Tag Archives: Holiday dessert

Pumpkin Oatmeal Cake with Maple Cream Cheese Icing + 5 Easy Halloween Dessert Links!

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“I may not have gone where I intended to go, but I think I’ve ended up where I needed to be.” Douglas Adams

Happy accident. Serendipity. Stroke of luck.  This is how my pumpkin oatmeal cake came to be.  Like so many other things in my life I chose a path hoping for a certain outcome, made a couple of gut feeling choices and luckily the result turned out great.  We received a sugar pumpkin in our CSA last week.  What the hell am I going to do with this thing?  I’ve never roasted a pumpkin before because the can stuff suits me just fine.  Why mess with easy and delicious?  Choices are tough.  I could put the pumpkin on our porch and let the squirrels have it, use a can of pumpkin puree that’s been sitting in my pantry for two years or roast a farm fresh sugar pumpkin.  I went for it and roasted the pumpkin. You never know where one decision might lead.

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Well my choice lead me to Alton Brown’s recipe for pumpkin puree.  I cut the sweet little pumpkin in half with my best knife.  (He suggests using a cleaver, but I don’t own one, I’m not there…yet.)  I scooped out the seeds and let the kids play with the goo.  They loved it and they made a huge mess, but they were occupied.  Hooray!  I sprinkled the flesh with kosher salt and roasted each half, flesh side down, for about 30 minutes.  My house smelled like pure, earthy pumpkin.  Once the pumpkin was fork tender, I removed it from the oven and allowed it to cool for an hour.  After a quick hour, I scooped up the flesh and spooned it into my food processor; minutes later I had fresh pumpkin puree. Easy!

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I set out to make Martha’s Pumpkin Cookies with Brown Butter Icing.  Her recipe called for canned, solid pumpkin puree, and my puree was anything but solid.  It was more like stage 2 baby food, a little thick, but not solid.  Once I noticed how watery the batter was, I decided to add 2 cups of oatmeal for a little health and chewiness; still planning on cookies not a cake.  Then I noticed the time.  The kids were getting restless and the baby would be up from his nap soon.  Bars! The quick version of a cookie!  I had a ton of batter so I chose a 9×13 pan.  I poured the batter into my prepared pan and popped it in the oven. Fifteen minutes later, I peeked through the oven door and saw the batter rising higher than expected, slowly forming a golden brown pumpkin cake.   I expected bars.  I wanted moist, perfectly spiced, slightly chewy pumpkin bars.  My choices lead to a new dessert, a new plan.

Once the cake cooked and cooled, I took a little piece from the corner.  Moist, sweet and nicely spiced…it was good?!  Cake needs frosting or icing.  I love maple and pumpkin together, so I made an easy maple cream cheese icing.  I attempted to artistically drizzle the icing all over the cake, but it looked more like my 4-year-old got a hold of the icing.  I smoothed over the icing and sprinkled it with a bit of cinnamon.  I cut myself a piece of cake, took a big bite and enjoyed my happy accident.

Pumpkin Oatmeal Cake with Maple Cream Cheese Icing

This cake is moist, dense and perfectly sweet.  The fresh pumpkin makes a difference you can taste: earthy and subtly sweet.  The oatmeal adds a surprising texture to the cake.  The maple cream cheese icing pairs well with the pumpkin and can be easily doubled if you want a thick layer of icing.  This is an easy dessert for the upcoming holiday season. Enjoy!

recipe adapted from Martha Stewart and Epicurious

serves 10-12

Ingredients for Cake:

2 cups unbleached, all-purpose flour

3/4 cups white whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 1/4 teaspoons kosher salt

1 1/2 teaspoons ground cinnamon

1 1/4 teaspoons ground ginger

3/4 teaspoon ground nutmeg

pinch of ground cloves

2 cups of old fashion oats

3/4 cup (1 1/2 sticks) unsalted butter, softened

2 cups packed light-brown sugar

2 large eggs

1 1/2 cups pumpkin puree (not pumpkin pie filling)

3/4 cup evaporated milk

1 teaspoon pure vanilla extract

Directions for cake:

Pre-heat your oven to 350F. Line a 13×9 metal baking pan with parchment paper.  Lightly, grease and flour the parchment paper and set aside.

In a medium bowl whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves and oatmeal; set aside.

Using a stand mixer fitted with a paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy, about 3-5 minutes, scraping the sides of the bowl half way through. Add the eggs, one at a time, mixing thoroughly after each addition.  Reduce the speed to low and add the pumpkin, evaporated milk and vanilla.  Mix until well combined.  (**The batter may separate at this point, but don’t worry it will be fine once you add the dry ingredients.**)

Add the dry ingredients and mix until just combined. Pour the batter into your prepared pan and smooth out the top.  Bake for about 35-40 minutes or until a cake tester inserted in the middle comes out clean or the cake springs back when lightly touched.  Allow the cake to cool completely in the pan on a wire rack.  Once cool, carefully remove the cake.  Remove the parchment paper and decorate the cake with maple cream cheese icing and serve.  The cake is best the day it is made, but tastes great the next day too.  If you have any cake left, store it at room temperature in an air-tight container.  Enjoy!

Maple Cream Cheese Icing

makes about 2 cups but can easily be doubled

Ingredients:

1 8-ounce packages cream cheese, at room temperature

1/2 stick unsalted butter, at room temperature

3/4 cups powdered sugar, sifted

1/4 cup pure maple syrup

3/4 teaspoons vanilla extract

pinch of salt

Directions:

Using a stand mixer beat the cream cheese and butter until smooth. Add the sifted sugar, maple syrup, vanilla and pinch of salt.  Beat until very smooth and decorate your cake.

