Tag: pumpkin puree

Apple Cake with Pumpkin Whipped Cream

Another favorite…

1/3 cup plus ½ cup cane sugar
¼ cup apple cider
1 tablespoon lemon juice
1 teaspoon cornstarch
2 large Honey Crisp apples, peeled, cored and sliced
1 cup white whole-wheat flour
1¾ teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 teaspoon salt
1 large egg
½ cup apple cider
½ cup extra light olive oil
1 teaspoon vanilla extract

Preheat oven to 375 degrees. Butter a 9-inch square pan (any shape will be fine)

Stir together 1/3 cup sugar with apple cider, lemon juice and cornstarch in a small saucepan, then stir in the apples. Bring to a simmer and continue to simmer, stirring occasionally about 10 minutes. Remove from heat.
Whisk together flour, baking powder, cinnamon, cloves, nutmeg, salt and remaining ½ cup sugar in a medium bowl.
Whisk together egg, cider, oil and vanilla in a large bowl. Add the flour mixture- whisk till combined.
Spoon the batter into baking pan spreading evenly. Then pour apple mixture evenly over batter. Bake for 25 to 30 minutes or till cake is done.

Pumpkin Whipped Cream

1 cup heavy whipping cream
¼ cup confectioners sugar
½ cup pumpkin puree

Whip the cream in a standing mixer till soft peaks form. Add the sugar and pumpkin puree. Whip for another minute and chill for an hour before serving with cake.

Pumpkin Bread with Cranberries

Lets do a pumpkin week- here is the first one.

1¼ cup white whole wheat flour
1 teaspoon baking soda
½ teaspoon fine salt
½ teaspoon powdered cinnamon
½ teaspoon ground nutmeg
1 tablespoon orange zest
1/3 cup chopped dried cranberries
1 cup turbinado sugar
2 large eggs
½ extra light olive oil
1 cup canned pumpkin puree

Sift the flour, baking soda, cinnamon, nutmeg and salt into a medium bowl, set aside. Lightly brush a 9X5X3 inches loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy. Gradually add one egg at a time mixing in between. Add 1 cup pumpkin puree and orange zest and mix for about 5 minutes. Remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the cranberries and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan for 5 minutes before taking it out. Cool completely before serving.

Orange Pumpkin Trifle

This is a delicious dessert to make for the holidays!

Orange Curd (Recipe from Food and Wine)

3 large eggs
2 large egg yolks
½ cup sugar
¼ cup fresh orange juice
2 teaspoons finely grated orange zest
2 teaspoons finely grated lemon zest
1 stick cold unsalted butter, cut into tablespoons

In a small heavy saucepan, whisk together the eggs and egg yolks. Whisk in the sugar, then whisk in the citrus juices and zests. Add the butter and whisk constantly over moderately low heat until the mixture thickens, about 8 minutes; do not let it boil. Immediately strain the curd into a bowl. Press plastic wrap directly on the surface of the curd and cut 6 small steam vents in the plastic. Refrigerate the curd overnight.

Pumpkin Bread

1¼ cup white whole wheat flour
1 teaspoon baking soda
½ teaspoon fine salt
½ teaspoon powdered cinnamon
½ teaspoon ground nutmeg
1 cup turbinado sugar
2 large eggs
½ cup extra light olive oil
1 cup canned pumpkin puree

Sift the flour, baking soda, cinnamon, nutmeg and salt into a medium bowl, set aside. Lightly brush a 9X5X3 inches loaf pan with butter. Preheat the oven to 350 degrees F. In a standing mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy. Gradually add one egg at a time mixing in between. Add 1 cup pumpkin puree and mix for about 5 minutes. Remove the bowl from the mixer. With a rubber spatula, mix in the flour mixture until just incorporated. Fold the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan for 5 minutes before taking it out. Cool completely before serving.
Slice the bread into ½ inch slices.

1 cup whipping cream
1 cup mascarpone cheese
3 tablespoons powdered sugar

Whip the cream, mascarpone cheese and sugar with an electric beater till the stiff peaks are formed while being careful not to over whip.

Segments of 3 large navel oranges plus a few more for garnish
½ cup fresh orange juice

Assemble the trifle by starting with lining the bottom of the bowl with one part of the cake slices (divide the cake slices into three parts). Drizzle the layer with some orange juice. Divide the orange curd into three parts and spread one part onto the cake. Divide the orange segments into three piles and add the first pile onto the curd. Repeat twice more and top with the whipped cream. Garnish with a few orange slices. Chill in the fridge, preferably overnight.

