Tag Archives: pumpkin

Iced Pumpkin Delights

Posted by Delightfully Doable on 12 December, 2013 None comments

Icing really does make or break a cookie. These cookies were good but the icing transformed them from a simple cookie to a magnificent dessert. Okay maybe that’s a big statement but they really did make the difference. unfortunately I think Cooper and I ate over 5 cookies together in one afternoon. I convinced myself that due to the holidays rapidly approaching, it was healthy for us to binge throughout the day on anything and everything that was considered “unhealthy” and that’s just what we did. :)

I have been wanting to make these cookies for awhile and now that Fall is behind us I still took the opportunity to make them as Christmas desserts can continue to be made through the new year. (And, I have a lot of pumpkin puree in the freezer)

Ingredients:

Cookie:

  • 2 cups unbleached flour
  • 1 ½ teaspoons baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 ½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp allspice
  • 2 eggs
  • 1 cup brown sugar
  • ½ cup canola oil
  • 1 cup pumpkin puree

Icing:

  • 1 cup powdered sugar
  • 3 tbsp milk

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Mix together the first seven ingredients and set aside. In a kitchen aid mixer add eggs, brown sugar, canola oil, and pumpkin puree. Blend well until smooth and creamy.

Add dry ingredients a 1/2 cup at a time and thoroughly mix through.

Drop by spoonful’s onto a cookie sheet and bake in preheated oven of 375 degrees for 8-10 minutes.

Let cool on a wire rack. Once thoroughly cooled to room temperature, mix the icing together. If icing is too runny simply add more powdered sugar to thicken it up. This will allow it to keep from running off your cookies and stay right where you want it. :)

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Be prepared to be wowed!

Sister’s Pumpkin Loaf

Posted by Delightfully Doable on 23 November, 2013 None comments

By far the best pumpkin bread EVER. We went to visit my family for a week when my grandma passed away and while we were there my sister had a couple loaves of pumpkin bread. Truth be told, I think Cooper and I ate an entire loaf ourselves in the first day. Little did we know a second loaf was hiding out and the following day I literally had to pull the reigns in otherwise we would have devoured the entire thing. I can’t begin to explain to you the massive party in my mouth with this pumpkin bread. I could go off forever about it, but Cooper and I truly did devour these delicious loaves.

When we got home I set out to make this recipe and it was just as good as I had remembered. You really shouldn’t put this on your “list” to make, you should go ahead and make it right now, you wont regret it. :)

Ingredients:

  • 3 cups sugar
  • 2 cups flour
  • 1 teaspoon each, cinnamon, nutmeg, allspice
  • 1/2 teas. baking powder
  • 1/2 teas. baking soda
  • 1/2 teas. salt
  • 3 eggs
  • 1 can (15 oz.) pumpkin
  • 1 cup vegetable oil
  • 1 teas. vanilla

In a bowl, combine the sugar, flour, spices, baking powder, baking soda and salt.  In another bowl, combine the eggs, pumpkin, oil and vanilla; mix well.

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Stir into dry ingredients just until moistened.

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Spoon into two greased loaf pans. Bake at 350 for 65-75 minutes or until a toothpick inserted near the center comes out clean.  Cool for 15 minutes before removing from pans to wire racks.

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White Chocolate Pecan Pumpkin Muffins

Posted by Delightfully Doable on 20 November, 2013 None comments

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When you have such a long name for the item you are baking, it says it all, the name being so long is a catalyst for the delicious ingredients that rest in the muffin.  To me this is the perfect holiday food. Deee-licious! I keep them coming this time of year as it’s a great excuse to keep baking all the foods you want but can’t justify during the middle of summer. I believe this is why the holiday weight starts gravitating towards our hips and buttocks; lots of comfort food. :)

I actually started the morning off baking these muffins as our house was a bit chilly with the evening frost. The heat was already turned up and if I had a say, I would leave the heat at 78 for complete comfort but would create the perfect sauna for my husband. So, we steer clear of that and I resorted to baking to help add the extra heat that I absolutely love; a blazing oven.

Ingredients:

  • 3 cups all-purpose flour
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1 tbsp. allspice
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 4 large eggs
  • 2 cups sugar
  • 2 cups pumpkin puree
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  • ¼ cups vegetable oil
  • 2 cups white chocolate chips
  • 1 cup chopped pecans

Preheat the oven to 350˚ F.

Line muffin tins with liners.  In a medium bowl, combine the flour, cinnamon, nutmeg, allspice, salt and baking soda, stir to combine.

In a standing mixer combine the eggs, sugar, pumpkin-puree and oil.  Mix on medium-low speed until blended.
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With the mixer on low slowly add dry ingredients, mixing just until incorporated

Add white chocolate chips and pecans and give it a good stir.

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