Decision Time

As this time of year creeps around there is the highly polarizing, impending question asked to all over the age of 18: Democrat or Republican?

But there is also a more light-hearted question that is posed by the majority under 18, and which I much prefer to discuss among friends: Trick or Treat?!

In the spirit of the season I have been busy making Halloween treats in both my home kitchen and bakery.

I wanted to share this recipe I tried out for a pumpkin bundt cake with cinnamon cream cheese frosting. I found it over at Molly Crocker Cooking [http://mollycrockercooking.blogspot.com/2012/09/pumpkin-bundt-cake-with-cinnamon-cream.html]

Pumpkin Bundt Cake with Cinnamon Cream Cheese Frosting

This cake was deliciously moist and the perfect flavor combination. The pumpkin was not overpowering and the cinnamon cream cheese frosting put the whole dessert over the top! It was best when it was still a little warm from the oven!

“Cake:
3 Cups Flour
1 Tsp Baking Soda
2 Tsp Baking Powder
1 Tsp Salt
2 Tsp Cinnamon
1/2 Tsp Ginger
2 Tsp Nutmeg
1 Cup Butter, softened
1 Cup Sugar
1 Cup Brown Sugar
4 Eggs
1 Cup Milk
1 Cup Pumpkin Puree (put the whole 15oz can of pumpkin puree in, if it’s what you have on hand) 

Preheat oven to 350 degrees.  Grease and flour bundt pan, set aside.  In medium bowl, whisk together flour, soda, baking powder, salt, cinnamon, ginger, and nutmeg – set aside.  Cream together butter and sugars until fluffy.  Add eggs one at a time and then milk and pumpkin puree until well combined.  Slowly add in flour mixture – beat for 2 minutes.  Pour into prepared bundt pan and bake for 50-60 minutes (until cake tester comes out clean).  Let cool for 15 minutes before inverting.  Continue to cool another 10-20 minutes before icing.

Icing:
1/3 Cup Butter, softened
4 oz Cream Cheese, softened
2 Cups Powdered Sugar
1/2 Tsp Cinnamon
1 Tsp Vanilla
1/4-1/3 Cup Milk, depending on preference

With a mixer, blend together butter and cream cheese until fluffy.  Add powdered sugar, cinnamon, and vanilla.  Slowly add in milk until icing is to desired consistency.  Pour/spread over you cake!”

Once again, the recipe came from Molly over at Molly Crocker Cooking: http://mollycrockercooking.blogspot.com/ – check out her stuff!

The bakery has been in a tizz of spooky confections from vampire chocolate chip cookies to ghost cupcakes!

A Jack-O-Lantern Cupcake Cake!
Jack-O-Lantern Cupcake Cake profile
Double Decker Black Forest Cakes have an eerie Halloween Ring to them too!
Pumpkins Levi and I carved – can you guess who did which?

We are really excited to pass out candy for the first time tomorrow night! For the sake of the super full mixing bowl of candy on the kitchen table, and the health of teeth, hopefully we will get a lot of trick or treaters! This Halloween be safe, get in the spirit, and be sure to make some sweet treats!

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