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Day 14: Pumpkin Blondies

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Welcome To Day 14 Of Baking With Pumpkin!

The original idea I wanted to have for my Holiday Party centerpiece for my husbands command, did not come to fruitarian as I had wanted, exactly.

I am trying to be able to purchase everything only here in Japan to save on costs and waiting times. It has somewhat been easier but also at the same time a really huge pain.

So I had to compromise with myself and pretty sure I now have a nice centerpiece ready to present to the whole committee tomorrow. We shall see as there will be 4 different ones to be voted on, 3 aside from mine, from my own committee.

I set it all up and took pictures of it this evening in between baking and then I printed my pictures I will be presenting tomorrow. It stresses me a little. I am wanting it to be over soon,lol.

I have to be honest, I had never made a “Blondie” before today. Not sure why not exactly but these ones are a keeper for sure. I am really enjoying all the flavors I am finding work with pumpkin. These have nuts and 2 different kinds of chips in it. Really tasty and easy to make!

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Pumpkin Blondies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 15+
 
Ingredients
  • 2½ Cups All-Purpose Flour
  • 2½ Teaspoons Ground Cinnamon
  • ¾ Teaspoon Ground Ginger
  • ½ Teaspoon Ground Allspice
  • ½ Teaspoon Ground Nutmeg
  • ½ Teaspoon Salt
  • 1 Cup Unsalted Butter, melted and cooled to room temperature
  • 1 Cup Dark Brown Sugar
  • ½ Cup Granulated Sugar
  • 1 Egg
  • 1 Tablespoon Vanilla Extract
  • 1 (15-ounce) Can Pure Pumpkin Puree
  • 1 Cup Butterscotch Chips
  • 1 Cup White Chocolate Chips
  • 1 Cup Pecans, coarsely chopped
Instructions
  1. Preheat oven to 350 degrees F. Grease a 8x8 or 9x13-inch baking pan and line with parchment paper, with enough to hang over the sides; set aside.
  2. In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg and salt; set aside.
  3. In a large bowl, whisk together the melted butter and both sugars until completely smooth and no lumps remain. Add the egg and vanilla and whisk to incorporate, making sure the egg has been completely mixed in. Add the pumpkin and again whisk to fully incorporate. Add the flour mixture to the batter and, using a rubber spatula, fold the mixture until combined and no pockets of flour remain. Fold in the butterscotch chips, white chocolate chips and pecans. Pour the batter into the prepared pan and smooth into an even layer.
  4. Bake until a toothpick inserted into the center comes out clean, 45 to 60 minutes. If using the 9x13 pan bake 35-40 minutes.Set the pan on a wire rack to cool completely, then use the parchment handles to lift the bars out of the pan and cut into squares. Store in an airtight container at room temperature for up to 5 days.
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Day 13: Pumpkin Peanut Butter Chip Biscotti

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Welcome To Day 13 Of Baking With Pumpkin!

The internet will soon be changing on the base here in Japan over the next few months. It’s kind of been a hot mess here and there. Sometimes I think people shut off their ability to think as well, which has added to some of the chaos for sure.

It is simple. Verizon will soon no longer have the contract, a different company will, things will change, Verizon will officially be gone, prices will go up and life will go on. Not really hard to grasp but I guess some people really can not deal with any kind of change or anything new.

I personally like to try new things or new to me things especially when it comes to baking! I am always looking for something interesting, even if I have to make changes or want to in a recipe. Some things are failures of course but for the most part I find great things.

These Biscotti are one of those things. Yes, I did change an ingredient to suit my needs and that is okay and they smell and taste very yummy. I have something to tell you, I’ve never made biscotti before this. I have bought the junk from the store and I think that is why I’ve not bothered with it till now. Homemade is always better folks!

The only thing I switched out in this recipe was the chips. The recipe called for chocolate chips but I wanted to use an open bag I had of peanut butter chips and well, it works. I am sure just about any chip would have these tasting amazing.

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Pumpkin Peanut Butter Chip Biscotti
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12+
 
Ingredients
  • 2 Cup Flour + 1 Cup Flour
  • 1½ Teaspoons Baking Powder
  • ½ Teaspoon Cinnamon
  • ¼ Teaspoon Nutmeg
  • ¾ Cup Sugar
  • ½ Cup Unsalted Butter, softened
  • ¼ Teaspoon Salt
  • 2 Eggs, room temperature
  • 1 Teaspoon Pure Vanilla Extract
  • 1 Teaspoon Pure Almond Extract
  • 1 Cup Pure Pumpkin Puree
  • ½ Cup Peanut Butter Chips
Instructions
  1. Preheat oven to 350. Line a heavy baking sheet with parchment paper.
  2. In a small bowl, combine 2 cups flour, baking powder, cinnamon, and nutmeg. Set aside.
  3. In the bowl of a mixer, cream butter, sugar, and salt.
  4. Add eggs one at a time, mixing well between each.
  5. Mix in pumpkin and extracts.
  6. Add flour mixture.
  7. Slowly add remaining 1 cup flour until a stiff dough forms. You may not use all the flour.
  8. Remove bowl from mixer and fold in peanut butter chips.
  9. Form dough into a 13" x 3" log and place on baking sheet.
  10. Bake for 40 minutes.
  11. Remove from oven. Using a serrated knife, cut into ½"-3/4" strips.
  12. Place cut side down on baking sheet and bake for another 15 minutes.
  13. Let cool completely on cooling rack.
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Day 12: Starbucks Pumpkin Scones

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Welcome To Day 12 Of Baking With Pumpkin!

