Pumpkin Spice Cake with Buttercream Drizzle

Oh my goodness...I feel like I hit the jackpot with this recipe.  It is so very good!  I made these for a bake sale that some ladies were sponsoring at my husband's work.  I hear they were a big hit at the office, and they were definietly a big hit at home!  We had some guest for dinner this weekend and I served this cake and once again everyone loved it!  I am thinking this would be a great addition to your Thanksgiving Dessert table!  Yum!

Weekly Menu here with links to the recipes now:)

 

Pumpkin Spice Cake with Buttercream Drizzle

Author: Melanie

Recipe Source: Cake recipe adapted from Gourmet Magazine via The Baking Chic

Ingredients

• (FOR THE CAKE) 2 1/4 cups all-purpose flour


• 2 teaspoons baking powder


• 1 teaspoon baking soda


• 2 1/2 teaspoons cinnamon


• 1/2 teaspoon nutmeg


• 1/4 teaspoon ginger


• 1/4 teaspoon cloves


• 1/2 teaspoon salt


• 1 1/4 cups canned pumpkin (NOT pumpkin pie filling)


• 3/4 cup well-shaken buttermilk (you can sub Sour Cream if needed)


• 1 teaspoon vanilla


• 1 1/2 sticks (3/4 cup) butter, softened


• 3/4 cup granulated sugar


• 1/2 cup dark brown sugar (light would be fine too)


• 3 large eggs


• (BUTTERCREAM DRIZZLE) 2 cups confectioners' sugar, sift before measuring


• 2 TB butter, soft


• Dash of salt


• 3 to 4 TB milk, cream or half and half


• *1-2 TB soft cream cheese -optional ( sometimes I throw it in)


• *1/4 tsp vanilla extract optional ( i did not use it this time)

Instructions

1. Preheat oven to 350F.


2. Spray or generously butter a 10 inch bundt cake pan and dust with flour, set aside. (I used a mini bundt pan and baked them for 15 minutes)


3. In a medium-sized bowl, whisk together the flour, spices, baking soda, baking powder and salt.


4. In another bowl, whisk together the pumpkin, buttermilk and vanilla.


5. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars together until light and fluffy, about 3 minutes.


6. Add the eggs one at a time until well combined.


7. Alternate adding the flour and pumpkin mixtures, mixing on low speed, starting and ending with the flour mixture. Don't overmix.


8. Spoon batter into prepared pan and smooth top with the back of a spoon.


9. Bake for 45-55 minutes, or until a toothpick inserted comes out clean.


10. Invert and cool for at least 30 minutes on a wire rack before icing.


11. (DRIZZLE)Combine all icing ingredients in small mixing bowl.


12. Stir until smooth and well blended.


13. Adjust for drizzling consistency if necessary, adding more milk or more confectioners' sugar.

3.2.1311

 

Pumpkin Curry

Happy Monday everyone!  Are you enjoying your Fall so far?  The trees are so beautiful here in Tennessee.  All the fall colors take my breath away!  I think Autumn just might be my favorite time of the year, although, I may claim that with every season:)  Something about this time of year puts me in the mood for pumpkin!  Some of my very favorites are these pumpkin pancakes, this pumpkin bread, these amazing pumpkin spice rolls and now this curry!  I have rarely used pumpkin for anytihng but sweet baking, but I am realizing that it fantastic in savory dishes too!  My sister Brittany made this dish for me when I went to visit her last fall. She used a rotisierre chicken instead of the shrimp and it was amazing that way too!  I fell in love and made it several times for my family when I got home.  I am not sure how we forgot to share this little gem here, but now you have it!  I know that some of you may be a little reluctant to add pumpkin to curry, but trust me it works...beautifully!  YUM!  The perfect Fall dinner!  Hope you enjoy!

My weekly menu is up today here.

Pumpkin Curry

Author: Melanie

Ingredients

• 2 TB olive oil


• 1 c sliced onion


• 1 TB minced ginger


• 1 TB garlic


• 1 plum tomato, chopped


• 1 15-ounce can pumpkin purée


• 2 c vegetable or chicken broth


• 1 c unsweetened coconut milk


• 1  1/2 tsp curry powder


• 1/8 tsp cayenne pepper


• 1c butternut squash, roasted and diced


• 1 pound shrimp, peeled and deveined OR 2 cups diced rotieserre chicken


• 1 1/2 tsp fresh lime juice


• Steamed rice


• Cilantro


• Lime zest

Instructions

1. Heat olive oil in a large saucepan over medium heat.


2. Add onion and  ginger; sauté until soft, about 8 minutes.


3. Add garlic; cook for 1 minute.


4. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes.


5. Add vegetable or chicken broth, coconut milk, curry powder, and cayenne pepper;


6. simmer for 20 minutes.


