Pumpkin Pie Cappuccino 1 And 2 Recipes

PUMPKIN PIE CAPPUCCINO (#1 AND #2)

Steps:

• Pumpkin Pie Spice: Mix together and store in tightly covered container.
• Pumpkin Pie Cappuccino (1): Combine about 4 ounces of light cream with 1/2 teaspoon of pumpkin pie spice*, steam lightly.
• Fill two heavy mugs about half full with your favorite coffee.
• Top each with steamed cream/spice mixture.
• Garnish each with 2 Tablespoons whipped cream, and a tiny sprinkle of pie spice*.
• (If you like, you can add a drop of yellow and red food coloring to the cream before it is whipped to make it pumpkin colored.) Pumpkin Pie Cappuccino (2): Foam (steam) the milk.
• Combine ingredients in a 6 ounce glass or mug.
• Mix well.
• Sprinkle with cinnamon and nutmeg.

PUMPKIN PIE "CAPPUCCINO"

Steps:

• Microwave milk, marshmallow creme and pumpkin pie spice in microwaveable bowl on HIGH 45 sec.; whisk until blended and foamy.
• Serve spooned over 4 filled mugs of coffee.

PUMPKIN PIE CHATSWORTH STYLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix brown sugar, ground ginger, salt, cinnamon, nutmeg, allspice, and cloves together in a large bowl; add pumpkin and eggs. Beat the pumpkin mixture until smooth. Stir evaporated milk into the pumpkin mixture; pour into the pie crust.
• Bake in preheated oven until the pie is set in the middle, 35 to 40 minutes. Cool to room temperature before serving.

PUMPKIN SPICE CAPPUCCINO MIX RECIPE

Steps:

• 1-Combine dry ingredients well; store in an air-tight container. 2-To use, combine two tablespoons of mix with one cup of boiling water.

PUMPKIN PIE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x12-inch baking dish.
• Mix 3 cups flour, 2 teaspoons baking powder, and 1 teaspoon salt together in a bowl. Stir in 1 cup white sugar, brown sugar, 1 cup melted butter, 2 eggs, and vanilla extract until batter is just combined. Pour batter into the prepared baking dish.
• Bake in the preheated oven until slightly done, 5 minutes.
• Beat 1 cup white sugar and 1 cup melted butter together in a bowl until creamy. Stir in pumpkin puree, 1 cup flour, 2 eggs, 1 tablespoon cinnamon, pumpkin pie spice, nutmeg, 1 teaspoon baking powder, and 1 teaspoon salt until batter is smooth. Pour batter over the partially-baked bottom layer.
• Mix 1 tablespoon white sugar and 1 teaspoon cinnamon together in a small bowl; sprinkle over pumpkin layer.
• Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, about 35 minutes.

PUMPKIN PIE COFFEE BUNDT CAKE

Steps:

• You will need a bundt pan that holds at least 10 cups. My leaf design pan holds only 9 cups, so I made two single serving cakes for myself. "Quality control". :).
• Preheat your oven to 350°F. Also, it is best to start with room temperature ingredients whenever possible.
• Spray your bundt pan with a good baking spray and use a pastry brush to ensure it is thoroughly coated.
• Whisk together the dry ingredient for the batter in a large bowl.
• In a medium bowl, whisk together the wet ingredients.
• In another medium bowl or food processor, mix the dry ingredients for the streusel. Then, cut the cold butter through the mix with a pastry blender or process it with the food processor until it is crumbly. The remaining butter chunks should be no larger than pea size.
• Add the wet batter ingredients to the dry batter ingredients and mix until combined.
• Start by adding either streusel or batter into your pan. Alternate the two making sure that each layer of streusel is completely covered by at least an inch of batter. Use a spatula to spread it all the way to the edges of the pan. Then, tap your pan on your countertop padded with a folded kitchen towel several times to remove air bubbles.
• I like to make a few layers, but you are welcome to make only a couple. It is best to save a layer of streusel for the last layer, as this will make a lovely, crunchy layer of deliciousness on the bottom of your cake once it's inverted.
• Bake your bundt for at least 80 minutes or until it passes the "toothpick test". Invert and cool on a wire rack. Keep in mind that it will not fully set until it is thoroughly cooled. I started with the streusel sp I turned out the cake immediately to avoid the sugar sticking to my pan and ruining the design of the cake. You can wait, but no longer than maybe 10 minutes so it comes out clean and doesn't get soggy.

PUMPKIN PIE COFFEE CREAMER

Steps:

• In a small bowl, combine all ingredients. Store in an airtight container.