Pumpkin Crunch Cake

It might be a bit late to post this, since pumpkin "season" is officially over.  But really, is there ever a bad time for pumpkin?

I made this for Thanksgiving and brought it to my inlaws' celebration, where we stay for apps and then head out.  So, no cake for us...but I heard such rave reviews about this cake that I may be making it again.  In January :)

You won't even believe how easy this is.  It literally takes 5 minutes to put together.  And I bet it would taste great with fresh whipped cream...yum.  Like the original source said, it's definitely more custardy than cakey.  Maybe it should be called Pumpkin Crunch Custard?  Who knows.  Who cares?  It's delicious and that's all that matters!



Pumpkin Crunch Cake
from The Picky Apple

1 box yellow cake mix
1 can (15 ounces) pumpkin puree
1 can (12 ounces) evaporated milk
3 eggs
1 1/2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups chopped pecans
1 cup butter, melted

Preheat oven to 350 degrees.  Grease a 9x13 pan.  Mix pumpkin, milk, eggs, sugar, cinnamon and salt together.  Pour into greased pan.

Sprinkle cake mix on top of mixture.  Top with pecans.  Drizzle butter over pecans.  Bake 50-55 minutes.  Let cool before cutting.

Healthy Bacon & Pumpkin Pasta

Another week in the fall, another can of pumpkin to use.  I remember the great canned pumpkin shortage from 2 years ago - for some reason the stuff went like hotcakes - so Frank returned home from the grocery store one day last year with about a dozen cans.  Needless to say, I haven't had to shop for it this year...

Now, combine it with bacon and you may be in trouble...as in, you'll love it so much, you'll have to keep going out for more.  This combination is deliciously addicting!  

Plus, it's not nearly as bad for you as many other mac n cheese varieties.  Oh and it takes about 20 minutes to make.  LOVE!

Healthy Bacon & Pumpkin Pasta

from Pinch of Yum

2 cups uncooked pasta

1/2 cup pumpkin puree

1 ounce light cream cheese

1/4 cup fat free evaporated milk

1 teaspoon minced garlic

salt and pepper

1/3 cup cooked, crumbled bacon

1/4 cup chopped scallions

Cook pasta according to package instructions.  Drain and return to pot.  Turn heat on low.

Add pumpkin, cream cheese, milk, garlic, salt and pepper.  Mix until cheese is melted and ingredients are warmed through.  

Divide between 2 bowls.  Top with bacon and scallions.

White Chocolate Pumpkin Spice Cookies

Um, Happy Halloween?  We wouldn't know anyone about it in these parts - all festivities, trick-or-treating, etc. has been postponed due to the dangerous conditions left as a result of Hurricane Sandy.  Power outages and floods are the norm, wires and trees are down everywhere, and the worst part - many people have lost their homes and other prized possessions - some, even their lives :(

I baked a batch of these delicious things in anticipation of the hurricane.  Needless to say, they've made things a bit brighter around here.

Continued thoughts and prayers to everyone dealing with the awful after-effects of this storm.

White Chocolate Pumpkin Spice Cookies
from Bake Your Day

2 1/4 cups AP flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
1/2 cup brown sugar
1 cup pumpkin puree
1 egg
1 teaspoon pure vanilla extract
2 cups white chocolate chips

Preheat oven to 350 degrees.  Mix flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in a bowl.

In bowl of a stand mixer (fitted with paddle attachment), cream butter and sugars.  Add pumpkin, egg and vanilla.  Mix thoroughly.  Slowly add dry ingredients.  Fold in chips.

Drop with teaspoon onto parchment lined cookie sheets.  Bake for 10-12 minutes.  Let cool for 5 minutes on sheet before removing.

Makes about 3 dozen cookies.

Linked to:  Sweets for a Saturday

Pumpkin Granola

...and so begins The Great Pumpkin Dilemma.

You cook or bake something with pumpkin and end up with leftover pumpkin.  What to make...what to make?

