Pumpkin

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January 4, 2011

Pumpkin Walnut Bread

Posted by itsmeangie621 under Bread, Nuts, Pumpkin, Uncategorized | Tags: , , , , |
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Happy New Year!  I can hardly believe it’s already 2011.  I hope everyone enjoyed themselves…I know I did!  3 day weekends are just heavenly–and I would have loved mine a bit more if I hadn’t woken up to a cold the other day.  That aside!  I’m sure we all have general ideas of goals we’d like to achieve this year.  I’m not one for New Year’s resolutions.  I don’t know if I’ve ever been all too serious about any resolution I’ve ever made, but this year seems rather important.  I’m getting married in the fall of 2012–which doesn’t give me a whole lot of time to get into the physical shape I want to get in (well, considering the fact that I’d like to keep this blog up and running with baked goods). I guess that means I’ll just have to give away more.  I guess, I could also try to make a handful of healthy items. Ehh, we’ll see.

Okay, onward to all things yummy.  I know that the holidays are over and people tend to ignore pumpkin for the October rolls around again…BUT I adore pumpkin. Not only is it scrumptious–it’s also very, very forgiving.  Cut a little bit of sugar here and there, accidentally leave the dessert in the oven for a few minutes longer than expected and you know what?  It’s nearly perfect anyway.

This year for Christmas, I decided to give all of Mike’s aunts and uncles some baked goods–something loafy that would package well.   They’re not huge of anything overly sweet (although I think they secretly like cream cheese frosting), so I ruled out anything that would need glaze.  After taking a look in my pantry and fridge, decided on the Elvis Presley Pound cake I made earlier in the month and this pumpkin walnut bread.

This pumpkin walnut bread–it’s amazing.  It’s perfect.  Not too pumpkin-y, but wonderfully spiced.  The bread is wonderfully moist and keeps well for days.  Mike’s aunt called me a few days later just to tell me how much she liked it and asked me for the recipe.  This bread got rave reviews across the board.  I will make this again and soon.  Pumpkin should be seasonless.

Oh–and here’s a note when you’re testing for doneness:  If you insert a toothpick inserted in the center of the bread comes out slightly damp—it’s okay as long as the rest of the bread is cooked.  You don’t want to burn the bread waiting for the center to cook.  Since you are leaving the bread in the hot pans for 15-30 minutes, the bread will continue to cook.  And it will be perfect.

Pumpkin Walnut Bread

Ingredients

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
2 tsp vanilla
1 cup brown sugar
2 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon all spice
1 cup of walnuts

Directions

  1. Preheat oven to 350 degrees F.  Grease and flour two loaf pans.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water, vanilla and sugar until well blended. In a separate bowl, whisk together the dry ingredients.  Stir the dry ingredients into the pumpkin mixture until just blended. Add nuts and stir in well.  Pour into the prepared pans.
  3. Bake for about 40-50 minutes.  Bread is done, when toothpick inserted in middle of the loaf comes out relatively clean (remember note above).
  4. Remove from oven. Allow bread to rest in pans for 15-30 minutes.  Remove and place on cooling rack.

Enjoy! Tastes even better the next day!

I found the recipe in an old binder I had in college.  Where this came from…I have no idea!

 

 

December 6, 2010

Pumpkin Cheesecake Cups

Posted by itsmeangie621 under Cheesecake, Dessert, Holiday, Pumpkin | Tags: , , , |
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Oh, everyone brings along pumpkin pie to every holiday outing.  So, for Thanksgiving I decided to do something a little different.  Nothing too crazy–but how can you resist a pumpkin cheesecake?  Apparently, you don’t.  Mike and I had a few cups before we even headed over to his family’s.  These cheesecake cups were not only delicious–but they were highly addictive.  Everything you love about cheesecake with great pumpkin flavor.   Bonus points?  Top it off with spiced cream cheese frosting.   And yes, I’m painfully aware that I try to weasel cream cheese frosting in when applicable. What can I say, it’s so delicious and versatile.

Pumpkin Cheesecake

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
2 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.  Prep your cupcake pan with liners.  In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Add a tablespoon of crumbs into each cupcake liner.  Press down crumbs to form a firm crust.  Place in oven for 7-9 minutes.  Remove from heat.  Carefully remove cups from pan and allow to cool on rack.

In a bowl attached to stand mixer, 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. Replace cups into cupcake pans.   Now, pour batter into cups.  Bake for 15 minutes or until cheesecake sets.  Take out of oven before cheesecake cracks.   Allow cheesecake to sit for 10 minutes. Then gently and carefully remove cups from pan and allow cheesecakes to cool on rack.  When cool, place in refrigerator for 2-3 hours (at the least) before serving.   Before serving, top off cheesecake with spiced cream cheese frosting.

Adapted from Food Network

Spiced Cream Cheese Frosting

1 stick of butter, softened
8 oz. cream cheese
1- 1 1/2 cup powdered sugar
2 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon all spice
Beat cream cheese and butter until smooth. Add and beat  vanilla extract, cinnamon, and all spice until fluffy. Gradually beat in sugar until smooth and fluffy.
 

