Pumpkin Cinnamon Buns

Pumpkin Cinnamon Buns

Pumpkin Cinnamon Buns

Who doesn’t love a cinnamon bun!?

Make it Pumpkin Cinnamon Buns and you are now at an entirely new level!

I can’t believe I’m saying this, but this new recipe is even better than the original Cinnamon Buns recipe I shared years ago!

This time complete with cream cheese icing I ate 3 of these jumbo buns before the pan was even cooled!

They are dangerous so I will warn you to have an exit strategy for them before they finish baking.

Since being alone with these bad boys may prove to be a disaster for the diet!

This recipe does not need eggs, so for those who are wondering the “non-vegan” version….. there isn’t one!

So simple, minimal ingredients and if you don’t have or use almond milk, use whatever milk you DO use! See how easy??

Pumpkin Cinnamon Buns
 
Serves: 12 jumbo buns
Ingredients
  • Almond Milk 1½ cup (360ml)
  • Oil of your choice ½ cup (120ml)
  • Granulated Sugar ½ cup (100g)
  • Dry Yeast 2¼ teaspoon
  • Pumpkin Puree 1 cup
  • All Purpose Flour 4 - 5 cups (500g - 625g)
  • Pumpkin Pie Spice2 teaspoons
  • Baking Powder ½ teaspoon
  • Baking Soda ½ teaspoon
  • Salt ½ teaspoon
  • For the filling:
  • Granulated Sugar ½ cup (100g)
  • Light Brown Sugar ¾ cup (158g)
  • Ground Cinnamon ½ teaspoon
  • Ground Nutmeg ¼ teaspoon
  • Coconut Oil or any oil of your choice ¼ cup (60ml)
  • Cream Cheese Icing Recipe
Instructions
  1. Combine the yeast with the warm milk and let stand for 5 minutes
  2. In a mixing bowl combine all the dry ingredients and blend well
  3. Add the oil, milk with the yeast and the pumpkin and mix with the dough hook (or by hand) for 5 minutes
  4. Add flour to adjust the consistency as needed *see video demonstration
  5. Turn out to a lightly floured surface and continue to knead until it is no longer super sticky to your hands of the table
  6. Transfer to a lightly oiled bowl covered and let rise to double in a warm spot
  7. Roll out on a lightly floured surface to 12" x 18" and about ½" thick
  8. Brush with melted oil and then spread evenly with the sugar filling mixture
  9. Roll up then cut into desired portions
  10. Place them in a lightly oiled sheet pan spaced 2" apart and let rise again covered in a warm spot. 35 - 60 minutes depending on the conditions in your area
  11. Once they are light and fluffy and puffy bake in a preheated 350°F oven for approx 25 - 45 minutes depending on the size of your buns * see video demonstration
  12. While the buns are baking you can prepare the cream cheese icing recipe
  13. Cool slightly then top generously with Cream Cheese Icing
Notes
Like any yeast pastry they will go stale before they go bad.

I store them in an airtight container at room temperature *even with the cream cheese icing

**the vegan version does not go sour even at room temperature overnight and through the next day- use your judgement if you are using regular cream cheese icing - you may want to store the buns in the refrigerator however it will make the bun hard, so I like to keep them at room temperature
 

 

 

 

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Cinnamon Walnut Coffeecake

Cinnamon Walnut Coffeecake

Cinnamon Walnut Coffeecake

Cinnamon Walnut Coffeecake and don’t forget the sour cream and the double vanilla that makes this breakfast bundt cake a winner for sure!

Sour cream adds a creaminess and tang to cake recipes that nothing else can quite compare!

And double vanilla…. well… C’mon!

Walnuts, cinnamon and brown sugar swirled through the middle!

If that description isn’t enough to make you break out the ol’ Bundt Pan then take a look at the picture again!

You can change up the nut if you are not a fan of walnuts. I love using pecans as a substitute sometimes.

I almost added chocolate chips, but I thought “let me stop putting chocolate chips in every last thing I bake! Can I please!??”

So I have spared you the chocolate chips…for now!

I know some of you will ask me what you can use in place of the sour cream and the best alternative is yogurt or even buttermilk for a lower fat option.

For those who want to VEGANIZE this fabulous bundt cake~ read to the bottom!

I have also been asked “where is the coffee?” Since it seems that “coffeecake” is a USA phenomenon.

The term coffeecake simply refers to a type of muffin-like cake that is typically served at breakfast or with a cup of coffee.

