Punkin Pie

I had major pumpkin pie cravings in October, by Thanksgiving... they were gone. :/

More Punks

Pumpkin Spice Rice Krispy Treats

You heard me, pumpkin spice rice krispy treats. Courtesy of these little guys, discovered yesterday in the holiday baking display at Walmart:

I made these in under 5 minutes, and they taste like autumn incarnate.

Yummmm.

Pumpkin Spice Treats
1 8 oz package pumpkin spice marshmallows
3 Tbsp butter
5 cups puffed rice cereal

1. Spray a pan with non-stick cooking spray. If you like thinner treats, use a 9x13, if you like thicker treats (me!) use an 8x8.

2. Put the butter in a large microwaveable bowl, microwave for 45 sec, add the bag of marshmallows and stir until the mallows are coated. Back in the microwave for 45 secs, then give it a good stir. If everything is melted and smooth, move on, otherwise, back in for another 20-45 secs.

3. Once its melted and smooth, dump in the cereal and stir with a big spoon until the cereal is evenly coated and combined. Press into your pan. If you touch it with your hands, spray them with Pam first or you will have a sticky mess on your hands, literally.

4. Now just wait as long as you can for them to cool and harden. 1 hour? 5 min? Ok, 5 min. The fridge might help if you're in a hurry.

Velvet Pumpkins

What charming little velvet pumpkins from Terrain!

 Does "Velvet Pumpkin" sound like the name of some ironic rock album? Someday when I start a band and become super famous I'm going to call our third album "The Velvet Pumpkin."

Pumpkin Goat Cheese Tarts

Did your little heart just give a little yip of joy when you saw the title of this post? No?

Well mine did. And I'm not sorry.

There are a lot of cute little recipes that I think about trying, but I think I'll try a little harder to make these little beauties happen.

Pumpkin Party

On Saturday, Husband and I had some friends over to carve pumpkins, eat pizza and play games.

I carved a Harry Potter pumpkin, just because I wanted to do the lightning scar. Husband liked the grim reaper stencil.

Happy Haloween!

Pumpkin Apple Cupcakes with Maple Cinnamon Frosting

Did I mention that they are super easy and even kind of healthy?

Yay for FALL!

Pumpkin Apple Cupcakes with Maple Cinnamon Frosting

Cupcakes:
1 medium apple (peeled, cored and diced)
1 boxed yellow, or white, or spice cake mix
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground clove
1 1/2 cups canned pumpkin (not pumpkin pie mix)
1 1/3 cups water

Frosting:
1 16-ounce container cream cheese icing
2 tablespoons light maple syrup
1/2 teaspoon ground cinnamon

1. Preheat the oven to 350 and line two cupcake pans with paper liners.

2. In a small microwave-safe bowl, microwave the apple pieces on high about 1 minute or until tender. Set aside.

3. In a large mixing bowl, combine the cake mix, cinnamon, nutmeg, clove, pumpkin and water, then beat with an electric mixer on high speed 2 minutes. Fold in the cooked apple pieces.

4. Spoon the batter into prepared cupcake pan. Bake the cupcakes about 18 to 20 minutes or until inserted toothpick comes out clean.

5. Meanwhile, in a small mixing bowl, stir the cream cheese icing, maple syrup, and cinnamon until well blended. Allow cupcakes to cool completely before frosting. Devour greedily.

Pantone Pumpkin

Hi litte pumpkin

I am lovin' pumpkin season this year.

Freakin' Cute People

At first you see this cake...

... And you think, what cute person made that happy little pumpkin cake?

And then, you see what happens when you cut into that cute little pumpkin cake...

... And you want to poke her in the eyeball for being even cuter than you thought.

But then you think better of it and decide to be friends instead so that you can and absorb her creativity by osmosis.

Pumpkin Pie Bars

The Pumpkin Parade continues. These are delicious, but I really recommend that you try them cold. They were mutch better the next day after I left them in the fridge overnight.

Pumpkin Pie Bars

1 1/3 c. flour
3/4 c. sugar, separated
1/2 c. brown sugar
1 1/2 sticks butter (3/4 c.)
1 c. old fashioned oats
1/2 c. chopped pecans or walnuts
8 oz cream cheese, softened
3 eggs
1 15 oz can pumpkin or 2 c. pumpkin puree
1 Tbsp. pumpkin pie spice
1 tsp vanilla extract
Handful of butterscotch or chocolate chips (I used butterscotch)

1. Preheat the oven to 350. Line a 9x13 pan with foil and make sure the long ends fold over the sides, spray the foil with non-stick cooking spray.

2. Combine flour, 1/2 cup of the sugar and all of the brown sugar in a medium bowl. Add butter and cut together with knives or a pastry cutter until the mixture looks like coarse crumbs. With a spoon, stir in oats and nuts.

