White Cake Mix to Pumpkin Cake

 Like Mother Like Daughter

Makes 24 cupcakes

• 1 box yellow cake mix
• 1/2 cup oil
• 1/4 cup buttermilk, or milk, or sour cream
• 4 large eggs
• 15 oz  pumpkin pie filling
• 1 tsp pumpkin pie spice
• 3 tsp ground cinnamon
• 1/2 t ginger
• 2 t allspice
• 1 t nutmeg
• 
  

• Preheat the oven to 350 degrees.
• Mix together the cake mix, sugar, oil, water, eggs, pumpkin puree, pumpkin spice, and cinnamon.
• Stir for 2 minutes until the batter is super smooth.
• Pour the batter into a greased cake pan and bake until a toothpick comes out mostly clean.
• For cupcakes 15-18min, a 9x13 pan, bake for 25-30 minutes, or10inch bundt cake, bake for 30-40 minutes
• Allow the cake to cool for 10 minutes then remove from the pan to a cooling rack to cool completely.
• Top with powdered sugar, vanilla icing, or cream cheese frosting.

Pumpkin gingersnap Cake

 Cake by Courtney

10/2021   I was so surprised what a delicious cake this was. I think i've forgotten with the easyness of boxed cake, what a difference in taste homemade cake is.

 34 cupcakes

THE CAKE

• 1 1/2 cups (300 g) granulated sugar
• 3/4 cup  (165 g) light brown sugar packed
• 5 large eggs room temperature
• 1 cup (218 g) vegetable oil
• 1 1/2 teaspoons (6.3 g) vanilla
• 2 cups (450 g) pumpkin purée 
• 3 cups (360 g) all-purpose flour
• 1 1/2 tablespoons (21 g) baking powder
• 1T ground cinnamon
• 1 1/2 teaspoons (3.9 g) ground ginger
• 1 teaspoon (2.64 g) nutmeg
• 1 teaspoon (5.6 g)salt

FOR THE CRUMBLE

• 1/2 cup (45 g) quick cooking oats
• 1/4 cup roughly chopped gingersnap cookies about 2 cookies
• 1/2 cup finely ground gingersnap cookies about 8 cookies


• 3 tablespoons (65.6 g) molasses
• 1/4 cup (55 g) brown sugar packed
• 3 tablespoons (42.3 g) unsalted butter melted
• 1/2 teaspoon (1.32 g) ground cinnamon
• 1/4 teaspoon (1.4 g) salt

FOR THE BUTTERCREAM

• 7 cups (875 g) powdered sugar measured and then sifted
• 6 ounces cream cheese room temperature
• 1 1/2 cup 3 sticks (339 g) unsalted butter slightly cold
• 2 teaspoons (8.4 g) pure vanilla extract
• *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

FOR THE GANACHE

• 1 cup (150 g) cinnamon chips
• 1/3 cup (77 g) heavy cream

US CUSTOMARY-METRIC

Instructions

FOR THE CAKE

1. Preheat 350 degrees F. Spray three 8-inch or four 6-inch round cake pans with cooking spray and line the bottoms with parchment paper rounds. Spray again and set aside. 

2. 9/15/21 I made 34 cupcakes and cooked for a surprisingly small amount of time 15 minutes

3. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and eggs together on medium-high speed until light and fluffy, about 5 minutes. Add the oil and vanilla and beat on medium until combined, about 30 seconds. Add the pumpkin filling and mix until combined, about another 30 seconds. 
4. In a medium bowl, whisk together the flour, baking powder, cinnamon, ground ginger, nutmeg, and salt, and with the mixer on the lowest speed, gradually add to the pumpkin/egg mixture.
5. Evenly distribute batter into the prepared pans, smooth with a small offset palette knife and place in the center of the middle rack of the oven, about 2 inches apart. Bake until a knife or toothpick inserted into the center comes out clean, about 25 minutes. (Mine took 23).
6. Let pans cool on a wire rack 10 minutes, and then invert cakes onto rack and cool them completely.
7. 
   

FOR THE CRUMBLE

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

2. In a medium-sized bowl, combine all the ingredients and mix with a wooden spoon until the mixture resembles clumps of sand. 

3. Pour the mixture over the parchment paper and spread it out evenly. Bake for 10 minutes, stirring the mixture about halfway through.

4. Let it cool completely and then crumble the mixture into smaller pieces. The mixture will still be soft when you take it out of the oven. It will harden as it cools.

FOR THE BUTTERCREAM

1. In a large bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until light and fluffy.
2. Gradually add in the sugar, 1 cup at a time, beating well after each addition and scraping down the sides of the bowl. Continue to beat until very fluffy, about 4-5 minutes.
3. Add the vanilla and beat for another 1-2 minutes.

4. Remove the bowl from the mixer and use a wooden spoon and mix by hand to stir out the air bubbles.

FOR THE GANACHE

1. Place the cream in a microwave safe bowl. Heat in the microwave for 30 seconds. Alternately, you can heat the cream over the stove.
2. Pour the warm cream over the cinnamon chips and let sit for 5 minutes. Stir until smooth and silky. Allow to cool, but not set, before using on your cake.

