recipe from Epicurious
Pumpkin Cake with Cream Cheese Frosting
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Tag Archives: Pumpkin
Pumpkin Black Bean Chili
This week I have attended a couple of Chili contest events. What is better than a group of people getting together to eat lots of good Chili, while in costumes no less. I will say I did not win any golden spoons with this recipe. There was some steep competition, and I went with the vegetarian variety. Some people did say they liked it, but let’s be honest usually looking for some meat in my chili.
I found this Pumpkin Black Bean Chili recipe which looked interesting with the pumpkin. This was my first pie pumpkin I have ever cooked, I did like the pumpkin in the chili it gave it an interesting twist. My review of this was too much cinnamon and not enough spice for me. I would cut the cinnamon in half from the recipe and add some fresh chopped jalepeno when dishing up a bowl. I made it with red beans since that is what I had on hand, the veggies were good and the Guinness beer gave it a nice finish. The chili was very colorful and pretty-hey even healthy. But that soon changed as I added a dollop of sour cream, cheddar cheese, chopped onions and cilantro on top. One can never have too many assecories with chili, a girl’s best friend.
Recipe from Crumb blog
Don’t forget to save and roast your pumkin seeds.
Pumpkin Peanut Butter Smoothie
Smoothie season is upon us, It’s getting warm out and I crave something cold and creamy. Instead of grabbing the ice cream I’m gonna change a habit and make a smoothie. This smoothie is great, tastes like pumpkin pie with lot fewer calories one might say healthy. It has protein and even some fiber from the pumpkin. What else can you ask for.
Pumpkin Whoopie Pies
Whoopie Pies are soft cake like cookies with frosting filling sandwiched between the cookies. As you can tell the holidays gets me in the mood to bake and share with friends. So I’m not the only one slacking on the diet, no one likes to snack alone. These cookies are very rich it is not just a cookie, it’s dessert. A good alternative to a pumpkin pie. Next time I will make them smaller more bite size portions. They should be stored in the refrigerator and best to eat and not let sit around too long. There are many versions of Whoopie Pies, I will need to explore more combinations. Perhaps a brownie with peanut butter filling…mmmm
Ingredients
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For the Cream-Cheese Filling
- 3 cups confectioners’ sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon pure vanilla extract
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For the Pumpkin Whoopie Cookies
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons ground cinnamon
- 1 tablespoon ground ginger
- 1 tablespoon ground cloves
- 2 cups firmly packed dark-brown sugar
- 1 cup vegetable oil
- 3 cups pumpkin puree, chilled
- 2 large eggs
- 1 teaspoon pure vanilla extract
Directions
- Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
- In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
- Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
- Make the filling: Sift confectioner’ sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners’ sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
- Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a zip lock bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.
RECIPE: Martha Stewart Living
Over Thanksgiving break we went to Chicago for a night and explored the Modern wing of The Art Institute. Great way to spend the rainy afternoon.
photoappetite 