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Pumpkin Old Fashioned Cocktail

Want a pumpkin cocktail? Try the Pumpkin Old Fashioned! It’s a cozy slow sipper with bourbon and hints of vanilla and spice.

Pumpkin Cocktail Pumpkin Old Fashioned

Looking for a pumpkin cocktail that’s sippable and not too sweet? Try our new favorite fall drink: the Pumpkin Old Fashioned! This one is for bourbon-lovers: it’s a nuanced slow sipper with notes of vanilla, maple and spice. It’s barely sweet and bourbon-forward, ideal for sipping by the fireside or any fall occasion. While it’s bright orange, it tastes just like the Classic Old Fashioned you love…only cozier.

What’s in a Pumpkin Old Fashioned cocktail?

This Pumpkin Old Fashioned cocktail is 100% Old Fashioned, with a hint of pumpkin spices. It’s a great contrast to most pumpkin cocktails, which tend to be on the sweet and creamy side (like this Pumpkin Martini). This one has just the right finish from the pumpkin spices, but it’s still very bourbon forward. Here’s what you’ll need:

  • Bourbon
  • Pumpkin puree (not pumpkin pie filling)
  • Pure maple syrup
  • Pumpkin pie spice
  • Vanilla

The ingredients might make it seem like a sweet drink, this Pumpkin Old Fashioned is anything but! Take a sip and it tastes like bourbon on the front end, but the finish has a distinct nuance of spice.

Pumpkin Cocktail Pumpkin Old Fashioned

Use pure maple syrup or simple syrup

Don’t have pure maple syrup? This pumpkin cocktail uses pure maple syrup, not the synthetic kind! You can substitute honey or simple syrup if you don’t have it on hand. Even better, make a batch of Brown Sugar Syrup! It takes just 5 minutes and all you need is brown sugar. The flavor is even deeper and more caramel than maple syrup.

How to make a Pumpkin Old Fashioned

The method for making a Pumpkin Old Fashioned cocktail is different from the typical Old Fashioned. For the classic, you muddle a sugar cube with bitters, then add the bourbon right in the glass. For the pumpkin version, you’ll have to shake it! Here’s why:

  • Shake the ingredients in a cocktail shaker. This is unconventional for an Old Fashioned. But it’s necessary to integrate the pumpkin puree into the drink. It makes a beautiful orange color!
  • Strain into an ice-filled glass. When you’re making an Old Fashioned, a big ice cube is key. Make a batch of Clear Ice for the best results.
  • Garnish! This pumpkin cocktail looks great with a rosemary branch and orange peel, evoking the colors of…you guessed it, a pumpkin.
Pumpkin Cocktail Pumpkin Old Fashioned

More pumpkin drinks

There are so many tasty ways to add pumpkin to your drinks! From smoothies to cocktails, we’ve got you covered. Try these delicious pumpkin drinks:

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Pumpkin Old Fashioned Cocktail

★★★★★

5 from 1 reviews

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 drink
  • Diet: Vegan
Print Recipe

Description

Want a pumpkin cocktail? Try the Pumpkin Old Fashioned! It’s a cozy slow sipper with bourbon and hints of vanilla and spice.

Ingredients

  • 2 ounces* bourbon whiskey
  • 1 tablespoons pumpkin puree
  • ½ tablespoon maple syrup
  • ¼ teaspoon pumpkin pie spice (purchased or homemade)
  • ¼ teaspoon vanilla
  • 1 dash Angostura bitters
  • Ice, for serving (try clear ice!)

Instructions

  1. Place all ingredients in a cocktail shaker. Add 1 handful ice and shake until cold.
  2. Strain the drink into an ice-filled lowball glass. Garnish with rosemary and an orange peel, if desired.
  • Category: Drink
  • Method: Shaken
  • Cuisine: Cocktails

Keywords: Old Fashioned Pumpkin, Pumpkin Old Fashioned, Pumpkin cocktail

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- September 30, 2021
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Vegan Banana Pancakes

These Vegan Banana Pancakes are a total treat! They’ve got just the right sweet flavor and are easy to make with simple ingredients.

