Tag Archive | pumpkin

Book Release and Pumpkin Doughnut Muffins

Pumpkin Doughnut Muffins

Pumpkin Doughnut Muffins

If you enjoy the taste of pumpkin and cinnamon/sugar doughnuts, then you’ll love this easy to make recipe.

Simply combine pumpkin with a few pantry staples, bake in muffin cups, and then dip the tops in melted butter and cinnamon-sugar.

Before you know it, a batch of family-pleasing muffins will be on the table. And if you’d like to sample a taste of these muffins, stop by my book signing tomorrow, November 18th from 1:00 to 3:00 at Barnes & Noble Book Sellers, Consumer Square, 4811 Commercial Drive, New Hartford, NY 13413. Hope to see you there! 🙂

Pumpkin Doughnut Muffins

Nonstick cooking spray
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 teaspoons cinnamon, divided
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/2 cup packed brown sugar
6 tablespoons (3/4 stick) butter, softened
1 egg
3/4 cup 100% pure pumpkin
1/2 cup milk
1/2 cup sugar
6 tablespoons (3/4 stick) butter, melted

Preheat oven to 350 degrees. Lightly coat muffin cups with nonstick cooking spray. In a medium bowl, combine flour, baking powder, baking soda, salt, 1/4 teaspoon cinnamon, allspice, and ginger. . In a large bowl, combine brown sugar and softened butter. Beat with an electric mixer until well blended. Add egg and pumpkin; beat until combined. Add flour mixture alternately with milk, beating well after each addition. Divide batter among prepared muffin cups. Bake until a toothpick inserted in centers comes out clean, 15 to 18 minutes. Cool in pan 5 minutes before removing to a wire rack. Meanwhile, in a small bowl, combine sugar and the remaining 1 teaspoon cinnamon. Dip warm muffin tops in melted butter, then in cinnamon-sugar mixture. Makes 12 muffins.

The Harried Housewife at Boscov’s

Pumpkin Pancakes

Pumpkin Pancakes

Join The Harried Housewife at Boscov’s Department Store at Sangertown Square Mall, 8555 Seneca Turnpike, New Hartford, NY 13413 on Saturday, November 5th from 9 to 4 to celebrate Boscov’s VIP Day!

Sample her seasonal recipe for Pumpkin Pancakes from The Harried Housewife’s RECIPE BOX and take advantage of Boscov’s biggest home sale of the season!

The day will be packed with fun, and will feature:

* Special Guests
* Great Food Samples
* Product Demonstrations

You also can register to win fantastic prizes!

Hope to see you there!

Mini Pumpkin Spice Bread

As seen on WKTV NEWSChannel 2 Harried Housewife Mini Pumpkin Spice Bread

Mini Pumpkin Spice Bread

Mini Pumpkin Spice Bread

Bring the taste of fall to the table by baking mini quick breads starring one of the season’s most popular flavors. Pumpkin, with its delicate flavor and versatile use, is delicious when combined with fall spices.

A timely treat, this recipe yields four loaves of aromatic bread that are just right for sharing with family and friends. They also make great hostess gifts along with being ideal for autumn bake sales.

Make them extra special by tucking a pretty towel or napkin between two loaves of bread and then tying them together with raffia or colorful ribbon. You also can add raisins to the recipe, if desired.

One thing is certain: when it comes to fall flavors, there’s nothing more pleasing than pumpkin.

MINI PUMPKIN SPICE BREAD

2 3/4 cups flour
2 cups sugar
1 1/2 teaspoons baking soda
1 1/4 teaspoons cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 (15-ounce) can 100% pure pumpkin
3 eggs
3/4 cup vegetable oil
1/2 cup water

Preheat oven to 350 degrees. Grease the bottoms of four 5×3-inch loaf pans. In a large bowl, combine flour, sugar, baking soda, cinnamon, allspice, salt, and ginger. In a medium bowl, whisk together pumpkin, eggs, oil, and water. Add to flour mixture; stir just until moistened. Divide batter among prepared pans. Bake until a toothpick inserted in centers comes out clean, 35 to 40 minutes. Cool in pans 10 minutes before removing to a wire rack. Makes 4 miniature loaves.

