Pumpkin Spice Bundt Cake

Pumpkin Spice Bundt Cake (adapted from epicurious)
I thought the cake was even better the next day!!

For cake

• 1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan
• 2 1/4 cups all-purpose flour plus additional for dusting pan
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoon cinnamon
• 1 1/2 teaspoon ground allspice
• 1/2 tsp nutmeg
• 1/2 teaspoon salt
• 1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling)
• 3/4 cup well-shaken buttermilk
• 1 teaspoon vanilla
• 1 1/4 cups granulated sugar
• 3 large eggs

For icing

• 2 tablespoons plus 2 teaspoons well-shaken buttermilk
• 1 1/2 cups confectioners sugar

Make cake:
Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.

Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.

Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.

Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes (may need longer, mine took 55 minutes). Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.

Make icing:
While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.

Chocolate Ice Cream Cake

This is the cake I brought to Amanda's dinner. I thought I had already posted this recipe, but I was wrong...sorry for keeping this delight all to myself! Hope you enjoy it!! (The reason the amounts on this recipe are a little strange is because I have halved it. I made the full recipe once and there was waaaaay too much cake with little ice cream. This version I'm posting is the way I make it now).

1 1/2 cups sugar

1 1/3 cups flour

1/2 + 1/16 cups cocoa powder

1 1/8 teaspoon baking powder

1 1/8 teaspoon baking soda

3/4 teaspoon salt

2 eggs

3/4 cup milk

1/2 cup (a little scant) vegetable oil

1/2 Tablespoon vanilla

3/4 cup very hot water

Ice cream, slightly softened

1/2 cup cream

4 oz. semisweet chocolate chips

Heat oven to 350. Grease 13x27 sheet pan and line the bottom and sides with parchment paper.

Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt. Whisk briefly. In separate bowl, whisk together eggs, milk, oil, and vanilla. Add wet to dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed just until combined. The batter will be quite thin. Pour into pan. Bake 25-30 minutes.

Let cool in pan. Chill, covered, until ready to build the cake. Cut the cake in two equal halves. Place one piece on a serving platter and spread the ice cream on it all the way to the edges. Place second layer on top. Press down gently. Return to freezer while you make the topping.

In a small saucepan heat the cream to a boil. Pour over chocolate and whisk to make a smooth ganache. Remove the cake from the freezer and quickly spread over the cake.

Buttery Caramel Sauce

This is the super yummy recipe I used for Relief Society the other night, so many of you asked for it!    Is actually from a blog I follow called: How Does She.  Here is their link to the original posting.

 Ingredients:

3/4 cup brown sugar

3/4 cup sugar

1/2 cup corn syrup

1/3 cup butter

2/3 cup heavy cream

*Makes 2 1/2 cups

In a medium saucepan combine sugars, syrup and butter. 

Cook over medium heat, stirring occasionally, until mixture comes to a full boil, about 6-8 minutes. from heat and cool 5 minutes. Stir in heavy cream. Pour into a jar and store in refrigerator.  It will thicken when cold.

YUMMY!  A  double batch makes 3 pint jars, great for gift giving!

LEMON-RASPBERRY MOUSSE SQUARES

In celebration of my 13th anniversary today, I made my sweetheart this delicious dessert!!! It is so fresh and flavorful.

48 Nilla Wafers, divided

3/4 cup boiling water

1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin

1 cup ice cubes

1 pkg. (8oz.) cream cheese, softened

1/4 cup sugar

2 tsp. lemon zest

1 tub (8 oz.) Cool whip, thawed

1/3 cup raspberry preserves

1 1/2 cups fresh fruit

Stand 16 wafers around edge of plastic wrap-lined 8-inch square pan. In small bowl, add boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in ice until melted.

In another bowl, beat cream cheese, sugar and lemon zest with mixer until blended. Gradually beat in gelatin. Whisk in 2 cups cool whip.

Pour half the gelatin mixture into prepared pan; cover with 16 wafers. Microwave preserves on HIGH 15 sec. or until melted; brush onto wafers. Top with remaining gelatin mixture and 16 wafers.

Refrigerate 4 hours or until firm. Invert dessert onto plate; top with remaining cool whip and fruit. ENJOY!!

Swedish Visiting Cake

I wanted to try something new for a family gathering on Sunday, so I decided to try this cake. Several people thought it was yummy. I liked it too. I will definately make it again.

Rub the lemon zest into the sugar.

Swedish Visiting Cake

8 tbsp (1 stick) unsalted butter, melted and cooled
1 cup sugar, plus extra for sprinkling
Grated zest of 1 lemon
2 eggs
1/4 tsp salt
1 tsp vanilla extract
1/2 tsp almond extract
1 cup flour
1/4 cup sliced almonds

Center a rack in oven and preheat to 350 degrees. I used an 8" cake pan brushed with Crisco, and dusted with flour. Pour sugar into a medium bowl. Add lemon zest and blend zest into sugar with your fingers until sugar is moist and aromatic. Whisk in eggs, one at a time, until well blended. Whisk in salt and vanilla and almond extracts. Switch to a rubber spatula and stir in flour. Finally, fold in milted butter. Scrape batter into prepared skillet or pan and smooth top with rubber spatula. Scatter sliced almonds over top and sprinkle with sugar. If using a cake or pie pan, place pan on baking sheet. Bake for 25 to 30 minutes, or until golden and a little crisp on outside; the inside will remain moist. Since I used a smaller pan (8"), I baked it for 35 minutes. It turned out perfectly.

Fudge Brownies with Macadamia Nuts

I found this recipe in Family Circle - tried it and loved it and will make it over and over. I love dark chocolate, so I used Ghiridelli dark chocolate chips in the recipe - they are not those sugery sweet store bought brownies. But if you like a sweeter taste, I would use milk chocolate chips.

1 bag (12 oz) chocolate chips
1/4 cup butter
3/4 cup sugar
2 eggs
1 cup flour
1/4 tsp salt
2/3 plus 3 TB chopped macadamia nuts
1 tsp. vanilla

Heat oven to 350. Line an 8-inch baking pan with foil and spray with cooking spray.

Melt 1 cup of the chocolate chips and the butter until smooth (microwave or stovetop). Whisk in sugar, then eggs. Stire in flour and salt until smooth. Fold in 2/3 cup of the nuts and the vanilla. Spread in prepared pan.

Bake at 350 for 25 to 29 minutes.

Sprinkle remaining 1 cup chocolate chips over brownies and return to oven for 2 minutes. Remove from oven and spread melted chips until smooth. Sprinkle with 3 TB chopped nuts. Regrigerate 1 hour until firm.

Boterkoek

Dutch Boterkoek

This is Dave's dad's recipe

3 cups flour

2 cups sugar

½ lb butter

t vanilla

t almond extract

3 eggs

Mix together butter, sugar and extract.

Add beaten egg (save some to brush on top for golden brown finish)

Add flour to form dough

Put dough in ungreased pan. 9-12” or 2 rounds

Mix the reserved 1 tsp of beaten egg with 1 tsp of water, and brush over dough.

Decorate with sliced almonds, if desired.

Bake at 350°F for 25-40 minutes or until done (firm to the touch).

This is a dense cake, but should be soft on the inside and hard on the outside, but not too hard

THIS RECIPE ALSO SOUNDS GOOD:

4 c. flour

2 c. sugar

1 egg

1 lb. butter

1 can almond filling

Cream together sugar and softened butter, then add egg and stir. Add flour a little at a time; stir well. Use 2 pans (11 x 7 x 1 1/2) and divide the batter into fourths. Use 1/4 of the batter in the bottom of each pan. Spread 1/2 can of almond filling in each pan then add another fourth of the batter over that. (May help to press the dough flat in your hands, then press in pan.)

Beat an egg and brush some on top. May also add some sliced almonds. Bake at 350 degrees for about 45 minutes until golden brown on top. Cut into pieces while still warm.

Pumpkin Layer Dessert

This is the dessert I served at the baby shower. It is so easy and delicious...and it makes your whole house smell yummy!

