#Kitchen #Recipe and #HealthyFood: Alyssa Rivers October 17

Alyssa Rivers October 17 लेबलों वाले संदेश दिखाए जा रहे हैं. सभी संदेश दिखाएं

रविवार, 17 अक्तूबर 2021

Homemade Pumpkin Puree

Pumpkin puree that is homemade cannot be beaten! With its fresh taste and amazing texture, once you have tried this you will never go back! It is perfect for all of your fall recipes!

I love all things homemade and this recipe is so fun to make! Go ahead and use it in these Mini Pumpkin Pies, this Pumpkin Spice Sheet Cake, and these amazing Pumpkin Scones. They are all SOO good!

Pumpkin Puree

There is always some confusion between pumpkin puree and pumpkin pie filling! People think that you can use them in the same way. But let me tell you what the difference is! Pumpkin pie filling is a pre-made filling that is already mixed with spices and flavoring. You don’t want to use this in recipes because then you will be doubling up on those ingredients and it won’t taste right! Pumpkin puree is pure pumpkin. This is what you see in cans all over at fall time and most pumpkin recipes call for this ingredient!

Do you know how all of the pumpkin recipes are so soft and moist when you eat them? That’s because pumpkin puree has a lot of water content so it helps everything retain that moisture! It is incredibly popular and can be hard to find at the store during the season. That’s why this homemade pumpkin puree recipe is perfect! All you need is a pumpkin. It doesn’t get much easier than that! Plus, your kids will love helping you clean out your pumpkin! Try out the puree in these Pumpkin Cream Cheese Muffins, Absolutely Perfect Pumpkin Bread, and of course, this classic tried and true Grandma’s Famous Pumpkin Pie.

What Do I Need to Make Homemade Pumpkin Puree?

You need one thing… A pumpkin! Try picking out one that is more flavorful and used for recipes. They will be called a “Sugar Pumpkin.” Just ask for these kinds at the store or pumpkin patch and they will be able to help you find just the right one!

Let’s Make Some Puree!

Making homemade pumpkin puree is not complicated and is actually kind of fun to do! You just need to make sure that you have set aside enough time to roast your pumpkin and you will be all set and ready to go!

Preheat and prep: Preheat the oven to 400° and line a baking sheet with parchment paper.
Roast: Cut your pumpkin in half and scoop out the seeds. (Head to this recipe here to find out how to roast your seeds!) Place cut side down on the baking sheet and roast for 45-60 minutes until it can be easily poked with a fork.. Remove from the oven and allow the pumpkin to cool completely.
Scoop and blend: Use a spoon to remove the softened flesh from the inside of the pumpkin and discard the skin. Press through a potato ricer or use a food processor to blend it up. If you are using a potato ricer you may have to scrape any fibrous pumpkin off the bottom and top of the plate before pressing more through.
Put it in the fridge: Refrigerate pureed pumpkin in an airtight container or freeze in a freezer bag.

6 pictures showing steps on how to roast a pumpkin and scoop out the inside.

Tips for Homemade Pumpkin Puree

Pumpkin puree is easy to make and the taste cannot be beaten by any canned pumpkin! It stores well, so it’s a great item to make from scratch and store in the freezer for the next time a pumpkin craving hits.

What kind of pumpkin should I buy to make puree? This part is easy! A pumpkin called a “sugar pumpkin” will work the best for making pumpkin puree! If you use one of these pumpkins then it will help you get a nice thick consistency for your puree. Plus sugar pumpkins have the best flavor!
Troubleshooting hard pumpkin: If your pumpkin is fork tender but is still kind of hard when you try to press it through the potato ricer then you can fix that! Try putting the pumpkin in a microwave safe bowl and microwave it on the potato setting before trying to press it through the ricer again.
Watery puree: If your puree is watery or you choose to use a pumpkin variety that has a higher water content then you can simmer it on the stovetop. Do this over medium heat so then some of that water evaporates and the puree thickens.

How to Store Leftovers

You can make this pumpkin puree ahead of time and store it for later! Do this and then you will always have some on hand for all of your fall recipes!

Refrigerator: Store your pumpkin puree in an airtight container and place it in your fridge. It will last about a week.

Freezer: If you want to make extra of this and store it all season then you can freeze it! Go ahead and place it in an airtight container or a large ziplock bag and label it with the date. It can last for up to 3 months! When you are ready to use it then defrost it in your fridge for a day or two.

Homemade Pumpkin Puree

Pumpkin puree that is homemade cannot be beat! With its fresh taste and amazing texture, once you have tried this you will never go back! It is perfect for all of your fall recipes!

Course Side Dish

Cuisine American

Keyword pumpkin puree

Prep Time 8 minutes

Cook Time 45 minutes

Total Time 53 minutes

Servings Will Vary Depending On The Size Of Your Pumpkin

Calories 354kcal

Author Alyssa Rivers

Ingredients

1-2 Pie Pumpkins sometimes called sugar pumpkins

Instructions

Preheat the oven to 400° and line a baking sheet with parchment paper.
Cut your pumpkin in half and scoop out the seeds. (Head to this recipe here to find out how to roast your seeds!) Place cut side down on the baking sheet and roast for 45-60 minutes until it can be easily poked with a fork. Remove from the oven and allow the pumpkin to cool completely.
Use a spoon to remove the softened flesh from the inside of the pumpkin and discard the skin. Press through a potato ricer or use a food processor to blend it up. If you are using a potato ricer you may have to scrape any fibrous pumpkin off the bottom and top of the plate before pressing more through.
Refrigerate pureed pumpkin in an airtight container or freeze in a freezer bag.

