Bourbon Vanilla Pumpkin Roll Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

AUNT MAGGIE'S PUMPKIN ROLL



Aunt Maggie's Pumpkin Roll image

When I think of quintessential fall desserts, a Pumpkin Roll always comes to mind. Today I'm sharing my Aunt Maggie's Pumpkin Roll recipe. It's a delicious pumpkin cake wrapped around a sweet cream cheese frosting. What's not to love?

Provided by Michael Wurm, Jr.

Categories     Dessert

Time 3h25m

Number Of Ingredients 16

3 eggs
1 cup granulated sugar
2/3 cup pumpkin puree
3/4 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon ginger
Confectioners' sugar for dusting
8 ounces cream cheese (softened)
1/4 cup unsalted butter (softened)
1 1/2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1 1/2 cups confectioners' sugar (plus more for decorating)

Steps:

  • Begin by preheating the oven to 350 degrees F.
  • Line a half sheet pan (13 x 18-inches) with parchment paper. Spray with baking spray. Set aside.
  • In a large bowl, add the eggs, sugar, and pumpkin puree. Beat with an electric mixer to combine. Add the flour, baking soda, cinnamon, salt, cloves, nutmeg, and ginger. Mix until smooth (about 2 minutes).
  • Pour the mixture into the prepared baking pan. Smooth and level with a spatula. Bake for 13-14 minutes.
  • Allow the cake to cool for about ten minutes. Then turn it out onto a tea towel sprinkled lightly with confectioners' sugar. Remove the parchment paper. Then sprinkle the cake lightly with confectioners' sugar. Gently roll the cake inside the towel. Place the cake in the refrigerator and allow it to cool completely. This will take about an hour.
  • In the meantime, prepare the filling by beating together the cream cheese, butter, vanilla extract, kosher salt, and confectioners' sugar. Beat until smooth and creamy.
  • Once the cake is cooled, unroll it, and spread it with an even layer of cream cheese filling. Then, roll the cake up (this time without the tea towel). Place the roll onto a platter, cover it with plastic wrap, and refrigerate until ready to serve.
  • Before serving, sprinkle the roll with confectioners' sugar. Then, with a sharp knife, cut the roll into 12 slices. Any leftovers should be refrigerated.

Nutrition Facts : Calories 272 kcal, Carbohydrate 40 g, Protein 4 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 72 mg, Sodium 363 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving

BOURBON VANILLA PUMPKIN ROLL



Bourbon Vanilla Pumpkin Roll image

We added canned pumpkin to Betty Crocker™ Super Moist™ yellow cake mix to make our grown-up Bourbon Vanilla Pumpkin roll.

Provided by Stephanie Wise

Categories     Dessert

Time 5h45m

Yield 10

Number Of Ingredients 11

3 eggs
2/3 cup canned pumpkin (not pumpkin pie mix)
1 2/3 cups Betty Crocker™ Super Moist™ yellow cake mix
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
Powdered sugar
2 packages (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
2 teaspoons vanilla
4 teaspoons bourbon

Steps:

  • Heat oven to 375°F. Line 15x10x1-inch pan with waxed paper; spray paper with cooking spray.
  • In medium bowl, beat eggs with whisk until fluffy and light yellow, about 2 minutes. Add pumpkin, dry cake mix, cinnamon and nutmeg; stir until combined. Pour batter into pan, spreading evenly to corners.
  • Bake 10 to 14 minutes or until center of cake springs back when lightly touched. Immediately loosen cake from sides of pan and turn upside down onto dish towel generously sprinkled with powdered sugar. Remove pan and waxed paper. Carefully roll up cake in towel. Cool completely on cooling rack, seam side down, about 1 hour.
  • In large bowl, beat all frosting ingredients with electric mixer on medium speed until frosting is smooth and spreadable.
  • Carefully unroll cooled cake and remove towel. Spread about two-thirds of the frosting over cake to within 1/2 inch of edges. Roll up cake; carefully place on serving plate. Frost with remaining frosting. Cover; refrigerate 4 hours or until set.

