Today we are kicking off December with a giveaway. There are a lot of giveaways coming up over the next month, so I hope you like winning free stuff! A few of my favorite things are going to be involved too. I hope that everyone had a wonderful Thanksgiving. My parents are visiting, so we have had lots family time and lots of good food. On Thanksgiving my brother and his wife came up from Denver. We also had a friend join us. It was a full house, and we went very non-traditional and had Calzones and homemade cannolis. It was fun to switch things up this year.
On Friday I got to have a lunch date with my husband and see Gravity in 3D thanks to his company. A couple times a year they rent out a theater and the employees get to go see one of the new movies that is out. This is the first time they had extra tickets, and I was able to go too. I can’t remember the last time we saw an adult movie in the theater, so it was a fun afternoon. The only downside; they didn’t supply the popcorn. Can you go to a movie and not get popcorn? It is my favorite part!
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?
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!).
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.
- 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
- Preheat oven to 300 degrees. Generously butter the bottom and sides of 3 – 8 inch cake pans. Set aside.
- In a bowl whisk together flour, baking soda, and salt. Set aside.
- 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.
- 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.
- 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.
- 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.
Make sure you visit all the participating bloggers today to see what special dish they whipped up for you.
Christmas Coconut Cake by Kim of Cravings of a Lunatic
Cranberry Coffee Cake by Jen of Juanita’s Cocina
Holly Topped White Cupcakes by That Skinny Chick Can Bake
Eggnog Pound Cake with Rum Glaze by Anuradha of Baker Street
Christmas in the Tropics Cake by Kristen of Frugal Antics of a Harried Homemaker
Pumpkin Dream Cake by Erin of Dinners, Dishes and Desserts
Christmas Red Velvet Mug Cake by Erin of The Spiffy Cookie
Reindeer Cupcakes by Ramona of Curry and Comfort
Whiskey Nut Fruitcake by Heather of Girlichef
Tres Leches Cake by Cathy of The Dutch Baker’s Daughter
Monkey Bread Cupcakes by Chung-Ah of Damn Delicious
Cranberry-Walnut Coffecake by Isabelle of Crumb
It is getting to be that time of year. The time where we all need gift ideas for neighbors, teachers, caregivers, the mailman etc. It can be hard to come up with those little gifts each year. I am a firm believer that, if you put the time and effort into making something, it will be much more appreciated. So I would much rather bake someone cookies than buy them a gift card. Today Susan from The Wimpy Vegetarian is hosting the #SundaySupper “Holiday Gifts from the Kitchen” event.
We moved into our house over the summer. We live on a long cul-de-sac, and I have yet to meet all of our neighbors. I was thinking of baking mini loaves of bread this year, and delivering them around the block as a way of meeting everyone. The first time I saw this bread was at Love From The Oven, where she used applesauce and flax meal. Then I saw Budget Gourmet Mom had a version with Greek Yogurt, and I was sold.
This made 4 mini loaves, or 1 full sized loaf if you don’t feel like sharing. Pumpkin and Biscoff were pretty much made for each other. This isn’t the first time I have had the combination, and it won’t be the last. This bread is tender, and full of the great pumpkin flavor you love. I printed the recipe, and glued it to a colored piece of paper. I then used ribbons and a plastic gift bag to package it. All set for delivery! If you really liked your neighbors you could get ceramic mini loaf pans. I have seen them at Michael’s craft store for $1.99.
The #SundaySupper event went Orange today. Pam, from The Meltaways, is hosting this great “All Things Orange” Event. There are all kinds of great fall foods that are orange; pumpkin, squash, sweet potatoes, carrots and more. But I am sure you could have guess what I would have picked, even before you read the title of this post. Pumpkin!! I am kind of obsessed lately.
So not only could you have guessed pumpkin, but knowing me you probably could have guessed muffins too. I am realizing that I am kind of predictable. But this is a healthy muffins recipe (relatively speaking). There is less than 2 Tbls of oil in this whole thing, and I used whole wheat flour! So you don’t have to feel guilty about having one of these little guys for breakfast or a snack.
Muffins always go over well with my 7 year old. But he is obsessed with pumpkin just as much as I am, so he loved these. I still have some in the freezer, which makes for a great treat after school. Plus, you can never go wrong when you add chocolate chips. If you wanted to skip the chocolate, walnuts or pecans would be great. Even raisins would go well in here, so have fun!
Apparently I have 2 things on the brain lately; pumpkin and biscoff. Good thing for you they are both wonderful things, and when you put them together magic happens. They really are just meant for each other. I am trying to stop myself from making a Pumpkin Biscoff Bread. Not sure I can hold out though, I mean it just sounds so good!
