Baking

Pumpkin Pound Cake Recipe

485 · Sep 17, 2013 · 43 Comments

Pumpkin Pound Cake Recipe // Show of hands, who here is so ready for fall baking? I have been itching to try out the collection of pumpkin recipes that have been piling up on my counter, and what better time then now?

I dug through my box of random clippings and came out with one from Taste of Home that sounded too good to be true. Pumpkin pound cake… in a bundt pan.

I’ve had a bundt pan for years but it has sat in the back of my cupboard (in the original plastic) since day one, unused. I was a little ashamed and figured this would be the perfect reason to bust it out.

There is no better way to break in a new pan then with a pumpkin recipe!

Ingredients for Pumpkin Pound Cake

2-1/2 cups sugar

1 cup canola oil

3 eggs

3 cups flour

2 teaspoons baking soda

1 teaspoon Cinnamon

1 teaspoon nutmeg

1/2 teaspoon salt

1 can (15 ounces) solid-pack pumpkin

Directions

Preheat your oven to 350 degrees. Spray a bundt pan with non-stick spray. Set aside. Stir together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.

Whisk together your sugar, oil, eggs, and pumpkin. Fold in the dry ingredients and stir until combined. Pour into your pan and bake for 1 hour, or until a toothpick comes out clean.

If you were looking for your home to smell like fall, you’ve found the right recipe. My entire house smelled like pumpkin pie for days after I pulled this out of the oven. I topped it with a simple maple glaze, but it’s flavors stand on their own.

This is a great one to share with friends. Especially if you are home alone and might eat the entire thing all on your own (don’t judge).

You could even try making them in mini bread pans for a fun neighbor gift! Thanks Heather for letting me come by again!

Here are some more fabulous recipes from One Sweet Appetite

The Perfect Strawberry Cupcake Recipe

6 · Aug 18, 2013 · 20 Comments

Strawberry Cupcake Recipe by Creative Team Member Jesseca from One Sweet Appetite // I have been on the hunt for the perfect fresh strawberry cupcake for years. It seems like almost every one I try has turned out dense, sunken, or dry. Luckily I never gave up and found a recipe that was intriguing enough for me to give it another try! These little cakes are to DIE for amazing. Light, moist, and full of strawberry flavor. I think the secret is keeping your berries diced nice and small. It spreads them out and keeps t hem from sinking to the bottom of the cake. Strawberry Cupcakes 2-3/4 C. flour 1 Tbsp. cornstarch 1 Tbsp. baking powder 1 tsp. salt 1 C. butter, at room temperature 2-1/4 C. sugar 1-1/2 tsp. pure vanilla extract 3 large eggs plus 1 large egg white 1 cup buttermilk 2½ cups finely diced strawberries Preheat your oven to 350 degrees. Line two muffin tins with paper liners and set aside. Whisk together the flour, cornstarch, baking powder, and salt in a small bowl. Set aside. Cream together the butter and sugar. Add your vanilla and eggs + white, one at a time. Mix until fully incorporated. Slowly stir in the flour mixture and buttermilk. Fold in the strawberries. Fill each cup 3/4 full with batter. Bake for 25 minutes, or until a toothpick comes out clean. Cool completely then top with your favorite frosting! Super simple, and delicious! I topped mine with a Strawberry Swiss Meringue Buttercream that is out of this world amazing! The flavor of the cake combined with the silky frosting is perfection. Great for a sweet snack on these warm summer nights. The great thing about this recipe is how easily you can change the flavor! Substitute the strawberries for blueberries, raspberries, or blackberries!

Here are some more fabulous recipes created by Jesseca…

chicken, corn tomato pasta salad, easy stuffed peppers, tom + chee inpsired grilled cheese

Chocolate Biscoff Buttercream Cupcakes

5 · Jul 24, 2013 · 19 Comments

This post is brought to you by Biscoff Spread // Have you “Spread the Love” yet? You know, the spread that has taken the nation by storm… Biscoff Spread. I have dipped my toe in the Biscoff pool a couple of times and today I’m sharing my Chocolate Biscoff Cupcakes along with sharing about the Biscoff Spread the Love Challenge. All you have to do is share your photos of how you use Biscoff. You could win a trip to Belgium to the Biscoff factory, cash prizes or a years worth of Biscoff!!

What is Biscoff? Well, if you’ve ever flown on a commercial airline within the last 20 years you may have had a Lotus Biscoff cookie as a in-flight treat. They are a tasty cookie created in Belgium, and in Europe they are called Lotus Speculoos cookies.

Back in 2007 a culinary enthusiast brought their Speculoos creation to a Belgium reality television show, not unlike our Shark Tank here in the U.S. and pitched an idea for turning the Speculoos cookies into a spread. The folks at Lotus LOVED the idea and that is how Biscoff Spread was born. Within 3 hours of it’s first release, the Biscoff spread sold out and it has become an overnight sensation all over the world!! Click here to find out where you can buy Biscoff.

All Biscoff products are made with all-natural ingredients and are preservative-free. They are free of trans fat and cholesterol and made without genetically modified ingredients or artificial colors. They are Vegan and also do not contain nuts.

