Pumpkin Cookie Dough Rolo Brownies

In the last two days I have made 3 large batches of lemon curd.   I am in the middle of prepping and getting to make a wedding cake for Saturday.  Three tiered lemon cake with lemon curd, a meringue icing, covered in coconut with 8 purple star gazer flowers.   I have 3 giant bags of coconut in my cupboard and I have cleared out the fridge.  The next two days will be very busy, baking, icing, layering, covering and decorating.

I have been trying to get as much done as I can since putting together a wedding cake with a 10 month old can be a bit challenging.   Tomorrow night I am also going to see "Whose Line is it Anyway?" live with my mom and my sister.  Do you like that show?  I love it.  I don't get the new ones unfortunately but I used to love it when Drew Carey was the desk man.  I am looking forward to some good improv and some good laughs.

Pumpkin Ginger Cookies with Cinnamon Chips

 Pumpkin is here!  Are you excited?  I certainly am.  I bake with pumpkin all year round but this time of year it is just so much more fun.  Yes it is everywhere but pumpkin baking signifies the beginning of so many great things.  Perfect fall weather,  upcoming birthdays for myself, my hubby and my daughter.  Not to mention, Thanksgiving and Christmas.  They are all on the horizon. Unfortunately as we move into the fall and year-end so approaches my back to work date. (Sad Face).  That is something I am not looking forward to yet, so let's not talk about it right now.

Let's focus on what I am going to look forward to.   All the fun things that are going to happen in the next couple months.  On top of all the events above, there will be one last trip to the trailer,  fall hikes, apple picking, a food truck event, mom and baby swimming lessons, baby music class and lots of baking.  Not to mention, the changes in the little one, more teeth,  walking on her own and her first Birthday.  I am sure you will hear lots about this as I start to plan things.   We are getting close on the walking but not quite there yet.  It is just a matter of time for her to get her balance in check.   Then she will be off and running and so will I.

When these cookies came to be I was craving ginger cookies.  I was also anxious to get the pumpkin baking started so figured the combination of these two could only lead to good things.
The cinnamon chips are the real kicker though, they were made to go with pumpkin.   On their own - okay.  In these cookies - AMAZING!

Pumpkin Ginger Cookies with Cinnamon Chips

INGREDIENTS

• 1/2 cup unsalted butter
• 1/3 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 tbsp molasses
• 1 tsp pure vanilla extract
• 1/3 cup pure pumpkin
• 1 1/2 cups unbleached all purpose flour
• 1 1/2 tsp ground ginger
• 1 tsp cinnamon
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup cinnamon chips

INSTRUCTIONS:

1. In a medium bowl combine flour, ginger, cinnamon, baking soda and salt
2. In a large bowl or mixer bowl, beat together butter and both sugars until light and fluffy.
3. Add egg and vanilla beat to combine. Add pumpkin and molasses and mix in.
4. Add dry mixture, beating on low until almost combined. Add cinnamon chips until just combined and flour incorporated.
5. Cover the mixture and place in the fridge for a minimum of 20 minutes.
6. Preheat the oven to 375F. Line a baking sheet with parchment or silpat. Add 1/3 cup of granulated sugar to a plate or bowl. Scoop out heaping tablespoon rounds and roll in sugar. Place on baking sheet.
7. Bake for about 10-12 minutes. Cookie will be lightly browned. Remove from oven, let cool for a few minutes on the baking sheet, then move to wire rack.

Entered in the Eat In Eat Out Christmas Cookie in July Contest

Gluten Free Pumpkin Blondies with White Chocolate & Cherries

So I am nesting.  I did some serious cleaning and organizing this weekend and I am not done.  My list of items to get organized is still about 3 or 4 long but I am happy with the progress.  This past weekend I cleaned out my pantry and cleaned out my car.   I really should have taken some before and after pics to show you.   Even the hubby couldn't believe the pantry cupboard,  all organized in nice little rows.  The only sad thing was the amount of stale items that hit the garbage.  And my car feels like new again, I dusted, vacuumed and shampooed the seats and mats.  I was a machine this weekend.
Funny leave it to a new baby to force a clean and purge considering the amount of new baby stuff will probably be twice what I threw out but could you imagine the madness if you didn't go through nesting.

