Desserts

I simply love fall. I really love pumpkin! But pumpkin cake is simply the BEST!

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This cake recipe I found on my dear friend’s Sandy Coughlin website http://reluctantentertainer.com/

Her recipes are always just amazing. I doubled the recipe and baked them in three 9 inch pans. I tripled the frosting….of course I did!

I glazed the cake with pure maple syrup. With a few yummy pecans.  I generally don’t put nuts in the cake as my girls cannot eat nuts. But that does not stop me from putting them on top!

I love a great cake but I love a great connection and conversation at the table more. That is my heartfelt message. Hospitality is not about impressing people but it is giving them a message about their value.

So where do you start with hospitality? You start with your family. Your husband your children and those you love dearest. Start with loving them with your life. It is the true message of hospitality. Then love the stranger the foreigner the prisoner. They are everywhere around you. They actually are you.

Happy Fall friends!

PUMPKIN CAKE WITH MAPLE FROSTING

YIELD: 8

PREP TIME: 15 min prep + 30 min cooling

COOK TIME: 30 minutes

TOTAL TIME: 1 hour 15 minutes

You can mix all of the nuts in the cake or leave 1/4 cup out for garnishing.

INGREDIENTS:

  • 1 cup pecans, toasted and chopped
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 stick (1/2 cup) butter, melted
  • 2 eggs
  • 1 tsp. vanilla
  • 2 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 can 15 oz. pumpkin (I buy Trader Joe’s organic)
  • 1 package (8 oz) cream cheese, softened
  • 1 cup powdered sugar
  • 2 Tbsp. maple syrup
  • 1 tsp. maple extract

DIRECTIONS:

  1. Heat the oven to 350. Coat an 8×8 baking pan with cooking spray.
  2. Place nuts on a baking sheet and bake for 10 minutes, or in the microwave (on paper towel) for about 2 minutes, turning occasionally. Cook the nuts; chop and set aside.
  3. In a large bowl, mix the sugars, butter, eggs and vanilla. Add in the flour, baking powder, and salt. Mix well.
  4. Mix in the pumpkin, stirring well until combined. Add the chopped nuts.
  5. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 30 minutes and frost.
  6. For the frosting, with a mixer, beat the cream cheese until smooth, adding in the powdered sugar, maple syrup, and extract. Beat until completely smooth.
  7. Frost the cake and top with extra nuts if you prefer; serve.

This delicious recipe brought to you by RELUCTANT ENTERTAINER
http://reluctantentertainer.com/2014/10/pumpkin-cake-with-maple-frosting/

My new cookbook Start Simply Cooking is now available for only $15.00. Over 70 of my best recipes from my cooking classes.

A perfect gift for the Foodie in your life! Perfect for the Holidays.

ORDER HERE :  http://tammymaltby.com/start-simply-cooking/

Simply Cooking Cookbook-page-001

My best cookbook ever The Christmas Kitchen! 

The Christmas Kitchen on the table at the Pinery_n

Even in today’s busy times, the kitchen is the heart of the home. Author Tammy Maltby believes the true meaning of Christmas is realized when families gather to share activities that make Christmas “the most wonderful time of the year.” More than any other holiday, Christmas is when family and friends gather for a cup of hot chocolate, fresh-baked cookies, and lots of laughter.

Look inside this holiday treasure for: Easy-to-do holiday recipes – Hints for new traditions – Personal gift ideas – Kid-friendly activities – Simple decorating tips. The Christmas Kitchen is more than a recipe book, it’s a book designed to help you enjoy the  holiday season, not be burdened by it. Take a few minutes each day to  browse these pages for the help you’ve been looking for.

Merry Christmas and may your kitchen be filled, first, with the sweet aroma of love, and then with the spices of the season.

Order here: http://tammymaltby.com/the-christmas-kitchen/

Visit me on facebook: https://www.facebook.com/startsimplycooking

 

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One of my favorite things in life is making a meal for those I love and watching them dive in!  Preparing food is so much more than just a routine daily chore.

