Showing posts with label pumpkin. Show all posts
Showing posts with label pumpkin. Show all posts

Wednesday, November 25, 2015

Pumpkin Tiramisu

If you are looking for a wonderful and tasty fall or Thanksgiving dessert, I have one for you! Actually, this Pumpkin Tiramisu is delectable anytime! They are made in individual dishes for ease of serving, and they can be made ahead of time, for the most part, for all around dessert easiness! You will love these!

Pumpkin Tiramisu

Thursday, November 19, 2015

Pumpkin Apple Harvest Parfait

This Pumpkin Apple Harvest Parfait takes the best flavors of fall and puts them together in a way that celebrates each taste on it's own, yet brings the house down with the flavor combination! They really are the perfect pairing! The spicy flavor of the pumpkin roll and the tart, but sweet flavor of the sauteed apples makes this parfait the perfect ending to your fall meals!

As we are getting closer and closer to Thanksgiving and the holidays, our thoughts turn to family dinners, neighborhood parties, and spending special time with special people. These parfaits are an easy, make ahead desserts your family and guests will love.

I used small 12 ounce jars to serve these parfaits. I bought the Pumpkin Spice Biscuits from the refrigerated section of the grocery where they sell biscuits. If you can't find the pumpkin biscuits, you could substitute cinnamon rolls, or even caramel rolls.They will be just as yummy!

pumpkin, apple, rolls, whipped cream, pumpkin spice
Pumpkin Apple Harvest Parfait

Monday, October 12, 2015

Pumpkin Muffins with Streusel Oat Topping

Fall is here! Fall is here!
There is definitely that fall chill in the air this morning. The sun is shining, the leaves are waving goodbye as they gracefully dance to the ground, and the sweet aroma of Pumpkin Muffins with Streusel Oat Topping is in the air!  It's a beautiful day!
 Pumpkin Muffins with a Streusel Oat Topping

Thursday, October 10, 2013

Chocolate Pumpkin Swirl Mini Cake w/Cream Cheese Frosting

This Chocolate Pumpkin Swirl Mini Cake is the perfect and tasty way to celebrate fall. Topped with Cream Cheese Frosting and sprinkles, they are a great way to round out a dinner party or family get together.
 Today is one of my favorite days of the month! It is the day we reveal our desserts for The Behind The Curtain Dessert Challenge This month our two ingredients are pumpkin and cream cheese~Yum, Yum!!

Chocolate Pumpkin Mini  Cakes
w/Cream Cheese Frosting
2 Eggs-room temperature
2 1/2 cups  Flour
2 teaspoons Baking Soda
2 teaspoons ground Cinnamon
1/2 teaspoon ground Nutmeg
pinch of Salt
1/4 teaspoon ground Cloves
15 oz. of Pumpkin
1/3 cup Milk
1 cup Sugar
1 cup packed Brown Sugar
3/4 cup Shortening
2 teaspoon Vanilla
1 cup semisweet Chocolate Chips

Cream Cheese Frosting
4 ounces Cream Cheese
1/2 cup Confectioners Sugar
1 teaspoon Vanilla
3-4 tablespoons Milk

Preheat oven to 350 degrees.
In a bowl, mix together your flour, baking soda,
cinnamon, salt and cloves.
In another bowl, combine your pumpkin and milk.
Set both bowls to the side.
In a large mixing bowl, mix the eggs,sugar, brown sugar,
shortening, and vanilla. Blend on medium speed for 2 minutes. 
After the 2 minutes, switch your mixer speed to low. 
Alternately add your flour mix and then your pumpkin 
mixture to your egg mixture.
Divide your batter in half.
Pour the semisweet chips into a bowl and microwave
on full power for 1-2 minutes. Stir every 30 seconds.

Stir the melted chocolate into 1/2 of the batter.

Divide 1/2 of the pumpkin batter between the
prepared pans.

Spoon the chocolate batter over the pumpkin batter.
Spoon the remaining pumpkin batter over the chocolate
batter, and swirl with a toothpick to marble the batter.
Bake for 20-30 minutes or until checked with a toothpick.
Beat your cream cheese until smooth and creamy. Beat in
powdered sugar. Stir in vanilla, and add milk to
gain the correct consistency. Remember you will be piping the icing,
so it should be thick.
Remove the cakes from the oven and let cool completely.
Pipe the cream cheese frosting over your cakes.
Sprinkle with chocolate sprinkles.

