I’m designating October as Pumpkin Month. I know it’s not October yet, but it’s close enough for me! I saw this amazing looking pumpkin cake on Pinterest and just had to try it out. Now, I’ll admit, I’m a weirdo. I don’t like pumpkin pie, but when it comes to pumpkin cake or bread, I’m all about some! I’ve adapted this recipe from Jessica at The Novice Chef. Let me tell ya – this is good stuff! I took one bite and said, “oh, my, goodness,” and I’m pretty sure my eyes rolled into the back of my head. I am almost tempted not to take it to work tomorrow. But, I will because the good Lord knows I don’t need to eat all of it! P.S. I really need to work on my food styling. Everyone seems to have way better pictures of their food than me!
- 3 c. Flour
- 1 1/2 tsp. Baking Soda
- 1/2 tsp. Salt
- 3/4 c. Butter, softened
- 2 c. Sugar
- 3 Eggs
- 1 tbls. Vanilla
- 1 (15 oz) can Pumpkin (not pumpkin pie filling)
- 1/4. Vegetable Oil
- 1 c. Milk
- 12 oz. Cream Cheese, softened
- 3/4 c. Butter, softened
- 2 tsp. Vanilla
- 2 tsp. Cinnamon
- 4 c. Powdered Sugar
- Preheat oven to 300°F. Butter, flour, and put a piece of parchment paper in 3, 8-inch round cake pans. Set aside.
- In a medium bowl, mix flour, baking soda and salt. Set aside.
- In a large, stand mixer bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time.
- Stir in vanilla, pumpkin and vegetable oil.
- Beat in the flour mixture alternately with the milk. Start with the flour.
- Divide batter evenly into prepared pans.
- Bake for 35-40 minutes.
- Remove pans from oven and let cool on cooling racks for 10 minutes.
- Take cake out of pans and cool completely on cooling racks.
- In a large bowl, cream butter and cream cheese until smooth.
- Beat in vanilla and cinnamon.
- Add confectioners’ sugar and beat on low speed until combined, then on high until frosting is smooth.
Assembling the Cake
- Place a small amount of frosting on the bottom of the cake stand or platter. Place the first layer on top.
- Put a thick layer of frosting in between each layer.
- Once all layers are assembled, place a layer of frosting around the outside of the cake.
- Store in the fridge until ready to serve.
Last week was a bit hectic so this week I’m going to make up for it with a few posts. I was thinking of my friend, Courtney, when I made this. She loves toffee so she’ll be my biggest critic tomorrow when I take this to work. I hope she likes it! I looked through several recipes before I finally decided on this one. I wouldn’t say it’s necessarily adapted from anyone in particular, I just combined several recipes, noticed what was consistent with all of them, and did what I thought was easiest. Let’s face it; we all need a little simplicity in our lives when it comes to baking!
Now, I will warn you, this can count as your arm workout for the day because you’ll need to stir constantly!
- 1 c. butter, softened
- 1 c. sugar
- 1/2 tsp. vanilla
- 6 oz. chocolate chips
- Kosher Salt
Yep, that’s it! Five simple ingredients!
- Line an 11×17 pan with foil and generously butter the foil. You won’t end up using the entire pan so be prepared to bring up the edges. Refer to #4.
- In a heavy bottom sauce pan, over medium-high heat, combine butter and sugar and stir constantly. Keep stirring until it reaches 300F or hard crack stage. It probably takes 10-15 minutes. It’ll turn a beautiful dark caramel color when it’s ready.
3. Take off heat and stir in vanilla. I don’t know why, but the vanilla has some kind of reaction with the toffee mixture and will boil so be careful!
4. Pour mixture on buttered aluminum foil. After it spreads out and settles, bring up the edges of the foil so it can’t spread out any thinner.
5. Let cool about 10-15 minutes.
6. Melt chocolate chips and pour over toffee. Spread the chocolate out into a thin even layer.
7. Sprinkle kosher salt on top while it’s still hot.
8. After it’s completely cooled, cut or break into pieces. Store in an air tight container.
This one is a special request from Dr. Irlbeck. I made these once and she fell in love! I’ve adapted this recipe from Betty Crocker’s Almond, Apricot, White Chocolate Decadence Bars. There’s a few steps involved to create it and an ingredient I didn’t even know existed until I made this, but no worries it’s not too complicated!
- 1 pkg. Sugar Cookie mix (I just buy the cheap stuff)
- 1 pkg. (7 or 8 oz.) almond paste
- 1/2 c. sugar
- 1 pkg. (6-8 oz. apricots), chopped
- 1 pkg. (8 oz.) cream cheese, softened
- 2 eggs
- 1 tsp. lemon juice
- 1 bag (12 oz.) white chocolate chips
- Sliced or chopped almonds, for topping
- Heat oven to 375 F.
- Mix sugar cookie mix according to package. Spread in one layer in a 9×13 pan. Bake 10 minutes.
- While the cookie base is baking, chop apricots.
- Cool cookie base for 10 minutes.
- In an electric mixer, mix almond paste and sugar until crumbly and blended.
The first time I made this, I had no idea what almond paste was or even where to find it in the store. Almond paste comes in a long, skinny box, and in my grocery store, is by the marzipan near the chocolate chips. Here’s what my mixture looked like.
6. Add apricots and beat on low speed until combined.
7. Add cream cheese, eggs and lemon juice and beat on medium speed until well blended.
If it looks like a chunky, soupy consistency, you did it right.
8. Pour over warm cookie base.
9. Bake 20 minutes.
10. Cool for 30 minutes.
11. Melt white chocolate chips in microwave on 70% power for 1 minute. Mix, and, if needed, microwave for another
20 seconds on 70% power.
12. Pour on top.
13. Sprinkle sliced or chopped almonds on top.
14. Refrigerate for 2 hours and then slice into bars and serve.
I’ve made this cake twice now and every time I post a picture there’s tons of responses! It definitely turns some heads. My friend, Courtney, says it’ll rot your face off there’s so much chocolate! 🙂 This recipe I found on Pinterest. The original recipe is from Rianne at Art of Dessert. The picture of her cake is way more impressive than mine! I followed her recipe the first time, but decided I wasn’t the biggest fan of the chocolate cake. I am a big fan of Natalie Lewis’s from the Daily Crave though! So, the second time I used her chocolate cake recipe and the rest came from Art of Dessert. My recommendation is to have fun when making this. Be as creative as you want and put your own twist on it!
Wasted Chocolate Cake
- 1 c. cocoa powder
- 2 c. boiling hot water
- 2 2/3 c. all purpose flour
- 4 tsp. baking powder
- 1/2 tsp. salt
- 1 c. butter, room temp
- 1 c. sugar
- 2 large eggs
- 2 tsp vanilla extract
- Liqueur (optional) I used an orange muscat from Caprock Winery in Lubbock, Texas.
**Note – if you want a “tall” cake repeat making the cake steps. For me, this makes 2, 9 in. cakes. I have to double the recipe in order to get a “tall” cake, so I have four layers.
- 4 c. powdered sugar, sifted
- 1 c. cocoa powder
- 1/2 c. butter, softened to room temperature
- 1/3-1/2 c. whole milk (start out with 1/3 cup of milk and add more milk to your desired consistency)
- 1 tsp. vanilla extract
- 1 pkg. dark chocolate chips
- 1 pkg. milk chocolate chips
- Assorted chocolate candies for the top of the cake (I used Kit-Kat, Twix, Milky Way, Symphony bar, 3 Musketeers, and a Heath Bar.)
- Preheat oven to 350 F.
- Grease and dust two to three 8-inch or 9-inch cake pans with flour. To prevent the cake from sticking to the pan, line the bottom with a parchment paper circle. Set aside. (I turn one pan upside down and cut the circle around it. It doesn’t have to be perfect. Then I just use it to cut the others.)
- In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.
- In another bowl, mix together the flour, baking powder, and salt.
- Then in the bowl of your electric mixer beat the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating until smooth.
- Beat in the vanilla extract.
- Add the flour mixture and beat only until incorporated.
- Add the cooled cocoa mixture and stir until smooth.
- Before pouring into the pans, scrape down the sides and bottom to make sure the mixture is thoroughly mixed.
- Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and place on cooling racks.
- Poke holes with your toothpick or something small and drizzle liqueur while still hot so it can absorb into the cake. (optional)
- Wait for about 10 minutes to remove from cake pans and finish cooling on the cooling racks. Allow to cool completely before decorating.
- In a large mixing bowl, sift together powdered sugar and cocoa powder.
- Add butter, milk and vanilla extract and using an electric mixer, slowly mix together at a low speed. Once all the ingredients are combined, increase the speed and beat till fluffy.
Assembling the Cake
- Place a small smear of frosting on the bottom of the platter or where ever you’re putting your cake then place the first cake layer on top.
- Spread an even layer of frosting and place the second cake layer on top of the frosting. (Repeat for each layer.)
- Cover the sides and top of the cake with frosting.
- In a bowl, mix the dark and milk chocolate chips. Cover the sides of the cake with the chocolate chips.
- Chop up the candy bars and cover the top.
- With the remaining chocolate chips from covering the sides, melt with some heavy cream, milk or oil, and then drizzle the melted chocolate all over the top of the cake and let it drip down the sides of the cake.
- Enjoy! It’s probably a good idea to have a big glass of milk handy when eating this cake!
I’ve decided to start doing a “Dessert for Work” each week. I always post what I bake on Instagram, Facebook and Twitter. To be honest, I post A LOT of food on Instagram. I’d been thinking about blogging the recipes for a while, but after Hayley Jernigan suggested doing a food blog and Corey Clem said I needed to open my own restaurant that really put a fire under my rear. So, here it goes.
This week I decided on an old family recipe from my Momma’s conglomeration of recipes. It’s been years since I’ve had a Twinkie Pie and I had a slight panic attack when Hostess quit making them, and I wasn’t going to ever be able to make one again. Luckily, they’re back on the shelves and this recipe is so easy and good I decided it should be my Dessert for Work.
I will warn you that for my food posts it’s basically going to be a picture of the final product and the recipe. To be honest, it drives me insane when there’s a picture for every step, unless it’s complicated then I understand.
- 1 box Twinkies
- 2 pkgs. vanilla pudding
- 3 c. milk
- 16 oz. sour cream
- 1 can cherry pie filling
- 1 tub cool-whip
- Beat vanilla pudding and milk in a mixer on medium speed (start slow and gradually work your way up to medium or you’ll have milk everywhere) until stiff and pudding like. I used the whisk attachment.
- While the pudding is beating, slice Twinkies in half and place in a 9×13 dish.
- Once you get the stiff, pudding like consistency, add the sour cream and beat until it’s well mixed.
- Pour the mixture over the Twinkies.
- Pour cherry pie filling over pudding mixture.
- Spread cool-whip over cherry pie filling layer.