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

Monday, November 16, 2015

Spiced Pumpkin Cheesecake

Since I haven't made many desserts lately, I asked my husband what I should make. Well, this was his pick. It really was a good pick. It is a heavy cheesecake but still creamy. I loved the crust which is a nice balance the cheesecake. The cheesecake was a hit at my house. I had purchased four small spring form pans and the remaining batter I placed into cupcake liners and baked. Also, the leftover cheesecake I'm going to try freezing. My brother in law is going to visit in a week and I'll share some with him. Also, I want to share some with my sister when she visits soon. She is a fan of pumpkin cheesecake too.
Spiced Pumpkin Cheesecake with Gingersnap Crust
50 gingersnap cookies
1/3 cup packed brown sugar
6 Tbsp unsalted butter

4 (8 oz.) packages cream cheese, room temperature
1 1/3 cup packed brown sugar
1 Tbsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
4 large eggs
2 large egg yolks
1 Tbsp vanilla extract
1 (15 oz.) can pumpkin 

  1. On the outside of the spring form pan, line with aluminum foil. Set aside. 
  2. In a food processor, pulse the gingersnaps until crumbs. 
  3. Add the brown sugar and pulse to combine. Set aside.
  4. Melt the butter in the microwave.
  5. Add the melted butter to the gingersnap mixture and pulse to combine. 
  6. Press the gingersnap mixture into a 9 inch spring form pan. 
  7. Place the crust into the refrigerator for 5 minutes.
  8. Preheat oven to 350 degrees.
  9. Place the crust into the oven and bake for 10 minutes. 
  10. Remove and set aside to cool.
  11. In a large bowl, beat the cream cheese for 5 minutes. 
  12. Scrap down the sides when needed. 
  13. Add the brown sugar and combine.
  14. In a small bowl, combine the cinnamon, ginger, allspice, nutmeg, and salt. 
  15. Add the cinnamon mixture to the cream cheese mixture. Mix until incorporated. 
  16. Add the eggs one at a time and then the egg yolks. 
  17. Add the vanilla and the pumpkin. Mix until incorporated.
  18. Pour the cheesecake batter into the crust. The batter will fill to the rim of the spring form pan.
  19. Place the spring form pan in the center of a roaster pan. 
  20. Add hot water to the roaster pan until the water reaches the middle of the outside of the spring form pan to create a water bath. 
  21. Place the cheesecake into the oven.
  22. Bake the cheese cake for 1 hour and 30 minutes or until the cheesecake is golden in color and the cheesecake only jiggles a little in the center when tapped. 
  23. Remove the cheesecake from the oven and carefully loosen the buckle on the side of the spring form pan. 
  24. Allow the cheesecake to cool at room temperature. 
  25. Cover and allow to chill overnight before serving. 
Recipe adapted from

One year ago...............................I made Creamed Pearl Onions.
Three years ago...........................I made Green Beans and Bacon.
Four years ago.............................I made Whip Cream.
Did you already know....................
-The word pumpkin is derived from the Greek word pepon which means large melon.
-Pumpkins are a fruit.
-The average pumpkin weighs 13 pounds.

Friday, October 16, 2015

Pumpkin Muffins

I've heard the term helicopter parents but my husband and I think we are probably more like a surveillance aircraft parents. We give the kids some distance but we can still see them. We will provide advice which some of the kids (the older ones) do not like to listen. When the kids have a problem, we are there for them but we ask them if they can handle the issue or if they need help. We will discipline the kids but we don't beat them. If they behave, they are rewarded. If they misbehave, they are either removed from the situation or they are not rewarded with their favorite technology. We don't try to control every situation. How can we? We will help with their homework but we won't do it for them. We will not clean their rooms or make their beds for them. They can do it now and they will be able to do it when they are adults. Do the kids have chores? Yes. Do the kids have manners? Yes. Do the kids have morals? Yes. Are they reminded about chores, manners, and morals? Yes. We really try to lead by example. We don't run around wild. We are not rude to others. We work hard. The nice thing is my oldest daughter has told me how she was glad I didn't do everything for her since she needs those skills as an adult. Often, I have the kids help in the kitchen. Normally, they like to help. They didn't help with these muffins besides eat them. Maybe it was a good thing they didn't help since I can only imagine the toppings they would have picked. The muffins did come out really good. I brought some to work and the ones with toppings were popular. The kids preferred the muffins with no toppings. I liked the ones with the toppings. I tried to make a pumpkin muffin which wasn't so heavy. I thought I did a pretty good job.
Pumpkin Muffins aka Jack O'Muffins
3 cups all purpose flour.
2 Tbsp pumpkin pie spice
2 tsp baking soda
1 tsp salt
1/2 cup butter
2 1/4 cups sugar
1 can (15 oz.) pumpkin
2 large eggs
1/2 cup milk
2 egg white
toppings: sunflower seeds, honey roasted sunflower seeds, pumpkin seeds, praline pumpkin seeds

