Pumpkin Scones

Oh Fall, why can't you stay here for a while longer?? 

Pumpkin Chili

It's still al fresco dinner time in Texas, and I'm taking advantage of it. 

Pumpkin Granola Bars

After our long, hot summer, JOY has arrived in October with beautiful weather! 

Pumpkin Coffee Cake With Brown Sugar Glaze

It was a beautiful day for some leftover pumpkin coffee cake. 

Layered Pumpkin Dessert

Would you care to join me for a yummy pumpkin dessert and some pumpkin chai tea?

Pumpkin Autumn Treats

Cakelet pans are such fun to use!

Colonial Pumpkin Bars

It's still been so beautiful here in Texas, except that we did get storms and rain all day on  Friday.

Pumpkin Delight and Easiest Taco Chicken

 

My group of friends from our fitness club had our Halloween luncheon and I brought this dessert. 

Easiest Pumpkin Muffins

Ahhhh our weather is starting to cool off a little here in Texas!  It's so nice to be able to eat outside. 

Pumpkin Roll

Oh happy day, we've had some beautiful weather and sunny skies, so off to the patio I went for my tea party.  Do you love pumpkin roll?  I think I may like it better than pumpkin pie.  Hmmmm...could it be the cream cheese filling that I like so much??  My big star quilt that I made always come out in the Fall because it has pumpkin vines as one of the patterns. 

This teapot is perfect for November with all the Fall bounty and the wheat handle.

Here's the backside, which is just as pretty as the front.  I found this several years ago for a a few dollars at a thrift store in Ohio.

This Lenox Weatherly teacup came from the first teacup exchange that I participated in and it goes with anything.

My mountain bike loving and rock climbing granddaughter turned 6 this past week!  That is Harper after riding 6 miles by herself, with her daddy running behind her. 

Connor, my Marine grandson, turned 20!!  How can those years fly by so quickly??  He was home on a surprise visit back in September.

Yield: 8-10

Author: Kitty

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Pumpkin Roll

I have been making this recipe for years, and it's a very good one. My family loves it.

Ingredients

• For the cake:
• 3 eggs
• 3/4 cup sugar
• 1/4 cup firmly packed brown sugar
• 1 cup pumpkin ( I always freeze the rest of the pumpkin for another recipe)
• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 cup finely chopped pecans
• 2 tablespoons powdered sugar 
• For the Filling:
• 1 (8-ounce) pkg. cream cheese, softened
• 1/4 cup butter, softened
• 1 and 1/4 cup powdered sugar
• 1 teaspoon vanilla

Instructions

For the Cake:

1. Preheat oven to 375 degrees. 
2. Grease an 15" x 10" jelly roll pan. Line with wax paper or parchment paper, and grease and flour that (I use a spray that contains flour.)
3. Combine eggs, and both sugars and beat on high speed of an electric mixer until smooth.  Add pumpkin, mixing well.
4. Combine the flour, baking powder, salt and spices, stirring well; add to  pumpkin mixture and mix until smooth.
5. Pour the batter into the prepared pan, and spread evenly, then sprinkle with pecans.  Bake for 12-15 minutes, or until top of cake springs  back when touched.
6. Sprinkle 2 tablespoons of powdered sugar evenly onto a tea towel.  Loosen edges of cake and carefully invert onto towel.  Remove the wax or parchment paper.  Roll up cake in towel, beginning with short side.  Cool cake completely on a cooling rack

For the Filling:

1. Combine the butter and cream cheese in a medium bowl, and beat with and electric mixer until smooth.   Add the powdered sugar and the vanilla and beat again until smooth. 
2. Carefully unroll cake and spread with cream cheese filling to within 1/2" of edges.  Carefully reroll cake without the towel.  Place on a serving platter;  chill before serving.

Notes:

Often the cake cracks, but if you wish, you can cover the crack on top with some whipped cream.

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Pumpkin Creme Brulee

 

Pumpkin Creme Brulee and some Pumpkin Chai Tea are my teatime treats for today.  I have plenty to share, if you'd like to stop by!  My late beloved mom gave me the battery operated candles that are timed for 5 hours.  The candle holder on the left was made by my late great grandfather. 

 

My pumpkin tea set is one that I love bringing out in the Fall.

This teacup which is called Roland, by Johnson Brothers is a very old pattern, and it goes with so many things.  The intricate detailing doesn't show up  in pictures.

This old sweater clad pumpkin was a creation from several years ago, as was the shabby pumpkin pillow on my sofa. 

Yield: 8

Author: Kitty

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Pumpkin Creme Brulee

This is a yummy, creamy, slightly spicy creme brulee. I checked several recipes and put together one of my own. I hope you try it!

