Pumpkin Pie Cake, A Best of the Best Recipe!

This is one of our family's favorite Pumpkin Cakes.
It's simple and it's delicious. It's a great combination of a Cake and a Pie. It's the filling that makes this Cake special.

Pumpkin Pie Cake

Here's what you'll need:
1 - 9"x13" baking dish, greased with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
Preheat the oven to 350 degrees.


1- Boxed Yellow Cake Mix
8 TBS Butter, room temperature
4 Eggs, divided.
2- 15 oz. cans 100% Pure Pumpkin
1- 5 oz. can Evaporated milk
1/2 C Brown sugar
1/2 C Granulated Sugar
2 TBS Cinnamon

Topping:
2TBS Cinnamon
4 TBS chilled Butter, cut into pieces
1/4 C GranulatedSugar
1C chopped Pecans


Measure 1C of the cake mix and set aside for the topping.

In a medium Mixing Bowl:
Remaining Cake Mix
8 TBS Butter
1 Egg
Mix on low speed just until combined, about 1 minute.
Use your fingers and press evenly over the bottom of the pan.


Filling:
In the same mixing bowl ( no need to clean it):
Pumpkin
Evaporated Milk
1/2 C Brown Sugar
1/2 C Granulated Sugar
 3 eggs
 Cinnamon
 Mix on low speed for 30 seconds,
 Increase speed to medium and mix until it lightens in color and texture, 1-2 minutes more.
 Pour filling over the crust, spread evenly.

Topping:
In a medium bowl:
Cinnamon
Chilled Butter
1/4 C Sugar
Reserved Cake Mix
Work with your fingers to create a crumble.
Add pecans by hand and work the dough to incorporate the nuts.
Distribute evenly over the filling.
Bake 70 minutes until the middle no longer jiggles when the pan is shaken and the Pecans begin
to brown.
Cool before cutting into squares.

Enjoy!
Peace in the Kitchen!

Recipe Exchange!

I received an invitation to participate in an online recipe exchange. I decided that I would post the recipes that I received. I have no idea how many people will participate and how many recipes I'll have. I'll continue to post them as I receive them.
Thanks to all that agreed to participate and thank you all for the amazing recipes.

Banana Pudding Cake from Cathey:

1 (10oz.) box of Yellow Cake Mix + Eggs, Oil and Water needed to make the cake according to the directions on the box for a 9" X 13" pan.

2 (3.4oz.) packages of Instant Banana Pudding Mix
4 C Whole Milk
1 (8oz.) container of Frozen Whipped Topping, thawed.
20 Vanilla Wafers, crushed with a rolling pin in a Zip Lock Bag + additional for Garnish.

Prepare and Bake the cake according to package directions.
Remove the pan to a rack and cool for at least 5 minutes.
Poke holes in the cake with the handle of a wooden spoon. (the holes need to be large enough to allow the pudding to soak in.)
Poke the holes to the bottom of the cake.

In a large mixing bowl:
Instant Pudding Mix
Milk
Whisk well until all of the lumps are gone and it's creamy smooth.
Allow to sit for 2 minutes. It should set , but still be pourable.
Pour evenly over the entire cake.
Spread with a spatula and gently press pudding into the holes.
Refrigerate for 1 hour.
Frost the cake with the Whipped Topping.
Sprinkle the crushed Wafers evenly over the entire cake
Cut into squares to serve and garnish each piece with a Vanilla Wafer.

Enjoy!
Peace in the Kitchen!


Here's a copy of the letter I received for the exchange.

Hi everyone,We're participating in a collective and hopefully tasty experiment.  As such, you've been invited to be part of a recipe exchange.  We hope you'll participate. We've picked those who we think will make this fun. Please send a recipe to the person whose name is in position 1 below (even if you don't know him/her). The recipe should be something quick, easy and without rare ingredients.  Actually, the best recipe is the one that you know off the top of your head and can type right now.  Don't agonize over it, it's one that you make when you are short on time - anything, an old favorite, or a new one. 

After you send the recipe to the person in position 1 (and only that person), copy this letter into a new email, move my name into position 1 and put your name in position 2. Only our names should show when you send your email. Send to 20 friends.  If you can't do this within 5 days, let me know so that it will be fair to those participating.

