Posts Tagged ‘Pumpkin’

It’s been a while since I have posted a brownie recipe. Which is a shame, because I really, really like brownies!!

Pumpkin and chocolate go well together. Add in some cheesecake and I will say that you have a tasty brownie! These are simple to put together, as I took a little help from the store and used a box brownie mix. However, you can use your own homemade brownie recipe if you like. The pumpkin cheesecake mixture is creamy with just the right amount of pumpkin and spices. As an added Fall touch, I added leaf sprinkles to the tops of the brownies, but they aren’t necessary!

One year ago: Apple Cider Cinnamon Raisin Bread

Pumpkin Cheesecake Swirl Brownies

1- 19.5 oz. box brownie mix
3 eggs, divided
1/4 cup water
1/2 cup vegetable oil
1- 8 oz. package of cream cheese, softened
3/4 cup pumpkin puree
1 tablespoon brown sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Preheat oven to 350 degrees. Prepare a 13 x 9 baking pan, by either greasing it or lining it with aluminum foil and then greasing the foil. Note: I use aluminum foil and cooking spray. Set aside.

In a medium-sized mixing bowl, combine the brownie mix with 2 eggs, the water, and vegetable oil. Mix until everything is well combined. Pour the brownie batter into the prepared pan and spread evenly. Set aside.

In the same bowl (no need to wash it!), and using a hand mixer, combine the cream cheese, pumpkin, remaining egg, brown sugar, cinnamon, and nutmeg. Once the mixture is well combined and is smooth, spread it evenly over the brownie batter. Using a dinner knife or a small spatula, swirl the 2 mixtures together. Note: I accomplish this by doing an up and over motion with the brownie batter, all the way around the pan. Then drag the knife back and forth, width-wise and length-wise (you can see in the picture below, the drag marks made length-wise).

Bake in a preheated oven for 33-35 minutes, or until a toothpick comes out clean when inserted into the center of the brownies. Remove from the oven and let cool completely. Cut into pieces and enjoy!

One additional note: another way to accomplish the marble effect would be to layer the 2 batters. Put half of the brownie batter in the pan, top it with all of the pumpkin cheesecake batter, then add the remaining brownie batter by little spoonfuls. Then use your knife to drag through the circles. There really isn’t a wrong way, so have fun with it!!

Made with love, not calories!

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I wasn’t going to make this.

For some reason, the idea of pumpkin ice cream seems weird to me. However, it keeps taunting me. Pumpkin Pie Blizzard is on the sign at Dairy Queen, and I drive past it every day, and I look at that sign every day. Taunting me.

I’m going off topic here for a moment. Do you do that? Do you notice looking at the same things when you drive a certain route or road everyday? I do. I try not to, but it’s like I can’t help myself. There is a house that I drive past, that has a manikin head on the front porch. Don’t ask me why, but it’s been there for months (so I know it isn’t just a Halloween decoration). Everyday I drive past this house, I look for the manikin head. Yes, I am weird.

Ok- let’s move on to the ice cream!

I gave in and made pumpkin pie ice cream. However, instead of just adding pie crust pieces to the ice cream, I did something just a little different. Whenever I make pie crust and have extra crust, I do what my grandmother used to do. I roll it out, smear on some softened butter, sprinkle on cinnamon-sugar, then roll it up and bake it. So, that is what I added to the ice cream.

Ok, I will admit that I really like this ice cream. While I can’t see myself buying it at the store or at Dairy Queen (chocolate still rules!), I am glad that I made it! I have a feeling that I will be making this ice cream every Fall!!

Pumpkin Pie Ice Cream

Ice cream:
2 1/2 cups half and half
1 1/2 cups heavy cream
1 1/4 cups pumpkin puree (not pie filling)
7 egg yolks
1 cup sugar
1/2 cup brown sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves

Pie crust:
1 1/4 cups flour
1/2 teaspoon salt
1/2 cup + 1 1/2 tablespoons sugar. divided
8 tablespoons butter, (4 tablespoons cold, 4 tablespoons softened)
4 tablespoons shortening
1 teaspoon cinnamon
5 tablespoons cold water

To make the ice cream base:
In a medium-sized saucepan, whisk together the heavy cream and half and half. Bring to a simmer over medium heat.

In a large mixing bowl, whisk together the pumpkin, egg yolks, sugar, brown sugar, cinnamon, nutmeg, and cloves, until the mixture is well combined.

