I haven't made, or eaten these yet but my sister has and said they're delish so thought I'd post based on her recommendation! They sound really easy too and I have all the ingredients at home right now so I'll try them soon.
Pumpkin Cookies
1 cup shortening
1 can pumpkin
2 cups flour (put in last)
1 cup sugar
1 egg
1 teas. cinnamon
1 teas. soda
1 teas. vanilla
beat until mixed
Drop by teaspoon on ungreased cookie sheet. Bake 10 to 15 minutes 350 degrees - enjoy!
Showing posts with label fall. Show all posts
Showing posts with label fall. Show all posts
Friday, November 13, 2009
Monday, October 26, 2009
Pumpkin Cake
I feel like I've been wanting to make this cake for a month (sure enough, I flagged it back on September 17). Finally got around to making it this weekend. What I liked most is the strong ginger flavor, backed by the richness of the pumpkin.
Also, the cream cheese frosting is more sweet than cream cheese, which is good in my opinion. I think there's nothing worse than biting into a pumpkin bar with frosting that tastes too much like cream cheese and not frosting.
Sometimes there's a fine line between quick breads and cakes. This is definitely a cake.
Pumpkin Cake
2 cups sugar
1 cup vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
2 cups pumpkin puree or cooked mashed pumpkin (15 oz can)
cream cheese frosting, below
1/2 cup chopped pecans
Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well. Sift dry ingredients into a separate bowl; stir into oil mixture, beating well. Stir in pumpkin puree.
Pour batter into two greased and floured 9-inch round layer cake pans. Bake at 350° for 35 to 40 minutes. Turn out onto racks to cool. Frost pumpkin cake with cream cheese frosting and sprinkle with chopped pecans.
Cream Cheese Frosting
1/4 cup butter
1 package (8 ounces) cream cheese, room temperature
1 pound confectioners' sugar, sifted
2 teaspoons vanilla extract
Combine all ingredients in large mixing bowl; beat well until smooth. Makes enough for 2-layer pumpkin cake.
I omitted the nuts and baked it in a bundt pan because I am lazy and wasn't presenting it to guests.
Also, the cream cheese frosting is more sweet than cream cheese, which is good in my opinion. I think there's nothing worse than biting into a pumpkin bar with frosting that tastes too much like cream cheese and not frosting.
Sometimes there's a fine line between quick breads and cakes. This is definitely a cake.
Pumpkin Cake
2 cups sugar
1 cup vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
2 cups pumpkin puree or cooked mashed pumpkin (15 oz can)
cream cheese frosting, below
1/2 cup chopped pecans
Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well. Sift dry ingredients into a separate bowl; stir into oil mixture, beating well. Stir in pumpkin puree.
Pour batter into two greased and floured 9-inch round layer cake pans. Bake at 350° for 35 to 40 minutes. Turn out onto racks to cool. Frost pumpkin cake with cream cheese frosting and sprinkle with chopped pecans.
Cream Cheese Frosting
1/4 cup butter
1 package (8 ounces) cream cheese, room temperature
1 pound confectioners' sugar, sifted
2 teaspoons vanilla extract
Combine all ingredients in large mixing bowl; beat well until smooth. Makes enough for 2-layer pumpkin cake.
I omitted the nuts and baked it in a bundt pan because I am lazy and wasn't presenting it to guests.
Thursday, October 8, 2009
Cheddar Broccoli Soup
Amanda requested soups...I have made this one before and just made it again this past Monday. It's easy to make. It's also something that I usually have the ingredients on hand for and can add other things like the carrots that I added this week.
CHEDDAR BROCCOLI SOUP
INGREDIENTS
2 cups chicken broth
2 1/2 cups fresh broccoli
1/4 cup chopped onion
1 cup milk
2 tablespoons all-purpose flour
1 cup shredded Cheddar cheese (I often use more)
1/2 teaspoon dried oregano
salt and pepper to taste
DIRECTIONS
Bring broth to a boil. Add broccoli and onion. Cook for five minutes, or until broccoli is tender.
