Tag: Land O Lakes Butter

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)

 

Chocolate · Cookies · Desserts

Chocolate Caramel Thumbprints

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Before leaving Phoenix last Saturday, we stopped at a place called Kneaders to grab a bite, and a sack of cookies, just in case something should happen and we were trapped in the desert for a couple of hours with no chocolate in the car. The chocolate caramel cookie with sea salt called my name and I gladly took one with me. Whoa….a great deep chocolate flavor with melted caramel sprinkled with crushed pecans and sea salt. Why had I not tasted it before leaving the parking lot to where I would have known to buy 2 dozen of them to get us through the desert. I savored each and every bite. I told Randy how great it was, but I was not about to offer him a taste. I wanted the whole cookie to myself. (I reasoned that if he would have wanted one, he should have bought it instead of the boring oatmeal cookie)

Immediately after arriving at home, I began a search for a deep chocolate cookie that I could combine with caramel and sea salt with pecans. Am making them this time using Hershey’s Caramel-filled kisses, but next time I will use Kraft Caramels which I will cut each on in two and place in the indention when the cookies come out of the oven. By George, I think we have it. I found in my Holiday Cookies a deep chocolate thumbprint that I will use as a base…here is the recipe:

1 1/2 cups flour

1/2 cup unsweetened cocoa powder

1/2 teas baking powder

1/4 teas salt

1 cup butter, softened

3/4 cup sugar

1 teas vanilla

1 egg yolk

bag of Hershey’s Caramel-filled kisses (Have them unwrapped and ready to place on hot cookie)

Sea Salt

Preheat oven to 325. Combine flour, cocoa, baking powder and salt in medium bowl.. Set aside.

Combine the butter, sugar and vanilla in a bowl. Mix at medium speed with mixer until creamy. Add the egg yolk and mix until well blended.

Reduce mixer speed to low and add flour mixture. When flour is completely mixed in with butter mixture, shape dough into 1″ balls.

Place 2″ apart on ungreased cookie sheets. Make indention with Thumbie (which can be purchased from Chocolate Castles for $5 plus s&h) or finger (which will get cookie dough under your fingernails, which in turn will make you wish you had ordered a Thumbie)

Bake in preheated oven 10-11 minutes. Remove from oven and place a caramel kiss in center of indention immediately. As the kiss begins to melt, sprinkle with sea salt and crushed pecans.

Makes approximately 3 dozen

 

Cakes · Desserts

Pumpkin Pound Cake

Chocolate Castles3 Comments

This weekend will be ever so busy and I needed a cake I could bake now and freeze for Sunday so I wouldn’t have to bake all weekend. Found this on Land O Lakes Butter web site. With six eggs and butter, how can it not be good?

Pound Cake

3 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

2 teaspoons pumpkin pie spice*

1 teaspoon baking soda

1 teaspoon salt

2 cups sugar

1 1/2 cups Land O Lakes® Butter, softened

6 Land O Lakes® All-Natural Eggs

3/4 cup canned pumpkin

3/4 cup milk

Glaze

1 1/2 cups powdered sugar

3 tablespoons Land O Lakes® Butter, softened

4 to 6 teaspoons milk

Heat oven to 350°F. Combine flour, baking powder, pumpkin pie spice, baking soda and salt in medium bowl. Set aside.Combine sugar and 1 1/2 cups butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed. Add pumpkin; continue beating until well mixed. Reduce speed to low. Beat, gradually adding flour mixture alternately with 3/4 cup milk, until well mixed.

Spoon batter into greased and floured 12-cup Bundt® pan. Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

Combine powdered sugar, 3 tablespoons butter and enough milk for desired glazing consistency in small bowl. Glaze cooled cake.

*Substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon each ground nutmeg and cloves.