Happy October!
Last Monday when I posted about my Pumpkin Bars, my daughter asked,
“Can we make ‘Pumpkin Monday’ a thing?”
Well of course we can! I actually thought that was a great idea! I don’t know how long it Continue reading “Pumpkin Monday”
Tag: pumpkin
Let the Fall Desserts Begin – Pumpkin Bars
Now that fall is officially here, it’s time to start some of those seasonal dessert recipes rolling! For all of you pumpkin lovers, here’s a dessert in bar form that makes a lot but also delivers in moist, delicious pumpkin-ness! The cream cheese frosting is literally the icing on the cake that adds the perfect creaminess. Add a cup of coffee or a glass of milk and you have the perfect fall dessert!
This makes 2 9×13″ pans, so you’ll be able to feed that crowd that is coming to your house this season!
Pumpkin Bars
2 Cups flour
1 tsp soda
1/2 tsp salt
1 2/3 cup sugar
1 cup oil
4 eggs
2 cups pumpkin
1 cup nuts, chopped
2 tsp baking powder
1 tsp pumpkin pie spice or 1/4 tsp each, cinnamon, allspice, cloves and nutmeg
Frosting:
6 oz. cream cheese
1/2 cup butter
2 Tb. cream
1 tsp vanilla
2 cups powdered sugar
Mix all ingredients for bars. Pour into two greased and floured 9 x 13 pans and bake at 350 degrees 20-25 minutes.
To make frosting, mix cream cheese and butter. Combine with other ingredients and mix well. Frost cooled bars.
Happy Pumpkin Monday!
Hello Pumpkin!
When we recently experienced a very cool morning, all I could think about was baking! I dug into my trusty recipe box and found a tried and true Southern Living recipe for Pumpkin Bread, just a plain, straightforward recipe with nothing extra added, which meant I had all the ingredients! It makes 3 loaves, too! Since I intended to share 90% of the results, that was an added blessing! I baked them up in small pans, yielding 6 delicious loaves. They’re a perfect size wrapping up to give to friends! Even if you make them in the regular size pans, you’ll have one to keep, one to freeze, and one to give away!
If you’re in a baking mood as I have been, and are hungry for something simply pumpkin, you’ll love this recipe!
Pumpkin Bread
Ingredients
-
3 1/3 cups all-purpose flour
- 3 cups sugar
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 cup vegetable oil
- 2/3 cup water
- 4 large eggs
- 1 (15-ounce) can pumpkin
How to Make It
Step 1
Stir together flour and remaining ingredients in a large bowl until smooth. Divide batter evenly among 3 greased and floured 9- x 5-inch loaf pans.
Step 2
Bake at 350° for 50 minutes to 1 hour or until wooden pick inserted into center of each loaf comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans, and cool completely on wire rack.
It couldn’t be any easier! Whip up a loaf, perk some coffee, and invite a friend over for some sweet Pumpkin fellowship!
With love from my country kitchen,
Friday Favorites – OOTD video and Pie Workshop!
Happy Friday, friends! This has been a packed week, but filled with lots of fun blessings! Let me share some of them with you:
I held my first Apples of Gold Workshop last night. It was a class to teach how to make Pumpkin Rolls and Pies! We had eight ladies attend and we had SOOOO much fun!
The pictures below show
- The calm after the (flour) storm! Every lady rolled out pie dough and we covered every inch of my island with our flour, dough and fillings. It was so great!
- Cutie Pies as I call them, because aren’t they cute?! Each lady made a pie in a Mason Jar lid and everyone was so creative and did a fantastic job. They got to eat the fruit of their labors, of course!
- I demonstrated the technique of making a sponge cake and rolling it up and filling it. Pumpkin Roll is loved by many and can be made ahead and frozen, making it a great dessert for Thanksgiving dinner!
I bought some little plastic silver coffee spoons at the Dollar Tree and turned them into Chocolate Spoons for coffee or hot chocolate for when you want to turn your beverage into a bit of a dessert. They would make great gifts, attached to hot chocolate packets and slid into seasonal bags!
I encouraged the ladies last night to use this holiday season to share the Gospel. Bake up something or fix these spoons up and give them to a neighbor or co-worker and tell them you trust this will be good, but one thing we can always count on is that God is good (Psalm 34:8) and share the Gospel with them!
Then lastly, I did a quick video of my OOTD (Outfit of the day) . You can check out my You tube channel under Denise Cunningham and subscribe so you’ll be notified each time I upload a video. You can just click on the You Tube Icon on the video below and it will take you to my channel. I’m thinking of adding some Christmas prep videos in the next few weeks, that you won’t want to miss!
I have a little video of the Chocolate Spoon tutorial that will be posted later today! I hope you’ll come check it out on my channel.
What have you been up to, what are you wearing and how are you experiencing the blessings of the Lord this week?
Stay refreshed!
Oh-So Moist Pumpkin Muffins
Saturday afternoon found me happily not busy after a very busy week. It was a very cool fall day, and I was home alone. My mind went to one of my favorite activities – baking. I needed to have something for Sunday breakfast, and also wanted to send something over to my neighbors. So, I decided to venture out and try a new Pumpkin Muffin recipe! I have my old standby that I still love, but, like anything else, I wanted to try something new!
The recipe I found calls for Coconut oil, which I’ve just started using this year. It doesn’t make the muffin taste like coconut – it just gives a great texture! Don’t be afraid to try it, but if you don’t have any or don’t want to use it, you can use vegetable oil instead. If you’ve ever had a dry muffin, you know you never want to go there. ever.again. But these are Oh-SO MOIST!
My husband came home when these had just cooled. When he’s home, he really watches his sweet/bread intake, but he ate four of the little ones I baked without blinking an eye! That’s when I knew I needed to share this recipe and my tweaks with you!
Oh-So Moist Pumpkin Muffins
Makes about 18 Regular sized muffins
Ingredients:
1 3/4 cups all purpose flour
1 cup sugar
1/2 cup dark brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon Pumpkin Pie spice
2 eggs
1 15 ounce can pure pumpkin puree
1/2 cup coconut oil, melted
1 teaspoon vanilla extract
Coarse sugar crystals – optional
Directions:
Preheat the oven to 375 degrees. Spray muffin pan with cooking spray.
Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until all the dry ingredients are mixed in completely.
I use an ice cream scoop to distribute the batter into each muffin cup. They will be nearly full. This will help give your muffins a nice rounded top. Sprinkle with sugar crystals for a nice little crunch on top.
Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
I like putting these in the muffin tin, rather than papers because it also made the edges of the muffins a little crispy – which we love.
I hope you’ll try these if you get a little time in the kitchen this week (they don’t take long at all!). Like me, you may be replacing your “standby recipe” with this one!!!
With love from my country kitchen,
RefreshHer 