Category Archives: Pumpkin

Pumpkin Praline Cake

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Hey!

Happy First Day of Spring! Even though we’ve had a really mild winter I am so ready for spring and summer!

Haven’t posted in quite a while.

Since I last posted in December I have lost 20 pounds! I started Weight Watchers again on January 1st and it’s gone really well. I’ve allowed my self to “cheat” a bit…that’s bad but sometimes you just want to eat what everyone else is eating! I noticed that my feet started feeling so much better after I lost the first 10 pounds. So many positives to losing weight!

I am also slowly removing very toxic cleaning supplies in my home. As I finish a product I replace it with something that doesn’t have as many toxins. A friend of mine shared an awesome website with me that will give you their “grade” for products so that is what I have been using to find cleaning and even personal care products that are less harmful to myself and the environment.

I feel bad that I have not been posting as much as I have before. Even though my kids are grown up I still want to lead a balanced life. No matter what your age having a balanced life is so healthy. I need to keep work, family, other obligations and of course fun and adventure in check with each other.

Even though I am dong Weight Watchers I am still baking! Temptation is rough! I found a recipe for this delicious Pumpkin Praline Cake on Pinterest and had to try it. Being the big pumpkin lover I am I always have pumpkin puree in the freezer.

This cake was magnificent. It was super moist and the frosting was amazing! I had taken some to my parents when I made it and he enjoyed it. When he came to my house a few days later I offered my Dad dinner, coffee, etc which he declined but when I offered him cake he was like YES! He loved it! I think this will be on my to make all the time list.

Pumpkin Praline Cake

Ingredients
For the cake
1 box of yellow cake mix
1 cup pumpkin puree
1 cup whole milk
¼ cup vegetable oil
4 whole large eggs
½ cup chopped pecans
½ tsp nutmeg
¾ tsp cinnamon
For the icing
2 cans of sweetened condensed milk
4 tbs unsalted butter
1 cup chopped pecans

Instructions
1. Preheat the oven to 350. Grease two 8” round cake pans with Crisco and then dust with flour or use non stick baking spray (what I prefer). (you could also make this in a rectangle cake pan).
2. Mix together in a medium bowl the cake mix, pumpkin puree, milk, oil, eggs, pecans, nutmeg and cinnamon until all is moistened, scrape the bowl occasionally to make sure that you have mixed all of the mix together. Pour evenly into each cake pan or pour entire contents into the larger rectangular cake pan.
3. Bake for 27 minutes – check and see if the middle of the cake is still loose – if it is, bake in 3 minute intervals until the middle is no longer jiggly and a cake tester or toothpick comes out cleanly. Remove from the oven and allow to rest until cooled.
4. On the stove top on medium heat, mix all of the ingredients for the icing together in a small sauce pan. Heat just until butter is melted.
5. Flip one of the baked cakes over onto a cake plate (upside down) and pour ¼ of the icing onto the cake. Set the other round cake on the top of the first cake (flipped upside down). (If using a rectangular pan – start with poking the holes). Using the handle of a round handled wooden spoon, poke holes into and through the cake and gently pour half of the icing over the top making sure that some of the icing goes down into the holes.
6.Allow the rest of the icing to completely cool and then gently pour it over the top of the rest of the cake.

This is a must bake cake. Serve it with coffee or milk.

If you have followed me for a while you know that my husband is an avid gardener. We’d never been to the Chicago Flower and Garden show so we figured we’d give it a try.

The flowers are so beautiful that they looked fake!

The inspiration for outdoor rooms was fantastic. I mean making furniture with concrete blocks is genius! Eddie is afraid I’m going to put him to work!

Who wouldn’t want a garden party with this decor? Makes me wish I had a huge house with a huge yard but Nah…too much work!

Happy Spring to you from me and my honey from the beautiful Windy City!

And don’t forget to make the delicious cake. Your family will thank you!

Besos,

Flor

 

Recipe Source  loaves and dishes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pumpkin Magic Cake

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Hola!

Today my baby, Julieta turns fourteen! I can’t believe it! And I love her for so many reasons. She’s funny, smart, beautiful and mine!

Happy birthday, Baby Girl!

Halloween night was pretty sad because of the freezing weather! I think I only had about 18 kids max come by my house.This was the first time in 22 years that I didn’t take my children trick or treating. Julieta went with her friends for a little while while I stayed home. I was a pretty sad Little Red Riding Hood!  Since there weren’t any trick or treaters I was able to start setting up my Dia de los Muertos (Day of the Dead) altar. I just used regular household things because I didn’t have time to get together all the other stuff I wanted. It was all set up before bed time…just in time!