Pumpkin Pancakes

As seen on WKTV NEWSChannel 2 Friday, October 17, 2014

Pumpkin Pancakes

Pumpkin Pancakes

Savor a taste of autumn with a plate of mouthwatering pumpkin pancakes. Slightly spiced and dripping with flavor, these pancakes are perfect for leisurely fall weekends with family and friends.

Decorate the table with whimsical fall items, serve pancakes on attractive yet practical plates like these from Oneida that go right into the dishwasher, and enjoy a brunch or breakfast filled with the yummy goodness of autumn.

When it comes to making the most of the fall season, a stack of pumpkin pancakes is a great way to start.

PUMPKIN PANCAKES

2 cups flour
2 tablespoons sugar
2 tablespoons brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/8 teaspoon ground ginger
2 1/4 cups milk
2 eggs
6 tablespoons (3/4 stick) butter, melted
1 cup 100% pure pumpkin
Vegetable oil, for griddle (optional)
Chopped pecans (optional)
Pure maple syrup
In a large bowl, combine flour, sugar, brown sugar, baking powder, baking soda, cinnamon, allspice, salt, and ginger. In a medium bowl, whisk together milk, eggs, butter, and pumpkin. Add to flour mixture; whisk just until combined.

Heat griddle to 375 degrees or set a heavy skillet over medium heat. Lightly brush griddle or skillet with vegetable oil, if necessary. Working in batches, ladle 1/4 cup batter onto griddle. Cook pancakes until tops are covered with bubbles and edges are slightly dry, 1 to 2 minutes. Turn pancakes over; cook until bottoms are golden brown, 1 to 2 minutes. Garnish with pecans, if desired. Serve with maple syrup. Makes 8 servings.

Thanks to Oneida for providing dinnerware

Here are more pumpkin favorites:

This slideshow requires JavaScript.

Pumpkin Gingerbread Cake

As seen on NEWSChannel 2 Friday, December 20, 2013

Pumpkin Gingerbread Cake

Pumpkin Gingerbread Cake

Take a trip back in time to Grandma’s holiday kitchen by baking this spicy and moist Pumpkin Gingerbread Cake. Dripping with a cream cheese glaze that’s dusted with flakes of edible white glitter, this aromatic cake will glisten like icicles freshly coated with a blanket of new-fallen snow.

The perfect treat to share with those near and dear, this recipe adds just enough pumpkin to lend a tasty twist to a time-honored classic. And placing this frosty-looking dessert on a cake plate like this simple yet stylish Anchor Hocking Presence Cake Plate with Dome will only add to the charm of an old-fashioned Christmas.

As the intoxicating aroma of familiar spices wafts through the air and conjures up warm reminiscences of Grandma’s kitchen, it’s gratifying to know that baking this cake will honor her—and create fond memories for generations to come.

PUMPKIN GINGERBREAD CAKE

2 1/4 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup sugar
1/4 cup packed brown sugar
1/2 cup butter flavored vegetable shortening
1 egg
1 cup 100 percent pure pumpkin
1 cup hot water
3/4 cup molasses
Cream Cheese Glaze
Edible white glitter flakes (optional)

Preheat oven to 350 degrees. Grease a 10-inch fluted tube pan with shortening; dust with flour. In a medium bowl, combine flour, baking soda, ginger, cinnamon, baking powder, salt, and cloves. In a large bowl, combine sugar, brown sugar, and shortening. Beat with an electric mixer until well blended. Add egg; beat until combined. Add pumpkin, hot water, and molasses; beat until blended. Add flour mixture; beat until combined. Transfer to prepared pan. Bake until a toothpick inserted near center comes out clean, 45 to 50 minutes. Cool in pan 10 minutes before removing to a wire rack. Cool completely; transfer to cake plate. Drizzle with Cream Cheese Glaze and sprinkle with edible glitter, if desired. Makes 16 servings.

