Fudgy Brownies: Whole Wheat with Pumpkin

56

 

Fudgy Brownies: Whole Wheat with Pumpkin

Yield:  9″ x 13″

INGREDIENTS:

4 oz. unsweetened chocolate (like BAKERS)

1-3/4 cups (one 15 oz. can) unflavored pureed pumpkin

1-1/2 cups sugar

1 teaspoon vanilla

1 cup whole wheat pastry flour or white whole wheat flour

2 tablespoons flaxseed meal (same as ground flaxseed)

1 teaspoon baking powder

1/2 teaspoon salt

2 cups (one 10 oz. bag) dark chocolate chips, divided

1 cup chopped pecans or walnuts, divided

56a

Directions

Spray or grease 9×13 baking pan; set aside. Preheat oven to 350 degrees.

Chop unsweetened chocolate bar into 10-12 pieces, and to a  large microwaveable bowl, and microwave on high. Stop and stir every 30 seconds until there are a few chunks left that can be stirred and melted in. (Total microwave time is approx. 2 min.; actual time may vary).

To bowl with melted chocolate, add pumpkin, sugar, and vanilla and stir until uniformly mixed. Add flour, flaxseed, baking powder, and salt; stir until just combined– don’t over mix.  Stir in 1 cup chocolate chips and 1/2 cup nuts, just until evenly distributed.

Pour mixture into prepared pan and spread evening. Sprinkle remaining 1 cup chocolate chips and 1/2 nuts evenly over top of batter.

Bake for 35-40 minutes, until set in middle and a toothpick inserted in center comes out with only moist crumbs. (If toothpick comes in contact with a melted chocolate chip, it will be coated in melted chocolate when it is removed. If so test in another place until you’ve tested a spot without a chocolate chip.)

Allow to cool for at least 30 minutes before cutting.

source:  theyummylife

Mini Pumpkin Cheesecakes

40

Mini Pumpkin Cheesecakes

Yield: 12 mini cheesecakes

INGREDIENTS:

For the Crust

  • 6 tablespoons granulated sugar
  • 6 tablespoons gluten-free 1-to-1 baking flour, buckwheat flour (or all-purpose flour for a non-gluten-free version)
  • 6 tablespoons cocoa powder
  • pinch of salt
  • 4 1/2 tablespoons unsalted butter, softened

For the Cheesecake

  • 1 8-ounce package cream cheese, room temperature
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tablespoon molasses
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 2 1/2 teaspoons pumpkin pie spice
  • 3 large eggs

For the Ganache

  • 1/2 cup whipping cream or heavy cream
  • 1 cup semi-sweet chocolate chips

Note: If you need these cheesecakes to be gluten-free, make sure all your ingredients are certified gluten-free.

Directions:

For the Crust

  1. Preheat the oven to 350°F and line a pan with 12 muffin liners. Note that this crust recipe does not work in regular pie pans and only as mini cheesecakes.
  2. In a large mixing bowl, mix together the sugar, flour, cocoa powder, and salt. Using an electric hand mixer, beat in the butter at low speed until thoroughly combined and a dough forms. If you have trouble incorporating it, use your hands. It’ll be sticky.
  3. Divide the dough between the muffin liners (I used 19 grams of dough per liner). Press the dough down with the bottom of a shot glass. If using gluten-free 1-to-1 baking flour or all-purpose flour, bake for 11-13 minutes or until the surface of the crust no longer appears wet. Move on to the next step. If using buckwheat, bake for 14 minutes. The crusts will appear very bubbly and liquid. Remove from the oven, let cool for a minute, and then use the shot glass again to lightly press down (which will remove the holes).
  4. After baking, the crust will still be soft but will firm slightly as it cools. Let cool for 10 minutes while you prepare the cheesecake.

For the Cheesecake

  1. Turn the oven down to to 325°F.
  2. With an electric hand mixer, beat the cream cheese at medium speed until light and fluffy.
  3. Add the brown sugar, granulated sugar, molasses, pumpkin puree, vanilla extract, and salt and beat on low until well combined.
  4. Add the eggs one at a time, beating on low after every addition until thoroughly incorporated. Do not over mix!
  5. Fill each muffin liner to the top with cheesecake batter and bake for 20 minutes or until the middles of the cheesecakes are set and don’t jiggle when the pan is tapped.
  6. Remove from the oven and let the cheesecakes cool in the pan.
  7. Once completely cool (about 1 hour), remove the cheesecakes from the pan and refrigerate for at least 2 hours or until ready to serve. The wrappers come off neatly before and after refrigeration.
  8. Refrigerate the cheesecakes in an airtight container for up to 3 days.

For the Ganache

  1. In a small saucepan over medium-low heat, warm the cream just until hot, steamy and on the verge of simmering. Remove from the heat.
  2. Pour this over the chocolate chips and stir until all the chocolate chips are completely melted.
  3. Let cool for about 20-30 minutes or until room temperature before pouring over the chilled cheesecakes.

source: mybakingaddiction

Mini Turtle Pumpkin Cheesecakes

9

Mini Turtle Pumpkin Cheesecakes

Yields: 12 mini cheesecakes

INGREDIENTS:

12 Oreos

8 ounces cream cheese, room temperature

1 egg, room temperature

3/4 cup pumpkin puree (not pumpkin pie mix; I use Libby’s), room temperature

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1/4 teaspoon salt

1 tablespoon all purpose flour

1 cup caramel sauce (from scratch or the store)

3/4 cup chopped pecans

2 ounces semi-sweet baking chocolate

9b

Directions:

  1. Preheat oven to 350°F. Line a 12-cup muffin pan with liners. Place one Oreo in each liner.
  2. Make sure your ingredients are all room temperature to avoid lumps!
  3. Beat cream cheese with a hand or a stand mixer fitted with the paddle attachment until smooth. Beat in the egg, sugar, and pumpkin puree, mix until smooth. Add vanilla extract, pumpkin pie spice, salt, and flour, mix until smooth.
  4. Spoon cheesecake mixture over Oreos in prepared pan. (Fill the muffin cups about 3/4 full using about 1/4 cupfuls of the cheesecake mixture per liner.)
  5. Bake for 22-25 minutes until the cheesecakes loose their glossy top. Some may start to crack around the edges, and a toothpick will come out clean from the center of the cheesecake. Cool completely to room temperature then chill for at least 4 hours or overnight.
  6. When serving: unwrap each cheesecake. Stir pecans and caramel together in a small bowl. Melt chocolate according to package directions in a small bowl and then place the melted chocolate in a ziploc baggie with the tip cut off. Spoon some of the pecan caramel mixture over the top of the cheesecakes, then drizzle with chocolate.
  7. Store in refrigerator. Will keep for up to 3 days in an airtight container or you can freeze the cheesecakes without the topping for up to one month.

source : crazyforcrust

Pumpkin Cinnamon Rolls With Mascarpone Frosting



1b

Pumpkin Cinnamon Rolls With Mascarpone Frosting

INGREDIENTS:

  • For the Dough:
  • 1 cup warm milk (not above 110ºF or 43ºC, you should be able to keep your finger in it comfortably or it will kill the yeast)
  • 1 scant tablespoon (1 packet) instant dry yeast
  • 6 tablespoons sugar
  • 4 tablespoons oil
  • 1 3/4 cup homemade pumpkin puree or one whole 15 oz. can of pumpkin puree
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 5-6 cups flour
  • 1 teaspoon salt
  • For the Filling:
  • 1/2 cup butter (melted)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/4 teaspoon salt
  • 1 cup brown sugar
  • For the Mascarpone Frosting:
  • 3 tablespoons softened butter
  • 1/2 cup mascarpone cheese (cream cheese would also work)
  • 1 cup powdered sugar

1a

DIRECTIONS:

