Pumpkin, White Chocolate, Cherry Muffin with Streusel

I have girls--my girls are great cooks. I'm proud to be their Momma. Amber sent an early morning text--she had just created a delicious muffin. I'm sad I live 1000 miles away, it would have been a perfect breakfast. This recipe was inspired by a recipe on Smitten Kitchen. Pumpkin is always a good choice, streusel makes it better. The addition of white chocolate chips and dried cherries sent this muffin out of the park. Amber's hubby, Tadd (who has a palate for fine food) said this was a $5.00 muffin.

I will make them very soon. Amber who is also a fine photographer was kind enough to take a photo or two. Thanks Amber.

Pumpkin, White Chocolate, Cherry Muffin with Streusel

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon pumpkin pie spice

1 1/3 cup solid pack pumpkin

1/3 cup vegetable oil

2 large eggs

1 1/4 cups sugar

1/2 cup chopped dried tart cherries

1 cup white chocolate (chopped)

Streusel Topping

3 tablespoons 

1/3 cup flour

1 tablespoon sugar

Rub together until pea size.

Heat oven to 350. Spray muffin tin with Bakers Joy, put 1 teaspoon sugar in each sprayed cup. Shake the tin around to coat each cup with sugar.

Stir together the flour, baking powder, baking soda, salt and spice in a bowl, add the cherries and white chocolate.

I a large bowl whisk together the pumpkin, oil, eggs and 1 1/4 cup sugar. Add dry ingredients ad stir until just combined. Divide batter among muffin cups filling about 3/4 full.

Sprinkle Sreusel Topping over muffins.

Bake until puffed and golden. A wooden pick should come out clean, about 25 minutes.

Cool in pan for five minutes. Remove muffins and cool on a wire rack.

Most muffins have a short shelf life. This muffin does keep for two days. It also freezes well. 

Printable Recipe

Pumpkin Chocolate Chip Cookie

Candise brought a fresh plate of cookies last time she came to visit. They were the best pumpkin cookies I have ever eaten. They are delicious and simple to make--that is one great combo. These could become your favorite holiday cookie.

Pumpkin Chocolate Chip Cookies

1 cup canned pumpkin

1 egg

1/2 cup vegetable oil

1 cup sugar

2 cups flour

2 teaspoon baking powder

1 1/2 teaspoon Penzey's Apple Pie Spice or cinnamon 

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon milk

1 tablespoon vanilla

2 cups chocolate chips--I used milk chocolate

Mix together pumpkin, egg, oil and sugar. In a separate bowl whisk together flour, baking powder, cinnamon and salt. Mix milk with baking soda and add to wet ingredients. Combine wet and dry ingredients and mix well. Add vanilla and chocolate chips. 

Drop on parchment lined baking sheet using a medium size cookie scoop. Bake at 350 for 10-12 minutes.

Printable Recipe

Recipe from I Heart Naptime

 

Chocolate Chip Pumpkin Bread

I saw a sign a couple of weeks ago at my local Kneaders announcing the arrival of Pumpkin Bread. I almost did a U turn right there. I know their bread is good. But I knew I had all the ingredients at home to make my own Pumpkin Bread. I wanted to try a new recipe and this was at the top of the list. I found the recipe at Our Best Bites--I made a few minor changes and decided it was delicious!
Welcome Fall!

Chocolate Chip Pumpkin Bread
2 cups all purpose flour (spooned into measuring cup and leveled)
1 cup whole wheat flour (again spoon, don't scoop!)
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
1/2 cup brown sugar
1 1/2 cup white sugar
6 oz container vanilla yogurt
3 eggs, slightly beaten
15 ounce can pumpkin puree
1/2 cup canola oil
1 tsp vanilla
1-2 cups chocolate chips (plus a few extra for the top) I like plenty of chocolate in my pumpkin bread so I used 2 cups. I tried mini semi sweet chocolate chips in one batch, not bad. But the second time I made this recipe I used 60% Cocoa Semi Sweet chips--much better, I like a bigger bite of chocolate  in my pumpkin bread.

Preheat oven to 350 degrees.  Combine flours, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt.  Whisk gently to combine and set aside.

In a separate bowl combine sugars and stir until well mixed.  Add yogurt, eggs, pumpkin, oil, and vanilla. Whisk until smooth.

