Recipe Swap: Pumpkin Biscuits

I can be kind of bossy.  Just ask my husband.

So when Mother Nature didn’t really cooperate with my request for fall weather, I decided to take matters into my own hands.

I wore my skinny jeans and riding boots anyway.

I made my favorite acorn squash recipe.

I bought some gi-normous honey crisp apples.

Screw you Mother Nature, I’m making it fall anyway.

So when this round of the WC Recipe Swap gave me A Seasoned Greeting, I went straight for her pumpkin tag.

But, much to my dismay, there was only one pumpkin recipe!  Girl, we need to fix that!  What’s wrong with you?! (just kidding girl, luv ya.  But we need to work on this!)

Luckily, it looked like a killer pumpkin recipe.  I just kept coming back to it, unable to let it go for another recipe.  So I bought my first can of pumpkin for the season.  It was a beautiful moment, really.

So even though my weekend was nothing short of chaos, I made time for these beauties.  But as if it was meant to be, they came together in an instant – no mixer or food processor needed, took all of about 5 minutes to throw together and drop on the pan.  I had to wait for the oven to finish preheating!

So.  No excuses.  Find a reason to make these.

Recipe note – I did want them to be a little sweeter (yes, it’s a savory biscuit, but it needed to be a *little* sweeter), so next time I’ll double the honey in these.  The recipe below reflects this change.

Don’t forget to check out the links below to see the recipes that everyone else picked for the recipe swap!

One year ago: Tailgate favorites!! Game-Day Chili and Soft Pretzel Bites with Beer Cheese Dip
Two years ago: Cranberry-Almond Granola Bars and Pasta with No-cook Tomato Sauce

Pumpkin Biscuits
adapted from Country Living, as seen on A Seasoned Greeting 

2 cups of AP flour
1 tsp salt
1 1/4 tsp baking powder
1 tsp ginger
1 stick of unsalted butter, cold and diced
1/4 tsp cinnamon
1/4 tsp nutmeg
15 oz pumpkin puree
1 tbsp honey
1/4 cup milk

Preheat oven to 400.  Line baking sheet with silicone baking mat or parchment paper.

In a medium bowl, whisk together flour, salt, baking powder, ginger, cinnamon and nutmeg.  Add butter and toss to combine.  Add pumpkin and honey and mix to combine.  Add milk and stir until dough forms.  Drop biscuits onto prepared baking sheet, bake 20-25 minutes.

Enjoy!



Advertisements

Pumpkin Butterscotch cupcakes with Cinnamon Cream Cheese Frosting

You’ve kind of seen these little gems before.  We may or may not have originally referred to them as “crack muffins.”  Everyone loves them and just can’t get enough of them.

For my very first catering gig back in October, I suggested these as a nice seasonal dessert treat.  Only I knew they would need just a little *something* to fit the occasion – a wine tasting for an investment firm.  Pumpkin and cream cheese frosting go so well together, and in what I see now as a pure stroke of genius, I decided to spike the frosting with a little cinnamon.

Whoa.

Like WHOA.

I knew they would be good, but I don’t think anyone expected the pure perfection that resulted from adding just a little bit of cinnamon frosting to these beauties.

Scott even called his brother and told him about it.  Since the original muffin recipe came from his mom.  Scott could hear through the phone as Nick turned to his mom at home and said “how come you never thought of putting cinnamon frosting on the pumpkin butterscotch muffins?”  Way to make brownie points with your mother-in-law….

Anyway.

If you’ve been living under a rock and haven’t tried these beauties yet, now they have really entered into OMG-you-have-to-make-these-now territory.  Sure, pumpkin is usually a fall thing, but there’s no reason you can make them in winter too.  So you should. Like now.  And I still like them best in mini form.  But feel free to make them full-sized if you insist.

One year ago: Denver green chili
Two years ago: Pork Chops Cacciatore

Pumpkin Butterscotch Cupcakes with Cinnamon Cream Cheese Frosting
original source unknown, with PLFF original adaptations

*recipe note: this is technically a muffin recipe.  To keep it from being too dense, I recommend keeping them in mini-form.  The frosting on the regular-sized ones doesn’t work as well as it does in the mini version.

for the cupcakes:
2 cups sugar
1 cup canola oil
2/3 cup water
4 eggs
1 tsp nutmeg
2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp salt
1 tsp cinnamon
3 1/3 cups flour
16 oz can pumpkin puree
10 oz butterscotch chips

for the frosting:
8 oz cream cheese, softened
1 stick butter, softened
4 cups powdered sugar
1 tsp vanilla extract
1 tsp ground cinnamon

for the cupcakes:
Preheat oven to 350.  Combine sugar, oil, water, and eggs in a mixing bowl, beat until combined.  Stir together nutmeg, baking soda, baking powder, salt, cinnamon, and flour in another bowl.  Beat gradually into wet ingredients.  Add pumpkin puree and butterscotch chips and stir to combine.  Pour batter into muffin pans lined with papers.  Bake mini cupcakes around 8 minutes, or until a toothpick inserted into the center comes out clean.  Let cool 5 minutes before removing to a cooling rack to cool completely.

for the frosting:
Beat butter and cream cheese on medium high speed for 3 minutes.  Scrape down sides of bowl, return speed to low. Gradually add in powedered sugar and beat until smooth. Add vanilla and cinnamon, beat on medium high speed for an additional minute.  Pipe onto cooled cupcakes.