My next stop will be closets, clothes and the dreaded office. A dumping ground for papers, books and anything else we don't know where to put.  Scary!  This won't be the first time we have tackled this room but after a year it just makes its way back to madness.   I will keep you posted on that madness.

I will continue with the fall blogger pumpkin obsession because frankly pumpkin desserts are so delicious.  I can honestly say this won't be my last pumpkin item this year.

Gluten Free Pumpkin Blondies with White Chocolate Chips and Dried Cherries. 

INGREDIENTS:

• 1/2 cup unsalted butter, softened
• 2/3 cup dark brown sugar
• 1/2 cup pumpkin puree
• 2 eggs
• 1 tsp pure vanilla extract
• 1 1/4 cup brown rice flour
• 2 tbsp cornstarch
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup white chocolate chips
• 1/2 cup chopped dried cherries

Icing:

• 1/4 cup butter, room temp.
• 1/2 cup cream cheese, room temp
• 1/2 tsp pure vanilla extract
• 1/4 tsp cinnamon
• 1 cup sifted confectioners sugar (give or take)

INSTRUCTIONS:

1) Preheat oven to 350F.  Butter a 8 inch square pan. 

2) In a medium bowl, add flour, cornstarch, baking powder/soda, cinnamon and salt. 

3) Combine butter and sugar in a large bowl or mixer bowl and beat until creamed together.

4) Add pumpkin, eggs and vanilla and beat until combined. 

5) Add flour mixture to the wet mixture and mix on low until almost combined.

6) Fold in chocolate chips and dried cherries.

7) Pour batter into prepared pan.  Bake for 30 minutes,  outside will be starting to brown on edges and tooth pick will come out clean. 

8) Let cool in pan 10 minutes, then turn onto a wire rack to cool completely.  Cut into squares and serve.
9) Make the icing : In a large bowl or mixer bowl beat together butter and cream cheese.  Add sugar, vanilla and cinnamon and beat together until just combined.  Adding more sugar if you want a stiffer icing.

This post is also on the Have the Cake blog with a lot more wonderful pumpkin recipes.

MEG's RATING : D-EEEE-LICOUS

Pumpkin Pull Apart Loaf

It's no surprise I started blogging in the fall, I love fall.  I love the weather, I love just wearing jeans and a cozy sweater. I love the prettiness of the changing colours, apple picking, fall desserts, any fall food.  Fall also means my birthday, my hubby's birthday and soon to be baby's birthday!   Fall also means a lead up to Christmas, which just gets me giddy.   I heard a small clip of one of Michael Buble's Christmas songs on the radio two weeks ago and I swear my heart just filled with joy.

The funny thing is fall has hit and I have no clothes for it.   I was trying to avoid spending money on a lot of maternity clothes and I have been able to get away with some old navy skirts and most of my regular shirts and sweaters up until now.  I am slowly reaching at point where that is not going to work as it seems in these last 8 weeks my clothing selection is diminishing.  Luckily a friend gave me some of her mat clothes and I happen to find three pairs of pants in the box this week that should hopefully get me through work and the fall.   I am still running out of tops and I have no real jacket that will completely button up but at least my legs will be warm.  I am heading to the states with my sister shortly for some shopping so I am crossing my fingers I can find a good sweaters to get me through the next two months.

Can I tell you I have wanted to make this loaf for probably a year now?  It has been on my list and I have been just waiting for fall to come back. Not that I need fall for pumpkin items, it just suits it better.  Pumpkin desserts of any kind (except pumpkin pie) are my favorite so I figured this would be perfect for my second blogiversary post with a great GIVEAWAY down below.

Pumpkin Pull Apart Loaf

INGREDIENTS:

• 1 1/2 tsp active dry yeast
• 2 tbsp water (100F)
• 1/2 cup rolled oats
• 1 3/4 cup unbleached all purpose
• 1/4 cup buttermilk
• 1/4 cup butter, melted and slightly cooled
• 2/3 cup pumpkin
• 1/4 cup brown sugar
• 1/2 tsp salt
• 1 egg

Topping/Filling

• 2 tbsp butter, melted
• 1 tsp cinnamon
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 tbsp maple syrup

INSTRUCTIONS:

1) Place yeast into the water with a pinch or so of granulated sugar.   Let sit and allow yeast to bloom, it will expand and bubble and smell wonderful. 

