Tag Archives: pumpkin

Jalapeno Pumpkin Dip

This creamy, sweet and spicy Jalapeno Pumpkin Dip recipe is an easy 5 minute appetizer that’s vegetarian, gluten free and perfect for parties!

This creamy, sweet and spicy Jalapeno Pumpkin Dip recipe is an easy 5 minute appetizer that's vegetarian, gluten free and perfect for parties!

Woo hoo, welcome to day three of “Jamaica Week” on WhitneyBond.com where I’m sharing four recipes inspired by my recent trip to Jamaica!

On day one, I shared a scrumptious 30 Minute Sweet Potato Soup Recipe, on day two, I shared a delicious recipe for Jamaican Jerk Beef Patties, and today I’m sharing a sweet and spicy dip recipe that I know you’re going to love!

Read the full post here!

Pumpkin Cheesecake Swirled Crock Pot Brownies

Crock Pot Brownies are an easy way to bake up a delicious dessert without the use of an oven, throw in a Pumpkin Cheesecake Swirl for a festive fall treat!

Pumpkin Cheesecake Swirled Crock Pot Brownies

Tomorrow, tomorrow, fall is finally here tomorrow!

You guessed it, the first day of fall is… tomorrow, but I won’t lie, for the past two weeks I’ve totally been cheating and eating everything apple, pumpkin and squash I could get my hands on! I also may or may not have also been trying to¬†rock boots, scarves and sweaters even though it’s totally still 80 degrees outside! ūüėČ

What can I say, fall is my favorite time of the year and I couldn’t wait to start sharing all of my favorite fall recipes on Instagram, like Apple Butternut Squash Bruschetta & Pumpkin Chili, as well as introducing new fall favorites on the blog, like these Pumpkin Cheesecake Swirled Crock Pot Brownies!

I mean, what says fall more that pumpkin, baking and a slow cooker!

Read the full post here!

Pumpkin Brookies

Pumpkin Brookies Recipe

It’s the final day of Pumpkin Week¬†here on WhitneyBond.com, and I saved a super delicious dessert for last!

If you’re not familiar with brookies, allow me to introduce you to this super amazing dessert that combines cookies and brownies into one scrumptious treat!

Read the full post here!

Pumpkin Chili Sliders

Pumpkin Chili Sliders

Welcome to day two of Pumpkin Week on the blog! Today I created a new recipe from one of my favorite existing recipes, Pumpkin Chili!

Read the full post here!

Cranberry Pumpkin Bread

Cranberry Pumpkin Bread Recipe

Well hello there! Welcome to Pumpkin Week on WhitneyBond.com!

That’s right, I made up my own week to celebrate the almighty orange squash that we’ve all come to know and love as the official flavor of fall.

Read the full post here!

Breakfast Sweet Potatoes

Pumpkin Granola Stuffed Sweet Potatoes Recipe

It’s the first week of October, temperatures are finally starting to cool down in San Diego and my entire diet for the last week has basically consisted of¬†sweet potatoes, butternut squash and pumpkins!

Read the full post here!

Crock Pot Pumpkin Apple Monkey Bread

Crock Pot Pumpkin Apple Monkey Bread

It’s day two of “Thanksgiving Week” on LLB, and today I’m not focusing¬†on the main meal, the big shebang, the winner winner turkey dinner, instead¬†I’m introducing you to an amazing new recipe for the¬†most important meal of the day, breakfast! Read the full post here!

Pumpkin Chicken Alfredo & Bacon Pasta

Pumpkin Chicken Alfredo Pasta

Ok, after this recipe I promise to take a “pumpkin hiatus” ‚Ķ. at least for a week ūüėČ

Some would call me a basic ‚Ķ. well you get it ‚Ķ for my intense love of pumpkin, but I don’t care, pumpkin everything, all day, every day! Haha!

When it comes to fall, I want to incorporate pumpkin into basically as many dishes as possible. Well that and buffalo sauce‚Ķ but not together‚Ķ ew, I’m not that crazy ūüėČ

Since I’m not a big sweets person I like to incorporate pumpkin into savory recipes like Pumpkin Sweet Potato Shepherd’s Pie, Pumpkin Pulled Pork, Pumpkin Chili & Pumpkin Enchiladas!

