Pumpkin in the form of cake

During this week of hectic preparations for the "kickoff of the holiday season" holiday, I decided to take a break last night and make something sweet to follow-up a great throw-together dinner of roasted garlic chicken sausage with quick homemade sauce over whole wheat spaghetti. In all honestly, I have been neglecting my beloved Kitchenaid Mixer and haven't yet had the opportunity to use it since Kyle installed an electrical outlet directly behind the mixer so that I wouldn't have to drag it (for it's too heavy to pick up) out from under the only spot on the counter where it would fit under the poorly-leveled upper cabinets all the way across to the closest outlet - nearly 4 feet away. I suppose his food-intuition (ie, man's intuition as opposed to a women's or mother's intuition) told him that I would be bringing him home some fantastic cake that I had made earlier that day at my parent's house because the outlet was finished and the counter was cleaned up by the time I came home - it was a complete surprise to me that he was planning to put this outlet in for me. This transaction suited us both perfectly.

So back to last night. I pulled this recipe off one of my new favorite website a few weeks ago and finally had some extra energy (and time) last night to make it. Kyle begged me to make cookie dough even though we didn't have any chocolate chips in the pantry - he just wanted the raw dough to snack on - but I stood my ground and promised him that this would be a great recipe, only going on the hunch that it would be though because how bad could a Martha Stewart recipe be? I haven't had a bad one yet...and this one keeps the streak alive. It turned out to be an amazing, mouth-watering, perfect fall-in-New-England pumpkin spice cake with a cream cheese frosting that will knock your socks off. It seriously was worth the wait and the agony of *watching* the cake cool down far enough so that I could frost and serve it.


I should note a couple of things here:

1. As much as I was longing to try the honey cream cheese frosting, I omitted the honey because Kyle is allergic to it when it's uncooked. BOO!! Nonetheless, I added about 1 tsp of vanilla and between 3/4 and 1 cup of powdered sugar in place of the honey to assure that the frosting would be sweet enough.
2. I've had a terrible time as of late adding melted butter to recipes that have eggs. I can't tell you how many times I've cooked the eggs in the wet mixture and had to start the recipe over. This time I decided to heavily soften the butter for the cake batter, but asked Kyle to do so in an effort to quicken the process since I was sifting the dry ingredients, cracking eggs, measuring sugar, etc. After he dumped his version of very soft butter into the bowl and I started mixing, hundreds of little tiny butter clumps arose, and I realized the butter wasn't nearly soft enough (why do I trust anyone other than myself?!?). But I perservered and put the batter in the oven, butter clumps included. It still turned out perfectly but I admit that I was very nervous during those 40 long minutes in the oven.
3. I learned the hard way that it's necessary to adjust the oven temp when using dark pans. I baked this cake in a dark non-stick 9x9" pan at 325 degrees F rather than 350 and it was done just right.
4. And lastly, Martha's recipe says that this cake yields 9 servings. One serving of 9 is a very rich serving, and the next time I make this recipe, I'll cut the cake into 12 pieces instead of 9.

Pumpkin Spice Cake with Honey Frosting

source: Martha Stewart

FOR THE CAKE

• 1/2 cup (1 stick) unsalted butter, melted, plus more for pan
• 2 1/2 cups all-purpose flour (spooned and leveled)
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 tablespoon pumpkin-pie spice (or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 teaspoon each allspice and cloves)
• 2 large eggs
• 1 1/2 cups sugar
• 1 can (15 ounces) solid-pack pumpkin puree

FOR THE HONEY FROSTING

• 1/2 cup (1 stick) unsalted butter, very soft
• 1 bar (8 ounces) regular (or reduced-fat) cream cheese, very soft
• 1/4 cup honey * I subbed 1 tsp pure vanilla extract and between 3/4 to 1 cup powdered sugar for the honey

1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan.
2. In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, butter, and pumpkin puree until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth.
3. Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.
4. Make Honey Frosting: In a medium bowl, whisk butter, cream cheese, and honey until smooth.
5. Spread top of cooled cake with honey frosting. Cut cake into squares to serve.

Prep time: 20 minutes

Cook time: 40-45 minutes

Yields: 9-12 squares

Pumpkin Swirl Cheesecake

Bring on the pumpkin!! Yes, another pumpkin post...but hey, it's fall so this is to be expected, isn't it?? I've never been a big cheesecake baker and only on a couple of occasions have I decided that my cheesecake has turned out well. Yet I keep trying...practice makes perfect, right?

