Layered Pumpkin Cake with Orange Cream Cheese Frosting

Layered Pumpkin Cake with Orange Cream Cheese Frosting

Dana’s Aunt Lois sends me recipes every once in a while.  Lois has great taste, so I try to make them whenever possible.  Last week, she sent me a recipe from Tea Time Magazine that looked absolutely fabulous.  We decided that we should make it right away.  This recipe makes one half of a sheet cake and then cuts it in thirds to make a layer cake.  The cake is layered with a fresh Orange Cream Cheese frosting.  The orange in the frosting gives the cake a little something extra that is different from other pumpkin cakes.  It keeps you guessing.  The cake was delicious.

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Glazed Pumpkin Loaf

Glazed Pumpkin Loaf

Glazed Pumpkin Loaf

During this time of year I always like to make a few pumpkin inspired dishes.  This one is quite possibly my favorite.  It is delicious and the glaze adds a nice sweetness that keeps you coming back for more.

Glazed Pumpkin Loaf

Preheat oven to 375 degrees. Grease and flour two loaf pans and set aside.

In a large bowl or measuring cup, whisk together the dry ingredients.  This includes the flour, baking powder, cinnamon, nutmeg, ginger, and salt.

The Dry Ingredients

In the bowl of your mixer, whisk together the wet ingredients.  This includes the brown sugar, white sugar, pumpkin, melted butter, and eggs.

The wet ingredients

Once the wet ingredients are fully mixed, slowly add flour mixture, and stir until just combined.

Just combined

Divide batter between the two prepared pans.

Divide up the batter

Bake at 375 degrees for 40-50 minutes or until a toothpick inserted in center of loaves comes out clean.

Perfect loaf

Let cool 10 minutes in the pan and then transfer to a wire rack to cool completely.

Chillin out

Once the loaves are fully cooled, its time to glaze.

Use parchment to catch the glaze

Place a piece of parchment or foil under the wire rack.

Then combine the powdered sugar, water and vanilla.  Make sure to slowly add the water. If the glaze is too thin, it will just pour off the loaf.  You want it to be pretty thick.

Glazed

Pour the glaze over the loaf and wait at least 10 minutes before serving.

Perfectly cooked glazed pumpkin loaf

After about 10 minutes the glaze will harden and you will have a great fall treat.

Glazed Pumpkin Loaf
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A perfect fall dessert that will keep you coming back for more.
Ingredients
Pumpkin Loaf - 2 Loaves
  • 12 tbs unsalted butter
  • 2½ cups all-purpose flour
  • 2 tsp baking powder
  • 1½ tsp ground ginger
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 tsp salt
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1 can pumpkin puree (15oz)
  • 3 large eggs
Glaze - Enough for 2 loaves
  • 3 cups powdered sugar
  • 2.5-4 tbs water
  • 1 tsp vanilla
Instructions
  1. Preheat oven to 375 degrees. Grease and flour two loaf pans and set aside.
  2. In a large bowl or measuring cup, whisk together the dry ingredients. This includes the flour, baking powder, ginger, and salt.
  3. In the bowl of your mixer, whisk together the wet ingredients. This includes the brown sugar, white sugar, pumpkin, melted butter, and eggs.
  4. Once the wet ingredients are fully mixed, slowly add flour mixture, and stir until just combined.
  5. Divide batter between prepared pans.
  6. Bake at 375 degrees for 40-50 minutes or until a toothpick inserted in center of loaves comes out clean.
  7. Let cool 10 minutes in the pan and then transfer to a wire rack to cool completely.
  8. Once the loafs are fully cooled, its time to glaze.
  9. Place a piece of parchment or foil under the wire rack.
  10. Then combine the powdered sugar, water and vanilla. Make sure to slowly add the water. If the glaze is too thin, it will just pour off the loaf. You want it to be pretty thick. Start with 2.5 tbs of water and slowly add more. It probably won't take all 4 tbs in the recipe.
  11. Pour the glaze over the loaf and wait at least 10 minutes before serving. After about 10 minutes the glaze will harden and you will have a great fall treat.

This is my favorite fall treat.  Dana and I really only need one loaf at a time so we always freeze one of the loaves so that we can thaw it and have a nice treat.  When freezing the loaf, make sure to do it before you glaze it.  Then thaw at room temperature for 4 hours and then glaze.

Pumpkin Chocolate Swirl Muffins

Pumpkin Chocolate Swirl Muffins

Pumpkin and Chocolate Swirled Muffins

I hate to say it, but it is fall.  Time to start designing your Halloween Costume and start cooking with pumpkin.  A little bit about me, I enjoy a good pumpkin pie, pumpkin cookies and pumpkin carving.  Lately, I have seen a couple pumpkin swirl cookies out there and it got me thinking about pumpkin swirl muffins.  So I decided to make some.

Pumpkin Chocolate Swirl Muffins
Pumpkin Chocolate Swirl Muffins

Alternating the batter will give you nice swirls.

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Chocolate and Pumpkin Marbled Brownies

Chocolate and Pumpkin Marbled Brownies

Chocolate and Pumpkin Marbled Brownies

The other day Dana and I were having a little back and forth regarding chocolate and pumpkin.  Do they go together or not?  I thought they did and Dana was not sure.  It seemed a tad bit icky to her.  So I decided to combine my two favorite desserts and see.  I combined my favorite brownie recipe with my pumpkin pie recipe.  Then I mixed them together to see if chocolate and pumpkin go together.  Well I proved my point to Dana.  We both loved the marbled brownies.  I have to say, chocolate and pumpkin go together quite nicely.

Chocolate and Pumpkin Marbled Brownies

Preheat oven to 325 degrees Fahrenheit.

Line a 13×9 baking pan with foil, extending foil over the edges of the pan.

Line with foil and grease

Grease the foil with vegetable spray and set pan aside.

The Pumpkin Cheesecake

In a medium mixing bowl or the bowl of your stand mixer beat the cream cheese and the 1 tablespoon butter on medium for 30 seconds.

Whip the butter and cream cheese

Add 1/2 cup sugar. Beat until well combined.

Add the pumpkin and spices

Beat in the egg, the pumpkin, vanilla, the cinnamon, and ginger until combined.

Stir in the flour and set aside

Stir in the 1 tablespoon flour.  This will help the cheesecake set up.

The Chocolate Brownie

Coarsely chop the unsweetened chocolate.

Coarsely chop the chocolate

Melt the butter and chocolate in a saucepan over low heat. Stir and melt until smooth.

Stir and melt until the chocolate mixture is smooth

Beat the eggs and sugar at medium speed with a stand mixer or a hand mixer. Beat until the mixture is well blended.

Beat the eggs and sugar until light and fluffy

Once the chocolate is melted, turn the mixer down to low and slowly drizzle the chocolate into the mixture. Continue to blend until the chocolate is fully mixed in.

Drizzle in the chocolate

With the mixer still on low, gradually add the flour and vanilla until fully incorporated.

The perfect brownie batter

Put it all Together

Spread chocolate mixture evenly in the prepared pan. I know that it doesn’t look like much, but trust me, it will be enough for the 9×13 pan.

Place the pumpkin into the pan in dollops

Spoon cream cheese mixture in several mounds on top of the chocolate batter.

Swirl the mixture around

Using a butter knife, gently swirl the cream cheese mixture into the chocolate batter.

Cook until set up

Bake about 40 minutes or until center is just set when pan is gently shaken.

Cool and cut into brownies

Cool in pan on a wire rack.

Awesome Brownies

Use foil to lift uncut brownies out of pan. Cut into 18 brownies.