  1. Preheat oven to 350 degrees F.
  2. Line a muffin tin with cupcake liners. Spray the cupcake liners with nonstick cooking spray. Set aside.
  3. In a medium bowl, combine the flour, pumpkin pie spice, baking soda, and salt. Set aside.
  4. In a large bowl, cream the butter with the sugar until fluffy.
  5. Add the pumpkin, the 2 large eggs, and milk to the butter mixture. Mix until incorporated. Set aside.
  6. In a medium bowl, whisk the egg whites until soft peaks form.
  7. Add the flour mixture and mix until just combined. 
  8. Gently fold the egg whites into the flour mixture. Combine until just incorporated.
  9. Evenly distribute the batter into the cupcake liners.
  10. Sprinkle with desired toppings. 
  11. Bake the muffins for 15 minutes or until cooked through.
Recipe created by Jen of Sweet Morris. 

Two years ago..........................I made Witch Brew.
Three years ago........................I made Fried Sausage Dumplings.
Four years ago.........................I made Pork Chops with Garlic and Herb.
Did you already know.......................
-The first surveillance aircraft used were hot air balloons.
-Surveillance aircrafts are often used by government agencies for information gathering including the military and FBI.
-Surveillance aircraft are manned while drones are unmanned surveillance aircraft.

Wednesday, November 26, 2014

Pumpkin Custard

Since I had another can of pumpkin, I decided to try this recipe. If you need an easy last minute Thanksgiving dessert, then you should make this recipe. It taste a lot like the filling of a pumpkin pie. My husband said this recipe was awesome. Awesome! He really loved it. The recipe is cooked and then it chills in the refrigerator which makes it really nice to make for Thanksgiving. The original recipe had a cranberry topping but I topped mine with whip cream and a sprinkle of cinnamon.
Pumpkin Custard
1 (15 oz.) can of pumpkin purre
1/2 cup light brown sugar
2 tsp pumpkin pie spice
1/2 tsp salt
1 cup half & half cream
2 large eggs

  1. Preheat oven to 400 degrees F.
  2. Spray 6 (2.5 inch) ramekins with nonstick baking spray. (A 9 inch pie pan can be used instead). Set aside.
  3. In a large bowl, combine the pumpkin, brown sugar, pumpkin pie spice, salt, half & half, and eggs. Whisk to combine.
  4. Evenly distribute the batter between the 6 small ramekins.
  5. Bake the custard for 10 minutes.
  6. Reduce the oven temperature to 350 degrees F.
  7. Bake the custard for another 25 minutes or until the center doesn't jiggle.
  8. Allow the custard to cool for 15 minutes.
  9. Place the custards into the refrigerator and serve once chilled.
Recipe adapted from NY1 news

One year ago..................................I made Homemade Herb Butter.
Two years ago................................I made Smothered Pork Chops.
Three years ago.............................I made Cheesy Potato Gratin.
Did you already know....................
-Pumpkins belong to the cucurbits family. 
-In America, Illinois, Ohio, Pennsylvania, and California produce the most pumpkins. 
-In Colonial America, pumpkin was used in the crust and not as a filling. 

