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Hot Chocolate (Cocoa) with Ancho Chile

Hot Chocolate (Cocoa) with Ancho Chile

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Hot Cocoa + Pumpkin Recipe

Today is National Hot Chocolate Day! A small holiday I know, but since I love chocolate and the nights are cold, I wanted to celebrate.

I found this recipe for Hot Cocoa + Pumpkin, and it gave me an idea for adding something a little spicier: ancho chiles. Ancho chiles are dried poblano peppers and are very common in Mexican cuisine, and I easily found whole ancho chiles in my local Hispanic market. Ancho chiles are not hot, but give food a fuller, slightly peppery flavor with a hint of smoky sweetness.

Hot Cocoa + Pumpkin (Ancho Chile) Recipe

To infuse the chiles, chop one large chile and place in a sauce pan. Pour 1 cup of boiling water over the chiles and cover with lid. Let chiles steep for 5 minutes, then pour through a sieve into a mug. Add hot chocolate mix and 1 tablespoon (or more) half and half.

Hot Cocoa + Pumpkin (Ancho Chile) Recipe

Infusing hot chocolate with ancho chiles was easy! This combination of chocolate and spice would also be great with the addition of coffee (for the morning) or pumpkin (for extra fiber and nutrients). I’m also thinking it would make a sweet-and-spicy, cold-weather treat for my Valentine…steeping and steaming my way into his heart.

Links:

Related hot chocolate recipes:

Green Tea Hot Cocoa Recipe
Green Tea Hot Cocoa		 Fresh Mint-Infused Hot Cocoa recipe
Fresh Mint-Infused Hot Cocoa
Pumpkin Spice Latte Muffins

Pumpkin Spice Latte Muffins

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These pumpkin muffins are easy, quick and satisfying – there are only 3 steps. Everyone in the family will love them! Especially pumpkin spice latte lovers, like me.

You can also sub 1/4 of the flour for whole-wheat or almond flour, and part or all of the sugar with alternative sugar (like erithritol or monkfruit) to make them healthier. I might even sneak in some grated zucchini (just take out half the milk).

Pumpkin Spice Latte Muffins

Pumpkin Spice Latte Muffins

Based on recipe by VeryBestBaking.com

Ingredients for 12 servings:

  • 2 cups all-purpose flour
  • 2/3 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground ginger
  • 1/2 cup butter, melted
  • 1/2 cup Pumpkin purée
  • 2 large eggs, lightly beaten
  • 1/3 cup buttermilk or milk
  • 1 teaspoon vanilla

Directions:

Preheat oven to 400° F. Grease or paper-line 12 muffin cups.

Combine flour, brown sugar, granulated sugar, baking powder, salt, cinnamon, baking soda and ginger in large bowl. Combine butter, pumpkin, eggs and buttermilk in medium bowl. Add to flour mixture, stir just until moistened. Spoon into prepared muffin cups, filling 3/4 full.

Bake for 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes; remove to wire rack to cool completely.

 

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Spiced Pumpkin Muffins
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These pumpkin muffins are easy, quick and satisfying - there are only 3 steps. Everyone in the family will love them! Especially pumpkin spice latte lovers, like me.
Ingredients
  • 2 cups all-purpose flour
  • ⅔ cup packed brown sugar
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground ginger
  • ½ cup butter, melted
  • ½ cup Pumpkin purée
  • 2 large eggs, lightly beaten
  • ⅓ cup buttermilk or milk
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 400° F. Grease or paper-line 12 muffin cups.
  2. Combine flour, brown sugar, granulated sugar, baking powder, salt, cinnamon, baking soda and ginger in large bowl. Combine butter, pumpkin, eggs and buttermilk in medium bowl. Add to flour mixture, stir just until moistened. Spoon into prepared muffin cups, filling ¾ full.
  3. Bake for 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes; remove to wire rack to cool completely.
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Pumpkin Pie Deconstructed: 6 New Recipes

Pumpkin Pie Deconstructed: 6 New Recipes

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Pumpkin Bourbon Pie Recipe
Photo by VeryBestBaking.com

Pumpkin pie, a holiday tradition. Whether you like the classic version or a slightly more flavorful Broubon version (which makes this the favorite for my family), it’s just not the holidays without a pumpkin pie of some kind.

This year, we’ve asked 6 bloggers to help us deconstruct and reinvent pumpkin pie, and create 6 totally new ways to make it. You’ve probably seen Bravo’s Top Chef where contestants are often asked to take whatever ingredients are given to them and create something delicious and spectacular out of it. I do this best with the remnants in my fridge, especially after a party. Well, we’re throwing classic pumpkin pie fixings at our bloggers, and you’re going to like what they’ve cooked up.

Pumpkin Pie Spice Cake recipe

Or baked up in Jessica’s case, from How Sweet It Is, who created the 6-layer Pumpkin Pie Spice cake above (plus another layer cake with more chocolate!):

  • Cake #1 = 2 layers each of peanut butter cake, crunchy cinnamon apple cake and spiced pumpkin cake, each layer sandwiched by a layer of cinnamon sugar butter cream
  • Cake #2 = a center layer of pumpkin spice cheesecake, enveloped by chocolate fudge cake with the outermost layers being peanut butter cake, concealed in a thick layer of dark chocolate fudge chip frosting

Cinnamon Crêpes with Pumpkin Mousse & Graham Crust Crumble recipe

Kelly from Evil Shenanigans created a lighter, elegant pumpkin dessert with the Cinnamon Crêpes with Pumpkin Mousse & Graham Crust Crumble above, something even the pickiest in-laws will love.