No actual coffee in the recipe, just a cake that is served “with” coffee.

Yeah I know~ we Americans are weird like that! 🙂

So whether you want to serve this up for breakfast, lunch, dessert or midnight snack~ it is up to you (and yes I have eaten this at all of those events).

You will not want to miss out on this new recipe for Cinnamon Walnut Coffeecake!

5.0 from 4 reviews
Sour Cream Walnut Coffeecake
 
Prep time
Cook time
Total time
 
Have all ingredients at room temperature before mixing for best results
Prepare a 12-Cup Bundt pan generously with Pan Grease
Preheat oven to 350°F
Serves: 1- 12cup Bundt Cake
Ingredients
  • All Purpose Flour 3 cups (375g)
  • Baking Powder 1½ teaspoons
  • Baking Soda 1½ teaspoon
  • Salt ½ teaspoon (3g)
  • Unsalted Butter 1½ cup (340g)
  • Granulated Sugar 1½ cups (300g)
  • Eggs large 3 (150g)
  • Vanilla Extract 3 teaspoons (15ml)
  • Vanilla Bean 1
  • Sour Cream 1½ cups (340g)
  • Light or Dark Brown Sugar ½ cup (105g)
  • Ground Cinnamon 1½ teaspoons
  • Chopped Toasted Walnuts ¾ cup
  • Icing Sugar Glaze Optional* 1 cup confectioners sugar with 2 tablespoons milk or water
Instructions
  1. Combine the brown sugar, cinnamon & cooled toasted chopped walnuts together - reserve
  2. Scrape the vanilla beam seeds into the granulated sugar and work it through with your fingertips to distribute evenly
  3. Cream the butter and vanilla sugar until light and fluffy (approx 5 minutes)
  4. Combine the eggs with the vanilla extract and then add slowly to the creamed butter/sugar mixture.
  5. Be sure to scrape the bottom & sides of the bowl often if you do not have a metro blade attachment as I do in the video.
  6. Add the sifted flour, baking powder, soda and salt all at once and mix just until combined
  7. Add the sour cream last mix well.
  8. Fill the greased bundt pan with half of the batter and spread it evenly then layer with the walnut cinnamon mixture
  9. Layer the remaining cake batter on top and spread evenly
  10. Bake in preheated 350°F oven for 20 minutes and then turn the oven temperature down to 325°F for another 30-40minutes or until a toothpick inserted into the center comes out clean
  11. Cool in the pan and then turn out onto a cooling rack to cool completely
  12. Glaze with optional sugar glaze by combining the confectioners sugar with the water or milk to a pourable glaze
Notes
Coffeecake can be stored at room temperature for up to 4 days in an airtight container

Store for up to 8 days in the refrigerator wrapped well

Freeze wrapped well for up to 2 months
VEGANIZE THIS RECIPE!
5.0 from 4 reviews
Vegan Sour Cream Walnut Coffeecake
 
Prep time
Cook time
Total time
 
Have all ingredients at room temperature before mixing for best results
Prepare a 12-Cup Bundt pan generously with Pan Grease
Preheat oven to 350°F
Serves: 1- 12 cup Bundt Cake
Ingredients
  • All Purpose Flour 3 cups (375g)
  • Baking Powder 1½ teaspoons
  • Baking Soda 1½ teaspoon
  • Salt ½ teaspoon (3g)
  • Earth Balance Buttery Sticks1½ cup (340g)
  • Granulated Sugar 1½ cups (300g)
  • Ground Flax Seeds 3 Tablespoons (24g)
  • Hot Water 9 Tablespoons (140ml)
  • Vanilla Extract 3 teaspoons (15ml)
  • Vanilla Bean 1
  • Vegan Sour Cream 1½ cups (340g)
  • Light or Dark Brown Sugar ½ cup (105g)
  • Ground Cinnamon 1½ teaspoons
  • Chopped Toasted Walnuts ¾ cup
  • Icing Sugar Glaze Optional* 1 cup confectioners sugar with 2 tablespoons almond milk or water
Instructions
  1. Combine the brown sugar, cinnamon & cooled toasted chopped walnuts together - reserve
  2. Combine the ground flax with the hot water and let stand to thicken for about 10 minutes
  3. Scrape the vanilla beam seeds into the granulated sugar and work it through with your fingertips to distribute evenly
  4. Cream the earth balance buttery sticks and vanilla sugar until light and fluffy (approx 5 minutes)
  5. Slowly add the flax eggs & vanilla extract to the creamed mixture.
  6. Be sure to scrape the bottom & sides of the bowl often if you do not have a metro blade attachment as I do in the video.
  7. Add the sifted flour, baking powder, soda and salt all at once and mix just until combined
  8. Add the vegan sour cream last mix well.
  9. Fill the greased bundt pan with half of the batter and spread it evenly then layer with the walnut cinnamon mixture
  10. Layer the remaining cake batter on top and spread evenly
  11. Bake in preheated 350°F oven for 20 minutes and then turn the oven temperature down to 325°F for another 30-40 minutes or until a toothpick inserted into the center comes out clean
  12. Cool in the pan and then turn out onto a cooling rack to cool completely
  13. Glaze with optional sugar glaze by combining the confectioners sugar with the water or almond milk to a pourable glaze
Notes
Coffeecake can be stored at room temperature for up to 4 days in an airtight container

