PUMPKIN CHOCOLATE CHIP SCONES: National Pumpkin Day!

I love scones, and they're so easy to make, and these Pumpkin Chocolate Chip Scones are perfect for National Pumpkin Day and this Fall Weekend. Mix up a batch today! 

Tip: Do not overwork the dough! Use frozen butter!

PUMPKIN CHOCOLATE CHIP SCONES

Ingredients
1 cup all-purpose flour
1 cup whole wheat pastry flour
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup salted butter frozen (frozen butter is key to a good scone!)
1/2 cup canned pumpkin (plain- not pumpkin pie)
1 egg
1 cup mini chocolate chips
Coarse sugar

Directions
Line baking sheet with parchment paper and set aside.

Combine all-purpose flour, whole wheat pastry flour, cinnamon, ginger, nutmeg, sugar, baking powder, and baking soda in bowl.
Add cold butter to flour mixture and combine with pastry cutter, two knives, or stand mixer with paddle attachment on low speed until mixture resembles coarse meal.
In bowl whisk together egg and pumpkin puree.
Add wet ingredients to flour and butter mixture and stir with rubber spatula until just combined. Be careful to not over mix!
Carefully fold in mini chocolate chips.
On floured surface, shape dough into disk about 3/4 inch thick.
Place dough on prepared pan and slice dough (like a pizza to create 8 scones)
Sprinkle with coarse sugar.
Put baking sheet in freezer for 30 minutes.
Preheat oven to 400 degrees F.
When scones are chilled, bake for 14-16 minutes until very light golden brown.
Serve warm with clotted cream!

CHOCOLATE PUMPKIN COCKTAILS: National Pumpkin Day

Today is National Pumpkin Day. I've been posting a lot of pumpkin recipes for Halloween, mostly for baked goods. But since there are so many pumpkin liqueurs on the market at this time of year, I thought I'd post some Chocolate Pumpkin Cocktails.

It's my opinion that pumpkin needs chocolate, so I put together three recipes for Chocolate Pumpkin Cocktail recipes for Halloween. These can be served all through the Fall, as well as today for National Pumpkin Day! The first two recipes call for Pumpkin Liqueur, but the last one uses other liqueurs and some pumpkin spice.

CHOCOLATE PUMPKIN COCKTAIL

3 ounces Pumpkin Liqueur
Chocolate (melted)

Shake pumpkin liqueur with ice in cocktail shaker.
Strain into chilled cocktail glass.
Slowly add melted chocolate to glass.

WHITE CHOCOLATE PUMPKIN MARTINI

Godiva White Chocolate Liqueur
2 ounces Vanilla Vodka
1/2 ounces Pumpkin Liqueur
1 tsp whipped cream

Pour white chocolate liqueur, vodka, and pumpkin liqueur into shaker filled with ice.
Shake. Pour into martini glass. Optional: Add whipped cream.

CHOCOLATE PUMPKIN MARTINI

3/4 ounce Vanilla Vodka
1/2 ounce Bailey's
1/2 ounce Kahlua
1/2 ounce Crème de Cacao
1/4 teaspoon Pumpkin Pie Spice
Pinch cayenne pepper
Ice cubes

In cocktail shaker, combine Vanilla Vodka, Bailey's, Kahlua & Crème de Cacao, Pumpkin Pie Spice, and cayenne pepper. Add ice; cover and shake until very cold. Strain into chilled martini glass.

PUMPKIN SEED COCOA NIB BRITTLE: National Pumpkin Day

I love this recipe for Pumpkin Seed Cocoa Nib Brittle. It's so easy to make, and it's a great snack. FYI: This is not a sweet chocolate brittle. I always say you should check different chocolate sites for recipes and news, and I'm glad I did. I found this recipe several years ago on the Scharffen Berger site. It's from Arnon Oren, of Oren's Kitchen, Berkeley. Arnon recommends serving this crushed and sprinkled over a salad of endive, roasted beets, and goat cheese. Of course, you can always just crack it and eat it! This is a great recipe for October and National Pumpkin Day!

Pumpkin Seed Cocoa Nib Brittle

Ingredients
1/4 cup SCHARFFEN BERGER Cacao Nibs
1/4 cup hulled raw pumpkin seeds
1/2 cup granulated sugar
1/4 cup water
1/8 teaspoon cream of tartar
Pinch of cayenne pepper

Directions
Coarsely chop nibs and strain through small strainer. Removing dustier pieces will make clearer brittle.
Toast pumpkin seeds in small skillet over medium heat, shaking often, until they begin to pop, 2 to 3 minutes. Remove seeds from skillet, and set aside.
Line baking sheet with Silpat or brush with butter.
In medium saucepan, combine sugar, water, and cream of tartar, and bring to simmer over medium heat, stirring until sugar dissolves. Lower heat to medium low, cover, and let simmer for 2 to 3 minutes. Remove pan lid and brush any sugar crystals from sides of pan with wet pastry brush. Continue simmering for 3 to 5 minutes, or until syrup begins to color. Watch closely, because caramel can quickly burn. Test color of caramel by drizzling a few drops on white plate. When color is medium to dark amber, remove pan from heat and stir in nibs, pumpkin seeds, and cayenne.
Working quickly, pour mixture onto prepared pan and spread as thin as possible with heatproof spatula or wooden spoon. Allow brittle to cool completely, then break into small pieces.