Enjoy!

Pumpkin Coffee Cake

Ange from the Tiny Tyrant’s Kitchen was in charge of the theme for this month’s What’s baking Challenge.  She chose “fall flavors” and challenged us to go outside the box from your usual pumpkin and apple.

*looks up at post title*

*looks down at picture*

Clearly, I didn’t do so good.

But I couldn’t help it!  When I think of fall, I think of two things – this pumpkin cake, and apple crisp.  Call me traditional, say I’m boring, but nothing scream fall like pumpkin and apple.  And this cake… ooho boy this cake.

I actually posted this on Thanksgiving last year, but felt it deserved a better picture and a new shout-out.  So maybe I’m staying inside the box for What’s Baking, but trust me, it’s worth it!

Oh, and be sure to catch the round-up of all of the fall-theme recipes next week over at the Tiny Tyrant’s Kitchen!

Calling this a “cake” is somewhat deceiving.  As I’m sitting here writing this post, eating the piece that I just took a picture of (what?!  what else was I going to do with it?), it strikes me that this pumpkin concoction is more like a strudel-y coffee cake than it is your traditional cake.  Which means it might make me feel a little guilty putting whipped cream on top, but it totally justifies eating it for breakfast, right?

Honestly, whatever you want to call this cake, it’s perfectly acceptable to eat any time of day.  It’s all the flavors of pumpkin pie baked into a tender cake with delicious crumbly goodness on top.  Even all you people who claim to dislike pumpin pie – I dare you to make this cake.  You’ll like it.  It’s all the yumminess without the pumpkin pie texture that seems to weird some people out (I think they are weird, but to each their own, I suppose…).

One year ago: Pumpkin Spice Chai Bread and a fall cookie arrangement tutorial (4 different posts)

Pumpkin Coffee Cake
original source unknown

3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
2 large eggs
15 oz can pumpkin puree
12 oz can evaporated milk (I use 2%)
1 box yellow cake mix
1 stick unsalted butter

Preheat oven to 350.  Coat 9×13 dish with cooking spray.

Mix sugar and spices together in a small bowl.  In a large bowl, beat 2 eggs.  Add in pumpkin puree and spice mixture.  Gradually stir in evaporated milk.  Pour in the bottom of prepared 9×13 dish.

Melt butter, then add to cake mix in a large bowl.  Stir until combined.  Should form a strudel-like mixture.  Sprinkle evenly over top of pumpkin mixture.  Bake for 45-60 minute, or until cake has set and top starts to brown.  Serve with whipped cream.

Enjoy!!!

Pumpkin Cake

Picture

Happy Thanksgiving everyone!!!  This is a quickie post-and-run, I’ve got to get in the kitchen!  Since it’s too late to add anything to your Thanksgiving menu, I figured I’d share something useful for next few upcoming weeks.  Although you do still have plenty of time to throw this together to take it somewhere this afternoon if you haven’t thought of anything else to make… *wink*

Pot lucks are a dime a dozen this time of year, and everyone is always looking for something new to take.  Whether Thanksgiving related pot-luck or not, this cake is perfect for a pot luck or any other type of get together this time of year.  It’s super easy to throw together and is a total crowd pleaser.  I confess that I made it less than a week ago for just the two of us and there’s only two pieces left! *hangs head in shame*  But it’s just so good, you can’t resist having a piece after dinner.  Or in the middle of the afternoon.  Or for breakfast…

Pumpkin Cake
original source unknown

3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
2 large eggs
15 oz can pumpkin puree
12 oz can evaporated milk
1 stick butter
1 box yellow cake mix

Preheat oven to 350.  Spray 9×13 pan with cooking spray.

Mix sugar and spices together in a small bowl.  Beat eggs in a large bowl.  Stir in pumpkin puree and spice mixture.  Gradually stir in evaporated milk.  Pour into the bottom of prepared 9×13 dish.

Melt butter, add to cake mix in a large bowl.  Stir until combined, should form strudel-like mixture.  Sprinkle evenly on top of pumpkin mixture. Bake for 45-60 minutes, or until cake has set and top starts to brown.  Serve with whipped cream.  

Enjoy!  And take this cake somewhere, because it just isn’t safe in your home! 🙂

And in the spirit of Thanksgiving, I want to remind all of you of how thankful I am for YOU!  You guys make this so much fun.  Happy Thanksgiving everyone!