2) Process oats in a mini food processor and until flour like consistency.   Combine flour and oats in a small bowl. 

3) In a large bowl add buttermilk, butter, pumpkin, brown sugar and salt.  Mix together to combine.  Add egg and mix together.

4) Add yeast/water mixture to the wet mixture and fold in. 

5) Add in flour mixture in three parts, stirring to combine.  With the last addition use your hands to combine while partially kneading to ensure all flour is incorporated and form into a nice round ball.

6) Cover with plastic wrap and place the bowl in a warm place.   I turn on my oven to 170F then turn off right away, then place the dough in the oven, allowing a bit of the heat to escape.   Let rise for 2 hours.

7)  After the 2 hours, roll out about 1/4 inch thick.  Combine the two sugars and cinnamon in the filling mixture.  Brush the dough with butter then cover with cinnamon/sugar.  Then drizzle with the maple syrup.
8) Grease a 9x13 loaf with butter. Cut into 2 - 2 1/2 squares,  doesn't need to be perfect.Stack the squares, and place them in the loaf.   It is best to do small stacks and press together.  Sprinkle the top with excess cinnamon sugar.

9) Cover the loaf with saran wrap, lightly buttered to prevent sticking and let rise and fill the pan for another 45 min.

10) Preheat the oven to 375F.   Bake for 35 minutes, dough temperature should read 200F in the center.  Let dough rest for 5 minutes, remove from pan and serve.
 If you don't want to bake it right away you can put it in the fridge over night,  just allow dough to come back to room temperature.

 Pull apart bread, monkey breads they are all just so truly delicious, especially when still warm.  I wish the pumpkin flavour was a bit stronger so I would try to increase it next time. The bread was airy and fresh, with the perfect amount of cinnamon sugar with just a hint of maple.  I could have eaten this whole loaf my self.   I think I will re-make it for a holiday breakfast.

MEG's RATING : D-EEEE-LICIOUS!

GIVEAWAY #2

To honour my 2nd year of blogging I am giving away two cookbooks.  You will get both books.

1.  The Bread Bible by Rose Levy Beranbaum



2.  Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe



To be entered let me know which Bread you have always wanted to make or a bread you are looking to perfect.


For extra entries, do any of the following and let me know you did for each one.

1) Become a blogger follower 

2) Follow me on Twitter - @Sweettwist_Meg 

3) Join my facebook group - Sweet Twist of Fate and Blogging
4) Follow me on pinterest - Sweettwist_Meg

Entries accepted until Sunday Sept 23 @ 11pm EST.

Pumpkin Chocolate Swirl Cheesecake

Can you believe it is 5 weeks to Christmas?  For my American friends only 4 days to Thanksgiving and 5 days to shop shop shopping? I won't be making it to the U.S for any black Friday shopping but the hubby plans to do some online cyber Monday shopping.  Once the deliver happens we will eventually be making a trip down to pick up his electronic goodies.  I hope to do a little more shopping for me on this trip as well.

It seems like all my weekends until Christmas are already jammed packed with parties, dinners and baking.  I can't wait for every bit of it.  I still have to get my decorations up. It tends to be a full day production as I do have quite a few decorations These decoration include two trees, including my big beautiful 9 foot tree that I love and my every expanding Christmas village. Can you tell I am excited?   This weekend,  I went to the Seasons Christmas Show in efforts to expand my decorations a little bit more.  I walked up and down the aisles admiring the beautiful decorations and gifts, while sneaking a few bite size treats from some dessert booths.  I kept myself under control and only left with a cute Santa cookie jar and some beautiful candle holders.  A sigh of relief for my hubby.

My first Christmas dinner party is this upcoming weekend.  I have put myself down for desserts.  Cheesecake maybe?  Here is my own creation of chocolate and pumpkin together in one of my favorite desserts.