I think you'll be seeing a lot of "pumpkin dilemma" posts here in the next few weeks :)

Pumpkin Granola
from Baked Bree

5 cups rolled oats
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon salt
3/4 cup brown sugar
1/2 cup pumpkin puree
1/4 cup maple syrup
1/4 cup applesauce
1 teaspoon pure vanilla extract
3/4 cup dried cranberries
1/2 cup sliced almonds

Preheat oven to 325 degrees.  Combine oats, pumpkin pie spice, cinnamon, nutmeg, salt and brown sugar in a large bowl.  In another bowl, combine pumpkin, syrup, applesauce and vanilla.  Pour wet mixture into dry mixture, and toss until oats are all coated.

Spread granola evenly onto a foil lined baking sheet.  Bake for 20 minutes, then remove from oven and stir around.  Bake for another 20 minutes or until granola gets crisp.  Take out of oven and let cool for 2 minutes, then add cranberries and almonds and mix.

Quick Pumpkin Soup

I love soup.  Especially when I'm under the weather.  And for the past few years (coincidentally, since Bella started school) my first cold of the season has been right around this time.  It's a great reason to try out new soup recipes...and this one is a keeper!

I skipped the "extras" since I wasn't really up for cooking, but would definitely add them next time.  It was really good without them, though.

Fall in a bowl...love it :)


Quick Pumpkin Soup
slightly adapted from The Humble Gourmet

2 tablespoons extra virgin olive oil
4 garlic cloves, smashed
4 cups chicken stock/broth
2 cups pumpkin puree
1 1/2 teaspoons ancho chile powder
1 teaspoon paprika
1/2 teaspoon sea salt
1/4 cup creme fraiche
1 cup pancetta, fried until crunchy (I omitted, but will definitely add next time!)
Basil Oil (recipe follows, and I omitted this too)

Heat oil over medium high heat in a large saucepan, then add garlic and brown.  Add stock and bring to boil.  Add pumpkin and mix well.  Add chile powder, paprika and salt.  Mix well.

Bring to a boil then reduce to simmer, and cook, covered, for 10-15 minutes.  Remove from heat and add creme fraiche.  Using an immersion blender or stand blender, puree soup until smooth.  Serve immediately with pancetta and oil on top.

Baked Pumpkin Donut Holes (What's Baking?)

Pumpkin stuff.  Awesome.

And somewhat "healthified".  Even better!

By the way, I doubled the original recipe...and got 72 of these bad boys.  Needless to say, there were a lot of happy coworkers in 2 different offices.

Eva from Eva Bakes is the host of our What's Baking? group this month.  She challenged us to bake something delicious with pumpkin and/or sweet potatoes.  Can't wait to see the roundup at the end of the month!  Make sure you check it out, too!


Baked Pumpkin Donut Holes
from Two Peas and their Pod

for the donuts:
1 3/4 cups AP flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoon ground cloves
1/3 cup canola oil
1/2 cup light brown sugar
1 egg
1 teaspoon pure vanilla extract
3/4 cup canned pumpkin puree
1/2 cup milk

for the coating:
4 tablespoons butter, melted
2/3 cup sugar
2 tablespoons cinnamon

Preheat oven to 350 degrees.  Spray a 24 cup mini-muffin tray with cooking spray.

Add flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves to a bowl and mix.  In another bowl, combine oil, brown sugar, egg, vanilla, pumpkin and milk.  Mix until smooth.  Add dry ingredients to wet ingredients and mix until just combined.

Divide batter evenly among muffin cups.  Bake for 10-12 minutes.

While muffins bake, stir sugar and cinnamon together.  Place butter in a bowl and sugar mixture in another.  Remove muffins from oven and let cool for 2 minutes.  Dip each muffin into butter first, then coat with sugar mixture.  Serve warm or at room temperature.

Linked to:  Sweets for a Saturday

Three Bean Vegetarian Chili in the Crockpot

Remember those cute little honey cornbread mini muffins I showed you last week?  Well, they're back, alongside the main dish that I served them with.  Unfortunately, I only got one picture, but I think we all know what chili looks like :)

Yes, that's a crockpot you see.  I'll bet it makes you love this even more, right?  This really was delicious - I can't wait to make it again!


