|Can you see all those eggs, 15 and three cups of butter. Man there was so much, that should have clued me in before I started mixing it all together.|
|So I was stupid and used my hand blender to beat those egg whites, took forever. Next time I just clean out my kitchen aid bowl. And I love how I say next time, like I would do something this stupid again. Never mind, I probably will.|
|The batter really lightened up with the egg whites, but it was so hard to mix by hand. Stupid wimpy arms.|
Pumpkin Pound Loaf
By the Streaming Gourmet( altered slightly)
This makes one loaf, I tripled this.
-1 cup butter
-2 1/4 cups all purpose flour
-1 TSP baking powder
-1/2 TSP salt
-2 TSP pumpkin pie spice
-1 cup sugar
-5 large eggs, separated
-1/2 cup pureed pumpkin
-2 TSP vanilla bean paste
Pre heat oven to 350 and prepare your pans, if using paper ones like I did no need to prepare them other than putting them on a cookie tray.
Sift all dry ingredients together and set aside. Cream the butter then slowly add the sugar and cream together. Blend in egg yolks one at a time, making sure to fully mix after each one. Add the pumpkin and vanilla and fully mix.
Add dry ingredients in three additions mixing by hand, I used the machine, there was a lot of batter.
In a different bowl beat egg whites until they form soft peaks. Once done fold into the pumpkin batter to fully mix it. At this point I was swearing up a storm, there was so much batter and I was getting tired. But it turned out okay, maybe not as fluffy as was intended but it worked.
Place into your pans and bake until a toothpick inserted in the center comes out clean. It took about 20 minutes for my mini ones, she said over an hour for the large loaf pan. Allow to fully cool.
|I just used a larger ice cream scoop, and filled them like I do my cupcakes. I did use the back of a spoon to spread it out a bit as the batter was super thick.|
|See how pretty? I have a convection oven so they baked pretty evenly, but if I did it again I would turn the pans half way, the ones at the back were darker than the ones at the front.|
|Oh gosh, don't you just want to eat that with a spoon. I wonder what it would be like to freeze cream cheese icing and make it sort of like an ice cream. I now have a new mission, cream cheese ice cream. I can feel my tummy hurting already!|
Cream Cheese Glaze
by me, just tossing stuff in a bowl
-1 block cream cheese
-1 TBSP vanilla bean paste
-milk and icing sugar as needed
So cream the cream cheese. And yes I know that sounds redundant, but cream cheese really isn't creamy if you get me. Anyway, do that, then add your vanilla. Once you have done that add a few TBSPs of milk and then add sugar. Add sugar until it is thick as you like, I wanted it to have some body, not a watery glaze, so it was spoon able but it was really thin. Does that make any sense? No? Well just do what you like, I won't judge you; too much.
|See how pretty? You just pull up the white frill on the wrapper and it pulled apart, there was some glue so you had to work at it, but it was still not too bad.|
|See how cute it is?|
|I couldn't eat a whole one at one sitting, it was too much, but I sure tried.|