Read the full post here!

Sweet Potato Pumpkin Shepherds Pie

Sweet Potato Pumpkin Shepherds Pie

You know when you’re about to leave on vacation and you pretty much have no ambition to do anything except for leave on vacation?

Me. Right now.

I’m heading to Arizona tonight for a¬†mini-vaca¬†to¬†celebrate a friends birthday and Halloween. I love my weekends in AZ because I get to see great friends, relax and most importantly, eat Jimmy & Joes Pizza. If you live in¬†the Phoenix area and haven’t been yet, run, don’t walk to JJP and get a serious slice. ¬†If you’re there this weekend you’ll probably see me. I’ll be the little girl, hiding in the corner surrounded by pizza and boneless wings ūüėČ

Read the full post here!

Pumpkin Pulled Pork

Pumpkin Pulled Pork Sandwich Recipe

Oh pumpkin season, you have arrived, and I am not upset about it at all!

Read the full post here!

Pumpkin Filled Pastries

Pumpkin Filled PastriesThey’re pastries, they’re filled with pumpkin…. they’re amazing!

I was originally inspired to create this delicious breakfast treat when my bestie Amy (fabulous fashion blogger!) said “You have to try the pumpkin filled croissants at Starbucks!” I was immediately on board with this, but when I arrived at my beloved downtown Starbucks, there were no pumpkin filled croissants, only pumpkin muffins, scones and bread.

I then remembered one of my favorite breakfast treats of all time…. Blueberry Pastry Delights and thought “I could basically do the same thing, but with pumpkin instead of blueberries.” ¬†Two weeks later, here we are… sitting in the middle of Pumpkin Pastry heaven!

Read the full recipe here!

White Chocolate Chip Pumpkin Spice Cookies

White Chocolate Chip Pumpkin Spice Cookies are a sweet and delicious treat combining the flavors of fall, perfect for Halloween parties and events!

White Chocolate Chip Pumpkin Cookies

Last weekend I was invited to attend a BBQ with a friend… about two hours before the BBQ. ¬†Being a food blogger, it is completely unacceptable to show up to a BBQ empty handed… even when you only have two hours notice!

I was trying to figure out what I had in my pantry that I could toss together that didn’t require a trip to the grocery store. Luckily I had a bag of white chocolate chips and a bag of Pumpkin Spice Hershey Kisses¬†staring at me from the pantry.

It was one of those moments where you look at two items, a light bulb goes off and you immediately think “the two of you need to meet and become friends!”

Read the full recipe here!

Pumpkin Mudslide

Pumpkin Mudslide

Trick or Treat with a Delicious Drink! Happy Halloween from LLB!

Pumpkin Slide

This Pumpkin Mudslide is a fun seasonal twist on a traditional mudslide!

Pumpkin Mudslide Ingredients

Ingredients (makes 2 cocktails)

  • 2 shots coffee liqueur
  • 2 shots irish cream liqueur
  • ¬Ĺ cup milk
  • dash cinnamon
  • ¬ľ cup pumpkin
  • 4 shots pumpkin pie vodka

Add all ingredients to shaker with ice and shake well.  Strain into a glass and top with whipped cream.

Pumpkin Pie Mudslide

Add sprinkles for a little extra fun! ¬†(And who doesn’t like a little extra fun in their life??)

Pumpkin Mudslide

Rim the glass with sprinkles for even MORE fun!

Pumpkin Mudslide

Hope everyone has a Spook-tacular day!

Pumpkin Mudslide

Total Time: 10 minutes

Yield: 2 cocktails

Pumpkin Mudslide

Ingredients

  • 2 shots coffee liqueur
  • 2 shots irish cream liqueur
  • ¬Ĺ cup milk
  • dash cinnamon
  • ¬ľ cup pumpkin
  • 4 shots pumpkin pie vodka

Instructions

  1. Add all ingredients to shaker with ice and shake well.
  2. Strain into a glass and top with whipped cream.
http://whitneybond.com/2012/10/31/whats-to-drink-pumpkin-mudslide/

Chocolate Pumpkin Cookies

Pumpkin Kiss Cookies

I spent a decent amount of last week scouring San Diego in search of these mythical “Hershey’s Pumpkin Spice Kisses”!

