Want to serve baked treats to the family this holiday season but are short on time? Sugar Bowl Bakery’s Pumpkin Spice Madeleines taste deliciously homemade! These madeleines are made with real pumpkin and are soft with flavorful, fall fragrance from the pumpkin spice that takes the spices straight from the pie!

From the Mouth of a Kid:

This cookie tastes just like cake!

From the Eyes of a Parent:

These madeleines are so versatile; they can be given as a treat to the kids and are elegant enough to serve at a family dinner. Or, I love dipping them into my coffee (and give it to my kids to dip in milk!)!

Flavorful Features:

Farmer’s Sugar Bowl Bakery also offers other tasty baked goods such as traditional madeleines, brownie bites, fritters and palmiers.

The Icing on the Cake:

Pumpkin Spice Madeleines are all natural, have no preservatives and zero grams of trans fats.

Mix it Up!

Pumpkin Spice Madeleines can be served as they are, dressed up with whipped cream and fruit, or used as a base for other recipes to save time! And, use the madeleines in Sugar Bowl Bakery’s Recipe for Pumpkin Spice Madeleine Cheesecake!

Pumpkin Spice Madeleine Cheese Cake
Ingredients:

• Sugar Bowl Bakery Pumpkin Spice Madeleines 8.4 oz.
• Pumpkin Seeds 4.0 oz.
• Butter 3.0 oz for crust and 5 oz for filling
• Cream Cheese 8.0 oz.
• Pumpkin Puree 15 oz.
• Powder Sugar 1 cup
• Pure Vanilla Extract 1 tsp
• Cinnamon 1 tsp
• Ground Nutmeg ½ tsp
• Salt ¼ tsp
• BumbleBerry Farm Pumpkin Spice Honey cream spread 3-4oz

Crust Instructions:

• Add Sugar Bowl Bakery Pumpkin Spice Madeleine & Pumpkin Seeds in a food processor and blend until fine. Spread on a flat sheet pan and bake at 375F for 15 mins. Place back into the food processor and add butter and pulse for 30 seconds or until thoroughly combined. Add the mixture into an 8” springform pan. Using a clean bottom of a measuring cup, press the crumbs until smooth and compact.

Cream Cheese Pumpkin Filling Instructions:

• In a Kitchen-Aid add Cream Cheese, Butter, Powder Sugar, Pumpkin Puree and mix on 3 rd speed for 3 mins. Add Vanilla, Cinnamon, Ground Nutmeg, and Salt and mix on 3 rd speed for 2 mins. Add cream cheese filling to the crust and place it in the refrigerator until set to the touch. Once set, add Honey spread on top and put back in cooler until the top is firm. Flip cheesecake over, showing the crust side up.

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Sugar Bowl Bakery’s Madeleines are available nationally at Albertson’s/Safeway, Kroger, Winco, Basha’s, and Smart & Final.

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Autumn is here! As the weather gets cooler we look to heartier recipes to fill our stomachs. This Pumpkin-Apple Soup from our friends at Cooking Light is the perfect dish to enjoy on a cool Fall night. This tasty recipe can act as a base and be made into two separate soups.  For mature palates, Chipotle Spiced Pumpkin Soup provides a kick and Thai Coconut Pumpkin Soup will keep younger palates satisfied with its sweet taste of coconut.  These small variations give each soup a different flavor makeup.

Ingredients:

Instructions:

1. Heat oil in a large saucepan over medium heat; swirl to coat. Add onion; cook 5 minutes, stirring occasionally. Add garlic; cook 2 minutes. Add pumpkin, apples, cinnamon, and 1/4 teaspoon salt; cook 5 minutes, stirring often. Add stock; bring to a boil. Reduce heat to medium-low; simmer 25 minutes or until pumpkin and apples are tender.

2. While soup cooks, combine pepitas, sugar, and remaining 1/4 teaspoon salt in a medium nonstick skillet over medium heat. Cook 7 minutes or until sugar melts and pepitas are toasted, stirring often. Transfer to a plate; cool completely, breaking up any clumps.

3. Place half of pumpkin mixture in a blender, remove center piece of blender lid (to allow steam to escape). Secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters); blend until smooth. Place soup in a bowl. Repeat procedure with remaining pumpkin mixture. Pour in apple cider, and reheat in pan if needed. Divide soup evenly among 8 bowls; sprinkle evenly with pepitas.

• Thai-Coconut Soup: Omit cinnamon; instead add 1/2 teaspoon ground ginger with the pumpkin and apples in step 1. Omit apple cider; instead add 3/4 cup light coconut milk and 1 tablespoon lime juice. Omit pepitas, sugar, and salt in step 2; instead sprinkle evenly with 2 tablespoons cilantro before serving. Serve with lime wedges.

• Chipotle-Spiced Pumpkin Soup: Increase cinnamon to 1/2 teaspoon. Add 1 finely chopped seeded chipotle chile canned in adobo sauce to apples and pumpkin in step 1. Omit apple cider; instead add 1/4 cup water. Omit pepitas, sugar, and salt in step 2; instead garnish with 1 ounce thinly sliced and slivered Spanish chorizo, cooked in a small skillet over medium-low heat until crisp.

Tips & Trick:

• Simple toppings like salty-sweet pepitas, chorizo, or freshly chopped herbs make each soup more flavorful.
• For a fun, no-fuss garnish, top any of the soups with 2 tablespoons popped popcorn.

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.

Thanksgiving is known for turkey, delicious sides, and tasty pies. Between roasting the turkey and cooking up all the side dishes, there’s little time left to make pies from scratch. Homemade pies can take hours in the kitchen, but not with these quick and simple recipes! Both recipes for Impossibly Easy Pumpkin Pie and French Apple Pie have the crust baked right into the pie itself – taking away tedious steps and saving you time in the kitchen.

Ingredients:

1 cup canned pumpkin (not pumpkin pie mix)

1/2 cup Original Bisquick® mix

1/2 cup sugar

1 cup evaporated milk

1 tablespoon butter or margarine, softened

1 1/2 teaspoons pumpkin pie spice

1 teaspoon vanilla

2 eggs

Whip toppings, if desired

Instructions:

1. Heat oven to 350ºF. Grease 9-inch pie plate.
2. Stir all ingredients except whipped topping until blended. Pour into pie plate.
3. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Serve with whipped topping. Store covered in refrigerator.

Makes 6 servings

Tips & Tricks:

Save even more time on Thanksgiving day by making this pie ahead of time! It keeps great in the refrigerator and is delicious served chilled or at room temperature.

Ingredients:

Filling

3 cups sliced peeled apples (3 large)

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup Original Bisquick® mix

1/2 cup granulated sugar

1/2 cup milk

1 tablespoon butter or margarine, softened

2 eggs

Streusel

1/2 cup Original Bisquick® mix

1/4 cup chopped nuts

1/4 cup packed brown sugar

2 tablespoons firm butter or margarine

Instructions:

1. Heat oven to 325ºF. Grease 9-inch glass pie plate. In medium bowl, mix apples, cinnamon and nutmeg; place in pie plate.
2. In medium bowl, stir remaining filling ingredients until well blended. Pour over apple mixture in pie plate. In small bowl, mix all streusel ingredients until crumbly; sprinkle over filling.
3. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Store in refrigerator.

Makes 6 servings

Tips & Tricks:

If apple pie isn’t your favorite, try using peaches, berries, or pears instead of apples in this simple and versatile recipe!

Video:

For more tips and a video how-to by Cricket Azima, view the video below.

 

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.