You should receive 36 recipes and it's fun to see where they come from. Seldom does anyone drop out because it's so easy and we all need new ideas.  Turnaround is fast because there are only 2 names on the list and you only have to send one recipe to one person.  Hope you'll participate.

Christmas Mint and Chocolate Chip Cookies

This recipe comes from Betty Crocker. It's a great cookie to take to a Holiday Cookie Exchange.
They're green for Christmas!

Christmas Mint and Chocolate Chip Cookies

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Sheet Pan lined with Parchment Paper

1 pouch (1lb. 1.5oz) Betty Crocker Sugar Cookie Mix
1/2 C Butter, softened
1/2 tsp Mint Extract
6 - 8 drops of Green Food Coloring
1 Egg
1 C Creme de Menthe Baking Chips
1 C Semisweet Chocolate Chunks

In a large mixing bowl:
Cookie Mix
Butter
Mint Extract
Food Coloring
Egg
Stir to create a soft dough.
Fold in Creme de Menthe Chips and Chocolate Chips, by hand.
Use a 1 1/2 " Cookie Scoop and drop the dough 2" apart onto the sheet pan.
Bake 8 - 10 minutes.
Remove the pan to a rack and cool for 5 minutes.
Transfer the cookies to the rack and cool completely.

Enjoy!
Peace in the Kitchen!

Jalapeño Cornbread and Buttermilk Biscuit Stuffing

There's a story here that needs to be shared. This recipe is from Beth at Local Milk. It's a recipe that is handed down from one generation to another and served at Thanksgiving. Those are the best recipes to make and the best recipes to share. Family tradition is strong when it comes to making great food during the Holidays. Our family has our favorite traditional recipes, the ones that always make it to the table for Thanksgiving or Christmas dinner. I know that every family has one or two recipes that they absolutely have to make, and is expected to be on the table, for your Holiday dinner. Ours are numerous and I'd like to add this one for future generations to add to that list.
There are so many aspects of this recipe that I love, Jalapeños, Biscuits and Stuffing.......... I think that says it all! It may appear to be complicated, but I believe the steps are all necessary to create this recipe. Don't cheat and use anything but Homemade Cornbread and Buttermilk Biscuits here!

I'll start this recipe by saying:
Enjoy!
Peace in the Kitchen!

I've adapted the recipe without changing the integrity of the original one.

This is just the Skillet of Jalapeño Cornbread,
ready for the oven!

Baked and ready for the Stuffing!

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9"X13" baking dish, sprayed with a non stick cooking spray.
1 - prepared recipe of Jalapeño Cornbread (recipe below)
1 - prepared recipe of Buttermilk Biscuits (recipe below)

Jalapeño Cornbread and Buttermilk Biscuit Stuffing:

7 C Crumbled Jalapeño Cornbread (prepared ahead of time)
4 C  Cubed Buttermilk Biscuits (prepared ahead of time)
3 Hard Boiled Eggs, chopped
8 TBS (1 stick) Butter
2 X Finely Chopped Shallots (about 8)
2 Cloves of Garlic, minced
1 1/2 C Finely Chopped Green Bell Pepper
1 Large, Fresh Jalapeño, seeded and Finely Minced
1 C Finely Chopped Celery
1/2 C Buttermilk
Sea Salt and Fresh Ground Black Pepper to taste
2 TBS Apple Cider Vinegar
1 tsp Granulated Sugar
3 Eggs, beaten
1/2 to 1C Vegetarian Chicken Broth, just enough to moisten the stuffing mixture.

Instructions:

In a large bowl:
Cornbread
Biscuits
Hard Boiled Egg
Gently toss, just to combine well.
Set aside.

In a large skillet on medium heat:
Melt Butter
Add:
Onion
Garlic
Saute until soft.
Add:
Green Pepper
Celery
Cook for 3 minutes.
Season to taste with Salt and Pepper.
Allow to cool.
Add:
Buttermilk
Vinegar
Sugar
Stir to combine.
Add this to the Cornbread Bowl.
Gently stir to combine.
Add:
Beaten Eggs and just enough broth to moisten the stuffing. (start with 1/2 C and gradually add more until the stuffing is moist and not wet and soggy)
Transfer the mixture to the prepared dish.
Place the dish in a large roasting pan and add boiling water, half way up the baking dish.
Bake 40 minutes.


