Archive for the ‘Pumpkin’ Category

This post is way late, like almost 2 months late! I made this cheesecake for Thanksgiving this year! It was quite yummy!


For the crust:

1 box of chocolate wafers crushed

2 tablespoons of sugar

6 tablespoons of butter, melted

For the filling:

1 1/2 pounds of cream cheese, softened

1/2 cup granulated sugar

1/2 cup packed brown sugar

2 tablespoons of cornstarch

1 teaspoon of pumpkin pie spice

1 cup pumpkin pie mix

4 eggs

1 teaspoon of vanilla

1/2 cup milk chocolate baking chips


  1. Heat oven to 350 degrees. Wrap bottom and sides of spring form pan with cooking spray.
  2. To make the curst, mix together cookie crumbs, sugar and butter. Press over bottom and partially up side  of spring form pan. Refrigerate while making filling.
  3. For the filling, in a large bowl, beat cream cheese until smooth. Beat in sugars, cornstarch and pumpkin pie spice until well combined. Beat in pie mix and eggs. Add vanilla and beat until smooth. Reserve 1/2 cup batter.
  4. Microwave chocolate for 30 seconds, stir and microwave another 15 seconds. Stir again and mix into reserved batter, microwave an additional 15 seconds.
  5. Pour batter into prepared pan. Dollop tablespoons of the chocolate mixture  over top of cheesecake, swirl with a small knife or spatula. Place in roasting pan, adding enough hot water to come halfway up side of foil.
  6. Bake at 350 for 70 to 80 minutes, until just set. Run a knife along the edge of pan. Cool on rack.  Cover, refrigerate overnight.

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Pumpkin Waffles

I told you to be prepared, pumpkin was going to take over this blog! Another great fall recipe. Even Kiley approved! This is the easiest recipe ever.


Your favorite waffle mix, instead of adding milk to it, only add the pumpkin

1 can of pumpkin

Powdered sugar


  1. Preheat your waffle maker. Prepare your favorite waffle recipe, minus the milk. Use the pumpkin as the milk. Otherwise the batter is too sloppy. Pour onto waffle maker and wait till it’s done, sprinkle with some powdered sugar!

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Mmmm, pumpkin, one of the best things about fall. This is another great recipe, that’s pretty easy to make.  I threw it together right before starting dinner last night and it turned out awesome.  The husband must have approved because he had a piece last night and a piece for breakfast! It’s that good!


1 cup of pumpkin

1 cup of sugar, plus 2 tablespoons of sugar, divided

1/2 cup of brown sugar packed firmly

1/4 cup of vegetable oil

4 egg whites

Splash of cinnamon, nutmeg and ground cloves and salt

1/2 cup of milk

2 cups of flour

2 1/2 teaspoons of baking powder

1 8 ounces package of cream cheese, softened


  1. Preheat oven to 350 degrees. Grease a bread loaf pan. Combine pumpkin, 1 cup of sugar, brown sugar, 3 egg whites, milk and oil in a bowl till well combined. Then add flour, spices, salt, stir till combined.
  2. In a separate bowl, combine cream cheese, remaining sugar and last egg white until combined.
  3. Pour half of the pumpkin batter into the loaf pan, then top with cream cheese mixture, then top with remaining pumpkin mixture. Bake for one hour or until toothpick comes out clean. Let bread cool in loaf pan and then remove.
  4. Store in the refrigerator because of the cream cheese.

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Warning, this is probably the sweetest most amazing breakfast ever. It’s going to make your mouth feel all warm and tingly from all the sugar! My husband told me it was the best breakfast meal I’ve ever made, now that’s a compliment after being together for over 7 years and after making tons of yummy breakfast foods! Really, though this is so good, cinnamon roll and pumpkin, with cream cheese icing!  I will warn you though, that this took some time to prepare and cook about an hour or so. I also made it for 6 people and we still had a ton of batter left over.


Cinnamon Filling:

1/2 cup (1 stick) salted butter, melted
3/4 cup brown sugar
1 tablespoon ground cinnamon

Cream Cheese Icing:

4 tablespoons (1/2 stick) salted butter
2 ounces cream cheese
3/4 cup powdered sugar, sifted
1/2 teaspoon vanilla extract


1 1/2 cups whole milk
1 cup pure unsweetened pumpkin puree
2 large eggs
2 tablespoon canola or vegetable oil
2 tablespoons apple cider vinegar
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2/ teaspoon salt
1 tablespoon packed light brown sugar


  1. To make the cinnamon filling, in a small, microwave-safe bowl- heat butter, brown sugar and cinnamon for 40 to 60 seconds, just until butter is melted. Whisk the filling ingredients together and then pour it into a sandwich-sized zip baggie. Zip up the baggie and put it in the fridge until you are ready for it, so it can thicken.
  2. To make cream cheese icing,  in a medium microwave-safe bowl, heat butter and cream cheese 30 to 60 seconds, just until butter has melted and cream cheese has softened. Whisk in powdered sugar and vanilla and combine until smooth. Set the icing aside.
  3. To make pancake batter, in a large bowl, whisk together milk, pumpkin, eggs, oil, and vinegar. In a separate bowl, whisk together flour, baking powder, baking soda, salt and brown sugar. Add the dry ingredients to the pumpkin mixture and stir just until all is moistened.
  4. Check on your cinnamon roll filling, mash it up some in the bag so all the ingredients are mixed together. Snip off a corner of the baggie, a very small corner.
  5. To cook the pancakes, preheat a large skillet or griddle to medium. Use an ice cream scoop to add the batter to the pan. Use the bottom of the scoop to spread out the batter into a nice, even circle, it’s going to be pretty thing but that’s ok. . Get your cinnamon filling baggie and squeeze the filling into the corner. Starting at the center of the pancake squeeze the cinnamon filling on top of the pancake batter in a swirl.
  6.  Cook the pancakes 3 to 4 minutes, or until bubbles begin popping on top of the pancake and it is golden brown on the bottom. Fast and gentle flip the pancake over. Cook an additional 2 to 3 minutes, until the other side is golden as well.  Repeat with the remaining pancake batter and cinnamon filling. Serve pancakes topped with a drizzle of cream cheese icing.
Recipe adapted from Recipe Girl

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I’m warning you now, be prepared for lots of pumpkin post coming up in the next month or so.  I love FALL. Love it, we got married in the fall, it’s just the best season there is. The yummy food, pumpkin, honey crisp apples, apple cider, peach cider, apple cider doughnuts, the changing color of the leaves.  I could go on and on and on why I love fall, but I won’t. I’ll just get right to this moist, flavorful bundt cake.


1 cup granulated sugar
1 cup brown sugar
1 cup canola oil
3 eggs
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 package instant vanilla pudding mix
1 can (15 ounces) pumpkin puree
Confectioners’ sugar, for dusting


  1. In a large bowl, combine sugar and oil until blended. Add eggs, beat the batter well after adding eggs.
  2.  In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, salt, and pudding puree; add to egg mixture, again beating well, so it is well incorporated.
  3. Pour batter into a greased bundt pan. Bake at 350 degrees for 60-65 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes. Remove from  the pan and cool completely. Shake some confectioners’ sugar over the top.
Recipe adapted from Sing For Your Supper

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