Dessert

Pumpkin Pound Cake Recipe

493 · 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

Plum Berry Basil Ice Cream

1 · Jul 30, 2013 · 3 Comments

A couple years ago my sister in law introduced me to the flavor combination of strawberries and basil. Sounds odd at first, but they compliment each other beautifully! And I recently found a love for a frozen treat put plum and basil together, so when I was assigned to make one of the flavors of homemade ice cream for a family reunion, I knew what I wanted to do! Considering that one of my husband's uncles was hesitant to try it because of the basil, but then asked for the recipe later, I'd say it was a success.

Homemade Plum Berry Basil Ice Cream

Yields: 1 quart

Ingredients:

1 lbs very ripe plums, pitted and chopped, with skins (I used 4 large plums)

7-8 strawberries, sliced

2/3 cups blueberries (fresh or frozen)

1/2 cup agave (or 3/4 cup sugar)

2 cups heavy whipping cream

1/3 cup fresh basil, chopped and bruised

In a medium pot, cook the plums and strawberries over medium heat, stirring often. Continue until the fruit softens and the plums start to break down — about 15 minutes. Pour into a heat proof bowl (I used a 9×13" glass pan to cool it down faster), add blueberries, then cover and refrigerate until the mixture is room temperature — about 30 minutes.

Pour the cream in the pot you just used for the fruit, and add the agave (or sugar) and basil, which has been finely chopped and bruised by pressing it with the flat part of the knife to release the oils. Warm the cream mixture over medium-low heat, stirring often. Cook for about 5 minutes (if you use sugar, make sure it has dissolved), then remove from heat to let steep — about 15-20 minutes.

Pour cream mixture through a strainer into the bowl (or 9×13" pan) with the fruit mixture to strain the basil, make sure to press the basil leaves with a wooden spoon to release any extra liquid and as much flavor as possible. And if you really like the basil flavor, like myself, you can put a spoonful of it back in. 🙂 Stir the mixture, then cover and refrigerate, until the ingredients are very cold — 1 to 2 hours, or more.

Pour ice cream into an ice cream machine and freeze/churn until desired consistency. You could serve immediately, or place in a freezer container and freeze for another few hours to harden it up. The lovely fuchsia color comes from the plum!

** If you don't have an ice cream maker, go here for great directions on how to make/freeze ice cream without a machine.

Thank you again for having me Heather! Hope everyone is enjoying an extra sweet summer!

xo,

Haley

Pear & Gorgonzola Pizza // DIY Sillhouettes on Canvas // Tuxedo Zucchini Bread Muffins

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.

Dessert

Ingredients for Pumpkin Pound Cake

Directions

Here are some more fabulous recipes from One Sweet Appetite

Chocolate Biscoff Buttercream Cupcakes

Chocolate Cake:

Biscoff Buttercream:

Directions

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