Pumpkin Cake

This is the perfect time of year for everything pumpkin.  And me, personally, I love pumpkin.  So here is an amazing way to enjoy all things pumpkin - Pumpkin Cake!  

This recipe is from my mother-in-law and it has served me well over the years.  

Ingredients:

Crust:

1 box yellow cake mix (reserve 2/3 cup for topping)

1/2 cube (4 TB) butter - at room temperature

1 egg

Filling:

1 16 oz can pumpkin puree

2/3 cup milk

1/2 cup sugar

2 eggs

1 tsp pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp allspice, dash of ginger and ground cloves)

Topping:

2 TB butter - at room temperature

2/3 cup reserved cake mix

1 tsp cinnamon

In a large bowl, combine cake mix, butter and egg.  Mix with a fork or pasty cutter to combine.

Press mixture into the bottom of a 9x13 pan.  Use your fingers - it's the only way.

In another bowl (or the same one after you've washed it out), combine all the filling ingredients.   Stir with a whisk to throughly combine them all.

Pour filling mixture on top of crust.  

Take reserved cake mix and add cinnamon and butter.  Use a fork and combine until it forms a crumble consistency.

Sprinkle this mixture on top of the pumpkin filling.

Bake at 350 degrees for 50 to 60 minutes.  It will come out golden and wonderful.

Serve it while it's still warm - although my kids have been know to eat this even if it's cold.

Make sure and add a large dollop of fresh whipped cream.   Believe me, you'll be going back for seconds.

Enjoy!

Apple Crumble

Many years ago, I was in a sorority in college.  At the end of the year, we put together cookbooks and each girl got to take one home.  There was a recipe similar to this in my cookbook...however over the years I seem to have lost the cookbook.  Who knows where it could be, but one place it isn't is my recipe cupboard.  Oh well, that meant that now I had to try to figure it out on my own.  

After a few tries, I think I got it right!  This dessert is perfect for a crisp fall night.  Believe me, you will want to make this over and over again.

Ingredients:

5 medium apples - pealed, cored, and diced

1 heaping teaspoon cinnamon

pinch of salt

1/4 cup water

1 cup flour

3/4 cup sugar

1/2 cup (1 cube) butter at room temperature

Place your diced apples is a shallow baking dish.  You can use a 9x13 or any other dish of similar size.

Sprinkle the cinnamon and salt on top of the apples. 

Now pour the water on top and stir to distribute all that cinnamon.  Be careful not to spill those apples.

In a separate bowl, add flour, sugar and butter.  

Notice that I'm not using any oats.  That's why this is a crumble and not a crisp.  I'm sure if you like oats you can think of a way to incorporate them.  However,  give this a try first.  I think you'll like it just the way it is.   Anyway.....

Using a fork or a pastry cutter, mix until a crumbly mixture forms.

Sprinkle the flour mixture on top of the apples.  You can lightly press down if you need to, but really you should be just fine sprinkling it evenly over the top.

Bake at 350 degrees for 45 minutes.  Your apples should be nice and tender and the topping crisp and golden.

Serve while warm, and add some vanilla ice cream or a huge scoop of fresh whipped cream.  Believe me, you will be coming back for seconds!

Fruit Cocktail Cake

This recipe has been in my family for a few generations. It's our typical Sunday night dessert.  There are only a handful of ingredients, you can whip up in a hurry and it tastes great!  Perfect for a Sunday evening.

Ingredients:

Cake:

2 cups flour

1 1/4 cups sugar

2 tsp baking soda

2 eggs

1 can (14 oz) fruit cocktail

1/2 cup brown sugar

1/4 cup chopped walnuts or pecans (optional)

Syrup:

1 cup evaporated milk

3/4 cup butter

3/4 cup sugar

Put flour, sugar and soda in a bowl.  Whisk to combine.

Add the eggs and juice from the fruit cocktail.  I started with a whisk, but had to quickly switch to a wooden spoon - it was just too thick.  Mix until combined.

Gently stir in fruit.  It will thin out slightly with the fruit.

Pour into a greased and floured 9x13 pan.

Sprinkle brown sugar (and nuts if you want) on the top.  Bake at 350 degrees for 35 minutes.

When you pull it out it will look like this.  While it is cooling, you will make the syrup.

In a large saucepan combine the sugar, butter and evaporated milk.  Bring to a boil.

Boil for 1 minute.  It will foam up, so you want to keep stirring. 

Place a slice of cake on a plate, and then pour syrup over the top.  Make sure that you get enough syrup.  : ) 

This is best while warm, so don't wait too long to enjoy!

Classic Chocolate Cake

The Classic Chocolate Cake is a big favorite in our house. My son is constantly requesting it, however on this occasion we had it for my daughter's 2nd birthday.

We went the simple route - no frills or bells or whistles, just plain and delicious Chocolate Cake!

Ingredients:

1 chocolate cake mix

Frosting:

1/2 cup softened butter

1/2 cup shortening

1 tsp vanilla

3/4 cup cocoa powder

6 1/2 cups powdered sugar

1/2 cup milk - a little more if needed

Start by mixing your chocolate cake mix according to the package directions.

Then take your cake pan (I used two rounds) and trace the bottom on two sheets of wax paper. Cut out the circles.

Use a paper towel and shortening to grease the cake pans. Then place the wax paper circle on the bottom of the cake pans. Grease the top of the wax paper. Then place some flour in the cake pans and swirl around until pans are lightly coated with flour. Pour out the excess flour.