It is mental physically and yes even spiritual. I love the table and all it represents. It is the great equalizer. We all come to the table to be fed in so many ways. There is beautiful magic that happens as we sit together.

We  begin to see each other. Really SEE one another.

We share, connect and in those moments we feel a bit of what we were created for.

Connection and community. Belonging. 

Hospitality is such an amazing gift. It is a message we give others about their value. It is not about impressing someone but rather bringing comfort and care.

What a relief. 

So in that spirit last night I made the most delicious easy Lemon Cream Cake (yes it starts with a box cake mix!) with raspberry and strawberry filling.

One of the things I love about this cake is you can make it days ahead (even weeks) and freeze the cake portion

Simple tip:  Did you know freezing cakes before you serve them actually makes them more moist? 

With summer at our door this is going to be one of my go to recipes. Lemon. Berries. Divine.

“Home interprets heaven; Home is heaven for beginners.” Charles Henry Parkhurst

 

Lemon Cream Cake with Raspberry and Strawberry Filling


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1 lemon cake mix 

1 small chocolate instant pudding mix

1 small vanilla instant pudding mix
5 eggs (4 for regular altitude)
1  cup milk
1/2 cup water
½ cup vegetable oil
1 cup chopped nuts (if desired) 
shredded lemon peel from two lemons
½ cup flour (if high altitude)
Pint of fresh berries (strawberry or raspberries)
One small jar of berry jam (I like to use blackberry)
Savory-Homemade-Blueberry-Jam

Mix first 10 ingredients for one minute on med speed.
Pour into 2 round cake pans (8 or 9 inch) greased well and floured if necessary.
Bake 325 for aprox 40 minutes.
Remove cakes on cooling rack, and bring to room temperature. Cool. You can make this cakes ahead of time and they freeze great. I always keep some made in my freezer.

Cream Cheese Frosting
P1100915 CC Frosting
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
2-3 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon orange extract
Zest from one lemon
Beat frosting until firm. 
Put fern greens or fresh mint around the cake plate. Add one of the cakes on top.
Add jam and then a layer of berries over jam in the center of the cake.
Add next layer of cake and frost all the cake with the remaining frosting.
Feel free to add a bit of the jam to the frosting and make swirls.
Top with  strawberries, raspberries, blackberries and lemon slices.  Put directly refrigerator and let chill.

I make this cake in the morning for an evening dinner.

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Start Simply Cooking: Eighty of our best loved recipes to get you started!

startsimply

Now available for only $15.00

A perfect gift for the Foodie in your life!

ORDER HERE :  http://tammymaltby.com/start-simply-cooking/

Dear friends we are so glad you have joined the Start Simply Movement!   Cathy and I feel strongly the table is a great place to connect with people on a deep level. In everything we do we often talk more about the “why” than we do the “how”. Why we cook, why we feel faith is important, why friendships are essential in our lives, and why we should embrace a healthy life style. Both Cathy and I were blessed to grow up with the power of connection through food. We have many memories of wonderful shared meals and beautiful connections. Our parents gave us a legacy of doing life and food well! We have lived it over and over again with our children and now our many precious grand children. We are simply inviting you to come do life with us . . . and share your table . . . simply.

For years I have believed and taught on the reality that people hunger to live a more connected life with their families, and their friends . . . for life to be simple again. The yearning to share ourselves with others is part of our nature as life giving women, something easily lost in the busyness of our culture. We’re so busy caring for our jobs and our families that we just can’t summon the time or energy to think about much else. Especially hospitality and cooking!

What many of us need is to simply be set free. I believe for some it will take a miracle —the miracle of a changed perspective. And that’s what we offer to those who are hungry to lead more beautiful lives and to share those lives with others . . . but also to those who feel inadequate, unprepared, or just too busy to do so. Together we invite you to rethink what it means to begin living simply in everything you do; faith, food, family, friendships and healthy living.

START SIMPLY, but SIMPLY START!!!!! This is our most important message. We are not just about information, but transformation. Keep it simple, keep it real! Remember friends hospitality is giving someone a message about their value it is not about impressing people but rather giving them comfort and care. What a relief!

Grab yourself a cup of coffee or tea and read though these amazing recipes. I think you will find as we have the best way to start is to simply start. To just begin. And enjoy those you love alone the way with a piece of Maltby Cake in hand!

 

 

 

 

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Coconut Cream Easter Cake

coconut-cake-stand

I starting making this cake for Easter several years ago and now it is one of my favorite desserts…EVER!

Best part? You can make it up to two days before and keep in refrigerator. Second best part? You start with a boxed cake mix. I knew you would like this.

It is also beautiful when topped with malted Easter Eggs and in cupcake form!

Eggs image-128576

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This cake is moist, rich and feeds a crowd! A beautiful Easter Dessert!

Easter is such an amazing time of remembrance and renewal.

He arose my friend.

“The resurrection gives my life meaning and direction and the opportunity to start over no matter what my circumstances.” — Robert Flatt

Warmest blessings to you and your dear family!

Coconut Cream Cake 

1 pkg. white or yellow cake mix
1 pkg. (4 serving size) cheesecake flavored instant pudding   (Walmart is the only place I have found it!)
1 1/3 cups water  (or coconut milk…and yes I use coconut milk!)
1/2 cup vegetable oil
4 large eggs
2 tea vanilla
1 1/3 cups Baker’s angel flake coconut
1 cup chopped nuts
Malted Easter Eggs for decoration (and eating who am I kidding.)

Combine cake mix, pudding mix, water (or coconut milk), eggs and oil in large mixer bowl. Blend; beat
at medium speed for 4 minutes. Stir in coconut and nuts and vanilla. (You can omit
the nuts and added ½ cup more coconut.) Pour into greased and floured 8 or 9 inch
cake rounds. Bake at 325 degrees for 35‐40 minutes. Cool 15 minutes in pan.
Remove from pan. Fully cool on rack.
Coconut Cream Cheese Frosting: Cream 1/3 cup butter; blend in 2 pkg. of 3 oz cream
cheese, Add 1 box (16 oz) confectioners’ sugar, alternately with 4 tsp milk, beating
well after each addition. Add ½ tsp vanilla or almond extract. Spread frosting over
top and sides of cake. Sprinkle with 2 cups Baker’s Angel Flake Coconut over frosting.

NOTE: You can find the large coconut curls at Whole Foods!

Start Simply Cookbook is Here!

Because so many of you asked for it I COULDN’T BE MORE THRILLED to let you know our new cookbook is now available!

Start Simply Cooking

Start Simply Cooking: Eighty of our best loved recipes to get you started!

Start Simply

Ck out a few of these recipes friends!

Pesto Rosemary Roasted Tomatoes

to

Stuffed Flank Steak with Sundried Tomatoes and Spinach20140122_3823

 

Creamy Chicken Black Bean Enchiladas
20131205_2903

 

Simply Start “Homemade” Cinnamon Rolls
20131205_3035 (1)

Bacon Avocado Toasts

Bacon Avocado Toasts

Bacon Avocado Toasts

Colorful Tomato Cheese Platter with Peach Basil Vinaigrette

1058074_10151556879067362_1715580513_oSummer Cabbage Salad with Blueberries and Pecan20130625_6214

Seven Layer Greek Dip

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Chunky Artichoke Green Chili Garlic Bread (with the help of Costco)!

Art bread

Strawberry Pecan and Avocado Salad in Bread Basket
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The Maltby Cake (of course!)1 The Maltby Cake

Mango Butter Cream CakeMANGO BUTTERCREAM CAKE

And one of the most beautiful and delicious cakes EVER The Rose Cake

The Rose Cake

Dare I say more!? Yes more lots more amazing easy delicious recipes for you to get started.

Dear friends we are so glad you have joined the Start Simply Movement! Cathy and I feel strongly the table is a great place to connect with people on a deep level. In everything we do we often talk more about the “why” than we do the “how”. Why we cook, why we feel faith is important, why friendships are essential in our lives, and why we should embrace a healthy life style. Both Cathy and I were blessed to grow up with the power of connection through food. We have many memories of wonderful shared meals and beautiful connections. Our parents gave us a legacy of doing life and food well! We have lived it over and over again with our children and now our many precious grand children. We are simply inviting you to come do life with us . . . and share your table . . . simply.

For years I have believed and taught on the reality that people hunger to live a more connected life with their families, and their friends . . . for life to be simple again. The yearning to share ourselves with others is part of our nature as life giving women, something easily lost in the busyness of our culture. We’re so busy caring for our jobs and our families that we just can’t summon the time or energy to think about much else. Especially hospitality and cooking!

What many of us need is to simply be set free. I believe for some it will take a miracle —the miracle of a changed perspective. And that’s what we offer to those who are hungry to lead more beautiful lives and to share those lives with others . . . but also to those who feel inadequate, unprepared, or just too busy to do so. Together we invite you to rethink what it means to begin living simply in everything you do; faith, food, family, friendships and healthy living.

START SIMPLY, but SIMPLY START!!!!! This is our most important message. We are not just about information, but transformation. Keep it simple, keep it real! Remember friends hospitality is giving someone a message about their value it is not about impressing people but rather giving them comfort and care. What a relief!

Grab yourself a cup of coffee or tea and read though these amazing recipes. I think you will find as we have the best way to start is to simply start. To just begin. And enjoy those you love alone the way with a piece of Maltby Cake in hand!

Start Simply Cooking is now available for only $15.00

A perfect gift for the Foodie in your life!

ORDER HERE :  http://tammymaltby.com/start-simply-cooking/

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Our July cooking class is going to be AWESOME! 

Cooking class May

Several months ago my dear friend Cathy Gries suggested we host cooking classes. She loves baking and I love cooking so we thought it was a great match! Though I have spoken to thousands of women on hospitality and co-hosted a national TV show featuring lots of great food I had never done personal cooking classes. Boy was I missing out!

Well the classes have been amazingly fun, delicious and lively! I have met some really wonderful women who are passionate about great food and also practicing the wonderful gift of hospitality. They are committed to finding new ways of loving others with their lives without wearing themselves out. Sound like a plan don’t ya think?

If you are in the Denver /Colorado Springs area I would like to invite you to our class this July 24th at 6:30. We will be hosting this class in Cathy’s home. If you live away you can still join us on Facebook  Start Simply but Simply Start when we post recipes, upcoming classes and lots of helpful tips on making hospitality work for you and those you love.

Here is a sample Menu of our upcoming class! Tell me your mouth isn’t watering!??

Appetizers

Watermelon, Blue Cheese & Prosciutto Wrap Drizzled with Honey (A great recipe that my friend Sandy shared on her blog www.http://reluctantentertainer.com)
Avocado-Bacon Toasts with Lime
Fresh Peach and Tomato Mozerella Platter with Basil Vinaigrette 
Strawberry Mango Salsa and Chips
Buffalo Chicken Appetizer Cups

Desserts

The Maltby Cake with fresh whipped creme chocolate dipped strawberries raspberries and blackberries.
Simple Lemon Cream Cake
Berries with Merigine (low carb and glutton free)
Summer Plum Peach and Blueberry Crostata
A 3 minute dessert (and yes you can time us!)

Please register under the ABOUT section of our page! Cooking Classes Bring a friend daughter or a sister. It is a wonderful night out!

Email Cathy if you have any questions. cjgries6@yahoo.com

“Hospitality is a message you give others about their value. It’s not about impressing people but rather giving them comfort and care.”

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Photography by the amazing Beverly Bender

 http://www.beverlybenderphotography.com

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Women today are more stressed out, burned out, and defeated than ever before. The more they seek to better themselves, the farther they fall toward despair. The key according to Tammy Maltby is to become less self-centered and more other-centered. Tammy encourages the reader to be the one who gives life to others! In Lifegiving, she provides sound biblical teaching on what it means to be a lifegiver and how this flows out of a rich inner relationship with God. Lifegiving Discovering the Secrets to a Beautiful Life

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And when I say easy I’m seriously not kidding. Two ingredients.

Now some of you know me and I couldn’t stand the thought of two ingredients. Seemed just too simple. So I made my own lemon curd. (Call me a show off I know) But I have to say the canned is still pretty darn good. IF you don’t have lemon pie filling or you want to try something  a step above use Barefoot Contessa’s recipe. It was so very good.

It is very lemony and creamy. I used organic lemon juice from Costco. Made it with 5 eggs (instead of 4) and 1 cup (instead of 1/2 cup) sugar. Took about 20 minutes to thicken.

It was fantastic! A great balance of tangy and sweet.  Also not having to separate the eggs makes the prep much easier, and it comes together beautifully. You can use it to fill small pastry cups and add a fresh berry in each. Easy refreshing dessert. Perfect on store bought pound cake. Great on pancakes!

You can use her recipe for all kinds of citrus such as grapefruits and tangerines. Great for gift giving too! Think scones and tea and friends. Think about why we do what we do. Loving others with our lives. The table is one wonderful place to do that.

Enjoy. You are going to love this one!

Two Ingredient Lemon Bars

Ingredients:
1 (16 ounce) package angel food cake
mix

1 (21 ounce) can lemon pie filling
Directions:
1. Preheat oven to 350 degrees F
2. Combine the angel food cake mix with the lemon pie filling in a mixing bowl; blend until smooth. Pour the batter into an ungreased 10×15 inch jelly roll pan.
3. Bake in preheated oven until golden brown and top springs back when lightly touched, 20 to 25 minutes. Cool in the pan, and cut into squares.

If you desire you can make glaze to pour over the top:  Whisk together lemon juice and powdered sugar for a thin glaze. Drizzle over bars and cut into squares.


Homemade Lemon Curd
Ingredients

3 lemons
1 1/2 cups sugar
1/4 pound unsalted butter, room temperature
4 extra-large eggs
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt

Serves:  3 cups

Directions

Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

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Easter Coconut Cream Cake

March 17, 2013

Coconut Cream Easter Cake This cake is just the best thing around. It is now known as my official Easter Cake.  If you like coconut, you have got to try this cake. It’s unbelievable. It’s delicious. Ready for this? You start with a boxed cake mix and yes it is that easy. This cake is […]

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Christmas Rice Pudding

November 28, 2012

Serving up Love. Christmas Rice Pudding. The top of this pudding is custard and the rice settles to the bottom…and the whole thing is amazingly yummy! We lost this recipe for almost eight years and tried about twenty-five other rice-pudding recipes, but could never get it so creamy and yummy. While working on my cookbook […]

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French Apple Cake

November 15, 2012

This recipe was given to me by my sister Terri Sue Johnson . It was a breathtaking experience! I added a few more spices because I like it with a bit more snap. It was a hit from the first time I brought it for a women’s event. The women were actually drinking the caramel […]

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Thanksgiving Chocolate Pie

November 14, 2012

Chocolate Pie for Thanksgiving? You betcha! I love pumpkin pie. What would Thanksgiving be without it? But during my growing up years in Minnesota my wonderful mom would make pumpkin pie (for the adults) and chocolate pie (for the kids.) Well I guess the kid thing never left because I still must have a piece […]

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The Best Fudge Sauce. Ever. Perfect on Summer Fruit!

July 11, 2012

This stuff is crazy good. Makes a wonderful gift. I love Mason Jars- useful, reusable, and charming. They were way green before green was cool. (Thanks MOM!) You will be a star I am telling ya!

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