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Pumpkin Coffee Cake

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A sweet friend who lives across the street brought some of this amazing coffee cake over Monday night. I wish I would not have scarfed it down before taking a picture, but as soon as we ate one bite…well, lets just say that we didn’t wait until after dinner to eat the whole plate she brought over. Thank you Patty for a new dessert which has put our cholesterol levels in a brand new category.
This coffee cake is almost a cross between a bread pudding and a cake. Peter Pumpkin just stood at the counter and between bites, kept asking me if I would make us a whole pan. It is that good.

Makes 16 servings, yeah right! more like 4 the way we eat.

1/2 cup butter, softened
3/4 cup sugar
3 eggs, room temp
1 teas vanilla
2 cups all purpose flour
1 teas baking powder
1 cup sour cream

Pumpkin Filling
1 (15 oz) can pumpkin
3/4 cup sugar
1 teas ground cinnamon
1/2 teas salat
1/2 teas ground ginger
1/4 teas ground cloves
2 eggs
1/2 cup half & half or 1/4 cup heavy cream plus 1/4 cup milk

Topping
1/3 cup butter, melted
1 cup light brown sugar
2 teas ground cinnamon
1 cup chopped pecans (very finely chopped)

Preheat oven to 325. Grease a 9×13″ pan and set aside. In a mixing bowl, beat the butter and sugar together until smooth. Add the eggs and vanilla and beat again. Add the dry ingredients and mix to combine. Stir the sour cream and then pour half the batter into the prepared pan.
Stir together the pumpkin, sugar and the spices. Add the eggs and then the cream and stir to combine. Pour the pumpkin mixture over the cake batter and spread across the pan with the back of a spoon. Drop the remaining cake batter over the pumpkin in small spoonfuls and then smooth it across the pumpkin layer. Don’t worry about making it look perfect.
Stir together the melted butter, brown sugar, cinnamon and pecans. Sprinkle the topping mixture across the top of the cake.
Bake for 50-55 min until a toothpick inserted in center comes out clean. Let cool before cutting.

Cakes · Chocolate · Daily Thoughts · Desserts · Uncategorized

Triple Chocolate Gingerbread Cake

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A while back I posted that a precious friend of ours, from California, passed away a couple of years ago. When I was out visiting with his wife, she passed on to me hundreds of Dave’s recipes which he loved. This is one of those recipes. It also gives a little background about McCormick Cinnamon, which is interesting so will share that also.

“One of McCormick’s favorite destinations is Saigon, where they source premium Saigon Cinnamon. The cinnamon forests in this beautiful Vietnamese Countryside yield the most aromatic and flavorful cinnamon, with twice the volatile oils or regular cinnamon. McCormick global journeys allow your palate to experience international flavor adventures. Begin your own flavor adventure with this remarkable recipe.”

Servings: 16
1 package chocolate cake mix, any variety (Duncan Hines is best)
1 package (4 serving size) instant pudding, chocolate flavor
4 eggs
1 TABLESPOON McCormick Gourmet Collection Ground Ginger
1 teas McCormick Gourmet Collection Saigon Cinnamon
1/2 tesas McCormick Gourmet Collection Ground Allspice
1/2 cup sour cream
1/2 cup vegetable or canola oil

1/2 cup molasses
1/2 cup water
1 cup mini chocolate chips

White Chocolate Drizzle
1 cup white chocolate chips
4 teas milk
1/2 teas Mccormick Pure Vanilla Extract

Preheat oven to 350. Spray a 10 cup bundt pan with Pam baking spray with flour.
Beat all cake ingredients except chocolate chips in a large bowl with electric mixer on low speed until well mixed, scraping sides of bowl as needed.
Beat on medium speed for 2 minutes. Stir in chocolate chips. pour into prepared pan.
Bake at 350 for about 50 minutes or until cake tests done. Cool on cake rack for 15 min and then remove from baking pan onto serving platter.If cake sticks to pan, loosen it from side of pan with long skewer or knife. Cool Completely.