It was so beautiful and cold out today! I know it sounds so weird but it was a happy feeling to be cold. The sky was blue, blue and just so gorgeous out. I could have baked all day!

Today we went out in town to some Japanese stores. I am working on and trying to finalize my design for our Holiday Party (Christmas Party) centerpiece. It has proven to be a little difficult here and there.

It was nice to get off base and stop by one of my favorite Japanese grocery stores, Universe and get some bread. We also always look for some new odd or strange Japanese drink to try…we found two today and they both ended up being amazing. One was called “Fruit & Salt” and the one I grabbed was all in Japanese so I don’t have a name to share but it had a lemon on the bottle with a bear and honey. Good stuff.

Have you ever tried the pumpkin scones at Starbucks or any bakery? I have and they are pretty tasty. I always love though when I find a recipe that is pretty much a spot on copy, that way I can make it at home and use what ingredients I want. These are amazing scones.

I chose to leave the “plain glaze” off of mine as I just really wanted them simple and I wanted to really taste the pumpkin. However I did drizzle some spice glaze, was just perfect. They are even delicious with no glaze at all and remind me of a plain baked pumpkin donut.

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Starbucks Pumpkin Scones
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 cups AP Flour
  • 7 Tablespoons Sugar
  • 1 Tablespoon Baking Powder
  • ½ Teaspoon Salt
  • ½ Teaspoon Cinnamon
  • ½ Teaspoon Ground Nutmeg
  • ¼ Teaspoon Ground Cloves
  • ¼ Teaspoon Ground Ginger
  • ½ Cup Canned Pumpkin Puree
  • 3 Tablespoons Half & Half
  • 1 Egg
  • 6 Tablespoons Cold Unsalted Butter, cubed
  • ~
  • For the plain glaze:
  • 1 Cup + 1 Tablespoon Powdered Sugar
  • 2 Tablespoons Half & Half
  • ~
  • For the spiced drizzle:
  • 1 Cup + 3 Tablespoons Powdered Sugar
  • 2 Tablespoons Half & Half
  • ¼ Teaspoon Cinnamon
  • ⅛ Teaspoon Ground Nutmeg
  • Pinch Ground Ground Ginger
  • Pinch Ground Ground Cloves
Instructions
  1. Preheat oven to 425 degrees then line a baking sheet with parchment paper and set aside.
  2. In the bowl of a large food processor (or in a large bowl) combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Pulse or whisk to combine. Add cold butter and pulse until well incorporated and mixture is the texture of cornmeal. Alternatively, use your fingertips or a pastry butter to blend butter in.
  3. In a separate bowl, whisk together pumpkin puree, half & half, and egg. Add to flour mixture and pulse until just combined. Alternatively, stir until the dough comes together in a ball. Turn the dough out onto a lightly floured surface and gently knead 4 or 5 times to bring the dough together, then flatten into a circle 1″ thick. Using a pizza cutter, cut the dough in half, then cut each half into thirds.
  4. Place the wedges onto the prepared baking sheet and bake for 14-16 minutes, or until just starting to turn golden brown. Remove to a cooling rack to cool completely.
  5. When scones are cool, whisk together the plain glaze ingredients, then spoon on top and spread slightly. Let harden for 10 minutes, then whisk together the spiced drizzle ingredients and drizzle on top. Let harden completely, about 1 hour, before serving. Store in an air-tight container for 1 day.

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Day 11: Pumpkin Bread

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Welcome To Day 11 Of Baking With Pumpkin!

Last night was the Navy Ball. I was looking forward to it, then I also was not. I often feel like these types of events are so stuffy and hot and normally kind of dull. Thankfully last night was nothing like last year. It was an amazing time all around. Had so much fun..maybe a little too much fun. I am also pretty sure I drank way too much Vodka & Whiskey!

Today was a slow going day, more like a recovery day. I had a lot of fun with my husband dancing and laughing and with my friends. It was much needed.

So let’s talk about pumpkin bread. The recipes out there are a dime a dozen and often you just either have to jump in and try one or use an old faithful, tried & true recipe. I have to say, I’ve been using whatever recipe my mother has for years.

Once in a while I try a new recipe and almost all of them fell flat somewhere. Lacking this or that. I have even tried a few yeast pumpkin breads and they were horrible,lol.

Let’s now talk about Alton Brown. He is one of my very favorite people out there and I often seek out his recipes these days. I am usually pleased, especially when it comes to baking with his recipes. I was going to just bake my usual recipe and call it good but decided to change it up a bit and hope it did not fail.

I did modify the recipe a bit. I thought there was not enough spices in the recipe and I decided to switch some of the white sugar to brown sugar. The recipe will show how I made it, with my changes. It really came out very delicious and I am happy.

