Pumpkin Orange Cake with Caramel Cream Cheese Frosting

This cake recipe is another that I found in my Grandmother's old box of recipes.  There were literally hundreds of recipes clipped from newspapers and magazines in that box.  I got rid of most of them, but kept a few that looked interesting.  This cake is so moist and full of pumpkin and orange flavor!  To go with this pumpkin orange cake, I decided to make this Caramel Cream Cheese Frosting, because of course.  When I made this cake, I had just done a quick ingredient run to the store and thought I had everything I needed.  But of course, I didn't have enough cream cheese.  Oops.  Instead of making another trip, I just decided to cut the cake recipe and the frosting recipe in half and do a 1 layer 9x9 inch square instead of a 2 layer cake (my jeans are thanking me).  If you'd like to turn this into a 2 layer cake, just double the recipe for the cake and frosting.

Pumpkin Orange Cake with Caramel Cream Cheese Frosting

Pumpkin Orange Cake:
1/2 cup pumpkin puree
6 Tablespoons orange juice
1 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1/4 cup butter, room temperature
1/2 cup + 2 Tablespoons granulated sugar
Zest of 1/2 orange
1 egg

Caramel Cream Cheese Frosting:

1/2 cup sugar

1/4 cup water

6 Tablespoons unsalted butter, softened

1 Tablespoon heavy cream

8 ounces cream cheese, cut into 2-inch cubes

1/2 teaspoon vanilla extract

1/2 cup chopped pecans (optional)

Preheat the oven to 350F.  Grease a 9x9 inch square cake pan.

In a small bowl, stir together the pumpkin and orange juice.  Set aside.

In a separate bowl, stir together the flour, baking powder, cinnamon, salt, baking soda, ginger, and allspice.

In a large bowl, cream together the butter, sugar, and orange zest until light and fluffy. Beat in the egg until smooth.  Add half of the flour mixture and beat until just combined.  Beat in all of the pumpkin mixture.  Add the remaining flour mixture and beat until incorporated and no streaks of flour remain.

Pour the batter into the prepared pan and bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.  Remove cake from the oven and let cool completely before frosting.

For the frosting, place the sugar and water in a small saucepan and cook over high heat, stirring until the sugar dissolves and the mixture boils.  Reduce the heat to medium and continue to heat without stirring until the mixture turns a medium to dark amber color.  Remove the saucepan from the heat and stir in the butter and cream (be careful as it will spatter and bubble a bit). If the butter separates, it is okay.  It will come back together in a minute.

Pour the caramel into the bowl of a stand mixer (or use an electric mixer) and beat with the whisk attachment on medium low speed for about 5 minutes, until the caramel cools a bit.  While the mixer is running, add the cream cheese, one cube at a time until completely incorporated and smooth.  Beat in the vanilla extract.  Transfer the frosting to a bowl, cover and chill until cold and firm, several hours at least.

Spread the frosting over the cooled cake.  Sprinkle with chopped pecans, if desired.  Makes 9 servings.

Enjoy!  -Cardamommy

Nutella Swirl Milk Crumb Cookies

These cookies.  These cookies are going to blow you away.  Not even kidding.  I was thinking about these cookies from forever ago, and I decided that I really wanted to make more of those delicious milk crumbs.  And since I figured that eating them straight up wasn't a good idea, I put them in nutella cookies.  With a nutella swirl.  And they are ridiculous.  My oldest Hungry Puppy is a little bit picky about chocolate, and will usually go for the less chocolatey option.  She totally chose these as her current favorite cookie though.  Which means everyone will love these soft, fudgy, milk crumb stuffed, nutella swirled cookies. When making these cookies, plan a little ahead so you have time to make the milk crumbs.  Adapted from this recipe.