Slowly add dry ingredients and mix gently, being careful not to over mix.  When combined gently stir in chocolate chips. Divide batter between pans that have been sprayed with Pam and sprinkle the top with additional chocolate chips.

Bake large loaves for 50-60 minutes, check smaller loaves after 35-40 minutes or until a skewer comes out with on a few crumbs attached. Don't over bake!  Let cool for 10 minutes and then run a sharp knife around the edges before removing from the pan.

This recipe makes two large 9x5 inch loaves of pumpkin bread; however I have better luck with smaller loaves and I wanted to share with friends. At my local Walmart I found a set of 5 Mini Loaf Pans that are disposable. Perfect. This recipe made 6 mini loaves. I decided they were a bit too full so the second time I baked them I made 6 mini loaves and 2 muffins (I cooked the two muffins in small 1 cup glass dishes). I know this is probably too much information but I really don't want pumpkin batter all over the bottom of your oven! It is a good idea to put loaf pans (whatever size) on a cookie sheet to bake, this avoids oven messes and makes it easier to transport loaves in and out of the oven.
Printable Recipe

Pumpkin Cheescake--in a Jar!

I am always on the look out for desserts that are easily transported and shared. This is is the delicious answer to my problem. Nothing better than your own little dessert in a jar! This is a delightful combination of cheesecake and pumpkin pie. I have made it twice in the last 2 weeks--it is that good. Try it - it is a perfect portion of wonderful!

Pumpkin Cheesecake in a Jar
Chocolate Crust
6 chocolate graham crackers
1/3 cup pecans
2 tablespoons sugar
3 tablespoons melted butter
Break chocolate graham crackers and put in bowl of food processor, add pecans and process until coarse crumbs. Add sugar and melted butter and process until fine crumbs.
Put 2 tablespoons of crumbs in the bottom of 7 jelly jars (4 ounces). I used a Tart Tamper to compress crumbs.

Pumpkin Cheesecake Filling
8 ounces cream cheese--softened
1/2 cup sugar
2 tablespoons dark brown sugar
1 cup pumpkin puree
1 egg--lightly beaten
1 tablespoon vanilla
2 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
Whisk together ingredients for filling. Pour into jars. Put a kitchen towel in the bottom of a large roasting pan add about 1/2 inch of hot water. Place the filled jars on the kitchen towel, this will keep the jars from sliding around. Bake at 350 for about 40 minutes or until a thin knife inserted near the center comes out clean. Remove from water bath and cool completely. Serve with whipped cream or ice cream.

Recipe inspired by Soup Addict
Try these other recipes from Everyday Insanity--they are all delicious!
1 year ago------Harrison's Favorite Scalloped Potatoes
2 years ago-----Pumpkin Bars
3 years ago-----Chocolate Chip Pumpkin Bread
4 years ago-----Baked Potato Soup

White Chocolate studded Pumpkin Scones--Frosted of course.

Oh I love pumpkin! I think pumpkin is a vegetable so one should eat it often--especially in scones for breakfast. It is no secret, I love scones. They are my favorite food group. This recipe is a combination of several recipes with my twist. Please enjoy. I made a double batch of scones, unbaked they freeze perfectly. After I cut them I flash freeze them then put them in a Zip Lock Freezer Bag. Make sure you label them. They keep in the freezer for a month. I had an early appointment today--no time to bake. But I remembered the scones in the freezer. They bake from the frozen state, the results were beautiful. I had a delicious treat to gift to my 11:00 appointment. Yes, that is early for this tired body!

White Chocolate Studded Pumpkin Scones--with a Spice Glaze/Frosting
2 cups flour
1/2 cup brown sugar (3.5 ounces)
1 1/2 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup very cold butter (I put mine in the freezer for 15 minutes)
1/3 cup heaping buttermilk
1/2 cup canned pumpkin
2 teaspoons vanilla
1/2 cup white chocolate chips
In a large bowl mix together flour, brown sugar, spice, baking powder, baking soda, and salt. With a grater, grate butter into bowl with flour. Mix gently with your hands--you want to see the butter!
Mix together the buttermilk, pumpkin and vanilla. Pour over flour/butter mixture and mix gently. Add white chocolate chips. Mixture will be dry and shaggy. If you must add more buttermilk please only add a drop or two. Pour mixture on a floured piece of parchment. Knead the mass gently 3 or 4 times, it should come together nicely, it will still be quite dry. That's fine. There is plenty of moisture in the pumpkin.
Pat in a circle about 1-1 1/2 inches thick. Cut into 8 triangles. At this point you can bake off a few and freezer the rest. Whatever works for you. I do love having homemade hidden treasures in my freezer. It's like finding gold in a gold mine!
Put the scones on a parchment covered baking stone. Bake at 350 degrees for about 18 minutes. They should feel done to the touch--a toothpick should come out almost clean. Do not over bake, no one likes a dry scone!
Cool scones on a rack. When cool drizzle with this amazing frosting--I like my drizzle to make a statement!

