Gingerbread Pumpkin Bars First off let me just say how sorry I am that I haven’t really been able to get around and read other people’s blogs. I have been decent about getting stuff up of my own, but bad about getting to others. Sorry to say it will probably be that way for a couple more weeks. I also seem to be missing all sorts of blogging events…sigh. One of the ones I missed that I thought was neat was to make a recipe that came from someone else’s blog. There could have been a ton that I chose but the other day I was on Culinary in the Desert and found gingerbread pumpkin bars. Gingerbread Pumpkin Bars For the bars 2 1/4 cups all-purpose flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon fresh grated nutmeg 1/8 teaspoon ground cloves 16 tablespoons unsalted butter, softened 1 1/2 cups granulated sugar 1/4 cup molasses 1/3 cup rolled quick oats For the filling For the drizzle Preheat oven to 350 To make the bars To make the filling To make the drizzle
gingerbread pear upside-down cake Saturday went something like this: a bloody mary, brunch, the farmer’s market, witnessed a LARP battle, another bloody mary, baked a cake, and made a video about baking the cake. What do Brooklynites love? That day. There are probably a few questions in there, like what is a LARP battle? It is this. Anther question: where is the video? In the meantime, this cake is pretty much fall in a 9-inch round pan. This cake would also be excellent with apples instead of pears, or without any fruit at all and just finished with a little drizzle of a bourbon caramel glaze. Gingerbread Pear Upside-Down Cake Makes one 9-inch cake Adapted from Gourmet 1 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon nutmeg 1/4 teaspoon salt 1 stick + 3 tablespoons butter, softened 1/2 + 1/4 cup brown sugar 1/2 cup molasses 3 eggs 1/4 cup buttermilk 2 pears Preheat the oven to 350. Let cool, and flip the cake out on to a plate. print this recipe
Dulce de Leche Vanilla Cake First time I made this cake, it was for my boss’ birthday (say it, i’m the best employee ever!)! But seriously, this cake was amazing!!!! It’s all I want it to be! A moist vanilla cake, with layers of dulce de leche caramel and an amazing buttery icing! This cake is amazing, just do it and everyone will love you! Pumpkin Gingersnap Cookies | Gingersnap Cookie Recipe Pumpkin Gingersnap Cookies I love Gingersnap cookies. I have two favorite recipes that I make around Christmas time-Gingersnaps with White Chocolate Chunks and traditional Soft Gingersnaps. I decided it was time to create a Fall Gingersnap cookie, so I made Pumpkin Gingersnaps. I made these cookies before our little baby was born and really wish I had a few to munch on now. The pumpkin keeps the gingersnaps extra soft and moist, which is a must. I know I will be making these Pumpkin Gingersnap Cookies every Fall. Pumpkin Gingersnap Cookies Yield: 3 dozen cookiesCook Time: 10-12 minutes Ingredients:½ cup of butter, at room temperature 1 cup granulated sugar, plus more for rolling the cookies ½ cup of pure pumpkin (I used Libby's canned pumpkin) ¼ cup of molasses 1 large egg 1 teaspoon vanilla extract 2 ⅓ cups all-purpose flour 2 teaspoons baking soda 2 teaspoons cinnamon 1 1/2 teaspoons ground ginger 1 teaspoon ground cloves 1/2 teaspoon saltDirections:1.
Rainbow Cake For Cake: 2 1/4 cups cake flour (9 ounces) 1 cup whole milk, at room temperature 6 large egg whites (3/4 cup), at room temperature 2 teaspoons almond extract 1 teaspoon vanilla extract 1 3/4 cups granulated sugar (12 1/4 ounces) 4 teaspoons baking powder 1 teaspoon table salt 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool Red, orange, yellow, green, blue, and purple gel food coloring For Frosting/Filling: 2 1/2 cups granulated sugar 10 large egg whites 2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened 2 teaspoons pure vanilla extract 1 pound best-quality white chocolate, melted and cooled Preheat oven to 350 degrees. Prepare your cake pans by first liberally buttering the pans, then line the bottoms with parchment paper rounds. Butter the rounds and set aside. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended. Divide batter evenly between six medium bowls. Let cakes rest in pans for 3 minutes.