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Pumpkin Bread
Author: 
Recipe type: Side
 
Ingredients
  • 2 Cups All-Purpose Flour
  • 2 Teaspoons Cinnamon
  • ½ Teaspoon Nutmeg
  • 1 Tablespoon Pumpkin Pie Spice
  • 1 Teaspoon Baking Soda
  • ¼ Teaspoon Baking Powder
  • ½ Teaspoon Salt
  • 1 Cup Sugar
  • ½ Cup Brown Sugar
  • ¾ Cup Vegetable Oil
  • 3 Large Eggs
  • 1 Teaspoon Vanilla Extract
  • 1- 29 Ounce Can Pumpkin Puree
Instructions
  1. Preheat the oven to 325 degrees F.
  2. Sift the flour, cinnamon, baking soda, baking powder, salt, nutmeg, pumpkin pie spice together.
  3. In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.
  4. Bake for about 1 hour and 15 minutes, maybe longer. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.
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Day 10: Pumpkin Streusel Tart

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Welcome To Day 10 Of Baking With Pumpkin!

I am really enjoying our weather, even if it is rain! All perfect for baking.

Tonight is the Navy Ball, last year was a bum experience which will not soon be forgotten and so I a hoping this year it is amazing fun all around. I need to fun time out with my husband and friends…we shall see!

This tart is scrumptious and screams fall! I love the creamy texture and the nutty flavor of the tart crust. I have to be honest, I sometimes worry how my tarts may come out, the crust part anyways. This dough is very forgiving and so easy to make, so no worries there.

I think this would be great to make mini tarts out of too. I made this an 11-inch tart. I sliced it up to make many tiny slices for him to take into work as they were having a burger burn and who would not enjoy a pumpkin treat?

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Pumpkin Streusel Tart
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10+ Servings
 
Ingredients
  • ~Crust:
  • 1¼ Cups Flour
  • ½ Cup Walnuts
  • 1 Tablespoon Sugar
  • ½ Teaspoon Salt
  • 1 Stick Cold Unsalted Butter, cut into pieces
  • 4 oz. Cream Cheese
  • ~Streusel Topping:
  • ¼ Cup Rolled Oats
  • 3 Tablespoons Flour
  • 2 Tablespoons Brown Sugar
  • 2 Tablespoons Walnuts
  • 2 Tablespoons Cold Unsalted Butter, cut into small pieces
  • ~Filling:
  • 1 15-oz. Can Solid-Pack Pumpkin
  • 1 14-oz. Can Sweetened Condensed Milk
  • 1 Teaspoon Ground Cinnamon
  • 2 Large Eggs
Instructions
  1. Heat the oven to 350°F. With cooking spray, coat an 11-in. round tart pan (use one with a removable bottom). To make the crust, combine the flour, walnuts, sugar, and salt in a food processor and pulse until the nuts are finely ground. Add the butter and pulse to incorporate it, then add the cream cheese and blend until the mixture forms a moist ball.
  2. Turn the dough out into the prepared pan. Spread it evenly across the bottom and up the sides of the pan. Bake the crust until it’s set but not browned, about 15 minutes. Let it cool on a wire rack.
  3. Meanwhile, make the streusel topping. In a medium bowl, stir together the oats, flour, brown sugar, and walnuts. Cut in the butter until the mixture resembles coarse crumbs.
  4. To make the filling, combine the pumpkin, condensed milk, and cinnamon in a large bowl and whisk until smooth. Whisk in the eggs. Place the tart pan on a baking sheet and pour in the filling (the crust will be very full).
  5. Bake the tart until the filling is just slightly set, about 20 minutes. Remove it from the oven and scatter on the streusel topping. Return the tart to the oven and bake it until the filling is set and the topping is lightly golden, about 25 minutes more. Transfer it to a wire rack and let it cool completely. Remove the tart from the pan before slicing. The tart can be served at room temperature or chilled.
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Day 8: Pumpkin Scotchies

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Welcome To Day 8 Of Baking With Pumpkin!

Today I was going to head to the 9’s Market out in town to purchase some yummy local Japanese fruits! I was hoping for apples specifically.

Sadly, the weather had other plans today. Apparently we have a typhoon coming through and so we have rain, lot’s of it and later on we are supposed to have high winds. So, I had to skip the market today.

Instead I have been working on some things that need to get figured out and of course I baked! I am kind of in a funk today and hoped that baking would turn the day around for me, no such luck though!

Yes, another cookie! Now, I am trying to bring you a mix of goodies and there are some great cookie recipes out there, like this one, that I’ve never tried before. So don’t worry, plenty of different kinds of recipes coming your way!

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Pumpkin Scotchies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 5 Dozen
 
Ingredients
  • 2 Cups All Purpose Flour
  • 1 Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • 1 Teaspoon Pumpkin Pie Spice
  • ½ Teaspoon Cinnamon
  • 1 Cup Unsalted Butter, softened
  • ¾ Cup Sugar
  • ¾ Cup Brown Sugar
  • 2 Eggs
  • 1 Cup Pumpkin Puree
  • 1 Tablespoon Vanilla
  • 3 Cups Old Fashioned Oats
  • 1 (11 ounce) Package Butterscotch Chips
Instructions
  1. Preheat oven to 375° F. Combine flour, baking soda, salt, pumpkin pie spice, and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs, pumpkin and vanilla extract in large mixer bowl until light and fluffy. Gradually beat in flour mixture. Stir in oats and morsels. Batter will be wet. For thicker cookies, chill cookie dough in the fridge for about 30-60 minutes.
  2. Drop by rounded tablespoon onto parchment lined baking sheets. A cookie scoop works great here because the batter is on the wet side. Bake for 10 minutes. Cool cookies on baking sheets for 2 minutes before you remove to wire racks to cool completely or you can remove them immediately to cool on wire rack .
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Day 7: Pumpkin Empanadas

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Welcome To Day 7 Of Baking With Pumpkin!

