Delicious Pumpkin Cake Bread

Even though Christmas is over, it doesn't mean we still can't enjoy the great tastes of pumpkin, right?! Should you be craving pumpkin again anytime soon, I highly recommend this pumpkin cake bread. Though I originally saw this recipe as Pumpkin brownies, the texture is much closer to a pumpkin cake or bread than to a brownie. Don't worry though! You won't be missing brownies. This recipe is delicious & left me happy & satisfied. Serve with a side of slightly sweet, homemade whipped cream, and you'll be in food heaven!

1 can of pumpkin (15 oz)

1 c oil

4 eggs

1 c sugar

1 c brown sugar

2 c flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp pumpkin pie spice

1 tsp cinnamon 

Mix dry ingredients. Mix wet ingredients separately. Combine. Pour in a glass 9 x 13 greased baking dish. Bake for 30 minutes at 350 degrees F. 

Serve with a side of freshly whipped cream!

Fall Baking & Cooking List

 

 Apple Fritter Bites //  Apple Coffee Cake Muffins  // Persimmon Cake//  Glazed Apple Cinnamon Oatmeal Bread //  Pumpkin Coffee Cake Donuts // Apple Crisp // Pumpkin Pie Cheesecake 

//  Slowcooker Apple Pie Steel Cut Oatmeal //  Melt in your Mouth Pumpkin Cookies

Seriously, all of these just look so amazing to me! I can't wait to make them! Zachary's kind of obsessed with Top Pot Starbucks apple fritters, so I think if I could perfect these little bites, I'd be in his favor for always. You know, even more than I am now. ;) I'm excited for the oat meals on chilly fall mornings in the future! Also, the donuts and muffins MUST only be baked when I am taking them to someone else. There is NO WAY those things can sit around my house for days. They wouldn't make it. They look like my favorite kind of pastries! Scones! Why are there no scones on this list?! I must change that. I added a persimmon recipe on here because there are tons of persimmons here in Qingdao every Fall and I've never known what to do with them. I'd also love to make a persimmon pudding or get a persimmon recipe from my Great Aunt. Yes, I should do that. Also, please know, that I will also, most definitely be baking pumpkin chocolate chip bread. But that's a given.

And because we can't eat sweets for every meal & snack of the day (like, who would want to do that anyway? ;)  ), here's 9 soups I'm X to the Cite to the Ed (excited, in case you missed it) about cooking! I'm a sucker for soup. Especially soup you can put in a crock pot which in my world, could be any of these (even if the recipe doesn't permit. I just do my own thang, you know, yo.).

Mushroom Risotto// Roasted Red Pepper Potato Soup //Chili //Creamy Roasted Red Pepper 

//Creamy Chicken Corn//Carrot Tomato Coconut Soup //Cauliflower and Aged Cheddar 

//Cajun Chicken and Mushrooms// Tomato Basil Chicken Stew

Is it crazy that I'm actually feeling all cozy and saying out loud, "Mmmm" at the sight of some of these soups? Can you tell I'm a sucker for creamy soups and red bell peppers? I would also love to make a Roasted Red Pepper and Gouda bisque. Yum. I love the uniqueness of some of the soups above and can't wait to try them! I challenge myself to bake & cook all of the above!

Self, I'll give you fall AND winter, so no excuses! If Julie Andrews could cook through the entire Joy of Cooking in a year, you can make 18 things in a fall and winter. You can do it!

Pep talks are good. Don't you worry though, I won't need any pep talks to eat any of the above!

What's on your fall baking and cooking list?

When your husband makes pies..

 

you post a thousand pictures of them, because, well, YOUR HUSBAND made pies. I don't know about you, but I think that's pretty cool. What's even cooler is that they were so, so delicious. And man, that crust. He learned from the best, a grandma. His great grandmother and grandmother would often have him over in the summers to teach him all the secrets of making good pies. Those summer lessons paid off friends. These pies were amazing. Zachary made a blueberry and lemon meringue. I was so proud of his masterpieces. We took these two to a pie party at our friends house. A pie party, where we watched the Life of Pi! How fun is that?! Now, for your viewing and mouth watering pleasure, Zachary's pies.

 Why is my hand like lemon pie? Because of my rang. Hahaha. Get it?

 Zachary's pie recipes & crust secrets coming soon!

Lemon Brownies

These bars are bananas. B.A.N.A.N.A.S. These bars are bananas! B.A.N.A.N.A.S.

They’re actually not bananas at all. They’re actual lemon bars but there’s no good song for that.

Want an easy dessert that you can dress to impress? Because lemon bars seem way more fancy then brownies. In the lemon mood? Have a lemon tree, with so many lemons, they’re growing out of your ears? Well, well. I’ve got the recipe for you-Lemon Brownies!

Recipe source here. :)

  Brownies

3/4 C flour

3/4 C sugar

1/4 t salt

1 stick butter, soft

2 eggs

juice from 1/2 lemon (about 1T)

zest from 1/2 lemon (about 1t)

Icing

1/2C powdered sugar

1 T lemon juice

additional lemon zest

Combine the flour, sugar and salt in a large bowl.  Mix in the softened butter.

In another bowl whisk the eggs with the lemon juice and zest. Add to the larger bowl and mix well.

