Pumpkin Gingerbread Bundt Cake

To continue with my mindset of willing it to be fall even though it feels like 100 degrees outside, Miss F and I decided to bake with pumpkin after we purchased a few pumpkins for our porch. She had requested a cake of some sort and having just made a bundt cake for my mom's birthday, I knew I wanted to use the pan again.  I adore gingerbread, especially when served warm with a healthy dollop of whipped cream.  This recipe had the perfect spice and the pumpkin made the cake incredibly moist.  This recipe was adapted from McCormick.

Pumpkin Gingerbread Bundt Cake

4 cups flour
1 tablespoon baking powder
2 teaspoons baking soda
1 tablespoon ground ginger
1 ½ teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon nutmeg
1 can (15 ounces) pumpkin
1 cup brown sugar
1 cup molasses
½ cup (1 stick) butter, softened
2 eggs
1 cup boiling water

Preheat the oven to 350 degrees. Sift together the flour, baking powder, baking soda, ginger, cinnamon, cloves and nutmeg. Set aside. In a mixing bowl, beat the pumpkin, brown sugar, molasses and butter on medium speed until combined. Add the egg, mix well. Add the flour and water, alternating and beating on low just until blended. Pour the batter into a greased 12 cup Bundt pan. Bake for 45 to 50 minutes, until a toothpick comes out clean. Cool on a wire rack for 10 minutes, invert cake onto the wire rack and cool completely. Slice and serve with whipped cream.

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Overnight Cream Cheese Cinnamon Rolls

I made crockpot creamy TexMex chicken and was left with four ounces of cream cheese. I am not a huge eater of plain cream cheese, so I knew it had to be baked into something. Miss F and I decided to make my favorite overnight cinnamon rolls, but instead of their usual icing, we topped them with massive dollops of cream cheese icing. Delicious. Our family ate nearly the whole pan on Sunday morning.  There were only two left, which Miss F claimed for herself for breakfast during the week.  The cream cheese frosting makes these decadent treats even richer and even more delicious. I don't know that I will ever make the plain icing ever again.

Overnight Cream Cheese Cinnamon Rolls

2/3 cup milk
3 tablespoons butter
1 ½ teaspoons yeast
1/3 cup white sugar
3 cups flour
¾ teaspoon salt
2 eggs

½ cup brown sugar
2 teaspoons ground cinnamon

4 ounces cream cheese, softened
1 ½ cup confectioners' sugar

Heat the milk in a small saucepan just until it begins to bubble, remove from the heat. Swirl in the butter until melted.

In the bowl of a stand mixer, dissolve the yeast in the milk mixture. Add the sugar, 2 cups of the flour, salt and eggs; stir well to combine. Add the remaining flour a ½ cup at a time, stirring well after each addition. Knead for 5 minutes using the dough hook of the stand mixer.

Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x10 inch square. Lightly brush the far edge with water. In a small bowl combine the cinnamon and brown sugar, sprinkle over the prepared dough. Roll up the dough into a log and seal the seam. Cut the dough into 8 equal pieces and place into a greased 9 inch cake pan. Cover with plastic wrap and place in the refrigerator to rise overnight.

Preheat the oven to 375 degrees, while the oven is heating, let the prepared rolls rise on the countertop. Bake the rolls for 25 to 30 minutes, until golden brown. While the rolls are baking, cream together the cream cheese with the confectioners’ sugar, adding the sugar in ½ cup portions. Spoon the frosting over the baked rolls and serve warm.

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Sopapilla Cheesecake Bars

I first had these at a pool party years ago, same great pool party that I discovered the magic sausage swirls.  I joined a fantasy football league this year, first time ever.  The amazing Confections of a Foodie Bride hosted the draft, complete with her famous margaritas and a nacho bar that was to die for.  I decided to bring these desserts because I could make them a day ahead and they transport easily.  They couldn't be any easier to make and they are completely addictive to eat.  I am glad I had somewhere to take them, or else I might have eaten the whole pan.

Sopapilla Cheesecake Bars

2 cans 8-ounce refrigerated crescent rolls
2 packages 8-ounce cream cheese, softened
1 ½ cups sugar
1 teaspoon vanilla
½ cup butter, melted
1 tablespoon ground cinnamon

Preheat the oven to 350 degrees. Unroll one can of the dough and place in the bottom of a 9x13 glass baking dish, stretch the dough to cover and press the perforations to seal. Beat together the cream cheese, 1 cup of the sugar and the vanilla. Spread the cream cheese mixture over the top of the crescent rolls in the pan. Unroll the second can of dough and place on top of the cream cheese layer, stretching and pinching the seams to cover the cream cheese completely. Pour the butter over top. Mix the remaining sugar with the cinnamon; sprinkle over the melted butter. Bake for 30 minutes. Cool for 20 minutes, refrigerate and cut into bars when ready to serve.