I am pretty lucky that we have a long living family! I added the homemade sugar skulls me and Julieta made. I also added some molded chocolates and a cupcake. I didn’t even have time to look for Day of the Dead bread. That will have to wait until next year.

Saturday was a quiet day at home. Sunday we went to a Japanese market place. We had lunch there and it was fabulous! I had a Spicy Miso Ramen Soup with Pork. I ate alllll of it up!

Isn’t it beautiful? It wasn’t spicy at all for me. We are already talking about what we will eat the next time we go there!

My Dad cracks me up! A couple of weeks ago when I went over to see them I took some Pumpkin Magic Cake. As soon as I dropped the cake off in the kitchen my dad walks in then walks  out eating a piece and says “You didn’t bring enough of this. It’s so good.” I usually take about four pieces of whatever I make over since it’s just my Dad and Mom.

When I talked to him two days later he said he ate all the cake and didn’t even share with my mom! He instructed me that next time I make it to take more than four pieces.

Instead of using canned pumpkin I used pumpkin that I had boiled down and pureed myself. That is why the bottom layer is such a light color. If you use canned pumpkin the color would be darker.

Magic Pumpkin Cake

Ingredients

For the Cake
    • 1 box of yellow cake mix PLUS ingredients needed to make (eggs, water, oil)
For the Pumpkin Pie
    • 1 (15oz) can Pumpkin Puree
    • 1/2 cup evaporated milk
    • 1/2 cup heavy cream
    • 3 eggs
    • 1 cup brown sugar
    • 1 tsp pumpkin pie spice
For the Frosting
  • 1 (4 serving size) box vanilla instant pudding mix
  • 1 tsp pumpkin pie spice
  • 1 cup cold milk
  • 8 oz Cool Whip, thawed

Directions

  1. Preheat oven to 350 degrees.
  2. Prepare box of cake mix according to package instructions, then pour into a lightly greased 9″x13″ cake pan. DO NOT BAKE. Set aside.
  3. In another bowl whisk together the ingredients for the Pumpkin Pie (pumpkin, evaporated milk, cream, eggs, brown sugar, and pumpkin pie spice), until smooth. Slowly pour the pumpkin pie mixture all over the cake mix.
  4. Carefully place cake into the oven and bake for 50-60 minutes or until the center is no longer jiggly, and a toothpick inserted into cake mix comes out clean. NOTE: The cake might be slightly darker than normal, but still tastes great. Let cool to room temperature.
  5. Make the frosting: Place the vanilla pudding mix into a large bowl, add the pumpkin pie spice and pour in the cold milk. Whisk until combined and starting to thicken. Gently fold in the Cool Whip until it’s completely combined. Spread on top of the cooled cake.
  6. You can serve now, or chill the cake, and serve when chilled. Either way tastes great.

This is definitely going to be one of the desserts I make for Thanksgiving this year.

Besos,

Flor

Recipe source I Wash You Dry

 

 

Pumpkin Coffee Cake

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Hey!

Monday already? Where do the weekends go? I wish they hung around longer.

Since we don’t go pumpkin picking anymore I needed to find something for us to do in the fall. So off we went to Great America this weekend to enjoy the day and evening with Fright Fest. I don’t ever go on the rides because my stomach doesn’t agree with them;nor do any of my other senses. We had good time. My two girls went with us but my son did not. I guess that’s better than none of them going. I enjoyed the beautiful weather and people watching.

You know how much I love pumpkin so I have a pumpkin recipe for you. This coffee cake was the bomb! It’s delicious for breakfast, as a dessert or snack.

The topping on this looks delicious!

Pumpkin Coffee Cake

Ingredients1

1/2 cup butter, softened
1 1/2 cups sugar
15 oz can pumpkin
3 large eggs
2 1/2 cups flour
2 teaspoons baking powder
1 tablespoon cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
Streusel Topping
  • 1/4 cup flour
  • 1/4 cup sugar
  • 1/4 cup light brown sugar, packed
  • 1/2 teaspoon cinnamon
  • 2 tablespoons butter, melted
  • 1/3 cup walnuts, chopped

Directions

Preheat the oven to 350°F. Spray the inside of a tube or bundt pan with nonstick spray; set aside. In a large mixing bowl, beat the butter and sugar on medium speed until well blended. Add the pumpkin and eggs and mix thoroughly. In a medium bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Add the flour mixture to the pumpkin mixture. Mix on medium speed until combined. Pour the batter into the prepared pan. Prepare the streusel topping: In a small bowl combine the flour, sugars, cinnamon, melted butter and walnuts. Sprinkle the streusel over the cake batter. Bake for 50-55 minutes or until a toothpick comes out clean. Cool on a wire rack for about 15 minutes. Slide a knife around the pan so the cake doesn’t stick when removing it. Invert the cake onto a plate. Then invert the cake onto another plate, so that the streusel is on the top. Cool completely. Cover and store at room temperature.