Spice Glaze
1 cup powdered sugar
1/4 teaspoon pumpkin pie spice
2 tablespoons butter, very soft
Heavy Whipping Cream
Mix all ingredients, add cream until the desired consistency. Drizzle away!

Pumpkin Chocolate Cheesecake Bars

It's October and my youngest son's birthday. He requested a roast beef dinner which is not surprising--all our kids like roast beef. I think it must be comfort food, and it's good! I didn't ask Max what he wanted for dessert, what if he said vanilla ice cream? I know he likes cheesecake, chocolate and pumpkin. I checked my Pinterest boards and found the perfect dessert. It is from Better Homes and Gardens. It was a hit, a perfect combination of favorite flavors

Pumpkin Chocolate Cheesecake Bars

1 1/4   cups graham cracker crumbs

1/4      cup sugar

1/3      cup butter

2         8 ounces packages cream cheese, softened 

1 3/4   cups sugar

3         eggs

1         cup canned pumpkin

1/2      teaspoon pumpkin pie spice

1/2      teaspoon vanilla

1/4      teaspoon salt

6         ounces semisweet chocolate, cut up or 1 cup semisweet chocolate chips

2         tablespoons butter

Combine graham cracker crumbs, 1/4 cup sugar and 1/3 cup melted butter. Press mixture evenly in a greased 9 by 13 inch baking pan.

In a large bowl combine cream cheese and 1 3/4 cups sugar. Beat with electric mixer on medium speed until smooth. Add eggs one at a time, beating on low speed until just combined. Beat in pumpkin, pumpkin pie spice, vanilla and salt. Remove 1 1/4 cups of the mixture.

Heat the chocolate and butter on low heat until melted. Whisk chocolate mixture into the 1 1/4 cups pumpkin mixture. Pour over crust, spread evenly and bake at 325 degrees for 15 minutes.

Pour the remaining pumpkin mixture over the  baked chocolate layer, spread evenly. Bake for 40-45 minutes more or until filling is puffed and center is set.

Cool for 3 hours. Serve with whipped cream or vanilla ice cream.

One year ago---Pumpkin Cheesecake and the Birthday Boy
Two years ago--Caramel Pumpkin Pie
Three years ago-Pumpkin Patch Cupcakes

Pumpkin Pie Spice

I know Pumpkin Pie Spice is not life changing. Today I needed 1/4 of a teaspoon of the spice. I decided just to mix a batch and be prepared for the coming holiday baking.
I don't buy pumpkin pie spice--why should I, I have all the spices in my spice rack. A Google search turned up several recipes for the common autumnal spice. After much review I made a mix that should suit my needs. I plan to have a cute jar with a fun label to put the spice in but the holiday baking season could be over by the time I get that done. So please make a batch of Pumpkin Pie Spice and be prepared for the coming baking season!
 Pumpkin Pie Spice
1/4 cup cinnamon
2 Tablespoons ginger
1 Tablespoon nutmeg--fresh grated
1 Tablespoon cloves
Mix together and use this season--make a fresh batch next year!

What did I need my 1/4 teaspoon pumpkin pie spice for?? Stay tuned for a yummy dessert featuring pumpkin cheesecake and chocolate--two flavors that are delicious together.
Linking to the HOST

Great Pumpkin Bread

Last week I made a raised pumpkin bread, it was delicious but when I think of pumpkin bread I think of quick pumpkin bread. Made with lots of sugar, oil, spices and chocolate of course. So I did some research and found a recipe on the King Arthur Flour blog. It was just what I wanted and had many great reviews. I read thru the recipe, made a few changes to suit my tastes and came up with one Great Pumpkin Bread. It is moist, delicious and is dotted with chocolate and nuts. It's delicious. I found myself wanting to spread a layer of butter on it but it really doesn't need it. This bread stands on it's own. It's better the second day--so hide it!

