Tag Archives: fall

Pumpkin Crumb Cake

 

https://www.youtube.com/watch?v=7oMvfXE0QIU

While visiting the pumpkin patch this past weekend we bought several fairytale pumpkins for recipes that call for pumpkin puree. For fall recipes I generally will roast about a dozen pumpkins and freeze the puree for later use.

Ingredients for the crumb topping:

1/3 cup dark brown sugar

1/3 cup granulated sugar

¾ teaspoon ground cinnamon

1/8 teaspoon salt (kosher optional)

½ cup unsalted butter (1 stick), room temperature preferred

1 ¾ cups all-purpose flour

1 cup pecans, chopped

Pumpkin Crumb Cake Ingredients

Pumpkin Crumb Cake Ingredients

Ingredients for the cake:

1 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

2 teaspoons ground cinnamon

¼ teaspoon nutmeg

1-2 teaspoons vanilla extract

 ½ teaspoon salt (kosher optional)

½ cup (1 stick) unsalted butter, room temperature preferred

1 cup light brown sugar

2 eggs, brown preferred

2/3 cup pumpkin puree

1/3 cup sour cream

Roasted pumpkin sprinkled with brown sugar

Roasted pumpkin sprinkled with brown sugar

Now let’s get mixing!

Preheat your oven to 350 degrees. Butter (or Pam baking spray) a 9 inch cake pan.

Preparing the crumb topping:

Whisk together the sugars, cinnamon, salt and softened butter in a medium bowl. Add flour and chopped pecans to the sugar mixture. This combination should resemble thick, cohesive dough. Set aside for later use when topping the cake.

Preparing the cake:

Using a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Using a hand mixer (electric mixer with flat beater) beat together the butter and brown sugar on medium-high speed. Once thoroughly combined, beat in the eggs, one at a time. Add the pumpkin puree and sour cream and mix well. Slowly mix in the flour mixture. The batter will became slightly thick.

Pour batter and spread evenly into pan. Top the cake with the crumb topping. Place cake on middle rack and back for 45 minutes. Using a toothpick, insert into the center of the cake. The cake is finished baking once the toothpick comes out clean. Transfer the pan to a wire rack and let cool for about 15 minutes. Remove the cake slowly using a butter knife to loosen the cake from the edge of the baking pan. Remember to always allow time for your baked goods to cool. It truly is a Golden Rule.

This is a great crumb cake to serve in the morning with coffee or tea to your holiday houseguests. Happy baking!

pumpkin crumb cake

I like to use Swans Down cake flour instead of the all-purpose flour. I really love how this flour bakes and it always adds extra fluffiness.

Swans Down Cake Flour

Swans Down Cake Flour

Yours Truly with Peace and Love in our Hearts,

Bella Gwen and Gina Misty

Zesty Pumpkin Soup

Tis the pumpkin season!

“Tis the pumpkin season!” Love baby Elody!

October is such a wonderful month to use and experiment with pumpkin.  I love to make this Zesty Pumpkin soup and serve in little carved out mini pumpkins!

This makes a great presentation if hosting a Halloween or Fall Festival party.

Ingredients

¼ cup butter

1 cup chopped onion

2 garlic cloves, crushed

1 teaspoon curry powder

2 teaspoon salt

white or rainbow crushed pepper to taste

½ teaspoon ground coriander

¼ teaspoon crushed red pepper

3 cups chicken broth

1 ¼ cups (16-ounce can) Libby’s Solid Pack Pumpkin

1 cup half-and-half

Sour cream and chives for garnish (optional)

Zesty Pumpkin Soup with Homemade Garlic Toast.

Zesty Pumpkin Soup with Homemade Garlic Toast.

 How to make this delicious fall recipe:

In a large saucepan, melt the butter. Add the chopped onion, garlic and sauté until soft.  Add curry powder, salt, coriander and crushed red pepper.  Cook for about 2-3 minutes.  Add the chicken broth and boil (uncovered) gently on med-heat for 15-20 minutes.  Slowly stir in the pumpkin and half-and-half.  Cook 5 minutes, stirring soup slowly.  Once the soup is nicely blended remove from heat.

Pour the soup mixture into a blender or food processor. Blend soup ingredients until creamy.  Make sure to give the soup a taste and add any spices you feel needed.  Garnish with a dollop of sour cream and chopped chives.

You can always add more pumpkin puree and chicken broth to double the recipe.  I usually add 1 more can of Libby’s pumpkin puree and 1 extra can of chicken broth.  Serve with garlic toast for dipping!  A fresh garden salad is always a good healthy side to choose.  Enjoy and happy cooking!!!

pumpkins

 

Another Piece of Pie!

My love for pumpkins

My love for Fairytale Pumpkins!

Pumpkin Pie – I like to use Fairytale pumpkin-squash for the pumpkin puree.

Ingredients

1 cup packed light brown sugar

1 tablespoon cornstarch

1/2 teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/8 ground cloves

1-2 teaspoons of pure vanilla extract

1 1/2 cups fresh pumpkin puree

3 large brown or white eggs, plus 1 egg for glaze

1 1/2 cups evaporated milk

1 tablespoon heavy cream

2 Maria’s Calendars frozen pie crust – or homemade pie crust

How to bake:

Preheat oven to 350 degrees.  I like to line my baking sheets with foil so that if the pie filling flows over it’s a super easy clean up.

In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, vanilla extract and pumpkin puree.  Beat 3 eggs in a separate bowl and then add to the sugar/spices mixture.  Whenever I come across a recipe that calls for eggs, I usually beat them separately and then add to the other ingredients.  I find it easier to take out any pieces of shell that may have dropped in, less to dig through. Mix the ingredients well.  Add evaporated milk and slowly combine.  Set aside.

Make the glaze for the topping of pie.  Beat the remaining egg, and combine with heavy cream.  Brush glaze very lightly on edges of pie shell.  Carefully fill pie shell with pumpkin mixture.

Oh yeah, one very important kitchen tip that I must share…Reynolds Non-stick foil is a must!!!  Using small strips of foil, carefully cover the edges of pie crust.  This technique will prevent burnt pie crusts.

Place the filled pie crusts on baking sheet.  Bake pies for 30-40 minutes.  Because every oven temperature varies, the middle of the pie should bubble just a tad.

*I use the Marie Calendar’s pie crust when I’m short on time, they taste and bake very nicely.  This recipe usually makes about 2 pies.  Get creative and place decorative fall cutouts using any remaining dough you may have.  This is always a nice presentation when taking a pie to a holiday party.  Congrats friends you have now made a delicious homemade pumpkin pie, Enjoy!

How to bake the pumpkin

Line a baking sheet with foil and add a little water to the bottom.  Cut the pumpkin in half.  Place the pumpkin face down on the baking sheet and cover with foil.  Bake at 350 degrees for about 20min on middle rack of oven.  Remove the pumpkins from the oven very carefully and always use oven mitts.  Turn the pumpkins over so the flesh is facing up.  Sprinkle brown sugar and honey on top and return to oven.  Allow pumpkins to roast for another 15 minutes or until middle is soft.  I like to use a fork when testing for readiness.  Let the pumpkins cool on the counter top.  Once cooled, peel the skins off of the pumpkin and place into a medium sized bowl.  Transfer pumpkin to food processor and blend until creamy.