Pumpkin Spice Cookies

Low and behold, they do exist! ¬†I eventually found them at Target and turned them into these delicious chocolate pumpkin cookies for my annual Pumpkin Carving Party on Friday night! ¬†They were a huge hit and I highly recommend you make them immediately ūüôā

Chocolate Pumpkin Kiss Cookie Ingredients

Ingredients (makes 2 dozen cookies)

  • 2 cups flour
  • 1/2 tsp kosher salt
  • 1 tsp baking soda
  • 1/4 cup cocoa
  • 1/2 cup butter (melted)
  • 1/2 cup white sugar
  • 1 cup brown sugar
  • 1 tsp vanilla
  • 1 egg
  • 24 Hershey’s Pumpkin Spice Kisses

Combine the flour, salt, baking soda and cocoa in a small mixing bowl.

Next, combine the butter, sugars, vanilla and egg in a large mixing bowl, then add the cocoa flour mixture.

Chocolate Cookie Batter

Mix until combined well.

Chocolate Cookie Dough

Roll into balls and place on a baking stone.

Chocolate Cookies

Bake at 325¬į for 12 minutes.

Baked Chocolate Cookies

Top with the Kisses while warm to let the pumpkin goodness melt into the chocolate cookies!

Chocolate Pumpkin Cookies

These are now tied for “best cookie ever” with my Nutella Chocolate Chip Cookies!

Pumpkin Chocolate Cookies

The perfect fall cookie for pumpkin lovers everywhere!

Chocolate Pumpkin Cookies

♣ Vegetarian Option: This recipe is vegetarian.

‚ô¶ Gluten Free Option: Substitute gluten-free baking flour for traditional flour to make this recipe gluten-free.

Chocolate Pumpkin Kiss Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Yield: 2 dozen cookies

Chocolate Pumpkin Kiss Cookies

Ingredients

  • 2 cups flour
  • 1/2 tsp kosher salt
  • 1 tsp baking soda
  • 1/4 cup cocoa
  • 1/2 cup butter (melted)
  • 1/2 cup white sugar
  • 1 cup brown sugar
  • 1 tsp vanilla
  • 1 egg
  • 24 Hershey's Pumpkin Spice Kisses

Instructions

  1. Combine the flour, salt, baking soda and cocoa in a small mixing bowl.
  2. Next, combine the butter, sugars, vanilla and egg in a large mixing bowl, then add the cocoa flour mixture.
  3. Mix until combined well.
  4. Roll into balls and place on a baking stone.
  5. Bake at 325¬į for 12 minutes.
  6. Top with the Kisses while warm to let the pumpkin goodness melt into the chocolate cookies!
http://whitneybond.com/2012/10/29/whats-for-dessert-chocolate-pumpkin-kiss-cookies/

Pumpkin Spice Latte Martini

Pumpkin Spice Latte Martini

If you’re like me, one of your favorite parts of Fall is all the pumpkin goodness that starts popping up around this time of year, including the ever-so-popular Pumpkin Spice Latte.

In this martini I combine Pumpkin Pie Vodka with Coffee Liquor for a martini that is sure to give you that boost you love from a latte with a little kick from the vodka!

Pumpkin Spice Latte Martini Ingredients

Ingredients (makes 1 martini)

  • 2 shots pumpkin pie vodka
  • 2 shots coffee liqueur
  • dash ground ginger
  • dash cinnamon
  • dash nutmeg

Combine all ingredients in a shaker with ice and shake well.

Strain into a martini glass rimmed with crushed graham crackers and serve with cinnamon stick to garnish.

Fall Pumpkin Spice Latte Cocktail

This is the perfect after-dinner drink for a cool fall night or sipping cocktail at a Halloween party!