ASSEMBLY

1. After leveling each cake layer, place the first cake layer, top side up, on a cake board. Apply 1/2 cup of the frosting over the cake layer, followed by 1/4 of the crumble and a drizzle of the cinnamon chip drip.
2. Repeat these steps for the next two cake layers. Finish by placing the final cake layer, top side down, on top of the last layer of filling. 
3. Before frosting the entire cake, you will want to apply a thin coat of frosting around the cake and on top of the cake. This layer of frosting doesn't need to look pretty, it's simply functional. We want to lock in any crumbs. Freeze the cake for 10 minutes.
4. After the crumb coat is set, apply the rest of the frosting and drip.

Airbnb Pumpkin Muffins or bread

Use Granola to put on top of muffin

I went to a airbnb in logan UT. Lisa made these delicious muffins that I couldn't get enough of.
Makes 2 loaves or about 24 muffins

First mix-
4 eggs
2 c packed pumpkin
1 c oil
I did 2 c (she did 3 c sugar)

Add-
3 1/2 c flour
(I did 3 t) she did 2 t baking soda
1/2 t baking powder
1 1/2 t salt
1 t ground cloves
1 t cinnamon
(I did 1/2 t ginger) I didnt have 1 t nutmeg

Use cupcake liners or spray with oil the bread loaves pan
Cook 350
For bread Bake 65 – 75 minutes
For muffins bake 20-25 min

Mix liquid batter in large bowl. On top of liquid batter I piled the dry ingredients on. After all the dry ingredients were measured out and put on top, then I mixed it all up. 

Put liquid batter in the muffin tins and top each muffin with a handful of homemade granola  and Turbinado sugar- (larger sugar crystals) to sprinkle on top of the liquid muffin batter. I fill up the muffin tin to the top, b/c I like puffy rounded muffins, not flat

4/16/20 delicious, loved them!

baked pumpkin oatmeal

One lovely Life
I  put in a greased 9x13 pan

For the dry ingredients:

4 cups rolled oats (sometimes called old-fashioned). – Use gluten free as needed!
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cardamom

Or 1&1/2t pumpkin pie spice
2 cup toasted pecans or almonds

protein powder optional

For the wet ingredients:

3 cups milk (I use unsweetened almond milk)
2 cups pumpkin or 15oz can
1/2 cup pure maple syrup or brown sugar (plus more, for drizzling)
3 eggs or 2 Tbsp chia seeds + 3 Tbsp water (or 1 egg, if not vegan)
2 tsp vanilla

Preheat the oven to 350 degrees F.

Can serve caramel chips or choco chips

Optional Crumb Topping-

• 1/3 cup brown sugar, packed
• 1/2 tsp ground cinnamon
• 4 tbsp unsalted butter, melted
• 2/3 cup plus 1 tbsp all-purpose flour

In a large bowl, whisk together the oats, baking powder, salt, cinnamon, nutmeg, and cardamom. Add 1/2-3/4 cup of the pecans (and save the rest for sprinkling on top).

In a medium bow, whisk together the wet ingredients–milk, pumpkin, syrup, chia egg/egg, and vanilla. Whisk until well combined.

Stir the wet ingredients into the dry oatmeal mixture. Stir to combine well. Pour into a greased 8×8 (or 2 quart) baking dish. Sprinkle with additional pecans if you like.

Bake at 350 degrees 25-30 minutes, or until the liquid has soaked in, the center is just set, and the edges are starting to turn golden.

Serve with a drizzle of milk and a little syrup if you like.

Oatmeal will keep 5-7 days in the refrigerator. To reheat, simply add a little extra milk and warm in the oven or microwave.

Can serve with whipped up coconut milk on top.

Roasted Acorn Squash Soup

My Friend- Kasandra Beck Hyde made this wowy wow delicious soup-

Ingredients
2 acorn squash, halved and seeded water, as needed (she only did 1 acorn)
3 tablespoons unsalted butter
1 large sweet onion, chopped
1 large carrot, peeled and chopped
1 clove garlic, minced
3 1/2 cups low-sodium chicken stock
1/4 cup half-and-half (she left this out and put in 2c water)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 pinch salt and ground black pepper to taste
She put in a type of Cajun seasoning (not too much)

Directions
1.Preheat oven to 400 degrees F (200 degrees C).
2.Put squash into a baking dish with the cut side down. Pour enough water into the baking dish to cover the bottom.
3.Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes. Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside.
4.Melt butter in a pot over medium-high heat. Cook onion, carrot, and garlic in melted butter until soft, 5 to 7 minutes. Pour chicken stock into the pot; add the squash.
5.Bring the mixture to a simmer and cook for 20 minutes.
6.Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot. (she still had small chunks in it which I loved, do don't puree like crazy)
7.Stir half-and-half, nutmeg, and cinnamon through the blended soup; season with salt and pepper. Thin the soup with water if wanted.

Could freeze in smaller portions.