White Chocolate Pumpkin Tiramisu

My sister Nina saw this original recipe created by Amy Richardson on Studio 5 KSL in SLC, Utah and decided to give it a try for our after Thanksgiving get together. Not only is it absolutely beautiful, but if you are a pumpkin lover the flavors make your mouth sing! An amazing recipe for the Fall. (She substituted pumpkin bread for the pumpkin pound cake and made her own pumpkin butter from the recipe HERE.) This recipe is super easy and delightfully delicious!


White Chocolate Pumpkin Tiramisu

Ingredients:

* 9-inch Spring form pan lined with parchment
* 1 vanilla pound cake cut in ¼ inch slices; and cut in half again
* 1 pumpkin pound cake cut in ¼ inch slices; and cut in half again
* 3 cups heavy whipping cream (2 cups for tiramisu, 1 cup reserved for serving)
* 1- 8 oz. package cream cheese at room temperature
* ¾ cup sugar
* 2 oz. white chocolate, or 7 squares of Ghirardelli vanilla bean white chocolate; melted.
* 3 tbs. prepared pumpkin butter
* ¼ cup apple cider or apple juice

Method:

Beat whipping cream and sugar until soft peaks form.
Add cream cheese until smooth.
Divide mixture in half.
To one half, add white chocolate and beat until well blended.
To the other half add the pumpkin butter and beat until well blended.

To assemble the tiramisu:

Line bottom of spring form pan with pumpkin pound cake; crowding to fit.
Brush cake with apple cider and cover with a layer of white chocolate cream.
Arrange a layer of vanilla pound cake over the cream, and top with a layer of spiced pumpkin cream.
Repeat these alternating layers, ending with pumpkin spiced cream.

Cover and chill overnight to set firm. May keep refrigerated for up to two days.

Loosen spring form and remove parchment. Smooth sides with a spatula.

Serve with whipped cream and garnish with a sprinkle of cinnamon.

Whipped Cream
Ingredients:

* 1 cup whipping cream
* ¼ cup powdered sugar
* ½ tsp. vanilla extract

Method:

Whip ingredients on high till soft peaks form.

Pumpkin cookies

This recipe is adapted from Martha Stewart. It is a moist delicious cookie with great flavor. We like to add a cup of chocolate chips or pecans. Sometime we frosted them and sometimes we eat them plain. Which ever way you like them they are sure to be a hit.


Pumpkin Cookies

3/4 cup real butter
1 1/4 cup packed brown sugar
2 eggs
1 1/2 cup solid pack pumpkin
1/2 cup evaporated milk
1 tsp vanilla
1 tsp baking powder
1 tsp soda
1 1/2 tsp cinnamon
1 1/2 tsp ginger
1/2 tsp nutmeg
2 1/2 cup flour

Preheat oven to 375. Beat butter and brown sugar until blended and add egg. Beat until light and fluffy. Add pumpkin, milk, and vanilla and mix until well blended. Stir in baking powder, soda, salt, cinnamon, ginger and nutmeg. Add flour and stir until just combined. Drop by tablespoon on cookie sheet (dough will be very soft).Bake about 12 minutes or until cookies spring back. Cool on wire rack.

Downeast Pumpkin Bread

I lost my pumpkin bread recipe that was my go to for this time of year. Hard to believe but true I was the only one with the recipe. AAAUUGGHH! Now what? After searching and testing many recipes from the internet and friends I think I have finally found a similar Pumpkin bread to what I love. This recipe has just the right amount of spice and a great pumpkin taste. The very best part is that it is melt in your mouth moist. mmmmmmmmm. The flavor is almost better the next day if you can get it to last that long. Great add ins are pecans or walnuts or chocolate chips.

Downeast Pumpkin Bread

Ingredients

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Directions

1. Preheat oven to 350 degrees F . Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. (DO NOT OVERBAKE)
   

Pumpkin Streusel Bars

Pumpkin Streusel Bars

Crust:

1/2 cup quick oats
1 1/4 cups flour
3/4 cup light brown sugar (firmly packed)
1/2 cup chopped pecans
1/2 tsp salt
1/2 tsp baking soda
3/4 cup butter (room temp)

Combine ingredients and mix until crumbly. Reserve 1 1/2 cups of crumb mixture and press the remaining into a 13x9x2 baking pan. Bake 375 for 10 minutes.

Filling:

2 cups pumpkin (16 oz can)
2/3 cup milk
2/3 cup light brown sugar (firmly packed)
1 egg
1 1/2 tsp cinnamin
3/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice

Beat filling ingredients until well blended and smooth. Spread filling over baked crust; sprinkle with remaining crumb mixture. Bake additional 25 minutes. Cool and cut into bars.

Caramel Apple Dip

I have always loved apples. I usually eat an apple every day and I look forward to this time of year for the harvest of crisp, crunchy apples. I like the sweet ones, the sour ones and everything in between. I am however not a huge fan of cooked apples so I usually just get my apple straight up. Recently however, I have found a new love for my apples. This caramel apple dip is so heavenly I dare to say I may never eat a naked apple again.

Caramel Apple Dip

Ingredients:

1/2 cup butter
1 1/2 cups brown sugar
3/4 cup light corn syrup
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla
1/4 teaspoon ground cinnamon

Instructions:

1. In a 2-quart saucepan, melt butter on low heat.

2. Add brown sugar, corn syrup, and milk, stirring to combine. Increase heat to medium (or perhaps just below medium). Mix and heat low and slow to make sure that the sugar is completely dissolved.

3. Stir constantly until mixture comes to a boil. The longer you cook it the thicker it will be.

4. Remove from heat and whisk in the vanilla and cinnamon.

5. Serve warm or cold with apple slices, or drizzle over ice cream.

Twice Baked Potatoes

• 4 large baking potatoes
• 8 slices bacon
• 1 cup sour cream
• 1/2 cup milk
• 4 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup shredded Cheddar cheese, divided
• 8 green onions, sliced, divided

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake potatoes in preheated oven for 1 hour.
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
5. Bake for another 15 minutes.

Blueberry Coffee Cake Muffins

I love muffins but want them soft and moist like a dense cupcake. This recipe comes from the food network and delivers on both. By the way, if you have trouble with your blueberries sinking to the bottom here is a trick.. right after washing sprinkle with a little flour to coat the blueberries before adding them to the mix. Gently fold them in with only two or three stirs to prevent your muffins from turning purple.

p.s. these are also really really good with fresh raspberries

Blueberry Coffee Cake Muffins

3/4 cup real butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 half-pints fresh blueberries, picked through for stems

Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean