Sunday, October 31, 2010
It was easy to mix together, and "dump" it all in the pan, and the taste? Sooooooo good! Like pumpkin pie with a crispy topping! It would have been excellent with a little whipped topping, had I thought ahead to pick some up. But it's delicious by itself!
Recipe for Pumpkin Dump Cake:
1 (29 oz.) can pumpkin
1 c. sugar
1 (13 oz.) can evaporated milk (I used heavy cream, because that's what I had :))
4 tsp. pumpkin pie spices
1/2 tsp. salt
1 box yellow cake mix
1 1/2 cubes (3/4 c.) butter, melted
1 c. pecans, chopped (optional -- I left them off)
Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie spices and salt in mixing bowl. Beat well. Pour into greased and floured 9 x 13 inch glass pan. Sprinkle cake mix over pumpkin mixture, then sprinkle on the pecans. Pour melted butter over all. Bake at 350 degrees for 50 to 60 minutes until knife inserted in center comes out clean. Store in fridge.
(I actually only used one full stick of butter, and I didn't melt it, I just cut it up and placed it on top of the cake mix before putting it in the oven, and it turned out beautifully!)
Saturday, October 30, 2010
I decided I needed to make some pumpkin bars today. I don't make them often, I usually leave the bars to my mom. But I've been seeing them all over the place, and I am still on my pumpkin kick (don't worry -- if you're not a pumpkin fan, I'll eventually move on to different things), so I decided to whip up some bars today. I wanted to bring something into work to share with my co-workers...they're always bugging me to bring goodies in! I didn't want the same old cream cheese frosting, so I added my own little flair, and made a cinnamon cream cheese frosting - which, according to my hubby, is awesome. The three spoonfuls I ate confirm his opinion. Everyone at work LOVED them, and they were devoured in no time!
I used Paula Deen's recipe for pumpkin bars (found on foodnetwork.com), only I baked them in my Pampered Chef bar pan. They turned out beautifully!
Recipe (from Paula Deen, via www.foodnetwork.com)
- 4 eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil
- 15-ounce can pumpkin
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
Cinnamon Cream Cheese Frosting:
1 (8 oz) package cream cheese, softened
1/4 c. (1/2 stick) butter, softened
2 to 4 c. confectioners sugar
1 tsp vanilla
1 1/2 tsp cinnamon
1 Tbs milk (more or less, based on how thin you want frosting)
Cream butter and cream cheese until fully combined. Add in vanilla, cinnamon and 2 cups powdered sugar. Continue mixing, adding powdered sugar and milk until frosting is your desired texture.
Friday, October 29, 2010
The reason I decided to give it a whirl last night is my son. He's sick (if you read the last post, you know my day turned into a whirlwind of picking him up from school, taking him to the doctor, getting a prescription filled for him, and shopping for soft foods!). He has a horribly swollen sore throat, and we need to get him to eat all the soft foods we can get him to eat! I knew applesauce was a good one - but totally forgot it when we were at the store! I realized it when we got home, and I discovered I had NO applesauce in the cupboard either. I did, however, have some apples left in a bag that needed to be used.
Applesauce is SO EASY! Who knew?! Okay, a lot of you probably knew. All I did was core, peel and chop my apples (about 8 - they were assorted, because that's what I had), and I put them in my CROCK POT! I added sugar, cinnamon and water, then let them cook overnight.
When I got up this morning, my kitchen smelled homey and my applesauce was ready to be stirred and served!
My mom informed me today that if I'd waited until after the apples had cooked to add the cinnamon, it wouldn't have turned out so brown. She also uses brown sugar vs. white sugar....I'll have to try that next time!
And this is my sweet boy, patiently waiting for something he can eat that won't hurt his poor little throat:
8 apples, cored, peeled & chopped coarsely
1/2 c. sugar
1 - 2 tsp cinnamon (depends on your taste)
1 1/2 c. water
Place in your slow cooker, cover and set on low for 8 to 10 hours (high for 3 to 4 hours). Once done cooking, stir with a large fork to break up the cooked apples (they'll mash really easily!). You can serve this warm, or let cool and put in container to chill in fridge. Keep refrigerated.
(You can also make this on the stove top -- it's easier if you halve the recipe, combine in a saucepan, cover and cook 15 to 20 minutes until apples are soft. Cool and mash)
First, you take your butter (and that is gen-u-ine buttah, folks!):
Add your sugar:
Then add your oats:
HAPPY NATIONAL CHOCOLATE DAY!!!!
1 stick butter
2 c. sugar
4 Tbs cocoa powder
1/2 c. milk
1/2 c. peanut butter (crunchy or smooth - your preference)
1 tsp. vanilla
3 c. quick oats
Combine butter, sugar, cocoa and milk in a heavy saucepan. Bring to a full rolling boil, boil for exactly 1 minute. Remove from heat, stir in peanut butter and vanilla. Add oats and stir until fully combined. Let set in pan for a few minutes, then drop by spoonfuls onto waxed paper, flattening slightly with the back of the spoon as you go. Cool completely, then enjoy!
Monday, October 25, 2010
Okay, so I don't have a picture for this post (I'll try to get one up ASAP) but I really wanted to post this recipe. I don't really measure or follow any exact recipe when it comes to making chili, I kind of wing it. I'm going to outline my process below -- the end result was sooooooooo yummy! It went quite nicely with a batch of beer bread made with a pumpkin beer (courtesy of my hubby).
