A few weeks ago while visiting a friend in San Diego, I decided to bring back some organic persimmons for my mom as a souvenir. I think they were grown by the owner of the restaurant as he told me I could take as many as I wanted after I paid him my one or two dollars for the persimmons, and a few Meyer lemons. Prior to that I had never seen or heard of a persimmon, and honestly could barely pronounce it. Well, I may have seen them in the store before but mistaken them for tomatoes, but they are actually a very sweet fruit. After they were done ripening on the porch for a few weeks, I settled on this persimmon pudding recipe from Allrecipes.com. It was quite a process, but an awesome first taste for me. I’m a big fan of bread pudding and this one was a nice balance of rich gooey dough, buttery flavor, and cinnamon.
To get the pulp from the persimmons I sectioned them and peeled the skin off, then used a very small strainer to mash them through. I ended up using the chunky parts too, once they were smashed down enough.
I also used soymilk and 1/4 c. less sugar than the recipe calls for.
My ultimate favorite pumpkin recipe, from theppk. Sugar can probably be reduced to 1 cup, and if you don’t have the individual spices on hand you can sub for 2 1/4 t. pumpkin pie spice mix
- 1 3/4 c. flour
- 1 1/4 c. sugar
- 1 T baking powder
- 1/4 t salt
- 1 t cinnamon
- 1/2 t nutmeg
- 1/2 t ginger
- 1/4 t allspice
- 1/8 t ground cloves
- 1 c. pureed pumpkin (fresh or canned)
- 1 T soy yogurt
- 1/2 c. soymilk or almondmilk
- 1/2 c. vegetable or canola oil
- Optional: cranberries, walnuts, 2 T molasses
Preheat oven to 400 degrees. Grease muffin pans.
In separate bowls, combine wet ingredients and dry ingredients, then pour wet into dry.
Bake 15 minutes then reduce to 350 and bake for 5 minutes more.
Cool in pan for 5, then place on rack for additional cooling. Make 12 muffins.
With November right around the corner I am way behind in my pumpkin recipes. Pumpkin is probably one of my favorite ingredients because it can be used for such a wide variety of things: pumpkin soup, pumpkin ravioli, pumpkin cookies, and pumpkin muffins to name a few. I usually like to dabble and experiment with my own recipes but things don’t always turn out as planned. Below is a great recipe from allrecipes.com for pumpkin waffles. Yum!
- 2 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 cup packed brown sugar
- 1 cup canned pumpkin
- 2 cups milk
- 4 eggs, separated
- 1/4 cup butter, melted
I can’t attest for the “apple cider syrup” as I didn’t make it since I love plain, pure maple syrup on my waffles.
Apple Cider Syrup
- 1/2 cup white sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1 cup apple cider
- 1 tablespoon lemon juice
- 2 tablespoons butter
Combine the flour, baking powder, cinnamon, allspice, ginger, salt, and brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk, and egg yolks. Whip the egg whites in a clean dry bowl until soft peaks form.
Stir the flour mixture and 1/4 cup melted butter to the pumpkin mixture, stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg whites. Cook waffles according to manufacturer’s instructions.
To make the syrup, stir together the sugar, cornstarch, and cinnamon in a saucepan. Stir in the apple cider and lemon juice. Cook over medium heat until mixture begins to boil; boil until the syrup thickens. Remove from heat and stir in the 2 tablespoons of butter until melted. Serve warm.
Here is an apple walnut cinnamon roll cupcake recipe from Can You Stay For Dinner which sounds just lovely for fall. Though the recipe is a bit lengthy for my liking, it sure does look amazing and worth the time! I’ll probably be trying this one out sometime soon.
- 3 c. pancake mix
- 2 T sugar
- 1/4 c. orange juice, plus a few tablespoons
- 2 eggs
- 1/4 c. dried cranberries
Heat oven to 425*. Combine all ingredients in bowl and shape into large round with hands.
Place on greased cookie sheet. Splash top with a little orange juice. Cut into 8 triangles but do not separate.
Bake 12 min.
My absolute favorite chocolate fix from The Post Punk Kitchen found here.
The Black Keys- The Only One
- 1 ripe Haas avocado
- 2 large ripe bananas
- 4 T cocoa powder
- 2 T honey (or substitute with Agave nectar)
- 1/2 c soymilk
Combine all ingredients in blender until smooth. Chill before eating.
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