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Easy Overnight Cinnamon Rolls

I got a bee in my bonnet to make cinnamon rolls, but most of the recipes would require me to wake up around 4 am in order to eat them for breakfast. And cinnamon rolls for dinner just doesn't work for me. Maybe as dessert, with a scoop of vanilla ice cream to cut the richness.  I originally read Alton Brown's recipe for overnight cinnamon rolls, but they had a morning proof, which meant I would have to wake at 6 am, which is still unacceptable.  These rolls have the same silly shaped as the Pillsbury pop n serve rolls because they are baked in a round cake tin.  But they taste so much better.  And unlike the Pillsbury rolls, I can eat one and be completely satisfied.  I think C can eat the entire pan of the Pillsbury ones and I could probably eat half.  This recipe is adapted from AllRecipes.

Easy Overnight Cinnamon Rolls

2/3 cup milk
3 tablespoons butter
1 ½ teaspoons yeast
1/3 cup white sugar
3 cups flour
¾ teaspoon salt
2 eggs

½ cup brown sugar
2 teaspoons ground cinnamon

¾ teaspoon light corn syrup
¼ teaspoon vanilla extract
¾ cup confectioners' sugar
1 to 2 tablespoons milk

Heat the milk in a small saucepan just until it begins to bubble, remove from the heat. Swirl in the butter until melted.

In the bowl of a stand mixer, dissolve the yeast in the milk mixture. Add the sugar, 2 cups of the flour, salt and eggs; stir well to combine. Add the remaining flour a ½ cup at a time, stirring well after each addition. Knew for 5 minutes using the dough hook of the stand mixer.

Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x10 inch square. Lightly brush the far edge with water. In a small bowl combine the cinnamon and brown sugar, sprinkle over the prepared dough. Roll up the dough into a log and seal the seam. Cut the dough into 8 equal pieces and place into a greased 9 inch cake pan. Cover with plastic wrap and place in the refrigerator to rise overnight.

Preheat the oven to 375 degrees, while the oven is heating, let the prepared rolls rise on the countertop. Bake the rolls for 25 to 30 minutes, until golden brown. While the rolls are baking, combine the corn syrup with the vanilla in a small bowl. Whisk in the powdered sugar and enough milk to make a thick glaze. Drizzle the glaze over the baked rolls and serve warm.

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Mexican Hot Chocolate Cupcakes

I have had these cupcakes in my head for awhile. I enjoy spice with chocolate (cayenne chocolate cookies, anyone?) These cupcakes are rich and have an outstanding depth of flavor. I added cinnamon and a tough of cayenne to my favorite sour cream chocolate cake recipe. The cake is moist enough that it doesn't need frosting, which is perfect for these cupcakes. Just a dollop of whipped cream and a few mini marshmallows and you are set.

Mexican Hot Chocolate Cupcakes

2 cups flour
1 cup cocoa powder
2 cups sugar
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
½ teaspoon cayenne pepper
1 teaspoon salt
2 eggs
1 teaspoon vanilla
1 cup sour cream
½ cup vegetable oil
2 teaspoons white vinegar
1 cup hot water

whipped cream
72 mini marshmallows
cinnamon

Preheat oven to 350 degrees. Line two muffin pans with 24 paper liners.

In a large mixer bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, cinnamon, cayenne and salt. Stir on low to combine. Add the eggs, vanilla, sour cream, vegetable oil, vinegar and hot water and mix on medium until smooth. Pour ¼ cup batter into prepared pans and bake for 20 to 25 minutes, until a toothpick inserted in the center of the cake comes out clean. Allow to cool in the pans for about 10 minutes; remove the cupcakes from the pan and cool completely.

Top each cupcake with a dollop of whipped cream, three mini marshmallows and a dusting of cinnamon.

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Secret Recipe Club: Cinnamon Palmiers

It's time for the Secret Recipe Club once again. I took last month of because with C moving to Aspen and everything in chaos, I wasn't sure how much blogging I would be able to do. I received the More Than Occasional Baker for my selection this month and I knew instantly which recipe I wanted to make. Cinnamon Palmiers looked so amazing and I knew Miss F would adore them. I made them one morning before swim lessons and Miss F ran into the kitchen as soon as she smelled the cinnamon, she loves it! I had to convince her to wait until after we were home from swimming to try one, she didn't want to wait. So I went ahead and let her have one hot from the oven, which was a little tricky, but once they cooled and set up, they were easy and delicious to eat.

