Tag Archives: pumpkin

Pumpkin Bread Pudding

Pumpkin Bread Pudding | Pale YellowI honestly didn’t think I would be able to get a in post today, but Sunday ended being a productive day.  So many recent posts have belabored my procrastination and everything I had to do but wasn’t doing.  Sunday was a delightfully productive day.  I did an appropriate amount of work for grad school, shopped for gifts, and did some cleaning.  Yay for me!

Pumpkin Bread Pudding | Pale YellowI even made some cookies.  Those won’t be posted for awhile because I have four pumpkin recipes to share first.  That’s right, FOUR!  I didn’t realize how many pumpkin things I’ve made in a row until I typed up all the recipes.  It wasn’t my intention to go pumpkin crazy, but apparently I was infected by all things autumn!

Pumpkin Bread Pudding | Pale YellowBread pudding has been on my to-bake list for awhile now and I was inspired when Mike and Angela sent me home with a giant loaf of Portuguese sweet bread, which is a Rhode Island specialty.  Angela made the bread into French toast which was fantastic!  The sweet bread has the taste and texture of Hawaiian sweet bread.  Fun fact – Rhode Island has the highest concentration of Portuguese people outside of Portugal!  Hence the delicious bread.

Pumpkin Bread Pudding | Pale YellowPumpkin bread pudding is kind of awesome!  It’s creamy and pumpkin-y and is full of warm fall spices.  The bread pudding didn’t look the prettiest and most appetizing, but I was surprised how good it was when I took my first bite.  It is so moist and flavorful!  The bread pudding is easy to make and would be a fantastic addition to any fall dinner or even Thanksgiving.  My coworkers and I gobbled this up at work all week!Pumpkin Bread Pudding | Pale Yellow

Print the Recipe!

Pumpkin Bread Pudding

Adapted from Smitten Kitchen

Yield – 8-10 servings

 

6 tablespoons unsalted butter

1 1/2 cups whole milk

3/4 cup pumpkin puree

1/2 cup sugar

2 eggs + 1 egg yolk

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon allspice

1/4 teaspoon cloves

1/4 teaspoon nutmeg

2 tablespoons pumpkin spice whiskey

5 cups cubed, day old Portuguese sweet bread (or Hawaiian sweet bread)

powdered sugar for dusting

  1. Preheat the oven to 350 ˚F and add the butter to a spring form pan (or pan of your choice).  Place the pan in the oven while it preheats to melt the butter.
  2. Meanwhile whisk together the milk, pumpkin puree, sugar, eggs, salt, spices, and whiskey.
  3. When the butter is melted, toss the bread cubes in the melted butter so they are all covered.  Pour the wet mixture over the bread.  Press down the bread so that it all coated.
  4. Bake for 25-30 minutes or until the custard is set.
  5. Serve warm or room temperature, dust with powdered sugar before serving.  Add a dollop of whipped cream if you’re feeling fancy!Pumpkin Bread Pudding | Pale Yellow
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Pumpkin Roll

Pumpkin Roll | Pale YellowWhere has my focus and perseverance gone?  I’ve been spending hours staring off into space instead of completing the mountains of work I have in front of me; blog posts, papers, readings, and projects to begin – it’s never ending.  My days of leisure are over and whenever I partake in a leisurely activity like cookbook reading or movie going or Call the Midwife watching, I suffer greatly and have to miss the fun due to my procrastination.  Enough of that, let’s talk about happy things.

Pumpkin Roll | Pale YellowLet just call this the official start of autumnal foods.  Apple cinnamon bread, apple pie overnight oatmeal, sweet potato tarts, and now pumpkin roll.  There is plenty of pumpkin spice in the future, this is not the end my friends.  After traveling up to Rhode Island last weekend I was completely surrounded by the gorgeous foliage; there is nothing like the bright colors of fall leaves to make the heart happy!

Pumpkin Roll | Pale YellowFall leaves aren’t the only thing full of beauty and wonder; cake rolls are quite magical.  At first they seemed like an impossible task, but after making two now, they are a breeze!  This cake features a new-to-me method that is novel and easy.  Roll the fresh-out-of-oven cake in a kitchen towel sprinkled with powdered sugar to cool completely.  This allows the cake to rest in a rolled state to reduce cracking in the finished product, genius!  This is the type of cake that look impressive, but is quite simple in practice.

Pumpkin Roll | Pale YellowThere is a moist, flavorful, but light pumpkin sponge cake full of fall flavors like cinnamon, nutmeg, cloves, and ginger.  Inside is a creamy and sweet cream cheese filling.  I hope you enjoy cream cheese frosting because this cake is packed inside!  The cake stores best in the fridge for midday slicing and snacking or it would make a gorgeous centerpiece on any autumn tablescape.  I think everyone needs a pumpkin roll in their life!

Pumpkin Roll | Pale YellowOne Year Ago – Apple Cake with Brown Butter Frosting

Print the Recipe!

