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Pumpkin Post: Spiderweb Pumpkin Curry Soup

Pumpkin Post: Spiderweb Pumpkin Curry Soup

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I love soup. I eat soup for lunch almost every day, and I’m not ashamed to admit it. There’s something so satisfying in this steaming bowl of broth, cooked vegetables, meats and just plain nourishment for the soul. Especially when it’s cold or rainy outside (or over-air-conditioned inside) and the soup has been cooking all day.

This soup incorporates pumpkin and ginger, two healthy powerhouses. Pumpkin is rich in antioxidants, fiber and Vitamin A plus it’s low in fat. It also adds a flavor punch to many savory dishes, from pastas to soups to casseroles.

Pumpkin is also great in chili!

Spiderweb Pumpkin Curry Soup

Ingredients for 4 Servings:

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 1/2 teaspoons curry powder
  • 1/8 to 1/4 teaspoon ground coriander
  • 1/8 teaspoon crushed red pepper
  • 3 cups water
  • 2 to 3 Chicken Flavor Bouillon Cubes
  • 1 can (15 ounces) Pumpkin purée
  • 1 can (12 fluid ounces) Evaporated Lowfat 2% Milk
  • 1/4 cup light sour cream

Directions:

HEAT oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until tender. Stir in curry powder, coriander and crushed red pepper; cook for 1 minute. Add water and bouillon; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors. Stir in pumpkin and evaporated milk; cook, stirring occasionally, for 5 minutes or until heated through.

TRANSFER mixture to blender or food processor (in batches, if necessary); cover. Blend until creamy. Serve warm or reheat to desired temperature. Ladle soup into bowls.

PLACE sour cream in small, heavy-duty plastic bag. Cut tiny corner from bag; squeeze to pipe concentric circles onto soup. Using wooden pick or tip of sharp knife, pull tip through sour cream from center to edge of bowl.

PREPARATION TIP: Soup may be prepared the day ahead. Cool to room temperature after adding pumpkin and evaporated milk. Cover and refrigerate. Just before serving, blend then reheat to serving temperature, but do not boil.

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Spiderweb Pumpkin Curry Soup
Author: 
Recipe type: Appetiser
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
This soup incorporates pumpkin and ginger, two healthy powerhouses. Pumpkin is rich in antioxidants, fiber and Vitamin A plus it's low in fat. It also adds a flavor punch to many savory dishes, from pastas to soups to casseroles.
Ingredients
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1½ teaspoons curry powder
  • ⅛ to ¼ teaspoon ground coriander
  • ⅛ teaspoon crushed red pepper
  • 3 cups water
  • 2 to 3 Chicken Flavor Bouillon Cubes
  • 1 can (15 ounces) Pumpkin puree
  • 1 can (12 fluid ounces) Evaporated Lowfat 2% Milk
  • ¼ cup light sour cream
Instructions
  1. HEAT oil in large saucepan over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until tender. Stir in curry powder, coriander and crushed red pepper; cook for 1 minute. Add water and bouillon; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes to develop flavors. Stir in pumpkin and evaporated milk; cook, stirring occasionally, for 5 minutes or until heated through.
  2. TRANSFER mixture to blender or food processor (in batches, if necessary); cover. Blend until creamy. Serve warm or reheat to desired temperature. Ladle soup into bowls.
  3. PLACE sour cream in small, heavy-duty plastic bag. Cut tiny corner from bag; squeeze to pipe concentric circles onto soup. Using wooden pick or tip of sharp knife, pull tip through sour cream from center to edge of bowl.
  4. PREPARATION TIP: Soup may be prepared the day ahead. Cool to room temperature after adding pumpkin and evaporated milk. Cover and refrigerate. Just before serving, blend then reheat to serving temperature, but do not boil.
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Rich Chocolate Buttermilk Layer Cake Recipe

Rich Chocolate Buttermilk Layer Cake Recipe

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Chocolate Buttermilk Layer Cake

Buttermilk is beloved in recipes for its ability to make rich, moist cakes and this Rich Chocolate Buttermilk Layer Cake is one of my favorite cake recipes ever. It’s easier to make a layer cake than I ever thought, and it’s really impressive — great to make for friends’ birthdays! It’s also a perfect way to use up all your family’s leftover Halloween candy.

You can also change up the frosting/crushed candy combo however you like. Here are some ideas:

  • Reese’s candies + peanut butter frosting
  • Thin mint cookies + vanilla frosting
  • Almond cookies + dulce de leche caramel frosting

The possibilities are endless! And don’t forget to get my delectable peanut butter frosting recipe here!

Rich Chocolate Buttermilk Layer Cake

Ingredients:

  • 3/4 cup Baking Cocoa, plus extra for coating pans
  • 2 1/4 cups cake flour
  • 2 teaspoons baking soda
  • 1 teaspoon fine salt
  • 1 1/4 cups buttermilk, at room temperature
  • 1/2 cup brewed coffee or water
  • 2 teaspoons vanilla extract
  • 1 cup unsalted butter, at room temperature
  • 2 cups superfine sugar
  • 4 large eggs, at room temperature
  • 2 to 3 containers (16 ounces each) prepared chocolate frosting or about 3 3/4 to 5 1/2 cups homemade (try it with this delicious peanut butter frosting)
  • 2 to 3 candy bars, finely chopped (it’s great with Butterfinger, Crunch or Baby Ruth)

Directions:

PREHEAT oven to 350° F. Grease bottoms of three 8- or 9-inch-round cake pans; line with a parchment or wax paper circle. Grease parchment, then coat lightly with small amount of cocoa, tapping out excess.

SIFT flour, ¾ cup cocoa, baking soda and salt together into a large bowl. Combine buttermilk, coffee and vanilla extract in small bowl.

BEAT butter in large mixer bowl until smooth. Beat in sugar until smooth and creamy. Beat in eggs one at a time, beating well after each addition. Scrape down sides of bowl with rubber spatula; beat again. Alternately add flour mixture in three additions with the buttermilk mixture in two additions, beginning and ending with flour mixture. Scrape down sides of bowl; beat again. Pour batter evenly into prepared pans.

BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Invert each layer onto wire rack; remove parchment paper, then invert right-side-up. Cool completely.

TO ASSEMBLE: Level (trim tops off) the cakes if desired using a serrated knife. Place a dollop of frosting in the center of a cake pedestal or serving platter so the cake won’t slip. Tear four strips of parchment paper and place in a square around the outer 3 inches of pedestal (this will help prevent getting the frosting on the pedestal). Place one cake layer over dollop of frosting. Spread about 1 cup frosting over top; sprinkle top evenly with about a quarter of the chopped candy bar. Top with another cake layer; spread with about 1 cup frosting. Sprinkle with another quarter of the chopped candy bar. Top with third cake layer. Cover the top and sides with a thin layer of frosting (this is the “crumb coat”; it doesn’t have to be perfect). Refrigerate for 15 minutes, then cover with the remaining frosting. With hands, press remaining chopped candy around sides of cake. After the frosting has set, gently remove strips of parchment paper. Cut cake into slices for serving.

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Rich Chocolate Buttermilk Layer Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
 
Buttermilk is beloved in recipes for its ability to make rich, moist cakes and this Chocolate Buttermilk Layer Cake is one of my favorite cake recipes ever.
Ingredients
  • ¾ cup Baking Cocoa, plus extra for coating pans
  • 2¼ cups cake flour
  • 2 teaspoons baking soda
  • 1 teaspoon fine salt
  • 1¼ cups buttermilk, at room temperature
  • ½ cup brewed coffee or water
  • 2 teaspoons vanilla extract
  • 1 cup unsalted butter, at room temperature
  • 2 cups superfine sugar
  • 4 large eggs, at room temperature
  • 2 to 3 containers (16 ounces each) prepared chocolate frosting or about 3¾ to 5½ cups homemade
  • 2 to 3 Candy Bars, finely chopped
Instructions
  1. PREHEAT oven to 350° F. Grease bottoms of three 8- or 9-inch-round cake pans; line with a parchment or wax paper circle. Grease parchment, then coat lightly with small amount of cocoa, tapping out excess.
  2. SIFT flour, ¾ cup cocoa, baking soda and salt together into a large bowl. Combine buttermilk, coffee and vanilla extract in small bowl.
  3. BEAT butter in large mixer bowl until smooth. Beat in sugar until smooth and creamy. Beat in eggs one at a time, beating well after each addition. Scrape down sides of bowl with rubber spatula; beat again. Alternately add flour mixture in three additions with the buttermilk mixture in two additions, beginning and ending with flour mixture. Scrape down sides of bowl; beat again. Pour batter evenly into prepared pans.
  4. BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Invert each layer onto wire rack; remove parchment paper, then invert right-side-up. Cool completely.
  5. TO ASSEMBLE: Level (trim tops off) the cakes if desired using a serrated knife. Place a dollop of frosting in the center of a cake pedestal or serving platter so the cake won’t slip. Tear four strips of parchment paper and place in a square around the outer 3 inches of pedestal (this will help prevent getting the frosting on the pedestal). Place one cake layer over dollop of frosting. Spread about 1 cup frosting over top; sprinkle top evenly with about a quarter of the chopped candy bar. Top with another cake layer; spread with about 1 cup frosting. Sprinkle with another quarter of the chopped candy bar. Top with third cake layer. Cover the top and sides with a thin layer of frosting (this is the "crumb coat"; it doesn't have to be perfect). Refrigerate for 15 minutes, then cover with the remaining frosting. With hands, press remaining chopped candy around sides of cake. After the frosting has set, gently remove strips of parchment paper. Cut cake into slices for serving.
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Luscious Peanut Butter Frosting & Filling Recipe

Luscious Peanut Butter Frosting & Filling Recipe

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Peanut Butter Frosting recipe

If you’ve ever made a chocolate cake, or even a chocolate triple-layer cake, without adding peanut butter frosting (or filling between the layers), you haven’t lived. Much like the famous candy that marries chocolate and peanut butter so well, this frosting pairs just as exceptionally with chocolate cake. So here you go…and you’re welcome.

Chocolate layer cake recipe up next….stay tuned!

Peanut Butter Frosting

Ingredients:

  • 1 1/2 C.s heavy whipping cream
  • 1/4 C. granulated sugar
  • 8 ounces cream cheese, softened
  • 1 C. creamy peanut butter
  • 1 C. powdered sugar, sifted

Directions:

In medium mixer bowl, beat heavy cream and granulated sugar on medium-high speed until stiff peaks form; set aside. In large mixer bowl, beat cream cheese, peanut butter and powdered sugar on medium speed until smooth and creamy. Reduce mixer speed to low and add the whipped cream, beating until just blended.

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Luscious Peanut Butter Frosting & Filling
Author: 
Recipe type: Dessert
Prep time: 
Total time: 
 
Just as the famous chocolate/peanut butter candy professes, this peanut butter frosting was meant for chocolate cake.
Ingredients
  • 1½ C.s heavy whipping cream
  • ¼ C. granulated sugar
  • 8 ounces cream cheese, softened
  • 1 C. creamy peanut butter
  • 1 C. powdered sugar, sifted
Instructions
  1. In medium mixer bowl, beat heavy cream and granulated sugar on medium-high speed until stiff peaks form; set aside. In large mixer bowl, beat cream cheese, peanut butter and powdered sugar on medium speed until smooth and creamy. Reduce mixer speed to low and add the whipped cream, beating until just blended.
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Voodough Doll Halloween Cookies: Revenge in a Cookie

Voodough Doll Halloween Cookies: Revenge in a Cookie

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Voodough Dolls Halloween Cookie recipe
Photo by Meals.com

When I saw these adorable Voodough Doll Halloween cookies, I knew I had to make them for Halloween! This recipe was submitted to a Toll House Baking Contest by Jennifer H. from Sarasota, FL.

