Pumpkin Scones with Caramel Glaze

A friend made these tonight, and I could have eaten the whole batch by myself... they were amazing!  A little extra (a lot, actually) glaze on top makes them even better!

Half Batch Alice’s Tea Cup Pumpkin Scones

1 1/2 cups all-purpose flour
3 tablespoons granulated sugar
1/4 teaspoon baking soda
1 1/4 teaspoons baking powder
3/8 teaspoon kosher salt (I used Morton)
2 full tablespoons ground ginger
2 full tablespoons ground cinnamon
6 tablespoons unsalted butter, cut into 1/2-inch pieces (mine was cold)
5 oz buttermilk
1/2 cup canned pumpkin puree (all pumpkin, not pumpkin pie filling)
1 tablespoons pure vanilla extract

Caramel glaze:
1 stick (4 oz) unsalted butter
1/2 cup firmly packed light brown sugar
1/4 teaspoon freshly squeezed lemon juice
1/8 teaspoon kosher salt
1/4 cup heavy cream

Preheat the oven to 425°F. In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, ginger, and cinnamon. With clean hands, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs.

Make a well in the center of the dry ingredients, and pour the buttermilk, pumpkin, and vanilla extract into the well. Still using your hands (I did this with a spatula scraper), combine the ingredients until all the dry mixture is wet, but do not knead!

Turn the mixture onto a floured surface and gather the dough together. Gently pat the dough to make a disk about 1 1/2 inches thick.(My dough was pretty soft, so I used about a 1/3 cup measure and made drop scones) using a 3-or 3 1/2- inch biscuit cutter, cut out as many scones as you can and lay them on a nonstick baking sheet. Gather the remaining dough together lightly to cut out more scones—just don’t knead the dough too much (Again, I bypassed all that and made drop scones.)

Bake the scones for about 12 minutes, or until lightly browned. Let the scones cool slightly on the baking sheet (about 20 minutes) before glazing them.

While the scones are cooling, prepare the caramel glaze: Place the butter, brown sugar, lemon juice, and salt in a saucepan over medium heat and whisk gently until the mixture is smooth. Just as the mixture comes to a light boil, add the heavy cream and reduce the heat to low. Whisk well for 2 minutes, or until the glaze is thickened and smooth; then remove the pan from the heat.

To glaze a scone, hold it by the bottom, dip the top in the warm caramel glaze, and place it back on the baking sheet. Makes 5 o 6

Pumpkin muffins

Are you all sick of pumpkin recipes? Your dad won't eat cake unless it's graham cracker cake so I'm going to use the freshly baked sugar pumpkin I just baked and make these muffins tomorrow. I'll add a note at the bottom of the page to let you know how they turn out.

Ingredients

• 1 (8 ounce) package cream cheese
• 1 egg
• 1 teaspoon vanilla extract
• 3 tablespoons brown sugar
•  
• 4 1/2 tablespoons all-purpose flour
• 5 tablespoons white sugar
• 3/4 teaspoon ground cinnamon
• 3 tablespoons butter
• 3 tablespoons chopped pecans
•  
• 2 1/2 cups all-purpose flour
• 2 cups white sugar
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 2 eggs
• 1 1/3 cups canned pumpkin
• 1/3 cup canola oil
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
2. To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
3. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
4. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
5. Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
6. Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

Amount Per Serving  Calories: 304 | Total Fat: 12.2g | Cholesterol: 54mg

Pumpkin Gooey Butter Cake

With nearly 2000 reviews, and a near flawless five star review, I couldn't pass up making, yet another, pumpkin dessert. What can I say, it must be fall. Thanks to Brittany for passing this recipe along, I told her I'd gladly make it and supply my own review.

Amy's review: Wow, YUM, DELICIOUS! I'm sad it's almost gone. When Paula says, "make sure not to overbake..." don't do it. I think I overbaked it a little, seeing that the crust was a little more crisp than I imagine it was supposed to be, but it was still, simply fabulous. I imagine NOT overbaked, it would taste that much better. We may have to make this for Thanksgiving dinner.