PUMPKIN CHOCOLATE CHIP MUFFINS: National Pumpkin Day

Tomorrow is National Pumpkin Day, but why not get a jump on the holiday! October is all about Pumpkins. Here's an easy recipe for Pumpkin Chocolate Chip Muffins from allrecipes.com.

I use a natural pumpkin puree that I always have in the pantry for doggie stomach upsets (pumpkin is good for dogs), but you can use Libby's if that's what you have..or pumpkin puree you make yourself if you've already started carving your jack-o-lantern.

As always, use the best chocolate chips--and make sure your oil is fresh. These Pumpkin Chocolate Chip Muffins are a great way to start the day!


Pumpkin Chocolate Chip Muffins

Ingredients
3/4 cup white sugar
1/4 cup vegetable oil
2 eggs
3/4 cup canned pumpkin
1/4 cup water
1 1/2 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg
1/2 cup semisweet chocolate chips 

Directions
Preheat oven to 400 degrees F.
Grease and flour muffin pan or use paper liners.
Mix sugar, oil, eggs. Add pumpkin and water.
In separate bowl mix together the baking flour, baking soda, baking powder, spices, and salt.
Add wet mixture and stir in chocolate chips.
Fill muffin cups 2/3 full with batter.
Bake in preheated oven for 20 to 25 minutes.

CHOCOLATE PUMPKIN COCKTAILS: National Pumpkin Day

Today is National Pumpkin Day. I've been posting a lot of pumpkin recipes for Halloween, mostly for baked goods. But since there are so many pumpkin liqueurs on the market at this time of year, I thought I'd post some Chocolate Pumpkin Cocktails.

It's my opinion that pumpkin needs chocolate, so I put together three recipes for Chocolate Pumpkin Cocktail recipes for Halloween. These can be served all through the Fall, as well as today for National Pumpkin Day! The first two recipes call for Pumpkin Liqueur, but the last one uses other liqueurs and some pumpkin spice.

CHOCOLATE PUMPKIN COCKTAIL

3 ounces Pumpkin Liqueur
Chocolate (melted)

Shake pumpkin liqueur with ice in cocktail shaker.
Strain into chilled cocktail glass.
Slowly add melted chocolate to glass.

WHITE CHOCOLATE PUMPKIN MARTINI

Godiva White Chocolate Liqueur
2 ounces Vanilla Vodka
1/2 ounces Pumpkin Liqueur
1 tsp whipped cream

Pour white chocolate liqueur, vodka, and pumpkin liqueur into shaker filled with ice.
Shake. Pour into martini glass. Optional: Add whipped cream.

CHOCOLATE PUMPKIN MARTINI

3/4 ounce Vanilla Vodka
1/2 ounce Bailey's
1/2 ounce Kahlua
1/2 ounce Crème de Cacao
1/4 teaspoon Pumpkin Pie Spice
Pinch cayenne pepper
Ice cubes

In cocktail shaker, combine Vanilla Vodka, Bailey's, Kahlua & Crème de Cacao, Pumpkin Pie Spice, and cayenne pepper. Add ice; cover and shake until very cold. Strain into chilled martini glass.

PUMPKIN CHOCOLATE CHIP MUFFINS: National Pumpkin Day

Tomorrow is National Pumpkin Day, but why not get a jump on the holiday! October is all about Pumpkins. Here's an easy recipe for Pumpkin Chocolate Chip Muffins from allrecipes.com.

I use a natural pumpkin puree that I always have in the pantry for doggie stomach upsets (pumpkin is good for dogs), but you can use Libby's if that's what you have..or pumpkin puree you make yourself if you've already started carving your pumpkins.

As always, use the best chocolate chips--and make sure your oil is fresh. These Pumpkin Chocolate Chip Muffins are a great way to start the day on a brisk morning!


Pumpkin Chocolate Chip Muffins

Ingredients
3/4 cup white sugar
1/4 cup vegetable oil
2 eggs
3/4 cup canned pumpkin
1/4 cup water
1 1/2 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg
1/2 cup semisweet chocolate chips 

Directions
Preheat oven to 400 degrees F.
Grease and flour muffin pan or use paper liners.
Mix sugar, oil, eggs. Add pumpkin and water.
In separate bowl mix together the baking flour, baking soda, baking powder, spices, and salt.
Add wet mixture and stir in chocolate chips.
Fill muffin cups 2/3 full with batter.
Bake in preheated oven for 20 to 25 minutes.

PUMPKIN & CHOCOLATE RECIPE ROUND-UP: National Pumpkin Day

Photo Credit: Months of Edible Celebrations

I've posted many Pumpkin and Chocolate recipes, but since today is National Pumpkin Day, I thought I'd do an updated Recipe Round-Up from DyingforChocolate.com.  Have any favorites to add? Be sure to add a link in the comments below.

Cleo Coyle's Chocolate Fudge Pumpkin Cookies 

Double Layer Chocolate Pumpkin Mousse Pie

Chocolate Chip Pumpkin Bread

Chocolate Pumpkin Bark

Chocolate Pumpkin Bread Pudding

Chocolate Pumpkin Marble Bundt Cake

Harvest Moon Pumpkin Brownies

Chocolate Pumpkin Cheesecake

Pumpkin Chocolate Chip Loaf Cake

Chocolate Chip Pumpkin Spice Quick Bread

Dark Chocolate Pumpkin Seed Sea Salt Bark

Easy Pumpkin Chocolate Chip Cookies

Chocolate Pumpkin Toffee Trifle

Pumpkin Seed Cocoa Nib Brittle

Pumpkin Chocolate Chip Muffins
  
Pattie Tierney's Pumpkin Pie Cocoa  

Pumpkin Chocolate Brownies

Halloween Pumpkin S'mores 

Chocolate Pumpkin Cocktails

Black Bottom Pumpkin Pie

Chocolate Bourbon Pumpkin Cheesecake 

 ****
And a few other Chocolate and Pumpkin Recipes from terrific food blogs: 

Full Moon Pumpkin Cheesecake from Months of Edible Celebrations! (photo)

Pumpkin Chocolate Spiderweb Tart from Handle the Heat.

Pumpkin Chocolate Chip Waffles from Pimp My Menu

Pumpkin Chocolate Chip Biscotti from Home Beccanomics.

Pumpkin Chocolate Chip Oatmeal Cookies  from Two Peas and a Pod.

Any other Pumpkin Chocolate recipes you love? Leave a comment.

Pumpkin and Chocolate: Recipe Round-Up for National Pumpkin Day

Photo Credit: Cleo Coyle

I've posted many Pumpkin and Chocolate recipes, but since today is National Pumpkin Day, I thought I'd do a Recip Round-Up. So many wonderful recipes out there.

Have any other favorites? Be sure to add a link.

Cleo Coyle's Chocolate Fudge Pumpkin Cookies 

Double Layer Chocolate Pumpkin Mousse Pie

Chocolate Chip Pumpkin Bread

Chocolate Pumpkin Bark

Chocolate Pumpkin Cheesecake

Pumpkin Chocolate Chip Loaf Cake

Easy Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Muffins
  
Pattie Tierney's Pumpkin Pie Cocoa  

Pumpkin Chocolate Brownies

Chocolate Pumpkin Cocktails

 ****
And a few other Chocolate and Pumpkin Recipes from terrific food blogs: 

Photo Credit: Months of Edible Celebrations

Full Moon Pumpkin Cheesecake from Months of Edible Celebrations! (photo)

Pumpkin Chocolate Spiderweb Tart from Handle the Heat.

Pumpkin Chocolate Chip Waffles from Pimp My Menu

Pumpkin Chocolate Chip Biscotti from Home Beccanomics.

Pumpkin Chocolate Chip Oatmeal Cookies  from Two Peas and a Pod.

Any other Pumpkin Chocolate recipes you love? Leave a comment.

Chocolate Pumpkin Bark

I love seasonal candy, and since today is National Pumpkin Day, Chocolate Pumpkin Bark is at the top of my list. Halloween is definitely the time for pumpkin and chocolate candy. Cost Plus World Market has delicious Milk Chocolate Pumpkin Bark in a great tin. It's milk chocolate swirled with pumpkin. 

Want to make your own? Elizabeth LaBau on about.com has a great recipe. I really like this recipe because she uses dark chocolate.

Pumpkin Chocolate Bark

For this recipe, you'll need orange oil-based candy coloring and oil-based candy pumpkin flavoring--water-based colorings and flavorings do not mix well with the chocolate.

