Tag: Pumpkin Desserts

Cakes · Daily Thoughts · Desserts · Holiday Fare · Uncategorized

Pumpkin Cream Cheese Cupcakes

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Having been assigned to bring a dessert to a luncheon today, I quickly started to explore cookbooks for something pumpkin, since it is officially Pumpkin Month here in Pumpkinville. As I leafed through The Cake Doctor, I came across a Pumpkin spice cake, which I used for the cupcake base (making a few adjustments) and then just added a little cream cheese surprise for the middle, topping it off with cream cheese frosting. The result received many compliments.

Preheat oven to 350.
1 Duncan Hines Yellow or Spice cake mix*See below
1 package (3.4 oz) french vanilla instant pudding mix
1 cup pumpkin, canned puree of pumpkin, not pumpkin mix
1/2 cup oil
1/2 cup water
3 large eggs at room temperature
1 teas cinnamon
1/2 teas ground ginger
*because I didn’t have a spice cake mix, I used a yellow one and added an additional 1 teas of pumpkin pie seasoning to the mix, if you use spice cake mix, I would leave this out.

Cream cheese filling
1 8 oz softened cream cheese
1 cup powdered sugar
1/2 teas vanilla

Frosting
1 (1 lb) box of powdered sugar (equals about 3 1/2 cups)
8 oz (1 stick) softened butter
1 (8 oz) cream cheese, softened
1/3 cup heavy whipping cream (add a little at a time, as it might not need all of this, but might need a little more, depending on how thick you like the frosting.

Cake:
Mix all ingredients together in large mixing bowl and beat for about 2 minutes on medium. Set aside

Cream cheese filling:
Beat softened cream cheese and powdered sugar together and beat until smooth. Add vanilla and mix well. Beat until no more lumps appear.

Place cupcake liners in cupcake pan. Add enough batter to liner to cover bottom. Drop about a tablespoon of cream cheese mixture into middle of the batter. Cover this mixture with more of the pumpkin batter until cupcake holder is about a little more than 1/2 full. Bake in preheated 350 oven until cupcakes test done. About 20 minutes, depending on your oven. I always take mine out when the tops look a little shiny but still feel done to the touch. Let cool and continue using batter and filling until all is used. (You will probably have some of the filling left over, but just keep covered in fridge for another use or you can actually add it to your frosting ingredients, as it is just cream cheese and powdered sugar.)

Frosting

Beat all ingredients until smooth and then frost cooled cupcakes. Keep covered in fridge. Remove from refrigerator about an hour before serving time.

Chocolate · Daily Thoughts · Desserts · Holiday Fare · Uncategorized

Chocolate Pumpkin Magic Cake

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Last year when I posted this, it was after eating it at a gathering at church. It came across my FaceBook memory yesterday and am so glad it did. It is now in the oven and will be devoured within 24 hours. The kids are coming to dinner tomorrow evening so we will have to “test” it tonight just to be sure it is still as good as we remember. Would not want to serve them something that is not top notch. If you didn’t make this last year, do yourself a favor and make it this year. You will be so thankful you did. It is so so good. The combination of pumpkin and chocolate with French Vanilla pudding frosting is scrumptious.

Mix a Duncan Hines Devils Food chocolate cake mix according to directions and pour into a 9×13″ baking dish. Do not bake until pumpkin layer is on it.

Pumpking Layer
1 15 oz can pumpkin puree
3 eggs
1/2 cup heavy whipping cream
1/2 cup evaporated milk
1 heaping teas pumpkin pie spice
1 cup packed light brown sugar

Mix and whisk until well combined. Pour slowly over chocolate cake mix. Bake in preheated 350 oven for about 50-55 min or until no longer jiggly in the middle and toothpick comes out clean. Cool completely at room temperature.