7. Add butternut squash, shrimp, and lime juice.


8. Simmer until shrimp are cooked ( or chicken, if using) and squash is warm.


9. Serve with steamed rice. Top with cilantro and lime zest, if desired.

3.2.2802

Recipe Source: Bon Appetit

Pumpkin Coffeecake with a Vanilla Glaze

Oh my goodness...this cofeecake is amazing!!  I have made it 3 times this fall.  We have been enjoying it with a frittata or our favorite scrambled eggs and a green smoothie for dinner:) Quick and easy and  always a huge hit with my family.  I am a huge sucker for anyting pumpkin this time of year and this is my new favorite!  Don't be alarmed that there are no eggs in the recipe.  The pumpkin acts as a binder and so you don't need them.  This cake is incredibly moist and flavorful!  I recommed making it as soon as possible, trust me YOU WILL LOVE IT!!

*For my gluten free friends, I have had great results using Pamela's gluten free pancake and baking mix in place of the flour.  (by the way this mix is hands down the BEST gluten free mix I have found.  I get it in bulk--3 bags at a time --from Amazon). YUM!

I am starting a new project--a Family Cookbook full of my little family's favorite recipes, sprinkled with pictures and traditions.  Have any of you done a project like this?  If so what company did use to publish your work?  I would love to hear about your experience here.

Pumpkin Coffeecake with a Vanilla Glaze

Author: Melanie

Ingredients

• CRUMB TOPPING:


• 1/2 cup all-purpose flour


• 1/4 cup (4 Tablespoons) unsalted butter, cold


• 1/2 cup dark brown sugar (regualar brown sugar is fine too)


• 1/4 teaspoon salt


• 2 teaspoons ground cinnamon


• PUMPKIN COFEE CAKE:


• 2 cups all-purpose flour


• 1 teaspoon baking soda


• 1/2 teaspoon baking powder


• 1/2 teaspoon salt


• 2 teaspoons ground cinnamon


• 1/2 teaspoon ground nutmeg*


• 1/4 teaspoon ground cloves*


• 1 cup pure pumpkin puree


• 1/2 cup dark brown sugar (regular brown sugar is fine too)


• 1/2 cup vegetable oil (or melted coconut oil)


• 1/4 cup pure maple syrup(I have used regular in a pinch-it works)


• 1/4 cup buttermilk*or milk of choice


• VANILLA GLAZE:


• 1 cup confectioners' sugar


• 2 Tablespoons butter softened


• 1-2 Tablespoons half and half or milk

Instructions

1. Preheat the oven to 350F degrees.


2. Generously spray a 9x9 baking pan with nonstick spray.


3. Set aside.


4. Start with the crumb topping: In a small bowl, toss the flour, brown sugar, salt, and cinnamon together.


5. Cut in the cold butter using a pastry blender or a fork.


6. Mix to create clumps and crumbs. Set aside.


7. Next the cake: Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl until combined.


8. In a medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup, and milk together until combined.


9. Pour the wet ingredients into the dry ingredients and stir until *just* combined.


10. Try not to overmix the batter. It will be very thick.


11. Spoon/pour the batter into the prepared baking pan.


12. Spread to make an even surface.


13. Pour the crumb topping evenly on top and gently press them down into the batter.


14. Bake the cake for 28-32 minutes.


15. Check the cake's doneness by inserting a toothpick into the center.


16. If the toothpick comes out clean with a moist crumb or two, the cake is done.


17. If the toothpick has wet batter on it, bake the cake for 5 more minutes.


18. The cake takes about 28 minutes in my oven--but I think mine is on the hot side:)


19. While the cake bakes make the glaze: Whisk the confectioners' sugar and 2 Tablespoon of butter with 1-2 Tablespoons of half and half/milk together until smooth.


20. Add more half and half/milk to thin, if desired.


21. Drizzle over cake.


22. Enjoy cake warm or at room temperature.


23. Cover cake tightly and store at room temperature or in the refrigerator for up to 3 days.


24. Cake freezes well for about 2 months.

3.2.2802

*Instead of nutmeg + ground cloves, 1 teaspoon pumpkin pie spice can be used in addition to the cinnamon. See pumpkin pie spice recipe here.

*I prefer to use buttermilk in this coffee cake.  Buttermilk makes the cake even moister than any other kind of milk.  I highly recommend it.  However, regular cow's milk or dairy-free milk would be just fine.
Recipe Source: Sally's Baking Addiction

Pumpkin Lasagna

Now this is one pumpkin recipe you have never tried! Talk about unique! My friend Aubrey Petersen shared it with me. She is always finding the coolest recipes that I have never heard of, I love it!  Don't be tricked into thinking this has a similar taste as lasagna though.  Traditional lasagna is spicy, cheesy, and has a lot of robust flavors.  This pumpkin lasagna is very rich and creamy with mellow pumpkin and sage flavors.  It's really wonderful and different. Hope you enjoy!

Pumpkin Lasagna
submitted by Brittany ~ The Sisters Cafe

2 tablespoons olive oil
2 onions, chopped
2 pounds Swiss chard, tough stems removed, leaves washed well and chopped
2 1/4 teaspoons salt
1 teaspoon fresh-ground black pepper
1 teaspoon dried sage
1/2 teaspoon grated nutmeg
3 cups canned pumpkin puree (one 28-ounce can)
1 1/2 cups heavy cream
1 1/2 cups grated Parmesan
1/2 cup milk
9 no-boil lasagna noodles (about 6 ounces)
1 tablespoon butter

In a large nonstick frying pan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high and add the chard, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg. Cook, stirring, until the chard is wilted and no liquid remains in the pan, 5 to 10 minutes.

