Showing posts with label pumpkin. Show all posts
Showing posts with label pumpkin. Show all posts

Friday, October 24, 2008

Pumpkin Crème Brulee



I love pumpkin anything…pumpkin bread, pumpkin pie, pumpkin scones, pumpkin cookies, pumpkin…I think you get the idea. I had a couple friends over for dinner last week and wanted to do something fall-esque for dessert and though that a pumpkin crème brulee would be perfect, and it was. Crème brulee is one of my all time favorite desserts and the addition of pumpkin was amazing. I gobbled mine down quickly and finished another for breakfast in the morning. I think that I might have to make these only once a year because they are way too tempting sitting in the fridge. They are really creamy, not too sweat, and the caramelized sugar on top is the perfect complement to the rich pumpkin flavor.

Pumpkin Crème Brulee

2 Cups Heavy Cream
¼ Cup Brown Sugar
¼ Cup Sugar
8 Egg Yolks
½ Teaspoon Vanilla
1 Teaspoon Pumpkin Pie Spice
¼ Teaspoon Cinnamon
1 Cup Pumpkin

In a saucepan combine the cream, brown sugar, and granulated sugar. Bring to just a simmer over medium high heat, stirring constantly to keep the cream from burning. Remove from the heat.

In a bowl whisk the egg yolks until frothy. Add 1 cup of the hot cream, whisking constantly to temper the eggs. Add the rest of the cream mixture to the eggs and whisk to combine. Add the remaining ingredients and whisk until smooth. Strain through a fine mesh or cheesecloth into a clean bowl. (I used my large Pyrex measuring dish with a spout so I could pour it into the ramekins easily).

Pour mixture into 6 ½-cup ramekins and place in a 9x12 inch pan, pour enough boiling water into the dish to come half way up the ramekins. Bake in a pre-heated 325 degree oven until custard is just set, in the center, about 45-50 minutes. Remove from water bath and chill for at least 3 hours, to overnight.

To serve sprinkle each custard with ½ teaspoon granulated sugar and caramelize with a torch, or place under a broiler and watch carefully as sugar caramelizes quickly.




Tuesday, November 27, 2007

Pumpkin Whoopie Pies




This recipe is from my friend Doug, and he always makes these when I visit. I'm still not sure why they are called pies, but then who really cares if they taste really good, right?.


Pumpkin Whoopie Pies

Pies:
2 1/2 cups brown sugar
1cup vegetable oil
1 small can pumpkin
2 eggs
3 cups flour
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla

Beat all ingredients except flour. Add flour one cup at a time. Drop with spoon onto ungreased cookie sheet. Bake at 350 for 10-12 minutes. Cool on wire rack.

Filling:
2 egg whites
4 teaspoons flour
2 teaspoons vanilla
1 box confectioners sugar (or 1/2 bag)
2 Tablespoons milk
1 ½ cups shortening

Mix ingredients well. Once pies have cooled frost 1/2 of them and create sandwiches. Wrap individual whoopie pies in plastic wrap.

This recipe is a traditional Amish recipe from Doug's hometown, Pennsylvania

Friday, November 16, 2007

Pumpkin Cheesecake


This is a cheesecake recipe that I created and really enjoy. I took Doug’s NY Cheesecake Recipe and tweaked it a bit to make it this delightful Pumpkin Cheesecake. I also took this to work and everyone went crazy because it was so delicious. This is the perfect fall dessert that everyone will enjoy.

Pumpkin Cheesecake

1 Cup Graham Cracker Crumbs (one package of graham crackers crushed)
3 Tablespoons Sugar
4 Tablespoons Butter, melted
5-8 Ounce Packages Cream Cheese
1 Cup Granulated Sugar
¼ Cup Brown Sugar
3 Tablespoons Flour
1 Tablespoon Vanilla
3 Teaspoons Pumpkin Pie Spice (or 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, 1 teaspoon allspice)
1-15 Ounce Can Pumpkin
3 Large Eggs
3/4 Cup Sour Cream

Mix crumbs, 3 Tbsp sugar and butter; press onto bottom of 9 inch spring-form pan. Bake at 350 degrees for 10 minutes.
Mix cream cheese, 1 cup sugar, brown sugar, flour and vanilla with electric mixer on medium speed until well blended. Add pumpkin pie spice and canned pumpkin, mix until blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in sour cream. Pour over crust.
Bake 1 hour and 15 minutes to 1 hour and 25 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Tuesday, November 6, 2007

Pumpkin Cake





I got this recipe out of my Bon Appetit magazine, but changed a few things in the recipe. I hate to be a snob but my cake looked much prettier than the one that they showed in the magazine! This is a really REALLY yummy cake and will be the perfect complement to any fall meal.

Pumpkin Cake

3 Cups Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Tablespoon Ground Cinnamon
2 Teaspoons Ground Ginger
2 Teaspoons Ground Allspice
1 Teaspoon Salt
1 ½ Cups Sugar
1 Cup Dark Brown Sugar, packed
1 Cup Vegetable Oil
4 Eggs
1 15 Ounce Can Pure Pumpkin
1 Tablespoon Vanilla
¾ Cup Raisins
¾ Cup Sweetened Flaked Coconut

Preheat oven to 350 degrees. Butter and flour three 8 inch cake pans, or two 9 inch cake pans. Sift together flour and next 6 ingredients into medium bowl. Using electric mixer, beat both sugars and oil in large bowl until combined (mixture will look grainy). Add eggs 1 at a time, beating until well blended after each addition. Add pumpkin and vanilla; beat until well blended. Add flour mixture; beat just until incorporated. Stir in raisins and coconut. Divide batter between prepared pans. Smooth tops.
Bake Cakes until tester toothpick inserted into center comes out clean, about1 hour. Cool cakes completely in pans on rack. Run knife around cakes and loosen. Invert cakes onto racks.
Frost with cream cheese frosting.