Tag Archives: Fall

Pumpkin Dutch Baby Babies

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Yields 12

Ingredients

Dutch Babies

  • 2 Tablespoons butter
  • 3 large eggs
  • ¾ cup milk, whole or 2% milk recommended
  • 5 Tablespoons pure pumpkin puree, not pie filling
  • ¾ cup all-purpose flour
  • 1 Tablespoon white granulated sugar
  • 1 teaspoon vanilla
  • ¼ teaspoon kosher salt
  • Generous pinch of cinnamon
  • Small pinch of allspice and nutmeg
  • Additional 2 Tablespoons butter, melted (for coating muffin tins)

Maple Mascarpone

  • 8oz mascarpone cheese
  • ¼ cup milk
  • 2 tablespoon maple syrup
  • ½ teaspoons pumpkin spice

Method

Maple Mascarpone

  1. Stir together the mascarpone, milk, maple syrup and pumpkin spice in a bowl until smooth. Refrigerate until needed at serving

Dutch Babies

  1. Place a 12-cup or two 6-cup muffin tins in oven and preheat oven to 425° F
  2. Melt the butter needed for the pancake batter and set aside to cool slightly. Meanwhile, combine pancake ingredients in a blender (or a medium bowl with an immersion blender), adding the cooled, melted butter last. Mix well, until frothy. Leave to stand in blender (or bowl) while oven finishes preheating
  3. When oven is pre-heated, carefully remove hot muffin tin(s) from oven and quickly pour a bit of melted butter into each muffin cup. Turn blender on for a few seconds to re-mix the batter, then quickly pour the mixture into the hot muffin cups, dividing equally between 12 cups, filling about ½ way full
  4. Place in oven and bake for 22-24 minutes, or until puffy and deep golden colour. Remove from oven. Remove from pan to a cooling rack to cool slightly before serving*. (If you find the pancakes sticking in your pan, run a knife around the edges, then use a fork to lift them out)
  5. Garnish with icing/confectioners sugar
  6. Drizzle or spoon on some of the maple mascarpone and some additional chopped walnuts or pecans, to taste

* Note: The Dutch babies will quickly deflate when you remove them from the oven. Don’t worry –  that’s what they do naturally.

Mega Pumpkin Spice Pop Tart

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Yields 8 servings

Ingredients

Pop Tart

  • 2 pie crusts (you can use store bought or homemade)
  • ½ cup pumpkin puree
  • 1 egg, room temperature
  • 1/3 cup light brown sugar
  • 1 1/4  teaspoon pumpkin spice
  • pinch of salt
  • 1 egg (for egg wash)

Glaze

  • 1 3/4 cup powdered sugar
  • 2 Tablespoons pure maple syrup
  • 2 Tablespoons milk or cream
  • pinch salt
  • 1 teaspoon vanilla paste

Method

Pop Tart

  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside
  2. Roll out half of your pie dough on a well-floured surface. Cut the dough into a roughly 12″ x 8″ rectangle using a sharp knife. Carefully roll the dough back around your rolling pin and roll out onto your prepared baking sheet
  3. In a medium bowl, whisk together the pumpkin puree, egg, brown sugar, pumpkin spice and salt until smooth. Set aside
  4. Whisk a large egg with a little bit of water. Use a pastry brush to brush the outside inch of dough on the baking sheet. Spread the pumpkin filling in the centre of the bottom crust, leaving about a 1 inch border on all sides
  5. Roll out and cut, the second pie crust to the same size as the first one and carefully place the second piece of dough over the first, using your fingers to slightly push dough together around the edges. Use a large fork to make indents along the border of the pop tart, then poke fork lightly in the centre of the pop tart to allow air to escape
  6. Brush the whole top of the pop tart with the remaining egg wash
  7. Bake for 17 to 20 minutes, until the dough is light golden brown. Allow to cool fully while you make the glaze

Glaze

  1. To make the glaze, combine all ingredients in a medium sized bowl and use a whisk to mix until smooth
  2. Spoon the glaze evenly over the cooled poptart, the spread over the surface of the poptart. Use as much glaze as you like. Cut into 8 equal size pieces
  3. Serve and enjoy!