Heat the oven to 400°. In a medium bowl, mix together 2 cups of the pumpkin, 3/4 cup cream, 1/2 cup Parmesan, and the remaining 1 1/4 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg.

Pour the milk into an 8-by-12-inch baking dish. Top the milk with one third of the noodles, then spread half the pumpkin mixture over the noodles. Layer half the Swiss chard over the pumpkin and top with a second layer of noodles. Repeat with another layer of pumpkin, Swiss chard, and noodles. Combine the remaining 1 cup of pumpkin and 3/4 cup of cream. Spread the mixture evenly over the top of the lasagna, sprinkle with the remaining 1 cup of Parmesan, and dot with the butter. Cover with aluminum foil and bake for 20 minutes. Uncover and bake until golden, about 15 minutes more.

Perfect Pumpkin Waffles with Cinnamon Syrup

 

Let me introduce pumpkin pie... breakfast style!  These beauties really do taste just like pumpkin pie in a waffle.  Not too sweet, and the pumpkin pie spices come through perfectly without being overpowering.  Topped with cinnamon syrup, they are superb.  I love them. I adore them.  They are now a staple at my house.  Oh how I love pumpkin season!  Of course, I eat pumpkin bars, pumpkin chocolate chip cookies, and other pumpkin-y goodness all year.  What can I say?  The fall is my favorite season, so when I get a hankering for cool weather and beautiful fall leaves... I make something pumpkin.  But thankfully, it is the autumn season, so I can happily make pumpkin everything and no one objects!

Perfect Pumpkin Waffles with Cinnamon Syrup
Submitted by Mindy ~ The Sisters Cafe

Pumpkin Waffles:

1/4 cup light brown sugar
3 tablespoons cornstarch
1 1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 teaspoon cinnamon
2 teaspoons ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg
2 large eggs
1 cup whole milk
1 cup canned pumpkin
4 tablespoons butter, melted and warm

Combine brown sugar and cornstarch in a large bowl.  Whisk together to break apart the cornstarch.  Ad the remaining dry ingredients, and whisk to blend.  Add eggs, pumpkin, milk and melted butter to the dry ingredients.  Mix until just combined.  Preheat and lightly oil waffle maker.  Make according to your waffle maker directions.  Serve with whipped cream and cinnamon syrup.

(Pumpkin waffle recipe adapted from: http://pumpkinwaffles.wordpress.com/)

Cinnamon Syrup:

1/2 cup (1 stick) butter
3/4 cup buttermilk
1 cup sugar
1/2 teaspoon baking soda
1 tsp cinnamon

Place butter, buttermilk and sugar in a pot over medium heat. Stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add baking soda and cinnamon. It will bubble up; just continue to stir and give it a few minutes for the ‘fizz’ to reduce before serving.

Coconut Pumpkin Soup

This soup is a fantastic fall dish!  The pumpkin and other vegetables combine comforting flavors with the creamy subtlety of the coconut milk.  And with a little kick of cayenne pepper, it is just perfect.  Serve it as a delicious and unusual starter or you can amp it up with a little shrimp or chicken for the main course.

Coconut Pumpkin Soup
submitted by Brittany ~ The Sisters Cafe

2 medium carrots, chopped (or 2 handfuls of baby carrots)
1 medium green bell pepper, chopped
1 medium onion, chopped
1 Tb olive oil
1 15oz. can pumpkin
1 14oz. can light coconut milk
1 14oz. can chicken broth
3 Tb brown sugar
3/4 tsp salt
1/2 tsp ground ginger
cayenne pepper to taste (3 dashes is perfect for me - about medium heat)
2 Tb cilantro or parsley, chopped

In a large saucepan, cook carrots, bell pepper, and onion in hot oil over medium heat about 5 minutes or until vegetables are nearly tender.  Stir in pumpkin, coconut milk, and broth. Then add brown sugar, salt, and ginger.  Add cayenne pepper to taste.

Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes, stirring frequently. Pour into blender or food processor and blend until smooth. Before serving, stir in cilantro.  For a heartier meal, add some cooked shrimp or shredded chicken  at the end.  Makes about 6 cups.

recipe source: adapted from Better Homes and Gardens

How To: Make Pumpkin Pie Spice

Have you ever wondered how to make Pumpkin Pie Spice yourself?  One of my very favorite fall recipes is this Cranberry Pumpkin Bread and it calls for 2 TB of pumpkin pie spice and it seems that my tiny little jar of store bought pumpkin pie spice was always empty.  This is no surprise considering the large amount needed each time I baked that bread:)  I was always annoyed when I went to buy it that it cost so much for so little especially when I was pretty sure I already had everything to make it myself sitting in my spice cupboard.  So you can imagine my delight when my friend Sheri shared with the recipe for pumpkin pie spice and sure enough I already keep my kitchen stocked with each of the spices needed.  Now I can whip it up myself--saving time and money!  I think with Thanksgiving coming up and making pumpkin pies and desserts you will find this little recipe  comes in handy!  And you must try this Cranberry Pumpkin bread--trust me, it is unique and so tasty!

