Pumpkin Cake with Cream Cheese Icing and Caramelized Pumpkin Seeds

This is another amazing recipe from Food52. It's perfect for the Fall Season.

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 9" round Cake Pan, brushed with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.



Cake:

1 2/3 C Flour
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 TBS + 1 tsp Cinnamon
1 tsp Nutmeg
1/4 tsp Ground Cloves
1 C + 2 TBS 100% Pure Pumpkin
1 C Vegetable Oil
1 1/3 C Granulated Sugar
3/4 tsp Salt
3 Large Eggs room temperature, separated.

Cream Cheese Icing and Caramelized Pumpkin Seeds:

9 TBS Butter, room temperature, divided.
8 oz. Cream Cheese, room temperature.
2 1/2 C Confectioner's Sugar
A Pinch of Cinnamon
1 TBS Granulated Sugar
1/2 C Toasted Pumpkin Seeds

Cake directions.
In a medium mixing bowl, sift together:
Flour
Baking Powder
Baking Soda
Cinnamon
Nutmeg
Clove
Whisk well and set aside.

In a Stand Mixer with a Whisk attachment on low speed:
Pumpkin
Oil
Sugar
Salt
Whisk well.
Increase speed to medium and add:
Egg Yolks, one at a time.
Scrape down the sides of the bowl after each addition.

Reduce speed to low and gradually add:
Flour mixture, just until incorporated.
Scrape down the sides of the bowl.

In a medium mixing bowl:
Egg Whites
Whisk until frothy.
Fold into the batter with a rubber spatula until well combined.
Don't over mix the batter.
Pour into the cake pan.
Bake for 40 - 45 minutes.
A toothpick in the center should come out clean.
The cake will continue to set as it cools in the pan.
Remove the pan to a rack and cool for 20 minutes.
Invert the cake onto the rack to cool completely. I invert it twice so it's right side up.



Icing directions:
In a Stand Mixer with a paddle attachment:
8 TBS Butter
Cream Cheese
Beat until creamy smooth.
Add:
Confectioner's Sugar, gradually until the icing is smooth with no traces of dry sugar.
Add a pinch of Cinnamon and continue beating until incorporated.

Caramelized Toasted Pumpkin Seeds.

In a saucepan on medium heat:
1 TBS of Granulated Sugar
Heat until it begins to caramelize and become reddish - brown.
Once the sugar is dark, add the last TBS of Butter until it melts and the sauce is smooth. Watch it carefully to avoid burning.
Add Pumpkin Seeds and stir constantly until well coated.
Transfer Seeds to a plate lined with parchment paper and allow to cool completely.

When the cake is completely cooled, frost the top only. (see NOTE below). Break up the Pumpkin Seeds and sprinkle them evenly over the top of the cake.

NOTE:
When the cake is released from the pan, I immediately wrap it tightly in plastic wrap and refrigerate it until ready to Ice it. At this point, transfer the cake to a serving plate and Frost it.
It's a tip that I learned when I was a cake decorator. It guarantees that the cake will remain moist and the refrigerated cakes are easier to Frost.


Enjoy!
Peace in the Kitchen!

1. .

Fully Loaded Smashed Cauliflower from Melissa's Southern Style Kitchen

Another incredible recipe from Melissa's Southern Style Kitchen. I simply posted a link to the recipe with a photograph. It looks amazing.
Again, thank you Melissa for allowing me to post another one of your great recipes.

http://www.melissassouthernstylekitchen.com/2014/03/fully-loaded-smashed-cauliflower.html

Cranberry and Roasted Red Pepper Salsa and other favorite Salsas, Sauces and Relishes made with Cranberries!

This is a condiment to serve along with your main course at Thanksgiving. Its more of an accompaniment rather than a side dish.
It would be a nice spread for a leftover Thanksgiving Sandwich too.
I've previously posted a Tex - Mex Cranberry Sauce that i make at Thanksgiving and Christmas. I'll post it at the end of this recipe.
Make this a few days ahead of serving it, it only gets better as it sits.

