Why should you learn how to make your own pumpkin pie spice? Making your own seasonings can save you a lot of money. It can also save you a trip to the store if you need it for a recipe and don’t have any. You will most likely already have all of the ingredients in your spice cabinet. Pumpkin Pie spice is a perfect seasoning for pumpkin pie and other fabulous pumpkin deserts.
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What tools do you need to make pumpkin spice seasoning?
Mix all the ingredients in a bowl. Use a funnel to transfer the mixture into an empty 4 ounce jar. Cover and shake well. Make sure you also label your jar.
Best way to store homemade seasoning blends
Make sure you store all of your seasonings in an air tight container. away from heat and light. As long as they are kept cool and dry, they should maintain great flavor for at least 1 year.
What can you use pumpkin pie spice for?
You can use this pumpkin spice blend in any recipe that calls for pumpkin spice or pumpkin pie seasoning.
Pumpkin puree is so easy to make with a pie pumpkin or a Jack-o’-Lantern. This pumpkin puree recipe works for any type of pumpkin. The puree from pie pumpkins is thicker and best suited for baking. Jack-o’-Lantern puree is thinner and makes great soups and stews. Either pumpkin puree can be used for smoothies or smoothie bowls. Don’t ever waste your Fall or Halloween decor. Pumpkins are edible and delicious. The puree can also be frozen for year round use.
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Start with a Jack-o’-Lantern. It helps if you carve a sad face, because you need to slice him up and put him in the oven. Or you can use a pie pumpkin, the recipe is the same.
Note: If you are planning to make puree from your Jack-o’-Lantern, I recommend carving your pumpkin on Halloween. Set him on your porch for only a few hours while you welcome your trick-or-treaters, them bring him inside and rinse him off inside and out before baking. If you want to light him up, use battery operated lights rather than a candle, so you don’t have wax to clean up.
Slice your pumpkin in half, or into manageable pieces that will fit on your pan and in your oven. Remove the seeds and guts, if you have not done so already. Use a silicone brush to coat the inside with canola oil, alternatively you can spray the inside with oil.
Place your pumpkin cut side down on a sheet pan.
This is much easier with a pie pumpkin. I even had room for some white acorn squash.
Preheat the oven to 400 degrees F and bake for 30-60 minutes depending on the size of your pumpkin. A small pie pumpkin may only take 30 minutes, but a large Jack-o- Lantern may take up to 60 minutes. You will know it is ready when the flesh is soft and breaks apart easily when poked with a fork.
Allow the pumpkin to cool for 10-15 minutes or until you can handle it. Remove the flesh from the skin. With a pie pumpkin, it’s easy to use a spoon to scoop out the flesh. With a large pumpkin, it’s easier to slice it into strips and remove the skin with a knife. Discard the skin.
Place the flesh in a blender and process it until smooth. Alternatively, you can place it in a bowl and use an immersion blender.
Jack-o’-Lantern pureePie pumpkin puree
Use the Jack-o’-Lantern puree to make your favorite pumpkin soup. Use the Pie pumpkin puree in your favorite pumpkin pie, pumpkin bread or other desserts.
Sourdough discard bread is so easy! This sourdough discard cinnamon raisin bread is perfect for the busy sourdough baker. It still has the benefits of sourdough, but with the added yeast, it is so quick and easy. You could make it every weekend.
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What tools do you need to make Sourdough Discard Cinnamon Raisin Bread?
115 grams sourdough discard, fresh or from the refrigerator
240 grams all-purpose flour
120 grams bread flour
150 grams whole wheat flour
9 grams kosher or sea salt
28 grams canola oil
Filling:
1 egg
1 tablespoon water
2 teaspoons cinnamon
2 teaspoons all-purpose flour
1/4 cup granulated sugar
2/3 cup raisins
How to make Sourdough Discard Cinnamon Raisin Bread
Prepare the dough
Mix the warm water, honey and yeast in a mixing bowl. Allow the yeast to activate while you weigh the other ingredients.
Yeast mixed with warm water and honeyActivated yeast mixture
Add the flours, salt, canola oil, and sourdough discard to the yeast mixture. Mix until well combined. The dough will still be a bit sticky.
Turn the dough out onto a floured surface, knead the dough for a few minutes sprinkling flour onto it until it is no longer sticky and easy to work with. Form it into a smooth ball. Set it aside to proof until it doubles in size, approximately 1 hour.
Dough ready to riseDough doubled in size
Add the filling
While your dough is rising, crack the egg and whisk in the water. In a separate bowl, combine sugar, cinnamon and flour, mix well.
