• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Work With Me
  • Media
  • Recipes

Search Results for: pumpkinweek

Pumpkin Pecan Pie Layer Cake #PumpkinWeek

September 21, 2018

Pumpkin and pecans are a match made in dessert heaven, especially in a Pumpkin Pecan Pie Layer Cake with moist pumpkin spice cake, pecan pie filling and cinnamon buttercream. This cake will be a show-stopper at any fun-filled Fall event.

This post is sponsored in conjunction with #PumpkinWeek. All opinions are my own.

Pumpkin Pecan Pie Layer Cake from LoveandConfections.com #PumpkinWeek #sponsored


Happy Friday! #PumpkinWeek is coming to a close and what better way to celebrate than with cake!! This Pumpkin Pecan Pie Layer Cake is what Autumn dreams are made of! I knew I wanted a mashup of sorts for this dessert – not too much pumpkin, not too much pecan – a delicious pairing of two Fall classics.

Pumpkin Pecan Pie Layer Cake from LoveandConfections.com #PumpkinWeek #sponsored

There were so many delicious recipes from this year’s #PumpkinWeek. You can see all of today’s delicious recipes below. A special thanks to my co-hostess, Christie from A Kitchen Hoor’s Adventures for all you do behind the scenes! Don’t forget to enter the #PumpkinWeek giveaway here!

All the components of this cake can be made ahead of time, so you don’t have to worry about rushing to put everything together all in one day. I made my cakes the day before, and my filling the morning of assembly.

Pumpkin Pecan Pie Layer Cake from LoveandConfections.com #PumpkinWeek #sponsored

The buttercream was made fresh, but you can make it ahead of time and re-whip it afte letting it come to room temperature. Just be mindful of the humidity and heat that day (for those of us living in the South).

Another easy tip is to make it semi-homemade with a box mix as your cake base. I love being able to add flavors to a cake mix and make it my own. It definitely helps when there are lots of components to a cake.

Pumpkin Pecan Pie Layer Cake from LoveandConfections.com #PumpkinWeek #sponsored

I envisioned this cake way back in the planning stages of #PumpkinWeek. I knew I wanted a tall, 6-inch 3-layer cake with piped border, pecans on the bottom and caramel drizzle. I have to admit, I am in love with the way this cake turned out.

I piped a border with a French star tip – you can use either a Wilton 8B or Ateco 869. It is quite possibly my favorite border, ever since culinary school. While I love the 1M for quite a bit, this French star tip has my heart!

Pumpkin Pecan Pie Layer Cake from LoveandConfections.com #PumpkinWeek #sponsored

Here are some items I used in today’s recipe:

Pumpkin Pecan Pie Layer Cake

By Love and Confections

Ingredients

  • 1 box (15.25 oz) spice cake mix
  • 1/2 cup pumpkin puree, not pumpkin pie filling
  • 3 large eggs
  • 1/2 cup unsalted butter, softened
  • 1/2 cup water

Instructions

  1. Heat oven to 350F. Prepare 3 6-inch cake pans with cooking spray and parchment. Set aside.
  2. In stand mixer, add all ingredients and mix to combine on low speed. Increase speed to medium for 1 minute. Divide batter between cake pans.
  3. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10-15 minutes then turn out on wire rack to cool completely.

Pecan Pie Filling

By Liv for Cake

Ingredients

  • 2 tablespoons cornstarch
  • 2/3 cup water
  • 1 large egg yolk
  • 3/4 cup chopped pecans
  • 1/2 cup packed light brown sugar
  • 1 1/2 tablespoons unsalted butter
  • 1/2 teaspoon vanilla extract

Instructions

  1. In medium pot, whisk cornstarch, water and egg yolk together. Add in pecans and sugar. Heat on medium, whisking continuously until boiling.
  2. Boil for 1 minute, whisking constantly, then remove from heat and whisk in butter and vanilla. Remove from pan into heat-safe container and cool completely before using.

Cinnamon Vanilla Bean Frosting

By Love and Confections

Ingredients

  • 1 1/2 cups vegetable shortening
  • 1 1/2 cups unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons vanilla bean seeds (optional)
  • 6 cups Dixie Crystals Confectioners Powdered Sugar, sifted
  • 1 teaspoon ground cinnamon
  • 2-4 tablespoons milk
  • Pecan halves and chopped pecans
  • Caramel sauce

Instructions

  1. In bowl of stand mixer fitted with paddle attachment, beat shortening for 3-5 minutes. Add in butter, and vanillas and beat to combine.
  2. Sift together powdered sugar and cinnamon. Slowly add to butter mixture, alternating with milk 1 tablespoon at a time, depending on desired consistency.
  3. If not using immediately, transfer to bowl, cover with plastic wrap and store in the refrigerator. Bring to room temperature and re-whip before using.

Cake Assembly

  1. Level Cakes. Place bottom layer on 6-inch cake board. Pipe a small amount of frosting on the top of the cake. Pipe a ring of buttercream around the top and fill with pecan filling. Place second layer on top and repeat.
  2. Place third layer on top and apply a crumb coat over cake. Place in freezer for 15-20 minutes.
  3. Frost top and sides and smooth with cake scraper/comb. Place in freezer for 15-20 minutes to chill. 
  4. Fill piping bag with French star tip and pipe a rope border along the top. Place pecan halves around base of cake. Drip caramel over cake and sprinkle on chopped pecans. Serve or refrigerate then bring to room temperature before serving.

