Pumpkin Rice Crispy Treats Take I

We are almost in the home stretch of Vegan MoFo 2012! I am admittedly a bit relieved because posting every day has overly challenged my delicate brain. It has also motivated me, which is always nice!

A few days ago I posted here and on Facebook about a 2-pound bag of Sweet & Sara marshmallows I received in the mail. I asked people what I should make and my favorite reply came from Jessica over at Awesome Vegan Rad. She suggested pumpkin rice crispy treats. What a super idea, right?

I finally had some time to attempt a recipe this afternoon. It wasn’t a complete success. It wasn’t a failure either. While the outcome tastes very pumpkin-y, the texture is a bit off. They are crispy and¬†slightly soft. It’s hard to explain. They hold up fairly well after a short stint in the refrigerator. I think all the recipe needs is an adjustment in the amount of pumpkin puree. I will make them again, but for now, my sweet tooth is satisfied.

Army of Cupcakes

Believe it or not, these Pumpkin Cheesecake Cupcakes document my first time using pumpkin this season. I know most folks are finished with pumpkin, but I got off to a late start. And while I only made a dozen, it sure seemed like an army of cupcakes when I lined them up on the table! Four down, eight to go!

Pumpkin cupcake + cream cheese frosting + graham cracker crumbs = cheesecake in cupcake form!

Pumpkin Cupcakes (adapted from Vegan Cupcakes Take Over the World)

1 3/4 cup all purpose flour
1 cup unrefined sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/8 teaspoon allspice
1/8 teaspoon cloves
1/2 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup canned pumpkin
1/3 cup canola oil
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees and fill a muffin tin with liners. Set aside.
2. In a large bowl, whisk together dry ingredients (flour through cloves).
3. In a glass measuring cup, stir together soy milk and vinegar and let sit for a few minutes to curdle. Stir in pumpkin, oil, and vanilla extract.
4. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until no flour remains.
5. Distribute batter evenly amongst muffin liners and bake for 18-22 minutes or until tops spring back when lightly touched.
6. Allow cupcakes to cool for a few minutes in tin before removing and placing on a cooling rack.
7. To assemble cupcakes, pipe cream cheese frosting on tops and sprinkle with graham cracker crumbs. Voila!

A few notes:

*I used the cream cheese frosting recipe from Vegan Cupcakes Take Over the World.
*I used the graham cracker recipe from Vegan Cookies Invade Your Cookie Jar and ground them in my food processor. I didn’t use the entire batch of graham crackers.

Happy Pumpkin Season!

 

“R” is for Roasted Squashkin Butter

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Squashkin Butter 1

October is flying past me much too fast. It’s my favorite month of the year and the temperatures in Portland are still lurking in the 60’s (the leaves are changing to brilliant colors though!!!). Wishing for cloudy skies, rain, and chillier days doesn’t seem to be working. My solution? Make some tasty Roasted Squashkin Butter. Initially, I was just going to roast a sugar pumpkin, but since there was a lonely Delicata squash half in the fridge, Tim thought we should make squashkin butter instead. So we did! I don’t have much a recipe, it’s more of a procedure:

1. Buy a sugar pumpkin (any size you want, ours was maybe 4 pounds)

2. Buy a small squash (any variety)

3. Cut them in half, scoop out the innards (save the pumpkin seeds for roasting!)

4. Place cut side down on lined cookie sheets

5. Roast your pumpkin and squash (the amount of time depends on the sizes, our squash took just under 30 minutes, but the pumpkin took almost an hour)

6. Scoop out insides and puree (in batches) in a blender

7. Put pureed squashkin mixture in a big pot and turn the heat on to medium (or just below, you want a gentle simmer)

8. Add in sweetener to taste (we added a cup of dark brown sugar and a few tablespoons of maple syrup – we had about 7+ cups of puree)

9. Add in spices/seasonings to taste (cinnamon, ground cloves, ground ginger, a pinch of salt, nutmeg)

10. Stir in the juice of a lemon (or two if you have a lot of puree), and some vanilla

11. Allow to cook and thicken until your desired consistency is reached (maybe 20 minutes or so) – make sure to stir often and keep an eye on the mixture

12. Transfer mixture to clean jars and seal according to manufacturer instructions (we used a water bath canner and processed for 10 minutes). If you aren’t canning your squashkin butter, I’d suggest making a very small batch and refrigerating/freezing your squashkin butter. My guess is a fresh jar will keep in the fridge for a few weeks. Yummy!

If you have questions or need more detail, please feel free to contact me.