I want to know, What is your Favorite pumpkin (or other squash) recipe? Pie? Soup? Ravioli? And then, once you tell us what it is, you should dig out the recipe and post it sometime this week. That way we can all try it! Neat, huh?
Here is mine:
Makes 24; Prep time: 30 minutes;
In addition to keeping the cake from sticking to the pan, lining the pan with foil makes it easy to lift it out after baking.
2 C. All-purpose flour (spooned and leveled)
1 Tbl. Pumpkin-pie spice (Note: If you don't have pumpkin-pie spice, substitute 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon cloves (all ground).
1 tsp Baking soda
3/4 tsp Salt
1 C. Unsalted butter, room temperature
1 1/4 C. Sugar
1 large egg
2 tsp Vanilla extract
1 CUP Canned pumpkin purée (Note: Not the whole can! Just one cup!)
1 package (12 ounces) semisweet chocolate chips
1. Preheat oven to 350°. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin purée (mixture may appear curdled but it's not, it's ok). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
3. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
4. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.
*I got this recipe from a message board I belong to, so I am sure it is someone's somewhere, but I'm sorry I don't know who to give credit to. All I know is that I never would have thought to mix pumpkin and chocolate chips together but it is seriously yummy and delish.
2 comments:
Oh, that recipe looks great! My husband just turned one of our pumpkins into puree this weekend, so I've got a lot of it in the freezer - I think I see these in our future!
I love my pasta with butternut squash & shallots recipe as well as my squash soup with horseradish cream - and it looks like I've posted both of those already. However, I've been making a fair amount of no-recipe squash soup lately to use up leftovers, it's warm, and Mr. Kluges and I both like it.
I LOVE pumpkin things and when our college friend came for Mac N Cheese on Monday he asked for a pumpkin treat. Well, I think we had 5 different choices. They were all yummy.
Pumpkin Cake Roll
Pumpkin Bars (yum = cream cheese)
Pumpkin Dip
Pumpkin Creme Brulee
Pumpkin Bread
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