Sourdough Pumpkin Muffins

2 cups pumpkin puree, canned or homemade
1 cup (227 g) sourdough starter, unfed/discard 
1 cup (212 g) granulated sugar
½ cup neutral-flavored oil like canola or vegetable or melted butter or coconut oil
3 large eggs
1 tsp vanilla extract
2 cups all-purpose or whole wheat flour
2 tsp ground cinnamon
2 tsp baking powder
1-½ tsp baking soda
1 tsp salt (decrease if using salted butter)
1 cup chocolate chips (optional)

INSTRUCTIONS
1. Preheat oven to 350 degrees F. Line two 12-cup muffin tins with paper liners. Set aside.

2. In a large bowl, whisk together the pumpkin, sourdough starter, granulated sugar, oil, eggs and vanilla until well-combined.

3. Add the flour, cinnamon, baking powder, baking soda, salt and chocolate chips (if using) and mix until just combined and no dry streaks remain. Don't over mix.

4. Scoop the batter into the prepared muffin tins, filling the muffin cups 1/2 to 2/3 full. If desired, sprinkle a few regular or mini chocolate chips on top of the muffins.

5. Bake for 15-20 minutes until the tops spring back lightly to the touch and/or a toothpick comes out clean or with a few moist crumbs.

 from Mel's Kitchen Cafe

Sourdough Pancakes or Waffles

2 cups  all-purpose flour 
2 cups  buttermilk
1 to 1 ½ cups (270-400 g)sourdough starter, fed or discard
2 TBS granulated sugar
2 large eggs
¼ cup vegetable, canola or avocado oil
1 tsp baking soda
¾ tsp salt

1. Stir down sourdough starter (whether it's been at room temperature or in the refrigerator). 

2. In a large bowl, add flour, buttermilk, sourdough starter and sugar. Mix until evenly combined. A few small lumps are ok.

3. Cover and let rest at cool room temperature for 8-12 hours (or refrigerate for up to 3 days). The batter will bubble and expand.

4. Right before making pancakes or waffles, in a small bowl, whisk together eggs, oil, baking soda and salt until well combined.

5. Stir this mixture into the overnight batter and mix just until combined. Over mixing can cause the pancakes or waffles to develop a gummy texture when cooked. The batter will foam and bubble a bit while stirring; this is normal.

6. Cook pancakes on a preheated griddle and/or waffles in a preheated waffle iron. Serve waffles immediately for best texture (crispy on the outside).

from Mel's Kitchen Cafe

Chewy Pumpkin Cookies

Pumpkin Cookies

1/2 C canned pumpkin puree reduced to 1/4 cup
3/4 C salted butter at room temperature
1 C brown sugar
1/2 C white sugar
1 tsp vanilla extract
2 large egg yolks
2 C all purpose flour spooned and levelled*
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2 tsp pumpkin pie spice
1/4 tsp ground cinnamon

Spiced Sugar

1/4 C white sugar
1/4 tsp pumpkin pie spice

INSTRUCTIONS

Reduce the Pumpkin Puree: 

1. First remove the excess liquid from the pumpkin puree. Place the pumpkin puree in a small sauce pan and cook over medium heat for 12 minutes stirring occasionally. Let cool.

2. Then blot with paper towels to help remove extra liquid. Do so until only a little liquid transfers onto the paper towels. You should be left with just under 1/4 cup of pumpkin puree. Set aside.

Pumpkin Cookies;

3.  Preheat oven to 350 F and line baking sheets with parchment paper.

4. In a large bowl or stand mixer cream together butter and sugars until light and fluffy.

5. Add in vanilla and egg yolks. Beat until mixture is well combined.

6. Mix in the reduced pumpkin puree. 

7. In a second bowl whisk together flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt.

8. Add dry ingredients into wet and mix until combined.

Spiced Sugar: 

9. In a small bowl mix together the white sugar and pumpkin pie spice.

10. Scoop out 3 TBS worth of dough into a ball. Roll in the spiced sugar. Place on a lined baking sheet 2 inches apart.

11. Bake cookies for 11-13 minutes or until the bottoms are golden brown. 

The cookies will be puffy when they first come out of the oven. Give the pans a few whacks on the counter after removing from the oven. Let cookies fully cool on the pan before moving.

 from Jessie Bakes Treats

Italian Sausage Tortellini Soup

1 pound ground mild Italian sausage
1 (32 oz) container roasted red pepper and tomato soup
1-2 (14.5 oz) diced tomatoes. (28 oz)
1 diced yellow onion, about 1/2 cup

2 tsp garlic, minced
2 tsp Italian seasoning
1 tsp kosher salt
½ tsp black pepper
1 bag (20 ounces) fresh cheese tortellini, refrigerated
1 cup heavy cream or half and half
2 cups fresh spinach, optional
parmesan cheese, shaved, for garnish (optional)

1. In a large heavy-bottomed pot over medium heat, add the Italian sausage. Cook, stirring occasionally and breaking up the meat as you go, for about 8-10 minutes, or until the meat is no longer pink. Drain excess grease if necessary.

2. Add diced onions to the pot. Cook until they are translucent (about 3-5 minutes).
Add the tomatoes, roasted tomato soup, garlic, Italian seasoning, salt, and pepper. Stir to combine and bring to a simmer.

3. Add tortellini, heavy cream, and spinach if using. Stir to combine.
Allow the soup to simmer until the tortellini is tender and the spinach is wilted (about 8-10 minutes).

4. Serve garnished with shaved parmesan.