Another thing you might know about me is my love for blondies. It has actually been awhile since I made them, so it was time to do a fall version. Last year I made some with Candy Corn M&M’s, and that kind of kick started the whole blondie thing. Well this version just might be a new favorite. Plus another great thing about blondies, no mixer required!
The pumpkin leaves them more of a cakey texture, but here that is ok. You really have to let them cool all the way before you eat them. I tried one when it was still warm and they just didn’t taste right. I almost called the whole thing a flop. But then, I tried it again the next day, and it was a totally different experience. I brought these to my son’s school, and I was told the teachers all flipped for them. My son is already asking if I can make them again!
The winner of the Catching Fireflies gift certificate was Beth R – check your email!!
It is finally October!! I have been waiting for this for a few weeks now. As soon as the temperatures started to cool, I was in the mood for pumpkin. But I didn’t want to share it with you until October hit. In my head September is reserved for apples. So not only am I giving you pumpkin today, but it is also #ChocolateParty time!
This is a fun group to be a part of. The first Monday of the month we share a chocolate recipe that incorporates a themed ingredient, this month pumpkin, last month apples. Want to join? Check out all the info here!
So to kick off the pumpkin season I made hot chocolate. I will admit I was a little skeptical about this recipe. I love chocolate and pumpkin together, but in a drink I wasn’t sure how it would be. Well….it was amazing! I seriously could not get enough of it! The pumpkin is definitely present, but it is in the background. The cinnamon with the chocolate is just so soothing, and perfect for a hot drink.
I made this when my 7 year old (the other pumpkin fan in the family), was at school. I did save him a glass for when he got home. I didn’t tell him what it was, just hot chocolate. He took one sip, got a big smile on his face, and said “Pumpkin Hot Chocolate!” He loved it, and drank all of it. Which for him is impressive, I usually make him just a small glass, and he doesn’t finish it. So this is a must make this fall!
I know I am a little late the party here, but I just have to share these! It is the last day of November, so what is more fitting than closing out the month with pumpkin? It will be my last one for a long time, I promise! I saw these at The Baker Chick awhile ago, and I knew it was only a matter of time before I made them. Making a pie crust is not high on my list of things I like doing. They never look as nice as I want them too, they are finicky, and I also haven’t found a store bought one I love. This recipe involves no crust!! It is a cupcake that tastes just like the filling of a pumpkin pie. That happens to be my 6 year olds favorite part. You often find 1/2 the crust left on his plate, but all the filling gone. So for the pumpkin portion of our Thanksgiving this is what I made. Needless to say, they went over very well!
In my family, Pumpkin Pie is also served at Christmas. File this away until then, or bookmark for next year, or get into the kitchen and make them now just because you want to. BUT you should make them, they are wonderful little pumpkin treats! I have gone a little over board with the pumpkin posts lately, but that is coming to an end. Time to get in the Christmas baking spirit!
I made these yesterday for my 6 year old, and he couldn’t stop saying how good they were. At first he wasn’t excited. He said he liked Cinnamon Roll Pancakes so much, why did I have to try something new? Then he tried them…..”Mommy, you are such a good cooker! How do you make so many things I love? Now I won’t be able to decide what I want?
These come together quickly, so you can get that Turkey cooking. Why not wake up to wonderful pumpkin flavor, and have it all through the day! I used 1 tube of biscuits, and it made 8 giant muffins. You could easily double this recipe if you were feeding a crowd.
I hope you all have a wonderful Thanksgiving! Enjoy the time with the ones that you love!! See you again on Friday.
- ⅓ cup sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp all spice
- ¼ tsp ground cloves
- 1 tub Pillsbury Grand Flaky Biscuits
- ⅔ cup brown sugar
- ½ cup butter
- ⅓ cup pumpkin puree
- Heat oven to 350 degrees. Spray muffin tin with non-stick spray, or use liners.
- Open tube of biscuits, and separate. Using a kitchen scissors cut each biscuit into quarters. In a zip lock bag mix together sugar and spices. Add 6 pieces of biscuit at a time into the sugar and shake to coat. Remove and place 4 pieces (3 if you want normal sized muffins), into each muffin tin.
- In a sauce pan melt butter, brown sugar and pumpkin together. Bring to a boil and cook for 1 minute, while stirring. Reserve about ½ cup of the caramel sauce for later. Pour the rest of the sauce over the muffins.
- Bake for 15 minutes for large muffins (probably closer to 12 minutes for smaller muffins). Let cool for a couple minutes before removing from the pan. Drizzle with the reserved caramel sauce.