Pumpkin Cake & Cream Cheese Icing

 

'Tis the season for everything pumpkin.  I bought a small sugar pumpkin and baked it yesterday to use in making a cake.  This cake is the perfect size so you don't get overwhelmed by too much pumpkin - it's an 8 x 8 size.  

Pumpkin Cake & Cream Cheese Icing

1 cup flour

1 cup sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/4 tsp allspice

Whisk the dry ingredients together and add in ~

2 large eggs

1/4 cup canola oil (or 1/2 cup and no apple sauce)

1/4 cup apple sauce

1 cup pumpkin

1/2 tsp vanilla

Mix all until completely combined.  Pour batter into a greased 8 x 8 pan.  Bake at 350 degrees for 40 minutes.  Do a toothpick check in the middle to make sure it's completely baked.  Cool before icing.  It's a good idea to take out your icing ingredients to soften while you are baking the cake.

Cream Cheese Icing

1/4 cup butter

4 oz cream cheese

1/2 tsp vanilla

1 1/4 cups powdered sugar

Use a mixer to get the icing ingredients completely mixed together.  Spread out evenly over the cooled cake.  Store in refrigerator.

Dark Chocolate Mississippi Mud Cake

I remember this cake from my childhood.  One of our relatives would make it for family reunions so that was definitely one thing to look forward to going to them.  I decide to make it using dark chocolate cocoa.

Dark Chocolate Mississippi Mud Cake

2 cups flour

2 cups sugar

1 tsp baking soda

1/2 tsp salt

1 cup butter

1 cup water

1/3 cup dark chocolate cocoa ~ I used King Arthur Double Dutch Dark Cocoa

1/2 cup buttermilk

2 large eggs

1 tsp vanilla

mini marshmallows - enough to cover the pan evenly (just over 1/2 bag)

Mix dry ingredients in a large bowl.  In a small saucepan, melt the butter with the cocoa and water.  Bring to a boil and stir it into the dry ingredients in the bowl.  Add in the buttermilk, eggs and vanilla.  Pour into a greased 9 x 13 pan.  Back for 40 minutes at 350 degrees.  Immediately cover the hot cake with the mini marshmallows.  

Icing

1/3 cup butter

1/3 cup buttermilk

1/3 cup dark cocoa

1 tsp vanilla

3 cups powdered sugar

Melt the butter.  Add in the buttermilk and cocoa powder and cook until the icing thickens.  Remove from heat and add in vanilla and powdered sugar.  Drizzle the warm icing over the marshmallows.  Refrigerate until the icing sets.  

Chocolate Ricotta Cake & Nutella Icing

I grew up eating chocolate cake.  It was a little on the dry side but the icing was awesome and a glass of milk made everything good.  This cake is the opposite - very moist.  In fact so much so that you won't even need a glass of milk.  

Chocolate Ricotta Cake

Sift together ~

1 1/2 cups flour

1/2 cup  Double- Dutch dark cocoa (I use King Arthur)

2 cups sugar

2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

In another bowl, mix together ~

1 1/4 cups ricotta cheese

2 large eggs and 1 yolk

2 tsp vanilla

1/2 cup canola oil

1 cup hot water

Stir the dry ingredients gradually into the wet.  Place in a greased 9 x 13 pan.  Bake for 40 minutes or until a toothpick comes out clean at 350°.  Allow to cool completely before icing.

Nutella Icing

1/2 cup butter, room temperature

3/4 cup Nutella

2 tbsp. milk

2 cups powdered sugar

German Chocolate Brownies

I originally thought about making cupcake but then decided to make some brownies and top them with coconut & pecan icing instead of a chocolate fudge icing.  It was my first time making this icing and it's really simple to do...much better than the premade stuff.

German Chocolate Brownies

Brownies -

In a medium saucepan -

Melt 1 stick of butter
Stir in -
2 cups sugar
3 large eggs
2 tsp vanilla
1/4 cup canola oil
3/4 cup cocoa powder (I used dark cocoa)
1/2 cup flour
1/4 tsp salt
1/4 tsp baking powder.

Pour batter into an 8 x 8 pan lined with nonstick aluminum foil.  Bake at 375° for 35 minutes.