Pumpkin Roll

Adapted from Gimme Some Oven

Yield – 8-10 pieces

 

Cake

3 eggs

1 cup sugar

1 teaspoon vanilla extract

2/3 cup pumpkin puree

1/4 teaspoon salt

1/4 teaspoon cloves

1/4 teaspoon allspice

1/4 teaspoon nutmeg

1/2 teaspoon ginger

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon baking powder

3/4 cup flour

1/3 cup powdered sugar

Filling

8 ounces cream cheese, room temperature

6 tablespoons powdered sugar

pinch of salt

1 teaspoon vanilla

1 cup powdered sugar + extra for sprinkling

  1. Cake – Preheat the oven to 375 ˚F and grease a 10×15” jelly-roll pan.  Add parchment paper and grease the parchment paper.
  2. In the bowl of a stand mixer with a paddle attachment, beat the eggs and sugar together until pale yellow.  Beat in the vanilla and pumpkin puree until well combined, scrape the bowl as needed.
  3. Add the salt, spices*, baking powder, and baking soda, mix until well combined.  Add the flour and mix on low until it is just incorporated.
  4. Spread the batter evenly in the prepared pan.  Bake for 12-14 minutes or until the cake is set.
  5. While the cake is baking, sprinkle a dish towel with powdered sugar.
  6. When the cake comes out of the oven, invert it onto the prepared towel.  Use the towel to roll the cake with the towel between layers.  Let this rest on wire rack until the cake cools completely.
  7. Filling – In the bowl of a stand mixer with a paddle attachment, beat together the cream cheese and butter until light and fluffy.  Beat in the vanilla and salt.  Add the powdered sugar and mix first on low speed, and then on high speed.  This will give you fluffy filling.
  8. Carefully unroll the cake and spread the filling evenly inside.  Use the towel to help re-roll the cake.  Once rolled, wrap tightly in plastic wrap and refrigerate for at least an hour, if not overnight.
  9. Sprinkle with powdered sugar, slice, and serve!

* If you do not have 5 different spices, substitute and the spices above for 2 1/4 teaspoons pumpkin pie spice.Pumpkin Roll | Pale Yellow

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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

Print the Recipe!

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

Print the Recipe!

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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Cheesy Pumpkin Orzo

Cheesy Pumpkin Orzo | Pale YellowI would say this is the last pumpkin recipe, but that’s not true, there is another one scheduled to drop next week!  This recipe, however, is the easiest pumpkin recipe.  Plus it’s kind of healthy and perfect for dinner.  Maybe you could whip up a batch before the Thanksgiving eat-fest begins.

Cheesy Pumpkin Orzo | Pale YellowIt’s one of those weeks when quick meals are a must: it’s a short week, Thanksgiving is tomorrow, and the weather in NYC has been horrible.  Comfort food is needed in my mouth!  Few things are more comforting than pasta and cheesy goodness.

Cheesy Pumpkin Orzo | Pale YellowSpeaking of bad weather, I’m really hopeful I can get out of town tomorrow morning.  My flight is at 6 a.m. and although the weather shouldn’t be a problem for me I’m worried about an early wake up and back up delays, boooooo.

Cheesy Pumpkin Orzo | Pale YellowThe pumpkin gives a lovely orange hue to the pasta that mimics decadent mac & cheese, but it’s pumpkin!  The pasta is creamy and spicy from the cayenne and nutmeg.  Parmesan adds saltiness and flavor, plus all the cheese!  Look no further for a fall spin on a classic comfort food!

Cheesy Pumpkin Orzo | Pale YellowOne Year Ago – Vanilla Cupcakes

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Cheesy Pumpkin Orzo
Adapted from Table for Two
Yield – 6-8 servings

4 tablespoons unsalted butter
4 tablespoons flour
3 cups vegetable stock, low sodium
1/2 cup milk, whole
1/2 cup water
3/4 cup pumpkin puree
16 ounces (1 box) orzo
1 1/2 cups freshly grated Parmesan (no Kraft…) + more for garnish
1 tablespoon (3-4 leaves) of sage finely chopped
a few grates of fresh nutmeg
1/4-1/2 teaspoon cayenne pepper, to taste
salt + pepper

  1. In a medium saucepan melt the butter.  Whisk in the flour; keep whisking so the flour fully incorporates and does not become lumpy.
  2. Whisk in the vegetable stock little by little to avoid lumps.  Whisk in the milk, water, and pumpkin puree.
  3. Cook the mixture for 10 minutes until it thickens, stir occasionally.
  4. Add the orzo and cook for 10-12 minutes until all the liquid is absorbed and the pasta is cooked.
  5. Stir in the cheese, sage, nutmeg, and cayenne.  Remove from the heat and stir in salt and pepper to taste.
  6. Serve immediately and sprinkle some more cheese on top.Cheesy Pumpkin Orzo | Pale YellowHappy Thanksgiving!

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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

Print the Recipe!

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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