Pa's Pumpkin Patch 2011

This weekend we took JD to Pa's Pumpkin Patch in Long Beach. He loved the pumpkin patch, especially riding the race cars and feeding the baby goats. We may just need to stop again before they are gone for the season!

Ultimate Pumpkin Recipe:Pumpkin Gooey Butter Cake

My friend Terry requested this recipe, so I decided why not post it, in case anyone else was looking for a delectable Thanksgiving dessert. This is by far my favorite pumpkin recipe. I make this recipe a few times a year, especially during Halloween and Thanksgiving. This is of course a Paula Deen recipe and believe me, it can make even a pumpkin hater; love pumpkin.

Pumpkin Gooey Butter Cake

Crust:

1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pure pumpkin (not pumpkin pie mix)
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar (I use 10 oz to cut down on the sweetness)
1 teaspoon cinnamon
1 teaspoon nutmeg

Directions:
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.


Serve with fresh whipped cream.

6 to 8 servings

getting ready for Thanksgiving!

Well I have time for one more post and as I promised, I am posting more pumpkin ideas! I some how was talked into hosting Thanksgiving (I secretly wanted to host it anyways), so I have begun my search for the perfect pumpkin decor! Here are some of my favorite ideas.

Pumpkin Votive Holders

Pumpkin Placeholders

 

 Pumpkin Flower Arrangements

Trader Joe's Pumpkin Pancake & Waffle Mix!

I'm happy to say "I'm back" and feeling pretty hungry these days. If you didn't already know, I'm a pumpkaholic (I love all things pumpkin) and Trader Joe's has just made my pumpkin dreams come true. This is my latest TJ's find, Enjoy!

Pumpkin Lasagna

Tonight's dinner is this lovely pumpkin lasagna, which was inspired by Robert Irvine, of Dinner: Impossible. I served the lasagna with a tomato and basil salad, drizzled with olive oil and balsamic vinegar, with a sprinkle of salt and fresh ground pepper and warm french bread. 

ingredients:

• 1 cup pumpkin puree
• 1 1/2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 4 to 6 cloves garlic, sliced
• 1 pound spicy Italian sausage, casings removed or 1 pound ground beef
  
• 1/2 cup red wine
• 1 28-ounce can tomato sauce
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon dried oregano
• salt and pepper
• 1 16-ounce box lasagna noodles
• 1 large egg
• 2 1/2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup shredded Romano cheese
• 1 large zucchini, very thinly sliced

directions:

Preheat the oven to 350 degrees. Place the pumpkin puree in a fine sieve over a bowl; set aside to drain while you make the sauce.

Heat 1 tablespoon olive oil in a medium pot over medium heat. Add the onion and sauté until translucent, 6 to 7 minutes. Add the garlic and cook until fragrant, 2 more minutes. Add the sausage and cook until brown, breaking it up with a wooden spoon. Pour in the wine and cook until reduced by half. Stir in the tomato sauce, basil, parsley and bring to a simmer over medium-low heat. Season with salt and pepper, cover and reduce the heat to low. Simmer 15 minutes, stirring occasionally.

Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook as the label directs. Drain and toss with the remaining 1/2 tablespoon olive oil.

Mix the strained pumpkin puree with the egg in a bowl and season with salt and pepper. In a separate bowl, mix the ricotta, 1 cup mozzarella and the Romano.

Build your lasagna in a 9-by-13-inch baking dish: Start with a layer of sauce, then top with a layer of noodles. Evenly spread half of the pumpkin filling, then half of the zucchini, over the noodles. Top with half of the cheese mixture and cover with some of the sauce. Repeat the layers, finishing with noodles and sauce; sprinkle with the remaining 1 cup mozzarella. Bake, uncovered, 35 to 40 minutes, or until bubbly. Let cool 15 minutes before slicing.

Easy Pumpkin Cheesecake

Halloween is right around the corner and Thanksgiving (my favorite holiday) is soon to follow, so it gives me a chance to share my obsession with "Pumpkin"! For the next month or so I will be posting all my favorite pumpkin recipes and ideas, everything from pumpkin pie to pumpkin centerpieces.

Easy Pumpkin Cheesecake

ingredients:

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker, chocolate or 12 mini crusts
• 1/2 cup pumpkin puree (not pumpkin pie mix)
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

directions:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time, then add pumpkin, cinnamon, cloves and nutmeg, stir gently until well blended. 
• Place pie crust/crusts on a baking sheet, carefully spread batter over the crust.
• Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Tips: 

You can substitute the cinnamon, cloves and nutmeg with 1 teaspoon pumpkin pie spice. 

If making the 12 mini crusts reduce cooking time by 5-10 minutes.

Prevent cracks by baking the pie at a moderate temperature and even better, bake custard pies in a “water bath”. This prevents the outer layer of custard from baking too fast. But if it does crack, just remember you can cover it with whip cream!