Showing posts with label pumpkin recipes. Show all posts
Showing posts with label pumpkin recipes. Show all posts

Monday, September 18, 2017

Cannabis Pumpkin Spice Mug Cake

Pumpkin Spice Mug Cake


This easy "Cannabis Pumpkin Spice Mug Cake" can be made it quick[y plus it's
just delicious. If you really want to rock your tasted buds top with Riddi Wip and my Golden Pumpkin Spice Syrup .


Ingredients

2 Tablespoon all-purpose flour or Gluten Free all-purpose flour
1 Tablespoon honey
1 Teaspoon pumpkin spice blend
1  pinch fine sea salt
1 Tablespoon of Cannabis Olive Oil
2 Tablespoon pure pumpkin puree
1  Tablespoon of any kind of milk
1 large eggs

Directions
Mix together in your favorite mug. 
Then microwave for 1 min 30 sec.

Toppings

Icing, Riddi Wip, Ice cream, and 
Golden Pumpkin Spice Syrup optional.

Not Responsible Misuse, Stoner Stupidity or Bad Reactions
Do NOT drive or operate machinery after using this recipe.
MUST BE 18 




Tuesday, September 12, 2017

Gluten-Free Pumpkin Spice Mug Cake



This easy "Gluten-Free Pumpkin Spice Mug Cake" can be made it quick[y plus it's
just delicious. If you really want to rock your tasted buds top with Riddi Wip and my Golden Pumpkin Spice Syrup .


Ingredients

2 Tablespoon Gluten Free all-purpose flour
1 Tablespoon honey
1 Teaspoon pumpkin spice blend
1  pinch fine sea salt
1 Tablespoon of any oil of your choice  (just not olive oil)
2 Tablespoon pure pumpkin puree
1  Tablespoon of any kind of milk
1 large eggs

Directions
Mix together in your favorite mug. 
Then microwave for 1 min 30 sec.

Toppings

Icing, Riddi Wip, Ice cream, and 
Golden Pumpkin Spice Syrup optional.






Wednesday, October 29, 2014

Pumpkin Pineapple Cheddar Cheese Ball



Great for any holiday and the "Pineapple Cheddar Cheese Ball" will have your guest talking about it long after the holiday.

Ingredients

1 (8 oz.) package Philadelphia Cream Cheese
1 (8 oz.) can Doles Sliced Pineapple
1 celery stalk with
1 package of Shredded Cheddar Cheese


Optional orange or red bell pepper cut into Jack-o-lanter’s eyes, nose and mouth. Press eyes, nose and mouth to make the face.

Directions


Drain pineapple.

In a mixer bowl add pineapple and cream cheese and beat until well blended.

Cover and refrigerate 1 hour.

Shape cream cheese mixture into a ball; roll in cheddar cheese and place on a platter.

Cut celery stalk so that it is two inches long; insert into the center of the cheese ball.

Serve with crackers.





Pumpkin Spice Cinnabon Cinnamon Rolls


This delicious "Pumpkin Spice Cinnabon Cinnamon Rolls" recipe is a sweet sticky roll will make your family and friends appreciate the finer foods in life. Once they have had these delicious rolls you will never want another plain old cinnamon roll again.  


Ingrediants:

makes 12 cinnamon rolls

Rolls
2 ¼ teaspoons active dry yeast
1 cup water warm (110-120 degrees)
3/4 cup granulated sugar
1/4 cup heavy cream
2 eggs
7 tablespoons Can't Believe Its Not Butter
5 ½-6 cups all-purpose flour

Filling
½ cup Can't Believe Its Not Butter, softened
1 ½ cups light brown sugar, packed
2 tablespoons ground cinnamon
1 1/2 teaspoons cornstarch

Frosting
1 (8 oz) package of Philadelphia Cream Cheese , softened
1/2 cup Can't Believe Its Not Butter, softened
2 cups powdered sugar
½ tablespoon fresh lemon juice
4 Tablespoons Golden Pumpkin Spice Syrup
2 teaspoon vanilla extract

Tip:
If you use a butter like "Can't Believe Its Not Butter" do not add any salt; there is more than enough salt in the butter, any more would be too much salt.