Store for up to 8 days in the refrigerator wrapped well

Freeze wrapped well for up to 2 months
 

 

 

 

 

 

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Pumpkin Cream Cheese Maple Glazed Bundt Cake

Pumpkin Cream Cheese Maple Glazed Bundt Cake

Pumpkin Cream Cheese Maple Glazed Bundt Cake

Pumpkin Cream Cheese Maple Glazed Bundt cake sure is a mouthful to say!

But an even better mouthful to eat!

I didn’t want to leave anything out of the title since it all plays together so perfectly!

This cake is super moist and packed with fall spices.

The texture of this cake is so moist with a dense crumb, as you can see from the picture.

That layer of cheesecake filling running through the center is a perfect balance and topped off with maple glaze and pecans!?

Yes my friends, fall is here and this pumpkin dessert is going to make you glad it is!

This recipe makes 1 large 12 cup capacity bundt cake but can easily be transformed into cupcakes or muffins.

Leave out the cheesecake filling and you can have another alternative recipe for a pumpkin layer cake ?

Ok let me stop diverting from the subject matter at hand!

I get so carried away thinking of how to turn my recipes into even more recipes!

Focus Gretchen! Focus! Pumpkin Cream Cheese Maple Glazed Bundt cake!

Let’s go!

Oh wait, one more thing; I do like to add a bit of cocoa powder to my pumpkin recipes.

I think it really enhances the entire recipe. You can leave it out with no adjustments if you’re not down with that though.

I used canned pumpkin here, but if you are up for making your own pumpkin puree by all means do it!

For a Vegan Version of this recipe read all the way to the bottom!


5.0 from 3 reviews
Pumpkin Cream Cheese Bundt Cake
 
Prep time
Cook time
Total time
 
Prepare the bundt pan with pan grease and preheat the oven to 350°F
For those who want to quit messing around with confectioner sugar & water glazes, try my professional bakery fondant here
Serves: 1- 12 cup bundt cake
Ingredients
  • All Purpose Flour 3 cups (375g)
  • Baking Powder 1½ teaspoons (7g)
  • Baking Soda 1½ teaspoon (7g)
  • Ground Cinnamon 2 teaspoons
  • Ground Nutmeg ½ teaspoon
  • Ground Ginger 1½ teaspoons
  • Cocoa Powder 1 Tablespoon
  • Salt ½ teaspoon (3g)
  • Unsalted Butter 1½ cup (340g)
  • Granulated Sugar 1 cup (200g)
  • Light Brown Sugar ½ cup (100g)
  • Eggs large 3 (150g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Pumpkin 1½ cups (425g)
  • For the Cheesecake Filling:
  • Cream Cheese 1- 8oz package (226g)
  • Unsalted Butter 4 Tablespoons (56g)
  • Granulated Sugar ½ cup (100g)
  • Egg large 1 (50g)
  • Vanilla Extract 1 teaspoon (5ml)
  • All Purpose Flour 2 tablespoons (15g)
  • For the Maple Glaze:
  • Confectioners Sugar 1½ cups (180g)
  • Water 2 tablespoons (30ml)
  • Maple Extract 2 teaspoons (10ml)
Instructions
  1. First prepare the cheesecake filling by creaming the cream cheese smooth then add the softened butter.
  2. Add the granulated sugar and mix smooth
  3. Add the egg and vanilla extract then the flour to bind.
  4. Set it aside while you prepare the pumpkin cake batter.
  5. For the Pumpkin Cake:
  6. Cream the butter and both sugars until light and fluffy (approx 5 minutes)
  7. Combine the eggs with the vanilla extract and then add slowly to the creamed butter/sugar mixture.
  8. Be sure to scrape the bottom & sides of the bowl often if you do not have a metro blade attachment as I do in the video.
  9. Add the sifted flour, baking powder, soda, cocoa powder and all the spices and salt all at once and mix just until combined
  10. Add the pumpkin last mix well.
  11. Fill the greased bundt pan with half of the batter and spread it evenly then layer with the cheesecake
  12. Layer the remaining pumpkin cake batter on top and spread evenly
  13. Bake in a preheated 350°F oven for 25 minutes then turn the oven down to 315°F for another 20 minutes, then turn the oven down to 300°F for the last 15 minutes.
  14. Be sure to check if the cake is done with a toothpick inserted into the center, if it comes out clean it is done
  15. Cool cake completely then un-mold carefully from bundt pan
  16. Cool the rest of the way and then mix the confectioners sugar with the water and maple extract (OR USE MY PROFESSIONAL CUBED FONDANT FOR EASY AWESOME GLAZE )and pour over the cake
  17. Top with optional chopped pecans while the icing is still wet
Notes
Pumpkin Cream Cheese Bundt cake can be stored at room temperature (covered) for up to 3 days.