Once your dough has doubled in size, turn it out onto a floured surface. Use the rolling pin to roll it out into a 20×6 inch rectangle.
Use a silicone brush to spread the egg mixture onto the dough. Leave ~1 inch of the short end uncoated. (Coat the rest evenly, but you will have excess egg mixture.)
Sprinkle on the cinnamon sugar mixture, then the raisins.
add the cinnamon sugar mixtureAdd the raisins
Prepare for baking
Roll your dough toward the clean edge.
Seal the bottom and sides. Place the roll, seam side down, into a greased 9-inch bread pan.
Allow it to rise until it is approximately 1 inch above the top of the pan.
Score the top in four diagonal slits 1/2 inch deep.
Baking
Preheat oven to 400 degrees F. Bake for 20 minutes. Turn the temperature of the oven down to 350 degree F without opening the oven. Continue to bake for another 25 minutes or until the internal temperature reads 200 degrees F.
Remove the bread from the pan onto a cooling rack. Allow it to cool for at least 2 hours before slicing.
115 grams sourdough discard, fresh or from the refrigerator
240 grams all-purpose flour
120 grams bread flour
150 grams whole wheat flour
9 grams kosher or sea salt
28 grams canola oil
1 egg
1 tablespoon water
2 teaspoons cinnamon
2 teaspoons all-purpose flour
1/4 cup granulated sugar
2/3 cup raisins
DIRECTION
Prepare the dough
Mix the warm water, honey and yeast in a mixing bowl. Allow the yeast to activate while you weigh the other ingredients. Add the flours, salt, canola oil, and sourdough discard to the yeast mixture. Mix until well combined. The dough will still be a bit sticky. Turn the dough out onto a floured surface, knead the dough for a few minutes, sprinkle flour onto it until it is no longer sticky and easy to work with. Form it into a smooth ball. Set it aside to proof until it doubles in size, approximately 1 hour.
Add the filling
While your dough is rising, crack the egg and whisk in the water. In a separate bowl, combine sugar, cinnamon and flour, mix well. Once your dough has doubled in size, turn it out onto a floured surface. Use the rolling pin to roll it out into a 20 x 6 inch rectangle. Use a silicone brush to spread the egg mixture onto the dough. Leave ~1 inch of the short end uncoated. (Coat the rest evenly, but you will have excess egg mixture.) Sprinkle on the cinnamon sugar mixture, then the raisins.
Prepare for baking
Roll your dough toward the clean edge. Seal the bottom and sides. Place the roll, seam side down, into a greased 9-inch bread pan. Allow it to rise until it is approximately 1 inch above the top of the pan. Score the top in four diagonal slits 1/2 inch deep.
Baking
Preheat the oven to 400 degrees F. Bake for 20 minutes. Turn the temperature of the oven down to 350 degree F without opening the oven. Continue to bake for another 25 minutes or until the internal temperature reads 200 degrees F. Remove the bread from the pan onto a cooling rack. Allow it to cool for at least 2 hours before slicing.
Mashed potato squash, aka: white acorn squash, is a low carb alternative to regular mashed potatoes. Perfect for diabetics and others trying to reduce carbohydrates. This white squash tastes very similar to potatoes, making it a perfect substitute. It can be served with many of the same toppings you would put on mashed potatoes. Top with sour cream, gravy, or load it with cheese and broccoli or bacon.
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Where can you find mashed potato squash?
Honestly, your best bet is a Fall farmers market. Look for a white squash about the same size and shape as an acorn squash. You probably will not find this one at your local supermarket, but maybe a small farm store or roadside produce stand. If you are not able to find one, you can always grow your own. Find the seeds here.
Preheat the oven to 375 degrees F.<br>Slice the squash in half, scoop out the seeds with a spoon. Coat the cut edge with olive oil, and sprinkle it with salt and pepper.<br>Line a sheet pan with parchment paper. Place the squash cut side down on the pan.<br>Bake the squash for 40-45 minutes or until softened.<br>Once the squash has cooled enough to handle, use a spoon to scoop out the soft creamy center. Discard the skin.<br>Add the butter and use a potato masher or hand mixer to mash the squash.<br>Add your desired potato toppings or mix-ins.<br>
NOTES
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This butternut squash risotto makes a great side dish or a tasty vegetarian main dish. A perfect option for meatless Monday or Fridays during Lent. It also makes great leftovers for packed lunches. Squash is traditionally a Fall food, but it is available and delicious any time of year.