Vegan Banana Pancakes

What to do with ripe bananas? Some people might default to banana bread, but our favorite always leans towards breakfast. Try these Vegan Banana Pancakes! These babies are fast, easy and so delicious: and leftovers make for great snacks, slathered in nut butter with a hint of maple syrup. This latest plant-based pancake recipe is so easy to make using simple ingredients: no need for any egg substitutes! We tried them out on family and they couldn’t stop raving.

Ingredients in vegan banana pancakes

One thing you absolutely cannot compromise on in banana pancakes: you’ve got to have ripe bananas! That means bananas that are totally brown, with that ripe banana smell wafting through your kitchen. Once you’ve got those, there’s not much to this recipe! Here’s what you’ll need:

  • Ripe bananas
  • Neutral oil: see below
  • Non-dairy milk (we used oat milk)
  • All-purpose and whole wheat flour
  • Baking powder and salt
  • Brown sugar
  • Cinnamon

Mix the wet ingredients with the dry ingredients, and cook the batter until it’s golden brown. Take one bite and it’s so cozy and delicious: full of just the right amount of banana flavor.

Vegan banana pancakes

No need for egg substitutes

These vegan banana pancakes are fantastic not only because they taste delicious: there’s also no need for egg substitutes! Many vegan pancake recipes call for egg replacements like flax eggs, which take 15 minutes to make. There’s no need for that here: the banana and oil work perfectly as a binder!

Vegan milks: oat milk and more

The best non-dairy milk for vegan banana pancakes? Here are our favorites, and a few other options for try:

  • Top choice: oat milk. Oat milk has just the right creamy texture and neutral flavor for adding to baked goods and pancakes.
  • Also works: almond milk. Almond milk is a great non-dairy milk for vegan baking. It has a thinner texture and a nutty flavor, but in recipes like pancakes you won’t be able to tell the difference.
  • Other options: cashew milk, soy milk or coconut milk. Cashew milk and soy milk are also great for pancakes, since they both have a neutral flavor. Coconut milk can add a coconut flavor, so we typically don’t’ use it in pancakes.
Vegan banana pancakes

Neutral oils to use

The last tip about vegan banana pancake ingredients? Use a great neutral oil! We use neutral oil in our standard pancake recipes as well: honestly because we don’t like having to melt the butter! It works well and is absolutely necessary in this recipe to give the pancakes their glossy texture.

What’s a good neutral oil to use? Grapeseed is a nice choice; we also like organic vegetable oil if you can find it. If you like cooking with coconut oil, use melted and cooled refined coconut oil.

Toppings for vegan banana pancakes

Wanna add toppings to those vegan banana pancakes? The sky’s the limit! Here are a few of our favorite ways to step them up:

Vegan banana pancakes

More pancakes recipes

Love pancakes? Us too. Here are a few more tasty pancakes recipes to try:

This vegan banana pancakes recipe is…

Vegetarian, vegan, plant-based, and dairy-free. For gluten-free, go to Gluten Free Banana Pancakes.

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Vegan Banana Pancakes

Vegan Banana Pancakes

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 to 10 pancakes
  • Diet: Vegan
Print Recipe

Description

These Vegan Banana Pancakes are a total treat! They’ve got just the right sweet flavor and are easy to make with simple ingredients.

Ingredients

  • 1 cup mashed ripe banana (about 2 large)
  • 2 tablespoons neutral oil (or melted and cooled coconut oil)
  • 1 cup non-dairy milk (oat milk or almond milk)
  • ¾ cup all-purpose flour
  • ¾ cup whole wheat flour
  • ½ teaspoon cinnamon
  • 1 tablespoon baking powder
  • 2 tablespoons light brown sugar (or granulated sugar)
  • ½ teaspoon kosher salt