CREAM CHEESE GLAZE

1 (3-ounce) package cream cheese, softened
2 tablespoons butter, softened
1/4 teaspoon vanilla
3/4 cup confectioners’ sugar
1/2 cup milk

In a medium bowl, combine cream cheese, butter, and vanilla. Beat with an electric mixer until creamy. Add confectioners’ sugar; beat until combined. Gradually add milk, beating after each addition, until glaze is of drizzling consistency.

Thanks to Anchor Hocking for providing photography and serveware

Easy Miniature Pies

Easy Miniature Pies

Easy Miniature Pies

EASY MINIATURE PIES

Pies are a highly anticipated finale of the Thanksgiving Day feast. And while pumpkin pie is certain to be on the menu, it’s always fun to sample a couple of other pies too.

A terrific way to prepare several pies, and make it easy on the cook at the same time, is to use a couple sets of these six-inch Anchor Hocking Mini Pie Plates instead of the conventional nine-inch pie plates. This is a great idea if you would like to offer a sampling of various pies to guests. And if you are going to someone’s house for dinner, you can leave a mini pie or two at home and bring the rest to share.

Quick to prepare, the recipe for Mini Coconut Custard Pies is the ultimate in ease. Ideal for folks pressed for time, it makes its own crust and is a tried and true favorite. The pastry dough for the Mini Pecan Pies and Mini Pumpkin Pies is easy to make, and the pecan and pumpkin fillings can also be whipped up in a hurry. If planning on making all six pies, bake the Mini Coconut Custard Pies first then boost the oven temperature to 350 degrees for the remaining pies.

Whether you take them to your loved one’s house on Thanksgiving or share them with company at your home, these diminutive pie plates make it easy to savor a sampling of pies—and still have time to relax and enjoy the day. Savoring the grand Thanksgiving feast couldn’t be sweeter.

Mini Coconut Custard Pies

Mini Coconut Custard Pies

MINI COCONUT CUSTARD PIES

Vegetable shortening, for pie plate
1/2 cup all-purpose flour, plus more for pie plate
2 cups milk
1 cup sweetened flaked coconut
1/2 cup sugar
1/4 cup (1/2 stick) butter, cut into small pieces
4 eggs
1 teaspoon vanilla
Whipped cream (optional)
Preheat oven to 325 degrees. Grease 2 6-inch pie plates with shortening; dust with flour. Combine milk, coconut, sugar, 1/2 cup flour, butter, eggs, and vanilla in a blender. Cover; blend until mixed, 1 minute. Divide into prepared pie plates. Bake until a knife inserted in centers comes out clean, 35 to 40 minutes. Cool completely on a wire rack. Refrigerate until ready to serve. Dollop with whipped cream, if desired. Makes 8 miniature servings.

PASTRY FOR FOUR 6-INCH SINGLE-CRUST PIES

3 cups flour
1/2 teaspoon salt
1 cup cold vegetable shortening
10 to 13 tablespoons ice water
In a medium bowl, combine flour and salt. Using a pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs. Sprinkle 2 tablespoons water over the flour mixture; toss with a fork. Push moistened flour mixture to the side of the bowl. Repeat, using 2 tablespoons of the remaining water a time, until all of the flour mixture is moist. Gather pastry into a ball. Divide into 4 portions; shape each portion into a disk. Cover each disk with plastic wrap; refrigerate 20 to 30 minutes.

Flour rolling surface and rolling pin lightly. Roll each pastry disk into circles about 8-inches in diameter. Trim to about 7 1/2 -inches. Carefully remove trimmed dough. Fold dough into quarters. Unfold and press into 4 6-inch pie plates. Transfer desired fillings into pie crusts, flute or crimp edges as desired. Bake as directed. Makes 4 miniature pies.

