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Mini Pumpkin Swirl Cheesecakes

November 14, 2017 by braytonbb

Everything mini, in my opinion, is always better. These mini pumpkin swirl cheesecakes are no exception. Do not let the word cheesecake scare you. These are baked in standard muffin liners and take no time to through together. Small crowd for Thanksgiving? These would be the perfect compliment for little hands or someone who does not want too many leftovers.

Mini Pumpkin Swirl Cheesecakes – Serves 12 

Crust -3/4 C crushed graham cracker crumbs, 1/2 tsp. cinnamon, 2 TB sugar, and 5 TB butter, melted.

Cheesecake – 16 oz. cream cheese, softened, 3/4 C powdered sugar, 2 tsp. vanilla, 2 egg whites

Pumpkin swirl – 1/3 C pumpkin puree, 1 tsp. cinnamon, a dash of allspice, 2 tsp. flour.

Preheat oven to 300 degrees. Line a 12 cup standard muffin pan with muffin liners. I recommend using foil lines but if you only have paper, double them up for support.

Mix the graham crumbs with cinnamon, sugar and butter until moistened. Place about 1 TB of graham crumbs in each cup and press down and slightly up the sides.

Mix softened cream cheese until smooth and then mix in powdered sugar and vanilla and mix again. Add egg whites and blend on low speed until incorporated. Don’t overbeat!

In a separate bowl, mix the pumpkin puree, cinnamon, allspice and flour. Add in 2/3 C of the cream cheese mixture to the pumpkin mixture and stir with a soft spatula.

Divide half of the plain cheesecake batter into your muffin liners. Scott about 1 TB pumpkin mixture on top and then cover with remaining cheesecake batter. The liners should be almost full.

Using remaining pumpkin mixture, add about 3 to 4 dots on top of cheesecake and swirl with a toothpick.

Bake 30 minutes, rotating the pan halfway through. Cool completely and put in the fridge.

Looking for other great pumpkin recipes?

 

Cinnamon Chip Pumpkin Cookies

November 1, 2017 by braytonbb

What were you expecting? It’s November. Of course, we are going to have pumpkin recipe. Probably even more than one. These cinnamon chip pumpkin cookies really hit it out of the park. The cinnamon chips take this cookie to the next level. I bet chocolate chips would be good too, but it is Autumn so the combination of these two Fall ingredients is perfect together. Did I mention that they are really easy to make too? I try to keep it this way since I know how busy we all are. Ona side note, you should chill these for about 30 minutes since they are a little sticky. Just don’t leave them in the fridge too long, otherwise, you may need a chipper to get them out of the mixing bowl.

Cinnamon Chip Pumpkin Cookies – 18 cookies 

1/2 C butter, 1/4 brown sugar, 1 C sugar, 1 tsp. vanilla, 6 TB pumpkin puree, 1 1/2 C flour, 1/4 tsp. salt, 1/4 baking powder, 1/4 tsp baking soda, 2tsp. cinnamon, 1 tsp. pumpkin pie spice, 2/3 C cinnamon chips.

Melt butter in the microwave. Whisk in brown sugar, 1/2 Sugar, vanilla, and pumpkin until smooth.

In another bowl, toss together the flour, salt, baking powder, baking soda, 1 1/2tsp.  cinnamon and pumpkin pie spice. Pour the wet ingredients into the dry and mix together.  Fold in cinnamon chips. The dough will be soft and sticky, but no worries. Chill for 30 minutes.

Preheat oven to 350 degrees. Mix the remaining sugar and cinnamon together. Roll the dough into balls roll in the cinnamon sugar mixture. Spray your baking pan. Slightly flatten the dough as they will not spread much when baking. Bake for 10 minutes and allow to cool for 10 minutes before digging in or moving to a wire rack.

 

Gluten Free Pumpkin Oatmeal

October 29, 2015 by braytonbb

Whether you are gluten free or not, this pumpkin oatmeal will be sure to win you over. Its more hearty than what you would imagine, easy to make for just one or a crowd and it literally only takes about 40 minutes from start to finish. I just used gluten free oatmeal, but go all out and use Quaker Oats or whatever you have on hand. Seems like the perfect breakfast to me on this breezy fall, almost Halloween kind of day.

Gluten Free Pumpkin Oatmeal – serves 4 (8 oz ramekins) Pumpkin oatmeal

1 C gluten free thick cut oatmeal, 2 tsp. pumpkin pie spice, dash of salt, 3/4 tsp. baking powder, handful of raisins, 1/2 C pumpkin pie filling, 1/4 C maple syrup, 1 TB butter, 3/4 C skim milk ( I also have used almond milk, which turns out great too :)), 1 egg and a handful of chopped pecans, and whipped topping

Preheat oven to 350 degrees. Spray ramekins with non stick spray.

In a large bowl combine, oats, pumpkin pie spice, salt, baking powder and raisins. In another small bowl whisk together the pumpkin, maple syrup, butter, milk and eggs.

Combine both bowls and mix well. Pour into ramekins and top with pecans. Bake for 30 minutes. Top with whipped cream and sprinkle additional pumpkin pie spice on top.

 

Pumpkin Tiramisu

October 30, 2014 by braytonbb

Tis the season for pumpkin. This pumpkin tiramisu sounds scary to make, but actually its pretty darn easy. Just give it 24 hours to chill and you have yourself a dessert that looks like it took hours to make. Don’t like that coffee flavor in tiramisu? You are in luck, since there isn’t in ounce of coffee in this recipe. I have  played around with this recipe for years trying different fillings for seasonal tiramisus like cherry for Valentines Day, or mint for St. Patricks Day, but pumpkin is my favorite.

pumpkin tiramisuPumpkin Tiramisu – Serves 8 large servings

1 can pumpkin, 1/2 C brown sugar, 1 TB, cocoa powder, 3/4 C sugar, 1 tsp, pumpkin pie spice, 1 tsp. vanilla, chocolate graham crackers, 3 (8oz) cream cheese blocks, and 2 TB half an half.

Beat cream cheese, sugar and brown sugar until smooth. Add pumpkin, half and half, pumpkin pie spice and vanilla until creamy.

Lay graham crackers in a oblong 4 qt. casserole pan. You may have to break pieces to get them to fit. Spread a quarter of the pumpkin mixture over crackers. Layer 3 or more graham crackers over pumpkin mixture, 2 more times, ending with pumpkin mixture. Cover and chill overnight. In the morning, cut into squares and dust with cocoa powder.

Pumpkin Bars

November 27, 2013 by braytonbb

I debated whether or not to post another pumpkin recipe, especially since this is pretty common. However, its one of my favorites and its also one that I just cannot stop eating just one either. Enjoy this Thanksgiving or anytime.

pumpkin bars2

  Pumpkin Bars

1 2/3 C Sugar, 4 eggs, 1 C vegetable oil, 15oz. can of pumpkin, 2 C flour, 2 tsp. baking powder, 2 tsp. cinnamon, 1 tsp. salt, 1 tsp. baking soda, 2 tsp. pumpkin pie spice and nuts (optional). I choose not to use.

Preheat oven to 350 degrees.

Stir together flour, baking powder, cinnamon, salt and baking soda and nuts if using. Combine until smooth. Spread in a 13×10 pan.

Bake 30  minutes. Let cool completely before frosting.

Icing

8 oz. cream cheese (softened), 1/2 c butter (softened), 2 C powdered sugar and 1 tsp. vanilla.

Combine cream cheese and butter until smooth. Add sugar and mix until combined. Stir in vanilla and mix again. Spread on cooled bars.

 

 

Cheesy Pumpkin Fondue

October 31, 2013 by braytonbb

This is one of my favorite recipes that I make every October. I have been anxiously waiting to share it with you. I thought that being Halloween this would be the perfect time for any Halloween treats this evening or this weekend when you are hosting a party. Sometimes these tiny little pumpkins known as “sugar pumpkins” or “pie pumpkins” are very hard to come across. I was fortunate to be to pick up 4 this year at our Oshkosh Saturday Farmers Market so I could make this recipe each weekend for our guests. I hope you like it as much as I do.

Pumpkin Queso Fondue 

1- 2-3# sugar pumpkin, 8 oz. chorizo, diced, 1 jalapeño pepper, chopped without seeds, 4oz. chopped green chilies, 1/2 tsp. cumin, 1/4 tsp. black pepper, 3 TB flour, 1 1/2 C chicken broth, 2 C shredded mozzarella cheese, 1 C monterey jack cheese, tortilla chips and parsley or cilantro for garnish.

Cheesey Pumpkin Fondue

Preheat oven to  375 degrees. Slice off the top 1.5″ of the pumpkin and toss. Scoop out the seeds and pulp and set pumpkin aside.

Heat the chorizo in a medium saucepan over med.-high heat about 5 minutes. Add the jalapeño, green chilies, cumin and black pepper and cook, stirring until the japapeno softens about a couple of minutes. Stir in the flour and cook, stirring until it is slight light brown about 2 more minutes. Add the chicken broth and bring to a boil. Reduce heat to medium and stir in cheeses. Cook, stirring occasionally until the all the cheese melts and is creamy, about 3 more minutes.

Place the pumpkin in an 8×8 baking dish with a 1/2 inch of water in dish. Pour cheese mixture into pumpkin. cover loosely with foil and bake until the pumpkin is tender but not soft for about 1 hour and 15 minutes. Remove foil and continue baking until the cheese is golden and bubbly about 15-20 more minutes. Let cool about 5 minutes and sprinkle with parsley or cilantro and serve with tortilla chips. YUMMMMMM!

 

 

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