Lemon Raspberry Bundt Cake

Lemon Raspberry Bundt Cake 6

I had two days off in a row this week, and it was fabulous. Combine that with the fact that Paul and I did a deep clean of the kitchen, and I was a happy camper the past couple days. The ironic thing is that every time we clean the kitchen, I immediately want to bake something after. The sparkling appliances and countertops just call to me every time. However, Paul implored me to keep the kitchen clean for a couple of days, and I acquiesced. Today, I just couldn’t hold the baking bug in any longer.

Lemon Raspberry Bundt Cake 1

I had been eyeing this cake for a few weeks now, and I finally decided that it was the time to make it. With the weather getting colder, I find myself thinking of warm summer days again, and this cake was just the ticket to bid a final (and late!) farewell to summer.

Now, it’s a good thing that I do all the experimenting for you, my incredible readers. The in-pan cooling time was off, and some of my cake stuck to the inside of the pan. I have included the changed times for you, so that this unfortunate (but tasty) mistake does not happen to you! I tried to get the best pictures I could for you all, so bear with me if they are not as nice as they usually are.

Lemon Raspberry Bundt Cake 5

I found the original recipe here, after a search on Pinterest, and it was exactly what I hoped it would be. A light, lemony cake, speckled with raspberry and covered with a gooey, sweet glaze. It was the perfect thing to say goodbye to summer.

Ingredients

Yield: 1 10 inch bundt cake

For the cake:
1 c. butter, softened
2 c. sugar
4 large eggs
2 tsp. vanilla
1 c. buttermilk
1/3 c. fresh lemon juice
1 tsp. lemon extract
½ tsp. lemon zest
2 2/3 c. flour
1¼ tsp. baking powder
1¼ tsp. baking soda
½ tsp. salt
3/4 c. raspberries, mashed

For the glaze:
2 c. icing sugar
1 tbsp. lemon juice
Approx. 4 tbsp. milk

**If you do not have buttermilk, add 1 tbsp. white vinegar or 1 tbsp. lemon juice to a 1 c. measure, and fill with milk. Let sit for 5 minutes, then use.**

Preheat oven to 350°F. Grease and flour a 10 inch bundt cake pan.

In the bowl of a mixer, cream together butter, sugar, eggs, vanilla, lemon extract, lemon juice, and lemon zest until well blended. In a separate bowl, combine flour, baking powder, baking soda, and salt.

Alternate between adding the flour mixture, and buttermilk to the wet mixture, mixing after each addition. After all the flour mixture and the buttermilk is added, mix until all ingredients are completely incorporated. Pour cake batter into bundt pan and spread until even.

Mash raspberries with a fork, or puree in a blender. Pour raspberries evenly around the top of the cake batter, and using a knife, swirl it into the cake batter.

Bake for 40-50 minutes. Check at 35 minutes by inserting a toothpick into the center. The toothpick should come out clean when the cake is done. Let cool for 20-30 minutes in pan, then run a knife around the edge of the bundt pan and turn cake onto a wire rack to cool. When cake is completely cool, cover in glaze.

To make the glaze, stir together the icing sugar, lemon juice, and the milk (1 tbsp at a time) until the desired consistency is reached. Mixture should be thin enough to drizzle, but not runny.

Lemon Raspberry Bundt Cake 3

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Pumpkin Spice Chocolate Chip Bread

Pumpkin Spice Chocolate Chip Bread 2

It’s like I said. It’s pumpkin season. I couldn’t help myself. I got home from work tonight, already missing the pumpkin pie of Thanksgiving weekend. A few years ago, before you readers, I made a huge batch of pumpkin chocolate chip muffins. The combination was fabulous. I couldn’t stop thinking of that heavenly combination, and searched for a recipe for a pumpkin chocolate chip bread right away.

Pumpkin Spice Chocolate Chip Bread 4

The original recipe is here. I made a few changes, namely the spices. To me, if you are going to play around with pumpkin and spices, you can’t just have one or two spices. You need the whole gang, all of those lovely companions that truly bring out the pumpkin flavour.

Pumpkin Spice Chocolate Chip Bread 1

Ingredients

Yield: 2 8 in. loaves

3½ c. flour
2 c. sugar
2 tsp. baking soda
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. ground ginger
¼ tsp. ground cloves
¼ tsp. cardamom
1/8 tsp. allspice
1 tsp. salt
2 c. pumpkin puree
½ c. oil
½ c. applesauce
4 eggs, beaten lightly
1 tsp. vanilla
1/3 c water
1-2 c. semi-sweet chocolate chips (depending on how much you like chocolate chips… I put two cups in!)

Preheat oven to 350°F. Grease two loaf pans and set aside. In a large bowl, combine flour, sugar, spices, and salt. Toss with a fork to combine.

In the bowl of a mixer, cream together the pumpkin puree, oil, applesauce, eggs, vanilla and water. With the mixer still running on low speed, gradually add the dry mixture to the wet, until everything is incorporated together. Mix in the chocolate chips.

Divide batter between greased loaf pans, and bake in preheated oven for 55 to 65 minutes, until toothpick inserted in center of loaf comes out clean. Cool for 20 minutes in pans, then turn out onto wire rack.

