pumpkin

Double-Decker Pumpkin Bread

Yep. I went there. What is up with all the early pumpkin recipes? I assume it is simply because I didn’t get to bake much with it last year. And when I did finally find some to hoard, I held it dear to my heart in fear that I would never get to buy pumpkin again. Well, this is the last of the pumpkin recipes for awhile. A few weeks ago I opened a giant can and made some breakfast cakes and muffins, along with this bread. So no more pumpkin recipes. At least not until next week. Then I’ll probably have 3-5 more. I can’t help myself. So, what exactly is that inside the pumpkin bread? That is a cinnamon-spiced cream cheese blend. Yes. This pumpkin bread is stuffed with sweet autumn-flavored cream cheese. Stuffed I tell ya! And I made mini loaves, but of course you can make one giant loaf. Because you know I made the mini loaves since eating 3 small loaves in one sitting is so much healthier than eating one large loaf. You know, just trying to be portion conscious. Double Decker Pumpkin Bread makes 3 mini loaves recipe inspired from BHG, bread recipe [...]

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Pumpkin Spice Breakfast Cakes.

Since it’s September, I no longer feel like I am committing a sin by using pumpkin. Is it back on the shelves? I wouldn’t know – I’m still using pumpkin from last year. And I’m darn proud of it. I love these breakfast cakes for multiple reasons. First, I don’t think I’ve ever made a breakfast cake. I don’t really know what considers this a breakfast cake, but I like the name. And obviously I would love eating cake for breakfast. Who wouldn’t? Second – individual portions. I think that speaks for itself. If I eat two ramekins of cake, I really only had two pieces of cake. Right? That’s what I thought. Third, I made them with whole wheat flour. I don’t care if that means nothing since there is sugar, butter and a doubly sugary glaze hiding in all the cake crevices, but I like it. It makes me feel good in my bones. Notice I only made two breakfast cakes. “Only” is the operative word here considering there is only one person in this house that likes pumpkin. And it isn’t Mr. How Sweet. You do the math. (Because, seriously, I’m really bad at math.) Individual Pumpkin [...]

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Pumpkin Apple Muffins.

You know how annoying it is when you walk through the stores and see Halloween paraphernalia right now? Or how ridiculous it is to see Christmas decorations on October 15th? Well, this kind of feels like that. But I just couldn’t help myself. If pumpkin in August is wrong, then I don’t want to be right. I just couldn’t stay away any longer. I want Fall and pumpkin and 50-degree weather and pretty leaves to hang around all year long. Just call that my utopia. Luckily for me, I have 6 (well, had 6) cans of pureed pumpkin in the pantry just begging to be used. I must have inherited the hoarding gene from Mother Lovett. But don’t worry, my pumpkin doesn’t expire until 2012. Mother Lovett’s would have expired in 1994. And she still would have used it. I used my non-expired pumpkin and combined it with juicy, sweet apples and whole wheat flour for some super moist and fluffy muffins. They are oh-so delicious. Even if they are a bit… orange. You never know when you may have a pumpkin emergency. Last year I went to bake with pumpkin and couldn’t find any on [...]

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Pumpkin Spice Cupcakes with Peanut Butter Frosting

Update your google readers!http://feeds.feedburner.com/howsweeteats/smSp Find out who won the food processor giveaway! Did you check out the pumpkin spice balls? I whipped up these babies last night, intending to frost with pumpkin spice frosting like I usually do. I ran out of pumpkin spice frosting. I could have made more, but decided to use up the remaining peanut butter frosting I had left. I also made more chocolate fudge chip cupcakes with peanut butter frosting. (three guesses on what I had for breakfast this morning.) Never eaten pumpkin and peanut butter flavors together? PUH-LEEEEASE try! Today! Unless of course, you dislike pumpkin (like my husband) or dislike peanut butter (how is that possible??). Or you are allergic to peanut butter. Or pumpkin. But really, it is such a delicious combo! If you dislike either, this may change your mind. Probably not, but if so, let me know. I’d love to be responsible for creating the undying love between a human and peanut butter and pumpkin. Pumpkin Spice Cupcakes 1 cup butter 1 cup sugar 1/4 cup brown sugar 2 [...]

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Pumpkin Spice Balls Covered in White Chocolate

Update your google readers! http://feeds.feedburner.com/howsweeteats/smSp You still have over 24 hours to enter the food processor giveaway! Speaking of, your favorite Holiday memories are seriously choking me up. Even my husband was talking about them when he got home from work last night. I can’t wait to share some of mine. In my usual, dramatic fashion, I have SO many. I’m sure many of you have had the oreo balls, the red velvet cake balls, etc. Right? If not…my, oh my, are you missing out. I make a ton at Christmas time which all get eaten before December 23rd. I thought pumpkin spice balls would work perfectly. I made a pumpkin loaf, using a recipe that I post a few weeks ago. The minute it came out of the oven, I sliced it to help cool faster. Yes. No patience. For anything. That’s me. I’m sure most who have come in contact with me know that I have no patience. Like, my parents. My husband. My brothers. My aunts. My friend Kelly. The people in front of me in the self-checkout line at the store. The people behind me [...]