Ingredients

• 3/4 cups heavy whipping cream
• 3 large whole eggs
• 1/2 cup brown sugar (plus extra for caramelizing)
• 1 cup pumpkin puree
• 1/2 tsp ground cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg

Instructions

1. Preheat the oven to 300 degrees.
2. In a medium bowl, whisk together 3 whole eggs and 1/2 cup brown sugar until well blended.
3. Heat 1 and 3/4 cups heavy whipping cream in a sauce pan, almost to a simmer; stirring frequently to prevent scorching. Little bubbles will appear around the edge of the sauce pan.
4. Slowly add hot cream to the egg/sugar mixture, while whisking.
5. Strain the cream/egg/sugar mixture through a strainer into a large measuring cup or bowl with a pouring lip.  I used my 8 cup Pyrex mixing bowl. 
6. Whisk in 1 cup pumpkin puree and the spices.
7. Divide the mixture into 8 (4 oz) cups and place in a large casserole baking dish or into 2 dishes if they don't fit.
8. Fill the baking dish with boiling water about halfway up the sides of the ramekins. Bake at 300˚ F for 35-40 minutes. The creme brulee centers should barely wiggle when you move the pan.
9. Cool to room temperature then cover and refrigerate until ready to serve. Note: don't caramelize until ready to serve.  When ready to caramelize, sprinkle the surface with about 1-2 teaspoons of sugar, and then torch. 
   

Notes:

 The creme brulees keep covered in the fridge for several days, but torch the tops right before serving.

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Thank you for your visit!  xo

I am sharing at these lovely parties:

Keep In Touch 

Full Plate 

All About Home with Debra 

All About Home with Amber 

Love Your Creativity Link Party

 Meal Plan Monday

Pumpkin Bread with a Cream Cheese Ribbon

 

Autumn Welcome to my patio! 

It was a nice day to enjoy some pumpkin bread and some vanilla cinnamon tea from Trader's Joe.  I'd better enjoy the time outside before the weather turns bad.

My masked pumpkin guy is atop my old scale.

 

 

The tea cosy is keeping my tea nice and warm for me. I made this one several  years ago from this vintage-like print. 

 

 My teacup is a Grace's Teaware piece.

Yield: 2 large loaves + 1 mini loaf

Author: Kitty

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Pumpkin Bread with a Cream Cheese Ribbon

This bread has a surprise hidden in the middle. You can use the cream cheese filling in other bread as well.

Ingredients

Pumpkin Bread

• 3 and 1/3 cup flour
• 4 teaspoons pumpkin pie spice
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 and 1/2 teaspoons salt
• 2 and 2/3 cups sugar
• 2/3 cup oil
• 4 eggs
• 1 can pumpkin (not pumpkin pie filling)
  
• 2/3 cup water
• 1/2 cup chopped pecans, optional

Cream Cheese Filling

• 8 oz. cream cheese, softened
• 6 tablespoons sugar
• 1 egg
• 1 teaspoon vanilla

Instructions

For the bread

1. Sift together flour, pumpkin pie spice, soda, powder and salt.  I like to use a whisk instead of sifting.  Set aside.
2. Beat together  sugar and oil.  Add eggs, one at a time.  Beat in pumpkin.
3. Add dry ingredients alternately with water, to the sugar mixture.  Stir in pecans, if using.
4. Spoon half the batter into two greased 9 x 5" pans and 1 mini loaf.   Spoon a layer of filling over each.  Finish off with the rest of the batter.  You may have extra filling which you can use in brownies, or other quick breads. 
5. Bake at 350 degrees for mini loaf, and about 45 minutes for the large loaves, or until tester comes out clean. 

Cream Cheese Filling

1. Mix cream cheese and sugar until smooth and creamy.   Add egg and vanilla and beat well.  Store any extra filling in the fridge .  Keeps several weeks.

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 Thank you for visiting!  xo

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Full Plate 

All About Home with Debra 

All About Home with Amber 

Love Your Creativity Link Party

 Meal Plan Monday

Pumpkin Cheesecake

Please join me for some Pumpkin Cheesecake on the patio, while we admire the haunted house that Harper and my son, Mike, put together.

  I made the tea cozy last year with vintage-look fabric that I had bought several years ago. 

Yield: About 8

Author: Kitty

Pumpkin Cheesecake

I adapted my plain Instant Pot Cheesecake recipe in order to make a pumpkin flavored one. I think I like this better than pumpkin pie!

ingredients:

• For the crust:
• 1 cup gingersnaps (I used pumpkin gingersnaps)
• 3 tablespoon butter, melted
• pinch of salt
• For the cheesecake:
• 16 ounces cream (2 blocks) cream cheese (I used Nuefchatel)
• 3/4 cup brown sugar
• 1/2 cup pumpkin puree (freeze the rest)
• 1 teaspoon vanilla
• 2 teaspoons cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon kosher salt
• 2 eggs, at room temperature

instructions:

How to cook Pumpkin Chesecake

1. Make crust:  Spray a 7" springform fan with cooking spray.
2. In a medium bowl, combine crushed gingersnaps, melted butter and salt.   Spread evenly  in the bottom and partially up the side of the pan.  Freeze for 20 minutes, while you prepare the filling.
3. Make cheesecake:  In a large bowl, using a mixer, beat the cream cheese, brown sugar, and pumpkin until light and fluffy.  Add the vanilla, cinnamon , nutmeg, and salt.  Add eggs, one at a time, and beat until just blended.  Don't overmix.  Por batter into springform pan.
4. Pour 1 and 1/2 cups water into IP and place trivet in the bottom.  Wrap the entire pan in foil, covering the top, also.  This will prevent water from falling onto the cheesecake.  Lower the pan on the trivet.
5. Lock the lid in place and select  High pressure.  Set timer for 35 minutes.  Allow the pressure to release naturally.
6. Remove the cheesecake from the IP and carefully remove the foil.  Place in a wire rack and allow to cool for at least an hour.
7. Cover the springform pan with foil and refrigerate for 4 hours or overnight.  Garnish with whipped cream. 

