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10 Fall Recipes Made With Love By TLC Talent

posted: 10/06/16
by: TLCme
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  • Pumpkin Spice Cupcakes
    Image Credit: DC Cupcakes
    1/10

    DC Cupcake's Pumpkin Spice Cupcake

    INGREDIENTS: 2-1/2 cups all-purpose flour 3 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon allspice 1 teaspoon ground nutmeg 1/2 teaspoon salt 16 tablespoons unsalted butter, at room temperature 2 cups sugar 4 eggs 1-1/2 cups pumpkin puree 2 tablespoons honey 1/3 cup hot water For the Maple Cream Cheese Frosting: 8 tablespoons unsalted butter, at room temperature 8 cups confectioner's sugar, sifted 1/2 teaspoon pure vanilla extract 1/2 teaspoon pure vanilla extract 12 ounces cream cheese, at room temperature 1/2 cup pure maple syrup For the Decoration: Preheat the oven to 350 degrees Fahrenheit. Line two standard cupcake pans with twelve paper baking cups each, or grease pans with butter if not using baking cups. Sift together the flour, baking powder, cinnamon, allspice, nutmeg, and salt on a sheet of parchment paper or wax paper and set aside. Place the butter in the bowl of a stand mixer or in a bowl with a handheld electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; then beat on medium speed until well incorporated. Add the eggs one at a time, mixing slowly after each addition. Mix in the pumpkin puree and honey. Reduce the speed to low. Add one third of the flour mixture to the butter mixture, then gradually add one third of the hot water, beating until well incorporated. Add another third of the flour mixture, followed by one third of the hot water. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining hot water, and mix slowly until just combined. Take care not to overmix the batter so the cupcakes will bake up light and fluffy. Use a standard-size ice cream scoop to fill each baking cup with batter, so the wells are two-thirds full. Bake for 25 to 30 minutes (start checking at 20 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely. Directions for the Frosting: Place all the ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined. Be sure to beat on high speed for at least two minutes at the end to ensure that the frosting is light and fluffy. Directions for the Decoration: Line up cooled cupcakes on a sheet of wax paper. Transfer the maple cream-cheese frosting into a plastic piping bag fitted with a large round metal tip (or piping head of your choice). Apply a signature swirl. Break white fondant into three equal pieces. Add a small drop of red food color to one piece of fondant, a small drop of yellow food color to the second piece of fondant, and a small drop of brown food color to the third piece of fondant. Using your hands, knead the color into each piece of fondant so the color is uniform throughout. If you'd like the colors to be darker or more intense, add more food color and repeat. Then, starting with one piece of fondant, use a rolling pin to roll the fondant out to a thin sheet. Dust with edible luster dust (optional). Using a mini leaf cookie cutter, cut out leaf shapes and place on top of each cupcake.

  • Image Credit: iStock
    2/10

    Amy Roloff's Pumpkin Fries

    Instructions Preheat oven to 400 degrees. Peel skin off pumpkin and cut all of the pumpkin meat into fries about 1/2 inch thick. In a large bowl, sprinkle fries liberally with Kosher salt and toss well. Let sit for 10 minutes before baking to allow the salt to draw out some of the moisture in the raw pumpkin, and pat moisture away if necessary. Add a drizzle of extra virgin olive oil (not too much for you don't want to add more moisture) and toss well. Better to add less oil than more. You want the fries barely coated. Place fries on parchment paper-lined baking sheet and bake for 45-50 minutes. Turning fries over during baking is optional. These taste great alone or with feta, blue cheese or parmesan cheese sprinkled on top.