Chocolate and Pumpkin Marbled Brownies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
Ingredients
Pumpkin Cheesecake
  • 3 ounces cream cheese, softened
  • 1 tablespoon butter, softened
  • ½ cup sugar
  • 1 egg
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 1 tablespoon all-purpose flour
Brownies
  • ½ cup butter (1 stick)
  • 5 ounces unsweetened chocolate, coarsely chopped
  • 3 large eggs
  • 1¼ cup sugar
  • ½ tsp vanilla
  • ¾ cup flour
Instructions
  1. Preheat oven to 325 degrees F. Line a 13x9 baking pan with foil, extending foil over the edges of the pan. Grease the foil; set pan aside.
The Pumpkin Cheesecake
  1. In a medium mixing bowl or the bowl of your stand mixer beat the cream cheese and the 1 tablespoon butter on medium for 30 seconds.
  2. Add ½ cup sugar. Beat until well combined.
  3. Beat in the egg, the pumpkin, vanilla, the cinnamon, and ginger until combined.
  4. Stir in the 1 tablespoon flour. Set aside.
The Chocolate Brownie
  1. Coarsely chop the unsweetened chocolate.
  2. Melt the butter and chocolate in a saucepan over low heat. Stir and melt until smooth.
  3. Beat the eggs and sugar at medium speed with a stand mixer or a hand mixer. Beat until the mixture is well blended.
  4. Once the chocolate is melted, turn the mixer down to low and slowly drizzle the chocolate into the mixture. Continue to blend until the chocolate is fully mixed in.
  5. With the mixer still on low, gradually add the flour and vanilla until fully incorporated.
Put it all Together
  1. Spread chocolate mixture evenly in the prepared pan. Spoon cream cheese mixture in several mounds on top of the chocolate batter. Using a narrow metal spatula, gently swirl the cream cheese mixture into the chocolate batter.
  2. Bake about 40 minutes or until center is just set when pan is gently shaken. Cool in pan on a wire rack. Use foil to lift uncut brownies out of pan. Cut into brownies.
Nutrition Information
Serving size: 35g Calories: 112 Fat: 6.3g Saturated fat: 3.8g Unsaturated fat: 2.5g Trans fat: 0 Carbohydrates: 13.8g Sugar: 10g Sodium: 36mg Fiber: 0.9g Protein: 1.8g Cholesterol: 30mg

 

Pumpkin Pie

Pumpkin Pie

Dana has been craving pumpkin pie for a couple weeks now.  I decided that I should break down and make her one.  I wanted to try something different so I found a recipe from Paula Deen that uses cream cheese instead of evaporated milk. I made it and wow! It was awesome. Paula knows what is up.  The flavor is a little more delicate than the original but it tasted amazing.

Pumpkin Pie – (From Paula Deen)

  • 1 (8oz) Package Cream Cheese, room temperature
  • 1 can pumpkin
  • 1 egg, plus two yolks
  • 1 cup half-and-half
  • 1 cup sugar
  • 1/4 cup butter, melted
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 1 pie dough, if you buy pre-made use a deep dish pie crust

Preheat the oven to 400 degrees Fahrenheit.

Prick the pie dough on the bottom and sides with a fork.

Dock the dough

Then place in the oven to blind bake for 10-15 minutes.  Bake until the pie dough starts to brown.  Remove the crust and let it cool.

Blind bake the crust

Turn the oven down to 350 degrees.

In a large bowl or in the bowl of a stand mixer add the softened cream cheese.  Beat with a hand mixer or stand mixer until light and fluffy.

Mix the cream cheese

Add the pumpkin and beat until combined.

Add the pumpkin

Add the sugar and salt, beat again.  Then add the eggs, half-and-half, melted butter and beat again till combined.  Finally add the vanilla, cinnamon and ginger.  Beat one more time until all of the ingredients are fully incorporated.

The filling

Pour the filling into the prepared pie crust.  If you use a shallow dish you may have a little left over. It may not all fit.

Fill the pie shell

Bake the pie in a 350 degree oven for 50-55 minutes, or until the center is set.

Bake till set

Remove the pie from the oven and place on a wire rack to cool.

Slice and enjoy

When cooled, cut into slices and serve.

Pumpkin Pie

This pie was amazing!

Pumpkin Pie

The only condiment needed was a little whipped cream.

Pumpkin Waffles

So I purchased a bunch of canned pumpkin and now I am unsure what to do with it all.  So today I decided to break out the waffle iron and make some pumpkin pancakes.  Pumpkin goes great with breakfast.  Pumpkin pancakes are awesome, and honestly, who doesn’t sneak a slice of pumpkin pie in the morning. So here are some awesome pumpkin waffles.

Pumpkin Waffles
Pumpkin Waffles

These go great with warmed natural maple syrup.

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