Holiday Favorites

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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Roasted Jalapeno-Cheddar Skillet Cornbread

I am hosting my family for Thanksgiving this year. Holiday Hostess duties are my favorite. It combines all of my favorite things:

  • Organized chaos
  • Wine
  • Food
  • Wine
  • Feeding people
  • Wine
  • Football and stories and laughing and memories
  • Wine

As perfect as it sounds in my head, the reality is usually less sparkly and shiny. And way more wine-y.

  • I get SQUEEEEE excited and make a huge menu for twice the number of people, adding a couple of new dishes because nobody makes a good guinea pig like a person wearing stretchy-waisted pants on Thanksgiving!
  • My dad, who hosts every other year, gets upset that I’ve “changed things” on “my” year, and shows up with those couple of same dishes, made his way, even after he told me he wasn’t making anything.
  • We now have enough to food to feed half the city of Katy and no one wants to take their own leftovers home, much less mine.
  • WINE.
  • MORE WINE.
  • ALL THE WINE.

Roasted Jalapeno-Cheddar Skillet Cornbread

This year’s Thanksgiving menu is so far shaping up like this:

Appetizers & Drinks

Lunch Menu

Dessert

  • ALL THE PIES

Roasted Jalapeno-Cheddar Skillet Cornbread

For the last 6 years, every Thanksgiving and Christmas has included the holiday- and family-hit Roasted Chestnut and Sausage Dressing. It is simply amazing. But I wanted something more “Texas” this year and the arrival of November’s HEB Primo Picks immediately solidified what I was going to do about the dressing: cornbread.

{Side note: wait ’til you see what I’ve done with the Cranberry-Pomegranate-Jalapeno sauce and the Bacon Vinaigrette!}

HEB Tex's BBQ Fixins Cream Corn

Cornbread loaded with roasted jalapeno and cheddar cheese and cream corn and heavy cream and butter and sugar.

All baked in a cast iron skillet.

A scoop of warm, cheesy cornbread perfection is amazing all on its own but it’s even better served with chili. And it’s going to be even better than that topped with a ladle of gravy on Thanksgiving Day.

Roasted Jalapeno-Cheddar Skillet Cornbread

HEB has provided a selection of this month’s Ciao Italia Primo Picks to a lucky reader. To enter the giveaway, simply answer this question in the comments below: What is your favorite Thanksgiving dish?

Me: It’s a tie between Leftover Thanksgiving Sliders and The Cranwich. Because leftovers are the best part of Thanksgiving. Besides the wine.

Update: The winner is Katie who loves the good ol green bean casserole.

Roasted Jalapeno-Cheddar Skillet Cornbread

A moist skillet cornbread loaded with cream corn, roasted jalapenos, and sharp cheddar cheese.

Ingredients

  • 4 medium-large jalapenos
  • 1/2 cup (1 stick) + 1 Tbsp unsalted butter, divided
  • 1 1/2 cups heavy cream*
  • 2 large eggs
  • 1 cup shredded sharp cheddar
  • 14 oz package (or 1 can) of HEB Cream Corn
  • 2 cups flour
  • 1 cups cornmeal
  • 2/3 cup sugar
  • 4 tsp baking powder
  • 1/2 tsp salt
  • *I frequently sub with fat-free Greek yogurt. But not for Thanksgiving :) The batter is thicker but the end product is still moist (sorry, Kim) and delicious.

Instructions

  1. Preheat oven to 350.
  2. In a small skillet roast the jalapenos, turning every few minutes, until most of the skin is blistered - you can also do this under a broiler or over open flame on the stove. I find a small skillet easiest while I'm gathering other ingredients.
  3. Transfer to a bowl covered with foil/plastic wrap and let cool enough to handle.
  4. Scrape the blistered skin, cut in half, remove the stem and seeds, and then dice the peppers.
  5. Melt 1 stick of butter and add to a large mixer bowl.
  6. Mix with the heavy cream, eggs, cheese, cream corn, and chopped jalapenos.
  7. Add the dry ingredients
  8. Heat a large cast iron skillet enough to melt 1 Tbsp of butter, swirl to coat.
  9. Transfer the batter to the skillet and then bake 35-40 minutes, just until the center is set (a knife will come out with moist crumbs attached).
  10. Let cool and serve with a spoon.

Notes

Yields: ~12 holiday side-servings, served spoonbread style

You can earn up to 4 extra entries by:
– Leaving a separate comment below that you follow us on Facebook.
– Leaving a separate comment below that you follow HEB on Facebook.
– Leaving a separate comment below that you follow the blog’s Instagram feed.
– Leaving a separate comment below that you follow HEB on Pinterest.

The fine print:
– Maximum of five (5) entries per person.
– Giveaway ends at midnight (Texas time, y’all) on Saturday, November 15.
– Winner will be selected by one of those cold, soulless, unfeeling random number generator thingies and announced on this post.
– Winners will receive a selection of HEB Primo Picks from HEB.
– Prize must be claimed within 7 days or it will be forfeited.
– Prize can only be shipped to a US address.
– Official giveaway rules can be found here.

This recipe was developed in conjunction with H-E-B and I was provided ingredients as well as compensated for my time. Messy fingers, stretchy-waisted pants, and future therapy bills for my child are all mine. You can find H-E-B on Facebook, Twitter, and Pinterest. And if you’re as lucky as we are, 3 locations within a 5 mile radius.

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Cheesy Chipotle Chicken and Rice Casserole

There’s also some broccoli in there, too. All the food groups represent: cheese, carbs, leftover protein, and green stuff. If that doesn’t scream balance, then I do not know if there’s help for you.

Cheesy Chipotle Chicken and Rice Casserole

With the coldest night since April on tap for us tonight – 44F, BRRRRR! – I wanted something warm and not-chili for dinner. I took the house – and Thanksgiving favorite – Cheesy Broccoli and Quinoa Casserole and grabbed a can of chipotles and that leftover shredded chicken in the fridge that needed to be eaten, like, yesterday.

Cheesy Chipotle Chicken and Rice Casserole

It’s still all the things you love about the traditional broccoli, cheese, and rice casserole: one baking dish, cheesy, gooey, not-very-pretty comfort food. But this version, it gets a little added kick from stirring a few tablespoons of minced chipotle peppers in adobo sauce into the cheese sauce.

Cheesy Chipotle Chicken and Rice Casserole

It’s a little spicy. It’s still super cheesy. And insanely comforting.

Cheesy Chipotle Chicken and Rice Casserole

The cheesy comfort food favorite gets a spicy kick from chipotle peppers.

Ingredients

  • 1.5 cups uncooked white rice (or enough to yield 3 cups cooked, check your package instructions)
  • 16 oz frozen chopped broccoli
  • 3 Tbsp butter
  • 3 Tbsp all-purpose flour
  • 1 small yellow onion, diced
  • 2 cups milk
  • 2 cloves garlic, minced
  • 3 Tbsp minced chipotles in adobo sauce*
  • Salt and pepper, to taste
  • 8 oz. sharp cheddar cheese, shredded
  • 1 1/2 cups leftover shredded chicken
  • *I put the entire can into a mini-chopper and mince and then save the leftovers in the fridge. Or freezer.

Instructions

  1. Preheat oven to 400.
  2. In a medium sauce pan, cook the rice in water with a generous pinch of salt, according to package, directions and then set aside.
  3. In a large pot over medium heat, melt the butter.
  4. Whisk in the flour, onion, garlic, 2-3 tablespoons of minced chipotles (if you're sensitive to heat, start with 2), a generous pinch of salt and black pepper.
  5. Let cook 1-2 minutes and then slowly add the milk, whisking until the sauce is smooth.
  6. Let the sauce simmer, reducing the heat if necessary, about 5 minutes until thickened and bubbling.
  7. Remove from heat, whisk in the cheddar a handful at a time until completely melted.
  8. Taste for spice/seasoning and add additional chipotles, salt, and pepper to taste.
  9. Add broccoli, rice, and chicken to the pot and mix well.
  10. Transfer mixture to a casserole dish and bake ~35 minutes, until the top is nicely browned.

Notes

Yields: 8-12 servings

Adapted from Cheesy Broccoli Quinoa

Estimated time: 1 hour

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Slow Cooker Honey Chipotle Chicken Tacos and Enchiladas

Well, actually three ways. But I didn’t photograph the third way.

(Can’t wait to see those Google keyword searches next week!) ([giggle])

Slow Cooker Honey Chipotle Chicken Tacos and Enchiladas

Let me introduce you to the most amazing thing to come out of my crockpot since… well, that last amazing thing that came out of my crockpot.