Homemade Buttermilk Biscuits:

2 C Flour
1 TBS Baking Powder
1 tsp Sea Salt
4 TBS (1/2 stick) Butter, Cold and Cubed.
1 C Buttermilk

Preheat the oven to 450 degrees.
In a large mixing bowl:
Flour
Baking Powder
Salt
Whisk well.
Cut in the Butter with a Pastry Cutter or your fingers until no pieces larger that a Pea remain. DOn't over work the Flour and Butter.
Gently stir in the Buttermilk with a wooden spoon, just to combine.
Drop the dough by the spoonful onto a sheet pan sprayed with a non stick cooking spray.
Bake 15 minutes.
Remove the pan to a rack and cool completely.
If you have more Biscuits than the recipe requires....... slather them with butter and eat them immediately!


Homemade Jalapeño Cornbread:
Here's what you'll need:
1 - 9" or 10" Cast Iron Skillet
3 TBS Butter

1 1/4 C Cornmeal
3 TBS Flour
1 C Shredded Sharp Cheddar Cheese
1/2 C Pickled Jalapeños, roughly chopped.
1 tsp Sea Salt
3/4 tsp Baking Powder
3 TBS Butter, melted
2 Eggs, beaten
1 C Buttermilk
1/4 tsp Baking Soda dissolved in a bit of water.

Preheat the oven to 425 degrees.
Grease the Skillet with the 3 TBS of Butter and place it in the oven as it preheats.

In a medium mixing bowl:
Cornmeal
Flour
Salt
Baking
Powder
Whisk well.
Gradually add the melted butter with your hands and create a sandy texture.
Fold in the Cheese and Bell Peppers by hand.

In a small bowl:
Eggs
Buttermilk
Whisk well.
Gradually add this to the dry ingredients.
Stir by hand with a wooden spoon.
Add the Baking Soda and stir just to combine.
Pour the batter into the hot skillet.
Bake for 20 minutes.
Transfer the Skillet to the stovetop to cool, just enough to handle.
Invert the Cornbread onto a cooling rack to cool completely.

Enjoy!
Peace in the Kitchen!

Granola Harvest Cake with Espresso Coffee Glaze

Here's a favorite Holiday Bundt Cake. I thought it was perfect for The Hippy in the Kitchen Blog.
It's served with a decadent Espresso Coffee Glaze.
I hope you take time to make and enjoy this cake. I know that I'll be baking it for Christmas.

Granola Harvest Cake with Espresso Coffee Glaze:

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 10 - 12 C Bundt Pan, your choice of design, brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.



Cake Ingredients:
1 3/4 C Boiling Water
1 C Granola (your choice)
1C of Raisins
1 C Granulated Sugar
1/2 C Brown Sugar
1 C Crisco Shortening
3 Eggs
2 1/2 C Sifted Flour
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1 tsp Nutmeg
1 tsp Cinnamon

In a medium bowl:
Pour the boiling water over the granola and raisins.
Cool to Lukewarm.

In a Stand Mixer with a paddle attachment:
Crisco
Granulated Sugar
Brown Sugar
Beat for 3 minutes, until creamy smooth.
Add Eggs, one at a time.

In a medium bowl, sift together:
Flour
Baking Powder
Baking Soda
Salt
Nutmeg
Cinnamon
Whisk well.

While the mixer is on low speed, gradually add the dry ingredients.
Mix until just incorporated.
Fold in the Granola/Raisin mixture by hand.
Pour batter into the pan and Bake for 40 - 50 minutes.
A toothpick in the center of the cake should come out clean.
Remove the pan to a rack and cool for 15 minutes.
Invert the cake onto the rack, place it right side up and cool completely. (invert it twice)
Transfer the cake to a serving platter,
Drizzle with Espresso Coffee Glaze before serving.

Coffee Glaze:
1 tsp Medaglia d'Oro Instant Espresso Coffee.
3 TBS Hot Milk
2 C sifted Confectioner's Sugar
1 TBS Butter, softened

Dissolve Coffee in the Milk.

In a small bowl, whisk together:
Sugar
Butter
Whisk well.

Gradually add the Milk mixture just until desired consistency.
Whisk until creamy smooth.

Enjoy!
Peace in the Kitchen!