Crack muffins

Picture

Yep, you read that right – Crack muffins.  Otherwise known as pumpkin butterscotch muffins.  But these little jewels are so addictive that you’ll be checking yourself into Betty Ford right alongside Ms. Lohan, claiming that these muffins have taken over your life and you just can’t stop eating them.  Yep, they are THAT good.

As if anything pumpkin isn’t good enough, the addition of the butterscotch chips in these make them absolutely irresistible.  You can make them regular muffin sized too, but something about having them bite-sized just makes them that much more wonderful and addictive. 


I made a big batch of these Saturday before the big Mizzou-Oklahoma game, mostly in preparation for the upcoming Halloween party (you’ll see those recipes next week), but decided to deck some of these cute little guys out for the Mizzou game later that day.  Come on now, everyone needed to be wearing black and gold, right?

Now most people don’t think of muffins when it comes to tailgating, but these would make a fantastic dessert alternative at your next tailgate – they are easy to transport (no icing to get messed up), they’re bite sized (no need to cut them like brownies!) and they make enough to feed quite a crowd (you get almost 100 of these mini-guys out of one batch).  They also freeze well, so if you don’t happen to need all 100, have no fear 🙂

Pumpkin Butterscotch Muffins (aka, Crack Muffins)
passed on to me by my mother in law

2 cups white sugar
1 cup canola oil
2/3 cup water
4 eggs
1 tsp nutmeg
2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp salt
1 tsp cinnamon
3 1/3 cups all-purpose flour (I used half whole wheat b/c I ran out of AP, still turned out great!)
16 oz can pumpkin puree
11 oz bag butterscotch chips

Preheat oven to 350.  Combine sugar, oil, water, and eggs in a mixing bowl.  Beat at low speed until combined.  Combine nutmeg, baking soda, baking powder, salt, cinnamon and flour.  Gradually beat into wet ingredients.  

Add pumpkin puree and beat to combine.  Stir in butterscotch chips. Scoop batter into muffin tins lined with paper cups.  Bake regular muffins 18 minutes, mini muffins 12 minutes, or until tester comes out clean. 

And gooooooooooo Tigers!

Pumpkin Spice Chai Bread

Picture

Any Starbucks lover anxiously awaits the return of the Pumpkin Spice.  Now, I’m not a coffee fan, but I do love me a good chai latte.  Nothing warms up my body from head to toe like a nice spicy chai.  So when the pumpkin spice was in full swing last year, I went in to order my regular chai and the barista asked if I’d like to add any pumps of pumpkin spice to my chai.  Sure, why not, I like pumpkin, everyone seems to think this pumpkin spice thing is a big deal.  I wish now that I knew her name so I could think her personally for introducing me to one of my new favorite things about fall.  One sip later I was in LOVE.  If you’re a chai fan, you MUST add two pumps of pumpkin spice to your next chai.  It makes the chai all extra spicy and downright delicious. 

So when this pumpkin spice season rolled around, I was one of the first in line for my new beloved drink.  And late that same day, another idea came to me: I had recently perfected this chai bread…What if I go all Frankenstein on my pumpkin bread recipe (a recipe my family’s had forever, original source unknown) and my chai bread recipe… combining two of my new favorite fall flavors.  This recipe was born!  I’ve been anxiously awaiting the weather arrival of fall (and pumpkin in the grocery stores) to try it out.  And it’s every bit as yummy as I wanted it to be!  Just like my favorite latte, it’s like an extra-spicy pumpkin bread. 

This recipe uses chai concentrate just like the chai bread recipe.  I had several questions about the chai concentrate last time.  You can get it at most grocery stores, in the aisle with the tea bags, comes in a carton like chicken stock.  Tazo and Oregon Chai are the most common brands.

Hope you like it!

Pumpkin Spice Chai Bread (makes 2 loaves)
A PLFF original recipe

3 1/2 cups all purpose flour
2 tsp baking soda
1/2 tsp baking powder
2 tsp salt
2 tsp cinnamon
1 tsp cardamom
1/2 tsp cloves
2 tsp nutmeg
2 2/3 cups sugar
4 eggs
2/3 cup shortening
15oz can of pumpkin puree
2/3 cup chai concentrate
1 tsp vanilla

Combine flour, baking soda, baking powder, salt and spices in a medium bowl.

In the large bowl of your stand mixer, combine sugar, eggs and shortening.  Beat on medium speed until mixture is light and fluffy. Add in pumpkin and beat until combined.  

In a small bowl, combine chai concentrate and vanilla.

Add 1/3 of flour mixture and beat until just combined.  Add 1/3 of chai mixture, beating until just combined.  Repeat with remaining flour mixture and chai mixture.  

Pour into two greased loaf pans (9×5) and bake at 350 for 50-55 minutes, or until a toothpick comes out clean.  Let cool for 20 minutes in pans before removing to wire racks to cool completely.  

Enjoy!