Drizzle: Combine white chocolate chips with milk; microwave on medium power 1 minute. Stir. If necessary, repeat microwave process in 10 second intervals until morsels are melted and mixture is smooth. Stir in vanilla. Drizzle over cooled cake. Drizzle will harden, so prepare just before drizzling over cooled cake.

Cakes · Daily Thoughts · Desserts · Holiday Fare · Pies · Uncategorized

Paula Deen Ooey Gooey Pumpkin Butter Cake

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Yesterday, Peter Pumpkin began bringing in boxes of Fall Decorations. Of course, all I could think about was Pumpkin Cakes, Pumpkin Pies and Pumpkin Lattes. So I got the cream cheese out of the fridge and took out a can of pumpkin and remembered the recipe I had seen in Paula Deens cookbook and after making it, decided that this will be one of our “go to” recipes during this upcoming Fall Season. Thanks again, Paula for all the yumminess you have given to us! We owe our growing waist lines and added pounds to you, but very thankful for you sharing your love of great cooking with us.

Combine for Bottom Crust:

1 Duncan Hines Yellow Cake Mix
1 egg
1 (8 oz) stick unsalted butter, melted

Stir until all ingredients are combined. Press dough into bottom of a lightly greased 9×13″ baking pan.

Combine
1 can pumpkin puree
1 (8 oz) softened cream cheese
3 eggs
1 (8 oz) stick unsalted butter, melted and cooled a little
2 teas vanilla
1 teas cinnamon
1 teas pumpkin pie spice seasoning
1 (1 lb) box powdered sugar

Combine the pumpkin and cream cheese and beat until smooth. Add the 3 eggs, the 1 stick of melted (cooled) butter and vanilla. Beat until combined. Add the powdered sugar, cinnamon and pumpkin pie seasonings and mix well.
Pour over cake mix batter. Bake in preheated 350 degree oven for 40-50 minutes. Make sure not to over bake as the center should be a little gooey. Cool before serving.
Sprinkle with powdered sugar or top with whipped cream.

Cakes · Chocolate · Daily Thoughts · Desserts · Uncategorized

Ice Cream Cake

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IMG_5829August…ice cream month! So to celebrate that special time, I made an ice cream cake for bunco tonight. It is so simple, yet so flavorful and yummy! Layers of Klondike bars, intermingled with caramel, hot fudge, and Cool Whip.

4 packages of Klondike bars, (the flavors are up to you, but I use the double chocolate and original ones)

1 pint of cookie dough ice cream (or another flavor if you prefer)

1 (16 oz) container of Cool Whip

1 (8 oz) container of Cool Whip

Jar of Hot fudge
jar or salted Caramel

4 sugar cones, broken up into pieces

Maraschino Cherries for topping

Using a deep dish 9×13″ casserole, unwrap 6 Klondike Bars and place them in bottom of dish. Either cut up about 2 more Klondike bars or fill in with some of the pint of cookie dough ice cream to fill in spaces. Microwave (took about 20 seconds) the caramel sauce until you can Drizzle caramel sauce over this layer of ice cream. Cover with the 8 oz of Cool Whip. You will then need a little of the 12 oz container of Cool Whip to completely cover the bars. Then place more of the Klondike Bars to make a second layer. Fill in with cut up Klondike bars or more of the pint of ice cream. Microwave (about 15-20 seconds) the hot fudge until you can drizzle it over the ice cream bars.Finish filling in any empty spots with the cut up Klondike bars or the rest of the pint of ice cream so that you have no empty spaces left. Cover with the rest of the Cool Whip. Top the Cool Whip with drizzling more of the caramel and hot fudge. Crush up 3-4 sugar cones and spread over the top of cake and then top this with maraschino cherries! Cover and freeze until needed. You might want to take the cake out of the freezer about 10 minutes before serving to soften it a bit before cutting.
Makes 12-15 pieces.