Here are today’s #PumpkinWeek recipes:

Beverages:

Pumpkin Juice from House of Nash Eats
Pumpkin Old Fashioned from The Redhead Baker
Pumpkin Pie Milkshake from The Beard and The Baker

Savory:

Black Futsu Pumpkin Pizza from Culinary Adventures with Camilla
Cheesy Pumpkin Pasta Bake from Hezzi-D’s books and Cooks
Ham & Cheese Stuffed Pumpkin Rolls from Amy’s Cooking Adventures
Mincemeat Pumpkin Pie from 4 Sons ‘R’ Us
Pumpkin and Seafood Stew from A Day in the Life on the Farm
Pumpkin Cheddar Ale Soup from Strawberry Blondie Kitchen
Pumpkin Grilled Cheese Sticks from Cindy’s Recipes and Writings
Pumpkin Pepperjack Macaroni and Cheese from Cooking with Carlee
Pumpkin Ravioli (Tortelli di Zucca) from Caroline’s Cooking
Pumpkin Sausage Penne from Jonesin’ For Taste

Baked Goods & Desserts:

Chocolate Cream Cheese Pumpkin Cake from Rants From My Crazy Kitchen
Chocolate Dipped Pumpkin Truffles from The Chef Next Door
Chocolate Truffle Pumpkin Pound Cake from Family Around the Table
No Bake Pumpkin Cream Cheese Pie from Eat Move Make
Pumpkin Bacon Waffles with Cinnamon Syrup from For the Love of Food
Pumpkin Caramel Scones from Cookaholic Wife
Pumpkin Chia Pudding from April Golightly
Pumpkin Chocolate Cheesecake Bars from Who Needs A Cape?
Pumpkin Chocolate Chip Muffins from The Crumby Kitchen
Pumpkin Chocolate Donuts from The Bitter Side of Sweet
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting from Daily Dish Recipes
Pumpkin French Toast Loaf from Seduction In The Kitchen
Pumpkin Fudge from Sweet Beginnings
Pumpkin Lava Cakes from The Spiffy Cookie
Pumpkin Muffins from Everyday Eileen
Pumpkin Pecan Pancakes with Caramel Syrup from The Chef Next Door
Pumpkin Pecan Pie Layer Cake from Love and Confections
Pumpkin Pie Dessert Dip from Hardly A Goddess
Pumpkin Pie Krispie Treats from The Mandatory Mooch
Pumpkin Pop Tarts from Platter Talk

This year is even bigger and better than ever with a giveaway! Thirty nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts! Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

Enter the #PumpkinWeek Giveaway here!

Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.

Until next time,
LOVE & CONFECTIONS!

Filed Under: #PumpkinWeek, Cakes & Frostings, Uncategorized

Pumpkin Tart with Pumpkin Spiced Whipped Cream #PumpkinWeek

September 18, 2018

Savor the flavors of Fall with a make-ahead pumpkin tart. A pumpkin spiced graham cracker crust is filled with a delicious and creamy pumpkin custard and piped with pumpkin spiced whipped cream.

This post is sponsored in conjunction with #PumpkinWeek. All opinions are my own.

Pumpkin Tart with Pumpkin Spiced Whipped Cream from LoveandConfections.com #PumpkinWeek #sponsored


Today’s recipe is all about pumpkin spice! As the saying goes, “pumpkin spice everything!” I am so excited to share this Pumpkin Tart with Pumpkin Spiced Whipped Cream recipe with you on day 2 of #PumpkinWeek! This is my 5th time hosting #PumpkinWeek and I am so happy to be co-hosting with the lovely Christie from A Kitchen Hoor’s Adventures! Don’t forget to enter the giveaway here!


Pumpkin Tart with Pumpkin Spiced Whipped Cream from LoveandConfections.com #PumpkinWeek #sponsored


#PumpkinWeek is one of my favorite blog holidays. It unofficially starts the Fall season for me, since we don’t really have much of that Fall feeling in Florida.

There are definitely days when the weather starts to cool down and all I can think about is baking with the windows open and drinking hot chocolate. With highs in the 90s, that seems far off, but I’ll bake all the pumpkin goodies and dream of changing leaves and cooler temperatures anyway.

Pumpkin Tart with Pumpkin Spiced Whipped Cream from LoveandConfections.com #PumpkinWeek #sponsored

Even if it is in the 90s, my family and I still go to a local pumpkin patch and have fun outdoors with Little LnC. She has never seen changing leaves, and I can’t wait to show her all the beautiful colors of the season someday soon. Last year was actually my first time apple picking in an orchard and I am now addicted. Pumpkin patches, corn mazes, hay rides, apple picking and hot cider donuts are what my Autumn dreams are made of!

Pumpkin Tart with Pumpkin Spiced Whipped Cream from LoveandConfections.com #PumpkinWeek #sponsored

Graham cracker crusts are by far the easier tart shell, especially if you start out with pre-ground graham crumbs. I added a good amount of pumpkin spice to the shell because I really wanted that flavor throughout. The pumpkin custard is very similar a pumpkin pie filling.

Pumpkin spiced whipped cream should be bottled and sold! I would put that on everything, including my morning coffee, hot chocolate, and every single dessert. Instead of a dollop on each slice, I piped the whipped cream with a Wilton 1M star tip around the edge of the crust. It turned out beautifully and really jazzed up the tart. I hope you enjoy lots of pumpkin spiced everything this season!

Pumpkin Tart with Pumpkin Spiced Whipped Cream from LoveandConfections.com #PumpkinWeek #sponsored

Pumpkin Tart with Pumpkin Spiced Whipped Cream

By Love and Confections

Crust Ingredients

  • 1 cup plus 2 tablespoons graham cracker crumbs
  • 1/4 cup granulated sugar
  • 2 teaspoons pumpkin pie spice
  • 1/8 teaspoon salt
  • 6 tablespoons unsalted butter, melted

Pumpkin Custard Ingredients

  • 4 Eggland’s Best large eggs
  • 1 can (15 oz) pumpkin puree, not pumpkin pie filling
  • 1/2 cup Dixie Crystals Light Brown Sugar
  • 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
  • 1/3 cup milk
  • 1/3 cup heavy cream
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Heat oven to 350F.
  2. In a medium bowl, combine the crust ingredients in a bowl using a rubber spatula. Pour into tart pan and press down and up the sides. Use a flat metal measuring cup to press firmly and create sharp edges.
  3. Bake for 7-8 minutes. Make filling while crust bakes.
  4. In the bowl of your stand mixer with the paddle attachment, or in a medium mixing bowl with hand mixer, mix all the ingredients for the custard filling until combined.
  5. Pour into crust and bake for 35-45 minutes, or until set and the center jiggles only slightly. Cool completely then refrigerate.
  6. Pipe Pumpkin Spiced Whipped Cream onto tart and serve. If not serving immediately, refrigerate with whipped cream up to 4 hours. If making tart a day ahead, wait until day of to pipe whipped cream. Tart may sweat in refrigerator if covered and not completely cool.

Pumpkin Spiced Whipped Cream

Ingredients

  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
  • 1 teaspoon pumpkin pie spice

Instructions

  1. Chill metal mixing bowl and whisk before whipping.
  2. Combine heavy cream and vanilla in bowl of stand mixer and whip on medium low. Continue increasing speed to medium and whip until soft peaks form. Slowly add in the sugar and cinnamon, a little at a time while whipping. Whip on high until whipped cream has stiff peaks. Refrigerate if not using immediately

Pumpkin Tart with Pumpkin Spiced Whipped Cream from LoveandConfections.com #PumpkinWeek #sponsored

Here are today’s #PumpkinWeek Blogger Recipes:

Savory:

Cheesy Pumpkin Chorizo Burritos from Rants From My Crazy Kitchen
Fall-Flecked Stuffed Grape Leaves from Culinary Adventures with Camilla
Pumpkin Gnocchi with Sage Butter Sauce from A Kitchen Hoor’s Adventures
Pumpkin Harvest Stew from Wholistic Woman
Pumpkin Mac N Cheese from Sweet Beginnings
Rosemary Cheddar Pumpkin Rolls from Cookaholic Wife

Baked Goods & Desserts:

Cinnamon Pumpkin French Toast Casserole from Daily Dish Recipes
Easy Pumpkin Spice Pull-Apart Bread with Cinnamon Vanilla Glaze from Family Around the Table
Pumpkin Bundt Cake Recipe from April Golightly
Pumpkin Cheesecake Danish Braid from The Redhead Baker
Pumpkin Cheesecake Milkshake from A Day in the Life on the Farm
Pumpkin Chiffon Pie from House of Nash Eats
Fluffy Pumpkin Cheesecake Dip from The Crumby Kitchen
Pumpkin Dulce de Leche Bread Pudding from The Nifty Foodie
Pumpkin Halwa from Caroline’s Cooking
Pumpkin Pasties- Harry Potter Style from Jonesin’ For Taste
Semi-Homemade Pumpkin Angel Food Cake from Love and Confections

Pumpkin Tart with Pumpkin Spiced Whipped Cream from Love and Confections

Here are some items I used for this recipe:

This year is even bigger and better than ever with a giveaway! Thirty nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts! Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

Enter the #PumpkinWeek Giveaway here!

Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.

Until next time,
LOVE & CONFECTIONS!

Filed Under: #PumpkinWeek, Pies-Tarts-Crostatas, Uncategorized

Pumpkin Pie Bourbon Cocktail #PumpkinWeek

September 19, 2018

Pumpkin isn’t just for sweet and savory recipes, it’s great in cocktails too, like my Pumpkin Pie Bourbon Cocktail. Autumn spices are infused in homemade pumpkin pie simple syrup which blends deliciously with smooth bourbon. Whether it’s happy hour at home or cocktails for a crowd, Pumpkin Pie Bourbon Cocktail will be your go-to drink this Fall!

