Happy Pumpkin Spice Season!
What a beautiful time of year this is! The weather is cooler, the leaves are falling, and there are pumpkins wherever we look. Even better, it is officially pumpkin spice season! Pumpkin spice items line the shelves at Price Chopper and Market 32, local coffee shops are advertising pumpkin spice lattes, and maybe you have even started carving pumpkins. We are surrounded by pumpkin spice, but how can one complain? Pumpkin spice has become so popular in the last two decades that Merriam Webster put the term “pumpkin spice” in the dictionary! Surprisingly enough, pumpkin is actually not in pumpkin spice. It is the lovely blend of nutmeg, cinnamon, and cloves that give us a feeling of happiness, warmth, and most of all, nostalgia.
At Price Chopper and Market 32, we have a variety of pumpkin spice products ranging from PICS pumpkin spice coffee, pumpkin spice coffee creamer, and pumpkin spice baking products. Be sure to check out some pumpkin spice recipes we love below.
Pumpkin Spice Cake with Cream Cheese Frosting: The aroma of this delicious spice cake will fill your hearts (and bellies) with love! Be sure to grab spice cake mix and other PICS baking goods in our baking aisles!
Pumpkin Soup: This creamy, filling soup is the perfect fall lunch or dinner. Pair with Market 32 bread from the bakery section.
Pumpkin Pie Roll Ups: Whether you need an easy dessert for your guests or want to surprise the kids with a fun breakfast, these pumpkin pie roll ups are a favorite!
Pumpkin Shandy: All this talk about pumpkin foods, but how about this pumpkin drink? This easy five-ingredient drink is perfect for your guests, or just a relaxing night at home.
Rulfs Orchard: 531 Bear Swamp Rd, Peru, NY / http://www.rulfsorchard.com/ Walhowdon Farm & Orchards: 33 Walhowdon Way, Lebanon, NH Hudson River Fruit: 65 Old Indian Rd, Milton, NY / https://www.hudsonriverfruit.com/ Sunrise Orchards: 1287 N Bingham St, Cornwall, VT / https://sunriseorchards.com/ Crunch Time Apple Growers: Wolcott, NY / http://www.crunchtimeapplegrowers.com/ Jaeschke’s Orchard: 23 Gould Rd, Adams. MA / http://jaeschkesorchard.com/ Brace’s Orchard: 444 Brace Rd, Dallas, PA Beak & Skiff: 2708 Lords Hill Rd, Lafayette, NY / http://beakandskiff.com/ Breezelands Orchards: 1791 Southbridge Rd, Warren, MA / http://www.breezelandsorchards.com/ Mayer Brothers Cider Mill: 1540 Seneca Creek Rd, Buffalo, NY / http://mayerbrothers.com/cider-mill-store/ Fowler Farms: 10273 Lummisville Rd, Wolcott, NY / http://www.fowlerfarms.com/ Rogers Orchard: 336 Long Bottom Rd, Southington, CT / http://www.rogersorchards.com/default.aspx Cold Hollow Cider Mill: 3600 Waterbury Stowe Rd, Waterbury Center, VT / http://www.coldhollow.com Altamont Orchards: 6654 Dunnsville Rd, Altamont, NY / http://altamontorchards.com/(more…) Written by Karin Reeves of Reeves Farms This is the time of year when things start to slow down a little on the farm: We’re done harvesting all of our vegetables with the exception of some pumpkins and winter squash. This means that we finally have a little time to do some cooking and baking. I’ve always enjoyed baking more than cooking. It’s nice to mix up a bunch of ingredients, pop a pan in the oven and wait to see how it come out. These pumpkin muffins are great because they’re really versatile. They can be used for a dessert, breakfast or tasty snack. We have tons of pumpkins and squash around the house this time of year. I usually spend a few hours on a rainy fall day baking up squash and pumpkins and turning them into puree to freeze for the winter. Everyone in our family is a pumpkin and squash fan including the cat (it’s strange but he loves butternut squash). For the pumpkin piece of this recipe I have used a lot of different things – pie pumpkins, butternut squash or even buttercup squash. They all work well so use whatever you like best. This recipe can also be a good way to use up leftover squash you made for dinner. Start by making the pumpkin puree, which is much easier than you might think. First cut the stem off the pumpkin or squash you have decided to use. Then cut in half and scoop out the seeds (I like to save the seeds to roast later.) Place on a baking sheet and bake them at 350 degrees for 60 minutes. You will know they are done when you can easily pierce the flesh with a fork. Allow to cool for about 20 mins or until its cool enough to handle. Scoop out the flesh leaving the skin behind. Put all the pumpkin flesh in a food processor and blend until smooth. If you don’t have a food processor, you can mash up the chunks of pumpkin with a potato masher or a fork. You will need one heaping cup of puree for this recipe. Depending on the size of the pumpkin or squash you are working with you will probably have more puree than you need. You can freeze it for later or you can easily double this recipe to use up more puree. Reeves Family Pumpkin Muffins Ingredients 1 ¾ cups flour ¾ cup granulated sugar ½ cup brown sugar 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt 2 teaspoons ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon ground cloves ¼ teaspoon ground nutmeg 2 eggs 1 heaping cup of pumpkin or squash puree ½ cup vegetable oil 1 tablespoon milk 1 teaspoon vanilla Baking Instructions Preheat oven to 375 degrees Place paper liners in a muffin tin or grease tin using a paper towel with a little vegetable oil. In a large bowl, whisk together flour, sugar, brown sugar, baking soda, baking powder, salt, cinnamon, ginger, cloves and nutmeg. Make sure brown sugar is broken up so there are no chunks of sugar in the batter. In a separate bowl, combine eggs, pumpkin, oil, milk and vanilla. Whisk together until smooth Add wet ingredients to dry ingredients and fold together gently until just combined Scoop batter into muffin tins so that each cup is about ¾ full Bake for 20 minutes or until a tooth pick comes out clean when inserted into the center of a muffin Let muffins cool for 10 minutes before removing from pan You can serve immediately or let muffins cool completely before storing in an airtight container Yield: about 18 medium size muffins. This muffin recipe is a great base for trying some variations and experimenting a little. You can add ½ cup raisins or walnuts to add some more interesting textures. For an extra rich dessert, sometimes I frost the muffins with cream cheese frosting or add a ½ cup of chocolate chips to the recipe. Enjoy! Written by Sara Lilkas Fall has become synonymous with pumpkin season, for reasons far beyond the classic Jack-O-Lantern! I think it’s fair to say that today’s consumer is seriously pumped-up about pumpkin! From pumpkin flavored drinks and baked goods, to pumpkin ice cream and scented candles, there is no shortage of this fall-favorite flavor! Pumpkins are great for decorating or even eating! Have you ever baked pumpkin seeds after carving a pumpkin for Halloween They’re delicious and super easy! Simply separate the seeds from the meat of the pumpkin, put them on a greased cookie sheet, add some salt and bake at 300° F for about 45 minutes or until golden brown! Pumpkins do not have to be limited to the spooky happenings surrounding Halloween either. They can also be used for your seasonal fall and Thanksgiving decorating. Pumpkins can be hollowed out and used as vases or they look great painted with stencils, glitter, or monograms to fit in with the rest of your decorations. I’m a huge fan of adding pumpkin to everything possible the months of September-November, and if it spills over into December a little bit that’s fine too. (I would eat pumpkin year round if it was available!) I love adding pumpkin to pancakes, waffles, bread (for toast), and muffins. I found that learning to cook and bake is a lot more fun when attempting to make foods that I really enjoy. This year I decided to try and make pumpkin muffins instead of purchasing them like I normally do. I tried this recipe here and they turned out great! Plus, you get the added bonus of the apartment smelling amazing when baking muffins fresh at home! Now the only thing better than pumpkin would be the addition of chocolate. My next baking attempt will have to be Pumpkin Swirl Brownies. Brownies are my go-to favorite baked good regardless of the season, but adding pumpkin to the mix will probably result in me eating the whole batch, by myself, in one sitting, it’s fine. My pumpkin obsession has grown with time and age, since now there are also many varieties of pumpkin flavored beer! It seems that almost every brewery, no matter how large or small, puts out a pumpkin flavored beer for the fall. Each variety uses its own unique blend of spices to bring out the pumpkin flavor, so it’s exciting to try the different varieties and discover the many flavors! Two of my favorites are the Blue Moon Harvest Pumpkin Ale and Magic Hat’s Wilhelm Scream. As always, please enjoy responsibly! What are your favorite pumpkin flavored treats? Leave a comment below! Want to win a FREE Halloween party for your kids? Tell us about the best Halloween costume either you or your kids ever wore! Halloween is one of the most creative holidays of the year! We’re getting into the Halloween spirit here at Price Chopper and we want to help you do the same! Tell us about the BEST Halloween costume either you or your kids ever wore and one lucky fan will win a FREE kids Halloween party! Comment below and on our Facebook page to be entered to win a ½ gallon of apple cider, a pumpkin-decorated message cookie, a pumpkin pull-apart cupcake cake, a single layer pumpkin cake and plates, cups and napkins! Check out our “Fall in Love with Fall” board on Pinterest for some excellent Fall decorating and baking ideas! Also, don’t forget to stop into your local Price Chopper to check out all of our tasty fall treats in our Bakery! We have everything you need to make your Fall celebrations complete! All entries must be received by 5:00 pm on Friday, October 19th 2012. Limit one entry per person. Don’t forget to comment below AND on our Facebook page for a chance to win. Read the official rules here. Good luck!