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2 pounds of Butternut squash (average size is 2-3 pounds)
3-4 cloves of garlic
4 cups vegetable broth
1/4 cup butter
2 tablespoons olive oil
1 medium onion, chopped
1.5 cup arborio rice
4-6 fresh sage leaves, sliced finely
1.5 cups white wine
1 teaspoon freshly ground black pepper
1 cup shredded parmesan cheese
Squash Risotto Directions
Prepare the ingredients:
Grate the garlic, add a pinch of salt and set aside. For best results use a ceramic grater plate.
Peel the squash with a vegetable peeler. Once the outer skin is gone, peel another layer. This seems wasteful, but a second layer is important because the skin is deeper than the outer layer. If you don’t peel a second layer, you will end up with a tough skin on the edge of all of your squash pieces.
Slice the squash in half. Scoop out the seeds with a spoon. Dice one half into 1/4 inch cubes, grate the other half in a food processor. Weigh out 1 pound of each and freeze the rest. Include the weight on the freezer bag.
Pour the stock into a saucepan and bring to a simmer. Continue to simmer to keep warm.
Add the risotto, and continue mixing until risotto is opaque, about 5 min.
Pour in half of the wine, and continue to stir until the wine is absorbed. Mix in the other half of the wine, and stir until absorbed. Next, add 1/2 cup of stock and continue stirring, when it is nearly absorbed, add the sage and grated squash and another half cup of stock.
Add sageAdd grated squash
Continue adding the stock 1/2 cup at a time, add another 1/2 cup when the last one is almost fully absorbed. Continue stirring and adding stock until the risotto is fully cooked, approximately 20 minutes. When the risotto is ready it will be firm but tender and no longer appear white.
Add the grated garlic, salt and pepper, and parmesan.
Add additional stock if needed. Heat and stir until the cheese is melted, and all ingredients are well mixed.
Tomatillo salsa or Salsa Verde is a green salsa made with fresh tomatillos. It is a tangy sauce that can be used as a dip for chips, a taco topping or a sauce for fish or chicken. This is my favorite tomatillo salsa recipe. It’s so simple! Here’s how to make tomatillo salsa.
Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.
What tools do you need to make tomatillo salsa?
A food processor, A mini processor will work for this recipe.
A saucepan
A chef’s knife
cutting board
Tomatillo Salsa Ingredients:
1/2 pound tomatillos
1-2 jalapeños
1/2 onion, quartered
1/4 teaspoon cumin
2 tablespoons chopped fresh cilantro
salt to taste
Tomatillo Salsa Instructions:
First remove the husks from the tomatillos, it is easier to remove them if you soak them in water first.
Soak the TomatillosHusks Removed
Remove the stems and seeds from the Jalapeños. Peel and quarter the onion. Rinse the cilantro and remove the stems.
Place the whole tomatillos, jalapeños, and onions in a saucepan. Cover with water and boil for 5 minutes.
Drain off the water and transfer the vegetables to the food processor. Add the remaining ingredients and process until smooth.
You can find them at most grocery stores, farmer’s markets, or you can grow your own. They can even grow in a pot! Fresh tomatillos are firm with tight fitting husks.
Trim the chicken breasts and cut into 1/2 inch strips. This is best accomplished with kitchen shears.
Use a chef’s knife to slice the bell peppers and onions into 1/8- 1/4 inch strips.
Peel and smash the garlic cloves.
Sliced peppers, onions and crushed garlic.
Drizzle the olive oil over the chicken and vegetables.
Mix the chili powder, paprika, cumin, garlic powder, onion powder, oregano, cayenne pepper, salt and pepper in a bowl.
Sprinkle the seasoning mixture over the chicken and vegetables.
Seasoned chickenSeasoned Veggies
Arrange the seasoned chicken and vegetables on a parchment lined sheet pan.
Preheat the oven to 425 degrees F. Bake the chicken and vegetables for 15-20 minutes flipping after 10 minutes. Check the internal temperature of the chicken to ensure it is at least 165 degrees F.
Once the chicken has reached an internal temperature of 165 degrees F, remove it from the oven and squeeze some lime juice over the chicken and veggies. Sprinkle some fresh cilantro over the chicken and veggies.
Serve with warm tortillas and your favorite fajita toppings.
Sourdough discard hamburger buns are a great way to use up some of your discard. They are so tasty! These hamburger buns are made with whole wheat flour and bread flour, the perfect mix! These buns are also great for pulled pork sandwiches. Both taste great with the everything bagel topping!
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What tools do you need to make Sourdough discard hamburger buns?
