Pumpkin Peanut Butter Dog Treats

When the pumpkins came home Troy (the pup) started licking the outside and biting at the skin to open up the pumpkin to eat as much as he could get. I saved the pumpkin before he got inside, and roasted it a few days ago. So it was finally time to make something with my bounty of roasted pumpkin.

Pumpkin Peanut Butter Dog Treats
prep time: 15 mins
cook time: 30 mins
oven temp: 350 degrees
yield: 35 cookies (various sizes)

1 1/4 cup all purpose flour
3/4 cup pumpkin
2 Tbsp peanut butter
1 Tbsp oil (you can use canola, vegetable, etc.)
1 tsp cinnamon

Preheat your oven to 350 degrees. Meanwhile measure out all of your ingredients and place them in a bowl. Mix until all of the ingredients are incorporated. It will form a stiff dough that you can then roll out and cut out your shapes. Don't forget to flour your board and rolling pin.

Place cut out treats (mine were fish, frogs and flowers) on a nonstick cookie sheet. Place in the oven for about 30 minutes. I like to flip them about half way through to make sure they are browned evenly on both sides. Let the treats cool a bit before handing out to the pups.

Store in an air tight container for a few weeks. I already know I'm wont last that long because Troy has been drooling over these treats since I made them. 

Roasted Pumpkin

It's pumpkin season and after roasting the largest pumpkin that would fit in my oven I'm ready to make as many pumpkin recipes as I want.

I would totally recommend everyone who is planning on making a few pumpkin recipes this season to do this. Roasting your own pumpkin instead of using the canned stuff just brings your recipes to the next level. It's pretty easy to do just takes a bit of time and then you can make pumpkin muffins, bars, cookies, anything and everything you want. Pumpkin is also a great addition to your vegan recipes, as a binder instead of eggs.

Roasted Pumpkin
prep time: 10 minutes
cook time: 40 minutes
oven temp: 400 degrees
yield: varies (depends on size of pumpkin)

1 pumpkin
olive oil


Make sure you wash your pumpkin before beginning. If you're working with a small pumpkin (which i was not) just go ahead and cut the pumpkin in half. across the middle. If not just cut into manageable size pieces. Scoop out all the seeds and insides. (Rinse the seeds and roast the seeds for a great snack.)You want to take the stem off completely before roasting.

 Place skin side up on your baking sheet, drizzle with olive oil. Place into your 400 degree oven for 40 minutes. Once finished in the oven you want to take out and let the pumpkin cool before handling. The skin will just peal off, and can be thrown away. Using a Cuisinart pulse the pumpkin into a puree. The one thing that you should do is remove some of the water that will pool at the top of the pumpkin puree. The easiest way to do this is to place in a container and use paper towels. Just gently push the paper towels onto the top of the puree and you will see the paper towels start to absorb the excess water. You can use the pumpkin right away in another recipe or place in Tupperware and store in the freezer.

Pumpkin is also great for dogs and mine loves it. I'm thinking I'll be making some pumpkin dog treats later this week!

Turtle Pumpkin Cheesecake

Happy 24th Birthday Ben! Today marks a very important day in both Ben and my lives I get to make him a birthday treat. We have been together for the past three birthdays, the first year I made him whoopie pies, last year pumpkin cheesecake bars and this year I decided to go for the real thing and make him a whole pumpkin cheesecake. It is his favorite thing in the whole world, with an oreo bottom of course! This one came out great looking and tasting.


I was actually really proud of how this cake came out looking. It looked so professional and yummy. Ben loved it and thought it was the best cheesecake he ever had. Thanks to Peabody for the recipe. I made a few slight changes but it really came out fabulous.


Turtle Pumpkin Cheesecake

1/2 14 oz can pumpkin puree
1/4 cup heavy cream
1 tsp vanilla extract
1/2 tsp pumpkin pie spice
1/8 tsp salt
10 oz cream cheese
1/4 cup granulated sugar
1/4 cup firmly packed dark brown sugar
1/2 tbsp cornstarch
2 extra large eggs

12 oreo cookies (liquified in a blender until crumbs)
1 1/4 tbsp unsalted butter, melted

chocolate glaze
caramel sauce
1 cup chopped toasted pecans


Blend the crushed oreos and the melted butter. Press into the bottom of a 7 inch spring form pan.

In a medium bowl, whisk together the pumpkin puree, heavy cream, vanilla extract, spice and salt. Set aside.


In the bowl of an electric mixer, using the paddle attachment, beat the cream cheese at medium low speed until creamy, scraping down the sides of the bowl as necessary. My mom told me that the smoother the cream cheese the smoother and velvety the cake will be in the end. Gradually add the sugars and beat until blended.

Add the pumpkin mixture and mix till blended. Add the cornstarch and mix just until combined. Add the eggs on at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.


Pour into the spring form pan and bake at 325 degrees for 40 minutes in a water bath of one inch. The sides of the cake should be set and the middle should still be slightly wobbly. Open the oven for 5 minutes then let the cake cool in the oven for an hour. Take the cake out of the water bath and place in the refrigerator for another hour.