Pumpkin Gooey Butter Cake:

Ingredients

Cake:

• 1 (18 1/4-ounce) package yellow cake mix
• 1 egg
• 8 tablespoons butter, melted

Filling:

• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 8 tablespoons butter, melted
• 1 (16-ounce) box powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Pumpkin Bread

I've tried a lot of pumpkin bread recipes over the years and this one ranks up there as one of the best. It was easy, moist, and flavorful. The girl on the blog I got it from said it was an old family recipe--and you usually can't go wrong with those. A lot of the pumpkin breads I've tried have been too sweet and too cake like and this one was a little less so. The recipe says it makes one loaf, but I made two small loaves (for visiting teaching) and about a dozen or so muffins (I adjusted the cooking time to about 20 minutes for the muffins and 30 for the mini loaves).

Pumpkin Bread

1 1/2 cups sugar
1/2 cup vegetable oil

2 eggs, beaten

1/2 can (8oz) pumpkin

1 3/4 cups flour

1 tsp baking soda

1 tsp salt

1/2 tsp baking powder

1/2 tsp nutmeg

1/2 tsp cinnamon
1/4 tsp ground cloves

1/3 cup water

Preheat oven to 350 degrees. Beat together sugar and vegetable oil. Add eggs and pumpkin. Combine the remaining dry ingredients in a separate bowl. Add to pumpkin mixture, alternating with water (starting and ending with the dry ingredients). Pour into a well greased loaf pan. Bake for approximately one hour, or until toothpick inserted into center comes out clean.

Luscious Four-Layer Pumpkin Cake

Being on a major sweet and pumpkin kick at the same time has me craving so many things right now. Tell me this cake doesn't look D.E.L.I.C.I.O.U.S! I think I'm going to attempt to make it for Sunday dinner. John's parents are in town and I've got to impress, ya know? Even if they weren't, I'd still find reason of why I should make this huge cake for just John and I. I'm posting it before I try it, but I have a feeling it would get posted anyway, because I'm sure it's just that delicious.

Luscious Four-Layer Pumpkin Cake (thank you Kraft foods)

prep time:

20 min 

total time:

1 hr 50 min

makes:

16 servings

Ingredients: 

1 pkg. (2-layer size) yellow cake mix

1 can  (15 oz.) pumpkin, divided

1/2 cup milk

1/3 cup  oil

4 eggs

1-1/2 tsp.  pumpkin pie spice, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup  powdered sugar

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1/4 cup  caramel ice cream topping

1/4 cup chopped PLANTERS Pecans 

Directions:

HEAT oven to 350°F.
BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.
BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers

Kraft is even wise enough to include:

Kraft Kitchens Tips

Size-Wise:

Celebrate and enjoy a serving of this indulgent cake on a special occasion.

How to Slice and Stack Cake Layers:

Place 1 of the cooled cake layers on serving plate. Make 2-inch horizontal cut around side of cake, using long serrated knife. Cut all the way through cake layer to make 2 layers. Remove top layer by sliding it onto 9-inch round cardboard circle. Frost cake layer on plate with 1/3 of the COOL WHIP mixture. Slide top half of split cake layer from cardboard circle onto frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into 2 layers as done for the first layer. Repeat process of transferring cake layers to stacked cake layers on plate using the cardboard circle.

Substitute:

Omit caramel sauce. Microwave 10 KRAFT Caramels and 1 Tbsp. milk in microwaveable bowl on HIGH 2 min. or until caramels begin to melt. Stir until caramels are completely melted. Drizzle over cake just before serving; top with nuts.

Pumpkin Cookies

1 can pure pumpkin (15 oz)
1 box spice cake mix
1 bag chocolate chips

Mix, bake at 350 for 12-15 minutes, eat, enjoy!
So easy, so tasty. Seriously, that's it!

Kaddo Bourani (Afghani Pumpkin with Yoghurt and Beef Sauce)

Sorry for posting a link of a recipe that I haven't made yet, but Amy's pumpkin recipe got my pumpkin energy flowing and I have to link to this before I forget it. This seems a lot like the dish we love from Panshir. I'll give it a proper post and review once I've tried it. But it looks really good. I think I'll make some spinach rice to serve it with, just like at Panshir.

http://mikes-table.themulligans.org/2007/11/07/kaddo-bourani/

For all you PUMPKIN lovers out there (two recipes)

Since it seems all of us (minus Brian) are craving pumpkin these days, here are a couple more recipes to satisfy your craving! I haven't made the pumpkin ravioli yet (I'll save that for a night Brian is at the hospital) but it looked so good I had to share it anyway! If anyone else tries it first, let us know! By the way, both of these recipes are from Cooking Light magazine, just in case anyone is trying to be healthy.

