This year was no exception, I counted down the days to Starbucks pumpkin spice lattes!
So without further adieu I bring you two pumpkin recipes; browned butter, pumpkin & butterscotch chip blondies (slightly adapted from) and pumpkin syrup (which I plan to make my aforementioned lattes).
Pumpkin Recipe #1 - Browned butter, Pumpkin & Butterscotch Chip Blondies
Ingredients:
1/2 cup butter *unsalted)
1/2 cup brown sugar
1/3 cup white sugar
1 large egg
1 tsp vanilla
1 cup pumpkin puree
1 cup flour
1 tsp salt
3/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1 cup butterscotch chips
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| Ingredients |
1. Preheat oven to 350°F
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| 2. Spray & line a pan with parchment paper |
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| 3. Brown butter by placing butter in a saucepan on low heat stirring occasionally |
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| 4. When it starts to bubble, turn to very low heat and stir frequently. The browned butter is ready when there is a 'nutty' aroma and turns brown. Remove from heat |
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| 5. In a large bowl, whisk together sugars and browned butter |
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| 6. Whisk in egg and vanilla and pumpkin puree. |
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| 7. Whisk together spices and flour. |
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| 8. Fold in butterscotch chips |
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| 9. Transfer to prepared pan *i realized after mixing together the ingredients my original pan was too big* |
10. Bake until top is golden brown and a toothpick comes out clean (mine took about 35 mins)
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| 11. Let cool and then cut into pieces. |
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| Closer look. A friend told me later on in the evening that it tasted like a dessert of the future. I'm not sure what that meant but I'll take it. |
Pumpkin Recipe #2 - Pumpkin Syrup
Ingredients:
1 cup water
1 cup sugar
2 tbsp of pumpkin puree
2 tsp cinnamon and nutmeg (original recipe calls for pumpkin pie spice, which I didn't have)
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| 1. Bring sugar and water to a boil |
2. Reduce heat and add in pumpkin puree and spice. Bring to a simmer and once all the pumpkin has mixed into the syrup, remove from heat and let cool for 10 mins
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| 3. Tranfer to an airtight container and store in fridge up to 3 weeks. |
Enjoy!