This post is sponsored in conjunction with #PumpkinWeek. All opinions are my own.

Pumpkin Pie Bourbon Cocktail from LoveandConfections.com #PumpkinWeek #sponsored

I know it’s only Wednesday and I’m sharing a cocktail, but this needs to be on your to-do list ASAP! Pumpkin Pie Bourbon Cocktail is the perfect drink to help ring in the Fall season. It’s day 3 of #PumpkinWeek and I would love to share this cocktail in person with my lovely co-hostess, Christie from A Kitchen Hoor’s Adventures! Don’t forget to enter the #PumpkinWeek giveaway here!

I am definitely a sucker for seasonal drinks. I love being able to celebrate the season with beverages, as well as food, and cocktails are always fun to create. Pumpkin Pie Simple Syrup is the base of this drink, and let me tell you, you’ll want to keep this in your refrigerator for not only cocktails, but also coffee, tea, hot chocolate, etc. It is delicious and I will probably make a double batch for my next round of cocktails.

Pumpkin Pie Bourbon Cocktail from LoveandConfections.com #PumpkinWeek #sponsored

I recommend investing in a good fine sieve and/or cheesecloth. You want the flavor of the pumpkin and spices, but a clearer liquid is preferred. But don’t discard the solids left behind. You can use it in place of the puree in my Whipped Pumpkin Pie Honey Butter, add it into the ingredients for Semi-Homemade Pumpkin Butter, or even mix it into a smoothie or ice cream.
We are definitely a bourbon loving household. Mr. L&C was especially excited to be my taste-tester for this round. Make sure you have a good bourbon on hand. A flavored bourbon like vanilla or apple would definitely be okay in this recipe too.

Pumpkin Pie Bourbon Cocktail from LoveandConfections.com #PumpkinWeek #sponsored

The Pumpkin Pie Bourbon Cocktail is topped with club soda. I like that bit of effervescence and how the flavors all blend together. Make sure your simple syrup is completely chilled before making this cocktail. 
Here are some items I used for this recipe:

Pumpkin Pie Bourbon Cocktail

By Love and Confections

Ingredients

  • 2 ounces Pumpkin Pie Simple Syrup
  • 2 ounces bourbon
  • 2-3 ounces club soda
  • Ice
  • Maple Syrup
  • Cinnamon Sugar

Instructions

  1. Place maple syrup and cinnamon sugar each in shallow dishes. Dip a rocks glass into maple syrup, letting excess fall off, then dip into cinnamon sugar.
  2. Fill glass with ice. Combine simple syrup and bourbon in glass and top with club soda.

Yield: 1 serving

Pumpkin Pie Simple Syrup

Ingredients

  • 1 cup water
  • 1 cup sugar
  • 1/2 cup pumpkin puree, not pumpkin pie filling
  • 1 teaspoon pumpkin pie spice
  • pinch salt
  • 1 teaspoon vanilla extract

Instructions

  1. Combine water, sugar, pumpkin, spice and salt in medium pan. Heat, stirring consistently, until sugars are dissolved. Remove from heat and stir in vanilla extract.
  2. Place fine mesh sieve over heat-safe container (optionally line with cheesecloth also) and strain the syrup. Refrigerate for up to one week.
    *see post for ideas on how to use leftover solids.
Pumpkin Pie Bourbon Cocktail from LoveandConfections.com #PumpkinWeek #sponsored

Here are today’s #PumpkinWeek Recipes:

Beverages: 

Pumpkin Juice- Harry Potter Style from Jonesin’ For Taste
Pumpkin Pie Bourbon Cocktail from Love and Confections

Savory:

Creamy Pumpkin Fiesta Chicken Soup from Amy’s Cooking Adventures
One Pot Creamy Pumpkin Bacon Pasta from 4 Sons ‘R’ Us
Pumpkin Chili from It Bakes Me Happy
Pumpkin Chorizo Tamales with Pumpkin Mole from A Kitchen Hoor’s Adventures
Pumpkin Grilled Cheese Paninis from Eat Move Make
Pumpkin Hummus from Sweet Beginnings
Pumpkin Mac and Cheese from Everyday Eileen
Pumpkin Pizza from Platter Talk
Savory Loaded Pumpkin Cornbread from Who Needs A Cape?
Savory Pumpkin & Pepper Goat Cheese Tart from Hardly A Goddess

Baked Goods & Desserts:

Chocolate Chip Pumpkin Bread from House of Nash Eats
Fluffy Pumpkin Buttermilk Pancakes from The Redhead Baker
Fluffy Pumpkin Pie Dip from The Beard and The Baker
Mom’s Classic Pumpkin Pie with Vanilla Whipped Cream from Family Around the Table
No Bake Pumpkin Cheesecake from Cooking with Carlee
Pumpkin Banana Bread from A Day in the Life on the Farm
Pumpkin Cheddar Skillet Corn Bread from Tip Garden
Pumpkin Creme Brulee from Cookaholic Wife
Pumpkin Ginger Donuts from Daily Dish Recipes
Pumpkin Kolaches from The Spiffy Cookie
Pumpkin Maple Bark from Seduction In The Kitchen
Pumpkin Oatmeal Muffins from The Bitter Side of Sweet
Pumpkin Pie Crescents from Hezzi-D’s Books and Cooks
Pumpkin Pie with Toasted Meringue from The Crumby Kitchen
Pumpkin Snickerdoodles from Culinary Adventures with Camilla
Pumpkin Souffle from Caroline’s Cooking
Pumpkin Spice Cake Roll from Grumpy’s Honeybunch
Pumpkin Spiced Cookies from April Golightly

This year is even bigger and better than ever with a giveaway! Thirty nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts! Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

Enter the #PumpkinWeek Giveaway here!

