Friday, November 23, 2012

Pumpkin Recipes

I found some amazing pumpkin recipes this fall. Here are the ones I made:

1. Pumpkin Pie Truffles from Six Sisters' Stuff Blog

2. Gingerbread Oreo Cookie Truffles from Inside BruCrew Life blog

3. Pumpkin Pie French Toast from Closet Cooking blog
(I adapted the recipe by replacing the ginger, cloves and nutmeg with a tsp of pumpkin spice.)

4. Pumpkin Spice Cookie Mix from my November Foodie Penpal

5. Pumpkin Pie Dip from Philadelphia Cream Cheese
(I adapted the recipe by replacing the cinnamon and nutmeg with a 1/2 tsp of pumpkin spice.)

6. Pumpkin Bundt Cake
(Oops I forgot to take a picture and I even made cute pumpkins too)
Recipe adapted from Martha Stewart's Spicy Pumpkin Bundt Cake

  • 4 cups cake flour (not self-rising), plus more for dusting
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 2 1/2 cups packed light-brown sugar
  • 4 large eggs
  • 1 cup buttermilk
  • 1 1/2 cups canned pumpkin puree
  • Confectioners' sugar, for dusting
  • Directions

    1. Preheat oven to 350 degrees. Grease and  dust with flour a 14 cup bundt pan
    2. In a large bowl, combine  flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
    3. In a stand mixer on medium speed, mix the butter and brown sugar until mixer is fluffy (2-3 minutes). 
    4. Add the eggs one at a time.
    5. On low speed, alternate adding the flour mixture and buttermilk. Mix until thoroughly combined.
    6. Add the pumpkin puree and mix until combined. 
    7. Pour into greased bundt pan and bake for approximately 55 minutes.
    8. Let the cake cool for 30 minutes in pan and then remove to continue cooling on wire rack.
    9. You can top it with a dusting of powder sugar or a dollop of cream cheese frosting.

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