Category: dessert

pumpkin bundt cake

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toast the nuts in a

dry pan, then brown the butter

in the same hot pan

source

cake: 1 stick melted butter, 2 c brown sugar, 1/2 c olive oil, 2 eggs, 1/2 c sour cream, 1 can pumpkin 3 c flour, 1 t soda, 2 t powder, 1 1/4 t kosher salt, 2 t cinnamon, 2 t cardamom, 1/2 t allspice, 1/4 t pepper; glaze: 2 T brown butter, 1/4 c maple syrup, 1 c powdered sugar, pinch salt; topping: toasted nuts

cake: cream butter & sugar; beat in rest; bake in buttered pan, 350 F, 65 minutes or until knife comes out clean; cool & turn out; glaze: mix, adding hot water to thin as needed; glaze & sprinkle with nuts

pumpkin chocolate cake

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first morning sun rays

reflected in the frozen

pond as glitter ice

source

cake: 1.5 sticks butter, melted; 1 1/4 c brown sugar, 1/2 c cocoa, pinch sea salt, 1/2 c pumpkin, 2 eggs, 3/4 c flour; frosting: 1 c cream, 4 T powdered sugar, 1/3 c pumpkin, 1 t vanilla; cinnamon for top

cake: whisk until smooth, bake in buttered pie dish, 325 F, 30 minutes or until top is firm, cool; frosting: whip cream, 1 T sugar; beat in remaining sugar, vanilla; stir in pumpkin until swirled; frost, sprinkle with cinnamon

candy cookies

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gooey and cakey

with little bits of chopped up

candy all throughout

24 servings

1 c chopped candy, 1 c chocolate chips, 1 c elmhurst milked cashews, pinch sea salt, 1 stick earth balance vegan butter, soft; 2 namaste egg replacer eggs, 1/2 c brown sugar, 1/2 c sugar, 1 t soda, 1 T vanilla, 3 c flour

cream butter and sugars, beat in all but candy, chocolate; mix in rest; use silpat, 375 F, 11 minutes

raspberry cupcakes

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raspberries straight from

the freezer will keep them

from turning too red

12 servings, 226 calories

1 stick earth balance vegan buttery sticks, 1/2 c sugar, 1/2 c brown sugar, 2 namaste egg replacer eggs, 1 T vanilla, 1 T powder, 1 t kosher salt, 2 c flour, 1/2 c elmhurst milked walnuts, 2 c frozen raspberries

cream butter, sugars, beat in all but berries, mix in berries; use silpat, 375 F, 25 minutes

pumpkin pudding

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broil the tops with

a little sauce to make them

caramelized and brown

source, 4 servings

pudding: 2 T butter, 1/2 c chopped dates, 2 t lemon zest, 1 t soda, 1/4 c hot water, 1 c pumpkin puree, 1/2 c brown sugar, 1 t cinnamon, 1 t cardamom, pinch sea salt, 1 c flour; sauce: 1/2 c brown sugar, 1/3 c pumpkin puree (rest of can), 1/4 c cream, pinch sea salt, 1 stick butter, 2 T bourbon; toppings: crème fraiche, sea salt

pudding: combine dates, water, butter, zest, soda, stand 10 minutes; add rest; bake in buttered ramekins, 350 F, 25 minutes or until tops are just firm; microwave sauce ingredients until smooth; spoon some sauce over puddings, broil; serve with remaining sauce, toppings

cranberry cake

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a pastry cutter

followed by a masher will

chop the berries small

12 oz cranberries, mostly chopped/mashed; 1 stick earth balance vegan butter, soft; 2/3 c brown sugar, 1/2 c unsweetened full-fat cashew milk, 1/2 c maple syrup, 1/4 c molasses, 1.5 c white whole wheat flour, 1 t ginger, 1 t cinnamon, 1/2 t powder, 1 t kosher salt, 1/4 t soda, 2 namaste egg replacer eggs

mix all but berries, pour into buttered cast-iron pan, swirl in berries, 350 F, 35-50 minutes or until knife comes out mostly clean

apple dutch baby

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bake the apples with

butter, brown sugar, syrup

until caramelized

6 servings

3 apples, sliced thin; 3 T butter, 2 T brown sugar, 2 T maple syrup, 3 eggs, 1/2 c buttermilk, 1/2 c flour, 1 T sugar, 1/2 t cinnamon, pinch salt, 1 t vanilla

bake apples, butter, brown sugar, syrup in a cast-iron pan, stirring, 425 F, 15 minutes or until caramelized; whisk rest, add to apples, bake 15 minutes

pumpkin biscotti

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contains a full can

of pumpkin like all pumpkin

recipes should do

previous version, 24 servings, 160 calories

1/2 c date syrup, 1 can pumpkin, 1 T vanilla, 1/4 c olive oil, 6 c white whole wheat flour, 2 T powder, 1 t salt, 2 T pumpkin pie spice, 1/2 c lilly’s stevia-sweetened chocolate chips

knead to form crumbly dough, bake 2 logs on silpat, 350 F, 30 minutes, slice, bake 20 minutes

cider donuts

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after baking they

will soak up melted butter

and taste just like fried

source, 12 servings, 295 calories

1 3/4 c flour, 1 1/4 t powder, 1 t salt, 2 t cinnamon, 1 t nutmeg, 2 sticks earth balance buttery sticks, room temperature; 3/4 c brown sugar, 3/4 c sugar, 2 namaste egg replacer eggs, 1 t vanilla, 1/2 c cider

cream 10 T butter, brown sugar, 1/4 c white sugar; beat in rest except remaining butter, sugar, 1 t cinnamon; use silpat, 350 F, 25 minutes or until firm, stand 5 minutes, remove; top with rest, melting butter

plum cake

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any kind of plums,

even those that aren’t so ripe

will work in this cake

source

3/4 c sugar, 1 stick butter, soft; 1 c flour, pinch salt, 2 eggs, plum halves to cover top, toppings: sugar, lemon juice, cinnamon

cream butter, sugar, beat in rest except plums; pour in buttered pie dish, place plums skin up, add toppings; 350 F, 1 hour