Tag Archives: pumpkin spice

Pumpkin Bread

Pumpkin Bread | Pale YellowCan we call this sexy pumpkin bread?  Can pumpkin bread be sexy?  Can pumpkin anything be sexy?  Probably not.  However, with the dark background and shadows, this pumpkin bread looks quite seductive.  Pumpkin bread can be quite seductive; the spicy smells, the warmth of a freshly baked loaf, the crunchy top with a soft, tender interior, and most importantly the taste.  It’s all of fall in one fantastic bite.

Pumpkin Bread | Pale YellowHave I convinced you to make a loaf of pumpkin bread yet?  It’s easy enough and is probably my signature recipe.  I rarely make a recipe twice, yet I’ve made this same version, with very few changes, for almost ten years.  TEN YEARS!  I’m not that old, so that means I’ve been making this since I was in college.  My roommates from the B56-era knew autumn was welcomed in with a fresh loaf of pumpkin bread.  The ladies of Butler Street knew it too and now my coworkers have been initiated in the fall pumpkin bread tradition.

Pumpkin Bread | Pale YellowThe bread was polished in a few hours and made our CPR/AED training so much better.  I can now save lives, or as the instructor put it, I can keep you dead, but at least get oxygen to your brain.  True words.  I love that retired NYC firefighters teach teachers how to save lives, it’s a pretty sweet retirement gig.  Maybe I’ll teach people how to bake when I retire; only 25 more years!

Pumpkin Bread | Pale YellowI’ve made you this bread before; it was just in the form of muffins and truffles.  This is the best form – simple and scrumptious.  Since the bread has been consumed and I probably won’t make another loaf until 2015, I suggest you buy a can of pumpkin and make this bread yourself.  You can even buy a little jar of pumpkin pie spice instead of measuring out five individual spices!  Make yourself some sexy bread!

Pumpkin Bread | Pale YellowOne Year Ago – Peach and Lemon Soda

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Pumpkin Bread

Adapted from Pumpkin Bread Muffins via The Healthy College Cookbook, page 136

Yield – 1 loaf (8-10) servings

 

2 eggs

3/4 sugar

1/4 cup vegetable oil

1/4 cup unsweetened applesauce

1 teaspoon vanilla

15 ounce can plain pumpkin

1 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1/2 teaspoon allspice

cinnamon-sugar for topping

  1. Preheat the oven to 375 ˚F and liberally grease and flour the loaf pan.
  2. Whisk together the eggs and sugar until well combined.  Whisk in the oil, applesauce, and vanilla until mixed together.  Finally, whisk in the pumpkin.
  3. Stir in the powder, soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice until well combined.  Add the flour and mix until just combined.
  4. Pour the batter into the loaf pan.
  5. Make the cinnamon-sugar by combining 1/8 cup sugar with 1 tablespoon of cinnamon.  Sprinkle liberally over the top of the bread.
  6. Bake for 55-65 minutes until the top is crusty and a toothpick inserted comes out almost clean.
  7. Let cool for about 20 minutes on a wire rack and then remove the bread from the pan.  Allow the bread to completely cool.Pumpkin Bread | Pale Yellow
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Filed under Breakfast, Muffins, Scones, Biscuits, & Quick Breads

Pumpkin Bundt Cake with Cream Cheese Frosting

pumpkin bundt cake with cream cheese frosting | pale yellowJust because it’s December, doesn’t mean I’m ready to give up pumpkin treats.  Winter officially starts December 21st and I plan on squeezing in a few fall treats before then!  If you’ve moved on to peppermint, gingerbread, and eggnog, pin this recipe now and make it next fall!  Or just go buy a can of pumpkin because this bundt cake is delicious anytime of year.

pumpkin bundt cake with cream cheese frosting | pale yellowThis fall I started going to a young adult group at my church and it has been a helpful setting to clear my mind and refocus my energy.  The group meets every other Wednesday which is perfect for the busy group. Each Wednesday people bring different snacks to share and I wish I could bring treats more often than I have.

pumpkin bundt cake with cream cheese frosting | pale yellowOn one particular Wednesday the Bishop was coming; it was kind of a big deal.  I didn’t want to be a show-off, but  I did want to be impressive.  Side note – I love being a show-off; when I bake something incredibly delicious, I know it’s amazing, I’m just acting low-key and modest.  Second side note – I’m an a-hole sometimes.  Few things are more impressive than a good old fashion bundt cake.  There is so much elegance in simplicity and bundt cakes are the epitome of simplicity.

pumpkin bundt cake with cream cheese frosting | pale yellowAll the ingredients are thrown together, baked in a lovely pan, and then glazed.  No fancy pipping or fondant; no layers or fillings – just delightful cake and a little frosting.  People tend to get excited by a bundt cake, myself included!

