Recipes of the Month: Pumpkin for All!

October 12, 2016

 
Don't let October race by without trying at least one new pumpkin recipe. We're hooking you up with a simple one--Pumpkin Spiced Almonds*, and a little more time intense recipe....we'll just call it THE BEST PUMPKIN ROLL EVER. Give one of these recipes a shot! They are also both great for holiday parties (if they make it out your front door!).
 
Pumpkin Spiced Almonds* 

 

You’ll Need:

2 cups almonds
1 egg white
1/3 cup pure maple syrup
2 tablespoons pumpkin pie spice
½ cup brown sugar
Sea Salt

 

Directions:

 

Pre-heat oven to 250 degrees.

 

Step 1: In a medium bowl, whip the egg white until is it very frothy and quadruples in size. Gently fold the maple syrup into the egg white mixture.

 

 

Step 2: Toss the almonds in the egg white mixture until they are thoroughly coated.

 

Step 3: In a small bowl, stir together the pumpkin pie spice and brown sugar. Pour the sugar mixture over the almonds, and toss well to coat.

 

Step 4: Pour the entire contents of the bowl onto a Silpat lined cookie sheet (parchment paper should also work, but check to make sure they are not sticking), spreading evenly. Bake for about 45 minutes, checking at 30. They are finished when the egg whites become crunchy.

 

Remove from the oven and sprinkle generously with Malden’s sea salt. Save the crumbs from the cookie sheet to sprinkle on ice cream!

 

*Recipe found in September issue of Darling magazine. Please visit their website here.

 

 

The Best Pumpkin Roll Ever*

 

You'll Need for Pumpkin Roll:    

 

3 eggs

1 tsp lemon juice

2/3 cup pumpkin

1 cup sugar

3/4 cup flour

2 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1 tsp baking powder

OPTIONAL: 1/4 cup walnuts

 

You'll Need for Frosting:

6 oz cream cheese

1 cup powdered sugar

1 tsp vanilla

1/4 cup butter (1/2 stick)

 

Directions for Roll: 

 

1) Beat eggs 5 minutes

2) Add sugar, beat in well

3) Add in pumpkin and lemon juice

4) In seperate bowl, mix flour, cinnamon, nutmeg, ginger, baking powder and salt.

5) Gradually beat into egg mixture

6) Pour into a pan lined with waxed paper and greased with Pam

7) Add walnuts if desired

8) Bake 15 minutes at 375 degrees

9) Remove from oven and place cheesecloth over top

10) Sprinkle with powdered sugar

11) Roll up tightly, removing waxed paper as you roll (cheesecloth remains inside)

12) Let Cool

 

Directions for Frosting/Filling: Mix ingredients listed above (under Frosting) until creamy. 

 

Seal the Deal: Once roll has cooled, unroll it and carefully remove cheesecloth. Spread frosting on unrolled cake. Roll back up and cover tightly with saran wrap until ready to consume.

 

*Recipe courtesy of friend of BBN Physical Therapy, Candy Shaffer!

 

ENJOY!

 

We would love to add your pumpkin recipes to this blog post. Please email them to courtney@bbnphysicaltherapy.com. We are happy to test taste them first--drop by the clinic with them at anytime!

 

 

 

 

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