Pumpkin Pie Spice
submitted by Melanie~www.thesisterscafe.com

2 TB cinnamon
1 TB ginger
1 1/2 tsp nutmeg
1 1/2 tsp cloves

I usually put all these ground spices into the jar and shake really well.  You could also use a bowl and a fork to mix together.  I found these jars at my local craft store--I have also seem them at World Market.  You could just reuse your pumpkin pie spice jar when it runs out:)

Pumpkin Pie Dip

One of our sweet and thoughtful readers shared this recipe with us in the comments for the Chewy Ginger Snap cookie recipe.  She said it was fantastic dip for ginger snaps...and boy was she RIGHT!  This really is such a fun dip for this time of year.  I think it would make a great addition to the Thanksgiving dessert table.  In case you didn't want a whole piece of pumpkin pie--you could still enjoy a taste with this yummy dip!  Along with ginger snap cookies, I have found that sliced apples, graham crackers, pretzels and vanilla wafers are wonderful with this dip.  Make this for your next fall gathering and I guarantee it will be a hit!

Pumpkin Pie Dip
submitted by Melanie~thesisterscafe.com

15 oz. canned pumpkin
2 C powdered sugar
8 oz. cream cheese
3/4 t cinnamon
1/2 t nutmeg

Cream cream cheese & sugar. Fold in pumpkin, blending well. Fold in cinnamon & nutmeg. Keep refrigerated

Serve with ginger snap cookies, graham crackers, pretzels, and vanilla wafers.  Enjoy!

*Variation: add a 1/2 cup sour cream or greek yogurt if you like it more creamy and less sweet.

Recipe Source:   Sisters Cafe reader Pam

 

Pumpkin Spice Rolls

 Something about this time of year puts me in the mood for pumpkin! Pumpkin is defenitly a favorite at my house every Fall:)   Lately I have been making our favorite pumpkin muffins, sweet pumpkin bread (which I just realized that I have never posted--I wil remedy that asap:) , pumpkin pancakes and even trying some new recipes like this one.  A long time ago I had some pumpkin rolls at a restraunt that were so good that of course, I wanted the recipe:). Ever since then,  I have kept my eye out for pumpkin roll recipes.  I have tried several over the years with just OK results until happily I tried this recipe and they turned out FANTASTIC!  I think they are even better than the ones I had years ago!  Seriously these are so good!  I love how moist and tender they are and perfectly spiced!  I am thinking that these would be fantastic with a warm bowl of soup and Grandma's famous honey butter!  Yum!

Pumpkin Spice Rolls
submitted by Melanie~The Sisters Cafe

4 tsp active dry yeast, or approximately 2 envelopes
1/4 cup milk
5 1/4 cups all-purpose flour
1 1/2 tsp cinnamon
1  tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground cardamom
1/3 cup brown sugar
1 1/2 tsp salt
2 large eggs
1/4 cup melted butter
1 3/4 cup pumpkin puree, or a 15 oz can of pure pumpkin
egg wash (1 egg lightly beaten with 1 tbsp of water)

Heat milk to between 110 and 115 degrees (feels slightly warm on the back of your hand) on the stove or in the microwave and pour into the bowl of your stand mixerl; stir in the active dry yeast, and let stand for at least 5 minutes.  Meanwhile, in a large bowl, combine the first 6 ingredients, and mix well.  In a separate large bowl, lightly beat the two eggs, then stir in the melted butter, and the pumpkin puree.  After the yeast has been activated, add the wet indgredients directly into the bowl of your stand mixer, and stir to combine. Then add 1/2 of the dry ingredients (flour and spices) from the other large bowl, and stir to mix the dry and wet ingredients together.  After it is well mixed, add the remaining 1/2 of the dry ingredients and mix again.  Using the dough hook, allow your machine to knead the dough for you until it is smooth and still somewhat sticky (3-5 minutes).  Transfer the dough to a lightly oiled bowl, and cover to let rise for approximately 1 hour (it will double in size).  Then, remove the dough from the bowl, place it on a lightly floured surface.   Lightly grease an bar pan  cookie sheet or 2 8-9 inch pans.  Working.with 1/2 of the dough, cut off 9-12 evenly sized portions (depending on how big you want them) and roll them into balls that can fit into your palm (they don't need to be perfectly round.   Space them in the pan so they are just barely touching the sides of one another; they will expand during the second rising time and during baking to completely fill the pan.

Makes 18-24 rolls (the size pictured is 18 rolls)

If you would prefer you could make 2 Braided loaves (or 9 rolls and 1 braided loaf) using the same method as Challah Bread directions here.

