Pumpkin semifreddo and pumpkin snickerdoodles – two baking recipes

8 Nov

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So I have come late to the pumpkin party but boy am I an enthusiastic participant!

I have always loved pumpkin but in Australia it is eaten primarily as a savoury dish. I only discovered its use in baking from the many, MANY cooking blogs I follow. You may have noticed I have a recipe for pumpkin pie on my blog [sooo very delicious] but as canned pumpkin isn’t readily available here it means chopping/cooking/mashing pumpkin before you can even contemplate baking with it.

We recently returned from a US holiday, where we visited Disneyland [oh! So much happiness], San Fran [can I please move there?] and Hawaii. I dragged my poor family to every supermarket we passed [and many others that we had to make long-winded detours for] in order to stock up on baking provisions that aren’t available here in Australia. The legendary graham crackers. Pumpkin spice kisses. Hersey bars. And tins of pumpkin.

I couldn’t wait to get home and start baking with my imported loot and the first thing I made was Tartlette’s pumpkin semifreddo. Oh, what a revelation! Silky, creamy, and pumpkiny. Devine. All I did was change some of the spices to mixed spice & increase the cinnamon because I’m all about the cinnamon. Here’s her recipe: http://www.tarteletteblog.com/2009/11/recipe-pumkin-semifreddo-with-side-of.html

Then, as I had leftover pumpkin, I made a batch of Baked By Rachel’s pumpkin snickerdoodles. Without exaggeration I would rate these as some of the best bickies [or cookies, to speak in the parlance] I have ever made. Here’s the original: http://www.bakedbyrachel.com/2012/10/pumpkin-snickerdoodle-cookies/comment-page-1/#comment-94230

I served the two together because – well, why the hell not.

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Pumpkin semifreddo

Gather:

1 cup heavy cream
3 tablespoons honey
2 tablespoons (25gr) sugar
2 tablespoons water
3 large egg yolks
1/2 cup tinned pumpkin puree
1/4 teaspoon ground cinnamon
¼ teaspoon mixed spice

Let’s get to it:

Spray a loaf tin with non-stick spray then line with plastic wrap, allowing for overhang.

Using whisk attachment in a stand mixer beat cream to soft peak stage then put in fridge.
Place honey, sugar, and water in heavy saucepan, stir, then bring to a boil over medium heat until it reaches 114C on a candy thermometer.  Remove from heat.

In a clean bowl beat the egg yolks for a few seconds, then slowly but steadily pour in the hot honey mix. Don’t muck around – the honey mix will begin to solidify if you wait.  Whip until the mix is airy and fluffy and incorporated.

Fold one third of chilled cream in, then beat the rest in along with pumpkin and spices.

Gently scrape into loaf tin, cover with plastic wrap and place in freezer overnight.

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Pumpkin snickerdoodles

Gather:

225g butter, diced, at room temp

1 egg

2 ¾ cup plain flour

2 teaspoon baking powder

1 cup caster sugar ( I reduced the original recipe)

¾ cup pumpkin puree

½ teaspoon cinnamon

½ teaspoon mixed spice

½ teaspoon vanilla

sugar mix:

¼ cup caster sugar

2 tablespoon cinnamon

Stir together in small bowl

Let’s get to it:

Grease and line two baking sheets with baking paper.

Cream butter and sugar until fluffy then add egg, vanilla and pumpkin (do not over-mix).

Sift dry ingredients into a medium bowl and add to butter bowl, mixing until everything is combined.

Place in fridge for around an hour, then preheat oven to 180C.

Using your hands make golfball-sized biscuits, then dip into sugar mix.

Place on tray then gently squash down with a fork (I tried skipping this step and they came out too fluffy and big).

Bake 12-ish minutes; allow to cool on tray for a minute then place on wire rack to cool completely.

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29 Responses to “Pumpkin semifreddo and pumpkin snickerdoodles – two baking recipes”

  1. Little Gumnut November 8, 2013 at 9:20 am #

    fwarrrrr

    • thehungrymum November 8, 2013 at 9:20 am #

      Yes, it is is :) How are you? We need a catchup :)

      • quilt32 November 8, 2013 at 9:06 pm #

        I’m not sure which of these recipes sound the best, so I might have to try both. Wonderful ideas for using pumpkin.
        Lillian

      • thehungrymum November 9, 2013 at 8:48 am #

        Highly recommend eating them together :) #PumpkinFan

  2. gypsybrat November 8, 2013 at 10:26 am #

    looks yumm :) https://kitchensmitten.wordpress.com/

    • thehungrymum December 9, 2013 at 10:21 am #

      I think anything & everything to do with pumpkin is yum :)

  3. franflint61 November 9, 2013 at 3:31 am #

    I love any dessert with pumpkin in it and pumpkin pie is my favourite. I never use the canned pumpkin because it tastes rather ‘sloppy.’ I’ve never heard of pumpkin semifreddo before- I’ll have to try it sometime. Oh boy, Thanksgiving is coming soon and my job is to bring the Pumpkin Pie!

