Showing posts with label fall dessert. Show all posts
Showing posts with label fall dessert. Show all posts

Monday, November 17, 2014

Pumpkin Cake with Cream Cheese Frosting



This recipe comes from the Sugar Maple Inn in Wagtail, Virginia. They serve tea every afternoon, and Holly delights in looking through the refrigerators for leftovers every day. This is one of their fall favorites and is in THE GHOST AND MRS. MEWER.

As you can see from the photos, the frosting recipe makes plenty of frosting. You really could get away with half the measurements but there are frosting lovers in my life. In fact one of them always says that cake is just there to hold the frosting.

It's a great cake to take to a party because it serves quite a few, and it contains all the flavors of the season. If you're having other desserts as well, cut the squares into one inch slices, and it will feed a lot of people. It cuts well, too.

Pumpkin Cake with Cream Cheese Frosting

(for people and dogs but only a tiny bite for dogs, please)

2 1/4 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon pink sea salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves
3/4 cup sugar
1 cup dark brown sugar, packed
3/4 cup vegetable oil
1 1/8 cups canned pumpkin
3 eggs, room temperature
2 teaspoons vanilla

Preheat oven to 350. Grease and flour a 9 x 13 inch baking pan.

In a bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.

Beat together the sugars, oil, and pumpkin. Beat in the eggs, one at a time and add the vanilla. Beat in the flour mixture 1/4 cup at a time.

Pour into the prepared pan and bake 30 - 35 minutes or until a cake tester comes out clean. Cool before frosting.

Cream Cheese Frosting

1 stick (8 tablespoons) butter, softened
6 ounces cream cheese, softened
1 teaspoon vanilla
2 cups powdered sugar

Beat the butter with the cream cheese. Add the vanilla and beat. Add the sugar 1/2 cup at a time, beating in between.

The batter is thick.

Pour into pan. It will even out.

It cuts very nicely!


Friday, October 22, 2010

Chocolate Fudge Pumpkin Cookies with Easy Pumpkin Glaze from Cleo Coyle







Cleo Coyle, crazy for pumpkin
and author of the
Coffeehouse Mysteries

Today's recipe is worthy of a sleuth...

Why? Because although these decadently declicious chocolate cookies have the flavor and texture of fudge brownies, they are lower in fat than a typical cookie. An entire can of pureed pumpkin takes the place of shortening in the recipe, which means it also brings iron, dietary fiber, and vitamins A, C, and E to this Halloween party.

Here's how the recipe came about. A few weeks ago, I posted my recipe for Chocolate Hurricane Muffins. (Click here to get the recipe in a PDF format). These quick-and-easy muffins are made by adding mashed bananas (along with a few other ingredients) to a cake mix starter. The bananas add nice flavor while also cutting down on the amount of fat.

Although I do have a
pumpkin-colored cat named
(you guessed it) Punkin',
the feline star of this pic is
Mr. Fellows, my in-house editor.
One of my Coffeehouse Mystery readers (Sue) liked my muffins and dropped me an e-mail about another recipe that uses a chocolate cake mix starter: Weight Watcher Chocolate Pumpkin muffins.

To make these 2-ingredient muffins, you mix one box of chocolate cake mix with one 15-ounce can of pureed pumpkin. That’s it. The recipe sounded odd, but I gave it a try anyway. The muffins were a little heavy for me, and I thought it would work better in smaller bites so I adapted it into today's fudge brownie-like drop cookie.

And there you have it, the origin of today’s healthier Halloween recipe. With thanks to Sue and Weight Watchers for the inspiration: It's a treat that’s not a trick to make (as long as you have a can opener).








CLEO COYLE’S
CHOCOLATE FUDGE
PUMPKIN COOKIES
with EASY PUMPKIN GLAZE


To save this recipe in an easy PDF form that you can print or share, click here.





Ingredients:

1 box (18.25 ounces) of Devil’s Food cake mix
1 can (15 ounces) pureed pumpkin (100% pumpkin and not pie filling)
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips (or equivalent of chopped chocolate)
Cleo’s Pumpkin Glaze (recipe below)

Step 1 – Make Batter: First pre-heat oven to 350º F. Lightly coat a baking sheet with non-stick spray or grease with oil or butter. (For best results, do not use parchment paper. The cookie batter needs to feel the full heat of the baking pan.) In a mixing bowl, combine entire box of cake mix with canned pumpkin and vanilla. Do not add any additional liquid. Gently stir, working the canned pumpkin into the cake mix until a blended, wet batter forms. (This may take a minute but trust me, it will work.) Finally, fold in the chocolate chips.





Step 2 – Drop and Bake: Drop batter by tablespoon onto the prepared baking sheet. Bake in a well pre-heated 350º F. oven for 12 to 15 minutes. Do not over-bake. Cookies should be a bit soft and gooey in the center. While warm, they will be very soft on the outside, as well. Allow them to cool on the pan a few minutes and then transfer carefully to a rack to finish cooling. (They will always be somewhat soft because these are gooey fudge brownie cookies, not hard and crunchy cookies.)

Step 3 - Decorate: Finish with a drizzle of Cleo’s Pumpkin Glaze (recipe below).

