••••DOUBLE LAYER PUMPKIN PIE••••

(Source: www.meals.com & jello.com)

••••CURRIED PUMPKIN WAFFLES••••

(Source: akitchenhoorsadventures.com & photos also)

Ingredients

• 3/4 cup all-purpose flour
• 3/4 cup buckwheat flour
• 1 teaspoon baking soda
• 3/4 teaspoon garlic salt
• 1/4 cup butter
• 1 cup milk
• 2 large eggs
• 1 cup sourdough starter
• 3/4 cup pumpkin puree

Instructions

1. Combine the first four ingredients (flour through salt) in a medium mixing bowl. Set aside.
2. With a whisk, combine the wet ingredients. Stir with a whisk until the starter is dissolved into the milk mixture. Then pour the wet ingredients into the dry ingredients and stir until just combined.
3. At this point, you could make your waffles now, or allow the dough to rest and develop a more sourdough flavor. I rested mine for at least 3 hours before cooking the waffles.
4. Preheat a waffle iron. Spray lightly with cooking spray or brush with butter before pouring 1/4 cup to 1/3 cup batter (depending on your waffle maker) and cooking waffles according to manufacturer’s directions of your waffle maker. Serve with honeyed lebneh, chana masala, or baba ganoush.
   

••••PUMPKIN ROLL WITH CREAM CHEESE FILLING••••

(Source: sixfollarfamily.com & photos also)

Pumpkin Roll With Cream Cheese Filling Recipe

 

 

Sweet, creamy and bursting with pumpkin flavor, this Pumpkin Roll with Cream Cheese Filling recipe is the perfect taste of fall!

Author: Stacy Barr

Ingredients

• For the cake:
• 3 eggs
• 1 cup sugar
• ⅔ cup canned pumpkin
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¾ cup flour
• Small amount of powdered sugar for dusting
• Kitchen towel or old bath towel (yes, I know. Sounds odd. Bear with me)
• For the Filling:
• 8 oz cream cheese, softened
• 4 Tablespoons Butter, softened (use real butter! Not margarine! Down with Margarine!)
• 1 cup powdered sugar
• 1 teaspoon vanilla

Instructions

1. Preheat your oven to 350 degrees. Beat the eggs and sugar into a medium bowl and beat on low/medium their well combined.
2. Slowly add the remaining ingredients and mix well.
3. Grease a 10×14 jelly roll pan, cake pan or cookie sheet then line with waxed paper. Lightly grease the waxed paper.
4. Use a sifter and lightly sprinkle a small bit of powdered sugar onto the paper.
5. Pour the cake batter into your jelly roll pan and give it a gentle shuffle or two to be sure that its
6. even.
7. Bake at 350 degrees until toothpick inserted in the middle comes out clean.
8. While the cake is baking, make your filling.
9. Combine all of the cream cheese filling ingredients in a bowl and mix well until it has a smooth spreading consistency.
10. Set aside and prepare the towel.
11. Take the towel and lay it on a flat surface. Using your sifter, make it snow powdered sugar over the towel.
12. When your cake is done, let it cool for just a few minutes then turn it onto your towel. Do NOT let your cake cool entirely.
13. Remove the wax paper. At this point, you can trim any ends that are crispy or uneven. You don’t want crispy ends for this and even edges help when you roll.
14. Once you’ve trimmed your edges (if you’re going to), spread the cream cheese filling onto the cake. Make sure you get edge to edge so that you don’t have any areas without filling.
15. Next , grab one end of your towel and flip it up over the end of the cake. Then, very slowly and carefully, ROLL the cake into the towel.
16. Once you’ve got the roll started, remove the towel and finish rolling! Make sure you move slowly when you roll. You’ll tear the cake if you move too quickly.
17. Carefully set it aside and let cool completely!
18. Chill for 2-3 hours then slice and serve!
    

••••PUMPKIN CHOCOLATE CHIP MUG CAKE••••

(Source: welcoming kitchen.com & photos also)

••••This looks quick and easy!!!

Pumpkin Chocolate Chip Mug Cake (vegan, gluten-free, sugar-free, dairy-free, food allergy safe)
Makes 1 cake

Ingredients:

• 5 tablespoons oat flour (gluten free, if necessary)
• pinch of salt
• 1/2 teaspoon pumpkin pie spice (or 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg & 1/8 teaspoon ground ginger)
• 1/4 teaspoon baking powder
• 2 tablespoons pumpkin puree (not pumpkin pie filling)
• 2 tablespoons maple syrup
• 1 tablespoon apple juice or water
• optional: 1 tablespoon allergy-free chocolate chips 

Preparation:

1. In a mug or ramekin , whisk together flour, salt, spice and baking powder.
2. Thoroughly mix in remaining ingredients.
3. Stir in chocolate chips if using.
4. Microwave for one minute.
5. Note: If you'd prefer to make this without a microwave, you can bake it in an oven-safe vessel at 350F for 12-15 minutes, or until a toothpick inserted in the center comes out clean. 

Happy Cooking!

Kim

••••HAPPY NATIONAL COFFEE DAY••••

(photos-seattlesbest.com & kappboom wallpaper & wheniscalendars.com)

••••ENJOY A CUP TODAY!!!

••••PUMPKIN SPICE MICROWAVE FUDGE••••

(Source: dianarambles.com & photos also)

••••MICROWAVE FUDGE•••• 

•By Diana Rambles

•Prep Time: 20 minutes

•Cook Time: 2 minutes

Ingredients (2 pounds)

• sweetened condensed milk, 1 can
• semi-sweet chocolate chips, 1.5 bags
• 2 Tbsp butter
• 1.5 teaspoon pumpkin extract
• 1.5 teaspoon pumpkin pie spice
• orange food coloring

Instructions

In a large glass bowl soften the butter in the microwave. Add the condensed milk and chocolate chips to the bowl and microwave in 30 second increments, stirring in between. Repeat until the chips are melted.

Stir in the extract. Stir in pumpkin pie spice. Stir in some orange food coloring. I used 3 drops of yellow and 2 drops of red food coloring. Pour into a foil lined 8x8 dish. Refrigerate until firm. Cut & serve.

••••FALL FUN LIST••••

(photos-Google+)