INGREDIENTS:

Crust

• 2 ½ cups (380 grams) gingersnaps crumbs 
• 1/4 cup + 1 tbsp unsalted butter , melted 
• 1 tsp cinnamon

Cheesecake 

• 3 – 250 gram packages cream cheese (regular or light) 
• 1/2 cup granulated sugar 
• 3 large eggs 
• 1 tbsp vanilla 
• 3/4 cup pumpkin 
• 1/4 tsp nutmeg 
• 1 tsp cinnamon 
• 1 tbsp flour 
• 1/2 cup (100g) dark chocolate, chopped 

 INSTRUCTIONS:

1) Preheat oven to 350F. Place a piece of parchment over the bottom of the pan, hanging over the sides. Snap in the sides and lock into place with the excess parchment hanging through. 

2) Combine crumbs, cinnamon and melted butter in a medium bowl. Stir together until crumbs are moistened. Press into the spring form pan, using a flat measuring cup to press down tight. 

3) Bake for 10-12 minutes, until crust is lightly golden. Remove and increase oven to 400F.
4) Melt the dark chocolate over a double boiler until smooth. Set aside to cool.
5) Add the cream cheese to your food processor. Process until almost smooth. Add sugar and process until combined. 

6) Add eggs and vanilla and process until the mixture is fluid and lump free. 

7) Take out 1/3 off the filling and place in a medium bowl. Stir in the melted, cooled chocolate. Place this filling in a piping bag with a 1/4 – 1/2 inch hole. 

8) Add the pumpkin, nutmeg, cinnamon and flour to the mixture remaining in the processor and combine for 10-15 seconds, to blend in the pumpkin through the mixture.
9) Pour the pumpkin mixture onto the crust. Tap pan to flatten. Starting at the outside, place the tip of the chocolate piping bag directly into the pumpkin filling and swirl through the cheesecake in a circular motion moving inward, piping the chocolate into the pumpkin. Run a knife through making several lines to get the pulled effect. 

10) Cover the bottom and up the sides of the pan with tinfoil to protect from water. Place the cheesecake in a water bath and bake for 10 minutes at 400F. Then reduce heat to 300 and bake for 30 minutes. Top should be just about set. Turn off oven and leave cheesecake in oven for 15 minutes. Remove and let cool completely on wire rack. Cover and store in the refrigerator for up to 2 days.

This is a beautiful combination of pumpkin and chocolate. The cheesecake was smooth and creamy with rich swirls of chocolate decadence.   I was so happy with the way this turned out.  Even my sister who doesn't really like pumpkin desserts liked this cheesecake.

MEG's RATING: D-EEEEE-LICIOUS!

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It's National Pumpkin Day

I heard on the radio this morning that is it National Pumpkin Day. I guess it makes sense it is in October and close to Halloween.    If you are a food blogger or reader it has been national pumpkin day for weeks now.   Pumpkin is everywhere. I am actually forcing my self to go into a pumpkin withdrawal because I have been using it so much. I do have one more pumpkin recipe to come and  I will post in a few weeks.  Just in time for American Thanksgiving and Christmas.

Do you think it's funny food has special days?  Do we need a day to celebrate certain foods? There is nut day, pancake day, cupcake day, maple syrup and on and on.   Who created all these days I wonder?  How do you get a National food day made? It certainly gives us a reason to create dishes using those foods, but then you have to remember it is a special food day.   They need to have special food day calenders.   I think I would create Chocolate and Peanut Butter day - a day to celebrate the mixture together.  

What food day would you create?

Here a few of my pumpkin desserts if you have a craving to make something today.

All Pumpkin Desserts
Pumpkin Roll Cake
Pumpkin Whoopie Pies
Pumpkin Angel Food Cake
Pumpkin Bourbon Cakes
Pumpkin Cornmeal Loaf

Don't forget to roast the pumpkin seeds for a healthy snack.

