It’s 11:20 and I am just sitting down to write this post. Talk about a close call! I was in Oakville tonight, having dinner with my good friend Nikki. Nikki lives in Ecuador, so we don’t get to see each other very often. We spent the evening eating and chatting; it was great. I made a nice healthy dinner, a Moroccan Chicken Stew, from an Anne Lindsay cookbook. Then, I made Tarte Fine. Not so healthy, but so quick and tasty.
Leslie of Lethally Delicious picked this week’s recipe and it was a winner. Shockingly I made the sweeter, playing around version! Anything that suggests adding more sugar and butter is good for me. Be sure to head on over to Leslie’s great blog for the recipe and check out Tuesday’s with Dorie to see what other bloggers got up to.
I love coffee. I can’t go a day without it, the darker the better. That being said, I don’t always choose coffee flavoured food. But given that Claire just finished her old job, and has a week off before starting a new one, I thought I better be a good big sister (is it weird that I still refer to her as my little sister and Sarah as my big sister?) and make this weeks recipe so she can focus on fun.
I whipped them up last night and I’ll be honest, at first I wasn’t impressed. I added chocolate chips (because they were begging for them) but otherwise stuck to the recipe. I ate one hot out of the oven and was underwhelmed. I like to bring my baked goods to work and today I gave them out apologetically. However, when I got around to having one, I was impressed by them. They were actually very tasty. I mean, I have my favourite muffin recipes and this isn’t likely to upstage them, but they were pretty darn good. Thanks to Rhiani of Chocoholic Anonymous for picking this recipe.
This past weekend, I did a little sister bonding in Toronto. It was a great weekend with good times and yummy food. On Sunday afternoon, we had plans to bake a little something and when the first attempt didn’t go as planned, we decided to try a pumpkin recipe. I had just been flipping through some of Caroline’s magazines and found this recipe. It looked yummy and super easy to make so I thought I would give it a whirl. It also doesn’t heart that it is a slightly healthier cake than usual!
The end result was a moist cake with great frosting! The cake wasn’t that flavourful but that may have had something to do with the fact that I used the not-so-fresh cinnamon in Caroline’s cupboard! Caroline and I decided that we would make this cake again but next time we would add pumpkin pie spice for a little something more! I also used about 1/4 cup more of icing sugar in the frosting because it was a little runny.
Frosted Pumpkin Cake
Source: Cooking Light November 2009
10.1 ounces flour (about 2 1/4 cups)
2 1/2 tsp baking powder
2 tsp ground cinnamon
1/4 tsp salt
1 cup packed brown sugar
1/4 cup butter, softened
1 tsp vanilla extract
2 large eggs
1 (15 ounce) can pumpkin puree (I used 1 3/4 cups)
2 tbsp butter, softened
1/2 tsp vanilla extract
1 (8 ounce) package light cream cheese
2 cups sifted powdered sugar
1. Preheat oven to 350.
2. To prepare cake, weight or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, cinnamon and salt in a small bowl, stirring with a whisk.
3. Combine brown sugar, butter, and vanilla in large bowl; beat with a mixer at medium speed until well combined. Add eggs, 1 at a time, to sugar mixture; beat well after each addition. Add pumpkin, mix well. Fold in flour mixture. Spread batter into a 9×13 pan coated with baking spray. Bake for 25 minutes or until a wooden pick inserted into the centre comes out clean. Cool completely in pan on a wire rack.
4. To prepare frosting, combine butter, vanilla, and cream cheese in medium bowl; beat with a mixer at medium speed until combined. Gradually add the icing sugar, beating until well combined. Spread frosting over cake.
I am sure this is the first of many pumpkin recipes this fall on our blog, so stay tuned!
Posted in cake
Tagged cake, pumpkin