After your dough is shaped, cover it loosely, and let it rise for another 1-1 1/2 hours.  Meanwhile, preheat your oven to 350 .  Once your bread is ready to bake, brush the top lightly with the egg wash, and sprinkle dinner rolls with chopped nuts or pepitas if desired.  Bake bread for approximately 30-35 minutes, until browned, or until an instant read thermometer inserted in center reads 190 degrees. Remove the bread from the oven and allow to cool on a rack.


Recipe Source:  Slightly adapted from Sweet Peas Kitchen via The Cilanthropist

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting

I thought this was the perfect recipe to welcome in October at The Sisters Cafe!  I love this time of year!  I am planning our annual 'Kicking off October' family party tonight.  We will watch the classic 'Legend of Sleepy Hollow' tonight with warm apple cider and these delicious cupcakes.  I can't wait:)  I  made these for a baby shower over the weekend and they were a big hit!  It is that time of year when pumpkin treats just seem to hit the spot!  These were really easy to make, looked cute and tasted great! I prefer to make mini cupcakes for a little bite, but you could make them in the full size too.   The cinnamon in the cream cheese frosting is my favorite part.  I love the speckled look and the flavor it adds!   I will definitely be making these again!

Also, I am hosting a really GREAT giveaway today valued at $50 to help keep your family organized at my other blog Melandboys!

Check it out here.

Have a wonderful week and Happy October...one of my favorite months of the year!!

Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting
submitted by Melanie~The Sisters Cafe

1 cup sugar
1/3 cup brown sugar
1/2 cup oil
2 eggs
1 tsp vanilla
3/4 cup buttermilk
1-15oz can pumpkin puree
2 1/4 cup flour
2 Tsp Cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp alllspice
1 TB baking powder
1/2 tsp baking soda
1/2 tsp salt

In a large bowl, beat together sugars and oil.  Add eggs and vanilla beating until well mixed.  Add pumpkin and buttermilk until incorporated.  In a separate bowl combine the dry ingredients and whisk.  Add to pumpkin mixture and beat until creamy.  Grease or line 24 muffin cups (36-48 mini depending on size of pan) and fill 2/3 full.  Bake at 350 for 18-22 (10-15 for minis) minutes or until toothpick comes out clean.  Let cool and frost with Cinnamon Cream Cheese Frosting and top off with a little sprinkle of cinnamon sugar.

Cinnamon Cream Cheese Frosting

8 oz cream cheese, softened
1/2 cup salted butter, softened
3 1/2 -4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla
2 tsp cinnamon
2-4 TB water

Beat together the cream cheese and butter.  Add half of the powdered sugar, salt, cinnamon and vanilla.  Beat until fully incorporated.  Add the remaining powdered sugar and water, until desired consistency is reached.  Beat on medium high until light and fluffy.  Pipe or spread onto cooled cupcakes and finish off with a sprinkle of cinnamon sugar!  Enjoy:)

pumpkin patch biscuits

When I heard about how moist and delicious pumpkin biscuits were, I did a search online and found this fabulous recipe on Taste of Home. We love it around our house! I meant to cut out some cute little pumpkin shaped biscuits this time but at the end I forgot - oh well! This would be a perfect way to use up any leftover pumpkin from baking your pumpkin pies. Have a wonderful Thanksgiving everyone - happy baking!!

Pumpkin Patch Biscuits
submitted by Brittany at The Sisters Cafe

printable recipe here

1 3/4 cup flour
1/4 cup brown sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 cup cold butter
3/4 cup canned pumpkin
1/3 cup buttermilk

In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Combine pumpkin and buttermilk; stir into crumb mixture until just moistened. Turn onto lightly floured surface and knead 8-10 times. Pat or roll out to 1 inch thickness; cut with 2 1/2 inch biscuit cutter. (Or cut into squares with a pizza cutter.) Place 1 inch apart on greased baking sheet. Bake in 425 degree preheated oven for 18-22 minutes or until golden brown. Brush with melted butter if desired. Serve warm.

Pumpkin Cream Trifle

Oh my goodness--this dessert is amazing! Seriously, it is one of my all time favorite fall desserts! Whenever I serve this, without fail people ask me for the recipe. I have to admit that this recipe beat me at a pumpkin themed recipe contest I was involved in at Thanksgiving Point years ago. I got second, but I had to completely agree with the judges choice. We got to sample all the entries and this was hands down the best (darn it:) I of course asked my fellow contestant for a copy of her winning recipe and she sweetly gave it to me. I have been making it ever since! This is perfect for fall and all of the holiday season. It is perfect for parties, looking very impressive and feeding lots (15-20). If you are not a pecan fan, like my husband you can use toasted almonds instead.

PS My weekly menu with recipe links here. What is on your menu?

Pumpkin Cream Trifle

submitted by Melanie courtesy of Gayle Holdman

Printable recipe here

First Layer:
1 pkg spice cake mix
1 pkg. (3.4 oz) instant vanilla pudding
1 cup canned pumpkin
½ cup vegtable oil (can do ¼ cup applesauce, and ¼ cup oil instead)
½ cup water
3 large eggs
1tsp ground cinnamon
½ tsp ground ginger

Preaheat oven to 350. Spray 9x13 baking pan with vegtable oil spray. Place all cake ingredients in large mixing bowl. Blend with electric mixer on low speed from 1 minute. Scrape down sides and then increase speed to medium and beat for 2 minutes more. Batter should look think and well blended. Pour into prepared pan and backe 32-39 minutes or until cake tests done. Cool completely. (cake can be frozen at this point. Thaw at room temperature before assembling trifle.) When ready to prepare trifle, cut or tear into approx. 1 inch cubes.

Second Layer (cream):
2 pkgs. (3.4 oz) cheesecake flavored instant pudding mix
2 cups cold milk
2 cups freshly whipped cream (unsweetened)

Combine pudding mixes with milk and blend with whisk until it starts to thicken. Fold in whipped cream, then quickly assemble trifle.

Third Layer (toppings):
½ cup chopped, toasted pecans or almonds
½ cup Skor toffee bits

To assemble trifle:
Place 1/3 of cake cubes into trifle bowl. Top with 1/3 of cream mixture and sprinkle with 1/3 of nuts and toffee bits. Repeat layers two more times, ending with nuts and toffee on top. Serve immediately or refrigerate, covered no longer that 24 hours.

Pumpkin Pie Squares

Just to be cruel and mean I am posting yet another delicious temptation. This twist on pumpkin pie is perfect for this time of year. And it is even more perfect served with real whipped cream. Like most pumpkin desserts, this tastes best when chilled. I sent a platter of these pumpkin squares with my husband to a meeting he had to attend. The empty dish he brought home with him just confirmed what I already new...this recipe is a keeper. Thanks to my sister Melissa for passing it along.

Pumpkin Pie Squares

Submitted by Amy ~ The Sisters Cafe
Printable Recipe here

CRUST:
1 box yellow or spice cake mix, reserve 1 cup for topping
1/2 cup melted butter
1 egg

FILLING:
1 29oz can pumpkin (I used Libby's-make sure it is pure pumpkin, not pumpkin pie mix)
1.5 cups evaporated milk
1.5 cups sugar
4 eggs
1 t. salt
2 t. cinnamon
1 t. vanilla
1 t. ginger
1/4 t. cloves

TOPPING:
Reserved 1 cup dry cake mix
1/4 cup sugar
1 t. cinnamon
1/8 cup butter

Preheat oven to 350. Lightly spray a 9x13 pan with non-stick cooking spray. In a mixing bowl, mix together cake mix (reserving one cup for the topping), melted butter and egg. Spread into greased pan. For the filling, mix all ingredients well and pour over crust mixture in pan. For the topping, mix together reserved cake mix, sugar, cinnamon and butter. Mix until crumbly and sprinkle on the pumpkin filling mixture. Bake 1 hour or until a nice inserted in the middle comes out clean. (I just poke it with a knife and make sure it comes out clean). Chill and serve with real whipped cream.

Double Layer Pumpkin Cheesecake

I had a friend when I was single who made this killer pumpkin cheesecake.  I wish I knew what happened to her so I could track down that recipe. Without fail I every fall I start craving it.  This fall I am pregnant... 7 1/2 months pregnant at the moment.  And a pregnancy craving is a craving!  So my husband and I searched the net for a recipe that looked good, and we made it for dessert after Sunday dinner last week.  I love cooking with my husband.  Maybe it's just that I love time with him... maybe it's just that I like company in the kitchen.  But either way, it's fun and happens rarely.  We both love pumpkin anything (except pumpkin pie on my side ~ I know, call me crazy), so we were both excited to try the final results of our effort.  The pumpkin cheesecake was FANTASTIC!  A resounding success!  In fact, my birthday is on Thanksgiving this year, and I am considering having Griff make it for me again instead of a birthday cake.  But whether you make it for Turkey Day or not, I highly recommend this recipe for you pumpkin lovers out there.

Double Layer Pumpkin Cheesecake
Submitted by Mindy ~ The Sisters Cafe

1 prepared graham cracker crust*
2 (8oz) packages of cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 dash of allspice
fresh whipped cream

Preheat oven to 325 degrees.  In a large bowl, combine cream cheese, sugar, and vanilla.  Beat until smooth.  Blend in eggs one at a time.  Remove 1 cup of batter and spread into bottom of crust; set aside.  Add pumpkin, cinnamon, cloves, nutmeg, and allspice to the remaining batter and stir gently until well blended.  Carefully spread over the batter in the crust.  Bake in preheated oven for 35 to 40 minutes or until center is almost set.  Allow to cool, then refrigerate for 3 hours or overnight (I think it is better the next day).  Serve with whipped cream.

*Graham Cracker Crust
1 1/2 cups of crushed graham crackers
1/4 cup sugar
6 tablespoons of butter, melted

Mix all ingredients together until well blended.  Then press into pie shell.  Bake at 375 degrees for 7 minutes.  If using for a pie that needs to be baked, ok to chill for one hour prior to filling instead of baking.