Disclaimer: This recipe is intended for those 21 & up. Please drink responsibly. Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.

Until next time,
LOVE & CONFECTIONS!

Filed Under: #PumpkinWeek, Cocktails, Uncategorized

Semi-Homemade Pumpkin Angel Food Cake #PumpkinWeek

September 17, 2018

Light and fluffy angel food cake gets an Autumn upgrade with pumpkin and spices. This semi-homemade cake is sure to be a hit all season long!

This post is sponsored in conjunction with #PumpkinWeek. All opinions are my own.

Semi-Homemade Pumpkin Angel Food Cake from LoveandConfections.com #PumpkinWeek


I am so excited to share this Semi-Homemade Pumpkin Angel Food Cake recipe with you because not only is it my first pumpkin recipe of the season, it is also the start of #PumpkinWeek! This is my 5th time hosting #PumpkinWeek and I am so happy to be co-hosting with the lovely Christie from A Kitchen Hoor’s Adventures!

Angel food cake is one of my family’s favorite desserts. It is perfect on its own, with a dollop of freshly whipped cream, or topped with fresh seasonal fruit – my favorite is strawberries. I spiced my angel food cake up (literally!) with pumpkin puree and apple pie spice. I chose apple pie spice because I didn’t want the added ginger, but you are more than welcome to substitute whichever spice mix you like best.

Semi-Homemade Pumpkin Angel Food Cake from LoveandConfections.com #PumpkinWeek

Semi-Homemade Pumpkin Angel Food Cake starts with (gasp!) a box mix. Yes, you heard it right. I doctored up a box mix and love it so much. I have no shame in using a box mix, because let’s be real, sometimes you can’t do it all from scratch.

My first attempt, while delicious, just didn’t have that light and airy feel like angel food cake should. Back to the drawing board and following Mom’s suggestion, I whipped up some egg whites, cream of tartar and sugar to first fold into the pumpkin mixture. That made all the difference. It also created a beautiful, and unexpected, swirl in the finished product. (Thank you Mom for the tip!)

Semi-Homemade Pumpkin Angel Food Cake from LoveandConfections.com #PumpkinWeek

While this cake is delicious on it’s own, which is how Little LnC enjoyed her slice, I topped it with Cinnamon Whipped Cream that made it out of this world! The top was also dusted with a little extra cinnamon, because I need this burst of Fall to combat the ‘feels like 102 degrees outside’ weather. The cooler weather and changing of seasons is something I definitely miss from up North.

Here are some items I used for this recipe: (affiliate links)

Semi-Homemade Pumpkin Angel Food Cake

By Love and Confections

Ingredients

  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple pie spice
  • 2 Eggland’s Best egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1 tablespoon Dixie Crystals Extra Fine Granulated Sugar
  • 1 package Angel Food Cake Mix
  • Water, per package directions

Instructions

  1. Heat oven to 350F. Do not grease pan!
  2. In large bowl, combine pumpkin, vanilla extract and apple pie spice. Set Aside.
  3. In medium bowl, whisk egg whites and cream of tartar on medium until light and foamy. Slow add sugar, a little at a time, then whip on high until stiff peaks form. Gently fold into pumpkin mixture and set aside.
  4. Prepare angel food mix according to package directions.
  5. Gently fold 1/4 of the angel food mix into the pumpkin mixture. Repeat until all angel food mix is incorporated.
  6. Pour into un-greased angel food cake pan. Bake for 35-45 minutes, or until a skewer inserted in the center of cake comes out clean.
  7. Immediately invert and cool upside down. Once completely cool, using a sharp knife if necessary, remove from pan.

Cinnamon Whipped Cream

Ingredients

  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Chill metal mixing bowl and whisk before whipping.
  2. Combine heavy cream and vanilla in bowl of stand mixer and whip on medium low. Continue increasing speed to medium and whip until soft peaks form. Slowly add in the sugar and cinnamon, a little at a time while whipping. Whip on high until whipped cream has stiff peaks. Refrigerate if not using immediately
Semi-Homemade Pumpkin Angel Food Cake from LoveandConfections.com #PumpkinWeek

This year is even bigger and better than ever with a giveaway! Thirty nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts! Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Gift Box, including a selection of Seriously Sharp, Pepper Jack, Sharp Light, Extra Sharp, Horseradish, Private Stock, Vintage Choice, and Sharp cheeses, VT Sharp Cracker Cuts, Burlap & Plaid Bag, Thick & Thin Slicer, and Wooden Cutting Board

Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.