If you are a pumpkin fanatic you must make this!

Besos,

Flor

Recipe source My Sweet Savannah

 

Calabaza en Tacha

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Good Morning!

All of my Thanksgiving grocery shopping is done! If I forget something minor I just change my menu a bit to go with whatever I have on hand. I am definitely not one of those to run out to the store for one item when the lines are super long…I can’t handle that! OK…I usually send my husband if I have to!

For me pumpkin season has come to kind of an end with Thanksgiving dinner. I have a gorgeous pumpkin recipe for you today .

This is delicious! You can have this  candied pumpkin as part of your Thanksgiving meal, dessert or even breakfast!

Calabaza en Tacha

Ingredients

  • 1 pumpkin (about 5lbs)
  • 2lb brown sugar
  • 2lb piloncillo
  • 1 cinnamon stick
  • 2 anise star
  • 10 cloves
  • ½ gallon water

Directions

For the caramel:

  1. In a pot add the water, cloves, anise star, cinnamon stick, piloncillo. Bring to a boil, reduce heat; cook until liquid is reduced by half.
  2. Prepare the Pumpkin:
  3. Wash outer skin, cut in 6 to 8 pieces; remove seeds and cut into slices.
  4. Preheat oven to 325 degree
  5. In a roasting pan bake pumpkin with caramel, for approximately  1 hour until pumpkin is tender, you will need to baste every  15 minutes.
  6. Serve warm with caramel.

Make sure you don’t eat the pumpkin skin! My mom makes the same recipe but using sweet potatoes. You would almost think the star of this dish is the pumpkin but I feel that it’s the syrup. It is just delicious and any leftover syrup you have could probably be incorporated into other recipes.

Happy Monday!

Besos,

Flor

Recipe Source SweetLifeBake

 


Pumpkin Rice Pudding

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TGIF!!!

Rice-I love it! Pumpkin-I love it! Put them together and you have Pumpkin Rice Pudding! I have made regular rice pudding in the past that was delicious but this is definitely rice pudding elevated!

So creamy and pumpkiny. Is that even a word?

Pumpkin Rice Pudding

Ingredients

2 cups water
1 cup arborio rice
3 cups reduced-fat (2%) milk
1 cup solid-pack pure pumpkin (not pumpkin pie filling)
3/4 cup honey
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon, plus more for garnish
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/3 cup heavy whipping cream, whipped

Directions

Bring the water to a boil in an 4-quart saucepan. Stir in the rice and cover. Reduce the heat to low and simmer until the rice is nearly cooked, about 20 minutes.

In a large bowl, whisk together the milk, pumpkin, honey, vanilla, cinnamon, ginger, nutmeg, and salt.

While the rice is still hot, add the pumpkin mixture to the saucepan and stir well to combine. Simmer on the stove, stirring occasionally, for 25-30 minutes or until all liquid is absorbed.  Allow pudding to cool then chill in refrigerator until cold. The pudding will keep for up to 4 days in an airtight container in the refrigerator.
You can serve the  rice pudding with some dried cranberries or whipped cream.

Enjoy!

Besos,

Flor

Adapted from Food Network

Starbucks Pumpkin Pound Cake

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Yay! I made it!

We started pumpkin picking and going to Boo at the Zoo when my two oldest were very young. We continued to go until last year. This year I thought I was going to die! I could not let go of those traditions just because my children have grown up…but I had to! Julian and Julissa are always busy on the weekends  and Julieta says she is too old for that (she will be 13 in a few days!) so there was no way we were all going to go. I have struggled so much with my children growing up, with the changes that it brings on. It seems so much easier for men! UGH! But I am proud to say that this fall season has come upon us and I have not fallen apart!  Maybe one day soon we can make new and different traditions that work for all of us again!