Pour into prepared 8X8 brownie pan. Bake at 350 for 25 minutes.

You can double the recipe and bake in a 9X13 pan for 30 minutes to make it thicker.

Stir icing ingredients together. Remove brownies from oven and let cool, then glaze.

source

Lemon Blueberry Cake

This cake is one of the best cakes I have ever made. I can say that because I followed a recipe. So, you know, it’s not braggy or anything then, right? Right, I say!

It’s so delicious and perfect for summer! So perfect, I highly recommend you make it this summer, too!

I followed the recipe from Sally @ Sally's Baking Addiction Blog. She is super detailed in her explanation of the recipe, walking you through each step. This was awesome and super helpful! I recommend clicking over to her site for all the helpful details! But, if you are just looking for a quick look at the recipe  or ingredients, I’m your gal. Keep scrolling sister. Or brother. You go guy!

 Cake 

1 cup (230g) unsalted butter

1 1/4 cups (250g) granulated sugar

1/2 cup (100g) light brown sugar

4 large eggs, at room temperature*

1 Tablespoon vanilla extract

3 cups (375g) all-purpose flour

1 Tablespoon baking powder

1/2 teaspoon salt

1 cup (240ml) buttermilk*

zest + juice of 3 medium lemons

1 1/2 cups blueberries, fresh (258g)  

1 Tablespoon all-purpose flour

Cream cheese Frosting

8 ounces (224g) full-fat cream cheese

1/2 cup (115g) unsalted butter

3 and 1/2 cups (420g) confectioners' sugar

1 - 2 Tablespoons (15-30ml) heavy cream*

1 teaspoon vanilla extract

pinch salt

  "Preheat the oven to 350F. Spray three 9x2 inch cake pans with nonstick spray. Set aside.
Make the cake. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.

In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.

Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.

Make the frosting. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.


Assemble and frost. First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
Make 1 day in advance if you'd like. Extras keep well in the refrigerator for up to 3days."

-Directions from Sally's Baking Addiction
*See her post on this recipe along with tons of helpful hints for making this cake!
Sally's Baking Addiction
Lemon Blueberry Layer Cake

 

Chocolate Cupcakes w/Marshmallow Frosting

Wow! You guys. I'm so excited to post this recipe from Helen. 

Mostly because readers of this blog are seriously deprived of AH-MAZING recipe posts 

because I am too lazy can't get a lot of basic ingredients here, in China. 

These babies look fantastic! 

I think I will try to make them! Want to join me?! Eek! Excited!

{Christmas in Texas last year.}

Welcome Helen!

Hi The Mosbys in China readers! I'm Helen from Eat.Enjoy.Live.

Its Christmas Eve!!!!!! Are you as excited as I am? Santa's coming tonight!

I hope your already for Christmas. I'm skipping Christmas for this post and sharing a recipe that would be perfect for new years drinks.

These are full size cupcakes, but you could make mini ones and they would make the perfect dessert and drinks party treat.

Who doesn't like a dessert and drinks party?!

Chocolate Cupcakes w/ Marshmallow Frosting

Serves - 12

Ingredients:

For cupcakes:

1 c. self raising flour

2tbsp cocoa powder

1/2 tsp baking powder

1/2 c. butter

1/2 c. caster sugar

2 eggs

For marshmallow frosting (makes enough for 16 full-size cupcakes.)

3/4 c. granulated sugar

1/4 c. golden syrup

2 egg whites

1/2 tsp vanilla extract

Method:

Cupcakes:

1. Preheat the oven to gas mark 4/350. Put 12 cupcake cases into a tin.
2. Sift the flour, cocoa powder and baking powder into a mixing bowl. Add the low fat spread, sugar, unbeaten eggs and vanilla extract. Vigorously beat the mixture until smooth.
3. Spoon the mixture into cupcake cases. Place on the middle shelf in the oven and bake for 20-22 minutes. Cool on a wire rack.*

Frosting:

1. Place the sugar, golden syrup and 1 1/2 tbsp of water into a saucepan and cook on a high heat until the mixture reaches the soft boil stage - this is when the bubbles in the mixture almost start to stick together and drops off a spoon in a smooth slow stream. This takes about 2 minutes.
2. In a mixer or food processor, whisk the egg whites until soft peaks form. Now, with the machine on a low speed, slowly and evenly pour the hot sugar mixture into the bowl. Continue to beat on a low speed until all the hot sugar is in the mixing bowl.
3. Increase the speed to medium-high and continue whipping the mixture until it becomes thick, glossy and cool. Add the vanilla extract.

*Wait until the cupcakes are totally cool before even attempting to make the frosting. The frosting works best when its slightly warm, and there is nothing worse than frosting sliding off warm cupcakes.

You can keep the frosting in the fridge for up to 1 day, no longer. Just give it a quick beat before using so it loosens up.

There is no doubt that these cupcakes are decadent. The frosting is extremely sweet, its like eating liquid cotton candy. I was worried they would taste like a sugar overload, but luckily the bitterness of the cocoa in the cake balances out the frosting.

Merry Christmas and Happy New Year. 

Have a good one!


Thanks Helen! These look delicious!!

Also, you should definitely pin these babies!
Post your pin URL in the comment box for a chance to win a guest post/giveaway day on my blog!
I know, so exciting right?!
Merry Christmas you guys!!!