MEASUREMENTS FOR GINGERBREAD HOUSE RECIPES

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DELICIOUS MOIST PUMPKIN SPICE CAKE RECIPE FROM SCRATCH ...



Delicious Moist Pumpkin Spice Cake Recipe from Scratch ... image

This moist, soft, scratch Pumpkin Spice Layer Cake is the BEST! Perfect for fall celebrations!

Provided by Melissa Diamond

Total Time 0S

Number Of Ingredients 21

2 3/4 cups (360g.) all-purpose flour
1 Tablespoon (15g) baking powder
1 teaspoon (5g) baking soda
2 teaspoons (6g) cinnamon
1 teaspoons (2g) nutmeg
1/2 teaspoon ginger
2 cups (400g) granulated sugar
1/2 teaspoon (3g) salt
1 1/2 sticks (12 tablespoons) (170g) unsalted butter - do not soften in the microwave - I cut mine into 1/2 inch slices onto waxed paper on the countertop, leaving out only 5 to 6 minutes, you do not want it to be too soft. If it does get too soft refrigerate for a few minutes.
4 large eggs
1/4 cup (54g) vegetable oil
1 can (15oz/425g) pumpkin ( not pumpkin pie filling)
1/2 cup (121 g) milk
1 teaspoons (4g) vanilla extract
1 1/2 cups (3 sticks) (340 g) unsalted butter, softened
1 1/2 packages (339 g) cream cheese, softened
1 teaspoons (2g) cinnamon (more can be added for a stronger flavor)
1/2 teaspoon (1g) nutmeg
1 teaspoon ground ginger (2g) *sift if clumpy
6 - 6 1/2 cups confectioners’ sugar, sifted (or more to reach desired spreading consistency)
2 teaspoons (8g) vanilla extract

Steps:

  • This recipe uses the reverse creaming method.)Preheat oven to 350. Grease & flour three 8 inch pans.
  • In your mixing bowl add the dry ingredients (flour and the next seven ingredients). With the mixer on low speed, mix the dry ingredients for 30 seconds so all will be well blended. Add the pieces of butter a few slices at a time. Mix until the dry ingredients are moistened by the butter and look like coarse sand. If you pinch some of the mixture between your fingers it will stick together. Scrape the sides and bottom of the bowl.
  • In another bowl combine eggs, oil, pumpkin, milk and vanilla. Whisk until well blended, set aside.
  • Method is important in this recipe so with the mixer on LOW speed, SLOWLY add approximately 1/2 of the egg mixture. Increase to medium speed for 1 1/2 minutes. Scrape bottom and sides of the bowl. Add the remaining egg mixture in 2 pourings, beating 20 seconds after each addition.
  • Bake at 350 degrees 30 - 35 minutes, let cool in pans 10 minutes then turn out.
  • Using your mixer beat the butter and cream cheese until well blended. Add the vanilla and spices. With the mixer on low speed gradually add the confectioners’ sugar and mix until it is a good piping consistency.

PUMPKIN PIE OVERNIGHT OATS (VEGAN) - SKINNYTASTE



Pumpkin Pie Overnight Oats (Vegan) - Skinnytaste image

Pumpkin Pie Overnight Oats is a healthy plant-based breakfast made with my homemade pumpkin butter, oat milk, chia and spices, refrigerated overnight and topped with banana and nuts/seeds. No cooking required!

Provided by Gina

Categories     Breakfast    Brunch

Total Time 490 minutes

Prep Time 10 minutes

Yield 1

Number Of Ingredients 11

1/4 cup organic quick oats*
1/2 cup unsweetened milk of choice (I like oat milk)
2 tbsp pumpkin butter ((use less if store bought))
1 tsp chia seeds
pinch cinnamon
pinch pumpkin pie spice
1/4 sliced banana (freeze the rest for smoothies)
pinch cinnamon
pinch pumpkin pie spice
1 tbsp raw hulled pecans, pepitas, walnuts (or any nut)
whipped cream or dairy free cream (optional) (for topping)

Steps:

  • Combine the oats and 1/2 cup of the milk in a jar.
  • Stir in the pumpkin butter, chia seeds and spices.
  • Cover jar, shake and refrigerate overnight.
  • The next morning remove from the refrigerator and let it sit on the counter 30 minutes to take out the chill (or you can microwave a few seconds if you wish).
  • Add the banana, sprinkle with a little cinnamon and pumpkin spice and top with nuts. Finish with whipped topping, if desired. Enjoy!

Nutrition Facts : ServingSize 1 jar, Calories 269 kcal, CarbohydrateContent 40.5 g, ProteinContent 10 g, FatContent 12 g, SaturatedFatContent 0.5 g, SodiumContent 165.5 mg, FiberContent 10 g, SugarContent 16 g

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