Crust:

1 package yellow cake mix

1/2 cup butter

1 egg

Filling:

1 can (30 oz) pumpkin pie filling

1 can (5 oz) evaporated milk

2 eggs, lightly beaten

Topping:

1/2 cup sugar

1/4 cup flour

3 teaspoons cinnamon

1. In a large bowl, combine the cake mix, butter and egg until crumbly. Set aside 2/3 cup for topping. Press the remaining crumb mixture into a greased 9x13 baking dish.

2. For filling, in a large bowl, combine the pumpkin pie filling, milk and eggs; pour over crust.

3. For topping, combine the sugar, flour, cinnamon and reserved crumb mixture; sprinkle over pumpkin layer.

4. Bake at 350 for 45-50 minutes or until top is golden brown. Cool on a wire rack for 1 hour. Cover and refrigerate.

Serve with whipped cream or vanilla ice cream.

Banana Chocolate Cupcakes

1 box Yellow Cake Mix
1 cup water
1 cup mashed bananas
3 eggs
1 cup mini chocolate chips

Mix ingredients 30 sec. on low, then 2 min on medium. Pour into cupcake papers and bake at 350 for about 15 minutes.

I frosted them with chocolate butter cream made of butter, cocoa, vanilla, powdered sugar and milk.


Banana Split Cupcake Variation
(This is the original recipe)
Make cupcakes as above, only add 1 cup chopped, drained maraschino cherries.

Marshmallow frosting:
1 cup marshmallow creme
1 tsp. shortening
1 1/2 cups vanilla frosting
Mix all ingredients, frost, drizzle with 1/2 cup melted chocolate chips and top with a cherry.

LOADED OATMEAL COOKIES

I got this recipe from another mom at our "Mommy and Me" class.  She kept raving about it so I finally asked for the recipe and tried them today.  They are so delicious...and healthy!  I actually had all the ingredients, except the wheat germ, so I used wheat bran instead and it worked great.  I also eliminated the cranberries and nuts.  This mom was telling me that sometimes she grates carrots or zucchini and throws it in instead of the cranberries, nuts, etc.  You can pretty much do anything with this recipe.  Have fun with it!

1/4 cup butter, softened

1/2 cup packed brown sugar

1/3 cup granulated sugar

1 teas. cinnamon

1/2 teas. baking soda

1/8 teas. salt

1 egg

1 teas. vanilla

3/4 cup whole wheat flour

3/4 cup rolled oats

1/4 cup flax seed meal (check Albertson's health food section)

1/4 cup wheat germ

2 oz. chocolate chips

1/4 cup dried cranberries 

1/4 cup chopped walnuts, toasted

Preheat oven to 350 degrees.  In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.  Add brown sugar, granulated sugar, cinnamon, baking soda, and salt.  Beat until combined, scraping sides of bowl occasionally.  Beat in egg and vanilla until combined.  Beat in flour.  Stir in oats, flax seed meal, wheat germ, chocolate, cranberries, and walnuts (dough will be a little crumbly).

Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheet.  Bake for 9-11 minutes or until tops are lightly browned.  Let cookies cool on cookie sheet for 1 minute.  Transfer to wire rack to cool.  Makes about 30 small cookies.

Moist and Rich Orange Cake

Moist and Rich Orange Cake
This is a dense, heaver cake - full of orange flavor
3 cups flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
8 oz. butter
1 1/2 cup sugar
3 large eggs
1 cup sour cream
1/2 cup fresh orange juice
3 tablespoons fresh orange zest

Preheat oven to 350, prepare 2 round pans by greasing them and dusting with flour.

For the cake, begin by creaming together the sugar and butter. Slowly add the sour cream, eggs and vanilla until thoroughly combined. In a separate bowl, sift together the dry ingredients. Slowly add dry ingredients, mix until smooth. Add orange juice and zest, mix to combine. Place into prepared pans. Bake for about 25-30 minutes or until cakes test done.

Fluffy Orange Frosting
1 TB cornstarch
1/2 cup fresh orange juice
1/4 cup sugar
1 TB butter
1 tsp. orange zest
1 1/4 cups cold heavy (whipping) cream
1 tsp. vanilla
2 TB powdered sugar

Dissolve the cornstarch in the orange juice in a small saucepan. Stir in the sugar and butter and cook over low heat until the sugar dissolves and the butter melts. Increase the heat and boil the mixture for 1 minute, stirring constantly. Stir in the orange zest. Cover and refrigerate until thick and cold.

