Preheat oven to 350 degrees. Coat a 9″x5″ loaf pan with nonstick cooking spray. Line bottom of pan with parchment paper and coat parchment paper with nonstick cooking spray; set aside.
In a large bowl, whisk
together flour, pumpkin pie spice, baking powder, baking soda, and salt; set
aside.
In a medium bowl whisk
together eggs and sugar. Add melted butter, buttermilk, and vanilla. Whisk
until combined. Fold in pumpkin.
Add wet ingredients all at once to dry ingredients and whisk just until no lumps remain.
Divide batter in half. Add melted chocolate and cocoa powder to half of batter; stir to combine.
Add two batters to loaf pan, alternating between pumpkin and chocolate. Using a table knife, swirl through batter. Bake for 55-65 minutes until a toothpick inserted near center comes out clean. Remove and cool in pan for 20 minutes. Remove and cool completely on a wire rack.
In a small bowl stir together powdered sugar and milk. Spoon over cooled loaf.
Preheat oven to 375° and
line a rimmed baking sheet with silicone mats or parchment paper.
In a small bowl, combine
flour, baking powder, pumpkin pie spice and salt.
In bowl of a stand mixer
with paddle attachment, add eggs and beat on medium speed, 5 min. Slowly add sugar,
pumpkin and lemon juice. Add flour mixture and mix just until combined. Pour
batter onto baking sheet and bake until set and lighter in color, about 15 min.
Remove from oven and let cool 5 min.
Meanwhile, liberally sprinkle
clean dish towel with powdered sugar. Turn cake out onto dish towel. Remove
parchment paper, if using. Loosely roll up cake in towel and let cool
completely.
To make filling, in a
medium bowl, combine cream cheese and butter and beat until smooth. Add 1 c
powdered sugar and vanilla and stir until smooth. Unroll cake and spread with
filling, leaving a 1” edge farthest away from you with no frosting, then roll
back up and cover with plastic wrap. Serve chilled.
Preheat oven to 375
degrees. Line 2 baking sheets with parchment paper or silicone mats.
In the bowl of a stand mixer fitted with the paddle attachment, add butter and sugar and cream until light in color and well blended. Add eggs, one by one, scraping down sides of the bowl, until incorporated. Add vanilla and pumpkin puree and mix on low to blend.
In a medium bowl, add baking powder, baking soda, salt, cinnamon and flour and stir to combine. Add flour mixture to the butter-sugar mixture and mix on low just until flour almost disappears. Turn off machine, add more flour and mix on low just until flour almost disappears. Repeat, adding remaining flour and mix on low just until flour is incorporated. Add chocolate chips and mix on low speed to combine, about 15 seconds.
Drop dough by tablespoonfuls, 9-12 cookies per sheet. Bake until cookies are lighter in color and edges appear dry, 10-13 minutes. Repeat with remaining dough. Remove cookies from oven and let cool, about 5 minutes. Transfer to a wire rack to cool completely.
In a large Dutch oven over medium-high heat, warm 3 tablespoons oil. In batches, add pork, season liberally with salt and pepper and cook, stirring occasionally, until browned on all sides, about 4 minutes. Transfer to a plate. Repeat with remaining pork, adding more oil, as needed.
Add bacon, onion and carrots to pan and cook, stirring often, until onions are translucent, 10-15 minutes. Stir in garlic and both chili powders and cook until fragrant, about 2 minutes. Add broth, diced and crushed tomatoes and turkey. Increase heat to high until boiling. Reduce heat to low and simmer, partly covered, stirring occasionally, about 30 minutes.
Stir in canned pumpkin and
hominy and continue to simmer, stirring occasionally, about 15 minutes.
Add back to pot browned pork and transfer turkey to a plate. Let turkey cool, remove meat from bones, discarding skin and bones, and return meat to pot. Season with salt and pepper. Serve chili in roasted sugar pie pumpkins with assorted garnishes.
eShop