pumpkin bundt cake with cream cheese frosting | pale yellowThis particular bundt cake is super flavorful with fall spices and is moist and tender from the pumpkin.  Cream cheese frosting is a little tangy and pairs perfectly with the pumpkin cake.  Bonus – the cake keeps wonderfully in the fridge!  I made the cake Sunday and didn’t serve until Wednesday.  Considering there was little to no cake left at the end of the evening, I’d say it was a success!  Plus the Bishop took the first piece!

pumpkin bundt cake with cream cheese frosting | pale yellowOne Year Ago – Banana Bread with Hazelnuts and Chocolate

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Pumpkin Bundt Cake with Cream Cheese Frosting
Adapted from My Baking Addiction
Yield – 12-16 servings

Pumpkin Cake
2 1/4 cups sugar
1 cup vegetable oil
3 eggs
3 cups flour
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon salt
15 ounces canned pumpkin

  1. Preheat the oven to 350 ˚F and spray a bundt pan liberally with Baker’s Joy.
  2. In the bowl of a stand mixer with a paddle attachment, beat together the sugar and oil until well combined.  Beat in the eggs one at a time.  Scrape the bowl as needed.
  3. Whisk together the flour, soda, spices, and salt in a medium bowl.  Add the dry ingredients and pumpkin in alternating batches while the mixer in on low speed.
  4. Once all the ingredients are well combined, pour the batter into the bundt pan evenly.
  5. Bake for 60 minutes or until a skewer inserted comes out clean.
  6. Let cool for 10 minutes in the pan and then remove the cake.  Allow to cool completely on a wire rack.

Cream Cheese Frosting
4 ounces cream cheese at room temperature, 1/3 fat
1 tablespoon unsalted butter, room temperature
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
1 tablespoon whole milk
ground cinnamon and nutmeg for topping

  1. In the bowl of a stand mixer with a paddle attachment, beat together the butter and cream cheese.
  2. Beat in the powdered sugar 1/2 cup at a time until light and fluffy.
  3. Beat in the vanilla and milk until the frosting reaches the desired consistency.
  4. Spread over the top of the cooled bundt cake and push the frosting over the edges.
  5. Sprinkle the top lightly with cinnamon and freshly ground nutmeg.
  6. Wrapped well the cake will keep for 3 days in the refrigerator.pumpkin bundt cake with cream cheese frosting | pale yellow

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Pumpkin Pie Ice Cream

pumpkin pie ice cream | pale yellowIn no particular order my favorite foods are brisket mac & cheese from Fatty ‘Cue at Barclay Center, pumpkin pie, my mom’s stuffed cabbage, pumpkin pie custard from Shake Shack, and bourbon.  Do you notice something in that list?  That there are TWO types of pumpkin pie products?  That is not a typo, that’s my real life.

Pumpkin Pie Ice Cream | Pale YellowI don’t make pumpkin recipes for the blog because pumpkin in the fall is trendy and that is what bloggers do; I make pumpkin things because I truly LOVE pumpkin.  And its not just about the vegetable, it’s about the warm spices like cinnamon, nutmeg, ginger, cloves, and allspice.

Pumpkin Pie Ice Cream | Pale YellowI purposefully never make pumpkin pie spice because I love the routine of pulling each spice out of the cupboard and measuring it individually.  That was I can adjust and add a little bit more, always a little bit more!

Pumpkin Pie Ice Cream | Pale YellowSo let’s talk about this ice cream; my first attempt at a pumpkin pie ice cream.  When something is so sacred in your heart, it can be scary to try and recreate that item at home.  Why remake something when you know where to get the perfect version?  But I wanted to try.  I’m glad tried!

Pumpkin Pie Ice Cream | Pale YellowDuring the first tiny bites I was hesitant to say how good the ice cream was.  But then as I ate more, I was more and more impressed with myself!  I’m not going to say this ice cream is better than the Shake Shack pumpkin pie custard, because it’s not; trust me, I did a side-by-side comparison!  However, for a homemade version, this is terrific and and I highly recommend that you whip up a batch.  Now I can satisfy my pumpkin pie ice cream whether or not Shake Shack is featuring the ice cream one day a week!