Today we teamed up with the Diversity team at my husband’s command and by we I mean the FRG (Family Readiness Group) to celebrate Hispanic Heritage this month with a potluck.

I of course wanted to bake something tasty and the first thing that came to mind was making a sweet empanada rather than a savory one. I am a baker after all, lol.

It was a lot of fun! Lot’s of food and everyone at the command seemed to enjoy it. My pumpkin empanadas went fast and I ran out long before the event was over but I was satisfied because everyone whom got to taste them, loved them.

I really enjoyed working with this recipe. I was very pleased with how easy the crust dough was. I was worried it may cause me issues but thankfully, it did not. I was able to get 36 out of 1 batch. It really all depends on what size you cut your circle at. I cut mine at 3.5 inches. Perfect “hand” size for adults and children alike.

There are nuts in the filling. Normally as I’ve stated before, since I am normally making my goodies for others I tend to omit nuts from recipes unless it is a main ingredient. However, this time I kept the nuts in the filling. It was a scant 1/4 cup. They tasted super yummy and I’d make them again with or without the nuts in the filling.

Also, if you don’t feel like or want to make your own crust then feel free to purchase premade pie crust and use that instead. It will still taste amazing. I do have to say though that with this recipe, the crust really works well with it and it was very forgiving! Make some 🙂

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Pumpkin Empanadas
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 36
 
Ingredients
  • For The Crust:
  • 16 Ounces Cream Cheese, room temperature
  • 2 Sticks (16 TB) Unsalted Butter, room temperature
  • 3 Cups All-Purpose Flour
  • 1 Teaspoon Kosher Salt
  • ~
  • For The Filling:
  • 1 15-oz. Can Of Pumpkin Puree
  • 1½ Tablespoons Heavy Cream
  • ¼ Cup Chopped Pecans
  • ½ Cup Light Brown Sugar
  • ½ Teaspoon Ground Cinnamon
  • ¼ Teaspoon Ground Ginger
  • ¼ Teaspoon Ground Allspice
  • ½ Teaspoon Vanilla Extract
  • ½ Teaspoon Kosher Salt
  • ~
  • For The Topping:
  • 1 Large Egg
  • 2 Tablespoons Whole Milk
  • 1 Teaspoon Ground Cinnamon
  • 1 Tablespoon Granulated Sugar
Instructions
  1. In the bowl of an electric mixer, beat butter and cream cheese until smooth. Stir in flour and salt, on low speed, until a smooth dough is formed. Shape dough in to a ball, flatten to 1", then wrap in plastic. Refrigerate for 30 minutes.
  2. Meanwhile, prepare the filling by combining all nine of the filling ingredients.
  3. Preheat oven to 375 and lightly grease a baking sheet.
  4. Remove dough from refrigerator and roll it out on a floured surface to ⅛" thick. Cut in to 3.5" - 4" rounds. Gather up the scraps, form into a ball, then refrigerate.
  5. Place a teaspoon of the filling in the center of each dough circle and carefully fold the dough to the other side so it forms a half moon shape. Crimp edges with your thumb and forefinger, or with a fork to seal.
  6. Prepare the topping by whisking together the egg and milk. Brush the egg mixture on top of the pies. Mix together the cinnamon and sugar and sprinkle on top of the pies.
  7. Bake for 20-25 minutes, until tops are browned.
  8. Remove remaining dough from refrigerator, roll and repeat until you've used all the dough.

  

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Day 6: Pumpkin Cinnamon Rolls

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Welcome To Day 6 Of Baking With Pumpkin!

Welcome to Monday all you stateside people! Yeah, Monday here in Japan is coming to a close in just a little while. Monday’s are normally the BEST day of my week during football season. Sunday football means Monday morning football for those of us over here,

Apparently AFN was allowed to air 2 games today and I missed all but about 15 minutes of one game. I had other things to do today and did not know till it was too late that some football would be on. So AFN is supposed to slowly go back to all regular programing this week…so I can look forward to Football Friday at least!

I don’t know about you but I absolutely love a made from scratch cinnamon roll every now and then. They tend to be a little bit of work but in the end, so worth the time and effort involved. I have a favorite cinnamon roll recipe I use and quite frankly over the last year I have not tried anything different.

Since I am doing 30 days of baking with pumpkin, trying a “new” cinnamon roll had to be done! I’ve seen a few recipes floating around for a while now. I love pumpkin and I love cinnamon rolls and so I figured it would work well together.

I made these yesterday for our Sunday Brunch. They do take about 3 hours in total to make & bake, but please don’t let that stop you. Try them. You may find you enjoy them as much, if not maybe even a little more than the traditional cinnamon roll.

