Take a Megabite

Mini Pumpkin Scones

First of all, please don’t judge me for eating french fries two days in a row. And, please just know that two glazes are better than one. Always.

So maybe two days of french fries is better than one?

We are a few days into September, so it’s only right to get moving with the pumpkin love. And these scones are the perfect start. They are mini, so you can eat them two days in a row and not feel guilty about them. So that’s nice, right?

I probably don’t need to convince you to make these, but just in case … These scones taste like pumpkin donuts in the the best and glaziest way and they are really cute. So there you go!

Mini Pumpkin Scones
Recipe adapted from weheartfood

Ingredients:

scones -

• 2 cups all-purpose flour
• 7 T sugar
• 1 T baking powder
• 1/2 t salt
• 1/2 t ground cinnamon
• 1/2 t groun nutmeg
• 1/4 t ground cloves
• 1/4 t ground ginger
• 6 T frozen butter
• 1/2 cup canned pumpkin
• 3 T half and half
• 1 large egg

glaze -

• 1 cup + 1 T powdered sugar
• 2 T milk

spiced glaze -

• 1 cup + 3 T powdered sugar
• 2 T milk
• 1/4 t ground cinnamon
• 1/8 t ground nutmeg
• pinch ground ginger
• pinch ground cloves

Directions:

1. Preheat oven to 400°F. Line 2 baking sheets with parchment paper.
2. Combine flour, sugar, baking powder, salt and spices in a large bowl. Grate frozen butter into the dry ingredients and stir until butter is coated. Set aside.
3. In a separate bowl, whisk together the pumpkin, half and half and egg. Fold wet ingredients into dry ingredients. Pour dough onto a clean surface and knead about 4 times. Divide dough in half and pat each into a circle about 1/2 inch high. Cut into 8 small scones, slicing like a pizza. Place on prepared baking sheets and bake for 10-14 minutes or until tops are starting to become golden brown. Place on a wire rack to cool.
4. Make the first glaze by whisking together the powdered sugar and milk. Generously brush glaze over each of the scones. When the first glaze is set, make the spiced glaze by whisking together powdered sugar, milk and spices. Drizzle over the scones using a ziploc bag with the corner snipped, a spoon or a squeeze bottle. Allow the icing to set for about an hour. Eat!

Hot coffee on a chilly morning is where it’s at …
served with a teeny pumpkin scone is even better.

It’s a Birthday Miracle + a healthy snack!

Yesterday, on my birthday’s eve, I got a mysterious package in the mail. I picked that polka dotted envelope out of the squiggly wiggly paper stuff and it was from Joy the Baker! Talk about a birthday miracle!

Evidently it happened like this: my mom was all, “Hey Joy, my daughter thinks you’re totally cool and stuff.” Next thing I know Joy sent me a magical fennel pollen spice remix and a card shaped like the state that I live in. She even included a little treasure for my mom. So there you go guys! Things happen! And I am still really excited about it!

So now since it’s my birthday, and Jake said that I can’t make my own cake; he treated me to a Sleeping Beauty (an individual bumpy cake) and took me shopping for the perfect winter dress.

On another note, if you’re feeling snacky, but you feel kinda gross about all the holiday cookies and meal splurges, simply make some Pumpkin Spice Granola, and eat it like you mean it. Don’t bother feeling guilty about it either. I mixed in some dried cranberries + dried cherries to make this extra delish this time!

Pumpkin Yeast Bread

Lately I’ve been an awkward phone conversation ender. I will “ok” to your “alright then”. I don’t know why it’s happening, but I’m certain it’s me. I’m the one making the end of the conversation feel like it’s just the middle.

If you’ve been victim to this. I apologize.

Ok. Alright then. So… Hmmm. And insert awkward silence here………..Bye.

There’s nothing awkward about this bread though. It is savory enough to dunk in soup and flavorful enough to stand on it’s own. With its subtle pumpkin spice goodness it makes even the most uncomfortable silences bearable.

AND if this bread was a phone conversation. You’d make it awkward on purpose solely to keep it from ending.

