Pumpkin Bread and Pumpkin Butter Cream Frosting

Pumpkin Bread with Pumpkin Butter Cream

Ingredients:
1 3/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 large eggs
3/4 cup packed dark brown sugar (You can substituted light brown sugar)
1/3 cup granulated sugar
2 teaspoons freshly grated orange zest (I omitted this)
1 teaspoon freshly grated lemon zest (I left this out, too)
1/2 cup canola oil
1 1/4 cups canned pure pumpkin puree
1/2 cup chopped, toasted pecans or walnuts, optional (I didn’t add the nuts to the batter, but sprinkled them on top of the frosted loaf instead)
Position your oven rack in the middle of the oven, and preheat oven to 325 degrees. Grease and flour a 9 x 5″ loaf pan; set aside.

Directions:
Combine flour, cinnamon, baking powder, baking soda, salt, nutmeg, and allspice in a medium bowl and whisk until thoroughly combined; set aside.

In another bowl, or bowl of an electric mixer, beat eggs on medium-high speed for two minutes or until lightened in color. Add the brown sugar, mixing for about 2 minutes, then the granulated sugar, mixing for about 1 minute. Add the orange and lemon zests, if using, and beat for another minute. Scrape down the bowl as needed.

Drizzle in the canola oil with beater on medium-low. Reduce speed to low and add the pumpkin puree. Mix until thoroughly combined. Add the dry ingredients in two additions and blend for 10-15 seconds just until incorporated. Fold in the pecans using a rubber spatula.

Spoon the batter into your prepared loaf pan and bake for 60-65 minutes or until a toothpick inserted in center comes out clean. Cool loaf in pan for 10 to 15 minutes, then remove and cool completely on a wire rack.

If you’re going to frost the loaf, you can make the frosting while the loaf is cooling…

PUMPKIN BUTTER CREAM FROSTING
1/4 cup (1/2 stick) unsalted butter, softened
2 Tablespoons canned pure pumpkin puree
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla
3 cups powdered sugar
2 teaspoons half & half or milk
1/4 to 1/3 cup chopped pecans or walnuts, optional, for sprinkling on top
Cream the butter, pumpkin puree, cinnamon, and vanilla, blending well. Add powdered sugar a cup at a time, blending well after each addition. Add half & half or milk and blend well. NOTE: This makes a very thick butter cream frosting. If you want a thinner, creamier frosting, add more half & half or milk until you get the desired consistency.

After frosting the cooled pumpkin loaf, sprinkle with chopped pecans or walnuts if desired.

http://nancycreative.com/2011/12/06/pumpkin-bread-with-pumpkin-buttercream/

All-American Celebration Cake

All-American Celebration Cake

1 package (16 ounces) angel food cake mix
1 lemon
1/2 cup powdered sugar
3 cups strawberries, sliced (12 ounces)
1/2 pint fresh blueberries (about 1 cup)
1/2 pint fresh raspberries (about 1 cup)
1 container (8 ounces) frozen whipped topping, thawed
Vanilla ice cream (optional)
Directions.
1. Preheat oven to 350°F. Prepare cake mix according to package directions. Pour batter into ungreased Rectangular Baker, spreading evenly. Bake on center rack in oven 35-40 minutes or until top is golden brown and the cracks feel dry and not sticky. (Cake should be firm to the touch; do not underbake.) Carefully turn baker upside down onto Stackable Cooling Rack; cool completely. (Do not remove cake from baker.)
2. Zest whole lemon using Zester/Scorer. Juice lemon using Juicer to measure 2 tablespoons juice. Whisk lemon juice, zest and powdered sugar in Classic Batter Bowl until smooth.
3. Slice strawberries using Egg Slicer Plus®. Add strawberries, blueberries and raspberries to sugar mixture; mix gently with Mix 'N Scraper® to coat fruit.
4. Using large fork, poke holes in cake about 1 1/2 inches deep and 1/2 inch apart. Spoon fruit mixture over cake to within 1/2 inch of edges. Refrigerate at least 2 hours to allow juices to soak into cake.
5. Just before serving, attach closed star tip to Easy Accent® Decorator; fill with whipped topping and pipe stars evenly around edge of cake. To serve, cut into squares. Serve with ice cream using Ice Cream Scoop, if desired.
Yield: 15 servings of

Nutrients per serving:

This cake can be prepared up to 6 hours in advance.

Use the Bread Knife to easily cut through the tender angel food cake.
Source: Pampered Chef (R)

Double Chocolate Coca Cola Cake

Robin Long


Double Chocolate Coca Cola Cake

1 cup Coca Cola (real thing, not diet)
1/2 cup oil 
1 stick butter
3 Tablespoon cocoa
2 cups sugar
2 cups flour
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla

Frosting:

1 stick butter
3 Tablespoon cocoa
6 Tablespoons of cream or milk
1 teaspoon vanilla extract
3 3/4 cups confectioner's sugar

In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting.

Frosting: In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it's still warm. Enjoy!

Orange Creamsicle Cheesecake

Leona S. Patteson; San Diego, California

Crust
· ¼ cup butter, melted
· 2 tablespoons granulated sugar
· 2 cups cookie crumbs (I usually use animal crackers)
· ½ cup chopped nuts

Cheesecake
· 2 (8-ounce) packages cream cheese, softened
· ½ cup granulated sugar

 1 teaspoon vanilla
· 2 large eggs

Sour cream layer
· 1 cup sour cream
· 3 tablespoons sugar
· 1 teaspoon vanilla

Orange layer
· 1 (3-ounce) orange Jell-O mix
· 1½ cup boiling water
· 1 (8-ounce) container of whipped topping

In a mixing bowl, combine butter, 2 tablespoons sugar, cookie crumbs, and nuts. Pat into a 9" springform pan. Cool in refrigerator while you beat cream cheese, ½ cup sugar, 1 teaspoon vanilla, and eggs for 10 minutes. Pour filling onto crust and bake at 350° F for 20 minutes or until it won’t stick to your finger. While the cheesecake is cooking, beat together sour cream, 3 tablespoons sugar, and 1 teaspoon vanilla. Pour over cream cheese mixture and bake at 450° F for 5 minutes. Cool completely. Stir Jell-O into the boiling water until dissolved. Gently fold in whipped topping until completely combined. Pour over cheesecake and place in freezer for an hour. Remove from freezer and chill in refrigerator until ready to serve, at least 2 hours. Before serving, run a knife around the pan to separate orange layer from side. Unhinge pan and gently lift from cheesecake.

http://www.ldsliving.com/story/72831-jell-o-recipe-contest-1st-place-winner-orange-creamsicle-cheesecake

Southern Praline Sauce

southern praline sauce

1 1/4 cups chopped pecans 7 Tablespoons butter (divided) 1 1/2 cups brown sugar 3 Tablespoons flour 3/4 cup light corn syrup 2/3 cup evaporated milk Makes 3 cups of sauce. Place chopped pecans in a microwave dish with 3 Tablespoons butter. Cook for 8 – 10 minutes, stirring twice. Watch the pecans closely to not burn them.

http://asouthernfairytale.com/2011/09/24/southern-praline-sauce/

http://www.ecurry.com/blog/desserts-sweets/pineapple-layer-cake/

Pineapple Layer Cake

Ingredients:

1. 1.2  Cups (150 gms) All Purpose flour
2. 2/3 Cup  (150 gms)  of Sugar
3. 2 Tablespoon Corn Flour ( Called Corn Starch in some places)
4. 4 Eggs – at room temperature (Yolks & Whites Separated)
5. 1 Teaspoon Baking Powder
6. 1 Teaspoon Vanilla Extract
7. 1 Cup Pineapple Juice
8. 1 Tablespoon Sugar
9. 2 Cups Crushed Pineapple – Canned or Fresh (or more if you want more pineapples)
10. 2  Cups Thinly Sliced Pineapples (for the layers & more to decorate)

For the Pineapple Cream:

1. Whipping Cream – 500 ml – Chilled or 300 ml Heavy/Whipping/Double Cream (In carton)
2. Icing Sugar – 4 Tablespoons
3. 1 Teaspoon Pineapple Extract/Essence

Preparation:

Preheat oven to 350 Degree F.