Frosting

1 (4 oz) size box French Vanilla Instant pudding mix
1 cup cold milk
8 oz container Cool Whip
4-5 gingersnap cookies, crushed for sprinkling on top (opt)

Mix the milk and the pudding until thick. With mixer on low speed, mix in thawed Cool Whip. When thoroughly mixed, spread over top of the cooled cake and place, covered in fridge until ready to serve. Sprinkle the gingersnaps over the top, if desired.

*Recipe taken from Pinterest Wash You Dry

Chocolate Magic Pumpkin Cake
Cakes · Chocolate · Daily Thoughts · Desserts · Holiday Fare · Uncategorized

Chocolate Magic Pumpkin Cake

Chocolate Castles4 Comments

Yesterday was the magic day of discovering this delicious cake. I stood at the dessert table at church and ate 3 pieces. As I was standing there trying to figure out how to put another piece of this on my plate without anyone seeing me, I looked behind me to see 3 ladies asking if I had made it and if so they wanted the recipe. We could not find the lady who made it,so a friend of mine(one of the friends who stood there with me dissecting each bite to see if we could figure out what was in it) finally found the recipe on Pinterest and sent it to me (Thanks Debbie for finding it)We all ended up standing there and using our plastic forks, finished off the plate of this amazing dessert. Never had I thought about combining chocolate and pumpkin other than adding chocolate chips to pumpkin cake, but wow, this cake seriously “takes the cake”. Am making it Monday to take to a luncheon, praying that there will be some left for me to “snack” on all afternoon. If not, I guess I will be forced to make another one! Bless My Heart!

Cake
1 box of devils food cake mix baked according to directions on box for making the 9×13″ cake but do not bake yet.

For the Pumpkin Layer
15 oz of pumpkin puree
1/2 cup evaporated milk
1/2 cup heavy cream
3 eggs
1 cup light brown sugar, firmly packed
1 teas pumpkin pie spice

Frosting
1 (4 serving size box french vanilla instant pudding mix
1 cup cold milk
8 oz container Cool Whip
4-5 gingersnap cookies, crushed for top, if desired

Preheat oven to 350. Prepare box of cake mix (Duncan Hines is a great chocolate cake mix)according to directions on box and pour into a greased 9×13″ pan. Set aside and do not bake yet.

In another bowl, whisk together all the ingredients for the pumpkin layer and stir until smooth. Slowly pour the pumpkin mixture over the chocolate cake batter.

Carefully place cake pan into preheated oven and bake for 50-60 min or until center is no longer jiggly and a toothpick comes out clean. Let cool completely to room temperature.

Frosting
Place the vanilla pudding mix into a large bowl and pour in the cold milk. whisk until combined and starting to thicken. Gently fold in the Cool Whip until completely combined. Spread on top of cooled cake. Sprinkle crushed ginger cookies on top if desired.
Store in Fridge, covered.
*taken from Pinterest I Wash You Dry

Cakes · Daily Thoughts · Desserts · Holiday Fare · Uncategorized

Pumpkin Pecan Cobbler

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Pumpkins Pumpkins everywhere! Isn’t it grand? In fact, if I’m not careful, I will be able to trick or treat as a pumpkin without putting on a costume. Fall is just the best time of the year. Moods change from wanting to find the nearest pool to wanting to bake. Actually, that is not a true statement for me at all. Because I would be the last person anyone would choose to see in a bathing suit, my comfort zone is always the kitchen. But, if I were rich and could afford an island where NO ONE lived or could see, I would love to swim. So I guess because Moo Moos are my costume of choice (and necessity) I love Fall and baking and eating all the great pumpkin recipes which are posted everywhere. I have never made this, but it sounds delicious, so I just printed it up. Taken from Lauren’s Latest on Pinterest, I think it will be one recipe that I will “fall” in love with.

