Pumpkin Cheesecake Cupcakes

These cupcakes are divine! I made these for our Thanksgiving gathering and everyone loved them. The pumpkin cake texture blends perfectly with the cheesecake filling and the brown sugar butter cream frosting is so light and fluffy it melts in your mouth. It's a great dessert because it's sweet but it's not overpowering. Like I said, they're simply divine!

I got this recipe out of a Rachel Ray magazine a few years ago and as soon as I saw it I wanted to try them but every holiday something would come up and I wouldn't get a chance to. I got a great deal on canned pumpkin this year so I stocked up and I'm glad I did. While searching my recipes to decide what I was going to contribute to our Thanksgiving feast, I came across this recipe again and decided that no matter what, I was making these this year. I'm so glad I did- and so was everyone else! This recipe is one I will put in my favorites list. I know you'll enjoy it too!


Recipe:

1- (8 oz) package cream cheese, room temp
1/2 cup confectioner's sugar
2 large eggs, plus 5 large egg whites
2 tsp pure vanilla extract
1 1/2 cups all-purpose flour
2 tsp pumpkin pie spice
1 1/2 tsp baking powder
3/4 tsp salt
1 cup canned pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
1 cup light brown sugar
Simmering water
3 sticks (12 oz) unsalted butter, cut into tablespoon-sized pieces softened (still a little cold but softened)


1)  Place a rack in the lower third of the oven and preheat oven to 350 degrees. Line a 12 cup muffin pan with cupcake liners. Using an electric mixer, beat the cream cheese and confectioner's sugar for 3 minutes. Beat in 1 egg white and 1/2 teaspoon vanilla.

2) In a bowl, whisk the flour, pumpkin pie spice, baking powder and 1/2 teaspoon salt. In another bowl,  mix the pumpkin puree, 2 eggs, granulated sugar, oil and 1 teaspoon vanilla. Whisk in the flour mixture.




flour mixture




pumpkin puree mixture

 3) Using a cookie scoop or a spoon, layer each muffin cup with 1 scoop of pumpkin batter, then a scoop of the cream cheese mixture, then another scoop of pumpkin batter.

The filled pumpkin cups- if you look closely, you can see
the cream cheese swirled in between the layers of
pumpkin batter.

Bake until springy to the touch, about 25 minutes. Let cool.

4) Using the electric mixer, beat the brown sugar, remaining 4 egg whites and remaining 1/4 teaspoon salt. Fill a medium saucepan with enough simmering water to reach a depth of 1 inch.; place the mixing bowl on top. Whisk the mixture until it registers 160 degrees on an instant-read thermometer.

5) Transfer the bowl back to the mixer and beat at high speed until fluffy; lower the speed and beat to room temperature, about 5 minutes. Add the butter, 1 tablespoon at a time, then beat at high speed for 5 minutes. Beat in the remaining 1/2 teaspoon vanilla.

6) Transfer frosting to a pastry bag; pipe large rosettes on top of the cupcakes. Lightly sprinkle with nutmeg.

A truly divine dessert. Great for the holidays, perfect with a hot cup of coffee.
Wishing everyone a blessed, family-filled holiday season with many reflections on the true meaning of  Christmas. Happy Baking!

Cranberry Swirl Bread

This recipe is new for me but definitely one I will make again and again- especially around the holidays. My entire family loved it! My parents are staying with us this week, before they leave to go to Florida for the winter, and I made this for our early Thanksgiving feast. Every one agreed that it needed to go on my blog, so here it is!


Dough:
3 to 3 1/2 cups all-purpose flour
1/3 cup sugar
1 package quick-rise yeast
1/2 tsp salt
1/2 cup water
1/2 cup milk
1/3 cup butter, cubed

In a bowl, combine flour, sugar and salt with a wire whisk. In a saucepan, heat the water, milk and butter until the butter is melted. Pour the liquid mixture into a bread machine pan. Dump the dry mixture on top. Make a well in the center of the flour mixture and pour in the yeast. Turn the bread machine on and select the "dough" cycle.