  • pumpkin bread
    Image Credit: iStock
    3/10

    Amy Roloff's Pumpkin Bread

    Makes approximately 2 to 3 loaves, depending on pan size. Ingredients 1 cup plus 4 tbsp sour cream 4 tsp baking soda 2 cups butter, softened to room temp. 4 cups sugar 4 eggs 2 cans of pumpkin puree 1 tbsp Pumpkin Pie Spice 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp ginger 1/2 cup vegetable oil 1/4 tsp vanilla 8 cups flour 2 tsp baking powder 1 tsp salt Instructions In a large mixing bowl combine sour cream and baking soda, set aside. In the mixer, cream butter and sugar together until fluffy. Add the sour cream mixture to the creamed butter and sugar on medium speed. In a small mixing bowl combine pumpkin puree and spices and whisk to combine. To the pumpkin mixture whisk in eggs one at a time, then whisk in oil and vanilla. The batter should look a bit watery but creamy. Then add the pumpkin mixture to the butter and sugar mixture using an electric mixer. Sift flour, baking soda, and salt into the pumpkin sugar mixture. Start mixer on low and then increase as flour incorporates. Preheat your oven to 350 degrees. Spray your loaf pans with vegetable spray, then pour about 1/4 cup of sugar into each pan. Rotate until the sides of the pans are covered in sugar. Remove the excess. Pour the batter into loaf pans. Bake for 35 to 45 minutes until risen and golden brown. Near the end of baking insert a knife into loaf and remove; if the knife comes out clean, your bread is done. Remove and let cool on racks for 45 minutes. Free the pumpkin bread loaves by turning upside down and shaking. Serve immediately or wrap in plastic and store in the freezer.

  • Image Credit: DCL
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    Amy Roloff’s Pasta with Pumpkin and Sausage Recipe

    Makes about 4 servings. Ingredients 2 tbsp olive oil, divided 1 pound bulk sweet Italian sausage 4 cloves garlic chopped 1 medium onion, finely chopped 1 bay leaf, fresh or dried 4 to 6 sprigs sage leaves, chiffonade cut (about 2 tbsp) 1 cup dry white wine 1 cup chicken stock (homemade or store bought) 1 cup pumpkin puree (homemade or canned) 1/2 cup heavy cream 1/2 teaspoon nutmeg, ground or freshly grated Coarse salt and black pepper 1 pound penne or other hardy pasta Romano or Parmigiano cheese, for grating Instructions Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender. Add bay leaf, 1 tbsp sage and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine. Continue stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with nutmeg and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce. Meanwhile, cook pasta, drain, and place back in same pot. Remove the bay leaf and pour the sausage pumpkin sauce over the pasta. Toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and the remaining sage leaves. Serve with whole grain bread and a salad of arugula, apple, pepita seeds, and red onion with maple syrup vinaigrette dressing.

  • Image Credit: iStock
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    Amy Roloff's Pumpkin Scones

    Ingredients 2 cups of flour, plus more for dusting 1/3 cup lightly packed light brown sugar 1 tsp baking powder 3/4 tsp ground cinnamon 1/2 tsp baking soda 1/2 tsp ground ginger 1/4 tsp sea salt 1/2 cup cold unsalted butter, cut into pieces 1/2 cup cold buttermilk 1/2 cup pumpkin puree 1/2 cup dried cranberries soaked in hot water for about 15 - 30 minutes and then drained (this plumps and softens them up) 1/2 tsp pure vanilla extract candied ginger, finely chopped 1/4 cup heavy cream Instructions Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl. Cut the butter into the mixture until it resembles coarse meal. Whisk together the buttermilk, pumpkin and vanilla in a medium bowl until smooth. Add the wet mixture to the dry along with the cranberries and candied ginger. Mix until it is all just combined (do not over mix). Transfer to a lightly floured surface and knead the dough gently 4 or 5 times. Pat the dough into a circle that is about 8 inches round and about 1 1/2 inches thick. Cut the circle in half, and then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet and brush the tops with the heavy cream. Bake until golden brown and a toothpick inserted in the middle comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool on a baking rack for 15 minutes before serving. Serve plain or with maple butter or powdered sugar icing, and a cup of tea.

  • Greek Pumpkin Phyllo Triangles
    Image Credit: DCL
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    Greek Pumpkin Phyllo Triangles

