Pumpkin Bundt Cake

Its September!!  Colder weather not my favorite....But now is the season for pumpkin pie, pumpkin cake, pumpkin whatever!  I love pumpkin....So here is my first recipe of the season featuring my favorite fall ingredient....

Pumpkin Bundt Cake

For cake:
1 1/2 sticks (3/4 cup) unsalted butter, softened,
2 1/4 cups whole wheat flour plus additional for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoon cinnamon
3/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 - 15 ounce can solid-pack pumpkin
3/4 cup buttermilk
1 teaspoon vanilla
3/4 cups agave nectar
3 large eggs

Special equipment: a 10-inch nonstick bundt pan

For cake:

Preheat oven to 350°F. Butter bundt pan generously, then dust with flour and knock out the excess.

Whisk together flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, cloves and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.

Beat 1 1/2 sticks butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.

Spoon batter into pan and smooth top. Then bake about 45 to 50 minutes, or until a wooden toothpick or skewer inserted in center of cake comes out clean. Cool cake in pan on a rack 15 minutes. Then place rack over cake and flip the cake onto rack. Cool 10 minutes more.

Cream Cheese Icing
4 oz cream cheese room temp
2 tsp. agave nectar - more if you want it sweeter
1 tsp. vanilla
1 Tbsp milk

Mix all together on high.  Use a pastry bag with a straight tip to drizzle the icing on the cake.

Banana, Chocolate & Peanut Butter Pie

Crust:

2 cups chocolate graham crackers (I have used Chocolate Teddy Grahams too) Reserve about 1/4 cup crushed graham crackers to decorate the top of the cake.

1/4 cup (50 grams) granulated white sugar

1/2 cup (114 grams) unsalted butter, melted

Preheat oven to 350F.  In a food processor combine the graham cracker crumbs and sugar.  Slowly add melted butter through the top until combined.  Press the crumbs evenly over the bottom and about 1 inch up the sides of a 9 inch spring-form pan.  Bake for 10 minutes.  Let Cool Completely before adding the chocolate ganache.

Chocolate Ganache

1/2 cup whipping cream

1 tablespoon unsalted butter

4 ounces semisweet chocolate, chopped

1/2 teaspoon vanilla extract

Heat cream and butter in medium saucepan over medium heat until mixture is hot (do not boil). Remove from heat. Add chocolate and vanilla. Whisk until smooth. Pour into cooled crust.   Using a pastry brush "paint" the chocolate up the sides of the cake.  Allow to harden and "paint" a second coat of chocolate on.  Chill crust until chocolate ganache is firm, about 30 minutes.  Once the chocolate is firm cut 2 banana's into 1/4-1/2 inch thick slices and layer on the bottom of the cake.  This is optional - you can leave out the bananas if you want and the pie will still be amazing!

Peanut Butter Mixture

6 ounces cream cheese, room temperature

1 cup powdered sugar

2 teaspoon vanilla extract

2/3 cup creamy peanut butter (do not use old-fashioned or freshly ground)

2 time 2/3 cup chilled heavy whipping cream

Using electric mixer beat the cream cheese and powdered sugar in medium bowl until smooth. Beat in vanilla, then peanut butter. Beat cream in another medium bowl until firm peaks form. Fold large spoonful of whipped cream into peanut mixture to loosen, and then fold in remaining cream in 2 additions. Spread peanut butter layer evenly over chocolate ganache.  Sprinkle the reserved crushed graham crackers on the top of the cake evenly.  Chill at least 3 hours.

Honey Nut Granola

Been craving granola in milk for a while now so I decided this morning to make it.  It made my house smell so yummy!  Be careful when you dish out a serving to yourself.  This is VERY filling! You can always go back for seconds if you want!

Preheat oven to 300.

Mix together:
2 cups rolled oats
1/2 cup chopped almonds
1/2 cup chopped walnuts
1/2 cup peanuts
3 Tbsp flaxseed (ground or whole)
3 Tbsp wheat germ
handul of raisins - don't over do it unless you REALLy like raisins

In a separate bowl mix together:
2 Tbsp and 2 tsp olive oil
1/4 cup honey
1/2 tsp vanilla extract (you could probably use 1/4 tsp almond extract for a different flavor)
1 1/2 tsp ground cinammon

Add the wet ingredients to the dry ingredients and mix well.  Spread onto an ungreased baking sheet.  Bake for 10 minutes, stir and then bake for another 10 until golden.  Cool completely before storing.

Chocolate Chip, Peanuts & Peanut Butter Cup Cookies

I found this recipe on line and even though it is SUPER unhealthy, it sounded SUPER delicious! And they were D-E-L-I-C-I-O-U-S!!!!!!! 

Ingredients

1/2 cup unsalted butter or regular butter, softened
1/2 cup peanut butter (I only had fresh ground natural and it worked just fine)
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/4 cup milk (I used lactose free)
1 teaspoon vanilla
2 cups all-purpose flour
3/4 cup semisweet chocolate pieces
3/4 cup honey-roasted peanuts
3/4 cup coarsely chopped bite-size chocolate-covered peanut butter cups (about 8 PB Cups - I used dark chocolate ones -YUM!)