Cake should be slightly cooled at this point. You want to toast the pecans to deepen the flavor of the nuts. I used canned caramel sauce and just melted semi sweet chocolate for the topping. Place the pecans on the top of the cake and drizzle the caramel and the chocolate all over. Refrigerate for another 2 hours before serving.

Make this cheesecake for the people you love who love pumpkin cheesecake. They will in turn love you forever.

Happy Happy Birthday Ben. Hope you had the best birthday ever! Kiss.

Pumpkin Pie Fudge

Thanksgiving II is tomorrow, and I made candy. Thanksgiving II was created by Ben's roommate and his friends, it's the thanksgiving with your friends: laughing, eating and drinking. A pot luck of everything and anything, your ticket in is bringing something homemade.


I'm excited, and I know Ben is really excited about Thanksgiving II (Thanksgiving is his favorite holiday because of the good food) so a second day of gluttony I bet will be Ben's second favorite holiday.

I found this recipe all over the internet, different blogs had slightly different ingredients, however I went with this one from a blog that I frequently go to. The verdict so far is "amazing and really good" one even from someone who doesn't like pumpkin or sweets that much. So I'm excited to give these as part of the pot luck and share in the joy of Thanksgiving II.


Oh one more note, I moved and this is the first thing I made in my new kitchen. YAY!

Pumpkin Pie Fudge

3 cups sugar
3/4 cup unsalted butter
2/3 cup evaporated milk
1 generous cup canned pumpkin
2 Tbsp light corn syrup
2 1/2 tsp pumpkin pie spice
9 oz white chocolate, chopped
7 oz jar marshmallow cream (fluff)
1 cup walnuts, chopped and toasted
1 tsp vanilla extract

Stir together first 6 ingredients in a medium saucepan over medium-high heat, and cook, stirring constantly, until mixture comes to a boil. Cook, stirring constantly, until a candy thermometer registers 234 degrees. I did not have or own a candy thermometer so I looked at other recipes for similar fudge and it said that this stage should take 12-20 minutes. I went about 15 and the texture seemed correct.

Remove pan from heat; stir in remaining ingredients until well blended (stirring this is a work-out!). Pour into a greased aluminum foil-lined 8-inch square pan. Let stand 2 hours or until completely cool cut fudge into squares. Fudge will last a week or two in an air tight container, but I know this will not last past tomorrow night.


It's a keeper. :)

Pumpkin Harvest Cookies

So Ben loves pumpkin, and honestly there are not enough recipes out there for pumpkin cookies. I asked Ben what kind of cookies I should make today and he said Pumpkin or Apple Cider. I have yet to find a cookie recipe with apple cider in it (which I have emailed Gourmet to hopefully find one for me, but if any of you know of one send it my way.) I thought these Pumpkin cookies seemed a little different than just your typical Pumpkin Chocolate Chip which I made a few weeks ago. I found them on Cookie Madness but was a little concerned because Anna never went back to post pictures or comments about these cookies. But I figured the ingredients looked good, and it would be a good addition to my Thanksgiving Cookie Plates.


Pumpkin Harvest Cookies

2 1/4 cup all purpose flour
1 tsp pumpkin pie spice
1/2 tsp baking soda
2 sticks unsalted butter, room temperature
1 1/2 cups dark brown sugar, packed
1 cup canned pumpkin
2 eggs
1 tsp vanilla extract
8 oz white chocolate chips
1 cup chopped toasted pecans

Preheat your oven to 350 degrees. Stir together the flour, spices and baking soda in a medium bowl.


In an electric mixer beat the butter and sugar together. Mix in the eggs (one at a time) and then the pumpkin and the vanilla. Slowly incorporate the dry ingredients until mixed. Add the white chocolate and the pecans. Bake for 8-10 minutes depending on size. The tops should be set and the bottoms starting to brown. This made 14 big cookies and 20 small cookies.

I froze these to put on my holiday cookie trays and they should stay about 3 to 4 months. Later I will be bring one over to Bens for the taste test. Hopefully he loves them!

Roasted Pumpkin Seeds

Ben and I took Monday off of work, so that we could play and continue celebrating my birthday (yes I am officially 23.) We decided that we had waiting long enough and it was time for pumpkins. Carving pumpkins and roasting pumpkin seeds something that we have been doing together for the past three years, but Ben has been doing his entire life. Ben introduced me to pumpkin seeds, I had never had them before, they went in the trash with the innards of the pumpkins while carving. But they are so good and should never be thrown out. They should be roasting and smelling up the entire house while the festivities of carving occur.


We had so much fun and it was a good final day of my birthday.

Roasted Pumpkin Seeds

Pumpkin seeds
Salt
Olive Oil*

*This year Ben used Pam instead of Olive Oil. This makes the snack even better for you. You are getting the heart healthy nutrients from the seeds, and while olive oil is good oil for you it does add fat and calories. Use whichever you want.

