Showing posts with label pumpkin. Show all posts
Showing posts with label pumpkin. Show all posts

Monday, January 4, 2010

you're getting 'muffin' for Christmas

we'll that's what everyone got for breakfast at our casa on Christmas morning.

i have been wanting to make these for about a year now.
i finally remembered to do it!
so very glad i did.

these were the best...seriously folks...thee BEST muffins i have ever had.

they tasted best about a half hour outta the oven because they need to cool just a little.
other wise you will light your mouth on fire with the cream cheese filling that is pipping hot beyond all get out.
take my word for it.

i have become a pumpkin puree hoarder because of these babies.
please make these soon.

Pumpkin Cream Cheese Muffins
yields :: 24 muffins

Ingredients:
For the muffins:
3 cups flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
1 tbsp. and 1 tsp. pumpkin pie spice
1 1/2 tsp. kosher salt
1 tsp. baking soda
4 eggs
1 ¼ cups vegetable oil
2 cups sugar
2 cups pumpkin puree

For the filling:
8 oz. cream cheese, softened
1 cup powdered sugar

For the streusel topping:
½ cup brown sugar
¼ cup and 1 tsp. flour
4 tbsp. butter, cubed and chilled
1 ½ tsp. cinnamon

Directions:
To prepare the filling, combine the cream cheese and powdered sugar in the bowl of an electric mixer and whip until smooth. Cut 2 pieces of plastic wrap or foil. Spoon half the mixture on to one piece of wrap, forming a long log, making sure that the diameter is small enough to fit into the well of a muffin pan. Repeat with other piece of wrap and remaining cream cheese mixture. Wrap the logs up tightly and freeze until slightly hardened, 1-2 hours.

To make the muffins, combine the flour, spices, salt and baking soda in a medium bowl. Whisk together and and set aside. In the bowl of an electric stand mixer, combine the eggs, vegetable oil, sugar and pumpkin puree. Mix until well combined. Slowly add in the dry ingredients and mix on low speed until just combined.

To make the streusel topping, combine sugar, butter, flour and cinnamon in a small bowl. Cut together with a pastry blender or two forks until crumbly.

Preheat the oven to 350°. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well halfway with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice in each muffin well. Divide the remaining muffin batter evenly among the muffin cups, on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake for 20-25 minutes. Allow to cool completely before serving...or at least a half hour. That's about all I can wait ;-)

adapted from : annie's eats

Monday, November 23, 2009

what i'll be remembered for when i die

hopefully it will be that i led a life pleasing to the Lord.
that i raised wonderful kids and was a good wife to my husband.
that i made people laugh and always lended a helping hand.

but i think not.

i will be remembered as the girl...
"you know, the one that makes that pumpkin thing?
do you know her?
can you call her and tell her to bring it to the party??"


for real.

this will be my legacy.

i was first introduced to the "crunch" about 12 years ago.
{its so very pathetic that i remember this story more clearly than some things that happened on my wedding day...but anywho...}

i was working at pier 1 imports in honolulu.
a co-worker was sitting in the break room eating lunch when i walked in.
he was about to take a bite from a huge slice of something orange with a very thick crust on it.

"WHAT is that?" i asked him.
"its pumpkin crunch from starbucks," was his reply.
"but its july...why are you eating pumpkin anything??" i questioned.

"HAHAHAHA...." he literally laughed at me.
"try a bite and then ask me WHY we only eat pumpkin in november.
this thing is amazing."

i grabbed a fork and dug in.

my life has never been the same.
i am now known as the girl who makes pumpkin crunch.

for some strange reason, starbucks in honolulu is the only starbucks i have seen carry this awesomeness.
i have no idea where the name came from, its just what i have always know it as.
this dessert has made die hard pumpkin pie fans into converts declaring this as their new fave.
people that don't even like pumpkin stuff reconsider why they never liked it in the 1st place.

i was going to leave this recipe to the munch in my will....
but since so many of you ask me for it all. the. time. and apparently can't google to save your life, here is my pumpkin crunch recipe in all its glory.
also known in some circles as pumpkin dump cake.

doesn't pumpkin crunch sound so much more civilized and harder to make??

