I had some pumpkin puree left over and found this recipe on www.thepastryaffair.com to try. I love eating a bowl of granola in the morning, however it's pricey at the store so I don't have it that often. This recipe was super easy, delicious, and very filling.
Yields about 6 cups
3/4 cup pumpkin puree
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Dash of ground ginger
1/2 teaspoon salt
3/4 cup brown sugar
1/4 cup maple syrup
1 teaspoon vanilla extract
4 cups old-fashioned oats
3/4 cup cranberries
1/4 cup raisins
1/2 cup almonds
1/4 cup unsweetened coconut
1/4 cup roasted pumpkin seeds (I didn't add these as I didn't have any, was still yummy without them!)
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
In a large bowl, mix together the pumpkin puree, cinnamon, nutmeg, ginger, and salt. Stir in the brown sugar, maple syrup, and vanilla extract until smooth. Add the oats, dried cranberries, raisins, almonds, coconut, and pumpkin seeds, stirring until granola is evenly coated. It will be moist.
Spread out evenly on prepared baking sheet. Bake for 20 minutes and stir the granola around. Bake for an additional 15-20 minutes. Allow to cool completely before storing in an air-tight container. Granola will crisp up once it has cooled down.
Serve with milk, yogurt, or eat it plain.
Tuesday, November 22, 2011
Pumpkin Coffee Cake with Brown Sugar Glaze
I made this cake to share with my monthly Bunco group. I found this recipe on tastykitchen.com. It had been submitted by "Heather". This was so, so, so good! I'll definitely be making this again...if even just for me to eat! :)
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 18
Difficulty: Easy
1/3 cup water
1 can pureed pumpkin (15oz)
2 eggs
1 Tablespoon vanilla extract
2 teaspoons pumpkin pie spice
1 box yellow cake mix (18oz)
1 teaspoon baking soda
1 cup brown sugar, divided
1/2 cup flour
1/3 cups walnuts, chopped
4 Tablespoons butter, melted
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup heavy whipping cream
Preheat oven to 350 degrees.
In a large bowl, mix together the water, pumpkin, eggs, 1 Tablespoon vanilla extract, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.
Grease a 9x13 pan with butter and pour batter into pan.
In a small bowl, mix together 1/2 cup of brown sugar, flour, walnuts, and melted butter. Use fingers to sprinkle over the top of the cake. Bake at 350 degrees for 25-30 minutes, or until a toothpick inserted comes out clean.
For the glaze, combine the other 1/2 cup of brown sugar, granulated sugar, 1 teaspoon vanilla extract, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.
When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 18
Difficulty: Easy
1/3 cup water
1 can pureed pumpkin (15oz)
2 eggs
1 Tablespoon vanilla extract
2 teaspoons pumpkin pie spice
1 box yellow cake mix (18oz)
1 teaspoon baking soda
1 cup brown sugar, divided
1/2 cup flour
1/3 cups walnuts, chopped
4 Tablespoons butter, melted
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup heavy whipping cream
Preheat oven to 350 degrees.
In a large bowl, mix together the water, pumpkin, eggs, 1 Tablespoon vanilla extract, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.
Grease a 9x13 pan with butter and pour batter into pan.
In a small bowl, mix together 1/2 cup of brown sugar, flour, walnuts, and melted butter. Use fingers to sprinkle over the top of the cake. Bake at 350 degrees for 25-30 minutes, or until a toothpick inserted comes out clean.
For the glaze, combine the other 1/2 cup of brown sugar, granulated sugar, 1 teaspoon vanilla extract, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.
When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.
Chocolate Mayonnaise Cake
Yes, mayonnaise! Who knew? I served this cake at a party. It was super moist and really good. This recipe was included in a magazine ad for Best Foods Real Mayonnaise.
Serves: 12
Prep time: 10 minutes
Cook time: 30 minutes
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/4 tsp. baking soda
1/4 tsp. baking powder
3 eggs
1 2/3 cups sugar
1 tsp. vanilla extract
1 cup mayonnaise
1 1/3 cups water
Preheat oven to 350 degrees. Grease and lightly flour two 9-inch round cake pans; set aside.
In a medium bowl, combine flour, cocoa, baking soda, and baking powder; set aside.
In a large bowl, with electric mixer at high speed, beat eggs, sugar, and vanilla extract for 3 minutes or until light and fluffy. Beat in mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
Bake 30 minutes or until toothpick inserted into centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely. Frost, if desired, or sprinkle with confectioner's sugar.
Serves: 12
Prep time: 10 minutes
Cook time: 30 minutes
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/4 tsp. baking soda
1/4 tsp. baking powder
3 eggs
1 2/3 cups sugar
1 tsp. vanilla extract
1 cup mayonnaise
1 1/3 cups water
Preheat oven to 350 degrees. Grease and lightly flour two 9-inch round cake pans; set aside.
In a medium bowl, combine flour, cocoa, baking soda, and baking powder; set aside.
In a large bowl, with electric mixer at high speed, beat eggs, sugar, and vanilla extract for 3 minutes or until light and fluffy. Beat in mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
Bake 30 minutes or until toothpick inserted into centers comes out clean. On wire racks, cool 10 minutes; remove from pans and cool completely. Frost, if desired, or sprinkle with confectioner's sugar.
Cherry Pecan Brie
I served this at Christmas and it was hit! This recipe is from the December 2010 issue of Southern Living.
16 oz. Brie round (rind removed from top)
1/3 cup cherry preserves
1 Tbsp. balsamic vinegar
1/8 tsp. freshly ground pepper
1/8 tsp. salt
pecans, chopped
Stir together cherry preserves, balsamic vinegar, pepper, and salt. Drizzle over warm Brie round. Top with chopped toasted pecans. Serve with crackers.
16 oz. Brie round (rind removed from top)
1/3 cup cherry preserves
1 Tbsp. balsamic vinegar
1/8 tsp. freshly ground pepper
1/8 tsp. salt
pecans, chopped
Stir together cherry preserves, balsamic vinegar, pepper, and salt. Drizzle over warm Brie round. Top with chopped toasted pecans. Serve with crackers.
5-Layer Greek Dip
This is one of my new favorite go-to appetizer recipes! I found this included in a magazine ad for Athenos hummus.
Total time: 10 minutes
1 package (7 oz.) hummus (I've used both regular flavored and roasted red bell pepper flavored, both were equally good)
1 package (4 oz.) feta cheese, crumbled
1/2 cup chopped tomatoes
1/4 cup chopped cucumbers
2 Tbsp. chopped kalamata olives
Spread hummus onto the bottom of a 9-inch pie plate.
Cover with layers of remaining ingredients.
Serve with pita chips. I also serve this with cucumber slices (note: every time I've served this every cucumber slice is used).
Total time: 10 minutes
1 package (7 oz.) hummus (I've used both regular flavored and roasted red bell pepper flavored, both were equally good)
1 package (4 oz.) feta cheese, crumbled
1/2 cup chopped tomatoes
1/4 cup chopped cucumbers
2 Tbsp. chopped kalamata olives
Spread hummus onto the bottom of a 9-inch pie plate.
Cover with layers of remaining ingredients.
Serve with pita chips. I also serve this with cucumber slices (note: every time I've served this every cucumber slice is used).
Grandma's Zucchini Cake
I had a lot of zucchini grow in my garden this summer. This is one of the recipes I made. I LOVE this cake! I've already made it twice and it comes out so moist and delicious! I found this recipe on simplyrecipes.com.
The frosting amount assumes that you are going to keep the cake in the pan and only frost the top. If you plan on removing the cake from the pan and frosting the sides, you'll want to up the frosting amounts.
Makes about 20 pieces.
Cake:
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 eggs
2 cups white, granulated sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups (from about 3 to 4 regular-sized zucchini) grated, unpeeled zucchini (place grated zucchini in a sieve and press out some of the excess moisture before measuring)
1 cup chopped walnuts or pecans
1/2 cup golden raisins (optional)
Frosting:
3 ounces cream cheese, softened to room temperature
1/4 cup butter, room temperature
1 1/2 to 2 cups of powdered sugar
Preheat oven to 350 degrees. Butter a 9x12 or 9x13 baking pan (I personally used a bundt pan).
In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder. Set aside.
In a mixer, beat the 3 eggs on high speed until frothy. Lower the speed and beat in the sugar, vegetable oil, and vanilla. Stir in the flour mixture, a third at a time. Stir in the zucchini and chopped nuts and raisins, if using.
Pour mixture in the baking pan. Bake at 350 degrees for 40 to 45 minutes (1 hour if using a bundt pan). Remove from oven and let cool completely before frosting. (While the cake is cooling, let the frosting's cream cheese and butter sit at room temperature to soften.)
To make the frosting, beat together the cream cheese and butter. Add the powdered sugar and beat until smooth.
Frost the cake and serve. Store covered with aluminum foil.
The frosting amount assumes that you are going to keep the cake in the pan and only frost the top. If you plan on removing the cake from the pan and frosting the sides, you'll want to up the frosting amounts.
Makes about 20 pieces.
Cake:
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 eggs
2 cups white, granulated sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups (from about 3 to 4 regular-sized zucchini) grated, unpeeled zucchini (place grated zucchini in a sieve and press out some of the excess moisture before measuring)
1 cup chopped walnuts or pecans
1/2 cup golden raisins (optional)
Frosting:
3 ounces cream cheese, softened to room temperature
1/4 cup butter, room temperature
1 1/2 to 2 cups of powdered sugar
Preheat oven to 350 degrees. Butter a 9x12 or 9x13 baking pan (I personally used a bundt pan).
In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder. Set aside.
In a mixer, beat the 3 eggs on high speed until frothy. Lower the speed and beat in the sugar, vegetable oil, and vanilla. Stir in the flour mixture, a third at a time. Stir in the zucchini and chopped nuts and raisins, if using.
Pour mixture in the baking pan. Bake at 350 degrees for 40 to 45 minutes (1 hour if using a bundt pan). Remove from oven and let cool completely before frosting. (While the cake is cooling, let the frosting's cream cheese and butter sit at room temperature to soften.)
To make the frosting, beat together the cream cheese and butter. Add the powdered sugar and beat until smooth.
Frost the cake and serve. Store covered with aluminum foil.
Pasta Salad with Balsamic Basil Vinaigrette
I needed to take a salad to a meeting and found this recipe online. I really liked it and will definitely be making it again. The recipe is from "Aggie's Kitchen".
1 box whole wheat rotini pasta (whole wheat is optional)
1 pint grape tomatoes, halved
2 cups fresh broccoli florets, cut in small florets
1 small red onion, quartered and sliced thin
1 cup black or kalamata olives, halved
1 can garbonzo beans, rinsed and drained
good pinch of coarse salt and fresh ground pepper, to taste
grated Parmesan cheese, for serving
For dressing:
3/4 cup balsamic vinegar
3/4 cup olive oil
1 teaspoon Dijon mustard
1 garlic clove
good pinch of coarse salt and fresh ground pepper
big handful of fresh basil leaves
Cook pasta according to directions.
Place broccoli florets in a colander. When pasta is ready to drain, pour over broccoli florets. Drain well and put in large bowl. Set aside and cool.
In the meantime, make your dressing by adding all ingredients to a blender or food processor. Process ingredients for about 30 seconds until well blended and emulsified.
Add a quarter of the dressing to pasta and broccoli and genly toss. Once combined, add the tomatoes, onions, beans, and olives to pasta salad along with more dressing. Do not use all the dressng, save some for right before serving because pasta salad will soak up most of the dressing and may dry out a bit. Regrigerate for at least 2 hours before serving. Taste for salt and pepper. Serve with bowl of grated Parmesan cheese for garnish.
1 box whole wheat rotini pasta (whole wheat is optional)
1 pint grape tomatoes, halved
2 cups fresh broccoli florets, cut in small florets
1 small red onion, quartered and sliced thin
1 cup black or kalamata olives, halved
1 can garbonzo beans, rinsed and drained
good pinch of coarse salt and fresh ground pepper, to taste
grated Parmesan cheese, for serving
For dressing:
3/4 cup balsamic vinegar
3/4 cup olive oil
1 teaspoon Dijon mustard
1 garlic clove
good pinch of coarse salt and fresh ground pepper
big handful of fresh basil leaves
Cook pasta according to directions.
Place broccoli florets in a colander. When pasta is ready to drain, pour over broccoli florets. Drain well and put in large bowl. Set aside and cool.
In the meantime, make your dressing by adding all ingredients to a blender or food processor. Process ingredients for about 30 seconds until well blended and emulsified.
Add a quarter of the dressing to pasta and broccoli and genly toss. Once combined, add the tomatoes, onions, beans, and olives to pasta salad along with more dressing. Do not use all the dressng, save some for right before serving because pasta salad will soak up most of the dressing and may dry out a bit. Regrigerate for at least 2 hours before serving. Taste for salt and pepper. Serve with bowl of grated Parmesan cheese for garnish.
Subscribe to:
Posts (Atom)