Archive

Posts Tagged ‘pumpkin’

RECIPE: Easy Pumpkin Cheesecake

5th Nov 11 (Sat) 2 comments

A little belated, but for the Gonzalo Bergara Quartet house concert, there was a potluck element, and I brought…

Pumpkin Cheesecake

Makes 6-8 servings

Ingredients:

  • 2 (8 ounce) cream cheese containers
    there are good vegan options, like Tofutti Better than Cream Cheese
  • 3/4 cup sugar
  • 1 small pie pumpkin (roasted) or 1 (15 ounce) can pumpkin puree
  • 2 teaspoons pumpkin pie spice (cinnamon, ginger, all-spice, nutmeg mixture)
  • 1 graham cracker crust – prepared or homemade
  • optional: whipped topping

Steps: prep time ~10 minutes, cook/cool time varies

  1. Preheat oven to 350 degrees F.
  2. Beat cream cheese until soft. Add in sugar, and continue mixing.
  3. Add in pumpkin and pumpkin pie spice.
  4. Pour into prepared crust, and bake for 35-40 minutes until soft but still set in the center.
  5. Let cool for 1 hour, then refrigerate for 3+ hours.

Since the above recipe is fairly remedial ( but still delicious), if you want to “fancy” it up… here’s a great, more complicated recipe with a ginger-pecan crust and sugared pumpkin seeds!  Hat-tip to Panda le Chef for passing on that fancier recipe (I’ll have to try it soon).

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – Peter Mulvey & David GoodrichNine Days Wonder


Advertisements

RECIPE: Pumpkin Vodka Cocktail (repost)

4th Nov 11 (Fri) 2 comments

Since Thanksgiving is coming up soon… this weekend, you should start infusing some pumpkin vodka.  Seriously, it’s easy… and yummy!  Here’s my old post for a pretty amazing Pumpkin Vodka cocktail recipe!

Enjoy!

~Dan

RECIPE: Pumpkin Vodka Cocktail Pumpkin-Infused Vodka Cocktail While this is definitely too late to prep for Thanksgiving today (unless you happen to have Pumpkin vodka sitting around the house), it’s an easy recipe and the infused vodka is delicious. If you’re on the look-out for last minute vegetarian or vegan recipes for Thanksgiving, check out Alisa’s great dairy free thanksgiving link page. This recipe is from the December 2009 issue of VegNews magazine (tweaked slightly … Read More

RECIPE: Pumpkin Cinnamon Rolls

10th Oct 11 (Mon) 1 comment

For some friends’ Canadian Thanksgiving get-together last night, I adapted this recipe from Don’t Eat Off the Sidewalk.  I changed up the glaze (using spiced rum instead of water)…

Pumpkin Cinnamon Rolls

Makes 12 servings

Ingredients:

Dough~

  • 1 package dry yeast (about 2 1/4 tsp)
  • 1/4 cup warm water
  • 3/4 cup Pumpkin Puree
  • 1/4 cup soy, rice, or almond milk
  • 1/4 cup margarine, melted
  • 1 Tbl granulated sugar
  • 2 1/2 cups all-purpose flour
  • 1 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 3/4 cup all-purpose flour
  • 1 Tbl vegetable oil

Filling~

  • 3 Tbl granulated sugar
  • 3 Tbl brown sugar
  • 2 Tbl all-purpose flour
  • 1 1/2 tsp ground cinnamon
  • 2 Tbl chilled margarine, cut into small pieces

Glaze~

  • 3/4 cup sifted powdered sugar
  • 1/4 tsp vanilla extract
  • 1 Tbl hot water (or spiced rum)

Steps:
note: takes time, but generally due to waiting to let dough rise several times

  1. In a large bowl, combine the warm water with the yeast and whisk together with a fork, let stand for 5 minutes. Add the pumpkin, milk, melted margarine, and sugar in with the yeast, and lightly mix. Sift in the first two and a half cups of flour, salt, cinnamon, nutmeg, and ginger, and beat with a mixer at medium speed until smooth.
  2. Turn dough out onto a floured surface. Take the remaining 3/4 cup of flour and use it to flour the top of the dough and your surface a tablespoon at a time, as needed to keep the dough from getting sticky as you knead it. Knead the dough for about ten minutes, the dough will be elastic but soft and still a little sticky to the touch without being floured.
  3. Place the dough in a large bowl coated with oil, turning to coat the top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size.
  4. Punch the dough down; cover and let rest for 5 minutes.
  5. Combine the sugar, brown sugar, flour, and cinnamon in a small bowl. Cut in margarine with a fork until mixture resembles coarse meal.
  6. Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, from the long side, pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place the slices in a 9-inch square or round baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.
  7. Preheat oven to 375°.
  8. Bake the rolls for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.
  9. Sift the powdered sugar into a small bowl. Add the water (or rum) and vanilla, and whisk until smooth. It should be thick, but easy to drizzle. If it’s too thick, add another 1/2 teaspoon of water.

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – ToolÆnima


RECIPE: Pumpkin Vodka Cocktail (via last November)

7th Nov 10 (Sun) 1 comment

Since Thanksgiving is coming up soon… and there’s still some time to infuse some vodka – here’s my post last year for a pretty amazing Pumpkin Vodka cocktail recipe!

Enjoy!
~Dan

RECIPE: Pumpkin Vodka Cocktail Pumpkin-Infused Vodka Cocktail While this is definitely too late to prep for Thanksgiving today (unless you happen to have Pumpkin vodka sitting around the house), it’s an easy recipe and the infused vodka is delicious.  If you’re on the look-out for last minute vegetarian or vegan recipes for Thanksgiving, check out Alisa’s great dairy free thanksgiving link page. This recipe is from the December 2009 issue of VegNews magazine (tweaked slightly … Read More

via mainly music meanderings

%d bloggers like this: