Categories
Fast Food

Burger King Japan Debuts a Pumpkin Burger

Funny, I thought pumpkin-saturated seasonal fare was an American thing.

Well, turns out our nation’s fascination with autumnal gourds is just another thing we and the rest of the world have in common, with Burger King Japan announcing its new Pumpkin Burger for a limited time, starting October 26.

Granted, the “pumpkin” isn’t your typical tawny squash. Rather, the burger features two slices of kabocha (a green, melon sized winter squash commonly known as “Japanese pumpkin”), along with bacon, lettuce, a beef patty and a creamy sesame seed/peanut/almond/cashew and hazelnut sauce, all in a pumpkin-shaped bun. For an added premium, super punkin’ junkies can also get a “pumpkin bomb” option of 10 slices instead of two.

It is, again, only available for a limited time though, so for any of our Japanese readers, hurry before the clock strikes 12 and this deal turns back into a pumpkin.

Wait . . .

[Via Brand Eating]

Categories
Sweets

Yogurtland’s Pumpkin Pie Froyo is Back for Seconds, Just in Time for Thanksgiving

We’re halfway through September, which means for the next few months, we’ll be seeing pumpkin-inspired fall menu items galore. Unfortunately, most of those items also come with pumpkin-sized calories (I’m looking at you, Starbucks), which is why the return of Yogurtland’s popular Pumpkin Pie-flavored frozen yogurt this October is a bigger deal than you may realize.

It’s spicy, it’s creamy, it’s only 25 calories per ounce–what’s not to love?

Like many things Yogurtland though, the Pumpkin Pie flavor is only available for a limited time, so get a hand on your real pumpkin-infused, vitamin C-fortified, non-fat, fall frozen yogurt-y goodness today.

Or you know, in two weeks. Whatever.

Categories
Recipes

Pumpkin Bars

Fall is here (most of you “fell back” last night… we don’t have daylight savings in AZ so no extra hour here). As with every fall, pumpkin is everywhere – lattes, scones, muffins… and now – bars! Mmmmm sweet, tasty, delicious pumpkin. BF’s not huge on pumpkin (or so he thinks), even though he loves pumpkin pie, doesn’t mind my pumpkin bread, and devours these pumpkin bars.

Anyone who has been in Williams Sonoma in the fall knows about these pumpkin bars.

Sometimes I drop by WS just to see if they have these samples out. These are one of the easiest recipes you’ll ever make. The trick to the bars’ complex flavor is using pumpkin butter instead of pumpkin puree. Some might call that “cheating”, but I call it genius. Besides, it’s not the only “cheating” taking place here, we’re also going to use…..

YELLOW CAKE MIX (gasp!)  Madness, I know.

The recipe at WS uses their very own Muirhead pumpkin butter (of course), but at $10.95 a jar, who wants to buy that? Don’t get me wrong, the stuff is delicious, but $10.95 is a little steep…  and what happens if you don’t have a WS near you (you poor soul, you)? Any pumpkin butter should do, just make sure you get the right amount in there – 13.5 ounces (-ish).

Though the recipe claims these are “dessert bars”, they’ve been enjoyed just as much as a “coffee cake” replacement. Whatever you do this fall, you simply must make these, they’re de-lish. Don’t let the box cake mix scare you away… I promise you won’t regret it…

First, place all but 1 cup of the cake mix into a medium bowl

Stir in 1/2 cup of melted butter and 1 egg until it’s thoroughly mixed, then press into the bottom of a prepared 9 x 13-inch pan.

In a separate bowl (or the same bowl, rinsed, if you’re not into wasting dishes like yours truly) mix the jar of pumpkin butter with two eggs and milk. Pour mixture over the cake mix.

Combine the reserved cup of cake mix with the flour, sugar, softened butter, and cinnamon. Mix together until crumbly. I find the best way to do this is with my (gloved) hands. Get in there real good and just keep smooshing (yes, that’s the technical term) the butter until it’s evenly distributed throughout the mixture.

Sprinkle over the pumpkin butter layer and bake at 350F for 35 – 40 minutes until golden brown. After cooled, cut into squares and enjoy these bite size pumpkin treats. Take them to work to bribe your coworkers, give them to your neighbors as a holiday gift, or feed them to your significant other to make them too fat to run away from you …. Ignore that last part.

Pumpkin Dessert (or Breakfast) Squares

  • 1 package yellow cake mix; set aside one cup
  • ½ cup butter, melted
  • 3 eggs, large
  • 1 (13.5 oz) jar pumpkin butter
  • ½ cup milk
  • 1 tbsp flour
  • ¼ cup sugar
  • ¼ cup butter, softened
  • 1 tsp cinnamon

Preheat oven to 350° F.

  1. Divide yellow cake mix, placing all but one cup in a mixing bowl. Stir in the melted butter and one egg until well mixed. Press mixture into the bottom of a 9×13″ pan.
  2. Mix the jar of pumpkin butter with remaining two eggs and milk. Pour pumpkin mixture over the cake mix layer.
  3. Whisk reserved 1 cup of cake mix with the flour, sugar, and cinnamon. Add softened butter and cut in with fork, pastry cutter, or your hands until crumbly. Sprinkle over top of the pumpkin layer.
  4. Bake for 35 to 40 minutes or until golden brown.
Categories
Cravings

CRAVINGS: Baked Pumpkin Pie Oatmeal

Autumn is officially here. Do you know what that means? Pumpkin recipes glory, that’s what! Start your day right with this Baked Pumpkin Pie Oatmeal recipe, a welcome change to those post-Thanksgiving breakfast meals consisting of left over pumpkin pie slices (that’s not so bad, is it?!). Our friend Beth has taken all the savoriness and sweetness of pumpkin pie and translated into a more welcome, digestible breakfast form.

Categories
Recipes

Recipe: Pumpkin Cheesecaketini

pumpkin cheesecaketini

Have we told you guys how much we love reader submissions? Especially when they’re this awesome. As we have officially dragged our feet into Autumn, check out the latest recipe from Lisa and the Snappy Gourmet Blog, the Pumpkin Cheesecaketini. American food and drink brands have continually expanded on the October season even in the midst of the The Great Northeast Pumpkin Shortage. Dunkin’ Donuts brought back pumpkin-flavored donuts, coffee and muffins, Einstein Bagels released their pumpkin latte, bagels and ‘schmear,’ and even Food Network is launching Pumpkin Wars next week.

But as we all know, sometimes the most fulfilling meals and beverages come from home. So if you’ve never made a pumpkin beverage, here’s your chance to make a beverage with Pumpkin Spice Liqueur and Cinnamon Schnapps.  And just a reminder if you’re making something as delicious as this, please document it and submit it to us! Recipe Below!

pumpkin cheesecaketini 2

Ingredients
  • 1/3 cup milk or cream
  • 3 tablespoons Hiram Walker Pumpkin Spice Liqueur
  • 1 tablespoon Hiram Walker Cinnamon Schnapps
  • 1 teaspoon cheesecake instant pudding mix (regular or sugar free)
  • Caramel
  • Graham cracker crumbs
  • Whipped cream
  • Cinnamon
Instructions
  1. Mix milk/cream, Pumpkin Spice Liqueur, Cinnamon Schnapps, and pudding mix in shaker with ice. Shake for about 30 seconds.
  2. Dip rim of glass in caramel, then dip into graham cracker crumbs. Strain drink into glass.
  3. Top drink with whipped cream and a dash of cinnamon if desired.