CWB Project #3 PUMPKIN
Please post your project #3 pictures, tips, reciepes etc in this Discussion Fourm.
Replies to This Discussion
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Permalink Reply by Karen Marie on
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I have been wanting to make my pumpkin gingerbread recipe for weeks now! This is great....my recipe is very similar to Faith's and I think I got mine on www.Allrecipes.com but here it is:
Pumpkin Gingerbread
This is sooooo good! Better the next day.
2 cups brown sugar
1 cup granulated
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin pure
2 tbsp fresh minced ginger or 2 tsp ground ginger (please try it with the fresh)
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder
Optional 2 cups chopped pecans or walnuts
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large mixing, combine sugars, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Fold in nuts very gently if using. Do not over mix. Divide batter between prepared pans.
Bake in preheated oven until toothpick comes out clean, about 1 hour. -
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Permalink Reply by Faith Gealey-Brown on
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Just for the convenience, I'm reposting my recipe...I hope you all enjoy! I am definitely making this cake this month!
Pumpkin Ginger Cake
Ingredients:
3 1/2 C all purpose flour, sifted
2 C sugar
1 C butter, softened
1/2 C light molasses (regular works good as well)
1/3 C milk (whole milk or evap milk works best)
1 can (15 oz) pumpkin puree (NOT pumpkin pie mix)
4 large eggs
2 tsp baking soda
1 tsp salt (I omit this if I'm using salted butter)
1 tsp ground cinnamon (I usually add a little extra since I love spices)
1 tsp ground ginger
1/2 tsp baking powder
1/4 tsp ground nutmeg (what the original recipe called for, but I add a little extra)
1/4 tsp ground cloves
1/4 tsp ground allspice (what the original recipe called for, but I add a little extra)
* alternatively, you can use 4 tsp of pumpkin pie spice instead of all of the above spices...whatever suits your taste!
1. Heat oven to 350 degrees F, and prepare your pans (grease with shortening and flour or use your favourite baking spray, I like pam for baking)
2. Sift all dry ingredients together
3. In a large bowl, beat ALL ingredients with electric mixer on low until just incorporated (about a minute)
4. Beat on medium speed for 2-3 minutes, scraping bowl occasionally.
5. Pour batter into pans, bake for 50-60 minutes or until toothpick inserted in centre comes out clean
Makes enough for a 9x13 cake or two 8 or 9 inch rounds.
Brown Sugar Cinnamon Cream Cheese Icing
1 8 oz package of cream cheese (full fat tastes best, but the 1/3 less fat one works okay as well), at room temperature.
1/4 lb sweet cream salted butter (1 stick),softened.
4-6 C confectioner's sugar
Heavy whipping cream
1/4-1/3 C brown sugar, in the raw
1-2 tsp ground cinnamon (to your taste)
1 tsp cinnamon extract
1 tsp vanilla extract
1. Cream butter and cream cheese together until smooth.
2. Add 2 cups of confectioners sugar, 1 tsp ground cinnamon, 1 tsp cinnamon extract and 1 tsp of vanilla. Mix on low until all ingredients are incorporated.
3. Add remaining 2 cups of confectioners sugar and mix on low until incorporated.
4. If taste/consistency is to your liking, proceed with step 5, otherwise, continue to add more confectioner's sugar until the taste/consistency is to your liking. If the consistency is too stiff, use heavy whipping cream, 1 tbsp at a time until it suits your preferance.
5. Fold in brown sugar and additional cinnamon if desired. Start with 1/4 cup first, if not enough "crunch", then add a little more.
For both the recipes, just start with the smallest amount of spice. We island people really love our spices, so I'm a little heavy handed with it, so just taste away - its all about preferences. Both recipes are super easy, so I'd love to hear what you think about it!
Sunny Smiles from the Cayman Isles!
~ Faith -
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Permalink Reply by Gretchen Belsome on
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Tina that looks so good!!!!!! Yummy!!!!!!
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Permalink Reply by jeri c on
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I made this recipe on Sunday and it was gone before I could get any pics. We have family here for hunting season and they are lovin it!!!
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Permalink Reply by Kathy Kmonk on
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This cake is delicious. This is the cake all my former co-workers requested for their birthday.
Pumpkin Chocolate Chip Cake
Sift together:
2 cups flour
2 cups sugar
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp salt
Mix together:
1 cup vegetable oil
4 eggs
2 cups pumpkin
Combine flour mixture and pumpkin mixture. Add 6 ounces of chocolate chips. Grease and flour bundt pan and pour in mixture. Bake at 350 degrees for 1 hour to 1 hour and 15 minutes. Test for doneness with a toothpick.
When cool, ice with caramel icing.
