12
in other words
november17
2016
An Unusual Culinary Column: Enjoying Fall
By Karen Kain
Fall formally began September
22 at 10:21 am and lasts until December
21 at 5:44 am, per the Old Farmer’s
Almanac.
For me, fall doesn’t really kick
in until November arrives. I love this
time of year when the temperature starts
to chill and the leaves on the trees change
their colors to rich browns, magnificent
oranges and fabulous yellows.
Each fall New England receives
about 3 billion dollars in tourist revenue.
Travelers come from all over to witness
the change, but I personally think that
Eastern Oregon has some of the prettiest
colors I have ever seen. November is
a season of crisp mornings, gratitude,
football, pumpkins, and celebration.
I appreciate this time of year and find
myself cooking stews on the stove and
baked goods in the oven that fill my
home with delicious aromas.
I love all things made with
pumpkin, so I am sharing with you a
few fall recipes. To no surprise, each of
these recipes call for Pumpkin Spice.
Don’t worry, if you don’t have any on
hand, you can make your own pumpkin
spice in minutes. You just combine:
3 tablespoons of ground cinnamon, 2
teaspoons ground ginger, 2 teaspoons
ground nutmeg, 1 ½ teaspoons ground
allspice and 1 ½ teaspoons ground
cloves. Mix together and you have
pumpkin spice.
I started off by baking Vegan
Pumpkin Chocolate Chip Cookies. They
were really easy to make, not too sweet
and the chocolate with pumpkin spice
totally work. I love cookies with nuts
but if you are not a fan, just leave out the
pecans. The Pumpkin Swirl Muffins are
delicious, a little richer due to the cream
cheese in the middle, which also makes
them very moist. The Crunchy Pumpkin
Cake recipe I found on the internet, I had
to make it because it was just so darn
easy. This is a great dish to make ahead
of time; the perfect party share. If you
love sweets you will love this one.
It is great to be back in Halfway
after visiting my neice and her family in
Vernonia. I look forward to talking to
you about your favorite holiday recipes.
Wishing you all a great month.
Vegan Pumpkin Chocolate
Chip Cookies
Ingredients:
1½ Cups flour *
½ Teaspoon salt
2 Teaspoons pumpkin pie spice
1 Teaspoon baking powder
½ Cup pumpkin puree
¼ Cup coconut oil
¾ Cup sugar
1 Teaspoon vanilla
2 Tablespoons water
1 Tablespoon apple cider vinegar
½ Cup chocolate chips
½ Cup pecans, chopped
Directions:
Preheat the oven to 375˚ F. In a large
mixing bowl, sift together the flour, salt,
pumpkin pie spice and baking powder.
In a separate bowl, combine
the pumpkin puree, coconut
oil, sugar, vanilla, water and
vinegar. I used a Kitchen Aid
to mix the dry ingredients
in a little at a time. Add the
chocolate chips and nuts
then mix to fully incorporate.
Spoon onto a greased baking
sheet, then bake for 18-20
minutes, until the edges start
to brown.
* For gluten free cookies use
garbanzo flour.
Pumpkin Swirl Cupcakes
Ingredients:
1¾ Cups all purpose flour
1 Tablespoon pumpkin spice
1 Teaspoon baking soda
½ Teaspoon salt
1-15 Ounce can pumpkin puree
1 Cup granulated sugar
½ Cup packed brown sugar
2 Large eggs
½ Cup vegetable oil
2 Teaspoons vanilla extract
For the swirl:
8 Ounces cream cheese,
temperature
¼ Cup sugar
1 Large egg yolk
2 Teaspoons vanilla extract
room
Directions:
Preheat the oven to 375˚ F. This recipe
should make about 18 cupcakes, so you
will want to put cupcake liners into your
muffin pan, set aside. Sift together the
Mariolino’s
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Crunchy Pumpkin Cake
Ingredients:
1-15 Ounce can pumpkin puree
1-12 Ounce can evaporated milk
4 Large eggs
½ Cup sugar
½ Cup packed light brown sugar
2 Teaspoons pure vanilla extract
1 Tablespoon pumpkin pie spice
1 Teaspoon salt
1 Box yellow cake mix
1 Cup chopped pecans
¾ Cup unsalted butter, melted
Directions:
Preheat the oven to 350˚ F. Grease a
9x13 inch pan or small ramekin dishes
for individual servings. In a large bowl
mix together the first 8 ingredients, us-
ing a whisk to fully combine. Pour into
the baking dishes then sprinkle evenly
with the dry cake flour, pressing down
into the pumpkin mixture. Sprinkle with
pecans then pour the melted butter over
top. Bake for 40 minutes, cover with foil
then bake for 10-15 minutes longer. Cool
completely then chill for at least 2 hours
before serving. Top with whipped cream
and some additional nuts if desired.
V ernonia C hristian C hurch
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Worship Service
11:00 am
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flour, pumpkin spice, baking soda and
salt. In a separate bowl mix the pumpkin
puree, both sugars, stir to fully combine,
then add the eggs, oil and vanilla extract
then mix again. In small amounts add
the flour to the pumpkin mixture, once
fully incorporated, fill the cupcake liners
¾ full.
For the swirl – Using a mixer,
mix together the cream cheese, sugar, egg
yolk and vanilla. Place one teaspoon size
spoonful onto the top of each cupcake.
Using a toothpick swirl the cream cheese
by dipping into the pumpkin mixture
then gently swirling the cream cheese
into the batter. Bake for 18-22 minutes
until a toothpick comes out clean when
inserted into the center.
Pastor Sam Hough
410 North St.
Vernonia
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