Layered Pumpkin Bread

Can you believe it is almost the end of October?

And I haven't made one pumpkin recipe yet???

What's up with that?

I love pumpkin...anything pumpkin.  Dad used to call me "punkin".  So I'm partial to it!  I guess the only excuse I can dream up is that it is so dang warm here it doesn't feel like fall yet...or I could just say that I've been eating apples instead.

So now I've gone and done it. 

We went to the pumpkin patch over the weekend and I got in the mood!  Look at all these pumpkins and gourds.  Some of these are gigantic!  I couldn't believe my eyes.

and heirloom pumpkins...

So we came home with a load of pumpkins and gourds...some for carving, some for decorating..and some for cooking.

Off I went and so far I've made three pumpkin dishes.  You are in for a treat!  These are special.  I mean these are "special" pumpkin dishes.  A little unique, and a lot tasty!

First up is a dessert.  I know, I really don't make all that much in the way of desserts.  Sshh! I  can't afford having it around the house...but a girls got live every once in awhile!  This recipe would also be good as a breakfast or brunch dish...it's my Layered Pumpkin Bread.

Pumpkin bread is a family favorite.  I love the smell of it, and it reminds me of Mom baking.  She loves to bake and most of her recipes are just that, baked goodies!  And don't get me started on the pies.....we'll have to save that one for another day.

So this is an old Pumpkin Bread recipe that I added a layer of gingered cream cheese to it.  YUM YUM!  So much for the dieting.  However, I did make this a low carb version by substituting some of the sugar for Splenda.  So you could call this a lower carb Layered Pumpkin Bread if you want.  If you want the full carb version, just use sugar!

Here's how I made it.

In a small bowl using a mixer, cream the cream cheese and the Splenda. Add the sour cream and the egg. Beat until mixed.  Fold in the chopped crystallized ginger.  Set this aside for later.

In a medium bowl mix together your dry ingredients.  (flour, baking soda, cinnamon, ginger, nutmeg, and salt)



Now take a large mixing bowl and mix together the Splenda Sugar Blend, eggs, pumpkin, oil, and water.

Start adding your dry ingredients a little at a time.  Blend together.

Your batter should look like this.

Now put 2/3 of your batter in to your loaf pan.  Make sure that you grease the pan on the bottom and side first.  Add the cream cheese mixture over the pumpkin.  Top this layer with the remainder of the pumpkin mix.  This part is a little harder because the pumpkin mixture is thicker. Putting down dots of the mixture and then spreading it helps.  Just do your best to cover the cream cheese.  The bread will cover it when it bakes.

Pop it in the oven and bake at 350 degrees for 60 minutes.  Let it cool on a wire rack for about 10 minutes in the pan.

Take it out of the pan and allow to cool completely on a wire rack.

Serve!!! It's pumpkin time!!

Oh...the smell of warm pumpkin!

I'm in heaven!

Layered Pumpkin Bread

makes 1 loaf

1/4 or 2 oz. of an 8oz pkg cream cheese, softened
2 T Splenda
1/2 c sour cream
1 egg
1 T crystallized ginger, chopped

1 1/2 c all purpose flour
1 t baking soda
1 t  cinnamon 
1/2 t ginger
1/4 t nutmeg
1/4 t salt

1 c Splenda Sugar Blend
2 eggs
1/2 of a 15 oz can of pumpkin (not pie filling)
1/2 c canola oil
1/6 c water

Preheat oven to 350 degrees.  Grease the bottom and up the side of a 9x5x3 inch loaf pan.  Set this aside.

Make the filling.  In a small bowl using a mixer, cream the cream cheese and the Splenda.  Add the sour cream and the egg.  Beat until mixed.  Fold in the chopped ginger.  Set this aside.

To make the batter, in a medium bowl combine your dry ingredients, flour, baking soda, cinnamon, ginger, nutmeg, and salt.

In a large mixing bowl mix your Splenda, eggs, pumpkin, oil, and water together.  Mix on medium until incorporated.  Slowly add in your dry ingredients a little at a time.  Mix until moistened.

Spoon about 2/3 of the batter into the loaf pan.  Add your cream cheese layer over the pumpkin layer.  Then add the remainder of the pumpkin batter over the cream cheese layer.  

Bake at 350 degrees for 60 minutes.  If your testing stick comes out clean it is done.  Cool on a wire rack for 10 min then remove from the pan and allow to cool completely.  Store any leftovers in the refrigerator. 

cream cheese filling adapted from Kraft

Monster Mash

It's almost Halloween Time!

I LOVE Halloween.  Ever since I was little I remember dressing up for Halloween.  Back in the day you had those old paper or plastic outfits with the plastic mask with the string that went around your head.  Yuk! Can you say suffocating?  Remember those?

Wow, have times changed.  I think my favorite costume was a gypsy.  I got to wear my mom's tiered skirt with a top that had elastic on the shoulders...and all the bangles that were my sisters.  So much fun!

It's a time where you can dress up anyway you want and it doesn't matter!  As I got older we started going down to Santa Monica Blvd. for Halloween.  They would have a parade of people dressed outrageously, closing off the street due to walk down the middle of it.  It's even on the news every year.  What an spectacle!

So since I love Halloween I saw this idea for a snack mix over on pinterest.  So I decided to go to my lab and create my own special "Monster Mash!"

It's a blend of sweet and salty snacks.  The snack are all fall colors, you will notice...keeping to the Halloween theme.  They make a great gift.  Take them to work, or display for your family to enjoy.  I made two jars full of the snacks, giving one to MGG for his staff to enjoy, and the other went to my crew at work.  I caught MGG eating out of his while he thought I wasn't looking...such a snacker!  I'd be surprised if his staff even saw any of this stuff.

See how cute?

Here's the ingredients I used.  Feel free to mix up your own batch using your favorite snacks.

Monster Mash

Mini Pretzel twists
Cheese Its
Honey Nut Cheerios
Candy Corn
Kettle Corn
Chocolate Teddy Grahams
Reece's Pieces

Just dump all the ingredients in the largest bowl you have and mix them together.  Spoon in to airtight jars.  I got these jars are walmart...they are perfect!
Tie with a cute color coordinated bow and you are set!

Hope you enjoy your Monster Mash!!!

Pear and Blue Cheese Salad

Don't you love salads?

Another salad I always adored is from Trader Joe's.  They have a Pear and Gorgonzola salad that is killer.   So I set out to recreate that salad, and I must say...it's rather easy, and certainly tasty.

Take advantage of the fresh pears in season right now.  So light and crisp!

This blends some great flavors together with pear, blue cheese (instead of the Gorgonzola) for a little more punch, dried cherries (tangy), and walnuts (for a depth of flavor).  Spectacular fall flavors!

This is a great salad to accompany any dinner, or for a light lunch.  I hope you like it.

Check out my Harvest Salad as well, for some more great fall flavors.

Doesn't this look refreshing? 

Want some?

Don't forget a piece of nice crusty bread!

Pear and Blue Cheese Salad

Serves 4

4 c Green leaf lettuce, torn

½ c dried cherries
2 pears, peeled and sliced
1/3 c walnuts, toasted
1/3 c blue cheese crumbled
Olive oil vinaigrette (I used Newman’s)

Directions:

Wash and dry your lettuce, tearing into bite sized pieces.  In a skillet over low heat add your walnuts, and toast for 3 min. 

 

In a large bowl add your lettuce, dried cherries, pears, walnuts, and blue cheese.

Toss with a light amount of salad dressing.  Serve.