Once the cream mixture comes to a simmer, pour 1/3 of the cream mixture into the pumpkin mixture and whisk quickly to combine. Repeat this step 2 more times, until all the cream has been incorporated into the pumpkin mixture. Pour this combined mixture back into the saucepan. Over medium-low heat, stirring slowly and continuously, let the mixture come up to 175 degrees (using a candy thermometer). Once the ice cream base has come up to temperature, remove from the heat and strain through a sieve into a heat-safe bowl. Let cool to room temperature, cover and refrigerate for at least 4 hours.

To make the pie crust rolls:
Preheat oven to 400 degrees.
In a small bowl, combine 1/2 cup sugar and 1 teaspoon cinnamon. Set aside. In a medium-sized mixing bowl, combine the flour, 1 1/2 tablespoons sugar, and salt. Add in the 4 tablespoons cold butter and shortening, and with a pastry cutter or a fork, combine the mixture until it resembles small pebbles. Add in the cold water and mix until the dough comes together. Turn out the dough onto a lightly floured work surface. Knead the dough a few times, then cut the dough in half and set one piece aside. Roll the other piece out until it is thin (you want to roll this thinner than you normally would if making a pie). Smear on 2 tablespoons of the softened butter and sprinkle on half of the cinnamon-sugar mixture. Starting at one end, roll the dough up. Pinch the ends and place this, seam side down, on a parchment paper lined cookie sheet. Repeat the process with the 2nd piece of dough. Bake in a preheated oven for 25-35 minutes, or until lightly golden brown. Remove from the oven and let cool completely. Once cool, chop into small pieces. Set aside.

To finish the ice cream:
After 4 hours, process the ice cream according to your ice cream machine manufacturers instructions. Once the ice cream is ready, scoop (or pour- the ice cream should be a thick milkshake consistency) into a freezer-safe container. Stir in the chopped pie crust pieces then cover and freeze for 4 hours. Serve and enjoy!

*Notes: I don’t fill my ice cream machine’s canister the whole way- I only like to fill it 1/2 to 3/4 of the way, so I did my ice cream in 2 batches (and only added half of the pie crust pieces to each batch).
Made with love, not calories!

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Here is the final challenge* from Willow Bird Baking…Cheesecake!

I believe I have mentioned before that while I like making cheesecakes, they don’t seem to really like me! I almost always get cracks in mine. And while cracks don’t affect the taste of the cheesecake, they just don’t look as pretty as I would like (and I’m not crazy about covering them up with sour cream. Chocolate, yes. Sour cream, no.). However, I do like making mini cheesecakes. They don’t seem to crack! Yay!

For our final challenge, I made pumpkin gingersnap mini cheesecakes. (Sorry about all the pumpkin recipes lately.)  I used store-bought gingersnap cookies as the crust. No need to crush them- a whole cookie goes in the bottom of the cupcake liner! Then a simple pumpkin cheesecake batter gets spooned over each cookie. A quick bake, and you have a fun hand-held dessert that you can take to a Halloween party!

One Year Ago: Eye Balls (Cake Balls)

Pumpkin Gingersnap Mini Cheesecakes
Makes 24

24 gingersnap cookies (I used store-bought)
2- 8oz. packages of cream cheese, softened
1/4 cup sugar
1/4 cup brown sugar, lightly packed
1 cup pumpkin puree
2 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon salt

Preheat oven to 350 degrees. Line muffin/cupcake pans with 24 liners. Place one gingersnap cookie on the bottom of each liner. Set aside.

In a stand mixer (a hand-held mixer would also work), cream together the cream cheese and sugars. Add in the pumpkin puree and the eggs and mix well. Stop the mixer and scrape down the sides. Turn the mixer back on and add in the spices and salt. Once everything has been combined, evenly distribute the batter over the gingersnap cookies. Bake in a preheated oven for 17-20 minutes, or just until the cheesecakes are set in the centers. Remove from the oven and let cool for 20 minutes. After 20 minutes, refrigerate for 3 hours before serving. Enjoy!

* Willow Bird Baking had 5 weeks of challenges. Sadly I missed the first one. Below you will find links to the big revels and what I made for weeks 2-4.
Week 2 challenge: Breakfast BraidsNutella Breakfast Braid
Week 3 challenge: Stuffed CookiesSamoa Stuffed Sugar Cookies
Week 4 challenge: Filled cupcakesBoston Cream Pie Cupcakes

Made with love, not calories!

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I buy my pumpkin in the large cans (29 oz.), so sometimes I have pumpkin left over from a recipe. I was able to use this can of pumpkin for 3 recipes! That means lots of yummy pumpkin treats!