Directions

1. In a large mixing bowl, beat the butter and peanut butter with an electric mixer for 30 seconds. Add the sugars, baking soda and salt. Beat until combined, scraping sides of the bowl occasionally.

2. Beat in egg, milk and vanilla. Using the mixer, beat in as much of the flour as you can. Stir in remaining flour by hand. Stir in the chocolate pieces, peanuts and peanut butter cups.

3. Drop by generously rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake the cookies in a 350° oven for about 10 minutes or until lightly browned. Transfer cookies to a wire rack to cool. Makes about 30 cookies.

White Cherry Chocolate Cups & Peanut butter Cups

I made 2 variations of this recipe.  One I did with cherries and white chocolate and the other I did similar to Reese's Peanut Butter Cup.  They were a little time consuming, but worth it and fun to do.

Melt 5 ounces semisweet chocolate in a double boiler.  Paint the insides of 12 mini muffin tins with the chocolate.  Put in the freezer to harden for about 5-10 minutes.  Repaint another layer of chocolate.  Freeze until hardened.

Melt 5 ounces of white chocolate in a double boiler.  Paint the insides of 12 mini muffin tins with the chocolate. Put in the freezer to harden for about 5-10 minutes. Repaint another layer of chocolate. Freeze until hardened.

Pit 1 cup of fresh cherries and dice up. 

Using a hand mixer, beat 4 ounces of cream cheese with 1 tsp of vanilla and 2 Tbsp of confectioners sugar.  Fold in the cherries.  Using a pastry bag squeeze into the white chocolate cups.  Top with 1/2 cherry.

Beat another 4 ounces of cream cheese with 3 Tbsp of Peanut Butter, 2 Tbsp of confectioners sugar and 1 tsp vanilla.  Use a pastry bag to squeeze the filling into the chocolate cups.  Top with 3 chocolate chips.

Refrigerate until serving.

Hazelnut Brownies

I got into a bit of a baking frenzy last night and made these brownies and some other treats that I am going to post today as well.

Brownie Batter:
1 Cup Butter
2 Cups Sugar
2 tsp vanilla
4 eggs
1 Cup AP flour
3/4 Cup unsweetened cocoa
1/2 tsp. baking powder
1/4 tsp salt
1/2 cup chopped hazelnuts

Preheat oven to 350.  Grease a 13x9 inch pan.

In a large mixing bowl, combine the butter, sugar and vanilla.  Add the eggs one at a time, beating well after each addition.  In a separate bowl, combine the flour, cocoa, baking powder and salt.  Add to the butter mixture and mix well.  Fold in hazelnuts.

Spread into prepared pan and bake for 30 minutes or until toothpick comes out clean from center.  Cool on a wire rack.

While brownies are baking prepare frosting.

Frosting:
2 Cups (12ounces) chocolate chips
1 Cup heavy whipping cream or refrigerated hazelnut non-dairy creamer  (I used the plain cream)
2 Tbsp butter
1/2 cup coarsely chopped hazelnuts

In a double boiler melt the chocolate and heavy cream.  Stir in the unmelted butter and mix until smooth.  Cover and refrigerate about 30 minutes or until it is spreadable.  Frost brownies and sprinkle with hazelnuts.

Makes 2 dozen.

Jeopardy Cake

Randy's Mom loves the game show Jeopardy.  So they asked me to make her a cake.  I had a little help from Alfonso to draw Randy's Mom. I need to work on rolling out fondant, but I think it came out pretty cool looking.  I made a chocolate cake with raspberry curd filling and chocolate icing.

Cake:

Ingredients

2 cups boiling water

1 cup unsweetened cocoa powder

2 ¾ cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup butter, softened

2 ¼ cups white sugar

4 eggs

1 ½ teaspoons vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and put parchment paper on the bottom of a 13x9 inch pan. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.

Bake in preheated oven for 25 to 35 minutes. Allow to cool.

Frosting

2-1/2 cups heavy cream

3 oz. (6 Tbs.) unsalted butter

1 vanilla bean, split lengthwise and seeds scraped out

6 oz. bittersweet chocolate, finely chopped

2 cups granulated sugar

6 oz. (2 cups) natural unsweetened cocoa powder; more for decorating

1/2 cup Lyle’s Golden Syrup

1/4 tsp. kosher salt

To make the frosting:

In a 4-quart saucepan over low heat, combine the cream, butter, and vanilla bean and seeds and stir until the butter is melted. Remove the vanilla bean and whisk in the chopped chocolate until melted. Whisk in the sugar, cocoa powder, syrup, and salt until smooth—be sure the cocoa powder dissolves completely. Pour into a 9x13-inch pan and freeze until firm, about 1 hour.