Nutella Swirl Milk Crumb Cookies

Milk Crumbs:
40g (1/2 cup) milk powder
40g (1/4 cup) all purpose flour
12g (2 Tbsp) cornstarch
25g (2 Tbsp) granulated sugar
1g (1/4 tsp) kosher salt
55g (4 Tbsp) butter, melted
20g (1/4 cup) milk powder
90 g (3 ounces) white chocolate, melted

Cookies:
1/2 cup butter, room temperature
6 Tablespoons nutella
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 egg
2 teaspoons vanilla extract
1 3/4 cup all purpose flour
1 Tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
Milk crumbs
1/2 cup milk chocolate chips
1/4 cup nutella

For the milk crumbs, heat the oven to 250°F.  Combine the 40g (1/2 cup) milk powder, the flour, cornstarch, sugar, and salt in a medium bowl.  Toss with your hands to mix.  Add the melted butter and toss, using a spatula, until the mixture starts to come together and form small clusters.

Spread the clusters on a parchment - or silpat - lined sheet pan and bake for 20 minutes.  The crumbs should be sandy at that point, and your kitchen should smell like buttery heaven.  Cool the crumbs completely.

Crumble any milk crumb clusters that are larger than 1/2 inch in diameter, and put the crumbs in a medium bowl.  Add the 20g (1/4 cup) milk powder and toss together until it is evenly distributed throughout the mixture.

Pour the white chocolate over the crumbs and toss until your clusters are enrobed. Then continue tossing them every 5 minutes until the white chocolate hardens and the clusters are no longer sticky.  

For the cookies, preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the butter, nutella, brown sugar, and granulated sugar until smooth.  Beat in the egg and vanilla until incorporated.  Add the flour, cornstarch, baking soda, and salt, and beat until just combined.  Stir in the milk crumbs and chocolate chips.  Drop spoonfuls of the 1/4 cup of nutella over the cookie dough, and gently stir it into the dough just enough to swirl it through the dough.

Drop the dough in 2 tablespoons size balls onto the prepared baking sheet.  Bake for 10 to 12 minutes, or until the tops of the cookies are just set.  Remove cookies from the oven to and let cool on the pan for several minutes.  Transfer cookies to a cooling rack to cool completely.  Makes about 24 cookies.

Enjoy!  -Cardamommy

Browned Butter Brownies

I had the idea the other day to make brownies, but decided to use browned butter in them.  I made browned butter chocolate frosting a while ago, and was totally smitten.  Why, then, have I not done more browned butter chocolate recipes?  I have no idea.  But these brownies are incredible.  I used one of my favorite King Arthur Flour brownie recipes, added browned butter and milk chocolate chips, then topped it off with browned butter chocolate frosting.  So delicious!

Browned Butter Brownies

Brownies:
1/2 cup (1 stick) butter
1 cup + 2 Tablespoons granulated sugar
1/2 cup + 2 Tablespoons cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons vanilla extract
2 eggs
3/4 cup all purpose flour
1/2 cup milk chocolate chips
Chocolate Frosting:
1/4 cup (1/2 stick) butter, browned and cooled to room temperature
2 Tablespoons cocoa powder
1 1/4 cups powdered sugar
1/2 teaspoon vanilla extract
1 1/2 to 3 Tablespoons milk

Preheat the oven to 350F.  Lightly grease a 9x9 inch square pan.

Place the butter in a shallow saucepan (one with a light colored bottom is best so you can see the progress of the browning).  Heat the butter over medium-high heat until melted and bubbling.  Continue cooking the butter, swirling the pan, or stirring occasionally to see how the butter is cooking.  Cook the butter until it reaches a golden brown color. Remove the saucepan from the heat and stir in the granulated sugar.  Let sit for several minutes to cool slightly.  Add the cocoa powder, salt, baking powder, and vanilla extract and stir until well blended and smooth.  Add the eggs, one at a time, stirring well after each addition.  Add the flour and stir until smooth.  Fold in the chocolate chips.

Pour the batter into the prepared pan and smooth the top.  Bake in the preheated oven for 23 to 25 minutes, or until a toothpick inserted in the center comes out clean.  Remove the brownies from the oven and let cool.

For the frosting, in a large bowl, beat together the browned butter, cocoa powder, and powdered sugar until crumbly.  Add the vanilla and 1 1/2 tablespoons of milk and beat until smooth.  Add the remaining milk, a little at a time, until the desired consistency is reached.  Spread the frosting over the cooled brownies.  Makes 16 brownies.

Enjoy!  -Cardamommy

S'Mores Blondies

Every year I notice that around the middle to end of August, Fall is all over the internet.  Apples, pumpkin, boots and sweaters.  I struggle with this every year!  I'm so not ready.  I am not ready for Fall, because Fall means Winter, and I just can't yet.  Instead, I am one of those people who holds on to shorts and s'mores until the cold and bitter end.  Summer isn't even officially over until Monday, so we're doing this.  I found this recipe the other day and was instantly creating these s'mores blondies in my mind.  I started with their graham cracker chocolate chip layer as the base, then topped it with a fluffy marshmallow cream frosting, chocolate bar pieces, mini marshmallows, graham cracker pieces, and a chocolate drizzle.  The result?  Fudgy, graham crackery, marshmallowy chocolatey bliss.

S'Mores Blondies

Blondies:
1/2 cup (1 stick) butter, room temperature
6 Tablespoons granulated sugar
6 Tablespoons packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup graham cracker crumbs (about 7-8 full graham cracker sheets)
3/4 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk chocolate chips

Marshmallow Cream Frosting:
1/2 cup shortening
1 jar marshmallow cream
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
Pinch of salt
2 teaspoons hot water
1 Hershey chocolate bar, broken into small pieces
1 Graham cracker square, broken into small pieces
1/4 cup mini marshmallows
Melted chocolate to drizzle

Preheat the oven to 350F. Line an 8 inch square pan with parchment paper, letting the paper hang over the sides to use as handles. Lightly spray the parchment and pan with cooking spray.

Cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla until smooth. Add the flour, graham cracker crumbs, baking soda, and salt, and beat until just combined. Stir in the chocolate chips. Spread the batter evenly in the prepared pan (batter will be sticky). 

Place the blondies in the oven and bake for about 23-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with moist crumbs. Remove blondies from the oven and let cool completely before frosting.

For the frosting, beat together the shortening, marshmallow cream, powdered sugar, vanilla, salt, and hot water until light and fluffy.  Spread over cooled blondies. Sprinkle the candy bar  pieces, graham cracker pie,especially, and marshmallows over the top. Drizzle with melted chocolate. 

Using the parchment as a handle, lift the blondies out of the pan and place on a large cutting board. Cut into squares.  Makes 16 bars.

Enjoy!  - Cardamommy

Pistachio Raisin Muffins

A battle for Sunday breakfast domination has begun in my house.  For a while now, you have been seeing that my oldest Hungry Puppy has been making lovely muffins and scones for breakfast on Sundays.  Not to be outdone, my youngest Hungry Puppy has been starting to create breakfast items as well (things like toast with strawberry syrup and tootsie rolls.  Because that is what 6 year olds really want for breakfast!).  This morning, my youngest Hungry Puppy got her turn to make muffins (with a little help).  She decided on these pistachio raisin muffins, and they were so delicious!  The muffins were moist and tender inside, and were full of raisins and whole pistachios.  At first, I thought it was a mistake not to chop the nuts, but they were perfect!

Pistachio Raisin Muffins

1 3/4 cup all purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup cold butter
1/2 cup raisins
1/2 cup pistachios
1/2 cup milk
1 egg

Preheat the oven to 400F.  Grease 6 jumbo muffin cups, or 12 regular size cups.

Place the flour, sugar, baking powder, and salt in a large bowl, and stir to combine.  Using a fork, or pastry blender, cut in the butter until the mixture resembles coarse crumbs.  Add the raisins and pistachios, then stir in the milk and egg until the mixture is evenly moistened.

Spoon the batter into the prepared muffin cups.  Bake in the preheated oven for about 20 minutes, or until a toothpick inserted in the center comes out clean.  Makes 6 jumbo muffins, or 12 regular muffins.