Prize #3 Eggland’s Best is giving one winner an Eggland’s Best Kitchen Essential Prize Package that includes a Freezer Bag, Whisk, Spatula, Plush Phone Holder and Cleaner, Plush Egg, Recipe Book, 3 Free Months of Egglan’s Best Eggs and Cutting Board.

Eggland’s Best eggs have more of the delicious, farm fresh taste you and your family love – anyway you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?



ENTER THE GIVEAWAY HERE:

a Rafflecopter giveaway

Here are today’s #PumpkinWeek recipes:

Beverages:

Caramel Pumpkin Spice Latte from Hezzi-D’s Books and Cooks
Cold Brew Iced Pumpkin Spice Latte from The Nifty Foodie
Slow Cooker Pumpkin Apple Cider from The Crumby Kitchen
The Great Pumpkin Cocktail from Culinary Adventures with Camilla

Savory:

Chicken Enchiladas with Pumpkin Sauce from House of Nash Eats
Creamy Pumpkin Risotto from Rants From My Crazy Kitchen
Harvest Pumpkin Soup from Everyday Eileen
Pumpkin & Sausage Pizza from Hardly A Goddess
Pumpkin Carbonara from The Redhead Baker
Pumpkin Chili from The Chef Next Door
Savory Pumpkin Gnocchi from Platter Talk
Pumpkin Quiche from Jonesin’ For Taste
Stuffed Pumpkin from A Day in the Life on the Farm
Taiwanese Pumpkin Rice Noodles from Caroline’s Cooking

Baked Goods & Desserts:

Chai Frosted Pumpkin Oatmeal Cookies from Who Needs A Cape?
Chocolate Chip Pumpkin Skillet Cookie from The Bitter Side of Sweet
Pumpkin Pecan Pie Dump Cake from For the Love of Food
Chocolate Swirled Pumpkin Cheesecake from Karen’s Kitchen Stories
Classic Pumpkin Roll from Cookaholic Wife
Glazed Pumpkin Chocolate Chip Scones from Family Around the Table
Homemade Pumpkin Pancakes from Tip Garden
Make-Ahead Pumpkin-Chai Egg Bites from Wholistic Woman
No Bake Pumpkin Cookies from Seduction In The Kitchen
Pumpkin Cake Pops from The Beard and The Baker
Pumpkin Cheesecake Ebelskiver from A Kitchen Hoor’s Adventures
Pumpkin Cinnamon Rolls from Amy’s Cooking Adventures
Pumpkin Cookie Bars from Eat Move Make
Pumpkin Ice Cream Pie from 4 Sons ‘R’ Us
Pumpkin Noodle Kugel from The Spiffy Cookie
Pumpkin Oatmeal Chocolate Chip Cookies from Sweet Beginnings
Pumpkin Peanut Butter Cups from It Bakes Me Happy
Pumpkin Pie Pull Apart Muffins from Daily Dish Recipes
Pumpkin Snickerdoodles from The Mandatory Mooch
Pumpkin Spice Latte Whoopie Pies from Strawberry Blondie Kitchen
Pumpkin Spice Pancakes from April Golightly
Pumpkin Spice Popovers from Grumpy’s Honeybunch
Pumpkin Stuffed French Toast from Cindy’s Recipes and Writings
Semi-Homemade Pumpkin Angel Food Cake from Love and Confections
Simple Chocolate Pumpkin Cupcakes from Cooking with Carlee

Until next time,
LOVE & CONFECTIONS!

Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.

Filed Under: #PumpkinWeek, Cakes & Frostings, Uncategorized

Pumpkin Pie Cut-Out Cookies #PumpkinWeek

September 27, 2019

Pumpkin pie is the quintessential dessert for Fall, and I took those beloved flavors and transformed them into a Pumpkin Pie Cut-Out Cookie. These adorable cookies are the perfect treat for any Autumn dessert table.

I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.

Pumpkin Pie Cut-Out Cookie

…

Read More

Filed Under: Uncategorized

Pumpkin Red Sangria #PumpkinWeek

September 25, 2019

Pumpkin Red Sangria is the perfect cocktail for the holiday season. Real pumpkin, pumpkin pie syrup, and apple cider combine with fruit and your favorite red wine for a festive and delicious Fall sangria.

I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.

Pumpkin red sangria with apples and pumpkin pie syrup

…

Read More

Filed Under: #PumpkinWeek, Cocktails, Uncategorized

Pumpkin Pecan Monkey Bread #PumpkinWeek

September 24, 2019

Pumpkin Pecan Monkey Bread combines buttery biscuits, pumpkin puree, crunchy pecans, pumpkin pie spice, and brown sugar in a decadent Fall treat the whole family will love.  

I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.

Pumpkin Pecan Monkey Bread

…

Read More

Filed Under: #PumpkinWeek, Breakfast & Brunch, Uncategorized

Pumpkin Spice Cinnamon Roll Cake #PumpkinWeek

September 23, 2019

Gooey pumpkin spice cinnamon filling is swirled into a moist pumpkin cake and topped with vanilla glaze for an easy and delicious Pumpkin Spice Cinnamon Roll Cake.