November 30, 2010

Pumpkin Cream Pie

Posted by itsmeangie621 under Dessert, Holiday, Pie, Pumpkin | Tags: , , , , , |
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I LOVE pumpkin anything…because really, the holidays just aren’t the same without it.  So, since the season of thoughtless indulgence is here before us, I decided to find something new.  Traditional pumpkin pie is great and pops up at every holiday meal and I was sure that someone would pop by Marie Callendar’s or Costco and bring by a pie.  Yum!  So, I thought I’d look around and offer up a more  unique dish.  Step in the Pioneer woman with a drool worthy recipe. Pumpkin Cream Pie?  How can you go wrong if you pair pumpkin with decadent cream?  You don’t.  It’s fabulous! Now I won’t lie–I’ll take a helping of traditional pie over cream pie 8 out of 10 times.  I’m a Thanksgiving purist. I love all the traditional dishes. BUT–if you’re not big on the pumpkin (these people exist.  My sister for one, can’t stand pumpkin pie), then give this a shot.  It’s definitely delicious and I will definitely make this again!

Oh…and one of the best things about this dessert?  It’s rich, but not overly sweet.  So you can sit back and truly enjoy a slice without a sugar high fifteen minutes later.  Bonus?  Turn it into a Ice cream cake by throwing it in the freezer for an hour or two!  Now we’re talking…

Pumpkin Cream Pie

FOR THE CRUST:
1-½ package Graham Crackers (about 15 Cookie Sheets)
½ cups Powdered Sugar
1 stick Butter, Melted

FOR THE FILLING:
1 box (3 Oz. Box) Vanilla Pudding (Cook And Serve Variety)
1 cup Half-and-half
½ cups Heavy Cream
Pinch Of Cinnamon (1/4 tsp)
Pinch Of Nutmeg (1/4 tsp)
Pinch Of Ground Cloves (1/4 tsp)
2 Tablespoons Whiskey (optional–I omitted this from my pie)
½ cups (plus 3 Tablespoons) Pumpkin Puree
½ cups (additional) Heavy Cream
2 Tablespoons Brown Sugar
Extra Graham Cracker Crumbs, For Garnish

Preparation Instructions

Preheat oven to 300 degrees.

Grind graham crackers in a food processor (or, if you don’t have a food processor, place them in a large ziploc and pound ‘em with a rolling pin.) Add powdered sugar and melted butter and process until totally combined. Press into the bottom and sides of a pie pan until nice and firm. Bake for 8 to 10 minutes, or until warm and “set.” Remove from oven and allow crust to cool completely.

In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick. Remove from heat and stir in whiskey, if using. Add pumpkin and stir to combine. Place lid on pot and set aside to cool. When cool enough, place pot in the fridge to cool completely.

When mixture is cool, remove from the fridge. In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined. Pour into cooled crust.

Cover and refrigerate for a couple of hours or overnight. Serve with graham crackers crumbled on top.

Adapted from The Pioneer Woman
 

May 13, 2010

Why can’t we have pumpkin desserts year-round?!

Posted by itsmeangie621 under cream cheese, Cupcakes, Pumpkin | Tags: , , , |
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Pumpkin is totally underrated.  I look forward to pumpkin pies, pumpkin cheesecakes, and pumpkin cupcakes every holiday season.  I completely understand that pumpkins are an autumnal crop, but unless you’re pureeing your own pumpkin for your desserts–there’s no reason to limit pumpkin to just the end of the year.   Okay, okay…I concede that pumpkin pie doesn’t necessarily do anything for me in May, but throw pumpkin into a cheesecake or cupcake and I’ll be all over it.  There’s just something about the wonderful spices that always seem to accompany pumpkin–nutmeg, allspice, and even clove.

We’re always looking for desserts to be sweet (I’m always looking for desserts to sweet and À la mode).  While pumpkin certainly encompasses all that, I always feel like pumpkin imparts such a great savory aftertaste that makes it so unique.  That’s why pumpkin is part of my usual dessert rotation.  So, if you don’t want to wait until October to have the sweet scent of nutmeg in the air, try these pumpkin cupcakes.  They’re moist, flavorful, and delicious! Pair these cupcakes with some cream cheese frosting…and well…could anything be better?

I top my cupcake with a mini Oreo and some Almond Roca crumbs–beautiful!

Pumpkin Cupcakes with Cream Cheese Frosting

makes about 18 cupcakes

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

Directions

  1. Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice; set aside.
  2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
  3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.
Adapted from Martha Stewart

Cream Cheese Frosting

8 ounces cream cheese, room temperature
3 teaspoons pure vanilla extract
1 sticks (8 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
2-3 cups confectioners’ sugar, sifted

Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time (until you reach the level of sweetness to your liking)  and then vanilla; mix until smooth.  Frosting can be refrigerated for up to 3 days.

***I’m sorry my frosting recipes always vary in the amount of sugar.  When it comes to frosting, I never use a standard amount.  I always adjust the level of sweetness based on the actual dessert.  I honestly think that’s the best solution for everyone.  The same goes for the amount of vanilla.

 

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