Tasty Pumpkin Chocolate Chip Pastries - Food Today
I know I’ve mentioned this a few times , but I used to work in a bakery before I quit my job to be a stay-at-home mom.
One of my duties at the last “real” job I had , was to make the pastries for all of the eateries and catering orders at Utah State University. It’s a lot different making danishes/pastries on a commercial scale compared to at-home quantities. But it was fun to make these at home , and my husband told me that he missed having these Pumpkin Chocolate Chip Pastries…it’s been almost 5 years since I quit my bakery job , but he remembers sampling all the good stuff!
I feel like it’s been the official Fall/pumpkin baking season for months now. But my brain is all skewed , my thoughts are all upside-down , I put my shirt on backwards this morning (No , really. I did.) and I haven’t slept more than 3 hours at a time in about a million years. My daughter , Noelle , is 7 weeks tomorrow , she’s the light of our entire world , and my socks are definitely mismatched right now.
But one thing is certain! We have less than 2 weeks until Thanksgiving and if pie just isn’t your thing , I give you a pumpkin bundt cake. And if you’re pumpkin-ed out by now , you certainly need more salted caramel and chocolate in your life. Because this pumpkin bundt cake has ’em both.
When I would make the pastries at the bakery , I would use a HUGE slab of danish dough , and a sheeter to roll it out.
The Pepperidge Farm box of puff pastry that I bought at the store had two square sheets , that make 9 small-medium sized pastries each. It was nice to have it ready to go though. You have to let it thaw at room temperature for 40 minutes , unfold it and then you can cut your large square into 9 smaller squares with a bench scrape or pizza cutter.
Ingredients
- 4 large eggs
- 2 cups (454g) puréed pumpkin (1-pound can)
- 1 cup (198g) vegetable oil
- 1 cup (60g) bran cereal
- 2 cups (241g) King Arthur Unbleached All-Purpose Flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups (397g) granulated sugar
- 1/2 teaspoon EACH ground cloves and cinnamon
- 1/4 teaspoon EACH allspice and ginger (or substitute 1 1/2 teaspoons pumpkin pie spice for the preceding four spices)
- 1 cup (113g) chopped walnuts
- 2 2/3 cups (454g) chocolate chips
Instructions
- Preheat the oven to 350°F. Grease and flour a 10" tube or Bundt pan.
- In a large bowl , beat eggs until foamy.
- Stir in pumpkin , vegetable oil and bran cereal; combine well.
- In another bowl , sift together flour , baking soda , baking powder , salt , sugar , and spices.
- Add to wet ingredients and mix gently , until just combined.
- Stir in nuts and chocolate chips.
- Spoon the batter into the prepared pan.
- Bake in preheated 350°F oven for 70 minutes , or until a cake tester inserted in the center comes out clean.
- Remove from the oven and cool the cake in the pan for 10 minutes , then remove from the pan and cool completely on a rack before slicing.
- Store , loosely covered , at room temperature for 5 days , or freeze for up to 3 months.
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