pumpkin batter

Maple Glazed Pumpkin Coffee Cake


2 cups flour
1 cup sugar
3 tsp baking powder
1 tsp salt
1 egg
1/3 cup butter
½ cup milk
1 cup pumpkin puree
2 teaspoons pumpkin pie spice

Streusel topping:

½ cup walnuts
¼ cup flour
½ cup brown sugar
½ tsp cinnamon
¼ cup butter


1 cup powdered sugar
2 tablespoons milk
½ teaspoon maple flavoring


Mix together flour, sugar, baking powder, salt egg, butter, milk, pumpkin and pumpkin pie spice. Pour batter into a greased 9×13 inch pan.

Streusel Topping:

Combine chopped walnuts, flour, brown sugar, cinnamon and butter, mix until crumbly. Sprinkle evenly over batter. Bake at 350 degrees for 40-45 minutes.

Maple Glaze:

Mix together powdered sugar, milk and maple flavoring. Drizzle the glaze over the coffee cake.


Pumpkin ricotta cake

I made a puree with the pumpkin, added 2 eggs, buttermilk ( I made it with milk and lemon), butter, brown sugar, spices (ginger, cinnamon and nutmeg), vanilla, flour, baking soda and baking powder.

For the middle: ricotta, eggs, a spoon of milk, just to make it soft because the ricotta is compact, brown sugar, some flour and vanilla.

I purred the pumpkin batter on the bottom, then the ricotta batter and on top the rest of the pumpkin batter.

I must say it taste fabulous, the ricotta is more like a mousse texture. 

Thank you: @mimosa203, @simtress

Goddamn Pumpkins - IwaKyou

This was supposed to be all fluff but I actually like this better. For the Rarepair Halloween Fest hosted by @hq-rare-pairs

Pairing - Iwaizumi Hajime x Kyoutani Kentarou

Prompt - Pumpkins

“Fuck!” Kyoutani finally lets out his frustration. It’s been more than half an hour since he joined his fiancé at the table, and so far he has already destroyed one of the six pumpkins they bought beyond repair, and was well on his way to do the same to the second. He feels awful about it even though Hajime assured him earlier that it doesn’t matter.

“Kyou, calm down, it’s just pumpkins. I can do them all myself if it’s going to upset you.” Iwaizumi says gently.

“No, no. I can fucking do this, okay?” He grumbles stubbornly. He lied. He can’t do this. He has no fucking clue how Iwaizumi, the ever perfectly capable man he was, manages to carve into the pumpkins the way he means to.

Kyoutani’s hands are rough and calloused, not built for fine motor skills. Hajime’s hands are, of course, undeniably manly, but they’re not as crude and unpracticed as his own. His fingers have some fineness to them that Kyoutani’s lack. He loves those hands with a passion. But right now, he’s envious of them. He wants to help. He wants to contribute, set his creations proudly next to Hajime’s on the porch of their disgustingly suburban home. Because that’s what soon to be married couples do on Halloween, right? And they were a normal, civilized couple.

“If you insist.” Iwaizumi muses. His wrist flicks right and up, the knife slices through the orange fruit with sharp precision, and the second perfectly carved pumpkin is ready. Kyoutani eyes it, his jaw tightening. He shaped an evil grin this time, as opposed to the manic grin Hajime finished earlier. How the fuck was he good at this to the point of creating different expressions when Kentarou couldn’t even carve the simplest of smile without fucking it up? Not even a creepy one. Just a regular fucking smile.

Not two minutes later, Kyoutani’s hand slips again for the god knows how many time now. He nearly cuts himself as the knife slices through the pumpkin like batter, getting dangerously close to his other hand. “Fucking shit! Jesus fucking christ why fuck is this so fucking hard?! Fuck this goddamn pumpkin!” He snaps, standing up and slamming the big round fruit back on the table, knife still stuck in it’s side.