  • Combine the milk and yeast in a large bowl. Let sit for about 3 minutes.
  • Add the sugar, oil, pumpkin and spices. Add the 1 cup of the flour and the salt and mix well.
  • Continue to add the flour one cup at a time. Mix with dough hook or knead on a floured surface by hand for ten minutes. Only add as much flour as you need for it to be manageable.
  • Cover with a damp towel and let rest for 1 hour.
  • Roll out the dough on a lightly floured surface (don’t worry about being picky about the size you roll it out to. I just do it in a rectangle until the dough is about 1/2 inch thick or so).
  • Pour the melted butter onto the dough. Combine the remaining filling ingredients and sprinkle over the buttered dough.
  • Tightly roll the dough together into a long log (start rolling from the longer side).
  • Cut about 3 inch sections out of the log with a serrated knife (again, don’t worry about them being a perfect size). Place them in a well buttered 9×13 inch pan (they should all be touching).
  • Cover with the damp towel and continue to let rise for about 20-30 minutes.
  • Preheat the oven to 350ºF (180ºC). Bake the cinnamon rolls for about 45 minutes, covering them with tin foil if they are beginning to brown (I actually baked mine for less than 45 minutes so they were kind of gooey when I got them out. This is only good if you eat them immediately.)
  • Combine the mascarpone cheese and butter for the frosting. Add the powdered sugar a little at a time and stir until smooth.
  • When the cinnamon rolls are done, allow them to cool slightly before frosting them. Best eaten immediately, but can also be reheated in the oven at about 350ºF until warm.

1
source:  yammiesnoshery

Pumpkin Coffee Cake

41

Pumpkin Coffee Cake

Yield : 9″x 9″

INGREDIENTS:

Crumb Topping:
1/2 cup all-purpose flour
4 Tbsp unsalted butter
1/2 cup brown sugar
1/4 tsp salt
2 tsp cinnamon

Coffee Cake
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 cup pumpkin puree
1/2 cup brown sugar
1/2 cup vegetable oil
1/4 cup pure maple syrup
1/4 cup buttermilk

Cinnamon Glaze
1 cup powdered sugar
1/2 tsp cinnamon
1-2 Tbsp milk or cream

Directions:

Preheat the oven to 350F degrees. Spray a 9×9 baking pan with nonstick spray. Set aside.

Make the crumb topping: In a small bowl mix together the flour, brown sugar, salt, and cinnamon. Cut in the butter using a pastry blender until small clumps form. Set aside.

Make the coffee cake: Whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl. In a medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup, and buttermilk together until combined. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be very thick. Pour the batter into the prepared baking pan, spreading to make an even surface. Pour the crumb topping evenly on top and gently press into the batter.

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Make the glaze: Whisk the powdered sugar, cinnamon and 1 Tbsp of milk together until smooth. Add more milk to thin, if desired. Drizzle over cake.

source : whatmegansmaking

Pumpkin Spice Latte

1

Pumpkin Spice Latte

INGREDIENTS:

1 cup milk
1 tablespoon granulated sugar
1 tablespoon pumpkin puree (see homemade recipes here)
1 teaspoon pumpkin pie spice
1/2 cup brewed espresso
whipped cream

Directions:

Whisk milk, sugar, puree and spice in a small saucepan over low heat, Simmer for 2 minutes.
Pour milk mixture through a fine sieve to remove the pumpkin pulp. Pour into mug and whisk ingredients.
Top with whipped cream and sprinkle with pumpkin pie spice if desired.

 

source:  mycatholickitchen

 

Gluten-Free Pumpkin Pie Streusel Bars

41

Gluten-Free Pumpkin Pie Streusel Bars

Yield: 8×8 or 9×9 pan

INGREDIENTS:

For the crust and topping:
1 1/4 cups certified gluten-free oat flour*
2 cups certified gluten-free rolled oats
1 tablespoon cinnamon
1 cup brown sugar
1/4 teaspoon salt
3/4 cup + 2 tablespoons unsalted butter, melted and cooled slightly

For the filling:
1 15-ounce can pumpkin puree
2 large eggs
1/3 cup granulated sugar
1/3 cup brown sugar
2 1/2 teaspoons pumpkin pie spice**
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup evaporated milk

41a

Directions:

1. Preheat the oven to 350∞F. Line an 8″ x 8″ pan with parchment paper and set aside.

2. Prepare the crust and topping. In a large mixing bowl, stir together the oat flour, oats, cinnamon, sugar and salt. Stir in the butter until well combined.

3. Pat half of the mixture firmly onto the bottom of the prepared pan.

4. Bake for 18-22 minutes or until lightly golden brown. The crust will bubble a little during baking.

5. Let the crust cool for 5-10 minutes while preparing the filling.

6. In a large mixing bowl, stir together all the filling ingredients. Pour evenly over the crust and bake for 12 minutes.