Here's what everyone else made:

Lady Behind the Curtain Dessert Challenge

The Freshman Cook is partying here:
Church Supper

Wednesday, November 21, 2012

Oh, so good.....Apple Pumpkin Brown Betty!

I have heard of the Brown Betty for years now, but this is the first time I have ever made one. It is so simple, and good, I can't believe I waited this long. I was curious about the origin of this fabulous dessert, and I did a little reading. Did you know that the brown betty has been around since colonial times, and is one of the oldest known desserts? It was basically designed around the fact that bread gets stale, but you don't throw it away, and voila!..... the brown betty was born! I am thinking it was born into a nice family too, because the recipe is a mix between a cobbler and bread pudding. Sounds like they may be cousins! Whatever it's heritage, this Apple Pumpkin Brown Betty is the perfect addition to your Thanksgiving meal.
Apple Pumpkin Brown Betty
(adapted from Food Network magazine)
1   2-3 pound Sugar Pumpkin
3 tablespoons Butter
1 cup cubed Bread
2 Gala Apples
1/4 cup light brown Sugar
1/4 cup Golden Raisins
1 teaspoon Vanilla
1/4 teaspoon ground Cinnamon
pinch of Salt
Maple Syrup (for drizzle)

Preheat your oven to 375 degrees.
Slice the top off of your pumpkin.
Scoop out the seeds and the stringy pulp.
Peel and cut your 2 apples into 1/2" pieces. Set aside.
Over medium heat, melt 2 tablespoons of butter in your skillet.
Add the bread cubes, and cook, stirring occasionally, for about
4 minutes and until golden in color.
Transfer to a bowl.
Add the remaining 1 tablespoon of butter to the pan,
along with the apples, brown sugar, and raisins to
your pan. Cook about 4 minutes. The apples
should be crisp tender.
Stir in the vanilla, cinnamon, and salt.
Add the bread back in, and mix together.
Put your pumpkin in a small baking dish.
Fill the pumpkin with the apple mixture.
Add approximately 1" of water to the dish.
Cover the pumpkin with the pumpkin top, and
cover the top, loosely, with foil.
Bake until tender, about 1 hr, 30 minutes to 2 hours.
Then remove the foil, and let the top brown by
baking it for approx. 10 more minutes.
Transfer to your serving plate, and drizzle with maple syrup.
To serve, scrape the pumpkin flesh and stir into the apple mixture.
 Enjoy and Happy Thanksgiving!

Friday, November 16, 2012

Sensational Pumpkin Bread Pudding w/ Gingered Creme Anglaise

I can never say no to bread pudding. It doesn't matter how good I am trying to be, or how full I say I am. If bread pudding is on the menu, I am a goner! This Pumpkin Bread Pudding with Gingered Creme Anglaise is the perfect example. It is to die for! The pumpkin flavor is subtle, but upfront, and the pudding  is creamy, yet crispy, with a ginger creme anglaise topper that just hints that the ginger came to the party. You have to try this! You will be so glad you did!

Pumpkin Bread Pudding 
w/ Gingered Creme Anglaise
(adapted from C&H Sugar)

Pumpkin Bread Pudding
4 cups White Bread, stale or day old
4 Eggs
3 Egg Yolks
1 1/2 cups Milk
1 1/2 cups Heavy Whipping Cream
3/4 cup canned Pumpkin Puree
1 cup Sugar
pinch of Salt
1 tablespoon Vanilla
1/4 teaspoon Nutmeg
1 teaspoon Cinnamon
1/4 teaspoon ground Cloves
1 tablespoon Butter

Gingered Creme Anglaise
1 cup Milk
1 cup Heavy Whipping Cream
1-2 teaspoons ground Ginger(to taste)
5 Egg Yolks
1/2 cup Sugar
1 teaspoon Vanila

Preheat oven to 350 degrees.
I had a fresh loaf of french bread, and I wanted to use it,
so I cut it into small cubes, placed it on a baking sheet, and.....

  dried it in the oven for 10-15 minutes.
If your bread is already stale, just go ahead and
cut your bread into cubes.
Butter a 13x9x2"  baking dish.
Pour your cubed bread into the dish.
In a large bowl, whisk together all your ingredients,
except for the butter.
Pour your mix over the bread crumbs.
Pat down all the bread cubes so they are wet.
Let sit for 10 minutes to make sure the bread is fully soaked.
Place the 1 tablespoon of butter on top.
Bake for 40-50 minutes. The pudding should be set
in the center, but not dry. The edges will puff up
during baking, but it will deflate when your pan is
removed from the oven.
While the bread pudding is baking, make your
creme anglaise. Place the milk, cream, and ginger in
your  pot, and bring it to a boil. Once it boils, remove
the pot from the heat, and let it stand, covered, for
15 minutes.

