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Pumpkin Pie

Pumpkin Pie

Lauren Chattman – Pumpkin Chocolate-Chip Pound Cake



Pumpkin Chocolate-Chip Pound Cake From “Cake Keeper Cakes” by Lauren Chattman
INGREDIENTS

• 1 3⁄4 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground cloves
• pinch nutmeg
• 1⁄2 cup (1 stick) unsalted butter, softened
• 1 1⁄4 cups sugar
• 3 large eggs
• 1 cup canned pumpkin purée
• 1 teaspoon pure vanilla extract
• 1⁄3 cup milk
• 1 cup miniature semisweet chocolate chips
• 1 cup chopped walnuts

DIRECTIONS

1. Preheat the oven to 350 degrees Fahrenheit. Coat the inside of a 9-inch by 5-inch loaf pan with nonstick cooking spray and dust it with flour.

2. Combine the flour, baking soda, baking powder, cinnamon, salt, cloves and nutmeg in a medium mixing bowl.

3. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.

4. With the mixer on medium-low speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Stir in the pumpkin purée and vanilla. Stir in the milk.

5.Turn the mixer to low speed and add the flour mixture, 1⁄2 cup at a time, scraping down the sides of the bowl after each addition. Stir in the chocolate chips and walnuts.

6. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is firm to the touch and a toothpick inserted in the center comes out clean, 55 minutes to 1 hour. Let the cake cool in the pan for 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
TIPS

Store uneaten cake in a cake keeper at room temperature for up to three days or in the refrigerator, wrapped in plastic, for up to one week.
Featured on the Today Show 26th Oct 09
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Pumpkin Pie

How to Make Low-fat, Crustless Pumpkin Pie



Watch more How to Bake Pies videos:

Enjoy pumpkin pie without all the calories of the crust with this easy-as-pie recipe.

Step 1: Preheat oven
Preheat the oven to 425 degrees Fahrenheit.

Step 2: Mix all ingredients
Put the pumpkin, evaporated milk, egg whites, sugar, and pumpkin pie spice in a large bowl. Whisk the ingredients until smooth.

Tip
Make sure you use 100 percent pure pumpkin, not pumpkin-pie filling.

Step 3: Pour into baking dish
Pour the mixture into an oven-proof, standard-size casserole dish.

Step 4: Bake for 15 minutes
Bake it for 15 minutes, then lower the oven temperature to 350 degrees and bake it for another 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.

Step 5: Refrigerate and serve
Refrigerate until chilled. Serve with whipped cream or low-fat whipped topping if you like, and enjoy!

Did You Know?
Many nutritionists consider pumpkin a “super food” because it is low in calories and high in fiber.

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Pumpkin Pie

Bonalisa’s apple pie tutorial part 3



Here you’ll find the most important part of the pie making. It’s the top crust! Bonnie’s seemingly effortless construction of the pie is amazing. Once again, inspired by Ms. Paula Dean, Ms. Bonnie takes us on another mouth watering expedition of the homemade apple pie making experience!

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Pumpkin Pie

MAC Hello Kitty Live Action Ad



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For watching this video you will get 10% off, use code: Video10 at checkout!

About this video:
An interesting yet distorted commercial made by MAC Cosmetics for their new Hello Kitty line. Kind of makes me think of… Hello Kitty meets her dark side?? Strange combination considering Hello Kitty is something we view as innocent and cutesy. This is more dark, adult and sexual.

Share your thoughts.

Enjoy… or try anyway.

Interested in the Mac Hello Kitty line??
Buy it here:

Wanna check out the Mac Hello Kitty Couture Clothing??
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Hugs,
Hilary

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