Pumpkin – T.W.O.

Crunchy Pumpkin Cranberry Granola

Published on October 28, 2014October 27, 2014 by T.W.O.Leave a comment

Greek yogurt and fruit is a very common breakfast for T.W.O. But lately, this dish has been missing something- crunch! So since it is Fall (even though the weather doesn’t feel like it in California!), we decided to add some Fall flavor to granola! This recipe is so simple and yet so flavorful! The best part about it too is that it is healthy, gluten free and full of nutrients to help start your morning off right. Hope you enjoy it as much as we do!

Crunchy Pumpkin Cranberry Granola

Ingredients:
– 3 cups rolled oats
– 2 tsp ground cinnamon
– 1 tsp ground allspice
– 1 tsp ground nutmeg
– ½ tsp ground ginger
– ½ cup pure maple syrup (or agave/honey)
– ½ cup pure pumpkin puree (not pumpkin pie mix)
– ½ cup applesauce, unsweetened
– 2 Tbsp brown sugar
– 1 Tbsp vanilla extract
– 1 cup dried cranberries
– ½ cup pumpkin seeds (optional)

Directions:
1.Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a large bowl, combine the first 5 ingredients (oats through ginger) and set aside.
3. In another bowl, combine the next 5 ingredients (maple syrup through vanilla) with a whisk.
4. Add the wet ingredients to the dry. With a spatula, combine thoroughly before folding in the dried cranberries and pumpkin seeds.
5. Spread evenly on the baking sheet and bake for about 30 minutes, stirring frequently.
6. Cool completely before storing.

Pumpkin Cheesecake

Published on November 21, 2013November 19, 2013 by T.W.O.Leave a comment

Need a recipe for the holidays that will really impress your guests? Well, T.W.O. has the perfect solution for you – Pumpkin Cheesecake. It’s a moist, creamy and delectable cake that will compliment any meal. There is even better news too – you can make it the night before so you don’t have to worry about baking the day of your dinner party!

Ingredients

Crust:
– 1 ¾ cups graham cracker crumbs
– 3 tablespoons light brown sugar
– ½ teaspoon ground cinnamon
– ½ teaspoon ground nutmeg
– 1 stick butter, melted

Cheesecake filling:
– 2 (8-ounce) packages cream cheese, room temperature
– 1 (8-ounce) packages Neufchâtel, room temperature
– 1 (15-ounce) can pureed pumpkin
– 3 eggs plus 1 egg yolk
– ¼ cup sour cream
– 1 ½ cups granulated sugar
– 1 teaspoon ground cinnamon
– 1 teaspoon ground nutmeg
– ½ teaspoon ground cloves
– 2 Tablespoon all-purpose flour
– 1 teaspoon vanilla extract

Preheat oven to 350ᴼF.

In a bowl, mix the graham cracker crumbs, sugar, cinnamon, nutmeg and butter. Create crust by pressing this mixture to the bottom and sides of a 9-inch springform pan. Put aside.

Using a mixer (T.W.O. uses a KitchenAid mixer), beat cream cheese until smooth. It is important to make sure your cream cheese is room temperature so the filling doesn’t contain chunks of cream cheese. Add in eggs, yolk, pumpkin, sour cream, sugar, vanilla, cinnamon, nutmeg and cloves. Mix well. Slowly combine flour into the filling mixture.

Pour the filling into the springform pan, and make sure it’s evenly distributed. Put a bowl of water on the bottom wrack of the oven. This helps prevent any cracks in your filling. Place the cheesecake in the oven for about 1 hour or until a butter knife comes out clean. Set aside and let cool for 30 minutes. Cover the cake and place in the refrigerator for a minimum of 4 hours. T.W.O.suggests leaving it overnight.

Once you are ready to eat, add some whipped cream to the top of the cake, garnish with a sprinkle of cinnamon and serve! Don’t be surprised if people ask for seconds or get caught eating it for breakfast! T.W.O. did!

Happy Baking!!

