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Pumpkin Dream Cake #ChristmasWeek


Pumpkin-Dream-Cake-

Pumpkin Dream Cake – Three layer pumpkin cake with a Cinnamon Butter Cream Frosting. Gorgeous, and perfect for any Holiday table.

Three layer pumpkin cake with a Cinnamon Butter Cream Frosting.  Gorgeous, and perfect for any Holiday table.
Welcome to day #3 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Today’s theme for Christmas Week is “Christmas Cakes and Cupcakes”.

Just look at this cake! This is the first cake recipe I have ever shared on this blog, and I am so excited with how it turned out!  In my family, pumpkin does not stop at Thanksgiving.  We have pumpkin pie at Christmas too.  Plus, with how pretty it is, how could you not have this as part of your Christmas celebration?

Pumpkin Dream Cake {Dinners, Dishes, and Desserts}

I actually made this for Thanksgiving, in addition to pumpkin pie.  There were the traditionalist in the room that shunned it because it wasn’t pie, but everyone who tried it, loved it!  The frosting is a Cinnamon Butter Cream, and is just amazing.  You can see the flecks of cinnamon in the frosting, and it adds so much depth to the cake.  The cake itself is a little dense, but still light, and super moist (bad word, I know!).

Pumpkin Dream Cake - three layers of moist pumpkin cake with a cinnamon buttercream frosting

This cake actually comes together very quickly.  The mixer does all the work for you.  Beware the batter is a little thicker than I was used to when baking a cake.  Then as soon as it comes out of the oven you put it in the freezer.  This stops the cooking process, and cools it quickly, so you don’t have to wait forever to frost.  Freezing the cake, made it so easy to get the cake to come cleanly out of the pan.  I will be doing this trick from now on with any cake!  I changed up the frosting from the original cream cheese based, because there was no room in the fridge for a cake.  And also, cream cheese frostings aren’t my favorite.  This cake would be perfect as the center piece of your dessert table this holiday season.

Pumpkin Dream Cake #ChristmasWeek
 
Serves: 12
Prep time:
Cook time:
Total time:
 
Pumpkin Cake topped with a Cinnamon Buttercream Frosting
Ingredients
  • Cake
  • 3 cups flour
  • 1½ tsp baking soda
  • ½ tsp salt
  • ¾ cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 1 Tblsvanilla
  • 1 (15 oz) can pumpkin
  • ¼ cup canola oil
  • 1 cup milk
  • Cinnamon Buttercream
  • 2 sticks butter, softened
  • 2 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 (2 lb) bag powdered sugar
  • ⅓ cup milk
Instructions
  1. Preheat oven to 300 degrees. Generously butter the bottom and sides of 3 - 8 inch cake pans. Set aside.
  2. In a bowl whisk together flour, baking soda, and salt. Set aside.
  3. Using an electric mixer cream butter and sugar together until light and fluffy (about 2 minutes). Add eggs one at a time, beating after each addition. Stir in vanilla, pumpkin and canola oil until combined. Mix in the flour and the milk, alternating between the two, until everything is well combined.
  4. Pour into prepared pans. Bake for 35-45 minutes, until a toothpick comes out clean. Once fully cooked, immediately remove the pans from the oven, and place them in the freezer for 45 minutes. This stops the cooking process, and makes the cake very easy to remove from the pan.
  5. Meanwhile, prepare the frosting. Using an electric mixer beat all of the frosting ingredients together. You can adjust the milk and sugar amounts to get the desired consistency. You want it a little on the thin side, but not so thin that you can drizzle it.
  6. After 45 minutes, remove the pans from the freezer. Remove the cake from the pans, and begin to frost. Spread a layer of frosting between each layer of cake, and then spread along the edges and top.
Notes
Adapted from The Novice Chef

 

Peppermint Hot Chocolate #ChristmasWeek


Christmas Week

Welcome to day #2 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Today’s theme for Christmas Week is “Peppermint Surprise”.

I love peppermint this time of year, but since I shared Mint Chocolate Pudding Cookies yesterday, I wanted to go a little different today.  So I did a drink!  I am not a coffee drinker, but I do like going to Starbucks for one thing.  Their Peppermint Hot Chocolate is amazing!  I am sure it is full of whole milk, and full fat whipped cream, but I made something pretty darn close with a lot less calories at home!

Hot Chocolate from scratch is so easy, and tastes so much better than those instant packets.  All you have to do is heat some milk over a low heat, throw in some chocolate to let it melt.  Stir in a little sugar, and in this case peppermint, and you are done.  You don’t even have to stand over it, stirring the whole time!

I made this while my son was at school, but made sure to save him some for a snack.  He was thrilled. He loves hot chocolate, and was very happy with this version.  Plus he got a candy cane out of it, so how could I go wrong :)  This would be great to have around for the holidays.  Make this, dump it in the crock pot to keep it warm, and you have a great party drink.  You could even swap out the peppermint extract for a peppermint liquor for the grown ups!

This isn’t my only post today!  I am also making Peanut Butter Cup Blossom Cookies as part of #25recipestoXmas.  I hope you will check them out, they are kind of over the top and delicious!

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Mint Chocolate Pudding Cookies #ChristmasWeek #ChocolateParty


Chocolate Mint Cookies 2


Welcome to Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Each day we will be celebrating a new holiday baking theme where each blogger makes a dish they love. We hope you enjoy this fabulous event. Tune in each day starting Monday December 3rd and ending Friday December 7th.

Today also happens to be the December #ChocolateParty, where our themed ingredient was peppermint/mint.  Considering chocolate and mint are my favorite combination this time of year, this was easy for me!

I can’t even tell you how good these cookies were.  I took them into my son’s school for the teachers, and I had an email right away asking when I was posting the recipe.  I made these over a month ago, so I had to send the recipe ahead of time.  These were that good, they couldn’t wait.  Pudding is magic in cookies, I have said that before.  But it still makes me happy every time I use it :)  They are just so soft and chewy, even days later!

I made a similar cookie last year using Andes Mints, but this time I used the baking bits.  The bits are perfect, you get a little mint in each bite.  If you can’t find the bits, you could just chop up a the regular sized mints.  That might even be better, because then you get bigger chunks :)  If you are a fan of chocolate and mint, trust me when I say you HAVE to try these!

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