Ingredients:
2 cups semi-sweet chocolate, chopped, or chocolate chips
1 tsp pumpkin-flavored candy oil
1 1/2 cups white chocolate, chopped, or white chocolate chips
orange candy coloring

Directions:
Line baking sheet with aluminum foil or waxed paper.
If you plan to store this candy at room temperature, temper the chocolate. (FYI: you cannot temper chocolate chips). If you are fine with storing candy in  refrigerator, chocolate can simply be melted as described in following instructions.
Place semi-sweet dark chocolate in medium microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating.  (or melt chocolate in top of double boiler)
Once chocolate is melted and smooth, stir in 1/2 tsp of pumpkin flavoring and stir until smooth. Scrape melted chocolate onto prepared baking sheet and spread into thin layer, about 1/4 inch thick, using knife or offset spatula. Set aside at room temperature while you prepare white chocolate.
Put white chocolate in microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating. Once melted, add remaining 1/2 tsp of pumpkin flavoring, and few drops of orange candy oil. Stir until well-mixed, and add more coloring if necessary to achieve the shade of orange you want.
Take large spoon and drop spoonfuls of orange all over chocolate on baking sheet. Use toothpick or tip of knife to swirl orange and chocolate together. Try not to swirl too much, or color will become muddy and swirls indistinct.
Refrigerate tray to set chocolate -- about 15 minutes.
Once set, breakbark into small irregular pieces with your hands. If chocolate has been tempered, you can store it in an airtight container at room temperature, but if not, you should keep Pumpkin Chocolate Bark in airtight container in the refrigerator to prevent it from becoming too soft.

Quadruple Chocolate Pumpkin Pie: National Pumpkin Day

Today is National Pumpkin Day. Shouldn't be a surprise since it's so close to Halloween!

This is my all time favorite Chocolate Pumpkin Pie recipe. It's from Martha Stewart, and she labels it Triple Chocolate Pumpkin Pie. I take it a step further and make a Chocolate Cookie Crust, so it's a Quadruple Chocolate Pumpkin Pie. OMG! This is sooo smooth and delicious.

QUADRUPLE CHOCOLATE PUMPKIN PIE

For the Filling
3 ounces dark chocolate (70 % cacao) finely chopped
6 ounces chocolate (60 % cacao), chopped
2 ounces (4 tablespoons) sweet butter, cut into small pieces
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup packed light-brown sugar
3 large eggs
1 tablespoon cornstarch
1 teaspoon pure Madagascar vanilla extract
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Ground cloves
1 ounce milk chocolate, melted

Chocolate Cookie Pie Crust (yet another variation)
2 1/2 cups chocolate wafers
8 Tbsp sweet butter

Melt butter.
Put chocolate wafers in plastic bag and crush with spoon or rolling pin. Should be pea size.
Combine melted butter and ground chocolate wafers.
Press ingredients into 9-1/2 inch buttered pie pan--bottom and up the sides.
Bake for 10 minutes at 325.

Directions 
Immediately after taking pie shell out of oven, sprinkle darker chocolate over bottom of crust.Return to oven to melt chocolate, about 1 minute.
Spread chocolate in thin layer on bottom and up sides.
Let cool on a wire rack. Reduce oven temperature to 325 degrees.

Make filling
In large heatproof bowl set over pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in medium bowl.
Whisk 1/3 pumpkin mixture into chocolate mixture.
Whisk in remaining pumpkin mixture until completely incorporated.
Transfer pie dish to rimmed baking sheet, and pour pumpkin mixture into crust.
Bake until center is set but still wobbly, 55 to 60 minutes.
Let cool in pie dish on wire rack.
Refrigerate until well chilled, at least 8 hours (preferably overnight).
Before serving, drizzle melted milk chocolate on top. Serve immediately.

Chocolate & Pumpkin Recipe Round-up: National Pumpkin Day

I've posted many Pumpkin and Chocolate recipes, but since today is National Pumpkin Day, I thought I'd do a round-up. So many wonderful recipes out there.

Have any other favorites? Be sure to add a link.

Cleo Coyle's Chocolate Fudge Pumpkin Cookies 

Double Layer Chocolate Pumpkin Mousse Pie

Chocolate Chip Pumpkin Bread

Chocolate Pumpkin Bark

Chocolate Pumpkin Cheesecake

Pumpkin Chocolate Chip Loaf Cake

Easy Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Muffins
  
Pattie Tierney's Pumpkin Pie Cocoa  

Pumpkin Chocolate Brownies

Chocolate Pumpkin Cocktails

 ****
And a few other Chocolate and Pumpkin Recipes from terrific food blogs: 

Full Moon Pumpkin Cheesecake from Months of Edible Celebrations! (photo)

Pumpkin Chocolate Spiderweb Tart from Handle the Heat.

Pumpkin Chocolate Chip Waffles from Pimp My Menu

Pumpkin Chocolate Chip Biscotti from Home Beccanomics.

Pumpkin Chocolate Chip Oatmeal Cookies  from Two Peas and a Pod.

Any other Pumpkin Chocolate recipes you love? Leave a comment.

Photo #1: Cleo Coyle
Photo #2: Months of Edible Celebrations