He runs his hands through his short, bleached hair while Hajime stands up and slowly approaches him. “Sorry,” Looking away, he mumbles the word even before the man reaches him.

“Hey, Kyou. Babe. Look at me.” Hajime coos gently, placing his warm hands on Kyoutani’s waist and rubbing soothing circles into it.

Kentarou glances at him, but quickly looks away again. He hates it when he snaps. It feels shameful, like he can’t keep his emotions in check. Bursting out over stupid things and letting his fiancé see just how little control he has over himself.

“Hey. No. Kyou. Come on, babe.” Iwaizumi tries again.

Familiar fingers slide up his chest, coming to rest on both sides of his neck. Hajime gently turns his head so they face each other, but Kentarou still avoids his eyes. He clenches and unclenches his palms periodically. They itch with the urge to touch the man holding him so painfully tenderly, but if he can’t even meet his eyes, how could he dare to touch him?

“Kentarou. My beautiful boy. My love. We talked about this, remember? You can’t go hiding inside yourself like this. Look at me.” The last three words weren’t a request anymore. Biting down hard on his bottom lip, Kyoutani complies, looking slightly downwards to meet the dark green eyes. As soon as he does, Iwaizumi leans in and presses their lips together. They kiss softly, nipping at each other, only a hint of tongue involved. It’s warm, soothing, comforting.

Kyoutani isn’t sure when it happened, but when they pull apart and he opens his eyes, he finds that his fingers are curled around his fiancé’s wrists.

“Better?” Hajime asks, only the barest twinkle of tease in his eyes.

“Yeah.” Kentarou lets out gruffly. “Thanks.”

“So what’s this really about?”  

Kyoutani starts looking away again, but Iwaizumi doesn’t let him. “Uh. uh, uh. Kyou.” He warns.

The taller huffs, but makes his best effort to keep their eyes locked anyway. “It’s just.” He starts. Hajime is patient, he doesn’t raise an eyebrow at him, doesn’t try to make him spill it out already. Kyoutani is incredibly grateful for it. “Everything here is so normal. The house, the neighborhood, carving pumpkins and getting ready for trick or treating.”

“And normal is bad?” The shorter asks.

“Normal is fucking weird.” Kyoutani snorts. “It’s just… What if I can’t do normal after all?”

“Babe. It doesn’t fucking matter. You don’t need to be what anyone says is normal. I love you as you are, no matter what. Fuck what others think.” Iwaizumi squeezes his face a little as he says the last sentence. It helps. A lot.

Kentarou presses their lips together in a quick, chaste kiss before letting go of his wrists. “Okay.”

Hajime releases him. “Good.” He smiles. “Want me to help you save that?” he gestures at the table, where the mostly ruined pumpkin still lay.

Kyoutani snorts again, the sound much more relaxed and amused than it was less than a minute ago. “Fuck no. I don’t want to touch a pumpkin ever again unless it’s inside my pumpkin spice latte.”

Iwaizumi mock gasps at him. “Lazy little shit. It’s probably for the best, though. We don’t want your disfigured pumpkins scaring the kids for real.” He teases.

“Whatever, have fun carving those for the next six hours while I watch TV.” Kyoutani waves his hand dismissively, already on his way to the living room.

“At least keep me company, you ass!” Hajime calls after him.

They end up displaying all six pumpkins, even Kyoutani’s horribly deformed ones.

Pamper guests this holiday season with individual delights. An elegant fusion of two fall favorites, pumpkin pie and gingerbread, makes these mini cheesecakes irresistible.

Prep Time: 25min

Prep Time: 20min

Total Time: 45min

Yield: 12


12 foil cupcake liners

Nonstick cooking spray

2 pkg. (8 oz. each) cream cheese, at room temperature

½ cup granulated sugar

2 teaspoons ground cinnamon

1 ½ tablespoons all-purpose flour

1 teaspoon vanilla extract

Pinch of salt

2 large eggs

½ cup LIBBY'S® 100% Pure Pumpkin

2 tablespoons Pumpkin Spice Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer


PREHEAT oven to 300° F. Line 12-cup muffin tin with foil liners; coat liners with nonstick cooking spray.