Directions:


Rolls

Add water, sugar and yeast in the bowl of a stand mixer fitted with a dough hook.   

On slow mix until they are combined and looks creamy.

Allow yeast to bloom (develop a foam), about 5-8 minutes.

While you are waiting:  

In a small bowl melt 6 tablespoons of butter in the microwave.  

Combine heavy cream, eggs and butter; make sure the butter is not too hot or it will cook the eggs. 

Beat with a fork until eggs are mixed.

Once yeast mixture has developed a foam, add heavy cream mixture.  

Mix on low until fully combined.

Add 4 cups of flour, one cup at a time. 

Once flour is mixed in, add remaining flour slowly until dough becomes a ball and completely pulls away from the walls of the mixer.  (The perfect dough ball will clean the bowl).   

Knead dough on medium-high for 5 minutes.

While you are waiting:

Lightly dust counter-top with flour.  

Remove the dough ball from the bowl and place on the counter-top.  

Knead a few turns; shape dough into a ball.  

Add 1 tablespoon butter to a large bowl and heat in microwave until melted.  

Let bottom of bowl cool to touch then place dough into bowl upside down, flip dough over and cover loosely with plastic wrap and put a towel over it.  

Set bowl in a warm place in your kitchen.  

Allow dough to rise for 60-90 minutes or until it nearly doubled in size.

Filling

While you are waiting:

Combine light brown sugar, cinnamon and corn starch in a medium bowl.  

Stir with as fork until combined.  

Then set aside.

Rolls

Place dough onto a lightly floured surface.  

Knead the dough a few turns; just enough to shape into a rectangle.

Then using a rolling pin, roll out until it is about 18” long x 24” wide.  

Spread softened butter around dough leaving the bottom 1” uncoated.  

Now sprinkle buttered dough with brown sugar mixture, leaving the bottom 1” uncoated.  

Press sugar mixture into dough by gently rolling it with the rolling pin.

Starting at the top, tightly roll dough toward you, using the last 1” to seal roll.  

Cut dough roll in half.

Then cut those halves in half, giving you 4 pieces.  

Now cut each of those pieces into 1/3 rd.   

You should have 12 pieces when you are done.

Grease with butter (don't flour the pans) two 9”x13” baking dishes.  

Place rolls in pans evenly spaced out, 2 rows of 3 rolls in each; put the end pieces upside down.

Cover with plastic wrap and towel.

Set pans in a warm place again.

Allow dough to rise for 60-90 minutes or until it nearly doubled in size.

Preheat oven 350°F.

Bake for approximately 20 minutes or until golden brown and cooked through.  

Rotate the pans halfway through baking time.

Frosting

While you are waiting:

Add softened cream cheese and butter in a large mixing bowl; using the wire mixing attachment mix until light and fluffy.  

Add sugar, lemon juice, vanilla.  


Mix on medium until mixture is light and fluffy, about 5 minutes.  

Set aside. 

Completing Rolls 

Remove rolls from oven.  

Spread 1/4 of the frosting over each pan of rolls.  

Allow to cool slightly and repeat.  

Serve and enjoy!



Golden Pumpkin Spice Syrup





Tired of paying high dollar for a Pumpkin Latte or Pumpkin Coffee at Dunkin Donuts?  "Golden Pumpkin Spice Syrup" can be use to flavor coffee and top: ice cream, pancakes, waffles, and desserts. Plus it's absolutely delicious and easy to make!


Ingredients

1 oz. Pumpkin Spice Extract
1 (16.5 oz.) Torani Caramel Sauce
1/3 cup Domino Organic Blue Agave Nectar
1/4 teaspoon ground cloves
4 teaspoons pumpkin pie spice

Directions

In a large measuring cup add all the ingredients.

Mix until all the ingredients are blended.

Pour the mixture back into the bottle and it is ready to use.




Spider Wed Pumpkin Cheesecake Brownie



Spider Web Pumpkin Cheesecake Brownie is delicious and creamy...everyone will love it!


Ingredients

1 brownie mix (18 oz.)
1/4 cup oil
1/4 cup water
1 Tablespoon  instant coffee
2 eggs
1 package cream cheese (8 oz.)
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
2 Tablespoon flour
3/4 cup pumpkin puree
1/4 cup plain Chobani Greek Yogurt
1 container Cool Whip (8 oz.)Chocolate Syrup



Directions

In a mixing bowl, combine the brownie mix, oil, water, coffee, and one egg. 


Beat until combined. 

Carefully spread in the bottom of the pie crust. Bake for 30 minutes at 350*.

While the brownie layer is baking, in a large bowl mix cream the cream cheese, sugar, yogurt, and vanilla together until smooth. Add the egg and pumpkin and cream again. Slowly beat in the cinnamon, nutmeg, allspice and flour.

When the brownie layer is finished, remove from the oven and carefully spread the cheesecake on top of the brownie layer. 


Place back in the oven and bake another 20-25 minutes. 

Remove from the oven and set on a cooling rack. Let cool for an hour. 

Place in refrigerator and cool completely. 

Spread the cool whip on top.

Microwave chocolate and 1 tsp. butter in microwaveable bowl on medium (50%) 30 sec.; stir until chocolate is completely melted. 

 Drizzle over cheesecake in spiral pattern. 

 Starting at center of cheesecake, pull toothpick through lines from center of cheesecake to outside edge to resemble a spider's web.

Place in refrigerator for 2-3 hours.



Sunday, October 26, 2014

Pumpkin Cheesecake Brownie Pie


Pumpkin Cheesecake Brownie Pie is delicious and creamy! You can’t have enough pumpkin really!


Ingredients

2 sheets refrigerated Pillsbury pie crust
1 brownie mix (18 oz.)
1/4 cup oil
1/4 cup water
1 Tablespoon  instant coffee
2 eggs
1 package cream cheese (8 oz.)
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
2 Tablespoon flour
3/4 cup pumpkin puree
1/4 cup plain Chobani Greek Yogurt
1 container Cool Whip (8 oz.)

Directions


Roll out the refrigerated pie crusts. 

Place one sheet in a 10 inch glass pie plate. 

Cut small shapes out of the second pie crust with tiny cookie cutters. 

Arrange around the top of the pie crust in the pan.

In a mixing bowl, combine the brownie mix, oil, water, coffee, and one egg. 

Beat until combined. Carefully spread in the bottom of the pie crust. 

Bake for 30 minutes at 350*.

While the brownie layer is baking, in a large bowl mix cream the cream cheese, sugar, yogurt, and vanilla together until smooth. 

Add the egg and pumpkin and cream again. 

Slowly beat in the cinnamon, nutmeg, allspice and flour.

When the brownie layer is finished, remove from the oven and carefully spread the cheesecake on top of the brownie layer. 

Place back in the oven and bake another 20-25 minutes. 

Remove from the oven and set on a cooling rack. 

Let cool for an hour. 

Place in refrigerator and cool completely. 

Spread the cool whip on top and sprinkle with cinnamon if desired.



Pumpkin Pie Spice Bundt Cake



Rich with the fragrance of cinnamon and nutmeg, creamy Pumpkin Pie Spice brings home the flavors of fall. Stir up a moment of sweet inspiration and make your party a delight.


Ingredients


1½ cups margarine or butter
3 cups sugar 5 eggs 
3 cups flour 
2 Tbsp. water
¾ cup (6 oz.) 
International Delight® Pumpkin Pie Spice 
3¼ cups powdered sugar
1 tsp. 
vanilla extract 


Glaze:
3¼ cups powdered sugar 
1 tsp. vanilla extract 
Tbsp water
¼ cup cold International Delight® Pumpkin Pie Spice

Directions

Cake:
Cream sugar and butter together with a mixer until creamy and fluffy.

Add eggs in one at a time until well mixed.

Add flour and mix.

Beat vanilla extract and International Delight® Pumpkin Pie Spice; scrape down the sides of the bowl.

Mix for 1 minute at low speed.

Pour batter into a well-greased, jumbo fluted bundt pan.

Bake at 325°F for 1 to 1¼ hours; let cake stand in the pan for about 10 minutes.

Turn cake over onto a plate or platter; let cool slightly and drizzle with glaze.

Glaze:
Combine all ingredients in a bowl.

Beat together.

Drizzle over cake when cake is slightly cooled.