Fall Time Recipes

September 11, 2013


Although I am not a huge fan of cold weather, I do love holiday foods. Below are two recipes I found on Pinterest that made me super excited for fall! and if you didn’t already know…Starbucks has their pumpkin spice lattes available. Now I am officially ready.



 Peek a Boo Pumpkin Pound Cake



For the pound cake

1 (14-ounce) box pumpkin bread mix
1 (16-ounce) box pound cake mix
Orange food coloring
For the icing

8 tablespoons (1 stick) butter
3-1/2 cups powdered sugar
3 tablespoons evaporated milk
1 teaspoon vanilla
1/2 cup chopped pecans (optional)

Prepare pumpkin bread
Mix up pumpkin bread ingredients according to the directions on the box. Add orange food coloring to make it more “pumpkin-y” looking (less brown).

Bake and cut
Bake in a 9 x 5-inch loaf pan according to directions. Remove from oven before completely done, about 8-10 minutes less than instructed. Let cool, remove from pan and refrigerate for up to four hours. Cut cold pumpkin bread into large slices. Cut pumpkin shapes from slices.
Align them down the center of a lightly greased and floured 9 x 5-inch loaf pan.

Make pound cake
Mix up your pound cake batter according to the directions on the box. Pour over your pumpkin bread cutouts in the pan, making sure to cover the tops of the pumpkins. You may have more pound cake batter than you need. Try not to overfill the pan. Bake according to the directions on the box. Let cool when done.

Prepare icing
Meanwhile, prepare the brown butter pecan icing.
Put powdered sugar in a mixing bowl. In a saucepan, melt butter and boil, stirring until it starts to brown and form dark flecks on the sides and bottom.
Remove from heat. Pour the melted brown butter and flecks over the powdered sugar. Add the evaporated milk and vanilla. Stir until combined and creamy. Add more powdered sugar if it appears too runny or more evaporated milk if it seems too stiff.

Ice cake
Remove baked and cooled pound cake from pan and top with brown butter icing. Add chopped pecans, if desired.
Cut into slices and delight your guests with the pumpkin-shaped surprise that peeks out from inside!



Sweet Potato Waffles


These would be great for any meal, breakfast or dinner!

Sweet potato waffles

(adapted from Alton Brown’s recipe)

  • 1 c. sweet potato puree
  • 2 c. flour
  • 1 T baking powder
  • 1/2 tsp. salt
  • 6 egg whites, room temp.
  • 1 1/2 c. milk
  • 1/4 c. brown sugar
  • 1/4 c. butter, melted
  • 1/2 T. orange zest

Whisk together flour, baking powder, and salt in one bowl.

In another bowl, mix the sweet potatoes, milk, brown sugar, butter, and orange zest.  Make a well in the center of the flour mixture and add the wet ingredients until combined.  Beat the egg whites until stiff peaks form. Add the egg whites into the sweet potato mixture a 1/3 at a time. It will be thick! Set up your waffle maker and go!



What is your go to fall recipe? Let me know if any of you try these recipes.


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