    Sophie and Katherine like to roast their own pumpkin, but you can also make this recipe with canned, pureed pumpkin. INGREDIENTS: 20 sheets of phyllo dough 3 pounds baked and pureed pumpkin, or canned pumpkin (3 pounds is about 6 cups) 1 cup (2 sticks) butter, melted 1/2 cup granulated sugar 3 teaspoons ground cinnamon 1 teaspoon ground nutmeg PREPARATION: Preheat the oven to 350 degrees Fahrenheit. Grease a medium baking sheet with butter. Mix pumpkin, honey, sugar, cinnamon and nutmeg together in a medium bowl. Cut phyllo dough into vertical strips and cover with a damp paper towel so it doesn't dry out. Lay one phyllo strip flat on a workspace in front of you. Using a pastry brush, brush the surface of the phyllo dough with an even coat of butter. Repeat three times, layering phyllo and brushing each layer with butter. Place a tablespoon of pumpkin filling at the end of the phyllo strip. Fold over phyllo dough in a flag pattern until the phyllo is the shape of a triangle. Place on baking sheet. Repeat until all pumpkin filling is used up. Brush the top of each triangle with melted butter. Bake in oven for 30 minutes, or until tops of triangles are golden brown. Serve warm or at room temperature.

  • Image Credit: iStock
    7/10

    Janelle’s Friend’s Amazing Pumpkin Pie Cake

    INGREDIENTS 1 29 ounce can pumpkin 4 eggs 1 can evaporated milk (13 ounces) 1 1/2 cup sugar 2 Teaspoon cinnamon 1 Teaspoon ginger 1/2 Teaspoon nutmeg 1 package yellow cake mix (spice and white cake mix work as well) 1 cup melted butter or margarine 1 cup chopped nuts (optional) PREPARATION: 1. Beat all ingredients except cake mix. 2. Put in ungreased 9x12 pan. Sprinkle dry cake mix over mixture. Pour melted margarine over the cake mix and sprinkle with nuts. 3. Bake at 350 degress for 1 hour - no longer. Top with whip cream once it cools. Serve.

  • Homemade fresh pumpkin ravioli.
    Image Credit: iStock
    8/10

    Homemade Ravioli of Pumpkin and Parmesan with Sage, Roasted Pinenuts and Brown Butter

    INGREDIENTS: For the pasta dough: 2 cups/275 g OO flour or all purpose flour, plus more for dusting 3 large egg yolks 2 large whole eggs 1 tablespoon/15 ml extra virgin olive oil For the ravioli filling: 1 1/4 cups/300 g Pumpkin Puree 2 teaspoons/10 ml olive oil 1 3/4 cup/227 g finely cubed (about 1/3 inch/1 cm) pumpkin flesh 1 cup/120 g freshly grated Parmesan cheese 1 teaspoon/less than 2 g finely chopped fresh tarragon Salt and freshly ground black pepper For the sauce: 1 stick (1/2 cup/113 g) salted butter 25 sage leaves 1/4 cup/60 ml fresh lemon juice 3/4 cup/100 g pinenuts, toasted 1 1/2 ounces/45 g shaved Parmesan cheese PREPARATION: To make the pasta dough: Place the flour in a large mixing bowl and form a well in the center of the flour. Place the egg yolks, eggs and olive oil in the center of the well. Using a fork, whisk the eggs and oil to blend. Gradually whisk the flour into the egg mixture until a thick batter forms. Using your hands, gradually mix in enough of the remaining flour to form a shaggy dough. Do not incorporate any hardened bits of flour into the dough. Transfer the dough to a floured work surface and knead until the dough is smooth and semi-soft. Wrap the dough in plastic and rest in the refrigerator for 1 hour. To make the ravioli filling: In a heavy-based small saucepan, cook the pumpkin puree over a medium heat for 8 to 10 minutes, or until some of the moisture has evaporated and the mixture thickens slightly, stirring constantly to ensure it doesn't stick to the pan. Let cool completely. Heat the oil in a large nonstick saut? pan over medium to high heat. Add the diced pumpkin and saut? for about 10 minutes or until it is tender and golden brown. Allow to cool completely. Stir the pumpkin puree, diced pumpkin, grated Parmesan cheese and tarragon in a bowl to combine. Season the pumpkin mixture to taste with salt and pepper. To prepare the ravioli: Cut the dough into 2 pieces. Work with one piece at a time. Dust each piece with the flour and flatten with your hand into a rectangle. Run the dough through the widest setting of the pasta maker. Fold into thirds and repeat the rolling and folding about 3 times, dusting the folded dough piece with flour as needed before running it through the machine each time. This helps knead the dough and make it more elastic. Reduce the space between the rollers one setting at a time until reaching the last setting on the pasta maker. The dough will be about 1 to 2 mm thick. Dust the sheet of dough generously with flour. Cut the pasta sheet crosswise in half to make it easier to handle. Cut the pasta sheets into forty (40) 3-inch/8-cm squares or use a 3-inch-/8-cm-diameter biscuit cutter to cut the pasta into rounds. Place 1 pasta square or round on the work surface. Place 1 tablespoon/20 g of the pumpkin mixture in the center of the pasta square or round. Brush water over the pasta dough that surrounds the filling. Top with another pasta square or round. Press the edges together to seal. Repeat with the remaining pasta squares or rounds and pumpkin filling, forming 20 ravioli total. Trim the ravioli squares, if necessary. Transfer the ravioli to a floured baking sheet. Cover with plastic wrap and refrigerate until ready to cook. Alternatively, purchased fresh pasta sheets can be used in place of the fresh pasta sheets made here. If using purchased pasta sheets, select both the plain pasta sheets and spinach pasta sheets for a pretty presentation. To make the sauce and serve the ravioli: Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook for 3 to 5 minutes or until the pasta is tender and the filling is heated through. Meanwhile, place a heavy large frying pan over medium-high heat. Once the pan is hot, add the butter and cook for about 4 minutes or until the butter melts and becomes a light brown color. Once this begins to happen, add the sage leaves and lemon juice and simmer for 2 minutes or until the sage is crisp. Remove from the heat. Stir in the nuts. Drain the raviolis from the water and place five ravioli on each plate. Spoon the brown butter mixture over and around the raviolis. Garnish with the shaved Parmesan cheese and serve.