Sift Flour, Corn flour(Corn Starch) & Baking powder  twice.

In a mixing bowl, beat the egg yolks & beat till frothy & fluffy. Combine 2 tablespoons of sugar & continue to mix till the mix is thicker. Add the Vanilla extract & beat till it almost doubles in amount.

In another bowl beat the egg white till bubbly. Gradually beat in sugar,  until thick and meringue-like & peaks form. This might take about 5-10 minutes.

Very gently fold in the egg yolks into the egg whites. Do not stir. Sift the flour, corn flour, baking powder mix into the egg mix.  Fold in the flour with a spatula or whisk to combine. Do not stir or move too much, so as not to let the air escape.

Lightly grease the Cake pan ( I used a 9″ Spring Foam).

Pour the mix carefully in the pan & put it in the oven.

Bake for 30 -35 minutes or till the toothpick comes out clean when inserted at the center of the cake.

Cool on a wire rack.

Divide the cake horizontally into 3 parts.

Combine the Pineapple Juice & 1 tablespoon of sugar.

(Optional: I do this every time, & I really do not know how I missed it this time… I slice off in very thin strips the brown on the top & the sides of the cake, not that it interferes with the taste, but looks way better than this did when the cake is layered & topped with the cream)

Place the bottom layer of the cake on the plate that you are going to serve. Spoon the pineapple juice on this layer of the cake till the cake is moist.


To Prepare the Cream:

If you are using liquid heavy/whipping/double cream; use chilled cream and whip/whisk cream in a chilled bowl until prominent peaks form. Keep cream chilled.

Chill 2 Bowls in the Fridge. Chill the Beater/Whisk.

Divide the prepared/prepackaged Whipping Cream in 2 Bowls. Add 2 Tablespoons of Sugar to each bowl along with the Cream. Put one bowl back in the Fridge to Chill.

Add half the amount of the Pineapple Extract to the bowl if you are using the extract. Beat the Whipping Cream, & the Sugar in one bowl till the cream is thick,  fluffy & forms peaks. Fold in the  the Crushed Pineapples with this Cream.

To Assemble the Cake:

Spread the Pineapple Cream mix  on this bottom part of the cake in a layer.

Spread more pineapple slices over the Cream. Put the other part of the cake on this and repeat the same steps from soaking the cake to layering the pineapple slices.

Now put the Third & the Final Layer of the Cake on the second layer of Cream & pineapple slices  & repeat the same process of soaking the cake with the juice.

Take out the other bowl of Cream from the refrigerator. Add the rest of the pineapple extract & beat the Cream & the Sugar together till Fluffy & Peaks form. Top the final layer & the sides of the cake with this cream. Top the Cream with more pineapple slices.

(For myself, I do not usually apply the cream on the sides most of the time, or do a very thin layer. It is a personal choice)

Put the cake in the refrigerator and chill for 3-4 hours. Serve chilled.

Note: If you do not want to make the sponge cake at home, the store bought Angel Cake Mix works as a really good substitute for this. I have done it sometimes, & wasn’t disappointed with the outcome.

http://www.ecurry.com/blog/desserts-sweets/pineapple-layer-cake/

Chocolate Cake Mix Recipe

181 Calorie Chocolate Muffins (a Hungry Girl recipe) - ButterYum

Homemade Chocolate Cake Mix

makes the equivalent of one 18.25-ounce box

2 cups all-purpose flour

1 3/4 cups granulated sugar

1 cup Dutch-processed cocoa powder (sifted to remove lumps)

