Cakes, Dessert

Pumpkin Gingerbread with Cinnamon Pumpkin Cream Frosting

This Pumpkin Gingerbread is delicious on its own, but this morning I came up with this Cinnamon Pumpkin Cream Frosting.  I think I have dolloped and licked half my day’s calories in just moments!  I feel the need to make pancakes and dollop, apple pie and dollop, scoop ice cream and dollop.   Ok, I’ll stop, it’s such a fun word, and yummy cream frosting.  Try it, I think you’ll want to dollop too!

Pumpkin Gingerbread:
1/2 cup butter, softened
1/2 cup brown sugar
2 eggs
3/4 cup buttermilk
1/2 cup pumpkin
1/2 cup molasses
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp ginger
1 Tbl orange zest

Preheat oven to 325°.  In large bowl with electric mixer, cream butter and sugar.  Add eggs, one at a time, beating well after each addition.  In small bowl, combine buttermilk, pumpkin, and molasses.  In another bowl, whisk together flour, baking soda, salt, cinnamon, and ginger.  Stir in orange zest.  Add dry ingredients alternately with the buttermilk mixture to the creamed butter mixture.  Beat until batter is smooth.  Pour batter into a sprayed 9″ square pan.  Bake for 40-45 minutes or until a toothpick inserted in center comes out clean.  Serve warm with Cinnamon Pumpkin Cream Frosting.

Cinnamon Pumpkin Cream Frosting:
2 Tbl butter, softened almost melted
1 Tbl pumpkin
1 cup powdered sugar
1/4 tsp cinnamon
1 cup whipping cream
1/2 cup chopped walnuts

With electric mixer, combine butter, pumpkin, powdered sugar, and cinnamon.  In another bowl, whip cream to stiff peaks.   Add butter/pumpkin mixture to whipped cream and beat just until combined.  Spread over completely cool cake and sprinkle with walnuts.  Keep cake in refrigerator.  Also can keep cake unfrosted covered on counter and cream frosting in fridge.  When ready to serve, put piece of cake on plate and add big dollop of cream frosting and sprinkle with nuts.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Breads, Breakfast, Yeast Breads

Pumpkin Sweet Rolls

I think I am about done with my pumpkin craze for a bit, just one last post for now.  Pumpkin sweet rolls.  This has to be one of the most beautiful yeast doughs I have seen, I know, a little weird when you get worked up about how wonderful a dough is.  Well, I do.  This dough is so nice to work with, a beautiful light orange tint from the pumpkin, and smooth, satin texture.  The pumpkin taste is so subtle and with the spices, it’s a warm, homey taste of fall time.  Adapted from a Taste of Home Recipe.

 

Pumpkin Sweet Rolls

Dough:
1 pkg (2¼ tsp) active dry yeast
1¼ cups warm milk (110° to 115°)
1 cup pumpkin
1/2 cup sugar
1/2 cup butter, melted
1 tsp salt
5 to 5½ cups flour

In a large bowl of mixer, dissolve yeast in warm milk.  Add pumpkin, sugar, butter, salt and flour.  Knead to form a soft, smooth dough, about 4-5 minutes.  Place in greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 hour.

Filling:
1/2 cup butter, melted
1 cup brown sugar
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp ginger

In small glass bowl, melt butter and add brown sugar, cinnamon, cloves, nutmeg, and ginger.

Punch dough down, divide in half.  Roll one portion into a 16-in. x 8-in. rectangle.  Spread with half of the filling.  Roll up jelly-roll style, starting with a long side, pinch seams to seal.  Cut into 12 slices.  Place into greased 13 x 9 baking pan.

Do the same with the second portion of dough, placing 12 slices in a second greased 13 x 9 baking pan.  Cover each pan and let rise until doubled, about 30 minutes.

Bake at 375° for 20-25 minutes or until golden brown.

Glaze:
1 cup powdered sugar
2 Tbl butter, softened
1/2 tsp vanilla
1 to 2 Tbl milk

Combine powdered sugar, butter, vanilla and enough milk to achieve desired consistency, drizzle over rolls. Sprinkle with nutmeg if desired.

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Breakfast

Pumpkin Pancakes

Pumpkin pancakes hot off the griddle with pure maple syrup , aaaaaaaaahhh!

Pumpkin Pancakes

2½ cups flour
3 Tbl brown sugar
1 Tbl baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
3 eggs, beaten
1¾ cups milk
1 cup canned pumpkin
1/4 cup oil

Preheat griddle to 375°.  In a large bowl combine flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.  In a second bowl whisk together eggs, milk, pumpkin, and oil.  Stir milk mixture into flour mixture until slightly lumpy, let sit a few minutes.

Lightly grease griddle.  Cook pancakes until golden, turn when tops are bubbly and edges are slightly dry. Makes approx. 16 pancakes.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Dessert

Pumpkin Custard

Pumpkin custard is like eating pumpkin pie without the fat and calories of the crust.  It is so quick and easy to put together, it just takes time to bake and cool, so that’s where the patience comes in.

Pumpkin Custard

1 cup canned pumpkin
1 egg
1/2 cup dark brown sugar
1/2 tsp salt
1/2 tsp ginger
1/2 tsp cinnamon
1 tsp vanilla (or 1/2 tsp vanilla & 1/2 tsp rum extract)
1 cup evaporated milk

Preheat oven to 325°.  Combine all ingredients in blender.  Pour into heatproof custard cups, sprinkle top of custard with nutmeg if desired.  Set custard cups in a shallow pan of hot water and bake for about 40 to 45 minutes, or until knife inserted in center comes out clean.  Custard continues to cook some after removed from oven, and sets up as it cools.  Refrigerate.  I think it is good warm or cold!

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cakes

Pumpkin Spice Cake with Maple Buttercream

Time to bake everything pumpkin!

Pumpkin Spice Cake with Maple Buttercream

Cake:
1 pkg spice cake mix
1 cup canned pumpkin
3 eggs
1 cup milk
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger

Preheat oven to 375°.  In large bowl, combine cake mix, pumpkin, eggs, milk, cinnamon, nutmeg, and ginger. Mix with electric mixer on low until combined, then on medium for about 2 minutes.

Pour batter into two well greased 8″ or 9″ round cake pans.  Bake for 20-25 minutes or until pick comes out clean when inserted in center.  Cool in pans for 5-10 minutes, then cool cakes on wire rack completely.

Maple Buttercream:
1 cup butter, softened
4 cups powdered sugar
6 Tbl pure maple syrup
4 Tbl milk

Whip butter, powdered sugar, maple syrup, and milk until fluffy.  Add less milk or more milk to make desired spreading consistency.  Spread frosting between layers and over sides and top of cake.  There is enough frosting to slice each cake layer in half to make four layers with frosting in between each layer.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cookies

Maple Walnut Spice Cookies

Tasty little frosted cookies, that I think look so pretty.  These cookies were in Cooking Light Magazine, maybe they say they are light because they are little and they think you will eat just one…funny!  I did not eat just one.

Maple Walnut Spice Cookies

Cookies:
1½ cups flour
1/2 tsp baking soda
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground nutmeg
1/8 tsp ground cloves

1/4 cup butter, softened
3/4 cup brown sugar
2 Tbl maple syrup
1 large egg

Frosting:
1 cup powdered sugar
2 Tbl maple syrup
1 Tbl milk
2 Tbl butter, softened

1/2 cup finely chopped walnuts, toasted

Preheat oven to 350°.  Whisk  together flour, baking soda, ginger, cinnamon, salt, nutmeg, and cloves in a medium bowl.

In a large bowl, cream butter and brown sugar with mixer until light and fluffy.  Add syrup and egg.  Add flour mixture, beat until just combined.  Drop by small cookie scoop (about 1 Tbl) on cookie sheet.  Bake for 12-14 minutes or until lightly browned.  Cool on pan 5 minutes.  Remove to cool completely on wire rack.

Prepare frosting, whip together powdered sugar, maple syrup, milk, and butter, until smooth frosting consistency.  Spread frosting evenly over each cookie, sprinkle with nuts.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat and Perforated Baking Sheet please visit my Demarle at Home Personal Website at kristen.demarleathome.com or simply click on the Demarle at Home logo below.