I enjoyed them very much and my husband really did too. Nothing can take the place of my regular cinnamon rolls but there sure is room to switch them up to pumpkin ones once in a while, especially in the fall. You could add nuts to the filling but I personally am not a nut fan, so I omitted them or if I make them for others I will also omit.

You could also change the filling around. I am posting my adaptation of my own filling that I tend to use in all my cinnamon rolls, I enjoy the smell & taste of it and seemed more appealing to me than what the recipe stated.

You could also make these the night before and just keep them in the fridge, just let them sit out about 30 minutes before baking!

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Pumpkin Cinnamon Rolls
Author: 
 
Ingredients
  • 1 Cup canned pumpkin or squash
  • 2 large eggs
  • 2 tablespoons to ¼ cup lukewarm water*
  • ¼ cup soft butter
  • 2½ cups unbleached all-purpose flour
  • 1¾ cups King Arthur White Whole Wheat Flour
  • ¼ cup nonfat dry milk
  • 1 tablespoon pumpkin pie spice [9]
  • 3 tablespoons brown sugar, light or dark
  • 1½ teaspoons salt
  • 2 teaspoons Quick Rise Yeast
  • ~
  • For the Filling:
  • 1 Cup Granulated Sugar
  • 2 Teaspoons Ground Cinnamon
  • ½ Teaspoon Fresh Ground Nutmeg
  • 2 Ounces Unsalted Butter, melted until browned
  • ~
  • For the Frosting:
  • 4 Ounces Cream Cheese, softened
  • 4 Tablespoons Unsalted Butter, softened
  • ¼ Cup Pure Maple Syrup
  • ½ Cup Confectioners’ Sugar, sifted
  • ½ Teaspoon Pumpkin Pie Spice
Instructions
  1. Mix and knead all of the dough ingredients together — by hand, mixer, or bread machine — until you've made a soft, fairly smooth dough.
  2. Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for about 1½ hours, until it's almost doubled in bulk.
  3. Turn the dough out onto a lightly greased surface. Roll it into a 14" x 22" rectangle; the dough will be pretty thin.
  4. Use a pastry brush to brush the melted butter onto the top of the dough. In a medium bowl, mix together the filling ingredients and sprinkle them onto the butter creating an even layer, leaving one short edge free of filling (about 1 inch).
  5. Starting with the short end that's covered with filling, roll the dough into a log.
  6. Cut the log into nine 1 ½"-thick rolls.
  7. Place the rolls into a lightly greased 9" x 9" pan that's at least 2" deep. Set aside, covered, to rise for 1 hour, or until the rolls look puffy.
  8. Bake the rolls in a preheated 375°F oven for 25 to 30 minutes, until they're lightly browned and feel set. Remove them from the oven, and set them on a rack. Turn them out of the pan, and allow them to cool for about 15 minutes. Towards the end of the cooling time, make the glaze.
  9. To make the glaze: In a medium bowl with an electric mixer, combine the cream cheese, butter, maple syrup, confectioners' sugar and pumpkin pie spice. Mix on low speed until thoroughly combined and creamy. Feel free to adjust the frosting to meet your needs. If you like a thinner frosting, add in a little milk (start with 1 teaspoon) and slowly increase until you reach the desired consistency. If you want it to be thicker, add in a little more confectioners' sugar.
Notes
If you would like, use all-purpose flour instead of half and half. Just make sure to decrease the water just a little, unless like me...I needed it all.
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Day 4: Pumpkin Oatmeal Double Chocolate Chip Cookies

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Welcome To Day 4 Of Baking With Pumpkin!

Today was a beautiful day! We headed up into the mountains and to Takko Town for the Beef & Garlic Festival.

I had hoped that the leaves would have changed more than what we ended up seeing. It is so beautiful out there. It is a 2 hour drive from base and very worth every minute of it too.

In all honesty, we did not spend too much time there. The beef was practically sold out when we got there, so we just walked around to all the different vendors and purchased all of our beef & garlic sauces and oils. We are now stocked up for a while!

On the way back home we stopped at several different produce markets. I was itching to buy apples and pears but have decided to hold off till we go apple & pear picking later this month.

I know there are a lot of cookies I’ve been making so far but I really do have a lot of different things planned but love to include cookies because they are fairly simple and make a good amount, especially because I give my goodies to others.

I’ve never had these cookies before and I certainly will be making them again. They are scrumptious and just so tasty! Oatmeal cookies with an awesome twist! They even taste amazing the next day.