1 C Fresh Cranberries
Juice of 1/2 Orange
1/3 C Granulated Sugar
1 (12oz.) jar of Roasted Red Peppers, diced
3 TBS Chopped Fresh Cilantro
3 TBS Chopped Pecans
Zest of 1/2 Lime
Zest of 1/2 Orange
Salt to taste........ just a pinch!

In a Food Processor:
Cranberries
Orange Juice
Sugar
Pulse for about 30 seconds.

Transfer to a mixing bowl.
Fold in, by hand:
Red Peppers
Cilantro
Pecans
Lime Zest
Orange Zest
Salt
Allow to sit for at least 30 minutes.
Refrigerate until ready to serve.
Transfer to a serving bowl.

Enjoy!
Peace in the Kitchen!


I believe Texas has it's own special take on most recipes and I'm convinced that I can turn any recipe into a Texas or Tex-Mex version.
This one happens to be my current favorite Cranberry Sauce recipe!
Make it at least a week before serving, it just gets better!
Put it in a canning jar and refrigerate until needed.

I created it in 2003 and I should post a photograph of the page in my hand written book where I created it. It's a mess!
It's somewhat difficult to make sense of the recipe so I'm glad I have the opportunity to publish it in a form that I can read clearly!

Terry's Original Texas Cranberry Sauce:

1 pound (about 4 C) of Fresh Cranberries. I suppose you can just thaw some frozen ones if that's all
you can get.
1 1/2 C Sugar
1 Jalapeno, finely diced ( seeded ) If you want a kick of heat then keep the seeds!
1 C Water
2 TBS Fresh Cilantro, finely chopped
1 Whole Lime, finely chopped, including the peel
3/4 C Crushed Pineapple, drained
1/2 C chopped Pecans ( you know I believe that Pecans will make any recipe Texan)!
2 Green Onions, (the entire onion) chopped

Wash the Cranberries and set them aside
Bring Sugar and Water to a boil
Add the Cranberries and Lime
Simmer, stirring often until the berries pop
Add the PIneapple
Cool this mixture
When completely cooled ( you can refrigerate it)
Fold in the Cilantro, Onion, Jalapeno and Pecans.
Chill again before serving

Enjoy!
Peace in the Kitchen!

This is how I work..... nothing fancy about it.

Enjoy!
Peace in the Kitchen!


Another favorite Cranberry recipe!

Cranberry Salsa:

This may seem unusual but it's really one of my Best of the Best recipes.
In my notes , I wrote that I doubled this recipe.
This can be served as a side dish or served with tortilla chips.( after all it is a Salsa and I live in Texas).

I'm always researching and testing new recipes. When I can't find exactly what I'm looking for, I begin taking from one and adding something from another until I create what I believe is the Best of the Best!

I created this one a few years ago and it was served at Thanksgiving, there were no leftovers!

I refer to blanching in this recipe. Blanching is simply bringing water to a boil and adding something to it and then remove the contents and plunge into ice water to stop the cooking.

2 C whole fresh or frozen cranberries. Blanch the berries. Boil enough water to cover the berries. Pour boiling water over the berries,  then plunge them into ice water to stop the cooking.
1 small jalapeno pepper,minced
2 TBS chopped red onion
2 TBS chopped green bell pepper
1 tsp minced garlic
2 TBS chopped cilantro

Sauce:
1/4 C Canned Cherry Pie Filling from 1 - 21oz. can.( remove the cherries, divide them in half and save until later)
1 tsp cider vinegar
1 TBS sugar
1/2 TBS corn starch

Preparation:
In a saucepan, mix the sauce ingredients together and cook just until heated and combined well.
Cool the mixture, add all of the other ingredients listed above and combine well.

Process the mixture by pulsing it in a food processor.

Remove half of the mixture from the processor to a bowl and stir in half of the cherries from the filling.

Add the remaining  half of the cherries to the processor and pulse again.

