- Melt the butter in a sauce pan over medium heat, once melted add in the teaspoon of sage, the garlic powder and the minced onion. Let butter boil and begin to brown.
- Once light brown, add in the half and half, whisk to combine.
- After half and half and butter are combined, whisk in half of the canned pumpkin along with your cinnamon, and cumin.
- Once that's combined, whisk in the cream cheese, then blend in the rest of your canned pumpkin.
- Whisk in your chicken broth, then your evaporated milk. Add in the cheese and remaining sage.
- Whisk all together until smooth and creamy. Let simmer for ten minutes, and whisk again before serving over any pasta dish. . .
- Enjoy!
Recipe: Pumpkin Spice Muffins (ala Olivia*) from The Lagasse Girls in The Gluten Free Table Cookbook Ingredients:
There are three steps initially if you are using real pumpkin vs. canned pumpkin. I'm not going to add those here because that's not how I made my muffins. So, technically I'm listing step 4 as step 1. If you want to make them with real pumpkin, buy The Lagasse Girls Cookbook! ;) 1) Preheat the oven to 400 degrees Fahrenheit 2) Line one 12- cup muffin tin or two 6- cup tins with paper muffin cups. (Or do what I do and just grease the tin.) 3) In a medium-sized bowl, combine the flour blend, sugar, baking powder, pumpkin spice, nutmeg, and cranberries and stir with a fork to mix well. 4) In a separate bowl, combine the milk, egg, orange juice and zest, butter and vanilla extract. Stir well to blend thoroughly. (This is where I added in the apple cider for more moistness.) 5) Add the canned pumpkin to the wet mixture and stir well. 6) Gently but thoroughly fold the dry ingredients into the pumpkin mixture. It's okay if the batter still contains a few lumps. (I added the wet to the dry. You can see it in the gallery below.) 7) Spoon the batter into the 12 muffin cups, dividing evenly and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. (It's perfectly fine if your muffin batter doesn't look perfect in the tin. No judgement here.) The recipe does have some other steps past this point, but I haven't found these steps necessary in my making of these muffins. So. . . . . SHAZAM! Muffins! Yay! These are really yummy with some butter and a glass of apple cider. And would also probably be fantastic with apple butter.
Happy Baking! Love, Olivia |