Great Pumpkin Bread
3/4 cup vegetable oil
1/4 cup applesauce
2 2/3 cups sugar
4 large eggs
2 cups pumpkin
2/3 cup water
2 cups flour
1 1/3 cups whole wheat flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon fresh grated nutmeg
1 teaspoon vanilla
1 cup chopped nuts
1 cup mini chocolate chips
In the bowl of your mixer beat together oil, applesauce, sugar, eggs, pumpkin, vanilla and water. Mix well. Add flours, baking powder, baking soda, salt and nutmeg. Stir in nuts and chocolate chips.
This recipe made two 8 1/2 by 4 1/2 pans and one mini loaf. Bake in pans that have been sprayed with Pam for Baking. Bake at 350 degrees. Check the small pan at about 30 minutes the large pans will take at least 60 minutes. Bread is done when a tooth pick comes out clean. Let rest in pans for 10 minutes and remove bread to cool on cooling rack. I had no trouble removing my bread from the pans. I had just purchased new pans from KAF--they are wonderful. If you are worried about bread sticking grease and flour pans or line pan with parchment paper and grease. I also think using mini chocolate chips prevents sticking. Sometimes regular chocolate chips sink and cause problems when removing bread, experience is a great teacher. I only use mini chips in quick breads.

 One year ago--Basic Biscuits
Two years ago--Pumpkin Oatmeal Cookies
Three years ago--Basil Pesto

Cranberry-Walnut Pumpkin Loaves--TWD/BWJ

This is one full body loaf and  it is delicious. I usually wait till the last minute to bake my recipes for TWD. I am a procrastinator by nature but I like to read the P&Q section on the TWD site. I always get great tips from bakers that aren't procrastinators! This recipe I'm sorry to say had more than a few negative reviews. I almost didn't make it, but really how can anything with cranberries, pumpkin and walnuts not be delicious.
So I baked.

This is not a quick bread which surprised most of us. It is a yeast bread that requires mixing 15 minutes in the trusty Kitchen Aid, a rise of 2 hours then an overnight rest in the refrigerator. Day 2 requires a four hour rest and a two hour rise. This sounds like forever but really there isn't much hands on time. The dough responded just like the recipe said it would (I love when that happens)! We were rewarded with the delicious smell of holiday baking and a yummy loaf of 'fall' bread.
I used pecans in place of walnuts and I replaced half of the golden raisins with King Arthur's Fruit Cake Blend Dried Fruit. The bread is light but stands up to the weight of all the added goodies. This recipe welcomes fall and I think you should make it!
Check Rebecca's blog The Bountiful Harvest  for the complete recipe.

Pumpkin Scones with Spiced Glaze

 I buy the big cans of pumpkin, I don't know why, probably because my mother did. They are usually a better value but sometimes it's a challenge to use the pumpkin up in a timely manner. I found the perfect recipe to use up that last bit of pumpkin. It was a top 10 Pumpkin Recipe on Brown Eyed Bakers Blog, I trust this gal. She has yet to lead me astray!
I think if all mornings started off with a scone we would only have great days! This scone it a perfect way to start a holiday morning. I love scones because the dough freezes so well. Just cut the scones, quick freeze them and store them in a Ziploc freezer baggie. Be sure and write baking instructions on the bag and date the bag. They are best baked within 2 months. Which is not hard to do at my house. I bake half the dough and freeze half. Perfect for holiday company. They awake to the yummy smell of pumpkin and spices. They think you have been slaving in the kitchen for hours. At this point you may or may not want to tell them your secret! Enough jabber, basic scone recipe. I made a few modifications in the shaping and cutting. The delicious recipe was left intact.

Pumpkin Scones with Spiced Glaze
2 cups flour
7 Tablespoons granulated sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon fresh grated nutmeg
1/4 teaspoons cloves
1/4 teaspoons ginger
6 Tablespoons cold butter
1/2 cup canned pumpkin
3 Tablespoons half and half
1 large egg

Spiced Glaze
11/4 cup powdered sugar
2-3 Tablespoons half and half (more or less as needed)
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 pinch each ginger and cloves