I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.

Pumpkin Spice Cinnamon Roll Cake

…

Read More

Filed Under: #PumpkinWeek, Breakfast & Brunch, Cakes & Frostings, Uncategorized

Pumpkin Pie Cream Cheese Truffles for #PumpkinWeek

October 22, 2014

Pumpkin Pie Cream Cheese Truffles are like delicious, little bite-sized pumpkin cheesecakes coated in chocolate and sprinkles! 


Hi and welcome to day 3 of #PumpkinWeek! We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

I already shared my Pumpkin Loaf and Baked Pumpkin Donut Holes for #PumpkinWeek and couldn’t leave these Pumpkin Pie Cream Cheese Truffles out. They are easy to make and so good. They are the perfect size when you want just one small bite of something sweet.

Scoops, or dishers, are a regularly used tool in my kitchen. I use them on everything from cupcakes to meatballs and truffles. They make portioning out recipes easy, so everything is the same size. I have at least 4 different sizes that I keep handy.

Mr. L&C could not stop eating these. I actually ran out of coating chocolate and they are scrumptious even without the topping. Perfectly pop-able and dangerously good. One thing to note, when making these, the truffles need to be chilled, but not too cold, otherwise the coating chocolate will harden and crack. Make sure you also read the directions on your white chocolate or coating chocolate for heating, it can go from good to bad in a matter of seconds.

Pumpkin Pie Cream Cheese Truffles
a Love and Confections original recipe
Click here for a printable recipe

Pumpkin Pie Cream Cheese Truffles Ingredients:
– 3 ounces Pumpkin Puree

– 4 ounces Cream Cheese, room temperature

– 6 ounces Graham Cracker Crumbs
– 3 tablespoons Confectioners’ Sugar
– 1 teaspoon Homemade Pumpkin Pie Spice
– 5.5 ounces Vanilla Almond Bark, about 3 squares

– 10+ ounces White Chocolate or Vanilla Almond Bark for dipping
– 1-2 tablespoons Shortening for dipping, optional
– Sprinkles, optional

Pumpkin Pie Cream Cheese Truffles Directions:
1. Spread Pumpkin Puree between layered paper towels to get excess moisture out.
2. Place Pumpkin Puree, Cream Cheese, Graham Crackers, Confectioners’ Sugar and Pumpkin Pie Spice in the bowl of your stand mixer with the paddle attachment and mix to combine.
3. Gently melt the Vanilla Almond Bark in the microwave, 20-30 seconds at a time. Once melted, add into the pumpkin mixture. With a spatula, scrape down the sides and bottom of the bowl to insure everything is mixed properly.
4. Cover the mix with plastic wrap and let it chill in the refrigerator for 1-2 hours until firm but still scoop-able. Using a miniature scoop, portion out the truffles, roll into balls, place onto a parchment lines plate or tray and put back in the refrigerator for another 30 minutes.
5. Melt enough White Chocolate or Vanilla Almond Bark for dipping. I used about 10 ounces to start and added from there. I did a double layer, because I wanted them to be very white and not have the truffle show through. If necessary, you can add 1-2 tablespoons Shortening into the white chocolate to help it become a good coating consistency. Use sprinkles while the chocolate is still drying
6. Store in an airtight container in the refrigerator for up to a week or in the freezer for up to 2 weeks. Enjoy!
* Tip for melting chocolate: chop the chocolate into relatively the same size pieces, so they melt at the same time. Avoid overheating, and only heat in increments. Stir after every time, to make sure the chocolate is melting. Avoid getting any liquid into the chocolate or it will seize and have to be thrown away.

Until next time,
LOVE & CONFECTIONS!

Check out all the #PumpkinWeek Bloggers and their recipes:
Pumpkin Pie Cream Cheese Truffles by Love and Confections
Pumpkin-Vanilla Bean Madeleines by Culinary Adventures with Camilla
White Chocolate Drizzled Pumpkin Scones by That Skinny Chick Can Bake
S’mores Pumpkin Pie by The Spiffy Cookie
Homemade Pumpkin Puree by Happy Food Healthy Life
Pumpkin Mole by Curious Cuisiniere
Drunken Pumpkin Seeds by Life Tastes Good
Pumpkin Roll by A Day in the Life on the Farm
Pumpkin Lasagna by My Catholic Kitchen
Cinnamon Pumpkin Bread by Making Miracles
Pumpkin Quinoa Oatmeal Bake by The Pajama Chef
Pumpkin Chocolate Swirl Pancakes by Dizzy Busy and Hungry

Filed Under: Cheesecakes, Uncategorized

Pumpkin Tres Leches for #PumpkinWeek

October 23, 2014

Pumpkin Tres Leches is everything great about the traditional tres leches but with a seasonal twist!


Welcome to day 4 of #PumpkinWeek. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!

I hope you have enjoyed my #PumpkinWeek creations so far. The Pumpkin Loaf, Baked Pumpkin Donut Holes and Pumpkin Pie Cream Cheese Truffles are all delicious, but this Pumpkin Tres Leches is my favorite so far!