Cinnamon Palmiers

1/3 cup sugar
1 ½ teaspoons cinnamon
¼ butter, melted
One sheet of puff pastry, thawed

Preheat the oven to 400 degrees. Stir together the sugar, cinnamon and butter. Roll the puff pastry dough into a large rectangle. Using a pastry brush, spread the cinnamon sugar paste in a thin, even layer over the dough. Starting at the long ends of the rectangle, loosely roll each side inward until they meet in the middle. Slice the pastry cross-wise into ¼ inch palmiers (they'll look like little scrolls) and place them on a parchment lined baking sheet. Bake for 12-15 minutes until they puff and turn golden brown.

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Recipe Swap: Cinnamon Roll Muffins

It's another Blogger's Choice Swap, which means I got to troll through Mary Ellen's Cooking Creations to find whatever recipe I wanted to make.  I instantly gravitated to her recipe for cinnamon roll muffins, I loved the idea of making them in muffin form and not needing to use yeast.   These were quite a breakfast treat, Miss F was a huge fan and I was equally impressed.  They had all the components of a good cinnamon roll: warm cinnamon, gooey icing and they were messy to eat.

Cinnamon Roll Muffins

1 cup buttermilk
½ cup brown sugar
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon vanilla
1 eg
3 cups flour

Filling Ingredients
3 tablespoons butter
1 cup brown sugar
1 ¼ teaspoon cinnamon

Icing Ingredients
1 cup powdered sugar
1-2 tablespoons milk or cream

Measure the brown sugar, baking soda, salt, vanilla, and egg into a mixing bowl. Add the buttermilk, then the flour; stir until thoroughly combined into a dough. Turn the dough out onto a lightly floured surface and knead for 2 minutes. Roll the dough into a 12x24 inch rectangle and spread with the butter. Sprinkle with the brown sugar and cinnamon. Roll the dough into a log beginning with the wide side. Stretch slightly. Cut into two-inch pieces and put these pieces into greased muffin tins or cupcake liners. Bake at 375 for 20 minutes or until golden brown.

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Cinnamon Sugar Pumpkin Doughnuts

My absolute favorite grocery store doughnuts are the cake doughnuts coated with cinnamon powdered sugar. They can sometimes be tough to find, often the package will have plain, powdered and chocolate covered. Since it is technically fall, there always seems to be a half empty can of pumpkin lurking in my fridge. These doughnuts are perfect for using up the remaining pumpkin from your last pumpkin creation. Miss F loved these so much she didn't even miss her usual sprinkles. I think shaking the doughnuts in the Ziploc was nearly as exciting as sprinkling. These doughnuts are loosely based on the vegan version from Oh She Glows, de-veganized of course.

Cinnamon Sugar Pumpkin Doughnuts

½ teaspoon apple cider vinegar
6 tablespoons milk
½ cup fresh or canned pureed pumpkin
¼ cup sugar
3 tablespoons unsweetened applesauce
2 tablespoons brown sugar
2 tablespoons butter, melted
2 teaspoons baking powder
¼ teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
½ teaspoon kosher salt
1 ½ cups flour

½ cup powdered sugar
1 teaspoon cinnamon

Preheat oven to 350 degrees. Grease two mini doughnut pans or two regular sized doughnut pans with cooking spray. In a large bowl, whisk together the vinegar, milk, pumpkin, sugar, applesauce, brown sugar (sift if clumpy), and melted butter. Sift in the dry ingredients (baking powder, baking soda, spices, salt, and flours). Mix until just combined. Spoon the batter into the greased doughnut pan. Bake for 10-12 minutes at 350 degrees or until they gently spring back when touched. Cool in the pan for 10 minutes before carefully using a butter knife to remove.

Combine the powdered sugar and cinnamon in a Ziploc bag, seal and toss to coat. Transfer the dipped doughnut into a bag with the cinnamon sugar and shake until coated thoroughly.

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Pumpkin Powdered Doughnuts

As soon as i saw these on Pinterest (via Multiply Delicious), I knew I had to make them. I had one bag of pumpkin left in our freezer and it was time to be put to use.  I must confess that one of my favorite doughnuts come from the grocery store, the cake doughnuts with the cinnamon  powdered sugar on them.  So I had to adapt the recipe to make them like my grocery store fav.  After making these, I am clueless how that cinnamon powdered sugar stays put.  These doughnuts absorbed it, which wasn't necessarily a bad thing.  These are the perfect fall breakfast treat and they are totally worth making a powdered sugar disaster in the kitchen.  I swear there was powdered sugar all in Miss F's hair by the time we were done.

Pumpkin Powdered Doughnuts
makes 6 doughnuts

1 ¾ cups flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 teaspoon pumpkin pie spice
2 ½ teaspoons cinnamon, divided
¼ cup light brown sugar, packed
¼ cup sugar
3 tablespoons unsalted butter, melted
1 egg
1 teaspoon vanilla extract
1 ½ teaspoons maple syrup
¼ cup buttermilk
½ cup pumpkin puree
¼ cup powdered sugar

Heat oven to 375 degrees. Grease your doughnut pan.