  • Pumpkin Chocolate Brownies
    Image Credit: People
    9/10

    Buddy Valastro's Chocolate Pumpkin Brownies

    INGREDIENTS: 2 1/4 cups all-purpose flour 1 1/4 tsp. ground cinnamon 1/8 tsp. ground ginger 1/4 tsp. ground nutmeg 1/4 tsp. table salt 9 large eggs 2 1/2 ???????????????cups canned pumpkin puree 4 1/3 cups granulated sugar 1 2/3 cups sweet unsalted butter, melted 2 cups semi-sweet chocolate chips, divided 1/4 cup heavy cream 1 tbsp. corn syrup 1. Preheat oven to 350o. Sift together flour, cinnamon, ginger, nutmeg and salt. Using an electric mixer, beat eggs and pumpkin on medium speed until well combined. Beat in sugar. 2. With mixer running, pour in melted butter in a steady stream. Gradually add flour mixture until fully incorporated, stopping to scrape sides of bowl as necessary. Stir in 11/ 2 cups chocolate chips. 3. Spread batter into a greased 18-x12-in. rimmed baking sheet. Bake until a wooden pick inserted in center comes out clean, about 45 minutes. Cool completely. 4. While brownies cool, combine cream, corn syrup and the remaining 1/ 2 cup chocolate chips in a microwave-safe bowl. Microwave on high until chocolate is completely melted and smooth, stirring every 30 seconds. Drizzle chocolate sauce on brownies, and serve immediately. Serves: 16 Active time: 20 minutes Total time: 60 minutes

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    Amy Roloff’s Nutty Chocolate Chip Pumpkin Cookies Recipe

    Ingredients 1/2 cup unsalted butter, melted 1/4 cup light brown sugar 1/2 cup sugar 1 egg 1 tsp vanilla extract 6 tbsp pumpkin puree 1 1/2 cups flour 1/4 tsp salt 1/4 tsp baking powder 1/4 tsp baking soda 1 1/2 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp cloves 1/4 tsp pumpkin pie spice if desired for a little extra spice 1/4 cup chopped pecans 1/2 cup semi-sweet choc chips Instructions In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside. In a large bowl, stir together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. Pour the wet ingredients into the dry ingredients and mix with a large spoon or rubber spatula. The dough will be very soft. Fold in nuts and semi-sweet chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is necessary for this cookie recipe. Take the dough out of the refrigerator. Preheat the oven to 350F degrees. Line two large baking sheets with parchment paper. Roll the dough into balls, about 2 tbsp of dough each. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. Bake the cookies for 8-10 minutes. The cookies will look very soft and slightly underbaked but keeping them in the oven for longer may dry them out. Remove from the oven. If you find that your cookies didn't spread much at all, flatten them out when you take them out of the oven. Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack.