Pumpkin Churro Cheesecake

This is one of the easiest and tastiest cheesecake you will ever make. This is a pumpkin recipe that I love and I am not a big pumpkin fan. 


Ingredients:

2 cans of crescent rolls, if can find the crescent sheets, get those

3 8-ounce blocks of cream cheese, room temperature 

1 1/2 cups sugar

1 can puréed pumpkin, not pie filling

2 teaspoons vanilla

2 teaspoons cinnamon

2 teaspoons pumpkin pie spice

Preheat oven to 350 degrees. Spray a 13 x 9 pan with nonstick spray.  Place one can of crescent rolls in the bottom of the pan. Spread out the crescent rolls to the edges and ends of the inside of the pan. Set aside. 

Make sure you press the seams together. 
Filling:

Whip up cream cheese. Add sugar and combine. Blend in pumpkin, vanilla, cinnamon and pumpkin spice. Scrape down the sides of your bowl and make sure everything is combined. Taste the filling to see if you want to add more cinnamon or pumpkin spice. Two teaspoons of each was plenty for me. Carefully pour filling over the crescent rolls. Spread out evening. 
Spray nonstick spray on wax paper and place second can of crescent rolls on it. Place another sheet of wax paper that has been sprayed on top of the crescent dough. Roll with a rolling pin or use your hands to make this crescent dough the size of 9 x 13. Lay it on top of the pumpkin filling. 


Churro Topping:

1 stick of butter, melted

1 teaspoon of cinnamon

3/4 cups of sugar 


Mix together and brush on top of the top layer of crescent rolls. Bake for 40-50 minutes, do not over bake.  Cool a little bit and refrigerate. 
Top with whip cream if desired. This recipe can easily be cut in half by using one can of crescent rolls and making in an 8 x 8 pan. Of course you will need to cut the other ingredients in half too. Enjoy!

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Pumpkin Harvest Chili

I have never tried pumpkin chili until I created this recipe. The idea came from Melodie Johnson, a friend on Tampa Cake Girl.  Thank you Melodie for suggesting I create a pumpkin chili.  Pumpkin is very healthy, full of vitamins and fiber. It’s not just for pies!

  
Ingredients:

2 pounds ground beef (turkey or chicken works too)

1/2-3/4 cup chopped onion

Season to taste with salt and pepper (I used garlic salt)

2 cans of pumpkin purée (15 ounce cans) not pie filling

2 cans of your favorite bean (I used kidney), do not drain

1 can of beef stock (chicken or vegetable stock maybe substituted)

3 cans of diced tomatoes (I used 3-14 ounce cans with roasted garlic)

4 Tablespoons of chili powder, or more or less to taste

Garnish with your favorite chili toppings. I used sour cream sprinkled with nutmeg, cheese and scallions. 

  
Add meat and onion to your pan and season.  Cook meat and drain off the fat. Continue adding your ingredients, beans, stock, tomatoes and pumpkin. Add chili powder to your liking. Simmer on low for an hour or more. Top off with your favorite garnish and enjoy.  

  

Recipe Update:

If you thing the chili does not have enough pumpkin for you, add pumpkin spice by the teaspoonful, tasting after each addition of the spice. 

  
I had leftover chili so I microwaved a spaghetti squash in an inch of water, cut side down for 10 minutes per side. Don’t forget to remove the seeds before cooking it in the microwave. Let cool for a few minutes until you can handle it and scrape the insides. Pour some warm leftover chili over the spaghetti squash and garnish with Parmesan cheese. It is delicious and very healthy. I love it when the leftovers are as good or better than the original recipe. 

  

Pumpkin Pie Cake and Cupcakes


I am not a huge Pumpkin fan but I do like pumpkin cake, cupcakes and pumpkin lattes. I do have friends and clients that love pumpkin and so I make pumpkin cakes and cupcakes for them.

Ingredients:
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1 1/2 teaspoons pumpkin pie spice
1 cup light brown sugar, packed
1 cup sugar
1 cup vegetable oil
4 eggs
1 can of pumpkin purée, not pie filling

Preheat oven to 350 degrees. Grease and flour 2 eight inch cake pans or line cupcake tins with liners.

In a bowl whisk together flour, baking soda and powder, salt, cinnamon, ginger, nutmeg and pumpkin pie spice.

In a mixing bowl, combine brown and granulated sugars, oil and eggs. Add dry ingredients and mix well. Add pumpkin purée.

Divide batter into 2 cake pans or equally into cupcake liners that are filled half way full. Bake for 20-24 minutes for cupcakes. For cake bake 24-30 minutes or until a cake tester comes out clean. Cool completely on a cooling racks.

Cream Cheese Frosting:
1 stick of butter
1 8 ounce package of cream cheese
1 1/2 teaspoon of vanilla extract
1 pound of powdered sugar

Beat butter and cream cheese until combined and smooth. Add vanilla. Slowly add in powdered sugar and beat until smooth. Double this recipe for cupcakes.

**The cake pictured was made in a pumpkin mold cake pan.

Adapted from Martha Stewart.

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Perfect Pumpkin Mousse

It’s officially fall and it’s time for my contribution to pumpkin recipes. This light and creamy mousse is a perfect for dessert after dinner or lunch. Great pumpkin flavor and not a heavy dessert. Perfectly pumpkin in every way.

Ingredients:
1 8 ounce block of cream cheese
1 can of pumpkin purée, not pie filling
2 teaspoons of cornstarch
8 ounces of heavy whipping cream
2 teaspoons of pumpkin pie spice
3 cups of powdered sugar
Whip cream for garnish
Nutmeg for garnish
Gingerbread cookies for garnish, I used Pepperidge Farm

In a chilled mixing bowl that has been refrigerated a minimum of 20 minutes (attachment too) blend chilled cream cheese until smooth. Add pumpkin purée, and cornstarch and combine. Pour in whipping cream and add pumpkin pie spice and whip into stiff peaks. Add powdered sugar. Taste after 3 cups, if it’s not sweet enough for your liking, add a little more. Garnish with whip cream, nutmeg and a gingerbread cookie. Enjoy!

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Pumpkin Toffee Cinnamon Chip Cookies


I already know what you are thinking. Why are you making pumpkin cookies when you don’t like pumpkin?! I do like pumpkin, just not crazy about it. But I do love cookies. I know a lot of people that love pumpkin. These cookies might just convert me! They were awesome.

Ingredients:
3/4 cup butter, softened
3/4 dark brown sugar, packed
1 small package of pumpkin spice instant pudding mix*
2 eggs
1 teaspoon pure vanilla extract
1 teaspoon baking soda
2 1/4 cup flour
1 bag of cinnamon chips*
1 bag of toffee bits

Preheat oven to 350 degrees. Combine butter and sugar together in a mixing bowl. Mix well. Add pudding mix and continue to blend until combined. Add eggs and vanilla, mix well. Add flour and baking soda and blend until combined. Stir in chips and toffee bits.

I used a small 1 inch scooper to drop cookie dough on a GREASED cookie sheet. I used Bakers Joy each time I baked cookies on my cookie sheet. Bake 8-10 minutes. Remove cookies immediately to cool on a wire rack. Store in a airtight container.

**Pudding mix is seasonal. I used a box I purchased last year. It can be found at grocery stores, K-Marts, Target and on Amazon. For some of us, the cinnamon chips are also seasonal. I picked up several bags last year for a dollar and kept them in my freezer. I am sure Amazon also carries these but your grocery store will too during the holiday season if they don’t carry them year round.

Recipe adapted from Chef In Training.

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