Pumpkin Cream Cheese Bread

Funny my only holiday recipe left to post about is a recipe from this week's most talked about chef, Paula Deen. While a lot of Paula's recipes are way too rich for me, I've always enjoyed and respected her as a chef. This week she revealed she has diabetes which apparently she has had for three years. We also found out she recently signed an endorsement deal with a diabetes drug company. Coincidence or not?

Christmas week I wanted to make something for my neighbors. Pumpkin is perfect for the holidays but I wanted to make something different. I searched and found Paula's recipe for Pumpkin Cream Cheese Bread. The cream cheese gives the bread a more subtle pumpkin flavor. I chose to omit the nuts and raisins. It's a great spin on traditional pumpkin bread.




Cream Cheese Pumpkin Bread
Recipe courtesy of Paula Deen
1 (8-ounce) package cream cheese, softened
3/4 cup butter, softened
2 cups sugar
3 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 (15-ounce) can pumpkin
3/4 cup chopped pecans
3/4 cup raisins

Instructions

Preheat oven to 350°F. Grease and flour two 9x5x3-inch loaf pans.
In a medium bowl and with an electric mixer at medium speed, beat cream cheese and butter until creamy. Add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition.
In a medium bowl, combine flour and next 5 ingredients, stirring to combine. Gradually add flour mixture to cream cheese mixture, mixing until blended. Stir in pumpkin, pecans, and raisins.
Spoon batter into prepared loaf pans. Bake for 1 hour, or until a tester inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans, and allow to cool completely on wire racks.

I am linking this to Foodie Friday, Full Plate Thursday, Sweet Tooth Friday and Let's Do Brunch!

Impossible Pumpkin Pie Cupcakes

Probably by now everyone has had their pumpkin fix for the year. Just in case you haven't or if you're someone who bakes with pumpkin all year, give this recipe a try. These cupcakes are like mini pumpkin pies. I recently discovered how well pumpkin and chocolate chips go together when I made this cake. I added chocolate chips to a few of these cupcakes. With or without chocolate chips, these are a delicious and fun dessert!

Impossible Pumpkin Pie Cupcakes

Recipe Courtesy of Baking Bites
2/3 cup all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice
1 15-oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
3/4 cup half and half (or evaporated milk)

Preheat the oven to 350F. Line a 12-cup muffin tin with paper or silicone liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth.
Fill each muffin cup with approximately 1/3 cup of batter.
Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.
Chill cupcakes before serving. Top with lightly sweetened whipped cream.

Makes 12

I am linking this to Foodie Friday, Miz Helen's Full Plate Thursday and Sweet Tooth Friday.

Pumpkin Alfredo - Secret Recipe Club

It's Secret Recipe Club time again! Last month, when I said it was my fourth month participating, I was wrong. It was my sixth month. WOW, I can't believe it was June when I started. I've met some great bloggers and cooked up some delicious recipes.

My first month, I was assigned the Hagis and the Herring and made their Crunchy Roasted Potatoes and Carrots. Month two was Creative Culinary and her beautiful Lavender Martini. August was month three and The Wednesday Baker's Wild Blueberry Muffins. September was fellow Omaha blogger Biking and Baking's, Rosemary Squash Soup. Just in time for football season, October brought me Sticky Chicken Wings from Lavender and Lime. November was a delicious holiday breakfast idea, Eggs en Cocette from Searching for Spice.

For December, our hostess Tina of Mom's Crazy Cooking suggested we find a holiday recipe to share. Having not tired of eating pumpkin, I was drawn to Pumpkin Alfredo from Veggie Converter. Kristi has amazing vegetarian and vegan recipes, most of which I found would be easy to change or convert if you aren't vegetarian. Although we aren't vegetarian, we try to eat at least one meatless meal a week. To lighten the recipe up a little, I decreased the butter and increased the milk. The pasta was still rich and creamy.

When Tim saw what I was making, he questioned the peas. I used the small canned peas. They added nice flavor and color to the dish. As I was putting the finishing touches on the dish, I was wishing I had some fresh sage to add. I think sage would add a nice finishing touch. We enjoyed this hearty pasta dish.



Pumpkin Alfredo

1 pound spaghetti noodles
1 cup peas, fresh or frozen

2-3 cloves garlic, minced
1 stick (1/2 cup) unsalted butter (I used 1/2 stick)
4 ounces cream cheese
3/4 cup pumpkin puree
1/2 cup milk (I used 1 cup of skim milk)
1 tablespoon cornstarch
1 teaspoon Italian seasoning
Salt and Pepper to taste


Directions
Boil spaghetti noodles according to package directions, add peas into the boiling water with 5-7 minutes remaining.

Meanwhile, brown garlic in a small saucepan over medium-low heat. Add butter and cream cheese, allow to melt partially. Add pumpkin and stir. Mix cornstarch with a bit of the milk to create a slurry. Add slurry and remaining milk to pan. Cook a few more minutes, stirring regularly, until thickened. Add Italian seasoning and House seasoning, to taste.

If serving immediately, mix sauce with noodles and peas. If serving later, package noodles and peas separately from sauce. Top with Parmesan cheese, if desired.

Pumpkin Spice Cake

Every year during pumpkin season I always ask myself why I only make pumpkin recipes in the Fall. Pumpkin is so versatile, it can be used in savory or sweet recipes.

This cake is actually the first recipe I baked in our new house. When I saw this recipe over at One Crazy Cookie, two things caught my eye......the chocolate chips and the fact that one of the little boys at Tiffanee's preschool thought these were FANTASTIC! Besides the delicious pumpkin and spice flavors, this cake has a cream cheese icing! If you're looking for a deliciously moist pumpkin cake for the holidays, give this one a try!!!



Pumpkin Spice Cake
Recipe courtesy of One Crazy Cookie

1 16 oz. can pumpkin
4 eggs
3/4 cup oil
2 teaspoons vanilla
2 cups sugar
2 cups flour
1 Tablespoon pumpkin pie spice
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon salt
3/4 cup chocolate chips

Preheat oven to 350 degrees.
Beat together pumpkin, eggs, oil and vanilla until smooth. Add the rest of the ingredients and beat again. Stir in chocolate chips. Pour into a greased 9 x 13 pan. Bake 30-35 minutes. Frost when still slightly warm.

Frosting:
8 oz. cream cheese
2 teaspoons vanilla
1/2 cup butter, softened
4 cups powdered sugar
pinch of salt
Beat cream cheese. butter, vanilla and salt together. Slowly add powdered sugar slowly until fluffy and frosting consistency. Spread over warm cake.

Store covered in the refrigerator.

I am linking this to Tasty Tuesday!!

Pumpkin Cheddar Muffins - Club Baked

When I saw this week's Baked recipe was for Pumpkin Cheddar Muffins I was curious. Would these be delicious or not so good? I first experienced savory muffins when baking along with Sweet Melissa Sunday's. After baking these Carmelized Onion, Sage and Cheddar Muffins, I decided I loved savory muffins almost as much as sweet ones.

The batter for these Pumpkin Cheddar Muffins is quite thick and at least for me, these didn't rise very much. I filled the muffin tins almost to the top and they rose just over the top. I made these for Sunday dinner a couple of weeks ago. My step son, Mike joined us for dinner. I wondered if he'd like the muffins or think they were gross, as only a teenager could express. Guess what, he loved them and so did we! These would be delicious with any fall or winter soup.



Thanks to Billie of Chocolate and Chakra for choosing this recipe. This one is a keeper!! You can find the recipe on her site. Check out what the other Club Baked bakers thought here!

Next up for Club Baked, Sawdust Pie!

Pumpkin Oatmeal

After a long, beautiful fall and temperate early winter, cold temperatures have made their way to the midwest. I remember as a kid, my mom always pushed a warm breakfast on cold mornings. This recipe comes from my friend, Mags at The Other Side of 50. She tells the best stories and shares fabulous recipes.

A few Sunday's ago, I opened the egg carton to find I had only one egg. Okay what to make for breakfast? I remembered Mags recipe and had a cup of leftover pumpkin. I substituted honey for the maple syrup and used cinnamon, nutmeg and a dash of cloves in place of the pumpkin pie spice. If you're like me and don't love plain oatmeal, give this recipe a try. It makes a delicious, warm your tummy breakfast that would make my mom proud.



Baked Pumpkin Oatmeal
Courtesy of The Other Side of 50

1 3/4 cups old-fashioned oats
2 tsp pumpkin pie spice
1/4 tsp salt
1 1/2 tsp baking powder
1/4 cup raisins (optional)
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup maple syrup
2 TBSP butter, melted
1 1/2 cups milk (I used skim)
2 large eggs
1/4 cup pecans, chopped

Preheat oven to 350 degrees. Place 8 (1/2 cup) ramekins on a baking sheet. Spray lightly with cooking spray,

In a large bowl, combine the oats, pumpkin pie spice, salt, baking powder and raisins (if using.)

In another bowl whisk together the pumpkin, maple syrup, butter, milk and eggs.

Add the wet ingredients to the dry ingredients and combine well. Pour into prepared ramekins and top each with 1/2 TBSP of chopped pecans.

Bake for 25-28 minutes. Alternately, you could bake this in a one quart baking dish and adjust baking time accordingly.

I am linking this to Tasty Tuesday's and Tuesday's at the Table.

Ginger Custard Pumpkin Crustless Pie

Don't forget to enter my giveaway here!!

I was going to skip this week's SMS until I read everyone's reviews about how delicious this is and realized I had some leftover pumpkin in the fridge. Since pie crust and I aren't friends, I decided to go crustless and make these in ramekins.

The recipe calls for scalding the cream. I am sure I've made recipes before where scalding is required? I was curious, though, what is scalding? "To heat a liquid, generally referring to milk or cream, to just below the boiling point. It should be heated just until tiny bubbles begin to form at the very edges. "

I whisked the eggs for this recipe by hand. Are you watching Top Chef, Just Desserts? In the relay race two weeks ago, the contestants were challenged to whip 6 six egg whites to hold upside down for 10 seconds. That's amazing!!

I baked these in a water bath for about 25 minutes. I think they could have baked a few minutes longer. While I thought these were delicious, I was hoping the cinnamon and ginger flavors would be stronger. I could barely taste them. Maybe steeping longer would have helped? This recipe is a nice change from my standard pumpkin pie recipe.



Thanks to Debbie of Everday Blessings of Five Dees for hosting this week. You can find the recipe on her blog. If you'd like to see what the other SMS bakers created this week, go here!

Pumpkin Sage Brown Butter Quick Bread

If you follow my blog you know I planted sage for the first time this year. I've been searching for new and interesting ways to use my sage. I've made this pasta and these muffins. Before this year, I am not sure I've used sage for much except dressing. Thinking of sage and dressing always brings a smile to my face. When I was about ten, I was helping my mom with Thanksgiving dinner. We were making dressing and pumpkin pie. We had the sage and probably the nutmeg out on the counter. Mom told me to put some of that in the pie. I thought that was the sage. I think we were able to scoop out the sage and save the pie.

One of my favorite pumpkin recipes is my mom's pumpkin bread. She used to make it every year about this time. When I saw this Martha Stewart recipe, I decided to break tradition and try it. I love browned butter. I think I am still trying to master the art of getting it just the right shade of brown. Sometimes, it's a little too brown and other times it's not brown enough. Do you have any tips to share with me?


I love this recipe. It reminds me a lot of my mom's recipe. The sage flavor isn't overwhelming. Actually, next time I will add a little more sage. I shared this with my co-workers. I was quick to point out the green flecks in the bread were sage!!

Pumpkin Sage Brown Butter Quick Bread
Recipe Courtesy of Martha Stewart Living

Makes eight 2 1/2-by-4-inch loaves
6 ounces (1 1/2 sticks) unsalted butter, plus more for pans
1/4 cup fresh sage, cut into thin strips, plus more, whole, for garnish
1 2/3 cups all-purpose flour, plus more for pans
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1 teaspoon salt
1 cup solid-pack pumpkin (from one 15-ounce can)
1 cup packed light-brown sugar
2 large eggs
Directions
1.Preheat oven to 350 degrees. Butter and flour eight 2 1/2-by-4-inch loaf pans. Melt butter in a medium saucepan over medium-low heat. Add sage strips, and cook until butter turns golden brown, 5 to 8 minutes. Transfer mixture to a bowl, and let cool slightly.
2.Meanwhile, whisk together flour, baking powder, cinnamon, nutmeg, cloves, and salt.
3.Whisk together pumpkin, sugar, eggs, and browned butter with sage. Add flour mixture, and whisk until incorporated. Divide mixture evenly among 8 pans. Smooth tops gently using an offset spatula.
4.Place pans on a rimmed baking sheet, and bake until a tester inserted into centers comes out clean, about 30 minutes. Transfer pans to a wire rack, and let cool for 15 minutes. Invert pans to remove breads, transfer to wire rack, top sides up, and let cool completely. (Breads can be stored, wrapped, at room temperature overnight or refrigerated for up to 5 days.) Garnish with whole sage leaves before serving.

I am linking this to Foodie Friday at Designs by Gollum.

Pumpkin Bread Pudding

My good friend, Larry loves bread pudding. Whenever we get together, I don't need to ask what dessert he would like. I know his answer will be bread pudding. He's pretty much a bread pudding purist. I think it goes back to his childhood. His mom always made bread pudding with the leftover homemade bread. One time years ago, when I first decided to make bread pudding I asked Larry's mom for her recipe. She was such an old fashioned cook, no recipes for her. She said I just take some bread, eggs, milk and cinnamon and mix it all up and bake it. Maybe she said raisins, too. There's a few things I can make without a recipe but baking, I always have to follow a recipe.

I don't know if Larry would like the Pumpkin Bread pudding but we sure did. I made quite a few changes to the recipe. Mostly because of what I did or didn't have on hand. I cut the recipe in half and it worked nicely to fill three ramekins. I had leftover sweetened condensed and evaporated milk from this month's Martha Stewart recipe, Tres Leches Cupcakes. I was wondering what I was going to do with it when I had one of those aha moments. I can use it in the Pumpkin Bread Pudding. When we made the Pumpkin No vanilla beans for me, they're just too expensive. I do want to try vanilla bean paste. I didn't have any whole cloves or fresh ginger. My spice mixture consisted of vanilla extract, a pinch of ground cloves, a pinch of ground ginger and two cinnamon sticks. I felt like the pudding was plenty moist by itself, so I decided to forgo the sauce. We certainly don't need anything else made with cream.




This is a delicious dessert. Kind of fun to have a pumpkin dessert in Springtime. I am going to file this one in my holiday file. This would make a great addition to the Thanksgiving Day table.

Thanks to Carmen of Baking Is My Zen for choosing a great recipe. You can find the links to check out the other SMS bakers here.

Happy Halloween!

My Halloween recipe comes from one of my favorite cookbooks, Above & Beyond Parsley. Above & Beyond Parsley is a Junior League of Kansas City cookbook. I've had this cookbook since it's first publishing in 1992 and have been making these muffins almost every year since.

These muffins are delicious! The butterscotch chips add a nice sweetness to the pumpkin. They travel well and were treats on Friday for my office.

Butterscotch Pumpkin Muffins

1 3/4 cup flour, sifted
1/2 cup firmly packed light brown sugar
1/2 cup sugar
1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup canned pumpkin
1/2 cup butter, melted
1 cup butterscotch chips

Preheat oven to 350.
In a large bowl, combine flour, sugars, ginger, cinnamon, cloves, baking soda, baking powder, and salt. Create a well in the middle of the mixture.

In another bowl, whisk together eggs, pumpkin and butter. Stir in the butterscotch chips. Pour into the well of the dry ingredients. Fold together just until dry ingredients are moistened. Do not overmix.

Spoon batter into greased muffin tins. (I use cupcake liners) Spoon batter evenly into muffin tins. Bake for 20 to 25 minutes, until a toothpick inserted into the middle comes out clean. Place on a rack to cool.

Pumpkin Cookie Cakes - SMS

What do you think of when you think of pumpkin? Everyone has their own special pumpkin memories. I love to remember October and pumpkins as a child, carving the jack o lantern, trick or treating. I also have a special memory of my mom's Pumpkin Bread. My mother passed away when I was 16 and her recipes are those special memories I still cherish today!

As a child, Pumpkin Bread and Pumpkin Pie are the two things I can remember eating. Blogging has allowed me to create new recipes made with pumpkin. I like pumpkin but I can't say I love pumpkin! This week's Sweet Melissa Sunday's recipe is Pumpkin Cookie Cakes. For me, you need to love things made with pumpkin to love this recipe. My favorite part...the cream cheese frosting. I was using leftover frosting, so I didn't have as much as I would have liked.


Thanks to Debbie of Everyday Blessings of the Five Dees for choosing this recipe. Visit the SMS site to see all of the links to the group of talented and creative SMS bakers!

Pumpkin Patch Cupcakes - MSC

A quick note before we get to MSC, I am starting a new group around Francois Payard's book, Chocolate Ephipany. Looking for a few more members. We''ll create once a month and I want to keep the group small. Also, I am having a cookbook giveaway!! http://chocolatewithfrancois.blogspot.com/

When I think of Fall desserts, I think pumpkin. Pumpkin is one of those ingredients where I tend to make my favorite recipes, rather than try new ones. I created this blog to encourage me to try new recipes. This month's Martha Stewart Cupcake Club did just that. These cupcakes are delicious and a great addition to your Fall recipe collection.

I did not make any changes to the recipe. I used cream cheese frosting, yummy! The cookbook showed these topped with marzipan pumpkins. I've never made marzipan and although I would like to try it, not this particular day. I thought the candy corn made a nice addition.



This month's recipe was chosen by Kim from What the Wisk. Thanks Kim for choosing a good one!! You can find all of the other MSC bakers here! Be sure to check out their creativity with this recipe.