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My son, Mike, and Harper had fun putting this together while my youngest son and duaghter-in-law were in NYC for a benefit.  We kept the littles busy with crafts, and activities for three nights and four days.

Harper actually placed all the candies (along with a few nibbles) on to the house. She's very careful and precise!

Hayden loved playing with the homemade play dough, which stays so soft and pliable. 

The weekend before was Hayden's 2nd Birthday Party, which was a theme of ice cream, a favorite of Hayden !

It was such a nice day, that the party was outside.

Here is my son Kevin, with his wife, Kristen, and Hayden and Harper (who changed her clothes mid party!). 

Here we are at the kids' craft table with Cissy, Hayden and Molly, my daughter.

Hayden opened her gifts inside.  My son, Mike, is with us, enjoying the fun time.

I am sharing this with these lovely parties:

Meal Plan Monday

Full Plate

Love Your Creativity Link Party

Pumpkin Cream Cheese Bread and a Birthday

 Our teatime today is on a rainy day, and I'm setting it up in my living room.  Please join me for some pumpkin spice tea and some pumpkin cream cheese bread, won't you?

I want to thank everyone who read my post on My Beloved Mom.  Your thoughts, prayers, and condolences are so appreciated during this time of sadness and loss.  

 One of my favorite tea sets is this one that I bought from Ross years ago.  

 My calico teacup is so pretty for Fall, too.

This Johnson Brothers Olde English Countryside transferware platter is another favorite.

I saw a pillow at Kirkland's recently and went home and sketched out a design that resembled it.  I made a envelope style pillow, but this time used one rectangle of 42" long by 18 and 1/2" wide.  by doing it this way, there aren't any side seams.  First I found the middle and appliqued my design, leaving it kind of shabby.  The pumpkin base is made from osnaburg fabric, and then on top, I used an old sweater that my sister sent me.  After I appliqued,  I then did the envelope sytle in the back and stitched the top and bottom seams...so easy!

Yield: 1 large loaf, and one mini, or 4 mini loaves, 6 cakelets, and 2 mini bundtsAuthor: Kitty, adapted from Heart and Soul Among Friends

Pumpkin Cream Cheese Loaves

This is my daughter, Molly's,  favorite bread that she likes to give as gifts. It's so nice to bake some, and store them in the freezer to give away.  The addition of the cream cheese layer is a nice touch!

ingredients:

For the Bread:

3 and 1/3 cups flour

4 teaspoons pumpkin pie spice

2 teaspoons baking soda

1 teaspoon baking powder

1 and 1/2 teaspoons salt

2 and 2/3 cups sugar

2/3 cup oil

4 eggs

1 lb. can pumpkin puree

2/3 cup water

For the Cream Cheese Filling:

8 ounces cream cheese, softened

6 tablespoons sugar

1 egg

1 teaspoon vanilla

For the Topping:

2 tablespoons brown sugar

2 tablespoons flour

1 teaspoon cinnamon

1/2 teaspoon pumpkin pie spice

1 tablespoon butter

instructions:

For the Bread:

Grease 1 regular size loaf pan and one small, or a mixture of minis.

Sift together the flour, pumpkin  pie spice, baking soda, baking powder, and salt.  Set aside.

Beat together sugar and oil until light.  Add eggs, one at a time.  Beat in pumpkin.

Add dry ingredients, alternatively with water to the sugar/oil mixture until it is well blended. 

For the Filling:

Mix the cream cheese and sugar until smooth and creamy.  Add the egg and vanilla and beat well.

For the Topping:

Mix the dry ingredients together and cut in the butter until it resembles cornmeal.  Set aside.

Spoon half the batter into each prepared pan. 

Spoon a layer of filling over each. 

Sprinkle with half the topping. 

Add the rest of the pumpkin batter.  Finish off with rest of topping.

Bake at 350 for about 35 minutes for small loaf,  and 45 minutes for regular loaf.  Use a toothpick to check to see if it comes out clean.

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 Today is Harper's 4th birthday!!  Doesn't she look adorable dressed in her butterfly wings and fairy dress?  Her party was at the Butterfly Gardens, which is a magical place with the prettiest butterflies that I've ever seen!  Of course, Harper was the cutest butterfly ever!

What little girl wouldn't love this mushroom fairy house birthday cake?! 

I am sharing this with these lovely parties:

Cooking and Crafting with J & J
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Dishing It! & Digging It!

Thank you for your visit!  xo