Fall is here! Fall means colorful leaves, yummy soups, and of course pumpkin everything. If you are looking for some new and exciting recipes to try this fall, we have some ideas your taste buds will love. First, a flavorful chili that is perfect for a crisp fall evening. For dessert, we have a pumpkin dream cake with cinnamon maple cream cheese frosting that is incredibly decadent and is sure to become a new favorite!
Pumpkin Dream Cake
|2 Tbs Olive Oil
1 Large red onion, diced
1 Medium red bell pepper, diced
1 Medium yellow bell pepper, diced
4 Cloves of garlic, minced
1 Lb lean, ground beef
9 Oz Italian sausage, casing removed
1/4 C chili powder
1 Tb ground Cumin
1 Tb dried oregano
1 Can tomato paste (4oz)
1 Bottle of beer (12oz)
1 Can diced tomatoes (14oz)
1 Can diced tomatoes (28oz)
1 Can black beans, drained & rinsed (15oz)
1 Can kidney beans, drained & rinsed (15oz)
1 Can pinto beans, drained & rinsed (15oz)
Lays Frito chips
3 Cups all-purpose flour
1 1/2 tsp Baking soda
1/2 tsp salt
3/4 C unsalted butter, softened
2 C granulated sugar
3 Lg eggs
1 Tbs vanilla extract
1 Can pumpkin (15oz)
1/4 C vegetable oil
1 C milk
12 Oz cream cheese, softened (1 1/2 packages)
3/4 C unsalted butter, softened
3 Tbs pure maple syrup
2 tsp vanilla extract
2 tsp cinnamon
6 C powdered sugar
Add the olive oil to a large Dutch oven over medium-high heat. Once hot, add the onions and peppers and saute until soft, about 4 minutes. Add the garlic and saute until just fragrant. Stir in the beef and sausage, breaking it up with the back of a wooden spoon, and cook until browned, about 6 minutes.
Drain the beef mixture through a colander. Add it back to the Dutch oven and stir in the chili powder, cumin and oregano. Cook for about 2 minutes. Stir the tomato paste into the beef mixture; this will “toast” it and give the chili more flavor. Add the beer and stir up any browned bits on the bottom of the pan. Bring to a simmer, and then add the diced tomatoes and beans. Simmer on medium-low for 2 hours, stirring on occasion to keep the bottom from sticking.
Top with shredded cheese, sour cream, Fritos, and chopped green onions before serving.
This recipe is from the Food Network. Read more here.
Pumpkin Dream Cake Instructions:
Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside.
In a medium bowl, mix flour, baking soda and salt. Set aside.
In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk.
Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it form the oven.)
For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners’ sugar and beat on low speed until combined, then on high until frosting is smooth.
Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes.
Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve.
This recipe is from The Novice Chef. Read more here.
We hope you give these recipes a try!