Icing -

1/2 cup evaporated milk
2 large egg yolks
1/2 cup brown sugar
1/4 cup butter
1/2 tsp vanilla
3/4 cup chopped pecans
3/4 cup unsweetened coconut

Combine the evaporated milk, egg yolks, butter and brown sugar in a medium saucepan.  Cook over medium heat until thickened, stirring frequently.  Remove from the heat and add in the vanilla.  Stir and then add in the pecans and coconut.  Allow to cool to room temperature before icing the brownies. 

Orange Sour Cream Cookies

These cookies are a light, soft cookie filled with orange flavor that are perfect for a Springtime treat.  

Orange Sour Cream Cookies

1/4 cup butter, softened

1 cup sugar

2 eggs

1/2 cup sour cream

1/4 tsp baking soda

1 1/2 tsp baking powder

1 1/2 cups flour

zest from 1 orange

Orange Icing 

1 1/2 cups powdered sugar

juice from 1 orange

Cream butter and sugar in a medium sized bowl.  Add in eggs and sour cream.  Add in the dry ingredients and orange zest.  Scoop out dough onto parchment lined baking pans.  Bake for 10 minutes at 350.  Let the cookies cool completely before icing.  In a small bowl, mix together the powdered sugar and orange juice.  Spread icing on top of the cookies and allow to set.

Banana Bars

I had good intentions of eating bananas and in a way I did, as did others.  I prefer them slightly green and these ripened faster than anticipated and it had been a long time since I made this recipe and decided it was going to be an Easter dessert.  Naturally you need a cream cheese icing to top off these bars.

Banana Bars

1/2 cup butter, softened
1 1/4 cups sugar
2 large eggs
1 cup sour cream
1 tsp vanilla
1 tsp baking soda
1/4 tsp salt
2 cups flour

Cream together butter and sugar.  Mix in eggs, sour cream and vanilla.  Stir in the dry ingredients.  Spread out in a greased 10 x 15 pan.  Bake for 22 minutes at 350°.  Allow to cool completely before icing.

Cream Cheese Icing

1/2 cup butter, softened
8 oz cream cheese, room temperature
1 tsp vanilla
1 cup powdered sugar

Mix together until all ingredients are evenly combined.  Spread carefully over the banana bars.

Lemon Drop Cookies

I bought a bag of organic lemons and now I'm having fun in finding different ways to use them.  Today I converted this family recipe that I grew up on from orange cookies into these lemon ones.  

Lemon Drop Cookies

1/2 cup butter, softened

3/4 cups brown sugar

1 large egg

1/2 tsp vanilla

1/2 cup buttermilk

1/2 tsp baking soda

2 tsp baking powder

1/4 tsp salt

1 1/2 cups flour

1 tsp lemon zest

2 tsp lemon juice

Cream together butter and brown sugar.  Add in egg, vanilla and buttermilk.  Stir in the dry ingredients and lemon zest and juice.  Using a scoop, place 12 cookie dough balls on a parchment lined baking sheet.  Bake for 10 minutes at 325°.  Let cool on a rack.  Ice and let sit until it sets completely.

Lemon Icing

2 cups powdered sugar

2 tsp lemon zest

2 tbsp butter, melted

lemon juice to spread

Orange Bread

Last week I started thinking about making an orange bread.  I have in the past but with cranberries in it.  I'm thankful I did buy oranges and orange juice since I ended up with a sinus cold and having the additional vitamin C hopefully is helping it to depart quickly.  In the recipe, you'll see plain yogurt.  You can also use a 5.3 oz container of Greek yogurt.  It's the perfect size and then you don't have to come up with ideas to use the rest of the container on (although it's great for chicken).

Orange Bread

1/2 cup butter, softened

3/4 cup sugar

1/2 cup light brown sugar

1 large egg

1/3 cup plain yogurt

1/2 tsp baking soda

1/2 tsp salt

3/4 cup orange juice

1 tsp orange zest

2 cups flour

Cream together butter and sugars.  Add in egg and yogurt.  Fold in the baking soda, salt and orange zest.  Gradually alternate stirring in the orange juice and flour.  Place mixture in a greased loaf pan.  Bake for 70 minutes at 350°.  Remove from oven and allow to cool for 10 minutes before removing it from the pan and placing on a cooling rack.  Allow to cool completely before icing.