BEAT cream cheese, sugar, cinnamon, flour, vanilla extract and salt in large mixer bowl until smooth. Beat in eggs one at a time, beating well after each addition. Transfer ½ cup batter to a medium bowl. Add pumpkin and Coffee-mate; stir until blended.

DIVIDE white cream cheese batter evenly among prepared cups; top evenly with pumpkin batter. Swirl batters with butter knife.

BAKE for 16 to 18 minutes or until just set. Cool completely in pan on wire rack. Cover and refrigerate for 4 hours before serving.

NOTE: Cheesecakes will hold for 3 to 4 days tightly covered in refrigerator. Can be frozen in airtight container for up to 1 month.

Top 7 of 2013

Yeah, I’m jumping on the “Top __ of 2013” bandwagon. Here are my seven favorite recipes of 2013! Let the countdown begin…

7. Pumpkin Spice Sort-Of Doughnuts

Essentially just a really awesome pumpkin bread batter baked in doughnut pans. (click for recipe)

6. Toasted Almond Biscotti

Biscotti is so underrated! These toasty, just-sweet-enough, just-hard-enough cookies make the perfect coffee companions. (click here for recipe)

5. Easy Homemade Marinara Sauce

Extremely easy and extremely flavorful. (click here for recipe)

4. Asian Milk Toast (Tangzhong Method)

You’ve got to try the tangzhong method of bread-making at least once. Please. (click here for recipe) If you want to be a little healthier, go ahead and make whole wheat toast.

3. Homemade Rosemary Cheddar “Cheez-Its”

I discovered this recipe last week and have already made three batches. These cheese crackers are addicting. (click here for recipe)

2. Super-Soft Butter Rolls

Soft and buttery - the perfect dinner roll (or breakfast roll, lunch roll…). You can get creative and make flavored dinner rolls by substituting other liquids for the water and milk. (click here for recipe)

1. Halloween Cake Pops

If only it made sense to make these all year round… (click here for a tutorial)

Hope everyone had a fun and safe NYE! Happy 2014!



2-ingredient Pumpkin Muffins/Cupcakes

This is a pretty simple recipe for a pumpkin cake batter that makes deliciously moist muffins! If you don’t like the taste of pumpkin, you can use chocolate cake mix instead (the chocolate will mask over the pumpkin taste). It’s great for special occasions (I always make them for Thanksgiving or if we have guests over), and you can save a few for breakfast the next morning.


  • Boxed cake mix (spice cake for pumpkin, chocolate for…well, chocolate)
  • Canned pumpkin puree (make sure it’s pumpkin puree and not pumpkin pie filling)


  • Oven
  • Mixing bowl
  • Spoon
  • Cupcake tray
  • Toothpick


  1. Preheat oven to 325 F.
  2. Put box cake mix and pumpkin puree in mixing bowl.
  3. Start mixing! I’ve always just used a spoon to mix them together, but you can use a mixer if you have one. At first, it’ll look like you need to add water or something, but resist the urge and keep mixing until you get a nice batter.
  4. Put batter in a cupcake tray. You can make 12-18 muffins, depending on how big you make them. I usually put a spoonful for each muffin.
  5. Put in oven and bake for 10-15 minutes or until toothpick comes out cleanly.

A great part about this recipe is you can easily make it vegan/gluten free/whatever by using a boxed cake mix that fits the bill. The muffins are delicious fresh from the oven, but if you keep them covered overnight they become even more moist (I don’t know how that works either).

You can turn the muffins into cupcakes by putting frosting on them, but I think they’re sweet enough just as muffins. I think you can also make cake using the batter (just use a cake pan instead of a cupcake tray), but I’ve never tried it before.