Pumpkin French Toast

November 20, 2012 By Leave a Comment

I love quick breads.  Banana, zucchini, cranberry, chocolate chip, you name it, I’m going to be all over it.  Unless it’s sweet potato…we all know about my unfortunate aversion to sweet potatoes.  But anything else, I’ll definitely be all over.

The unfortunate thing about my love of quick breads (a/k/a breads that don’t contain yeast and need to rise) is that I’m tempted to snack on them all day long until they’re gone.  So, as much as I love having them in my house, I’m also never too sad to see them go…the less temptation I’m surrounded by, the better for me.  So, I love to incorporate them into recipes whenever I can.

Recently, I baked a couple of loaves of pumpkin bread.  While one loaf mysteriously disappeared rather quickly, I was left with another loaf and was desperate to find something to do with it.  So, I decided to try making Pumpkin French toast.  I wasn’t sure how the bread would hold up in the egg/milk mixture, but to my surprise and pleasure, it held up just fine!

The maple syrup and powdered sugar was an amazing compliment to the flavors from the pumpkin bread.  I’m definitely glad I gave this recipe a try.  Simply substitute the bread you would normally use in french toast for your favorite quick bread, the rest of the recipe remains the same.

Now…what to do with the loaf of banana bread that’s cooling on my counter right now…
Filed Under: Baking Tagged With: , , , , , , ,

A Pumpkin Bread Recipe – Sort Of…

November 13, 2012 By 3 Comments

Soooo, here was my plan…

To go to the store, buy all the ingredients to make my favorite pumpkin bread recipe, bake it, photograph it, and share it.  So, I went to the store, bought the ingredients, came home, and prepared to bake the pumpkin bread.

And then, something terrible happened…

I couldn’t find the cookbook with the recipe in it!!

Here’s the funny part, though.  You know those cookbooks that churches and businesses put out using recipes from their members/employees? The recipe I was looking for was in one of those cookbooks…

The even funnier part?? The person who submitted the recipe was my aunt! How easy would it have been for me to get the recipe? My mom has a copy of the cookbook, my sister has a copy of the cookbook…I could have even called the person who submitted the recipe because it was my own AUNT!

I think of these things now, why didn’t I think of it then? Instead, I just found another (but not as good) recipe, baked the pumpkin bread, and ate it.

So, since I can’t share with you my favorite Pumpkin Cream Cheese Bread recipe, I’ll share with you some other pumpkin bread-ish recipes…

Pumpkin Bread
Glazed Pumpkin Bread
Cream Cheese Rippled Pumpkin Bread
Pumpkin Bread Pudding
Pumpkin Monkey Bread

Now, get to baking with pumpkin…just don’t lose the recipe!
Filed Under: Baking Tagged With: , , , , , , ,

Mini No Bake Pumpkin Cream Pies

November 12, 2012 By Leave a Comment

Have you started thinking about your Thanksgiving baking? Do you bake the same thing year in and year out, or do you like to mix things up a little bit? I prefer to stick with tradition, there’s a comfort in knowing that our favorite fall desserts will be on the Thanksgiving buffet every year.  But that doesn’t mean that we have to make the recipes the EXACT same way each year, does it?

Okay, so maybe I lied a little bit when I said “no bake”.  The truth is, you do have to pre-bake the pie shells, but other than this, it’s a completely “no bake” recipe! Not that pumpkin pie requires a ton of work, but this option is even faster, and just as tasty!

And you can assemble it all in less than 10 minutes.

We all know that sometime we overdo it on the food Thanksgiving Day.  Honestly, if you don’t overdo it, you’re most likely in the minority.  All those tasty treats that we only get at this time of year causes us to go into eating overdrive and as much as we all love dessert, sometimes it’s tough to find room for a full piece of pie.

That’s why I used these pre-made mini tart shells to make my mini pumpkin cream pies.  I pulled them out of the freezer, baked them for a few minutes, and then allowed them to cool before filling them with the pumpkin cream that was ridiculously easy to make.

Print
Mini No Bake Pumpkin Cream Pies

Ingredients

  • 8 pre-made mini tart shells (available in your grocery freezer aisle)
  • 1 small box of instant vanilla pudding (and milk for pie filling recipe)
  • 1/2 cup of canned pumpkin
  • 1 tsp pumpkin pie spice

Instructions

  1. Pre-bake mini tart shells on a baking sheet in a hot oven until lightly browned.
  2. Allow to cool.
  3. With a hand or stand mixer and a whisk attachment, mix together milk and pudding mix.
  4. Once the pudding begins to thicken, add pumpkin and pumpkin spices.
  5. Spoon into cooled pie shells and put into the refrigerator to set up.
  6. If you're making these ahead of time, place a small piece of Saran Wrap over the top of the pie to keep the pies from forming a "skin".
  7. Top with fresh whipped cream and serve!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://asweetspothome.com/2012/11/12/mini-no-bake-pumpkin-cream-pies/

 
Filed Under: Baking Tagged With: , , , , , , ,

Pumpkin Oatmeal Cookies

October 4, 2012 By Leave a Comment

Last week, I made a pumpkin cream pie and had to decide what I wanted to do with the leftover pumpkin, so I decided to try making some Pumpkin Oatmeal Cookies…and you’ll want to try them, too!
[Read more...]
Filed Under: Baking Tagged With: , , , , , , ,

Roasted Pumpkin Seeds

October 3, 2012 By Leave a Comment

Now that October has officially arrived, it’s time to start cooking and baking all of the warm and cozy recipes that we all love so much. Today, I’m starting with a simple treat with endless possibilities.

[Read more...]

Related Posts Plugin for WordPress, Blogger...
Filed Under: Baking Tagged With: , , , , , , ,
« Older Posts