3. Reserve 1 cup of the flour mixture and press the rest into the pan.  Bake for 15 minutes

4. Meanwhile, beat cream cheese, remaining sugar, eggs, vanilla, pumpkin and spices until well blended then pour over the crust. Sprinkle with the remaining oat mixture and chips of your choice. Return to oven and bake for 25 mins.

5. Allow the pan to cool for 10 mins, then, using the foil, lift the bars out of the pan and onto a wire rack and allow to cool completely. Consider even cooling them overnight in the fridge. Cut into squares.

If you're feeling fancy, serve with a dallop of whipped cream on top and sprinkle very lightly with nutmeg.

Pumpkin Tea Bread

I love making quick breads like banana and zucchini. Yummy as snacks and breakfast, no yeast, no rising time, just mix, dump and bake... Then let delicious smells fill your house.

And since its that pumpkin-y time of year, I tried out this healthier version last week and looooooved it. In fact, I think I'll make another.

Pumpkin Tea Bread (for serving with tea?)

2/3 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
3/4 cup pumpkin puree, straigh out 'the can (you can use some other kind of squash too, if you have it on hand)
1/2 cup sugar
1/4 cup honey
1/4 cup canola oil
1 large egg
1 large egg white
1/2 cup raisins (optional)
1/2 cup walnuts (optional - I made mine without the walnuts seeing as how IKF is allergic and all)

1.Preheat oven to 350°F. Spray a 9-by-5-inch loaf pan with non-stick cooking spray.


2.Whisk all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon, ginger, salt, allspice and cloves in a medium bowl until combined.

3.Beat squash puree, sugar, honey and oil in a large bowl with an electric mixer at medium speed until smooth, about 1 minute. Beat in egg and egg white. Turn off the mixer, add the dry ingredients and beat at low speed until combined. Scrape into the prepared loaf pan.

4.Bake the bread until lightly browned and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 30 minutes more. Serve warm.
 

Pumpkin (!) Cinnamon Rolls with Cream Cheese Icing

Obviously, it is becoming much more like fall lately. And obviously, that means that pumpkin flavored things are popping up everywhere. And obviously, that means that I HAD to try this recipe for Pumpkin Cinnamon Rolls with Cream Cheese Icing. Obviously.

Pumpkin Cinnamon Rolls with Cream Cheese Icing

makes approximately 15-16 rolls

Dough

1/4 cup warm water (just as hot as your tap water can get)
1 package (2 1/4 teaspoons) active dry yeast
1/3 cup warm milk (30 secs in the microwave should do it)
1 large egg, beaten
3/4 cup pumpkin puree, either fresh or canned
1 tablespoon melted butter
2 cups (approximately) All-Purpose Flour
1 1 /4 cup Whole Wheat Flour
1/2 cup brown sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom

Filling

1 stick butter
2/3 cup white sugar
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 tsp ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
(maybe ease up a bit on some of these spices, all of them are very strong)
Cream Cheese Frosting

4 ounces cream cheese
1 stick (4 ounces) butter, softened
1 teaspoon vanilla extract
3/4 teaspoon lemon juice
2-3 cups powdered sugar


In a large bowl, stir yeast into water to soften. Let rest for 5 minutes before stirring. Add milk, eggs, pumpkin, butter, 2 cups flour, brown sugar, salt, cinnamon, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.

Gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.

Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour. It is the rising of the dough and not the time that matters, wait until it is double the original size, no matter how long it takes. Warm environments are better.

Combine the white sugar, brown sugar, cinnamon, allspice, ginger, nutmeg and cloves in a small bowl, set aside. Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle. Spread softened butter over dough and then sprinkle with the sugar mixture.
Roll the dough into a log the long way; it'll stretch to about 20" long as you roll. Using a very sharp knife, slice the log into 15 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices. Place slices in a greased 9x13 inch baking pan (or in two 8 or 9 inch round cake or pie pans). Cover with a towel and let rise until almost doubled, about 45 minutes.

Bake in a preheated 375°F oven. Bake the rolls till they're brown around the edges and beginning to turn golden brown across the center, about 20-30 minutes.

While rolls bake, prepare the cream cheese frosting. Add the cream cheese, butter, vanilla, and lemon juice to a small food processor. Blend until smooth and combined. Add the powdered sugar 1/2 cup at a time, blending in between, until well mixed and desired consistency is reached. (I used 2 cups powdered sugar)

Frost warm rolls with the cream cheese frosting and serve immediately.

For night before prep: Prepare the rolls up to the point where you roll and place in the pan. Then, cover in plastic wrap and refrigerate overnight. In the morning, remove the pan from the fridge and proceed with the instructions where you left off. Rising time may be slightly longer than noted in the recipe due to the dough being cold vs room temp.