Pumpkin Nuggets With Vanilla Sauce Recipes

PUMPKIN BISCOTTI RECIPE WITH WHITE CHOCOLATE CHIPS

Steps:

• Preheat oven to 350 degrees.
• Whisk together the ingredients through the sugar.
• In another bowl sift the flour, baking powder pie spice and cinnamon together, then add to the wet mixture and stir well.
• Add the white chocolate chips, knead them into the sticky dough with oiled hands or on a floured surface.
• Shape into a flat loaf (approx. 12" long x 3½-4" wide) on parchment lined baking sheet. Bake for 30 minutes.
• Reduce the oven to 325 degrees and remove the loaf to cool for 30 minutes.
• After cooling, cut into ¾" slices. Stand the slices up on the parchment lined baking sheet and bake an additional 30 minutes.
• Cool and serve with your favorite beverage.

PUMPKIN NUGGETS WITH VANILLA SAUCE

Steps:

• Make the vanilla sauce by whisking the SAUCE ingredients together in a medium size bowl or container. Cover and refrigerate it to chill for now.
• Mix the NUGGETS by combining the NUGGET ingredients together, preferably with an electric mixer but you can also use a blender or food processor on a low pulse setting. Or just mix by hand with a wooden spoon.
• The nugget mix should have the same consistency as a thin cookie dough. If it seems runny and keeps sliding off the spoon, add more flour.
• Use a wooden spoon to place large dollops of the mixture onto a greased cookie sheet (I like to line the pan with foil and use cooking spray.) The yield is about 12-15 large nuggets.
• Bake for 20-30 minutes or until lightly browned on top. Let cool for at least 10 minutes.
• Serve with the vanilla sauce and enjoy! They're also tasty with chocolate sauce, fruit sauces, caramel, and tons of other dips and toppings! How about my Pumpkin Fluff Dip if you're not afraid of pumpkin overload? :D.

TOFU NUGGETS WITH MAPLE-MUSTARD DIPPING SAUCE

Steps:

• Hold tofu over the sink and gently squeeze out moisture. Blot surface dry with a paper towel (do not press). Slice tofu crosswise into 6 rectangular slabs. Slice slabs in half to create 12 squares, then cut squares in half diagonally to create 24 triangles.
• Pour soy sauce on a plate. Mix together bread crumbs, onion powder, garlic powders, and thyme on a second plate. Set out a third plate. Dip each tofu piece in soy sauce, turning to coat; dredge in bread-crumb mixture, sprinkling tops with mixture and turning to coat. Set coated tofu on third plate.
• Spray a large cast-iron or nonstick skillet with cooking spray and heat over medium-low heat. Working in batches of about 8 pieces, cook tofu, flipping with a thin spatula and spraying skillet between batches, until crisp and browned on most sides, about 5 minutes per batch.
• For the dipping sauce, stir mustard, syrup, and oil together with a fork in a small bowl until smooth. If too thick, stir in warm water, 1 tablespoon at a time, until pourable.

CREAMY PUMPKIN PASTA SAUCE

Steps:

• Bring a large pot of salted water to a boil and cook the pasta to al dente, according to package instructions. Reserve 1 cup of the pasta water, drain pasta, and set aside.
• Melt the butter in a large saucepan over medium heat. Once hot and sizzling, add the flour, then whisk constantly until it turns a golden color and smells nutty. Add the garlic and cook for 30 seconds. Slowly pour in the milk a few splashes at a time, whisking constantly to smooth any clumps. Increase the heat to medium high, then let cook, stirring constantly, until the sauce bubbles and thickens, about 8 to 10 minutes. Remove the pan from the heat, then stir in the pumpkin, cream cheese, half of the chopped sage leaves, salt, pepper, cinnamon, nutmeg, and cayenne. Continue whisking until the cream cheese melts and you have a smooth, rich sauce. Taste and add additional salt and pepper as desired.
• Add the cooked pasta to the pan and gently toss to combine. Thin the pasta with a bit of the reserved pasta water as needed if it seems too thick or sticky. Serve immediately, topped with Parmesan and the remaining sage.