First combine the warm milk, sugar and yeast in the stand mixer bowl. Mix to dissolve the sugar.
Next add the flours, salt, discard butter and egg yolk. Use the paddle attachment for the stand mixer to incorporate these ingredients. You may have to use a rubber scraper to scrape the sides of the bowl.
Swap out the paddle for a dough hook and knead the dough for ~7 minutes. Make sure you allow the mixer to rest every 2-3 minutes so it does not overheat. You will know it is ready when the dough no longer sticks to the sides of the bowl and is a nice smooth ball.
kneading with a dough hook
Rising stage
Place the dough ball in a bowl and cover it with plastic wrap and allow it to rise until it doubles in size. The amount of time will vary depending on the temperature of your kitchen. I do not like variability, so I always allow my dough to rise in my Ninja Foodi on the proof setting. If set to 90 degrees F, this step will reliably take about 1 hour.
Once the dough has doubled in size, transfer it over to a lightly floured counter top and divide the dough into 4 equal pieces. (or 6 pieces if you prefer smaller buns.) Shape each piece into a bun by pulling the edges under to form a nice bun shape on top.
Place the shaped buns on a parchment lined cookie sheet. Cover with plastic wrap an allow it to rise for about 30 minutes. Once again this time will depend on the temperature of your kitchen. I like to set my cookie sheet on a heat mat to ensure they will be ready to bake in 30 minutes. When they a plumped up and rounded, they are ready to bake.
Baking the buns
Preheat the oven to 350 degrees F.
Use a fork to whisk the egg whites with the water. Use a silicone brush to spread the egg wash over the top of each ball of dough. Sprinkle on everything bagel seasoning.
Dough balls with egg wash and everything bagel seasoning
Bake for 20 minutes or until the tops are lightly browned and they sound hollow when you tap on the bottom.
First combine the warm milk, sugar and yeast in the stand mixer bowl. Mix to dissolve the sugar.<br>Next add the flours, salt, discard butter and egg yolk. Use the paddle attachment for the stand mixer to incorporate these ingredients. You may have to use a rubber scraper to scrape the sides of the bowl.<br>Swap out the paddle for a dough hook and knead the dough for ~7 minutes. Make sure you allow the mixer to rest every 2-3 minutes so it does not overheat. You will know it is ready when the dough no longer sticks to the sides of the bowl and is a nice smooth ball.<br>Place the dough ball in a bowl and cover it with plastic wrap and allow it to rise until it doubles in size, approximately 1 hour. The amount of time will vary depending on the temperature of your kitchen. Once the dough has doubled in size, transfer it over to a lightly floured counter top and divide the dough into 4 equal pieces. (or 6 pieces if you prefer smaller buns.) Shape each piece into a bun by pulling the edges under to form a nice bun shape on top.<br>Place the shaped buns on a parchment lined cookie sheet. Cover with plastic wrap and allow it to rise for about 30 minutes. Once again this time will depend on the temperature of your kitchen. When they :a plumped up and rounded, they are ready to bake.<br>Preheat the oven to 350 degrees F.<br>Use a fork to whisk the egg whites with the water. Use a silicone brush to spread the egg wash over the top of each ball of dough. Sprinkle on everything bagel seasoning. Bake for 20 minutes or until the tops are lightly browned and they sound hollow when you tap on the bottom. Cool on a wire rack. <br>
NOTES
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If you own a Traeger or really any smoker, one of the go to recipes you just have to try is pulled pork. This is the best Traeger pulled pork recipe! It’s so simple. You just have to make sure you have enough time to get it done before your guests arrive. Pulled pork is a great recipe to feed a crowd, but it also makes great leftovers.
Disclaimer: This post may contain affiliate links. I earn commission at no additional cost you you.
How long must you smoke a pork butt at 225 degrees F?
It depends on the size of your pork butt, your smoker and the weather. It also depends on weather or not you wrap it. If you follow my recipe and have a 6-7 pound pork butt and warm weather (-70 degrees F) it should take about 12 -14 hours.
What tools do you need to make the best pulled pork?
Apple or hickory pellets (Or better yet, a mixture of both)
Trim your pork the night before you want to smoke it. Remove excess fat but it is not necessary to remove all of the fat since by the time the pulled pork is ready, the fat will be mostly gone and fat adds flavor.
Season your pork with Traeger Pork and Poultry rub. Place it in the refrigerator overnight.
Seasoned and trimmed pork butt
In the morning remove the pork from the refrigerator and preheat the Traeger to 225 degrees F. When the Traeger is preheated, place a meat thermometer in the pork and place it directly on the grate. Close the Traeger and monitor the temperature.