Pumpkin Pie Ice Cream | Pale YellowOne Year Ago – Pumpkin Cheesecake Brownies

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Pumpkin Pie Ice Cream
Adapted from We All Scream
Yield – 1 quart

1 1/2 tablespoons cornstarch
2 tablespoons milk
3 ounces cream cheese, 1/3 fat, room temperature
1/2 cup pumpkin puree
1/2 tablespoon maple syrup
pinch of salt
2 cups milk
1 1/2 cups heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
1 teaspoon cinnamon
3/4 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1 tablespoon pumpkin spice liqueur
crumbled Biscoff cookies, optional

  1. Place the bowl of the ice cream maker in the freezer.
  2. Whisk together the cornstarch and 2 tablespoons of milk in a little bowl, set aside.
  3. In the bowl a stand mixer with a paddle attachment, beat together the cream cheese, pumpkin puree, maple syrup, and salt until smooth and creamy.  Turn the mixer off and leave the mix alone.
  4. In a medium saucepan combine the milk, heavy cream, sugar, corn syrup, cinnamon, ginger, nutmeg, cloves, and allspice.  Heat and whisk until the mixture boils for 4-5 minutes.
  5. Remove from the heat and add the cornstarch slurry.  Return to the heat and allow to thicken for another minute or so.  Stir the entire time.
  6. Pour the mixture from the stovetop into the bowl on the stand mixer.  Mix on low until well combined.
  7. Strain the mixture with a fine sieve and stir in the liqueur.  Cover and refrigerate overnight.
  8. Churn the mixture according to the manufacturer’s directions and then freeze to harden before serving.
  9. If desired, sprinkle crumbled Biscoff cookies on top for textural contrast.Pumpkin Pie Ice Cream | Pale Yellow

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Pumpkin Pie Martini

Pumpkin Pie Martini | Pale YellowThis year on Thanksgiving you can drink your pie instead of eating; sounds like a great plan to me!  I’m going back to Michigan for Thanksgiving so I have basically zero responsibilities for Thanksgiving this year.  So this is probably the one and only Thanksgiving recipe you’ll see on the blog.  Sorry readers, I’m just not a suzy-home-maker.

Pumpkin Pie Martini | Pale YellowMaking & drinking a pumpkin pie martini is getting me really excited for Thanksgiving weekend!  Growing up I always went Black Friday shopping with my mom, aunts, and grandma; it’s been awhile since I was in town to participant in the tradition.  We aren’t die-hard shoppers; we mostly just pick up a few things and then head to a early lunch at the Lakeshore Grill in Macys.  Maurice salads, here we come!

Pumpkin Pie Martini | Pale YellowI spent quite a bit of time searching for pumpkin liqueur.  I was at the point where I was willing and ready to buy any pumpkin-ish liquor.  There were a lot of in-and-outs in local liquor stores!  Finally I found some!  Worth the effort and delicious on its own.

Pumpkin Pie Martini | Pale YellowPumpkin pie is hands down one of my top 5 favorite foods, so if I can turn it into and adult dessert-cocktail, I’m all in.  I know I’ve made a Pumpkin Martini before, but this one is different – there isn’t any actual pumpkin inside.  Also, I believe every blog needs many pumpkin recipes and many cocktail recipes.  Two birds, one stone.

Pumpkin Pie Martini | Pale YellowThis was a fantastic cocktail; a little sweat, very strong, and totally drinkable.  This martini really tastes like a pumpkin pie in a glass.  The milk and Baileys add creaminess while the pumpkin liqueur adds all the pumpkin pie flavor and spice.  Whipped cream and a maple-sugar rim adds interest and perfection.  This is an occasion where you should drink your dessert and your calories!

Pumpkin Pie Martini | Pale YellowOne Year Ago – Peanut Butter Cookies

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Pumpkin Pie Martini
Inspired by Endless Simmer and My Baking Addiction
Yield – 1 cocktail

maple syrup
1/4 cup brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
ice
2 ounces pumpkin pie spice liqueur
1 ounce whipped cream vodka
1 ounce Bailey’s Irish Cream
1 ounce coconut milk (or any milk)
whipped cream, optional

  1. Pour maple syrup on a small plate.
  2. Mix together the brown sugar and spices, spread evenly in a circle on a different small plate.
  3. Dip the martini glass in maple syrup and then in the brown sugar mixture.  Set aside.
  4. Fill a shaker with ice and add the pumpkin pie spice liqueur, vodka, Irish Cream, and milk.  Place the lid on tight and shake, shake, shake!
  5. Strain into the martini glass.
  6. Place a little whipped cream on top and sprinkle some of the extra brown sugar mix on top.  They are strong, enjoy responsibly!Pumpkin Pie Martini | Pale Yellow

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Pumpkin Spice Snickerdoodle Blossoms

pumpkin snickerdoodle blossoms | pale yellowYesterday I did nothing and it was joyous.  My only outing was to the bank and to the bodega to buy a diet coke.  If I had had cash,  I wouldn’t have even need to go to the bank, it would have a one store errand.  Score.