Enjoy!  -Hungry Puppy S, and Cardamommy

Cherry Nut Mudslide Cookies

I have never had good luck with mudslide cookies.  Oh my goodness I have tried several times, and they are always a complete disaster.  So. These were totally not a disaster.  It is a recipe by Jacques Torres on Food and Wine, and they were awesome.  I changed a few things like cutting the recipe in half, switching the unsweetened chocolate for semi sweet, increasing the add ins, and using milk and white chips instead of bittersweet as an add in.  These cookies are tender and chewy, and oh so chocolatey that you can seriously almost feel them melt in your mouth!

Cherry Nut Mudslide Cookies

11 ounces semi sweet chocolate chips
3 Tablespoons butter, room temperature
1 cup +2 Tablespoons granulated sugar
3 eggs
1/4 cup +1 1/2 Tablespoons all purpose flour
1 1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped pistachios
1/2 cup chopped dried cherries
1/2 cup milk chocolate chips
1/2 cup white chocolate chips

Place the semi sweet chocolate chips in a microwaveable bowl and heat in the microwave in 30 second intervals, stirring after each, until melted and smooth.  Let cool completely.

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the butter and sugar until a sandy. Beat in the eggs, one at a time, until well blended.  Add the melted chocolate and beat until incorporated.  Add the flour, baking powder, and salt, and beat until no streaks of flour remain.  Fold in the pistachios, cherries, milk chocolate chips and white chocolate chips.

Drop 2 tablespoon size balls of dough onto the prepared baking sheet (for smaller cookies, use 1 tablespoon size balls).  Bake in the preheated oven for 14-15 minutes (9-10 minutes for smaller cookies), or until the tops are slightly cracked.  Remove cookies from the oven and let cool on the pan for several minutes.  Transfer cookies to cooling racks to finish cooling.  Makes about 20 large cookies (about 40 small cookies).

Enjoy!  -Cardamommy

Cinnamon White Chocolate Rice Krispie Treats

My youngest Hungry Puppy has been wanting to do a cookout, and make soup, and grill kabobs, all on the same day, within about 15 minutes.  She was starting to collect ingredients.  None of that was in the plan, nor did I have ingredients for most of it, so I was able to convince her to make something quick and easy with no cooking required.  These treats have been on my to do list for a while, so we got in the kitchen and made up the recipe on the fly!  And they turned out great!  So simple, and super good!

Cinnamon White Chocolate Rice Krispie Treats

3 Tablespoons butter
1 bag (10 ounces) marshmallows
3/4 cup white chocolate chips
1 Tablespoon cinnamon
5 cups Rice Krispies cereal
Cinnamon Sugar (for sprinkling on top)

Lightly spray a 9x13 inch baking dish with cooking spray.  Set aside.

Place the butter, marshmallows, white chocolate chips, and cinnamon in a large microwaveable bowl.  Heat in the microwave in 30 second intervals, stirring after each interval, until melted and smooth (mine took about 1.5 to 2 minutes).  Stir in the Rice Krispies cereal until evenly coated with the marshmallow mixture.

Pour the cereal mixture into the prepared pan and spread evenly, patting down firmly with a large spoon, or greased hands.  Sprinkle the cinnamon sugar evenly over the top of the treats and shake the pan back and forth to distribute and settle in the cinnamon sugar.  Chill until firm before cutting.  Makes about 24 treats.

Enjoy!  -Cardamommy

Blueberry and Raspberry Filled White Layer Cake

I've had my eye on this ice cream cake for a while now, but I wanted to turn it into a regular cake, no ice cream.  Is that weird?  Maybe, but I am a sucker for a fantastic layer cake, and this one looked like it would fit the bill.  Lovely white cake layers filled with home made blueberry and raspberry filling and covered with my favorite ever white frosting!  What's not to love here?  I may have to go into hiding with this cake so I don't have to share!