I remember a couple of times going to visit with my sister when she has gone to different cities for work. I loved doing that! It was always a girls trip with me, my sister and two best friends. We haven’t gone on a “mini vacation” in a long time. I remember for breakfast during those trips having a leisurely breakfast at Starbucks with a nice coffee and delicious pastry or piece of bread. Aahhhh How I miss that!  I saw a recipe for some Starbucks Pumpkin Pound Cake and I had to try it!

Just look at it…so inviting and moist; telling me to jump on a plane and go on a mini vacation! Promising me a great start to a super fun day…but then I remember that I am at home and not in New Orleans, Las Vegas, or Los Angeles. Good times, people, good times!

Starbucks Pumpkin Pound Cake

Ingredients

  • 1 1/2 c. All Purpose Flour
  • 1/2 tsp. Ground Cinnamon
  • 1/2 tsp. Salt
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Baking Powder
  • 1/4 tsp. Ground Cloves
  • 1/4 tsp. Ground Nutmeg
  • 1 1/2 c. Sugar
  • 1/2 c. Fat Free VanillaYogurt
  • 3 Egg Whites
  • 1 c. Canned Pumpkin

Directions

  1. Preheat oven to 350º. Grease a loaf pan, set aside.
  2. Sift the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg, into a mixing bowl. Set aside.
  3. In a large mixing bowl, combine the sugar, yogurt, and egg whites. Whisk thoroughly until blended. Stir in the pumpkin. Add the dry ingredients to the pumpkin mixture. Stir until completely incorporated.
  4. Pour into pan and bake for 60 minutes, or until toothpick inserted comes out clean.
  5. Let cool on a wire rack. Makes 8 serving.
  6. Add a powdered sugar glaze or cream cheese frosting if desired.

This  pound cake was so moist and flavorful. I am using up the last of my homemade pumpkin puree that I had frozen last year. I guess from this year on I will be using canned pumpkin. Not that I’m knocking canned pumpkin but I loved picking my own pumpkin then tearing it apart to puree it for delicious homemade goodies. Now all I need to do is open a can! It’s just another downside of not going pumpkin picking! Waaahhh! But life has its changes and I guess we just have to go with the flow of it!

Happy Day!

Besos,

Flor

Recipe source somethingswanky

 

 

Kale, Chickpea and Chicken Soup and a Halloween Wreath!

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Hola!

It is totally fall weather! Boot weather! And I just realized I need…ok, I want another pair of boots in a color other than black. The shoe drama never ends for me!

I made a new “wreath” for my door. I have way too many wreaths and definitely need to cutdown. Well, I shouldn’t say that I made it because my husband did all the work. I bought the hollow pumpkin at Michaels using my 50 percent off coupon. I love sales!

My husband cut the pumpkin in half. I used blue painters tape to section off the areas that I did not want to get painted. I used a chevron pattern. My husband then painted the pumpkin for me…Thanks! There were a couple of leaks of paint so if you make a wreath similar to this make sure you pat down your tape really well so that the paint doesn’t run. I made a cute bow using my old fashioned Bow-Dabra (I love that thing!) and tied it to the stem of the pumpkin with the ribbon used to tie the bow together.  So now I have two cute wreaths for about $8. Not bad, not bad at all!

Soup, soup, soup! I love it! This soup was filling, healthy and warmed the bellies! I have really done well in incorporating more veggies into recipes and into searching for recipes that contain more vegetables.

 

Kale, Chickpea and Chicken Soup

Ingredients

  • 1 cup dry garbanzo beans soaked overnight ( or 1 can of garbanzo’s rinsed and strained.)
  • 2 Quarts flavorful chicken stock (8 cups) or veggie stock
  • 1 Cup diced onion
  • 4 cloves garlic
  • 2 bay leaves
  • 2 T fresh rosemary
  • 2-4 Cups chopped kale
  • 1-2 cups cooked chicken -shredded or cut into bite sized pieces.
  • 1 to 1 1/2 tsp salt
  • cracked pepper
  • chile flakes (optional)
  • squeeze of lemon
  • 1/2 tsp soy sauce

Directions

Saute onion in 2 T olive oil on med heat until tender, about 5 minutes. Add garlic and rosemary. Saute 2 minutes. Add chicken stock, garbanzo beans and bay leaves, bring to a boil. Cover and simmer on low heat until beans are tender, about 30 minutes. Add chicken and chopped kale. Simmer 10 minutes. Add salt, cracked pepper, soy sauce and a light squeeze of lemon. Taste for salt.

This soup could not have been any easier or any yummier!

Besos,

Recipe source feastingathome