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Posts tagged ‘pumpkin’

Orange-Ginger Pumpkin Cupcakes

Have pumpkin will bake!orange ginger pumpkin cupcakes

I love pumpkin.  I could eat pumpkin puree straight from the can.  I love pumpkin as a vegetable, as in buy the gourd and stew it, bake it, stuff it, whatever.  Anything you put pumpkin into is bound to please me.

Pumpkin is almost a miracle food.  It’s packed with beta carotine and fiber and low in calories.  If you can stand the texture, throw it into a smoothie with greek yogurt and you have a complete meal.

Thanks to Pinterest, I learned the magic of pumpkin as a baking ingredient.  Take any (and I mean ANY) packaged baking mix, add a can of pumpkin puree, stir it up, toss it into a pan and bake.  It’s the 2-ingredient miracle.

Want the most amazing carrot cake you’ll ever eat?  Add a can ofpumpkin to a box of super moist carrot cake, add a cup of shredded fresh carrots and a smidge (1-2 tsp) of pumpkin pie spice.  Bake until done (20-30 minutes at 350 degrees, depending on the shape, type and depth of your pan) and top with cream cheese frosting.

Want healthier brownies?  Mix sugar free brownie mix with a can of pumpkin.

Easy pumpkin spice cake?  Yes…yellow or spice cake mix and a can of pumpkin.

So go shopping in the cake aisle and let your imagination run.

libbys pumpkin orange moist deluxe cake mixsweetgingerbits

Orange-Ginger Pumpkin Cupcakes

1 box Orange Supreme Moist Deluxe Cake Mix
1 can pumpkin puree (not pie filling)
1 Tbsp grated fresh ginger root
1 tsp ground ginger
1/4 cup Penzey’s sweet ginger bits (optional)

Stir together until well blended.  Fill cupcake liners 1/2 full (I used regular cupcake liners in a muffin pan, and a large cookie scoop to fill.)

Bake at 350 deg. oven 15 minutes or until a cake tester inserted in the center comes out clean.

Let sit in the pans 5 minutes, then turn out and put on a wire rack to cool completely before frosting.

Cream Cheese Frosting

1/2 stick (1/4 cup) Butter, softened
3 oz cream cheese
1 tsp Penzeys pure orange extract
1 box confectioner’s sugar (10x)

penzeys extracts

Cream the butter and cream cheese in a large bowl on high speed for a few seconds until smooth.  Add the orange extract and pulse to blend.  Add the sugar 1/4 at a time, mixing well after each addition.  This will be a stiff frosting.

Pipe or spread the frosting onto the cupcakes.  Sprinkle with dried orange peel and/or sweet ginger bits to garnish.

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Passionate about Pumpkin

I love pumpkin.  When Thanksgiving gets close, the grocery stores stock up on canned pumkin.  They don’t carry much of it the rest of the year, so I go nuts and buy a couple of cans every time I shop.  It doesn’t go bad, right?  So I end up with LOTS of cans of pumkin over-running my pantry.  I’ve been experimenting with different ways to use it up.

What’s wrong with experimental cooking?

As long as nobody gets hurt, right?  My husband is a champ.  He will try everything I invent, even if he doesn’t like all of it.  He doesn’t care much for pumpkin, but he’s learned to trust me.  I disclosed up front that yesterday’s oatmeal had pumpkin in it, and he at it, anyway.  His philosophy is that if you put enough brown sugar in a dish, it will be all right.

Pumpkin Oatmeal & Barley Hot Cereal

  • 1 cup old fashioned oats
  • 1/2 cup rolled barleypumpkinoatmeal
  • 3 cups boiling water
  • 2 tsp kosher flake salt or 1 tsp table salt
  • 2 tsp cinnamon
  • 1 tsp mace (gives that nice pumpkin pie flavor but not as sharp as nutmeg, and hubby hates nutmeg)
  • 1 cup Libby’s pumpkin puree
  • 1 apple, diced
  • 1/2 cup nuts (pecan or walnuts), coarsely chopped, optional
  • 1/3 cup brown sugar (light or dark)
  • 1 cup eggnog

Bring the water to a boil in a 3-5 quart saucepan.  Add the oatmeal and spices.  Stir, reduce heat to simmer, cover and cook until the water is absorbed (about 15 minutes).  Stir in the pumpkin, apple, nuts and sugar.  Simmer another 10 minutes until the apple is soft.  Stir in the eggnog and serve hot.

Pumpkin Curry Eggnog Soup

Yes, I created a holiday soup.  Actually, I got a little heavy-handed with the spices and needed a way to cool it down.  Plus, I had more eggnog in the ‘fridge than I could drink, because Hubby doesn’t like it.  Problem solved.  Did you know that pumpkin and eggnog go together really nicely?

  • 4 cups chicken or turkey stock
  • 1 can Libby’s pumkin puree (NOT pie filling!!)
  • 1 T Madras yellow curry powder (if you can, visit an Asian market and get a Thai curry)
  • pumpkinsoup1 t Paprika
  • 1 t black pepper
  • 1/2 tsp ground cardamom
  • salt to taste
  • Eggnog.

Add all ingredients to a saucepan and simmer for 30 minute

s.  Taste it, and adjust the seasonings to suit.  It should be very spicy, but don’t panic.  This is where the eggnog comes in.   Stir eggnog into each serving to:  cool the soup to a perfect temperature for sipping; drop that spiciness; cream up the soup;  and, add the perfect complimentary sweetness to all that pumpkiny flavor.  I tossed in a handful of my sister’s crunchy cheese straws and had the perfect winter warmer.

Pumpkin Chocolate Bars

No all-pumpkin feast would be complete without dessert, right?  Reprised from an earlier post, here are the pumpkin chocolate bars.

pumpkin chocolate bars

http://wp.me/p1LNpx-3W

 

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