Cream Cheese Filled Pumpkin Muffins

These all started with a trip to the pumpkin patch.  Every year our daycare center goes to the local pumpkin patch.  It is like a child wonderland for Halloween.  Hot cider, doughnuts, haunted houses, and lots of land for running wild once your sugar high kicks in.  Last year when Monkey was an the only little one in the house we kept him home with us until it was time to meet up with the school bus to drive to the pumpkin patch.  We figured he wouldn't want to ride the school bus but would prefer to ride to the pumkin patch in the quiet SUV with his parents.  We were wrong.  Oh so very wrong.  So wrong in fact that we listened to him talk about missing the chance to take the yellow bus to the patch all morning.  "Eh... he's two," we thought "he will forget about it in an hour."  He did not forget about it in an hour, nor a day, month, or the rest of the year.  The topic came up enough that I began to count down the days until the next pumpkin patch trip so he could ride the yellow bus and get it out of his system.  At least we didn't have to ride in this.

So month after month he brought up the bus, and it was always followed by this.... "remember we went to the coffee shop before the pumpkin patch and we got the pumpkin bread with the squishy stuff inside?"  "Yes buddy, I remember that." "Can we have the bread again?" "Yes buddy, we can have the bread again."  However in the mad rush that is always present in our house we did not get leave on time.  My husband tried to calm me by saying "It's not a big deal, we can drive him if we're late." To which I replied "No flipping way!  I am not listening to his mourn the loss of a school bus ride again for an entire year.  It might drive him to pre-school therapy sessions."

We managed to literally get on the bus this year but we did not have time for bread.  So to make amends and forego a year of.... "Remeber when you forgot the bread because you are the worse Mother EVER and it was worse thing that has ever happened to me since you made me ride with you to the pumpkin patch?" I decided I could just make the bread at home.  How hard can it be.

Step one... find a pumpkin

Or two, or a few hundred

Roast the pumpkin and puree, or simple open a can of pureed pumpkin from the store.  For ease this year I did not make my own pumpkin which is sill really because I made fresh baby food every day and there is no difference really.  Next?  Locate your loaf pans... or if your kitchen is a disaster and you can't bear the thought of the avalanche that will be caused when you attempt to extract a loaf pan or two, use your very readily available muffin tins instead.  The concept is the same.  The recipe makes two full size loafs, 5 mini loaves, or 18 muffins.

While picking out your pumpkins at the pumpkin patch watch out for spiders,

and bees.

Cream Cheese Filled Bread Goods
adapted from The Joy of Baking

Ingredients

Cream Cheese Filling

8 ounce package cream cheese, room temperature
1/2 cup granulated white sugar
2 large eggs
1 1/2 tablespoons all purpose flour

Pumpkin Bread

1 cup pecans or walnuts
3 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
4 large eggs
2 cups granulated white sugar
1 cup unsalted butter, melted and cooled
1 - 15 ounce can pure pumpkin, or homemade
1/2 cup water
1 1/2 teaspoons pure vanilla extract

Method

Bread

Preheat the oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter and lightly flour two - 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pans, 5 mini loaf pans, or your muffin tins

Nuts

Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until brown and fragrant. Cool completely and then chop coarsely.

Cream Cheese Filling

In your food processor, process the cream cheese just until smooth. Add the sugar and process just until smooth and creamy. Add the eggs, one at a time, processing just until incorporated. Do not over process. Stir in the flour.

Bread

In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In another large bowl, whisk the eggs until lightly beaten. Add the sugar and melted butter and whisk until blended. Whisk or stir in the pumpkin, water, vanilla extract, and nuts.
Add the flour mixture to the pumpkin mixture and stir just until the ingredients are combined. (A few streaks of flour is fine.) Do not over mix as it will make the bread tough.

Divide the batter in half. Take one half and divide it evenly between the two prepared pans. Divide the cream cheese filling in half and place each half of filling on top the two pans of batter, smoothing the tops. Top with the remaining half of batter (use two spoons to place small dollops of batter on top of the filling). For muffins, divide the batter in two. Use half for the bottom of the muffins and half for the top. To be honest in the future I will take the extra effort to pull out the bread pans it has to be easier. Bake the breads for about 55 - 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans. Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or else freeze for later use.

Pumpkin Creme Brulee

I love the holiday season, Halloween, Thanksgiving, and Christmas. All those sweets and traditional foods, yet there are times when a tradition calls for an update. About four years ago my husband swapped out old traditional Stove Top Stuffing that I grew up with for a Ciabatta, Chestnut, Prosciutto, stuffing, and needless to say we have never gone back. I mean seriously, high quality, super flavor ingredients for a box of shriveled up pieces of what is supposedly bread? There is no comparison.

This year’s swap came in the dessert department. Every year we have to have Apple Pie for my daughter. For some reason it's not Thanksgiving without Apple Pie for her, I don't really think Apple Pie screams Thanksgiving for many people (not to me at least aside from her association) but what does say Thanksgiving dessert to many, many people is Pumpkin Pie.