Pumpkin Coffee Cake

Published on November 19, 2013November 17, 2013 by T.W.O.4 Comments

Pumpkin Chocolate Chip Cookies, Pumpkin Pie, Pumpkin Pancakes, Pumpkin Greek Yogurt…why not add Pumpkin Coffee Cake to the mix? T.W.O. just did that. Check out this savory coffee cake recipe that tastes like the holiday season in every bite! It’s a moist cake that can be enjoyed for breakfast, a snack and even dessert!

Crumb Layer
– ½ cup sugar
– 2 teaspoon cinnamon
– ½ teaspoon nutmeg
– 1 stick unsalted butter, melted
– 1 ½ cups unbleached flour
– Confectioner’s sugar (optional, to sprinkle on top of the cake when done)

Cake Layer
– 1 ½ cups unbleached flour
– 2 teaspoons baking powder
– ½ teaspoon baking soda
-1 teaspoon cinnamon
– 1 teaspoon nutmeg
– 1 teaspoon cloves
– 1 stick unsalted butter, room temperature
-1 cup sugar
– 2 eggs
-1 Tablespoon vanilla
-½ cup sour cream
– ¾ cups Libby’s canned pumpkin

Preheat oven to 350ᴼF.

To Make the Crumb Topping:

Combine sugar, cinnamon and nutmeg in a bowl. Slowly add the melted butter and flour into the mixture. Mix well and set aside.

To Make the Cake:

Cream the butter, sugar in a bowl. (T.W.O. uses a KitchenAid mixer!) Add the eggs, pumpkin, vanilla and sour cream. Make sure all the ingredients are mixed well before adding in the flour, baking powder, baking soda, cinnamon, nutmeg and cloves. Once combined, get ready to assemble!

Pour the cake batter into a greased 9” round pan (or a spring-form pan, which makes for a better presentation of the cake!). Make sure the batter is evenly distributed. Add the crumble to the top of the batter and bake for 45 minutes or until a butter knife comes out clean. Allow the cake to cool for 15 minutes before taking it out of the pan.

Is it done yet? Sure is!!!!

Grab yourself some coffee, tea or even a glass of vino to enjoy this delectable, seasonal dessert!

Cheers

The Pumpkin Pie

Published on November 12, 2013November 10, 2013 by twinswithoriginalityLeave a comment

Pumpkin Pie. It is as important (maybe a little more!) than the turkey for T.W.O.’s family Thanksgiving feast. With Thanksgiving around the corner, T.W.O. decided to bake this delicious dessert a few weeks before the big day to get our and your mouths watering! You won’t be disappointed!

Ingredients

Flaky Crust:

-2 cups flour
-¾ cup shortening (T.W.O. uses butter flavor)
-2-3 Tablespoons sugar
-5-6 Tablespoons cold water

*Depending on the size of your pans or how thick you want your crust, you might want to double the crust recipe. T.W.O. uses 9 inch pie pans.

Pumpkin Filling:

-1 ½ cups sugar
-1 teaspoon ground cinnamon
-1 teaspoon ground ginger
-1/2 teaspoon ground cloves
-4 large eggs
-1 can (29 oz) Libby’s 100% Pure Pumpkin
-2 cans (12 fl. Oz., each) evaporated milk

Preheat oven to 425 degrees. In a bowl mix the flour, shortening, sugar and cold water. T.W.O. uses a pastry blender to mix the dough together, forming into a ball.

Once the dough ball is formed, let’s get ready to roll it out! Make sure your surface is floured so that the dough doesn’t stick to your countertop or mat. Split the dough in half to make the 2 piecrusts. Using your rolling pin, roll the dough out evenly in a circular shape. With the assistance of a spatula, move the rolled out dough into the oiled or “PAM’ed”pie dish. Pinch the crust tops with your fingers to make a stylish pattern. Repeat for second pie dough.

Now for the pumpkin filling. Mix sugar, cinnamon, ginger, and cloves in small bowl (T.W.O. uses a KitchenAid). Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shells.