A NOTE ON STORING: Because pumpkin takes the place of shortening in these cookies, they are best eaten within a day or two. Store in refrigerator.





CLEO’S EASY
PUMPKIN GLAZE

Ingredients

2 tablespoons butter
4 tablespoons water
½ teaspoon pumpkin pie spice (*see note below to make your own)
1 teaspoon vanilla
Food coloring (orange OR red and yellow to make orange)
2 cups powdered sugar

Step 1 - In a medium saucepan, combine butter, water, pumpkin pie spice, vanilla, and food coloring. Heat slowly, stirring until butter melts. At no time should this mixture simmer or boil.



Step 2 - Add the powdered sugar and stir until it all completely melts into the liquid. Whisk to remove any lumps and blend into a smooth, thick glaze. If the glaze is too thick, whisk in a bit more water.

Step 3 - While the glaze is still warm, use a fork to drizzle it over the cookies. As the glaze cools, it will harden. If the glaze hardens in the pan, simply return the pan to the stovetop and warm the glaze while whisking. If needed, add a bit more water to thin the glaze back to the right consistency for drizzling.

*SPICE NOTE: Pumpkin pie spice is available in most grocery store spice sections. To make your own, simply mix the following ground spices for 1 teaspoon of pumpkin pie spice: ½ teaspoon cinnamon, ¼ teaspoon ginger, 1/8 teaspoon ground allspice or ground cloves, and 1/8 teaspoon ground nutmeg.



HAPPY
HALLOWEEN!

(a little early...)


   
Eat with joy!



~ Cleo Coyle, author of
The Coffeehouse Mysteries





HOLIDAY GRIND:
A Coffeehouse Mystery

The national bestseller
in hardcover
is now on sale in
to paperback!










To get more of my recipes,
win free coffee, or learn

about me and my Coffeehouse Mysteries, visit my *virtual* coffeehouse at:
CoffeehouseMystery.com













HOLIDAY GRIND

"Fun and Gripping"
~ The Huffington Post


"Some of the most vibrant characters I've ever read. Coyle also is a master of misdirection...I challenge any reader to figure out whodunit before Coyle reveals all."
~ Mystery Scene magazine 

“Coyle's coffeehouse mysteries (Espresso Shot, etc.) are packed with believable characters and topped with serious coffee lore and holiday recipes. This one will keep your cup piping hot.” ~ Kirkus 




Friday, September 18, 2009

Cleo Coyle's Buttermilk Apple Snack Cake for a Sweet New Year!


Congrats to our final gift card winner! Molly Ebert of Indiana won our last $25 Williams-Sonoma gift card. Stay tuned for more of our contests coming up in the near future...

A SWEET
NEW YEAR


On the Gregorian calendar, the New Year will be celebrated on January 1. On the Chinese calendar, the date for turning over a new leaf will be February 14. And on the Jewish calendar, the New Year (5770) is ushered in this very evening!

Rosh Hashanah literally means “first of the year” in Hebrew and it commemorates the creation of man—within the larger Biblical story of the creation of the world. It also begins the High Holy Days, a ten day period that culminates in the somber observance of Yom Kippur, also known as the Day of Atonement.

In synagogues across the world, the Jewish New Year is celebrated with many traditions, one of which is the blowing of the ram’s horn. The “shofar” is the name for this horn, and it’s blown like a trumpet to symbolically awaken the listeners from their slumbers and alert them to the coming judgment of God. In general, this is a time of year to reflect on the year you’ve had--especially mistakes and missteps—and contemplate how to do better in the year ahead.

Rosh Hashanah is a holiday rich in meaning and tradition. As with all holidays, food plays an important role. Apples are commonly eaten (dipped in honey – yum!) to symbolize a wish for a sweet year ahead. Honey cake is also a favorite.

Even though my Buttermilk Apple Snack Cake is not Kosher, I thought I’d share it with you today because of Rosh Hashanah’s apple tradition.







I love this cake because it’s easy to make and also very light, tender and buttery, with a delicate flavor of apple and the rich, bright note of buttermilk.

While it's a delish snack cake to eat any time year (and goes very well with a freshly brewed pot of joe), I think it’s especially comforting to slide into the oven on a fall afternoon when there’s that crisp chill in the air, the sun begins to set a little earlier than you're used to, and you’ve just come in from raking leaves, a long walk in the park, or picking those newly ripened apples...




To get my recipe for
Buttermilk Apple Snack Cake,


The recipe will appear in PDF format.
You can print it out or save it to your computer.

For more of my recipes or to find out more
about the books in my culinary mystery series,
click this link to my virtual home at

www.CoffeehouseMystery.com



Finally, if you’d like a truly Kosher recipe for an apple cake, click here. The ladies who created this recipe know their stuff. They managed a catering company in Columbus, Ohio, for over twenty years.

In closing, a common greeting at this time is “Shana Tova” for a good year or “Shana Tova Umetukah” for a good and sweet new year. So...



Shana Tova Umetukah
,
everyone!



~Cleo Coyle
author of the Coffeehouse Mysteries

www.CoffeehouseMystery.com/
"Where coffee and crime are always brewing..."