Pumpkin Dip

So just where have I been? I know, it is not like me to be gone for a week but life got in the way. About this time each year I head up two ministry projects at my church. The first one is called Samaritan’s Purse: Operation Christmas Child. This organization collects gift-filled shoeboxes from all over the United States and 9 other countries to give to children in over 100 disadvantaged nations who would otherwise never receive anything for Christmas. My group collected 92 boxes this year which seems small in comparison to the 7.6 million that are collected annually. However, I simply look at it as 92 more smiling faces.
My second project is happening this week and it involves food. This tradition actually started back in high school when a group of youth got together at church to prepare Thanksgiving meals for the elderly. I enjoyed this opportunity so much that I wanted to do it again as an adult. For several years now, a group of us from our Sunday School class do this same project, however we give our meals to families who are in need in our city. A simple, basic, traditional menu cooked as a group, and delivered in teams to those who might not have Thanksgiving this year.
Since my week is a bit hectic, I will share with you someone else’s work. My cousin Jill sent this recipe to me recently that she makes for Thanksgiving. I can just imagine that it tastes like a wonderful pumpkin pie with a hint of orange. I thought that it was extremely creative and showed great attention to detail to take the time to carve out a pumpkin in the shape of a turkey as a serving dish. If you are looking for a last minute treat you might give this one a try.

Jill's Pumpkin dip
1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
1 (15 ounce) can solid pack pumpkin
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
1 teaspoon frozen orange juice concentrate

In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill and serve with gingersnap cookies.

Pumpkin Gooey Butter Cake

I have made this dessert for several years, and I am always delighted at its consistency of flavor. Yes, it is another version of Paula Deen’s Gooey Butter Cakes that I make so often, but it is one of my favorites. However, I think I say that about everyone.
Making sure not to overbake this dessert is the secret to success. I did overbake this one a little. The center should be gooey as the name implies.

Pumpkin Gooey Butter Cake
Crust:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Directions
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.

Finally, BabyGirl is sad today because her candidate for the highest office in the land did not win last night. I would never use the The Baking Redhead as a political platform; however BabyGirl wanted people to know that she still is a.....

Pumpkin Spice Cake With Honey Frosting

As I’m writing this post, finally, BabyGirl is sitting next to me on the floor looking at a cake decorating book signing, “Happy Birthday to Me.” Two things come to mind, number 1, her birthday is 6 months away, and number 2, I wonder where she heard that version?
We must talk about Pumpkin Spice Cake. I love pumpkin. I have said this before. I love Pumpkin Pie, Frost on the Pumpkin, Pumpkin Gooey Butter Cake, Pumpkin Cheesecake, Pumpkin Bread, etc. Well, is there a dessert that I don’t like? Hmmm, thinking.....Wait, wait, will have to get back to you on that one.
I made this dessert for church on Sunday thinking that people would either love it or hate it. Pumpkin is just one of those ingredients, like coconut, that people have a love/hate relationship. I was correct in my thinking. Some were excited and others hated being in the same room with this harvest time treat.
I made the cake as the recipe stated, but I made one major change. The frosting. I gave the Honey Frosting a whirl. Oh, no. Terrible. The honey even separated from the rest of the frosting. People who would like it probably enjoy Clotted Cream too. Oh, my. Anyhoo, I quickly whipped up my favorite Cream Cheese Frosting recipe. Very simple. 1 stick of butter, 1 package of cream cheese, 1 lb of powered sugar, 1 tsp of vanilla. All was well. The cake itself was very dense and more bread like than cake like. Based on the recipe I thought that might be true so I did not use a mixer and simply used a whisk. I gently stirred the ingredients until incorporated making sure not to over mix. Don’t want to produce too much gluten. No, no.
Well, this has been fun. Did you enjoy recipe number 119? What a thought I just had, I wonder how many pounds of butter I have used this year? I guess I would say at least 40 and holiday baking hasn’t even started yet!


Pumpkin Spice Cake With Honey Frosting
1/2 cup (1 stick) unsalted butter, melted, plus more for pan
2 1/2 cups all-purpose flour (spooned and leveled)
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon pumpkin-pie spice (or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 teaspoon each allspice and cloves)
2 large eggs
1 1/2 cups sugar
1 can (15 ounces) solid-pack pumpkin puree
FOR THE HONEY FROSTING (or see cream cheese frosting recipe)
1/2 cup (1 stick) unsalted butter, very soft
1 bar (8 ounces) regular (or reduced-fat) cream cheese, very soft
1/4 cup honey
Directions
Preheat oven to 350 degrees. Butter a 9-inch square baking pan.
In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, butter, and pumpkin puree until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth.
Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.
Make Honey Frosting: In a medium bowl, whisk butter, cream cheese, and honey until smooth.
Spread top of cooled cake with honey frosting. Cut cake into squares to serve.