Bake in oven for 15 minutes. Reduce temperature to 350 degrees; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for about 1-2 hours. Serve immediately or refrigerate.

Happy Baking!

*T.W.O. makes a foil ring to cover the crusts so that it does not burn.

Thanksgiving Tablescape

Published on November 6, 2013November 4, 2013 by T.W.O.1 Comment

T.W.O.’s Inspiration

T.W.O.’s Design Board

1. Fresco Turkey Plates , 2. Bernardaud Louvre Dinnerware, 3. French Country Side Goblets, 4. Bali Dark Placemats, 5. Cross Dyed Linen, 6. Damask Print Table Runner

7. Gold Pumpkin Vase Filler, 8. Lead Terra Cotta Pillar Candle Holders, 9. Marlowe Vases, 10. Gold Pumpkin Candles

Pumpkin Bread + Roaring Treat

Published on October 31, 2013October 31, 2013 by T.W.O.1 Comment

Breakfast. Lunch. Dinner. Dessert – doesn’t matter what time of day you eat Pumpkin Bread. It is good, warm, cold or in some cases frozen! Find out how to make T.W.O.’s delicious pumpkin bread recipe below. In honor of Halloween, there is a special bonus recipe included in the post. Scroll down to get a T.W.O. Trick or Treat!

Ingredients:

– 3 cups sugar
– 1 cup vegetable oil
– 2/3 cup water
– 4 eggs
– 2 cups canned pumpkin (T.W.O. always adds two extra spoonfuls in the dough)
– 3 ½ cups unbleached flour
– 2 teaspoons baking soda
– 1 teaspoon baking powder
– 1 Tablespoon nutmeg
– 1 Tablespoon cinnamon
– 1 teaspoon cloves

Preheat oven to 350 degrees. Using a mixer (T.W.O. uses a KitchenAid), cream sugar and oil together until it becomes a little fluffy. Add eggs, pumpkin and water. Once everything is mixed well, slowly add the flour, soda, and powder. Make sure to scrape the bottom of the bowl so that the wet and dry ingredients are combined. Next, add in nutmeg, cinnamon and cloves. Place batter into greased pans and put in the oven for about 1.5 hours or until down.

A T.W.O. Trick or Treat!!

Since Halloween is today, T.W.O. decided to dress up their pumpkin bread. That’s right, food can play dress up too! This year, T.W.O. went with the “tiger” theme. Let’s see how this recipe roars! Thanks to T.W.O.’s brother for the vision of combining t.w.o. favorite ingredients…pumpkin and brownie!

The main ingredient to make this tiger pumpkin bread is brownie mix. Follow the directions on the box and set the brownie batter aside. Make the pumpkin bread batter as given above, but instead of pouring all the pumpkin bread batter into the pan, you are going to want to make layers with the brownie batter.

Your final product: sassy bread that is sure to WOW your audience! The rich gooeyness of the brownie mix and the fluffy pumpkin bread is a great combination.

Happy Baking!

Fall-Inspired Tablescape

Published on October 16, 2013October 14, 2013 by twinswithoriginalityLeave a comment

Flowers always make fabulous centerpieces, but during fall, T.W.O. enjoys decorating our table with pumpkins, corn and gourds! This season, T.W.O. added a table runner. And guess where we got it?? That’s right- from a shipment we received from Sur La Table! It was the wrapping that protected the item we purchased. The same kind of wrapping is used by Crate&Barrel. So, next time you order something online from Sur La Table or Crate&Barrel, save this fabulous wrapping material- it makes for a great table runner!

What you will need:

-Table runner
-Pumpkin
-Indian corn
-Gourds

Wrapping Material from Sur La Table or Crate&Barrel

First, place the table runner on the table.

Next arrange the pumpkin, gourds, and corn to your liking. Now you just need to simmer some cinnamon sticks on the stove and your house will be fall-inspired!

Be creative and original!