Pumpkin Coffee Martini

Chocolate Chip Pecan Cookie Pie with Pumpkin Ice Cream

Chocolate Chip Caramel Pecan Cookie Pie with Pumpkin Ice Cream

From the minute I saw this weeks chopped challenge mystery basket I knew a dessert was about to be made!

Chopped Challenge Ingredients Week Five

Hershey’s chocolate morsels, caramel, pecans and pumpkin, all ingredients that scream fall dessert!

Not wanting to make a traditional pie or try to combine all of the ingredients into one dish I decided to make a cookie pie using the Hershey’s chocolate morsels as the chocolate chips and adding caramelized pecans to the dish. ¬†I then decided to turn the pumpkin into a delicious ice cream to top the warm cookie pie.

The final result of “Chopped Challenge Thursday” Week Five: Chocolate Chip Caramelized Pecan Cookie Pie with Homemade Pumpkin Ice Cream.

butter, eggs, sugar, cinnamon, brown sugar, caramels, chocolate chips, pecans, pumpkin, milk, cream, ginger, nutmeg, ingredients, ice cream, cookie pie

Ingredients (cookie pie)

  • 2 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter (separated) (3/4 cup melted)
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 2 tbsp vanilla (separated)
  • 1 egg
  • 1 egg yolk
  • 1 bag ( 1 3/4 cups) Hershey’s Mini Kisses
  • 1 bag (14 oz) caramels
  • 1/2 cup milk
  • 2 cups crushed pecans

Ingredients (pumpkin ice cream)

  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 tbsp vanilla
  • 1 (15 oz) can pumpkin
  • 1/2 tsp ginger
  • 1 tsp nutmeg
  • 1 tbsp cinnamon
  • 1 pint whipping cream
  • 4 eggs (whisked)
  • 3/4 gallon whole milk
  • 7-8 pounds ice
  • 2 cups ice cream salt

Start by preparing the ice cream. Combine the sugar, brown sugar and vanilla in the bottom of the ice cream canister.

How to make Pumpkin Ice Cream

Next, add the pumpkin, ginger, nutmeg, cinnamon, whipping cream and mix well.

Pumpkin Ice Cream Recipe

Then add two cups of the whole milk to a small saucepan over low heat.  When warm add in the whisked eggs. Continue whisking the mixture regularly for 2-3 minutes making sure the temperature does not get too warm to cook the eggs.

Warming eggs in milk

Add the mixture to the canister then add the rest of the whole milk to the “fill line” on the ice cream canister.

Pumpkin Ice Cream

Mix together well then place the canister inside the ice cream maker.  Surround the canister with ice and salt then plug the ice cream maker in to begin the freezing process.

While the ice cream is freezing begin making the cookie pie. ¬†Still remember to fill the outside of the ice cream maker with ice and salt when needed. If the ice level is too low the freezing process will stop and runny ice cream will result…. and I know that no one wants that!

For the cookie pie, begin by making the caramelized pecans. Unwrap each caramel and place into a medium pan over low to medium heat.  Add 1/2 cup milk, 1 tbsp vanilla and 1/4 cup butter to the caramels.

Making Caramel Sauce

Stir consistently until the caramels are fully melted.  Then add in the pecans.

Caramelizing Pecans

Remove from heat and mix until the pecans are well coated. Set to the side while you prepare the cookie dough.

Start by combining the flour, baking soda and salt in a small bowl.  Next cream together the butter and sugars.  Add in 1 tbsp vanilla, the whole egg and egg yolk.  Mix well, then add in the flour mixture.

Cookie Dough

Next, mix in the chocolate chips or mini Hershey’s kisses.

Hershey Kiss Cookie Dough

Finally, add 1 cup of the caramelized pecans to the mixture.

Chocolate Chip Caramel Pecan Cookie Dough

Mix well then place into a greased pie plate.

Hershey Kiss Carmel Pecan Cookie Pie

Place in a 350¬į oven for 25-30 minutes or until crisp and brown around the edges.

Before the pie is finished cooking the ice cream machine should shut off and that means… the ice cream is ready!

Pumpkin Ice Cream

While waiting for the pie to come out of the oven, maybe I should go ahead and scoop out some ice cream.

