fall

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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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.

6a00d834e8fdbb69e20154373b72a3970c-800wi

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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I am totally on a pumpkin kick.

Can't get enough of of it this time of year. Forgive me but you might see even another pumpkin recipe before the season is over. But that's the kind of girl I am.

 

These moist little wonders melt in your mouth. Found the recipe at: http://www.cuisinerecipes.com. I just love that site.

Tip: Cool the bars completely before covering them with the frosting.

FOR THE BARS, WHISK:
1 cup each granulated sugar and packed light brown sugar
1 cup canola oil
1 can pumpkin purée (15 oz.)
4 eggs, room temperature
1 Tbsp. vanilla extract
SIFT:
2 cups all-purpose flour
2 tsp. each baking powder and ground cinnamon
1 tsp. each table salt and baking soda
1⁄2 tsp. each ground ginger, cloves, and nutmeg
FOR THE FROSTING, MELT:
4 oz. white bar chocolate, chopped
1⁄2 pkg. cream cheese, softened (12 oz.)
1⁄2 sticks unsalted butter, softened (12 Tbsp.)
3 cups sifted powdered sugar

Preheat oven to 350°. Coat an 11 1⁄2×16 1⁄2-inch baking sheet with nonstick spray.

For the bars, whisk together granulated sugar, brown sugar, oil, pumpkin purée, eggs, and vanilla in a large bowl.

Sift flour, baking powder, cinnamon, salt, baking soda, ginger, cloves, and nutmeg into pumpkin mixture. Whisk mixture into wet ingredients until combined. Spread batter onto prepared baking sheet.

Bake until toothpick inserted in center comes out clean, about 20 minutes. Transfer pan to a rack and cool completely before frosting.

For the frosting, melt white chocolate in a microwave on high, 1–2 minutes; stir until smooth.

Beat cream cheese and butter with a mixer on high speed until smooth. Add melted chocolate and beat to combine. Add powdered sugar and beat on low speed until smooth. Spread frosting over cooled bars, top with garnish, see left, and cut into bars.

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