Recipes for Cook

Showing posts with label pumpkin. Show all posts

Thursday, May 15, 2014

Easy Gluten Free Pumpkin Pie Recipe

Easy, delicious gluten-free pumpkin pie.

This will be one of our little secrets, okay? Just make this impossible pumpkin pie recipe and serve it with a smile. No apologies. No caveats. No waffling or waggling. You don't have to label it vegan. Or gluten-free. Or lactose-free. Which it is. Because no one will ever know. It tastes that good. And you'll score serious points with your vegan guests. You'll be a hero to gluten-free pie lovers. A goddess to egg-free pumpkin-cravers. A rock star to dairy-free angels.

My secret? It's in the details.

First- no tofu (yes, Babycakes, my pumpkin pie is soy-free so you won't have to put up with your cousin's tofu jokes on Thanksgiving).

Second- it's also rice-free. No gritty rice flour (which, come to think of it, I am hardly using any more). No cornstarch (for those of you avoiding corn). In a sweet little nutshell, it's very food allergy friendly.

Even your Aunt Sadie who is allergic to Wyoming might be able to eat this. Unless she's allergic to pumpkin.

Then you're screwed.

My secret ingredient? My favorite grain of late. Buckwheat. I thank my lucky stars every night that I can eat buckwheat, not only because it's deeply familiar, ingrained as it is in my semi-Ashkenazi bones (while the Scot-Irish half of me pines for Guinness), it's a cereal-free "grain" with a soft, sweet nutty taste and a higher protein content than many other gluten-free flours. And it is drop-dead sexy in baking (have you tried my Buckwheat Chocolate Chip Cookies? My Pumpkin Raisin Cake?).

Buckwheat? In a pumpkin pie? you ask.

Affirmative. You see, this is a crustless pumpkin pie- a close relative of my crustless quiches (though they contain eggs which helps beyond imagining- but vegans, keep the faith, because I'm also working on an eggless quiche slash kugel). As impossible as it seems (okay, allow me, please, a corny nod to the old Bisquick trick) the buckwheat flour helps create a tender and barely discernible crust, which- for a quasi-baker like me is a high-fiving relief because there is nothing I have less patience for than wrangling with fall-apart-when-you-sneeze gluten-free pie crust dough. Well.

That's not entirely true.

I have even less patience for the fear-spiking sensationalism media corporations serve up as news when it is anything but. It's enough to give any sensitive soul severe schpilkis.

Which is why I disconnected my cable TV. One hundred dollars a month to get heartburn? I don't think so.

Read more + get the recipe >>

Sunday, March 2, 2014

Chocolate pumpkin cake

This a a FABULOUS FALL CAKE! With a decadent chocolate cake and a creamy fluffy cream cheese frosting.

Chocolate Pumpkin Cake Recipe

Ingredients

1-1/2 cups all-purpose flour

2/3 cup unsweetened cocoa (Dutch if you want a dark rich chocolate cake)

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup buttermilk

1 cup canned pumpkin

2 teaspoons vanilla extract

3/4 cup butter, softened

1 cup dark brown sugar

1 cup granulated sugar

3 large eggs, plus on yolk

1 Frosting recipe (below)

Directions

Heat oven to 375 degrees. Line the bottoms of two 8-inch ( I used 9-inch because that’s what I had and the cake turned out fine) with parchment paper and lightly spray with a non stick cooking spray. Sift the flour, cocoa, baking powder, baking soda, and salt together. Stir the buttermilk, pumpkin, and vanilla extract together in a small bowl. Beat the butter and sugars together until fluffy. Beat in the eggs and yolk, one at a time. Reduce mixer speed to low and alternately beat in the flour and buttermilk mixtures in thirds. Pour the batter into the prepared pans. Bake until a tester, inserted in the center, come out clean–about 35 minutes. Cool layers completely before frosting.

Frosting Recipe

Ingredients

6 ounces cream cheese, softened

1-1/2 cups confectioners’ sugar

2-1/4 teaspoons cocoa

1/4 teaspoon cinnamon

1 teaspoon vanilla extract

1-1/2 cups heavy whipping cream

3/4 cup confectioners’ sugar

1/2 teaspoon orange food coloring

Directions

Beat cream cheese until fluffy. Add 1-1/2 cups confectioners sugar, cinnamon and 1 teaspoon vanilla. Beat on low until well combined. Transfer to a larger bowl. Clean the mixing bowl. Beat the heavy cream, 3/4 cup confectioners’ sugar and orange food coloring on medium high to soft peaks. Gently fold the whipped cream into the cream cheese mixture until well combined. Spread 1 cup frosting between the two layers and use the remaining frosting to ice the top and sides of the cake. Chill 30 minutes and prepare chocolate glaze.