Cakes · Chocolate · Daily Thoughts · Desserts · Uncategorized

Tuxedo Cake

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IMG_5814
We are having company this evening after going out to eat. When I was thinking about what I might bake, this cake came to mind, as it is really one of my favorite cakes. I know I say that about every cake, but really, this is one of my most favorite. It has chocolate frosting, almond flavored vanilla frosting and a gooey chocolate ganache topping that just tops it off beautifully.
All you need to do is make one Duncan Hines Chocolate Fudge Cake mix according to directions for the 2 9″ layers. Then make a Duncan Hines French Vanilla Cake mix, following the directions for the 9″ layers, giving you 4 layers when you have finished.
Layer the vanilla/chocolate layers one at a time, frosting between them with your favorite chocolate frosting. If you need a good one, there is one of the blog. When you have all 4 layers (chocolate,vanilla, chocolate, vanilla) frost with the almond vanilla frosting, which is as follows.
1/2 cup of softened butter
1/2 cup Crisco Shortening
Heavy Whipping Cream to get to spreading consistency (about 1/2 to 2/3 cup probably)
1-2 teas of almond extract (remember, almond extract is stronger than vanilla so start with 1 teas and taste. If you desire a little more almond flavor, add a little at a time)
3 to 3 1/2 cups powdered sugar
Beat all ingredients until well blended and of spreading consistency. Frost sides and top of cake. Top with the ganache. I used Martha Stewarts ganache recipe. When it gets to room temperature, spoon over top of cake, allowing it to drizzle down the sides of the cake.
This makes a beautiful presentation!

Cakes · Daily Thoughts · Uncategorized

Oatmeal Cake

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Last evening at dinner, Randy and I were sitting at the table and since I had devoured my food way before he was finished, as I usually do, I began to tell him about a chicken and rice dish my mom use to make. Getting up to go get the cookbook that I believed had that old chicken rice recipe, I discovered looking through the pages, a recipe that my mom and Aunt Gladys had made too many times to count. I remember always thinking “why did they like that boring cake that didn’t have frosting 3″ thick and no sprinkles or chocolate anywhere close to it” so I really ate too much of it. As I began to read the recipe to Randy, he told me that it sounded pretty good to him, so since I had everything in the house needed to make it, I began to gather the ingredients.

The result was this amazing cake with a baked on topping that maybe is just good to “older” folks that don’t like a lot of sweet gooey frosting. Some of our friends drove their golf cart over this morning early to show off their grandson and took some home. They loved it. Randy has taken a piece overtime he walks through the kitchen, and so do I.

The recipe was from a cookbook put out by the workers from school cafeterias in Corpus Christi back in the 60’s. I never did find the chicken and rice recipe, but will keep looking!

Ingredients: Makes a 9×13″ cake Preheat oven to 350.

1 1/4 cup boiling water

1 cup regular oats

1 stick (1/2 cup) softened butter

1 cup granulated sugar

1 cup light brown sugar, packed

2 eggs

1 heaping teas cinnamon

1 teas vanilla

1 1/2 cups flour

1 teas soda

Pour boiling water over oats in a small bowl and allow to sit for at least 20 minutes.

Cream butter and both sugars. Add unbeaten eggs, cinnamon and vanilla. Mix well and then add oats, flour and soda.

Pour batter into greased 9×13 pan and bake for about 40 minutes or until cake is just done. While cake is baking prepare topping.

Topping:

Combine 4 tables butter, 2/3 cup light brown sugar, 1 cup coconut, 1 cup chopped pecans, 4 tables Eagle Brand Condensed milk and 2 egg yolks. Mix well and pour over cake as soon as you take it out of the oven. Return to oven and bake another 10 minutes. *That is why you just want to bake, just until it is almost finished baking, when you pour the topping over, since it will finish baking those last 10 minutes.

 

Cakes · Chocolate · Daily Thoughts · Desserts · Holiday Fare · Uncategorized

Peanut Butter & Jam Cake

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IMG_4611.JPGAre you like me and the minute you see a recipe which you are dying to try, but instantly decide that you will change up a few things? It was no different when I saw the picture of this amazing looking cake. Today, I decided that it will be our Easter Dessert, but since kids are involved in eating it, I am going to make it a chocolate cake, instead of vanilla. But…what better flavor combinations than chocolate, raspberry and peanut butter? So go wild with different flavors. Don’t be afraid to substitute flavor combinations. After all, don’t you think that was how sushi was probably discovered? They took  a dead raw fish and combined it with rice and bean sprouts and they had a food everyone went goo goo over. So you never know if you might be the next baker or cook which invents a new winning food.

*This recipe was taken from Cooks Country Magazine

For the cake:

Using A Duncan Hines Cake Mix, chocolate or French Vanilla, bake cake according to directions on box using the 2 8″ square (or round) cake pans.

Frosting

16 tables (2 sticks) butter, softened

1 cup creamy peanut butter

3 tables heavy cream

1 teas vanilla

2 cups powdered sugar

1 1/4 cups seedless raspberry jam

1 cup dry roasted peanuts, chopped

Adjust oven rack to middle position and heat oven to 350. Generously grease 2 8″ square (or round) baking pans and cover pan bottoms with squares of parchment paper. (I do not do this, because, well, I’m either lazy or a rebel, depending on the mood of the day, I just grease the pans with Pam or Butter.) Grease and flour parchment. Divide batter equally between prepared pans. Bake until cake tops are light golden and cakes tests done when you insert toothpick in center and it comes out clean.  About 25 minutes. Cool on wire rack. Run knife around pans to loosen cakes. Invert cakes onto large plates, peel off parchment paper and place on a lightly  greased rack. Cool completely.

Frosting

Using mixer, whip the butter, peanut butter, cream and vanilla until combined. Reduce speed to low and add the powdered sugar. Mix until no lumps are left. Whip frosting until light and fluffy, about 5 minutes.

To Assemble:

Slice each cake layer in to two equal layers, giving you 4 layers. Spread 1/2 cup jam over each bottom half and replace top half. Place 1 reassembled half on cake plate, then spread 1 cup frosting over the top of that layer. Place second reassembled cake layer on top. Spread remaining frosting over top and sides of cake. Press peanuts onto sides of cake. Heat remaining 1/4 cup jam in bowl in microwave until melted and smooth. about 20 seconds. Transfer to piping bag or small plastic sandwich bag with 1 corner cut off. Pipe jam in straight lines over top of cake and then drag paring knife through lines to create marbled appearance. Serve.

Cakes · Chocolate · Daily Thoughts · Desserts · Uncategorized

Vanilla-Brownie Ripple Pound Cake

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Just finished taking this out of the oven and have had 3 pieces. Delicious! Simple flavors which come together with a great taste of vanilla and the chocolate brownie ripple in each bite just makes a great dessert (Randy is already planning tonight to have a slice with Blue Bell Homemade Vanilla and hot fudge poured over the top). Perfect for that 10 a.m. snack with coffee. Taken from Southern Living March 2017.

Brownie Ripple Batter

6 tables unsalted butter

1 oz unsweetened baking chocolate, coarsely chopped

1/2 cup granulated sugar

1/4 cup flour

1 large egg

1/4 teas vanilla extract

Pound Cake batter

2 cups flour

1/2 teas baking powder

1/2 teas kosher salt

1 1/4 cups granulated sugar

1 cup unsalted butter, softened to room temperature

2 tables vanilla bean paste or 1 tablespoon vanilla extract

4 large eggs

1/2 cup sour cream

Preheat oven to 325.

Brownie Batter:

Lightly coat 9x5x3″ loaf pan with cooking spray or grease with butter. Combine butter and chocolate and melt in a microwave safe bowl for about 1 minute. Stir until chocolate is completely melted. Stir in sugar, flour, egg and vanilla and whisk until completely blended. Set aside.

Vanilla Cake Batter:

In a bowl, sift (or stir) together the flour, baking powder, and salt. Set aside.

Beat sugar and butter in a large bowl with mixer on medium speed until light and fluffy. About 4 minutes. Beat in vanilla paste or extract. Add eggs, one at a time, beating well after each addition. Beat in sour cream just until smooth.

Add flour mixture one-third at a time, mixing on low speed just until blended with the sugar mixture.

Spoon half of the pound cake batter into prepared loaf pan. Spoon the brownie batter over cake batter, covering the brownie layer with the remaining cake batter. Using the back of a spoon, smooth batter carefully until it covers the brownie batter.

