Pumpkins: Part Three

In honor of Halloween and my recent pumpkin theme, I decided to share some of the recent pumpkin recipes I have made.  Not to mention, one of my favorite fellow Sky Ranchers really wants to make some pumpkin dip.  :) So get ready for some pumpkin greatness! On the menu: Pumpkin Dip, Pumpkin Waffles, and Pumpkin Monkey Bread!  And for a bonus... a Pumpkin Dump Cake recipe!! (This is code for I made a Pumpkin Dump Cake, but forgot to take pictures as I went and, therefore, can't really explain how to make it :) )

First up...

Pumpkin Dip! (Courtesy of my awesome school cookbook!)

• 4 cups powdered sugar
• 2 8oz. packages of cream cheese, softened
• 1 can pumpkin pie filling
• 2 tsp. ground cinnamon
• 1 tsp. ginger

In a large bowl, combine sugar and cream cheese.  Cream until well blended.  Beat in remaining ingredients. Store in the fridge until you are ready to serve.  I've tried this with bagels, toast, and vanilla wafers, but gingersnaps win by far for the best dipping 

partner. :)

Up next...

Pumpkin Waffles! (adapted from several sources)

1 1/2 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon ground ginger

1 pinch salt

2 eggs

1/4 cup firmly packed brown sugar

1 cup canned pumpkin puree

1 2/3 cups milk

4 tablespoons butter

Read more: http://www.food.com/recipe/spiced-pumpkin-waffles-67930#ixzz1cNx1vSvc

• 1/4 cup light brown sugar
• 1/4 cup brown sugar
• 1 1/4 cup all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 3/4 tsp. cinnamon
• 2 tsp. ginger
• 1/2 tsp. nutmeg
• 2 large eggs
• 1 cup  milk
• 1 cup canned solid-pack pumpkin
• 4 Tbsp. unsalted butter, melted
• Nonstick Spray

First, combine the sugars, flour, baking powder, and spices, and whisk slightly.  Then, add the eggs, milk, pumpkin, and melted butter and whisk until smooth.

1 1/2 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon ground ginger

1 pinch salt

2 eggs

1/4 cup firmly packed brown sugar

1 cup canned pumpkin puree

1 2/3 cups milk

4 tablespoons butter

Read more: http://www.food.com/recipe/spiced-pumpkin-waffles-67930#ixzz1cNx1vSvc

1 1/2 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon ground ginger

1 pinch salt

2 eggs

1/4 cup firmly packed brown sugar

1 cup canned pumpkin puree

1 2/3 cups milk

4 tablespoons butter

Read more: http://www.food.com/recipe/spiced-pumpkin-waffles-67930#ixzz1cNx1vSvc

Spray a waffle iron with nonstick spray and pour batter to cover the bottom half of the iron. (About a cup)  My waffle iron has a timer, but if yours does not, cook for about 4-6 minutes or until waffles look golden brown and slightly crispy.

Serve with butter and syrup and enjoy!!

P.S. These can be frozen and then stuck in a toaster to enjoy later.  I made a huge batch when I was going to be gone for a while so Anthony wouldn't starve. :)

Now, this next recipe I found on pinterest, and is a little labor intensive, but DEFINITELY worth it!

Pumpkin Monkey Bread (From Sugar Crafter)

Dough:

• 3 1/4 cups flour, plus extra for kneading
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 2 Tbsp unsalted butter, melted
• 1/2 cup warm milk
• 1/4 cup warm water
• 2/3 cup canned pumpkin
• 1/4 cup sugar
• 2 1/4 tsp active dry yeast

Coating:

• 1 cup sugar
• 2 tsp cinnamon
• 3/4 stick butter, melted

Glaze:

• 2/3 cup powdered sugar
• 1-2 Tbsp pure maple syrup

In a large bowl, mix flour, salt, and spices.

In another bowl, whisk together milk, water, pumpkin, melted butter, sugar, and yeast.

Make a well in the middle of the dry ingredients and add in the wet ingredients until dough starts to pull together.  Turn out onto a floured surface and knead until smooth.  Spray the inside of a bowl with nonstick spray and place dough inside.  Cover with a cloth and allow dough to rise for an hour.

In the meantime, mix together the cinnamon and sugar, and melt the butter for the coating. Spray a bundt pan with cooking spray. Once the dough has risen, shape the ball into a large rectangle. Using a sharp knife, cut the dough into roughly equal-sized pieces and roll each piece into a ball.

 

Dip each ball of dough into the melted butter and then the cinnamon-sugar mixture, layering them in the bundt pan as you go.

 Once you’ve used all the dough, pour the extra butter/sugar mixture over the dough.  Cover the bundt pan and let the dough rise again for another hour.

 

Preheat the oven to 350 degrees. Bake the bread until golden brown, 30-35 minutes. Let cool for 5-10 minutes before turning out on to a platter. To make the glaze, stir together the powdered sugar and maple syrup. Pour over the bread while it’s still warm.

Delicious!!! That one definitely didn't last long! :)

And for my final pumpkin recipe... (and probably my fave!) 

...Drumroll...

Pumpkin Dump Cake!!!!

Again, I forgot to take pictures of the pumpkin dump cake, but you HAVE to go to go to the Cookies and Cups Website and try it.  It's even better with ice cream. Actually, isn't everything better with ice cream? Anyway, it's perfect for Halloween, October, and Fall in general.  Hope you had a wonderful Halloween!! :)

Love, Sara :)