Pumpkin Crunch
  • 1 (29 ounce) can pumpkin puree, not pumpkin pie filling
  • 1 (12 fluid ounce) can evaporated milk
  • 3 eggs, at room temperature
  • 1 cup white sugar
  • 1 teaspoon salt
  • 3 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 (18.25 ounce) package yellow cake mix
  • 3/4 cup melted butter
  • 1 cup chopped pecans (you can substitute with walnuts, but what ever you do, do NOT leave the nuts out)
Directions:
  1. Preheat oven to 350 degrees F (175 degrees C). Place oven rack in the middle of the oven. Lightly grease and line one 9 x 13 inch pan with parchment paper. For a prettier presentation, use a round 10 inch spring form pan. Also line with parchment paper.
  2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, cinnamon and nutmeg. Mix well. Pour batter into the prepared pan.
  3. Sprinkle the dry cake mix evenly over the pumpkin mixture. Melt the butter, and drizzle it over the cake mix. Sprinkle the pecans over the top. Pack down lightly with your fingers.
  4. Bake for 55 to 60 minutes, or until a tooth pick comes out with no pumpkin mixture on it or it no longer jiggles. If you use a spring form pan, you may need to increase cook time by 10 or more minutes. If top starts to brown too much, cover with foil for rest of bake time.
  5. Allow to cool. I invert it on to a cutting board if I make it in a 9 x 13 pan or on to a serving platter if I make it in a spring form pan. Make sure you run a knife along the edges of the pan to loosen the sides. Be gentle and patient with it as it tries to come out of the pan! You can also just cut it straight out of the pan or sit and eat it with a spoon from the pan...but other people may want some since you will be moaning and groaning so much about how fan-tab-u-lous it is....so slicing it up for everyone is recommended.
i serve it with whipped cream cheese frosting:
Whipped Cream Cheese Frosting
  • 1 1/2 cups heavy cream
  • 1 (8 ounce) package cream cheese, softened
  • 3/4 to 1 cup white sugar (depending on how sweet you like it)
  • 1/4 teaspoon salt
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  1. With a stand or hand mixer, whip heavy cream until stiff peaks form; set aside.
  2. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat for 3-4 minutes on med high until smooth.
  3. Fold gently in to whipped cream until smooth.
  4. Place frosting in to the fridge to stiffen up a little if you want to pipe it on to the top before slicing, or just spoon it on to a slice! Enjoy!
i made pumpkin crunch about 2 weeks ago
but forgot to take a picture of it.
so here is a picture from thanksgiving 2007!!

Wednesday, November 18, 2009

pumpkin chocolate chip cookies

i had never heard of such a thing until i moved to the mainland.
pumpkin and chocolate together??
for realz, brah? (that's pidgin for "really?? you don't say.")

but it works!
this cookie is more on the cakey side, but its such a nice change from a normal chocolate chip cookie.

these are one of jere jae's favorite fall time treats.
this recipe made a huge batch of cookies...thank goodness youth group is tonight.
i sent about 40 cookies off with jere jae and we still have about 25-30 left!!

this is by far the best recipe i have tried for this cookie to date.
i have made some adjustments to suit what i had in my pantry...but i also tweaked it a lil from the original recipe.
i think what really makes this recipe work is the use of milk chocolate chips instead of semisweet.
please take note of that before you cream some butter, crack some eggs and get mad at me.
oh and buy a small 15 oz. can of pure pumpkin, not pumpkin pie filling.

if you have yet to try a pumpkin chocolate chip cookie, what are you waiting for??
tis the season!!
here's the recipe....




Pumpkin Chocolate Chip Cookies
Yields 60 cookies
  • 1 cup (2 sticks) butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs, at room temp
  • 1 1/2 teaspoon pure vanilla extract
  • 1 cup canned pumpkin puree (this says one cup not one CAN. you're welcome. here is what you can make with the left over pumpkin puree.)
  • 3 cup all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 scant teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 cups (12-ounce bag) MILK chocolate chips, not semisweet
  • Nonstick cooking spray or parchment paper

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper (if you bake frequently and haven't tried parchment paper yet, do yourself a favor and buy some.) and set aside.
Using a stand mixer, beat the butter until smooth.
Beat in both sugars, a little at a time, until the mixture is light and fluffy.
Beat in the eggs 1 at a time.
Mix on medium high for 3-4 minutes.
Turn speed on mixer to stir or low and add the vanilla and pumpkin puree.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger and nutmeg.
Slowly mix the flour mixture into the batter in thirds until just incorporated.
Do not over mix.
Stir in the chips.
Scoop the cookie dough by heaping teaspoons (i use a small cookie scoop. cookies are more uniform.) onto the prepared cookie sheets and bake for 13-16 minutes, or until the cookies are light golden brown around the edges. (i pulled them out right at 13 minutes and the were soft and perfect. your oven is different so watch them and do not over bake.)
Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

Adapted from: Food Network

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