When I was a child, I would not eat anything with pumpkin in it, no pies or cakes. Then one day, I tried a pumpkin cake and I fell in love. Side note: I fall in love with food pretty often.
Recipe adapted from the Neely’s.
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick butter, softened
- 1/2 cup sugar
- 1 cup canned pure pumpkin puree
- 1 1/2 teaspoons pure vanilla extract
- 2 large eggs
- 1/2 cup chocolate chips
- Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.
- In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and salt. Set aside.
- In a large bowl, add the butter and the sugar. Beat with a mixer until light and fluffy, 3 to 4 minutes. Add the pumpkin puree and the vanilla extract.
- Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined.
- In separate bowl, mix together chocolate chips and 2 tablespoons of flour. Fold gently into batter.
- Using an ice cream scoop, fill each cupcake liner 3/4 of the way full.
- Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and cool completely before frosting .
Maple Cream Cheese Frosting
- 8 ounces cream cheese
- 1 cup or 2 sticks unsalted butter
- 1/2 teaspoon salt
- 4 teaspoons pure vanilla extract
- 2 Tablespoon maple syrup
- Combine the cream cheese, butter,in a large mixing bowl and blend for 2 minutes.
- Add salt, vanilla, and maple sryup, blend to combine.
- Add confectioner’s sugar, one cup at a time. Once all sugar is added mix for 2 minutes.
Assembly of Cupcakes:
- With desired pastry tip, fill pastry bag, save one cupcake without frosting.
- Pipe on cupcakes.
- Drop a couple of chocolate chips for decorations. Enjoy!
Even though I love my brother dearly and now have an amazing sister-in-law, there is a small part of me that always wanted a sister growing up. I always thought there is more camaraderie with sisters than with a brother and a sister, but I probably would have still been the annoying little sister!
On Sunday, while delivering the pake to birthday girl, I got to me their new addition.
Saturday was my friend’s birthday, so I decided to make a pake for her birthday and to enter a recipe contest. I think I have a winner too; this pake was delicious and pretty easy to make too! The only thing I made from scratch was the cake and the sweetened whipped cream. This recipe should make two pakes, but I made one pake and cupcakes.
- 2 deep dish pie crusts (thawed, not baked)
- 2 cups cherry filling (I used cherry preserves with whole cherries in it)
- Chocolate cake batter
- About 1 cup sweetened whipped cream
- Bittersweet chocolate bar to shave for garnish
- Preheat oven to 350 degrees.
- Pour 1 cup of cherry filling into each pie tin.
- Prepare the cake batter and pour into each pie tin. Batter should be about 1/4 inch below the rim of the tin.
- Place tins on a cookie sheet and bake for about 35 minutes.
- Insert toothpick into cake, it will come out clean when the cake is done.
- Once done baking, let pake cool, then top with whipped cream and with a zester, shave chocolate over whipped cream. Note: I used a pastry bag and tip for the whipped cream.
Recipes for chocolate cake and whipped cream are below. Also, if you do not want to make the cake from scratch; here is a quick way to alter the cake mix with a little more flavor. Altered Cake Mix: Instead of using water for the cake mix, use coffee, 1 Tablespoon vanilla extract, and 1 teaspoon of cinnamon. P.S. This is mostly for my mother because she does not like baking cakes from scratch!
Chocolate Cake Recipe
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 1 cup cocoa powder
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup canola oil
- 1 Tablespoon vanilla extract
- 1 cup hot coffee
- Heat oven to 350°F.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. With the mixer on low setting, stir in hot coffee (batter will be thin).
Sweetened Whipped Cream:
- 1-1/2 cup heavy whipping cream
- 3/4 cup confectioner’s sugar
- 2 teaspoons vanilla extract
- Whip heavy cream to stiff peaks.
- Add sifted confectioner’s sugar and vanilla, whip to combine.
This may seem like a lot of work, but it really wasn’t!
I was going to post another cupcake recipe except my new tablet (Wacom Capture) arrived today, and I wanted to play. Besides drawing, it was excellent to edit my photos with, and I desperately needed to catch up on Project 365.