Combine both mixtures and gently stir them together.
Chill before serving.



Enjoy!
Peace in the Kitchen!


This comes from my collection of the Best of the Best recipes. 2008
The note I have at the bottom of the page in the book says, "don't even make another kind, this is incredible."
I know that everyone has their favorite cranberry relish recipe and I would have to say, this is mine.
I make it a week ahead.

Cranberry Relish:

1- 12 0z. bag of fresh Cranberries
1 large Apple, peeled, cored and coarsely chopped
1C Golden Raisins
3/4 C Sugar
1/2 C Orange Juice
1/2 TBS Balsamic Vinegar
1/2 tsp Cinnamon
1/2 C chopped Pecans (added when cooled)

Place all ingredients except vinegar and pecans in a saucepan and stir to combine well.
Bring to a boil over medium heat.
Lower heat and simmer until thickened, about 5 minutes
Remove from heat, add vinegar.
Place in a heatproof container, cover and cool to room temperature.
Add Pecans when completely cooled.
Refrigerate covered.
It will keep up to 2 weeks refrigerated.

Enjoy!
Peace in the Kitchen!

Pumpkin Pie Cake, A Best of the Best Recipe!

This is one of our family's favorite Pumpkin Cakes.
It's simple and it's delicious. It's a great combination of a Cake and a Pie. It's the filling that makes this Cake special.

Pumpkin Pie Cake

Here's what you'll need:
1 - 9"x13" baking dish, greased with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
Preheat the oven to 350 degrees.


1- Boxed Yellow Cake Mix
8 TBS Butter, room temperature
4 Eggs, divided.
2- 15 oz. cans 100% Pure Pumpkin
1- 5 oz. can Evaporated milk
1/2 C Brown sugar
1/2 C Granulated Sugar
2 TBS Cinnamon

Topping:
2TBS Cinnamon
4 TBS chilled Butter, cut into pieces
1/4 C GranulatedSugar
1C chopped Pecans


Measure 1C of the cake mix and set aside for the topping.

In a medium Mixing Bowl:
Remaining Cake Mix
8 TBS Butter
1 Egg
Mix on low speed just until combined, about 1 minute.
Use your fingers and press evenly over the bottom of the pan.


Filling:
In the same mixing bowl ( no need to clean it):
Pumpkin
Evaporated Milk
1/2 C Brown Sugar
1/2 C Granulated Sugar
 3 eggs
 Cinnamon
 Mix on low speed for 30 seconds,
 Increase speed to medium and mix until it lightens in color and texture, 1-2 minutes more.
 Pour filling over the crust, spread evenly.

Topping:
In a medium bowl:
Cinnamon
Chilled Butter
1/4 C Sugar
Reserved Cake Mix
Work with your fingers to create a crumble.
Add pecans by hand and work the dough to incorporate the nuts.
Distribute evenly over the filling.
Bake 70 minutes until the middle no longer jiggles when the pan is shaken and the Pecans begin
to brown.
Cool before cutting into squares.

Enjoy!
Peace in the Kitchen!

Recipe Exchange!

I received an invitation to participate in an online recipe exchange. I decided that I would post the recipes that I received. I have no idea how many people will participate and how many recipes I'll have. I'll continue to post them as I receive them.
Thanks to all that agreed to participate and thank you all for the amazing recipes.

Banana Pudding Cake from Cathey:

1 (10oz.) box of Yellow Cake Mix + Eggs, Oil and Water needed to make the cake according to the directions on the box for a 9" X 13" pan.

2 (3.4oz.) packages of Instant Banana Pudding Mix
4 C Whole Milk
1 (8oz.) container of Frozen Whipped Topping, thawed.
20 Vanilla Wafers, crushed with a rolling pin in a Zip Lock Bag + additional for Garnish.

Prepare and Bake the cake according to package directions.
Remove the pan to a rack and cool for at least 5 minutes.
Poke holes in the cake with the handle of a wooden spoon. (the holes need to be large enough to allow the pudding to soak in.)
Poke the holes to the bottom of the cake.