Preheat oven to 425 degrees, line a stoneware baking sheet with a silpat or parchment paper. Set aside
Combine first eight dry ingredients in a large bowl. Use a pastry blender to cut in butter, or use my favorite method; freeze the butter and grate on a large hole grater, perfect size butter. It mixes in quickly.
In a smaller bowl whisk together the pumpkin, half an half and egg. Pour the wet ingredients in the dry ingredients. Mix oh so gently. On a lightly floured surface form the dough in two balls. Flatten gently to about 1 inch thick. Use a sharp knife or pizza cutter to make 6 wedges in each circle. Place wedges on baking sheet and bake at 425 for 14 minutes, do not over bake. I just like a very light color. Over baking will dry them out and then they won't be as yummy. We have made it this far so no over baking!
Cool scones and drizzle with Spiced Glaze (simply make glaze by mixing all ingredients together to get the consistency you want). Enjoy! Next time I make these yummy scones I will add 1/2 cup chopped pecans. Because I can and I think they would add to the flavor and nuts always add a fun textural intrest.

SRC Brown Butter Pumpkin Bread

The Secret Recipe Club is a fun group of bloggers who are assigned a blog. We stalk the assigned blog for a few weeks and then choose something wonderful to bake from their blog. Reveal day is exciting; it is fun to see what the other 150 bloggers made. It is always fun to see what the blogger that received your blog made. And why, out of 250 recipes would they choose the recipe they did!

So today is reveal day for group C, Angela is our awesome leader. She kindly and quickly answers all my questions that I'm sure I asked last month. Thanks Angela. I was lucky enough to spend time reading and rereading Julia's blog, Fat Girl Trapped in a Skinny Body. I really wanted to make all 30+ recipes in the Fall Favorites category. Julia loves salads and there were some yummy looking creations there. Oh, the cakes, I wish I had an event to bake for but hubby and I would have way too much temptation laying around!
Since it is fall and I have yet to make pumpkin bread I was drawn to Julia's recipe for Brown Butter Pumpkin Bread. I do love the smell of brown butter. Does it come in a perfume?

This recipe did not disappoint, it was moist and full of warm fall spices. It is a 5 star recipe for sure.
I baked 3 small loaves, one plain, one topped with pecans and one topped with a streusel. All delicious.
Thanks Julia, this is my new favorite pumpkin bread and it doesn't even need chocolate. That's impressive.

Brown Butter Pumpkin Bread
1 stick butter--4 ounces, melt in saucepan over high heat, lower heat and 'swirl' butter a bit, cook till it turns brown, watch closely as it goes from brown to black in an instant, allow to cool slightly
2 cups flour (recipe called for 1 cup of white and 1cup of wheat, I used all white as I was too lazy to get my wheat grinder out)
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons cinnamon
2 teaspoons ginger
1 teaspoon nutmeg
1 teaspoon cloves
2 eggs
1 teaspoon vanilla
15 ounce can pumpkin
Whisk together flour, sugar and seasonings. Whisk eggs, vanilla, pumpkin and brown butter. Gently mix together liquid and dry ingredients. Pour in greased loaf pans, I used 3 small pans. Bake at 350 for about 40 minutes. Bread is done when a thin knife inserted in center of loaf comes out clean. Cool in pans for 15 minutes and remove to a cooling rack.

Pumpkin Cheescake with Sour Cream Topping

I know I already have one Pumpkin Cheesecake recipe, and it it's very good. So why another? Because this Pumpkin Cheesecake has a wonderful sour cream topping. It is smooth and delicious. A perfect compliment to the spicy pumpkin cheesecake. It also has some ginger cookies mixed with the graham crackers for a delicious ginger spiced crust. So now you have two choices. Both are delicious! Please see Joy of Baking for the complete recipe. I turn to Joy of baking often, they have great recipes and many have video tutorials. I do like watching a pro cook. I always learn something new.

Have a Happy Thanksgiving!

Pumpkin Muffins with White Chocolate Chips

 

 

I found the blog Sugared Whisk several months ago. I knew I wanted a blog makeover but didn't know where to go, I really didn't know what I wanted. I knew I just wanted something different. As I came upon Sugared Whisk, I loved it! She had great recipes but she had a design that spoke to me. Long story short, I contacted Rebaka at Monkeys Love Donuts. She redesigned my blog, I love it. So take a trip over to Sugared Whisk, you'll see why I fell in love with it!

A great fall recipe, yummy Pumpkin Muffins with White Chocolate chips. I think you will like them too. If you need a blog makeover. Check my side bar, you'll see Monkeys Love Donuts. A great blog designer! 

