Tag Archives: pumpkin

Best of Both Worlds

cooking, Fall, , ,

I decided to make some pumpkin chocolate chip cookies and then I decided to add a penuche frosting!  To me it was making better…BEST!  I loved the flavor combo of the pumpkin and chocolate, with the carmel frosting!

I did not make the good old Weight Watchers version of pumpkin cookies, which is just a spice cake mix and a can of pumpkin, but I decided to make my recipe that I have used for years, I am not sure where it even came from, because I have had it for so long.  I needed a big batch of cookies this time so I doubled this recipe:

Pumpkin Chocolate Chip Cookies

2 cups flour

1 tsp baking powder

1 tsp cinnamon

1/2 tsp soda

1/2 tsp nutmeg

1/2 cup butter

1 cup brown sugar

1 egg

1 c. pumpkin

1 tsp vanilla

1/2 package chocolate chips

Beat butter for 30 seconds, add brown sugar, mix well.  Add egg, pumpkin, and vanilla, beat well.  Add dry ingredients and mix until combined.  Fold in chocolate chips.  Drop from teaspoon on greased cookie sheet ( or I used parchment paper)  Bake at 375 degrees F. for 8-10 mins.  Let cool on wire racks then frost.

This frosting recipe is from Southern Food

Easy Penuche Frosting

Ingredients:

  • 1/2 cup butter
  • 1 cup brown sugar, packed
  • 1/4 cup milk
  • 2 cups sifted confectioners’ sugar, more or less
  • hot water, optional

Preparation:

In a saucepan, melt 1/2 cup butter. Add the brown sugar. Bring to a boil and lower heat to medium low and continue to boil for 2 minutes, stirring constantly. Add the milk and bring to a boil, stirring constantly. Cool to lukewarm. Gradually add sifted confectioners’ sugar. Beat until thick enough to spread. If too thick, add a little hot water. Frosts top and sides of a 2-layer cake or a 13×9-inch cake.
I love how these turned out.  If you love pumpkin cookies, you just might love the flavor of the Penuche frosting with it too!
Happy Baking!

Pumpkin planter aka “Mumkin”

Crafts, Fall, Flowers and Garden, , , , ,

I saw this darling idea on Pinterest and just had to make it. I think they called it a “Mumkin!”All you do is hollow out a pumpkin.  Make the hole in the top big enough to put your pot of flowers in.  After I cleaned out all the guts, (which, by the way, you will want to clean and save all of those seeds, because I have a yummy recipe for roasted pumpkin seeds coming tomorrow!) I filled up my pumpkin with water and added a litle bit of bleach to it.  I let the water run over the edges and down the outside of the pumpkin.  This helps the pumpkin not rot as fast.  Empty the bleach water and let the pumpkin dry out for awhile.  Add your potted plant and a cute bow and waala, you’ve got a darling “Mumkin!”Make sure that you take the pot out of the pumpkin to water it and let it drain good before putting it back in.  I am also going to spray bleach/water to the inside of the pumpkin when I take the pot out to water.  I have heard that your pumpin should last about 2 weeks by doing this.  Then when my pumpkin has finally wilted too much, I will just hollow out a new pumpkin to put my pot in!Add some pretty gourds around it and you have a fun fall arrangement!

Pinterest is a virtual board where you can pin any of your favorite finds on the internet.  If any of you would like to view my boards, you can do it by clicking on the link on the right side of this blog.  If you would like an invite to Pinterest, let me know, but be warned, it is very addictive! :)

Happy fall y’all!

Pumpkin Pie Cake

Fall, Recipes, , ,

Fall is here and with it comes the wonderful smell of pumpkin cooking.  We love pumpkin pies, and therefore we also love this Pumpkin Pie Cake!  It has this wonderful crumb topping and I usually heat it up before putting the whipped cream on top. Yummm!

Recipe:

Pumpkin Pie Cake

4 eggs     

1 c. sugar

¼ tsp. cloves

1 can evaporated milk

1 large can pumpkin

1 tsp. cinnamon

1 tsp salt

Mix eggs and sugar together, add rest of ingredients.

Pour into greased 9 x13 pan.

 

Topping:

1 cube butter or marg. Melted

1 yellow or white cake mix

Mix together and sprinkle over pumpkin mixture.

Sprinkle ½ c. chopped nuts on top if desired.

 

Bake for 1 hour at 350 degrees.

Serve with whipped cream.