1/4 cup shortening

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon fine sea salt

Place all ingredients in the bowl of a stand mixer and mix on low speed until the mixture resembles a box of cake mix.  Alternately, you can process the ingredients in a food processor.

http://butteryum.blogspot.com/2011/02/i-cant-believe-im-posting-these.html

Banana Cake Vanilla Bean Frosting

Banana Cake with Vanilla Bean Frosting

makes one 8x8-inch pan (double recipe for a 9x13 pan)

Cake:

2/3 cup sugar

1/2 cup sour cream

1 egg

2 tablespoons unsalted butter, softened

2 mashed super ripe bananas (about 3/4 cup)

1 teaspoon pure vanilla extract 

1 cup flour

1/4 teaspoon salt

1/2 teaspoon baking soda

Frosting:

2 tablespoons unsalted butter, softened

1/4 cup heavy cream

1/2 teaspoon vanilla bean paste* (see below)

1 1/4 cups confectioner's sugar

To make cake (easily mixed by hand):

Preheat the oven to 375F (see note below).  Cream together sugar, sour cream, egg, and 2 tablespoons softened butter.  Add mashed bananas and 1 teaspoon vanilla extract.  Add flour, salt, and baking soda; mix well.  Pour into greased 8x8 pan.  Bake at 375F for 20-25 minutes until a toothpick inserted in the center comes out clean.  Cool completely before frosting.

To make frosting:

Cream butter and confectioner's sugar together until smooth.  Slowly add the heavy cream; stir until smooth.  Stir in the vanilla bean paste until fully incorporated.  Spread on cooled cake. 

Note - Bake at 350F if using a glass pan.
Recipe doubles well to fit in a 9x13 pan.   

*Here's the general rule for substituting vanilla:
1 vanilla bean =
1 tablespoon vanilla powder =
1 tablespoon vanilla bean paste =
1 tablespoon pure vanilla extract

http://butteryum.blogspot.com.ar/2011/01/to-die-for-banana-cake-with-vanilla.html

Raspberry Zinger Poke Cake

 
 Raspberry Zinger Poke Cake

1 white or yellow cake mix (also water, vegetable oil and eggs/eggs whites as instructed on box)
1 box (3 oz.) raspberry-flavored gelatin
1 c. boiling water
1/2 c. cold water
1 container (8 oz.) Cool Whip, thawed
¾ cup shredded sweetened coconut

Bake cake according to package directions and cool completely. Pierce cooled cake all over with a fork. In a small bowl, stir gelatin and boiling water until sugar is dissolved. Stir in cold water. Pour over cake, cover, and refrigerate 2 or more hours (overnight is fine). Frost with whipped cream and sprinkle coconut over the top. Keep refrigerated until ready to serve. Serve cold and refrigerate any leftovers.

Chocolate Zucchini Cake

http://www.justapinch.com/recipes/dessert/cake/chocolate-zucchini-cake-11.html

Cassie Long, Western, PA

Chocolate Zucchini Cake

Serves:	12 - 15
Prep Time:	15 Min
Cook Time:	55 Min

Ingredients

2 c	flour
2 c	sugar
3/4 c	unsweetened cocoa powder
2 tsp	baking soda
1 tsp	baking powder
1/2 tsp	salt
1 tsp	ground cinnamon
4	eggs
1 1/2 c	vegetable oil
3 c	grated zucchini
3/4 c	chopped walnuts (optional)
FROSTING
2 c	sugar
1 c	unsweetened baking cocoa
1 c	milk
1/2 c	butter
1/4 c	light corn syrup
1/4 tsp	salt
2 tsp	vanilla
2 -1/2 - 3 c	confectioners' sugar

Directions

1

 Preheat oven to 350 degrees F.

Grease and flour a 9x13 inch baking pan.

2

 In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well.

Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.

3

 Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting.

4

 Fudge Frosting if using:

In medium sauce pan, mix sugar and cocoa. Stir in milk, butter/margarine, corn syrup and salt. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occasionally. Cool for 45 minutes.