Also, as a follow-up to my butternut squash orzotto recipe, it was divine! I actually made it as a risotto instead of using orzo and I absolutely loved it! Lorena, not to knock the asparagus risotto, but I loved this one even more, so I think you and Rob would also like it a lot.

Pumpkin Streusel Buns

Andrea and I made these this weekend and they were delicious! I used cream cheese frosting instead of the suggested glaze, but I wish I would have just used the glaze because the cream cheese frosting made them almost too sweet!

Yield: 12 servings (serving size: 1 bun)
Ingredients

Buns:
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
2 3/4 cups all-purpose flour, divided
1/2 cup Pumpkin Puree (canned pumpkin)
1/2 cup 1% low-fat milk
1/4 cup butter, melted
1 tablespoon granulated sugar
1 1/4 teaspoons salt
1/4 teaspoon ground nutmeg
Cooking spray
3 tablespoons granulated sugar
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
2 tablespoons chilled butter, cut into small pieces



Glaze:
3/4 cup sifted powdered sugar
1 tablespoon hot water
1/4 teaspoon vanilla extract



To prepare the buns, dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 2 cups flour, pumpkin, and next 5 ingredients (pumpkin through nutmeg); beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining 3/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).


Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, the dough has risen enough.)


Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Punch dough down; cover and let rest for 5 minutes. Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a 9-inch square baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.


Preheat oven to 375°.


Bake the rolls at 375° for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.


To prepare the glaze, combine the powdered sugar, 1 tablespoon water, and vanilla extract in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm.

Pumpkin Ravioli

Ingredients
1 1/4 cups canned pumpkin
2 tablespoons dry breadcrumbs
2 tablespoons fresh grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon minced fresh sage
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
30 round wonton wrappers
1 tablespoon cornstarch
Cooking spray
1 cup fat-free milk
1 tablespoon all-purpose flour
1 1/2 tablespoons butter
1/2 cup (2 ounces) crumbled Gorgonzola cheese
3 tablespoons chopped hazelnuts, toasted (optional)

Preparation
Spoon pumpkin onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a medium bowl using a rubber spatula. Stir in breadcrumbs, Parmesan, salt, minced sage, pepper, and nutmeg.
Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon 2 teaspoons pumpkin mixture into the center of wrapper. Brush edges of wrapper with water and fold in half, pressing edges firmly with fingers to form a half-moon. Place on a large baking sheet sprinkled with cornstarch. Repeat procedure with remaining wonton wrappers and pumpkin mixture.

Fill a large Dutch oven with water; bring to a simmer. Add half of ravioli to pan (cover remaining ravioli with a damp towel to keep from drying). Cook 4 minutes or until done (do not boil), stirring gently. Remove ravioli with a slotted spoon; lightly coat with cooking spray, and keep warm. Repeat procedure with remaining ravioli. (*You can assemble the ravioli a day ahead, cover with plastic wrap, and refrigerate. The ravioli will float when they are perfectly cooked.)

Combine milk and flour in a saucepan, stirring with a whisk. Bring to a boil; cook for 1 minute or until thick, stirring constantly. Remove from heat. Add butter, stirring until butter melts. Gently stir in Gorgonzola.

Place 5 ravioli in each of 6 shallow bowls, and drizzle each serving with 3 tablespoons Gorgonzola mixture. Sprinkle each serving with 1 1/2 teaspoons hazelnuts. Serve immediately.

Pumpkin Cannelloni with Sage Brown-Butter Sauce

I don't know what it is, but everything pumpkin sounds good to me lately. I think it's due to my drought of Panshire that's making me crave pumpkin dishes. So, in an effort to satisfy my craving, I've been researching fresh pumpkin dishes. I tried this one out last night, and it was pretty good. Good enough I'm eating it again for lunch today.

Amy's notes: I don't know how you can tell if a pumpkin is ripe, but makes sure it's just that, ripe. I feel like the dish would have had more of a pumpkin favor had I had a ripe pumpkin, and not one that had some green skin that I found after peeling it. Have you ever peeled a pumpkin before? I hadn't. I haven't even cooked with an actual pumpkin before either. Also, I think it would be really good if you added some pure pumpkin (canned) to the pumpkin mixture, just to ensure you get a delectable pumpkin flavor in every bite.John's a good sport in letting me be adventurous with my cooking and letting me try new dishes, even ones without meat. Maybe some Italian sausage would be good mixed in?

