Tag Archives: Pumpkin

Pumpkin Choc Chip Muffins

Recipe

Is it a cupcake or a muffin? If I add frosting will it become a cupcake, but remain a muffin if un-iced? I’m leaning towards calling these muffins, but either way they are delicious. The recipe comes from Baked: New Frontiers in Baking. The original recipe makes two loaves, however this time I baked the batter in about 30 cupcake liners for 25 minutes. The loaves and muffins freeze well, I usually serve one loaf and freeze the other. In Australia canned pumpkin can be hard to find – I ordered some cans recently from USA Foods and have bought some from Sugar Fix in the past.

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Pumpkin Cookies with Brown-Butter Icing

I made these yesterday and was quite happy just to frost them, share them and leave the rest in an airtight container. No chocolate in these you see, so why would I like them? Until tonight, when I thought I ought to try just one. So I did. One turned into three. It could have quite easily turned into 10 but I popped the lid back on and covered the container. Out of sight, out of mind. Until tomorrow!

Pumpkin Cookies with Brown-Butter Icing
From Martha Stewart’s Cookies and MarthaStewart.com 

Makes about 6 dozen

FOR THE COOKIES

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons coarse salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/4 teaspoons ground ginger
  • 3/4 teaspoon ground nutmeg
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 2 1/4 cups packed light-brown sugar
  • 2 large eggs
  • 1 1/2 cups canned solid-pack pumpkin (14 ounces)
  • 3/4 cup evaporated milk
  • 1 teaspoon pure vanilla extract

 FOR THE ICING

  • 4 cups confectioners’ sugar, sifted
  • 10 tablespoons (1 1/4 sticks) unsalted butter
  • 1/4 cup plus 1 tablespoon evaporated milk
  • 2 teaspoons pure vanilla extract

Directions

  1. Make cookies: preheat the oven to 375°F. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a medium bowl. Set aside.
  2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk and vanilla; mix until well blended, about 2 minutes. Add flour mixture. Mix until combined.
  3. Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
  4. Make icing: put confectioners’ sugar in a large bowl. Set aside. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately add butter to confectioners’ sugar, scraping any browned bits from sides and bottom of pan. Add evaporated milk and vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time. Cookies can be stored in single layers in airtight containers at room temperature for up to 3 days.

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Pumpkin Whoopie Pies

Edit: These got the thumbs up all around. People were still talking about them a day after I shared them at work. This recipe is highly recommended!

According to Wikipedia

“A whoopie pie is a baked good made of two round, mound-shaped pieces of chocolate cake, sometimes pumpkin cake, with a sweet, creamy frosting sandwiched between them. While considered a New England phenomenon and a Pennsylvania Amish tradition, they are increasingly sold throughout the United States. According to food historians, Amish women would bake these and put them in farmers’ lunchboxes. When farmers would find these treats in their lunch, they would shout Whoopie!”

I used this recipe from Baked NYC. Martha Stewart featured it on her show and website last year. I halved the recipe (and used the other half of the can of pumpkin for choc-chip pumpkin loaf) and still ended up with about 18 whoopie pies of various sizes. I don’t have an ice-cream scoop so my pies aren’t perfectly shaped like the ones pictured in the book. Adding ice-cream scoop to my Christmas wish list. The baked parts of the pie are quite soft and sticky, more like cake than a cookie or biscuit.

Hubby will taste test these for me and then I will report back. Go to Martha Stewart’s website for the recipe and video demonstration.

 

 

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Vegan Pumpkin Pie Brownie

This one is a big fat fail in my opinion. The pumpkin part didn’t ever set nicely and I didn’t like the flavour of the brownie base. Two taste testers – hubby and co-worker Eve – did like the brownie portion though. I like the idea of pumpkin or sweet potato pie with brownie so I may experiment some with this idea in the future. If you’d like to try out the recipe yourself just google the title and it will pop right up.