You can enjoy Biscoff in many ways, on toast, with apple slices, in a sandwich or in all kinds of sweet goodies. About a year ago, I created a Biscoff Crepe Raspberry Cake that was truly a show stopper.

When I was developing that recipe I created my Biscoff buttercream recipe that is perfect for all types of desserts. This week I topped my favorite chocolate cupcakes with that amazing Biscoff buttercream and it was heaven in cupcake form.

Chocolate Biscoff Buttercream Cupcakes

Chocolate Cake:

1 Chocolate Cake Mix (any kind, I've used chocolate fudge, Swiss chocolate, or milk chocolate)

1 C Mini Chocolate Chips

1 cup Sour Cream

1 Pkg. of Chocolate Pudding (small 3.5 oz. box)

Biscoff Buttercream:

2 sticks of unsalted butter at room temperature

1 cup Biscoff

1 tsp. vanilla extract

pinch of salt

3-4 cups of powder sugar

1-2 tbsp. whole milk

Directions

For the most amazing chocolate cake ever, prepare cake batter as directed on box, and add sour cream, pudding and chocolate chips. Pour into cupcake liners. Bake as directed on box (you might need to add a minute or two to the baking time because of the added ingredients). Place on a wire rack to cool.

For the buttercream I just modified my Simple Vanilla Buttercream recipe a bit by adding the Biscoff and lowering the amount of vanilla extract. It’s a good classic and easy buttercream recipe.

In a bowl of an electric mixer with the paddle attachment, place softened butter and Biscoff. Cream the two together and add vanilla extract. Turn mixer off and add half of the powder sugar, carefully turn the mixer on low and mix the sugar in completely. Add the remaining sugar slowly until it creates a dough like consistency. Add 1 tbsp. of milk and mix on high. Check the consistency of the buttercream. If it’s too tight add more milk. Mix on high for 5-7 minutes until light and fluffy.

If needed store in a air tight container in the refrigerator for up to a week. Take out of the fridge for an hour or two before you want to use it to make sure that it is at room temperature when you need it.

Using a jumbo closed star decorating tip with a pastry bag from Sweet Baking Supply, I iced the cupcakes with a simple swirl and then drizzled a little melted Biscoff on top. For some added flair you can break-off a piece of a Lotus Biscoff cookie and place it on top of the frosting. These cupcakes will hold up quite well as long as the temperatures aren't too hot. Refrigerate if don't plan on eating them for a bit, but make sure to bring them back up to room temperature before serving.

Don't forget to visit the Biscoff challenge for a chance to win a fun trip or a years worth of Biscoff. You can also find fun ideas on their Pinterest Boards along with their Facebook page.

Triple Chocolate Deep Dish Brownies

3 · Jul 2, 2013 · 8 Comments

Hello Whipperberry friends, it's me Jo-Anna from A Pretty Life in the Suburbs!

I'm so happy to be over here at Whipperberry again (I'm still pinching myself)! I hope you enjoyed my last recipe, and I'm hoping you're going to love this one too! I know we did.

Today I'm sharing a recipe for Triple Chocolate Deep Dish Brownies with Ice Cream. Now just take a moment to absorb that…say it out loud…Triple Chocolate Deep Dish Brownies. Mmmmmm! Oh yes, I went there. You should too.

And I won't even tell you that these brownies are gluten free. They're so good you won't even realize there's no flour in them. But don't let the gluten free thing scare you either…this recipe is versatile…just use all purpose flour instead if you wish.

These are seriously delicious. Gooey, warm, chocolatey and rich.

You must, I repeat you must, eat these brownies warm with ice cream. A treat of epic proportions! 😉 And perfect for guests, special occasions or just the occasion of every day. I mean really, do we need a reason to eat brownies?!

4 oz of dark chocolate 1/2 cup butter 1/2 cup almond flour (or all purpose flour if you don't wish to use almond flour) 1/4 cup cocoa powder 1/2 tsp baking powder 2 eggs 1 cup brown sugar 2 tsp vanilla 1/2 cup chocolate chips (semi-sweet) vanilla ice cream

Preheat your oven to 350 degrees.
Melt the dark chocolate and butter over indirect heat. To do this, I put a heat-proof bowl over a saucepan of simmering water, and stir it constantly until it is melted and smooth. Then remove from heat, and cool slightly. Set aside.
In a separate bowl, whisk together the almond flour, cocoa, and baking powder. Set aside.
Once the melted chocolate mix is cooled slightly, add the eggs, sugar and vanilla. Mix thoroughly.
Then stir in flour mix. Mix well.
Stir in the chocolate chips.
Pour the brownie batter, evenly between 6 – 125 mL Mason Jars.
Bake for 25-30 minutes.
Let them cool slightly before serving, then add a scoop of vanilla ice cream and enjoy!

Tips!

If you make these brownies ahead of time, just reheat them in the oven at 200 degrees for about 15 minutes, or stick them in the microwave for a few seconds to heat them up.

Seriously. Look at that bite.