Desserts

Pumpkin Spice (not even sorry) Bundt Cake

by Shawnda on November 12, 2014

in Cakes, Cupcakes & Brownies,Giveaways,HEB Primo Picks,Pumpkin,Thanksgiving

Pumpkin Spice Bundt Cake

Like anyone else with a pulse, I have major love-hate for the Pumpkin Spicing of everything. (And the Red Velveting of everything but I’ll whine about that in Febraury.)

Some of it’s good. Some of it’s just eh. But I will not be apologizing for throwing another Pumpkin Spice [Whatever] recipe onto the internet because this one is awesome and deserves to be photographed and eaten for lunch and the leftovers taken to Jason’s office where they left the cake plate so clean, it left me wondering just who in my husband’s office stood there and scraped the glaze right off of it.

To that guy – or gal, I do not judge – I say thank you. And you’re welcome.

Pumpkin Spice Bundt Cake

So let’s talk about cake. Bundt cakes. Bundt cakes that are pumpkin buttered. And pumpkin spiced.

I took a 16 oz jar of Barton Creek Crossing Pumpkin Spread (locals, you can find it at HEB – unlocals, substitute your favorite pumpkin butter or make it yourself), the trusty 1234 cake method, and a bundt pan and made lunch.

Pumpkin Spice Bundt Cake

Half of the pumpkin butter is put into the cake batter while the other half is baked into the middle of the cake. The cake gets a flavorful and aromatic dose of spices from your favorite pumpkin compliments – cinnamon, ginger, nutmeg, allspice, cloves, and black pepper. It’s almost a gingerbread-pumpkin spice hybrid.

The cake is topped with a maple-powdered sugar glaze that I would have rather not used but did anyway because I had no plans to eat the whole thing myself (

Pumpkin Spice Bundt Cake

Pumpkin Spice Bundt Cake

A tender, pumpkin-spiced bundt cake, with a ribbon of pumpkin butter baked into the middle.

Ingredients

  • For the cake:
  • 1 cup (2 sticks butter), softened
  • 2 cups sugar
  • 4 eggs
  • 2 tsp vanilla
  • 16 oz (~2 cups) pumpkin butter, divided (purchased or make it yourself)
  • 3 cups flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 1/4 tsp ground cloves
  • A couple of pinches of fine-ground black pepper (probably close to 1/8 tsp)
  • Baking spray
  • For the glaze:
  • 1 1/2 cups powdered sugar
  • 2 Tbsp maple syrup
  • 1/2 tsp maple extract
  • 1/4 tsp vanilla
  • Water

Instructions

  1. Preheat oven to 350.
  2. Cream butter and sugar together for 3-4 minutes, until light and fluffy.
  3. Mix in the eggs one at a time, followed by the vanilla, occasionally scraping the sides of the bowl.
  4. Whisk together the flour, baking powder, salt, and spices.
  5. Alternate adding the dry ingredients in three batches with 1 cup of the pumpkin butter in two batches.
  6. Spray a bundt pan with baking spray and spoon half the batter into the pan.
  7. Use the large spoon to make a slight well in the batter and add then spoon the ramining pumpkin butter into the well.
  8. Cover with the remaining cake batter.
  9. Bake for ~45 minutes (a knife inserted into the cake should come out with moist crumbs attached (and maybe a little pumpkin butter) and then let cool for 10 minutes in the pan.
  10. Turn out onto a cake plate and cool completely before glazing.
  11. To make the glaze, whisk together powdered sugar, maple syrup, maple extract, and vanilla, with 1 Tbsp of water. Add water by the 1 teaspoon until the glaze is smooth but thick.
  12. Spoon over the cake, using as much (or as little) as you want.
  13. Try not to eat the whole thing in one sitting.

Notes

Yields: ~12 servings

Source: Confections of a Foodie Bride

Estimated time: 1 hour 30 minutes

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Salted Dark Chocolate & Cherry Cookies

My name is Shawnda and sometimes I eat cookies for breakfast.

But only sometimes. Usually on days where I’ve said something like, “I thought about running 4 miles, I half-way earned it!” (The things we tell ourselves, huh?)

Salted Dark Chocolate & Cherry Cookies

These cookies could lovingly be called “Road Trip Cookies.” Because a gas-station granola bar somewhere between Houston and Lafayette inspired them.

And since I knew there would be a weekend of calorie-bomb debauchery in New Orleans ahead of me, they just seemed like a smart idea. At least, smarter than the Funyuns that I usually get.

Salted Dark Chocolate & Cherry Cookies

Just like in that granola bar, the combination of dark chocolate, tart dried cherries, and a sprinkle of sea salt is completely amazing. But unlike that granola bar, they aren’t trying to hide under a healthy label.

These are cookies. Made with butter. And chocolate.

Salted Dark Chocolate & Cherry Cookies

I took one of my favorite chewy cookie dough recipes and loaded it with a bag of 63% [swooooon] Guittard Dark Chocolate Chips, cherry-flavored craisins (because holy crap, dried cherries are $18/lb!), and finished them with a sprinkle of sea salt straight out of the oven.

Salted Dark Chocolate & Cherry Cookies

Chewy, rich, sweet, tart, and salty. If that doesn’t say “breakfast” and “the perfect road trip food,” then I don’t know what does.

(Besides Funyuns.)

Salted Dark Chocolate & Cherry Cookies

Salted Dark Chocolate & Cherry Cookies

Thick and chewy cookies studded with dark chocolate, tart dried cherries, and sprinkled with sea salt.

Nutritional Information
Calories: 243.0 | Fat: 11.0g | Fiber 2.9g | Protein 2.5g | Carbs 36.5g

Ingredients

  • 12 Tbsp butter, softened
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla
  • 2 cups + 2 Tbsp flour
  • 1/2 tsp salt, plus more for sprinkling
  • 1/2 tsp baking soda
  • 12 oz dark chocolate chips
  • 7.5 oz dried cherries (or 1 1/2 bag Cherry Craisins)

Instructions

  1. Preheat oven to 325.
  2. Grease or line two baking sheets with parchment or a silicon mat.
  3. Place butter and sugars in a mixer bowl, mix on medium high until well-combined, 2-3 minutes.
  4. Mix in egg, yolk, and vanilla.
  5. Add dry ingredients and mix on low just until combined. Add chocolate chips and cherries, just until combined.
  6. Chill dough 15 minutes. Scoop scant 1/4-cup dough balls onto a lined baking sheet (my scoop is just under 1/2 cup and I break the dough into 2).
  7. Bake 12-16 minutes, until the edges brown and the center is still soft.
  8. Sprinkle with salt when they come out of the oven.
  9. Let cool on the baking sheet. Store in an airtight container for up to a week.

Notes

Yields: 24 cookies

Cookie dough base adapted from Cook's Illustrated

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DIY: Fresh Cherry Sauce

The first time I made it, I called it “Cheater’s Cherries Jubilee.” For a few nights more in a row than I’ll admit on the internet, I pitted ~2 dozen cherries into a small bowl, dropped a piece of orange peel in, and popped it in the microwave for 90 seconds.

I scooped the still-warm, slightly-tart cherry sauce over a bowl of vanilla ice cream and borderline inappropriately oooh’ed and aaah’ed my way through dessert.

But only borderline inappropriately.

DIY: Fresh Cherry Sauce

90 seconds. That’s all it took for a quarter-pound of fresh cherries to cook into a borderline magical dessert sauce. No butter, no booze, and most importantly: I still have both of my eyebrows.

After a couple of nights of making single-serving cherry sauce in the microwave, I buckled down and pitted an entire pound of cherries for a larger, “yogurt topping” batch.

It took two 90-second trips through the microwave with a couple of pieces of orange peel, a little cornstarch to help it “gel” just a bit more, and a few drops of liquid stevia at the end just to sweeten it enough to take the edge off my morning bowl of plain Greek yogurt. (When I make it for ice cream, I dodn’t add sweetener at all.)

DIY: Fresh Cherry Sauce

Making your own fresh cherry dessert topping couldn’t be easier. I mean, maybe it could… but I think you’ll be happier with a DIY version than opening up a jar.