In a large bowl, combine flours, baking powder, salt, pumpkin pie spice, 1 ½ teaspoons of the cinnamon, and both sugars. Whisk together ingredients until combined. In a small bowl, whisk together butter, egg, vanilla, maple syrup, buttermilk, and pumpkin puree. Add wet ingredients to dry ingredients and stir until combined.

Carefully spoon the batter into the prepared doughnut pan. I put the batter in a large Ziploc bag and cut off one of the bottom corners to pipe it into the doughnut pan. Bake 12 to 15 minutes or until doughnuts are slightly golden. Remove doughnuts to a cooling rack.

In a large Ziploc bag, combine the powdered sugar and remaining teaspoon of cinnamon. Add the cooled doughnuts to the bag and toss to coat in the powdered sugar mixture. Serve.

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Cinnamon Raisin Cream Cheese French Toast Casserole

What a very long name for a fairly simple recipe. Ever since my breakfast club at work, I have been a fan of French toast casserole. Specifically, Apple and Cranberry French Toast Casserole. I had another playgroup baby shower to attend and I volunteered French Toast Casserole, thinking I would make my old standby. When I saw this on I Was Born To Cook, I knew I had to try it. I think I would be better off in a deeper dish next time, as it puffed up a little much.

Cinnamon Raisin Cream Cheese French Toast Casserole

1 loaf cinnamon raisin bread
5 eggs
2 cups milk
1/2 cup cream
1 cup sugar
2 teaspoons vanilla extract
1 dash nutmeg

16 ounces cream cheese
1 teaspoon vanilla
2 eggs
½ cup sugar

Lightly butter a 3-quart baking pan. Cover the bottom of the pan with half of the bread slices. In a medium bowl combine 6 of the eggs with all the milk and cream, 1 cup of sugar and 2 teaspoons of vanilla. Pour half the egg mixture over the bread. In a separate bowl mix the cream cheese, remaining 2 eggs, teaspoon of vanilla, and ½ cups of sugar until smooth and creamy. Spread the cream cheese mixture over the bread layer. Arrange the rest of the bread over the filling and top with the remaining egg mixture. Sprinkle with nutmeg. Cover and refrigerate overnight. Bake in preheated 350 degree oven for 60 minutes. Let stand 10 minutes before cutting.

Adapted from I Was Born To Cook

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Cinnamon French Toast Casserole

When I saw this on Confections of a Foodie Bride, I knew it would be perfect for my Thursday morning playgroup. All the girls in it always make the most delicious breakfast treats. I made mini banana muffins for the kids, but I know Miss F enjoyed the French Toast casserole almost as much as the muffins. Making the casserole in a springform pan is truly genius, it looks so much nicer than the traditional casserole dish I use for my Apple and Cranberry French Toast Bake.  I don't own a kitchen torch, so I sprinkled cinnamon sugar on top instead.  I let it sit overnight, though I found the top dried out a bit.

Cinnamon French Toast Casserole

1 loaf challah bread
4 egg yolks
½ cup heavy cream
1 ½ cups milk
¼ cup sugar, divided
pinch of salt
1 teaspoon vanilla
1 teaspoon cinnamon, divided

Grease a 10-inch spring-form pan with butter and set aside.

Cut Challah into 1-inch cubes (If you can do this part ahead of time, leave the bread cubes on a baking sheet to dry for a while). Place cubes in a large bowl. Whisk egg yolks, half and half, 2 tablespoons sugar, salt, vanilla, and ½ teaspoon cinnamon until well combined and pour over bread. Toss until all liquid is absorbed. Pour into the prepared pan and lightly press down on the bread to spread evenly. Let sit while oven preheats. (Alternately, you can cover and refrigerate overnight, if desired.)

Preheat oven to 325. Bake the French toast casserole for 25-30 minutes, until browned. Run a knife around the edge of the pan and remove the rim. Evenly sprinkle the remaining 2 tablespoons sugar and ½ teaspoon cinnamon over the top. Cut into 6-8 wedges and serve warm, with fresh fruit and maple syrup.

Adapted from Confections of a Foodie Bride

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Cinnamon Ice Cream

This is the first ice cream I have ever tried using eggs. It was really good! Especially good scooped on a slice of warm apple pie. C still isn't sold on the homemade ice cream, he still prefers his Blue Bell. I definitely don't!

Cinnamon Ice Cream

1 cup white sugar
1 ½ cups half-and-half cream
2 eggs, beaten
1 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.

Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

Source: AllRecipes.com

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