pumpkin

Bready or Not: Pumpkin Roll

Posted by on Oct 18, 2017 in Blog, Bready or Not, cake, pumpkin | Comments Off on Bready or Not: Pumpkin Roll

The Great British Bake Off inspired me to finally try making a cake roll of my own, and this is the result: a delicious, successful Pumpkin Roll.

Bready or Not: Pumpkin Roll

No lie, these things have intimidated me for a decade. I was certain I’d try to roll it up, and it’d crack and be a total disaster.

In reality, I ended up with only a few minor cracks, and the roll maintained its shape without any issue.

Bready or Not: Pumpkin Roll

But let’s talk about the taste. Cream cheese and pumpkin make for the perfect pairing. Both are mild and complement each other, and the amounts here are perfect. The filling doesn’t gush all over the place like some of the disastrous results on Bake Off.

Bready or Not: Pumpkin Roll

The most time-consuming part of all of this was beating the whites to stiff peaks… which wasn’t helped by the fact that my hand mixer was dying and could barely beat at all. I like to think it met a noble end in the making of this recipe.

Bready or Not: Pumpkin Roll

RIP hand mixer, a well-used wedding gift from the year 2000.

This cake is super-easy to store in the fridge because it’s small and narrow. The original recipe said it could be frozen, too, though I didn’t try that myself.

Bready or Not: Pumpkin Roll

Be bold and crazy. Conquer your fear. Make a Pumpkin Roll. And salute the work of your noble hand mixer.

Bready or Not: Pumpkin Roll

Bready or Not: Pumpkin Roll

This Pumpkin Roll is a fall classic, melding pumpkin and cream cheese in a compact, delicious form. Plan ahead when making this, as the rolled sponge must cool, and the whole cake should chill before being sliced. Modified from Chef in Training and Taste of Home.

  • Sponge
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3 eggs, with separated yolks and whites
  • 1 cup white sugar, divided in half
  • 2/3 cup canned pumpkin puree (not organic)
  • Filling
  • 8 ounces (1 box) cream cheese, softened
  • 2 Tablespoons unsalted butter, softened
  • 1 1/2 cups confectioners' sugar, sifted, plus more
  • 1/2 teaspoon vanilla extract

Preheat oven at 375-degrees.

Cut parchment paper to fit inside a 15x10-inch pan. Grease and flour the pan and the top of the paper.

In a small bowl, mix together the flour, baking soda, cinnamon, and salt. Set aside.

In a large bowl, beat the egg yolks until they are thick. Slowly add 1/2 cup white sugar and the pumpkin puree. Beat until the sugar is completely blended in.

In another small bowl, use a hand mixer to beat the egg whites until soft peaks form. Gradually pour in the remaining white sugar, and continue beating until stiff peak stage. Fold the egg whites into the pumpkin mixture, then fold in the dry ingredients; be gentle and do not overmix.

Pour the sponge batter into the pan and use an uneven spatula to spread it to the edges.

Bake for 13 to 15 minutes, or until the cake springs back when touched. Lay a cotton kitchen towel out on the counter and sprinkle it all over with confectioners' sugar. After the cake has cooled for 5 minutes, turn it out onto the prepared towel. Peel away the parchment paper. Roll the cake up by the short side. Leave it rolled up and cool it completely on the towel.

To make the filling, in a small bowl beat together the cream cheese, butter, confectioners' sugar, and vanilla, until smooth.

Unroll the cake on the towel again. Spread the filling. Roll it up again.

Wrap the cake in plastic wrap and chill for 2 hours. When ready to serve, cut thin slices off both ends of the cake to make for a pretty presentation. Dust confectioners' sugar all over the top.

OM NOM NOM!

 

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Bready or Not: Pumpkin Pucks

Posted by on Oct 11, 2017 in Blog, Bready or Not, breakfast, chocolate, gluten-free, healthier, main dish, muffin, pumpkin | Comments Off on Bready or Not: Pumpkin Pucks

I continue to revisit old favorite pumpkin recipes to incorporate more experience and better photography. This week’s recipe is for Pumpkin Pucks.

Bready or Not: Pumpkin Pucks

These happen to be gluten-free and paleo, if you follow those diets. More to my needs, they are high-protein, avoid processed flours, and are DELICIOUS.

Bready or Not: Pumpkin Pucks

They are rather like mini pumpkin pie custards with a slightly nutty taste. Do note that this can be made with whole wheat and/or all-purpose flour, if you don’t care about it being gluten-free… but I by far prefer the taste with almond flour.

Bready or Not: Pumpkin Pucks

I have also used different nut butters. Almond butter tastes the strongest–in a very good way–though cashew butter was fantastic, too.

Once, I only had 3/4 cup of pumpkin, so I made up for the difference with applesauce. I found no major difference in taste or texture.

Bready or Not: Pumpkin Pucks

I find that two of these make for a delicious breakfast. The size makes them very kid-friendly. I have kept them in the fridge for upwards of a week. Also, these are fantastic to freeze. Just be sure to remove the muffin cup liners and use waxed paper between layers.

Bready or Not: Pumpkin Pucks

You can alter the flavor with different toppings, too. Mini chocolate chips are my favorite! Pepitas and dried cranberries work well, too; note that the cranberries are tart but mellow after time in the fridge.

Bready or Not: Pumpkin Pucks

Enjoy this healthy recipe, and be warned that next week takes a decidedly sugary turn with a recipe for Pumpkin Roll!

Modified from Paleo Parents.

Bready or Not: Pumpkin Pucks

Bready or Not: Pumpkin Pucks

This delicious recipe makes a kind of gluten free, paleo-friendly dense pumpkin custard in a muffin pan. Store these in the fridge for upward of a week; they can also be frozen, with the muffin liners removed, and kept between waxed paper.

  • 1 cup pumpkin puree [canned, NOT organic]
  • 1 cup almond or other nut butter
  • 1/4 cup honey
  • 2 Tbsp maple syrup
  • 2 eggs, room temperature
  • 1/3 cup almond flour [or wheat or all-purpose flour]
  • 1 Tbsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp salt
  • Topping choice: 1/3 cup mini chocolate chips, OR chopped nuts or pepitas, or dried cranberries

Place muffin cup liners in pan, then spray the insides with nonstick spray. Preheat oven at 350-degrees.

If your almond butter is very stiff, measure it out, place in a microwave-safe bowl, then zap it for 15 seconds or so to soften it. Mix pumpkin puree and the almond butter together.

Add honey and maple syrup. Beat in eggs one at a time. Add the dry ingredients until everything is just combined.

Fill the muffin cups to 3/4 full; a tablespoon scoop makes this easy, as it's almost exactly 2 tablespoons to fill the cups. Top with mini chocolate chips or nuts or cranberries, if desired.

Bake at 350-degrees for about 20 minutes. Pumpkin pucks will not rise much. The tops of some may start to crack. Remove them from pan and allow to cool, then store in fridge.

OM NOM NOM!

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Bready or Not: Pumpkin Snickerdoodles

Posted by on Oct 4, 2017 in Blog, Bready or Not, cookies, pumpkin | Comments Off on Bready or Not: Pumpkin Snickerdoodles

It’s pumpkin time! That’s right, the annual traditional continues. Through November 1st, each Wednesday will feature a new pumpkin recipe! This week: Pumpkin Snickerdoodles.

Bready or Not: Pumpkin Snickerdoodles

Not all of these recipes will be totally new, though. I revisited several of my old favorite pumpkin recipes that I first shared on Live Journal.

Bready or Not: Pumpkin Snickerdoodles

I had to start out with Pumpkin Snickerdoodles because, well, SNICKERDOODLES. Snickerdoodles are a year-round theme on here!

Bready or Not: Pumpkin Snickerdoodles

These cookies are snickerdoodles foremost, too. The pumpkin flavor is pretty mild, but its presence is undeniable, as these cookies are vivid orange.

Bready or Not: Pumpkin Snickerdoodles

Pumpkin goes so perfectly well with cinnamon and sugar. Quite simply, these cookies embody autumn in appearance, flavor, and smell.

Be sure to return next week when I share one of my personal favorite seasonal breakfast recipes: Pumpkin Pucks! They are gluten-free, sugar-free, and amazing.

Bready or Not: Pumpkin Snickerdoodles

Bready or Not: Pumpkin Snickerdoodles

These Pumpkin Snickerdoodles only feature 3/4 cup of pumpkin puree, but they are vivid orange. The primary flavor is all Snickerdoodle–cream of tartar and cinnamon–with the pumpkin very much there but mild. [Note that I recommend avoiding canned organic pumpkin puree here, as it tends to be watery.]

  • Dough
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1 1/2 cups white sugar
  • 2 sticks unsalted butter, softened
  • 1 large egg, room temperature
  • 3/4 cup pumpkin puree
  • Topping
  • 1/4 cup white sugar
  • 2 tablespoons ground cinnamon

Preheat oven to 375-degrees. In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, and pumpkin pie spice; set aside.

In a large bowl, cream the butter and the 1 1/2 cups white sugar until light and fluffy. Add the egg, then the pumpkin puree. Add the dry ingredients last, scraping down the bowl as needed.

Combine the two topping ingredients in a small bowl. Using a tablespoon, form dough into a ball and roll in the sugar and cinnamon. Space out the dough balls on the cookie sheet so that they have room to spread.

Bake for 8 to 10 minutes, until edges are set; since the cookies are tinted orange, it will be harder to judge doneness, but Snickerdoodles always finish cooking outside of the oven. Cool the cookies on baking sheet about 10 to 15 minutes before moving to rack.

OM NOM NOM!

 

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Bready or Not: Pumpkin Nutella Swirl Muffins

Posted by on Nov 9, 2016 in Blog, Bready or Not, breakfast, chocolate, muffin, pumpkin, quick bread | Comments Off on Bready or Not: Pumpkin Nutella Swirl Muffins

Some foods are delicious but not particularly photogenic. These Pumpkin Nutella Swirl Muffins, however, have it all going on.

Bready or Not: Pumpkin Nutella Swirl Muffins

Chocolate and pumpkin are a fantastic pairing. Nutella works so well here, creating a shiny chocolatey cap to these bright orange muffins.

Bready or Not: Pumpkin Nutella Swirl Muffins

The texture of these is magnificent: cakey and fresh, with a light pumpkin taste. Plus Nutella. We can’t forget the Nutella.

Bready or Not: Pumpkin Nutella Swirl Muffins

Speaking of which… if your Nutella is older or you’re near the bottom of the jar, it can be lumpy and hard to spread. To fix that, put the Nutella in a microwave-safe dish and give it a zap in the microwave.

Trust me, that lumpy Nutella may still be delicious, but you want it to be soft enough to create a beautiful swirl on these muffins!

Bready or Not: Pumpkin Nutella Swirl Muffins

Modified from The Novice Chef.

Bready or Not: Pumpkin Nutella Swirl Muffins

Bready or Not: Pumpkin Nutella Swirl Muffins

These muffins are cakey with a perfect complement of pumpkin and Nutella. If your Nutella is stiff, give it a zap in the microwave so that it’s soft enough to swirl. The recipe makes 12 muffins.

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup canned pureed pumpkin (not organic)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg, room temperature
  • 2 tablespoons vegetable oil
  • 2 tablespoons milk (almond milk works)
  • 2 teaspoons vanilla extract
  • 1/3 cup Nutella or other hazelnut cocoa spread

Preheat oven at 350-degrees. Line muffin pan with liners and apply nonstick spray.

In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.

In large bowl, combine the pumpkin puree, white sugar, and brown sugar. Beat in the egg, vegetable oil, milk, and vanilla extract. Slowly mix in the dry mixture until it is just blended.

Add the batter to the muffin pan, filling each about 3/4 full. Top each muffin with about a teaspoon of Nutella and use a butter knife to swirl it into the batter.

Bake muffins for 14-16 minutes, or until a toothpick inserted in a center muffin comes out clean.

Serve warm or at room temperature. Store in a sealed container.

OM NOM NOM!

 

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Bready or Not: Chocolate Chip Pecan Pumpkin Pudding Cookies

Posted by on Nov 2, 2016 in Blog, Bready or Not, chocolate, cookies, pumpkin | Comments Off on Bready or Not: Chocolate Chip Pecan Pumpkin Pudding Cookies

Every fall, I like to bake goodies using Jell-O’s Pumpkin Spice Pudding. Every fall, I’m frustrated when Walmart doesn’t carry it until later in October, and not for long.

Bready or Not: Chocolate Chip Pecan Pumpkin Pudding Cookies

 

This stuff is like a secret weapon if you love autumn flavors. Pudding mix of any kind creates extra softness and a lovely texture whether you’re making cookies or bundt cake; this version adds delicate pumpkin and spice flavors, plus a lovely shade of orange.

Bready or Not: Chocolate Chip Pecan Pumpkin Pudding Cookies

This cookie dough doesn’t need to be chilled. Just whip it together and bake. The resulting cookies are plump, soft, and downright pretty to behold. Oh yeah–another advantage of using pudding mix is that the cookies stay soft and fresh for upward of a week.

Bready or Not: Chocolate Chip Pecan Pumpkin Pudding Cookies

Other Bready or Not recipes featuring both pumpkin flavor and pudding mix:
Pumpkin Pudding Snickerdoodle Cookies (pumpkin spice mix)
Pumpkin and Pudding Mix Pound Cake (vanilla pudding mix)

Modified from Boys Ahoy.

Bready or Not: Chocolate Chip Pecan Pumpkin Pudding Cookies

Bready or Not: Chocolate Chip Pecan Pumpkin Pudding Cookies

These chewy cookies are perfect for autumn or all year round. Jell-O Pumpkin Spice Pudding Mix is a seasonal favorite at Walmart; you can also find it on Amazon for an inflated price. This pudding mix adds a delicate pumpkin spice flavor to these cookies, along with a seasonally-appropriate orange tint. Store the cookies in a sealed container and they’ll keep for up to a week.