Refrigerate for longer storage - up to 1 week

Freeze wrapped well for up to 2 months
VEGANIZE THIS RECIPE!
5.0 from 3 reviews
Vegan Pumpkin Cream Cheese Bundt Cake
 
Ingredients
  • All Purpose Flour 3 cups (375g)
  • Baking Powder 1½ teaspoons (7g)
  • Baking Soda 1½ teaspoon (7g)
  • Ground Cinnamon 2 teaspoons
  • Ground Nutmeg ½ teaspoon
  • Ground Ginger 1½ teaspoons
  • Cocoa Powder 1 Tablespoon
  • Salt ½ teaspoon (3g)
  • Granulated Sugar 1 cup (200g)
  • Light Brown Sugar ½ cup (100g)
  • Earth Balance Buttery Sticks1½ cup (340g)
  • Ground Flax Seeds 3 Tablespoons (24g)
  • Hot Water 9 Tablespoons (140ml)
  • Vanilla Extract 2 teaspoons (15ml)
  • Pumpkin 1½ cups (425g)
  • For the Cheesecake Filling:
  • Vegan Cream Cheese 1- 8oz package (226g)
  • Earth Balance 4 Tablespoons (56g)
  • Granulated Sugar ½ cup (100g)
  • Egg replacer 1 Tablespoon plus 4 Tablespoons warm water
  • Vanilla Extract 1 teaspoon (5ml)
  • All Purpose Fl combined
  • Add the pumpkin last mix well.
  • Fill the greased bundt pan with half of the batter and spread it evenly then layer with the cheesecake mixture
  • Layer the remaining cake batter on top and spread evenly
  • Bake in preheated 350°F oven for 20 minutes and then turn the oven temperature down to 325°F for another 15 minutes, then down to 300°F for the last 25 minutes or until a toothpick inserted into the center comes out clean
  • Cool in the pan and then turn out onto a cooling rack to cool completely
  • Glaze with optional mour 2 tablespoons (15g)
  • For the Maple Glaze:
  • Confectioners Sugar 1½ cups (180g)
  • Water or Almond Milk 2 tablespoons (30ml)
  • Maple Extract 2 teaspoons
Instructions
  1. First prepare the cheesecake filling by creaming the vegan cream cheese smooth then add the earth balance
  2. Add the granulated sugar and mix smooth
  3. Add the egg replacer mixed with the water and vanilla extract then the flour to bind.
  4. Set it aside while you prepare the pumpkin cake batter.
  5. Combine the ground flax with the hot water and let stand to thicken for about 10 minutes
  6. Scrape the vanilla beam seeds into the granulated sugar and work it through with your fingertips to distribute evenly
  7. Cream the earth balance buttery sticks both sugars until light and fluffy (approx 5 minutes)
  8. Slowly add the flax eggs & vanilla extract to the creamed mixture.
  9. Be sure to scrape the bottom & sides of the bowl often if you do not have a metro blade attachment as I do in the video.
  10. Add the sifted flour, baking powder, soda, all the spices and salt all at once and mix just until combined
  11. Add the pumpkin last mix well.
  12. Fill the greased bundt pan with half of the batter and spread it evenly then layer with the cheesecake mixture
  13. Layer the remaining cake batter on top and spread evenly
  14. Bake in a preheated 350°F oven for 25 minutes then turn the oven down to 315°F for another 20 minutes, then turn the oven down to 300°F for the last 15 minutes.
  15. Be sure to check if the cake is done with a toothpick inserted into the center, if it comes out clean it is done
  16. Cool cake completely then un-mold carefully from bundt pan
  17. Cool the rest of the way and then mix the confectioners sugar with the water or almond milk and maple extract (OR USE MY PROFESSIONAL CUBED FONDANT FOR EASY AWESOME GLAZE ) and pour over the cake
  18. Top with optional chopped pecans while the icing is still wet
 