5 Easy Halloween Dessert Links!

Need a quick and easy finger food dessert for your Halloween party? Head to Willow Bird baking for her maple cream snickerdoodle bars.  I must make these!

Offer some nut-free Halloween treats this year!  The kitchen has a list of 5 nut-free Halloween treats that both kids and adults will love. Check it out!

If you love Halloween Oreos try making your own!  Better yet, try my recipe.  So good!

I love caramel.  Two Red Bowl’s recipe for apple cider crème fraiche caramels has me motivated to attempt candy making again!

Have time to make candy and want to keep it sorta healthy on Halloween?  Head to Edible Perspective for chocolate pumpkin almond butter cups.  Yes please!

Pumpkin Pie Bars with an Oatmeal Brown Butter Crumb

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We moved into our new house last week. Moving with 2 kids and a dog all while being 24 weeks pregnant is exhausting but I am happy in our new home. I am happy we are out of a state of transition. I am ready to settle again, feel comfortable, feel like we are home. Amidst the boxes and bubble wrap I found my baking supplies and decided to bake something that would make our new house smell less new. I am craving holiday sweets. My internal food clock is telling me it is time for those special pies and cookies, again. So when I came across a recipe for Pumpkin Pie Oatmeal Crumb Bars by the Brown Eyed Baker, I decided to give it a shot. While the bars baked, our house smelled less like fresh paint or more like the holidays. It smelled like home.

These bars taste just like pumpkin pie but with a fantastic brown butter oatmeal crumble on top. The brown butter adds a bit of nuttiness to the oatmeal crumb mixture which pairs nicely with the pure pumpkin puree and spices. The texture of the crumb is a nice contrast to the smoothness of the pumpkin filling. I served the bars chilled because they do need to set up for a couple of hours and they tasted good. The next day I pulled them out while I was making dinner because I didn’t want a cold dessert. Bubba said they tasted even better a day later. The spices really meld together after a day and the bars were closer to room temperature which helped bring out their flavor as well.

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Don’t ya just love a good crumb topping? I do! I browned the butter and then added it to the oatmeal and flour mixture. Brown butter will add a slight nuttiness to baked goods. For tips on browning butter read here.

_KH10009Press half of the crumb mixture evenly into an 8×8 pan and bake on the center rack at 350 for 15 minutes or until golden brown.

_KH10012While the crumb bakes, prepare the pumpkin pie filling. Be sure to whisk until very smooth. Once the crumb has finished baking remove it from the oven and pour the pumpkin pie filing over the bottom of it. Return to the oven and bake for an additional 15 minutes. Remove it from the oven and sprinkle the remaining crumb mixture on the top. Bake for another 20-25 minutes or until the crumb is golden brown and the center jiggles slightly. Starting checking it at 20 minutes.

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Once it has finished baking, remove from the oven and allow to cool to room temperature. Then transfer pan to refrigerator and allow to chill for at least 2 hours. Cut into squares and serve as is or with fresh whipped cream. Bars can be made a day in advance and stored in the refrigerator for up to 5 days in an air tight container. Bring these to your next holiday gathering and watch your family and friends swoon!

Pumpkin Pie Bars with an Oatmeal Brown Butter Crumb

recipe slightly adapted from Brown Eyed Baker

Makes 16 medium size bars

Ingredients:

For the Oatmeal Brown Butter Crumb:

1¼ cups white whole wheat flour (unbleached, all-purpose flour will work as well)

1¼ cups old fashion oats

½ teaspoon baking soda

½ teaspoon salt

½ cup granulated sugar

½ cup light brown sugar

¾ cup unsalted butter, melted, browned and cooled slightly

1 teaspoon vanilla extract

For the Pumpkin Pie Filling

¼ cup granulated sugar

¼ cup light brown sugar

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

1 pinch ground cloves

¼ teaspoon salt

1 egg

1 egg yolk

½ teaspoon vanilla extract

1¼ cups canned pumpkin

⅓ cup evaporated milk

Directions:

First make the oatmeal crumb. Pre-heat your oven to 350 and adjust racks to center and upper positions. Line an 8×8 baking pan with parchment paper, allowing the paper to hang over the sides. Set aside because now it is time to make this delicious crumb topping. In a medium bowl whisk together the flour, oats, sugars, baking soda and salt until thoroughly combined. Set aside. Melt your butter and whisk frequently. Once the butter has foamed watch carefully as the brown specks form and the butter turns more brown than yellow. You will know the butter has browned when it has a nutty smell to it. Remove from heat immediately so it doesn’t burn and allow to cool slightly. Add the melted butter and vanilla extract to the crumb mixture and stir until completely moist. It may be easier to stir the mixture with a fork. Press half of the mixture evenly into the prepared pan and bake on the center rack for 15 minutes.

Now make the pumpkin filling. In a medium bowl whisk together the sugars, spices and salt. Add the egg, egg yolk and vanilla until thoroughly combined. Lastly, add the pumpkin and evaporated milk until the mixture is very smooth.

When the crust has finished baking, pour the pumpkin pie filling over the bottom and bake a for another 15 minutes. Remove from the oven and sprinkle the crumb mixture on top. Place on the upper rack and bake for an additional 20-25 minutes or until the crumb is golden brown and center only jiggles a bit. Start checking the bars after 20 minutes. Once they are baked, remove from the oven and allow to cool to room temperature. After 1 to 2 hours, place the pan in the refrigerator and chill for at least 2 hours. Cut into 16 squares and serve as is or with a dollop of fresh whipped cream. The bars can be made a day in advance and stored for up to 5 days in an air tight container, in the refrigerator. Enjoy!