Banana Nutella Pumpkin Bread

We’ve spiced up our traditional banana bread recipe with the addition of pumpkin and Nutella. Making it perfect for the fall. Whether you enjoy it for breakfast or dessert {it would be fantastic with a Nutella glaze on top for a extra shot of Nutella goodness} it’s going to disappear quickly. It’s moist and full of flavor. You can find the recipe after the jump! I like to bake mine in mini silicone bundt pans but it’s perfect in mini loaf pans as well. If you don’t have either, no worries, you can use a traditional muffin pan and make muffins out of them!

Banana Nutella Pumpkin Bread
What you’ll need:
1 cup sugar
1 stick butter – softened
2 eggs
2 teaspoons pure vanilla extract
4 over ripe bananas – mashed
1 cup pumpkin puree
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
4 tablespoons Nutella – divided
What to do:
1. Preheat oven to 350 degrees. Add sugar and butter to your mixing bowl. Mix together until light and creamy. Add: eggs, vanilla extract. Mix until well combined. Add mashed bananas and pumpkin puree. Mix until well combined.
2. Add flour, salt and baking soda to a bowl. Whisk together to combine. GRADUALLY add flour mixture to wet ingredients. Mix until well combined. Batter will be thick.
3. Spray your muffin pans {or loaf pans} with cooking spray.  Fill each 3/4 way full. Add 1/2 teaspoon Nutella to each. Using a toothpick, swirl Nutella through batter. Bake for approximately 40-45 minutes until bread passes the toothpick test.  http://blogs.babble.com/family-kitchen/2011/10/03/banana-nutella-pumpkin-bread/

pumpkin chococlate chip cookies

 

My favorite fall time cookie and it is so easy that you will be devouring them in not time!!

1 (15 ounce) can solid pack pumpkin (NOT pumpkin pie filling)
1 (18 ounce) box spice cake mix
1 (12 ounce) package semi-sweet chocolate chips or milk chocolate chips

Pre-heat oven to 350 degrees. Mix together pumpkin and spice cake until well blended. Add chocolate chips to mix. Drop cookies on greased baking sheet. Bake for 10-12 minutes....ENJOY!  http://whiskusaway.blogspot.com/search/label/Cookies

dinner in a pumpkin: creamy spiced sausage stroganoff

 

This recipe is delicious and fun to make for dinner parties!

1 medium sized (10-12" diameter, basketball sized, ~10 lbs.) pumpkin
1 pound ground beef
1 pound (a chub.) mild sausage (we use Kielbasa at our house)
1 large onion, chopped
2 teaspoons oil

1 head broccoli, chopped
2 carrots, diced
1 large green apple, diced

1 (8 oz.) package cream cheese, softened
1 cup milk
1 cup shredded cheddar/mozz/jack cheese
1/4 cup parmesan cheese
4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
dash red pepper
dash pumpkin pie spice

6 cups cooked hot rice, for serving

Remove top rack from oven and preheat to 375 degrees.
Cut the top off the pumpkin and remove all the seeds and stringy pulp inside. Season inside pumpkin with a little salt, pepper, and pumpkin pie spice.
Heat oil in a large saute pan and bring a big pot of water to a boil. Add beef, sausage and onions into saute pan and cook until browned. Add broccoli, carrots and apple into boiling water and cook for 8 minutes to soften (skip this step if you like a little bite to your veg). Drain vegetables. In your biggest mixing bowl, whisk together the softened cream cheese, milk, cheese, parmesan, garlic, salt, pepper and red pepper. Stir in meat and onions and veggies. Carefully pour into prepared pumpkin and replace pumpkin top. Place pumpkin on a heavy duty cookie sheet or in a casserole dish. Carefully put in oven and cook for 1 1/2 hours at 375 degrees. To serve, scrape sides and bottom of pumpkin to get bits of pumpkin with stroganoff. Serve over hot rice.

* recipe may be halved and prepared in a small pumpkin for a cute little family, or use individual sized pumpkins per person(cooking may vary).  http://whiskusaway.blogspot.com/search/label/Main%20Course

pumpkin stew in a pumpkin

 

This Pumpkin Stew recipe is baked and served in the pumpkin. It's a fun way to cook and serve pumpkin stew. Your family and friends will love it!

1 10 - 12 pound pumpkin
2 lb. Beef stew meat
2 tbs. Oil
1 Bell Pepper
1 Onion
4 Medium potatoes
3 Carrots
2 Cloves of Garlic
2 Sticks of Celery
1 15oz. can of diced tomatoes
2-3 cups Water
Salt and Pepper to taste

Carve a hole in the top of the pumpkin and remove seeds, and stringy insides. Set pumpkin aside. In a dutch oven brown 2 lbs of stew meat in oil. Add in 1 bell pepper(sliced into inch thick slices), 1 onion (sliced), 4 medium potatoes(cubed), 3 carrots(cubed), 2 cloves of garlic(diced), 2 sticks of celery(sliced), 1 - 15 oz can of diced tomatoes. Add salt and pepper to taste. Add 2 - 3 cups of water. Let simmer for 1 hour. Place pumpkin in shallow pan, and place stew inside pumpkin. Brush the outside of the pumpkin with a light coating of oil. Bake pumpkin and stew at 350 for 2 hours, or until pumpkin is tender. Serve while hot. Be sure to get chunks of pumpkin in your stew, as they enhance the flavor of the stew.  http://whiskusaway.blogspot.com/search/label/Main%20Course

pumpkin ravioli with gorgonzola sauce

 

YUMMY!!!

for the ravioli:

1.25 cups canned pumpkin
2 tablespoons panko bread crumbs
2 tablespoons grated parmesan cheese
1/2 teaspoon kosher salt
1/2 teaspoon minced fresh sage
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
30 wonton wrappers (i could only find square)
1 tablespoon corn starch
cooking spray

Spoon pumpkin onto several layers of paper towels and spread to 1/4 inch thickness. cover with more paper towels and allow to sit for five minutes. Scoop pumpkin into a bowl. mix with break crumbs, parmesan, salt, sage, pepper, and nutmeg. Working with one wonton wrapper at a time, scoop a small amount of filling into the center. wet the edges and seal, crimping shut as best you can as you go. place each completed ravioli on a piece of foil sprinkled with corn starch. continue to fill wontons until all wrappers are used are all filling is gone. Fill a large pot with water, bring water to a simmer and place half of the ravioli into the water and cook until they start to float but do not boil. Remove with a slotted spoon and place on a plate. spray with cooking spray. cook remaining ravioli and follow the procedure, keeping all cooked ravioli warm as you go.

for the sauce:

1 cup half and half
1 tablespoon all-purpose flour
1.5 tablespoon butter
1/2 cup crumbled gorgonzola
3 tablespoons chopped toasted hazelnuts

whisk together milk and flour in a saucepan and bring to a boil and cook for about a minute, stirring constantly. Remove from heat. Stir in butter until it is melted, stir in gorgonzola. Place desired amount of ravioli into a bowl. spoon sauce on top. sprinkle on hazelnuts d you'd like...Enjoy!!  http://whiskusaway.blogspot.com/search/label/Main%20Course

pumpkin creme brulee

 

My FAVORITE fall dessert!!

3 c heavy cream
2 tsp vanilla or rum
6 egg yolks
6 Tb superfine sugar
3/4 c finely pureed cooked pumpkin
1/4 tsp cinnamon
pinch salt
1/2 c brown sugar

Scald cream and vanilla or rum.

Beat egg yolks and superfine sugar until lightly colored and thick; beat in pumpkin, cinnamon, and salt. Slowly whisk in the hot cream. Pour into a 6-cup or an 8x8-inch refrigerator-to-oven dish. Place into a baking pan, and pour boiling water halfway up the sides of the dish.

Bake in a preheated 350ºF oven for 45-60 min, until the custard is set (time depends upon the height of the baking dish). Chill for 8 hours or overnight.

Preheat broiler, and place an oven rack 8-10 inches below it.

Sieve the brown sugar and sprinkle it evenly over the custard. Place dish in a large pan, and surround it with ice cubes. Place on the broiler rack, and, watching carefully, let the brown sugar heat until it just begins to bubble, brown and melt.

Remove from the broiler; cool for 10 min. ENJOY!!   http://whiskusaway.blogspot.com/search/label/Desserts?updated-max=2009-11-08T15%3A58%3A00-07%3A00&max-results=20

mary lynn's pumpkin muffins

mary lynn's pumpkin muffins

This is one of my favorite things grandma Olson makes when we are in town.

