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This past week it has really begun to feel like fall – cool crisp mornings, cooler temps during the day, the leaves are beginning to change color, and it even smells like fall outside. One of the other signs of “Fall” approaching is all the “pumpkin” flavored treats that start showing up. A few days ago I stopped into a Dunkin Donuts and they once again have their “Pumpkin” donuts – so glad they also make them in the smaller donut-hole size or I would be in trouble! 🙂 At church this weekend, they had “Pumpkin Spice” creamer out for the coffee – I will admit, afterward I searched the grocery store and couldn’t find any… which is probably a good thing. This past week, I also noticed that Pinterest is beginning to be inundated with “Fall” recipes many of which contain pumpkin. I’m not sure what it is about pumpkin, but I just can’t seem to pass it up. As soon as I saw this recipe for Pumpkin Pound Cake, I knew I had to make it. I would say this is the perfect “Fall” dessert – it is not too rich, the flavors are everything you expect in the fall, and the caramel glaze adds just the perfect amount of extra sweetness to make it a dessert! It has definitely satisfied my pumpkin craving. I am seriously thinking about making it for our Thanksgiving Dessert this year – a little spin on the traditional pumpkin pie. Pumpkin Pound Cake - 1/2 cup chopped pecans - 2 Tablespoons sugar - 1 teaspoon cinnamon - 1 cup butter, softened - 1 1/2 cups sugar - 4 eggs - 1 can pumpkin - 3 cups all-purpose flour - 2 teaspoons baking powder - 1 teaspoon baking soda - 2 teaspoons pumpkin pie spice - 1/4 teaspoon salt - 1 teaspoon vanilla extract - 3 Tablespoons sour cream Pre-heat oven to 350 degrees. Prepare a Bundt pan by greasing and flouring the sides and bottom. In a small bowl, mix together the 1/2 cup chopped pecans, 2 Tablespoons of sugar, and 1 teaspoon of cinnamon. Set to the side. With a stand mixer, cream the butter. Gradually add the sugar, mixing well. Add the eggs one at a time, beating well after each addition. Add the pumpkin and mix until thoroughly combined. Sift together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Add to the creamed mixture, mixing just until blended. Gently fold in the vanilla and sour cream. It looks so creamy and delicious! (I secretly tasted the batter, and it tastes just like a pumpkin pie!) Pour half of the cake batter into the prepared Bundt pan. Sprinkle with half of the cinnamon sugar/nut mixture. Spread the remaining cake batter on top and cover with the remaining cinnamon sugar/nut mixture. Bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean when inserted into the middle of the cake. Cool in pan for 10 minutes. Remove from pan and cool completely on a wire rack, approximately 1 hour. Note: If you are using a fluted Bundt pan, reverse the layers, i.e. cinnamon sugar/nuts then cake batter, cinnamon sugar/nuts and the remaining cake batter. This will allow the nuts to be on the top of the cake rather than the bottom when you remove it from the pan. Caramel Glaze - 4 Tablespoons butter - 3 Tablespoons brown sugar - 3 Tablespoons white sugar - 1 teaspoon vanilla extract - 2 Tablespoons half and half - 2 Tablespoons confectioner’s sugar Heat butter, brown and white sugars, vanilla, and half and half over medium heat, stirring constantly. When it reaches a boil, boil for one minute stirring constantly. Remove from heat and continue stirring. Add confectioner’s sugar 1 Tablespoon at a time. Stir well with a whisk to break up any lumps of sugar. Continue stirring until the caramel thickens. Place cooled cake on a cake plate/platter. Pour glaze over the top of the cake allowing it to drip down the sides. The caramel glaze really takes this cake to the next level! This cake slices very well and is absolutely perfect with a good cup of coffee. It is so easy to make, and well worth it! I hope you enjoy it as much as we have! I would love to hear your favorite way to enjoy the pumpkins in the Fall!