Nutrition

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Sprinkle Cookies

Sprinkle cookies are colorful, fun, AND delicious! Baked to perfection, these cookies will be a hit at any party with all of your family and friends! They are a favorite tried and true recipe and everyone will go crazy over them!

I love cookies and when you add in brightly colored sprinkles then I am in! Some of my favorite fun, cookie recipes are these Funfetti Cheesecake Pudding Cookies, Strawberry Cake Mix Cookies, and these yummy Gooey S’mores Cookies! Try them out, you will love them!

Fun and Delicious Sprinkle Cookies

I love a cookie that is fun and tasty. And so do my kids! these cookies are some of their very favorites. They not only have sprinkles on the outside but it’s a fun surprise when you bite into them on the inside as well! These sprinkle cookies are just right when it comes to their soft texture. In fact, they are baked to perfection so you will have a hard time stopping at just one!

Sprinkle cookies are great because you can change up the color of sprinkles for any occasion! Make them green and red for Christmas. Red, white, and blue for the 4th of July and pastel colors for Easter! They are so cute and colorful and on top of that, they are easy to make! Recruit your kids to help you make them. They will love picking out which sprinkles they get to use! Enjoy!

Ingredients You Need to Make Sprinkle Cookies

While you will have most of the ingredients that you need already in your kitchen, buy some extra sprinkles in different colors! Mix things up and make a few batches! See the recipe card below for a list of exact ingredient measurements.

Flour: I like to use all purpose flour in this recipe.
Baking powder: This will help your cookies rise and make them soft and chewy.
Salt: Salt brings out the other flavors used in the recipe.
Cornstarch: The cornstarch helps creat a crubly and tender texture!
Cream of tartar: This helps the sugar from crystalizing in the dough.
Butter: I like to use unsalted butter that is softened to room temperature.
Granulated sugar: This will sweeten up your cookies!
Egg: This helps to make the cookies moist.
Vanilla extract: This will also enhance that sweet flavor of the cookies.
Almond extract: The flavor that this brings to these sprinkle cookies is delicious!
Sprinkles: Use any colors that you want for this part! Get creative!

Let’s Bake Some Cookies!

Sprinkle cookies are fast and easy! They are SOO good and a fun and festive way to bring a treat to any party! You might want to double the batch. These will get fly off of the table!

Preheat oven and line baking sheet: Preheat oven to 350°. Line two baking sheets with parchment paper and set aside.
Whisk dry ingredients: In a large bowl whisk together the flour, baking powder, salt, cornstarch and cream of tartar. Set aside.
Beat sugar and eggs, combine with extracts: In another bowl or in the bowl of a stand mixer beat the butter and sugar together until smooth. Add in the egg and extracts and mix until combined.
Mix all ingredients together, make dough balls and add sprinkles: Add the dry ingredients to the sugar mixture and mix until combined. Then, mix in ⅓ cup of the sprinkles by hand. Use a cookie scoop to scoop the dough and press the tops of each ball of dough in the remaining sprinkles.
Bake and cool: Place on a cookie sheet leaving 2 inches between cookies. Bake for 10-12 minutes.. The middle should still be gooey when removed from the oven. Allow them to cool on the tray and then they can finish cooking there. Store them in an airtight container.

4 pictures showing step by step how to make sprinkle cookie dough.

Tips For Sprinkle Cookies

Sprinkle cookies are soft cookies bursting with color and flavor that are sure to be a hit with children and adults alike! Here are some tips for making the best sprinkle cookies!

Room temperature ingredients: Prepare a couple hours before starting the recipe by setting your butter and eggs on the counter. Using room temperature ingredients will help everything blend together easier! This makes a nice, smooth batter.
No chilling needed: This cookie dough doesn’t need to be chilled! That means less time waiting for cookies and more time enjoying cookies! If you end up with leftover cookie dough or if you want to prep it ahead of time you can chill it in the fridge. Just make sure to bake it for an extra minute or two if it’s still cold when you bake them.
Underbake: Remove the cookies from the oven while they still look gooey in the center. They will continue to bake on the hot tray after they have been removed from the oven!
Variety of sprinkes: You can change up the sprinkles with the season to make these festive cookies for any holiday party! They would be great for Christmas, The Fourth of July or Valentine’s Day!

Leftovers Callout Title

These cookies are fantastic to bake ahead and store for later! Once they are done cooling, just store them in an airtight container on your counter. They will last up to 7 days. That is… iff you don’t eat them all before then!

Sprinkle Cookies

Course Dessert

Cuisine American

Keyword sprinkle cookies

Prep Time 15 minutes

Cook Time 12 minutes

Total Time 27 minutes

Servings Cookies

Calories 210kcal

Author Alyssa Rivers