When the sauce is chilled, beat it and the cream together on high speed until the mixture begins to thicken. Add the vanilla and powdered sugar and continue beating until firm peaks form.

Spread in between the layers of cake and all the sides.

Note - next time, I would double the frosting recipe - I like to have a generous amount to work with and lick and this was just enough to lightly cover the cake.

CHOCOLATE CHIP APPLESAUCE CAKE

2 cups flour

1 1/2 cups sugar

1/2 teas. cinnamon

2 Tbs. cocoa

1 1/2 teas. soda

2 cups applesauce

1/2 cup oil

1/2 teas. salt

2 eggs

brown sugar

chocolate chips

Blend together and pour into greased 9x13 pan.  Sprinkle with brown sugar and chocolate chips (we use a lot).  Bake at 350 for 30-40 minutes.

Chocolate Yummies

Ingredients

• 4 cups KELLOGG'S® RICE KRISPIES® Cereal
• 8 graham crackers, whole pieces
• 3 1/2 cups miniature marshmallows
• 1 (12 ounce) package semi-sweet chocolate morsels
• 2/3 cup light corn syrup
• 3 tablespoons margarine or butter
• 1/2 cup crunchy peanut butter

Directions

1. Coat 13x9x2-inch dish with cooking spray. Place 6 whole pieces graham crackers in single layer in bottom. Cut remaining piece to fit in bottom. Sprinkle marshmallows evenly over crackers.
2. Place dish in preheated 400 degree oven. Watch carefully and remove dish when marshmallows have puffed but not browned. Let cool
   
3. In a large double boiler, over low heat, melt together chocolate morsels, corn syrup and margarine. Remove from heat. Stir in peanut butter until smooth. Stir in cereal until well coated. Spread cereal mixture evenly over marshmallows. Cover and refrigerate about 1 hour or until firm. Cut and store in airtight container in refrigerator.

Golden Graham S'mores

So, this recipe first came out in 1971 on the box of Golden Grahams cereal.  I remember LOVING the tasty bars when I was little.  I went to make them for my children for FHE and could not find the recipe anywhere - every Google search produced a similar recipe, but not the right one.  Luckily my mom had saved the cereal box recipe from years ago.  I thought I would post the recipe before it vanishes forever.  

Grease a 9x13 inch pan

Pour 8 cups (1 13 oz box) Golden Graham cereal in a bowl.

Over low heat stir:

4 cups mini marshmallows

1 1/2 cup milk chocolate chips

5 TB butter

1/4 cup Karo syrup

Stir the above ingredients on low heat until melted.  Remove from heat and add 1 tsp. vanilla.

Pour hot mixture over Golden Grahams and add 1 additional cup mini marshmallows.  Press into pan and let cool.  Cut into squares.

Martha's One Bowl Chocolate Cupcakes

So the newest Martha Stewart Living came today and it had cupcakes on the cover - so I was sooooo excited! I read through all 15 cupcake recipes and decided to make this one. I love it and and will make it again and again. Not only is it super quick, it has hardly any fat in the recipe AND the cupcakes are super moist and taste nothing like a box mix. I am not going to tell how many I ate! I added the cream filling and now they are exactly like a hostess cupcake - only better!

Ingredients

3/4 cup unsweetened cocoa powder

1 1/2 cups all-purpose flour

1 1/2 cups sugar

1 1/2 tsp. baking soda

3/4 tsp. baking powder

3/4 tsp. salt

2 large eggs

3/4 cup warm water

3/4 cup buttermilk

3 TB oil

1 tsp. vanilla extract

Preheat oven to 350. Line muffin tins with 18 paper liners. Sift cocoa, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, water, buttermilk, oil and vanilla. Mix until smooth, about 3 minutes. (Batter is very runny) Pour batter into prepared muffin cups about 2/3 full. Bake until tops spring back when touched, about 20 minutes.