Nutrition Facts : ServingSize 1 Serving

BOURBON-VANILLA BEAN PUMPKIN PIE



Bourbon-Vanilla Bean Pumpkin Pie image

Provided by Nicole Rees

Categories     Dessert

Yield 8-10

Number Of Ingredients 11

1/2 cup whole milk
1/2 cup heavy cream
1 vanilla bean, split and scraped
15-oz. can pure pumpkin
2/3 cup packed dark brown sugar
1/2 tsp. table salt
1/2 tsp. ground cinnamon
1/8 tsp. freshly grated nutmeg
3 large eggs, at room temperature
1-1/2 Tbs. bourbon
1 blind-baked Basic Pie Pastry shell

Steps:

  • Position a rack in the center of the oven, set a rimmed baking sheet on the rack, and heat the oven to 425°F.
  • In a medium saucepan, bring the milk, cream, vanilla bean, and scraped seeds to a boil. Remove from the heat and let the mixture steep for 20 minutes.
  • Remove the vanilla bean from the milk and cream, scraping off any residual seeds into the milk. Return the pan to medium heat until the milk is hot but not boiling, about 2 minutes. Turn off the heat, leaving the pan on the burner. Whisk in the pumpkin, brown sugar, salt, cinnamon, and nutmeg until smooth. One at a time, add the eggs, whisking constantly. Stir in the bourbon.
  • Pour the filling into the pie shell and put the pie on the hot baking sheet in the oven. Bake for 10 minutes and then reduce the oven temperature to 350°F. Bake until the center of the pie no longer wobbles when the pan is nudged (a slight jiggle is fine) 30 to 35 minutes more. Transfer the pie to a rack and let it cool completely before serving.

Nutrition Facts : ServingSize 8-10

BOURBON VANILLA EXTRACT



Bourbon Vanilla Extract image

This is another take on homemade vanilla extract, courtesy of a family member.

Provided by brujah42

Categories     100+ Everyday Cooking Recipes

Time P6DT7h7m

Yield 150

Number Of Ingredients 2

3 cups bourbon
9 vanilla beans, split lengthwise

Steps:

  • Pour bourbon into a sealable jar and place vanilla beans in the bourbon. Seal the jar and store in a cool, dark place, shaking occasionally, for 8 weeks.

Nutrition Facts : Calories 15.1 calories, Carbohydrate 0.8 g, Sugar 0.8 g

VANILLA-BOURBON PUMPKIN PIE



Vanilla-Bourbon Pumpkin Pie image

Provided by Nancy Fuller

Categories     dessert

Time 3h15m

Yield 8 to 10 servings

Number Of Ingredients 14

1 1/2 cups all-purpose flour, plus more for dusting
3 tablespoons granulated sugar
1/2 teaspoon salt
10 tablespoons cold unsalted butter, cut into small pieces
1 vanilla bean, split in half lengthwise, seeds scraped
1 tablespoon cold bourbon
1 1/2 cups heavy cream
2 tablespoons bourbon
1 cinnamon stick
1 15-ounce can pure pumpkin puree
3 large eggs
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 1/2 teaspoons pumpkin pie spice

Steps:

  • Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add about one-third of the butter and pulse until the mixture looks like cornmeal. Add the remaining butter and pulse until it is in pea-size pieces. Add the vanilla seeds, bourbon and 2 to 3 tablespoons ice water; pulse until the dough just comes together. Turn out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
  • Put a baking sheet on the middle oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, about 30 minutes.
  • Meanwhile, make the filling: Combine the heavy cream, bourbon and cinnamon stick in a small saucepan over medium-low heat; bring to a simmer. Transfer the mixture to a large bowl and let cool slightly. Whisk in the pumpkin, eggs, granulated sugar, brown sugar and pumpkin pie spice. Set aside.
  • Line the crust with foil, then fill with pie weights or dried beans. Transfer to the hot baking sheet in the oven and bake until lightly golden around the edge, about 15 minutes. Remove the foil and weights and continue baking until the crust is dry and golden all over, about 5 more minutes. Transfer to a rack and let cool completely; leave the baking sheet in the oven. Reduce the temperature to 375 degrees F.
  • Discard the cinnamon stick from the filling; pour into the cooled crust and return the pie to the hot baking sheet. Bake until the crust is golden brown and the filling is set, 1 hour to 1 hour 10 minutes. (Tent the crust with foil if it browns too quickly.) Transfer to a rack and let cool completely.

BACON, BOURBON AND HAZELNUT CINNAMON BUNS



Bacon, Bourbon and Hazelnut Cinnamon Buns image

Provided by Hedy Goldsmith

Categories     dessert

Time 5h15m

Yield 12 large buns

Number Of Ingredients 20

3/4 cup whole milk, heated to 110 degrees F
2 1/4 teaspoons (1 packet) active dry yeast
6 tablespoons (3/4 stick) unsalted butter, at room temperature
6 tablespoons granulated sugar
2 tablespoons hazelnut oil
2 teaspoons vanilla bean paste or 4 teaspoons pure vanilla extract
4 large egg yolks
3 1/3 cups unbleached all-purpose flour, plus more as needed
1 teaspoon kosher salt
1 1/4 cups blanched hazelnuts
7 ounces raw bacon (to get 3/4 cup crispy cooked bacon bits)
6 tablespoons (3/4 stick) unsalted butter
1 1/4 cups firmly packed dark brown sugar
1 tablespoon ground cinnamon (preferably Saigon)
1/2 cup heavy cream, divided
1 large egg lightly beaten with 1 tablespoon water
1/2 cup confectioners' sugar
1 teaspoon vanilla bean paste or 2 teaspoons pure vanilla extract
2 tablespoons bourbon
1 teaspoon kosher salt

Steps:

  • For the dough: Place the warm milk in a small bowl. Sprinkle the yeast over the milk and set aside for 5 minutes. In a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar until light and fluffy. Beat in the oil and vanilla. Beat in the yolks one at a time, beating well between additions. Beat on high speed for 2 to 3 minutes, then lower the speed and mix in the flour and salt. Mix in the milk and yeast mixture. Change to a dough hook attachment and mix until a soft dough forms. Turn the dough out onto a floured work surface and gently knead it by hand for 2 to 3 minutes. The dough should be soft and smooth. Place the dough in a buttered or oiled bowl. Cover with plastic wrap and set aside until doubled in size-this may take 2 to 2 1/2 hours at room temperature. (I proof this dough in my garage. My kitchen is too cool and I become impatient. Sometimes I proof it overnight in the refrigerator, allowing it to come to room temperature before filling the buns the next day.) For the filling: Heat the oven to 350 degrees F. Place the hazelnuts on a rimmed baking sheet and bake, stirring often, until golden brown and fragrant, about 20 minutes. Let cool completely. Place in a food processor and pulse until they are very finely ground; don't over-grind them or you'll end up with an oily paste. I like to add 1 tablespoon confectioners' sugar while pulsing. Set aside. Cut the bacon into 1/4-inch pieces. Cook in a heavy skillet over medium heat until very crispy but not burnt. Drain off the fat (reserve it for another use). Finely chop the bacon in a food processor. Alternatively, you can place the raw cut bacon pieces in a food processor and pulse until the bacon looks like chopped ham salad; place the bacon in a large saute pan over medium heat and cook, stirring constantly, until crispy. (Be careful as bacon bits tend to spatter more than bigger pieces-I always use a splatter guard over the skillet.) Let the bacon bits cool on paper towels. Combine the cooled bacon and ground hazelnuts in a bowl and set aside. Cut the butter into equal-sized pieces. Put the butter in a light-colored saucepan (it's important to see the bottom of the pan to gauge the color of the butter as it cooks) and place it over medium heat. Melt the butter, stirring constantly. The butter will start to bubble and foam up; keep stirring. As the foam subsides, the color of the butter will begin to darken. As soon as it looks like it's browning, quickly pour the butter into a heatproof cup or bowl to prevent additional browning. To make the schmear, in a heatproof bowl, combine the brown sugar and cinnamon. In a small saucepan, heat 1/4 cup of the heavy cream with the brown butter. Bring this to a boil and immediately pour it over the sugar-and-cinnamon mixture and stir to dissolve the sugar. Let cool completely and set aside. In a small bowl, make a glaze by combing the remaining 1/4 cup heavy cream, confectioners' sugar, vanilla, bourbon and salt. Whisk until smooth and set aside. Once the dough has doubled in size, grease two 6-cup extra-large muffin or cupcake tins. Dump the dough onto a floured work surface. Roll it out to an 18x20-inch rectangle that's 1 inch thick. Spread the brown butter schmear over the dough, leaving a 1-inch border around the edges to help seal the buns. Brush the beaten egg over the border. Set aside about 3/4 cup of the bacon-hazelnut mixture for the top of the buns. Sprinkle the rest over the schmear and pat down so it sticks. Begin rolling the dough up from the edge closest to you, keeping the roll tight. When you reach the egg wash part, pinch the dough together to seal the roll.
  • Cut the log into 12 pieces, each about 1 3/4 inches wide. Reshape each bun so it's round (cutting tends to flatten one side). Gently place the buns into the greased muffin tins. Lightly brush the tops with beaten egg and sprinkle with the remaining bacon-hazelnut mixture (about 1 tablespoon per bun). Cover the buns with plastic wrap and set aside to proof again until doubled in size, about 1 hour. Heat the oven to 375 degrees F. I place the muffin tins on baking sheets to prevent any filling from dripping onto the oven floor. Bake the buns for 12 minutes. Rotate the pans and bake until the buns are golden brown and cooked through (a digital thermometer inserted into the center of a bun will read 185 degrees F when they are fully baked), about 12 minutes longer. Remove the pans from the oven and let cool for about 10 minutes before removing the buns and letting them cool on a wire rack. Drizzle the glaze generously over the buns. Enjoy the buns the same day you bake them, or make bread pudding with them. I have a recipe for Cinni Mini Bun Bread Pudding in my book "Baking Out Loud."

More about "bourbon vanilla pumpkin roll recipes"

PUMPKIN BOURBON BALLS - DINNER RECIPES FOR TWO
pumpkin-bourbon-balls-dinner-recipes-for-two image
In a small cup, stir together the whiskey with the pumpkin. Pour this mixture over the crumb mixture and stir very well to combine. Use a tablespoon to make evenly sized balls and roll …
From dessertfortwo.com
Estimated Reading Time 3 mins
  • In the bowl of a food processor (or a plastic zip-top bag), pulverize the nilla wafers. You should end up with about 1/2 cup of cookie crumbs. Set aside.
  • Next, finely chop the pecans in the food processor (if you haven't already). The pieces need to be very small, but be careful not to overmix and make crumbs or a paste. You want finely diced, not crumbs.
  • In a small cup, stir together the whiskey with the pumpkin. Pour this mixture over the crumb mixture and stir very well to combine.


PUMPKIN ROLL CAKE WITH BOURBON CARAMEL SAUCE - KLEINWORTH & CO
pumpkin-roll-cake-with-bourbon-caramel-sauce-kleinworth-co image
Roll in the tea towel, and place in the refrigerator until completely cool. Filling. Meanwhile, prepare the filling by adding the cream cheese and butter into the bowl of a stand …
From kleinworthco.com
Estimated Reading Time 9 mins
  • Preheat the oven to 350 degrees and prepare a 9x13 cake pan by lightly spraying with non-stick spray and add a layer of parchment paper to cover the bottom of the pan. Grease the entire pan with vegetable shortening and dust with flour. (I know this seems extreme, but you will thank me later)
  • Meanwhile, prepare the filling by adding the cream cheese and butter into the bowl of a stand mixer with a paddle attachment. Cream for 2-3 minutes or until smooth.
  • Remove the cake from the refrigerator once it is nice and chilled and carefully unroll. Generously layer the filling on the inside of the cake and smooth out.
  • Combine the caramel sauce and the bourbon/bourbon extract in a small bowl and whisk well until well combined before adding it to your cake.


HOW TO MAKE BOURBON MAPLE PUMPKIN PIE - DEERWOOD + JONES
how-to-make-bourbon-maple-pumpkin-pie-deerwood-jones image
Ingredients for Bourbon Maple Pumpkin Pie: 9 inch rolled pie-crust (or make your own…I went the easy route) Pumpkin puree. Sweetened condensed milk. Butternut Mountain Farm Pure Maple Syrup. Kentucky straight bourbon. Vanilla extract (I used my own homemade) Eggs. Brown sugar. Pumpkin …
From deerwoodandjones.com
Estimated Reading Time 4 mins