I call it Honey Chipotle Chicken. And I call it dinner for 4 nights this week.

Slow Cooker Honey Chipotle Chicken Tacos and Enchiladas

It starts with 3 lbs of chicken breasts, some honey, a can of chipotles in adobo, and some onion and garlic. ~5 hours later, you have enough chicken to feed a small army for nearly the rest of the week. An army that will absolutely adore you.

The cooking sauce is defatted (it’s a word) and thickened and then drizzled over the shredded chicken. The sauce has a pretty amazing balance of sweet and heat – my 4 year old actually claimed it to be “too spicy”… but I watched her mop up every single drop of sauce with her quesadilla because seriously – what won’t that kid do for a bowl of Blue Bell? (Besides not cleaning her room.)

Slow Cooker Honey Chipotle Chicken Tacos and Enchiladas

The first night we made those tacos and quesadillas (because my 4 year old will not eat a taco that hasn’t been sufficiently smashed), topping them with pico de gallo and some crumbled goat cheese. For lunch the next day, I served it over a bowl of some fancy rice-quinoa mix.

Then we made enchiladas. And I have no reservations about telling you this: They are absolutely the best enchiladas I’ve made or eaten. Ever. Sweet, spicy (but not craaazy hot), and cheesy comfort food.

Slow Cooker Honey Chipotle Chicken Tacos and Enchiladas

And I’ve still got 1/2 lb of shredded chicken and a cup of sauce left. I can tell you one thing – the weekend’s football munchies are going to be killer good.

Slow Cooker Honey Chipotle Chicken

Sweet and spicy Honey Chipotle Chicken made in the crockpot. Tacos, enchiladas, sandwiches, or gameday appetizers - it's uses are as endless as the dish is amazing.

Ingredients

  • For the Honey Chipotle Chicken:
  • 3 lbs boneless, skinless chicken breast
  • 7 oz can chipotles in adobo
  • 3/4 cup honey
  • 1/2 small onion, roughly chopped
  • 3 cloves garlic
  • Worcestershire sauce
  • Black pepper
  • 3 Tbsp cornstarch
  • To serve as tacos:
  • Tortillas
  • Tomatoes
  • Cilantro
  • Crumbled goat cheese
  • To serve as enchiladas:
  • 12 tortillas
  • 4 oz grated Monterrey Jack cheese
  • Cilantro

Instructions

  1. Place chicken breasts in a large crockpot.
  2. Place the chipotles, honey, onion, garlic, a couple dashes of Worcestershire, and black pepper into a blender (you can chop/mince everything by hand if you'd like). Fill the empty chipotle can with water and add the water to the blender.
  3. Blend for 15-20 seconds until you have a pourable sauce (super smooth, homogenous liquid not necessary).
  4. Pour the sauce over the chicken and cook on low for 4-5 hours.
  5. Remove the chicken and shred (I am still loving this method!); cover and set aside.
  6. Skim the fat from the top of the sauce or pour the sauce into a fat separator (I have this one and didn't use the strainer attachment).
  7. Transfer defatted liquid to a sauce pan on the stove over medium high heat. Pull out ~1/2 cup of liquid and whisk it with 3 Tbsp cornstarch. Add it back to the sauce pan and cook until it the sauce boils and thickens.
  8. I tossed 1/2 cup sauce with the shredded chicken to keep it moist and then stored the two separately (I had 3.5 cups of liquid).
  9. To make tacos, serve the shredded chicken drizzled with 1-2 Tbsp of honey chipotle sauce and top with chopped tomatoes, cilantro, and crumbled goat cheese.
  10. To make enchiladas, place 1/2 cup of sauce in the bottom of a baking dish. Preheat the oven to 375. Wrap chicken and a pinch of shredded cheese in each tortilla and place in the dish (I used half the cheese inside the enchiladas, the other half on top). Top with 1-1.5 cups honey chipotle sauce and the remaining cheese. Bake ~15 mintutes, until browning and bubbly. Serve topped with chopped cilantro (if you're not a hater).

Notes

Yields: A Whole Lot

Source: Confections of a Foodie Bride, method inspired by The World Famous Honey Sesame Chicken

Estimated time: 5 hours 30 minutes

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