There is one thing us ladies at STB love just as much as clothes…FOOD! Now that fall is coming we are looking forward to anything pumpkin. And that includes the ever famous Pumpkin Spice Latte. ;)
Here are a few recipes we've gathered that scream fall. Enjoy!
Pumpkin Spice Buttermilk Cake with Cinnamon Cream Cheese Frosting
2 and ¼ cups flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. ground allspice
¾ tsp. nutmeg
½ tsp. ground ginger
¼ tsp. ground cloves
½ tsp. salt
1 and ⅓ cups canned pumpkin
¾ cup buttermilk
1 tsp. vanilla
1 cup unsalted butter, room temperature
1 cup granulated sugar
¼ cup brown sugar
3 eggs (I use extra-large)
- Preheat oven to 350°. Spray a Bundt pan with Baker's Joy (or grease and flour). Set aside.
- Mix the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, cloves, and salt in a bowl. Set aside.
- Mix pumpkin, buttermilk and vanilla in another bowl and set aside.
- In the bowl of a stand mixer (or use a hand mixer and a large bowl), beat the butter and sugars until fluffy (about 3 minutes).
- Add eggs and beat until incorporated.
- Reduce speed to low and add flour and pumpkin mixtures, alternating (beginning and ending with flour mixture).
- Pour batter into prepared Bundt pan. Bake for about 45 minutes (I recommend checking at 40 minutes) or until a toothpick inserted in the center comes out clean (crumbs on the toothpick are okay since it should be moist). Cool about 10 minutes and remove from pan. Let cool.
- Using a stand mixer or hand mixer, beat ¾ cup unsalted butter (room temperature) and 8 oz. cream cheese (room temperature) for about 2 minutes on medium speed until fluffy.
- Mix until completely combined.
- Add ¾ tsp. vanilla and ½ tsp. cinnamon.
- Turn to low speed and slowly add 3 cups powdered sugar. Mix another 1 to 2 minutes until combined and fluffy.
- Add about 1 Tbsp. of milk and mix until combined.
- Move frosting to a bowl and microwave for about 20 to 30 seconds. This will make spreading/pouring the frosting easier.
Pumpkin Pie in a Glass
2 parts Kahlúa Pumpkin Spice
1 part hazelnut liqueur
2.5 parts heavy cream
1 part pumpkin puree
¼ teaspoon pumpkin pie spice
Combine all ingredients in a martini shaker filled with ice. Shake to combine, and then pour into glass. Serves one.
And of course, we couldn't forget our furry friends!! Your little guy is surely going to love these treats!
Pumpkin Dog Treats
2 1/2 cups whole wheat, or all purpose flour
1 cup 100% pure pumpkin, canned
1 teaspoon cinnamon
1: Preheat oven to 350 degrees F.
2: Combine pumpkin, cinnamon and egg in the bowl of a stand mixer, or a large bowl if you are mixing by hand. Mix until blended.
3: Add flour 1/2 cup at a time into the bowl until stiff dough forms.
4: Roll the dough out onto a lightly floured surface to about 1/2 inch thick.
5: Use small cookie cutters to cut the dough into bite sized treats.
6: Line dog treats 1/2 inch apart on a non-greased cookie sheet. These treats won't expand so you don't have to worry about them being so close together.
7: Bake for 25-30 minutes or until treats are golden brown. Turn the oven off and leave the treats in the oven for 1-2 hours to allow them to become crunchy. Then remove from the oven and let cool.
8: Store treats at room temperature in an air tight container for up to 2 weeks, or store in the fridge for up to a month.