Ingredients
1 cup plus 3 tables flour
2 teas baking powder
1/2 teas salt
3/4 cup sugar
1 teas cinnamon
1/2 teas nutmeg
1/2 teas cloves
1/2 cup of canned pumpkin puree (not pumpkin pie filling
1/4 cup milk
1/4 cup melted butter
1 1/2 teas vanilla

Topping
1/2 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1/4 cup chopped pecans
1 1/2 cups very hot water

Directions (be sure to read all directions before baking!

Preheat oven to 350.
In a medium bowl, stir together the flour, baking powder, salt, sugar and spices. Set aside.
In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to mix.
Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8″ lightly greased casserole dish with high sides. (Place baking dish on a baking sheet in case it bubbles over.)

For topping, in a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing. DO NOT STIR! Bake for 40 min or until middle of cobbler is set.

Serve while still warm with more toasted pecans if desired and vanilla ice cream. Of course, I don’t need to tell you that the ice cream needs to be Blue Bell Homemade Vanilla, right?

Cakes · Daily Thoughts · Desserts · Holiday Fare · Pies · Uncategorized

Paula Deen Ooey Gooey Pumpkin Butter Cake

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Yesterday, Peter Pumpkin began bringing in boxes of Fall Decorations. Of course, all I could think about was Pumpkin Cakes, Pumpkin Pies and Pumpkin Lattes. So I got the cream cheese out of the fridge and took out a can of pumpkin and remembered the recipe I had seen in Paula Deens cookbook and after making it, decided that this will be one of our “go to” recipes during this upcoming Fall Season. Thanks again, Paula for all the yumminess you have given to us! We owe our growing waist lines and added pounds to you, but very thankful for you sharing your love of great cooking with us.

Combine for Bottom Crust:

1 Duncan Hines Yellow Cake Mix
1 egg
1 (8 oz) stick unsalted butter, melted

Stir until all ingredients are combined. Press dough into bottom of a lightly greased 9×13″ baking pan.

Combine
1 can pumpkin puree
1 (8 oz) softened cream cheese
3 eggs
1 (8 oz) stick unsalted butter, melted and cooled a little
2 teas vanilla
1 teas cinnamon
1 teas pumpkin pie spice seasoning
1 (1 lb) box powdered sugar

Combine the pumpkin and cream cheese and beat until smooth. Add the 3 eggs, the 1 stick of melted (cooled) butter and vanilla. Beat until combined. Add the powdered sugar, cinnamon and pumpkin pie seasonings and mix well.
Pour over cake mix batter. Bake in preheated 350 degree oven for 40-50 minutes. Make sure not to over bake as the center should be a little gooey. Cool before serving.
Sprinkle with powdered sugar or top with whipped cream.

Breads · Cakes · Desserts · Holiday Fare · Uncategorized

Pumpkin & Cream Cheese Muffins

Chocolate Castles2 Comments

These will be called Cupcakes in our house, as I am so not a muffin person, but would eat these no matter what they are called. If they are not served and waiting for us at the Wedding Feast in Heaven, I don’t know what would be….they are heavenly! I ate one with butter melted all over it, as soon as I could put the pot holder down and get a napkin out. Honestly, they are just so good. Perfect for breakfast with butter and jam. For lunch, I would just eat one, just plain, while I am making sandwiches. Then for dessert at night, I think I will frost them with a little buttercream frosting. That makes them the perfect little muffin, snack, dessert for the Fall Season! Every day I scan FaceBook for new recipes and this one caught my attention. Then my daughter saw it on FB and tagged me saying that she wished I would make them. So here they are folks, I think you’re gonna like this.

Ingredients (this made 21 muffins for me, but maybe you could get about 23 if you didn’t fill the cups as full as I did)

1 3/4 cup flour

1 tables (yes tables not teaspoon) pumpkin pie spice

1 teas baking soda

1/2 teas salt

1 (15 oz) can pumpkin (pure pumpkin puree, not pumpkin pie mix that has added sugar and spices already in it)

1 cup sugar

1/2 cup light brown sugar, packed

2 large eggs, room temp

1/2 cup oil (vegetable)

1 tables vanilla (there it is again, not teas)

Cream Cheese Filling

8 oz softened cream cheese

1 egg yolk

1/4 cup sugar

2 teas vanilla

Preheat oven to 375. Place paper liners in cupcake pan. In a medium bowl, whisk flour, baking soda, salt and pumpkin spice. Set aside.

