Sunday, November 25, 2012

Pumpkin Bread

Last year one of my first blog posts I wrote about how I wanted to bake with pumpkin, well it finally happened! A whole year later..yes guys, this is my second pumpkin related post, and it is so worth it. This was actually requested by Daniel, which was so exciting for me, because this man survives off egg whites and protein shakes. My sister baked a pumpkin bread 2 weeks ago and Daniel fell in love, when I asked her for the recipe...she replied with "it was out of a box" boo :(
So I did what I do best..googled a recipe, and here it is!

1 Can of Pumpkin Puree
4 Eggs
1 cup of Vegetable Oil
2/3 cup Water
3 cups White Sugar
3 1/2 cups of Flour
2 teaspoons of Baking Soda
1 1/2 teaspoon of Salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Begin by mixing the pumpkin puree, eggs, sugar, oil, and water.

In a separate bowl, we mix the dry ingredients

 Flour, nutmeg, cinnamon, ginger, and ground cloves
..then oh my gosh, you guessed it, we mix the wet and dry mixtures together, and this is your batter!
 Mixing this is definitely an arm workout, so whisk until there are no more lumps

 Pour your batter into a greased loaf pan, I know my loaf looks so lonely & sad, but it is so the opposite, because it is full of - f l a v o r 
side note** this recipe makes enough for 2 loaf pans, though I only had one, I made the rest of the batter into cupcakes / muffins

Bake for 50 minutes -1 hour in your pre-heated 350 degree oven, and enjoy the heavenly smell your oven will be releasing

annd an hour later here it is! I had to poke my loaf 3 times before getting my kabob stick to come out clean, that is when you know it is done.

slice it up, and enjoy. Daniel ate this whole loaf in less than 24 hours. Not joking, so go on and make this for your man, or woman, or just for yourself, just make it!

Monday, November 12, 2012

Pumpkin Cheesecake Oreos

This past Saturday, my family had our Thanksgiving get together. Not because we couldn't wait..which I absolutely couldn't, but because my sisters scheduled c-section was conveniently planned the day before the real Thanksgiving.. But it all worked out for the purpose of this blog! in case anyone wants to make these little guys for their thanksgiving gatherings! 

Initially I wanted to make these because uhm how cute are they? But they ended up being a big hit, super yummy!

You will need..
  • 2-8 oz pkgs. cream cheese, softened
  • 1/2 c. sugar
  • 2 eggs
  • 2 Tbsp. sour cream
  • 1 tsp. vanilla
  • 1/2 c. canned pumpkin
  • 1 tsp. cinnamon
  • 24 Oreos
*this will make 24 cookie's / cheesecake's I made 12, so you can just half all of the ingredients.

Start by whipping your cream cheese..

After its soft and creamy, add the sugar, eggs, vanilla, sour cream, and pumpkin puree

The original recipe did not have cinnamon or nutmeg, but if you have some handy, I would for sure sprinkle a wee bit in the mix too.

Heat your oven at 350 degrees, place a cupcake liner in your cupcake tin, with 1 of the oreos. I removed the cream because, I'm not a fan of oreo cream..but if you are, hey by all means leave it on.              

scoop each cupcake liner with your mix 3/4 to the top, finally top each with the other half of the oreo.

Bake them in your oven for 20-25 minutes. Let them cool for a few minutes before removing them from the cupcake liners, they come off fairly easily. Keep them refrigerated until ready to eat.

 When cold and ready to eat I added a bit of whipped cream and crumbled oreos!

Hope everyone has a great Thanksgiving with their loved ones! and to my friends and family in Los Angeles, I love and miss you guys !