Tag: Fall Baking Magazine

Daily Thoughts · Desserts · Holiday Fare · Pies · Uncategorized

Pumpkin-Chess Pie

Chocolate CastlesLeave a comment

Can I share with you how excited I got to see this recipe in Fall Baking? oh my gosh, my favorite pie, chess, combined with pumpkin! I simply cannot believe this. A new way to have chess pie with beloved pumpkin, sent me over the top.  No more boring plain ole pumpkin pie. This will be the best Thanksgiving meal EVER…oh and yes, I’m excited about our kids coming also….BUT back to the pie! Oh, ok, and the grandkids, but seriously, pumpkin-chess pie, who would have thought!!!

Ingredients

2 pie crusts (and if Paula Deen is not your absolute fav  person in the whole wide world, you can use bought, but if you do use bought, please make sure it is a good one) If you want to make your own, you are well on your way to becoming the next great  American baker!

1 cup sugar

1/4 cup butter

2 tables all purpose flour

4 large eggs, divided

1/2 cup whole buttermilk

1 3/4 teas vanilla (what the heck, go wild and use 2 teas, it is the holidays after all)

1 (15 oz) can pumpkin puree

1 (14 oz) can sweetened condensed milk (such as Eagle Brand)

1/2 teas ground cloves

1/2 teas ground nutmeg

1/2 teas ground ginger

1/2 teas cinnamon

*(or you could use 1 1/2 teas pumpkin pie seasoning in place of the cloves, nutmeg, ginger and cinnamon)

Preheat oven to 325. Line 2 pie plates with the pie crusts and set aside.

In a medium bowl, beat sugar, butter and flour together until fluffy. Add 2 eggs, buttermilk and 3/4 teas vanilla (I will use 1 teas instead of 3/4). Beat well to combine. Pour into prepared pie crusts, dividing between the two, evenly.

Bake for 30 minutes.

IN a medium bowl, combine pumpkin, condensed milk, remaining 2 eggs, remaining 1 teas vanilla, and seasonings.. Stir until well blended. Pour over cooked buttermilk layer.

Bake for 35 minutes or until set. Let cool and serve with whipped cream.

Breads · Breakfast · Cakes · Daily Thoughts · Desserts · Fruit · Holiday Fare · Uncategorized

Pumpkin Upside-Down Cake

Chocolate CastlesLeave a comment

img_2954Since it is officially Fall, there are now 6 cans of pumpkin in the pantry, 3 lbs of cream cheese in the fridge and I’m ready to bake. Spotted this beautiful Fall Baking Magazine at the store so, of course, couldn’t pass it up. This will be perfect to take to card night next week, (along with s’more bites to throw in our mouths ever time we change tables, which allows me to pass right by these little gems). Janece, this ones for you!

Ingredients

1 cup firmly packed light brown sugar

1/2 cup unsalted butter (1 stick, unless you buy the small sticks of butter, in which case would be two sticks)

1 tables water

2/3 cup chopped toasted walnuts (will use pecans)

1/2 cup dried cranberries

1 cup canned pumpkin puree

3/4 cup sugar (granulated)

1/3 cup vegetable oil

2 large eggs (room temperature)

1 1/2 cups flour

1 1/2 teas baking powder

1 teas cinnamon (will make this a heaping teas as we love cinnamon)

1/4 teas ground ginger

1/4 teas salt

1/8 teas cloves

Preheat oven to 350. Line an 8″ square baking dish with parchment paper. Spray with nonstick baking spray with flour. Set aside.

In a small saucepan, cook brown sugar, butter, and the water over medium heat until mixture bubbles, about 4 minutes. Pour sugar mixture into bottom of prepared dish; sprinkle with walnuts (pecans) and cranberry. Set aside.

In a medium bowl, combine pumpkin, sugar, oil and eggs. Whisk until well blended. Set aside. In a large bowl, sift together the flour, baking powder, cinnamon, ginger, salt and cloves. Add pumpkin mixture, stirring to combine. Spoon batter into prepared pan and smooth top with spatula.

Bake until cake tests done, which will bake about 30-35 minutes. Let cool in pan for 5 minutes. Invert pan onto a serving platter. Remove parchment paper. Serve warm with a spoon of whipping cream, or a drizzle of caramel (or BOTH)