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View this post on Instagram Sve što nam treba u petak je jaka kava i kremasta poslastica. U tom slučaju kombinacija espressa, vanilije i čokolade zvuči savršeno. Puno energije i bogat okus zasigurno će potaknuti sretne misli i inspiraciju. Prava je istina da većina nas započinje dan uz šalicu jake kave, a tijekom dana broj ispijenih kava dodatno se multiplicira. Sve je lakše uz taj maleni boost snažnog okusa i topline. Jak i hrabar okus kave u kombinaciji s čokoladom stoga postaje sve poželjnija formula za idealan kolač. Pogotovo petkom kada je energija pri kraju, a tek počinje vikend kada bismo trebali biti spremni za nove pustolovine i uživanja u prirodi. Idealan oproštaj od radnog tjedna i tako sladak uvod u vikend trebao bi doći u znaku ukusnog kolača. Zato donosimo recept za neodoljivu poslasticu koja će vas oboriti s nogu. Gotovo je nemoguće pojesti samo jednu krišku ove torte, ali počinje vikend pa si možete dozvoliti mali nestašluk. View this post on Instagram Torta od čokolade s espressom Ova torta će vas potpuno oduševiti kremastim užitkom i mekim biskvitom koji potiče lijepe emocije. Uz malo spretnosti umijesite podlogu i premažite je domaćom kremom za slast kakvu priželjkujete na svom jelovniku cijelog tjedna. Upustite se u kulinarsku avanturu s čokoladom, kavom i jednostavnom kombinacijom okusa koja će zadovoljiti svačiji ukus. Biskvit - 85 g mliječne čokolade - 1 šalica vruće kave - 1/2 šalice kiselog vrhnja - 1/2 šalice punomasnog mlijeka - 1/2 šalice ulja - 3 jaja - 1 čajna žličica ekstrakta vanilije - 2 šalice brašno - 2 šalice šećer - 3/4 šalice kakao praha - 2 žličice sode bikarbone - 1 žličica praška za pecivo - 1 žličica soli Espresso krema s maslacem - 400 g maslaca - 2 čajne žličice ekstrakta vanilije - 1/4 čajne žličice soli - 1/4 šalice espresso - 4 šalice šećera View this post on Instagram Postupak Zagrijte pećnicu na 180 celzijusa. U kalup za pečenje stavite pergamentni papir, nanesite tanki sloj ulja i pospite brašnom. Stavite čokoladu u malu posudu. Ulijte vruću vodu preko nje i prekrijte komadom prozirne folije. U drugoj posudi pomiješajte kiselo vrhnje, mlijeko, ulje, jaja i vaniliju. Posebno miksajte brašno, šećer, kakao prah, sodu bikarbonu, prašak za pecivo i sol dok sve ne sjedinite smjesu u koju polako ubacite kiselo vrhnje. Povećajte brzinu i miksajte dok ne sjedinite smjesu, oko 20 – 30 sekundi. Miješajte čokoladu i vruću vodu dok ne postane potpuno glatka. Polako prelijte smjesu s čokoladom u tijesto i sve promiješajte. Smjesu za tijesto ulijte u protvan pa pecite 25 – 35 minuta. Nakon toga prebacite kolač na pladanj i ostavite da se ohladi 30 minuta. U posebnoj zdjeli miješajte maslac dok krema ne postane glatka i kremasta. Dodajte vaniliju, sol i espresso. Miješajte oko minutu dok se sve ne sjedini. Lagano dodajte šećer miješajući dok ne dobijete homogenu smjesu. Povećajte brzinu do srednje razine dok krema ne postane lagana i pahuljasta zaustavljajući se prema potrebi oko 6 – 8 minuta. View this post on Instagram Za kraj Izrežite biskvit na pola (vodoravno) kako bi dobili četiri sloja. Stavite jedan sloj na tanjur za posluživanje i lagano natopite espressom pa premažite kremom od maslaca. Pomoću spatule kremu ravnomjerno širite preko biskvita. Ponovite s još dva sloja, a zatim gornji sloj nanesite na gornju stranu. Kolač ukrasite lomljenom čokoladom. Ova poslastica uljepšat će vam dane vikenda, a kavu s prijateljima učiniti još boljom. Baš onako ugodnom kako zamišljamo idilična listopadska druženja uz slatki predah. Foto: Instagram, Unsplash