Pumpkin Ice Cream

Maybe a couple bowls of it…

Pumpkin Ice Cream

And maybe I should take a bite…

Pumpkin Ice Cream

Ding!  Caught by the timer!  The pie is ready!

Chocolate Chip Caramelized Pecan Cookie Pie

Top with the pumpkin ice cream and get ready to gobble down!  The cold ice cream on the warm pie melts quickly!

Hershey Kiss Caramel Pecan Cookie Pie with Pumpkin Ice cream

See, I wasn’t kidding!

Chocolate Pecan Cookie Pie with Pumpkin Ice Cream

This is one decadent, creamy, delicious dessert!

If you like a more crisp cookie pie, I would recommend separating the dough into two pie plates to make a thinner, crisper cookie, rather than a thick chewy cookie (like what I have… and love!)

♣ Vegetarian Option: This recipe is vegetarian.

‚ô¶ Gluten Free Option: The pumpkin ice cream is gluten-free. Simply replace the flour in the cookie pie with a gluten-free flour alternative to make this recipe gluten-free.

Pumpkin Ice Cream

Total Time: 1 hour

Pumpkin Ice Cream

Ingredients

  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 tbsp vanilla
  • 1 (15 oz) can pumpkin
  • 1/2 tsp ginger
  • 1 tsp nutmeg
  • 1 tbsp cinnamon
  • 1 pint whipping cream
  • 4 eggs (whisked)
  • 3/4 gallon whole milk
  • 7-8 pounds ice
  • 2 cups ice cream salt

Instructions

  1. Combine the sugar, brown sugar and vanilla in the bottom of the ice cream canister.
  2. Add the pumpkin, ginger, nutmeg, cinnamon, whipping cream and mix well.
  3. Add two cups of the whole milk to a small saucepan over low heat.
  4. When warm add in the whisked eggs.
  5. Continue whisking the mixture regularly for 2-3 minutes making sure the temperature does not get too warm to cook the eggs.
  6. Add the mixture to the canister then add the rest of the whole milk to the ‚Äúfill line‚ÄĚ on the ice cream canister.
  7. Mix together well then place the canister inside the ice cream maker.
  8. Surround the canister with ice and salt then plug the ice cream maker in to begin the freezing process.
  9. Continue to fill the outside of the ice cream maker with ice and salt throughout the freezing process.
http://whitneybond.com/2012/09/27/chopped-challenge-thursday-caramel-pumpkin-pecans-and-hersheys-chocolate-morsels/

Chocolate Chip Pecan Cookie Pie

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 1 cookie pie

Chocolate Chip Pecan Cookie Pie

Ingredients

  • 2 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter (separated) (3/4 cup melted)
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 2 tbsp vanilla (separated)
  • 1 egg
  • 1 egg yolk
  • 1 bag ( 1 3/4 cups) Hershey‚Äôs Mini Kisses
  • 1 bag (14 oz) caramels
  • 1/2 cup milk
  • 2 cups crushed pecans

Instructions

  1. Prepare the caramelized pecans by unwrapping each caramel and placing them in a medium pan over low to medium heat.
  2. Add 1/2 cup milk, 1 tbsp vanilla and 1/4 cup butter to the caramels.
  3. Stir consistently until the caramels are fully melted, then add the pecans.
  4. Remove from heat and mix until the pecans are well coated.
  5. Set to the side while you prepare the cookie dough.
  6. Combine the flour, baking soda and salt in a small bowl.
  7. Cream together the butter and sugars.
  8. Add in 1 tbsp vanilla, the whole egg and egg yolk.
  9. Mix well, then add in the flour mixture.
  10. Add the mini Hershey’s kisses.
  11. Add 1 cup of the caramelized pecans to the mixture.
  12. Mix well then place into a greased pie plate.
  13. Place in a 350¬į oven for 25-30 minutes or until crisp and brown around the edges.
http://whitneybond.com/2012/09/27/chopped-challenge-thursday-caramel-pumpkin-pecans-and-hersheys-chocolate-morsels/

Pumpkin Enchiladas

Pumpkin Chorizo Enchiladas

It’s Week Three of my “Chopped Challenge Thursdays” and they have become the highlight of my week!

