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Donna Elick. This harvest pumpkin spice cake with cheesecake frosting is moist and delicious. It is loaded with delicious fall spices and then layered with the most scrumptious cheesecake frosting ...
This wonderful holiday classic gets a healthier twist with coconut milk. Get the recipe: Pumpkin Pie. ... moist gluten-free pumpkin scones that are just the hint of sweet with the distinct taste ...
Moist, soft, and the perfect combination of banana and pumpkin flavors, these pumpkin-banana muffins make the best grab-and-go breakfast…or even dessert! Get the recipe: Pumpkin-Banana Muffins ...
The pumpkin can be cooked and softened before being used or simply baked with the bread; using canned pumpkin renders it a simpler dish to prepare. Additional ingredients include nuts (such as walnuts) [2] and raisins. [3] Pumpkin bread is usually baked in a rectangular loaf pan and is often made in late fall when fresh pumpkins are available.
The world's largest pumpkin pie was made in New Bremen, Ohio, at the New Bremen Pumpkinfest on September 25, 2010. [29] [30] The pie consisted of 1,212 pounds (550 kilograms) of canned pumpkin, 109 US gallons (410 litres) of evaporated milk, 2,796 eggs, 7 lb (3.2 kg) of salt, 14 + 1 ⁄ 2 lb (6.6 kg) of cinnamon, and 525 lb (238 kg) of sugar. [29]
In Idaho and Utah, the bread products locally called "scones" are similar to Native American frybread or New Orleans beignets and are made from a sweet yeast dough, with buttermilk and baking powder or soda added, and they are fried rather than baked. They are customarily served with butter and either honey or maple syrup.
Add the flour, pumpkin pie spice, baking powder, baking soda, and salt, stirring until just combined. Fold in ¾ cup mini chocolate chips. Using a ⅓-cup measuring cup or scoop, drop a level ...
Just add 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon each of ground cloves and ground nutmeg, and you'll be well on your way to making our pumpkin chocolate chip cookies ...