Pumpkin Whoopie Pies with Apple Cinnamon Filling

My pumpkin obsession continues.  It is really hard though to not be pumpkin obsessed at this time of year.   It was also Canadian Thanksgiving last weekend and I need a nice fall dessert.   At every major family gathering on my Dad's side I make the desserts.  The tricky thing is, it is such a diverse group of likes and dislikes.  Can you believe one person doesn't like chocolate and peanut butter together.  Shocking , I know.   I recently picked up both "Baked" Cookbooks, (This post has links to the cookbooks).  The interesting thing is one book has a pumpkin whoopie pie recipe and the other has a chocolate whoopie recipe.   I decided to make both and hopefully please all palates, (especially mine).

Makes 6

(Adapted from Baked Explorations)

INGREDIENTS:

• 1 1/2 cups unbleached all purpose flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tbsp cinnamon
• 1 tsp ground ginger
• 3/4 cup packed brown sugar
• 1/2 cup vegetable oil
• 1/2 cup pumpkin puree
• 1 large egg
• 3/4 tsp pure vanilla extract

Filling

• 1 1/2 - 2 cups confectioners sugar, sifted
• 1/4 cup unsalted butter
• 8 oz apple cinnamon cream cheese, softened
• 2 oz cream cheese, softened
• 1/2 tsp pure vanilla extract
• 1/2 tsp cinnamon

INSTRUCTIONS:

1) Preheat the oven to 350F.   Combine the flour, baking soda, baking powder, cinnamon and ginger in a medium bowl. 

2) In a large bowl, add the oil and sugar and whisk together until sugar is completely moistened.  Add the pumpkin and whisk to incorporate fully.

  Add the eggs and vanilla and whisk until combined

3) Fold in the flour mixture into the wet mixture. 

4) Line a baking sheet with silpat or parchment.  Using a small scoop - I used 1/4 cup scoop, drop the dough on to the prepared sheet, an inch apart is enough these didn't spread to much.

5) Bake for 12-14 minutes, until the whoopie pies start to slightly crack and a toothpick comes out clean. 

Remove from the oven and let cool on pan.

6) Make the filling : Beat cream cheese and butter together until smooth and creamy.  Add the confectioners sugar, cinnamon and vanilla and beat, starting on low to avoid icing spill over, then medium-high speed until smooth.  You want the filling to be fairly stiff so it can hold the whoopie pie.  Chill the filling for an hour if needed. 

7) To assemble the whoopie pies, flip over one whoopie pie,  using a mini scoop, spoon or piping bag add some filling on to the whoopie pie and place another on top.  Squeezing together gently. Repeat with all. Store in the refrigerator to firm up before serving.

I made a few tweaks to the original recipe on this one.  I am not a huge fan of cloves so I pulled that out.  I was also low on ginger so didn't use as much as it called for.    My favorite adjustment would be the use of the apple cinnamon cream cheese instead of regular.   I am not sure if everyone can find this where you live but it is wonderful.  The smooth creamy texture of cream cheese with a hint of apples and cinnamon,. Dreamy. It opens up the door wide on baking possibilities.
I also love my new mini cake stand.   I bought one in purple too.   I seem to be starting a small collection of cake stands.  I know own 6.  Ssshh, don't tell my husband.

MEG's RATING: D-EEEE-LICIOUS!  (Filling was my favorite)

Pumpkin Angel Food Cake with Dark Chocolate Orange

Pumpkin is every where these days and frankly,  it is awesome.   Bloggers are creating some amazing pumpkin dishes.  Why?  Well for one it's fall and pumpkin is a fall baking staple.  The second reason and maybe most important is because pumpkin in baking, breakfast and anything is soooo delicious. Delicious in anything except for one thing, Pumpkin Pie. I may have mentioned this before but I don't like pumpkin pie.  I love pretty much any other dessert with pumpkin.  Is this weird?  I think is because with other desserts you lose the mushy pumpkin texture but get the amazing pumpkin flavour. My husband doesn't like fruit because of texture so I am going to use the same excuse with pumpkin pie.  I may try and make it one day but I will stick with pumpkin cake this time around.