This weeks “Mystery Basket” includes jalape√Īos from Marin Marzolf (with the help of her husband Derek!), sharp cheddar cheese from Rafael Ocampo, Pumpkin from Erin Eddens and Nutmeg from Katie Elizabeth.

Chopped Challenge Ingredients Week Three

I was thrilled when I saw pumpkin and nutmeg on there! ¬†Two ingredients that go together like buffalo sauce and chicken, like nutella and chocolate chips, like peanut butter and jelly, you get the point, they’re a match made in heaven! They are also two perfect ingredients for Fall which I’ve incorporated into recipes in the past such as Pumpkin Hummus, Pumpkin Cupcakes, Pumpkin Bread¬†and my favorite, Pumpkin Chili!

The pumpkin chili actually combines all of the “Mystery Basket” ingredients this week (when topped with cheddar cheese)! ¬†I really wanted to simply make it again because it’s that good! But of course I didn’t because “Chopped Challenge Thursdays” are all about being innovative and creating something new! I wanted to stick with some of the flavors in the chili but incorporate them into a new dish.

The final result of my “Chopped Challenge Thursday” Week Three: Chorizo¬†Pumpkin Enchiladas

pumpkin, chorizo, enchiladas, avocado, nutmeg, jalapenos, cheddar cheese, mexican, food, recipe

I incorporated the pumpkin, nutmeg and jalapenos into a spicy, creamy sauce and filled the enchiladas with a flavorful combination or chorizo, bell peppers and sharp cheddar. I ¬†topped them with a little more sharp cheddar and a few more sliced jalape√Īos!

cheddar cheese, pumpkin puree, nutmeg, tortillas, jalape√Īos, chorizo, onion, cumin, cayenne pepper, cocoa powder

Ingredients

  • 1 tbsp olive oil
  • 1/2 red onion (chopped)
  • 1/2 green bell pepper (chopped)
  • 12 oz pork chorizo
  • 1/2 lb tomatoes (chopped)
  • 15 oz pumpkin puree
  • 2 cloves garlic (minced)
  • 4 jalape√Īos (de-seeded and sliced)
  • 1 8 oz can tomato sauce
  • 1 4 oz can diced green chilies
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp nutmeg
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cocoa powder
  • 1/2 tsp dried oregano
  • 6 flour tortillas
  • 2 cups sharp cheddar cheese

Optional Toppings

  • green onions
  • sour cream
  • avocado

Start by adding the olive oil to a skillet.  Once warm, add the onions and bell peppers. Cook for 5-7 minutes then add the chorizo.

Bell Pepper Onion Chorizo Mix

While the mixture is cooking begin preparing the sauce.

Start by adding the chopped tomato to a blender or food processor. ¬†Next add the pumpkin puree, garlic and 2 sliced jalape√Īos.

Pumpkin Tomato Enchilada Sauce

Blend well, then add the tomato sauce and green chilies.

Spicy Pumpkin Enchilada Sauce

Blend again, then add the cumin, chili powder, oregano, cayenne pepper, cocoa powder and nutmeg.

Jalape√Īo Pumpkin Enchilada Sauce

Then, you guessed it, blend again!

Pumpkin Enchilada Sauce

At this point you should have a thick, creamy sauce with a little kick behind it!

The chorizo should be cooked through at this time and the enchilada assembly process can officially begin!

how to, assemble, enchiladas, pumpkin, spicy, jalape√Īo, recipe, chorizo, cheddar cheese, sauce

Get everything lined up and ready to go as your hands are going to start getting messy!

Start by lying one tortilla in the mound of sauce amazingness, then ladle 2 large spoonfuls from the blender of sauce onto the top of the tortilla.

These enchiladas are not for the “weak-of-sauce” basically meaning if you don’t like sauce, get outa’ here!

The sauce is actually the star of the dish, it’s used as part of the filling and not just as a light layering of moisture so you want to make sure you get plenty in there!

