Pumpkin Chocolate Chip Bread

This came from Erin Becker.  I miss her and this bread.

1 2/3 c Flour
1 1/2 c sugar
2 tsp. pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
1 c canned pumpkin
1/2 c oil
1/3 c water
2 eggs
1 c chocolate chips

Mix all dry ingredients in a bowl.  In another bowl, mix all wet ingredients.  Combine the two bowls and beat.  Add chocolate chips.  Bake @ 350 for 1hr 15 mins.  Makes 2 big loaves or 4 mini loaves.

Pumpkin Cheesecake with Pecan-Gingersnap Crust

I hosted a Recipe Swap at my home a few years ago during the month of Thanksgiving.  Wendy Hart made these fabulous Pumpkin Cheesecakes that rocked my world.  I think I need to make these again!!!!!

The original recipe comes from Our Best Bites

Crust:
1 3/4 C gingersnap crumbs (about 30 small cookies)
6T real butter, melted
3 T brown sugar
3/4 C ground pecans

Filling:
3 8oz blocks cream cheese
3/4 C canned pumpkin puree
6 oz melted white chocolate (that’s about 1 C white chocolate chips)
1 C sugar
3 eggs
2 t vanilla
1/4 t nutmeg
1 1/2 t cinnamon
1/8 t cloves

Topping:
1 C whipping cream
1/2 tsp vanilla
4 Tbs powdered sugar until medium peaks form
1/3 C roughly chopped pecans, either toasted or caramelized (or try chopping up Trader Joes pecan pralines)

2 Tablespoons jarred caramel sauce

Preheat oven to 350. Using 2 large pieces of heavy duty foil, securely wrap the bottom and outside of your cheesecake pan. This will prevent leaks when using the water bath.

For Crust:  Use a food processor to crush gingersnaps. Then do pecans. Combine gingersnaps, pecans, brown sugar, and butter and stir well to combine. Press into a 9″ spring form pan. Evenly spread across the bottom of pan and up the sides about 1 inch. 

To melt chocolate, place in a microwave-safe bowl and microwave on 30 second intervals, stirring in between, until smooth. Set aside.

With an electric mixer beat cream cheese and sugar until smooth. Add eggs, one at a time. Add pumpkin, vanilla, nutmeg, cinnamon, and cloves.

With the mixer running, slowly add in white chocolate in a steady stream (or steady blobs).
Pour mixture on top of the crust.

For water bath:
Place cheesecake pan inside of a larger pan. I use a roasting pan, like this.  Place your cheesecake pan into larger pan. The larger pan should be at least 2-3 inches in depth. Place in pre-heated oven. With a kettle or pitcher filled with hot water, pour water into the larger pan about halfway up, or approximately 1 1/2 to 2 inches.

Bake for 60-75 minutes or until set. The center should be just a tad bit jiggly still. It will finish cooking while cooling.  When it’s done, remove from oven and place on a rack until completely cool. Place in the fridge for at least 12 hours. This is a very soft cheesecake so sufficient chilling is a must!  When ready to serve spread sweetened whipped cream on top, drizzle caramel sauce over it, and sprinkle with pecans.

Pumkin Chocolate Chip Cookies

Again ... another Dakin special.  Wish we lived close so we could swap recipes more often!  And swap kids.

1 cup pumpkin
1 cup sugar
1/2 cup oil
1 egg
2 cups flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 tsp baking soda dissolved in ....
     1 tsp milk
1 cup semi-sweet chips
1 tsp vanilla

Combine pumpkin, sugar, oil and egg.  Sift in the dry ingredients and then add the dissolved soda.  Mix well and stir in the chips and add the vanilla.

drop large spoonfulls on the lightly greased sheet.

Bake at 375 for 10-12 minutes.

REAL Pumpkin Pie

Mmmmm Mmmm. This year for Thanksgiving I was inspired to make a real pumpkin pie from scratch after sampling a piece from my friend Lisa. Oh it is truly much better when it is made from a real pumpkin.

REAL Pumpkin Pie

Cut pumpkin into pieces & steam until soft. Skin will come off. Let cool and peal off. Whip it to mush. Mash it well in a blender so it is not stringy.

2 eggs slightly beaten
1 3/4 cup pumpkin
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves ground

mix well
add 1 can evaporated milk
pour into unbaked pie shell

425 for 15 min.
350 for 45 min or until done.

Whole Wheat Flour Pumpkin Pancakes

It's fall and fall means all things PUMPKIN! This morning was a success. I made Whole Wheat Pumpkin Pancakes thanks to Pinch My Salt. They were fantastic!


Whole Wheat Flour Pumpkin Pancakes
Pinch My Salt

1 cup whole wheat flour
1/2 cup cake flour
1 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 cup buttermilk
1 cup canned pumpkin puree
2 eggs
2 Tbs oil
1 tsp vanilla
2 Tbs dark brown sugar

1. In a large bowl, whisk together the first eight ingredients (whole wheat flour through nutmeg). In a separate bowl, whisk together the last six ingredients (buttermilk through brown sugar).

2. Pour wet ingredients into dry ingredients and blend together with a wooden spoon until just combined. Lumps are ok, just make sure all the flour on the bottom of the bowl is mixed in. If batter seems too thick to pour, you can gently stir in a little more buttermilk.

3. Drop pancakes by ladleful onto a medium-hot griddle. Pancakes are ready to turn when the edges start to look a little dry and you can see small bubbles forming on the surface.

Pumpkin Crumble Bread

'Tis the season for all things Pumpkin. I was looking to kick up my pumpkin bread a notch and this recipe from The Hungry Housewife knocked my socks off. We ate one whole loaf as soon as it came out of the oven.

Pumpkin Bread with Crumb Topping
by the Hungry Housewife

1/2 cup butter, softened
1/2 cup light brown sugar
3 tsp vanilla
3 eggs
1 can (15 oz) Libby's Pumpkin
2 cups flour
1 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/2 Tbs pumpkin pie spice
1/2 tsp cinnamon
1/2 cup buttermilk
1.2 cup toasted walnuts, chopped (optional)

Preheat the oven to 350.
Lightly grease two bread pans
Cream together butter and sugars until light and fluffy. Then add vanilla. Add eggs one at a time.
In a separate bowl, whisk together the flour, salt, baking powder, pumpkin pie spice & cinnamon. Add dry ingredients to the wet, alternating with the buttermilk, starting and ending with the flour. Fold in pumpkin and nuts (if you're the nutty kind.)

Pour into pans and top with crumb mixture and bake for 50-60 minutes.

Crumb Topping

1/4 cup white sugar
1/4 cup brown sugar
1/3 cup flour
1/2 tsp cinnamon
1/4 cup cold butter, cubed
1/2 cup oatmeal
1/2 cup walnuts

In a medium bowl, combine 1st five ingredients with a pastry blender or 2 forks, so it resembles crumbles. Mix in oatmeal and walnuts.