Orange Icing

1 cup powdered sugar

2 tbsp orange juice

1/4 tsp orange zest

1 tsp milk

Stir together until all the powdered sugar is mixed in.  Drizzle over the bread and allow to harden for about 15 minutes before slicing and serving.

Chocolate Drop Cookies

It's getting closer to Christmas and I'm trying to finish up my holiday baking and gift wrapping.  I decided to make a new cookie this year.  These are soft cookies with a creamy icing and you can make them all year long - change the sprinkles to match the holiday or just leave them off.  Any extra icing makes a great dip for pretzels.

Chocolate Drop Cookies

1/2 cup butter, softened
3/4 cup sugar
1 large egg
2/3 cups sour cream
1 tsp vanilla
1/2 cup cocoa (I used a dark cocoa)
1/2 tsp salt
1/2 tsp baking soda
1 3/4 cups flour

Cream together butter and sugar.  Add in the egg, sour cream and vanilla.  Gradually stir in the dry ingredients.  Scoop out into balls and bake for 8 minutes at 350°.  Let sit for a couple minutes on the baking sheet before tranferring to a cooling rack.  

Chocolate Icing

1/4 cup butter, softened
4 oz cream cheese, room temperature
1 tsp vanilla
2 tbsp milk
1/4 cup cocoa
2 cups powdered sugar

Stir together the butter and cream cheese until completely blended.  Add in milk and vanilla.  Gradually add in the cocoa and powdered sugar.

Hazelnut Brownie Cookies

This is a brownie in a cookie form topped with a Nutella icing and hazelnuts.  My grocery store was out of Ferrero Rocher candy a couple weeks ago so I came up with the idea then trying to create a cookie or bar that was somewhat similar. 

Hazelnut Brownie Cookies

In a saucepan, melt together and allow to slightly cool ~

1/2 cup butter

4 oz unsweetened chocolate baking squares

1 1/2 cup semisweet chocolate chips

Beat together in a large bowl ~

4 large eggs

1 1/2 cups sugar

1 tsp vanilla

Gradually mix in these dry ingredients ~

1/2 tsp salt

3/4 tsp baking powder

1 1/2 cups flour

Stir in the melted chocolate mixture and make use it's completely blended.  Scoop out cookie dough in 1" balls and bake for 10 minutes at 350°.  Allow to cool.

Nutella Icing ~

1/4 cup butter, softened

1/4 cup Nutella

1 1/2 cups powdered sugar

2 tbsp. milk

Blend all the ingredients together and frost the cookies.  Sprinkle chopped hazeltnuts on top of the icing.

Blackberry Sweet Rolls With Lemon Icing

I would like summer back and what better way to celebrate it than with the taste of it with plump blackberries and lemons.  

Blackberry Sweet Rolls With Lemon Icing

1 sweet bread dough, allowed to rise overnight in a plastic wrapped and greased bread pan
2 tbsp butter, softened
1/3 cup brown sugar
1/2 tsp cinnamon
10 oz blackberries, fresh or frozen

Lemon Icing

4 oz cream cheese, softened
3 tbsp butter, softened
1 tsp lemon extract
2 1/2 cups powdered sugar



Spread out dough into a large rectangle.  Spread softened butter over the dough.  Evenly sprinkle the brown sugar and cinnamon.  Spread blackberries over brown sugar.  Roll up the dough and cut into 12 equal slices.  Place in the pan and allow to rise.  Bake at 325° for 20 minutes.  Allow to cool before icing.

In a medium bowl, cream together the cream cheese, butter, lemon extract and powdered sugar.  Spread with a knife or spatula evenly over the blackberry sweet rolls.

Lemon Cupcakes & Blackberry Icing

I'm continuing with this flavor combination...first the lemon waffles and blackberry syrup and now these fun cupcakes.  I made the "adult" version of icing but it's not necessary to add in the blackberry liqueur.  The seedless blackberry jam will add enough flavor without it.  