Pour in the prepared cake mix. Make sure that you have equal parts in each pan. Cook according to package directions.

Once the cake is done (you know that toothpick trick?), set them out to cool.  Once the cake is completely cooled, you are ready to frost it.

In a large bowl, cream together the butter and shortening.  Add the vanilla, cocoa and powdered sugar.  Mix until just combined.  Add the milk and continue to mix until everything is throughly combined.  

We like frosting, so this recipe makes a lot.

Now you get to frost the cake.  First, remove the cakes from their pans.  Run a butter knife along the edge between the cake and the pan.  Then turn the pan over.  With the wax paper circle, the cake should easily fall out and unto your surface (usually my hand) - so be prepared.

Place the first cake right side up on your cake plate.  If the top is exceptionally domed, you can use a serrated knife to flatten it out - but do this before you put it on the cake plate.

Frost the top of the cake.





Now place the next cake on top, but this time put it upside down.

Frost the entire cake, making sure to completely fill in all the cracks between the two cakes.

I like to use my offset spatula to create a swirl design on the cake.




Believe me, your family will love this cake!

Perfect for any occasion.

Enjoy!

Strawberry Mango Smoothie Pops

We absolutely love this simple summer treat.  I like that fact that there are very few ingredients and I can whip them up in just a few minutes.  My kids like the creamy frozen texture on a hot summer day.  Win win!




Ingredients:

Mango Section:
4 cups frozen mango
2 cup vanilla yogurt
1 cup orange juice

Strawberry Section:
4 cups frozen strawberries
2 cup vanilla yogurt
1 cup orange juice


Place frozen mango, yogurt, and juice in a blender.  Mix until combined.  This will be a large batch - I prefer to do it in halves so my blender isn't overloaded.

Pour mixture into small paper cups or popsicle containers - but only fill half full, not to the top.  Now you're going to mix the strawberry section.

Place frozen strawberries, yogurt, and juice in a  blender.  Mix until combined.  Pour into cups over the top of the mango mixture.

Wrap tops of cups with plastic wrap or tin foil and place a popsicle stick in the center.  Place into the freezer until set (about 4 hours or overnight).

These are a big hit at our house.....

Can't you tell....

However, I do have to admit that the mango section is our favorite.  The strawberry is a bit tart.  If you want you can use strawberry yogurt and apple juice in the strawberry combo.  It will sweeten it up a little.

Or you could just make a big batch of the mango and eat that.  We like that too.

Frozen, or in smoothie form, these things are just plain good!  So go out and make some to help keep you cool this summer!

Strawberry Cupcakes

I have to admit, I got this recipe from Martha Stewart.  It's the Sprinkles' cupcakes recipe - and boy is it good!  Just try to ignore the copious amounts of butter that are placed in these bad boys.

Cupcake Ingredients:

1/3 cup pureed strawberries

1 1/2 cups all purpose flour, sifted

1 tsp baking powder

1/4 tsp kosher salt

1/4 cup whole milk, room temperature

1 tsp vanilla

1/2 cup unsalted butter, room temperature

1 cup sugar

1 large egg, room temperature

2 large egg whites, room temperature

Start by pureeing your strawberries.  It generally takes about 2/3 cup of strawberries to get 1/3 cup puree.  If there is extra puree, save it for the frosting.

In a medium bowl, whisk together the flour, baking powder and salt.  Set this aside.

In a small bowl, mix together milk, vanilla (I used my clear vanilla from Mexico - I'm really thinking that I should have bought a truckload of this stuff),

and strawberry puree.  Set this aside as well.  Can you see a trend here?  You're going to have a bunch of different bowls, but don't worry, they will all come together soon.

In the bowl of an electric mixer (with a paddle attachment) cream the butter on medium-high speed until it is light and fluffy.  Gradually add the sugar and continue to beat until well combined.

Reduce the mixer speed to medium and slowly add the egg and egg whites until just blended.

With the mixer on low, slowly add half of the flour mixture and mix until just blended.  Then add all of the milk mixture, again, mixing until well blended.

Slowly add the remaining flour mixture and make sure to scrape down the sides of the bowl.  Mix until just blended.

Divide the batter evenly between 12 muffin tins that have been lined with cupcake wrappers.  They should be about 3/4 of the way full.

Bake at 350 degrees for 22 to 25 minutes.  Transfer muffins to a wire rack and allow them to cool.

While those cupcakes are cooling, you might want to make some frosting.  So...here's that recipe.



Frosting Ingredients:

3 Tb strawberry puree
1 cup unsalted butter, firm and slightly cold
pinch of kosher salt
3 1/2 cups powdered sugar, sifted
1/2 tsp vanilla



In a medium bowl, beat together butter and salt (or if you're me, just use salted butter and don't add that pinch - I'm just sayin).

You want this to be light and fluffy.

Reduce mixer speed and slowly add powdered sugar until combined.  Add vanilla (that clear stuff works great and won't darken the color of your frosting) and add the strawberry puree.

Mix until just blended.  Don't over mix or frosting will incorporate too much air.  This should be the consistency of soft ice cream.

 Now that your frosting is done, and your cupcakes are cooled go ahead and frost those things.  I guarantee that you won't be able to keep them from your family for long!

These I frosted with an off-set spatula.            However.....

to frost these, I used a pastry bag with a large star tip at the end.  Either way I'm sure they'll be gone in no time!

Enjoy!