Home-style Fall Raviolis

What a whacky Fall this has been so far. Snow last week and now we're going to be heading into the 60's this coming week!...Yikes.

All the while, I still yearn for all things Pumpkin during the fall :)

This recipe for Pumpkin Ravioli is a punch in the mouth, especially since I did my 'tweaking' of recipes. I added just a 1/2 teaspoon more nutmeg than what I normally would have done. It's very adult-based and not TOO sweet, but sweet enough. If you're making them with children (which I did) I would maybe subtract half the call for nutmeg and add a smidge more of brown sugar :)..Have fun with this one! Try another sweet variation for the holidays, such as, Sweet Potato! Just substitute :)

Ingredients:
• 1 canned pumpkin puree
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon nutmeg
• 1 1/2 teaspoon cinnamon
• ½ cup shredded parmesan cheese
• 4 cups all purpose flour
• 4 eggs
• 2 teaspoons salt
• 2 teaspoons water
How to make:
1. In a large bowl add flour and salt, mix to combine the two ingredients.
2. Make a ‘well’ in the center of the bowl and crack eggs into the hole, then the water.
3. Whisk eggs and gradually increasing from the inside out, whisking flour along too.
4. You will notice dough forming. When shiny and elastic, take dough out of bowl and place onto a large floured surface.
5. Roll out strips of dough leaving them 1/8” inch in thickness and 2”inches in width and 6” inches in height. Set aside.

6. Fill a large saucepan up with water and a few pinches of salt to get to boil.
7. Add your pumpkin, olive oil, salt, pepper, nutmeg and cinnamon in a bowl, stir to combine ingredients. Place a dallop of filling sparingly every 2 inches in center of ravioli strips, sprinkle some parmesan cheese atop of filling. Using a blank dough, place it lightly over the ravioli that’s filled, pressing firmly all around the puree, sealing it.

8. When raviolis are filled and sealed shut place 4 at a time to cook in boiling water. Let cook 4 minutes.
9. Enjoy with some cinnamon butter and parmesan sprinkled ontop. Enjoy!

Pumpkin spice scones

While pumpkin alone is nice..what's even better than to pair it with a few chocolate chips!?..

These treats can either be shaped by hand or by using some festive cookie cutters! I found a cute 4" x 4" square cut out, with ridges all around. They keep excellent form in midst of baking and puffin up :) I found that some like to burn (esp. on the outsides of the baking sheet) So watch your timing with a hawks eye and check 2 minutes before with a light touch.



My baking addiction

Linked above is where I got this delish recipe. They are a great morning treat to take on the early morning commute in this fresh, chill October weather :)
The only 'tweak' I pulled in this one was using brown sugar AND granulated sugar for the 6 tbsp (so 3 and 3)..

Serve with a nice glaze warm out of the oven.
ENJOY!

Soul-warming Spiced Cupcakes

From the Everyday FOOD magazine of Martha Stewart.
This was the perfect combo of a nice pumpkin/cinnamon sensation. Not too overpowering, just right.

Cupcakes
-2 Sticks Unsalted Butter (make sure it is always room temp.)
-1 1/2 C. AP flour
-1 1/2 tspns. coarse salt
-1/2 tspn. cinnamon (I added a pinch more ;)..
-1/2 tspn. ground nutmeg
-1/4 tspn. ground cardamom
-1 C. light brown sugar
-2 Large eggs (also room temp.)
-1/2 C. whole milk
-1 oz. unsulfured molassus
-2 oz. canned pumpkin
-1 tspn. baking soda

*Combine all dry ingredient, sifted all together. I reccommend sifting and then adding it onto a sheet of parchment paper. Then when the time comes to add your dry goods, you fold it (think taco)..and distribute it into the mixing bowl, for a nice quick non-mess-of-a-clean-up!) ;)

-Pre Bake @ 350...grease and flour the pans (dump excess flour out, better yet..CONSERVE!)

*Combine butter + brown sugar, beat on high until light and fluffy)
*Add eggs, one at a time..until both combined. Using spatula to scrape along the sides of bowl.
*Turn your mixer down to a (2) Add your dry goods, nice and sifted together, in three additions. Btwn. each addition, pour your milk in. Beat well!
*Lastly, add your canned pumpkin, mix a bit, just until all combined.


- - Add cupcake mix into your cupcake pan - -
*(Sprinkle some sugar on top of batter just for a great first impressionable bite)*


*BAKE 12 - 15mins. until goldren. Rotate your pan in middle of baking. :)
NOW..Martha says, a citrus glaze works well with these here cucpakes. I believe they do, really. But I was in the mood for some cream cheese frosting instead..Here is my recipe I put together. Both adding and subtracting from various recipes.


My Cream Cheese recipe

-8oz. Cream cheese
-1 Stick. Unsalted Butter (Cut into cubes, left @ rm. temp.)
-1 C. Confect. Sugar, sifted.
-1 1/2 tspn. Vanilla extract.

*Combine cream cheese and sugar. Beat until fluffy, add in your cubes of Butter, combine once again!..Then lastly, for your tastebuds, the lovely appearance of Vanilla extract!..

You can add in some color now if you'd like! I added orange.

Pipe onto your desserts with a piping bag! (I used a Tip #6)..or just a plastic ziplock with a big enough hole at the bottom corner will do..

These are so savory and yummy, just plain without the frosting!..

ENJOI!