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Pumpkin Custard

Posted in Comfort Food, Desserts, Entertaining at Home, Puddings and Custards, Recipes, tagged , , , , on October 19, 2012| 1 Comment »

Captain Cavedweller loves custard and I love pumpkin so the other day I decided to see what would happen if I combined the two.

Good things happened. Very good things.

This recipe comes together quickly and is so easy (and yummy).

Enjoy!

Ingredients

 

Mix pumpkin, eggs, cream, sugar and spice.

You need 1/2 inch of boiling water in a baking dish. You can pour it in or, if you are lazy like me, nuke the pan and water in the microwave.

 

Pour custard into 8-ounce cups sitting in the boiling water.

 

While the custard is baking, mix up topping. Melt butter.

Add sugar and vanilla and mix well.

 

Drizzle on top of custard that has baked about 20 minutes (or until tops are set).

 

Remove from oven when a knife inserted in the center comes out clean (about 40-50 minutes total).

Garnish with whipped cream and cinnamon! Yum!

 

Pumpkin Custard

1 can (15 ounces)  pumpkin

2 eggs

1 cup heavy cream

2/3 cup granulated sugar

1-1/2 teaspoons pumpkin pie spice

1/2 teaspoon salt

Topping

1/4 cup turbinado (raw) sugar

1 teaspoon vanilla extract

1 tablespoon butter, melted

Whipped cream and ground cinnamon, optional
Preheat oven to 350.

Beat eggs lightly then add in pumpkin, cream, sugar and spice.

Pour into 8-ounce custard cups set in a baking dish with 1/2 inch of boiling water. I boil the water right in the dish in the microwave, but you can also put the cups in the pan, fill them, then pour in water around them. The point is that you want the cups to be setting in 1/2 inch of boiling water while they bake.

Once the custard is in the oven, bake about 20 minutes, until the tops are set, then drizzle on topping.

To make the topping, melt butter, stir in vanilla, sugar. This gives the custard an almost brulée taste and texture.

Continue baking another 20-30 minutes until a knife inserted in the center comes out clean.

Remove from oven and let cool.

Top with whipped cream dusted with cinnamon (if you so desire, which I greatly did) and devour!

She Who Must Get Over Her Pumpkin Obsession

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Pumpkin Bundt Cake with Cream Cheese Filling

Posted in Cake, Desserts, Entertaining Ideas, Recipes, tagged , , , , , on October 12, 2012| 7 Comments »

I don’t know about the rest of you, but I have been on a complete and total pumpkin kick lately. My taste buds are fairly obsessed with thoughts of pumpkin treats.

The other day I needed to make a dessert to take to a gathering and wanted to make a bundt cake (because they are so easy and always so moist and good). Looking for some recipes, I ended up taking the best of three and combining them into a cream-cheese filled pumpkin spice bundt cake. Boy, was that a tasty decision!

This cake comes together quickly and easily and is so, so yummy!

Ingredients

Mix the batter.

Spoon half into a greased bundt pan.

Mix the filling.

Spoon on top of batter in pan. Then top with the remaining batter.
Bake at 350 for about 45 minutes or until top of the cake bounces bake when you poke it with your finger.

Let cool then remove from pan and invert on a serving platter.

Look at that delicious cream cheese filling!

Are your taste buds dancing in excitement! Enjoy!

Pumpkin Spice Bundt Cake

1 pkg. spice cake mix
1 sm. can pumpkin
1 sm. pkg. instant cheesecake pudding
1/2 c. oil
3 eggs
1 tsp. cinnamon
1 tsp. water

Filling

1  pkg. cream cheese, softened

1 egg

1 tsp. vanilla

1/2 cup sugar

Preheat oven to 350 degrees and grease a bundt cake pan.

In a large mixing bowl combine cake mix, oil, eggs, pudding, pumpkin, water and cinnamon. Beat on low speed until ingredients are moist then on medium speed until well blended.

Pour half the batter into the bundt pan.

In a mixing bowl, combine cream cheese, egg, sugar and vanilla. Beat until smooth and creamy. Pour on top of cake batter in pan.

Top with remaining cake batter and bake about 45 minutes until top of cake bounces back to your touch and edges begin to pull away from the pan.

Let cool then invert onto a serving platter.