Pumpkin Pie Popsicles recipe

Or maybe you don’t especially like pumpkin pie (I know there are some of you out there), and maybe you’d like a refreshing twist like Pumpkin Pie Popsicles above from Damaris’ Kitchen Corners. These are so unique; I love how creamy they look, and also easy to make!

Pumpkin Ice Cream Pizza Pie recipe

Another twist on the original is Knuckle Salad‘s Pumpkin Ice Cream Pizza Pie above, which Kristina re-creates from her childhood memories of ice creams shop goodies and tough love.

Pumpkin Pie Rice Pudding recipe

Looking for something delicious, crustless and gluten-free? Then, the Pumpkin Pie Rice Pudding recipe above created In Erika’s Kitchen is for you.

Pumpkin Crème Brulée recipe

I don’t know about you, but I love crème brulée, and I love Julie’s (aka Mommie Cooks) Pumpkin Crème Brulée above, although I think I would have loved her pumpkin hand pies and whoopie pies too.

So this holiday season, we hope you’ll be inspired to deconstruct your own pumpkin pie and try something new. It not, there’s always the classic version…and the slightly more tipsy one too.

Recipe Links:

Pumpkin Post: Spiderweb Pumpkin Curry Soup

Pumpkin Post: Spiderweb Pumpkin Curry Soup

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I love soup. I eat soup for lunch almost every day, and I’m not ashamed to admit it. There’s something so satisfying in this steaming bowl of broth, cooked vegetables, meats and just plain nourishment for the soul. Especially when it’s cold or rainy outside (or over-air-conditioned inside) and the soup has been cooking all day.

This soup incorporates pumpkin and ginger, two healthy powerhouses. Pumpkin is rich in antioxidants, fiber and Vitamin A plus it’s low in fat. It also adds a flavor punch to many savory dishes, from pastas to soups to casseroles.

Pumpkin is also great in chili!

Spiderweb Pumpkin Curry Soup

Ingredients for 4 Servings:

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 1/2 teaspoons curry powder
  • 1/8 to 1/4 teaspoon ground coriander
  • 1/8 teaspoon crushed red pepper
  • 3 cups water
  • 2 to 3 Chicken Flavor Bouillon Cubes
  • 1 can (15 ounces) Pumpkin purée
  • 1 can (12 fluid ounces) Evaporated Lowfat 2% Milk
  • 1/4 cup light sour cream

Directions:

HEAT oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until tender. Stir in curry powder, coriander and crushed red pepper; cook for 1 minute. Add water and bouillon; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors. Stir in pumpkin and evaporated milk; cook, stirring occasionally, for 5 minutes or until heated through.

TRANSFER mixture to blender or food processor (in batches, if necessary); cover. Blend until creamy. Serve warm or reheat to desired temperature. Ladle soup into bowls.

PLACE sour cream in small, heavy-duty plastic bag. Cut tiny corner from bag; squeeze to pipe concentric circles onto soup. Using wooden pick or tip of sharp knife, pull tip through sour cream from center to edge of bowl.

PREPARATION TIP: Soup may be prepared the day ahead. Cool to room temperature after adding pumpkin and evaporated milk. Cover and refrigerate. Just before serving, blend then reheat to serving temperature, but do not boil.

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Spiderweb Pumpkin Curry Soup
Author: 
Recipe type: Appetiser
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
This soup incorporates pumpkin and ginger, two healthy powerhouses. Pumpkin is rich in antioxidants, fiber and Vitamin A plus it's low in fat. It also adds a flavor punch to many savory dishes, from pastas to soups to casseroles.
Ingredients
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1½ teaspoons curry powder
  • ⅛ to ¼ teaspoon ground coriander
  • ⅛ teaspoon crushed red pepper
  • 3 cups water
  • 2 to 3 Chicken Flavor Bouillon Cubes
  • 1 can (15 ounces) Pumpkin puree
  • 1 can (12 fluid ounces) Evaporated Lowfat 2% Milk
  • ¼ cup light sour cream
Instructions
  1. HEAT oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until tender. Stir in curry powder, coriander and crushed red pepper; cook for 1 minute. Add water and bouillon; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors. Stir in pumpkin and evaporated milk; cook, stirring occasionally, for 5 minutes or until heated through.
  2. TRANSFER mixture to blender or food processor (in batches, if necessary); cover. Blend until creamy. Serve warm or reheat to desired temperature. Ladle soup into bowls.
  3. PLACE sour cream in small, heavy-duty plastic bag. Cut tiny corner from bag; squeeze to pipe concentric circles onto soup. Using wooden pick or tip of sharp knife, pull tip through sour cream from center to edge of bowl.
  4. PREPARATION TIP: Soup may be prepared the day ahead. Cool to room temperature after adding pumpkin and evaporated milk. Cover and refrigerate. Just before serving, blend then reheat to serving temperature, but do not boil.
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