Pumpkin Spice Chocolate Chip Bread 3

Pumpkin Pie

Pumpkin Pie 2

It is that time of the year! Fall is wonderful, from the flavours, to the colours, to the all-around feeling. It may also help that I was born in September, so I am naturally more Fall and Autumn accepting. Still, one of the best things about Fall is pumpkin. Of course, the entire world goes a little pumpkin-crazy for a few months, but nothing makes Thanksgiving what it is without pumpkin pie.

Pumpkin Pie 1

For the past couple years, Paul and I have been celebrating with his family, but this year, he had to work and one of my best friends invited me over for Thanksgiving dinner. I decided that I would bring dessert, but I was torn between pumpkin pie and apple pie. When I made apple pie a few weeks ago, I had frozen the leftover apples for a second pie down the road, so apple pie was a perfect choice for Thanksgiving dinner. However, when I heard about 8 people were coming to Sandi’s house for dinner, I decided that pumpkin pie was also in order. Also, Sandi made an official request for pumpkin pie, and she made the very important point that Thanksgiving is not really Thanksgiving without pumpkin pie. Hence, this post on pumpkin pie!

I’m a fan of pumpkin pie, and not trying to brag, but this pie is awesome, and I don’t even remember where I got the recipe. It is flavourful, loaded with spices, and I topped it off with freshly made whipped cream. Together, the combination was absolutely fantastic, and everyone at Sandi’s house agreed – you can always tell if something is good by the amount of silence around the table, and you could have heard a pin drop. Next holiday, try out this recipe for pumpkin pie, and see if it compares with the current family favourite!

Pumpkin Pie 3

Also, I have a ton of leftover pumpkin puree, and that warrants another pumpkin recipe. I’ve got to make the most of the season, and pumpkin baking is where it’s at!

Ingredients

Yield: 1 9-inch pie

½ c. dark brown sugar
1/3 c. white sugar
½ tsp. salt
2 tsp. cinnamon
1 tsp. ground ginger
¼ tsp. nutmeg
¼ tsp. ground cloves
¼ tsp. cardamom
½ tsp. lemon zest
2 eggs
1 egg yolk
2 c. pumpkin puree
1½ c. heavy cream
1 single pie crust

Preheat oven to 425°F. Roll out pie crust to fit pie plate. Trim edges, and set aside. In a large bowl, mix sugars, salt, all spices, and lemon zest. Beat the eggs and the yolk together, and add to bowl. Stir in pumpkin and cream and whisk all ingredients well.

Pour mixture into pie shell and bake for 15 minutes in preheated oven. After 15 minutes, reduce oven temperature to 350°F and bake pie 40-50 minutes, or until toothpick comes out clean. Let cool to room temperature, then refrigerate until ready to serve.

If you want to serve with fresh whipped cream, in the bowl of a mixer, combine 1 c. whipping cream with 1 tsp. vanilla extract, and whip on high for about 5 minutes, until cream starts to stiffen. Mix in 2-4 tbsp. icing sugar (depending on taste and sweetness preferences) and whip until evenly incorporated and stiff.

Rolo Cookies

Rolo Cookies 1

This is it. The recipe many of you have been waiting for. (Other than just another recipe. Sorry, readers! I know it’s been a while! I have been working like crazy lately!) I have been making these cookies for years. I first came across the recipe in my high school Foods class. Over the years, I have made a few modifications of my own, and now, I make these cookies (at the very least) once a year, during the Christmas season. Instead of going out and buying gifts for Paul’s family, I give them a container of baked goods, and everyone is happy. These cookies are an annual request of Paul’s family, and one of the first cookies that I really perfected.

Now, I’ve been talking up my baking skills at work, and everyone has been giving me a hard time for not bringing any baking in so everyone can have a taste test. I decided then to make a quadruple batch of these fantastic Rolo cookies so Paul can have some, as well as all of my co-workers.

Rolo Cookies 2

These Rolo cookies are fantastic. A basic chocolate cookie dough, rolled around a mini Rolo, and baked. Of course, you can always use the regular Rolo’s and cut them in half, but I prefer the mini Rolo’s. You can easily fit one in a cookie and you actually get more cookies if you use the mini ones.

As a side note, the original recipe makes about 3-4 dozen cookies on its own. The amounts below are for a single recipe, not a quadruple recipe. The quadruple recipe made a lot of cookies, and I mean a lot. Good thing I’m bringing some to work.

Do yourself a favour, and go make these cookies. Chocolate and caramel in a cookie? Life just got a whole lot sweeter.

Rolo Cookies 3

Ingredients

Yield: 4 dozen cookies

1 pkg. mini Rolo’s
1 c. margarine or butter (either works)
1 c. brown sugar
1 c, white sugar
2 eggs
1 tsp. vanilla
2 ½ c. flour
½ c. cocoa
1 tsp. baking soda

Preheat oven to 350° F. In the bowl of a mixer, cream margarine or butter well. Add sugars, and cream again. Add eggs and vanilla, beating well.

In a medium bowl, mix together flour, cocoa, and baking soda. Add gradually to wet mixture, mixing after each addition. If using full-size Rolo’s, cut in half.

Take a teaspoon-sized amount of dough (I actually use a teaspoon to scoop out the dough for consistency), and wrap dough around the Rolo. If desired, roll in sugar, and place on an ungreased baking sheet. (I don’t actually roll the cookies in more sugar – I find them sweet enough as is.)

Bake for 7 minutes. Leave on the pan for 2 minutes before removing to a cooling rack.