Filling:
1 can canned cranberry sauce (not jellied)
1/4 cup packed brown sugar
1 tbsp butter
1/2 cup chopped almonds
1 tbsp lemon juice

In a saucepan, combine the cranberries, brown sugar and butter. Heat until butter is melted. Remove from heat and stir in the almonds and lemon juice. Cool.

Turn dough onto a lightly floured surface. Roll into a 20-in x 10-in rectangle. Spread filling to within 1/2 inch from the dough's edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place in a zig-zag pattern in a greased 9-in x 5-in loaf pan.

Topping:
2 tbsp all-purpose flour
2 tbsp sugar
2 tbsp cold butter, divided

In a small bowl, combine flour and sugar; cut in 1 tbsp butter until crumbly. Melt remaining butter; brush over dough. Sprinkle with topping. Cover and let rise until doubled, about 40 minutes.

Bake at 350 degrees for 40-45 minutes or until bread sounds hollow when tapped. Remove to a wire rack to cool.



I hope the recipes on this blog are helpful to you as you bake for the holidays. Enjoy this delicious bread and as always,
Happy Baking!

Sweet Cream Pumpkin Pie

Pumpkin Pie is definitely one of my favorite things about the Thanksgiving holiday. I found this recipe in a cookbook that I received from my aunt, as a gift, and have used many times. It's a collaboration of old-fashioned recipes from the great state of Tennessee- entitled "Moss-Home Dem." I've been making this pumpkin pie recipe for several years now, but recently added my own twist to it and it's gotten rave reviews! It's a little different but delicious. I've had a few people even say that they think it's the best pumpkin pie they've ever had (not all of the compliments were from family members by the way). It's super easy and I'd like to share it with you.


Pumpkin Pie Recipe:

2 cups canned pumpkin
2 cups heavy whipping cream
2 eggs
1 1/2 cups sugar
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp allspice
1/2 nutmeg
1/4 tsp salt
9 inch pie crust (homemade or store bought)

(You can also substitute the ginger, allspice, and nutmeg for a couple tablespoons of pumpkin pie spice. If you're going to do this, I recommend the pumpkin pie spice from the Watkins company.)

Mix all ingredients in a saucepan and heat until just boiling, stirring often so the ingredients don't burn. This will make the baking much easier. Pour into an unbaked pie crust. Bake at 350 degrees for 45 minutes. Let pie cool completely before adding the sweet cream topping.


This recipe originally called for milk, but I prefer using heavy whipping cream. Doing so makes the pie set up better once it's cooled and gives it a rich, creamy texture. I've also added a sweet cream topping to this recipe as well. Even though the ingredients sound like they would not taste well together, I promise that they do. They compliment each other very well.


Sweet Cream Topping Recipe:

1 cup (8 oz) sour cream
3 tablespoons sugar
2 tsp pure vanilla extract

Stir all ingredients together, making sure they are incorporated well. Put in refrigerator for 1 hour to set back up (the vanilla thins it out when mixed).

Once the pie is cooled and the sweet cream topping is set, spread the topping on top of the pie evenly. If you will not be serving immediately, make sure that you store the pie in the refrigerator due to the sour cream.

I think you'll really enjoy this recipe. It's different and delicious- a nice surprise for your holiday guests!

Happy Baking!

Fudgy Autumn Brownies

I apologize for the long delay between posts. Our main Internet is back up and running again (when you live way out in the country it isn't always easy to keep up with technology) so keep checking this blog for some great holiday recipes.

These are a favorite fall treat of ours. Chewy and chocolaty- warm for the soul on a cold night!


Recipe:

1-1/3 cups unsalted butter, room temp
2-2/3 cups sugar
4 eggs

3 tsp vanilla extract

2 cups all-purpose flour

1 cup baking cocoa

1/2 tsp salt

confectioner's sugar (optional)

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa and salt; gradually add to the creamed mixture.

Spread into a greased 13 x 9 inch baking pan. Bake in a preheated oven at 350 degrees for 25-30 minutes or until top is dry and the center is set. Serve warm with ice cream or cool completely and dust with confectioner's sugar if desired.