Pumpkin Ginger Dog Biscuits

Pumpkin Ginger Dog Biscuits

adapted from Taste of Home

Do I have a dog? No. But I have neighbors with dogs both big (Boxers) and little (Pekinese, and Shih tzu). The big dogs like hard biscuits and the little ones do not so I had to figure out a way to please everyone.

Makes about 24 3-inch biscuits

3 cups whole wheat flour
1/2 teaspoon ground ginger
1/2 cup pumpkin
1 large egg, room temperature, beaten
1 tablespoon coconut oil, melted
1/2 cup water, plus more as needed

1. Preheat oven to 275°. 
2. In the bowl of a mixer, combine the flour, ginger pumpkin, egg, coconut oil. and water.
3. Mix until crumbly. 
4. Slowly add additional water 1 tablespoon at a time until dough comes together but is not sticky. ( I needed close to an addition 1/4 cup)
5. On a floured surface, roll dough to 1/4-in. thickness. 
6. Cut with a 3-in.bone shaped cookie cutter; Transfer to a parchment lined cooking sheet.
7. With a fork, shape, press holes in the center of the biscuit.
8. For hard biscuits, bake until bottoms are lightly browned (tops may crack) and treats feel firm when pressed, about 2 hours. 
9. For semi-firm biscuits (preferred by my little friends, bake for about  1 1/2-1 3/4 hours until lightly browned on the bottom but still slightly soft.
10. Cool on a wire rack. 
11. Store in an airtight container.

Enjoy!

Marshmallow Pumpkin Pie

Warren loves pumpkin pie. I can certainly live without it but I bake or buy a different version each year at Thanksgiving. This year is a no bake pie which got a double thumbs up from my pie connoisseur.
The recipes is straight from Taste of Home Magazine October / November. I did not change a thing. Well, after meting the marshmallows I did stick the pan in the snow on the deck to get it to cool down quicker but I do not think we can rely on that method to always be available.

Marshmallow Pumpkin Pie
1 package (10 ounces) large marshmallows
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 cups whipped topping
1 graham cracker crust (9 inches)
Additional whipped topping, optional

In a large saucepan, combine the first six ingredients; cook and stir over medium heat 8-10 minutes or until marshmallows are melted. Remove from heat; cool to room temperature.
Fold in whipped topping. Spoon into crust. Refrigerate 3 hours or until set. If desired, serve with additional whipped topping.

Pumpkin Ginger Muffins

What do you do with a cup of pureed pumpkin that you find when you defrost the freezer?
You make muffins or muffin tops. This is a long lost post from before we moved to PA. This recipe served to clear out not only the pumpkin but the crystallized ginger, a package of brown sugar, cane syrup and raisins. It was very exciting at the time to get things "out of the cupboards" so it didn't have to be moved. But have it be known that all of these things have returned now that we are well settinged in PA.

Pumpkin Ginger Muffins
5 1/2 Tbsp minced crystallized ginger
1/2 cup raisins
2 Tbsp rum

2 cups flour
1 Tbsp ground ginger
2 teaspoons pumpkin pie spice*
1 1/2 tsp baking soda
1/4 tsp salt
3/4 cup + 2 Tbsp pumpkin puree

1/2 cup + 2 Tbsp fat free milk mixed with 1 tsp white wine vinegar (1/2 cup + 2 Tbsp buttermilk)

1 tsp vanilla extract
2 large egg whites
1 large egg
3/4 cup + 3 Tbsp (packed) golden brown sugar
1/2 cup Steen's Pure Cane syrup (or molasses)
1/4 cup vegetable oil
Cooking spray
Preheat oven to 375°F. Line sixteen muffin cups with paper liners. Mix 2 1/2 Tbsp crystallized ginger, raisins and rum in small bowl.
Sift flour, ground ginger, pumpkin pie spice, baking soda and salt into medium bowl. Whisk pumpkin puree, buttermilk and vanilla in another bowl. In the bowl of a stand mixer mixer, beat egg whites and egg bowl until foamy. Add 3/4 cup and  2 Tbsp brown sugar; beat until light. Beat in  the cane syrup or molasses and oil. Add the dry ingredients alternately with pumpkin mixture.Stir in raisin mixture. (I had my doubts about these muffins at this point because the batter was much looser than most muffin mixtures I had made. I was very happy to see that I was wrong.)
Divide batter among prepared muffin cups. Mix the remaining 3 Tbsp crystallized ginger and 1 Tbsp brown sugar in small bowl. Sprinkle evenly over muffins.
Bake muffins until tester inserted into center comes out clean, about 25 minutes. Cool on rack.

* Pumpkin Pie Spice is available in the spice aisle but since I usually have all the components in my spice rack I make my own... not to mention it is cheaper.

Pumpkin Pie Spice Mix 

4 tsp ground cinnamon

2 tsp ground ginger

1 tsp ground cloves 

1/2 tsp ground nutmeg

Combine in a small container. Store any remaining with your other spices.

How to Roast a Pumpkin

I got a little pumpkin in my farm share last week. Definitely too little to carve so I started surfing to find out how to use it. Well it was too simple, roast it , mash it and use it in place of the canned stuff. I roasted my pumpkin and I am going to freeze the mash to make a pumpkin pie for Warren for Thanksgiving.

How to Toast a Pumpkin

1 pumpkin, cut in half or quartered depending on the size; seeds removed (and reserved for roasted pumpkin seeds)

Preheat the oven to 325F. Place the pumpkin in a baking dish with about 1 inch of water. Bake for 45-60 minutes depending on the size. You will be able to pierce the pumpkin with a fork when it is done. Let cool. Remove skin. Mash or puree in food processor for a smoother consistency.

The puree will keep in the refrigerator for 5 days or freeze for later use. Frozen pumpkin will keep for up to one year.

Roasted Pumpkin Seeds

I had a funky little pumpkin in the farm share last week, Before roasting the pumpkin I saved the seeds.Preheat the oven to 325 degrees; Clean the pumpkin seeds of fibers and rinse thoroughly.Spread out the seeds on a foil lined cookie sheet. Toss with olive oil to coat. Sprinkle with salt and chili powder to taste and toss again to coat. Roast for 10 minutes. Stir well to turn. Roast for another 10 minutes. Remove from the oven and serve warm or cold.