Once you have opened your pumpkin and pulled out all the seeds you want (in our case it was 4 pumpkins worth which filled one of the big glad tupperware.) Rinse in a colander under warm water until all the orange pumpkin had fallen away. Try and get off as much water as you can. If you try using paper towels the seeds will stick making more work for you. On a cookie sheet coat with tin foil and spray with pam. Ben spreads salt on the bottom and then puts one layer of seeds on the tray, and the coats again with Pam and salt.


Place in a 400 degree oven. Now for cooking time watch them at 20 minutes however depending on size they may take up to 35. They should be golden brown when you take them out. Coat with more salt to taste, store tupperware for as long as they will last, which will not be long. Ben ate himself into a stomach ache the first afternoon we made them. :)

Pumpkin Chocolate Chip Cookies

If you didn't know before, you'll know now. Ben loves pumpkin. I decided to make this recipe not only for Ben but to bring into work for Halloween as well. Therefore I needed a lot of cookies to feed the troops at work and the boys for Sunday Football. I changed the original recipe slightly but it can be found here. I loved this recipe because it was easy: measure, pour and mix.


Pumpkin Chocolate Chip Cookies

1 can canned pumpkin (almost 2 cups)
2 eggs
1 3/4 cups sugar
3/4 cup vegetable oil
2 tsps vanilla extract
2 tsps cinnamon
1 tsp salt
1 tsp baking soda
3 tsps banking powder
2 cups all-purpose flour
2 1/4 cups semi-sweet chocolate chips

In a bowl with an electric mixed beat pumpkin, eggs, sugar, vanilla, cinnamon, oil, salt, baking soda and baking powder until smooth. Slowly add the flour and beat until just combined. Add in the chocolate chips. Drop in rounded tablespoons on a cookie sheet, bake for 10 minutes in a 375 degree oven. (My oven bakes faster than others I think so you may have to leave it in for a few extra minutes.) Cookies should be golden on the bottom and sides. Remove from sheet and cool. Makes 48 cookies.


I really liked this recipe not only because it was easy but because they came out with a cake consistency. I think this made the pumpkin cookies so good, they were not a typical taste or feel of a chocolate chip cookie.


And when I told Ben that I made Pumpkin Chocolate Chips Cookies for game day his face lit up with a huge smile.

*I brought these into work for Halloween and they literally were the fastest eaten cookies I've ever brought in...And in the past 2 year I've brought in quite a few dozen kinds of cookies and brownies. A new favorite recipe that I will make again and again.

Ben's Pumpkin Oreo Cheesecake Bars

Every year way before his birthday I tell Ben I want to make his something special. Anything he wants as his birthday cake. Last year I made and transported whoopie pies 90 miles as his treat. This year I think in December I looked over at him and said, "you're going to have to start thinking about what you want for your birthday desert." Ben looked at me like I was crazy, its months away he said. In my mind theres nothing better than giving, and getting special things on your birthday, so I try and plan and make his birthday as special as he wants it.

This year he said well I really like that pumpkin cheesecake that you made me a while ago. Ok I can do that. The second time I asked him what he wanted instead of cake he answered again pumpkin cheesecake, but wait he said, can you make it with an oreo crust instead of gingersnaps? Hmmm...sure I can do that, but don't blame me if it tastes weird.

I thought that pumpkin oreo cheesecake would be an original recipe, something that I could claim as our own, until I found this recipe. However my recipe is so different that I'm going to say, while not an original idea, mine is a different take on this interesting combination of flavors.

Ben's Pumpkin Oreo Cheesecake Bars

3 Cups crushed Oreos
6 Tbsp melted butter
1/2 Cup canned pumpkin
1 Tbsp all-purpose flour
1 tsp pumpkin pie spice
3 8-oz packages cream cheese, softened
1 Cup sugar
1 1/2 tsps vanilla extract
3 eggs

Lightly grease a 13 by 9 by 2 inch pan and set aside. In a medium size bowl combine crushed oreos and melted butter. Press mixture evenly into the bottom of the pan. Bake in a 325 degree oven for about 15 minutes or until crust is slightly firm.

While the crust is baking, combine in a medium bowl the pumpkin, pumpkin pie spice and flour, set aside for later.



Use softened cream cheese, this will really make the batter come together easier and make a smoother cake in the end. Just let it sit out of the fridge for an hour or so. Using a mixing bowl beat the cream cheese on high until smooth, scrape down the sides to make sure that all the cream cheese is included. Add sugar and vanilla extract and mix until combined. Add eggs one at a time, and let the egg combine into the mixture before adding the next.

Stir in a third of the cream cheese batter into the pumpkin mixture, stir until smooth. Spread the cream cheese mixture over crust. Place spoonfuls of pumpkin batter over cream cheese batter, then swirl in with a knife.



Bake cheesecake for 40-45 minutes just until center has firmed up. This will really differ based on your oven and the weather so I would recommend to watch it closely after about 30 minutes.

Let it cool completely in pan and then cover and chill for at least a couple hours before serving.



Ok Ben's coming over soon, I can't wait to give him his birthday cheesecake. Hope he loves it.

He did. He said, "best ever." :)