Baking with the Bolliers

Does anyone else find that a can of pumpkin is not two cups anymore? You don't have enough pumpkin to make two batches of any of your recipes. And you're always left with 3/4 of a cup of pumpkin, either having to open another can to get a full cup or not using enough pumpkin in your recipe. I found the perfect way to use up that extra 3/4 of a cup of pumpkin, pumpkin waffles.  Besides being tasty, I'm looking at you pumpkin haters, pumpkin is a great source of vitamin A to up the health content of your waffles just a little bit, while still being delicious. You can serve the waffles with cinnamon brown sugar bacon, spiced cider, or a pumpkin spiced latte to increase your fall vibes.  Ingredients: 2 Eggs, beaten 1 1/4 C Milk 3/4 C Pumpkin  2 TBS Molasses  2 C Flour 2 tsp Pumpkin Spice 4 tsp Baking Powder  1/2 tsp Salt 1/2 C Butter, melted  Heat the waffle iron. Place the beaten eggs in a large bowl. Add the milk, pumpkin, and molasses and beat th...

I'm ready for fall and all the smells and tastes that go with it. That includes pumpkin spice. But don't call me basic. These bagels are anything but basic. Pumpkin Spice Bagels Makes 9 Ingredients   2/3 C Water 1/2 C Canned Pumpkin 1/2 C Brown Sugar 1 tsp Salt 1Tbs Pumpkin Spice 2 C All Purpose Flour 1 C Whole Wheat Flour 2 tsp yeast 1/4 C Honey for the boiling water  *Cinnamon Sugar mixture for sprinkling on bagels before baking* In a large mixing bowl combine water, brown sugar, and yeast. Set aside until yeast is foamy. Add pumpkin, salt, pumpkin spice, and flour to the water mixture. Mixing until thoroughly incorporated and you have a supple dough that holds its shape. Let dough rise at room temperature for an hour to an hour and a half until it is doubled in size. Once dough is doubled in size knead dough and divide into 9 equal portions. Roll each of those portions into a ball and set aside on a baking sheet lined with parchment paper or a silicone baking ma...

We love this Pumpkin Alfredo in the fall but it's good anytime if year. It's a simple recipe, but don't skimp on the ingredients or try to make it healthy by replacing heavy cream with milk. It won't turn out as creamy. In fact it will be a soupy mess because this recipe contains no thickening agents. If you have leftover sauce it's great as a white sauce for pizza.  Ingredients: 2 Tbs Butter 1 tbs chopped Garlic 1 C canned Pumpkin 2 C Heavy Cream 1/4 tsp Nutmeg 1 C freshly shredded Parmesan Cheese Salt and Pepper to taste  Fettuccine noodles, cooked Optional: Cooked chicken, Roasted asparagus or brussel sprouts. In a saucepan over medium heat melt butter and cook garlic until fragrant. Mix in canned pumpkin, heavy cream and nutmeg. Cook stirring occasionally until sauce starts to bubble. Stir in parmesan until melted. Serve over noodles plain or with chicken and cooked veggies.