Cream Filling
6 tablespoons unsalted butter, softened
1 1/2 cups confectioners' sugar
3/4 cup Marshmallow Fluff
1 1/2 tablespoons heavy cream
Beat filling ingredients until fluffy. Transfer to a pastry bag fitted with a "filling" tip. Insert the tip of the pastry bag about 1/2 inch deep into each cupcake; squeeze lightly to fill with cream. Top with chocolate glaze

Chocolate Glaze

2/3 cup heavy cream

4 ounces bittersweet (or dark ) chocolate chips

1 TB corn syrup

Heat cream in small saucepan over med. heat. Place chocolate and corn syrup in a small bowl. Pour hot cream over chocolate mixture and stir until smooth. Let cool then dip the top of each cupcake into the glaze.

NYC Black and White Cookies

As I sit typing this recipe, I am licking the yummy chocolate off my hands and trying not to get crumbs in the keyboard - these sure are yummy - taste EXACTLY like the ones from NYC!

Ingredients

1 3/4 cup sugar

1 cup butter, softened

4 eggs

1 cup milk

1/2 tsp. vanilla extract

1/4 tsp. lemon extract

2 1/2 cups cake flour

2 1/2 cups all-purpose flour

1/2 tsp. salt

1 tsp. baking powder

Preheat oven to 375.  Butter baking sheets.  In a mixer combine the sugar and butter until fluffy.  Add the eggs one at a time.  Then add the milk and extracts and mix until smooth.  In another bowl, combine the flours, baking powder and salt.  Add the dry to the wet in batches stirring well.  Using a soup spoon, drop spoonfuls of the dough on the prepared baking sheets. (The dough will seem similar to a thick cake of muffin batter.)  Bake for 20 minutes.

To make the frosting.....

Place 4 cups powdered sugar in a bowl.  Gradually add 1/3 to 1/2 cup boiling water until the icing is thick but spreadable.  Remove half of the frosting to the top half of a double boiler set over simmering water and add 1 ounce of bittersweet or dark chocolate.  Stir until melted. Frost half the cookie white and half the cookie chocolate.

Molten Lava Cake

Paula Dean has GREAT Lava Cake too....

Ingredients:

6 (1-ounce) squares bittersweet chocolate

2 (1-ounce) squares semisweet chocolate

10 tablespoons (1-1/4 stick) butter

1/2 cup all-purpose flour

1-1/2 cups confectioner's sugar

3 large eggs

3 egg yolks

1 teaspoon vanilla extract

2 tablespoons orange liqueur

Instructions:

Preheat oven to 425 degrees.

Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.

MONKEY BREAD

This recipe comes from Paula Deen's Children's Cookbook...so needless to say it's super easy!! It only takes a few minutes to prepare, and it was a hit! Sorry the picture isn't prettier, but it was yummy.












Ingredients
3 cans (10 each) regular size biscuits
1 c. sugar
2 tsp. cinnamon
1 c. brown sugar
1 stick butter

Preheat oven to 325 degrees. Mix the cinnamon and sugar together in a bowl. Cut each biscuit into fourths. Roll each piece in the cinnamon/sugar mixture (you can do a bunch at a time). Layer pieces in a greased bundt pan. Melt the butter and brown sugar together in a pan and pour over the biscuits. Bake for 35 min. Pull apart pieces and enjoy!

CHOCOLATE CHIP COOKIES

Ok, I will start with my new favorite Chocolate Chip Cookie Recipe. I found it somewhere on the internet and everyone has loved them...even my picky husband. So here it is...

Ingredients
2 sticks unsalted butter, softened
2 lg. eggs
1 c. packed brown sugar
1 c. sugar
1 Tbsp. vanilla
3/4 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
3 1/4 c. flour
1 1/2 c. chocolate chips

Preheat oven to 350 degrees. Mix the butter, eggs, and both sugars until creamy. Then add the vanilla, baking powder, baking soda, salt, and flour. Hand mix in the chocolate chips until blended. Bake on a parchment lined cookie sheet for 10-12 min...just until the sides get golden. Move to cooling rack and enjoy!

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