Pumpkin Week - Pumpkin Scones

And so endeth Pumpkin Week. *Cue sad violin*

I have been so inspired and hungry from all the delicious pumpkin recipes this week. They really ran the course - from breakfast with Kirsten's Pumpkin Cinnamon Rolls, to dinner with Shanna's Pumpkin Risotto, to all manner of desserts and sweets including Mads' Pumpkin Spice Cake and Carrie's Pumpkin Pie Macarons. Be sure to check out the fill list below! I have been so inspired by pumpkin this week, that I've gone out and bought WAY too much pumpkin and now I'm going to have to eat it all. Oh darn. Woops? Can't wait!

To the scones... I was slow on the scone train. They just seemed so boring to me. And, for some reason, I always thought they were terribly complicated. I don't know where I got this impression. I made this batch of scones while having an indepth discussion with my mom about birthing plans. Not my birthing plan - I have nothing to birth right now. This is how rumors get started. About HER plans, from *mumble mumble* years ago. Never mind. If I can assemble while contributing and getting mildly horrified about all the creams that accompany pre and post-birthing side effects, then it is a terribly EASY recipe.

I really didn't think that scones had much taste when I first tried them. They were bricks. Dense. Not much flavor to speak of. Really just a way to get butter and jam into your mouth. But isn't that why we have biscuits? Plus biscuits are moister... right?

Turns out I was eating all the wrong scones. These scones, by Surly Kitchen, and inspired by the great and powerful Starbucks Pumpkin Scones, are tender, and flavorful, and like all things that pumpkin touches, are very moist. That's right, Megan. Moist. These scones are moist. One more time for Megan: MOIST. And just good. Good with butter. Good with Jeanne's Cinnamon Honey Butter. Good devonshire cream. Good with spiced icing. Dipped in coffee. Dipped in leftover donut frosting. Good in your mouth.

Check out all the great posts from this week!
Monday: Kirsten from Comfortably Domestic makes Pumpkin Cinnamon Rolls
I made Struesel topped Pumpkin Bread

Tuesday: Jeanne from Inside Nana Bread's Head makes Pumpkin Waffles
Carrie from Bakeaholic Mama makes Pumpkin Pie Macarons

Wednesday: Megan from Wanna Be a County Cleaver makes Pumpkin Cheesecake
Allison from Decadent Philistines Take Over The World makes Pumpkin Marshmallows
Shanna from Pineapple and Coconut makes Pumpkin Risotto

Thursday: Anne from From My Sweet Heart makes Pumpkin Donuts
Kat from Tenaciously Yours makes Marbled Gingersnap Tart
Mads from La Petite Pancake makes Pumpkin Spice Cake with Frosting

Friday: Madeline from Munching in the Mitten makes Savory Pumpkin Tart
Lauren from Climbing Grier Mountain makes Pumpkin Mousse
Kirsten from Comfortably Domestic makes Pumpkin Kiss Cookies

Saturday: Monica from The Grommom makes Pumpkin Ice Cream

Pumpkin Scones
Makes 12

Adapted from Surly Kitchen's Copycat Starbucks Pumpkin Scones

1 1/2 cup all-purpose flour
1/2 cup rolled oats
1/4 cup granulated sugar
1/4 cup light brown sugar
1/2 tsp salt
2 tsp pumpkin pie spice
6 Tbl cold butter, cut into chunks
1/2 cup canned pumpkin (not pumpkin pie filling!)
3 Tbl buttermilk
1 large egg

1. Preheat the oven to 375*F. Line a baking sheet with parchment paper.
2. In a large bowl, combine all the dry ingredients. Whisk together.
3. Add the cut butter into the dry ingredients. Using a pastry cutter, cut in the butter until the mixture is a coarse texture throughout.
4. In a medium bowl, combine the wet ingredients.
5. Fold the wet ingredients into the butter and dry mixture.
6. As the dough forms a ball, turn it onto a floured surface. Fold the dough on itself two or three times. Pat into a large rectangle about 1" thick. (I didn't measure mine, but Surly says hers was about 7" x 11" in size).
7. Using a knife or pizza cutter, cut the dough in half the long way (hot dog). Cut the dough into thirds along the long side (hamburger?). You should have six triangles. Cut these diagonally.
8. Place the 12 scones on the baking sheet. Try not to have them touch or crowd, but they shouldn't expand too much during baking.
9. Bake for 20 - 22 minutes, or until just starting to brown on top and corners.
10. Allow to cool for a few minutes on the baking sheet, then allow to cool completely on a wire rack.