  Pumpkin White Chocolate Chip Muffins 

Ingredients
1/2 cup of walnuts
1 2/3 cup all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup pumpkin
4 oz (1 stick) unsalted butter, melted
6 oz white chocolate chips
Directions
1. Preheat oven to 350F.
2. In a large bowl, mix the flour, sugar, spices, baking soda, baking powder and salt.
3. In another bowl, mix together the eggs, pumpkin, and unsalted butter. Add in the chocolate chips and nuts.
4. Combine the wet and dry ingredients and mix until the dry ingredients are moistened. Do not over mix.
5. Scoop batter into greased or paper cup lined muffin cups. Bake for about 20 minutes or until puffed and springy to the touch. Cool then remove from cups.
-makes approximately 12  muffins-

Pumpkin Bars

I like pumpkin, in most any dish. So it really is no surprise that these Pumpkin Bars were served twice in one week. My sweet mother in law made a birthday dinner for me a few weeks ago. I offered to make dessert. I found this delicious recipe on Joy of Baking. It was a hit at the dinner, my mother then asked me to make them for Thanksgiving instead of pumpkin pie. So I will make them again next week.

This yummy dessert has a shortbread crust made with hazelnuts. The shortbread is slightly sweet, the hazelnuts give the crust a great texture. The baked pumpkin filling is simple to make. This dessert makes a 9x13 pan so it feeds a crowd. It also keeps for a day or two, that's if you have leftovers. The dessert is delicious with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. Mix up Thanksgiving desserts this year and serve Pumpkin Bars.

The complete recipe can be found on Joy of Baking, a site full of delicious recipes.

http://www.joyofbaking.com/barsandsquares/PumpkinBars.html

Traditions and Roasted Pumpkin Seeds

Many years ago when our home was full of small children we tried to make holidays fun. Halloween deco consisted of a not so scary 'witch on a broom' and a smiling ghost trimmed in white lace. We made ghost suckers, pumpkin shaped sandwiches, jack-o-lantern cupcakes with candy corn faces. Simple yes, little ones are easy to please.
The Monday before Halloween was designated as a Family Home Evening Pumpkin Carving Activity. Just imagine 6 kids under 12 with butter knives trying to make the perfect jack-o-lantern. Greg and I were certainly out numbered but managed to keep it together long enough to have 6 smiling/scary/silly jack-o-lanterns. Candles were carefully placed in the pumpkins, the lights were turned off and the children giggled at the silly shapes on the wall.

I'm sure the next tradition was started by Greg, the fun parent. Lite Jack-o-lanterns were then placed in the children's bedroom. They watched the spooky shapes dance on the walls as they drifted off to sleep. Somehow we did this for many years without burning down the house. The kids loved it.

Halloween would not be complete without roasted pumpkin seeds. For some reason digging thru pumpkin 'guts' looking for seeds was fun. I roasted the seeds while the little ones slept (how many activities can you pack in one evening)?  They were excited to have a small baggie with roasted pumpkin seeds in their lunch the following day.
23 year old Max insisted on having a pumpkin carving, seed roasting activity. We played along, because traditions are important!

Roasted Pumpkin Seeds
2 cups pumpkin seeds
1 teaspoon Worcestershire sauce
3 tablespoons melted butter
1 teaspoon salt
Rinse pumpkins seeds until pulp and strings are washed off. Boil seeds in salt water for 10 minutes. Dry seeds on a  paper towel
In medium bowl combine Worcestershire sauce, melted butter and salt. Add seeds, stir until coated with mixture. Spread on a baking sheet. Bake at 225 degrees for 2 hours. Stir often, seeds should be crisp.

Pumpkin Cheescake and a Birthday Boy

Our 'newborn' turned 23 this week. Family tradition allows the birthday child to choose their favorite meal. Over the years meals have varied from pizza to hamburgers and many things in between. As children get older their tastes seem to get more expensive. No longer will a Happy Meal suffice!

That's Max and his cute girlfriend, Jess

Max chose grilled pork tenderloin, twice baked potatoes, yummy rolls and cheesecake.
Today we will focus on the cheesecake. Max didn't mention what kind of cheesecake he wanted (OK, I didn't ask). Being the middle of October I have pumpkin on my mind, pumpkin cheesecake to be exact.  A Google search lead me to a Pumpkin Cheesecake recipe by Paula Dean. This recipe had over 500 five star reviews. I read several of the reviews and made a few changes. It was a heavenly combination of a pumpkin pie and a cheesecake. Here is Paula Deen's Recipe with my modifications.