These dolls are a fun project for kids, easy to make and packed with flavor. With chocolate chip cookies, marshmallows and vanilla icing, they pack a triple punch of sweetness that should satisfy any sweet tooth this horror season.

But I must admit, they also satisfy something darker with their voodoo shape and pins; I was immediately reminded of the ghosts of several boyfriends past. So, one toothpick is for the Butcher, one for the Baker and don’t forget one for the Candlestick Maker (yes, there is an actual candle maker in my past). And now that I think about it, these guys might even taste better roasted, a kind of dismembered Halloween s’more, or even set afire if that’s the way you like them!

And don’t worry…I’m sure they won’t feel a thing.

Voodough Doll Halloween Cookies

Ingredients for 4 dolls (or boyfriends past):

  • 1 pkg. (16.5 oz.) Refrigerated Chocolate Chip Cookie Bar Dough
  • 12 giant roasting marshmallows
  • 1 1/4 cups prepared vanilla frosting
  • 4 large plates
  • String licorice
  • 1 tablespoon Semi-Sweet Chocolate Morsels
  • 3 pieces taffy, any flavor
  • Pretzel sticks or toothpicks (as many as needed!)
Directions:

PREPARE cookies as directed on package. Cool completely.

CUT marshmallow in half lengthwise. Frost cut side of marshmallows and place each on a cookie. Trim off excess cookie around marshmallows so that the marshmallow and cookie are the same shape. The cookie crumbs can be saved and used for an ice cream topping or in a shake.

LIGHTLY FROST marshmallows. For each doll, position 6 body parts on each plate for the head, body, arms and legs. To keep from sliding, a small amount of frosting can be used as glue on the bottom of each cookie.

CUT licorice into small pieces for stitching and for the mouths. Place morsels for eyes and buttons.

FOR PINS, pinch off a small piece of Laffy Taffy and roll into small balls. Insert pretzel sticks. If using toothpicks, discard pins before eating.

TIP:
• If string licorice is not available, tubes of decorator gel or icing can be used for stitching.

 

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Voodough Doll Halloween Cookies
Author: 
Recipe type: Dessert
 
When I saw these adorable Voodough Doll Halloween cookies, I knew I had to make them for Halloween! This recipe was submitted to a Toll House Baking Contest by Jennifer H. from Sarasota, FL.
Ingredients
  • 1 pkg. (16.5 oz.) Refrigerated Chocolate Chip Cookie Bar Dough
  • 12 giant roasting marshmallows
  • 1¼ cups prepared vanilla frosting
  • 4 large plates
  • String licorice
  • 1 tablespoon Semi-Sweet Chocolate Morsels
  • 3 pieces LAFFY TAFFY®, any flavor
  • Pretzel sticks or toothpicks
Instructions
  1. PREPARE cookies as directed on package. Cool completely.
  2. CUT marshmallow in half lengthwise. Frost cut side of marshmallows and place each on a cookie. Trim off excess cookie around marshmallows so that the marshmallow and cookie are the same shape. The cookie crumbs can be saved and used for an ice cream topping or in a shake.
  3. LIGHTLY FROST marshmallows. For each doll, position 6 body parts on each plate for the head, body, arms and legs. To keep from sliding, a small amount of frosting can be used as glue on the bottom of each cookie.
  4. CUT licorice into small pieces for stitching and for the mouths. Place morsels for eyes and buttons.
  5. FOR PINS, pinch off a small piece of Laffy Taffy and roll into small balls. Insert pretzel sticks. If using toothpicks, discard pins before eating.
  6. TIP:
  7. • If string licorice is not available, tubes of decorator gel or icing can be used for stitching.
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Make Creepy Halloween Punch with this Bone Chillin’ Brew Recipe

Make Creepy Halloween Punch with this Bone Chillin’ Brew Recipe

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Bone Chillin' Punch Halloween Recipe
Photo by Meals.com

Ever since I bought my new cake stand which doubles as a punch bowl, I’ve been looking for excuses to make punch (or retro layered salad). I fondly remember my mother’s parties when I was young, complete with polyester suits, funny 70s hairstyles and punch for everyone. So I was excited to find this creepy Halloween Punch, Bone Chillin’ Brew, to make for my friends.