These are great year round!

1 1/4 c. oatmeal

1 c. flour

1 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. soda

1/2 tsp. salt

1/2 tsp. nutmeg

3/4 c. brown sugar

1/2 c. oil

1 c. canned pumpkin

1/4 c. milk

1 egg

1 tsp. vanilla

Combine dry ingredients (first seven). Add wet ingredients (next six), stirring just until moistened. Heat oven to 400 F. Grease 18 muffin cups or use cupcake papers in them. Fill with batter. Top with streusel. Bake 15-20 minutes.

Streusel Topping-mix until crumbly

1/4 c. oatmeal

1/4 c. flour

1/4 c. brown sugar

1 tsp. cinnamon

1/4 c. softened margarine

I also have the recipe for a large batch if anyone wants it leave a comment    http://whiskusaway.blogspot.com/

renee's perfect homemade pumpkin pie

 

Nothing is better than a perfect homemade pumpkin pie!!!

a pie pumpkin
1 cup sugar
1.5 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
one half teaspoon ground ginger
1/2 teaspoon of pure vanilla extract
one half teaspoon salt
4 large eggs
3 cups cooked pumpkin
1.5 cans (12oz each) of evaporated milk

Choosing your pie pumpkin...
"Pie pumpkins" are smaller, sweeter, less grainy textured pumpkins than the usual jack-o-lantern types. Grocery stores usually carry them in late September through December in the U.S. In some parts of the country, they are also called sugar pumpkins. Note: the Libby's can of cooked pumpkin is just there for reference - it is the small can, so that gives you an idea of the size of a typical pie pumpkin. They're only about 6 to 8 inches in diameter (about 20 to 24 inches in circumference). Look for a pumpkin that is firm, no bruises or soft spots, and a good orange color. One 6" pie pumpkin usually makes one 10 inch deep dish pie and a bit extra; or two 9 inch shallow pies!

Preparing your pumpkin...
Wash the exterior of the pumpkin in cool or warm water, no soap. Cut the pumpkin in half. A serrated knife and a sawing motion works best. Scrape out the insides. You want to get out that stringy stuff that coats the inside surface. I find a heavy ice cream scoop works great for this.
Note: SAVE THE SEEDS: The seeds can be used either to plant pumpkins next year, or roasted to eat this year! Place them in a bowl of water and rub them between your hands. then pick out the orange buts (throw that away) and drain off the water. Spread them out on a clean towel or paper towel to dry and they're ready to save for next year's planting or roast. Click here for roasting instructions :)

There are several ways to cook the pumpkin; just choose use your preferred method. Most people have microwaves and a stove, so I'll describe both of those methods here. But others make good arguments in favor of using a pressure cooker or baking in the oven.

Microwave...remove the stem, put pumpkin in a microwaveable bowl and put the pumpkin into a microwaveable. You may need to cut the pumpkin further to make it fit. The fewer the number of pieces, the easier it will to scoop out the cooked pumpkin afterwards. Put a couple of inches of water in the bowl, cover it, and put in the microwave.
Steam on the stove top...it takes about the same length of time in a steamer (20 to 30 minutes). I use a double pot steamer, but you could use an ordinary large pot with a steamer basket inside it.
Cook your pumpkin until it is soft. Either way, cook for 15 minutes on high, check to see if it is soft, then repeat in smaller increments of time until it is soft enough to scoop the innards out. Normally it takes 20 or 30 minutes in total.

Scoop out the cooked pumpkin...Whether you cook the pumpkin on the stove, microwave, or even the oven, once it is cooked until it is soft, it is easy to scoop out the guts with a broad, smooth spoon, (such as a tablespoon). Use the spoon to gently lift and scoop the cooked pumpkin out of the skin. It should separate easily an in fairly large chucks, if the pumpkin is cooked enough.
Puree the pumpkin...To get a nice, smooth consistency, I use a hand mixer. By blending it, you give the pie a smooth, satiny texture; rather than the rough graininess that is typical of cooked squashes. With the hand mixer, it just takes 2 or 3 minutes!
Make the pie crust...click here for perfect pie crust!
It is also time to start preheating the oven to 425 F
make your filling...
1 cup sugar
1.5 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
one half teaspoon ground ginger
one half teaspoon salt
4 large eggs
3 cups pumpkin
1.5 cans (12oz each) of evaporated milk

Mix well using a hand blender or mixer. Pour into the pie crust. I like a deep, full pie, so I fill it right up to about one quarter to one half inch from the very top. Don't panic if your filling is very runny! It may start as a soupy liquid, but it will firm up nicely in the oven!
Bake at 425F for the first 15 minutes, then turn the temperature down to 350 Fand bake another 45 to 60 minutes, until a clean knife inserted into the center comes out clean.

