Showing posts with label pumpkin. Show all posts
Showing posts with label pumpkin. Show all posts
Saturday, May 3, 2014
PUMPKIN SPICE CUPCAKES
This is a wonderful recipe for several reasons: the cupcakes are super moist and tender, they are mildly spiced and the batter goes together with one bowl and a whisk; what could be easier? They are so tasty, that they really dont need a frosting, although I like to serve them frosted with a simple maple flavored butter cream (pumpkin and maple are MADE for each other). Everyone loves these simple cupcakes!!
In a large bowl, mix together with a whisk:
(1) 15 ounce can of pumpkin (not pie filling)
1 2/3 cup of granulated sugar
1 cup vegetable oil
4 eggs
2 teaspoons ground cinnamon
(scant) 1/2 teaspoon ground cloves
(scant) 1/4 teaspoon ground nutmeg
Whisk together until very well mixed, then add:
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Mix well, then stir in 1/2 cup of raisins (optional).
Fill cupcake papers 3/4 full. Bake in a 350 oven for 23-25 minutes (my electric oven takes 23 minutes) or until toothpick tests clean. Remove and cool.
After the cupcakes have cooled, dust the tops with powdered sugar or frost with your favorite frosting.
I never measure my "everyday" frosting, but heres a stab at it:
Melt 3 tablespoons butter; add 1 teaspoon vanilla extract and 1/2 teaspoon maple extract.
Add 1 to 1½ cups of powdered sugar and a couple tablespoons of cream. Whisk till smooth. If it seems a little to dry, add another tablespoon of cream. If it seems a little too wet, had another spoon of powdered sugar.
Read More..
(1) 15 ounce can of pumpkin (not pie filling)
1 2/3 cup of granulated sugar
1 cup vegetable oil
4 eggs
2 teaspoons ground cinnamon
(scant) 1/2 teaspoon ground cloves
(scant) 1/4 teaspoon ground nutmeg
Whisk together until very well mixed, then add:
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Mix well, then stir in 1/2 cup of raisins (optional).
Fill cupcake papers 3/4 full. Bake in a 350 oven for 23-25 minutes (my electric oven takes 23 minutes) or until toothpick tests clean. Remove and cool.
After the cupcakes have cooled, dust the tops with powdered sugar or frost with your favorite frosting.
Melt 3 tablespoons butter; add 1 teaspoon vanilla extract and 1/2 teaspoon maple extract.
Add 1 to 1½ cups of powdered sugar and a couple tablespoons of cream. Whisk till smooth. If it seems a little to dry, add another tablespoon of cream. If it seems a little too wet, had another spoon of powdered sugar.
MAKES 24 CUPCAKES
Friday, April 4, 2014
Pumpkin Whoopie Cookies 2
Cookies
1 c flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1 tsp ground cloves
1 tsp ground ginger
dash of salt
1/4 c butter, softened
5/8 c sugar (1/2 + 1/8)
1 egg
1/2 a 15 oz can of pumpkin
1 tsp vanilla
1 c flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1 tsp ground cloves
1 tsp ground ginger
dash of salt
1/4 c butter, softened
5/8 c sugar (1/2 + 1/8)
1 egg
1/2 a 15 oz can of pumpkin
1 tsp vanilla
Cream Cheese Filling
4 oz cream cheese
2 tablespoons butter
1/2 tsp vanilla extract
1/2 c powdered sugar
1 tablespoon cinnamon
4 oz cream cheese
2 tablespoons butter
1/2 tsp vanilla extract
1/2 c powdered sugar
1 tablespoon cinnamon
Directions
1. For cookies: Preheat oven to 350 degrees F. Lightly grease sheets
1. For cookies: Preheat oven to 350 degrees F. Lightly grease sheets
.
2. Combine flour, baking powder, baking soda, cinnamon, ginger, ground cloves, and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add egg and beat well. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Spoon the dough into a freezer ziploc bag, and cut the tip
3. Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
4. For cream cheese filling: whisk cream cheese, butter and vanilla extract in small mixer bowl until fluffy. Gradually beat in powdered sugar and cinnamon until light and fluffy.
5. Spread filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.
Yields about 20 scrumptious whoopie pies.
6. Pour yourself a glass of eggnog or hot cocoa and add a few whoopie pies and youre good to go.
Heres the link to the post: http://scissorsandawhisk./2010/12/pumpkin-whoopie-pies.html
Monday, March 31, 2014
BEST PUMPKIN BARS EVER !!! Plus
Ive made pumpkin desserts for many more years than I care to count: pumpkin bread, pumpkin cake, pumpkin muffins, pumpkin pie, pumpkin bars, etc., etc., but todays recipe for super moist pumpkin bars is BY FAR THE BEST pumpkin recipe Ive EVER tried !!!
They are light as air; they taste like pumpkin pie and they are SUPER, SUPER moist; they are totally addicting!! Since this recipe makes a large 10" x 15" pan, they would be excellent for a potluck, bake sale or weekend crowd. However if you are like us, and a 10" x 15" is just too much, check out the mini-version of this recipe at the bottom of this post.
4 large eggs
1 2/3 cup granulated sugar
1 cup vegetable oil
15 ounce can of pumpkin puree(see note)
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon salt
This is super easy to make, just put the eggs, sugar, oil, pumpkin and spices in a large bow and mix with electric mixer until it gets nice and light (just takes about 30 seconds, but it is an important step).
Next add everything else, and mix until it is well combine, but dont over mix. I do this step with a hand whisk.
Spread it into a lightly greased 10"x15" jellyroll pan and bake at 350°F for 25-30 minutes or until it springs back when lightly pressed. Cool completely before frosting.
FROSTING
8 ounces of cream cheese (room temperature)
1 cup butter (room temperature)
2 teaspoon vanilla extract
4 cups powdered sugar
Cream the cheese and butter together, add the sugar and vanilla and beat until smooth. Spread evenly on cooled bars. If frosting seems too thick, add milk (1 tablespoon at a time) until you get the consistency you like.
Heres the Mini-recipe:
A 10"x15" pan is just way to big for us empty-nesters, so here is a reduced size that fits perfectly in an 8"x4" loaf pan. I remove it from the loaf pan, frost it and then slice it (I get about eight 4" x 2" pumpkin bars out of this recipe).
1 egg
1/3 + 1 tablespoon + 1 teaspoon sugar
1/4 cup vegetable oil
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
pinch of ground cloves
1/4 teaspoon salt
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Follow same directions as above except use an 8"x4" loaf pan. I lined the bottom with parchment so I could just lift the bars out of the pan after cooking (for easy slicing). Bake at 350 for 25-30 minutes (my electric oven takes 30 minutes). Let cool completely then slice into bars.
FROSTING
I used half of the above frosting recipe because we like a lot of frosting.
NOTE: Make sure you use plain old pumpkin puree, not the kind of canned pumpkin that already has spices in it. If you want to use the kind with the spices already in it, just reduce the spices in the recipe.
Read More..
They are light as air; they taste like pumpkin pie and they are SUPER, SUPER moist; they are totally addicting!! Since this recipe makes a large 10" x 15" pan, they would be excellent for a potluck, bake sale or weekend crowd. However if you are like us, and a 10" x 15" is just too much, check out the mini-version of this recipe at the bottom of this post.
1 2/3 cup granulated sugar
1 cup vegetable oil
15 ounce can of pumpkin puree(see note)
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 teaspoon salt
This is super easy to make, just put the eggs, sugar, oil, pumpkin and spices in a large bow and mix with electric mixer until it gets nice and light (just takes about 30 seconds, but it is an important step).
Next add everything else, and mix until it is well combine, but dont over mix. I do this step with a hand whisk.
Spread it into a lightly greased 10"x15" jellyroll pan and bake at 350°F for 25-30 minutes or until it springs back when lightly pressed. Cool completely before frosting.
FROSTING
8 ounces of cream cheese (room temperature)
1 cup butter (room temperature)
2 teaspoon vanilla extract
4 cups powdered sugar
Cream the cheese and butter together, add the sugar and vanilla and beat until smooth. Spread evenly on cooled bars. If frosting seems too thick, add milk (1 tablespoon at a time) until you get the consistency you like.
Heres the Mini-recipe:
A 10"x15" pan is just way to big for us empty-nesters, so here is a reduced size that fits perfectly in an 8"x4" loaf pan. I remove it from the loaf pan, frost it and then slice it (I get about eight 4" x 2" pumpkin bars out of this recipe).
1/3 + 1 tablespoon + 1 teaspoon sugar
1/4 cup vegetable oil
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
pinch of ground cloves
1/4 teaspoon salt
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Follow same directions as above except use an 8"x4" loaf pan. I lined the bottom with parchment so I could just lift the bars out of the pan after cooking (for easy slicing). Bake at 350 for 25-30 minutes (my electric oven takes 30 minutes). Let cool completely then slice into bars.
FROSTING
I used half of the above frosting recipe because we like a lot of frosting.
NOTE: Make sure you use plain old pumpkin puree, not the kind of canned pumpkin that already has spices in it. If you want to use the kind with the spices already in it, just reduce the spices in the recipe.
Tuesday, February 18, 2014
SANDRAS PUMPKIN CREAM CHEESE and BAGELS
 |
| Im a pumpkin anything fanatic so hence the recipe that I make year round, along with homemade bagels using my pumpkin pie spice blend... |
Prep: 5 Mins.
Posted by Sandra
INGREDIENTS
4 oz. pkg. cream cheese, at room temperature
½ cup canned pure pumpkin puree
1/3 cup dark brown sugar
1 tablespoon maple syrup
1 teaspoon pumpkin pie spice (for a homemade spice blend, click here: Sandras Pumpkin Pie Spice Blend)
½ teaspoon vanilla extract
--Cinnamon whole wheat bagels, toasted
-(or your favorite flavor) -
or for my bagel recipe, click here: Sandras Homemade Bagels)
METHOD
Combine all the ingredients in a small bowl with a hand mixer, beat until the mixture is smooth. Cover and put in the refrigerator for at least 30 minutes for flavors to meld, and mixture is chilled enough to spread.
Spread this pumpkin cream cheese on toasted bagels in the morning or as snack later in the day – enjoy! Please be sure to store any leftovers in the refrigerator in an airtight container.
~~~~~~~~~~~~
Tips: Children love to help, especially because there are so few ingredients in this recipe – have fun with your family ;-) ~ it’s a bonus because kids tend love these!
Also, this chilled spread is wonderful with butter-flavored crackers, such as ritz, club crackers, etc., or you can serve this at room temperature as a dip with sliced apples, bananas, and so on.
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