To serve, you can dust with powdered sugar, drizzle on a caramel sauce or add a dollop of cinnamon laced whipped cream. Or you can be a freak like me and add a drizzle of chocolate followed by whipped cream!

She Who Is Currently Obsessed with Pumpkin

 

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Pumpkin French Toast

Posted in bread, Recipes, tagged , , , , on October 5, 2012| Leave a Comment »

The other day I was mindlessly wandering around Wally-World (because I have to kind of be in that state to handle being in the store) when I spied a loaf of pumpkin bread.

Snatching it up, I rushed home, thinking it was the cakey-kind of pumpkin bread and started thinking about how glorious it would taste.

When I opened the package I realized it was a wonderful yeasty bread redolent with cinnamon.

Heaven! It was heaven in a plastic wrapper.

The next morning I promptly made it into French toast with cinnamon butter.

I think my taste buds may still be cheering a bit. Either that, or begging for an encore.

This recipe is super easy and fast.

Yum!

 

Ingredients

 

Mix egg, milk, cinnamon and vanilla in a shallow dish large enough to hold the bread. This square dish works perfectly!

 

Dip bread in batter, but don’t let it soak, it will get soggy and gross in a hurry. Just dip one side, flip and do the other side.

 

Fry in skillet until brown on both sides. It just takes a few minutes over medium heat. You can also bake at 350 for about 12 minutes. I like to flip the bread over halfway if I’m baking so it gets firm on both sides.

 

 

Mix softened butter with a dash of cinnamon then slather over warm toast.

 

Pumpkin French Toast

Loaf of Pumpkin Bread, sliced

2 eggs

1/2 cup milk

1 tsp. vanilla

2 tsp. cinnamon

1 tbsp. butter

 

This will make approximately 6 pieces.

Beat eggs, then add in milk, vanilla and 1 tsp. cinnamon. If you want to get really into the spirit of  things, you could add a dash of pumpkin pie spice. Dip bread slices into batter quickly. You don’t want them to get soggy.

You can either pan-fry in a skillet (coat with non-stick spray and just a little butter) or bake in a 350 degree oven until brown and crispy outside.

Mix butter with remaining cinnamon and plop onto toast. Smother in maple syrup and devour!

She Who Loves All Things Pumpkin

 

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Cheese Biscuit Bread

Posted in bread, Recipes, tagged , , , , , , on September 28, 2012| Leave a Comment »

I must confess, I love bread. Any and all kinds of bread. Warm and fresh from the oven, dripping with butter – it is my downfall. Well, right behind chocolate anyway.

The other day I was browsing through recipes and found one for a cheese flatbread that sounded good.

Tweaking the recipe a bit, so Captain Cavedweller would eat it, it turned it pretty tasty.

As in, there weren’t any leftovers (although I did only make a half-batch!).

This recipe comes together really fast and is super easy!

Ingredients

 

Mix Bisquick and hot water. Set aside 10 minutes.

 

Knead 60 times until it makes a nice, smooth ball.

 

Grate cheese.

 

Roll dough out on a piece of foil or parchment then place on baking sheet. This keeps both your counter and pan clean if you’re lazy like me and want to minimize mess and clean up. Drizzle with butter.

 

Sprinkle with cheese, seasonings and salt.

 

Bake until cheese is melted and dough begins to brown, about 10 minutes. Slice, serve warm and try to keep from eating more than your share!

 

Cheese Biscuit Bread

2 cups Bisquick

1/2 cup hot water

3 tbsp. melted butter

1/2 cup shredded colby-jack cheese

1/2 cup shredded Parmesan cheese

1 tsp. seasoning

1/2 tsp. sea salt

Preheat oven to 350 degrees.

Mix Bisquick and water until well blended. Set aside for 10 minutes.

Knead dough 60 times (I did this right in the bowl and didn’t want to clean up a mess on the counter. Lay down a piece of foil or parchment on the counter, place dough on top and roll out until about 1/2 thick. Transfer foil onto a baking sheet. Drizzle dough with butter, sprinkle with cheese, seasoning and salt and bake for about 10 minutes, until the bread begins to brown.

Cut and serve warm. To really make it delicious, dip in olive oil or melted butter (but only if you want to simultaneously make your knees wobble and arteries clog).

She Who Should Never Make This Again

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