Baking Obsession

 Favorite dessert recipes and more

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pumpkin

Pumpkin Maple Yeast Belgian Waffles

Remember that half-can of pumpkin puree left over after the dinner rolls were baked? Well, I turned it into the waffles, really nice ones – light and crispy, and delicate inside. Another great thing about them is that the waffle… Continue reading →

Pumpkin and Cheese Yeast “Flowers”

These are very cheesy and pumpkiny yellow. The rolls are excellent slightly warm with soup, although I like them best split and turned into turkey sandwiches.

Pumpkin Ginger Cake with Pumpkin Cheesecake Topping

Here’s a cross between a cake and cheesecake. The base is a moist soft pumpkin cake with added candied ginger for a little heat. The topping is a thin layer of creamy pumpkin cheesecake. The cake is baked just until… Continue reading →

Pumpkin Molasses Muffins

I especially recommend these to anemic individuals like me. Blackstrap molasses add not just great flavor, but also iron to the muffins. From the other hand, if you are not a big fan of blackstrap molasses, or if you find… Continue reading →

Pumpkin Brandy Mousse Cake with Maple Whipped Cream Topping

I’ve already told you (I’m afraid more than once) about my relationship with pumpkin-based desserts. I like it, but only when the pumpkin is seriously diluted and lightened. This cake belongs to the same category “for pumpkin pie haters”. And… Continue reading →

Caramelized Phyllo and Pumpkin Marshmallow Napoleons

A pumpkin pie that I would love is an ongoing project. I’ve tested dozens of recipes but haven’t yet found the favorite one. As soon as I hit it I’ll certainly share my discovery with you. Meanwhile, there’s a whimsy… Continue reading →

5-Spice Pumpkin and Date Loaf

There are pumpkins everywhere, in all possible shapes and sizes. Aroma of autumn spices invades the kitchens. And even if this is not my favorite season (please, don’t throw anything in my head :), I do love this comfy smell,… Continue reading →

Pumpkin Muffins

This is an adaptation of Dorie Greenspan’s muffins from her most recent book Baking: From My Home to Yours. I just made them a bit healthier replacing half of the flour with whole wheat and making them nut-free.

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