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  1. Thursday, March 1, 2012

    Anne’s Pumpkin Squares

    My sister Anne has moved to our town! We haven’t been closer than 800 miles to family since we moved to California, so having a family member just one mile away is soooo exciting for us. My girls are especially ecstatic and are planning their first sleepover at Auntie Anne’s apartment on Friday!

    Anne’s Twitter and Blogger profiles state the following: “I’m night blind but I make the best pumpkin squares you’ve ever had.” Well, after years of reading this every time I visited her blog, I decided it was time to have Anne prove herself. First, we made her drive around at night without her glasses on. Then, we made her throw together some pumpkin squares. Okay, scratch that first part, but I did beg her to make pumpkin squares last night and she happily obliged.

    And I think they might have been the best pumpkin squares I’ve ever had. Especially hot out of the oven…be still my chocolate-loving heart. And yeah, yeah, they’re pumpkin. I stand by the fact that pumpkin can be enjoyed at all times of the year, even if the leaves on the trees aren’t turning orange and falling to the ground.

    Anne, we’re so happy you’re a Californian now. (And, don’t worry, it’s not just because of the pumpkin squares…although those certainly don’t hurt!)

    Anne's Pumpkin Squares
     
    From Anne Wallin, adapted from a Martha Stewart recipe
    Author:
    Recipe type: Dessert
    Ingredients
    • 2 cups all purpose flour
    • 1 tablespoon cinnamon
    • 1 teaspoon baking soda
    • ½ teaspoon salt (if using un-salted butter, ¾ tsp)
    • 1 cup butter
    • 1¼ cups sugar
    • 1 large egg
    • 2 teaspoons vanilla extract
    • 1½ cup pumpkin puree (sometimes Anne adds more, but no more than 2 cups)
    • Bittersweet chocolate chips (about 1 or 2 cups, depending on how much you like chocolate)
    Instructions
    1. Whisk flour, cinnamon, soda and salt together and set aside. Cream butter and sugar in mixer until well-mixed. Beat in egg. Add vanilla, mix. Beat in pumpkin puree so it looks lumpy and sort of curdled. Mix in dry ingredients until just combined. Fold in chocolate chips.
    2. Spread in 9×13 pan and bake at 350 degrees for 35-40 minutes – the edges will pull away from the side and the toothpick should come out clean (with maybe a crumb or too on the toothpick).

     


  2. Tuesday, November 3, 2009

    Pumpkin Cream Cheese Spread

    On Halloween I thought it would be fun to have something “pumpkiny” for breakfast. While we are loving the pumpkin-pancakes, we’ve eaten them a lot lately so I needed to mix it up. Our local bagel shop was out of pumpkin bagels. Before we could feel too disappointed, a light bulb went off in my head. Pumpkin cream cheese! It was a simple recipe to whip up, and a big hit with everyone in the family. Enjoy!

    pumpkin cream cheese web

    Pumpkin Cream Cheese Spread
     
    From Jane Maynard, This Week for Dinner
    Author:
    Ingredients
    • 8 ounces cream cheese, softened at room temperature
    • ¼ cup brown sugar
    • ¼ cup pumpkin puree
    • ¼ teaspoon cinnamon
    Instructions
    1. Blend all ingredients together with a hand mixer. Spread on a plain bagel or equally complimentary flavored bagel.


  3. Wednesday, January 31, 2007

    Pumpkin Cheesecake


    Pumpkin Cheesecake
     
    From Adrianne Campbell (you don’t have to do a water bath for this recipe – woo-hoo!)
    Author:
    Recipe type: Dessert
    Ingredients
    • 1 ½ cups graham cracker or gingersnap crumbs
    • 5 tablespoons melted butter
    • 1 cup + 1 tablespoon white sugar
    • 3 – 8 ounce packages of cream cheese (softened)
    • 1 teaspoon Vanilla
    • 1 cup canned pumpkin
    • 3 eggs
    • ½ teaspoon Cinnamon
    • ½ teaspoon Nutmeg
    • ½ teaspoon Allspice
    • Whipped cream for topping
    Instructions
    1. Preheat oven to 350. Make the crust with the crumbs, butter and 1 Tablespoon of sugar. Press ⅔ up side of a spring form pan. Bake 5 minutes.
    2. Combine cream cheese, 1 cup of sugar and vanilla. Mix until smooth. Add the pumpkin, eggs and spices until creamy. Pour over crust and bake 60-70 minutes. Cool cheesecake completely and refrigerate 4 hours. Serve each slice with whipped cream.