Pumpkin Cannelloni with Sage Brown-Butter Sauce:

Recipe compliments of Country Living

Ingredients:

• 1 1/2 pound(s) pumpkin, peeled, seeded, and chopped
• 1 1/2 tablespoon(s) extra-virgin olive oil, plus more for drizzling
• 3 large garlic cloves, chopped
• 1/2 cup(s) ricotta
• 1/2 cup(s) grated Parmigiano-Reggiano
• 1 1/2 teaspoon(s) finely chopped fresh sage, plus 4 large whole leaves
• 1/4 teaspoon(s) salt, plus more to taste
• 1/2 teaspoon(s) freshly ground pepper, plus more to taste
• 1 package(s) (8-ounce) oven-ready lasagna sheets
• 6 tablespoon(s) unsalted butter

Directions

1. Preheat oven to 350°F.
2. Place pumpkin, along with 3/4 cup water, in a large skillet over medium heat. Cover and steam until tender, 20 minutes. Remove to a medium bowl and mash until smooth.
3. Heat 1 1/2 tablespoons olive oil in a small skillet and sauté garlic until golden. Transfer garlic to a mortar and pestle, then crush to a paste. Stir cheeses, chopped sage, salt, pepper, and garlic paste into mashed pumpkin. Set aside.
4. Bring a large pot of water to boil. Cook lasagna sheets until tender, about 2 minutes. Transfer to a plate and drizzle with olive oil to prevent pasta from sticking together. Reserve 1/4 cup pasta water.
5. Liberally brush a medium baking dish with oil. Place a lasagna sheet on a clean work surface. Add 4 tablespoons pumpkin mixture to center of lasagna, roll into a cannelloni tube, then transfer to prepared baking dish. Repeat with remaining sheets.
6. Pour reserved pasta water over lasagna and cover tightly with foil. Bake until heated through and pasta is tender, 20 to 25 minutes. Cook butter and sage leaves in small skillet over medium-high heat until golden-brown. Drizzle over pumpkin cannelloni and serve immediately. Amy's Notes: make sure you don't burn the butter and sage leaves while trying to brown. I accidentally did that, but it still tasted alright.

Baked Stuffed Pumpkin

Since it's pumpkin season and all, and I'm not in DC to go eat my favorite pumpkin dish ever. Or, maybe my most favorite meal ever. Ever ever ever ever ever ever ever ever ever ever ever ever, (We've been on a Brian Reagan kick for some reason). I found this recipe, and I think it looks fun. I just like the idea of having a meal inside a pumpkin. How cute! Wouldn't that be so cute for a dinner party? Too much work yes, but I'd say it'd get an A+ for presentation. Maybe John will be daring and let me attempt to make it.

 Ingredients:

Charles Schiller

4 once's sweet italian sausage
1/2 c. chopped onion
1 (1 1/2 pound) pumpkin, peeled, seeded, and cut into 3/4 inch pieces
1/2 c. chopped Granny Smith apples
1/4 c. white wine
1 c Israeli couscous, cooked (i'm sure any kind would work)
1/4 c dried cranberries
1 tbs extra-virgin olive oil
1 tsp fresh thyme
1 tsp fresh oregano, chopped
1/2 tsp salt
1/4 tsp fresh ground pepper
4 small (1 pound) pumpkins, hollowed out

Directions:

1. Make the stuffing: Preheat oven to 350 degrees F. Decase and crumble the sausage meat and place it in a large saucepan over medium-low heat. Cook the sausage until it is almost done -- about 8 minutes. Remove the sausage from the pan, increase heat to medium, and add the onion and 2 cups of the chopped pumpkin. Sauté until the pumpkin begins to soften -- 5 to 7 minutes. Add the chopped apple and sausage and sauté for 3 minutes. Add the wine, cook for 2 minutes, remove from heat, and set aside. Combine the couscous, dried cranberries, olive oil, thyme, oregano, salt, and pepper in a large bowl. Add meat mixture to the bowl and toss to combine.
2. Bake the pumpkins: Evenly fill the hollowed-out pumpkins with the stuffing mixture and place the pumpkins in a shallow baking dish. Cover the dish with aluminum foil, bake for 25 minutes, remove the foil, and bake for 10 more minutes. Serve immediately.