Recipe Source: Adapted from Allrecipes.com

Pumpkin Bread - Halloween Style!

The other day I made the AMAZING pumpkin cookie recipe that Brittany posted a while ago, Pumpkin Chocolate Chip Cookies.  It has a delicious caramel glaze that goes on the cookies. I had a little of the frosting left over, so I put some of it on a slice of zuchinni bread. (I had made this Zuchinni Bread recipe recently.) Wow. Yummy!  That gave me a good idea... so I made a batch of this Pumpkin Bread and put the batter in Halloween Cupcake Liners. I whipped up a batch of the glaze from that Pumpkin Cookie recipe and viola! My kids and I brought these around to some friends in the neighborhood. Very fun!
I had no idea that we hadn't posted this recipe on our site already. I'm surprised, actually, because this is my go-to recipe for Pumpkin Bread. Melanie gave it to me a long time ago, and I really like it! Try using mini chocolate chips in it; that's what I prefer. Lately I've been baking every kind of sweet bread in muffin tins instead of loaf pans. I just like the convenience of the single serving size of a muffin. I often double a batch of whatever I am baking and freeze half of it so that when we need a snack down the road, we can snag one or two out at a time.
This time I had to use pumpkin pie filling because that is all my store had when I went grocery shopping. Since I'm not about to drag my kids to another grocery store, and since I was really in the mood for Pumpkin Bread, we made do!  But I would recommend using real canned pumpkin for this recipe, and I only did this glaze to change things up a bit. I usually serve this bread plain, or with a cream cheese frosting. I'll include a recipe for cream cheese frosting that I got from my friend Jenny B, from allrecipes.com.
Anyway, if you haven't already broken out a can of pumpkin, it's high-time that you did! If you need more pumpkin recipes to finish off your opened can of pumpkin, try the ones we have listed under the Pumpkin label.
Happy Halloween!

Pumpkin Bread
submitted by Erin ~ www.thesisterscafe.com
printable recipe

3 ½ c. flour
2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg

Sift together and add:

3 c. sugar

4 eggs

1 c. oil

2/3 c. water

2 c. pumpkin

1 c. chopped nuts or chocolate chips (optional)

Bake in 350° preheated oven. Cooking time varies – begin checking the bread at 40-45 minutes. Serve with whipped cream cheese. Makes 2 medium (7x3) loaves and 1 large (8x4) loaf.

For muffins, this recipe will make about 2 1/2 dozen, and muffins will bake for about 16 or so minutes.

Cream Cheese Frosting 

6 oz of cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
1/4 teas salt
5 cups confectioner's sugar

In a large mixing bowl, beat the cream cheese, butter, vanilla and salt until smooth. Gradually beat in confectioners' sugar. Store frosting in the refrigerator.

Pumpkin Pancakes with Apple Cider Syrup

I made this for dinner a couple of weeks ago and they were fantastic!! Since Erin just posted a pumpkin pancake recipe, (found here) I am sorry you are getting a repeat. I was just going to offer the syrup recipe I used, but then I noticed that our recipes for pumpkin pancakes were quite different, so you can pick which one you have the ingredients for. I have never tried the Martha Stewart recipe Erin posted. I am sure it is fantastic too--but I can tell you these pancakes are just PERFECT! We love them. Don't be afraid of the vinegar in the recipe--you can not taste it in the least. They are soft, and wonderfully pumpkiny! Delish!

The inspiration for this was a jug of fresh cider I picked up at the local market. I had heard of a bed and breakfast serving pumpkin pancakes with warm apple cider syrup and always wanted to try it.


This cider is so thick and rich! It was a beautiful golden liquid and made the most delicious syrup. It was perfect over the warm pumpkin pancakes! Oh and my home smelled divine!

I have made them again since and I added a wonderful topping. I took a tablespoon or two of butter and melted it in a skillet, then added a couple of handfuls of pecans and a sprinkled them with brown sugar. I let that caramelize over medium hear for 5 minutes and then added some freshly diced apple. Saute that for a few minutes and then serve over your pumpkin pancakes with apple cider syrup and you will have one AMAZING breakfast (or in our case supper)!

**Do you need some beautiful (and FREE) name placecards for your Thanksgiving table? Also I would LOVE to hear about your thanksgiving traditions! Click here!

Apple Cider Syrup {Perfect overPumpkin Pancakes}
submitted by Melanie

3/4 Cup sugar

1/4 cup brown sugar

2 TBs cornstarch

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

2 cups fresh apple cider (or juice would work)

1 Tbs fresh lemon juice

1/2 tsp vanilla

1/4 cup butter

Mix sugars, cornstarch, cinnamon and nutmeg well. Add apple cider and lemon juice. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat and stir in butter. Store leftovers in the refrigerator, use within a week or two.