Three Bean Vegetarian Chili in the Crockpot
slightly adapted from Prudence Pennywise

2 jarred roasted red peppers, drained and chopped
1 large onion, chopped
2 teaspoons cumin
1 1/2 teaspoons crushed red pepper
2 tablespoons chili powder
1/2 teaspoon salt
5 garlic cloves, minced
2 cups vegetable broth
1 1/2 cups canned pumpkin puree
1 (28 ounce) can diced tomatoes, undrained
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed

Add all ingredients to crockpot.  Cook for 3-4 hours on high, or 6-8 hours on low.  Garnish with cheese, sour cream, chopped scallions, diced avocado - if desired.

Easy Pumpkin Chocolate Chip Bread (What's Baking?)

Yeah, I went there...in early September!  I couldn't help it.

I wanted to bake something with Bella that I could pack as a little treat in her lunchbox, and this seemed perfect.  Actually, it WAS perfect.  She couldn't get enough of it.

I would have thrown some nuts in, but her classroom is nut free.  Next time, I'm definitely adding walnuts and keeping the bread all to ourselves here at home.

It just so happens that our What's Baking? hostess for September, Jenna (author of Jenna's Cooking Journey) asked us to back a quickbread this month.  Looks like I killed two birds with one stone :)

Dare I say - welcome, fall!


Easy Pumpkin Chocolate Chip Bread
from King Arthur Flour

1 cup vegetable oil
2 2/3 cups sugar
4 eggs
1 (15 ounce) can pumpkin puree (not pumpkin pie filling!)
2/3 cup water
3 1/3 cups AP flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon nutmeg
1 teaspoon pure vanilla extract
1 1/2 cups chocolate chips

Preheat oven to 350 degrees.  Lightly grease two 9x5 loaf pans.

In a large bowl, beat together oil, sugar, eggs, pumpkin and water.  Add flour, baking powder, baking soda, salt, nutmeg and vanilla.  Stir to combine.

Mix in chips.  Divide batter in half if you want one loaf without them, using half the amount.

Spoon batter into prepared pans.  Bake for about 70 minutes, or until a toothpick comes out of center clean.  Remove from oven and cool on rack.

Linked to:  Sweets for a Saturday

More pumpkin...help!

I went a little overboard last month with the canned pumpkin purchases.  Between all the talk about a shortage, along with vague memories of its lack of availability last year, I figured why not?  It's not like it goes bad.

So now I need more ideas.  Tell me, what would you like to see me make with pumpkin?  Anything sweet or savory is fine...I'm up for all suggestions.  Because at this rate, I'll be cooking/baking all things pumpkin until April.

Now, this dish...this dish was gooooood.  Unfortunately, it didn't photograph that well, but it was really delicious.  I had the last of the leftovers yesterday for lunch and already miss it.  Another batch may be in order soon!

We had this as a main dish but it would work really well as a side, or without the prosciutto.  And for a risotto, it wasn't terribly labor intensive.  I had it finished in about half an hour.  Not bad!  Plenty of leftovers, too.

Pumpkin Risotto with Prosciutto
slightly adapted from Our Life in the Kitchen

2 cups arborio rice
3 tablespoons extra virgin olive oil
4 ounces prosciutto, cut into strips or chunks
2 small yellow onions, chopped
1 cup white wine
6-8 cups chicken stock (I used 6)
1 (15 ounce) can pure pumpkin
1 teaspoon cinnamon
1 teaspoon cumin

Put stock in a pot and simmer.  In a large saucepan, heat oil over medium-high heat. Add prosciutto and onion, and saute until slightly brown and crispy.  Remove with slotted spoon and set aside.

Add rice to pot (with oil still in it) and stir for about a minute or two, until it turns a brighter white and is well coated.  Add wine, reduce heat to medium or medium-low, stirring frequently until wine is mostly absorbed.

Add enough stock to cover rice and cook, stirring frequently, until most liquid is absorbed.  Repeat this pattern until stock is almost gone and rice is nearly tender.