I found this recipe for Pumpkin Apple Gingerbread Cake and I thought it sounded like a nice Fall dessert. However, I made a few changes. I don’t have pumpkin pie spice, so I added the individual spices (yeah, I would much rather have 4 jars of spices, instead of 1!!). Also, I was too lazy to peel and grate an apple, so I left that out. And I changed the hard sauce for a ginger glaze. (Just a few changes!)

I really enjoyed the taste of this. I think the pumpkin and gingerbread works well together- neither one over-powered the other. This would be great for dessert or at a brunch. You can serve this while it is still warm, or serve it after it has cooled completely. I let it cool just long enough to take pictures, then I dove right in (breakfast!)!!

Pumpkin Gingerbread Bundt Cake
Adapted from Very Best Baking
Prep time: 12 minutes     Bake time: 55-60 minutes

3 1/2 cups flour
1 cup sugar
1/2 cup brown sugar, lightly packed
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/8 teaspoon cloves
1/4 teaspoon nutmeg
1 teaspoon cinnamon
2 1/2 teaspoons ground ginger
15 oz. can of pumpkin (not quite 2 cups)
4 eggs
1/2 cup molasses
1 cup (2 sticks) butter, melted
1/4 cup whipping cream

Ginger Glaze:
1 cup powdered sugar
1/4 teaspoon ground ginger
2 1/2 – 3 tablespoons whipping cream

Preheat oven to 350 degrees. Grease and flour a 10 or 12 cup bundt pan*. Set aside.

In a large mixing bowl, whisk together all the dry cake ingredients. Add in the pumpkin, eggs, molasses, butter, and whipping cream. Stir until everything is well combined. Pour into the prepared bundt pan and bake for 55-60 minutes, or until the toothpick test comes out clean. Remove from the oven and let cool for 10 minutes.

To make the ginger glaze, in a small bowl, whisk together the powdered sugar and ginger. Slowly stir in the heavy cream, starting with 2 tablespoons. Add additional heavy cream to get the spreading/pouring consistency you prefer (I left mine a little thick and spread it on the cake before it cooled).

After 10 minutes, invert the cake onto a serving plate and spread/pour on the ginger glaze. Serve while warm or let cool completely. Enjoy!

*Note: the original recipe calls for a 12 cup bundt pan. Mine is a 10 cup- it works, the baked cake will just dome up a little instead of having a flat bottom. If you have a 10 cup bundt pan and want a flat bottom to the cake, I suggest filling it only two-thirds of the way full and use the extra batter for cupcakes (just make sure to adjust your baking time- both for the bundt cake and the cupcakes!).


I’m linked at Chocolate, Chocolate & More!

Made with love, not calories!

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Pumpkin Cornbread

I’m not one to normally crave certain foods or flavors (well, except chocolate!), but recently, that has changed. I have been craving pumpkin, apples, and caramel. It has been the perfect time to crave these foods, as all this last week, it has been cold, rainy, and the leaves are starting to fall.

It’s early October and I am cold. I think I am in for a long Fall and Winter. :(

So, getting back to my cravings, I have an open can of pumpkin sitting in my refrigerator. Part of that can was used to make Pumpkin Chocolate Chip Muffins, of which I ate 3 of them and gave the rest away! But what to do with the rest of the pumpkin? An idea, a quick Google search, a recipe found! Pumpkin cornbread! I would be eating the cornbread with breakfast, so I made honey butter to go with it. A cup of hot chocolate (I swear I drink it by the gallon during cold months!), a piece of pumpkin cornbread (with honey butter), and a couple of fried eggs, and I had a wonderful breakfast!

Pumpkin Cornbread
Recipe lightly adapted from Sugarcrafter

1 cup flour
1 tablespoon baking powder
2/3 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
1 cup cornmeal
1 cup pumpkin puree
2 eggs
1 tablespoon molasses
1/4 cup butter, melted

Preheat oven to 400 degrees. Spray an 8×8 inch baking pan with cooking spray. Set aside.

In a medium-sized mixing bowl, whisk together all the dry ingredients. Add in the wet ingredients and stir until everything is well combined. Note: you could use 2 mixing bowls, one for the dry and one for the wet and then combine the two, however, I was too lazy and already had too many dishes to wash, so I just used one mixing bowl!

Spoon the cornbread mixture into the prepared baking pan and bake in a preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove the cornbread from the oven and let cool for 10 minutes. Serve warm with (or without) honey butter! Enjoy!

Honey Butter

1/2 cup (1 stick) butter, room temperature
3 tablespoons honey

In a small bowl, combine the butter and honey. Stir until well incorporated.

