Tag Archives: pumpkin

Fall Recipe! Delicious Pumpkin Cake

28 Sep

Hi everyone! Happy fall! I wanted to re-post/re-share my pumpkin cake recipe. I have made this in the past with cupcakes but it comes out equally delicious as a cake. I highly recommend trying it!

Pumpkin Cake

Ingredients
4 eggs, slightly beaten
3/4 cup Vegetable Oil
2 cups sugar
1 (14 ounce) can pumpkin puree
1 3/4 cups all-purpose flour
1/4 cup corn starch
4 teaspoons Pumpkin Pie Spice
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
Store Bought Cream Cheese Frosting

Directions
Preheat the oven to 350 degrees. Blend the eggs, oil, sugar, and pumpkin until mixed, in a bowl and set aside. Stir together the dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture and beat until well blended. Move into greased cake pan and bake about 30 minutes or until toothpick comes out clean. Frost with cream cheese frosting, decorate to your liking and serve!

xo!

-M

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Gingerbread Pumpkin Trifle

21 Nov

OK I SWEAR I’M STILL AROUND! Working a full-time job in NYC and planning a wedding is exhausting and lets just say chinese food and mom-made-and-given food has been on the menu way too often lately.

Tomorrow is our first thanksgiving at my fiance’s parents house. I’m making a few things, and I stumbled across this beautiful looking trifle on tasteofhome.

I decided to post a step by step, since this thing can be super easily explained through photos and comes out gorgeous and delicious! FOOL PROOF!

Gingerbread Pumpkin Trifle

Ingredients
1/2 cup shortening
1/3 cup sugar
1 cup molasses
1 egg
2-1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
3/4 cup hot water

Filling/Topping
2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 can (15 ounces) solid-pack pumpkin
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 cups heavy whipping cream
1/3 cup sugar
1 teaspoon rum extract

Instructions

In a large bowl, cream shortening and sugar until light and fluffy.

Beat in the molasses and egg. Ew – molasses is really gross btw !! but the gingerbread somehow came out delish.

Combine the flour, baking soda, cinnamon and salt together and slowly add to creamed mixture alternating with hot water, beating well after each addition.

Pour the blended mixture into a greased baking pan. Bake at 350 for 20-25 minutes or until a toothpick comes out clean.

Cool and cut the gingerbread into 1/2 to 1 inch cubes. (I may not have let it cool enough.. but its okay because i used the center crumbles for the top!)

In a large bowl, whisk the milk and instant pudding for 2 minutes until it thickens. Let it stand for 2 minutes to soft set.


(i used about two packs of the pudding mix)

Add the pumpkin, brown sugar, vanilla and cinnamon; stir into pudding.


YUM!

In another bowl, beat heavy whipping cream until it begins to thicken (about 10 mins). You have to use an electric mixer here, as it wont thicken if you aren’t patient and wait for those stiff peaks to form!

Add sugar and extract; beat until stiff peaks form.

Set aside 1/4 cup gingerbread cubes.

I

In a trifle bowl or glass serving bowl, layer a third of the remaining gingerbread cubes on the bottom of the trifle bowl

Top with a third of the pumpkin mixture

Finally, top with the whipped cream. Repeat these layers twice and crumble the reserved gingerbread over the top of the last layer. Cover and refrigerate for at least 1 hour before serving. How beautiful does this look?!

Happy Thanksgiving!! I’m thankful for having the ability/motivation to bake beautiful things like this! What are you thankful for?

M.S.

Happy Halloween! Pumpkin Spice Cupcakes

31 Oct

This was such a treat for us around the fall time, so good as a dessert or breakfast. Would go SO GOOD with coffee or tea and would be so great for a holiday party around Halloween/fall time.

Pumpkin Spice Cupcakes

Ingredients
4 eggs, slightly beaten
3/4 cup Vegetable Oil
2 cups sugar
1 (14 ounce) can pumpkin puree
1 3/4 cups all-purpose flour
1/4 cup corn starch
4 teaspoons Pumpkin Pie Spice
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
Store Bought Cream Cheese Frosting (I got lazy to make my own)

Directions
Preheat the oven to 350 degrees. Blend the eggs, oil, sugar, and pumpkin until mixed, in a bowl and set aside. Stir together the dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture and beat until well blended. Move into lined muffin tins. Fill about 2/3 full. Bake for about 20 minutes or until the center of the cupcake comes out clean. Allow the cupcakes to cool fully until spreading with frosting. Decorate to your liking and serve!

Happy Halloween!

-M