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Posts Tagged ‘pumpkin recipes’

Fall Fest: Eat As Much Pumpkin as Possible

Bright orange and already popping up on porches across the country, the pumpkin is the most infamous fall signifier. Beyond its decor potential, this member of the squash family is also a bit magical (just ask Cinderella or check out The Legend of Sleepy Hollow). Of all the lore, we’re partial to Peter Peter Pumpkin Eater for his diet and all it’s gourd-infused potential. Tempted to try it? Here are the five ways to start.

1. These pumpkin-packed sticky buns (pictured above) are practically guaranteed to improve any autumn morning. The gooey pastry is topped with a sweet pecan-bourbon caramel sauce for an extra indulgent coating.

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Dinner Rush! Pumpkin Risotto with Pancetta & Arugula

For the longest time, risotto was one of those dishes I waited to order until I went out to eat at a great Italian restaurant. I always knew that I liked it — it was just never on my radar to make at home. Maybe it was the perception that it was difficult? Maybe its short cooking time seemed too good to be true, like I was leaving out some crucial step? Maybe I yearned for and was equally terrified by the amount of cheese and butter that goes into it?

I’m proud to say all of that is behind me now. And if I’m down with making a weeknight risotto dinner, then you should be too. Still unsure? Let’s address the aforementioned fears:

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Healthiest Pumpkin Recipes

Last week I told you why pumpkin mania is a boon to your health (find out the health benefits of pumpkin). Now we get to get down in the kitchen with America’s favorite squash. While it’s plenty easy to find pumpkin recipes that are doused in butter, sugar and cream, I wanted to highlight the health aspects of pumpkin with some of Cooking Channel’s healthiest pumpkin recipes. Here they are in no particular order:

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Perfect Pumpkin Cakes: For Halloween and Beyond


As we give up the sunny days of summer, nature presents bright orange pumpkins to cheer us up. Much like with zucchini, there is an endless bounty to be made from these winter gourds. Here is a spiced pumpkin cake that is absolutely delicious and needs no adornment to be appreciated. But decorate it like a sugar pumpkin and it becomes a centerpiece for any fall holiday table; the addition of the words “Trick” and “Treat” turn these cakes into perfect Halloween desserts.

Halloween Pumpkin Cake

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Health Benefits of Pumpkin

You carve them into jack-o’-lanterns, bake them into muffins and let them flavor your lattes. Yes, pumpkins are everyone’s favorite orange squash. And, drumroll, please: They’re good for you! (Except when it comes to the pumpkin spice lattes. There’s no real pumpkin in there — just sugar, and you know that’s not good.)

What exactly are pumpkins?
First things first; Pumpkins are a type of winter squash, a class of vegetables related to cucumbers and melons. You can bake or steam sliced or cubed pumpkin, or you can use unsalted canned pumpkin in recipes — an easy way to get this nutritious veggie into your diet.

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Fall Fest: Easy Pumpkin Cream Sauce

Keep your carving pumpkins for Halloween while you turn sugar pumpkins, a petite and sweet variety, into a creamy pasta sauce. They’re easy to slice open and roast (save the seeds for snacking) and can be used to blend into sauces, sliced up and served with other roasted vegetables or turned into homemade pumpkin puree. The puree of 1 small sugar pumpkin should work out to equal one 15-ounce can.

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Like Pie for Breakfast (Sort Of)

Most days, I like to eat pretty sensibly in the morning. A couple eggs, a forkful of kraut and beans are regular staples on our plate. But if there’s pie in the house, you can be darn sure I’m eating it for breakfast.

I’m not particular; any kind will do. Classic apple is always nice, though the tartness of cherry plays nicely against a bracing cup of coffee. During the holidays, pumpkin pie is perfect for both the beginning and end of the day.

It’s easy to justify as a breakfast food. After all, pumpkin pie employs three food groups: Grain in the crust, dairy in the form of butter and cream, plus protein from the eggs in the custard. Heck, it’s even made with a vegetable. It’s practically health food.

But diet food, it ain’t. That’s why, when I’m craving breakfast pie, I fall back on the next best thing: Pumpkin butter. It’s a great delivery mechanism for the flavors of pumpkin pie, without the added pound of butter and pint of cream.

Slathered on an English muffin, you can almost trick yourself into believing you’re enjoying that slice of pie for breakfast. Well, maybe before you’ve had your coffee.

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Review: Pumpkin Cheesecake Cookies

Pepperidge Farm Pumpkin Cheesecake Cookies Review

By this time of year, you’ve probably already sampled a few pumpkin baked goods and thrown back a few of your favorite pumpkin-spiced beverages. Of all the pumpkin-spiced treats to choose from this season, you might have noticed that we have a particular weakness for pumpkin cheesecake. So when we saw Pepperidge Farm Pumpkin Cheesecake Soft Dessert Cookies, there was nothing to do but sample.

Do these pumpkin cheesecake cookies deliver on their promise? Are they “a perfect blend of warm fall spices” and “a soft-baked, rich, melt-in-your-mouth experience?”

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Pumpkin Cheesecake with Candied Crunch and Amaretto Whipped Cream

Pumpkin Cheesecake Recipe

I adore pumpkin. Its bright orange shell is such a relief, during a season when the grey of winter is settling in. But my love of pumpkin goes beyond its brilliant color. Its luscious texture and earthy sweetness make it perfect for baking all kinds of desserts: pumpkin creme brulee, classic pie, breads and cheesecake. When pumpkin is pureed smooth, it has a custard-like texture, so it lends itself beautifully to this silky cheesecake. For a nice contrast to cheesecake, add candied almond crunch and a dollop of Amaretto whipped cream.

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Fall Fest: Pumpkins Are For More Than Just Carving

Our season-long garden party Fall Fest 2012 welcomes food and garden bloggers to feature garden-to-table recipes and tips. We’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. Fresh this week: pumpkin.
Pumpkins make great jack-o-lanterns but before you toss all those stringy insides and slimy seeds, take a look at these tasty recipes that put pumpkin insides to good use.

1. Pumpkin Patch Mash (pictured above)

Skip mashed potatoes as a side dish for dinner tonight in favor of mashed pumpkin. Cook boiled pumpkin with cream, butter and brown sugar and mix until smooth. Top with crispy fried pumpkin seeds and a sprinkle of brown sugar.

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