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Gingerbread Cake with cream cheese glaze

Gingerbread Cake with cream cheese glaze

Gingerbread Cake with cream cheese glaze

Every year I make this Gingerbread Cake Recipe and every year I am relieved that I only make it during the winter months!

If this was a year round staple I would be in trouble because I have a tendency to devour it faster that you can blink an eye!

The cream cheese glaze really takes this cake to another level.

Although the recipe makes one big super duper giant bundt cake for about 16 people; you may want to just make 2…… trust me…it’s that good!

Besides ’tis the season for sharing, and you will shine amongst your peers with this winning recipe!

Quite possibly the most moist cake you will ever experience, with molasses and brown sugar, and oh those fall spices!

Did I mention the cream cheese glaze?

The whole house smells like a gingerbread festival exploded in here, and that cream cheese glaze……………………… I could just bathe in it!

Ok enough with the descriptions…JUST TRY IT!

*PS- for those who do not prefer the cream cheese glaze, I’ve included my poured fondant icing instead- read below!

And one more thing, so many people have told me they cannot get Molasses! Yikes! How terrible! You can replace it with the same amount of honey, dark corn syrup, or maple syrup, but you will miss out on the specific, deep rich flavor that molasses imparts.

CLICK HERE to see if you can find it in your country


Gingerbread Cake Recipe
 
Prep time
Cook time
Total time
 
Preheat the oven to 350° F
Be sure all ingredients are at room temperature
Generously grease a 12 cup bundt pan or 2- 6 cup loaf pans (8½ x 4½ x 2½) with Pan Grease
Author:
Serves: 1- 12 cup capacity Bundt Cake
Ingredients
  • Unsalted Butter 1 stick (113g)
  • Light Brown sugar 1 cup (210g)
  • Egg large 1 (50g)
  • Hot water 1 cup (237ml) *approximately 140° F
  • Molasses 1¼ cup (425g) (300ml)
  • Baking Soda 1 teaspoon (5g)
  • Baking Powder 1 teaspoon (5g)
  • Salt ½ teaspoon (3g)
  • Ground Ginger 2 teaspoons (3.5g)
  • Ground Cloves ¼ teaspoon (.5g)
  • Ground Cinnamon 1½ teaspoon (3g)
  • All Purpose Flour 2 ½ cups (325g)
  • Natural Unsweetened Cocoa Powder *not dutched 2 Tablespoons
  • 1 Recipe Cream Cheese Glaze *recipe below
Instructions
  1. Cream the softened butter and light brown sugar on medium -high speed until very light and fluffy, about 3 minutes.
  2. Scrape bowl periodically to ensure even mixing
  3. Sift together all the dry ingredients from the baking powder to the cocoa powder and reserve.
  4. Add the molasses to the hot water and then add the baking soda to that. It will bubble up as the baking soda begins to activate. Stir to combine
  5. Add the egg to the creaming mixture and mix well.
  6. Add ⅓ of the dry ingredients to the creaming mixture, blend well
  7. Then add ½ of the molasses/water to the creaming mixture slowly while mixing on low - medium speed
  8. Stop and scrape the bottom and sides of the bowl often
  9. Repeat the process with another ⅓ of the dry, the remaining liquids and then the last addition of dry ingredients
  10. Pour the batter into prepared pan and bake immediately in preheated 350° F oven Until It is Done approximately 45-50 minutes. A toothpick inserted into the center will yield sticky crumbs, not liquid
  11. Cool completely in the pan then turn out onto a serving platter
  12. Prepare the cream cheese glaze listed below
Notes
Un-Iced Gingerbread Cake can be stored at room temperature for up to 5 days in an airtight container or frozen wrapped well in plastic for up to 2 months


