 8 ingredients into large bowl. Using electric mixer, beat butter and both sugars in another large bowl until blended. Gradually beat in oil. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dry ingredients in 2 additions alternately with milk in 1 addition, beating to blend between additions and occasionally scraping down sides of bowl. Cover and chill batter 1 hour.
Arrange 1 rack in bottom third of oven and 1 rack in top third of oven; preheat to 350°F. Line 2 baking sheets with parchment; spray lightly with nonstick spray. Spoon batter onto baking sheet to form cakes (about 3 level tablespoons each; about 12 per baking sheet), spacing apart. Let stand 10 minutes.
Bake cakes until tester inserted into centers comes out clean, about 20 minutes, rotating sheets halfway through baking. Cool cakes completely on baking sheets on rack. Using metal spatula, remove cakes from parchment.
Line cooled baking sheets with clean parchment; spray with nonstick spray, and repeat baking with remaining batter.
Spoon about 2 tablespoons filling on flat side of 1 cake. Top with another cake, flat side down. Repeat with remaining cakes and filling. DO AHEAD Can be made 8 hours ahead. Store in single layer in airtight container at room temperature.

Pumpkin Pecan Scones

Today at church service was the first day that I didn’t have either of my girls with me from start to finish. It was nice to be able to worship and take in those precious moments of simply being. Our church family is going through I Corinthians right now. Our teaching pastor, Jim, spoke about the crux in the Corinthians lives. He was relating it to his mountain climbing experience; with the crux being the challenge/obstacle in the climb to get over.

This central idea of the crux was woven throughout the message, and eventually got me asking, “What is the crux in my life’s journey? What is the crux in my journey via mothering…via marriage…via my growing up family?” Sometimes the crux is only there for a season in our lives and it strengthens us for future cruxes, which are five times larger. Other times the crux is something that keeps getting brought up. In those instances, maybe the crux keeps coming up because we truly haven’t dealt with it.

Just in the mountain climbing scenario, the crux is only truly conquered when we deal with it head on. We cannot ignore it, climb around, or sit beneath it; rather, we need to do the hard work and climb over it. I believe the best part about this is how Jesus is waiting for us to ask for his help. (He’s only going to help when I ask for it. He never forces himself on me) The same is true for friends & family helping us get over the crux; but, only when we ask for their help.

One of my cruxes is being too helpful when people are hurting, but they’re not willing to change. I take on more than I should bear and it slowly destroys me (something I am trying to climb over). It’s learning to set up boundaries, knowing when to say no, and stripping off the Savior complex (not an easy task). But I’m hopeful! And with that, these yummy scones are an easy way to be helpful to anyone you meet without taking on more than you should bear (except eating a few too many).

Pumpkin Pecan Scones (printable recipe)

I was looking to create a scone recipe based on a wonderful pumpkin cookie I made from here. Now if you’re one of those people who is impartial to Starbuck’s Pumpkin Scones than you need to make these. Because these ones will knock your socks off and the Starbucks version will be a distant memory, while you’ll be having a “define the relationship” with these pumpkin scones.

Ingredients:

2 cups unbleached all-purpose flour

2 cups whole wheat pastry flour

1/2 cup sugar (I use unrefined)

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg (I seriously believe freshly grated makes a difference, but you could use the ground nutmeg from the store)

1/8 teaspoon ground cloves

1 1/2 cups (3 sticks) chilled unsalted butter, cut into 1-inch cubes

1 cup buttermilk (extra for brushing the tops of the scone prior to baking)

1 cup pumpkin puree (I used my own pumpkin puree, because that’s what I do, but I understand not everyone has this fetish, so buy canned pumpkin)

1 egg

1 teaspoon vanilla

1 cup toasted & chopped pecans (plus some additional for topping, totally optional)

turbinado sugar for sprinkling

frosting recipe below

Preheat oven to 350. Dump both flours, sugar, baking powder, baking soda, salt, and all of the spices into a food processor. Process for 30 seconds (this will sift it, aerate it and incorporate all the ingredients). Dump the butter on top and pulse (for 1-2 second intervals) about 8-10 times. Dump contents into a large bowl & set aside.

Combine buttermilk, egg, pumpkin puree, & vanilla in a small bowl or mixing cup. With the dry ingredients, make a hole in the middle and pour wet ingredients into the hole. Stir with a wooden spoon or spatula just till the wet & dry ingredients have been combined. You don’t want to over mix, because you’re aiming for a biscuit texture (which requires visible pieces of butter). Then, add the chopped pecans and combine with your hands (because that’s what they’re here for), once again being delicate with the dough. The dough should be a bit sticky, which is okay.

Separate the dough in half. Sprinkle flour on a flat surface and form one of the halves into a circle. I don’t use a rolling pin, but use my hands to shape the dough into a circle measuring about 1/2 inch high and 6-8 inches round (really you’re aiming more for the 1/2 inch height and the diameter is merely a gauge). Cut into 8 pieces. Repeat process with the other half.

Put a sheet of parchment paper on baking sheet. Place the scones on top. Brush with buttermilk & sprinkle with turbinado sugar. Bake for 20-25 minutes. **Make frosting after your scones are baked, because the frosting has little window in terms of pliability/workability.** Top with frosting/icing & a pecan (or a some chopped pecans). Serve with some coffee.

Frosting

3 tablespoons butter

1/2 cup packed brown sugar

4 teaspoons milk (I used whole milk)

1 teaspoon vanilla

1 cup powdered sugar

Combine butter, brown sugar, milk, & vanilla in saucepan over medium heat. Cook long enough to melt butter and sugar dissolves. Take off heat. Add powdered sugar and mix to combine till smooth. Use immediately by spreading on top of scones.