Add cinnamon and cumin and stir, followed by pumpkin.  Stir until combined.  Add any remaining stock and continue cooking and stirring until liquid is absorbed and rice is tender.

Add onion and prosciutto to pot.  Stir to combine.  Let sit for a few minutes before serving.

Serves 4 as a main dish, 6-8 as a side dish.

Linked to: What's On Your Plate?

Where were you?

If you live in certain areas of the Northeast, remember where you were this past weekend.  Sooner or later, people are bound to ask where you were during the blizzard/Nor'easter/absolute craziness of Halloween Weekend 2011.  Unbelievable!

Snow blowers, hats, generators, falling tree branches, pure darkness, sirens.  This pretty much sums up all we heard and saw this weekend.  IN OCTOBER.  

Much of our area is still without power (we're running by generator) and isn't due to be restored until the middle or end of this week.  Schools have been canceled today, along with trick-or-treating, parades, and other activities that usually take place during clean, crisp Halloween weather.  

On Saturday, the day of the storm, I promised Bella we'd bake after her nap.  She was so excited when she woke up and rushed into the kitchen.  Little did she know, we lost power while she was recharging her little batteries.

A while later we got the generator going, but didn't have much time before bedtime to bake.  It's times like these when I'm glad I keep my emergency stash of cake and brownie mixes in the pantry.  In about 5 minutes, there was a very happy 3 year old watching Mommy put a pan of these in the oven.

What a great October snow day indulgence (sure, go ahead and have it during the REAL winter months, too).  This is also a great last minute dessert to throw together today while juggling the rest of your spooky activities!

Happy Halloween, everyone!


5 Minute Pumpkin Swirl Brownies
from Betty Crocker

For the filling:
3 ounces cream cheese, softened
1/2 cup canned pumpkin (not pumpkin pie filling)
1 egg
3 tablespoons sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

For the brownies:
1 box brownie mix (enough for 9x9 pan)
1/4 cup vegetable oil
1 egg
2 tablespoons water

Preheat oven to 350 degrees.  Grease bottom only of 9x9 pan with cooking spray.  Mix all filling ingredients together in a bowl until smooth (by hand or with mixer).  Set aside.

Combine brownie ingredients in a bowl and mix.  Spread 3/4 of batter in pan.  Spoon filling by tablespoons over batter, then spoon remaining brownie batter over that.  Use a knife to swirl for marbled design.

Bake 40-45 minutes or until a toothpick comes out of middle clean.  Cool completely and cut.  Store covered in refrigerator.

Linked to:  Sweets For A Saturday

More bundting! (What's Baking?)

I know, I know, but I couldn't resist!  It's just too good.

I brought this to a Halloween party last weekend along with my candy corn cookie bark.  The party was a hit - great fun for the kids, and lots of candy.  I mean LOTS.  So many treats that my cake barely got touched...even by the adults!  I had one small bite of Frank's piece and kicked myself on the way home for not packing one up for later that night.

What was I thinking?

Damn.

Ange from The Tiny Tyrant's Kitchen was our hostess this month for What's Baking?.  The theme she chose was "Fall Flavors"...and although she challenged us to sway from the usual pumpkin and apple, I couldn't resist this cake.  The streusel filling and glaze definitely make it more "special" than your typical pumpkin cake.  Give it a try...it would be a great addition to your Thanksgiving table!

Thanks for a fun challege, Ange!

Sour Cream Pumpkin Streusel Cake
from Very Best Baking

For the streusel:
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter

For the cake:
3 cups AP flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
1 cup (2 sticks) butter, softened
4 large eggs
1 cup pure pumpkin puree
1 container (8 ounces) sour cream (I used light)
2 teaspoons pure vanilla extract

For the glaze:
1 1/2 cups confectioners' sugar
3 tablespoons milk (I used 1%)

Preheat oven to 350 degrees.  Grease and flour a 12 cup bundt pan.

Combine first 3 streusel ingredients in a small bowl.  Cut in butter with two knives until mixture is crumbly.  Set aside.