In a medium bowl, beat the yolks with the sugar until
it is pale and thick. This should take 3-4 minutes.
I used a whisk for this, and it worked great.
The recipe calls for straining the cream mixture through
a fine sieve, discarding  the ginger. If you don't have one,
you can improvise like I did. Place a piece of cheesecloth
over a small bowl. Pull it somewhat tight.
  Pour the cream mixture through the cheesecloth
into the bowl. The ginger will sit on the top and will not go through.
Discard the ginger with the cheesecloth.
Slowly pour the cream mixture into the egg mixture.
Stir constantly until blended.
Return the mix to the saucepan.
 Cook over medium low heat, stirring constantly with
a wooden spoon until the sauce thickens.
Be careful not to let it boil. If the sauce boils, it will curdle.
If it curdles, remove the sauce from the heat immediately,
and pour it in your blender. Spin around a few times,
but be careful it doesn't splash you because it is hot.
When I felt the sauce was thick, I checked it by pulling
my spoon out of the sauce pan and running my
finger across the back of the spoon. If the line looks like
the picture, your sauce is thick and you should take it off the heat.
 If the line runs, it needs to be thicker.
Add the vanilla,
 but make sure the heat is not on when you do.
Your sauce is done. Place it in a small container, and let it cool.
I think the best way to eat this Pumpkin Bread Pudding is to
heat the pumpkin bread, and add a couple spoonfuls
of chilled or slightly room temp creme anglaise. 
Of course, the pudding is great cold also!

When I made this recipe, I cut it in half, as my family is small.
But the recipe I gave you is for 8-10 servings.


Monday, November 12, 2012

Crisp Pumpkin Pecan Biscotti!

I love any type of biscotti, but this pumpkin biscotti seems made for fall. It's stuffed full of chocolate chips and pecan bits, with a drizzle of chocolate over the top. It's perfect for dipping in hot chocolate or in your morning mug of coffee, and it would be tasty for your Thanksgiving buffet too!

Pumpkin Biscotti
(loosely adapted from Sweet Pea Baking Co)

1 cup granulated Sugar
1/3 cup Butter
1 Egg
2 tablespoons Water
1/2 cup Pumpkin Puree
1 teaspoon Vanilla
2 cups Flour
1 teaspoon Baking Powder
2 teaspoon Pumpkin Pie Spice
1/2 teaspoon Salt
1/2 cup Semi Sweet Chocolate Chips
1/2 cup chopped Pecans
Chocolate for drizzle

Preheat oven to 375 degrees.
Beat your butter and sugar together, until slightly fluffy.
Add pumpkin and beat again until combined.
Add your vanilla, egg, and water and beat until well combined.
In a separate bowl, mix together your flour,
 baking powder, spice and salt.
Add flour mixture into pumpkin mix.
Mix just until  incorporated.
Chop your pecans.....
 into very small bite size pieces.
Add your chocolate chips.....
and mix together. Lots of times I will make cookie dough
the night before I cook it. That is what I did here.
I made the dough, refrigerated it over night, took it out in the
morning, let it get soft, and then added the
pecans and chocolate chips.
Place the dough on a baking sheet covered with
parchment paper. Make two even rectangles of dough,
about 3" wide and about 9" or 10" long.
I like to wear gloves when I do this because the dough
tends to stick to my fingers.
Bake in your oven for 20-25 minutes.
Remove from the oven and let cool for 10 minutes.
Cut each log into slices 1" to 1 1/2" wide.
When you cut the biscotti pieces, use a knife that
is not serrated. It will give you nice smooth pieces.
Place your pieces back onto your baking sheet.
You can use the same piece of parchment.
Bake in the oven for another 10-15 minutes
or until lightly browned.
Let cool.
Drizzle chocolate over each piece of biscotti.
Let dry.

I originally saw this recipe on EVERYDAYDISH.TV.
The original recipe was made by Kate Marggraf, of
Sweet Pea Baking Company of Portland Oregan.
The bakery is a vegan bakery, and the recipe was
a vegan recipe, but I changed it to suit this blog.

Thanks for joining me!