Happy Fall ya’ll!
Autumn is my favorite time to cook and bake, and pumpkin is a favorite flavor of mine. I made these delicious scones in honor of all the pumpkin lovers of the season. I like the warm spices that give pumpkin its unique flavor, because without cinnamon, nutmeg, allspice and cloves pumpkin is just a bland tasting squash. Mini-chocolate chips are great to use in these soft scones because they spread out more evenly, giving a bit of chocolate in each bite.
Put this recipe on your weekend to do-list when you have time to savor the flavors of Fall. These scones would make a great start to a day set aside to go to a pumpkin patch searching for the perfect pumpkin to carve. The dough can be made ahead of time rolled and cut then freeze or refrigerate the dough, and pop in the oven when you’re ready.
Pumpkin Chocolate Chip Scones
2 3/4 cups flour
1/2 cup brown sugar
1 T. baking powder
1 tsp. cinnamon
1/2 tsp. all spice
1/4 tsp. fresh grated nutmeg or regular ground
1/2 cup cold butter, cubed
2/3 cup pumpkin puree
1/4 cup buttermilk
1 tsp. vanilla
3/4 cup mini chocolate chips + 1/4 c. for drizzle
Step 1: Pre-heat oven to 400 degrees, line a cookie sheet with parchment paper or silicone mat.
Step 2: In a food processor put cold butter cut into chunks, then flour, sugar, baking powder, spices and turn on until the butter is in small beads. If using a pastry blender by hand just use it mashing the butter into the dry ingredients until the butter is in small beads.
Step 3: Add egg and vanilla and turn on food processor to pulse then buttermilk and pumpkin until the dough forms into a ball.
Step 4: Turn dough out onto a floured surface and knead chocolate chips.
Step 5: Roll or pat dough out into a circle about 8 in. around and 1-1 1/2 in thick and cut with a pizza cutter like a pie.
Step 6: Bake for 18 to 20 minutes or until lightly browned.
Step 7:For chocolate drizzle: melt 1/4 cup of chocolate chips with 1 tsp. of coconut oil in microwave at 30 second intervals stirring after each 30 seconds until completely melted and smooth. Drizzle over the top of the scones after scones have cooled for about 20 min. and enjoy.
It really doesn’t get any easier than this to make applesauce, really! I just tossed all the ingredients into the crock pot and waited and enjoyed the smell throughout the house for 12 hours or so! After about 12 hours I just used my immersion blender and blended it all up. It’s up to you if you would like to run the sauce through a fine mesh strainer to get any small bits of skin out but it’s not necessary.
The recipe here is not only easy it’s really tasty as well. The great thing about making your own sauce is you get to sweeten it how you want or flavor it how you want, in fact you could leave out the honey if you wanted too and make it sugar free. I hope you give this recipe a try and enjoy making your own apple sauce the easy way.
How to make apple sauce in the crock pot
4.5 pounds apples (I used a homegrown variety, I would recommend a tart variety)
2/3 cup honey
1 cup apple juice or water
2 tsp. ground cinnamon
pinch of ground cloves
1/4 tsp salt
Step 1: Wash, core and slice apples. An apple corer works best but using a knife is fine too. You may peel the apples first, but I just left the peel on.
Step 2:Put the apples and the rest of ingredients into the crock pot and put the lid on, turn the heat to low, cook about 12 hours.
Step 3: Use and immersion blender and blend the apples in the crock pot until pureed well. If you do not have an immersion blender then put batches into a blender, fill to about half full , put the lid on the blend slightly ajar. (use a towel and hold onto the lid and puree) If you wold like to strain the apple sauce then use a fine mesh strainer and push through so that any pieces of skin are left behind.
Step 4: If wanting to can the apple sauce then follow canning directions for a water bath caner or click here to see the technique. I canned mine but you could probably freeze this as well by putting into a freezer safe container and dating it. This recipe made what you see in the photos, 1 quart and 1 pint, or 3 pint jars.
One of my good friends Deb shared this recipe with me several years ago and I loved it, in fact everyone who eats it loves it too. Deb got it from one of her friends at work, who probably got it from a friend and so on. I love how recipes and food bring people together and connect us. I usually make this dessert during the holidays because it’s easy to throw together when I’m short on time, plus that’s when pumpkin is in season. Pumpkin dump cake tastes like a pumpkin cobbler or pumpkin crisp with a nice crunchy top.
I made this recipe with Truvia sugar blend for baking, it taste just like sugar because it’s from the stevia plant but it’s better for you since it’s doesn’t spike the blood sugar like granulated sugar. I also made this recipe smaller than the original recipe by halfing the ingredients. The original recipe makes a 9X13 inch pan while this recipe is a 9X9 inch pan. Unless you are taking this to a potluck or feeding a large family I recommend this small recipe because it’s so rich.
Pumpkin Dump Cake
8 ounces of pumpkin puree
5 ounces of evaporated milk
1/4 cup plus 2 tablespoons Truvia baking blend
(if using granulated sugar use 3/4 cup)
2 large eggs
1/2 teaspoon vanilla
1/4 teaspoon ground nutmeg
dash of salt
9 ounces yellow cake mix
3/4 cup cup butter melted
3/4 chopped pecans
Step 1: Pre-heat oven to 325 F., prepare 9 X9 inch pan by spraying with cooking spray.
Step 2: In medium mixing bowl beat together the pumpkin, milk, eggs, Truvia, eggs, spices and vanilla.
Step 3: Pour into prepared pan and sprinkle cake mix on top then sprinkle chopped nuts. Pour melted butter evenly over the cake mix and nuts.
Step 4: Bake for 45-50 minutes. When cake is done, the top should be golden brown and the middle should be firm but not totally solid. Let cake cool completely then serve with whip cream or ice-cream.