(Adapted from Cooks Illustrated and Alton Brown for the Glaze)
INGREDIENTS: 

• 1 cup sifted cake flour 
• 1 1/3 cups sifted granulated sugar 
• 12 large egg whites 
• 1/2 cup pumpkin
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 oz shaved dark orange chocolate
• 1 tsp cream of tartar
• 1/4 tsp salt
• 1 1/2 tsp vanilla extract

Glaze

• 1/4 cup unsalted butter
• 2 tbsp milk
• 1/2 tbsp light corn syrup
• 2 teaspoons pure vanilla extract
• 2 ounces bittersweet/orange chocolate, chopped
• 1 cups confectioners' sugar, sifted

INSTRUCTIONS

1) Adjust an oven rack to the lower-middle position and heat oven to 325 degrees.
2) In a small bowl, whisk the flour with 3/4 cup sugar. Place remaining 3/4 cup sugar in another small bowl next to the mixer.  Combine pumpkin, cinnamon and nutmeg in a small bowl.
3) In your mixer bowl or a large bowl, whisk egg whites at low speed until just broken up and beginning to froth. Add cream of tartar and salt and whip at medium speed until whites are become white and pillowey, not quite soft peaks.  With the mixer moving, add in 3/4 cup sugar, 1-2  tablespoons at a time, until all sugar is added and whites are shiny and form soft peaks. Add vanilla and beat until just blended.

4) Place flour/sugar mixture over egg whites about 3 tablespoons at a time, and gently fold it in, using a large rubber spatula. Fold in pumpkin mixture.

5) Add dark chocolate orange shavings and fold in.

5) Gently scrape batter into pan, evening out the top.  Tap gently to release any air bubbles.
6) Bake until the cake top springs back when pressed firmly, 50 to 60 minutes.
7) Invert pan over the neck of a bottle or funnel so that air can circulate all around it. Let the cake cool completely, 2 to 3 hours.
8) When completely cool, run a knife around edges, being careful not to break the crust. Slide cake out of pan, upside down on a plate. 

9) Make the glaze: combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Remove from  and whisk in confectioners sugar until smooth. Place in a squeeze bottle and drizzle over the cake.

A beautiful light and fluffy pumpkin dessert.  Also fairly healthy for a cake as I did cute back the sugar from the original recipe and does not include butter, oil or egg yolks.  It had a nice subtle pumpkin and orange chocolate flavour.  It was also just the right amount of chocolate glaze, not completely over the top.   Feel free though to coat the whole cake in glaze if that is what you are in the mood for.

MEG's RATING : D-EEEE-LICIOUS

Happy 1st Blogiversary, Pumpkin Cupcakes and a Giveaway

Wow, this was a fast year.  I can't believe I have been blogging for a full year.  It has been a year of so many wonderful sweets, treats and ice cream.  It has been a year of learning more about photography, styling and baking techniques.  It has been a whole lot of fun. I hope you have enjoyed my adventures in baking over the last year.  There will be a lot more to come.  For my 1 year Blogiversary I am celebrating with a great fall dessert, Pumpkin Cupcakes.  I also bought myself the new blue cake stand for only $5. Sweet!  Pumpkin cupcakes are one of my all time favorite fall desserts to bake.  Which actually leads me into my first giveaway. I bought the "Baked" cookbooks on the weekend and I have decided to give one away so I can share their wonderful recipes with one of you.  These guys really know how to add a sweet twist to things and have come up with some pretty cool recipes. .Let me know your favorite fall dessert or meal to make or give me suggestions of things to bake with apples (other than crumble or pie).   One random person will get one of the "BAKED" cookbooks for anyone who responds by September 15th @ 12pm EST.  Baked - New Frontiers in Baking  or Baked Explorations.  I am not sure which one yet but the recipes in either one are equally tempting.

Enjoy these pumpkin cupcakes and I can't wait to hear what you love.


(Adapted from Martha Stewart)
Makes 12

INGREDIENTS:

• 1 cups unbleached all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup packed light-brown sugar
• 1/3 cup granulated sugar
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 2 large eggs, lightly beaten
• 1/2 can (7.5 ounces) pure pumpkin puree

Cream Cheese Icing

• 8 oz light cream cheese, softened
• 1/2 cup (4 oz) unsalted butter, softened
• 1 tsp vanilla
•   confectioners sugar

INSTRUCTIONS:
1) Preheat oven to 350F. Line cupcake pans with paper liners; set aside. Add flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg in a medium bowl and set aside.

