Pumpkin Cake with Honey Frosting This recipe is adapted from the kitchens of Martha Stewart. I have been making it every fall for at least ten years, it’s an easy recipe that always makes a moist, delicious spice infused cake, with a surprising honey icing finish. Cake One stick unsalted butter- melted 2 1/2 cups all-purpose flour 2 T baking soda 1/2 t salt 1 1/2 t cinnamon 3/4 t ginger 1/2 t nutmeg 1/8 t allspice 1/8 t ground cloves 2 large eggs (room temp) 1 1/2 cups sugar 1 15 oz sold-pack pumpkin puree Preheat oven at 350. Butter a 9 inch baking pan. In a medium bowl whisk flour, baking soda, salt, spices. In a large bowl, whisk eggs, sugar, butter and pumpkin puree until just combined. Add dry ingredients to pumpkin mixture, mix gently until smooth. Turn batter into prepared pan. Smooth top and bake until a toothpick inserted in center of cake comes out with just a few moist crumbs. 45 to 50 minutes. Cool 10 minutes in pan then turn out, place on rack and cool completely. Top with Honey Frosting. Serve. Note: You can replace spices with 1 T pumpkin-pie spice, I don’t know why I never do! Oh Honey Honey Frosting This is the best, use it on cakes, spice cookies, and anything else you can think of. In a medium bowl whisk 1 stick really soft unsalted butter, 1 bar (8 oz) really soft cream cheese and 1/4 cup really good honey until smooth....
It’s not often my design world & baking world unite, but in this case, it was an act of love. Ollie, one of the dogs in my life inspired these biscuits named Ollie’s Kookies. Of course, she supervised the baking and had the final sign off on the label design! We give them out as presents to her friends and sell them around town. If you want to make them for your pups, here’s the recipe. I have been perfecting it for a while now, pumpkin out, brown sugar in, more whole-wheat flour, less salt, of course, there are fresh herbs. I use a bone shape, and a star-shaped cookie cutter. Ollie’s Kookies Ingredients: 1 1/2 cups old-fashioned rolled oats 1 1/4 cups all-purpose flour 1 1/4 cups whole-wheat flour 1 1/4 cups cornmeal 3/4 cups packed brown sugar (light or dark) 1 T baking powder 1 1/2 t salt 1 stick cold unsalted butter, cut into pieces 1 1/4 cup water 1 egg 1/2 cup fresh mint leaves chopped 1/2 cup fresh parsley leaves chopped 1 egg for wash Heat oven at 350 with racks in upper and lower thirds, grease 2 – 3 baking sheets. Pulse first seven ingredients in a food processor, add butter, mint, parsley, and pulse until mixture resembles coarse meal with pea-size butter bits. Add water, egg, and pulse until a coarse dough forms. Turn out and half dough to form two flattened disks. Turn onto a floured surface and roll out to...
This is one of the best summertime appetizers ever, and easy to make. I like to keep this dish seasonal, something to look forward to this time of year when basil is everywhere, especially gardens and farm markets. Serve with homemade pita chips. Basil Dip 3 cups packed fresh basil leaves 3/4 cup fresh grated parmesan cheese 1/2 cup olive oil 1/2 cup pine nuts 2 large garlic cloves (I mince mine) 3 or...
Tucked in a corner of our outdoor space, we have a couple of chairs where you might sit for a minute to talk, or relax, or write on our dream board. It was originally made for a party but we noticed it was always changing so we left it up and now it is part of our landscape. People of all ages use it. Sometimes it’s funny and sometimes it is thoughtful. I am...
I love rocks! Stacked, painted, love to look at old rock walls here and...
My name is Pat Klug, welcome to Creatively Speaking. Here I share short...
If you are like me you have a bunch of old cooking and lifestyle magazines...