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

 

A Virtual Progressive Thanksgiving Dinner and a $200 Giveaway!

Welcome to our "home".  We are so glad you are here:)

We were asked to share our favorite ROLL recipe...well as you know we LOVE rolls around here and have lots of favorites including:

*the Amazing Buttermilk rolls (highly recommend for classic rolls and you can make the dough days ahead of time)
*our Grandma's Famous rolls ( seriously good)
* the always wonderful Lion House Rolls ( can't go wrong with these)
*And many many more here

so as you can see,  it was tough to pick just one to "serve" today, but this time we decided to present a unique and different but oh-so-good roll...

Pumpkin Spice Rolls
Wow your guests with these incredibly moist, tender  and absolutley delicious rolls!

 

  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 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 wonderful!  I love how moist and tender they are and perfectly spiced!  What a fun addition to your thanksgiving table this year.

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.

Now for the next home on our Virtual Thanksgiving Dinner:

 visit Jamie Cooks It Up

 

It wouldn't be a party without a door prize now would it?  Using the rafflecopter below put your name in the "hat" for a $200 gift card to 1 store of your choice: Target, Kroger, or Walmart - to cover your Thanksgiving dinner.  That's right, we're going to pay for someone's Thanksgiving dinner! To enter just pin this page to Pinterest.  For a couple more entries you can follow the new Pinterest board Simple And Delicious Weeknight Meals, and follow the newSimple and Delicious Weeknight Meals Facebook Page.  Won't these be handy for the busy Holiday weeknights?

Open to US Residents only. See terms for alternate entry. Winner will be notified by email on November 10, 2012.
a Rafflecopter giveaway


Here are all The Virtual Progressive Dinner participants--Enjoy:)

What's Cooking With Ruthie

Six Sister's Stuff

The Mother Huddle

Inside BruCrew Life

Cooking Classy

You Made That?

A Pretty Life in the Suburbs

The Sisters Cafe

Jamie Cooks it Up

Spiced Shortbread with Brown Butter Icing

This fall I have wanted to make a spiced dough for cut out cookies  and finally got around to trying it last week. It sounded so good in my head--and luckily  they really were! That is not always the case--sometimes the creations of my mind are only good in my imagination:) Luckily this time that was not the case!   I LOVE my Great Grandma's shortbread recipe --it is simply wonderful!  So of course I knew it would make the perfect base for this seasonal creation.  I added some classic fall spices and topped them with a mouthwatering brown butter icing.  Browning the butter creates a very unique and delicious  flavor. They were so good!  The perfect fall cookie and a great addition to your Thanksgiving dessert table! Trust me this would please all the non pie lovers out there!

Spiced Shortbread with Brown Butter Icing
submitted by Melanie~The Sisters Cafe

4 c. flour
1 c. powdered sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/4 tsp ginger
2 c. butter
About 1 tsp vanilla extract

 Combine flour, spices and powdered sugar together in the bowl of a food processor** fitted with a steel blade. Chop four cubes of butter into slices and drop into the bowl. Pulse processor until the butter is the size of peas. Add extract and pulse a few more times.

Dump flour/butter mixture into the bowl of a standing mixer. Using the kneading attachment, knead on speed 1 for a minute and then increase to speed 2. The flour mixture will take shape and turn into a thick dough. Mix until the dough is lumped together and cleaning the sides of the bowl, and appears smooth.

Chill for 20-30 minutes for easier handling, and then roll it out using a silicone baking mat and a lightly floured rolling pin. (A silicone baking mat prevents dough from sticking to the flat surface and eliminates the need to flour your surface. This is good because every time you flour your surface, you add flour to your dough and decrease its quality.)

Roll out to desired thickness (1/4 inch to 3/8 inch) and cut out cookie shapes using  cookie cutters.

Place cookies on lightly greased cookie sheets. Bake at 375° for about 10 minutes. Duration will depend on how thick the cookie dough was rolled out. Check after a few minutes and be sure to remove from oven as soon as the edges have a hint of gold. (Only the edges should turn a pale gold. Do not wait for the tops to look golden or you will have overcooked cookies.) Frost with brown butter icing when cooled completely . This recipe makes 3 or 4 dozen cookies.

 **if you don't have a food processor, you can simply cut very cold cubes of butter into squares and toss with the flour and powdered sugar before you start your mixer.  Mix with a stand mixer or by hand with a pastry cutter just until dough comes together nicely.**

Brown Butter Icing

1/2 cup butter (only butter--not margarine!)