My Favorite Pumpkin Pancake Recipe

2 cups flour (I use at least 1/2 freshly ground white wheat flour)

3 Tb brown sugar

2 tsp baking powder

1 tsp baking soda

1 tsp ground all spice

1 tsp ground cinnamon

1/2 tsp ginger

1/2 tsp salt

1 1/2 cup buttermilk (I do an overflowing 1/2 cup)

1 cup pumpkin puree

2 eggs

2 Tb canola oil

2 Tb vinegar

In one bowl mix together the buttermilk, pumpkin, eggs, oil and vinegar. Combine dry ingredients separately and them stir into pumpkin mixture just until combined. Heat your pan or griddle (lightly butter or oil if it is not seasoned), using about 1/4 cup for each pancake. Brown on both sides and serve hot with apple cider syrup.

Pumpkin Pancakes (martha stewart recipe)

If you are like me, you probably have a container of leftover canned pumpkin in your fridge from Halloween weekend baking. I got this recipe from the Martha Stewart Magazine issue from October 2004. It's a great pancake recipe - soft and yummy. I just noticed that my sister, Melanie, also has a pumpkin pancake recipe to share, so it looks like no one around here will have leftover canned pumpkin for long! :)

Pumpkin Pancakes

submitted by Erin

1 ¼ c. all-purpose flour

2 T. sugar

2 tsp baking powder

½ tsp cinnamon

½ tsp ground ginger

½ tsp salt

1/8 tsp nutmeg

pinch of ground cloves

1 c. milk

¼ c. + 2 T. canned pumpkin purée

2 T. melted butter

1 egg

Combine dry ingredients. In a separate bowl, combine milk, pumpkin, butter, and egg. Fold wet mixture into dry ingredients. Pour ¼ c. batter for each pancake. Cook 3 minutes per side on medium heat. Serve with maple syrup. Makes 8 – 10 pancakes (serves 2-3 people).

(Martha Stewart Oct ’04 magazine)

Happy Halloween!

posted by Erin

Happy Halloween!

Even though it is too late for anyone to actually use these ideas this year, I thought I would share my Halloween traditions! Every year I make a creamy soup and serve it in a hallowed out pumpkin (just like Mom used to!). I like to carve a face in the pumpkin for fun. This year I served Potato Pepperjack Soup out of our pumpkin bowl, and it was delish! Another great idea that I was considering making was Chicken Corn Chowder, but any soup would be fun and yummy. I usually make our Grandma's homemade French Bread to go alongside, but this year I thought my four year old would appreciate munching on some witches fingers! :) 

I made a double batch of the breadsticks and used half of the dough for the witches fingers (just added a raw almond to the ends) and the other half I brought to our Halloween party along with some marinara sauce (below). Together they were 'bones and blood!' Thanks to my sis Melanie for the cute idea. :) After dinner I emptied out the leftover soup from our pumpkin bowl and cleaned it out and then filled it up with lots of breadsticks. When it was full it looked like silly hair coming out of the pumpkin. :) (I forgot to take a picture until the 'bones' were mostly eaten and all the 'blood' was gone.)

I hope everyone had a Happy Halloween! What are some of your favorite Halloween food traditions??

The best pumpkin chocolate chip cookies

These are melt-in-your-mouth yummy. The frosting has a butter caramel flavor and the cookies are so soft...delicious! I got this recipe from a friend a few years ago when she brought these to a Halloween party we were throwing. She says they are her all time favorite pumpkin chocolate chip cookies and I must agree. Let me know what you think!Pumpkin Chocolate Chip Cookies

submitted by Brittany

Cream together:

1/2 cup white sugar

1 cup brown sugar

1 cup butter, softened

Then add:

1 cup pumpkin

1 tsp vanilla

1 egg

Sift together dry ingredients then add to above wet mixture.

2 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1 tsp pumpkin pie spice

1/4 tsp salt

Add 1 cup milk chocolate chips. Bake cookies at 350 degrees for 12 minutes. Allow to cool then frost.

Icing:

In saucepan, heat 3 Tb butter and 1/2 cup brown sugar over medium to med-high heat until bubbling and thick. Cool 10 minutes. Stir in 1/4 cup milk. Add 2 cups of powdered sugar and beat until smooth.

Cranberry Pumpkin Bread

I have been making this bread for years, and I can't remember where I got the recipe. I think it was on the Food Network. Anyway, the combination of tart cranberries and sweet pumpkin bread is really REALLY good! Oh, and it makes your home smell divine! No need for those scented candles the day you bake this. This time I made the recipe into 2 loaves (smaller ones) and 9 mini loaves in my new Demarle flexipan (So I could share with my neighbors). I keep fresh cranberries in my freezer--so I always have them on hand when I feel the need to bake this! This bread freezes great. Enjoy!

Cranberry Pumpkin Bread
submitted by Melanie Christensen

4 eggs
2 cups pumpkin puree
1 cup vegetable oil
4 cups sugar
4 ½ cups flour
2 Tbsp pumpkin pie spice
2 tsp baking soda
1 tsp salt
4 cups cranberries, fresh ( I chop in food processor)

Preheat oven to 350
In a bowl combine eggs, pumpkin puree and oil. Add dry ingredients and mix well. Add cranberries and mix well. Divide dough into 2 big loaf pans, and 1 small one . Bake for 50 minutes.