Healthy Pumpkin Oatmeal Muffins

I know it is not pumpkin season but these healthy muffins are still really, really good- I make them for my daughter for breakfast. They are great to have in the fridge or freezer all the time. I just take them out, cut them in half, and toast them with butter- really delicious and really good for you! A glass of milk and some berries on the side- it is a perfect breakfast!

2 cups whole wheat flour
1 cup old fashioned oats
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ cup full fat yogurt
½ cup full fat milk
¾ cup pumpkin puree
1 cup brown sugar
1/3 cup coconut oil
1 egg
2 teaspoons vanilla extract
½ cup walnuts, chopped
½ cup dark chocolate, chopped

Heat oven to 400 degrees F. Line 15 to 16 standard size muffin cups with paper liners.

In a large bowl, mix together the flour, oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg and sugar. In a glass bowl, melt the coconut oil and add the yogurt, milk, pumpkin puree, egg and vanilla extract. Whisk well and add to the dry ingredients. Add the walnuts and chocolate. Mix well and divide batter between the muffin cups. Bake for 15 to 18 minutes or till the toothpick comes out clean.

Healthy Pumpkin Oatmeal Muffins

My daughter has been eating oatmeal for breakfast for many many years and then all of a sudden she announced, she was done with oatmeal and does not want to eat it again! So, I had to think about breakfast as I feel it is very important to give her a healthy start to the day. She loves anything with pumpkin flavor, especially this time of year- so I looked at a few recipes and came up with the following. These delicious muffins have whole wheat flour, oats, coconut oil, walnuts and dark chocolate. I make a batch that results in approximately 14 muffins and I am set for a while. A muffin, some fruit and a glass of milk and she is all set for the morning!!

2 cups whole wheat flour
1 cup old fashioned oats
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ cup full fat yogurt
½ cup full fat milk
¾ cup pumpkin puree
1 cup brown sugar
1/3 cup coconut oil
1 egg
2 teaspoons vanilla extract
½ cup walnuts, chopped
½ cup dark chocolate, chopped

Heat oven to 400 degrees F. Line 15 to 16 standard size muffin cups with paper liners.

Quinoa with Cauliflower

Going vegetarian for the day is not a bad idea after a few days of overeating…

1 cauliflower head, cut into small florets
Drizzle of olive oil
Salt
Pepper

Preheat oven to 400 degrees F.

Place the florets onto a lined cookie sheet. Drizzle the olive oil and sprinkle salt and pepper. Roast for about 35 to 40 minutes until golden brown. Take out and let cool.

2 tablespoons olive oil
1 medium yellow onion, chopped
3 garlic cloves, grated
1 cup pumpkin puree
1 cup tomato puree
1 cup quinoa, rinsed
2 cups vegetable broth or water
2 teaspoons salt

Heat a saucepan with the olive oil. Add the onion and garlic. Saute on medium heat for 2 to 3 minutes. Add the pumpkin and tomato puree. Saute on medium heat for 3 to 4 minutes. Add the quinoa, broth and salt. Add the cauliflower florets. Bring to a boil and lower to a simmer with lid on for about 20 minutes or till cooked. Check for seasonings and serve.

Pumpkin Banana Bread

This is a yummy combination of banana and pumpkin bread. Make this for the holidays- really good!

3 small or 2 large bananas, mashed
2 eggs
1 stick unsalted butter, melted
1 cup canned pumpkin puree
1 teaspoon vanilla extract
½ cup honey
½ cup turbinado sugar
2 ½ cups white whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
½ cup dark chocolate, chopped

Preheat oven to 350 degrees F. Butter a 9X5 loaf pan.

In an electric mixer, add the butter, honey and sugar. Beat for 2 to 3 minutes and add the eggs one at a time, beating in between. Add the mashed eggs, pumpkin puree and vanilla extract. Beat for a minute. On the side, add the flour, baking powder, baking soda, salt, pumpkin spice and cinnamon to a medium bowl. Whisk well and gradually add to the egg mixture while beating slowly. Beat for a minute or two. Add the dark chocolate and mix with a spatula and transfer to the prepared pan. Bake for 55 to 60 minutes or till a toothpick comes out clean when inserted in the middle. Let cool and serve.