In a large bowl, combine sugars and pumpkin and whisk together until there are no lumps. Add the eggs and oil and vanilla. Whisk until batter is smooth and combined. Add flour mixture slowly, whisking until no more lumps are there and batter is mixed thoroughly.

In a medium bowl, with electric mixer cream together the cream cheese, egg yolk, sugar and vanilla. Beat until smooth.

Using a large cookie scoop or measuring cup, fill each cupcake liner 2/3 full with the pumpkin mixture. Then place about 1 1/2 -2 teas of cream cheese mixture on top. Swirl with a toothpick into pumpkin batter.

Bake 18-20 minutes or until muffin tests done. Let cool (I didn’t do this, as I just couldn’t wait. I slapped on a dab of butter and grabbed my glass of tea and gobbled it upI

Cakes · Daily Thoughts · Desserts · Holiday Fare · Uncategorized

Pumpkin Dump Cake

Chocolate Castles2 Comments

Upon seeing this today on Facebook, I immediately went to the store and bought a spice cake mix and after practicing making more cake balls today then rewarding myself with another piece of Key Lime Pie which I made yesterday for company, THEN I am going to make this cake. One can never have too many desserts in the house. After all, I think I lost a pound this weekend when we skipped breakfast on Saturday. That calls for a celebration of the best kind, celebrating with cake! Thank you Country Cook for sharing this wonderful comforting recipe which will bring in the Fall Season (even when the temps are still above 100.

Ingredients

1 can (15 oz) pumpkin puree (not pumpkin pie mix)

1 can (12 oz) evaporated milk (not sweetened condensed)

3 large eggs

1 cup sugar

1 teas ground cinnamon

1 box of Spice  Cake Mix

1 cup butter, melted

Directions

Preheat oven to 350. Grease and flour a 9×13 baking dish.

In a medium bowl, combine pumpkin puree, evaporated milk, eggs, sugar and cinnamon. Mix well, it will look pretty thin, but that is correct.

Pour this mixture into the baking dish. Then sprinkle the dry cake mix on top of the pumpkin mixture. Drizzle all of the melted butter on top of the cake mix.

Bake for about 55-60 minutes. It might still be just a bit jiggly in the middle when done. It will continue to set up as it cools. Let it cool for at least 30 minutes before serving. Great with a spoonful of ice cream or whipped cream.

Perfect for those wonderful Pot Luck dinners and so easy to whip up when you have company and put it in the oven while playing Hand & Foot or Dominoes. Will be ready when you take your first break.

 

 

 

 

 

 

Breads · Breakfast · Desserts

Streusel Pumpkin Loaf

Chocolate Castles2 Comments

Just finished participating in a craft show the last 2 days and sold cakes and casseroles. We sold out and one of the best sellers was this streusel pumpkin loaf. I have learned to always keep samples out for the customers and that is a guarantee of selling your baked goods. As soon as I put the sample out, the cakes sold themselves. It was such a simple cake to make and proved to be delicious. Tried to take a picture but my dropbox is full and I don’t have a clue how to delete some of the pics so I can add others to it to post on here. Fortunately, I bake better than I compute….

Mix up your favorite pumpkin bread according to directions on box. I used the little paper loaf pans that I purchased at Home Goods. I did rub a little butter on the bottom of the paper pans, just in case. I don’t think you need to do this, but just wanted to be sure they didn’t stick when the ladies got them home.

