Monday, October 15, 2007

Pumkin Cake with Caramel- Cream Cheese Frosting

I Received the new issue of Food and Wine in the mail- not knowing that we got a free subscription. The currant issue - November- has some great fall recipes. I tried out the Pumpkin Cake recipe. It is like a cross between cake and pumpkin pie. Great with the frosting.

"In this fun variation on traditional pumpkin pie, pumpkin cake spiced with ginger, cinnamon, nutmeg and cloves gets frosted with a slightly tangy, super-caramelly frosting. It's delicious served cold or at room temperature.


1 cup sugar
1/2 cup water
1/2 cup vanilla bean, split and seeds scraped
1 1/2 sticks unsalted butter, softened
2 T heavy cream
1 pound cream cheese cut into 2 inch cubes


2 Cups flour
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp ground ginger
3/4 tsp baking soda
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 1/4 cups light brown sugar
4 large eggs
3/4 cup vegetable oil
one 15 ounce can pumpkin puree
1/2 cup whole milk

1. Make the frosting: In a medium saucepan, combine the sugar, water, vanilla bean, and seeds. Cook over high heat, stirring, until the sugar is dissolved. Using a wet pastry brush, wash down any crystals from the side of the pan. Cook over moderate heat without stirring until a medium-dark amber caramel forms, about 9 minutes. Remove from heat and immediately stir in the butter and heavy cream. Discard the vanilla bean.

2. Transfer the Caramel to the large bowl of a standing mixer fitted with a whisk and beat at low speed until the caramel cools slightly and comes together, about 5 minutes. With the machine on, beat in the cream cheese, 1 cube at a time and beating well between additions, until silky. Transfer the frosting to a bowl and refrigerate until very firm, at least 6 hours.

3. Meanwhile, Make the cake: Preheat the oven to 350 degrees. Butter and flour two 8-inch round cake pans. In a med bowl, whisk the flour with the baking powder, salt, cinnamon, ginger, baking soda, nutmeg and cloves.

4. In a bowl, using an electric mixer, beat the brown sugar and eggs at med-hi speed until fluffy, 3 minutes. Beat in the oil, then beat in the pumpkin puree. Alternately add the dry ingredients and the milk in 3 batches, beating well between additions.

5. Pour the batter into the prepared pans and smooth the tops. Bake for 40 to 45 minutes, until a toothpick inserted in the center of the cake comes out clean. let the cakes cool on a rack for 20 minutes. Run a knife around the edges to loosen the cakes, then invert them onto a wire rack to cool completely.

6. place one layer on a plate and spread with 1 cup of the caramel-cream cheese frosting. Top with the second layer and frost the top and the side. refrigerate the cake for 2 hours before serving.

Pink Ribbon Cookies to Support Breast Cancer Research

Margarita cookies

Halloween and Fall Cookies

Thursday, October 11, 2007

Martini Cookies

Puzzle Piece Cookies

Got School S P I R I T ?

Can We go for a Walk Aready?

Well, enough blogging for this morning. Agnes is ready for a walk.

Morning Glory Full of Glory

These beautiful flowering vines are at their peek currently. I have heard that REAL gardeners never plant these- once planted you will always have them. The plants produce loads of seed and reseed easily. I guess I will wait until next season and see how I feel about this flowering annual- until then I will enjoy their beauty.

note: I panted at least 6 different varieties of morning glories this spring.

A Visit To Joslyn Castle

Garage Sale Junk

It has been over a month since I have posted anything. What a crazy month - we have been kept busy with so many things. Here is some of the junk that I brought home from the biggest garage sale I had ever been to.

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