2) In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Fold in pumpkin puree.
3) Using a 1/4 cup scoop, add batter to liners, filling each about 3/4 full. Bake until tops spring back when touched, and a cake tester or toothpick inserted in the center comes out clean, 20 to 25 minutes.  Transfer to a wire rack; let cool before icing.

4) Beat cream cheese and butter until smooth and creamy.  Add vanilla and sugar until completely combined and  smooth.  Place in a piping bag and swirl onto cupcakes.

MEG's RATING : D-EEEEE-LICIOUS!

There is a reason I love these, they always turn out so well. They are moist and perfectly pumpkin.  The cream cheese icing is the perfect companion, smooth, sweet and creamy. YUM!  I can't help but make these over and over again.

I am looking forward to another year of baking.  New recipes, new challenges and new fun.

Thanks to everyone for reading.

Check out this link for tons more pumpkin recipes from family fresh cooking--> Pumpkin Recipes

Pumpkin Cornmeal Oat Loaf

I can't seem to go long with out craving some sort of pumpkin dessert. There is something so comforting and warming about anything pumpkin (except pumpkin pie which I oddly don't like.)  Pumpkins are also very good for you, high in beta  and alpha carotene,  which help keep your immune system healthy by acting as an anti-inflammatory.   Pumpkins are high in fiber and rich in potassium as well as Vitamin C, E and Iron.  Now of course when I incorporate butter and sugar along with it I lose some of these nutritional benefits but I feel I am being nutrition neutral and not subtractive.  Using pumpkin in desserts is also a good  way to use up the left over pumpkin that has been sitting in my refrigerator.  One of my favorite things to make with the pumpkin is a quick loaf, add in some dried fruit and nuts for crunch and you have your self a wonderful snack.   I recently came across a recipe for a pumpkin and cornmeal cake that looked quite interesting, tweaked a few things and viola.

INGREDIENTS:

• 1 cup (8 oz) unsalted butter, softened
• 3/4 cup brown sugar
• 1 large egg
• 2 large eggs, whites & yolks separated
• 1 cup (8 oz) pumpkin, canned
• 1 tsp pure vanilla extract
• 1 cup AP flour
• 1/2 cup rolled oats
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/2 cup fine ground yellow cornmeal (not coarse)
• 1/2 cup chopped walnuts
• 1/2 cup dried cherries

INSTRUCTIONS:

1) Preheat oven to 350F.  Spray  9inch loaf pan with cooking spray or brush with butter.   With your stand or hand mixer beat butter and sugar until well creamed.  Add the eggs and egg yolks, one at a time, beating well.  Scrape down the sides if needed to incorporate.    Beat in the pumpkin and vanilla.   

2) In a medium bowl whisk together the flour, oats, cornmeal, baking powder and salt.   Add the dry ingredients into the wet mixture in three parts, mix using a wooden spoon or spatula.   Do not over mix. 

3) In a small bowl, whisk or whip the remaining egg whites until soft peaks form.   Gently fold in the whites into the pumpkin mixture, along with the cherries and walnuts until just combined. 

4) Scrape into the prepared pan, bake until a toothpick comes out clean and the cake pulls away from the sides, about 40-45min.   Let cool in pan for 5-10 minutes and then place cake on wire rack to cool.  

I was expecting this to rise more than it did but I rather enjoyed this. Although a bit denser than I prefer, it was the perfect amount of pumpkin. The loaf was moist, with lots of varying textures from the walnuts and cherries, with the cornmeal giving the loaf a cornbread like feeling.  The original recipe used orange zest and no cinnamon but I think the cinnamon really brought out a lot of flavour especially with the walnuts.   Pumpkin and cinnamon are just a natural pair.   I would make this again but maybe I will look to add a healthier spin next time around so I can actually reap the goodness of the  pumpkin.

MEG's RATING : D-EEE-LICIOUS