Enjoy...Warm or chilled, with whipped cream , ice cream or nothing at all - it's great!

 http://whiskusaway.blogspot.com/search/label/Desserts?updated-max=2009-11-08T15%3A58%3A00-07%3A00&max-results=20

pumpkin gingerbread trifle

 

I made this 2 thanksgivings ago and it was a HUGE hit! It's a fun easy alternative to traditional pumpkin pie!!

2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) box cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
3 cups whipped cream
1/2 cup gingersnaps, optional

Bake the gingerbread according to the package directions (I used a 13x9 glass dish); cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Cut gingerbread nto 1 inch squares and layer into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped cream. Repeat with the remaining gingerbread, pudding, and whipped cream. Sprinkle the top with crushed gingersnaps, if you'd like. Refrigerate for 2 hours. ENJOY!!  http://whiskusaway.blogspot.com/search/label/Desserts

Тыквенный суп-пюре с морскими гребешками

Мы любим готовить. Это, безусловно, неоспоримо. Иначе, что мы тут делали бы?! Но!! Думаю, не ошибусь, сказав, что все мы испытываем чувство гордости за близкого человека, благодарности и радости, когда нас кормят. А если этот рецепт еще и не какая-нибудь там яичница, а нечто изысканное и обалденно вкусное.... неземное блаженство!))

Конечно, такое блаженство случается раз в год, но ожидание праздника того стоит!)) Мне обещали дефлопе из палабы с семечками кациуса следующим раундом )) Дождусь ли?)

Ну а пока рассказ моего обожаемого кулинара о том…
1. Вспоминаем, есть ли дома: лук шалот, масло, крем- фрэш / сметана, сухое белое вино (вычёркиваем имеющееся в наличии из списка в пункте 3)

2. Звоним друзьям и приглашаем на обед-ужин (например, в общем кол-ве 8 человек)

3. Едем в магазин и покупаем (слева направо от простого к правильному):
- 1 кг консервированных кусков тыквы / тыкву / тыкву, выросшую на юго-восточном побережье японского Хоккайдо
- 4 столовых ложки сухого, молотого имбиря / свежий корень имбиря
- 2 луковицы / лук шалот / джерсейский шалот
- 200 мл белого вина в пакете / хорошее столовое вино / неплохое Pouilly Fumé / Château du Nozet
- 1,5 л кубиков рыбного бульона / консервированый рыбный бульон / свежий рыбный бульон
- 100 г не жирной сметаны / крем- фрэш
- соль, перец, мускатный орех (нужно будет примерно по две щепотки)
- 200 г масла
- 8 замороженных морских гребешков / свежих морских гребешков / свежих морских гребешков из Северного моря
- шафран
- масло из тыквенных семечек

4. Ставим хорошую музыку, берём кастрюлю и сковородку

5. Приготовления
- режем очень мелко лук, натираем имбирь
- режем тыкву на 4 части, снимаем кожуру и очищаем от внутренностей (семечек, клетчатки), нарезаем мелкими кусками
- моем морские гребешки, даём высохнуть, солим, перчим, посыпаем шафраном

6. Готовим
- 100 г масла растапливаем в кастрюле и зажариваем лук и имбирь
- добавляем мякоть тыквы и помешивая нагреваем
- вливаем рыбный бульон, вино и варим на небольшом огне 20 минут
- снимаем с плиты, пюрируем миксером
- опять ставим на плиту и подмешиваем крем -фрэш
- добавляем специи (соль, перец, мускат, шафран, можно жёлтый карри и паприку)
- оставляем на самом маленьком огне
- морские гребешки обжариваем на оставшемся масле с двух сторон, буквально по 1 минуте.

7. Подаём
- наливаем суп в подогретые тарелки - суп должен быть примерно 42-44 градуса цельсия
- украшаем каплями масла из тыквенных семечек
- горячие морские гребешки нанизываем на шпажки и кладём сверху

8. Наслаждаемся!

  http://alevtinja.livejournal.com/105836.html

Творожная запеканка с тыквой

Сезон тыквы надо использовать по максимуму. Ведь тыква не только полезная, но и очень вкусная. Испекла я еще одну запеканку. Получилось вкусно :)


( рецепт )

Пряный тыквенный суп

( как я его сделала )

Classic Pumpkin Bread

Now that my pantry is happily restocked with pumpkin (after weeks of empty store shelves because of this year’s shortage), it was finally time to make my first batch of pumpkin bread for the season! Suffice it to say, I’m obsessed with the stuff. Love baking it. Love gifting it to friends. Love how perfect it is for breakfast, lunch, dinner…and everything in between. :) Pretty sure I even have an enormous pumpkin spice candle for the days when fresh bread is not gracing my oven!!!
But for some random reason, I became convinced last week that if I was going to post a pumpkin bread recipe on here, it needed to be super-healthy. And why couldn’t it be? There are lots of substitutions that can be made with these classic ingredients. So I searched around online, read through a few zillion recipes and reviews (although was surprised at how very few “healthy” recipes for this are out there!), and enthusiastically decided on one to try. It had no white flour (just wheat), no white sugar (just brown), no oil/butter (just applesauce+water), or no egg yolks. And surprise, surprise…it was no good. Argh. Not exactly sure why I thought it would be, and not sure why I didn’t go for a recipe that just used one or two substitutions. But unfortunately it was a 100% flop.
So to remedy the situation, I immediately returned to my favorite classic pumpkin bread recipe. And when I say classic, I mean classic. This recipe was the very first recipe I tried when I received my first cookbook — the classic BH&G with the checkered cover (yeah!). Loved it then, and have made it a zillion times since. It may not be the absolute healthiest, but it’s full of all of the great flavor and texture we love. And it makes a large batch, so bring out the big loaf pans or make a bunch of mini-loaves and share the goodness. :)
Cheers to the recipe that saved the day!!


Classic Pumpkin Bread(Adapted from Better Homes and Gardens)
Ingredients:

• 3 cups sugar
• 1 cup cooking oil
• 4 eggs
• 3 1/2 cups all-purpose flour
• 2 tsp. baking soda
• 1 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1 tsp. allspice
• 1/2 tsp. ground cloves (optional)
• 2/3 cup water
• 1 (15 oz.) can pumpkin puree
• 1 cup chopped walnuts (optional)

Method:
Grease two 9x5x3 inch, or three 8x4x2 inch, or four 7.5×3.5×2 inch loaf pans; set aside.
In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.
In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Alternately add flour miture and water to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans.
Bake in a 350 degree F oven for 55-65 minutes or until a wooden toothpick inserted near the center of the loaves comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Serve immediately, or wrap in plastic or aluminum foil to keep fresh.

Ali’s Tip:
If you notice that the tops of your loaves are getting too browned while baking, just gently lay a sheet of aluminum foil on top of the loaves. Don’t tuck it in snug – just laying it there will prevent the browning but still allow the rest of the loaf to continue baking. :)  http://gimmesomeoven.com/classic-pumpkin-bread/

Pumpkin Pie Biscotti Recipe

My cabinets may or may not have an unusually plentiful supply of pumpkin this year…
Ha – I can’t seem to help myself! Ever since last year’s pumpkin shortage, an extra can always seems to make its way into my grocery bag whenever I pass by it in the store. Apparently my subconscious is worried I might have to go another (gasp!) two months without pumpkin this winter. Oh well, I guess my hoarding habits could be worse… :-)
So suffice it to say, we’ve been enjoying quite a few pumpkin recipes this season! One of my recent favorites was a pumpkin pie biscotti recipe adapted from Jamie at My Baking Addiction. As soon as I saw it, I knew it would be one of my favorites. It’s everything I love in a biscotti — lots of great flavor (and pumpkin pie spice!), only 2 Tbps. butter in the entire recipe, and easy to make! Since I also have a bad habit of drizzling white chocolate over my biscotti, this batch also received an extra touch of sweetness – yum.
I shared this one with some friends and family, and they all said to tell you it’s a keeper. Hope you enjoy it too!


Pumpkin Pie Biscotti Recipe(Adapted from My Baking Addiction)
Ingredients:

• 3 1/2 cups all-purpose flour
• 1 1/2 cups firmly packed brown sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 2 tsp. pumpkin pie spice (see tip below for substitution)
• 1/2 cup pumpkin puree
• 2 large eggs, lightly beaten
• 1 Tbsp. vanilla paste (or 1 Tbsp. vanilla extract)
• 2 Tbsp. butter or margarine
• 1 1/4 cup pecans or walnuts, coarsely chopped
• 1/4 cup melted white chocolate, for drizzling or dipping (optional)

Method:
Preheat oven to 350*F.
Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.)
Melt butter in a large skillet over medium heat; add nuts. Cook, stirring constantly, until nuts are browned. Remove from heat and cool completely.
Knead or gently stir cooled nuts into dough. Place dough on a lightly floured surface and divide into 2 portions. Lightly flour hands and shape each portion into a 2 x 10″ long log. (Or I just made one large 8″ x 16″ log.) Place logs 3″ apart on lightly greased cookie sheet. Bake for 24 minutes; cool logs 15 minutes. Reduce oven temperature to 300 F.
After some cooling, move a loaf to a cutting board and cut diagonally into 1/2″ thick pieces. Do the same to the other loaf. The interior of each biscotto should still be just a little moist (while the exterior is nice and hard). The crust of the loaf will probably be quite hard, so use a large serrated knife such as a bread knife for this job.
Place the biscotti with a cut side facing up on a half sheet pan and bake for 8 minutes. Remove the pan and flip all the biscotti over so the other cut side is now facing up. Bake for another 7 minutes. Set all the pieces on a wire rack to cool making sure that none of the biscotti are touching each other. If the biscotti are placed too close together, they could get a little soft or soggy as they cool.
Once the biscotti have fully cooled, they can be consumed as is, or white chocolate dipped or drizzled. To melt the chocolate, pop it in the microwave and heat for 30 seconds, then stir. Then continue heating in 15-second increments (carefully) and stirring in between until chocolate is melted. (I usually add in a little shortening to help it melt and avoid burning.) Then just dip a fork in the chocolate and swish it over biscotti to drizzle, or you can pour it in a Ziplock or pastry bag (with a tiny corner snipped out) and squeeze it out.
The biscotti tastes best during the first few days, but will keep for up to a month in a sealed air-tight container.
Ali’s Tip:
If you don’t have pumpkin pie spice, you can substitute in:

• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1/4 tsp. ground nutmeg

  http://gimmesomeoven.com/pumpkin-pie-biscotti/

Pumpkin Pancakes with Buttermilk Caramel Syrup and Toasted Hazelnuts

Looking for the perfect pumpkin pancake recipe? I was, too. I tried about a gazillion versions before I came up with this one of my own. They’re so good; even better topped with caramel syrup and hazelnuts toasted to perfection.

Pumpkin frickin’ pancakes. I’ve been trying to perfect the recipe for years.
Last year, I probably made ‘em a dozen times – they were decent, even good, but none were the perfect pumpkin pancake.
This year, I thought I’d be starting the process all over again, when lo and behold – the very first version I concocted were fabulous! So either I completely lucked out, or my standards have lowered greatly.
Either way, I think you’ll love these delicious-spiced pumpkin pancakes that taste just like Fall is supposed to – with just plain old maple syrup, or made truly decadent with Buttermilk Caramel Syrup and toasted hazelnuts.
Please pass the Stairmaster.
Here’s the recipe!