Friday, November 21, 2014

Pumpkin Cake

Alright, I am not a big pumpkin pie fan. I do love other pumpkin baked goods like pumpkin cheesecake, pumpkin muffins, pumpkin donuts, etc. I gave my sister and husband some suggestions. This dessert was the winner. I served the frosting on the side for guest to decide if they want a lot, a little, more, or no frosting at all. This cake was soft and crumbly. It had a nice spice flavor which wasn't overbearing. My family told me they thought the dessert was great.
Pumpkin Cake
2 1/2 cups all purpose flour
2 tsp baking soda
1 tsp salt
1 Tbsp cinnamon
1 tsp pumpkin pie spice
 1/2 tsp nutmeg
1/8 tsp allspice
1/8 tsp ground cloves
1 stick unsalted butter, melted. 
2 eggs
1  1/2 cups sugar
1 can (15 oz.) pumpkin puree

  1. With nonstick baking spray, spray a round cake pan. Lightly dust with flour. 
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, pumpkin pie spice, nutmeg, allspice, ground cloves. 
  3. Add the butter and mix until smooth. 
  4. Add the eggs, sugar, and pumpkin. Stir until smooth. 
  5. Evenly pour the batter into the prepared cake pan. 
  6. Bake for 45 minutes or until a toothpick inserted in the middle comes out clean.
  7. Allow the cake to cool for 10 minutes. 
Maple Frosting
1 stick butter, softened
6 oz. cream cheese, softened
1 cup powdered sugar
1/4 cup maple syrup

  1. In a large bowl, combine the butter, cream cheese, powdered sugar, and maple syrup. 
  2. Blend until smooth.
Recipe adapted from Martha Stewart.

One year ago.............................I made PB Toffee Cake.
Two years ago...........................I made Pumpkin Scones.
Three years ago.........................I made Pancakes.
Did you already know...........
-Pumpkins can be orange, white, red, green, and yellow.
-Average pumpkins weigh around 13 lbs.
-According to the Guinness World Records, the largest pumpkin weighed 2,323.70 lbs.

Wednesday, October 30, 2013

Pumpkin Juice

A couple years ago, we visited Universal Studios in Florida. While we were in the Harry Potter section, we sampled some Pumpkin Juice. At first, I will admit I was a little hesitant even though I am a fan of pumpkin. It tasted sweet like fruit juice. The drink did contain more apple juice than pumpkin. Since I have a few Trick or Treaters, I figured I would sneak in a little more Vitamin C and A with the plethora of candy they are about to receive.
Pumpkin Juice
18 oz. cold water
12 oz. apple juice concentrate
11.5 oz. white grape juice
1/2 cup puree pumpkin
1/4 cup puree peaches

  1. In a large pitcher, mix all the ingredients.
  2. Chill before serving.
Recipe by Jen of Sweet Morris.

One year ago............................I made Lobster Chowder.
Two years ago..........................I made Chicken Stir Fry. (What we have on Halloween Night for the vegetables. )
Did you already know...............
-In June 1990, Universal Studios Resorts opened.
-In June 2010, The Wizarding World of Harry Potter opens. 
-Currently, Universal Studios are expanding the Harry Potter section which is scheduled to open next year.

Wednesday, November 21, 2012

Pumpkin Cream Cheese Scones

Pumpkin is one of those recipes in which you are a fan or not. I am a huge fan of pumpkin. I'm not picky either I like pumpkin bread or pumpkin pasta. My husband doesn't encourage me to make pumpkin recipes. Maybe he thinks I would go overboard? Unbeknown to him, I have a recipe that recently asked me to make a pumpkin recipe. To please my sister and my love for pumpkin, I decided I would make something for breakfast. Just because it is almost Thanksgiving, the kids expect me to feed them a couple meals before the big feast. Muffins were my first choice but I realized I hadn't made scones lately.
I decided to take one of my favorite pumpkin muffin recipes and adapt it. Sometimes it works and sometimes it doesn't. The dough was sticky but when it came out it tasted really good. So, I tried again the next day and added more flour but I still thought the dough seemed too sticky. However, it still tasted really good. My daughter brought some to school and shared with her classmates. They told my daughter they loved it. I even had a friend sample it and he really liked it. My husband brought three pieces to work for his lunch.
The cream cheese filling spread over the dough
Pumpkin Cream Cheese Scones
4 oz. cream cheese, softened
1/2 cup powdered sugar
2 3/4 cups all purpose flour
1 1/2 cup sugar
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1 tsp pumpkin pie spice
1 tsp salt
1 tsp baking soda
6 Tbsp butter, cut into small cubes
1 egg
1 cup pumpkin
1/4 cup heavy cream

