The first...Pumpkin Chiffon Cake. I made this one thinking that I didn't have time to make a pumpkin pie because if I'm going to make a pie, I'm going to make it with a homemade crust. Ever since my grandma taught me how to make her homemade crusts, I don't take pie making lightly. You either go all out and make the best pie ever or you don't make one at all. So...since making a pie is serious business and I knew I didn't have time for anything too serious but still wanted something pumpkinny that day I decided on this Pumpkin cake. However, I ignored the Chiffon part and didn't realize that it was not a normal cake - a slight overlook that probably would have been noticed if I was a more seasoned baker. With that said, let me also say that it was totally worth the 9 eggs it requires.
The fourth and final recipe...a do-it-yourself Pumpkin Spice Latte. Now, I'm all for Starbucks. In fact, they get a good portion of my money on a weekly basis. However, I am also all for being able to do things yourself...house projects, food, and now - coffee! I usually just get an iced coffee from Starbucks but every holiday season I hear people rave about the return of the Pumpkin Spice Latte. Well folks, now you can have it whenever the craving arises...in middle of July perhaps. (Pictures were taken and already posted on fb so, I did not feel the need to repost it here. Just imagine a steamy, hot cup of coffee with yummy whipped cream on top. Yup...go make it!)
As mentioned before, the recipes are below but before I get to those...I would like to dedicate this post to my dear grandmother who passed away October 10th, 2010. I still cannot look through her recipe book without tearing up. She passed the baking gene onto me and would have been the first person in line to taste these pumpkin creations - except for the coffee one, she drank hers black.
I miss her.
Pumpkin Chiffon Cake
Prep: 30 min (plus cooling)
Bake: 55 min
What you need:
1 cup flour
1 1/4 cups granulated sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon salt
4 eggs, separated, plus 5 eggs whites, at room temperature
1 cup canned pure pumpkin puree
Confectioners' sugar, for dusting
1. Prehet the oven to 325 degrees. In a large bowl, whisk together the flour, 3/4 cup granulated sugar, the pumpkin pie spice, baking powder and salt. In amedium bowl, combine the egg yolks and pumpkin puree. Stir the pumpkin mixtureinto theflour mixture until smooth.
2. Using an electric mixer with a whisk attachment, whop the remaining 9 eggs whites at medium speed ntil foamy, about 2 minutes. With he machine on, gradually whisk in the remaining 1/2 cup granulated sugar; increase the speed to high and beat until stuff but moist, 1 ot 2 minutes.
3. Add one-quarter of the egg white mixture to the pumpkin batter, folding with a rubber spatula just until no streaks remain. Fold in the remaining egg white mixture in the same manner. Pour the batter into a 10-inch tube pan with a removable bottom and bake until springy to the touch and a cake tester inserted in the center comes out clean, 55 minutes.
3 cups hot whole milk
4 teaspoons white sugar
1/2 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
6 ounces double-strength brewed coffee
3 tablespoons sweetened whipped cream
3 pinches pumpkin pie spice
1. Combine the hot milk, sugar, vanilla extract, and pumpkin pie spice in a blender; blend until frothy. Pour the mixture into 3 coffee mugs to about 2/3 full. Pour 2 ounces coffee into each mug. Garnish each mug with whipped topping and pumpkin pie spice.