Category: Recipes

Posted on

Pumpkin Patch Biscuits

I first saw these little do-dads in Taste of Home Magazine and thought, “Oooohhhh…” and then, with it being National Homemade Bread Day–I know, I know, but it IS–I figured these would just about qualify.

They don’t have any of the pumpkin spices that you would expect in a pumpkin bread, but it is nice to know that there is a good dose of vegetables in that little biscuit.

They are soft and flaky besides. Beat that. Oh, yeah and they taste really, really good.

Ask Chompy.

This image has an empty alt attribute; its file name is Perfect-Size.png

Pumpkin Patch Biscuits

Ingredients

1-3/4 cups all-purpose flour
1/4 cup packed brown sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter
3/4 cup canned pumpkin
1/3 cup buttermilk

Directions:

In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Combine pumpkin and buttermilk; stir into crumb mixture just until moistened.
Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter–the top of a mason jar works great. Place 1 in. apart on a greased baking sheet.
Bake at 425° for 18-22 minutes or until golden brown. Brush butter over biscuits. Serve warm.

Pumpkin Patch Biscuits
 
Print
Ingredients
  • 1-3/4 cups all-purpose flour
  • ¼ cup packed brown sugar
  • 2-1/2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup butter
  • ¾ cup canned pumpkin
  • ⅓ cup buttermilk
Instructions
  1. In a large bowl, combine the flour, brown sugar, baking powder, salt and baking soda.
  2. Cut in ½ cup butter until mixture resembles coarse crumbs.
  3. Combine pumpkin and buttermilk; stir into crumb mixture just until moistened.
  4. Turn onto a lightly floured surface; knead 8-10 times.
  5. Pat or roll out to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter–the top of a mason jar works great.
  6. Place 1 in. apart on a greased baking sheet.
  7. Bake at 425° for 18-22 minutes or until golden brown.
  8. Brush butter over biscuits. Serve warm

Posted on

Pumpkin Spice Cupcakes…

…with Cinnamon Cream Cheese Frosting. The kind that makes your eyes roll back in your head because you think you’ve expired and gone to Heaven.

A dip 023

I tried to resist. I did.

I tried to make something–anything–without pumpkin…

but it was to no avail. It’s just so dang fabulous.

A dip 021

When you taste these, I promise, you’ll forgive me. The original recipe can be found at  Taste of Home.

This image has an empty alt attribute; its file name is Perfect-Size.png

Ingredients

3/4 cup butter, softened
2-1/2 cups sugar
3 eggs
1 can (15 ounces) solid-pack pumpkin
2-1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1 cup buttermilk
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

A dip 012
Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine the flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to the creamed mixture alternately with buttermilk, beating well after each addition.

Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers. Yield: 2 dozen heavenly cupcakes.

A dip 028

Y.U.M.

 

Pumpkin Spice Cupcakes...
 
Print
: 24
Ingredients
  • ¾ cup butter, softened
  • 2-1/2 cups sugar
  • 3 eggs
  • 1 can (15 ounces) solid-pack pumpkin
  • 2-1/3 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground ginger
  • 1 cup buttermilk
Instructions
  1. In a large bowl, cream butter and sugar until light and fluffy.
  2. Add eggs, one at a time, beating well after each addition.
  3. Add pumpkin.
  4. Combine the flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to the creamed mixture alternately with buttermilk, beating well after each addition.
  5. Fill paper-lined muffin cups three-fourths full.
  6. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  7. Frost cupcakes.
Notes
FROSTING: 1 package (8 ounces) cream cheese, softened ½ cup butter, softened 4 cups confectioners' sugar 1 teaspoon vanilla extract 2 teaspoons ground cinnamon For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and cinnamon; beat until smooth.

 

 

Posted on

Pumpkin Pie Dip

If you’re inclined to say–“What?! More pumpkin?” here’s the thing. This pumpkin stuff is self-perpetuating–I swear. See, you open a can and use half of it for Pumpkin Chocolate Chip Cake, and you have a bit left. So to use that bit for Pumpkin Crisp–so you aren’t wasting food, you open another can to add to it. Then you have a bit left–but not quite enough for Pumpkin Pie Dip…so you open another can…

It goes on, and on, and on. And still there is a Ziploc bag in the fridge right this minute, with a cup of pumpkin leftovers in it.

Someone stop me.

This image has an empty alt attribute; its file name is Perfect-Size.png

Pumpkin Pie Dip

Ingredients

1- 8oz. pkg cream cheese, softened
2-1/4 cups confectioners’ sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger

Directions

In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps or Snickerdoodles or Molasses cookies or fruit or if you’re really adventurous–try it on banana bread. Do you get the idea that the possibilities are truly endless? All I can say about that is Yee Haw!

Be sure to store the leftovers in the refrigerator.

Makes 4 cups.

Pumpkin Pie Dip
 
Print
Ingredients
  • 1- 8oz. pkg cream cheese, softened
  • 2-1/4 cups confectioners' sugar
  • 1 cup canned pumpkin
  • ½ cup sour cream
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground ginger
Instructions
  1. In a large bowl, beat cream cheese and confectioners' sugar until smooth.
  2. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended.
  3. Be sure to store the leftovers in the refrigerator.

Posted on

Pumpkin Crisp

I suppose you’ve heard of Apple Crisp, or Peach Crisp or even Berry Crisp. Well now it’s time to meet their little brother…

Aa pumpkin 017

Pumpkin Crisp!

So crunchy and spicy and perfect for the holidays. Whether you are sharing with company or sneaking off alone to nibble a bowl with your favorite ice cream–you’ll love this twist on an old crisp.

 

 

Pumpkin Crisp

Ingredients

1 can (30-ounces) pumpkin
1-1/2 cans evaporated milk
2 tsp. cinnamon
1 tsp. ginger
4 eggs, beaten
1 1/2 cup sugar
1 tsp. salt

1/2 tsp. cloves
1 yellow cake mix
2 sticks of butter, melted
1 cup chopped pecans (optional)

Aa pumpkin 011
Directions:

Mix pumpkin, milk, cinnamon, ginger, eggs, sugar, salt & cloves together well. Pour into a well-greased 9×13 pan.
Sprinkle with cake mix & drizzle with melted butter. Then sprinkle with chopped pecans–if you want.
Bake at 350 degrees for 1 hour and 20 minutes or until a knife comes out clean. Let it set for about 15 minutes.

Serve over French Vanilla ice cream—you won’t be sorry.

Pumpkin Crisp
 
Print
Ingredients
  • 1 can (30-ounces) pumpkin
  • 1-1/2 cans evaporated milk
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • 4 eggs, beaten
  • 1½ cup sugar
  • 1 tsp. salt
  • ½ tsp. cloves
  • 1 yellow cake mix
  • 2 sticks of butter, melted
  • 1 cup chopped pecans (optional)
Instructions
  1. Mix pumpkin, milk, cinnamon, ginger, eggs, sugar, salt & cloves together well.
  2. Pour into a well-greased 9x13 pan.
  3. Sprinkle with cake mix & drizzle with melted butter.
  4. Then sprinkle with chopped pecans--if you want.
  5. Bake at 350 degrees for 1 hour and 20 minutes or until a knife comes out clean.
  6. Let it set for about 15 minutes.

 

Posted on

Halloween Cake Pops

I’ve been seeing these around lately and thought I’d give them a try. I’ve been told that making cake pops can be quite an addicting little habit.

A bat dip 051

I started with the basics–but instead of regular cake, I chose a Gingerbread mix–but you can use whatever flavor cake you’d like.

A bat dip 055

Bake the cake according to package directions and allow to cool completely.

A bat dip 059

Now, this might just go against all your maternal instincts–BUT do forge ahead. You might even like it. Crumble the entire cake into a bowl. Be brave.

A bat dip 060

Now add about 3/4 of the tub frosting to the crumbs.

A bat dip 063

Mix it all in real good until you can tell the frosting is evenly distributed.

A bat dip 065

Measure out level tablespoons…

A bat dip 067

and roll them into tidy little balls. You’ll need to wash your hands a lot through this part because it’s pretty sticky business. Store them in the freezer for at least an hour.

a cake pop 004

Using white or colored candy melts–heat them very gently on low or in a double boiler until they are completely melted.

A bat dip 064

I could only find the long sucker sticks so I cut them all in half. It worked great.

A bat dip 070

Dip each sucker stick in the melted chocolate just before you…

A bat dip 071

poke them about 3/4 of the way into the cake balls.

a cake pop 002

The cold cake chills the candy melts and it helps the sticks and cake stay together.

a cake pop 014

Now, dip the pops carefully into the melted coating. I found it easier to spoon the candy up and around the cake rather than swirl them. If you take too long the warm coating will melt the cake and it may try to fall off. So spoon it on quickly.

a cake pop 011

Gently nudge the excess coating off the bottom of the pop.

Set them down on a wax paper coated pan and store back in the freezer to set.

a cake pop 026

We used melted chocolate to make faces. We aren’t too good at it yet but just wait till you see what’s coming in November. hee hee.

a cake pop 032

Or if the face thing frightens you—just roll them in chocolate sprinkles and call it good.

A bowl of soup 010

Of course, you could taste them and call it REALLY good!

This image has an empty alt attribute; its file name is Gr-Sig-right-size-e1547674736862.png

Halloween Cake Pops
 
Print
Ingredients
  • Cake mix (prepared according to package directions)
  • Tub Frosting
  • Candy Melts
Instructions
  1. Bake the cake according to package directions and allow to cool completely.
  2. Crumble the entire cake into a bowl.
  3. Now add about ¾ of the tub frosting to the crumbs.
  4. Mix it all in real good until you can tell the frosting is evenly distributed.
  5. Measure out level tablespoons and roll them into tidy little balls.
  6. Store them in the freezer for at least an hour.
  7. Using white or colored candy melts--heat them very gently on low or in a double boiler until they are completely melted.
  8. Dip each sucker stick in the melted chocolate just before you poke them about ¾ of the way into the cake balls.The cold cake chills the candy melts and it helps the sticks and cake stay together.
  9. Now, dip the pops carefully into the melted coating. I found it easier to spoon the candy up and around the cake rather than swirl them. If you take too long the warm coating will melt the cake and it may try to fall off. So spoon it on quickly.
  10. Gently nudge the excess coating off the bottom of the pop.
  11. Set them down on a wax paper coated pan and store back in the freezer to set.