Lemon Cupcakes

1/2 cup butter, softened
1 1/2 cups sugar
4 large egg whites
1 tsp lemon extract
1/2 tsp vanilla
1 tbsp lemon juice
1 tbsp lemon zest
1 1/4 cups buttermilk
2 1/4 cups cake flour
1 tbsp baking powder
1/2 tsp salt

Cream together butter and sugar.  Mix in egg whites, lemon extract, vanilla, lemon juice and zest.  Alternate mixing in buttermilk and dry ingredients.  Scoop into paper liners in cupcake tins until about 3/4 full.  Bake for 20-24 minutes at 325°.  Makes 24 cupcakes.


Blackberry Icing

1/2 cup whipping cream
4 ounces Mascarpone cheese
1 cup powdered sugar
2 tbsp seedless blackberry jam
2 tbsp blackberry liqueur (optional)

Beat whipping cream until soft peaks form.  Add in Mascarpone and
powdered sugar.  Add in blackberry liqueur and ice your favorite cake.  Makes enough for 24 cupcakes.

Apple Butter Cupcakes & Frosting

I've had a jar of apple butter that I canned late last Fall sitting on my counter waiting for a home and I found the perfect one for it.  These have just the right amount of apple and cinnamon flavor and it carries on into the frosting.  If you do not have cake flour on hand (I was surprised that I did) you can substitute in 1 3/4 cups all purpose flour sifted together with 1/4 cup corn starch.  Sift them together a few times to make sure the corn starch is spread evenly throughout the flour.  

Apple Butter Cupcakes

1/2 cup butter, softened
1 cup brown sugar, packed
2 large eggs
1 tsp vanilla
3/4 cup apple butter
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 tsp cinnamon
2 cups cake flour
1/2 cup milk

Cream together butter and brown sugar.  Mix in eggs, vanilla and apple butter.  Stir in baking powder, soda, salt and cinnamon.  Alternate adding in the cake flour and milk.

Scoop and fill cupcake liners 2/3 full.  Bake at 325° for 20 minutes.  Let cool completely before icing.


Apple Butter Frosting

4 oz cream cheese, softened
2 tbsp butter, softened
2 tbsp apple butter
1 tsp vanilla
2 cups powdered sugar

Cream together cream cheese, butter, apple butter and vanilla.  Gradually beat in powdered sugar.

Makes 24 cupcakes

Nutella Icing

I baked cupcakes for a birthday yesterday and here's the icing I made using Nutella.  I would have added a little Frangelico but the birthday girl is expecting.

 icing, 

Nutella Icing

1/2 cup heavy or whipping cream

4 oz Mascarpone

1 cup powdered sugar

1/3 cup Nutella

1 tsp Frangelico (optional)

Whip cream until peaks form.  Add in Mascarpone and powdered sugar.  Mix in Nutella.

Chambord Icing

I promised this recipe a couple of days ago and here it is ~

             
                           Chambord Icing
                 

   3/4   cup           whipping cream
   4      ounces      mascarpone cheese
   1      cup           powdered sugar
   2      tbsp          Chambord
    2      drops        red food coloring

Beat whipping cream until soft peaks form.  Add in Mascarpone and
powdered sugar.  Add in Chambord and ice your favorite cake.  Makes enough
for 24+ cupcakes.

Edited to add in red food coloring.  These were a hit today at work ~ yeah!

Spice Cupcakes

I made a treat today for one of my friends that will be moving away soon.  
 

Spice Cupcakes

1 cup butter, softened
2 cups dark brown sugar, packed
1 tsp vanilla
1 cup buttermilk
3 large eggs
2 1/2 cups flour
1/4 cup corn starch
4 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp  allspice

Cream butter and sugar.  Add in buttermilk, eggs and vanilla.  Mix dry ingredients in a small bowl and gradually add into butter mixture.

Servings: 15

Bake for 20 minutes at 325°F

You can make this as a cake or in regular size cupcakes.  I chose to do the jumbo cupcakes this time.  I frosted them with a standard cream cheese icing.

Cream Cheese Icing

3 ounces cream cheese, softened
1/4 cup butter, softened
1 tsp vanilla
2 cups powdered sugar

Mix all ingredients together until smooth.