Pumpkin Yeast Bread
Recipe adapted from King Arthur Flour + Annie’s Eats

Ingredients:

• 1/2 cup warm water
• 2 packages (2 tablespoons) active dry yeast
• pinch granulated sugar
• 2/3 cup warm milk
• 2 large eggs, beaten
• 1 1/2 cups pureed pumpkin, either fresh or canned*
• 2 T vegetable oil
• 6 1/2 cups all-purpose flour + 1 cup when kneading
• 1/2 cup brown sugar
• 2 t salt
• 1/2 t ground cinnamon
• 1/4 t ground ginger
• 1/4 t ground nutmeg
• dash of cloves

* I used a 15 ounce can of pumpkin, and it was just the right amount.
Also, mashed or canned sweet potato can be substituted for the pumpkin.

Directions:

1. In a large bowl, stir yeast into water to soften with a pinch of sugar. Stir until yeast is dissolved.
2. Add milk, eggs, pumpkin, oil, 4 cups of flour, brown sugar, salt, cinnamon, ginger, nutmeg and cloves. Beat on medium high for 2 minutes.
3. Gradually add remaining 2 1/2 cups of flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a generously floured surface and knead, adding flour as necessary until you have a smooth, elastic dough. (I found that both times I made this, the dough is VERY sticky. It is messy to knead, but it turns out delish. I did have to keep adding flour to the counter and the dough while kneading to prevent the stickiness. So if it’s that way, don’t fret.)
4. Place dough into an oiled bowl, turning once to coat entire ball of dough with oil. Cover with a towel and allow to rise until doubled in size. About 60 to 90 minutes.
5. Divide dough in half between two greased bread pans. Tucking the sides of the dough under the center creating a domed top on the loaves. Cover with a towel and allow to rise in bread pans until almost doubled, and just peaking over the tops of the bread pans, about 45 minutes.
6. Bake in a preheated 375 degree F oven for about 30-35 minutes. The tops will be dark and when flicked will sound hollow. Remove from the oven and pans, and cool on a wire rack until cooled completely. Store in airtight bags. Freeze second loaf if you will not be getting to it immediately.

Pumpkin Whoopie Pies with Maple Cream Cheese Filling

Did you know that maple syrup and cream cheese frosting are officially dating? There are actually rumors about an engagement ring being purchased by a tall dark and handsome bottle of Michigan maple syrup.

When I tasted the filling for these guys I wondered why I’ve never used maple syrup in cream cheese frosting before. Considering they go together in a magically delicious way that can only be described as true love.

This is my third pumpkin delight of the week, but it’s the only one that turned out delightful. I told you about the mooshy squishy sad pumpkin blondies. On top of those, I also made bland pumpkin biscotti that were less delish after coffee dunking, somehow. But the goodness of these whoopie pies makes me not even care about all that pumpkin effort earlier in the week.

The pumpkin cookie parts are the perfect amount of spice and pumpkin. They are light and cakey in a way that can only be achieved when making whoopie. So arm yourself with a cookie scoop and go at it. OR go right ahead and make them using a muffin scoop/ice cream scoop and have yourself a delicious dessert sandwich.

Pumpkin Whoopie Pies with Maple Cream Cheese Filling
Recipe from Annies Eats

Ingredients:

Pumpkin Whoopie Pies -

• 3 cups all-purpose flour
• 1 t salt
• 1 t baking soda
• 1 t baking powder
• 2 T cinnamon
• 1 t ginger
• 1/2 t nutmeg
• 1 cup granulated sugar
• 1 cup brown sugar, firmly packed
• 1 cup canola oil
• 3 cups chilled pumpkin puree
• 2 large eggs
• 1 t vanilla

Maple Cream Cheese Filling* -

• 3-5 cups powdered sugar
• 1/2 cup (2 sticks) unsalted butter, at room temperature
• 8 oz. cream cheese, at room temperature
• 3 T maple syrup
• 1 t vanilla extract
  * I had a lot of extra frosting, so if you cut this in half or by a quarter it’s all good!

Directions:

1. Make whoopie pies. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, ginger and nutmeg. Set aside. In a large bowl, using an electric mixer, mix together both sugars and canola oil together. Add pumpkin puree and mix until combined. Add eggs and vanilla and mix until no streaks remain. Sprinkle the flour mixture over the pumpkin mixture and stir using a wooden spoon until mixed thoroughly.
2. Using a cookie scoop for smaller whoopie pies or an ice cream scoop  with a release mechanism for bigger whoopie pies, drop the dough onto the prepared baking sheets (about 1-2 inches apart). Bake for 10-12 minutes, until the cookies look firmer and a toothpick inserted in the center comes out clean. Remove from the oven and let the cookies cool on the pan for 10 minutes. Transfer to a wire rack to cool completely. Repeat with remaining dough.
3. Make maple cream cheese filling. In a large bowl using a hand mixer on low, beat butter until smooth with no visible lumps. Add cream cheese and beat until combined. Add 3 cups powdered sugar, maple syrup and vanilla and beat until smooth. Being careful not to over mix. If the frosting doesn’t seem thick enough to spread on the cookies, add up to 2 more cups of powdered sugar 1/2 cup at a time until frosting has firmed up. (I found that it was still a tad bit runny seeming, but it stayed well on the cookies.) Refrigerate for at least 30 minutes so that the frosting can firm up enough for a nice, non-messy bite to be taken out of the whoopie pie.

<3
P.S. See that cake stand in the first picture? Just some Donut Hole mini muffins for your brunching pleasure. If you haven’t make them, you probably should right after making these Pumpkin Whoopie Pies!

Pumpkin Spice Pancakes

Growing up my mom would make a coffee cake on the weekend regularly, so breakfast is pretty important to me. And since it’s fall, these guys are the perfect Saturday starter.

Why not have something amazingly pumpkin as your main course? You’ll be full after these for sure, and I know that you have a can of pumpkin in your fridge left over from making a couple batches of Pumpkin Spice Granola that you need to use up.

Maybe these could be made for breakfast pre-turkey. What do you think?

Pumpkin Spice Pancakes
Recipe from Joy the Baker + Martha Stewart

Ingredients:

• 3/4 cup all-purpose flour
• 1/2 cup whole wheat flour
• 2 T brown sugar
• 2 t baking powder
• 1/4 t salt
• 3/4 t cinnamon
• 1/8 t ground nutmeg
• pinch of ground ginger
• pinch of ground cloves
• 1 cup milk
• 1/2 cup canned pumpkin
• 1 egg
• 2 T vegetable oil or melted butter + 1T for cooking

Directions:

1. Whisk together flours, sugar, baking powder, salt and spices in a medium sized bowl.
2. In a separate bowl, whisk together milk, pumpkin egg and vegetable oil or melted butter.
3. Pour wet ingredients into the dry ingredients and whisk until just combined. Don’t worry if you have a few lumps. Don’t bother over mixing the batter. If you do the pancakes will be tough instead of fluffy and light.
4. Let the batter sit 10 minutes while you heat the skillet. Over a low-medium heat melt a tablespoon of butter or vegetable oil. Once skillet is hot, spoon a heaping 2 tablespoons of better per pancake onto the skillet. When the pancakes start to bubble, carefully flip.
5. Once browned and cooked through, place pancakes on a cookie sheet in a 200 degree oven to keep warm while the remaining pancakes are cooked.
6. Serve with powdered sugar and real maple syrup!

Pumpkin Spice Granola

I support splurging 100%.
Buy those shoes! Don’t bother worrying about groceries.
Buy that dress! You’ll totally wear it enough times to make up for the $150.
Get the $6 organic milk, just do it.
You already have purple pumps? But are they peep toes?

When buying my lunch, last week, I slipped and fell into a $6 bag of cherry almond granola. It was really good, but I mean come on, I can make granola, right?

So here you go: amazing pumpkin spice granola. You’ll love it, I promise!

Also, do you like that cute little dish up there? You should probably visit Scout in Royal Oak, and pick one up to eat your home-made granola out of.

Pumpkin Spice Granola
Recipe adapted from Annies Eats + Baking Bites

• 3 1/2 cups rolled oats
• 2 1/2 cups puffed rice cereal
• 2 t pumpkin pie spice
• 3/4 t salt
• 3/4 cup brown sugar
• 1/2 cup pumpkin puree
• 1/4 cup applesauce
• 1/4 cup maple syrup*
• 1 t vanilla extract
• up to 1 1/2 cups chopped nuts (I used chopped walnuts and slivered almonds)
• up to 1 cup dried fruit (optional)

* I was sadly out of maple syrup. I used honey instead and this still turned out delish!