I grew up in Miami, where Cuban food was everywhere. Black beans and rice were a delicious side to amazing chicken, beef or pork dishes. Cuban coffee, Cafe con Leches or Cortaditos, were a morning staple and Tres Leches or Flan was the perfect ending to a meal. I decided to do a different take on the Tres Leches using flavors of the season.

Pumpkin Tres Leches is decadent, creamy and oh-so-good. The milk soaks into every nook and cranny of the warm pumpkin cake. It chills overnight, so every flavor can meld and the cake can really get soaked good. The cold, sweet whipped cream is the perfect topping on the rich cake and the hint of cinnamon dusted on top is perfection.



Pumpkin Tres Leches
a Love and Confections original recipe
Click here for a printable recipe

Pumpkin Tres Leches Ingredients:
For the Cake:
– 1/2 cup Unsalted Butter, room temperature
– 1 & 3/4 cups Granulated Sugar
– 4 Large Eggs, room temperature
– 1-15 ounce can of Pumpkin Puree
– 2 teaspoons Vanilla Extract
– 2 cups All-Purpose Flour
– 1 tablespoon Baking Powder
– 2 teaspoons Homemade Pumpkin Pie Spice
– 1/2 teaspoon Salt

For the Milk Mixture:
– 1-12 ounce can Evaporated Milk
– 1-14 ounce can Sweetened Condensed Milk
– 1 cup Half & Half

For the Topping:
– 1 & 1/2 cups Heavy Cream
– 2 cups Powdered Sugar
– 1 teaspoon Vanilla Extract
– Cinnamon to dust

Pumpkin Tres Leches Directions:
1. Heat oven to 350F. Prepare a 9×13 pan with baking spray and set aside.
2. In the bowl of your stand mixer, cream the Butter and Sugar until light and fluffy. While the mixer is on low, add in the Eggs one at a time. Scrape down the sides of the bowl to insure everything is incorporated. Add in the Pumpkin Puree and Vanilla Extract and mix to combine.
3. In a small bowl, whisk together the Flour, Baking Powder, Pumpkin Pie Spice and Salt. Add into the pumpkin mixture a little at a time and mix on medium to incorporate.
4. Pour batter into pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Make the Milk Mixture while it cools.
5. In a medium bowl, whisk the Evaporated Milk, Sweetened Condensed Milk and Half & Half together. with one or two skewers, poke holes all over the the cake, making sure you go all the way through to the bottom. With a ladle, spoon the milk mixture over the cake, trying to get as much as possible into the holes. It looks like a lot, but the cake will absorb everything. Cover with plastic wrap and refrigerate a minimum of 4 hours, preferably overnight.
6. 30 minutes before making the topping, place the bowl and whisk attachment from your stand mixer in the freezer.* Whip the Heavy Cream on medium until it starts to thicken and form soft peaks. Slowly add in the Powdered Sugar and Vanilla Extract, then turn the mixer up to high to whip until firm peaks.
7. Remove the cake from the refrigerator and spread the whipped topping on with an offset spatula. Dust the top with Cinnamon and enjoy! The cake needs to remain refrigerated and covered because of the whipped topping. If necessary, use toothpicks on the cake so the plastic wrap does not touch the whipped topping. Serve within 2 days.

* Heavy cream whips better when cold. To insure a good whip, it is best to chill the bowl and whip attachment before it is needed.

Until next time,
LOVE & CONFECTIONS!

Check out all the #PumpkinWeek Bloggers and their recipes:
Pumpkin Tres Leches by Love and Confections
Spiced Pumpkin Butter by Culinary Adventures with Camilla
Pumpkin Palmiers by That Skinny Chick Can Bake
Pumpkin Pecan Oatmeal by The Spiffy Cookie
Mini Healthy Pumpkin Pies by Happy Food Healthy Life
Easy Pumpkin Caramel Sauce by Lady Behind The Curtain
Savory Pumpkin Tart by The Not So Cheesy Kitchen
Pumpkin Custard Pie by A Day in the Life on the Farm
Pumpkin Chocolate Chip Cookies by Making Miracles

Filed Under: Cakes & Frostings, Uncategorized

  • Go to page 1
  • Go to page 2
  • Go to page 3
  • Go to page 4
  • Go to Next Page »

Primary Sidebar

Meet Terri
founder & pastry chef

Subscribe to Love and Confections

Popular Posts

Pumpkin Pecan Cupcakes with Cinnamon Cream Cheese Frosting
Pumpkin Spice Cinnamon Roll Cake
Oatmeal Cream Pie Layer Cake - oatmeal brown sugar layer cake, marshmallow frosting filling, and vanilla bean buttercream with oatmeal cream pie garnish
Easy Piña Colada Poke Cake - pineapple cake, coconut cream pudding, whipped topping, pineapple chunks and maraschino cherries
Mermaid layer cake
PIneapple cake with pineapple curd, teal frosting and tropical sprinkle mix
Irish Cream chocolate cupcakes topped with white and green buttercream piping and shamrock sprinkle mix

AMAZON AFFILIATE

Love and Confections is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Copyright © 2018 Love and Confections · Log in