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Posts Tagged ‘pumpkin’

Think of your favorite coffee cake – I’m thinking moist, cinnamon-y, nutty. Now think of adding pumpkin to the flavors. There you have it – this delicious recipe. Mine did not come out as moist as a bread pudding, but it was a total win-win yummy dessert.

Pumpkin apple bread pudding (slightly adapted from Smokin’ Chestnut blog)

2 cups white whole wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

pinch of nutmeg

1/3 cup applesauce

3 tablespoons honey

1/3 cup margarine, melted and slightly cooled

1 teaspoon vanilla extract

2 large eggs, beaten

2 – 3 tablespoons soymilk or almond milk

1 cup pumpkin puree

1 apple grated, roughly 1 cup

1/4 cup raisins

1/2 cup chopped apple

3/4 cup coarsely chopped pecans or walnuts

cinnamon and raw sugar for sprinkling

Preheat oven to 350 degrees F and grease a 9″ loaf pan

In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In another bowl, combine applesauce, honey, melted margarine, vanilla extract, eggs, soymilk, and pumpkin puree. Mix the dry ingredients with the wet ingredients, and then add grated apple, raisins, chopped apple, and half the chopped nuts. Fold together until mixed well.

Pour batter into pan and top with cinnamon/raw sugar mixture and the rest of the chopped nuts. Bake for roughly an hour or until toothpick comes out (relatively) clean. Cool on wire rack for 15 minutes and enjoy. 8 servings.

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Closet Cooking always has such innovative and delicious offerings. When Kevin posted his blueberry maple pecan cinnamon buns, I went straight to the kitchen and made an inspired nondairy adaptation of them. Well, now he’s gone and done it again – this time with these awesome-looking cinnamon buns. Well, I just couldn’t resist – here is my nondairy version, and well worth the effort. Simply the best. I used pecans instead of the candied ginger, by the way.

Pumpkin pie cinnamon buns with nondairy caramel cream cheese frosting

1 batch pumpkin sweet yeast dough (see below)

1/2 cup margarine, melted (then brought to room temperature)

1/2 cup brown sugar

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

1/4 cup dried cranberries

1/4 cup chopped pecans

1 batch caramel cream cheese frosting (see below)

Punch down the dough and knead for 30 seconds. Cover the dough and let it rest for 10 minutes. Roll out the dough on a floured surface into a 24 x 12″ rectangle. Spread the margarine over the dough, leaving 1″ on each side free. Mix the sugar and spices and sprinkle it onto the dough, followed by the cranberries and pecans.

Roll the dough into a log; pinch to seal and cut it into 12 even slices. Arrange the buns in a greased baking pan; cover in plastic wrap and let rise until doubled in size, about 1 hour and 30 minutes. Bake in a 375 degree F preheated oven until golden brown, about 15 – 20 minutes. Top the buns with the frosting.

Pumpkin sweet yeast dough

1/4 cup water, warm

1 tablespoon active dry yeast

1 teaspoon sugar

1/4 cup brown sugar

2 eggs, room temperature

1/4 cup margarine, melted and cooled

1/4 cup soy sour cream

1 cup pumpkin puree

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/8 teaspoon nutmeg

1/8 teaspoon cloves

1 teaspoon salt

2 cups flour and 1 1/2 cups whole wheat flour

Mix the water, yeast, and sugar into a large bowl and let it sit until foamy, about 10 minutes. Add the sugar, eggs, margarine, sour cream, pumpkin puree, spices, salt, and 2 cups of the mixed flour, and mix for 2 minutes at medium or 200 strokes by hand.

Stir in enough of the remaining mixed flour to make a soft dough. Place the dough onto a lightly floured surface and knead the dough until smooth, about 5 minutes (the dough should feel soft and buttery not sticky). Place the dough in a greased bowl, cover with a damp towl and let the dough rise until it has doubled in size, about 1 hour and 30 minutes.

Caramel cream cheese frosting

1/4 cup caramel sauce (see below)

1/4 cup soy cream cheese

Mix the caramel sauce and cream cheese until smooth.

Caramel sauce

1 cup sugar

1 tablespoon corn syrup

1/4 cup water

1/2 cup nondairy creamer, heated

2 tablespoons margarine, melted and brought to room temperature

1 teaspoon vanilla extract

Heat the sugar, syrup, and water in a saucepan while stirring. When it boils, stop stirring and let it turn a medium amber color. Remove from heat and slowly pour in the creamer. Stir the mixture until it is smooth, with a wooden spoon. Stir in the margarine. Allow the sauce to cool for a few minutes and stir in the vanilla extract.

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These “buttery” scones have no dairy products in them at all. They are moist but have the perfect crumb. The original recipe suggests the addition of either chocolate chips, cinnamon chips, or crystallized ginger. I went with the ginger and it was a great choice. These golden beauties say autumn with every bite, and taste especially good warm out of the oven.

Harvest pumpkin scones (my nondairy version)

2 3/4 cups AP flour

1/3 cup sugar

1 tablespoon baking powder

3/4 teaspoon salt

3/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/2 cup cold margarine

1/2 cup minced crystallized ginger

2/3 cup canned pumpkin

2 large eggs

1/4 cup almond milk

coarse white sparkling sugar, for topping (I didn’t have any on hand – just used granular sugar)

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices. Work in the margarine just until the mixture is unevenly crumbly; it’s OK for some larger chunks of margarine to remain unincorporated. Stir in the minced ginger.

In a separate bowl, whisk together the pumpkin and eggs til smooth. Add the pumpkin/egg mixture to the dry ingredients and stir until all is moistened and holds together.

Line a baking sheet with parchment. Sprinkle a bit of flour atop the parchment .

Scrape the dough onto the floured parchment, and divide it in half. Round each half into a 6″ circle. Each circle should be about 3/4″ thick Brush each circle with a little almond milk, and sprinkle with sugar.

Using a knife that you’ve run under cold water, slice each circle into 6 wedges. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425 degrees F.

Bake the scones for 22 – 25 minutes, or until they’re golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.

Remove the scones from the oven and serve warm. Wrap any leftovers airtight and store at room temperature. Makes 12 scones.

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