Optional Glaze:
1 cup powdered sugar
1 scant tsp vanilla extract
About 3 Tbl Soy Milk

1. Mix together. Drizzle lazily over the scones.

Pumpkin Week - Streusel Topped Pumpkin Loaf

Blah, blah, I love fall, blah blah blah. So does everyone else. Here's some math (I love math) - fall is the favorite season of 1/3 of Americans. With 4 seasons, that's statistically significant. Trust me - I'm a scientist.

Is anyone still reading this? Nothing says "Hook 'em" like a math opener. Let's start over.

IT'S PUMPKIN WEEK!

I do like fall. Just not in the Northwest. The rain has started. The rain is here to stay. The rain will continue, practically non-stop until May. What MOST people love about fall is the same sort of list that I used to have about fall in Denver. The bite of the first frost. The cooler days. The rainbow of leaf colors, with the still-green-grass, against the back drop of clear blue sky. A last chance to get outside and enjoy the weather before winter hits. Maybe the first snow. Pumpkin spice lattes blowing up my news feed.

Very few of these things overlap with Pacific Northwest falls. Except for the Pumpkin Spice Lattes (OMG, we get it, okay?). Another thing the PNW brings for fall is spider. Oh. Em. Gee. The spiders. They are EVERYWHERE. I honestly do not remember that the spiders were this bad here last year. And two years ago, we were in an apartment building with indoor entryways. Hardly any spiders there. Oh, those were the days. But now, on the ground level, surrounded by trees, and with lots of windows, I'm constantly afraid. And just when I let my guard down... BOOM! That black thread is actually a beast.

ANYWAY. Aside from fear, fall for me is about baking. Since I can't go outside and enjoy the color like everyone else, my weekends are full of fires, open blinds (to see the color), and a cranked oven. Recently, I cranked out this pumpkin loaf that I found online. It is so insanely good. It is so moist and crumbly that it goes down just a little too easily. Lots of pumpkin, just a bit of crunch on top, and just a hint of sweet. For something a little richer, it's great with butter, left over cream cheese frosting, or even a little Greek yogurt. I can easily see keeping a loaf of this on hand in the freezer for emergency cravings.

Before you get too far ahead, be sure to check out some of the other Pumpkin Week Specials!
Monday: Kirsten from Comfortably Domestic makes Pumpkin Cinnamon Rolls

Tuesday: Jeanne from Inside Nana Bread's Head makes Pumpkin Waffles
Carrie from Bakeaholic Mama makes Pumpkin Pie Macarons

Wednesday: Megan from Wanna Be a County Cleaver makes Pumpkin Cheesecake
Allison from Decadent Philistines Take Over The World makes Pumpkin Marshmallows
Shanna from Pineapple and Coconut makes Pumpkin Risotto

Thursday: Anne from From My Sweet Heart makes Pumpkin Donuts
Kat from Tenaciously Yours makes Marbled Gingersnap Tart
Mads from La Petite Pancake makes Pumpkin Spice Cake with Frosting

Friday: Madeline from Munching in the Mitten makes Savory Pumpkin Tart
Lauren from Climbing Grier Mountain makes Pumpkin Mousse
Kirsten from Comfortably Domestic makes Pumpkin Kiss Cookies

Saturday: Monica from The Grommom makes Pumpkin Ice Cream
I'm back with Pumpkin Scones

Pumpkin Streusel Bread
Adapted from Mommy, I'm Hungry

Batter:
1 3/4 cups all-purpose flour
1 1/2 tsp pumpkin pie spice
1 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1/2 cup (1 stick) butter
1 1/4 cups sugar
3 large eggs
1 cup canned pureed pumpkin (not pre-seasoned pumpkin pie filling)
1 tsp vanilla extract
1/3 cup milk

Topping:
2/3 cup plus 2 Tbl rolled oats
1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1/2 tsp cinnamon
6 Tbl butter

1. Preheat oven to 350*F.
2. Grease two loaf pans (or a 9x9 pan) and line with parchment paper.
3. To make the topping, combine 2/3 cup oats, flour, sugar, and cinnamon in a food processor. Add butter and cut it just until crumbly. Transfer mixture to a bowl. Stir in remaining oats. Set aside.
4. Whisk together the flour, pumpkin spice, baking soda, baking powder, and salt in a large bowl.
5. In the bowl of a mixer, but the butter until smooth. Add in the sugar and whip until light and fluffy. Add the eggs, one at a time. Scrape in between additions, and stir until well-combined.
6. Add the pumpkin and vanilla extract to the butter mixture.
7. Gradually add the dry ingredients. Slowly add the milk. Transfer the batter to the pans. Spread the topping gently and evenly between the pans.
8. Bake the loaves for about 45-55 minutes, or until a toothpick inserted into the middle comes out clean. If baking two, rotate halfway through.
9. Allow to cool in the pan for about 15 minutes. Remove from the pan and allow to cool completely.
10. Omnomnom

Fall Cookin' and Green Chili with *gasp* Pork

It’s beginning to feel a lot like Fall – leaves changing, brisk weather, and a certain smell. Yes, for the first time, I have realized the fall is quite fragrant. And I love it! I can't quite describe it - but it's a mix between grass and those spice-scented candles.

