pumpkin Archives - Page 10 of 12 - Lovin' From the Oven

Pumpkin Doughnut Muffins with a Cheerios Streusel for a Cheerios Breakfast Bash!

June 22, 2011 by kim 12 Comments

Remember the Cheerio Snickerdoodles I made a while back? Well, Cheerios caught wind and liked them so much that they asked me if I wanted to have my very own Cheerios breakfast bash, on them. That wasn’t very hard to answer… A week and 8 HUGE packages later, this was what my kitchen looked like (with lots of help from my dad and BYU buddies that came to visit me this past weekend):

Can you believe that the boys actually twirled the streamers?

Everyone that came got to keep a Honey Nut Cheerios bowl, kazoo, recipe flip deck, bee antennas, and a t-shirt!

As for me, I got a sweet robe!

Then, all the cuties came and fell in love with BuzzBee.

Did you know that it would take 3,168,000,000 Honey Nut Cheerios to wrap all the way around the earth? Me either.

And we ate our hearts away…

BuzzBee wasn’t the only charming fella…

It was so cute how into it my dad got. He really went all out and helped so much with the picture taking.

Also, special thanks to my DB for taking pictures as well!

Being a recent (errrrr maybe not so recent) college grad, I lived off this stuff. Cereal and milk.. perfect for any time of the day! I enjoy Honey Nut Cheerios so much because it’s the perfect amount of sweet. When I was little, I used to add sugar to all my cereals (go figure). This is the only one I didn’t touch!

Do like them on Facebook and check out their website… it has a lot of great ideas, including a recipe section which I recently just discovered. Did someone say more Cheerios desserts?

And of course, how can we have a Cheerios party without having a Cheerios baked good? I thought the Cheerios flavor would go well with pumpkin, so here’s what I came up with:

They were a hit with the little ones!

I even took them outside and gave them to all my little neighbor kids (along with some kazoos).

The doughnut muffin recipes comes slightly adapted from the Food Librarian, while the streusel recipe was mine. I didn’t completely crush the Cheerios in the topping, but I would recommend doing so next time. They became chewy if they weren’t crushed all the way. Makes 24 muffins.

Muffins

1 1/4 sticks unsalted butter, room temperature
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoon pumpkin pie spice
1/3 cup buttermilk (I used regular milk)
splash of vanilla
1 1/4 cups pure pumpkin puree
3/4 cup light brown sugar
2 large eggs

Cheerio Streusel

1 cup crushed Honey Nut Cheerios cereal
1/2 cup flour
1/2 cup light brown sugar
1/3 cup butter, softened

Preheat oven to 350 degrees.
Line a muffin pan.
In a bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and spices. Set aside.
Whisk together the buttermilk and pumpkin puree. Set aside.
Using your mixer, cream butter and brown sugar until light and fluffy. Slowly add in the eggs and vanilla until mixed.
Stir in the flour mixture to the butter mixture in three additions, alternating with the pumpkin puree mixture. Do not overmix.
Spoon the batter into the liners until they are about 3/4 full.
For the topping, mix all ingredients together in a bowl with a fork until it comes together. Evenly distribute the topping onto each individual muffin.
Bake for about 15 minutes, until a toothpick comes out clean.

It was fun being able to act like a kid again for a morning. Thanks Cheerios for helping me do so!

Day 9: Pumpkin Pie Snickerdoodle Bars

December 21, 2010 by kim 17 Comments

Day 9 of my 12 days of cookies: Pumpkin Pie Snickerdoodle Bars. My mouth salivates just saying the name. Snickerdoodles are just meant to be with pumpkin pie. It’s a match made in heaven. I know this isn’t a cookie, but I’ve always thrown a bar in for the past two years of my 12 days of cookies, so I had to stay true to tradition.

These bars were utterly divine. However, I do have a bone to pick; The snickerdoodle layer didn’t quite bake thoroughly in the middle of the pan even thought the edges were set. When I make them again, I’ll try baking the snickerdoodle layer alone for about 5 minutes or so before throwing on the pumpkin layer.

The white chocolate on top was totally not necessary and didn’t really add much to the bar itself, so you can feel free to omit that if you want.

I’m exhausted from baking already and it’s not even Christmas, yet! Whew! I almost forgot how much work it is to bake non stop all day. I’m spending tonight at home by the fireplace, watching Avatar with the bestie… only to start the whole baking process again in two days! This recipe is from Beantown Baker.

Snickerdoodle layer:

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract

Pumpkin Pie Layer:

1 cup all-purpose flour
1 cup white sugar
1 stick butter, at room temperature
1 teaspoons baking powder
1 teaspoons salt
1 teaspoon pumpkin pie spice
2 eggs, at room temperature
1 1/2 cups canned pumpkin

Topping

2 tablespoons white sugar
2 teaspoons cinnamon

Drizzle

1 oz white chocolate, chopped
1/4 teaspoon pumpkin pie spice

Preheat oven to 350F.
Lightly grease a 9×13 inch pan.

To make snickerdoodle layer:

Stir together flour, baking powder and salt and set aside. In a large bowl, beat together butter, sugar, egg and vanilla until smooth.
Stir in the flour mixture until well blended. Spread evenly in prepared pan.

To make pumpkin pie filling:

In a mixer bowl, cream together butter and sugar. Add the rest of the ingredients and mix until well combined. Pour over the snickerdoodle layer, smoothing out the top.
Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
Bake for 33-40 minutes or until a toothpick inserted into the center of the pan comes out clean. Let the bars cool completely. They will deflate a bit and remain a bit pie-like on the top layer. The bars that are closer to the edges of the pan will be more firm.
After the bars are completely cool, place the chopped white chocolate into a bowl or zip-lock bag and melt on low power. When it’s completely melted, add the pumpkin pie spice and mix (or knead if using a zip lock bag). Use a spoon or cut a small corner off the bag and drizzle the melted chocolate over the top of the bars and let it cool and harden.
Store in a covered container.

Pumpkin Blondies

November 15, 2010 by kim 12 Comments

Having a DB that works at Apple can be both a blessing and a curse. A blessing because I’m always up to date with the latest gadgets and I can get them at 25% off. A curse because I am now an Apple addict and want everything that Apple releases. Within the past two and a half years that I’ve been dating my DB, my DB has been through three laptops and I’ve been through two. All Apple, of course! (He’s the one who converted me to the “dark side” of Apple).

With that said, I just updated to the newest 11″ Macbook Air and have never been more in love. It’s perfect for me! Extremely light and portable– not to mention it runs faster than my old Mac. I can update my blogs from anywhere now! I never hesitate if I should bring my laptop or not… it even fits in my purse!

So here I am, doing my first food blog from my new laptop. The first of many to come!

These bars were mediocre. The taste was mediocre. It may or may not be because I over baked them a little. I don’t think I would make them again, but if I did, I would definitely cut down on the amount of pecans. Until then, I’ll stick to my favorite pumpkin bars. From The Girl Who Ate Everything, who adapted it from good ol’ Martha.

2 cups all-purpose flour
1 T. pumpkin pie spice
1 tsp. baking soda
¾ tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
1¼ cups brown sugar
1 large egg
2 tsp. vanilla extract
1 cup pumpkin puree
1 cup white chocolate chips
3/4 cup pecans, chopped

Preheat the oven to 350° F. In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside.
In another bowl, beat together the butter and sugar until fluffy. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree.
With the mixer on low speed add the dry ingredients and mix just until incorporated. Fold in the white chocolate and pecans.
Spread the batter evenly into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes. Transfer the pan to a wire rack and let cool completely before cutting.

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