Today I’m dusting off an old blog series to hopefully help you when you’re: a) wondering what to make for dinner during quarantine b) wanting to make a sweet treat during quarantine c) needing a distraction from a). work in whatever shape, size, or form it comes in for you, b). counting the tiles on your bathroom floor, c). seeing the same people’s faces for 24 hours straight or d). all of the above while you’re staying at home.
Because baking is my favorite, today we start with three ‘baking’ recipes you can make using one 29 ounce can of pumpkin puree.
1. Rum Cake
This recipe for the Pioneer Woman’s Pumpkin Rum Cake has been sitting in my “Want to Make” folder for a while. So, when Hubby made a goose for dinner last weekend* I decided that was the day written in the stars for me to make the cake.
*Yes, goose. You read me right.
Somehow, I have a picture of the goose, but not of the rum cake.
If you love everything pumpkin and rum, but most importantly, you must love rum, then you will love this cake. I normally find rum cakes to be a little* too strong for me. This cake had spots where the rum syrup was a punch in the face, and then others where it was subtle because of the method of soaking the cake. Using a skewer, you poke holes all over the top of the cake, then return it to the bundt pan where some of the syrup is waiting. Then you poke holes all over the bottom and pour the rest of the syrup on top and allow it to soak for an hour.
*Okay, no, a lot
But I’ll let you in on the best way to enjoy this cake: Melt a few tablespoons of butter in a cast iron skillet and fry slices of cake for 1-2 minutes per side. Serve with a scoop of vanilla ice cream.
Perfection.
2. Pumpkin Pancakes
I’ve had Martha Stewart’s Pumpkin Pancake recipe since a few years ago when I had a little extra pumpkin I wanted to use up*.
*And, if I’m being completely honest, I’m always looking for a way to pumpkin-ify food.
Here’s why I love this recipe. It isn’t too much pumpkin.
Have you ever ordered pumpkin pancakes at a diner only to receive something that was more like a patty of fried pumpkin puree?
Not these.
They only use 1/3 cup of pumpkin which is enough to give a pumpkin flavor without compromising the pancake texture. With a little maple syrup* and butter, you’re set.
*Use the good stuff.
If you have any left, they freeze really well.
3. Pumpkin Chocolate Chip Cookies
I’ve been through my share of pumpkin chocolate chip cookie recipes, searching for one where the cookie didn’t turn out too cakey and the balance of chocolate and pumpkin was even. This was the result. It is a soft cookie without being a muffin top in disguise. It still has the chew of a cookie.
See recipe below.
With one 29 ounce can of pumpkin puree, you can make the rum cake, two batches of pancakes, and two batches of cookies*.
*However, if you also give your dog a scoop or two of the puree, you might have to choose between the second batch of pancakes or cookies.
Happy cooking!
Pumpkin Spice Chocolate Chip Cookies
Ingredients
- ½ cup, I stick, unsalted butter, softened
- ¼ cup sugar
- ¾ cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla
- ⅓ cup canned pumpkin
- 1 tsp cinnamon
- ¼ tsp salt
- ¼ tsp ground ginger
- ¼ tsp all spice
- ⅛ tsp cloves
- ⅛ tsp nutmeg
- ¼ tsp baking soda
- ½ tsp baking powder
- 1 ½ cups AP flour
- 1 cup semi-sweet chocolate chips
Directions
- With a hand mixer, beat the softened butter until it is creamy.
- Mix in the white and brown sugar until mixture is light and fluffy (1-2 minutes).
- Mix in the egg, vanilla, and pumpkin until just combined. Do not overmix.
- Mix in the spices (cinnamon, salt, ginger, allspice, cloves, nutmeg).
- Add the baking soda, baking powder, and flour. Mix until just combined.
- With a wooden spoon, mix in any ingredients hiding on the bottom of the bowl.
- Stir in the chocolate chips.
- On a large piece of wax/parchment paper, place the dough and roll into a log approximately 2 inches wide.
- Place log in the fridge for 1 hour.
- Preheat the oven to 350 degrees, line two cookie sheets with parchment.
- Cut the cookies from the log (a rough ¼ inch, may be closer to ½ inch) and place on a parchment lined cookie sheet, approximately 2 inches apart, rounding them a little as necessary. (They do not spread a lot).
- Bake 11-13 minutes.
Leave a Reply