Cream Cheese Glazed Bundt cake must be stored in the refrigerator

Cream Cheese Icing Glaze
 
Prep time
Total time
 
Author:
Serves: 1½ cup
Ingredients
  • Cream Cheese ½ cup (113g)
  • Unsalted Butter 2 tablespoons (28g)
  • Confectioners Sugar 1 cup (120g)
  • Clear Vanilla Flavoring 1 teaspoon (5ml)
  • Half and Half (or regular milk) 2 Tablespoons (30ml)
Instructions
  1. Cream the softened cream cheese until light and fluffy
  2. Add the super soft "almost melted" butter
  3. Whip on high speed
  4. Add the vanilla and the confectioners sugar and mix on medium speed until smooth.
  5. Increase speed to high and slowly drizzle in the half and half or milk.
  6. Adjust with 1 tablespoon more milk if you feel the glaze is too thick
  7. Pour over gingerbread bundt cake, sprinkle with cinnamon if desired
Poured Fondant Icing
 
For those who do not prefer Cream Cheese Glaze this is the sugar icing that I used last year.
You do not need to refrigerate the gingerbread cake when using this recipe icing
Author:
Serves: 1½ cups
Ingredients
  • Confectioners Sugar 3 cups (360g)
  • Corn Syrup or Glucose Syrup warmed to about 120°F 3 tablespoons (45ml)
  • White Chocolate 45g (less than ¼ cup)
  • Water Warm 3 tablespoons (45ml)
  • *adjust as needed with more or less water for desired consistency
Instructions
  1. In a bowl blend the confectioners sugar
  2. Add the warmed corn syrup and the melted white chocolate and continue to mix smooth.
  3. Add the warm water

VEGANIZE THIS RECIPE!

Vegan Gingerbread Bundt Cake Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 Bundt Cake
Ingredients
  • Earth Balnace Buttery Sticks 1 stick (113g)
  • Light Brown sugar 1 cup (210g)
  • Ground Flax Seeds 1 Tablespoon (8g)
  • Hot water 1 cup (237ml) *approximately 140° F
  • Molasses 1¼ cup (425g) (300ml)
  • Baking Soda 1 teaspoon (5g)
  • Baking Powder 1 teaspoon (5g)
  • Salt ½ teaspoon (3g)
  • Ground Ginger 2 teaspoons (3.5g)
  • Ground Cloves ¼ teaspoon (.5g)
  • Ground Cinnamon 1½ teaspoon (3g)
  • All Purpose Flour 2 ½ cups (325g)
  • Natural Unsweetened Cocoa Powder *not dutched 2 Tablespoons (12g)
  • 1 Recipe Vegan Cream Cheese Glaze *recipe below
Instructions
  1. Cream the softened earth balance or shortening with the light brown sugar on medium -high speed until very light and fluffy, about 3 minutes.
  2. Scrape bowl periodically to ensure even mixing
  3. Sift together all the dry ingredients from the baking powder to the cocoa powder and reserve.
  4. Add the molasses to the hot water and then add the baking soda to that. It will bubble up as the baking soda begins to activate. Stir to combine
  5. Add the flax egg to the creaming earth balance and sugar, and mix well.
  6. Add ⅓ of the dry ingredients, blend well
  7. Then add ½ of the molasses/water mixture slowly while mixing on low speed
  8. Stop and scrape the bottom and sides of the bowl often
  9. Repeat the process with another ⅓ of the dry, the remaining liquids and then the last addition of dry ingredients
  10. Pour the batter into prepared pan and bake immediately in preheated 350° F oven Until It is Done approximately 45-50 minutes. A toothpick inserted into the center will yiled sticky crumbs, not liquid
  11. Cool completely in the pan then turn out onto a serving platter
  12. Prepare the vegan cream cheese glaze listed below
Vegan Cream Cheese Glaze
 
Prep time
Total time
 
Author:
Serves: 1½ cup
Ingredients
  • Vegan Cream Cheese ½ cup (113g)
  • Earth Balance Butter 2 tablespoons (28g)
  • Confectioners Sugar 1 cup (120g)
  • Clear Vanilla Flavoring 1 teaspoon (5ml)
  • Almond Milk 2 Tablespoons (30ml)
Instructions
  1. Cream the softened vegan cream cheese until light and fluffy
  2. Add the super soft "almost melted" earth balance butter
  3. Whip on high speed
  4. Add the vanilla and the confectioners sugar and mix on medium speed until smooth.
  5. Increase speed to high and slowly drizzle in the almond milk
  6. Adjust with 1 tablespoon more almond milk if you feel the glaze is too thick
  7. Pour over gingerbread bundt cake, sprinkle with cinnamon if desired
 

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Blackberry Muffins Recipe

Blackberry Muffin Recipe

Blackberry Muffin Recipe

New Recipe for Blackberry Muffins!

I am always trying out new muffin recipes and this one has become my new favorite.

If you are not a great fan of blackberries (or can’t get them) don’t worry you can substitute just about anything else in place!

Blueberries ~ Cranberries ~ Strawberries ~ Chocolate Chips ~ broccoli~ like whatever floats your muffin tins!

I must confess I am obsessed with my Jumbo Muffin pan lately (it’s the same one I used in my Bananas Foster Cupcakes video- if you haven’t seen that masterpiece…umm….Hello!??)

The streusel topping for muffins is something I always have a bag of in my freezer; and you may like to get in that habit too.

It’s so nice to just grab a handful of streusel to throw on top of pretty much anything you are baking!

So if efficiency is up your alley be sure to multiply the streusel recipe below by 4X and store the excess in the freezer in a ziploc for up to 6 months!

This recipe can easily be VEGANIZED so be sure to read all the way to bottom!


Blackberry Muffins Recipe
 
Serves: 10 Jumbo Muffins or 18 standard sized muffins
Ingredients
  • All Purpose Flour 2½ cup (312g)
  • Baking Powder 3 teaspoons (15g)
  • Salt 1 teaspoon (6g)
  • Cardamom 1 teaspoon (5g) *optional ingredient you can leave it out
  • Granulated Sugar 1½ cup (300g)
  • Vegetable Oil ½ cup (120ml)
  • Eggs 2 (100g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Buttermilk 1 cup (240ml)
  • Blackberries 2 cups
Instructions
  1. Combine the sugar, oil, eggs, vanilla extract and buttermilk in a large bowl and whisk smooth.
  2. Sift the flour with the baking powder, salt and cardamom, add it to the wet ingredients all at once and whisk smooth.
  3. Fold in the blackberries
  4. Scoop the muffin batter into greased or paper lined muffin tins.
  5. Top with 1- 2 tablespoons of frozen streusel (frozen streusel is better to prevent the butter from melting in the oven)
  6. Bake immediately in a preheated 375°F oven for 15 minutes then turn the oven temperature down to 325°F and bake until they are done.
  7. The Jumbos may take close to 35 minutes total and the smaller muffins will be closer to 22-25 minutes- You will know when a toothpick inserted into the center comes out with moist crumbs not raw batter.
  8. Cool completely then ice with optional confectioners sugar glaze, which is simply confectioners sugar (approx 1 cup ) thinner out with 1 tablespoon or more of water to achieve desired consistency
VEGANIZE THIS RECIPE
Vegan Blackberry Muffins Recipe
 
For vegan streusel topping prepare the streusel recipe below with earth balance buttery sticks instead of butter
Serves: 10 Jumbos or 18 standard sized muffins
Ingredients
  • All Purpose Flour 2½ cup (312g)
  • Baking Powder 3 teaspoons (15g)
  • Salt 1 teaspoon (6g)
  • Cardamom 1 teaspoon (5g) *optional ingredient you can leave it out
  • Granulated Sugar 1½ cup (300g)
  • Vegetable Oil ½ cup (120ml)
  • Ground Flax Seeds 2 Tablespoons (16g)
  • Hot Water 6 Tablespoons (90ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • Almond Milk 1 cup (240ml)
  • Blackberries 2 cups
Instructions
  1. Combine the ground flax with the hot water and let stand to a thickened paste
  2. Combine the sugar, oil, flax eggs, vanilla extract and almond milk in a large bowl and whisk smooth.
  3. Sift the flour with the baking powder, salt and cardamom, add it to the wet ingredients all at once and whisk smooth.
  4. Fold in the blackberries
  5. Scoop the muffin batter into greased or paper lined muffin tins.
  6. Top with 1- 2 tablespoons of frozen streusel (frozen streusel is better to prevent the butter from melting in the oven)
  7. Bake immediately in a preheated 375°F oven for 15 minutes then turn the oven temperature down to 325°F and bake until they are done.
  8. The Jumbos may take close to 35 minutes total and the smaller muffins will be closer to 22-25 minutes- You will know when a toothpick inserted into the center comes out with moist crumbs not raw batter.
  9. Cool completely then ice with optional confectioners sugar glaze, which is simply confectioners sugar (approx 1 cup ) thinner out with 1 tablespoon or more of water to achieve desired consistency
STREUSEL TOPPING Multiply Recipe 4X for bulk freezer recipe
Streusel Topping Recipe
 
Substitute Earth Balance Buttery Sticks in place of the butter for a vegan version
Serves: 2¼ cups
Ingredients
  • All Purpose Flour 1 cup (130g)
  • Light Brown Sugar ¾cup (158g)
  • Salt ¼ teaspoon
  • Ground Cinnamon ¼ teaspoon
  • Unsalted Butter COLD 6 Tablespoons (85g)
Instructions
  1. Cut the cold butter into cubes the size of peas
  2. Cream all the ingredients together until it resembles crumbly wet sand
  3. Freeze until ready to use.
 

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Apple Cinnamon Pop Tarts

Apple Cinnamon Pop Tarts

Apple Cinnamon Pop Tart

Apple Cinnamon Pop Tarts.

Sometimes when I set down to write out the blog posts the words just flow out like wine and other times I am at a loss for words, because…. well….

Apple Cinnamon Pop Tarts.

What really can I say about having your own little apple filled pocket pie all to yourself?

Better than the store bought ones for sure, this copy cat recipe is going to change your life.

Wait until you see how easy it is to make these and then I will blow your mind with all the different filling possibilities too!

Like Blueberry Pop Tarts and Cherry Pop Tarts!?

What other flavors can we come up with to stuff into this flaky pastry of goodness??

Well first start here with the apple cinnamon ones and then let me know what’s on your mind!

You can use canned apple pie filling for an even easier time with this recipe or make my apple filling recipe which is essentially the same type of thing only, you know… homemade!


5.0 from 3 reviews
Apple Cinnamon Pop Tarts
 
Ingredients
  • For the Dough:
  • All Purpose Flour 2 cups (250g)
  • Granulated Sugar 2 tablespoons (28g)
  • Salt 1 teaspoon (6g)
  • Unsalted Butter COLD 1 cup (226g)
  • Milk ¼ cup (60ml)
  • For the Apple Filling:
  • ½ Recipe Apple Filling OR 1 can Apple Pie Filling
Instructions
  1. For the Dough:
  2. In the workbowl of a food processor combine the flour, sugar and salt.
  3. Dice the cold butter into small ½" pieces and add to the flour mixture
  4. Pulse it several times to create a course mealy consistency
  5. Pour the cold milk through the feed tube as you are pulsing the dough to a sticky mass
  6. Turn the dough out onto a piece of plastic wrap and wrap well then chill for at least 2 hours.
  7. For the Apple Filling:
  8. Prepare the recipe as listed on that blog post with video tutorial
  9. To roll the dough you must break it up into pieces and it will be very dry & crumbly, you did nothing wrong.
  10. Refrigerate until cold and it will thicken more as it cools
  11. To prepare the pop tart dough:
  12. You will have to knead it with extra flour to get it to a roll-able, pliable consistency
  13. Roll the dough to less than ¼" thick
  14. Cut out rectangles to the desired size you want your pop tarts to be (I did 4" X4¾" rectangles for a total of 20 pieces that when sandwiched with the filling made 10 total pop tarts)
  15. You can re-roll the dough several times to utilize all the pieces.
  16. Fill each rectangle of dough fill with 2 tablespoons of apple filling.
  17. Cover with another rectangle of cough and with a fork crimp the edges to seal.
  18. On a parchment lined sheet pan spaced 1" apart, brush each pop tart with egg white and bake in a preheated 375°f oven for 18-22 minutes or until golden browned
  19. Cool slightly then glaze with sugar glaze (1 cup confectioners sugar + 2 tablespoons water or milk) Or use Commercial Cube Fondant
Notes
Pop Tarts can be stored at room temperature in an airtight container for up to 5 days.

Freeze raw or baked pop tarts for up to 1 month.

Thaw before baking as the recipe directs or for prebaked pop tarts that you froze, thaw then completely & then warm them in a low heat oven until warmed to your liking
 

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