Combine flour, cinnamon, baking soda and salt in a bowl.  Beat sugar and butter in mixing bowl until light and fluffy.  Add eggs, one at a time, beating well after each one.  Add pumpkin, sour cream and vanilla, and mix well.  Gradually beat in flour mixture.

Spoon half of batter into pan.  Sprinkle streusel over batter, keeping it in the middle of the pan (don't allow it to touch sides).  Top with remaining batter.  Make sure batter layer touches edges of pan (batter will be thick!).

Bake for 55-60 minutes or until toothpick comes out of middle of cake clean.  Cool for 30 minutes in pan on wire rack.  Invert onto rack to cool completely.

Mix together confectioners' sugar and milk until smooth.  Drizzle over cooled cake.

Linked to: Sweet Tooth Friday
                   Thanksgiving Blog Hop

Your new go-to cookie this fall

What do you do when you have leftover pumpkin from white chocolate pumpkin blondies?  You make cookies, of course! 

I'm a huge fan of butterscotch so I had to sub them in for the basic chocolate chips that the original recipe called for.  The combination of them with the pumpkin was pretty awesome, I must say.  And they couldn't be any easier to make!

The other great thing about these cookies was the texture...soooo soft and chewy.  They were a big hit with my girlfriends over lunch, and the kids loved them too.  

All you need is a cup of pumpkin for this recipe, so the next time you've got some you need to use up, definitely make a batch.  Then come back here and leave a comment thanking me :)

Pumpkin Butterscotch Cookies
slightly adapted from One Charming Party


1 1/2 cups sugar
1/2 cup shortening (or butter)
1 egg
1 teaspoon pure vanilla extract
1 cup canned pumpkin
2 cups AP flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup butterscotch chips

Preheat oven to 350 degrees. Using a stand mixer with the paddle attachment, cream the sugar and shortening for 3-4 minutes. Mix in the egg, vanilla and pumpkin.


In another bowl, combine flour, salt, baking soda, baking powder and cinnamon.  Add to pumpkin mixture and mix until just combined.  Stir chips in with a spoon.


Drop spoonfuls onto sheet pans lined with parchment paper.  Bake for about 12-15 minutes.


Makes approximately 30 cookies.

Linked to: Sweet Tooth Friday
                 Deelicious Sweets
                 Sweets For A Saturday
                 Pumpkin Blog Hop

Where is pumpkin, where is pumpkin...here I am!

Recognize that line?  If you have a 3 year old in preschool right now, you've probably been hearing it repeatedly for the past week.  Bella's been belting it out over and over...well, at least the parts that she knows. It's yet another reminder that it's that time of year.  A very cute reminder :)

Our theme for the latest recipe swap was anything including apples or the mighty pumpkin, and I've been well equipped with both (still working through the mountain of apples we picked last week!), so I was ready to take on whatever was given to me.  Heather's recipe was a nice switch, since it seems as if all the sweets I've been making so far this season have included anything but pumpkin.

These blondies are delicious.  Moist, fluffy and really tasty.  My kitchen smelled amazing.  I think the only thing I'd do differently next time is add more chocolate.  I mean, you can never go wrong with more chocolate. I just felt like it got a little lost and I would've liked to have had it in every bite.  

Bella ate hers in about 2.5 seconds.  Now if only I could get her to tackle broccoli as aggressively...

White Chocolate Pumpkin Blondies

slightly adapted from Hezzi-D's Books and Cooks

2 1/4 cups AP flour

1 tablespoon pumpkin pie spice

1 teaspoon baking soda

1 teaspoon salt

1/2 cup (1 stick) butter, at room temperature

1/2 cup applesauce (I used unsweetened)

3/4 cup sugar

1/2 cup light brown sugar (I used dark because that's all I had)

1 egg

2 teaspoons pure vanilla extract

3/4 cup pumpkin puree

1 cup white chocolate chips (like I said, bump it up!)

Preheat oven to 350 degrees.  Line a 9x13 baking pan with foil, leaving some hanging over each side.