MINI PECAN PIES and MINI PUMPKIN PIES

Pastry for 4 6-inch pie crusts (see above)
Pecan filling (as follows)
Pumpkin filling (as follows)
Whipped cream (optional)

Prepare pastry for 4 6-inch pie crusts as directed. Preheat oven to 350 degrees. Line 4 6-inch pie plates with pastry crust. Prepare pecan filling and pumpkin filling. Divide pecan filling into 2 crusts; divide pumpkin filling into 2 crusts. Bake until pecan filling is puffed, 35 to 40 minutes, and pumpkin filling is set, 40 to 45 minutes. Cool pies completely on a wire rack. Refrigerate pumpkin pies until thoroughly chilled, about 4 hours. Top each pie with a dollop of whipped cream, if desired. Makes 16 miniature servings.

Mini Pecan Pies

Mini Pecan Pies

PECAN FILLING
3 eggs
1/2 cup sugar
1/2 cup light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla
1 1/2 cups coarsely chopped pecans or pecan halves
In a medium bowl, whisk together eggs, sugar, corn syrup, butter, and vanilla. Stir in pecans.

Mini Pumpkin Pies

Mini Pumpkin Pies

PUMPKIN FILLING
3 eggs
1 (15-ounce) can 100% pure pumpkin
1/4 cup sugar
2 tablespoons pure maple syrup
1/2 cup regular or fat-free half-and-half
1/4 cup heavy (or whipping) cream
3/4 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
In a medium bowl, whisk together eggs, pumpkin, sugar, maple syrup, half-and-half, heavy cream, vanilla, cinnamon, ginger, and cloves.

Thanksgiving pies

Thanksgiving pies

Thanks to Anchor Hocking for providing photography and bakeware

Pumpkin Swirl Cheesecake Brownies

Recipe featured on WKTV NEWSChannel 2 October 11, 2013

Pumpkin Swirl Cheesecake Brownies

Pumpkin Swirl Cheesecake Brownies

Fudgy brownies are good enough on their own, but the addition of a slightly spiced pumpkin cheesecake mixture takes them over the top.

Swirled to tasty perfection, these decadent brownies are just right for fall get-togethers. While they look fancy, they actually are easy to prepare. And the nonstick coating on baking pans like this one from Oneida means you don’t have to use a lot of nonstick cooking spray to ensure the brownies are released from the pan with little effort.

For flawless squares and ease of cutting, refrigerate brownies for a least an hour. Cut them in half vertically down the center, then use a large spatula to remove each half to a large cutting board. Cut into squares.

With exceptional bakeware and delectable ingredients, scrumptious brownies with the pleasing taste of pumpkin cheesecake can be on your table in no time.

PUMPKIN SWIRL CHEESECAKE BROWNIES

Nonstick cooking spray
1 (19- to -22 ounce) package brownie mix
1/2 cup vegetable oil
2 tablespoons brewed coffee
2 tablespoons water
3 eggs
1 (8-ounce) package regular or reduced-fat cream cheese, softened
3/4 cup pure 100% pure pumpkin
3/4 cup confectioners’ sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Preheat oven to 350 degrees. Lightly coat a 9×13-inch baking pan with nonstick cooking spray. In a large bowl, combine brownie mix, vegetable oil, coffee, water, and 2 eggs. Stir with a wooden spoon until mixed. Spread 3/4 of the batter into prepared pan. In a medium bowl, combine cream cheese, pumpkin, confectioners’ sugar, cinnamon, cloves, ginger, and the remaining egg; beat with an electric mixture until smooth. Drop pumpkin mixture by heaping tablespoons randomly onto brownie batter. Drop the remaining brownie batter in the same manner. Using a butter knife, swirl through the batters to create a marbled effect. Bake until a toothpick inserted in center comes out clean, 29 to 34 minutes. Cool completely on a wire rack. Refrigerate at least 1 hour before cutting. Makes 24 brownies.

Thanks to Oneida for providing photography and bakeware