Well...practice is what I will continue to do. I have no idea what went wrong with this one. I followed the recipe to the "T", which as I was so excited about to share, was from one of the most reputable blog sources in Peabody...but something, somewhere, went awry. Don't get me wrong, the actual cheesecake was perfect - just the way I like it - heavy and creamy....and pumpkiny of course! But the presentation of it leaves a little to be desired. This is the pumpkin swirl cheesecake that didn't swirl nor did it quite resemble Peabody's cheesecake whatsoever. And after the great results of my pumpkin spice cheesecake brownies, I was quite disappointed in how this one turned out (or at least looked because it tasted wonderful).

I'm not sure if my oven temp is way off kilter or what because the directions were to cook for about 2hrs at 350 degrees F. The cheesecake was already very brown at 1hr 15 min and I turned the oven off at 1hr 30min because the knive came out clean (with just a little bit stuck to it, as the directions indicated). In no way was the inside of the cheesecake overdone but I still don't know why the top browned so quickly. The browned top doesn't at all change the flavor, only the all-important appearance. But hey, what can ya do? I'll consider making this again if I can figure out what went wrong this time.

Pumpkin Swirl Cheesecake

• 1 1/2 cups Gingersnaps
• 1/4 cup melted butter
• 2 1/2/bs cream cheese
• 2 1/2 cups sugar
• 2 TBSP flour
• 5 large eggs
• 2 egg yolks
• 2 tsp vanilla
• 1 cup pumpkin
• 1 1/2 tsp cinnamon
• 1 tsp nutmeg
  

1. For crust, combine the gingersnaps, and butter. Press onto the bottom of a 10 inch spring form pan. Bake for 10 minutes in 350F oven. Set aside.
2. For the filling, cream the cheese until soft. Add in the sugar and mix well. Add in the flour and mix to blend.
3. Add in the eggs, one at a time, scraping th bowl down after each addition. Add in the yolks and vanilla. Mix well.
4. Remove 3 cups of the batter and place in a bowl. In a seperate bowl, combine the pumpkin, cinnamon, and nutmeg. Stir in the 3 cups of plain cheesecake batter.
5. Layer the two batters in the springform pan starting with the plain batter. Do three layers plain batter and two of the pumpkin batter. Swirl the batters to create a marbelized look.
6. Place the cake on a sheet pan. Place in the oven and pour in hot water to create a water bath. Bake the cheesecake at 350 F for approx. 2 hours. A thin knife inserted in the center should come out almost clean.
7. Cool the cake and then chill. Let sit overnight before unmolding.

Prep time: 30 minutes

Cook time: 1hr 30min to 2hrs

Serves: 12

Pumpkin-Spice Cheesecake Brownies

The pumpkin frenzy has hit my house with avengence and I'm honestly going to have a tough time letting it go at the end of the autumn. I seem to come across at least one new pumpkin recipe that peaks my interest everyday and I'm starting to have a difficult time narrowing down the recipes to make. I can't possibly make them all for fear of blowing my healthy eating resolution. Thankfully, I've implemented a couple of adjustments to the recipes I do make so that I can try to feel less guilty about eating the mouthwatering pumpkiny results.

Tonight, I broke out Cara's (aka Pumpkin Queen) pumpkin-spice cheesecake brownies. Oh yeah. You read that right...that's brownies. with cheesecake. and pumpkin...all in one dessert!! I did end up using 1/2 cup applesauce (and 1/4 cup butter) and low-fat cream cheese to attempt at making these a little more figure-friendly...attempt being the optimal word there.

They turned out beautifully and so delicious!! Let me tell you...they are going FAST! I've only had the chance to indulge in a couple of them as Kyle is plowing through them at some unGodly rate. This one is definitely a keeper and will most likely make a reappearance sometime this fall. Thanks Cara!!!

Pumpkin-Spice Cheesecake Brownies
source: Cara at Cara's Cravings

Brownie Batter

• 3/4 cup butter, melted (I used 1/4 cup butter, 1/2 cup applesauce)
• 1 cup sugar
• 1 tbsp pure vanilla extract
• 2 eggs
• 1/2 cup all purpose flour
• 1/2 cup cocoa powder
• 1/4 tsp salt
• 2 tsp cinnamon

Cheesecake Batter

• 6 oz cream cheese, softened
• 1 egg
• 1/3 cup sugar
• 2 tbsp flour
• 1/2 cup pumpkin puree
• 1/4 tsp pure vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp each ground ginger and ground cloves

1. Preheat oven to 350F. Grease an 8x8" square metal baking pan.
2. Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients and then gradually stir into butter mixture with a wooden spoon. In separate bowl, beat together cheesecake batter ingredients.
3. Spread about 2/3 of chocolate batter into prepared pan, and spoon cheesecake batter over. Dollop remaining brownie batter over cheesecake batter. Swirl the batters together by running a butter knife (or toothpick) back and forth through the pan.
4. Bake for 40 minutes (I baked for 35 minutes), or until center is set. Cool completely on wire rack and chill before cutting and serving.