Mix flour, pumpkin pie spice, baking soda and salt together in a bowl.  Set aside.  In a mixing bowl, beat butter, applesauce and sugars together.  Once smooth, add egg and vanilla and mix until combined.  Mix in pumpkin puree.

Slowly add and mix dry ingredients in with the wet, until just combined.  Fold in white chocolate chips.

Spread batter evenly into prepared pan and bake for around 35-40 minutes, or until toothpick comes out of center clean.  Let cool completely in pan.  

Lift cake from pan by the foil, then slowly peel foil off.  Cut into squares with a serrated edge knife.

Linked to: Friday Shout-Out
                 Sweet Tooth Friday
                 Sweets for a Saturday

Get your canned pumpkin yet? (Secret Recipe Club)

No, a month hasn't passed you by in two weeks.  Yes, it's another Secret Recipe Club entry, but not with my usual group.  I was asked to sub for someone who had a death in the family so I obliged.  And when I took a look around From Apples to Zucchini's blog, I was glad I did.  Pam has so many great recipes to choose from!  Be sure to check it out.

Now that fall is in the air, I had an urge to grab a can of pumpkin out of my pantry and put it to use.  I wasn't really in the mood for something sweet, so I got very excited when I saw this recipe.  The perfect autumn fix!  Plus, I had all the ingredients on hand (with a few minor adaptations).  Score!

The house smelled SO good.  It's such an easy dish to make - put this on your weeknight menu, for sure.  You could even make it up to the point where you have to bake, and refrigerate it until you get home.  Frank LOVED this, and was thrilled about having leftovers for lunch.

So, go hoard pumpkin off the supermarket shelves like the rest of the country has been doing (WHAT is with these canned pumpkin shortages anyway?) and make this soon!

Pumpkin and Sausage Baked Pasta
slightly adapted from From Apples to Zucchini

1 pound Italian sausage
1 cup chopped onion
4 garlic cloves, chopped
1 teaspoon crushed red pepper
1 (15 oz) can pure pumpkin
1 1/4 cup chicken stock
1 tablespoon dried sage
pinch of salt
1/3 cup fat free half & half
1 pound penne pasta, cooked
2 tablespoons chopped parsley leaves
3/4 cup grated pecorino romano cheese

Preheat oven to 350 degrees.  Cook sausage in a large, deep skillet until brown.  Remove from skillet and drain over paper towel.  Set aside.

Using approximately 2 tablespoons of fat from sausage, saute onion, garlic and crushed red pepper until soft.  Stir in pumpkin, stock and sage.  Add salt.  Bring to a boil, then simmer for 5 minutes.

Stir in half & half and sausage and simmer until sauce comes together and thickens slightly.  Turn off heat.  Add pasta and parsley and gently toss all ingredients together to coat.

Grease a casserole dish and place mixture inside.  Top with grated cheese.  Bake for about 30-35 minutes, until top is golden brown.

"Mommy, I want a cupcake!"

I want to share with you one of Bella's favorites that's taken up much freezer space since the fall.  When she wants one, she asks for a cupcake, so you know she REALLY must love them :)  I'll be making a few more batches very soon since we're running low.

This recipe is so easy, it's almost embarrassing.  But they taste great!

Moms of picky toddlers, this one's for you...pumpkin is a vegetable, after all!

Easy Pumpkin Chocolate Chip Muffins
from Our Best Bites

2 boxes of spice cake mix (I've also used gingerbread)

1 30-oz. can pumpkin

1 12-oz. bag of semi-sweet chocolate chips

Preheat oven to 350. Combine cake mixes and pumpkin. Add in chocolate chips.

Spoon mixture into lined muffin tins. This can make as many as 48 muffins or as few as 36, just depending on how full the tins are filled. These really don't rise very much, so you can fill the tins pretty full. If aesthetics are a concern, keep in mind that how they look going into the oven is very much what they will look like coming out of the oven. So a cookie scoop works great to keep things on the prettier side.

Bake for 22-25 minutes or until a toothpick inserted in the middle of one of the muffins comes out clean.