Blueberry and Raspberry Filled White Layer Cake

Blueberry Filling:
12 ounces fresh blueberries
1/3 cup granulated sugar
2 Tablespoons light corn syrup
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
2 teaspoons water

Raspberry Filling:
12 ounces fresh raspberries
1/3 cup granulated sugar
2 Tablespoons light corn syrup
1 teaspoon fresh lemon juice
1 Tablespoon cornstarch
1 Tablespoon water

Vanilla Almond Cake:

3 cups all purpose flour

2 3/4 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 1/2 cups butter, room temperature

2 1/4 cups granulated sugar

2 eggs

2 teaspoons vanilla extract

1 teaspoon almond extract

1 1/2 cups milk

Buttercream Frosting:

1/2 pound (2 sticks) butter

1 cups vegetable shortening 

1/4 teaspoon salt

1 teaspoon vanilla extract

1 teaspoon butter flavoring

1/4 teaspoon almond extract

1 tablespoon meringue powder

2 pounds confectioners’ sugar, sifted

4 tablespoon milk (if needed)

For the blueberry filling, combine the blueberries, sugar, corn syrup, and lemon juice in a saucepan and bring to a boil, stirring constantly.  Reduce heat and simmer, stirring frequently, for 10 to 12 minutes,  or until thickened slightly.  In a small bowl, stir together the cornstarch and water until smooth.  Pour into the blueberry filling mixture, continuing to cook and stir for another minute, or until thick and bubbly.  Transfer the filling to a bowl, and refrigerate, uncovered until cold. (If making ahead, once the filling is cold, cover with a lid or plastic wrap until ready to use.)

For the raspberry filling, combine the raspberries, sugar, corn syrup, and lemon juice in a saucepan and bring to a boil, stirring constantly.  Reduce heat and simmer, stirring frequently, for 10 to 12 minutes,  or until thickened slightly.  In a small bowl, stir together the cornstarch and water until smooth.  Pour into the raspberry filling mixture, continuing to cook and stir for another minute, or until thick and bubbly.  Transfer the filling to a bowl, and refrigerate, uncovered until cold. (If making ahead, once the filling is cold, cover with a lid or plastic wrap until ready to use.)

Preheat the oven to 350F.  Grease 3 8-inch cake pans, and line the bottom with parchment paper, and lightly grease the parchment.

For the cake, in a small bowl, combine the flour, baking powder, salt, and baking soda.  In a large bowl, cream together the butter and sugar until light and fluffy.  Beat in the eggs, vanilla extract, and almond extract until incorporated.  Beat in 1/3 of the flour mixture until incorporated.  Add half of the milk and beat until blended.  Beat in half of the remaining flour, followed by the remaining milk, and end by beating in the rest of the flour, just until no streaks of flour remain.  

Divide the batter evenly among the three prepared pans, and bake in the preheated oven for 25 to 27 minutes, or until a toothpick inserted in the centers comes out clean.  Remove cakes from the oven and let cool in the pans for about 10 minutes.  Carefully turn the cakes out of the pans and place on a cooling rack to cool completely before assembling the cake.

For the frosting, combine the butter, shortening, and salt in a large bowl and beat on low speed for 5 minutes. Add the vanilla, butter flavor, and almond extract and beat until well blended. Turn off the mixer and add the meringue powder and half of the confectioners’ sugar. Mix on the slowest speed the mixer has. Mix in the remaining sugar 1/2 cup at a time, until all the sugar is mixed in. Turn the mixer up to medium and beat until smooth and creamy. This should take about 5 minutes. If the icing seems too thick to spread, beat in enough milk until the desired consistency is reached.

To assemble the cake, level the cakes if necessary.  Place one cake layer on a serving plate.  Spread evenly with the blueberry filling.  Place the second cake layer on top of the blueberry filling.  Spread the raspberry filling evenly over the second cake layer.  Place the last cake layer on top of the raspberry filling.  Spread the frosting over the top and sides of the cake (you may have frosting leftover).  Pipe decorations, if desired, or garnish with sprinkles.  Makes 1 3-layer cake.

Enjoy!  -Cardamommy