I am really enjoying the start of fall. Yes, it has been raining just about everyday for the last week (I do live in Washington), but I have had a fire going in my fireplace, my favorite afghan and fleece jammies have been broken out, and the smell of pumpkin has been filling my kitchen.
I have no idea why I only cook with pumpkin in the fall. I mean canned pumpkin is available year round right? But I guess it is just that pumpkin and fall go hand in hand. It would seem a little strange to have pumpkin pie in the middle of the summer. Although far be it from me to judge. Lord knows I let my freak flag fly quite high!
Kevin is sure enjoying all of the pumpkiny goodness happening around here. He has gotten to the point that he goes straight to the "goody area" of the kitchen as soon as he gets up to see if there is a new treat waiting there for him. His newest fave was my Browned Butter Pumpkin Brownies with Biscoff Buttercream Frosting. That was until I made this. Normally I will call the kids when I make a new dessert, mostly to keep Kevin and I from eating it all! But with this Kevin laid down the law. It was HIS, no sharing allowed. He even growled at me when I went in for a few nibbles. Ummm hello....biting the hand that feeds you? Well, at least bakes for you?
But I guess I have to love his enthusiasm and be happy that he found it so irresistible.
I keep telling myself that I need to work on other recipes. But I keep finding myself going back to pumpkin...oh and pasta. Tis the season to cram as many carbs as humanly possible into your body right? Or maybe that is just me.
Seriously, those seem to be the two ingredients that keep battling it out in my head. Oh ya randomly apples or Brussel's sprouts pop in there (weird combo I know), but Pumpkin and pasta seem to be the King and Queen of the realm right now. I may, or may not, have indulged inand at least once a week for this past month. I have it bad! But I guess it is OK as long as I am not hurting anyone, except my waistline. Luckily it is sweater season too. See how the two work so nicely together?
Is there any food that you crave ridiculous amounts of in the fall?
1 year ago - Cheddar Biscuits with Peppered Ham Gravy
2 years ago - Vampire Kiss Martini
3 years ago - Creamy Potato and Leek Soup
Pumpkin Cheesecake Bubble Bread with Cream Cheese Glaze
- 2 (12-ounce) cans homestyle biscuits, cold
- 1/2 cup granulated sugar
- 3 teaspoons pumpkin pie spice
- 1/2 cup brown sugar
- 1/2 cup butter
- 1/2 cup canned pumpkin
- 8 ounces cream cheese (room temperature), divided
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons of milk
- Preheat oven to 350 degrees F. Butter a bundt pan.
- Place the granulated sugar and pumpkin pie spice in a large zipper top bag, shake to combine.
- Cut each of the biscuits into quarters and place them into the zipper top bad with the sugar/pumpkin pie spice mix.
- Shake until each biscuit piece is coated with the mixture. (It may take a while but it will happen)
- Pour the coated biscuit quarters into the bundt pan, make sure you have an even layer.
- Heat the butter, brown sugar, 4 ounces of the cream cheese, and pumpkin over medium heat until the butter is melted, stirring occasionally. Stir until the mixture is smooth, and pour over the biscuits.
- Place bundt pan on a cookie sheet and bake for 35 to 40 minutes, or until golden brown.
- Remove from the oven and allow to cool a bit before turning the bread out onto a plate.
- Meanwhile beat the remaining cream cheese until creamy. Stir in the vanilla, powdered sugar, and milk. Add additional milk if a thinner consistency is required. Place glaze into a zipper top bag. Snip a small hole in one of the corners and drizzle the glaze over the bread.
Total time: 55 mins.
Tags: biscuits, pumpkin, cream cheese, cake, bread, dessert, breakfast