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Our Favorite Thanksgiving Recipes

Candied Ginger and Pumpkin Cookies

yields 36 cookies

  • 1 stick or 1/4# unsalted butter
  • 3/4 cup sugar
  • 1/2 cup packed brown sugar
  • 1 1/2 cup pumpkin puree
  • 1/2 cup diced candied ginger
  • 1 tsp. vanilla extract
  • 1 whole egg

In a standup mixer fitted with a paddle cream the soft butter and both sugars till smooth.  Incorporate the pumpkin, ginger and vanilla and add the egg last.

Blend in the following dry ingredients:

  • 2 1/2 cups AP flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. ground cloves
  • 1 tsp. nutmeg
  • 1/2 tsp. salt

Spoon large tablespoons of the dough onto sprayed parchment lined cookie sheet and with the palm of your hand slightly press each cookie.  Bake 20 minutes at 350˚ and cool before drizzling the cream cheese frosting over them.

  • 3/4 cup powdered sugar
  • 4 oz. cream cheese

Sift the powdered sugar over the softened cream cheese and use a pastry bag with a small tip to apply the frosting.

Gingerbread Cake

  • 1 1/2 cup boiling water
  • 1 cup molasses
  • 1 tsp. baking soda

Mix thoroughly and cool to just warm.

  • 1/4 # or 1 stick unsalted butter
  • 1 cup packed brown sugar
  • 1 whole egg

With a paddle on a stand mixer cream the butter and sugar. Add the egg and mix completely.  Blend in the molasses mixture.

Sift the dry ingredients together and add the dry to the wet to form a batter.

  • 1/2 tsp. salt
  • 2 tsp. ground ginger
  • 1 1/2 tsp. cinnamon, yes- ground
  • 1/2 tsp. clove
  • 2 1/2 cups AP flour
  • 1 Tbs. baking powder

Butter a 9 inch springform pan and line the bottom with a fitted piece of parchment. Butter that, also and set into a 350˚ oven to bake until a toothpick comes clean.


Pumpkin Dream Cake with Cinnamon Maple Cream Cheese Frosting

Yield: 3 layer cake


  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 (15 oz) can pumpkin
  • 1/4 cup vegetable oil
  • 1 cup milk
  • 12 oz (1 1/2 packages) cream cheese, softened
  • 3/4 cup unsalted butter, softened
  • 3 tablespoons pure maple syrup
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 6 cups powdered sugar


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.

Pumpkin Muffins

yields 16 muffins

  • 6 whole eggs
  • 1 cup safflower oil
  • 1# 1 1/2 oz. pumpkin puree- unsweetened or spiced
  • 21 oz. sugar

Mix till smooth.

In another bowl mix but don’t sift:

  • 1 1/2 tsp. salt
  • 1 Tbs. baking powder
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp. ground ginger
  • 1 1/2 tsp. ground cloves
  • 1 1/2 tsp. nutmeg
  • 1 1/2 tsp. baking soda
  • 12 oz. AP flour

Add to the wet ingredients.  Spoon 3/4 of the way up the sides of buttered muffin tins and bake at 350˚ till a toothpick comes out clean, about 20 minutes.




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