Pies

Chocolate Swirl Pumpkin Pie

Happy Thanksgiving! ♥

Chocolate Swirl Pumpkin Pie

Cocoa Ritz Crumb Crust:
1¹⁄3 cups finely crushed Ritz crackers
1/4 cup sugar
1 Tbl unsweetened cocoa
5 Tbl butter, melted

Preheat oven to 375°. Stir together Ritz cracker crumbs, sugar, and cocoa. Stir in melted butter. Press into bottom and up sides of a 9″ deep dish pie plate. Bake for 6-7 minutes. Set on cooling rack. Turn oven down to 350°.

Chocolate Pumpkin Swirl Filling:
3 oz dark chocolate (I used 1/2 cup dark chocolate chips)
4 eggs, beaten
3/4 cup sugar
1 Tbl cornstarch
2 tsp cinnamon
1/4 tsp cloves
1/8 tsp salt
1 (15 oz) can pumpkin puree
1/2 cup heavy cream

Melt chocolate slowly in microwave, set aside to cool. Whisk eggs, sugar, cornstarch, cinnamon, cloves, and salt. Whisk in pumpkin and cream. Scoop 1 cup of pumpkin filling and mix into melted chocolate. Pour the pumpkin filling into the crust, then drop chocolate/pumpkin mixture by scoopfuls gently onto pumpkin filling. With butter knife, swirl the chocolate mixture to create desired affect. Bake about 45 minutes, until pumpkin custard is set. Original filling recipe found at cooking.com.

One Year Ago: Easy Pumpkin Spice Cookies Easy Pumpkin Spice Cookies

Two Years Ago: Oatmeal Butterscotch Cranberry Cookies Oatmeal Butterscotch Cranberry Cookies

Cakes, Dessert

Pumpkin Pie Cake

Here is another option for Thanksgiving dessert…or anytime! The original recipe is from keyingredient.com. I made one addition to the recipe, Biscoff cookies, how could that go wrong? Yum!

Pumpkin Pie Cake

Cake Base:
1 yellow cake mix, minus 1 cup
10 Biscoff Cookies, crushed
1/2 cup butter, melted
1 egg, beaten

Preheat oven to 350°. Mix cake mix (minus the 1 cup, put in bowl and set aside for topping) and crushed cookies. Add butter and mix. Add egg and mix well. Press in bottom of a sprayed 9″x13″ pan. Mix together the pumpkin filling.

Pumpkin Filling:
1 (15 oz) can pumpkin
3 eggs
1/4 cup sugar
1/2 cup brown sugar
2/3 cup milk
1½ tsp cinnamon

Whisk together pumpkin, eggs, sugar, brown sugar, milk, and cinnamon. Spread over base in pan. Mix together topping.

Topping:
1 cup of cake mix
6 Biscoff cookies, crushed
1/4 cup butter, softened

Stir together the 1 cup cake mix and cookie crumbs. Add butter and mix with a fork until crumbly. Sprinkle over pumpkin filling. Bake for 50-55 minutes. Serve with whipped cream or ice cream.

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Cupcakes

Pumpkin Cupcakes with Chocolate Buttercream

What if someone doesn’t like Pumpkin Pie, what do you make for Thanksgiving dessert? Pumpkin Cupcakes with Chocolate Buttercream of course. What if everyone likes Pumpkin Pie? Serve Pumpkin Pie AND Pumpkin Cupcakes with Chocolate Buttercream!

Pumpkin Cupcakes with Chocolate Buttercream

Pumpkin Cupcakes with Chocolate Buttercream 2

Pumpkin Cupcakes:
1 (15 oz) can pumpkin
1 cup oil
3 eggs
1 cup sugar
1 cup brown sugar
2 cups flour
1 tsp baking soda
1 tsp baking powder
1½ tsp cinnamon
½ tsp allspice
½ tsp salt

Preheat oven to 350°. Line cupcake cups with cupcake liners (makes 24). Beat together pumpkin, oil, eggs, sugar, and brown sugar. Stir in flour, baking soda, baking powder, cinnamon, allspice, and salt until evenly mixed. Scoop batter into prepared cupcake cups. Bake 18-20 minutes or until top center is set. Cool completely before frosting.

Chocolate Buttercream Frosting:
1 cup butter, softened
5 cups powdered sugar
1/4 cup unsweetened cocoa
6-8 Tbl milk

Whip butter with electric mixer for about 5 minutes until light in color. Add powdered sugar, cocoa, and milk until perfect piping consistency. Pipe onto completely cooled cupcakes, add sprinkles.

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Dessert, Pies

Apple Pumpkin Crostata

You know me, if I have a little something sitting in my fridge or pantry the wheels start turning. Things don’t always turn out for the best, but you have to keep experimenting. I declare this a taste delight! This recipe comes from a little bit of pumpkin sitting in my fridge, add pastry and apple, and cross your fingers! It worked! So you say, Kristen, I don’t have just a quarter cup of pumpkin in my fridge, I would have to open a whole can. Well, here are some ideas to use up the rest of that pumpkin, click here: For the Love of Pumpkin.

Apple Pumpkin Crostata

Apple Pumpkin Crostata 2

Pastry:
2/3 cup flour
2 tsp sugar
1/4 tsp salt
1/4 cup cold butter
2-3 Tbl ice water

Stir together flour, sugar, and salt. Cut in butter until crumbly. Stir in one tablespoon of water at a time with a fork until dough just barely comes together. Make into a disk (handling as little as possible), wrap in plastic, and refrigerate for at least 20  minutes.

Apple Pumpkin Filling:
1/4 cup pumpkin
1/4 cup sugar
3 Tbl flour
1/2 tsp cinnamon
1/8 tsp allspice
1 large apple, peeled, cored, cut into small pieces

Preheat oven to 450°. Stir together pumpkin, sugar, flour, cinnamon, and allspice. Fold in apple. Roll out pastry on floured surface to an 11″ diameter circle. Transfer to silpat or parchment lined baking sheet. Gently spread filling in center of pastry leaving 1½”-2″ border around outside. Fold border up over filling pleating and pinching pleats gently together as you go around the circle. Sprinkle with chopped walnuts, cinnamon/sugar, and sparkling sugar if desired.

Apple Pumpkin Crostata 3

Bake at 450° for 10 minutes, turn down oven to 400° and continue baking for 10-15 minutes more. Remove when golden brown and apples are tender.

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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.

Breads, Yeast Breads

Pumpkin Cinnamon Swirl Bread

Snuggle up with a blanket, hot chocolate, a piece of this bread and a good movie. That’s what I did! Perfect fall afternoon.

Pumpkin Cinnamon Swirl Bread

Pumpkin Cinnamon Swirl Bread 2

3/4 cup warm water (110°)
1 pkt (2¼ tsp) dry yeast
2 Tbl sugar
1/3 cup brown sugar
2 Tbl oil
1/2 cup pumpkin puree
1 egg, beaten
3¼-3½ cups flour
1 cup oats
1½ tsp pumpkin pie spice
1 tsp salt
2 Tbl butter, softened
1/4 cup brown sugar
1 tsp cinnamon

In bowl of stand mixer, pour warm water, sprinkle yeast, and then sprinkle the 2 Tbl sugar over yeast. Let sit for 5 minutes or until bubbly. Add brown sugar, oil, pumpkin, and egg; mix. Add 3 cups flour, oats, pumpkin pie spice, and salt; mix. Add 1/4 to 1/2 cup more flour to make dough just barely firm and not sticky. Mix and knead. Turn out into sprayed bowl, turn dough over to coat. Let rise in warm place 45-60 minutes. Punch dough down. Turn out onto floured surface. Roll into 18″x9″ rectangle. Spread butter over dough, stir together brown sugar and cinnamon and sprinkle evenly over butter. Roll up jelly-roll style, pinch seam to seal. Place seam side down in sprayed loaf pan. Let rise in warm place about 30 minutes. Bake in preheated 375° oven for 40-45 minutes or until interior temperature of 185°. Cool 10 minutes in pan then remove to wire rack.

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Two Years Ago: Chocolate Malt Brownies Chocolate Malt Brownies

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.

Breads, Breakfast, Quick Breads

Spiced Pumpkin Chocolate Chip Scones

We live in the Northwest, so days in the fall without rain are precious and appreciated. As of today, we have had 10 straight days without rain, I am loving it! (I know I just jinxed it) I do realize that the rain is why it is so green and gorgeous here, but some days it feels a little dreary. I am sitting in my kitchen right now, looking out at a fairly bright (rain free) fall afternoon with trees dressed in their beautiful fall colors, and there are pumpkin chocolate chip scones in the oven! All is right here in my little part of the world. ;o)

Spiced Pumpkin Chocolate Chip Scones

Spiced Pumpkin Chocolate Chip Scones 2   Spiced Pumpkin Chocolate Chip Scones 3

2¾ cups flour
1/3 cup sugar
1 Tbl baking powder
3/4 tsp salt
3/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp allspice
1/2 cup cold butter
1 cup mini chocolate chips
2/3 cup canned pumpkin
2 large eggs

In large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. Cut in butter just until mixture is crumbly; it’s OK for some larger chunks of butter to remain unincorporated. Stir in chocolate chips. In another bowl, whisk together pumpkin and eggs till smooth. Add pumpkin/egg to dry ingredients and stir until all is moistened and holds together.

Line a baking sheet with silpat; if you don’t have silpat, just use it without greasing it. Sprinkle a bit of flour atop silpat or pan. Turn out dough onto pan, and divide it in half. Round each half into a 5″-6″ circle. The circles should be about 3/4″-1″ thick. Brush each circle with milk, and sprinkle with sparkling sugar or cinnamon sugar, if desired. Slice each circle into 6 wedges. Carefully pull wedges away from center to separate them just a bit; there should be about 1/2″ space between them. For best texture and highest rise, place pan of scones in freezer for 30 minutes, uncovered. While scones are chilling, preheat oven to 425°.

Bake for 22 to 25 minutes, or until golden brown and toothpick inserted into center of one comes out clean, with no wet crumbs. If you pull one of the scones away from others, edges should look baked through, not wet or doughy. Serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in microwave, if desired. Makes 12 scones. Recipe from kingarthurflour.com.

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

Brownies & Bars

Chocolate Fudge Pumpkin Oat Bars

Just mixing some of my favorites together!

Chocolate Fudge Pumpkin Oat Bars

Pumpkin Oat Batter:
1/2 cup butter, softened
1 cup pumpkin puree
2 cups brown sugar
2 eggs
3 cups oats
2½ cups flour
1 tsp baking soda
1/2  tsp salt

Chocolate Fudge Filling:
2 Tbl butter
1 can (14 oz) sweetened condensed milk
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)

Preheat oven to 350°. In large mixing bowl, cream butter, pumpkin, and brown sugar.  Beat in eggs.  Combine oats, flour, baking soda, and salt; stir into creamed mixture. Press two-thirds of pumpkin oat mixture into greased 15″x10″ sheet pan (easiest with hand sprayed with nonstick cooking spray).

In saucepan make chocolate filling, combine butter, sweetened condensed milk, and chocolate chips.  Cook and stir over low heat until chocolate is melted.  Remove from heat; stir in walnuts if using.

Spread chocolate filling over pumpkin oat mixture in baking pan. Pinch pieces of remaining pumpkin oat mixture and evenly drop over chocolate filling (very sticky, use cooking spray on fingers). Pat down gently.  Bake 25 minutes or until golden brown. Cool. Cut into squares.

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Breakfast, Cakes

Pumpkin Coffee Cake

Oh, the heavenly smells of cinnamon, cloves, nutmeg, and ginger. Oh, the delicious tastes of pumpkin and spices!

Pumpkin Coffee Cake

Pumpkin Coffee Cake Batter:
½ cup butter
1 cup sugar
2 eggs
1 tsp vanilla
1 cup pumpkin puree
1/3 cup milk
1½ cups flour
1 tsp baking soda
½ tsp salt

Topping:
1/4 cup sugar
1/3 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
1 cup chopped pecans or walnuts

Preheat oven to 350°. Cream butter and sugar. Add eggs, vanilla, pumpkin, and milk; mix well. Add flour, baking soda, and salt; mix just until well combined. In small bowl, stir together topping ingredients; sugar, brown sugar, cinnamon, nutmeg, cloves, ginger, and nuts. Creating layers, spread half the pumpkin batter in a sprayed 9″×9″ baking pan. Sprinkle half of the topping evenly over the batter. Drop spoonfuls of remaining batter over topping and gently spread to make even layer. Sprinkle remaining topping evenly over batter. Bake 30-35 minutes or until pick inserted in center comes out clean.

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Two Years Ago: Pumpkin Pancakes Pumpkin Pancakes

Breads, Quick Breads

Cinnamon Topped Pumpkin Bread

It’s OCTOBER! You know what that means…Pumpkin recipes! This delicious recipe comes from Life Made Simple.

Cinnamon Topped Pumpkin Bread
Pumpkin Bread:
¼ cup butter
¼ cup oil
1 cup sugar
1/2 cup brown sugar
1 cup pumpkin puree
⅓ cup water
½ tsp vanilla
2 eggs
1¾ cups flour
1 tsp baking soda
¾ tsp salt
½ tsp cinnamon
1 tsp pumpkin pie spice

Topping:
1 Tbl flour
5 Tbl brown sugar
1 tsp cinnamon
1 Tbl cold butter
¼ cup chopped pecans (optional)
¼ cup cinnamon baking chips (optional)

Preheat oven to 350°. Spray 8″x4″ loaf pan (or three small loaf pans) with baking spray. Set aside. In large bowl with electric mixer, beat butter, oil, sugar, and brown sugar. Add pumpkin puree, water, and vanilla, mix until smooth. Add one egg at a time, mixing after each addition. In medium bowl, combine flour, baking soda, salt, cinnamon, and pumpkin pie spice. Add dry ingredients to pumpkin mixture, mix just until incorporated. Pour batter into prepared pan. Set aside.

Make topping, in small bowl combine flour, brown sugar and cinnamon. Cut in cold butter with pastry blender, until mixture resembles coarse crumbs. Add chopped pecans and cinnamon chips if adding. Sprinkle topping over batter.

Bake for 1 hour (35-40 minutes for small pans), or until pick inserted in center comes out clean. Topping will begin to darken but should not burn. Cool in pan, then on wire rack.

Tomorrow I am making this recipe and stirring in chocolate chips! I love the tastes of Fall!

Cookies

Easy Pumpkin Spice Cookies

Keep these three ingredients on your pantry shelf and you can have incredibly delicious cookies in a snap.  My mom made these for a family gathering, perfectly beautiful to look at and impossible to eat just one!

2 (18 oz) spice cake mixes
1 (29 oz) can pumpkin
1 (12 oz) bag semisweet chocolate chips

 

Preheat oven to 350°.  Mix dry cake mixes and pumpkin together until moist.  Mix in chocolate chips.  Bake 12-15 minutes.
One Year Ago Today:  Oatmeal Butterscotch Cranberry Cookies 

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