recipe #10 & #11

If you know me you know that fall is my favourite time of year. The leaves are changing, it's sweater season and most of all pumpkins!

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

Ingredients

1.  Preheat oven to 350°F

2. Spray & line a pan with parchment paper

3. Brown butter by placing butter in a saucepan on low heat stirring occasionally

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

5. In a large bowl, whisk together sugars and browned butter

 

6.  Whisk in egg and vanilla and pumpkin puree.

7. Whisk together spices and flour.

8. Fold in butterscotch chips

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)

11. Let cool and then cut into pieces.

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)

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

3. Tranfer to an airtight container and store in fridge up to 3 weeks.

Enjoy!