Beat in vanilla and enough powdered sugar for spreading consistency.

Mango Mousse Cake

photo credit: lifemadesweeter.com


http://lifemadesweeter.com/?p=2675

MAKE THE SHORTBREAD CAKE OR PURCHASE A SPONGE CAKE, LIKE THIS BLOGGER DID......

This mango mousse cake definitely hit the spot. It is light and fruity but instead of a sponge cake, I made this with a tender almond shortbread crust with a soft crunch to contrast from the fruity pillowy clouds of mousse filling.

The mousse is just cream, mangoes and sugar but utterly delicious. I used fresh mangoes but frozen would work just as well.

I also garnished this with piped almond meringues for an extra crunch.

Mango Mousse Cakelette

Makes a 6-8″ inch cake (I actually used a 4″ pan and had plenty left over)

Ingredients

Crust

• 1/2 cup blanched slivered almonds
• 1 cup all purpose flour
• 1/4 cup granulated sugar
• 1/4 cup icing sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into cubes

Mousse

• 1 cup of mango puree (I made my own puree with fresh mangoes but you can use frozen)
• 2 and 1/2 teaspoons of gelatin powder
• 1/4 cup Cold water

**reserve 1/3 of the mango gelatin mixture for the Mango Jelly topping

• 1/3 cup of granulated sugar
• 1 cup of heavy whipping cream, whipped to stiff peaks

Optional Almond Meringues

• 1/2 cup finely ground almonds
• 1/2 tablespoon cornstarch
• 1 large egg whites
• pinch of salt
• 1/4 cup granulated sugar
• 2 tablespoons powdered sugar

Method

Crust

1. Grease and line bottom of 6-8 inch spring form cake pan with parchment paper. Preheat oven to 325°F
2. Grind almonds and granulated sugar in food processor. Blend until ground finely.
3. Add flour, powdered sugar and salt.
4. Add butter and blend, using on/off turns, until coarse meal forms.
5. Press dough evenly onto bottom of prepared pan.
6. Bake crust uncovered for about 25-30 minutes or until slightly brown and set (rotating pan halfway through).

Mango Mousse

1. In a small bowl, pour gelatin into 1/4 cup of cold water and let sit for 5 minutes until gelatin sets.
2. In a small saucepan on medium, heat mango puree and sugar until sugar dissolves and is warm.
3. Add the gelatin and mix well, till it is completely dissolved. Remove from heat and cool. Reserve 1/3 of this mixture for the Mango Jelly topping.
4. With a hand mixer, whip the whipping cream till stiff peaks form.
5. Gently fold the 2/3 of the cooled mango puree into the whipped cream.

Almond Meringues

1. Preheat oven to 200 degrees F. Line baking sheet with parchment paper and set aside.
2. In a food processor finely grind the slivered almonds. Place ground almonds lined baking sheet and toast in the oven for 10 minutes. Remove from the oven. Place in a small bowl, toss in the cornstarch, and set aside to cool.
3. Using a hand or stand mixer on medium speed, beat egg whites and pinch of salt until soft peaks form. Gradually add sugar and beat until stiff peaks form.
4. Fold in ground almonds until incorporated.
5. Transfer meringue to a Ziploc or pastry bag and pipe onto baking sheet.
6. Bake in preheated oven for 50 minutes. Turn off the oven, open the door a crack, and leave meringues in the oven until they’re completely dry. When cool, remove meringues from the baking sheet and enjoy.

Assembling

1. After the crust has baked, pour the prepared mango mousse over the crust. Let it set in the fridge for 30 minutes.
2. Pour the reserved mango jelly on top of the mousse. Let it sit in the refrigerator for at least 2 hours.
3. Gently remove cake from spring form pan.
4. Decorate and serve chilled.

 http://lifemadesweeter.com/?p=2675

Adapted from Canadian Living and Joy the Baker