Pumpkin Cheescake

Crust:

• 1 3/4 cups graham cracker crumbs--I used 2 cups
• 3 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 stick melted salted butter
• Filling:

• 3 (8-ounce) packages cream cheese, at room temperature
• 1 (15-ounce) can pureed pumpkin or 2 cups
• 3 eggs plus 1 egg yolk
• 1/4 cup sour cream
• 1 1/2 cups sugar-- I used 1 cup
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• Mix together cracker crumbs, brown sugar, cinnamon and melted butter. Press in bottom and up sides of a 9 inch springform fan. Put in freezer.
• Mix cream cheese in bowl of mixer till smooth. Add pumpkin, eggs and egg yolk, sour cream, sugar and seasonings. Mix untill combined. Pour mixture into chilled crust. I had about 1 1/2 cups too much filling. It would have filled my pan to the brim. There were complaints of the cheescake spilling over the pan. Since I didn't want a mess in my oven I reserved some of the filling and will make mini cheesecakes. Maybe a 10 inch pan would have worked (I didn't have one).
• I wrapped the bottom of my springform pan with 2 layers of foil and baked  the cheese cake in a water bath. Put wrapped pan in a larger pan--such as a roaster pan and add an inch or two of boiling water in the roaster pan. I went to a chessecake class taught by a chef at Thanksgiving Point. He praised this waterbath method as the best way to cook cheesecake. It does have a wonderful texture when cooked this way. Bake cheesecake at 350 for about an hour and 10 minutes. Remove cheesecake from oven and let cool at room temperature for 15 minutes. Cover and refrigerate at least 8 hours or overnight. 
• Cut cheesecake with a knife that has been dipped in hot water, clean after each cut. Serve with ice cream or whipped cream. Cheesecake improves with age. I had a slice for breakfast today (day 4) it was perfect, and then gone. I don't know how it would taste on day 5! It is certainly a dessert that can be made a day or two ahead. That's great news for a busy cook.
• This was a delicious dessert that was enjoyed by all. Yes, 5 stars!
• 
  

Secret Recipe Club--Pumpkin Chocolate Chip Cookies

I've enjoyed belonging to The Secret Recipe Club. Each month I get to meet a new blogger and make a new recipe. This month I had the pleasure of checking out Amy's Cooking Adventures. Amy is someone I would like to meet because we have so much in common. Although I am much older than Amy we are a lot alike. Amy is a stay at home mom to two darling little boys, she believes in sitting down together as a family each evening. This is something that we have practiced for 35 years! She likes to sew and scrapbook (favorite hobbies of mine). And she believes in feeding her boys veggies, sometimes hidden in favorite foods, smart mother!

 I enjoyed perusing the many yummy dishes on Amy's blog. My short list included Caramelized Onion Bread, Bacon Corn Chowder and Jalapeno Pepper Jack Scones. But my desire to start baking with pumpkin won. I'm still loving garden fresh tomatoes, corn and zucchini but pumpkin cookies were calling my name! So I gladly made Amy's Pumpkin Chocolate Chip Cookies, they did not disappoint! The recipe came together quickly and soon the smell of Fall filled my kitchen, I was happy. Amy's recipe called for a cream cheese frosting but for some odd reason I was out of cream cheese. How did that happen?? Walmart was out of the question, although it is only 3 minutes away. So I made do and whipped up a yummy browned butter frosting. Delicious. The cookies were excellent, my new go to recipe for pumpkin cookies. Thank you Amy.

Pumpkin Chocolate Chip Cookies

Adapted from Joy the Baker

2 cups all purpose flour

1 ½ tsp baking powder

1 tsp baking soda

½ tsp salt

1 tsp ground cinnamon

¼ tsp nutmeg

¼ tsp ground cloves

2 eggs

1 cup sugar

½ cup canola oil

1 cup canned pumpkin

1 tsp vanilla extract

1 cup chocolate chips

Preheat oven to 325 degrees.  Line cookie sheets with parchment paper and spray the paper with cooking spray.

Stir the flour, baking powder, baking soda, salt, and spices together in a medium bowl and set aside. 

In an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute.  On low speed, mix the oil, pumpkin, and vanilla until blended.