In a separate bowl, slowly add milk to flour, and mix until well blended.
Stir flour mixture into broth mixture. Cook, stirring constantly, until soup is thick and bubbly. Add cheese; stir until melted. Add seasonings and serve.
2 cups chicken broth
2 1/2 cups fresh broccoli
1/4 cup chopped onion
1 cup milk
2 tablespoons all-purpose flour
1 cup shredded Cheddar cheese (I often use more)
1/2 teaspoon dried oregano
salt and pepper to taste
DIRECTIONS
Bring broth to a boil. Add broccoli and onion. Cook for five minutes, or until broccoli is tender.
In a separate bowl, slowly add milk to flour, and mix until well blended.
Stir flour mixture into broth mixture. Cook, stirring constantly, until soup is thick and bubbly. Add cheese; stir until melted. Add seasonings and serve.
NOTE
The broccoli is pretty easy to break down in the soup but if I'm adding something like carrots, I will usually puree the soup for a creamy texture.
Image courtesy of: http://icandigit-kel.blogspot.com/2008/07/broccoli-cheese-soup.html
Monday, October 5, 2009
Pumpkin Chocolate Dessert Cake
I made this cake for the first time yesterday and while mine came out just slightly undercooked, it was still delicious, easy and I would make again any time! It tasted like fall to me :) Also, per some other recommendations, I added 1 cup of mini chocolate chips to the recipe as well - fold in at the end. Enjoy!
"This fabulous pumpkin cake is so moist you may weep, and the creamy frosting will satisfy anyone's sweet tooth!"
2 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 tablespoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup butter
2 cups white sugar
1/3 cup applesauce
3 eggs, beaten
1/2 cup heavy cream
1 (15 ounce) can pumpkin
Frosting:
1 cup brown sugar
1/2 cup butter
1/3 cup heavy cream
1 cup confectioners' sugar
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch Bundt pan.
2. In a medium bowl, mix the flour, cocoa powder, pumpkin pie spice, baking powder and baking soda. In a large bowl, beat together 3/4 cup butter, 2 cups sugar, applesauce, and eggs. Mix in 1/2 cup heavy cream and pumpkin. Stir into the flour mixture just until blended. Spread evenly in the prepared pan.
3. Bake 40 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan over a wire rack. Invert cake onto a serving plate.
4. Place the brown sugar, 1/2 cup butter, and 1/3 cup heavy cream in a medium saucepan. Bring to a boil while stirring to blend until smooth. Cook until sugar is dissolved. Whisk in the confectioner's sugar, and drizzle over the cake immediately.
"This fabulous pumpkin cake is so moist you may weep, and the creamy frosting will satisfy anyone's sweet tooth!"
2 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 tablespoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup butter
2 cups white sugar
1/3 cup applesauce
3 eggs, beaten
1/2 cup heavy cream
1 (15 ounce) can pumpkin
Frosting:
1 cup brown sugar
1/2 cup butter
1/3 cup heavy cream
1 cup confectioners' sugar
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch Bundt pan.
2. In a medium bowl, mix the flour, cocoa powder, pumpkin pie spice, baking powder and baking soda. In a large bowl, beat together 3/4 cup butter, 2 cups sugar, applesauce, and eggs. Mix in 1/2 cup heavy cream and pumpkin. Stir into the flour mixture just until blended. Spread evenly in the prepared pan.
3. Bake 40 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan over a wire rack. Invert cake onto a serving plate.
4. Place the brown sugar, 1/2 cup butter, and 1/3 cup heavy cream in a medium saucepan. Bring to a boil while stirring to blend until smooth. Cook until sugar is dissolved. Whisk in the confectioner's sugar, and drizzle over the cake immediately.
Friday, November 21, 2008
Apple Season is Great!