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Pumpkin, Feta and Pine Nut Muffins

Hubby LOVES these! They remind me of a pumpkin and basil frittata I make a lot. Kind of a hybrid frittata-scone. The recipe makes 12.

Pumpkin, Feta and Pine Nut Muffins
Recipe modified from Woman’s Day magazine July 2009

Cut 300g of butternut pumpkin into 1cm cubes, roast until tender, cool.
Sift 2 cups of self-raising flour into a big bowl. Add pumpkin, 150g feta and 1/4 cup chopped basil.

Mix it up.

In a jug whisk 3/4 cup milk with 1/2 cup vegetable oil and 1 egg.

Make a well in dry ingredients then add milk mixture.

Mix lightly.

Scoop mixture into greased muffin pan. Sprinkle 1/4 cup pine nuts on top. Bake at 180dregrees Celsius for 20-25 minutes.

Pics altered with Poladroid.

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Pumpkin Chocolate Chip Loaf

This recipe comes from the cookbook of Baked bakery in Brooklyn. I can’t really fault the loaves (the recipe yields two), but I’m not in love. They are nicely spiced, moist and reminiscent of pumpkin pie. Despite the multiple cups of sugar in the recipe the slices weren’t overly sugary. According to the recipe the loaves freeze well so I’ll pop the second loaf in the freezer for a later date.

Edit: I’m enoying the second loaf more than the first! It defrosts perfectly, I’ve been doing a couple of slices at a time in the microwave.

Edit 2: Ok, now I’m in love!

Edit 3: It can be made with gluten-free flour mix, I tried it and although the texture was a little different the taste was still good.

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Pumpkin and Sage Pie

I’m sure this pie would have been even better if I didn’t mix up the ingredient amounts – I started by  halving the amount of pumpkin, ricotta etc but forgot by the time I got to the eggs. Eggy pie. But not bad.

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Sweet Potato Damper Scones

I replaced the pumpkin in Jo’s Pumpkin Damper recipe with one cup of cooked, mashed sweet potato.
The mixture was less moist than the butternut pumpkin (butternut squash) version, so it was easy to roll into scones. They baked in about 20 minutes or so.

The sweet potato version is more sweet, but less moist than the pumpkin.

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Halloween

Halloween Australian style.

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Jack-O-Lantern made from a Jap pumpkin.

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Pumpkin cupcakes made from the above pumpkin.

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Fun cupcakes in halloween colours with lolly snakes and black cats, halloween M&Ms and cachous.

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Jo’s Pumpkin Damper

This recipe was given to me by my good friend Leonie’s mum, Jo. It’s simple but so yummy! In fact, I think my dad is in love with this more than anything I have ever baked (although he has never disliked anything I’ve made). The mixture can be cooked in a loaf tin, on a baking tray or in a muffin tray (my favourite) for pumpkin cupcakes.

The recipe requires butternut pumpkin, which is known as butternut squash in other parts of the world. I don’t think it needs anything on top, but I may experiment with a topping another time. Leonie tells me it’s great with butter!

The consistency of the damper is cake-like, and the taste is not too sweet and not too savoury — Perfect for afternoon tea. It’s also gluten-free friendly when you use gluten-free, self-raising flour.

 Thank you Jo for the recipe!

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Jo’s Pumpkin Damper

1/2 cup sugar (whichever type you like — I use castor)
2 tablespoons butter or margarine (I use unsalted/salt-reduced butter)
1 cup mashed butternut pumpkin/squash, cooled
2 eggs, beaten with a fork
2 cups self-raising flour
Pinch of salt

Preheat oven to 180 degrees Celsius/355 degrees Fahrenheit.

Mix sugar and butter with a fork until creamy.

Add mashed pumpkin, stir through. Add beaten eggs.

Fold in flour, a little at a time.

Add a pinch of salt.

Pour into a loaf tin or cupcake tray.

Bake 30 minutes in a loaf tin or baking tray or 15 minutes in cupcake/muffin tray.

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