Wow it's fall

Sorry I haven't been around to tell everyone what awesome recipes I have found I have been so busy with work I have had no time I hope you like this new recipe I found. I found this recipe on allrecipes.com It's called Pumpkin Walnut cake and it looks really good my grandparents are coming in for thanksgiving and I thinking about baking it when they come.  Maybe I could make a little apple citer and it would be the perfect dessert for a late fall night.  

Ingredient

• 1 (15 ounce) can canned pumpkin puree
• 1 (12 fluid ounce) canevaporated milk
• 4 eggs
• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

  Directions 

• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 1 (18.25 ounce) packageyellow cake mix
• 2 cups chopped walnuts
• 7/8 cup margarine, softened

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
2. In a large bowl, mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, allspice, and salt. Transfer mixture to the prepared pan. Pour dry yellow cake mix over the mixture, sprinkle with walnuts, and drizzle with melted margarine.
3. Bake 35 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 15 minutes, until a toothpick inserted in the center of the cake comes out clean.

Thanksgiving

WOW WOW guess what this week is one of my favorite holidays!!!  Thanksgiving.  I love thanksgiving because there is so much great food and you see all your relatives and there is a lot of good food.  I am kind of bummed though today a bee hive just burrowed its way in to my homes vents! Its a little  scary because one moment a bee will pop out from the vent either that or we freeze to death because we turn off our heat which one would you choose?  Well lets get to baking today I'm going to give how to make an awesome   

Ya that's right Pumpkin Chocolate Marble CAKE. 

 Ingredients

2 cups sugar

1 cup softened butter

4 teaspoons vanilla

4 eggs or 3 eggs and 1 egg white
1 cup mashed cooked pumpkin*
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 (1-ounce) squares bittersweet baking chocolate, melted
1/3 cup buttermilk**

Glaze

1/3 cup whipped cream

1 cup mini semi-sweet chocolate chips

Directions

Heat oven to 350°F. Spray 12-cup Bundt® pan with no-stick cooking spray; set aside.

Combine sugar, 1 cup butter and vanilla in large bowl; beat at medium speed until creamy. Add 1 egg at a time, beating well after each addition. Place 1 cup batter into another bowl; set aside.

Add pumpkin to remaining batter in large bowl; beat at medium speed until well mixed. Add 1 3/4 cups flour, 1 teaspoon baking powder, salt, cinnamon, nutmeg and cloves. Beat at low speed until well mixed. Spoon half of pumpkin batter into prepared pan.

Add melted chocolate to reserved 1 cup batter; beat at medium speed until smooth. Add remaining 1/2 cup flour and 1/2 teaspoon baking powder; continue beating until well mixed. Add buttermilk; beat until well mixed.

Drop chocolate batter by tablespoonfuls over pumpkin batter in pan. Top with remaining pumpkin batter; spread to edges of pan. Swirl chocolate batter into pumpkin batter with a table knife.

Bake 50-60 minutes or until a few moist crumbs cling to toothpick inserted into center. Cool in pan 10 minutes. Invert onto serving plate; cool completely.

Pour whipping cream in 2-cup glass measuring cup; microwave 45-50 seconds or until mixture comes to a boil; add chocolate chips. Let stand 1 minute; stir until smooth. Spread glaze over top of cake.   *Substitute canned pumpkin.
**Substitute 1 teaspoon vinegar or lemon juice and enough milk to equal 1/3 cup; let stand 5 minutes.

For more great recipes go to land'o lakes recipes .com












 

SUMMER

Summer is coming up and what better to have then a Ice cold Ice cream cake. 

Ingredients:

You going to need a cake mix and 1/2 gallon of ice cream.

Directions

1. Prepare cake according to package directions; bake in a 9x13 inch baking dish and cool completely.
2. Use ice cream that comes in a rectangular carton. Remove the carton and, using a piece of string or dental floss, cut the ice cream in half lengthwise (long side to long side) and place the two layers side by side on a piece of waxed paper.
3. Place the cooled cake over the ice cream. Trim the cake and ice cream so that the edges match.
4. Place a board or serving platter over the cake, hold onto the waxed paper and board, and flip the ice cream cake over. Remove the waxed paper and smooth out the seam between the ice cream slabs.
5. Then decorate!!!!

  For more recipes go to http://allrecipes.com/recipe/ice-cream-cake-2/