First task: making ice hands in the freezer overnight. I delegated this task to my friend, who broke one glove, managed to fill and tie the other three properly but laid them in strange locations in the freezer. One hand didn’t freeze all the way through and another had been squished into a corner, its fingers now in a slightly offensive position. That left us with one good ice hand. My ice tip: buy extra gloves and follow the exact directions in the recipe for making the ice hands if you want them to come out right!

Cutting the gloves off the hands also takes some patience and skill – not to mention sharp scissors. As I cut off the gloves, two of the fingers broke off the good hand, so I began cutting and peeling more slowly and carefully. I ended up with one good, frozen, dismembered hand.

I set to work making the punch. I used part Fruit Punch and part pomegranate juice; I wanted to make it less sweet, pump up the anti-oxidants and make it look more like blood. I also substituted Sparkling Juicy Juice for the soda (it has more fruit servings than soda) and replaced half the soda for pink sparkling wine since this was going to be an adult punch.

Bone Chillin' Punch Halloween Recipe

The punch tasted great with all my substitutions; it was delicious, fruity and refreshing. And it actually looked even creepier with the one dismembered ice hand floating in the bloody-red liquid!

So don’t be scared to try your hand at this Halloween Punch Recipe…you can be terror-ifically creepy too.

Bone Chillin’ Punch Recipe

Ingredients for 24 eight-ounce servings:

  • 3 cups water
  • 3 clear plastic gloves
  • 3 rubber bands or twist ties
  • 2 bottles (64 fl. oz. each) Punch Flavor juice, chilled
  • 1 can (12 fl. oz.) frozen lemonade concentrate, slightly thawed
  • 4 cans (12 fl. oz. each) lemon-lime soda, chilled

Directions:

FOR FLOATING HANDS:

POUR water into gloves, adding enough water to fill the gloves loosely but not so full that the fingers will not move. Fasten gloves with rubber bands or twist ties. Line baking sheet with paper towels. Place filled gloves on paper towels. Freeze for 3 hours or until firm.

FOR PUNCH:

COMBINE Juicy Juice and lemonade concentrate in large punch bowl. Gradually stir in soda. Carefully cut gloves off hands with scissors. Float hands in punch.

 

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Creepy Halloween Punch: Bone Chillin' Brew Recipe
Author: 
Recipe type: Drinks
Prep time: 
Total time: 
Serves: 24 servings
 
Ever since I bought my new cake stand which doubles as a punch bowl, I've been looking for excuses to make punch. I fondly remember my mother's parties when I was young, complete with polyester suits, funny 70s hairstyles and punch for everyone. So I was excited to find this creepy Halloween Punch, Bone Chillin' Brew, to make for my friends.
Ingredients
  • 3 cups water
  • 3 clear plastic gloves
  • 3 rubber bands or twist ties
  • 2 bottles (64 fl. oz. each) punch-flavored juice, chilled
  • 1 can (12 fl. oz.) frozen lemonade concentrate, slightly thawed
  • 4 cans (12 fl. oz. each) lemon-lime soda, chilled
Instructions
  1. FOR FLOATING HANDS:
  2. POUR water into gloves, adding enough water to fill the gloves loosely but not so full that the fingers will not move. Fasten gloves with rubber bands or twist ties. Line baking sheet with paper towels. Place filled gloves on paper towels. Freeze for 3 hours or until firm.
  3. FOR PUNCH:
  4. COMBINE juice and lemonade concentrate in large punch bowl. Gradually stir in soda. Carefully cut gloves off hands with scissors. Float hands in punch.
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