Directions:

1. Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper, or if you have a teeny tiny oven like me, line two jelly roll pans with parchment paper.
2. In a large bowl, combine oats and puffed rice cereal. In a medium sized bowl, whisk together the pumpkin pie spice, salt, brown sugar, pumpkin puree, applesauce, maple syrup (or honey) and vanilla extract. Whisk until very smooth. Pour wet ingredients into dry ingredients and stir until the oat mixture is evenly coated. Spread on the prepared baking sheet ( or 2) in an even layer.
3. Bake for 30 minutes. Turn over the granola using a large, wide spatula. Sprinkle the nuts onto the granola and bake for an additional 15 minutes, until all crisp and golden.
4. Cool on pan before breaking up as desired, and tossing with dried fruit, if you want to. Store in an airtight container.

Pumpkin Swirl Brownies

These brownies are like the essential boot for fall.
They are like the perfect jacket, that just so happens to have birds on the lining.
They are like the comfy ankle boot.

Pumpkin + Chocolate. Who knew? I had my doubts. But after I made pumpkin cookies a bit ago, and now after these guys … I’m sold. Pumpkin and chocolate are meant to be.

Pumpkin Swirl Brownies
Recipe adapted from Smitten Kitchen + Martha Stewart

Ingredients:

• 8 T (1 stick), unsalted butter
• 6 oz. bittersweet chocolate, chopped
• 2 cups all-purpose flour
• 1 t baking powder
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 4 large eggs
• 1 T pure vanilla extract
• 1 1/4 cups solid-packed pumpkin
• 1/4 cup vegetable oil
• 1 t ground cinnamon
• 1/4 t ground nutmeg
• handful of chocolate chips to sprinkle on top (optional)

Directions:

1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish, or line the pan with tin foil and spray with cooking spray. (The foil technique makes for super easy clean up and easy cutting. Once removed from the oven, simply lift the brownies out of the pan using the tin foil and cool on wire rack. This may be old news to you, but it’s a recent and exciting thing for me!!).
2. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
3. Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in another large bowl and beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.
4. Pour half of batter (about two cups) into a separate bowl and stir chocolate mixture into it.
5. In another bowl (I used the original dry ingredient bowl), stir in the pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don’t set. ( I found that my chocolate batter was a bit thick, while the pumpkin batter was a bit thin. Don’t worry about it. The swirling will be pretty, I promise. AND delicious.
6. With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Sprinkle with chocolate chips, if using.
7. Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares (or a various other amount and shapes…like me. I have trouble cutting equal sizes, in case you didn’t notice).

Note: My brownies got a bit crackly on top. It’s ok though. They are still really pretty and I’ve been eating them like they are going out of style.

Pumpkin Cookies

It’s really fall now, so it’s time to do the following:

1. Go to the cider mill and chug so much cider that I have an ocean-like stomach where surfing is possible.
2. Pick apples and come home to promptly make: pie, apple dumplings, apple butter and more.
3. Make a pumpkin variety of everything sweet and savory.
4. Adopt homeless pumpkins as often as possible.

Today was a pretty gross day. Cold. Rainy. Soggy. This day really needed a pretty pumpkin something to cheer it up.

These cookies are like a pumpkin party where butterscotch chips and chocolate chips dance like they mean it until the wee hours then promptly go home and eat these cookies for breakfast.

Pumpkin Cookies
Recipe adapted from Joy the Baker

Ingredients:

• 2 cups flour (I used half wheat flour)
• 1 1/2 t baking powder
• 1 t soda
• 1/2 t salt
• 1 t ground cinnamon
• pinch of nutmeg
• 2 eggs
• 1 cup sugar
• 1/2 cup canola oil
• 1 cup canned pumpkin
• 1 t vanilla extract
• 1 cup butterscotch chips
• 1/4 cup mini chocolate chips
• powdered sugar for sprinkling

Directions:

1. Preheat the oven to 325 degrees and line two cookie sheets with parchment paper; spray the parchment paper with cooking spray.
2. Whisk together the dry ingredients: flour, baking powder, soda, salt, cinnamon and nutmeg in a medium sized bowl. In a large bowl, using an electric mixer, beat together the eggs and sugar until lightened in color; about one minute. Add canola oil, pumpkin and vanilla and mix on a low speed until combined. Stir in butterscotch and chocolate chips.
3. Using a 1/4 of a cup scoop or floured measuring cup, scoop the batter onto the cookie sheets leaving about 2 1/2 inches between cookies. Smooth them out into a slightly bigger circle and bake until tops are firm and a toothpick inserted in the center comes out dry, about 14-16 minutes. Cool on a cooling rack and sprinkle with powdered sugar if you’d like.