Made with love, not calories!

Happy Birthday mom…I love you!

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It’s that time of year!

Time when lots and lots of food bloggers start bombarding the web with recipes containing pumpkin! I am jumping on that band-wagon! Though I think I am a late arrival, as I have been seeing recipes with pumpkin for weeks. Summer wasn’t even over and some were rushing into Fall. It’s kind of like seeing Christmas decorations already in the stores (saw it today- couldn’t believe it).

This pumpkin recipe (yes, there will be a few more!) is for muffins. Pumpkin Chocolate Chip Muffins.

A former co-worker shared her recipe with me, and over the years I have made some changes to it. Ok, I just was thinking about how long I have had this recipe, and it has been about 15 years. Oh my goodness! The muffins are dense, but moist. If you don’t care for the combination of pumpkin and chocolate, you could easily substitute nuts or even dried cranberries. I just happen to like pumpkin and chocolate together!

Pumpkin Chocolate Chip Muffins
Makes 12 regular-sized muffins

1/2 cup (1 stick) butter, melted
1 cup pumpkin puree
2 eggs
3/4 cup sugar
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 2/3 cup flour
1 cup chocolate chips

Preheat oven to 325 degrees. Grease a muffin pan, or use muffin papers.

In a large mixing bowl, combine the melted butter and pumpkin puree. Add in the eggs and stir until well combined. Add in the sugar, cinnamon, salt, baking soda, and baking powder. Stir in the flour until just combined, then add in the chocolate chips. Spoon the dough evenly into the prepared muffin pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove the muffins from the oven and let cool for 10 minutes. After 10 minutes, remove the muffins from the pan and place onto cooling racks to cool completely. Enjoy!

Made with love, not calories!

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Pumpkin Rolls

I like pumpkin rolls. Even better- Nick likes pumpkin rolls. He isn’t a big sweets eater (and that just means more for me!), but he really likes these pumpkin rolls- frozen. Me- I like mine a little thawed out (with cool whip- don’t judge!). Regardless, they are yummy and not overly difficult to make.

There are a couple of steps to making these, so you need to plan accordingly, but I promise they are worth the effort. Plus, it gives you an excuse to use those tea towels that have been hanging out in your linen closet for the last 11 months (oh wait- that’s just me?).

This recipe was given to me by my Aunt Barb…who really isn’t my Aunt (we aren’t related at all). It’s a long story and I know you don’t care are anxiously awaiting the recipe!

Pumpkin Rolls
Makes 1 roll

3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
3/4 cup flour

8 oz. cream cheese, softened
2 tablespoons butter, softened
1 teaspoon vanilla
1 1/3 cup powdered sugar, divided

Preheat oven to 350 degrees.
Grease a jelly roll pan (I use cooking spray). Line it with wax paper, letting a little hang over the sides. Spray wax paper with cooking spray. Set aside.
In a large mixing bowl, whisk together the eggs and sugar. Add in the pumpkin, salt, cinnamon, and baking soda. Whisk till combined. Add in flour and whisk gently. You want to make sure all the flour is incorporated. Pour pumpkin mixture onto your prepared pan. Spread evenly. Bake for 13-16 minutes or until set. *Note: if you touch it lightly, no batter should stick to your finger.
Place tea towel on counter and dust with 1/3 cup of powdered sugar…making sure to cover the whole surface.
While cake is still hot, flip onto the tea towel (don’t hold onto the wax paper- it will be sticking to the cake). Carefully peel away the wax paper. Starting with the short side of the cake, roll up the tea towel and cake. Set aside to cool- at least 1 hour.

To make the filling: In a stand mixer, cream together the cream cheese and the butter. Add in the vanilla. On slow speed, slowly add in the powdered sugar. Scrape down the sides, then increase the speed slightly and let everything combine completely. Once combined, and your cake is cooled, you are ready to fill your pumpkin roll.
Unroll your cake and spread on the cream cheese filling- stopping about 1/4  inch away from all the sides. Lightly re-roll your pumpkin roll (the starting edge should already be curling up slightly).  Don’t apply too much pressure when you are rolling, or all your filling will get squeezed out! Wrap in plastic wrap and refrigerate until firm, or at least 2 hours.
*Note: I like to freeze mine, so I double wrap it in plastic wrap, then wrap it in aluminum foil.

Ready for the oven

Baked and ready for the tea towel

Towel- dusted with powdered sugar

Starting to roll

Cream cheese filling

Re-rolling. Almost done!

Made with love, not calories!

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