Pumpkin-Caramel Pumpkin Bread

Recipe and photo by Pillsbury
Recipe modified to my liking

 

(FYI - When making my modified version, my pumpkin bread comes out a ton gooier than this photo, but also so much yummier!) 

Ingredients

 

1/2  cup granulated sugar
2  tablespoons pumpkin pie spice
2 16 oz cans Pillsbury Grands! Flaky Layers refrigerated biscuits
1 1/2  cups packed brown sugar
1  cup butter
1/2 - 3/4  cup canned pumpkin (not pumpkin pie mix)                                             

                    

Directions
 

Heat oven to 350°F. Spray bundt cake pan with cooking spray.                           

In large food-storage plastic bag, mix granulated sugar and pumpkin pie spice. Separate each can of dough into 8 biscuits; cut each biscuit into quarters. Place 6 to 8 biscuit pieces in sugar-spice mixture; shake well. Continue to add more biscuit pieces to sugar-spice mixture until all are completely coated. Place biscuit pieces in pan.

In 1-quart saucepan, melt butter, brown sugar and pumpkin over medium heat. When mixture begins to boil, cook and stir 1 minute. Pour most of the mixture over biscuits in pan, reserving some for later.

Bake 35 minutes or until golden brown. Cool in pan 10 minutes. Place plate upside down over pan; turn plate and pan over. Remove pan. Drizzle over remaining sauce.  Serve warm.                           

Thanksgiving Yams

Ryan insists these grace our table each Thanksgiving, and declares that marshmallows on top are a requirement.

Photo Courtesy of Allrecipes

Serves 16

Ingredients

8 large yams, peeled and cubed
1/2 cup (1 stick) butter
1 1/2 cup packed brown sugar
3 tablespoons orange juice
Several pinches ground cinnamon
1 - 2 (10.5 ounce) packages miniature marshmallows

Directions

Make-Ahead Prep:
1. Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Remove from heat, drain, and mash.
2. Place mashed sweet potatoes in large bowl, and use an electric mixer to blend with the butter, brown sugar, orange juice, and cinnamon. Spread evenly into a baking dish. Refrigerate if making ahead.

Before Serving:
1. Allow casserole to come to room temperature.
2. Preheat oven to 350 degrees F.
2. Top mashed potato mixture with miniature marshmallows.
4.Bake for 25 to 30 minutes in the preheated oven, or until heated through, and marshmallows are puffed and golden brown.

Pumpkin Chocolate Chip Cookies

Recipe Courtesy of Jennifer Pester
Photo Courtesy of Allrecipes

Makes about 3 dozen cookies

INGREDIENTS
1 cup (2 sticks) butter
1 cup sugar
1 cup brown sugar (lightly packed)
2 eggs
1 cup pumpkin puree
1 tsp vanilla extract
3 cups flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves (optional)
2 cups chocolate chips

DIRECTIONS
1. Preheat oven to 350 degrees
2. Mix butter, sugars, eggs, vanilla, and pumpkin together.
3. In a separate bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
4. Slowly add the flour mixture to the batter.
5. Stir in the chocolate chips.
6. Bake 15 to 18 minutes.

Pumpkin Roll

Recipe and Photo Courtesy of My Kitchen Cafe

About 8 - 10 Servings

INGREDIENTS
Cake:
1 cup sugar
3/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
3 eggs
2/3 cup mashed (canned) pumpkin
1/2 cup chopped walnuts (optional)

Filling:
8 ounces cream cheese, softened
1 tablespoon butter, melted
1teaspoon vanilla
1 cup powdered sugar

DIRECTIONS
Preheat the oven to 350 degrees. Grease a 15 X 10-inch jelly roll pan. Cut wax paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the wax paper and sides of the jelly roll pan.

Mix the sugar, flour, salt, soda, cinnamon, eggs and pumpkin in a large bowl. Once mixed, pour mixture over the waxed paper. Sprinkle the walnuts, if using, on top of the mixture. Bake for 15-20 minutes until edges pull away from the sides of the pan and center is done.

Lay a large dishtowel on the counter top (it is best to use a dishtowel without any texture - a tea towel or similar towel works best). Spread a thick dusting of powdered sugar all over the towel. When the cake comes out of the oven, turn the pan upside down on the powdered sugar-laden towel so the wax paper is on the top. Gently peel off the wax paper, being careful not to tear the roll. Starting at one of the short ends, roll the pumpkin cake up with the towel to cool.

While the roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy.

Once the roll is cool, unroll and with an offset spatula, carefully spread filling in an even layer over the cake. Roll it up without the towel and place in the refrigerator (covered with plastic wrap or wax paper) for about an hour before serving.

Pumpkin Chocolate Chip Squares

Recipe Courtesy of Carla Manriquez

Photo Courtesy of thestar.com

Makes 24

INGREDIENTS
2 cups all-purpose flour (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) semisweet chocolate chips

DIRECTIONS
1.Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.

2.With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

3.Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.

4.Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

Caramel Apples

Photo Courtesy of 4LEA from Allrecipes


INGREDIENTS
About 12 Apples, depending on size
1 cup butter
1 16oz package brown sugar
1 14oz can sweetened condensed milk
1 cup light corn syrup
1 tsp vanilla

DIRECTIONS

First, remove the wax off the apples so the caramel will stick. Some methods are to scrub them well with a scrub brush, wash them in hot water with baking soda, or to dip them quickly into boiling water. You just want to make sure that the waxy shine is gone.

Combine first 4 ingredients in heavy saucepan. Stir with wooden spatula or spoon over medium-low heat until sugar dissolves. Attach clip-on candy thermometer to side of pan. Increase heat to medium-high; cook caramel at rolling boil until thermometer registers 248°F, stirring constantly but slowly with clean wooden spatula and occasionally brushing down sides of pan. Remove from heat and add vanilla. Cool, without stirring, to 200°F. (Optional: Transfer caramel from saucepan to metal bowl to make dipping easier.)

While caramel cools, line 2 baking sheets with buttered foil or wax paper. Push 1 stick into stem end of each apple. Set up decorations and melted chocolates (if desired).

Holding the stick, dip 1 apple into 200°F caramel, submerging all but very top of apple. Lift apple out, allowing excess caramel to drip back into bowl. Turn apple caramel side up and hold for several seconds to help set caramel around apple. Place coated apple on prepared foil. Repeat with remaining apples and caramel, spacing apples apart (caramel will pool on foil). If caramel becomes too thick to dip into, whisk caramel over low heat to thin. Chill apples on sheets until caramel is partially set, about 15 minutes.

Lift 1 apple from foil. Using hand, press pooled caramel around apple; return to foil. Repeat with remaining apples. Firmly press decorations into caramel; return each apple to foil. Or dip caramel-coated apples into melted chocolate, allowing excess to drip off, then roll in nuts or candy. Or drizzle melted chocolate over caramel-coated apples and sprinkle with decorations. Chill until decorations are set, about 1 hour. Cover; chill up to 1 week.