Saturday, October 13, 2012

Baked Goods by Jacqui B.

 For all the baked goods lovers out there, this is about the time of year where your sweet tooth suddenly decides it likes pumpkin better than anything else, and the baking urge just start to take over.

Here are some dangerous recipes- for you to either bake yourself, (or if you just like to eat them) you can beg your mom or a super nice friend to make them for you:

Pumpkin Bread- my personal favorite thing to bake for fall and it’s pretty simple, tastes even better with chocolate chips in it, and it’s pretty amazing for breakfast with some cream cheese
( From
Makes 3-7x3 inch loaf pans
1 can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 ½ cups all purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger

1.     Preheat oven to 350 degrees F. Grease and flour three 7x3 inch loaf plans.
2.     In a large bowl, mix together pumpkin puree, eggs, oil, water, and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3.     Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

This link has TONS of different variations on pumpkin bread, with even a video on how to make it:

Pumpkin Streusel Cheesecake Bars

Cookie Base:
1 pouch Betty Crocker oatmeal cookie mix
½ cup crushed gingersnap cookies
½ cup finely chopped pecans
½ cup cold butter or margarine

2 packages (8 oz each) cream cheese, softened
1 cup sugar
1 cup canned pumpkin
2 tablespoons all purpose flour
1 tablespoon pumpkin pie spice
2 tablespoons whipping cream
2 eggs

1/3 cup chocolate topping
1/3 cup caramel topping

1.     Heat oven to 350 F. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes.
2.     Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping.
3.     Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.
4.     Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Also- here are some more unique one’s if you get bored:

Pumpkin pancakes
(The pumpkin pancake mix from Trader Joe’s is pretty amazing as well)

Blondie Brownie Reese’s Bars

Caramel Apple Bars

Pumpkin Butterscotch Nutella Bread

And a way to make home made pumpkin spice lattes:

Go crazy!

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