Instructions

  1. In a medium bowl, mash the banana with a fork and measure it out. Whisk in the neutral oil and milk.
  2. In another medium bowl, whisk the all-purpose flour, whole wheat flour, cinnamon, baking powder, sugar, and kosher salt.
  3. Add the dry ingredients to the wet ingredients, and stir until a smooth batter forms.
  4. Lightly grease a skillet with coconut oil and wipe off extra grease with a paper towel. Heat the skillet over low heat. Pour the batter into small circles (about ¼ cup each). Cook the pancakes until the bubbles pop on the top and the bottoms are golden: low and slow is the key! Then flip them and cook until done.
  5. Add a small splash of milk to the remaining batter if it’s become very thick, and repeat. (Keep in mind, the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with maple syrup.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Keywords: Vegan banana pancakes

A Couple Cooks - Recipes worth repeating.



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- September 29, 2021
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Pumpkin Banana Bread

Fall into the season with this pumpkin banana bread! This pairing makes for the best moist texture and cozy flavor.

Pumpkin Banana Bread

What’s better than pumpkin bread? Pumpkin banana bread. We’re all about simplicity, so adding another ingredient to pumpkin bread is not our usual our style. But! The ripe banana makes this fall bread incredibly moist, with a nuance in sweetness that makes it impossible not to take another bite. It’s got just the right amount of cozy pumpkin spices, and a light crunchy turbinado sugar topping. We’ll never be making plain old pumpkin bread again!

Ingredients in pumpkin banana bread

This pumpkin banana bread was inspired by some blackening bananas on our counter and a half used can of pumpkin in our fridge. If you’re ever in this situation too, it’s the ideal time for this recipe! Here are the basic ingredients you’ll need:

  • Very ripe bananas
  • Pumpkin puree (not pie filling)
  • Neutral oil: grapeseed or organic vegetable
  • Light brown sugar
  • Eggs
  • Vanilla
  • Pumpkin pie spice
  • Baking soda and salt
  • All purpose and whole wheat flour

Bake it up in a loaf pan, and it comes out incredibly moist because of the moisture in the bananas! The bananas also add a natural sweetness and richness that’s more nuanced than a straight pumpkin bread. It’s truly our new favorite way to make this seasonal bread.

Pumpkin Banana Bread

Pumpkin pie spice: use purchased or homemade

When fall begins, we grab ourselves a big bottle of pumpkin pie spice at the store. (Because pumpkin muffins, pumpkin pie martini and pumpkin waffles are a must!) But you can also make homemade pumpkin pie spice! It’s a fun DIY project and a great gift. And if you don’t have time to run to the store, you may already have these spices on hand. Here’s what you need for homemade pumpkin pie spice:

  • 2 tablespoons cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground allspice
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg

Variations and add-ins

There are lots of ways to dress up this pumpkin banana bread if you’re a mix-in sort of person. We like making pumpkin bread straight, but it’s even more delicious with some of the following add-ins! You can add them to the batter or sprinkle on top:

  • Dark chocolate chips
  • Chopped walnuts
  • Chopped pecans
  • Pumpkin seeds
  • Streusel topping: combine ¼ cup rolled oats, 2 tablespoons flour, 1 teaspoon pumpkin pie spice, ¼ cup turbinado sugar and ¼ cup salted butter (sliced into small pieces). Cut in the butter using a pastry cutter or fork until a crumbly streusel topping forms. Sprinkle on the top of the bread and bake.
Pumpkin Banana Bread

Storage info for pumpkin banana bread

This pumpkin banana bread holds up well, like the typical quick bread! Here’s what to know about storage over time:

  • Room temperature: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil.
  • Refrigerated: The bread lasts 10 days in the refrigerator.
  • Frozen: Slice the bread into pieces and wrap it in plastic wrap, then a freezer-safe bag or container. It lasts up to 3 months frozen.
Pumpkin Banana Bread

More pumpkin recipes

There are so many great pumpkin recipes to make this season! Here are all the best must-try ideas:

This pumpkin banana bread recipe is…

Vegetarian.

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Pumpkin Banana Bread

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Description

Fall into the season with this pumpkin banana bread! This pairing makes for the best moist texture and cozy flavor.

Ingredients

  • ¾ cup mashed very ripe bananas (2 large very ripe bananas)
  • 1 cup pumpkin puree
  • ⅓ cup neutral oil (organic vegetable, canola or grapeseed)
  • 2/3 cup light brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1 ½ tablespoons Pumpkin Pie Spice (purchased or homemade)
  • ½ teaspoon kosher salt
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • Turbinado sugar, for sprinkling (optional)

Instructions

  1. Preheat: Preheat the oven to 375 degrees Fahrenheit. Butter an 8 or 9-inch loaf pan.
  2. Make the batter: Mash the bananas in the bottom of a large bowl and measure them out. Whisk in the pumpkin puree, oil, brown sugar, eggs, and vanilla extract. In a separate bowl, whisk the baking soda, Pumpkin Pie Spice, kosher salt, all-purpose flour, and whole wheat flour. Then stir the dry ingredients into the batter with a spoon.
  3. Bake: Pour the batter into the prepared loaf pan. Top with a sprinkle of turbinado sugar (or brown sugar) if desired. Bake 45 minutes, then add foil loosely on the top. Bake another 10 to 15 minutes until a toothpick inserted into the center of the loaf comes out clean (or the internal temperature is 200 degrees): the exact timing will depend on the size of the pan.
  4. Cool: Cool in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. Storage info: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).

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- September 28, 2021
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Fancy Food 24/7: Trends on the Radar

The Specialty Food Association kicked off its Fancy Food 24/7 event with a preview of trends on the radar heading into the digital event, which runs through October 8.

On the last day of the event, the SFA Trendspotter panel, a group of retail and foodservice buyers, market watchers, food educators and writers, chefs, and other industry professionals, will reveal the official trends of Fancy Food 24/7, indicating how these early predictions stood up or if other trends emerged, said Denise Purcell, SFA’s vice president, content and education, who hosted the preview.

“The Trendspotters’ findings will set the stage for trends we are predicting heading into 2022,” Purcell added. 
 
The trends preview is based on the Trendspotters’ findings throughout 2021, category forecasts from the latest SFA State of the Specialty Food Industry annual research, and new products on display at Fancy Food 24/7. Here are some of the trends on the radar for the event:

Diversity-owned products. Socially conscious shoppers are choosing to support brands that align with their values. According to SFA’s recently released Today’s Specialty Food Consumer research, 19 percent of all consumers surveyed like to shop where the store features products from diverse companies, whether woman-, Black-, LGBTQ+, veteran-owned, and so on. That number skews higher with specialty food consumers specifically and especially with young consumers in Gen Z. In addition to helping support these suppliers, carrying these specialty food products can be a gateway to attract young consumers. 

Cooking ingredients. A major driver in current trends is the continuing impact of COVID on consumer behavior. “Consumers are eager to get back out there but aren’t expected to necessarily abandon even some of the skills they picked up over the past year and a half,” said Purcell. “We expect to see more of a mix of cooking and dining out—and as a result many cooking ingredient categories will continue to fare well.”

  • Seasonings. According to SFA’s annual State of the Specialty Food Industry, 2021-2022 Edition, some categories experienced a distinct COVID lift off. Seasonings grew nearly eight times faster in 2020 than in 2019. The category is forecasted to grow over the next five years with a compound annual growth rate of 7.6 percent, compared to 3.6 percent pre-COVID. Innovations and and flavor trends in the category include Asian, Latin/Mexican, and Middle Eastern spice blends; more flavored salts; single origin spices; smoked flavors; more spice rubs, and wild foraged ingredients.
  • Oils and vinegars. COVID reinvigorated this flat, mature category as people embraced home cooking. Trends that will drive its continued growth include flavored oils; coconut oils; and coconut vinegars, which are staples in Asian and Indian cuisines; as well as fruit-infused vinegars.
  • Pasta and pasta sauce. Two more categories influenced by COVID-era habits are pasta and pasta sauces. Shelf stable pasta, according to the State of the Specialty Food Industry research, grew 90 times faster in 2020 than 2019. After stagnating due to low-carb and keto-friendly diets, it recently became a home cooking staple. Expect to see more gluten- and grain-free varieties in refrigerated pastas, and new shapes and sizes added to the U.S. market in shelf-stable pastas. Pasta and pizza sauces will also grow, forecasted to have a 7.1 percent CAGR between 2022 and 2025, versus 4.4 percent pre-COVID. Trends driving the category include heirloom tomatoes and local/regional brands.
  • Baking mixes and flours. Home baking experienced a rebirth during stay-at-home mandates and its popularity will continue. Between 2019 and 2020 alone, the category grew 35 percent and it’s forecasted to reach a compound annual growth rate of 6.4 percent by 2025. Among innovations and flavor trends are grain-free and alternative flours including fava bean, chickpea- and flax varieties, as well as reduced sugar mixes and products made with upcycled ingredients that would have otherwise gone to waste.