When I was younger I was always a Pumpkin Pie for Thanksgiving dessert girl.  Now that I am older and can (and do) make Pumpkin Pie in the fall it feels kind of like a repeat at Thanksgiving. I know I could just not make it in October but really, I have no will power.

Enter the new Thanksgiving dessert.... ta da da daaaaaaaaaaaaaaaaaaa.... Pumpkin Crème Brulee. Yum! I really didn't make any changes to the recipe, and I have no idea what size my crème brulee cups are, but this did not come close to making 8 of any size, so I've adjusted the serving to six, but honestly I think it might be more like 4. I tried to make 8 and they came out very thin, too thin. Next time I will fill them twice as full and just make the four.  Note to readers... my 18 month old literally licked his plate on this one.

Pumpkin Crème Brulee
Adapted from Emeril

Ingredients

2 cups heavy cream
1/4 cup light brown sugar
1/4 cup sugar, plus 4 teaspoons
8 large egg yolks
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
1 cup mashed cooked pumpkin

Instructions

Preheat the oven to 325 degrees F.

Arrange 4 (6, or even 8 if you know how big your cups are) (1/2-cup) ramekins or custard cups in a large metal baking pan.

In a medium saucepan, combine the cream, brown sugar, and 1/4 cup granulated sugar. Bring to a bare simmer over medium-high heat, stirring to dissolve the sugar. Remove from the heat.

In a medium bowl, whisk the egg yolks until frothy and lemon-colored. Slowly add 3/4 cup of the hot cream mixture, whisking constantly. Add the egg mixture to the remaining hot cream, and whisk. Add the vanilla, cinnamon, nutmeg, and pumpkin, and whisk until smooth. Strain through a fine mesh strainer into a large bowl. Divide among the prepared custard cups.

Add enough hot water to come halfway up the sides of the cups. Bake until the custards are just set in the center but not stiff, 45 minutes to 55 minutes. Remove from the oven and refrigerate until well chilled, at least 3 hours or overnight.

Sprinkle each custard with 1/2 teaspoon of the remaining sugar. Using a kitchen torch, caramelize the sugar. (Alternately, preheat the broiler, and broil until the sugar melts and caramelizes, watching closely to avoid burning and rotating the cups, about 1 to 2 minutes.) Place on small dessert plates and serve.

Yield: 6 servings

Pumpkin Scones

In case any of you were wondering, Earl Grey Tea does NOT ward off the flu as claimed. I know this because in the midst of my Earl Grey love affair I was ruthlessly struck down with H1N1.  About three days in, my 17 month old also got it, hence, the missing post from last week.  However, I was able to get off the couch for a few hours yesterday and then was able to wake up with the baby (who is running around like a mad man and you would never know he's sick at all).  He slept in and then wanted breakfast so I figured no better time than the present to jump back into Mommy duties.  These are a play on the Starbuck's seasonal scones and the first scones to ever grace my "test kitchen".  They received raved reviews from the husband who was more than happy to sleep in and wake up to fresh baked scones, and the little guy.  I personally couldn't tell you as my sense of taste is still missing, but maybe later when I peel myself off the couch again to make potato leek soup I will clear that problem up.

Pumpkin Scones


Ingredients

Scones
2 cups all-purpose flour
7 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg

Powdered Sugar Glaze
1 cup powdered sugar
1 tablespoon powdered sugar
2 tablespoons whole milk

Spiced Glaze
1 cup powdered sugar
3 tablespoons powdered sugar
2 tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves

Method

Scones
Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.

Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.

In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.

Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.

Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

Plain Glaze
Mix the powdered sugar and 2 tbsp milk together until smooth.

When scones are cool, use a brush to paint plain glaze over the top of each scone.

Spiced Icing
Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

Chocolate-Pumpkin Swirl Brownies

I have been very busy this week with the end of my first class, however, I have my study group coming over tonight which was a perfect excuse to make this recipe.  I would highly recommend using canned pumpkin for this one.  For some reason when I pureed the fresh pumpkin little chunks did not break up, and while that may be able to hide in say a pie, not so much in a brownie.  I am hoping no chunks made it into the brownies I dropped off at the babies daycare this morning.  Happy eating.

Chocolate-Pumpkin Swirl Brownies


Martha Stewart Halloween 2004
Makes 16

Ingredients

8 tablespoons (1 stick) unsalted butter, plus more for pan
6 ounces bittersweet chocolate, chopped
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 3/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups solid-pack pumpkin
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped hazelnuts or other nuts

Method

Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish (I am thinking this is suppose to be 9X13, because I used a 9-inch and if you can tell from the photos I have brownie bread it is so thick). Line bottom of pan with parchment paper; butter lining.

Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.

Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.

Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don't set.

With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Sprinkle with nuts.

Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.

Pumpkin Whoopie Pies

Welcome to the test kitchen! Well the temporary test kitchen, while I try out new pumpkin recipes this year. I enlisted some help for ideas on what type of pumpkin recipes to make. The first response was Pumpkin Whoopie Pies, which I immediately put on the list as the first thing to make.

This recipe was really easy. Getting the ingredients for this recipe? Not so much. Are you aware that there is a canned pumpkin shortage this year? Neither was I, but I am now. I went to the store to pick up my pumpkin and was met with a little sign that stated that due to a whole lot of rain at the Libby pumpkin patch there is no pumpkin. What? How can that be? How can there be no pumpkin this close to Halloween and Thanksgiving? And apparently Libby is the only supplier of pumpkin because there wasn't even an empty space on the shelf where the other brand of pumpkin should have been. I was lucky enough to spot a space on the very bottom shelf way in the back that had a few cans above the listing: Organic Pumpkin Puree, $1000. I snatched up the last two cans. I am a fan of organic stuff and I figured the time it would save me would make it all worth it. And it might have... please continue.

I got home and went about my directions until I got to the part where I was to add the pumpkin. I opened the can and immediately knew that something was wrong. Where there should have been a lovely orange puree, with nice texture, there was a dark, sickly, runny, mess with large specks of spice. Not good! I picked up the can as I remembered that I had not actual read the label while at the store, and found exactly what I thought I would find.  Organic Pumpkin Mix!  $&#%! Pause. Breathe....................... breathe again........ *%^#^!

I continued my little number and symbol venting while I put my shoes on and went back to the store (make that three stores) with the baby in tow to find that no one has any pumpkin. Apparently Libby has a monopoly on pumpkin, which should be illegal! Just saying.

So I went to the produce section and there they were. The little pie pumpkins. I cracked and decided it really would be easier to just make my own, plus I was halfway into the recipe already and I really wanted a pumpkin whoppie pie. I picked up the small pumpkin and began to load them into my cart but was interrupted by chubby little hands that really wanted the orange "ball". I handed one over and it was immediately held out over the floor, dropped, and saved (by me), and replaced in the cart, to the protests of "baaaaallll, ball, ball, ball." I spied a small yellow and green gourd that looked a lot like a pumpkin and handed it over to delighted squeals. He carried his "pumpkin" with him all night giving it kisses, and trying to eat it like an apple, funny little person. He was very upset when we wouldn't let him sleep with it.

If you do not have time to roast your own pumpkin you can wait until October 1, when Libby has promised to grace the shelves of supermarkets everywhere once again with their canned pumpkin. However, it's not hard to roast it yourself. It took a little longer but now when I have grandkids and I propped them up on the chair next to me to make Pumpkin Whoopie Pies at Halloween I can break out the Great 2009 Pumpkin Shortage story. I'm thinking of throwing in an uphill walk in a snowstorm to fight my way through crowds to get the pumpkin just for a little spice.

How to Roast a Pumpkin:

Preheat oven to 350 degrees. Line a rimmed cookie sheet with foil or parchment paper. Cut off the tope part of the pumpkin, cut pumpkin in half. Remove seeds and nasty stringty stuff. Place pumkin cut edges down so you have a little pumkin cave or sorts. Cook for about an hour or until the flesh of the pumpkin is soft. (someone do a pumpkin word count on this post and get back to me). Remove the pumkin from the oven and flip over so that the cut side is now facing up so it can cool.

When cooled enough to handle scoop out the flesh. I put mine just like that in the refridgerator overnight since I was running out of time thanks to the trip to the store. Then I pureed it the next night and baked with it. If the puree is too dry add a tiny bit of water until it is smooth. If it is too wet, bring to a boil on the stove in a pot. Still too wet, strain through cheesecloth. If you bake the pumpkin instead of boiling it, it probably won't be too wet. Voila! See? Easy.

Pumpkin Whoopie Pies with Cream Cheese Filling

Adapted from Matt Lewis of Baked Bakery

Ingredients

Cookies

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

2 tablespoons ground cinnamon

1 tablespoon ground ginger

1 tablespoon ground cloves

2 cups firmly packed dark-brown sugar

1 cup vegetable oil

3 cups pumpkin puree, chilled

2 large eggs

1 taspoon pure vanilla extract

Filling

3 cups confectioners' sugar

1/2 cup (1 stick) unsalted butter, softened

8 ounces cream cheese, softened

1 teaspoon pure vanilla extract

Method

Cookies

Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.

In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In a LARGER bowl, whisk togehter brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.

You can use a small ice cream scoop here with a releasing mechanism, (but I just used heaping tablespoons to make smaller pies). Drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick i nserted into the center of each cookie comes out clean, aobut 15 minutes. Let cool completely on pan.

Filling

Sift confectioners' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be make up to a day in advance, bring to room temperature before using).

Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag (or a plastic sandwich bag like I did, works the same and you probably have one of those) cut the end off the bag (or the corner of the sandwich bag). When the cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of teh cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before servings and up to 3 days.

Makes 18 small or 12 large pies