Prep time: 20 minutes

Cook time: 35 - 40 minutes

Yields: 12 - 16 brownies

Here is how I dolloped the batter and how the brownies looked just out of the oven:

Creamy Pumpkin Sauce with Roasted Garlic Chicken Sausage

The original version of this meal was simply roasted garlic chicken sausage in homemade spaghetti sauce over whole wheat pasta. Easy enough meal to make for myself being that Kyle is working evenings this week, right?

Well...I got thinking this afternoon about things I wanted to get accomplished tonight and it clicked...Kyle is working evenings this week...evenings this week...hmmm...YES!! It's not that I don't love spending time with my husband because I very much do, but the time alone for dinner certainly gives me a little more latitude about what I can cook for myself. "What do I have in the fridge to beef up my pasta dish tonight? .... PUMPKIN!!" I thought to myself - it was leftover from the pumpkin pancakes I made over the weekend. I had been reading through Cara's blog today and came across her hazelnut sage ravioli with pumpkin cream sauce and after the pumpkin light bulb went off in my brain, I decided to do a savory creamy pumpkin sauce tonight. Yes, yes...I realize that I would be taking a chance with this one - garlic chicken sausage with pumpkin sauce?? But you only live once and since I had to opportunity to possibly ruin only one meal, rather than two, tonight, I decided I'd better take advantage.

The ideas raced around my head during my 45 minute drive home and when I got in the house, I got right to work in the kitchen without even changing out of my work clothes. I was on a mission. Oh...did I mention this mission had to be lower in calories and fat since Kyle and I have started a healthy eating plan that involves only eating a certain amount of calories per day? Right...there would be no heavy cream in this sauce and instead skim milk, which I've always found works beautifully when making creamy sauces.

So here's what I did:

1. Melt 1 - 2 tsp butter in a small saucepan over medium heat. Add 2 tsp flour to melted butter and stir to make a liquidy roux. Stir in about 1/4 tsp of cinnamon, a dash of nutmeg, 1/4 tsp salt, and a pinch of black pepper. Cook for 30-60 seconds.
2. Turn heat to low and whisk in 1/2 to 3/4 cup skim milk, whisking until there are no lumps. Stir in 1/4 cup pumpkin puree until well-incorporated. Cook on low stirring frequently for 5-8 minutes or until thickened to desired consistency.

I cut up and heated one pre-cooked roasted garlic chicken sausage and served the sausage on top of whole wheat pasta and the pumpkin sauce. Before eating, I sprinkled another dash of cinnamon on top and garnished with a few strips of Parmesan cheese. This was SO good and SO easy!! The mix of flavors from the sweet pumpkin and cinnamon along with the savory chicken sausage and Parmesan cheese was just delightful. And knowing that the sauce was low cal/low fat made eating the meal so much more satisfying! This is definitely a keeper...and maybe next time I'll attempt it when Kyle IS home for dinner.

Pumpkin Pancakes

The finale to a picture-perfect and relaxing autumn weekend with my parents was a good, hearty breakfast. Kyle and I haven't made pancakes in ages and since he asked for chocolate chip pancakes this morning, I thought I'd take it a step further and use my improv skills with the help of the can of pumpkin puree that has been calling me from my cupboard for weeks.

Weeks? You ask? Yes, weeks. I've had so many pumpkiny foods that I've been yearning to make but either my time runs out or I can't decide what to make so I've ended up not making anything...until today.

It was during the middle of mass at church this morning when I had what you might call an epiphany (of sorts) and I suppose the timing of it was fitting, considering where I was and what I was doing. Why not pumkin pancakes?? Is what I said to myself...and thus my great idea was born. I planned out the recipe on the ride home (yes, I was able to redirect my attention to the mass) and got started as soon as I got home.

The first batch that came off the electric griddle were plain pancakes with chocolate chips for Kyle...then came just plain pancakes...then I added 1/4 cup pumpkin, 1/2 tsp cinnamon, and 1/8 tsp ground nutmeg to the remaining amount of batter (maybe 1/4 of the total amount of batter) and I started to see what I had in my mind come alive. The batter alone smelled wonderful and my parents started hovering once they started to cook. To the last 2 pumpkin pancakes to go on the griddle, I added a few chocolate chips for good measure and these turned out to be les pieces de resistance.

Holy moly were these pumpkin pancakes (with and without chocolate chips) incredible!! So incredible that, based again on the number of "mmms" I heard this morning, they I expect they will end up on our post-church breakfast table again very soon (yes, that means that although he was skeptical of the idea of pumpkin pancakes, Kyle loved them too).