Comfort food. Classic and comfort items like ice cream sandwiches, deviled egg seasoning, and French onion soup, are becoming more prevalent, likely a direct result of a year and a half filled with the global pandemic, social and political unrest, and economic concerns. Products such as plant-based chicken nuggets, Bolognese sauce, and oat butter popcorn extended the comfort food trend to consumers seeking meat or dairy alternatives. 

The Trendspotter Panel’s session, Trends from Fancy Food 24/7, will be held on Friday, October 8, at 11 a.m. EST. Go here for the full event education session schedule.

Related: Mintel's Bartelme on the Needs of Pandemic-Era Consumers; Lebanese Grocery in NYC Gets a Boost From Nonprofit.



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- September 28, 2021
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White Bean Soup

This white bean soup is full of irresistible flavor, thanks to kale, lemon and tarragon! This healthy recipe will become an instant favorite.

White Bean Soup

Here’s a healthy soup you’ll immediately add to your regular rotation…because it’s just that good. Try this White Bean Soup recipe, full of humble ingredients and huge flavor! It’s a new favorite over here, especially now that soup season has arrived. Tender white beans float in the cozy broth with soft potatoes and leafy kale. Lemon zest lends brightness and tarragon brings an herby nuance. The best part? It’s made of 100% vegetables and tastes like a dream. We tested this one out on friends and family, and they immediately asked for the recipe!

Ingredients in this white bean soup recipe

This humble white bean soup is built for speed. In fact, it takes just over 30 minutes to make (or less, if you’ve got quick knife skills). Because it’s speedy, you’ll want to use canned beans here. Use your favorite type of canned white bean! Here’s what you’ll need:

  • Vegetables: onion, carrot, garlic, yellow potatoes, and kale
  • Olive oil
  • Vegetable broth
  • Canned or cooked white beans: cannellini, Great Northern, navy, butter, or other
  • Lemon zest
  • Dried tarragon: this absolutely makes the flavor! This spices is worth grabbing at the store if you don’t already have it on hand. In a pinch, dried sage, dill or thyme can stand in, but try to grab the real thing if you can.
  • Salt and pepper
White Bean Soup

Types of white beans

You can use any type of white bean in this recipe! We like using cannellini beans because of their creamy texture and large size. But any type works! Here are a few of the major white beans you’ll find at the store:

  • Cannellini: Cannellini beans (can-a-leen-ee) are an Italian variety that are large and kidney shaped, with a creamy texture and mild flavor.
  • Great Northern: These are smaller than cannellini and have a brighter white color. They also have a mild flavor with a nutty undertone.
  • Navy: Navy beans are the smallest of the types of white beans. They have a mild flavor and got their name because they were a popular staple for the US Navy in the early 1900’s.
  • Butter: Butter beans are the largest of the white bean family, with a creamy, rich flavor. Butter beans are sold in many grocery stores dried and canned. Their large size makes for a stunning look in this soup!

Can you use dried white beans in this soup?

Yes! Simply cook up a pot of white beans using your favorite method: we like the Dutch oven method or Instant Pot method. Then use 4 ½ cups cooked white beans to substitute for the 3 15-ounce cans.