4 cups powdered sugar

5-7 TBsp very hot water

1 tsp vanilla

Cook butter until it browns.  Add sugar, vanilla and enough hot water to reach a nice spreading consistency.  If desired you can pipe a thin line of the frosting around each cookie.  Then slightly thin the rest of the icing and spoon some within the outline.  Gently "fill in the line".  You can use a toothpick to guide the icing into small places.  That is how I frosted the leaf shapes shown.

Also, I finished them off with a dusting of cinnamon sugar==yum!

Brined Roast Turkey

My brother in law TJ introduced me to this fabulous recipe  probably 8-9 years ago when we were in Arizona for Thanksgiving.  I had never had a brined turkey before and I could not believe the difference it made!  It was the most flavorful and moist turkey I had ever eaten!  Yesterday for Sunday dinner  I used the same method for a turkey breast instead of a whole turkey and it turned out as wonderful as ever.  This is my favorite way to prepare turkey.  Next time I make it I will get some better pictures, but believe me...it really is delicious!

Brined Roast Turkey
submitted by Melanie~The Sisters Cafe

1 (14 to 16 pound) frozen young turkey
**or a 7-8 pound turkey breast  (just half the brine)

For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon chicken or vegetable stock

1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water

 Canola oil

Directions
2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

The night before you'd like to servethe turkey:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.  Dry it really well--this is an important step to a good roasted turkey!

Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes(about 15 minutes for a breast). Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Recipe Source: My brother in law TJ based off an Alton Brown Recipe

Kids in the Kitchen: Candy Turkeys

I came across this picture in my files from last year and had to share the idea with all of you!  My boys and I had so much fun making these candy turkeys together. They were a big hit at the Thanksgiving dessert table too.  They may not be perfect looking but the boys were so proud of their work:)  It was really fun, and very tasty too!

Candy Thanksgiving Turkeys
submitted by Melanie~The Sisters Cafe

Double stuffed Oreo cookies
Candy Corns
Reese's miniature peanut butter cups
Whoppers malt balls
Chocolate sprinkles
Royal Icing (recipe follows)
Orange Food Coloring

Royal Icing
3 cups confectioners' sugar
1/4 teaspoon cream of tartar
2 egg whites, beaten

In a bowl, sift together confectioners' sugar and cream of tartar. Using electric mixer, beat in 2 beaten egg whites for about 5 minutes or until mixture is thick enough to hold its shape.

Directions:
First put the peanut butter cups and malt balls in the freezer.  It is much easier for the kids to work with cold and firm chocolate.

Make the royal icing.  Take about a 1/3 to  1/4 out in a separate bowl and dye it orange with food coloring. Put both colors  in a pastry bag with a small tip (or use a ziploc bag just snip a very tiny hole in the corner--it works great:)

Gently pull  the Oreo cookies apart.  The candy corn pointy side down along pne edge of the oreo.  Add some white icing and close it up again.  With a dollop of icing attach one Oreo on top and towards the back of another to form the base and tale. (**see picture)  Hold in place for a minute to set.

Next take the peanut butter cups out of the freezer and with a sharp knife slice a small amount off to make a flat surface.  With the white icing as glue, attach the peanut butter cup to the base and tail.

With a bit of icing attach the whopper on top of the peanut butter cup.  Add the broken off tip of a candy corn for the beak and create two white eyes with your icing.  I used two little chocolate sprinkle for the eyes--you could also use black icing or mini M&Ms.

Take the orange icing and pipe on little orange feet

ENJOY:)

*** Remember that Sunday is the last day to enter our GIVEAWAY on this post! ***

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:)

Grandmother's Famous Cranberry Bread

This bread is so festive!  Cranberries are so bright and pretty to cook with, and I love the tart contrast they provide to the sweetness of the bread.  Our mom used to read us a book called Cranberry Thanksgiving every year around Thanksgiving (and probably much more often than that).  I read it to my little boy this year, and I was thoroughly delighted that he loved Mr Whiskers as much as I did (you'll have to get this book!) .  Anyway, the grandmother in the book has a wonderful and secret cranberry bread recipe... which of course they disclose at the end of the book.  My mom would always make it for us, and we loved it!  So I thought I would pass along the oh-so-secret recipe so you could enjoy it, too!

Doesn't this look like a well loved book with the marker and the tape on the binding? :)

Grandmother's Famous Cranberry Bread
Submitted by Mindy ~ The Sisters Cafe

Printable recipe here

2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter
1 egg, beaten
1 teaspoon grated orange peel
3/4 cup orange juice
1 1/2 cups light raisins (I never include these - not a fan of raisins in my bread)
1 1/2 cups fresh or frozen cranberries, chopped

Combine flour, sugar, baking powder, salt and baking soda into a large bowl.  Cut in butter until mixture is crumbly.  Add egg, orange peel, and orange juice all at once; stir until mixture is evenly moist.  Fold in raisins and cranberries.  Spoon into a greased 9 x 5 x 3-inch loaf pan.  Bake at 350 degrees for 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean.  Remove from pan; cool on wire  rack.

Thanksgiving Turkey

Happy Thanksgiving!

It's Turkey Day!
This recipe is courtesy of Brian Flannagan, of a friend of ours here in Michigan.  It is phenomenal. I will never try a different turkey recipe for our Thanksgiving Dinner again. This is deliciously flavorful and moist. We love it!

Thanksgiving Turkey

Author: Erin

Ingredients

• 6 cloves garlic


• 1 pkg fresh rosemary (sold for $2 at my grocery store)


• 1 ½ T. salt


• 1 ½ -2 tsp pepper


• ¼ c. olive oil (about)

Instructions

1. Thaw turkey according to package directions. Use any brand of turkey.


2. Create a rub by combining pressed garlic, ripped leaves from rosemary sprigs, salt, pepper, and just enough oil to create a paste that is not too runny. There should be about 1/2 cup of the rub.


3. Starting with the turkey breast at the cavity opening, loosen the raw skin away from the meat by pushing your fingers under the raw turkey skin and breaking it away. Continue working the skin away from the meat until both sides of the breast area, as well as the top of the thighs are separated. With a tablespoon or two of the rub in your palm, massage the rub over a section of the turkey (under the skin). Repeat until all the meat has been seasoned with the rub. Use a little of the same rub to season the walls of the turkey cavity as well. (You may still bake stuffing inside the turkey if you plan to.)


4. Place turkey on the rack in a roaster pan, breast side up, uncovered, on the lowest rack of the oven.  Cook at 425° for 1 hour. (It also works without a rack in your roaster, but the rack keeps it from sticking and from stewing in the juices.)


5. After one hour, lower the temperature to 325°.  Cover loosely with tinfoil (crimp tinfoil around edges loosely), and roast for another 1 – 1 ½ hours. Check after 1 hour.  The turkey is ‘officially’ cooked when the meat thermometer (pushed into the breast meat at the thickest spot) reaches 170°. Some people think the meat texture, though juicy and flavorful, seems undercooked at 170°, so if you like your turkey cooked a little more, wait another 15 to 30 minutes and check again. Remove from the oven when the internal temperature of the turkey breast is 175°.  Cover with tinfoil for 30 minutes before carving.


6. Plan on about 2 ½ to 3 ¼ hours to roast the turkey.

3.2.2885

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 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)

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.

Pumpkin (or Sweet Potato) Muffins

More muffins!! These are so yummy...they are just packed with flavor. Mel gave me this recipe and it is one of my favorites. I use the pumpkin instead of mashed sweet potato because it is usually more convenient for me. The topping is delicious and goes great on pumpkin bread too.

Sweet Potato Muffins

submitted by Brittany

 

1 1/4 c uncooked oats

1 c flour

1/3 c chopped pecans

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp nutmeg

1/2 tsp cloves

1 tsp cinnamon

1/2 tsp salt

1 c mashed sweet potato or canned pumpkin

3/4 c brown sugar

1/2 c oil

1/4 c milk

1 egg

1 tsp vanilla

 

Topping:

1/4 c oats (quick oats work best)

1/4 c flour

1/4 c brown sugar

3 Tb chopped pecans

1 tsp cinnamon

1/4 c butter

 

Stir together dry ingredients of topping then cut butter in using pastry cutter. (Or you can rub together using your fingers.)

Combine dry ingredients, add moist ingredients. Stir until just moistened; do not overmix. Fill greased muffin tins 3/4 full. Sprinkle liberally with topping. Bake at 350 degrees for 18-22 minutes. Makes 12-15 muffins.