In a large mixing bowl:
Instant Pudding Mix
Milk
Whisk well until all of the lumps are gone and it's creamy smooth.
Allow to sit for 2 minutes. It should set , but still be pourable.
Pour evenly over the entire cake.
Spread with a spatula and gently press pudding into the holes.
Refrigerate for 1 hour.
Frost the cake with the Whipped Topping.
Sprinkle the crushed Wafers evenly over the entire cake
Cut into squares to serve and garnish each piece with a Vanilla Wafer.

Enjoy!
Peace in the Kitchen!


Here's a copy of the letter I received for the exchange.

Hi everyone,We're participating in a collective and hopefully tasty experiment.  As such, you've been invited to be part of a recipe exchange.  We hope you'll participate. We've picked those who we think will make this fun. Please send a recipe to the person whose name is in position 1 below (even if you don't know him/her). The recipe should be something quick, easy and without rare ingredients.  Actually, the best recipe is the one that you know off the top of your head and can type right now.  Don't agonize over it, it's one that you make when you are short on time - anything, an old favorite, or a new one. 

After you send the recipe to the person in position 1 (and only that person), copy this letter into a new email, move my name into position 1 and put your name in position 2. Only our names should show when you send your email. Send to 20 friends.  If you can't do this within 5 days, let me know so that it will be fair to those participating.

You should receive 36 recipes and it's fun to see where they come from. Seldom does anyone drop out because it's so easy and we all need new ideas.  Turnaround is fast because there are only 2 names on the list and you only have to send one recipe to one person.  Hope you'll participate.

Christmas Mint and Chocolate Chip Cookies

This recipe comes from Betty Crocker. It's a great cookie to take to a Holiday Cookie Exchange.
They're green for Christmas!

Christmas Mint and Chocolate Chip Cookies

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Sheet Pan lined with Parchment Paper

1 pouch (1lb. 1.5oz) Betty Crocker Sugar Cookie Mix
1/2 C Butter, softened
1/2 tsp Mint Extract
6 - 8 drops of Green Food Coloring
1 Egg
1 C Creme de Menthe Baking Chips
1 C Semisweet Chocolate Chunks

In a large mixing bowl:
Cookie Mix
Butter
Mint Extract
Food Coloring
Egg
Stir to create a soft dough.
Fold in Creme de Menthe Chips and Chocolate Chips, by hand.
Use a 1 1/2 " Cookie Scoop and drop the dough 2" apart onto the sheet pan.
Bake 8 - 10 minutes.
Remove the pan to a rack and cool for 5 minutes.
Transfer the cookies to the rack and cool completely.

Enjoy!
Peace in the Kitchen!

Jalapeño Cornbread and Buttermilk Biscuit Stuffing

There's a story here that needs to be shared. This recipe is from Beth at Local Milk. It's a recipe that is handed down from one generation to another and served at Thanksgiving. Those are the best recipes to make and the best recipes to share. Family tradition is strong when it comes to making great food during the Holidays. Our family has our favorite traditional recipes, the ones that always make it to the table for Thanksgiving or Christmas dinner. I know that every family has one or two recipes that they absolutely have to make, and is expected to be on the table, for your Holiday dinner. Ours are numerous and I'd like to add this one for future generations to add to that list.
There are so many aspects of this recipe that I love, Jalapeños, Biscuits and Stuffing.......... I think that says it all! It may appear to be complicated, but I believe the steps are all necessary to create this recipe. Don't cheat and use anything but Homemade Cornbread and Buttermilk Biscuits here!

I'll start this recipe by saying:
Enjoy!
Peace in the Kitchen!

I've adapted the recipe without changing the integrity of the original one.

This is just the Skillet of Jalapeño Cornbread,
ready for the oven!

Baked and ready for the Stuffing!