White Bean Soup

Blending this white bean and kale soup

The key to this tasty white bean soup? Blending the broth to get it lightly creamy! Here are a few notes on that step:

  • The key to the lightly creamy broth? Take out 3 cups of the soup and blend it, then return it to the pot! You can use a standard blender or immersion blender for this job.
  • Feeling lazy? You can skip this step. The soup still tastes great! We prefer it with the textured broth, but it’s great either way.

A note on serving size

This white bean soup is designed for a big pot of soup with 4 to 6 ample servings. Because here’s the thing. We originally made a modest 4 serving recipe version of it, but the pot disappeared too quickly! In our opinion, if you’re going to make a pot of soup, you’ve got to have leftovers. And these leftovers keep well!

Want to make the 4 serving version of this soup? Simply multiply everything by 0.75 below and it comes out to round numbers! For the vegetable broth, you can use 1 quart broth and 1 cup water.

White Bean Soup

Leftover storage

Got leftovers of this white bean soup? It works great for lunches the next day, and the flavor gets even better over time! Store it refrigerated for up to 3 days or frozen for up to 3 months.

Sides to serve with this soup recipe

What to serve with soup? There are lots of ways to make it into a healthy meal! We like pairing it with a fresh salad with a little extra protein, or a piece of crusty or toast. Here are some ideas:

More healthy soup recipes

Love soups? This one is incredibly healthy: it’s vegan, vegetarian, and full of nutritious vegetables! Here are a few more of our favorite healthy soup recipes for soup season:

White Bean Soup

This white bean soup recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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White bean soup

White Bean Soup

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 to 6
  • Diet: Vegan
Print Recipe

Description

This white bean soup is full of irresistible flavor, thanks to kale, lemon and tarragon! This healthy recipe will become an instant favorite.

Ingredients

  • 3 tablespoons olive oil
  • 1 large sweet yellow onion, finely diced
  • 2 medium carrots, peeled and finely diced
  • 3 celery ribs, thinly sliced
  • 6 cloves garlic, minced
  • 1 pound yellow or Yukon Gold potatoes, small diced
  • 3 15-ounce cans (4 ½ cups cooked) cannellini beans, drained and rinsed (or Great Northern, navy, butter or other white bean)
  • 2 quarts vegetable broth
  • 1 ½ teaspoons lemon zest
  • 1 ½ teaspoons dried tarragon*
  • ¾ teaspoon kosher salt, or more to taste
  • Fresh ground black pepper
  • 5 to 6 leaves Tuscan kale, chopped into small pieces

Instructions

  1. Prep the fresh ingredients (see above).
  2. In a Dutch oven or large pot, heat the olive oil over medium heat. Add the onion, carrot, and celery and sauté for 5 minutes.
  3. Add the minced garlic and cook until just browned, about 1 minute. Add the potato, drained and rinsed white beans, vegetable broth, water, lemon zest, dried tarragon, kosher salt and fresh ground black pepper. Bring to a simmer and simmer for 15 minutes, until the potatoes are tender.
  4. Remove 3 cups of the hot soup (including broth and vegetables) and carefully blend it in a blender or immersion blender. Then pour it back into the pot to create a lightly creamy broth (you can skip this step if you prefer and it still tastes great!).
  5. Stir in the chopped kale and cook until wilted, about 2 minutes more. Taste and add any additional salt, to taste (depending on your brand of vegetable broth). Eat immediately or save leftovers refrigerated for up to 3 days or frozen for up to 3 months.

Notes

*We highly recommend grabbing dried tarragon at the store if you don’t regularly stock it in your pantry: it makes the soup! In a pinch, substitute dried sage or thyme. 

  • Category: Soup
  • Method: Stovetop
  • Cuisine: Soup

Keywords: White bean soup, white bean soup recipe, white bean and kale soup

A Couple Cooks - Recipes worth repeating.



from A Couple Cooks https://ift.tt/3iblGYQ
- September 27, 2021
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