    • Fran @ Gday Souffle November 9, 2013 at 3:35 am #

      By the way, my blog is http://www.gdaysouffle.com (G’day Souffle’)- my comment above did not register my blog details. Cheers from Fran !

      • thehungrymum November 9, 2013 at 9:26 am #

        Oh my – your sticky date pumpkin pud looks divine.

    • thehungrymum November 9, 2013 at 9:27 am #

      isn’t pumpkin just the best? I keep pinning more & more pumpkin recipes on Pinterest :)

  4. janinejackson November 10, 2013 at 6:08 am #

    You can buy those cans of pumpkin here in Oz! They are tricky to find but if you ever come across those shops that sell lollies, etc from countries around the world, they often have the cans of pumpkin.

    I like your commitment to cinnamon. I sprinkle cinnamon onto my coffee, I add it to my spag bol, I double it in every gingery, spice or tea cake I make and I put it on porridge and muesli. I have really strong feelings about cinnamon.

    • thehungrymum November 14, 2013 at 5:30 am #

      I did come across tinned pumpkin recently in a hipster food shop in Sydney & it was $11! Crazeee.
      Cinnamon is the quiet achiever, isn’t it? It makes a meh thing good, a good thing great, and a great thing, umm, greater. Will try adding to spag bol next time I make it for the chil’un.

  5. lifeisanadventure November 10, 2013 at 4:46 pm #

    I’m an Aussie living in the US (east coast) and have been fascinated and delighted by what Americans will put pumpkin in! So far we have tried pumpkin pie (of course), pumpkin beer, pumpkin pancakes and pumpkin ice cream just to name a few.

    • thehungrymum November 14, 2013 at 5:25 am #

      I love it! When we were in the US recently I had pumpkin scones, pumpkin latte and pumpkin pie in a jar… Pumpkin beer sounds amazing :)

  6. ohlidia November 10, 2013 at 5:29 pm #

    Pumpkin snickerdoodles!!! Now you’re talking! Nice to see you back on the blogging scene. And Disney World… I went for the first time almost 2 years ago and I cried! San Fran… Oh, I could move there in a flash!

    • thehungrymum November 14, 2013 at 5:32 am #

      I cried at Disneyland! Many, many tears of happiness. Checking out of lovely Disney hotel I cried tears of sadness. I wanna go back :)

  7. tastytreats13 November 11, 2013 at 2:10 pm #

    Oh yum! Sounds delicious!

  8. Elizabeth @ SugarHero.com November 14, 2013 at 10:20 pm #

    I love semifreddos (the lazy person’s ice cream!) but I’ve never tried a pumpkin variety. Pinning this to make in the future–love it!

    • thehungrymum November 18, 2013 at 9:03 am #

      yes! Short-cuts are my thing :) Hope you test this out.

  9. themondaybox November 15, 2013 at 4:28 pm #

    These two sound perfect together! I have pinned them. The pumpkin semifreddo sounds especially good for Thanksgiving dessert for my gluten-free daughter. It is something we can all enjoy together!
    I also enjoy stocking up on grocery items when we travel to other countries. The only problem is falling in love with products you can’t get at home. Another reason to travel some more, I suppose! :)

    • thehungrymum November 18, 2013 at 7:47 am #

      Thanks! To be honest I didn’t even think about the semifreddo being GF – so glad your daughter can have something yummy to eat at Thanksgiving. You can learn so much about a nation’s eating habits from a visit to their supermarkets. Glad someone else enjoys this quirky thing to do on holiday :)

  10. Sara (Belly Rumbles) (@bellyrumbles) November 16, 2013 at 12:03 am #

    My pumpkin recipes have expanded so much further these days (sweet ones) from the humble pumpkin pie I learn’t to make as a kid. These look fantastic B

    • thehungrymum November 18, 2013 at 7:45 am #

      awww, ta! My pinterest pumpkin board always gets me in the mood to bake :)

  11. Sophie33 November 21, 2013 at 9:26 am #

    2 fantastic tasty recipes,…Yumm Yummm! I love them both so much! Lovely pics too! :)

  12. Lilly Sue November 22, 2013 at 6:59 pm #

    Oh my gosh, these look great! I am sad about your pumpkin deprivation but so glad you got some!! Graham crackers?! lol that seems so random that you don’t have any!

  13. thefolia December 2, 2013 at 7:28 am #

    Wow…two for one! I have been requested to make some snicker doodles so I imagine I will be appreciated twofold if I do both!

    • thehungrymum December 3, 2013 at 2:41 am #

      hehehe! Lots of bang for your buck on my blog :)

Trackbacks/Pingbacks

  1. Back to School – Recipe Round up | kids recipes and organised chaos - January 24, 2014

    […] Pumpkin Snickerdoodles (pumpkin butter cookies) from The Hungry Mum  […]

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