Chocolate - Whiskey Bundt Cake from Epicurious Magazine

This recipe is part of  Epicurious magazine's, America's Best Recipes.
"Most of the alcohol in this cake cooks off, but - thankfully - a whiskey flavor remains."
I've adapted parts of the recipe while keeping the integrity of the original one.

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 10" Bundt Pan, your choice of design, brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil, Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs. Once you try this in a Bundt Pan, you'll never use any other for of greasing a pan.


1 C unsweetened Cocoa Powder (not Dutch Process) + 3 TBS for dusting the pan.( See picture and note at the end of the recipe.) I only use Hershey's Special Dark Cocoa Powder.
1 1/2 C Brewed Coffee
1/2 C Good Irish Whiskey
2 sticks of Butter (16 TBS) , cut into 1" pieces.
2 C Granulated Sugar
2 C Flour
1 1/4 tsp Baking Soda
1/2 tsp Salt
2 Eggs
1 tsp Vanilla
Confectioner's Sugar

After you brush the pan with Pan Release Mix, dust it with the 3 TBS of Cocoa Powder. Tap the pan to knock off the excess.

In a 3 quart, heavy saucepan, on medium high heat:
Coffee
Whiskey
Butter
1 C  of remaining Cocoa Powder
Heat until the Butter is melted.
Remove from heat.
Add:
Sugar
Whisk by hand for 1 minute.
Transfer to a large mixing bowl and set aside to cool for 5 minutes.

In a medium bowl:
Flour
Baking Soda
Salt
Whisk well.

In a small mixing bowl:
Eggs
Vanilla
Whisk well.
Add to cooled Chocolate mixture and whisk until well combined.
Add Flour mixture and whisk just until combined.
Pour into the prepared pan.
Bake for 40 - 50 minutes until a toothpick in the center comes out clean.
Remove the pan to a rack and cool for 2 hours.

Loosen the cake and place a cooling rack onto the pan, release the cake right side up onto the cooling rack. Place the rack on a sheet pan and dust the cake with Confectioner's sugar.

NOTE:
The cake improves with flavor if made at least 1 day ahead and kept in a cake keeper or wrapped in plastic wrap, at a cool room temperature.
It can be made up to 5 days ahead and refrigerated.
Bring to room temperature before serving.
Dust again with Confectioner's Sugar just before serving.

This is the only Cocoa Powder that I use in all
recipes that call for a Cocoa Powder.
I used to use Dutch Process until I researched it
and discovered that it's not really the best Cocoa Powder.
I recommend that you research it before making
any decisions about the product.

Enjoy!
Peace in the Kitchen!

Cranberry Crumb Cake

I love any recipe made with Cranberries. I have many recipes on the blog. This would make a good Thanksgiving or Christmas morning cake.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" round cake pan, brushed well with Pan Release Mix. (Crisco, Vegetable Oil, Flour) I start with 1 C of each , mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

The Cake ingredients.
6 TBS Butter, room temperature.
3/4 C Granulated Sugar
2 large Eggs, room temperature.
1 tsp Vanilla
1 tsp Orange Zest
2/3 C Sour Cream
1 1/4 C Flour
1 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Salt
1 C Fresh Cranberries
Confectioner's Sugar for dusting each serving.

Crumb Topping ingredients.
1/4 C Granulated Sugar
1/3 C Brown Sugar
1 tsp Cinnamon
1/8 tsp Nutmeg
8 TBS (1stick) Butter, melted
1 1/3 C Flour

Cake directions.
In a Stand Mixer with a paddle attachment:
Butter
Sugar
Beat on high for 5 minutes.
Reduce speed to Low.
Add:
Eggs, one at a time.
Add:
Vanilla
Orange Zest
Sour Cream
Beat just to combine.

In a medium mixing bowl, sift together:
Flour
Baking Powder
Baking Soda
Salt
Gradually add this to the mixer on Low Speed.
Beat just to combine.
Spoon batter into the Cake Pan.

Crumb Topping directions.

In a medium bowl:
Granulated Sugar
Brown Sugar
Cinnamon
Nutmeg
Whisk well.
Stir in the Butter.
Add Flour and mix with your hands to create a Crumble.
Sprinkle evenly over the Batter.
Bake for 40 - 45 minutes, until a toothpick in the center comes out clean.
Remove pan to a rack and cool completely.

To serve, dust each piece with Confectioner's Sugar.

Enjoy!
Peace in the Kitchen!