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Pumpkin Oatmeal Double Chocolate Chip Cookies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 3-5 Dozen
 
Ingredients
  • 1 Cup Sugar
  • 1 Cup Brown Sugar
  • 2 Cups All Purpose Flour
  • 1 Cup Chocolate Chips
  • ½ Cup White Chocolate Chip
  • 2 Cups Rolled Oats (oatmeal)
  • ½ Teaspoon Ground Cinnamon
  • 2 Teaspoon Pumpkin Pie Spice
  • 1 Tablespoon Vanilla Extract
  • ½ Teaspoon Salt
  • 1 Cup Unsalted Butter
  • 1 Teaspoon Baking Soda
  • 1 Cup Pumpkin Puree
  • 1 Egg
Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper, set aside. In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
  2. Next beat butter, sugar and brown sugar until well creamed together.
  3. Now add in pumpkin, egg and vanilla. Beat until combine well.
  4. Gradually add the dry ingredients to wet ingredients and mix until incorporated.
  5. Next, stir in your oats. Mix well.
  6. Stir in both the white and dark chocolate chips.
  7. Drop cookie dough by the rounded tablespoon on to the prepared baking. sheet.
  8. Bake cookies for 14-15 minutes or until cookies are lightly browned. Do Not Over Bake!
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Day 3: Chocolate Pumpkin Cheesecake Brownies

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Welcome To Day 3 Of Baking With Pumpkin!

So far I am very much enjoying my 30 days of baking with pumpkin. I have already tried a few recipes I’ve never used before and I am happy to report they have been a huge success!

Last night was the very first time I had to shut all the windows in my home! It was nice to be cold..I know, that may sound weird but I really look forward to the Fall & Winter, especially after the dreadful summers we have here.

Tomorrow we are taking a drive up to Takko Town for the annual Beef & Garlic Festival. I am excited. I love buying local made stuff at all these festivals the Japanese have. I think that is what I enjoy the most, even over eating any food.

The last time we went, we purchased some delicious Beef & Garlic sauce that they give you when you purchase a plate of raw meat & veggies. You cook them yourself on an open grill, in the open air up in the mountains. It’s fun. Vendors there will sell you bottles of the sauce, it’s amazing and I will be buying more.

Let’s talk about this brownie recipe. It is simply wonderful. I’ve never had these nor made them before and I was pleasantly surprised with the flavors. They also look amazing too! There is nothing I’d change about them. Of course you could always add something to them, such as nuts. I am normally baking my goodies for others and so to be on the safe side, if I can..I tend to omit nuts. I am sure it would be a great add on to these though if you would like. While you are at it, pair these with some ice cream!!

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Chocolate Pumpkin Cheesecake Brownies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 20-36
 
Ingredients
  • 3 Ounces Cream Cheese, softened
  • 1 Tablespoon Butter, softened
  • ½ Cup Sugar
  • 1 Egg
  • 1 Cup Canned Pumpkin
  • 1 Teaspoon Vanilla
  • ½ Teaspoon Ground Cinnamon
  • ¼ Teaspoon Ground Ginger
  • 1 Tablespoon All-Purpose Flour
  • 1¼ Cups All-Purpose Flour
  • ¾ Teaspoon Baking Powder
  • ½ Teaspoon Salt
  • 6 Ounces Unsweetened Chocolate, chopped
  • ¾ Cup Butter, cut up
  • 2¼ Cups Sugar
  • 4 Eggs
  • ¼ Cup Milk
  • 2 Teaspoons Vanilla
  • ¾ Cup Coarsely Chopped Walnuts, toasted (optional)
Instructions
  1. Preheat oven to 325 degrees F. Line a 8x8 or 13x9x2-inch baking pan with foil, extending foil over the edges of the pan. Grease the foil; set pan aside.
  2. In a medium mixing bowl beat cream cheese and the 1 tablespoon butter with an electric mixer on medium to high speed for 30 seconds. Add the ½ cup sugar. Beat until well combined, scraping sides of bowl occasionally. Beat in 1 egg, the pumpkin, 1 teaspoon vanilla, the cinnamon, and ginger until combined. Stir in the 1 tablespoon flour. Set aside.
  3. In a small bowl stir together the 1-1/4 cups flour, the baking powder, and salt; set aside.
  4. In a large saucepan combine the chocolate and ¾ cup butter. Cook and stir over low heat until melted and smooth. Remove from heat. Gradually add the 2-1/4 cups sugar, beating with an electric mixer on low speed just until combined. Add the 4 eggs, one at a time, beating well after each addition. Beat in milk and the 2 teaspoons vanilla. Gradually beat in flour mixture just until combined.
  5. Spread chocolate mixture evenly in the prepared pan. Spoon cream cheese mixture in several mounds on top of the chocolate batter. Using a narrow metal spatula, gently swirl the cream cheese mixture into the chocolate batter. If desired, sprinkle with walnuts.
  6. Bake about 60 minutes or until center is just set when pan is gently shaken. Cool in pan on a wire rack. Use foil to lift uncut brownies out of pan. Cut into brownies.
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Day 2: Pumpkin Gingersnap Cookies

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Welcome To Day 2 Of Baking With Pumpkin!

Today is a beautiful day..another perfect day for baking! It has been incredibly windy here today, blue crisp skies, which invited me to open all my windows in my home.

My dogs are not too pleased with me though, ever since moving here & having earthquakes…they don’t like loud noises and with the wind whooshing through the house it has created a little noise and movement. Clearly I don’t mind it,lol.

Anyone else baking with Pumpkin this month? I have a perfect cookie for you today. They smell amazing, your house will smell amazing and your mouth will be happy.

These “gingersnap” cookies are not your traditional “crisp” cookie. It is more like a soft cookie. I like them either way.

These are easy to make with a short chilling time. You may want to make a double batch as these are very tasty. The scent alone will entice people to want to try one & eat many.