This morning I took a long walk on a new trail near my house, and the leaves are just gorgeous. Fall is still my favorite season and I hope it last at least a couple more weeks!
This Tuesday was Boss Appreciation Day, and I made plenty of treats for my co-workers. I am submitting this recipe for a recipe contest, wish me and my friend luck!
I got some great feedback on the PB & J Cupcake. I was told several times that they did not expect to like this cupcake but loved the combination of flavors, and that I should try it with grape jelly.
- 1 3/4 cups all-purpose flour
- 1 1/4 cups sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 large egg, plus 2 large egg yolks
- 1/2 cup plus 2 tablespoons warm water
- 1 cup buttermilk
- 1/4 cup plus 1 tablespoon vegetable oil
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees. Line muffin tins with paper liners.
- Sift flour, sugar, baking soda, baking powder, salt, and cinnamon into a mixer bowl. Transfer bowl to mixer, and add egg, yolk, water, buttermilk, oil, and vanilla. Beat on low speed until mixture is well combined and smooth, about 3 minutes.
- Divide batter among liners, filling each cup about 2/3 full. Bake, rotating tins halfway through, until golden brown and a tester inserted into centers comes out clean, about 17 minutes. Let cool in tins on wire racks for 30 minutes. Invert cupcakes onto racks, and let cool completely. (Cupcakes can be stored for up to 3 days.)
Peanut Butter Frosting:
- 1-1/2 cups butter, softened
- 1 cup creamy peanut butter
- 1 1/2 teaspoons vanilla
- 5 cups confectioner’s sugar
- Combine butter and peanut butter.
- Add vanilla, mixed until combined.
- Combine confectioner’s sugar one cup at a time, scrapping bowl down after each addition.
Assembling the Cupcakes
- You will need some prepared jam, jelly or preserves, flavor of your choice. I used raspberry jam that my friend made (he (DG) is an amazing caner). While optional, I added some crushed peanuts for garnish.
- Equipment needed: two pastry bags fitted with two tips of your choice. I used a 1M for piping and circle tip for filling.
- First, you will fill the cupcakes with jam using a pastry bag.
- Then, you will pipe the peanut butter frosting on top the cupcakes.
- Dollop some jam on top the frosting and sprinkle the crushed peanuts.
Thanks to Benleeirene, who nominated me for the Very Inspiring Blogger Award. Very special thank you, Benleeirene! I am so happy you enjoy reading my blog! If you have not seen their blog, I fully recommend reading it. I love the food photography; it is awesome!
Rules for this award:
- Link back to the person who nominated you.
- Nominate 15 bloggers.
- Share 7 facts about yourself.
Here are the 15 bloggers I chose. I find these blogs inspiring for many different reasons, for some it is photography or their story telling abilities (poetry and stories), etc. I am using Benleeirene’s idea and adding the reason for each blog!
(Sorry about the hyperlink on the whole sentence, I am have technical issues.)
- Second Half Woman-I love her poetry, photos and her blogs about dating (especially online are hilariously awesome)!
- 11 Miles to Cool -love Cute Wednesday
- ArtBea-Beautiful photos
- Food and Other Stuff-Really good mix of photos and food
- Calee Photography-Love her nature photos
- Adventures of a Father in Training-love his family photos
- Meanwhile, Melody Muses-Stunning photos with amazing poetry
- Le Blog De Marie-lovely photos and great style
- Just My Echo-Love her recent animal photos
- Rocking My 365 Project-Amazing macros shots
- All Around the World-Eccentric pictures
- Taste My Buds-love the recipes
- Kenkiz-Even though I can only muddle through French, the photographs are captivating
- Nonoy Manga-Love the work on this blog
- Books and Bowel Movements-because she is a great writer
Seven Things about me:
- I have to have at least one piece of chocolate a day.
- Fall is my favorite season.
- I am a serious animal lover, seriously, I love all creatures big, small, furry to slimy.
- I love all things zombie related, The Walking Dead anyone?
- I love walking in snowy weather, but ask me to drive in it and I will totally freak out.
- Making melted crayon art is my new obsession.
- Reading Their Eyes Were Watching God and The Awakening drastically changed my life, in a good way.