7. Remove from the oven and add walnut-sized pieces of the remaining oat mixture over the filling. It will be a very thick layer and some of it will sink a little into the filling. Bake for another 30 minutes or until the filling is golden brown and firm and the middle is set.

8. Let cool for 1 hour and serve with whipped cream or maple caramel sauce.

Cool completely before covering. Store at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Notes:

* To make oat flour, pulse quick or rolled oats in a food processor or coffee grinder until finely ground.
** If you don’t have pumpkin pie spice on hand, make your own using 1 teaspoon cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon allspice, and 1/4 teaspoon nutmeg.

 

source: mybakingaddiction

Classic Pumpkin Pie with Pecan Praline Sauce

37

Classic Pumpkin Pie with Pecan Praline Sauce

Yield: standard pie

INGREDIENTS:

Crust
1 1/4 cups (155 grams) all-purpose flour
1 1/2 teaspoons (6 grams) granulated sugar
1/2 teaspoon (3 grams) fine sea or table salt
1 stick (4 ounces or 115 grams) cold unsalted butter, cut into chunks
1/4 cup (60 ml) very cold water, plus an additional tablespoon if needed

Filling
1 3/4 cups pumpkin puree, from a 15-ounce (425 gram) can or homemade pumpkin puree
2/3 cup (130 grams) granulated sugar
1/2 teaspoon (3 grams) fine sea or table salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
A few gratings of fresh nutmeg (or a pinch of ground nutmeg)
1 1/3 cups (315 ml) cold heavy cream
3 large eggs

Topping
1/2 cup (95 grams) packed light or dark brown sugar
6 tablespoons (85 grams) unsalted butter
3 tablespoons (45 ml) heavy cream
1/4 teaspoon flaky sea salt, or a little less of a coarse salt
1 teaspoon (5 ml) vanilla extract
3/4 cup (85 grams) pecans (I coarsely chopped 1/2 cup, left the last 1/4 cup in halves)

DIRECTIONS:

Make the pie dough:

  • By hand, with my one-bowl method: In the bottom of a large bowl, combine the flour, salt and sugar. Work the butter into the flour with your fingertips or a pastry blender until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. (Some people like to do this by freezing the stick of butter and coarsely grating it into the flour, but I haven’t found the results as flaky.) Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.
  • With a food processor: In the work bowl of a food processor, combine flour, salt and sugar. Add butter and pulse machine until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. Turn mixture out into mixing bowl. Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl. If necessary to bring the dough together, you can add the last tablespoon of water.
  • Both methods: Wrap dough in a sheet of plastic wrap and refrigerate for at least one hour, or up to 48 hours, or you can quick-firm this in the freezer for 15 minutes. Longer than 2 days, it’s best to freeze it until needed.

Form the crust: On a floured counter, roll the dough out into a 12 to 13-inch circle-ish shape. Fold dough gently in quarters without creasing and transfer to a 9-inch standard (not deep-dish) pie plate. Unfold dough and trim overhang to about 1/2-inch. Fold overhang under edge of pie crust and crimp decoratively. Return to fridge until ready to fill. (See Notes below for par-baking directions, if desired. I rarely desire this.)

Heat oven: To 400°F (205°C).

Make the filling: Combine pumpkin, sugar, salt and spices in a medium saucepan over medium heat. Bring to a sputtering simmer and cook for 5 to 7 minutes, stirring frequently. Scoop cooked pumpkin filling into bowl, and whisk in cold cream until smooth. Whisk in eggs, one at a time. Pour filling into prepared pie crust.

Bake pie: For 15 minutes, then reduce heat to 350°F (175°C) and bake for another 30 to 40 minutes, until only the center barely jiggles and a toothpick inserted into it comes out pumpkin-free. (Damp is fine, but the toothpick shouldn’t have loose pumpkin batter on it.)

Let pie cool on a rack completely, if you, like me, prefer your pumpkin pie cool. You can hasten this along in the fridge. This pie is now ready to serve, but if you want to gild the lily a little, make the topping as well.