---

Print this recipe

Pumpkin Pancakes with Buttermilk Caramel Syrup and Toasted Hazelnuts

Yield: About 10 four-inch pancakes

Ingredients:

1/2 cup hazelnuts

Pancakes:

• 1 cup all-purpose flour
• 1 cup whole wheat flour (substitute another cup of all-purpose flour if you want)
• 1/4 cup brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1 1/4 cups milk
• 2 eggs
• 2/3 cup pumpkin puree (canned or homemade)
• 1 teaspoon vanilla extract
• 3 tablespoons unsalted butter, melted

1 batch Buttermilk Caramel Syrup (aka Buttermilk Caramel Sauce)

Directions:

1. Spread the hazelnuts on a cookie sheet, and toast at 350 degrees for about 10 minutes, or until fragrant and toasty brown. Set aside.
2. In a large bowl, mix together the flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.Microplane zester + whole nutmeg. Add these to your Christmas list now – you need them in your life.
3. In a medium bowl, whisk together the milk, eggs, pumpkin, vanilla, and melted butter.
4. Whisk the wet ingredients into the dry ingredients. Mix just until incorporated, being careful not to overmix.
5. Make the pancakes! Using a 1/3 cup measure, pour the batter onto a buttered griddle or into a large frying pan. They’re ready to flip when they start to look a little dry around the edges, and the edges are starting to form little bubbles. Cook on both sides until cooked through.
   
6. Top with butter and Buttermilk Caramel Syrup, then sprinkle with ten or so hazelnuts per serving. And enjoy!

 http://www.thehazelbloom.com/2010/11/pumpkin-pancakes-with-buttermilk-caramel-syrup-and-toasted-hazelnuts/

Pumpkin Pecan Cupcakes

Dress up these Pumpkin Pecan cupcakes with a tiny sugar fondant pumpkin, perfect for the fall holidays when pumpkins are fresh from the pumpkin patch.

Pumpkin Pecan Cupcakes

Ingredients: Batter: 2 cups all-purpose flour 1 teaspoon baking soda ¼ teaspoon baking powder ¼ teaspoon salt ½ teaspoon ground cinnamon ¼ teaspoon ground allspice ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves ½ cup buttermilk 1 teaspoon pure vanilla extract ½ cup (1 stick) unsalted butter, room temperature 1½ cups firmly packed light brown sugar 2 large eggs 1 cup fresh pumpkin puree or use 1 cup canned pumpkin 1 cup toasted pecans, coarsely chopped Tip: Use standard measuring cups and spoons or scales for accurate measuring. Maple Cream Cheese Frosting: 1 (8 ounce) package cream cheese, room temperature 6 tablespoons unsalted butter, room temperature ¼ cup plus 2 tablespoons grade B pure maple syrup 1 2/3 cup confectioner’s (powdered) sugar Decoration: Orange and green Rolled Fondant for Pumpkin (or use white fondant tinted with orange Food Coloring for pumpkin and green food coloring for stem)    Place a pumpkin on top of each frosted cupcake. Directions: Preheat oven to 350 degrees F. Prepare two standard 12-cup muffin pans; line about 20 of the cups with paper cupcake liners. Batter: In a medium mixing bowl, combine flour, baking soda, Baking powder, salt, cinnamon, allspice, nutmeg, and cloves; whisk together to mix. Set aside. In a small mixing bowl, stir the buttermilk and vanilla together. Set aside. In a large bowl of an electric mixer, cream the butter and brown sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. If creaming by hand with a wooden spoon, use the backside of the spoon and move your arm in a circular motion to spread the butter over the bottom and up the side of the bowl. Move your arm quickly to beat or “whip” the butter. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture has a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the buttermilk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and buttermilk mixture, ending with the last portion of the flour, and stirring just until blended. Remove the bowl from the mixer. Using a large rubber spatula, gently fold the pumpkin and pecans into the batter. Spoon the batter into the cupcake liners. Fill about 2/3 full, using about ¼ cup of batter per cup. Tip: Avoid over-filling the liners which may cause the batter to run-over the sides when baking. It is better to bake any remaining batter separately after the first pan of cupcakes has finished baking. Bake: Bake, rotating pan halfway through, 20 minutes, or until the cakes are just firm and spring back when gently pressed, and a toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool slightly in cupcake pan on a wire cooling rack, and turn out of pan when cool enough to handle. Repeat process with any remaining batter. Cool cupcakes completely on the wire cooling rack before frosting. Maple Cream Cheese Frosting: In a medium mixing bowl, combine cream cheese, butter, and maple; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Add powdered sugar; beat until frosting is smooth and creamy. Use a small offset spatula to frost the top of each cupcake, or use a pastry bag and decorating tip to pipe the frosting. Tip: If frosting seems too soft for piping, refrigerate 30 minutes or longer for the desired consistency. Decoration: Plan on making the pumpkins at least a day in advance so they will be ready when time to use. Use Rolled Fondant and tint the fondant with orange food coloring for the pumpkins and just a very small amount tinted green for the stems. Shape pieces of orange fondant into small ½ to 1 inch balls. Use a toothpick or back of a butter knife to press creases around the outer edges from top to bottom. Roll a tiny bit of green onto the top for the stem. Set aside to dry. Place a pumpkin on top of each frosted cupcake.    http://thebakingpan.com/Cake/pumpkinpecancupcakes.html