SCARY GOOD BOURBON-SPIKED CREAM CHEESE PUMPKIN ROLL ...
scary-good-bourbon-spiked-cream-cheese-pumpkin-roll image
Last year I felt like I finally perfected my pumpkin roll recipe, right around the time I perfected my maple bacon bourbon cupcakes. Foggy fall days in California felt like bourbon …
From goodiegodmother.com
Estimated Reading Time 6 mins
  • Preheat your oven to 375 F and grease a 10"x15" jelly roll pan. Line with a sheet of parchment paper, and then grease the parchment paper. Set aside.
  • Mix your flour, baking powder, baking soda, cinnamon, cloves, cardamom, ginger, nutmeg, and salt in a small bowl. Set aside.
  • Combine the eggs and sugar in the bowl of a stand mixer and mix until combined. Mix in the pumpkin puree.


BOURBON CARAMEL PUMPKIN ROLL #PUMPKINWEEK • THE CRUMBY …
bourbon-caramel-pumpkin-roll-pumpkinweek-the-crumby image
2017-10-03 Pumpkin Roll: Preheat oven to 350 degrees. Grease a 15x10x1 inch baking pan, then line with wax paper. Grease and flour the paper. Set aside. In a …
From thecrumbykitchen.com
Estimated Reading Time 5 mins
  • Preheat oven to 350 degrees. Grease a 15x10x1 inch baking pan, then line with wax paper. Grease and flour the paper. Set aside.
  • Heat sugar and water in a medium saucepan over medium heat, stirring to moisten all of the sugar. Let the sugar simmer until it begins to melt into a golden-colored liquid, stirring occasionally. Do not burn.
  • In a mixing bowl, beat cream cheese, butter, and caramel sauce until well blended. Mix in powdered sugar and vanilla until fluffy.


PUMPKIN PIE BOURBON COCKTAIL #PUMPKINWEEK - LOVE AND ...
pumpkin-pie-bourbon-cocktail-pumpkinweek-love-and image
2018-09-19 Combine water, sugar, pumpkin, spice and salt in medium pan. Heat, stirring consistently, until sugars are dissolved. Remove from heat and stir in vanilla …
From loveandconfections.com
Estimated Reading Time 5 mins


PUMPKIN PRALINE CINNAMON ROLLS WITH BOURBON CREAM CHEESE ...
pumpkin-praline-cinnamon-rolls-with-bourbon-cream-cheese image
2016-10-23 Instructions. First, make the dough. Combine yeast and lukewarm water in the bowl of your stand mixer fitted with the dough hook. Let sit for about 5 minutes. Add butter, sugars, salt, nutmeg, cinnamon, eggs and pumpkin and stir (using the dough …
From caligirlcooking.com


BOURBON VANILLA BEAN PUMPKIN PIE RECIPE - RODELLE KITCHEN
bourbon-vanilla-bean-pumpkin-pie-recipe-rodelle-kitchen image
Bourbon Vanilla Bean Pumpkin Pie Recipe Pumpkin pie is a staple of the holiday season. This spin on a classic is fragrant, delicious and one of a kind. Print Share; Tweet; Pin; E-mail; Easy 75 mins 10 servings Ingredients. Crust. 2 tbsp Rodelle Vanilla Sugar; 1 cup (2 sticks or 8 ounces) unsalted butter, cold, cut into cubes; 1 large egg; 1 tsp Rodelle Vanilla …
From rodellekitchen.com


15 BEST PUMPKIN DESSERT RECIPES TO TRY THIS FALL • THE ...

From threesnackateers.com
Estimated Reading Time 4 mins


BOURBON VANILLA PUMPKIN ROLL | RECIPE | DESSERTS, PUMPKIN ...
Aug 24, 2012 - We added canned pumpkin to Betty Crocker™ Super Moist™ yellow cake mix to make our grown-up Bourbon Vanilla Pumpkin roll.
From pinterest.com
4/5 (4)
Total Time 5 hrs 45 mins
Servings 10


PUMPKIN PECAN CAKE ROLL - FARBERWARE COOKWARE
Gently roll the cake back up, wrap in plastic wrap, and refrigerate for about one hour. * You can make the cake up to this point and refrigerate up to 3 days. For the Topping: Unwrap cake and transfer to serving plate. In the bowl of an electric mixer, whip heavy cream with powdered sugar, vanilla and bourbon …
From farberwarecookware.com
Estimated Reading Time 2 mins