Chocolate Glaze Recipe

Ingredients

4 ounces bittersweet chocolate, chopped

1 tablespoon cold butter

3 tablespoons corn syrup

1/2 cup heavy whipping cream

Directions

Place chopped chocolate, cold butter and corn syrup in a medium heat proof bowl. Bring the heavy cream to a boil, pour it over the chocolate, and let sit for 3 minutes. Gently stir, using a whisk until smooth. Let sit for 3 to 5 minutes, until the glaze thickens slightly. Pour the glaze onto the center of the frosted cake and smooth out the edges to allow the glaze to drip over sides. Makes 1 cup

recipe from Lady behind the curtain. to visit her site for more awesome recipes click HERE.

Tuesday, February 4, 2014

Pumpkin Cupcakes with Dulce de Leche Frosting

Nothing fills the house with the smell of autumn like a pumpkin cupcake recipe baking. This pumpkin cupcake recipe is perfect for fall parties, potlucks and picnics with the family. Serve this pumpkin cupcake recipe with my favorite dulce de leche frosting and come up with some creative Thanksgiving cupcake ideas. Your friends will love how clever you are when you serve them something outside the normal with this pumpkin cupcake recipe.

Ingredients for cupcakes batter:

4 eggs
1 2/3 cups sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp pumpkin pie spice (optional)
1/2 tsp salt

Dulce de leche frosting:
1 can sweet condensed milk (Boiled for 3 hrs in the can in water on low temp. Cooled down completely. Then mix with butter.)
2 sticks of unsalted butter at room temp

Preheat the oven to 325˚F.

In the bowl of a mixer fitted with the paddle attachment, combine the eggs and oil.

Add pumpkin and salt.

Mix.

Add sugar and mix.

In a separate large bowl, combine the flour, baking powder, cinnamon and baking soda. Whisk until thoroughly incorporated.

Without over-mixing, gradually stir in the dry ingredients into the wet ingredients until just combined.

Pour into the prepared cupcake liners.

Bake on 325 F for 20 to 30 minutes or until it passes the toothpick test.(Note: All ovens are different, always check before time expires when you are baking) Let cool completely on a wire rack before frosting. I made 12 regular cupcakes and 20 mini cupcakes or you can make 24 regular cupcakes.

Whisk butter with paddle attachment until fluffy add cooked sweet condensed milk one spoon at the time.Mix but dont over mix it or it will become runny. Decorate with the star tip.

Enjoy!!!

This recipe is liked to the linky parties @
Future Expat

Monday, February 3, 2014

Giraumon Brodé Galeux dEysines Pumpkin

Suddenly, these seem to be everywhere.

They are an heirloom French variety of pumpkin, from Bordeaux, and were listed by Vilmorin in 1883. Then, apparently, they lapsed into obscurity until someone brought them to the Pumpkin Fair in Tranzault, France, in 1996.

The name is usually translated as "embroidered with warts from Eysine", but galeux means more like mangy or scabby than warty. They are certainly like no other pumpkin I have seen before. Beneath a maze of spongy peanut-textured protrubrances the pumpkin skin is a surprising shade of apricot pink.

Galeux dEysines, as they are usually referred to, are a variety of cucurbita maxima (so yes, they can get fairly large - 10 to 15 pounds is typical) ready in about 100 days from transplanting. They are reportedly quite drought tolerant as well as reasonably tolerant of cooler, wetter summers. Ours were grown in a very wet acidic clay bed. We did not get a bumper crop - I think they would have liked better soil - but they did not do too badly either, producing 2 large pumpkins per vine.

I did note with these, and with another "warty" variety we grew this year, that the warts are very attractive to slugs and snails. This is the last Galeux dEysines we have left as they did not keep well, partly because of the slug damage. In general though, I do not think they are particularly good keepers. One the other hand they are one of the most delicious pumpkins we have ever eaten, with soft, smooth, moist, rich orange flesh and a lovely sweet intense flavour, so I certainly intend to give them another try next year. In general, pumpkins are more watery than other kinds of winter squash, but this one is dry enough to be treated as a squash (although only just).

We should also have picked them a bit sooner. They get wartier and wartier as time goes by, and it is definitely better to get them before they are quite so smothered in warts as this specimen. The warts appear as a result of sugars developing under the skin, and also in response to slight damage. I understand that you could scratch your name on one when it is full-sized, but not yet warty, allowing you to display your name in warts later on. Yeah, I didnt. Maybe a paisley pattern or something next year.