Caramel Icing
1/2 cup butter (Smart balance works well, too)
1/2 cup light brown sugar, firmly packed
1/3 cup evaporated milk (I use the fat free version)
2-1/2 cups powdered sugar
1 tsp vanilla
1 tsp. chopped nuts (optional)
Melt butter over low heat, add brown sugar and boil over low heat for 2 minutes, stirring constantly. Add milk and bring to a boil. Cool to lukewarm. Put powdered sugar in a medium bowl. Add butter mixture and vanilla. Beat with an electric mixer until smoothe. Pour over cooled cake. YUM! -
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Chocolate Chip Pumpkin Cookies
Ingredients:
1-1/2 cups canned pumpkin (I use one whole 15 oz. can of Libby's canned pumpkin)
1/2 cup shortening
2 eggs lightly beaten
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 cup granulated sugar
6 oz. mini chocolate chips
Instructions:
Preheat oven to 350 degrees.
Sift together all dry ingredients.
Beat together canned pumpkin, shortening, eggs and vanilla.
Add dry ingredients to the pumpkin mixture. Mix until well blended. Add chocolate chips.
Scoop out onto parchment lined baking sheet. (I use Pamplered Chef's large scoop)
Bake at 350 degrees for 10-12 minutes.
Enjoy!!!
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Tina and Kathy those look soooooo gooood....I am baking my pumpkin gingerbread very soon.....I am buying 6 cans of pumpkin so I wont run out!
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Permalink Reply by Gloria Castano on
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I made this yummy pumkin ginger cake with brown sugar and cinnamon cream cheese frosting with a border of home made whipped cream- from the recipe posted on this blog... OMG this has got to be the yummiest cake ever! I had some extra batter so I made a batch of cupcakes as well, the kids LOVED them!!!!
Making some coffe now to have myself a slice of cake for lunch!
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Wow that looks delicious...I wish I had made mine already but I am making it Sunday....cant wait!
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Permalink Reply by Stampinsher on
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Here is the picture that I just took this morning. I was able to make two large loafs and one little one. One Large loaf we consumed during our winter camp outing with friends and they raved about! Since our winter camp trip was cut short by 8 days (injury of our friend) we came home with 1 large loaf and the little one. I cut the little loaf this morning for the picture and we ate it with our breakfast. I have no idea what that little spot is on the picture - it wasn't there when we ate it, thank goodness.
My comments: My pumpkin can was the large can of pure pumpkin so I brought out my trusty scale and weighed the amount needed. Then I decided to add another 1.5 ounces for good measure for extra moisture. So glad I did that!!! The remaining pumpkin I tossed, oh well - I didn't have the luxury of time to make anything with it. I found when I made the cream cheese filling that it was too much for my taste and I must say I was very happy about that too. The bread was very moist and enough cream cheese for each slice so that it didn't overwhelm the pumpkin bread whatsoever.
I did not add any nuts and I read that one of the gals here coated her pan with cinnamon sugar so I did that as well with a tiny bit of flour and ginger. Yum, what a great idea and lovely taste!
This morning I decided to freeze the large loaf. I figured, heck if I can freeze cheesecake I can freeze the bread with the cream cheese filling. When I take it out it will either work or get tossed - I'm hoping to take it to our friends in about two weeks from now. I hope to make more of the recipes that was posted on our Project 3 before the end of the year. - Attachments:
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100610_001SEMProject3CWB.JPG, 90 KB
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Yummm... that bread looks delish!!!! Good job!
Stampinsher said:Here is the picture that I just took this morning. I was able to make two large loafs and one little one. One Large loaf we consumed during our winter camp outing with friends and they raved about! Since our winter camp trip was cut short by 8 days (injury of our friend) we came home with 1 large loaf and the little one. I cut the little loaf this morning for the picture and we ate it with our breakfast. I have no idea what that little spot is on the picture - it wasn't there when we ate it, thank goodness.
My comments: My pumpkin can was the large can of pure pumpkin so I brought out my trusty scale and weighed the amount needed. Then I decided to add another 1.5 ounces for good measure for extra moisture. So glad I did that!!! The remaining pumpkin I tossed, oh well - I didn't have the luxury of time to make anything with it. I found when I made the cream cheese filling that it was too much for my taste and I must say I was very happy about that too. The bread was very moist and enough cream cheese for each slice so that it didn't overwhelm the pumpkin bread whatsoever.
I did not add any nuts and I read that one of the gals here coated her pan with cinnamon sugar so I did that as well with a tiny bit of flour and ginger. Yum, what a great idea and lovely taste!
This morning I decided to freeze the large loaf. I figured, heck if I can freeze cheesecake I can freeze the bread with the cream cheese filling. When I take it out it will either work or get tossed - I'm hoping to take it to our friends in about two weeks from now. I hope to make more of the recipes that was posted on our Project 3 before the end of the year. -
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Sher that is awesome!!!! I just made mine tonite..couldnt wait til Sunday...I attached some photos...
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DSCF1379.JPG, 863 KB
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DSCF1380.JPG, 957 KB
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