PUMPKIN ROLL RECIPE: HOW TO MAKE IT | TASTE OF HOME
3/4 teaspoon vanilla extract; Additional confectioners' sugar, optional; image/svg+xml Text Ingredients . View Recipe . Directions . Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved. In a small bowl ...
From preprod.tasteofhome.com


SPICED PUMPKIN PRALINE ROLL | RECIPE | DESSERTS, CAKE ROLL ...
You can pull off this easy pumpkin roll recipe using cake mix to make you look … Sep 16, 2015 - Fold together all your favorite fall flavors, and roll them into a spiced pumpkin praline roll! It's the dessert that does it all. It looks great on every dessert tray, gives you full-on seasonal flavors and is easier to make than it looks. You can pull off this easy pumpkin roll recipe using cake ...
From pinterest.ca


BOURBON ROLLS - RECIPE | COOKS.COM
Home > Recipes > Desserts > Bourbon Rolls. Printer-friendly version. BOURBON ROLLS : 1 lb. vanilla wafers 1 c. pineapple (candied slices) 1 c. Eagle Brand milk 1 c. (6 oz.) candied cherries 2 c. pecans 2 tbsp. whiskey Powdered sugar. Crumble vanilla wafers well. Add fruit and nuts. Mix them well and add milk and whiskey. Mix well and roll in two rolls. Roll in powdered sugar. Wrap in aluminum ...
From cooks.com


VANILLA WAFER BOURBON BALLS - RECIPES | COOKS.COM
pumpkin nut cookies. buttermilk biscuits. pumpkin cookies. halloween hermits. pumpkin pecan cookies . real pumpkin pie. pumpkin spice muffins. pumpkin frost pie. pumpkin bread. worm dirt cake. apple crisp. autumn stuffed pumpkin. candy apples. homemade yogurt. more popular recipes... most active. 163 kellogg's rice krispies treats. 103 sammy's #1 salmon patties. 22 candied sweet potatoes or ...
From cooks.com


WWW.BETTYCROCKER.COM
We would like to show you a description here but the site won’t allow us.
From bettycrocker.com


THESE 9 PUMPKIN RECIPES ARE PERFECT FOR THE START OF FALL
2021-09-24 Pumpkin Pie Brûlée with Bourbon Vanilla Whipped Cream. Thanks to B. Sweet Dessert Boutique for this recipe! Ingredients. Classic Pumpkin Pie: 1 package of pie dough. ¼ cup of sugar. ½ tsp of cinnamon. 1 egg. 1 Tbsp of water. 1 can of pumpkin puree. 1 Tbsp of pumpkin pie spice. ½ tsp of orange zest. ½ tsp of salt. 1 can of sweetened ...
From shesafullonmonet.com


BACON CINNAMON ROLLS WITH MAPLE BOURBON CREAM CHEESE ...
2013-11-17 3 teaspoons smoked maple bourbon. Add ins: 1 lb bacon, partially cooked (7 minutes at 425 degrees F) 1/2 can pureed pumpkin, combined with 2 tablespoons pumpkin pie spice. In a large bowl, combine water, yeast and 1 tablespoon of the granulated sugar. Stir, and let proof for about 5 minutes. Once mixture looks bubbly and frothy, stir in the ...
From chelsweets.com


BROWNIES | RECIPE | PUMPKIN DESSERT, DESSERTS, FOOD
Sep 22, 2014 - Packed with peanut butter and chocolate, or swirled with caramel, these decadent recipes are everything you didnt know you wanted in a brownie. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. Explore. Food And Drink. Dessert ...
From pinterest.ca


BOURBON MAPLE PUMPKIN PIE RECIPE (VIDEO) - TATYANAS ...
2020-11-13 For the maple pumpkin filling, simply combine all the ingredients in a large mixing bowl: pumpkin puree, eggs, sugar, evaporated milk, maple syrup, bourbon, spices, vanilla and cornstarch. Whisk the ingredients together for 2 to 3 minutes, until the mixture is uniform and smooth. Pour the prepare filling into the prebaked pie crust.
From tatyanaseverydayfood.com


Related Search