Lemon Curd Filling

5.25 oz butter cubed and divided

4.5 oz sugar divided

1 1/2 pints of fresh raspberries

4.5 oz egg yolks

In a blender puree the raspberries.  Run through a sieve to remove the seeds.

Combine half of the butter, half of the sugar and the raspberry sauce in a saucepan. Heat until sugar dissolves.

Blend the egg yolks with the remaining sugar. Temper by adding 1/3 of the hot raspberry sauce, stiring constantly with a whisk. Return the tempered egg mixture to the saucepan. Continue cooking , stirring constantly with the whisk until the mixture comes to a boil.

Add the remaining butter

Strain the curd into a large shallow bowl. Cover and refrigerate to cool.

Fondant

1 1/2 oz. water

1 package unflavored gelatin (The store didn't have unflavored so I bought raspberry flavored and use 2 1/4 tsp. This also tinted the fondant pink so I had to add extra color to the completed fondant to get it to change to the color I needed)

4 1/2 oz light corn syrup

1 1/2 tsp. glycerin (optional)

1 lb 8 oz confectioners sugar

Mix the water and gelatin and heat gently to dissove only. Remove from the heat and stir in the corn syrup and glycerin (if using).

Add the sugar and mix until smooth and well combined. Form into a disc, lightly coat with shortening and wrap in plastic if not using right away. Best if used the same day.

I had some trouble getting the sugar to mix into the other ingredients. So I took out of the pan and put into my mixing bowl with the paddle attachment and let it knead together for a minute. It worked perfect.

I used 2 small pieces of fondant to make the picture of Randy's mom and the Question Bar.  I also tinted some fondant orange and cut out the word JEOPARDY.

Lemon Squares

This is my Grandmother's recipe and I've been requested by a Client to make them...soo......

Preheat oven to 300F.

Using your hands mix together:
1 Cup flour
1/2 c butter softened
1/4 Cup confectioners sugar

Press into an 8x8 ungreased pan building up the sides 1/2 inch.  Bake for 20-25 minutes or until crust is slightly browned.

While baking beat together until light and fluffy:
2 eggs
1 cup sugar
1/2 tsp baking powder
1/8 tsp salt
Lemon zest of 1 small lemon (about 2 Tbsp zest)
2 Tbsp lemon juice

Turn up heat to 350F.

Pour over hot crust.  Bake for 25 minutes or until center springs back when lightly touched.  Cool.  Cut into squares.  Sprinkle with Confectioners sugar.

Spelt Blueberry Muffins

I'm back...I think.  I've been baking just haven't been posting everything. 

Well here's my recipe for Spelt blueberry muffins.

Preheat oven to 400F.

Combine:

1 Cup plus 2 Tbsp Spelt Flour

1/2 Tbsp Baking Powder

1/4 tsp. salt

Whisk together:

1 egg

3/4 Cup Milk

1/3 Cup Agave

2 Tbsp melted butter

1/2 tsp vanilla

Mix the dry ingredients and the wet ingredients with a whisk.  Do not overmix.

Fold in 1 Cup blueberries.  If you would like some walnuts fold them in with the blueberries.

Line 6 muffin tins with papers.  Scoop mix into tins.  Bake for 20-25 minutes. Will make 6 full size muffins. 

Dark Chocolate Mini cupcakes with Dark Chocolate Icing

After I made the Jeopardy cake I had leftover batter (since I didn't make the 3 round cakes) so I made mini cupcakes.  They were awesome!  I also had 3 chocolate chips to each cupcake after I had scooped the batter into the tins.  This chocolate cake and frosting recipe has now become a staple in my book.  I don't have a picture of the muffins, but will take one next time I make them and post it.

Cupcake Batter
Ingredients:
2 cups boiling water
1 cup unsweetened cocoa powder
2 ¾ cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 ¼ cups white sugar
4 eggs
1 ½ teaspoons vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Prepare mini-muffin tins with paper.  In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Using a small ice cream scoop, pour batter about 3/4 the way up in the muffin tins.  Put 3 chocolate chips in each cupcake before baking.

Bake in preheated oven for 8-10 minutes. Allow to cool.

Frosting:
If you have leftover frosting simply put it in a container and freeze until you are ready to use again.  It will stay good for a long time

2-1/2 cups heavy cream
3 oz. (6 Tbs.) unsalted butter
1 vanilla bean, split lengthwise and seeds scraped out
6 oz. bittersweet chocolate, finely chopped
2 cups granulated sugar
6 oz. (2 cups) natural unsweetened cocoa powder; more for decorating
1/2 cup Lyle’s Golden Syrup
1/4 tsp. kosher salt
To make the frosting:
In a 4-quart saucepan over low heat, combine the cream, butter, and vanilla bean and seeds and stir until the butter is melted. Remove the vanilla bean and whisk in the chopped chocolate until melted. Whisk in the sugar, cocoa powder, syrup, and salt until smooth—be sure the cocoa powder dissolves completely. Pour into a 9x13-inch pan and freeze until firm, about 1 hour.