And it’s applications are endless: top pancakes and waffles, scoop over ice cream, swirl into your favorite brownie batter, serve over plain cheesecake, swirl into yogurt… I could keep going. But then I’d have to make another batch.

DIY: Fresh Cherry Sauce

Fresh Cherry Sauce

Fresh cherries are turned into a decadent ice cream or yogurt topping in just 3 minutes in the microwave.

Ingredients

  • ~1 1/4 lb cherries, pitted to yield 1 lb
  • 2 1x3-inch lengths of orange peel
  • 1/2 tsp cornstarch
  • Sweetener of choice (optional; I used 4 drops liquid stevia)

Instructions

  1. Place cherries and orange peel in a microwave-safe bowl and sprinkle cornstarch over top.
  2. Microwave on high for 90 seconds, stir, and heat for another 90 seconds - the mixture will bubble up so don't walk away! Or better, place a paper towel under the bowl.
  3. Add any sweetener, if desired, and let cool a bit.
  4. Scoop the still-warm sauce over ice cream for Cheater Cherries Jubilee or chill completely and swirl into yogurt.
  5. Will keep at least a week in a jar in the fridge.

Notes

Yields: 2 cups

Source: Confections of a Foodie Bride

Estimated time: 15 minutes

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Peach and Plum Galette

There are two things of which I am certain:
1) God intended a ripe, bruise-it-just-by-looking-at-it peach to be consumed in the heat of July, straight from the tree and
2) Plums get the shaft when it comes to pretty internet recipes.

But if God didn’t want something like this to happen, surely he wouldn’t have let the Pilgrims invent buttery, flaky pie crust to share with the natives on the First Thanksgiving*

*That is possibly not historically accurate.

Peach and Plum Galette

We’ve talked before about how “galette” was just a fancy French word for throw &^%$ together (as well as another way to consume wine). And if this recipe doesn’t exemplify throwing *&^% together, man, I just don’t know what does.

I took three of the ripest peaches I could get my hands on and three of the juiciest plums I could swipe before Landry ate them all. I sliced those up, piled them into a rolled-out pie crust that I found at the bottom of the freezer (while I was making room for another bag of pitted cherries, naturally), and then hit it with an egg wash and a sprinkling of sugar.

What went into the oven was an almost-pretty pile of improvisation. What came out of the oven was a beautiful, bubbly concoction wrapped in a flaky, buttery pastry crust. And at about the same temperature if I had grabbed a peach off the tree in the backyard.

Peach and Plum Galette

I used as little sugar as possible. I could tell you that this was to let the natural sweetness of the fruit shine. But that’s kind of a load. What I was really trying to do was save the carby carbs for the ice cream I planned to serve on top. The creamy vanilla ice cream cut the slightly tart galette perfectly for dessert on the patio.

Not too shabby for a barely-a-recipe recipe.

Peach and Plum Galette

A quick and easy fruit tart highlighting two of summer's best fruits: peaches and plums.

Ingredients

  • 3 medium peaches, skin-on and sliced*
  • 3 plums, skin-on and sliced*
  • 1 pie crust (this is my favorite recipe)
  • Flour, for work surface
  • 1 egg whisked with 1 Tbsp water
  • 1 Tbsp sugar
  • *I quartered the fruit, removed the pits, and then sliced each quarter into three pieces

Instructions

  1. Preheat oven to 375.
  2. Roll out your pie crust on lightly floured parchment paper.
  3. Arrange the sliced fruit in the center and working your way out, leaving a ~2-inch border of crust.
  4. Fold the crust edges up and over the fruit (you can lift the sides of the parchment to fold the dough over if it has gotten too soft to do it by hand).
  5. Transfer the parchment to a baking sheet.
  6. Brush dough with egg wash and sprinkle evenly with sugar.
  7. Bake for ~30 minutes, until the fruit center is bubbly and the crust is golden brown.
  8. Serve topped with a scoop of your favorite vanilla ice cream.

Notes

Yields: 8 servings

Source: Confections of a Foodie Bride, pie crust from The Pastry Queen

Estimated time: 45 minutes

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