Becka's blog rotating header image loading ... please wait....

Posts Tagged ‘pumpkin’

Fall Favorites


People say that fall is their favorite time of year for a variety of reasons. Some like the colorful leaves and cooler temperatures. Some, like me, look forward to preparing seasonal favorites. I thought I would highlight some of our favorite fall dishes.

We love apples and have already enjoyed some of our favorite apple recipes such as Apple Dumplings, homemade applesauce, and Cranberry Apple Pie.

Sweet Potatoes, winter squash, and pumpkins are plentiful and we have enjoyed Corn and Squash Soup, Roasted Butternut Squash, Spaghetti Squash Au Gratin, Chocolate Chip Pumpkin Cake.

I tried a new recipe for a Sweet Potato Cake this fall for a church event. The recipe was intriguing because the cake was topped with toasted pecans and crumbled bacon! (It's pictured at the top of this post.) It is a nice moist cake and the brown sugar in the cream cheese icing is a good complement. I don't think I will add the bacon in the future though. 🙂 If you'd like to check out the recipe, it's called Betty Crocker Sweet Potato Sheet Cake with Bacon Cream Cheese Frosting.

I have made the Chocolate Chip Pumpkin Cake in the past and I wanted to share a tip from my friend Linda. This recipe calls for mini-chocolate chips. They do seem to work better in cakes by staying suspended in the batter. The regular size chocolate chips can sink to the bottom. Linda told me that she used a nut chopper to chop up the larger chips and she even gave me this little nut chopper so I could try it out. I can attest that it works very well!

Just looking back through these recipes I found several others that I haven't made yet this year. So many good fall recipes; so little time!

Another favorite fall activity here in the area is going to Gerald's to stock up on Christmas baking supplies. I heard recently that they have moved to a new location. I called and found out that they are now located in the Center West shopping plaza in Berea at 1601 Cedar Lane Road. I'm looking forward to checking out their new store soon to stock up on pecans and to get a few chocolate covered raisins. 🙂

Do you have a favorite fall recipe or two that you look forward to each year?


Print this post Print this post
E-mail this post to a friend
Share this post on Facebook

If you enjoyed this post, get my RSS feed or get my posts by e-mail

Pumpkin Crunch

I made a tasty new dessert featuring pumpkin last week. I found many versions of this recipe on line and sort of combined a few to come up with this one. Unfortunately I did not get a picture before I cut into it and it was looking rather messy. This is the kind of dessert which is best the day you make it while the topping is still nice and crunchy.

Pumpkin Crunch

1 package yellow cake mix (I used Duncan Hines)
1 large can pumpkin pie mix *
3 eggs
2 tsps. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/4 tsp. ground cloves
1 can evaporated milk (12 oz.)
1 1/2 cup sugar
1/2 tsp. salt
1 cup chopped pecans
3/4 cup melted butter
Cool Whip or whipped cream for garnish, if desired

Preheat the oven to 350 degrees.

In a large bowl combine the pumpkin pie mix, eggs, sugar, salt, and spices using a whisk. Then add the evaporated milk and mix well. (By adding the milk last the spices incorporate better and will not float to the surface.) Pour into a 9" x 13" pan which has been greased or sprayed with pan spray. Sprinkle the dry cake mix on top of the pumpkin mixture. Top with the pecans and then drizzle with the melted butter. Bake for 50-60 minutes or until it tests done. Serve with Cool Whip or whipped cream.

* This version of the recipe calls for Pumpkin Pie Mix but if you would prefer to use regular pumpkin here is a similar recipe and a picture. 🙂

We really enjoyed this and I'm thinking of serving this instead of pie for Thanksgiving.

Hope all my readers are safe and warm and out of harm's way from the recent storm.


Print this post Print this post
E-mail this post to a friend
Share this post on Facebook

If you enjoyed this post, get my RSS feed or get my posts by e-mail

A new cake

picture of Chocolate Chip Pumpkin Cake

I've been looking for a recipe for a good pumpkin bundt cake for an event later this month. I think I found it this weekend. I made this Chocolate Chip Pumpkin Bundt Cake which calls for an unusual ingredient: wheat bran. I happened to have some from Bob's Red Mill (available locally at Ingles) out in my freezer. It was delicious and I would highly recommend that you try it if you need a new fall dessert. I found the recipe over at the Joy of Baking website--many good looking recipes there.

A few tips for making bundt cakes:

I actually got rid of my first bundt pan because I could never get the cakes to come out of the pan--they would stick horribly to the top of the pan. A friend shared her secret with me--use a flexible plastic knife like you get at a fast-food restaurant to run around the edge and center of the pan before removing the cake from the pan. This knife will bend and you can reach the curved part of the pan. I also have a can of Baker's Joy pan spray that has oil and flour in it that I reserve for use when making bundt cakes. Be sure to let the cake cool in the pan for 10-20 mins. before trying to remove it from the pan. Hopefully these tips will help you to make a beautiful cake.

Edited to add: I have also made this cake with mashed sweet potatoes, which we actually liked even better. I subbed 2 cups mashed sweet potatoes plus 1/4 cup water for the pumpkin. Makes a delicious cake.


Print this post Print this post
E-mail this post to a friend
Share this post on Facebook

If you enjoyed this post, get my RSS feed or get my posts by e-mail

Streusel topped Pumpkin Pie

I was planning to make a traditional pumpkin pie using a recipe from my tried and true Betty Crocker cookbook when DD Megan mentioned that she had made this pie and that it was really good. So, we had a new pie for our Thanksgiving feast this year. Megan has posted it on her blog but I will also post it since I know some of my readers cannot access blogspot.

picture of Streusel Pumpkin Pie

Streusel Topped Pumpkin Pie

Pie Filling:
1 15 oz. can pumpkin
1 14 oz. can sweetened condensed milk
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. ginger
1.4 tsp. nutmeg
1/8 tsp. ground cloves
2 large eggs

Streusel Topping:
1/3 cup flour
1/3 cup brown sugar
1/4 cup oats
1/4 cup chopped pecans
3/4 tsp. cinnamon
1/8 tsp. ginger
2 Tbsps. chilled butter

1 prepared pie shell (unbaked)

Combine filling ingredients and whisk together.
Combine streusel dry ingredients and cut in butter until mixture is crumbly.
Pour pumpkin mixture into prepared pie shell. Top with streusel. Bake at 375 degrees for 50-60 mins. or until knife inserted in center comes out clean.

Enjoy a new twist on pumpkin pie!


Print this post Print this post
E-mail this post to a friend
Share this post on Facebook

If you enjoyed this post, get my RSS feed or get my posts by e-mail