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Pumpkin Gingersnap Cookies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: Around 3 Dozen
 
Ingredients
  • ½ Cup of Butter, room temperature
  • 1 ¼ Cups Granulated Sugar, divided
  • 1 Large Egg
  • ½ Cup of Pure Pumpkin
  • ¼ Cup of Molasses
  • 1 Teaspoon Vanilla Extract
  • 2 ⅓ Cups All-Purpose Flour
  • 2 Teaspoons Baking Soda
  • 2 Teaspoons Cinnamon
  • 1½ Teaspoons Ground Ginger
  • 1 Teaspoon Ground Cloves
  • ½ Teaspoon Salt
  • 1½ Tablespoons Pumpkin Pie Spice
Instructions
  1. In a large bowl, whisk together flour, baking soda, cinnamon, ginger, cloves and salt; set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree, molasses and vanilla and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Refrigerate the cookie dough for at least 1 hour. The dough can be chilled for 2-3 days.
  3. Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
  4. Place the remaining ¼ cup sugar and pumpkin pie spice for rolling in a shallow bowl. Fill a medium bowl halfway with cold tap water. Dip your hands in the water and shake off any excess (this will ensure that the sugar mixture sticks to the dough). Roll a heaping tablespoon of dough into a 1½-inch ball between moistened palms, roll the ball in the sugar mixture, and place it on the prepared baking sheet. Repeat with the remaining dough, moistening your hands as necessary and spacing the balls about 2 inches apart.
  5. Bake the cookies, one sheet at a time, until the edges are set and cookies look cracked, 10 to 12 minutes, rotating the baking sheet halfway through baking. Cool the cookies on the baking sheets about 3 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
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Day 1: Pumpkin Pinwheel Cookies

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Welcome To Day 1 of Baking With Pumpkin!

It is Fall, so many people are baking and especially with Pumpkin, so I’ve been inspired..a lot! It is great to feel like baking all the time now and not having to sweat to death to make it happen.

So for day 1 of 30 Days of Baking With Pumpkin, I decided to make a cookie I’ve never made before. It sounded easy enough and could be spread out over time if I wanted to chill my dough longer.

I did find that in the first chill for 15 minutes, that was too long for my freezer…it was near frozen and just about no pliability so I had to let it sit out for a few on the counter. Even then it was still a bit challenging to work with but don’t let that stop you!

My roll was not perfect but I am ok with that. It did not look bad, they look very interesting actually. What’s even better are these babies taste like a pumpkin pie!! What’s not to love about that? These taste so yummy and I brought them to a meeting this morning and they went very quickly!

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Pumpkin Pinwheel Cookies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 18-24
 
Ingredients
  • ½ Cup Sugar
  • ¾ Cup Brown Sugar
  • 1 Cup Unsalted Butter, softened to room temperature
  • 1 Egg
  • 1 Teaspoon Vanilla Extract
  • 2¼ Cups All-Purpose Flour
  • ¼ Teaspoon Baking Powder
  • ¼ Teaspoon Kosher Salt
  • 1 Teaspoon Ground Cinnamon
  • ½ Teaspoon Ground Nutmeg
  • ½ Teaspoon Allspice
  • 1 Cup Pumpkin Puree
  • 2 Teaspoons Pumpkin Pie Spice
  • ½ Cup Brown Sugar
Instructions
  1. For the cookie dough, in your stand mixer, with paddle attachment fixed, cream the butter and sugars together until smooth. Add the vanilla extract and egg and mix again to combine. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg and allspice. In ½ cup increments, add the dry ingredients to the wet. Once all of the dry ingredients have been added, beat on medium speed until the dough comes together. At this point the dough should be sticky, but firm.
  2. Place the dough between two sheets of wax paper and roll into a rectangle about 13 inches by 9 inches. The dough should be about a ½ inch thick when you are finished rolling. Place the dough in the freezer for 10-15 minutes to harden just a little.
  3. Meanwhile, in a small mixing bowl, combine the canned pumpkin, pumpkin pie spice, and ½ cup of brown sugar. Mix with a spoon until the sugar and spices are evenly distributed. Set aside.
  4. Once the dough has hardened slightly, remove it from the freezer and carefully pull off the top layer of wax paper. Spread the pumpkin mixture on the dough. Be sure to cover the dough completely into a very thin layer.
  5. Now you will roll the dough into a log. To roll, carefully fold over one end (the long side) and begin to roll. If the dough breaks, just rub the cracks with your finger to smooth it out. Continue rolling until your reach the other side of the dough. Wrap the log in the sheet of wax paper and place in the freezer for at least an hour or up to 12 hours or even longer.
  6. After the dough has rested for at least an hour, preheat your oven to 350 degrees F. Remove the dough from the freezer and place it on a cutting board. With a very sharp knife, cut the dough into ½ inch thick slices and place on a cookie sheet lined with parchment paper.
  7. Bake the cookies for 10-12 minutes or until the edges begin to set and brown slightly. Remove from oven and transfer the cookies to a wire rack to cool completely.
  8. Store in air-tight container at room temperature up to a week.

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30 Days Of Pumpkin!

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Hello!