Apple Coffee Layer Cake | Cake, Batter, and Bowl I’ve often wondered why I’ve never seen a layered coffee cake. It just seems like stacking coffee cakes on top of each other would make the presentation so much more festive! I recently couldn’t help but try out this idea when I was baking a birthday treat for us to enjoy during one of our weekly morning lab meetings. I felt it was important to cram as many apples as possible into the cake since it’s apple season. Apple Coffee Layer Cake Printable Recipe Ingredients: Apple Layer for Bottom Cake: 2 tablespoons butter, melted 1/3 cup packed brown sugar 2 tart apples, peeled, cored, and thinly sliced Cake Layers: 1/2 cup butter, at room temperature 1 1/2 cups granulated sugar 1/2 cup canola oil 1 cup buttermilk 2 teaspoons vanilla extract 4 large eggs, at room temperature 2 1/2 cups all-purpose flour 2 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cardamom 1/2 teaspoon ground cloves 2 teaspoons baking soda 1 teaspoon salt To make the cake layers, heat oven to 350˚F.
Baked Pumpkin Spice Donut Holes « The Craving Chronicles I might be harboring a slight pumpkin obsession right now. I just… I saw the canned pumpkin at the grocery store, bought a few cans, and now I can’t stop. I want to put pumpkin in everything. I’ve seen this one particular recipe popping up here and there for muffins that are supposed to taste like donuts. Right about now I can hear you thinking, “Yeah, that’s great, but do they really taste like donuts if they’re not fried?” Printable RecipeAdapted from Tasty Kitchen Makes 20-24 mini muffins Don’t worry – you don’t actually use the whole stick of butter for the coating, it just makes it easier to dip the muffins. Ingredients For Donuts 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoons cinnamon 1/2 teaspoons nutmeg 1/2 teaspoon allspice 1/8 teaspoons ground cloves 1/3 cup vegetable oil 1/2 cup brown sugar 1 egg 1 teaspoon vanilla extract 3/4 cup canned plain pumpkin (not pumpkin pie filling) 1/2 cup low-fat milk Directions Preheat oven 350°F. Like this:
cake batter blondies. | girl meets life. I don’t say this very often. But this is one of the most delicious things I’ve ever eaten. Remember how I made dense, fudgy brownies by using a boxed chocolate cake mix? Well, let’s just say that I haven’t been able to stop imagining doing the same with a yellow cake mix ever since. So, chocolate-lovers, this isn’t entirely for you. cake batter blondies. ingredients: 1 box yellow cake mix1/4 cup canola oil1 egg, beaten1/4 – 1/2 cup milk1/4 cup rainbow sprinkles1/2 cup white chocolate chips (optional) directions: Preheat oven to 350 degrees. notes: I should mention that because I don’t have any bakeware yet, I actually baked this batch in a casserole dish (I’m classy like that, what can I say?). **edited to add: I made these again in an 8-inch cake pan, and they came out perfectly! **also edited to add: I made the blondies successfully without using eggs! After cooling for about 20 minutes, the gooey center is what will lend to the decadent, cake-batter texture.
Molten Chocolate Cakes (Easter Dessert) My favourite part of Easter is the chocolate desserts. Molten chocolate cake, aka lava cake or chocolate fondant pudding, is very popular around the world. It is even served in high-end restaurants and is suitable for all occasions. Back to the cake, it’s not that difficult when you actually roll up your sleeves to make this delicious chocolate cake. Molten Chocolate Cakes (Printable recipe) By Christine's Recipes Prep time: 20 mins Cook time: 9 mins Yield:3 serves（3x150ml-capacity ramekins） Ingredients: 100 gm unsweetened black chocolate 100 gm unsalted butter, diced, plus more to sprinkle ramekins 2 eggs 60 gm caster sugar 20 gm plain flour/ all-purpose flour cocoa powder, to sprinkle the ramekins icing sugar, for garnish Method: Preheat oven to 180C/356F. Notes:The key to making this chocolate cake with soft, lava-like center is timing.
