Harvest Dump Cake

Harvest Dump Cake

 

 

 

Dump cake.

That's, like, the worst name for a dessert ever.

 

Or maybe I should just get out of the 3rd grade frame of mind. I blame my almost-8-year-old daughter... whom I love and adore, and thinks the word "duty" is hilarious.

 

But really, for this kind of dessert, that's pretty much all you have to do. Dump it all in a pan, without even having to stir, and bake away.

 

This particular cake combines two of the best Fall flavors: Apples and Pumpkin. It's Autumn on a plate! And is especially yummy served warm, with vanilla ice cream.

 

Now if only this So. Cal. weather would get the hint that it's Fall and cool down so I could wear sweaters and boots already...

 

 

Harvest Dump Cake

1 box (15 oz) Spice Cake Mix

1 can  (21 oz)Apple Pie Filling

1 can (15 oz) Pumpkin Pie Filling (Not Puree)

3 Tbsp. Brown Sugar

Pinch of Salt

1 envelope Spiced Apple Cider Drink Mix (optional)

1 1/2 sticks Butter, melted

 

Preheat oven to 350, and grease or butter a 9x13 pan.

 

Combine apple pie filling, pumpkin pie filling, brown sugar, and salt.

 

Spread evenly in greased pan. Sprinkle package of apple cider mix over the apple/pumpkin filling.

 

Top evenly with the dry spice cake mix.

 

Pour the melted butter evenly over the cake mix. (There will be some dry spots. Don't stir it though!)

 

Bake for 45-60 minutes, until the top is golden and the sides are bubbly.

 

Golden top...

 

Bubbly sides...

 

 

Serve warm, with vanilla ice cream.

 

 

And PS you should really smell my house right now. AMAZING!

 

 

That Pumpkin Time of Year...

It's that time of year...

Pumpkin everything !

I'm not complaining at all. I LOVE me some pumpkin stuff, and look forward to this time of year when it's socially acceptable to make everything I eat with this favorite orange squash. A couple years ago I even tried it in a Penne Pasta dish. YUM!

But sometimes it's hard to find a really good recipe for pumpkin bread or muffins, because, lets face it, these recipes are about a dime a dozen right now, and you never know which are tried and true. It can be overwhelming, to say the least.

This recipe is one I came up with a couple years ago and have made many times. It works as both bread and muffins. I am also including the variations I've used, in case you want something a little different (or you're like me, you didn't have everything for the original recipe so I made this one to satisfy my pumpkin bread craving!)

This makes 2 dozen regular sized muffins, 4-5 mini loaves (depending on how big you want 'em), or 2 regular loaves.

I don't like chunks of fruit and stuff in mine usually, but you can definitely add cranberries, raisins, white or regular semi-sweet chocolate chips, and/or whatever nuts or seeds you want.

Pumpkin Spice Bread

3 cups Self Rising Flour (Or 3 cups All Purpose Flour + 1 1/2 tsp. Baking Powder)

1 tsp. Salt

1 tsp. Baking Powder

1 tsp. Baking Soda

1 Tbsp. Ground Cinnamon

1/2 tsp. Ground Cloves (Variation: 1 tsp Ground Allspice)

1/2 tsp. Ground Nutmeg (Variation: 1 Tbsp. Fresh Grated Ginger, but add it to the wet ingredients)

1 Stick of Butter, Softened

1 can Pumpkin Puree (NOT the pie mix!)

1 can Sweetened Condensed Milk (Variation: 1/3 cup Pure Maple Syrup + 1/3 cup Milk)

1/2 cup Oil

4 Eggs

3/4 cup sugar

1 cup Packed Brown Sugar

1 1/2 tsp. Vanilla Extract

Optional* 1/2-1 cup craisins, raisins, chocolate/white chocolate chips, nuts, etc... whatever combination you want, if you're into chunks of stuff in your bread...

Preheat oven to 350 and grease the loaf pans or muffin tins.

In a medium mixing bowl, combine flour, salt, baking powder, baking soda, cinnamon, cloves or allspice, and nutmeg.
With an electric mixer, combine butter, pumpkin, sweetened condensed milk (or maple syrup+milk), oil, eggs, sugar, brown sugar, and vanilla. (Also fresh ginger, if you're using it.) Beat until well combined.
Slowly add the flour mixture, until combined, scraping down the sides of your bowl as needed.
Beat on medium-high speed for another minute or so.

Pour into your loaf pans/muffin tins.

For 2 dozen muffins, bake 22-25 minutes, until a toothpick in the middle comes out clean.
For 4 mini loaf pans, bake 47-53 minutes, until a toothpick in the middle comes out clean.
For 2 regular sized loaf pans, bake 55-65 minutes, until a toothpick in the middle comes out clean.

Penne with Chicken and Mushrooms in Pumpkin Cream Sauce

Well, as promised in my first post, here's the recipe I said I would post. It's kind of my own variation of the Pampered Chef's Harvest Pasta Skillet (a vegetarian one-pot recipe which is super yummy too!) So without further ado...

 Penne with Chicken and Mushrooms in Pumpkin Cream Sauce

16 oz penne pasta
8 oz sliced mushrooms
1 Tbsp. olive oil (I used the kind that's infused with rosemary, but whatever you have is fine)
1-2 Tbsp. butter
5 cloves garlic
1 Tbsp or so 21 Seasoning Salute from Trader Joe's (Or whatever salt-free seasoning you've got)
1 15 oz. can solid packed pumpkin
2ish cups chicken broth
1 cup (maybe a tad more) of fat free half & half
1-2 Tbsp. Moroccan Rub from Pampered Chef *
1/2 cup Parmesan cheese (divided)
2 cups cooked chicken, shredded or diced
Salt & Pepper
1/4 cup shelled, chopped pistachios

Ok, so first you cook the pasta, pretty much according to directions, except don't let it cook all the way. Maybe only cook it half way.
While that's cooking, you saute the mushrooms and garlic in the oil and butter with the no-salt seasoning stuff in a large pan.
In a large bowl, mix the pumpkin, broth, 1/2 & 1/2 and Moroccan Rub (*a mix of sweet and savory spices, cinnamon, cumin, ginger and lemon. You can just use more of the non-salty seasoning if you want...) until well combined (no more chunks of pumpkin puree). Add the pumpkin/broth mixture to the pan with the mushrooms and garlic. Add 1/4 cup or so of grated Parmesan cheese and the cooked chicken. It'll be really thin... that's how you want it for now.
Now add the 1/2 way done pasta to the sauce, and mix well so its all coated. Let the pasta finish cooking uncovered in the sauce (the sauce will be absorbed by the pasta and will thicken...) when it's done, top with the remaining 1/4 cup or so of Parmesan and the chopped pistachios... Now eat. :) This makes at least 6 servings.