Charles' Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

Makes 24 Muffins

Filling:

• 8 oz Cream cheese (softened)
• 1 cup Powered Sugar

Topping (Optional):

• ½ Cup Sugar
• 4 tbs. butter cubed
• 1 ½ tsp. Cinnamon

Muffins:

“Part 1”

• 3 Cups of Flour
• 1 tsp. Cinnamon
• 1 tsp. Nutmeg
• 2 tbs. Pumpkin Pie Spice
• 1 tsp. Salt
• 1 tsp. Baking Soda

“Part 2”

• 4 Eggs
• 1 ¼ Cup Vegetable Oil
• 2 Cups Sugar
• 2 Cups Pumpkin Puree

· For Filling: combine ingredients and mix until smooth. Then form into a “log” and freeze 1-2 hours.

· For Muffins: combine “Part 1” and set aside. In a large bowl combine “Part 2” and mix with electric mixer. Add dry ingredients and mix.

· Pour batter into 24 count Muffin tin(s): fill tins about a 1/3 in the bottom of each, and then add cream cheese. Pour remaining batter over cream cheese. Sprinkle the optional topping over tops.

· Bake at 350 degrees for 20-25 Minutes.

Williams-Sonoma Pumpkin Loaf Pan

I lost my Williams-Sonoma virginity today. I have never ventured in there for fear of shameless running around and petting their handcrafted copper cookware and Kitchen Aid mixers. They were having a 15% off sale so it wasn't QUITE as $$$$ as expected.

I purchased a Pumpkin Loaf Pan and a Giant Cupcake Pan. Considering doing the Giant Cupcake for my brother's 21'st birthday on the 19th but may save it for

other occasions. I have something extra special in mind for his surprise.

Christien and I made the pumpkin bread recipe in the new pan and it turned out very well. Forgot to mention - bought their brand of baking spray. I, like a moron, didn't know the difference in baking vs cooking spray. Probably why my first pumpkin bread in class stuck to the pan so much. The baking spray worked stupendously and the bread was delicious.

We also cooked tie-dye cupcakes with butter cream icing, rainbow sprinkles and a cherry. Don't know what came over me today but all I've wanted to do is bake bake bake!

We dropped the cupcakes and bread off at his work so he and his coworker's Saturday night will hopefully be brightened with a bit of baked goods.

The recipe for the pumpkin bread is further down on my blog and the tie-dye cupcakes are under "Rainbow Tie-Dye Cake." It can be used for 8''x 12'' cakes, or 2 8'' cakes stacked, or cupcakes. Very moist, very colorful and aesthetically pleasing.

Pumpkin Butter

Wolfgang Puck's Recipe

Ingredients:

• 1 1/2 cups pumpkin puree (blended until smooth in blender or food processor)
• 1 cup firmly packed light brown sugar
• 1 Tbs. freshly squeezed lemon juice
• 1 Tbs. ground cinnamon
• 1 Tbs. ground cloves
• 1 Tbs. ground nutmeg
• 1 Tbs. ground allspice

Directions:

Place all ingredients in a small, heavy pot.

Cook over very low flame for approximately 1 hour stirring constantly.

Serve with your favorite breads, pancakes or use to make a pumpkin roll filling.

Makes approximately 3-4 cups.

Pumpkin Bread

From Martha Stewart's Cookbook

Ingredients:

• 2 large eggs
• 1 1/2 cups pumpkin puree
• 1 cup packed light brown sugar
• 1/2 cup of unsalted butter, softened
• 1/2 cup vegetable oil
• 1 Tbs. Apple Pie Spice (mixture of cinnamon, nutmeg and allspice)
• 1 tsp. baking soda
• 1 tsp kosher salt
• 1 tsp. vanilla extract
• 1 tsp. apple cider vinegar
• 1 1/4 cups all purpose flour
• (Raisins, Cranberries and/or Nuts can be added)

Directions:

Mix dry ingredients and set aside. Mix butter and sugar until smooth, add eggs, pumpkin puree and oil. Gradually add the dry ingredients until all are thoroughly incorporated into the wet ingredients. Do not over mix.

Pour into loaf pan (or muffin pan) and bake at 350 degrees until done (approximately 45-50 minutes). Bread should spring back at touch.

Margo's Pumpkin Cheesecake

This is the only crust recipe when I've eaten the crust before the cheesecake. Its that good.

Serves 10 to 12.

Ingredients:

Crust

• 1/4 lb. gingersnaps (about 20 cookies)
• 1/3 cup pecans
• 1/4 cup firmly packed brown sugar
• 1/2 stick unsalted butter

Filling

• 3/4 cup firmly packed brown sugar
• 1 tsp. ground cinnamon
• 1/4 tsp. ground allspice
• 1/4 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1 lb. cream cheese at room temperature
• 3 eggs
• 1 cup pumpkin puree

Topping

• 1/2 cup pecan halves
• 1 Tbs. unsalted butter
• 2 Tbs. granulated sugar

Directions:

Preheat over to 350 degrees F. Lightly butter a 9 inch springform pan.

In a food processor combine the gingersnaps and pecans. Process until crumbly. Add the brown sugar and butter, pulse for a few seconds to blend. Pat the mixture into the bottom and evenly up the sides of the pan. Refrigerate for 20 minutes.

In a small bowl stir together the brown sugar and spices. In a large bowl using a mixer beat the cream cheese on medium until smooth and creamy scraping down the sides as needed. Add the brown sugar mixture beating until smooth. Add the eggs one at a t ime beating well after each addition. Add the pumpkin puree, beating until smooth. Pour the batter into the chilled crust and smoothe the top.

Bake the cheese cake until set, 35 to 40 minutes. Transfer to a wire rack and cool completely.

To make the topping save 10 pecan halves and chop the rest. In a small fry pan over medium heat melt the butter. Add all of the pecans, sprinkle with granulated sugar and cook, stirring constantly, until the sugar melts and the nuts are toasted and caramel coated. Allow the nut mixture to cool completely and store in an airtight container until you are ready to serve the cheesecake. Arrange the pecan halves around the perimeter of the cake and sprinkle the chopped pecans over the cheesecake.

Fall Seasonal Brews

Cottonwood Pumpkin Ale

http://beeradvocate.com/beer/profile/354/6101

A+ - very pumpkin pie and nutmeg

Jack's Pumpkin

Spice Ale

http://beera

dvocate.com/beer/profile/29/26234

A - delicious

Saranac Pumpk

in Ale

http://beeradvocate.com/beer/profile/99/25608

B+ - more like pumpkin pie

America's Original Pumpkin Ale

Buffalo Bill's Brewery

http://beeradvocate.com/beer/profile/205/643

B- more spices, no real pumpkin flavor

Dogfish Head Punkin Ale

http://www.dogfish.com/brews-spirits/the-brews/seasonal-brews/punkin-ale.htm

B - more beer flavor

Ichabod

http://beeradvocate.com/beer/profile/335/1567

C- ... too much beer - gross (the boys liked it)

Samuel Adams Harvest Pumpkin Ale

http://beeradvocate.com/beer/profile/35/45844

Brooklyn Brewery's Post Road Pumpkin Ale

http://beeradvocate.com/beer/profile/45/74/

B- ... very bitter

Pumpkin Bars

Ingredients

Bars:

• * 4 eggs
• * 1 2/3 cups granulated sugar
• * 1 cup vegetable oil
• * 15-ounce can pumpkin
• * 2 cups sifted all-purpose flour
• * 2 teaspoons baking powder
• * 2 teaspoons ground cinnamon
• * 1 teaspoon salt
• * 1 teaspoon baking soda

Icing:

• * 8-ounce package cream cheese, softened
• * 1/2 cup butter or margarine, softened
• * 2 cups sifted confectioners' sugar
• * 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Apple Butter Pumpkin Pie

Ingredients

• * 1 cup apple butter
• * 1 cup fresh or canned pumpkin
• * 1/2 cup packed brown sugar
• * 1/2 teaspoon salt
• * 3/4 teaspoon ground cinnamon
• * 3/4 teaspoon ground nutmeg
• * 1/8 teaspoon ground ginger
• * 3 eggs, slightly beaten
• * 3/4 cup evaporated milk
• * 1 unbaked 9-inch pie shell
• * Sweetened whipped cream, for garnish

Directions

Preheat oven to 425 degrees F.

Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set.
Cook's Notes:

-If the crust begins to burn, place tin foil around the crust and lower the temperature of the oven.

-A tasty topping for this pie is praline pecans.


http://www.foodnetwork.com/recipes/paula-deen/apple-butter-pumpkin-pie-recipe/index.html

Caramel-Pecan-Pumpkin Bread Puddings

Ingredients

BREAD PUDDINGS:

• 4 large eggs
• 2 (15-oz.) cans pumpkin
• 1 1/2 cups milk
• 1 cup half-and-half
• 1 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• 1 (12-oz.) French bread loaf, cut into 1-inch pieces (about 10 cups)

CARAMEL-PECAN SAUCE:

• 1 cup pecans, chopped
• 1 cup firmly packed light brown sugar
• 1/2 cup butter
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla extract

Preparation

1. Prepare Bread Puddings: Whisk together eggs and next 8 ingredients in a large bowl until well blended. Add bread pieces, stirring to thoroughly coat. Cover with plastic wrap, and chill 8 to 24 hours.

2. Preheat oven to 350°. Spoon bread mixture into 11 (6-oz.) lightly greased ramekins. (Ramekins will be completely full, and mixture will mound slightly.) Place on an aluminum foil-lined jelly-roll pan.

3. Bake at 350° for 50 minutes, shielding with foil after 30 minutes.

4. During last 15 minutes of baking, prepare Caramel-Pecan Sauce: Heat pecans in a medium skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.

5. Cook brown sugar, butter, and corn syrup in a small saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until sugar is dissolved. Remove from heat; stir in vanilla and pecans.

6. Remove bread puddings from oven; drizzle with Caramel-Pecan Sauce. Bake 5 minutes or until sauce is thoroughly heated and begins to bubble.



TRY THIS TWIST

One-Dish Caramel-Pecan-Pumpkin Bread Pudding: Prepare recipe as directed in Step 1. Spoon chilled bread mixture into a lightly greased 13- x 9-inch baking dish. Cover with aluminum foil. Bake, covered, at 350° for 35 minutes. Uncover and bake 15 minutes. Proceed with recipe as directed in Steps 4 through 6.

Turtle Pumpkin Pie

Ingredients:

• 1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
• 1 HONEY MAID Graham Pie Crust (6 oz.)
• 1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided
• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 1 cup cold milk
• 1 cup canned pumpkin
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Directions:

POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.

BEAT next 5 ingredients in large bowl with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.

REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.

http://brands.kraftfoods.com/jello/recipe.aspx?s=recipe&m=recipe%2Fknet_recipe_display&wf=9&recipe_id=106961#nutrition