Next, spoon a small amount of chorizo mixture into the middle and top with a sprinkle of cheddar cheese, then roll.

Repeat the above 5 more times.

Pumpkin Chorizo Enchiladas

Now take the rest of that sauce you see over there and pile it on top!

Pumpkin Chorizo Enchiladas

I wasn’t kidding about the sauciness of this dish!

Now top the enchiladas with the remaining cheddar cheese.

Pumpkin Cheese Enchiladas

Place in the oven at 350¬į for 15-20 minutes.

Pumpkin Enchiladas

Remove from the oven and top that cheesy, saucy deliciousness with the 2 additional sliced jalape√Īos!

Spicy Jalape√Īo Pumpkin Enchiladas

Carefully scoop out the first enchilada.

Chorizo Pumpkin Enchiladas

Now top with the optional-ly amazing ingredients if you would like ūüėČ

Pumpkin Avocado Enchiladas

I highly recommend the avocado and sour cream.  They add a light coolness on top of this creamy, spicy dish!

Pumpkin Chorizo Enchiladas

Now you know what time it is… time to dig in!

Pumpkin Chorizo Enchilada Bite

♣ Vegetarian Option: This recipe could easily be made vegetarian in a number of way:

  • Substitute the pork chorizo with soy chorizo.
  • Omit the chorizo and fill with extra cheese and pumpkin sauce.
  • Saut√© up some additional veggies with the bell pepper and onion to fill the inside.

As I said, the sauce is the star of the dish, not the meat inside, so making this vegetarian would be easy and just as yummy!

I’ll admit, I actually ran out of the chorizo mix, so I simply filled one with extra sauce and cheese and it was delicious!

‚ô¶ Gluten Free Option: Substitute corn tortillas for flour tortillas to make this recipe gluten-free.

Chopped Challenge Thursday: Jalape√Īos, Sharp Cheddar, Pumpkin and Nutmeg

Prep Time: 30 minutes

Cook Time: 15 minutes

Yield: 6 enchiladas

Chopped Challenge Thursday: Jalape√Īos, Sharp Cheddar, Pumpkin and Nutmeg

Ingredients

  • 1 tbsp olive oil
  • 1/2 red onion (chopped)
  • 1/2 green bell pepper (chopped)
  • 12 oz pork chorizo
  • 1/2 lb tomatoes (chopped)
  • 15 oz pumpkin puree
  • 2 cloves garlic (minced)
  • 4 jalape√Īos (de-seeded and sliced)
  • 1 8 oz can tomato sauce
  • 1 4 oz can diced green chilies
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp nutmeg
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cocoa powder
  • 1/2 tsp dried oregano
  • 6 flour tortillas
  • 2 cups sharp cheddar cheese
  • Optional Toppings
  • green onions
  • sour cream
  • avocado

Instructions

  1. Add the olive oil to a skillet.
  2. Once warm, add the onions and bell peppers.
  3. Cook for 5-7 minutes then add the chorizo.
  4. While the mixture is cooking begin preparing the sauce.
  5. Start by adding the chopped tomato to a blender or food processor.
  6. Add the pumpkin puree, garlic and 2 sliced jalape√Īos.
  7. Blend well, then add the tomato sauce and green chilies.
  8. Blend again, then add the cumin, chili powder, oregano, cayenne pepper, cocoa powder, nutmeg and blend.
  9. Get everything lined up, the sauce, chorizo, tortillas and cheese, to make the enchiladas.
  10. Pour part of the sauce onto a large plate.
  11. Lay one tortilla in the sauce, then ladle 2 large spoonfuls from the blender of sauce onto the top of the tortilla.
  12. Spoon a small amount of chorizo mixture into the middle and top with a sprinkle of cheddar cheese, then roll.
  13. Repeat the above 5 more times.
  14. Take the rest of the sauce and pour it over the top.
  15. Top the enchiladas with the remaining cheddar cheese.
  16. Place in the oven at 350¬į for 15-20 minutes.
  17. Remove from the oven and top with the 2 additional sliced jalape√Īos.
  18. Top with the optional toppings if you would like.
http://whitneybond.com/2012/09/13/chopped-challenge-thursday-jalapenos-sharp-cheddar-pumpkin-and-nutmeg/

Pumpkin Hummus

Pumpkin Hummus

This recipe came to me after eating some of the most amazing hummus of my life at the Little Italy farmers market last weekend. They had the most unusual flavors including my new favorite, Peanut Butter Hummus. It’s sweet and a little salty and makes the perfect snack with a little pita bread!

