Dark Chocolate Pumpkin Bread
Ingredients
1 2/3 c. all-purpose flour
¾ c. granulated sugar
¾ c. light brown sugar
1 tsp. baking soda
1 tsp. cinnamon
¾ tsp. salt
½ tsp. baking powder
½ tsp. ground nutmeg
¼ tsp. ground clove
2 large eggs
1 c. canned pumpkin
½ c. canola oil
½ c. water
1 c. dark chocolate chips
½ c. walnuts
Directions
Preheat oven to 350 degrees. Combine the first nine ingredients. Whisk together eggs, pumpkin, oil, and water and stir into the dry ingredients until moistened. Fold in chocolate chips and walnuts. Pour the batter into a greased 9 x 5 loaf pan and bake 65 minutes or until a toothpick comes out clean when inserted. Let cool and serve.
Pumpkin, Goat Cheese Quesadillas
Ingredients
4 oz. goat cheese
2 c. pumpkin, cubed and roasted
½ tsp. cumin seed
3 tbsp. chopped cilantro
1 jalapeno, sliced
2 tbsp. honey
4 flour tortillas
2 tbsp. butter
2 limes, cut into wedges
Salt and pepper to taste
Directions
Preheat oven to 375 degrees. Carve pumpkin into one-inch cubes. Line a cookie sheet with foil and drizzle olive oil over the pumpkin cubes. Season with cumin seeds, salt, and pepper. Roast for approximately 40 minutes, or until tender. Remove from the oven. Melt the butter in a non-stick skillet over medium heat and add the flour tortilla. On one half of the tortilla, layer roasted pumpkin, sliced jalapenos, goat cheese (crumbled), and cilantro. Drizzle with honey and fold tortilla in half. Cook until cheese softens and the outside turns golden brown. Serve with lime wedges.
Stuffed Pumpkin Chicken Fondue
Ingredients
3 two-lb. sugar pumpkins
8 oz. rotisserie chicken
½ c. heavy cream
½ c. milk
¾ c. chicken broth
2 shallots, minced
2 cloves garlic, minced
2 c. fontina, grated
- c. gruyere, grated
1 ½ tsp. fresh thyme, minced
2 tbsp. olive oil
Directions
Preheat oven to 450 degrees. Cut a large circle around the stem of the pumpkin to create a lid. Remove pumpkin seeds and innards. Chop the shallots, chicken, and garlic, and grate the cheeses. In a small bowl, combine heavy cream, milk, chicken broth, garlic, shallots, thyme, and ½-teaspoon salt. Brush the inside of the pumpkin with olive oil. Place a layer of chicken in the bottom of the pumpkin, then add a layer of grated cheese, followed by a layer of the cream mixture. Repeat until the pumpkin is almost full and place the lid to cover. Brush the outside with olive oil and bake for 70 to 90 minutes, or until pumpkin is soft and tender. Garnish with additional thyme and serve with a baguette or chopped veggies.