Boy how time has passed. I can not believe it is now October 1st. Summer is finally gone and I can happily feel like baking at any time, day or night.

I have decided to try and do a 30 day challenge. Since it is Fall and Pumpkin is the best thing in the world aside from apples to bake with this time of year, 30 days of pumpkin yumminess is in order.

I am a little busy this month but should be able to pull this off,haha! So I will be starting tomorrow, October 2nd, hence the 30 days instead of 31.

Is it Fall where you are? Things are starting to slightly change around here, the leaves, getting darker earlier and my most favorite part…the cooler temps!

I hope you will join me in celebrating pumpkin with 30 days of yummy goodies!

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Pumpkin Cake Roll With Cream Cheese Filling

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Dear Readers… I am incredibly sorry about not posting since April. Things get hot and humid here in Northern Japan and my baking comes to a halt. I also have been super busy with Navy related stuff like the board I am on for our Command FRG…

I have to be honest, this year..thus far the heat & humidity has been on the managable side. I am usually so incredibly miserable right now that I can not even think straight let alone want to move and baking is not on the agenda.

So I recently have done a little baking enjoying it while I still can, this “late” into summer! I made a bunch of different goodies for friends and today I wanted to share this Pumpkin Roll Cake! I hope no one thinks it’s too soon for pumpkin goodies. I could bake with pumpkin, happily all year long.

Have you made a cake roll before? I have made several over the years and they never come out exactly the same. The weather/humidity seems to play a role in how well the cake roll releases from the tea towel. This time it gave me a little trouble but with almost 100% humidity I am surprised it did not rip to bits.

This cake roll is rather large and very moist! I love pumpkin anything and the smell is just amazing. You could really use any kind of filling/flavoring but cream cheese always pairs well with pumpkin.

One of the keys to the success of a cake roll in my opinion is to make sure the cake has fully cooled before releasing from the tea towel but also don’t leave it so long that it has time to adhear to the tea towel. Checking the coolness is a must!

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Pumpkin Cake Roll With Cream Cheese Filling
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • Cake Ingredients:
  • ¾ Cups Flour
  • ½ Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Cinnamon
  • ½ Teaspoon Ground Cloves
  • ¼ Teaspoon Salt
  • 3 Large Eggs
  • 1 Cup Granulated Sugar
  • ⅔ Cup 100% Pure Pumpkin
  • ---------------------------------------------
  • Filling Ingredients:
  • 8 Oz. Cream Cheese softened
  • 1 Cup Powdered Sugar
  • 6 Tablespoons Butter or Margarine, softened
  • 1 Teaspoon Vanilla Extract
Instructions
  1. Cake Instructions:
  2. Preheat oven to 375. Grease Jelly Roll pan, or cookie sheet. Combine flour, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in Large bowl until thick, then beat in Pumpkin. The mix into flour mixture. Spread evenly into pan.
  3. Bake for 15-20 minutes, cake will spring back when touched.Immediately remove cake to a towel and roll the cake inside the towl, move to cooling rack until fully cooled.
  4. ----------------------------------------------------------------------
  5. Filling Instructions:
  6. Beat cream cheese, powdered sugar, butter & vanilla in small bowl until smooth. Unroll cake very gently, remove towel. Spread filling evenly over cake. Re roll the cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar if desired.
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Pumpkin Spice Quick Bread

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Well, I hate the fact that I have fallen behind in my baking & posting! It is almost that time around here to hang up the apron for a few months, since it will be too darn hot to bake here in Japan….at least without AC. We don’t have that here on base.

So I am now feeling the crunch, the count down…and now I am wanting to bake like crazy of course. I mean, I’ve been wanting too anyways but I have been busy and doing other things and baking has taken a little bit of a back seat around here.

The last week or two I’ve had a hankering for Pumpkin Bread…I guess I am thinking ahead, about not being able to actually bake in the Fall, so I should get to it now, while I still can,lol.

I’ve been using the same recipe my mother has for Pumpkin Bread for years now but decided to try something a little different and found this recipe. It is wonderful and perfect for all year round!

What do you like to bake all year round, even if it is considered “seasonal”?

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Pumpkin Spice Quick Bread
Author: 
Recipe type: Quick Bread
Prep time: 
Cook time: 
Total time: 
Serves: 1 Loaf
 
Ingredients
  • 1¾ Cups Flour
  • 1 Cup Libby's 100% Pure Pumpkin
  • ¾ Cup Packed Brown Sugar
  • ½ Cup Unsalted Butter, Softened
  • 2 Large Eggs
  • 2 Teaspoons Pumpkin Pie Spice
  • 1 Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • ¼ Teaspoon Baking Powder
Instructions
  1. Preheat Oven To 350 Degrees
  2. Grease 9x5-inch Loaf Pan
  3. Combine flour, pumpkin, brown sugar, butter, eggs, pumpkin pie spice, baking soda, salt, baking powder. Beat on medium/high speed for 1-2 minutes making sure to scrape sides of the bowl.
  4. Pour into or spoon into prepared pan.
  5. Bake 45-55 Minutes or till a toothpick inserted in the center comes out clean.
  6. Cool on wire rack for 10 minutes, remove to wire rack to cool completely.
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