Необыкновенно Вкусный Тыквенный Чизкейк

Девченки, уже больше года пользуюсь рецептами с этого замечательного сайта. Все девочки такие талантливые и я думала, что мне нечего добавить к этому разнообразию рецептов до тех пор пока мой муж не предложил мне сделать тыквенный чизкейк ко дню благодарения (он осенью, но я решила отрепетировать ). Не нашла на нашем сайте, нашла на американском сайте www.BettyCrocker.com. Получилось очень вкусно. Я решила поделиться с вами. Надеюсь, вам понравится. Это мой первый рецепт здесь! Не судите строго!
Вот первоисточник:
http://www.bettycrocker.com/recipes.aspx/pumpkin-cheesecake

Итак, тыквенный чизкейк.

Ингредиенты:

* 1 чашка=226 грамм (можно брать неполный стакан)
** 1 унция = около 30 грамм

Корж:
1 и 3/4 чашки крошки из крекеров (можно покрошить печенье)
2 столовые ложки сахара
1/2 чашки сливочного масла

Начинка:
¼ чашки муки
2 чайные ложки приправы для тыквенного пирога (ниже напишу чем заменить, если нету в продаже такой приправы)
2 столовые ложки бренди по желанию (я не добавляла)
15 унций тыквенного пюре
4 упаковки размягченного крим чиза по 8 унций, т.е. около 1 кг (Филаделфия или любого другого)
1 чашка коричневого сахара
2/3 чашки обычного сахара
5 яиц

Приготовление:

1. Разогрейте духовку до 325 градусов по Фаренгейту (около 165 по Цельсию). Смажьте маслом 23 сантиметровую разъемную форму маслом. Смешайте крошку, сахар и растопленное масло в мисочке. Выложите массу на дно формы, распределите, как следует спрессуйте. Оберните форму снаружи фольгой, чтобы не просочилось масло при выпекании. Выпекайте корж 8-10 минут (пока не схватится). Охладите при комнатной температуре 5 минут, затем поставьте в холодильник еше на 5 минут.

2. Тем временем, смешайте муку, бренди и тыкву, отставьте в сторону.

3. В большой миске взбейте крим чиз на средней скорости до кремообразной консистенции.

4. Постепенно введите коричневый сахар и обычный сахар во время взбивания.

5. Вбейте по одному яйца на маленькой скорости

* в рецепте была подсказка - сильно массу не бить после добавления яиц, чтобы поверхность не потрескалась, мне к сожалению не помогло

6. Постепенно вмешайте тыквенную смесь

7. Вылейте начинку на корж,

запекйте 1 час 15 минут (до состояния, чтобы при шевелении формы середина немного колыхалась). Выключите духовку, откройте дверцу на 10 см, дайте чизкейку остыть 30 минут

8. Проведите ножом вдоль стенок формы. Дайте чизкейку остыть при комнатной температуре 30 минут.

9. Поставьте в холодильник не менее чем на 6 часов.

ДАЛЕЕ ОТ МЕНЯ
Мой чизкейк потрескался, что никак не повлияло на вкус, но подпортило мне настроение

* Нашла совет, чтобы чизкейк не потрескался, поставьте в духовку мисочку с горячей водой.


И я решила его подукрасить. Взяла взбитые сливки, смазала верх,

украсила орешками, сушеной клюквой и конфетками

И кусочек:

Как сделать приправу для тыквенного пирога:

Смешать 1 ч.л. корицы, 1/2 ч.л. молотого имбиря, 1/4 ч.л. мускатного ореха, 1/4 ч.л. молотой гвоздики.

 http://forum.say7.info/topic17906.html