pumpkin snickerdoodle blossoms | pale yellowFor the past three weeks I have been working all day on Saturday and it is really starting to catch up with me, I’m exhausted!  I desperately needed a day with zero obligations and lots of time to be lazy.  In between baking projects I finished season 2 of Call of the Midwife.  This is a fantastic show.  If you’re a fan of period pieces, I have no doubt you’ll enjoy the show too.  It’s available on Netflix, you need to check it out, trust me.

pumpkin snickerdoodle blossoms | pale yellowDuring my day of nothing-ness I baked some cookies that I’ll tell you about later.  Right now we need to talk about these cookies.  I’m tired of saving “blossom” cookies until Christmas time, let’s start eating them ALL the TIME!  Who’s with me?

pumpkin snickerdoodle blossoms | pale yellowThese seasonal blossoms start with a snickerdoodle base; I think my love for snickerdoodles is pretty evident here, here, here, here, and here!  Same recipe but with a delightful pumpkin pie spice kiss on top.  The spices and flavors pair perfectly with one another and this is one tasty cookie; soft and flavorful.  Along with the cupcakes and pumpkin dip, these were a great treat at Fall Fest.  If you can find some pumpkin spice Hershey kisses before Christmas takes over, buy a few bags so you can bake a batch of these cookies!

pumpkin snickerdoodle blossoms | pale yellowOne Year Ago – French Onion Soup

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Pumpkin Spice Snickerdoodle Blossoms
Adapted from Snickerdoodles
Inspired by Bakergirl
Yield – 30 1-tablespoon cookies

1/2 cup shortening
3/4 cup sugar + 1/4 cup
1 egg
1 teaspoon vanilla
1 1/4 cups flour
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon cinnamon + 3 teaspoons
30 pumpkin spice Hershey kisses, unwrapped

  1. Preheat the oven to 350 ˚F.
  2. Beat together the shortening and 3/4 cup sugar until well combined.  Add in the egg and vanilla, beat again.
  3. Add in the flour, cream of tartar, salt, & 1 teaspoon of cinnamon.  Mix until just combined.
  4. Mix together the remaining sugar and cinnamon in a small bowl.
  5. Scoop 1 tablespoon balls of dough and roll in the cinnamon-sugar.  Place on a parchment lined baking sheet about 1 inch apart and flatten the tops.
  6. Bake for 8-10 minutes or until they lightly brown.  Do NOT over-bake!
  7. Place a pumpkin spice Hershey kiss in the center of each cookie, press down.
  8. Cool on a cooling rack for several hours until the kisses re-harden.pumpkin snickerdoodle blossoms | pale yellow

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Pumpkin Dip

pumpkin dip | pale yellowAt our Fall Fest party, I made two items with bourbon, ONLY TWO!  And everyone kept mocking my love, and the apparent abundance, of bourbon.  Monday brought you the cupcakes and next week you’ll see the other bourbon-infused item.  There was about 10 dishes on the table and only two had bourbon, I don’t understand the problem.  Bourbon is magnificent.  However, this pumpkin dip is free and clear of bourbon and still magnificent.

pumpkin dip | pale yellowThis pumpkin dip is not free and clear of adorableness!  Seriously, pumpkin in a pumpkin; a mini pumpkin at that.  Hard to beat in the cute department.  I will say this little pumpkin was a pain in the butt to clean out.  It was hard as a rock and required multiple knives with multiple entry points.  Once the top was off, it was easy to scrap out the inside and even the top with a peeler.  The ten minutes of work to clean out the pumpkin was worth it, just look at the pictures!

pumpkin dip | pale yellowCompletely unrelated to pumpkin, I looked at a new apartment this week and it is exactly what I hoped/dreamed/prayed for!  There is a cute little kitchen that is smaller than I used to, but is completely usable and within my budget.  It’s a true 1-bedroom with a large closet and windows in all the rooms.  If you’re not a New Yorker windows and closest are probably presumed parts of an apartment, but trust me, they are not always there.  Plus, I’m a few blocks from the beach.  Double plus, the landlord says the apartment is mine!  The move is now a reality…

pumpkin dip | pale yellowYou know what else is a reality?  Today is the deadline to enter the giveaway for a sweet prize pack.  Click on this link, scroll to the bottom, comment, and wait & hope your name is chosen.  Done. Entered.  Do it.  Also, look at the delicious, salty caramel corn.