We enjoy a lot of apples at our house during apple season. Honeycrisp apple being this year's favorite. Mmmmm.
I made these Apple Turnovers with Granny Smith Apples, for a dinner with neighbor friends last night and they were a hit! I used dried cranberries instead of dried cherries in an effort to save a few bucks though.
Image courtesy of:http://farm3.static.flickr.com/2143/2245327989_ddf9d83558.jpg?v=0
Thursday, November 6, 2008
We got favorite fall desserts!
So, we had some tasty sweets and treats in the Favorite Fall desserts category:
Jennifer's Pumpkin Bars
Sara's Pumpkin Dip
My Apple Cake
Next up, Camby picked one-pot meals (soups, stews, crockpot, casserole, etc.). When that's done, will someone do a wrap-up and Mollie, will you pick the last category?
Also, it will be Thanksgiving by the time I'm back, then BOOM, Christmas! Anyone have a fun idea we could do around holiday food? An actual physical cookie exchange to each other or a some type of recipe challenge where we all make the same recipe? Let me know if you have ideas.
And last but not least, I sent an invitation to Sara's friend in Australia to join (fun!). So if she has trouble getting the invite to work, let me know before Sunday/Monday so I can give someone else admin privileges.
And that is all I have to say about food for the day.
Jennifer's Pumpkin Bars
Sara's Pumpkin Dip
My Apple Cake
Next up, Camby picked one-pot meals (soups, stews, crockpot, casserole, etc.). When that's done, will someone do a wrap-up and Mollie, will you pick the last category?
Also, it will be Thanksgiving by the time I'm back, then BOOM, Christmas! Anyone have a fun idea we could do around holiday food? An actual physical cookie exchange to each other or a some type of recipe challenge where we all make the same recipe? Let me know if you have ideas.
And last but not least, I sent an invitation to Sara's friend in Australia to join (fun!). So if she has trouble getting the invite to work, let me know before Sunday/Monday so I can give someone else admin privileges.
And that is all I have to say about food for the day.
Thursday, October 30, 2008
Favorite Fall Dessert - Pumpkin Dip
I'm not sure that this is 100% my favorite fall dessert but it is delish and super easy to make! I got the recipe from a girl at work. You can pair it with Graham Cracker sticks or whatever suits you.
1 15oz can of pumpkin
1 5oz package of instant vanilla pudding (don't actually make the pudding, just use the powder)
1 teaspoon of pumpkin pie spice
1 8oz container of cool whip
Mix the first 3 ingredients together & then fold in the Cool whip. Chill it for a few hours.
1 15oz can of pumpkin
1 5oz package of instant vanilla pudding (don't actually make the pudding, just use the powder)
1 teaspoon of pumpkin pie spice
1 8oz container of cool whip
Mix the first 3 ingredients together & then fold in the Cool whip. Chill it for a few hours.
Wednesday, October 29, 2008
Favorite Fall Dessert
Well, my two favorite fall desserts are apple crisp and pumpkin pie, but last week I made a very tasty apple cake in an effort to use up some apples that Anthony's mom gave me. It was tasty.
6 apples (the recipe calls for McIntosh apples)
Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated
Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.
Apple Cake from Smitten Kitchen
6 apples (the recipe calls for McIntosh apples)1 T cinnamon
5 T sugar
2 3/4 cups flour, sifted
2 3/4 cups flour, sifted
1 T baking powder
1 t salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 t vanilla
4 eggs
1 cup walnuts, chopped (optional)
Preheat oven to 350 degrees. Grease a tube pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.
Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated
Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean.
A few notes: I used a bundt pan since I don't have a tube pan. Also, next time I'll do a better job distributing the cinnamon/sugar sauce that collected at the bottom of the bowl of apples. I ended up having too much liquid in the second round of apples, which dripped down the inside of the pan and got a little too dark for my liking. Last, but not least, it only took 1 hour and 15 minutes to cook in my oven.
Photo from Smitten Kitchen.
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