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9"X13" baking dish, sprayed with a non stick cooking spray.
1 - prepared recipe of Jalapeño Cornbread (recipe below)
1 - prepared recipe of Buttermilk Biscuits (recipe below)

Jalapeño Cornbread and Buttermilk Biscuit Stuffing:

7 C Crumbled Jalapeño Cornbread (prepared ahead of time)
4 C  Cubed Buttermilk Biscuits (prepared ahead of time)
3 Hard Boiled Eggs, chopped
8 TBS (1 stick) Butter
2 X Finely Chopped Shallots (about 8)
2 Cloves of Garlic, minced
1 1/2 C Finely Chopped Green Bell Pepper
1 Large, Fresh Jalapeño, seeded and Finely Minced
1 C Finely Chopped Celery
1/2 C Buttermilk
Sea Salt and Fresh Ground Black Pepper to taste
2 TBS Apple Cider Vinegar
1 tsp Granulated Sugar
3 Eggs, beaten
1/2 to 1C Vegetarian Chicken Broth, just enough to moisten the stuffing mixture.

Instructions:

In a large bowl:
Cornbread
Biscuits
Hard Boiled Egg
Gently toss, just to combine well.
Set aside.

In a large skillet on medium heat:
Melt Butter
Add:
Onion
Garlic
Saute until soft.
Add:
Green Pepper
Celery
Cook for 3 minutes.
Season to taste with Salt and Pepper.
Allow to cool.
Add:
Buttermilk
Vinegar
Sugar
Stir to combine.
Add this to the Cornbread Bowl.
Gently stir to combine.
Add:
Beaten Eggs and just enough broth to moisten the stuffing. (start with 1/2 C and gradually add more until the stuffing is moist and not wet and soggy)
Transfer the mixture to the prepared dish.
Place the dish in a large roasting pan and add boiling water, half way up the baking dish.
Bake 40 minutes.


Homemade Buttermilk Biscuits:

2 C Flour
1 TBS Baking Powder
1 tsp Sea Salt
4 TBS (1/2 stick) Butter, Cold and Cubed.
1 C Buttermilk

Preheat the oven to 450 degrees.
In a large mixing bowl:
Flour
Baking Powder
Salt
Whisk well.
Cut in the Butter with a Pastry Cutter or your fingers until no pieces larger that a Pea remain. DOn't over work the Flour and Butter.
Gently stir in the Buttermilk with a wooden spoon, just to combine.
Drop the dough by the spoonful onto a sheet pan sprayed with a non stick cooking spray.
Bake 15 minutes.
Remove the pan to a rack and cool completely.
If you have more Biscuits than the recipe requires....... slather them with butter and eat them immediately!


Homemade Jalapeño Cornbread:
Here's what you'll need:
1 - 9" or 10" Cast Iron Skillet
3 TBS Butter

1 1/4 C Cornmeal
3 TBS Flour
1 C Shredded Sharp Cheddar Cheese
1/2 C Pickled Jalapeños, roughly chopped.
1 tsp Sea Salt
3/4 tsp Baking Powder
3 TBS Butter, melted
2 Eggs, beaten
1 C Buttermilk
1/4 tsp Baking Soda dissolved in a bit of water.

Preheat the oven to 425 degrees.
Grease the Skillet with the 3 TBS of Butter and place it in the oven as it preheats.

In a medium mixing bowl:
Cornmeal
Flour
Salt
Baking
Powder
Whisk well.
Gradually add the melted butter with your hands and create a sandy texture.
Fold in the Cheese and Bell Peppers by hand.

In a small bowl:
Eggs
Buttermilk
Whisk well.
Gradually add this to the dry ingredients.
Stir by hand with a wooden spoon.
Add the Baking Soda and stir just to combine.
Pour the batter into the hot skillet.
Bake for 20 minutes.
Transfer the Skillet to the stovetop to cool, just enough to handle.
Invert the Cornbread onto a cooling rack to cool completely.

Enjoy!
Peace in the Kitchen!