Two Peas and Their Pod. This cake is moist and flavorful, and the cream cheese glaze puts it over the top! It's easy and fun to whip up on a beautiful fall day when you are craving something pumpkin!
You can follow the above link to the original recipe, or print it up here if you like. I organized my directions a little differently, in the order I prefer to do things.
2 cups granulated sugar
1 cup vegetable oil
3 large eggs
1 tsp vanilla
3 cups flour
2 tsp baking soda
2-1/2 tsp pumpkin pie spice
1/2 tsp salt
1 (15 oz) can pumpkin
Cream Cheese Glaze:
4 oz cream cheese, softened
1-1/2 cups powdered sugar
1/2 tsp vanilla
1-2 TB milk
Preheat oven to 350 F. Spray a 10" bundt pan with Bakers Joy or other non-stick cooking spray for baking. Do not use an Olive Oil based spray.
In a large bowl, beat the sugar and oil until smooth, about 2 minutes. Add eggs one at a time, beating well after each addition. Add vanilla and beat until combined.
In a medium bowl, whisk together the dry ingredients. Add to the creamed mixture, alternating with the canned pumpkin. Beat well after each addition.
Pour batter into the bundt pan. Bake for 60 minutes or until toothpick inserted near the center comes out clean. Check the cake at about 40 minutes; if it's getting too brown, tent it with foil until done. Remove from oven and cool in pan for 5 minutes. Invert onto cooling rack. When cake is cool, transfer to a serving plate and drizzle with the glaze.
Beat the cream cheese until smooth. Gradually add the powdered sugar and mix until combined. Add the vanilla and 1 TB of milk. If it's too thick to drizzle, add more milk.
Cover and store in the refrigerator. Serve cold or at room temperature.
Why This Blog?
Come in and make yourself at home. I'm so happy to be able to share my recipes here with you.
I bake mostly cookies, quick breads, muffins and scones -- sometimes pie, sometimes cake, but nothing too fancy. I prefer simple recipes that call for ingredients that I already have in my kitchen.
These are the recipes I will share with you. They come from family and friends, magazine clippings saved through the years, favorite cookbooks, and other blogs.
I'm so glad you came to visit. Enjoy your stay!
Sunday, September 16, 2018
Tuesday, July 17, 2018
Want something creamy? These three desserts will satisfy! Rich and creamy Cheesecake Mousse, colorful and light Blueberry Fool, and refreshing Banana Pudding Parfaits.
|Banana Pudding Parfaits|
|No-Bake Chocolate Oat Bars|
|Rocky Road Candy|
|Cookie Dough Fudge|
|Refreshing Lime Pie|
|Black Raspberry Cream Pie|
Finally, these No Bake Pretzel Bars from My Biscuits are Burning are always a big hit. (See the link for the original photo.)
Tuesday, April 25, 2017
I almost didn't blog about these because they aren't that attractive and it was really hard to get a good photo! I took about twenty and this was the ONLY one even close to being good. However, they are very yummy and I really wanted to share the recipe with you all.
I got this recipe from a friend years ago when our kids were in preschool together. It was the only treat she would bake for her kids because she felt it was somewhat healthy. I guess she thought the veggies, fruit, oats and nuts made up for the cup of butter and almost 2 cups of sugar. I agree! LOL!
Oatmeal Carrot Raisin Bars
1 cup butter, softened
1 cup firmly packed brown sugar
½ cup granulated sugar
1 tsp vanilla
1-1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
2-2/3 cups old-fashioned oats, uncooked
1 cup raisins
1 cup shredded carrots, loosely packed
½ - 1 cup chopped walnuts
Preaheat oven to 350 degrees F.
In a large bowl, beat the butter and sugars until creamy. Add eggs and vanilla; beat well. In a small bowl, whisk together the dry ingredients. Add to wet ingredients; mix well. Stir in the remaining ingredients then spread dough in an ungreased 13x9” pan. Bake ~22 minutes until golden brown. Don't over-bake or they will be dry! Cool completely then cut into squares.
Tuesday, April 18, 2017
I found this recipe on one of my favorite recipe websites, allrecipes.com. I love shortbread and this recipe looked fast and simple to whip up. I love fast and simple, as long as it tastes good! I’m so glad I tried them, they are DELICIOUS! The melt-in-your-mouth shortbread texture with the gooey melted chocolate chips, will make it hard to stop at one or two!
1-3/4 cups flour
½ tsp baking powder
¼ tsp salt
1 cup unsalted butter (Do not substitute salted butter!)
½ cup white sugar
¾ cup semisweet chocolate chips
½ cup finely chopped walnuts
Preheat oven to 325 degrees F. (The original recipe says 300 degrees but I read it incorrectly and 325 worked beautifully. )
In a medium bowl, whisk the flour, baking powder and salt. In a large bowl, cream the butter and sugar until fluffy. Gradually stir in the flour. Add walnuts and chocolate chips.
Roll or scoop dough into walnut sized balls. Put on ungreased cookie sheet 1-1/2” apart. Flatten a bit with the palm of your hand. Bake for 15-20 minutes, until light golden brown. Cool on racks.
Sunday, February 26, 2017
This isn't the most creative photo, but my decision to blog about pancakes was spontaneous so I had to snap a quick pic before I ate these beauties!
If you don't make your pancakes from scratch, you are missing out! The boxed mixes just don't compare. It is worth the extra five minutes it takes to assemble and mix the ingredients.
We use this recipe from my ancient Better Homes and Gardens Cookbook. Give it a try!
1-1/4 cup flour ( I like to use white flour and then 1/4 cup whole wheat.)
3 tsp baking powder
1/2 tsp salt
1 TB sugar
1 cup milk*
2 TB vegetable oil
In a large bowl with a pour spout, whisk together the dry ingredients. In a smaller bowl, whisk together the liquid ingredients. Add to the dry and whisk until combined. Add more or less liquid depending on how thick you like your pancakes. A teaspoon of water will thin it out nicely.
Preheat a griddle to medium heat. Pour batter onto griddle and cook pancakes until bubbles are all over the surface but have not popped yet. Flip your pancake and cook about 30 seconds to a minute more.
Of course you can add blueberries or chocolate chips to the batter if you like. Or sprinkle them on top (that's what I like to do). Sliced bananas, chopped pecans and maple syrup are delicious too!
If you want to make Buttermilk Pancakes, use buttermilk or sour milk, reduce the baking powder to 2 tsp, and add 1/2 tsp baking soda.
Thursday, January 5, 2017
I tweaked a recipe I already had and came up with these delicious and hearty scones. I think they would also be good if you replace the chocolate chips with raspberries or blueberries. Enjoy!
Oaty Chocolate Cinnamon Scones
2 cups flour
1 cup old-fashioned rolled oats
¼ cup sugar
¼ tsp cinnamon
1 TB baking powder
¼ tsp cream of tarter
½ cup butter, cold
1/3 cup heavy cream
2 large eggs
1-1/2 tsp vanilla
½ cup mini chocolate chips
Preheat oven to 425 degrees F.
In a large bowl, stir together the dry ingredients. Grate the cold butter into the dry ingredients, stirring until incorporated (or cut butter into small pieces and cut in with a pastry cutter). In a small bowl, mix the cream, eggs and vanilla. Add liquid to the dry ingredients. Stir in chocolate chips until mixture sticks together.
Pat dough into an 8” cake pan then turn out and cut into 8 wedges. Place wedges on a cookie sheet and bake 15-17 minutes. Serve warm.