Make pecan praline topping: In a small/medium saucepan set over medium-low heat, combine the brown sugar, butter, cream and salt. Bring to a simmer and cook until thick and bubbly, 3 to 5 minutes. Remove pan from heat and stir in vanilla and pecans.

Serve pie: In wedges, ladles with pecan praline sauce. Extra pie (an unfamiliar phenomenon) keeps in the fridge for up to a week.

Notes:

  • For the crust:  You can  use any crust of your choosing, even store-bought. It’s really all about the filling.
  • Par-baking your crust: Once you’ve settled that, you get to choose whether you want to par-bake it or not, and decision comes down to how crispy you want the base of your pie. I do not par-bake pumpkin pie crusts, but I’m pretty lazy. If you’d like to par-bake your crust, once you roll it out, prick unbaked crust a few times with a fork, line it with lightly buttered foil or parchment paper and fill with pie weights, dried beans or pennies. Bake at 400°F (205°C) on rimmed baking sheet 15 minutes. Remove paper or foil and weights, and bake 5 to 10 more minutes until crust is golden brown and lightly crisp. Keep oven on (you’ll need the same temperature to begin baking), fill pie and finish baking as instructed above.
  • Buying canned pumpkin: If you’re using canned pumpkin, make sure you buy pumpkin puree, and not pumpkin pie filling, which will come already aggressively sweetened and spiced.
  • Making pumpkin puree: My directions are here, but keep in mind that both butternut and kabocha squash also make very smooth, lovely fillings for pumpkin pie. You can use the same directions to prepare them.
  • Heavy cream: You can replace half of the heavy cream with milk, although there’s less fun in that; you can also replace the whole amount with a half-and-half, which always seems to be around when you’re entertaining, right?
  • Praline sauce: The pecan praline sauce is best when it’s first made, and tends to become grainy when it’s reheated. Nobody complains, but if it’s going to bug you a lot, I recommend making it right before you serve the pie. You’ll only need 10 minutes and a small saucepan.

source:  smittenkitchen

Pumpkin Puree

38

Pumpkin Puree

Preheat your oven to 400 degrees. Lightly oil a baking sheet. Halve a sugar pumpkin and scoop out the seeds. Place the pumpkin halves cut side down your baking sheet and roast the pumpkin until it is completely tender inside, about 45 to 50 minutes. Scrape the pumpkin flesh off the skin with a large spoon (metal is great here, because of the sharper edges) and puree in a blender or food processor until smooth. Let cool and use as needed.

1 15-ounce can of pumpkin puree holds about 1 3/4 cups of puree.

Don’t have a sugar pumpkin? Sweet potato, butternut squash and red kuri squash are all great substitutes for pumpkin puree in recipes. Sweet potatoes will roast faster and so will smaller squash, but the method is the same: halve, roast facedown, scrape the flesh off the skin and puree it until smooth.

source:  smittenkitchen

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

31

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Yield:  12 cupcakes

INGREDIENTS:

1 cup all-purpose flour

1 teaspoon pumpkin pie spice

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup pumpkin puree

1/2 cup sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

For the cinnamon cream cheese frosting

12 tablespoons unsalted butter, at room temperature

1 (8-ounce) package cream cheese, at room temperature

3 cups confectioners’ sugar

1/2 teaspoon vanilla extract

1/2 teaspoon cinnamon

9 mellowcreme pumpkins candy, for garnish

DIRECTIONS:

  • Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
  • In a large bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, baking soda and salt.
  • In a large glass measuring cup or another bowl, whisk together pumpkin puree, sugars, vegetable oil and eggs.
  • Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  • Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-18 minutes, or until a tester inserted in center comes out clean. Remove from oven and cool completely on a wire rack before frosting.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and cream cheese on medium speed until light and fluffy, approximately 2-3 minutes. With the mixer on low speed, gradually add confectioners’ sugar, beating just until incorporated. Add vanilla and cinnamon until well combined. Increase speed to medium high and beat until frosting is light and fluffy, approximately 1-2 minutes.
  • Use a small offset spatula or a pastry bag fitted with decorative tip #807 to frost the cupcakes, garnished with pumpkins candy, if desired.

source:  damndelicious