  1. In a small bowl, combine the cream cheese and powdered sugar. 
  2. Place in the refrigerator to chill for several hours.
  3. Preheat the oven to 375 degrees F.
  4. Line a baking sheet with parchment paper or a silicone baking liner. 
  5. In a food processor, add the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda. Pulse 10 times.
  6. Add the butter and pulse about 10 to 15 times.
  7. Add the egg, pumpkin, and heavy cream. Pulse about 10 times or just combined.
  8. Scoop half the batter and add to the middle of the baking sheet.
  9. Spread the cream cheese mixture over the dough. (See photo above.)
  10. Cover the cream cheese mixture with the remaining dough.
  11. Bake the dough for about 20 minutes.
  12. Remove from oven and cut into wedges and return to the oven. Bake for another 5 minutes or until the center of the wedge is cooked. (If a toothpick is inserted, the center will be gooey due to the cream cheese mixture.)
Recipe inspired by Annie's Eats.

A year ago................................I made Pancakes
Did you already know................
-Pumpkins are native to Central America.
-The colonist cooked pumpkins over hot coals with the inside filled with honey, milk, and spices.
-Pumpkins are grown all over the world beside Antarctica.

Happy Thanksgiving from Sweet Morris! 
I am thankful you took the time to stop by.

Wednesday, October 19, 2011

Pumpkin Whoopie Pies

I will occasionally ask my youngest daughter to go downstairs and get her sibling. Instead, she will holler for them while she is next to me. Does anyone in your house do this? I want to make sure it isn't just mine. 
  I think she just likes to holler. One day, we were all downstairs and my youngest daughter started to holler for her dad. He would holler back, "yea." She wouldn't answer but she kept hollering for him. Since my husband was busy, he just kept hollering back up to her. After a few minutes of this exchange, the next time my daughter hollered for "Dad", my husband responded "There is no one here with that name." It was suddenly quiet since she didn't know how to respond back but my youngest son did. My son turns to his dad and said, "Hey, whoever you are, she wants you." Then he smiles at my husband and says, "Did you like that better?"
  Yum! Whoopie Pies! They remind me of a cupcake with the filling in the middle instead of on top.

Pumpkin Whoopie Pies
Whoopie Pie Cake
3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 Tbsp ground cinnamon
1 Tbsp ground ginger
1 1/2 tsp ground cloves
2 cup dark brown sugar
1/2 cup vegetable oil
1/2 cup of apple sauce
3 cup pumpkin puree
2 eggs
1 tsp vanilla extract

Whoopie Pie Filling:
4 oz of cream cheese, room temperature
1 stick of unsalted butter, room temperature
1 cup powder sugar
1/4 cup pumpkin puree
1 tsp cinnamon
1/2 tsp nutmeg

  1. Preheat oven to 350 degree.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves.
  4. In another bowl, cream the brown sugar with the vegetable oil and applesauce.
  5. Add the pumpkin to the sugar mixture and beat.
  6. Add the eggs one at a time then the vanilla. Mix well.
  7. Slowly, add the flour mixture to the pumpkin mixture.
  8. Mix until incorporated.
  9. Spoon about 1/4 cup of batter onto the baking sheet. Try to make the sizes.
  10. Cook for about 15 minutes.**Prepare the filling while waiting**
  11. Let cool on cookie rack for five minutes then transfer to a wire rack.
  12. Prepare the next batch of cakes and place in the oven
**Whoopie Pie Filling:
Let cool completely about 30 minutes before frosting.

For the filling, combine the cream cheese, pumpkin, and the butter.
Add the powder sugar to the filling mixture.
Mix in the spices into the filling mixture until well incorporated. Refrigerate.

Whoopie Pie Cake recipe adapted from Bake at 350. Whoopie Pie Filling recipe adapted from Martha Stewart.
See the eyeball?
I highly recommend you to make these whoopie pies before someone hollers your name! My oldest daughter gave her best friend one and after each bite she would say, "I love your Mom." My husband doesn't like pumpkin (I guess he knows it is a vegetable) and he liked them.
The oldest daughter!
Did you already know.............
-The Maine State treat is the Maine Whoopie Pie.
-The Maine State dessert if the Blueberry Pie.
-The Whoopie Pie festival is held in Pennsylvania. 
-The Whoopie Pie has been argued to originated in Pennsylvania, Maine, or Massachusetts.