Oven-Baked Apple Donuts No season makes me happier than Fall. Since moving to Montreal, the beautiful Indian summer has been one of my favourite moments of the year. Montreal weather tends to linger on (like our icy cold winters) but the peak of Fall only really last a couple of weeks so you have to learn to really appreciate it while it's here. Going up to the mountain this weekend with a good cup of coffee and a warm scarf, I enjoyed a moment of peacefulness by the water. Oven-Baked Apple DonutsMakes about 24 mini donuntsAdapted from cooks.com 1/4 cup of lightly packed brown sugar1/4 cup of white sugar1 1/2 cups of bite size chunks of apple, peeled and cored1 1/2 cups of all-purpose flour1 3/4 tsp baking powder1/2 tsp kosher salt1 tsp nutmeg1/3 cup of cold butter, cut into small pieces1 egg1/4 cup of milk To Coat:1/4 cup of butter, melted1/3 cup of sugar1 tsp cinnamon powder Preheat your oven to 350F. In a separate bowl, beat the egg. Bake for 15-18 minutes or until the donuts are just golden.
How To Make Banana Cake I’ve had plenty of banana bread in my day. But it always seems like more of a cold weather food. Go figure, a tropical fruit that makes a cold weather bread. Doesn’t make sense, but that’s how it is. This cake, though, is lighter than any banana bread I’ve ever had. Ingredients 2 cups sugar ½ cup butter (1 stick) 2 egg yolks 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon salt 1 cup milk 3 crushed bananas 1 teaspoon vanilla 2 egg whites, beaten Metric conversion (estimate) 500 g sugar 60 g butter 2 egg yolks 375 g all-purpose flour 7 g baking powder 4.7 g baking soda 2.4 g salt 235 ml milk 3 crushed bananas 5 ml vanilla 2 egg whites, beaten Directions Combine the sugar and butter and beat on low speed until completely combined. Add the egg yolks and beat on high speed until the mixture is smooth and fluffy. In a separate bowl, combine the dry ingredients — flour, baking powder, baking soda and salt — and whisk thoroughly. And that’s it. Loading ...
St. Martin’s Cake « Cake This is a delicious cake to welcome the winter season with! The texture of the dough works perfectly with the freshness of the jam filling and the richness of the buttery chocolate frosting. You will be amazed by its wonderful taste! To make the cake you need: 2/3 cup (150 grams) unsalted butter, room temperature 6 tablespoons (85 grams) granulated white sugar 1 teaspoon vanilla extract 4 egg yolks 4 egg whites 5 ounces (150 grams) semi-sweet chocolate 1 cup (130 grams) all purpose flour 1 teaspoon baking powder 2 tablespoons cocoa For the filling you need: 1 1/2 cups (375 grams) jam (raspberry or strawberry or forest fruit) For the frosting you need: 6 ounces (180 grams) semi-sweet chocolate 6 tablespoons (84 grams) unsweetened butter 1 cup (115 grams) confectioner’s (or powdered) sugar, sifted 7 teaspoons milk 1. 2. 3. Set the bowl aside. 4. 5. 6. 7. 8. 9. 10. 11. Place in the oven and bake for about 35 minutes. 12. When the cake’s cooled, remove it from the pan and cut into two halves. 13. 14. 15. 16.
Truffle Hot Chocolate Balls {Sugar Rush #2} I love me some hot chocolate. In a big, obsessive way. I love the stuff and may or may not be known to enjoy it year round. If someone happened to give me truffle hot chocolate balls as a Christmas gift? These truffled balls are a combination of divine chocolate and silky cream. Just in case you might benefit from someone’s valuable inheritance, like mine, I wanted to pass this recipe on for rich, decadent hot chocolate balls that make a wonderful holiday gift (or to hoard and devour yourself). Click on the Sugar Rush button to the right to see all the Sugar Rush recipes so far! One Year Ago: Thick and Chewy Gingerbread CookiesTwo Years Ago: Chocolate Peppermint Cookies Truffle Hot Chocolate Balls Ingredients 12 ounces semisweet chocolate chips (about 2 cups) 1 cup heavy cream 1 tablespoon sugar (optional – I liked the richness of the chocolate without but in another batch, my kids and husband liked the extra sweetness)1/8 teaspoon salt Directions