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Pumpkins (Read 804 times)

RunsForCake


    I can't believe I just found this forum. 

     

    One of my most favorite ways to eat sugar pumpkins or winter squash is to peel and cube them and toss them with fresh sage leaves, sliced shallots and some olive oil, sea salt and black pepper. 

     

    Roast at 425 for 20-30 minutes.

     

    Mmmmmm!

     

    RunsForCake


      My daughter made some pretty amazing Pumpkin Cupcakes with Maple Cream Cheese Frosting this weekend.

       

      She recommends doubling the spices.

       

      Pumpkin Cupcakes with Maple Cream Cheese Frosting
      (Recipe source Smitten Kitchen, who adapted the recipe from David Leite)

       

      Ingredients:

      FOR THE CAKE
      1 stick unsalted butter, softened
      1 cup firmly packed dark-brown sugar
      1/3 cup granulated sugar
      2 cups cake flour
      2 teaspoons baking powder
      1 teaspoon baking soda
      1 teaspoon ground cinnamon
      1 teaspoon ground ginger
      1/2 teaspoon ground nutmeg
      1/8 teaspoon ground cloves
      1/2 teaspoon salt
      2 large eggs
      1/2 cup buttermilk mixed with 1 teaspoon vanilla
      1 1/4 cups canned solid-pack pumpkin (100% pumpkin puree, not pumpkin pie filling)
      Cupcake liners

       

      FOR THE FROSTING
      2 (8-ounce) packages cream cheese, softened
      1 stick unsalted butter, softened
      2 cups powdered sugar
      1/4 cup pure maple syrup

       

      Directions:

      FOR THE CAKE
      Preheat oven to 350 degrees. Line cupcake pan with 18 liners.

      In a stand mixer, beat the butter and sugars on medium speed until fluffy and lightened in color, about 5 minutes. Meanwhile, sift together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt salt in a medium bowl.

      Reduce mixer speed to medium low and add eggs 1 at a time, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until mixture is smooth. Fill cupcake liners about 3/4 full. Rap the filled pans once on the counter to release any air bubbles. Bake for about 20-25 minutes, until a toothpick inserted into the center comes out clean. Cool on racks completely before frosting.

      FOR THE FROSTING
      Beat all ingredients in a stand mixer on medium speed until fluffy, about 3-5 minutes. Frost cupcakes.

      Yield: 18 cupcakes

       

        Wow, that roasted sage pumpkin looks Righteous! I have bushes of sage growing out the the yard right now, just looking for something good to make.....

         

        Thanks for the Idea!

         

        Life Goal- Stay Cancer Free, Live my Best Life

         " Choose Joy, Today and ALWAYS" 

        RunsForCake


          Wow, that roasted sage pumpkin looks Righteous! I have bushes of sage growing out the the yard right now, just looking for something good to make.....

           

          Thanks for the Idea!

           

           

          Hope you enjoy it as much as we do Cheffy.   The combination of the crispy sage leaves and the caramelized shallots with the creamy texture of the squash/pumpkin is really amazing.

           

          I've got to spend some more time here.  I love food talk!

           

          Since you have so much sage have you ever deep fried the leaves?

           

          I had this at a restaurant in Chicago years ago and loved it.


          Jazz hands!

            Bump!

             

            Does anyone know the approximate conversion for pounds of bought pumpkin to cups of pumpkin puree yielded? I'm making pumpkin buttah this weekend and BF is making pumpkin pie for thanksgiving, and I'm hoping to get pumpkins at the Farmer's Market this afternoon but don't want to have way too much or not enough.

            run run run AHHHHHH run run run
            Trent


            Good Bad & The Monkey

              HIGHLY variable.

               

              Just get a big heirloom type pumpkin and cook it down, then let it drain in a collander.  Use what you need.  Use the leftover for something else.  AND you really cannot have too much pumpkin pie or butter.


              Jazz hands!

                HIGHLY variable.

                 

                Just get a big heirloom type pumpkin and cook it down, then let it drain in a collander.  Use what you need.  Use the leftover for something else.  AND you really cannot have too much pumpkin pie or butter.

                 

                I consider any pumpkin pie too much Smile

                 

                Maybe I'll get two. Then I'll have an excuse to make pumpkin cookies and pumpkin scones.

                 

                MTA: Pumpkin freezes fine, right?

                run run run AHHHHHH run run run


                A Saucy Wench

                  Pumpkin puree freezes fabulously. 

                   

                  I was hoping to cook down my 5 pumpkins before I left for Nashville so I wouldnt have to rush to make the pies when I get back,but looks like I am roasting pumpkins Tuesday.

                  I have become Death, the destroyer of electronic gadgets

                   

                  "When I got too tired to run anymore I just pretended I wasnt tired and kept running anyway" - dd, age 7

                  Trent


                  Good Bad & The Monkey

                    I consider any pumpkin pie too much Smile

                     

                    That is because you have never had mine.


                    A Saucy Wench

                       

                      That is because you have never had mine.

                      You are making an extra one for the shitface relay right?

                      I have become Death, the destroyer of electronic gadgets

                       

                      "When I got too tired to run anymore I just pretended I wasnt tired and kept running anyway" - dd, age 7

                      Trent


                      Good Bad & The Monkey

                        I may just make them all for that.  And I may be making them later today (not final baking, just prepping).

                        Trent


                        Good Bad & The Monkey

                           

                          That is because you have never had mine.

                           

                          Gingerbread pumpkin pie.

                           


                          running yogi

                            while on pumpkins. i made pumpkin pie using the pumpkin i received at my CSA. the pie tasted good, but i didn't get the beautiful orange color i get when i use canned pumpkins. it was brown and looked kind-a unappetizing.

                             

                            ps: trent, that pie looks awesome !


                            Jazz hands!

                               

                              That is because you have never had mine.

                               

                              Yes yes I know, you and every other baker on the planet.

                              run run run AHHHHHH run run run
                              Trent


                              Good Bad & The Monkey

                                Heh.  No really.  I have never had a pumpkin pie hater dislike mine.  And I have tried.

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