Pumpkin Spice Bundt Cake

With the fall comes crisp temperatures, the colour change of the leaves and new pumpkin recipes! I have made this bundt cake to celebrate fall, oh and to take to a potluck. Topped with a delicious cream cheese glaze, this is a crowd pleaser.

Pumpkin Spice Bundt Cake

In a large mixer, beat softened butter:

  • 1/2 cup softened butter

Then add in and beat on high:

  • 1/2 cup vegetable or canola oil
  • 2 cups sugar

Add in and mix:

  • 3/4 cup plain unsweetened yogurt
  • 2 cups pumpkin puree

In a separate bowl sift together dry ingredients:

  • 3 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 and 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp all spice

Mix in dry ingredients slowly and then add in:

  • 1/4 cup water

Mix until all ingredients are combined. Pour into a greased bundt pan and Bake at 350 degrees F for approximately 55-60 minutes until a toothpick comes out clean. Cool.

Top with glaze.

Glaze:

  • 1/2 pkg softened cream cheese (125g)
  • 1 and 1/2 cup icing sugar
  • 1/2 tsp vanilla
  • 2 tbsp milk

Beat all ingredients together until smooth. Pour over cooled cake.

 

 

 

 

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Caramel Latte Cake

I made this cake for my oldest son last year on his birthday and he loved this cake so much he asked for it again! It is worth a reblog.

my eggless world

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This cake is my version of a caramel latte that you can find at your local coffee shop. I have used my chocolate chip layer cake recipe as the base for this cake, omitted the chocolate chips and added espresso powder. The frosting recipe is one I have used for other cupcakes and cakes with added espresso powder.

Caramel Latte Cake

Cream together:

  • 1/2 cup softened butter
  • 1 and 1/2 cups sugar

Then add in and mix well:

  • 1/2 cup vegetable or canola oil

Then mix in:

  • 3/4 cup plain unsweetened yogurt (equal to 3 eggs)
  • 3 tsp vanilla
  • 1 tbsp espresso powder

In a separate bowl, sift together dry ingredients:

  • 3 cups flour
  • 1/3 cup cornstarch
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

Alternate mixing in dry ingredients and the milk mixture into the batter:

  • 1 and 1/4 cups milk with 1 tbsp vinegar

Divide…

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Blueberry Pie

We live in one of the best locations in the world for blueberries and wild ones in Nova Scotia are a rare find. We found some wild ones in the middle of our province and picked enough for a pie! Blueberries are full of antioxidants and are delicious off the bush or baked up in a yummy pie! This pie recipe has an all butter crust to add to the flavour of this homemade pie.

Pie Crust:

In a food processor mix together:

  • 2 and 1/2 cups all purpose flour
  • 1 tsp sugar
  • 1 tsp salt

Add in and pulse until the butter is broken into small bits:

  • 1 cup cold butter

Pulse the flour and butter mixture with:

  • 1 tsp vinegar
  • 6-8 tbsp ice water

Pulse only until a soft dough is formed. Separate into 2 discs and wrap in plastic wrap. Refrigerate for 1 hour.

Filling:

  • 5 cups blueberries
  • 3/4 cup white sugar
  • 3 tbsp cornstarch
  • juice of half a lemon

Combine together in a bowl. Roll out bottom crust, fit into a pie plate, fill with the blueberry mixture, and roll out the top crust and place on top. Crimp the edges (discarding the excess), brush some cream on top and sprinkle with sugar.

Bake at 425 degrees F for 20 minutes, then reduce heat to 350 degrees F and bake for another 25-30 minutes or until well browned and bubbly. If crust gets too browned, cover with foil part way through baking. Cool and then serve.

 

Lemon Cheesecake Squares

I was looking for a lemon bar recipe that doesn’t take too many eggs for a large pan so it would be easy to replicate. I found a recipe online that has cream cheese in it that only takes 4 eggs for a large pan. Cream cheese is your friend if you are egg allergic or do not eat eggs! This is the modified recipe using yogurt as egg replacement along with a couple more tweaks to the original recipe to make it stable.

Lemon Cream Cheese Bars

Base:

Mix together:

  • 2 cups graham crumbs
  • 1/2 cup flour
  • 1/2 cup brown sugar

The cut in until crumbly:

  • 1/2 cup cold butter

Press into a tin foil lined 9 by 13 pan and bake for 15 minutes at 350 degrees F .