Bake cake in middle of preheated oven until cake tests done when knife is inserted into middle of cake. About 1 hr and 30 minutes. (instructions said about an hour and 45 min, but mine did not take that long) If cake begins to brown to quickly before testing done, cover the top loosely with foil.

Cool cake in pan for about 30 minutes before removing to a platter. Slice and serve.

Breads · Breakfast · Cakes · Daily Thoughts · Desserts · Fruit · Holiday Fare · Uncategorized

Pumpkin Upside-Down Cake

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img_2954Since it is officially Fall, there are now 6 cans of pumpkin in the pantry, 3 lbs of cream cheese in the fridge and I’m ready to bake. Spotted this beautiful Fall Baking Magazine at the store so, of course, couldn’t pass it up. This will be perfect to take to card night next week, (along with s’more bites to throw in our mouths ever time we change tables, which allows me to pass right by these little gems). Janece, this ones for you!

Ingredients

1 cup firmly packed light brown sugar

1/2 cup unsalted butter (1 stick, unless you buy the small sticks of butter, in which case would be two sticks)

1 tables water

2/3 cup chopped toasted walnuts (will use pecans)

1/2 cup dried cranberries

1 cup canned pumpkin puree

3/4 cup sugar (granulated)

1/3 cup vegetable oil

2 large eggs (room temperature)

1 1/2 cups flour

1 1/2 teas baking powder

1 teas cinnamon (will make this a heaping teas as we love cinnamon)

1/4 teas ground ginger

1/4 teas salt

1/8 teas cloves

Preheat oven to 350. Line an 8″ square baking dish with parchment paper. Spray with nonstick baking spray with flour. Set aside.

In a small saucepan, cook brown sugar, butter, and the water over medium heat until mixture bubbles, about 4 minutes. Pour sugar mixture into bottom of prepared dish; sprinkle with walnuts (pecans) and cranberry. Set aside.

In a medium bowl, combine pumpkin, sugar, oil and eggs. Whisk until well blended. Set aside. In a large bowl, sift together the flour, baking powder, cinnamon, ginger, salt and cloves. Add pumpkin mixture, stirring to combine. Spoon batter into prepared pan and smooth top with spatula.

Bake until cake tests done, which will bake about 30-35 minutes. Let cool in pan for 5 minutes. Invert pan onto a serving platter. Remove parchment paper. Serve warm with a spoon of whipping cream, or a drizzle of caramel (or BOTH)

 

Desserts · Uncategorized

Kentucky Butter Cake

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On Face Book this morning, this cake showed up and instantly I went to the fridge and took out butter to soften so I could make it later in the morning. All I can say is WOW…it is just amazing and you can make it in one bowl, which is always a plus. The glaze that oozes into the holes which you punch as soon as it comes out of the oven, just makes it even more delectable. Three different people have sampled it today, and if you could have seen the looks on their faces. This will be one of the cakes that I make through the holidays this year to sell.

Ingredients for Cake

1 cup butter, softened

2 cups sugar

4 eggs, room temperature

3 cups all purpose flour

1 teas baking powder

1/2 teas baking soda

2 teas vanilla

1 cup buttermilk

Ingredients for Glaze

3/4 cup sugar

1/3 cup butter

3 tables water

2 teas vanilla

Preheat oven to 325:

For cake, combine all ingredients in a large mixing bowl. Beat for 3 minutes and pour into a greased and floured bundt pan. Bake until cake tests done. (depending on size of bundt pan, will depend on how long it bakes, I used a small bundt pan and 4 mini loaf pans, but if you use a typical size bundt, such as a 9 or 10 cup, it will need to bake about an hour).

Glaze

Combine the butter, water and vanilla in a small saucepan. Cook over medium heat, stirring until sugar has dissolved, but do not boil. (I added one teaspoon of the vanilla to the mixture while it was cooking and then added the last teas right before I poured the glaze over the cakes.)

Bake in 10″ bundt pan which you have greased and floured for 60-75 min depending on your oven.  I begin to check for doneness  after about 55 min. But test about every 3-4 min until cake tests done!

When cake comes out of the oven, punch holes with end of a stick, straw or small round handle. Pour glaze over the cake allowing to drip down into the holes. Let cake cool completely before removing out of pan.