Once the thermometer reaches 160 degrees (~6 hours). It is ready to wrap.
For the wrapping stage, warm up the apple juice in the microwave so it is warmer than the pork. Remove the pork from the Traeger and place it in a foil pan. Alternatively, you can use butcher paper or just foil. Sprinkle on the dark brown sugar, drizzle with honey and add the warm apple juice to the pan. Cover the pan with foil, put the meat thermometer back in the meat. You can stick it right through the foil on top.
Pork seasoned with honey, brown sugar and apple juice. Ready to cover.
Continue to smoke for 6-8 more hours at 225 degrees F or until the internal temperature reaches 205 degrees F. Remove the pan from the Traeger and allow it to rest for at least 30 minutes before pulling it.
Pulled Pork – ready to serve.
You can use 2 forks to pull the pork, but if you have room to store them these meat shredder claws will get the job done faster.
What is the best sauce to add to pulled pork?
I like to wait to add sauce to my pulled pork because it’s better to allow each guest to choose a sauce they prefer. It’s also better for leftovers. You can get more creative if you do not add the sauce. Try these amazing pulled pork street tacos!
Sheet pan pancakes are a quick and easy way to feed a crowd in the morning without having to stand by the stove for hours. They also make great leftover breakfast for easy weekday mornings. This sourdough sheet pan pancake recipe is also great for using up some extra discard. This recipe can also be used to make regular sourdough discard pancakes and waffles.
Sourdough discard – If you don’t have sourdough discard you can replace it with 1/2 cup of all-purpose flour and 1/2 cup of buttermilk or milk.
Sourdough discard sheet pan pancake ingredients
2 Cups All-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sea salt
3 tablespoons sugar
1 cup sourdough discard
1 and 1/2 cups milk
1 teaspoon pure vanilla extract
4 tablespoons butter, melted
2 large eggs
1/2 cup fresh blueberries, washed and patted dry
5-6 fresh strawberries, washed patted dry, and sliced
1 banana, peeled and sliced
1/4 cup of chocolate chips
Sheet Pan Pancake Directions
Mix all of the dry ingredients (flour, baking soda, baking powder, salt and sugar) in a bowl. Crack the eggs and whisk them a bit before adding. Add the discard, milk, vanilla, melted butter and eggs to the dry ingredients and mix well. It’s ok if the batter is a little lumpy. Pour the batter on a greased or parchment lined 18 x 13 inch sheet pan. Allow the batter to sit for 20-30 minutes before baking.
Meanwhile, prepare your fruit. Make sure your fruit is patted dry.
Add the chocolate chips and fruit to the top of the batter.
Preheat the oven to 425 degrees F. Bake for 15-18 minutes or until the top is golden brown. Wait 1-2 minutes before slicing.
Sheet pan pancake mix-in and topping ideas
Mix-ins:
Fresh blueberries
Fresh strawberries
Fresh raspberries
Fresh black berries
Bananas
Chocolate chips, or any chip e.g. white chocolate, butterscotch etc..
Fresh thin apple slices, with cinnamon
Cinnamon and brown sugar
Nuts e.g. walnuts, pecans, cashews
Toppings:
Maple syrup
Powdered sugar
Strawberry syrup
Whipped cream
Nutella
Jam
Can you use this recipe to make regular pancakes or waffles?
Yes you can use this same recipe to make sourdough pancakes and waffles.
Find this cute pumpkin waffle maker here. These mini waffles fit perfectly in a standard toaster and make a quick and easy breakfast. Just make the waffles on the weekend and you will be ready for a busy week.
5-6 fresh strawberries, washed patted dry, and sliced
1 banana, peeled and sliced
1/4 cup of chocolate chips
DIRECTION
Mix all of the dry ingredients (flour, baking soda, baking powder, salt and sugar) in a bowl. Crack the eggs and whisk them a bit before adding. Add the discard, milk, vanilla, melted butter and eggs to the dry ingredients and mix well. It's ok if the batter is a little lumpy. Pour the batter on a greased or parchment lined 18 x 13 inch sheet pan. Allow the batter to sit for 20-30 minutes before baking.
Meanwhile, prepare your fruit. Make sure your fruit is patted dry.<br>Add the chocolate chips and fruit to the top of the batter.
Preheat the oven to 425 degrees F. Bake for 15-18 minutes or until the top is golden brown. Wait 1-2 minutes before slicing.
NOTES
As an Amazon associate, I earn on qualified purchases.