Top:

In a large bowl, mix together until creamy:

  • 2 pkgs softened cream cheese (250g each)
  • 1 and 3/4 cups white sugar

The add in and mix well:

  • 1 cup plain unsweetened yogurt (equal to 4 eggs)
  • zest of 4 lemons
  • 1/2 cup lemon juice
  • 6 tbsp flour
  • 1 tsp baking powder
  • 1 tsp vanilla

Pour over top of baked crust and bake another 30 minutes at 350 degrees F until the top is set. Cool completely and refrigerate for a few hours before cutting.

 

 

Chocolate Twist Bread

This really isn’t the bread making time of year but since I am a teacher and off in the summers, I make bread. This is my version of a chocolate twist bread. I haven’t quite perfected the shape yet but the taste is a-maz-ing! I have filled the bread with chocolate, almonds and cinnamon. The almonds are completely optional. My son is not allergic to almonds, just peanuts so when I can source peanut free almonds, I like baking with them. If you don’t bake with any nuts, then add more chocolate. Yes, more chocolate! Nothing wrong with that! You can also jazz it up with different flavours like orange, coconut, cardamon, cherries, etc.

Chocolate Twist Bread

In a small bowl, mix together and let the yeast activate:

  • 1/2 cup lukewarm water
  • 2 and 1/2 tsp yeast

In a small saucepan, combine and warm until the butter is just melted:

  • 1 and 1/2 cups milk
  • 1/2 cup plain yogurt (equal to 2 eggs)
  • 1/2 cup butter
  • 1 and 1/2 tsp salt
  • 1/2 cup sugar

After the yeast is activated and the milk mixture is at room temperature, combine in a stand mixer and add in flour, starting with 3 cups first:

  • 5 1/2 to 6 cups all purpose flour

Once you have added in and mixed the 3 cups, slowly add in the remaining flour until a soft and slightly sticky dough is formed. When it is throughly kneaded, dust with flour and let raise for 1 hour or until double in size.

After the first raise, roll out until 15 by 15 inch square. Cut in half so you have two 15 by 7.5 inch pieces to fill, cut and roll separately.

In food processor, combine and pulse until a few chunks remain:

  • 3/4 cup chopped semi-sweet chocolate
  • 1 tsp cinnamon
  • 1 tsp cocoa powder
  • 3/4 cup almonds (optional)

Divide filling between the two pieces of rolled out dough and then roll up each separately. Cut each roll down the middle and twist the 2 pieces together. Some of the filling will fall out but you can just sprinkle it on top after you get it on the pan. I recommend rolling and twisting on the parchment paper you will bake on to make the transfer easier. You will end up with 2 double twisted loaves.

Let raise for another 30 minutes until proofed. At this point, it will look like this:

Brush with cream before baking. Bake at 350 degrees F for approximately 45 minutes on a large parchment lined cookie sheet.

Coconut Cream Cheese Bundt Cake

It’s Cinco de Mayo today! This Coconut Cream Cheese Bundt Cake with a hint of lime is perfect for a Mexican themed celebration!

my eggless world

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I have a new bundt cake pan so I have been anxious to try it out. I have been thinking about a coconut cake and decided cream cheese and lime would make a tasty combination with the coconut. I really love how this cake bakes up nice and sturdy, yet moist and delicious!

Coconut Cream Cheese Bundt Cake

In a large bowl cream together:

  • 1 pkg cream cheese softened
  • 1/2 cup butter softened
  • 1 and 1/2 cups sugar

Then add in and mix well:

  • 1/2 cup plain unsweetened yogurt (equivalent to 2 eggs)
  • juice of 2 limes
  • 1 tsp vanilla

In a separate bowl, sift together:

  • 3 cups flour
  • 1 cup coconut
  • Zest of 2 limes
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

Then alternate adding in the dry ingredients into the batter with:

  • 1 and 1/2 cups coconut milk

Mix well. Bake 350 degrees F…

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Lemon Butter Cookies

These bunny lemon butter cookies are so cute to make for Easter!

my eggless world

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I wanted to use this recipe as a base for making Easter cookies with my daughter. This recipe rolls out easily and can be made into fun shapes with cookie cutters. These are nice and bright and very portable to take with you for family visits.

Lemon Butter Cookies

Cream together:

  • 1 cup softened butter
  • 1 cup sugar

Mix in:

  • zest of 1 lemon (or 2 if you want more lemon coming though)
  • 1/4 cup plain unsweetened yogurt (equal to 1 egg or use an egg replacer equivalent to 1 egg)
  • 2 tbsp lemon juice

When mixed, add in:

  • 2 and 1/2 cup flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Mix until a soft dough forms. Wrap in plastic wrap and refrigerate for an hour. Roll out about 1/4 inch thick and cut into fun Easter Shapes. We added coloured sprinkles before baking.

Bake 350 degrees F for 10-12 minutes.

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