Favorite Hobbit Recipes
How to Make Pumpkin Puree
Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
Using a sharp knife, cut pumpkin in half lengthwise (removing the top and bottom is optional).
Then use a sharp spoon or ice cream scoop to scrape out all of the seeds and strings.
Brush the pumpkin flesh with oil and place flesh down on the baking sheet.
Pierce skin a few times with a fork or knife to let steam escape.
Bake for 45-50 minutes or until a fork easily pierces the skin.
Then remove the pan from the oven, let the pumpkin cool for 10 minutes
For turning into purée, simply scoop pumpkin into a high-speed blender or food processor
and blend until creamy and smooth.
If it has trouble blending, add a little water, but it shouldn't need it!
Baked pumpkin and pumpkin purée will keep covered in the refrigerator up to 1 week,
or in the freezer for 1 month.
Pumpkin Blondies
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3 cups flour
1 1/2 tsp cinnamon
1/2 tsp ground ginger
Pinch salt
Pinch ground nutmeg
Smidge ground cloves
1 cup butter softened
1 1/4 cup brown sugar
2 eggs
1 3/4 cup pumpkin purée
1 tsp vanilla extract
Preheat oven 400 F. Line 13”x9” glass dish with two pieces of crisscrossed parchment paper
Make cream cheese topping. In small bowl mix ingredients together, whip until smooth. Transfer to pastry or ziplock bag to pipe out later
Make blondies. In a medium bowl combine flour, cinnamon, ginger, salt, nutmeg, and cloves.
In a large bowl, or stand mixer cream butter and brown sugar together until light and fluffy. Add eggs, one at a time, mixing after each addition. Add pumpkin and vanilla. Mix until smooth
Add flour mixture to pumpkin mixture and mix well. Transfer to baking pan smooth out top.
Pipe flat lines of cream cheese topping about 1” apart
Bake 20-25 minutes until a toothpick inserted in the center comes out clean. Cool completely then cut into squares
Cream cheese topping:
2 ounces cream cheese, softened / about 1/4 cup
1TBS cream
2 tsp sugar
smidge vanilla extract
Hobbit's Favorite Pumpkin Mug Cake
Ingredients
4 tbsp all-purpose flour
2 tbsp sugar
1 tsp baking powder
1/2 tsp cinnamon
1/4 nutmeg
tiny pinch of ground clove
1/4 ground ginger
pinch of salt
2 tbsp pumpkin puree (use your pumpkin or open a can of pumpkin puree)
1/2 tsp vanilla extract
3 tbsp milk
Greenwood Hobbits Mug
Directions
Mix flour and baking powder well, then add all other dry ingredients to it in your mug or a bowl
stir in milk, pumpkin puree, vanilla
mix well
separate into two mugs
microwave* separately on high for 50 seconds for each mug
Top with whipped cream and enjoy!
*To make it fancier, add a salted caramel, cut in quarters, before microwaving
No-Bake! Chocolate/Pumpkin Cheesecake Jars
Need 12 - 4 oz canning jars
Crust
2 cups chocolate cookie crumbs
6 TBS butter, melted
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In a small bowl, combine cookie crumbs and butter. Mix well. Divide crumbs and press into the bottom of each jar
Filling
12 ounces cream cheese, softened
1 1/2 cups pumpkin purée
1/2 cup sugar
1/2 tsp salt
1/2 tsp cinnamon
Pinch nutmeg
Smidge cloves
1 tsp vanilla
1/4 cup bittersweet chocolate chips
In a medium bowl add all ingredients except chocolate chips blend until smooth
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Divide mixture into each jar
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Melt chocolate chips, add a little to each jar swirl with a toothpick to be fancy
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Chill for at least 2 hours
Bill-Bob's One Minute Cake-In-A-Cup
Ingredients
2 tbs unsalted butter
1 large egg
2 tbs milk
1 tsp vanilla extract
1/4 c granulated sugar
Tiny pinch of salt
6 tbs flour
½ tsp baking powder
2 Greenwood Hobbit mugs (or any mug!)
Directions
mix flour and baking powder well, set aside
microwave butter in cup for 20-30 seconds until melted
add egg and mix with fork until smooth
add all other ingredients, mix until smooth
divide batter between 2 mugs
microwave* separately
for 60 seconds or until risen
*add salted caramel, cut into quarters before microwaving for fun!