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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Fall Bark

by Tammy

in Uncategorized

 Fall Bark

 

Fall Bark

 

Now this is my kinda recipe and dessert! A fun idea to make with your kids and grand babies too. The original recipe was posted by The Pioneer Woman (She holds back on nothing I am telling you!)

We will be featuring this in our OCT Start Simply Cooking Class! Have you been to  one of our classes? I believe you will love them. This month we have some very special things happening for our women. Fantastic giveaways, a holiday fashion sneak preview and featured wines for drinking and gift giving. Register today at : https://www.facebook.com/startsimplycooking

We will also be hosting two Christmas Events on November 5th and 19th and two in December 4th and 5th. These will be so special. We will be featuring recipes from The Christmas Kitchen and the door prizes are going to be unreal. Hold the date. Invite your sisters friends…and enjoy an evening out. Space will be limited. Email Cathy Gries at cjgries6@yahoo.com. This makes a wonderful Holiday gift for friends as well as those that work for you.

Remember hospitality is giving others a message about their value. And friend we value you!

Ingredients

1 package White Almond Bark

16 whole Graham Crackers

Pretzel Sticks, Broken In Half

Oreo’s, Chopped

Reese’s Pieces

Chopped Pistachios

Mini Chocolate Chips

Other Misc Ingredients: Mini Marshmallows, Candy Corns, M & M’s, Colored Sprinkled, Different Nuts, Broken Chocolate Bars

Preparation Instructions

Melt the almond bark over a double boiler (I use a glass bowl over a saucepan of simmering water.) Stir until smooth and allow to cool slightly.

Arrange whole graham crackers together on a rimmed baking sheet so that they’re butted up against one another. Pour the melted almond bark over the top and use an offset spatula to spread it evenly over the surface.

Sprinkle on pistachios, chocolate chips, pretzels, and Reese’s Pieces (along with anything else you’d like to add.) Lightly press all the ingredients with the palm of your hand to make sure they’re all anchored on.

Place the pan in the fridge and allow it to set completely. Break the bark into smaller pieces. Serve on a platter or package in small cellophane bags.

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The Heart of the Home 

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/

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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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A swoonful of sugar. This is a serious swoon.

Dark Chocolate bottom followed by sour cream and 3 pints of fresh raspberries.

As you have heard me say many times…Pie Heals.

Divine I am telling you!

When I make this pie I use dark mint chocolate. This pie is my summer dessert go to recipe. Made it years ago with my friend Steve Windfield. It is his original recipe.

I also love that you can make it in the morning for dinner that night. I love having things I can prepare long before guests come.

Simple suggestion: Make TWO.

One pie shell…Pillsbury

1 1/2 cup water

½ cup sugar

3 tablespoons corn starch

3 tablespoons raspberry Jello

6- 8 oz of a dark chocolate bar with mint. I like to find a good dark cocoa bar at Whole foods. I buy two eat one to keep me motivated and save one for the dessert :)

3 tablespoons milk

1-1/2 cups sour cream

3 containers of fresh raspberries

Bake your pie shell according to direction. Let cool.

Melt chocolate in microwave.  Add 3 tablespoons milk. Stir until well blended.

Pour chocolate in the bottom of the baked pie shell.

Spread sour cream over chocolate.

Mean while mix water sugar and corn starch together over med heat…keep stirring until it starts to clear and thickens. Remove from heat add Jello and stir well. Cool for about 5-10 minutes. Add fresh berries…gently stirring. Pour berries over sour cream refrigerate until firm…about one hour.

Add fresh whipped cream and garnish with more berries and mint.

If you are really willing to splurge top with fresh whipping cream and chocolate shaving. Oh soooo beautiful!

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Pie Heals

February 10, 2011

I believe Pie heals. Why?
Because I have made this pie three times and everyone has told me so…people wents nuts…like they had never had pie before…like each bite was a bit of heaven…like there was NONE left! I must admit this could be the best pie I have ever made.
“Goodness gracious” (as my Mama has been saying) this is so good!

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Old Fashioned Chocolate Pie

January 31, 2011

I love it because it is easy, I can have everything on hand (freeze your pie crusts) and it doubles perfectly.
Not that having two Chocolate Pies around is perfect…ya know…you NEED to give one away…

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