I was now inspired to make the next great hummus flavor. I decided on pumpkin. ¬†It’s all the rage on Pinterest and with Fall upon us I thought it would be super fun to serve at all the different fall gatherings from¬†Game days¬†to Halloween parties!

If you like pumpkin, you will love this hummus!  The cinnamon gives it a slight sweetness, but the pumpkin shines through as the star!  This recipe only takes about 10 minutes to make and is something fun and different to take to a party or scoop into mason jars and give as gifts!

Pumpkin Hummus Ingredients

Ingredients (makes 2 pints)

  • 1 (29 oz) can garbanzo beans (chickpeas)
  • 1 cup pumpkin
  • 2 tbsp tahini
  • 1/2 cup olive oil
  • 2 tsp cinnamon

You really need a food processor for this recipe, but if you only have a blender and/or mini-chop it can be done in small batches.

I started by placing all of the ingredients in the blender.

Pumpkin Hummus

It was just too many ingredients for the good ‘ol Osterizer to handle, so I began scooping out batches into my mini food processor.

While this is not the ideal method of making this recipe (as it turns your 10 minute prep time into 20), it works if you are one of those sad souls without a “big girl food processor” (i.e. me!)

Pumpkin Hummus

Either way you do it, you want to blend all of the ingredients together until a creamy texture forms.

Pumpkin, hummus, tahini, chickpeas, garbanzo beans, olive oil, cinnamon

Place in the refrigerator for 30 minutes or so, then serve with cinnamon sugar pita chips.

I made these by slicing 4 pieces of pita bread into triangles and tossing with 2 tbsp melted butter and 2 tbsp cinnamon/sugar mixture.

Cinnamon Sugar Pita Chips

Place in the oven at 350¬į for 5-10 minutes, then serve with the hummus for a delicious treat!

Pumpkin Hummus with Cinnamon Sugar Pita Chips

I took this dish to a weekly “Game Night” my friend PK hosts and everybody ate it up!

Pumpkin Hummus

This is going to be a new fall staple at my house!

Pumpkin Hummus

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Substitute the pita bread with gluten-free pita bread (found in some specialty stores) or serve with apple slices for dipping.

Pumpkin Hummus

Total Time: 10 minutes

Yield: 2 pints

Pumpkin Hummus

Ingredients

  • 1 (29 oz) can garbanzo beans (chickpeas)
  • 1 cup pumpkin
  • 2 tbsp tahini
  • 1/2 cup olive oil
  • 2 tsp cinnamon

Instructions

  1. Place all of the ingredients in a food processor.
  2. Blend until a creamy texture forms.
  3. Place in the refrigerator for 30 minutes.
  4. Serve with cinnamon sugar pita chips or apple slices.
http://whitneybond.com/2012/09/03/whats-for-a-side-pumpkin-hummus/

Pumpkin Chili

Slow Cooker Pumpkin Chili is the perfect gluten free fall recipe combining tons of spices and flavor for a delicious dinner, requiring only 15 minutes of prep!

Pumpkin Chili Recipe

Oh my poor neglected blog¬†ūüôĀ Mr Rodas, the math professor I like to refer to as the “Grim Reaper”, does not realize that his 40 hours a week of pre-calc homework is affecting more than just those 15 dwindled down suckers still left in the class after the first two exams created by the math devil himself! It’s affecting the thousands of my loyal blog¬†followers¬†that have not gotten to enjoy my witty sense of humor, delectable recipes or insight into my favorite things for an entire week! But no need to worry, I’ve made my grand entrance back into the blogosphere with an AMAZING new recipe for you all to enjoy in this, my favorite, fall season!!!

Read the full post here!