Streusel Topping

1 cup flour

1/2 cup cold butter, cut into slices

1/2 cup packed light brown sugar

2 teas cinnamon

Using a pastry blender, blend the cold butter with the flour, sugar and cinnamon. As soon as it resembles coarse crumbs, dividing the crumbs evenly between the amount of pans you are using, sprinkle over the pumpkin batter. Bake according to directions on your box of pumpkin bread or cake. It adds a crunchy delicious buttery topping to any pumpkin or spice cake. I drizzled a little cream cheese frosting over the cakes as soon as they were cool….sold them all!

Cookies · Desserts

Pumpkin Spice Cake

Chocolate Castles2 Comments

A sweet friend of mine, Susie, sent me this cake recipe the other day and I just made it today. I have to say that it is the best and most moist pumpkin cake I have had. I added Brown Sugar Frosting to it and served it to friends who came over tonight for dessert. Scrumptious!!!! So easy and best pumpkin spice cake ever!!!!

1 box Duncan Hines Spice Cake Mix

1  cup canned pumpkin (not pumpkin pie mix)

1/2 cup oil

2 teas cinnamon

3 eggs, room temp

1 small package vanilla instant pudding

1/2 cup water

Mix all ingredients in mixing bowl and beat for about 2 minutes. Pour into a greased and floured Bundt pan for about 45 min or until cake tests done.

Let stand for about 15 minutes and then invert onto serving platter.

Frosting:

1 cup light brown sugar

5 tables butter

1/2 cup whipping cream

1 teas vanilla

1 1/2 cups powdered sugar

In a small saucepan over medium-low heat, melt butter with brown sugar and cream, stirring constantly. When mixture begins to boil, pour over powdered sugar and mix until no lumps remain. Add vanilla and if needed, 1 tables at a time, thin with whipping cream until mixture is right for pouring over the cake. Frosting will harden quickly so pour quickly over the cake.

Uncategorized

Pumpkin Spice Cookies

Chocolate Castles2 Comments

2014-11-04 09.14.37

Taken from our Frisco Style Magazine I tore this recipe out and can’t wait to make these cookies. Our daughter from Phoenix is coming in for a few days on Thurs. I told her that in celebration of her sticking to a new exercise program and following a healthy diet plan, I will have cookies and pies ready to celebrate her weight loss. She didn’t sound very excited when I shared that with her on the phone just now…but maybe she just wasn’t fully awake yet.

Cookies:

1 cup butter, softened

1/2 cup light brown sugar, packed solid

1/2 cup granulated sugar

1 egg

1 cup pumpkin

2 cups flour

1 teas baking soda

1/2 teas nutmeg

1/4 teas round cloves

1/2 teas ground ginger

1/2 teas salt

1 tables ground cinnamon

Frosting:

3 table butter

1/4 cup heavy cream

1/2 cup brown sugar, packed

1 cup powdered sugar

1 teas vanilla

Preheat oven to 350. With a mixer, mix butter, brown sugar and granulated sugar until well combined. Add egg and vanilla to the mixture and continue to mix until well blended. Next stir in the pumpkin until mixture is an even orange color. Set aside.

Now, mix flour, baking soda, nutmeg, cloves, ginger, salt and cinnamon until well combined. Pour the dry ingredients into the pumpkin mixture and mix well until dough is nice and smooth.

Lightly grease a cookie sheet. Using a spoon, make dough balls (I will use my medium sized dough scoop) and place them on the cookie sheet about 2″ apart. Bake in preheated oven for about 10 min. *(I made them into bite size yesterday and baking time was reduced to 7 min 30 seconds)

While cookies are baking, start on the frosting. Add butter, heavy cream and brown sugar in a small saucepan and bring to a boil. After the frosting mixture begins to boil, remove it from the heat and let cool completely. Add the powdered sugar into the butter mixture and beat until no lumps remain. After cookies are cooled completely, frost with the finished frosting and use orange sprinkles or Autumn sprinkles. Keep in covered container