sweet miscellany

Remember that spiced pumpkin butter from the last post? The one that you may or may not be currently eating with a spoon? What, you don’t eat pumpkin butter with a spoon while standing in your kitchen? Maybe that’s just me… don’t judge.

Anywho, when I made the pumpkin butter, I also whipped up a batch of simple whole wheat biscuits to go with it. They are a cinch to make and are the perfect vehicle for the pumpkin butter to go from jar to belly. If you would like to make them gluten free, you can use any gluten free flour(s) of your choice, but you may want to add 1/4 tsp or so of xanthan gum to give them a little lift. Or, if you don’t mind your biscuits being a bit flat, omit it. These can also be made with any type of milk you want (buttermilk, whole milk, half and half, almond milk, coconut milk, etc.) but in this version, I used almond milk.

Whole Wheat Biscuits
makes 6 biscuits

1 cup whole wheat pastry flour
1 tsp baking powder
1/4 tsp fine grain sea salt
1/8 tsp baking soda
3 tbsp cold unsalted butter, diced
6 tbsp almond milk (or other milk of your choice)

Pre-heat your oven to 375 and line a baking sheet with parchment paper or a silpat.

In a large bowl (or the bowl of a stand mixer), whisk together the dry ingredients. Add the butter and cut it in with your finger or a pastry cutter until crumbly. Add the milk and stir until just moistened (don’t overmix!). Knead the dough a few times to bring it together and then shape into 6 rounds. Place the biscutis on your baking sheet and bake until golden on top and bottom, about 15-18 minutes. Enjoy!

When I was younger, one of my favorite things about Halloween (besides choosing a costume and eating candy) was carving pumpkins. I loved scooping out the stringy pumpkin guts studded with seeds. After completely gutting the pumkpin, I would start carving it while my mom washed and then roasted the seeds in the oven. Dare I say they were more delicious than the candy that came home with me after a night of trick-or-treating?

I have always had a love for anything pumpkin which I can only imagine is somehow linked to my childhood fascination for carving pumpkins. I think it also has to do with the fact that with pumpkins comes warm and comforting spices like cinnamon, cloves, and nutmeg. Since I already made some pumpkin scones, I decided to go a different route and make a thick and creamy spiced pumpkin butter.

Pumpkin butter is similar to apple butter, except it uses pumpkin puree and takes a lot less time to make. If you are a fan of pumpkins, you will love this butter and find yourself thinking of things to slather it on. The recipe makes enough to fill about 2 half pint (8-oz.) jars. Make sure the spices you use are fresh or else the butter won’t have quite as pronounced of a flavor.

Spiced Pumpkin Butter

1 heaping cup of all natural pumpkin puree (I used close to 1 1/4 cups)
1/4 cup of apple juice (or apple cider if you have it)
3/4 tsp ground ginger
1/8 tsp ground cloves
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1/3 cup raw sugar
fresh lemon juice (about 2 or so tsp.)

In a medium saucepan, combine the pumpkin puree, apple juice, spices, and sugar. Stir the mixture well and bring it to a boil over medium-high heat. After it comes to a boil, reduce the heat and simmer it on low for about 30 minutes or until the mixture thickens. Make sure to stir the mixture frequently or else it will begin to burn on the bottom. At this point, you can taste the mixture and adjust the spices to your liking. Stir in the fresh lemon juice and let the mixture cool completely before putting in jars or an airtight container. The pumpkin butter should be kept in the refrigerator when you aren’t busy slathering it on everything in sight. Enjoy!