pumpkin dip | pale yellowAlso delicious, the pumpkin dip, obviously.  Canned pumpkin is creamed together with cream cheese, sugar, and pumpkin pie spice to make this incredibly easy dip.  You can use graham crackers, apple slices, or a spoon to enjoy with zero judgement.  Pumpkin dip seriously tastes like pumpkin pie and I think you should make it happen, especially with reduced fat cream cheese, because than it’s almost healthy!

pumpkin dip | pale yellowOne Year Ago – Pumpkin Cinnamon Rolls

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Pumpkin Dip
Adapted from Tracey’s Culinary Adventures
Yield – 20 or so servings as an appetizer

8 ounces cream cheese, 1/3 fat, room temperature
1 cup canned pumpkin
3/4 cup lightly packed brown sugar
3 teaspoons maple syrup
3/4 teaspoon cinnamon
3/8 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon allspice
3 large apples
1 sleeve graham crackers
small pumpkin for serving, optional but totally adorable

  1. Make sure the cream cheese is very soft.  Beat together the cream cheese and pumpkin until smooth in the bowl of a stand mixer with a paddle attachment.
  2. Beat in the brown sugar, maple syrup, and spices.  Taste and adjust the spices as necessary to your taste.  Feel free to use pumpkin pie spice in place of the five individual spices.
  3. Allow the dip to refrigerate overnight so all the flavors can marry.
  4. Serve with sliced apples, graham crackers, or whatever your heart desires.  If your heart wants to fancy, hollow out a little pumpkin and serve the dip in that!pumpkin dip | pale yellow

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Pumpkin Spice Candy Corn Rice Krispie Treats

pumpkin spice candy corn rice krispy treats | pale yellowTime is moving much too rapidly for my liking.  Normally I’m always counting down the days to the next break or big event, but lately I want things to slow down a bit.  Maybe it’s because I’m getting older, that 30th birthday is quickly approaching, or maybe I’m finally learning to appreciate each day as it comes.

pumpkin spice candy corn rice krispy treats | pale yellowThis weekend was delightful.  I was able to make several new recipes, actually clean my portion of the apartment versus a quick once over, and host a party for friends.  I enjoyed the perfect fall weather, went for a walk, had my nails done, and even found time to have brunch with friends.  There was even time for a bit of work and plenty of time to get ahead with blogging.

pumpkin spice candy corn rice krispy treats | pale yellowWhy can’t every weekend be so productive?  Looking ahead I’m working the next five Saturdays in a row.  Not half-days like I’m used, full days.  Even though I’m doing everything I’ve always wanted plus a lot more I didn’t know I wanted, I’m desperately overwhelmed.  Perhaps that is why I would like time to slow down.  I need to catch up, appreciate what I have, and become ready to move forward.  Until that happens I need to somehow find a way to relax and maybe drink more wine.  Definitely drink more wine.

pumpkin spice candy corn rice krispy treats | pale yellowI had originally made these treats for a meeting I was going to attend, but life got in the way, so Ruth took them to a gathering instead.  Here is a pumpkin-spiced treat with zero pumpkin!  True story.  For all those pumpkin-haters out there here you go!  The original recipe calls for pumpkin pudding, but I couldn’t find that anywhere, so I improvised.  These rice krispie treats are full of fall spice flavor!  If you’re sensitive to flavor, you might want to dial back the spice.  Also, feel free to substitute pumpkin pie spice.  All-in-all, these are a quick, no-bake, option to satisfy your fall sweet tooth.  They are a tasty spin on rice krispie treats and are sweet enough to make anyone happy.

pumpkin spice candy corn rice krispy treats | pale yellowOne Year Ago – Better Than Sex Cupcakes

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Pumpkin Spice Candy Corn Rice Krispie Treats
Inspired by Shugary Sweets
Yield – 10-12 pieces

4 tablespoons unsalted butter
10 ounces mini marshmallows
1/4 teaspoon allspice
1/4 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
4 1/2 cups rice krispie cereal
10 ounces candy corn
1 tablespoon unsalted butter
4 ounces white chocolate, a bar is best
orange sprinkles

  1. Liberally spray a pan, I used a 10-inch tart pan, with Baker’s Joy or another cooking spray.
  2. Melt 4 tablespoons of butter in a large pot and then stir in the marshmallows.  Stir in all the spices.  Mix until all the marshmallows are melted.
  3. Stir in the rice krispie cereal and the candy corn until everything is covered with melted marshmallows.
  4. Press into the prepared the pan.  Spray your hands with Baker’s Joy and press the rice krispie treats flat.
  5. In a double boiler melt the chocolate and 1 tablespoon of butter.  Spread over the rice krispie treats and then sprinkle with sprinkles.
  6. Let cool and harden completely.  Cut and serve.pumpkin spice candy corn rice krispy treats | pale yellow

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