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Pumpkin Spice Vanilla Bean Cupcakes with Pumpkin Spice Frosting.

Update your google readers!! http://feeds.feedburner.com/howsweeteats/smSp Last day to enter the American Spoon Giveaway! You have until midnight tonight! Thanks for playing another fun round of Friday Trivia! Those who qualified this week are: -VeggieGirl -Krystyna -Kristie Lynn -Sarah Jayne -Julie @ savvy eats -Y -Kelly Remember – first prize will be announced on November 15th!! Last week when I made Vanilla Bean Cupcakes, I also made a pumpkin version. You can find the Vanilla Bean Cupcake recipe HERE. To make it a pumpkin cupcake, I added: -1/4 cup canned pumpkin -1 tablespoon pumpkin pie spice -1 teaspoon cinnamon You can find the Vanilla Bean Frosting recipe HERE. To make pumpkin frosting, I added: -1 tablespoon canned pumpkin -1 teaspoon pumpkin pie spice I am currently at Good Taste Pittsburgh! If you are in the area, stop by and say hello. I have 1000 cupcakes to giveaway! More on Good Taste Pittsburgh and my cupcakes to come later… Have a great Saturday!

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Halloweenie Pumpkin Scones.

I said weenie. (follow me as I tweet my life away and say other inappropriate things.) Thank you all so much for additional recipe suggestions on my honeycrisp apple crisp! Check out the comment section for some yummy and healthier substitutions. You guys are the best! I have never been a fan of scones from most bakeries or coffee shops. 95% of the scones I’ve bought are usually dry and crumbly, and although I realize that is sometimes how scones are supposed to be, I really do not like that texture. After getting a pumpkin scone from Starbucks on Saturday that tasted like it had been sitting out for 4 days, I knew I had to come up with something. I used the base of this scone recipe from a friend’s sister. It is SO good. The addition of the pumpkin even made it more moist. Perfect for my taste buds. Dry ingredients. Don’t be grossed out. That is some buttermilk with a splash of vanilla. The [...]

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Whole Wheat Pumpkin Gnocchi!

Oh dear. I don’t even know if I have words for this. This recipe is SO easy. There are only 2 main ingredients – pumpkin and flour. I made this pumpkin gnocchi with whole wheat flour, mainly because our favorite gnocchi is made out of sweet potato and whole wheat flour. I thought it would add a nice, nutty flavor, and it totally did. I also added just a sprinkling of pumpkin pie spice. Thought it would add a nice touch. Who doesn’t need more spice in their life? I used about 1 cup of pumpkin, but as you can see, this is a hefty 1 cup. Probably more like 1 and 1/4 cups pumpkin. Just throw the pumpkin in with the flour, and it’s time to rock and roll. You may need to add some additional handfuls of flour. The mixture shouldn’t be too sticky, but also shouldn’t [...]

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Assorted Pumpkin Mini Breads.

Check out the yummy creation that won my first giveaway! I had some leftover pumpkin (and still do!) from making pumpkin cookies, and didn’t want it to go to waste. I am trying to not be as wasteful, and as you saw from my fridge last week, with only 2 of us in the house it is difficult. I knew if I made a ‘normal’ sized bread that one of two things would happen. I would eat the entire thing, crying the next morning as I tried to fit into my clothes. Or, it would go to waste because I still couldn’t fit in my jeans. Hmmpf. I opted to make these mini breads so I could beg someone to take them off my hands. I used Martha’s recipe as a base, but switched up my spices a bit. I only used a bit of nutmeg, but a truckload of cinnamon and pumpkin pie spice. One cup of pumpkin went in the mix. [...]

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because.

Because this is my 36th post and October 2nd – which has to be a holiday of some sorts, somewhere – and because I sorta, kinda, REALLY like you – I’m giving away some seasonal goodies. You can find these yummy treats at Williams Sonoma, or you can win them here. One lucky dude or dudette will win this Pumpkin Pecan Butter and Pumpkin Parmesan Pasta Sauce. Just leave a comment and tell me what amazing creation you’d make with the Pecan Pumpkin Butter or Pumpkin Parmesan Pasta Sauce. Cookies? Pie? Tortellini? Spread it on a cracker? Eat it with a spoon? Wash your hair with it? Hopefully not, as it is sort of strange but would also be such a waste. And if you don’t like pumpkin? I am sure that someone you know does. Maybe they want it. You have until midnight (Pacific time) on Friday, Oct 2nd.

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