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 cup butter, room temperature
  • 3/4 cup brown sugar, packed
  • 1/4 cup white sugar
  • 1 (3.4oz) package Jell-O Instant Pumpkin Spice Pudding
  • 2 eggs, room temperature
  • 1 tsp vanilla
  • 1/2 cup chopped pecans
  • 1 cup milk or semisweet chocolate chips

Preheat oven to 350-degrees.

Combine flour and baking soda in a small bowl; set aside.

In a large bowl, cream together butter and both sugars. Beat in pudding mix until blended, followed by the eggs and vanilla extract.

Add the flour mixture. Stir in pecans and chocolate chips until just combined.

Using a cookie dough scooper, place dough on a baking sheet lined with parchment paper. Bake at 350 degrees for 8 -10 minutes. Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack. Store in air-tight container. Makes two dozen.

OM NOM NOM!

Bready or Not: Chocolate Chip Pecan Pumpkin Pudding Cookies

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Bready or Not: Pumpkin Cheesecake Sopapillas

Posted by on Oct 19, 2016 in Blog, Bready or Not, breakfast, pumpkin | Comments Off on Bready or Not: Pumpkin Cheesecake Sopapillas

These Pumpkin Cheesecake Sopapillas are super-easy to make. You use crescent dough roll for the top and bottom! This comes together in minutes.

Bready or Not: Pumpkin Cheesecake Sopapillas

You get to work some churromancy here as well. Once you have your pumpkin bars assembled, you pour melted butter over everything. You create LAKES OF BUTTER. Then to make it healthier, you top that with more cinnamon and sugar.

Bready or Not: Pumpkin Cheesecake Sopapillas

As it cools, the butter is absorbed, and that cinnamon-sugar forms an amazing crust on top.

Bready or Not: Pumpkin Cheesecake Sopapillas

The dish is fast to assemble, but it does need a few hours to cool down on the counter and then chill in the fridge. After, that, though…! All you need to do to serve this up is zap a piece in the microwave. Top that with some pecans and honey, and you have your own seasonally-appropriate sopapilla.

Bready or Not: Pumpkin Cheesecake Sopapillas

Eat it for breakfast. Snack. Dessert. Whatever. There’s pumpkin in this and it’s October. This could be dinner, if you so desire. Embrace the season! Get out the stretchy pants!

Modified from Willowbird Baking. Originally shared on the Holy Taco Church.

Bready or Not: Pumpkin Cheesecake Sopapillas

Bready or Not: Pumpkin Cheesecake Sopapillas

These sopapillas come together fast thanks to the shortcut use of crescent roll dough for the pastry layers. After letting these chill to set, they taste best warmed in the microwave. Add some pecans and honey, and you have autumnal bliss on your plate. Modified from Willowbird Baking and originally shared on the Holy Taco Church.

  • Bars
  • 2 cans crescent rolls, any brand
  • 2 (8-ounce) package cream cheese, room temperature
  • 1 16-ounce can of pumpkin puree (not organic)
  • 1/2 cup white sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • Topping:
  • 6 tablespoons butter, melted
  • 1/2 cup white sugar
  • 1 teaspoon cinnamon
  • Highly Advised Extras:
  • honey
  • toasted pecans

Preheat oven at 350 degrees F. Line a 9x13 inch baking dish with foil and apply nonstick spray. Unroll one can of crescent roll dough--keeping it as a single piece--and lay it in the dish. Pressing it out to cover the bottom and pinch seams together.

In a large mixing bowl, beat together the softened cream cheese and sugar until light and fluffy. Add the pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, and allspice. Spread the pumpkin mixture over the crescent roll dough in the pan.

Stretch out plastic wrap on a large cutting board. Use this surface to lay out the other can of crescent roll dough. Stretch it out and pinch together the seams. That done, use the board to flip the dough on top of the pumpkin layer.

Next is the topping. In a small bowl, stir together the 1/2 cup sugar with 1 teaspoon cinnamon. Pour the melted butter over the crescent dough top layer. Sprinkle the sugar mix all over the top.

Bake for 30 minutes or until golden brown. Let the bars cool completely at room temperature before placing them in the fridge to set for a few hours or overnight.

Cut the sopapillas into bars. They are best served warm, after a 20-30 second zap in the microwave, and topped with some pecans and drizzled honey.

OM NOM NOM!

 

Bready or Not: Pumpkin Cheesecake Sopapillas

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