Mix in the flour mixture to incorporate it.  Stir in the chips,

With a cookie scoop with 2 tablespoon capacity, scoop dough onto prepare cookie sheet at least 2 ½ inches apart.  Use a thin spatula to smooth and flatten rounds.

Bake cookies 16 minutes or until tops feel firm and a toothpick inserted into the center comes out dry.  Cool cookies on the baking sheet for 5 minutes.  Move to wire racks to cool completely.

Once cooled, frost cookies (recipe follows).  Store cookies in an airtight container once the frosting in dry.

Browned Butter Frosting 

1/2 cup butter

3 1/2 cups powdered sugar

milk as needed

1 teaspoon vanilla

Cook butter on medium low heat till a light brown color, be careful, it burns quickly. Add browned butter to powdered sugar and whip, adding vanilla and milk as needed for spreading consistency. Frost cooled cookies with a small offset spatula (one of my favorite kitchen tools).

Pumpkin Chocolate Chip Bread

I was in the mood for pumpkin--love it! I looked at several recipes for Pumpkin Bread. I wanted to include plenty of chocolate, nuts and spices. I started with a recipe on Prudence Pennywise, made minor changes and was happy with the results. 

Because this recipe has plenty of chocolate chips it just might stick. Pam alone will not do the trick (how do I know??). So grease and flour your loaf pans. I didn't have any Pam with Flour, I'm sure that would work. Next time I make this recipe (later today) I will use Mini Chocolate Chips from KAF. This recipe was a hit, even in it's imperfect condition. I also found out that friends would rather get an imperfect loaf of Pumpkin Bread than no Pumpkin Bread!

Pumpkin Chocolate Chip Bread

2 cups solid pack pumpkin

1 cup vegetable oil

3 cups sugar

2/3 cup water

4 eggs

1 teaspoon cinnamon
1 teaspoon nutmeg

2 teaspoons baking soda

1 and 1/2 teaspoons salt

3 and 1/2 cups flour

1 cup chopped walnuts

1 cup chocolate chips

 In a large bowl, combine pumpkin, oil, sugar, water and eggs, mixing well. Add in cinnamon, nutmeg, soda and salt. Very gently, stir in flour until just combined. Stir in walnuts and chocolate chips.

Fill greased and floured loaf tins 2/3 full. Bake at 350 until a toothpick inserted into the center comes out clean. Large loaves take about an hour smaller ones 45-50 minutes. This recipe makes a lot. I got 2 large loaves and 2 medium size loaves. Let cool on a rack for ten minutes before removing from pan.

Pumpkin Streusel Muffins

I think we may as well continue with pumpkin recipes--I do love pumpkin! I almost feel like I'm eating something healthy when a treat contains pumpkin. These muffins though far from healthy were delicious, near perfect was hubby's comment.

My girls all came to town so I was able to share the goods. I have to share my treats because I have no self-control especially when a treat is this yummy. Variations of this recipe are all over blog land, I saw it first on Ezra Pound Cake. Here is my version.

Pumpkin Streusel Muffins
Cream Cheese Filling:
8 ounces cream cheese, softened
1 cup powdered sugar
1 tablespoon vanilla

Mix together till smooth. Form the mixture into a log on a piece of plastic wrap, wrap  it and freeze for an hour. Don't cheat on this step!

Streusel:

1/2 cup flour
1/3 cup sugar
1/4 cup finely chopped pecans
1/2 teaspoon cinnamon
3 tablespoons melted butter
Mix ingredients together in a small bowl and set aside.

Pumpkin Batter:
2 cups flour
2 cups sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons cinnamon
3/4 teaspoon nutmeg
1 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon allspice
1 1/4 cups solid-pack pumpkin
3 eggs lightly beaten
1/3 cup oil
1/2 teaspoon vanilla
Combine dry ingredients in a large bowl. In a medium bowl lightly beat the pumpkin, eggs, oil and vanilla. Make a well in the center of the dry ingredients. Pour the pumpkin mixture into the well and gently mix with a fork just till moistened.

Remove the cream cheese from the freezer and cut it into 18 slices. Evenly divide half of the muffin batter among 18 greased muffin cups. Place a slice of cream cheese in the center of each muffin, press gently into the batter without submerging it. Fill cups with remaining batter. Sprinkle pecan streusel on top of each muffin.

Bake at 350 for 20-25 minutes. Cool on wire racks. Makes 18 delicious muffins