And when Fall comes around, I love stews and one-pot meals! This recipe is either a one pot (on the stove) or two pot (crock-pot) – you certainly could make it one-pot in the crock-pot, but I did a special depth of flavor by browning all the bits in here, that you just don't get from the crock-pot.

I am not a HUGE fan of Martha Stewart – but she does the occasional good idea. My mother-in-law, however, is OBSESSED with her. Loves her as much as she loves her Oprah – she is the gal that always said “Well, I was watching Oprah today, and SHE SAID…” at least until the show went off the air and she is NOT going to pay for her show because that’s just what Comcast WANTS you do it, isn’t it?? (That’s really the way she talks… I love it). Anyways – when I first joined the family, I learned very quickly of her Martha Stewart fandom, and soon after, I learned about the magical publication of “Everyday Foods”. I actually like it – it has helped me through many “what should we have for dinner this week” moments. This month’s issue (OMG, I sound like MIL), they had a spread on chilis, and a particular Green Chili with Pork Shoulder caught my eye (no judging from the Jewish Peanut Gallery, thankyouverymuch). So I made up my little grocery list, trecked through the masses on my lunch hour to get all the ingredients, and then dragged everything home to start prep. The only problem, I realized, when I got home… I had forgotten the recipe and entire magazine at work. Nerts. The frustrating thing about this lovely publication is that they are slow to post recipes online – even their “Members only access” is 2 years out of date. I panicked. Then… I got over it and started throwing it together.

The thing is, I am not great at this kind of cooking. The first time I make something, I NEED the recipe. So I was kind of FREAKED OUT. But I pulled it together, remembered some basic “soup” techniques, and went to town. I apologize for no pictures, but I was a little crunched for time since I was expecting company (hence the panic and not waiting for another night). But the amazing thing? This chili was INCREDIBLE. I like tomatillos because they sit better in my stomach than tomatoes – I’d like to say they are less acidic, but I have absolutely not science to back this up.  If you are not a pork fan, chicken would be great – but you probably need a little more oil since I had the benefit of rendering the pork a little.

Green Chili with Pork Shoulder

(adapted from the October issue of Everyday Foods)

3 lbs tomatillos

2 lbs boneless pork shoulder

1 white onion

2 oz tequila (optional)

2 poblano chiles (Anaheim would also work here)

2-3 jalapenos (depending on your spice preference)

3-6 cloves of garlic (I used 6 because I am obsessed with garlic)

oil (olive or vegetable)

sour cream, cilantro, chips, cheese for garnish

1.     Peel and wash the tomatillos. Mine were pretty sticky on the skin, so I let them soak in some warm water while I browned the meat. Slice in half or quarters (depending on size) and throw them into your food processor. Process until smooth (I did this in two process batches). Place in bowl and set aside.

2.     Cut the meat into 1” cubes. Heat a few tablespoons of oil in the pan (I used vegetable oil here because I ran out of olive oil and my hubby wasn’t back from the store, yet). Brown for a few minutes in 2-3 batches (depending on the size of your pan). Season with salt and add oil as needed. (Note: I had some smoked sea salt lying around from Trader Joe’s, and I used it in here. It is not necessary, but added a nice flavor). Remove to a bowl as finished – set aside.

3.     Pulse the onion in the food processor into a small dice – set aside.

4.     Remove the seeds from the poblano and jalapeno chiles. Along with the garlic cloves, place in the food processor and pulse until a small dice. Set aside.

5.     Add 2 tablespoons (estimate) of olive oil to the empty pan. Toss in the onion and sauté until just opaque. (It was at this point that I realized I had some tastey bits on the bottom of the pan and wanted to deglaze… enter tequila. You can certainly skip this step, but it did add a subtle sweetness that I liked). Add in 2 oz of tequila and stir to deglaze the pan. Heat until the liquid reduces by half.

6.     Add in the chile/garlic mixture and sauté until fragrant (about 2 minutes).

7.     Pour in the tomatillo puree and pork. Bring to a low boil and cover – head on medium-low for 1 ½ - 2 hours (or until the pork is tender - I checked at just shy of 90 minutes and it was great). If you are using a crock-pot, this is where you throw everything into the pot. Heat on high for about 3-4 hours, or low 6-7 hours.

8.     I served over baked potatoes, and with all the garnishes, but enjoy as you please (over fries, mashed potatoes, rice, enchiladas, hot dogs…)