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Posts Tagged ‘pumpkin’

Pumpkin Spice Latte Cupcakes

Who doesn’t love pumpkin spice lattes? So when I saw this recipe for that in cupcake form, I knew I needed to give them a shot. They did not disappoint and were surprisingly close to the flavors I’m used to in the latte form. So give them a try and enjoy!

Pumpkin Spice Latte Cupcakes (credit to Annie’s Eats)

Yield: about 2 dozen cupcakes

Ingredients:
For the cupcakes:
2 2/3 cups all-purpose flour
3 tbsp. espresso powder
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. grated nutmeg
1/8 tsp. ground cloves
1 tsp. salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup canola or vegetable oil
4 large eggs
½ cup coffee or espresso, for brushing

For the whipped cream:
2¼ cups heavy cream, chilled
¼ cup confectioners’ sugar

For garnish:
Ground cinnamon
Caramel sauce

Directions:
To make the cupcakes, preheat the oven to 350°F.  Line cupcake pans with paper liners.  In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt.  Stir together and set aside.  In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition.  With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.

Fill the cupcake liners about three-quarters full.  Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes.  Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans.  While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating.  Let cool completely.

To make the frosting, place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment.  Whip on medium-low speed at first, gradually increasing to high speed.  Blend in the confectioners’ sugar gradually.  Whip until stiff peaks form, being careful not to over-beat.  Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes.  Sprinkle with ground cinnamon and drizzle with caramel sauce.  Store in an airtight container and refrigerate.

Source: cake adapted from Williams Sonoma

Some of my notes:

  • I cut this recipe in half because I didn’t want that many cupcakes. It seemed to work out just fine.
  • I had a hard time with the carmel sauce. The first time I made it, I started to stir too soon and I got chunks of sugar that just wouldn’t melt. I threw it out. The second time, once I added the cream the sugar solidified again and I was about to give up. Instead I put it back on the heat and got it to melt into a smooth sauce. I’m not sure what the trick is here, but don’t give up and try again if the first batch goes wrong.
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Pumpkin Spice Cake

This cake is light, fluffy, and full of pumpkin flavor. It really was delicious!

Pumpkin Spice Cake (The Novice Chef)

Ingredients:
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons pumpkin pie spice
3 large eggs, at room temperature
1 cup sour cream, at room temperature
1 cup canned pumpkin
3/4 cup canola oil
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees. Butter and flour a bundt pan. In a medium bowl, sift or whisk together flour, sugar, baking powder, baking soda, salt, and spices; set aside. In a large bowl combine eggs, sour cream, pumpkin, and oil. Beat well with a hand mixer (or use a stand mixer), scraping down sides with a spatula, until everything is well blended. Add flour mixture a little at a time, beating well after each addition, until everything is well combined. Scrape down sides, then blend in the vanilla extract.

Pour batter into prepared Bundt pan and bake in the center of a 350 degree oven for 35-45 minutes or until a toothpick inserted in the cake comes out clean. Let cool on wire rack for ten minutes, then invert cake onto wire rack and let cool completely. Sprinkle with powdered sugar immediately before serving if desired.

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Pumpkin Blondies

I’ve never made blondies before, so when I saw this recipe, I really wanted to try it. Anything pumpkin usually is a big hit, however while I enjoyed these, I still prefer pumpkin bread.

Pumpkin Blondies (From Annie’s Eats)

Ingredients:
2 cups all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. baking soda
¾ tsp. salt
16 tbsp. unsalted butter, at room temperature
1¼ cups granulated sugar (or brown sugar, I used brown)
1 large egg
2 tsp. vanilla extract
1 cup pumpkin puree
1 cup white chocolate chips (I skipped this)
1 cup butterscotch chips
½ cup chopped, toasted nuts (optional, I skipped)

Directions:
Preheat the oven to 350° F. Line a 9×13-inch baking dish with foil. In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree. With the mixer on low speed add the dry ingredients and mix just until incorporated. Fold in the white chocolate and butterscotch chips (and nuts, if using) with a rubber spatula.
Spread the batter evenly into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes. Transfer the pan to a wire rack and let cool completely before cutting.
To serve, lift the cake from the pan using the foil and transfer to a cutting board. Peel off the foil and using a sharp knife, cut into 24 squares.

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Pumpkin Pancakes

I love pumpkin and pancakes, so this combo is excellent. The pancakes puffed up a lot so if you like thinner pancakes you might want to thin the batter out a bit.

Pumpkin Pancakes (The Way the Cookie Crumbles)

Serves 2-3

1 cup (5 ounces) flour
1 tablespoon brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon allspice
¼ nutmeg
1 egg
2 tablespoons butter, melted and cooled
½ cup pumpkin
1 cup buttermilk
vegetable oil for the pan

1. In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, salt and spices. In a separate mixing bowl, whisk the egg until thoroughly combined, then add the butter, pumpkin, and buttermilk. Pour the liquid ingredients into the dry ingredients and whisk gently until batter is mostly mixed but still contains small lumps. Let batter rest while pan heats, at least 5 minutes.

2. Heat non-stick skillet or griddle over medium heat. Add a few drops of oil and spread it over the bottom of the pan. Using a ¼ cup measure, pour pancake batter onto hot griddle. When pancake is golden brown, flip to cook other side. Keep warm in oven heated to 275 degrees.

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Pumpkin Pie

This is a great pumpkin pie. I even had a friend who hates pumpkin pie, declare it pretty darn good. Now thats a compliment!

Pumpkin Pie (foodnetwork.com)

Ingredients
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping

Directions
Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Pie Crust (foodnetwork.com)

Ingredients
2 1/2 cups all-purpose flour
1/4 teaspoon fine salt
3 tablespoons granulated white sugar
1/4 cup vegetable shortening, cold
12 tablespoons butter, cold and cubed
1/4 cup to 1/2 cup ice water

Directions
In a large mixing bowl, sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn’t get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball.

When it comes together stop working it otherwise the dough will get over-worked and tough. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the refrigerator for about 30 minutes. On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie.

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Pumpkin Cheesecake

This is wonderful! One important tip: make sure your cream cheese is at room temperature or you will get lumps in your cheesecake.

Pumpkin Cheesecake (Paula Deen)

Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.
For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

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Pumpkin and Black Bean Soup

This soup is so good. You can control how spicy you like it by adjusting the amount of pepper you add. We love it spicy, so I added more than the recipe called for.

Pumpkin and Black Bean Soup (from Rachel Ray)

2 tablespoon extra-virgin olive oil, 1 turn of the pan
1 medium onion, finely chopped
3 cups canned or packaged vegetable stock, found on soup aisle
1 can (14 1/2 ounces) diced tomatoes in juice
1 can (15 ounces) black beans, drained
2 cans (15 ounces) pumpkin puree (found often on the baking aisle)
1 cup heavy cream
1 tablespoon curry powder, 1 palm full
1 1/2 teaspoons ground cumin, 1/2 palm full
1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand
Coarse salt
20 blades fresh chives, chopped or snipped, for garnish

Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and

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