Lovin' From the Oven

Pumpkin Scones

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We are on our last day of pumpkin recipes for November, and what other way then to finish with a bang?   Hopefully I’ve given you guys enough recipes to choose from for your Thanksgiving baking this upcoming week.

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These scones may not be the prettiest things on the planet, but they’re darn tasty. I gave these out to my fellow coworkers and my DB’s fellow law school students. Someone even said that they tasted better than the pumpkin scones at Starbucks! I’ve never had the ones at Starbucks before, so I have nothing to compare them to.

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The dough was a bit wet to work with and I may be a bit of a lazy baker, so my scones didn’t come out as uniform as they should. I’m sure yours will look much prettier. I mean, look at my little poo log in the top right of this picture:

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Attractive, right?

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Not to worry, they’ll look a lot better once you cover the tops in glaze.

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These scones are so moist that people will forget all about the one that strongly resembles dog excrements. Too much? Okay, I’ll stop.

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Oh! And the winner of the Tate’s giveaway is:

Comment #54: Cropmom66. Keep an eye out for an email from me!

Recipe slightly adapted from Sweet Pea’s Kitchen.

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Pumpkin Scones

Yield: 12 scones

Ingredients

    For the Scones:
  • 2 cups all-purpose flour
  • 1/4 cup and 3 tablespoons granulated sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon pumpkin pie spice
  • 6 tablespoons cold butter, cut into 1-inch cubes
  • 1/2 cup canned pumpkin puree
  • 3 tablespoons milk
  • 1 large egg
    • Glaze:
  • 1 cup plus 1 tablespoon powdered sugar
  • 2 Tablespoons milk
  • 1/2 tsp cinnamon
  • 1/3 tsp pumpkin pie spice

Directions

  1. Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
  2. In a mixing bowl, stir together the flour, sugar, baking powder, salt, cinnamon, and pumpkin pie spice. Add the butter and mix with a fork until the dough becomes crumbly.
  3. Fold in the pumpkin, milk, and egg. Form the dough into a rectangle on a lightly floured surface, making it about 4 inches by 12 inches.
  4. Use a large knife to slice the dough into three portions. Cut an X pattern (four pieces) in each portion so you end up with 12 triangular slices of dough. Place on prepared baking sheet.
  5. Bake for 14-16 minutes. Cool on wire rack.
  6. While the scones are cooling, make the powdered sugar glaze by whisking all of the ingredients until smooth.
  7. When completely cooled, dip the tops of each scone into the glaze and place back on cooling rack. Let the glaze set for about an hour before serving.
https://lovintheoven.com/pumpkin-scones/

 

Pumpkin Pie French Toast

by 21 Comments

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It’s November!! I went to Target and was so excited when I saw that they already had three rows of Christmas items out. Is it too early for Christmas? Never.

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But since I can’t do Christmas recipes year round (I’d look like a lunatic!), I’ve decided to celebrate each holiday while we’re in it. What do I think of when I think of November? Pumpkin. Lots and lots of pumpkin. Pumpkin pie, pumpkin cookies, pumpkin lattes, pumpkin bundt cake…

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For this month, I’ll be doing a week’s worth of pumpkin recipes. That’s right… seven whole pumpkin recipes coming at ya. Here’s number one!

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I decided to use a french sliced bread for this recipe, but you can use what you have on hand. The thicker the bread, the better. I also like using french bread because I can make more manageable portions of food to eat. I’m not forced to eat huge brioche slices of bread– Two pieces and I’m comfortable, not stuffed.

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You can have pumpkin for every meal if you wanted to. I would if my DB didn’t hate it so much.

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I don’t understand how anyone can hate pumpkin. Just look at it! It warms my belly just thinking of it.

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Add a generous dollop of whipped cream, some syrup, and a sprinkle of cinnamon.

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Now you can call it breakfast.

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Recipe adapted from Closet Cooking

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Pumpkin Pie French Toast

Ingredients

  • 2 eggs
  • 1/4 cup milk
  • 1/4 cup pumpkin puree
  • 1/4 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 2 tablespoons brown sugar
  • 8 slices of bread
  • 2 tablespoons butter

Directions

  1. Mix all the ingredients together except for the bread and butter in a low flat bowl for easy dipping.
  2. Melt a little bit of the butter in a pan over medium heat.
  3. Evenly soak the bread into the egg mixture on both sides and grill in a pan until lightly golden brown, about 2-3 minutes per side. Add more butter as needed before grilling your next piece.
https://lovintheoven.com/pumpkin-pie-french-toast/

Cinnamon Baked French Toast

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I love breakfast, but I love bread even more. Put them together and you’ve got yourself French toast! The one thing that I don’t like about breakfast is getting up early to make it. I’m a last minute kind of girl, waking up 15 minutes before I have to be ready and out the door in the morning. I usually grab a piece of toast and eat it while I’m walking out the door. Healthy? Probably not.I wish I had more time in the morning to sit down, catch up on my social networks, enjoy a homemade smoothie, and take my time eating a hot breakfast. Feeling rushed is not one of the greatest feelings in the world. Thankfully with this recipe, you can prep everything the night before and just pop it in the oven in the morning. The best part? You get to use up stale bread that you couldn’t finish this week.

This recipe is also great for mornings after sleepovers, breakfast parties, and hosting guests since it makes so much. I’d love to wake up to the smell of this in my oven every morning!

Recipe adapted from The Pioneer Woman. I halved the recipe and used an 8×8 pan, but it’s totally worth it to make the 9×13 because my DB and I finished this off in less than two days by ourselves.

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Cinnamon Baked French Toast

Ingredients

  • 1 loaf stale bread (I used challah)
  • 8 whole eggs
  • 2 cups milk
  • 1/2 cup heavy whipping cream
  • 3/4 cups sugar
  • 2 tablespoons vanilla
  • 1/2 cup AP flour
  • 1/2 cup firmly packed brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 stick cold butter, cubed

Directions

  1. Grease a 9 x 13 inch pan.
  2. Tear the bread into chunks and place them in the greased pan.
  3. Mix together eggs, milk, cream, sugar, and vanilla. Pour the mixture evenly over the bread. Cover and refrigerate overnight.
  4. In another bowl, mix together the flour, brown sugar, cinnamon, and salt. Add the butter and mix until the batter comes somewhat together, like little pebbles. Store in a plastic bag in the fridge.
  5. Preheat the oven to 350 degrees.
  6. Take your pan with the soaking bread inside and sprinkle crumb mixture on top.
  7. If you like soggier french toast, bake for 45 minutes. For a firmer and less liquid-y french toast, bake for an hour.
  8. Serve warm with maple syrup and butter, if desired.
https://lovintheoven.com/cinnamon-baked-french-toast/

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