1 Tbs. olive oil
1 small onion, chopped
1/2 green pepper, chopped
2-3 garlic cloves, minced or chopped
1 lb. ground turkey
1 small can diced tomatoes (with liquid)
1 small can diced tomatoes with green chilies (with liquid)
1 small can tomato sauce
2 c. pumpkin puree
small pinch of cinnamon
1 can red kidney beans (rinsed & drained)
1 can white kidney beans (rinsed & drained)
1 can black beans (rinsed & drained)
chili/taco seasoning as desired (I used Emeril's Bayou seasoning, plus some taco seasoning)
In a large pot, heat oil. Throw in onions, peppers and garlic. Saute until slightly transparent (this is my favorite part -- I love how this smells!!). Add in ground turkey and cook until no longer pink. Add in the rest of the ingredients, stirring. Make adjustments as needed. Once everything is all mixed together, cook until it starts to bubble, stirring occasionally. Lower heat and simmer for at least 30 minutes (the longer it simmers, the better it is! I let mine cook for about an hour while my beer bread was baking).
We serve ours with corn chips and shredded cheese on top. It is a great meal for a cold and rainy night. Also, if you leave the ground turkey out, it makes a great vegetarian dish.
Sunday, October 24, 2010
PUMPKIN CINNAMON ROLLS WITH CARAMEL GLAZE
2-3/4 to 3-1/4 cups all-purpose flour, divided
1 package (1/4 ounce) active dry yeast
1/2 cup solid-pack pumpkin
2/3 cup milk
2 tablespoons sugar
4 tablespoons butter, divided
1/2 teaspoon salt
1 egg, beaten
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup Hershey's cinnamon chips (optional)
In a bowl, combine 1-1/2 cups flour and yeast; set aside.
In a saucepan, heat and stir pumpkin, milk, sugar, 2 tablespoons butter and salt until warm (120°-130°) and butter is almost melted.
Add to flour/yeast mixture along with egg.
Beat on low speed for 30 seconds. Beat on high speed for 3 minutes.
Stir in enough remaining flour to make a moderately stiff dough.
Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise until doubled, about 1 hour.
Roll into a 12-in. x 10-in. rectangle.
Melt remaining butter; brush on dough.
Combine brown sugar and cinnamon; sprinkle over dough.
Sprinkle cinnamon chips on top.
Roll dough, jelly roll style, starting with the longer side.
Cut into 12 equal slices.
Place rolls, cut side down, in a greased 13-in. x 9-in. baking pan (I like gooey bottom cinnamon rolls, so I usually make a syrup of brown sugar and warm water and put that in the bottom of pan before placing the cut rolls in the pan).
Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 20-25 minutes or until golden brown.
4 Tbs butter
1/2 c. packed brown sugar
2 Tbs milk
1/2 tsp vanilla
1/2 - 2/3 cup powdered sugar
For frosting, melt butter in a saucepan; stir in brown sugar and milk.
Cook and stir over medium-low heat for 1 minute.
Stir in vanilla, salt and 1/2 cup confectioners' sugar; beat until well blended.
Add more sugar, if necessary, to achieve desired consistency. Drizzle over rolls.
Yield: 1 dozen.
Friday, October 22, 2010
MINI PUMPKIN CHEESECAKES WITH CINNAMON WHIPPED CREAM
18 Ginger Snaps
12 oz. cream cheese, softened
3/4 c. sugar
1 Tbs. corn starch
1 tsp. pumpkin pie spice
2 eggs, room temperature
1 c. pumpkin puree
1/3 c. light corn syrup
Preheat oven to 325.
Line 18 muffin wells with paper or foil liners; place 1 Ginger Snap in each.
Beat cream cheese, sugar, corn starch and pumpkin pie spice together until well blended.
Add eggs and mix well.
Add in pumpkin and corn syrup; beat 1 minute.
Divide filling evenly among lined muffin wells.
Bake 30 to 35 minutes, just until set.
Let cool to room temp, then chill at least one hour.
Top each mini cheesecake with a dollop of Cinnamon Whipped Cream (recipe follows)
Sprinkle with nutmeg, if desired.
Cinnamon Whipped Cream
2 c. heavy cream, chilled
1/4 c. sugar
1 1/2 tsp. cinnamon
1/2 tsp. vanilla
Chill mixing bowl and beaters. Pour cream into chilled bowl, beat on high speed. Slowly add in sugar, cinnamon and vanilla. Beat until stiff peaks form.
Thursday, October 21, 2010
Breakfast for dinner is a big hit in our house. We love to have pancakes, french toast, eggs, etc. Since I'm in the middle of my pumpkin frenzy, I decided recently to perfect my pumpkin pancake recipe. These are soooooo good - the result is a light & fluffy texture, with just a hint of pumpkin, and the cinnamon chips add a delicious element. We drizzled a little maple syrup on top, but they're just as tasty on their own.
Puffy Pumpkin Pancakes
1 cup milk
2/3 cup pumpkin puree
1 tablespoon vegetable oil
1 tablespoon apple cider vinegar
1 1/2 cups all-purpose flour
2 tablespoons brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 c. Hershey's cinnamon chips
In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, nutmeg, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine. Fold in cinnamon chips.
Heat a nonstick griddle over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake (batter should be thick - you'll want to spread it out into shape desired). Flip when surface is covered in bubbles and edges are dry.
This recipe made (for us): 3 large, 3 medium and 6 mini pancakes :)