Cakes

Butternut Squash Coffee Cake

In the previous post ” Homemade Almond Milk” I found inspiration on “pastryaffair.com” website.  I decided to give it one more try after making the successful Almond milk ;). This time my inspiration was for a dessert: “Pumpkin Espresso Bundt Cake”.

I guess it was another success if I consider that my daughter who does not eat pumpkin or butternut squash ate several slices and even she said ” really is this a pumpkin cake ?”  She just loved it 🙂

Ingredients 

For the  Cake

  • puree from 1/2 of a large butternut squash
  • 4  eggs
  • 3/4 cup grape seed oil
  • 3/4 cup brown sugar
  • 1 tablespoon bourbon
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon

 For Coffee Filling 

  • 1/2 cup brown sugar
  • 1 tablespoon hazelnut instant coffee NESCAFE
  • 1/2 teaspoon ground cinnamon
  • 1 cup semisweet chocolate bites

Preheat oven to 350 degrees F. Lined a backing sheet with backing paper.

Wash and cut the butternut squash in pieces. Place the pieces on a backing sheet and bake them for about 30 minutes. I like to cut the squash in pieces as I always like to enjoy a few pieces. Yummy 😉 Of course you don’t have to do this, you can cut the butternut squash in  in half or quarters if it’s too large and bake it. Let the squash coll it down before using it in the cake.

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For the cake, in a large bowl beat together the squash, eggs, oil, brown sugar,  and bourbon. In another  bowl mix together the two flours, baking powder and cinnamon . Add the flour mixture to the squash mixture and mix well until all ingredients are combined.  Set aside.

For the espresso filling, whisk together the brown sugar, cinnamon, and instant coffee. Set aside.

In a prepared baking pan, add half of the cake batter. Sprinkle half of the coffee filling and add the chocolate bite. Press lightly just to be sure the bite are sticking to the batter. Spoon in the other half of the squash batter and even it with a spatula. Sprinkle the coffee filling  left.

Bake for about 40 to 45 minutes depending on the oven. check the center of the cake with a toothpick; if it’s coming pit clean the cake is ready. Let it cool in the pan for about 15 minutes before transferring to a cooling rack. Cut it in small pieces and enjoy it.

I know I have 😉

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Muffins and other sweets

Chocolate chip sour cream coffee muffins

I invite you all to indulge in these sinfully delicious chocolate chip coffee muffins alongside a cup of tea or coffee. You won’t regret it. 🙂

For the muffins:

  • 1/4 cup of grape seeds oil (the recipe was calling for 1/2 cup of unsalted butter)
  • 1/2 cup of brown sugar
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 1 cups sour cream
  • 2 cups whole wheat flour
  • 1 1/2 teaspoon of baking powder
  • 1 lemon ( juice )

For the filling and topping

  • 1 cups semisweet dark chocolate chips
  • 1/2 cup of granulated  sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon grounded cocoa beans (optional)
  • 1/2  teaspoon instant coffee

 

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I hope you enjoy them 😉

Muffins and other sweets

Semi-sweet dark chocolate chip scones

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Recently, my hubby became a huge fan of scones. He started buying some scones from a bakery store and while they were not bad at all (obviously), I decided I could do better AND healthier. 😉 Now, I have never made scones before but as you might have guessed from reading my other posts, I am never one to shy away from a challenge. For a first attempt, they came out quite delicious if I do say so myself.

Ingredients:

  •  1 cup semi-sweet dark chocolate chips
  • 1 ½ cup all purpose flour 
  • 1/4 cup extra virgin olive oil 
  • ½ cup sour cream 
  • 2 Eggs
  • 1 1/2 tbsp raw honey 
  • 2 tsp Baking Powder
  • 2 tsp Vanilla Extract
  • 1 tsp Cinnamon
  • ¼ tsp Salt    

 

  • Preheat oven to 350°F
  • In a large bowl combine, all dry ingredients.Stir in the chocolate chips.
  • Add the oil and sour cream, eggs and vanilla extract and mix until well combined.
  • Using your hand, shape about 2 tablespoons of dough into a round kind of shape.
  • Place on cookie sheet and bake for 10-12 minutes or until outer edges are golden.
  • Let them cool 
  • Store in an airtight container.
  • Makes about 10 yummy scones

 

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Enjoy 🙂

Cakes

Four layers pumpkin and cream-cheese cake


Thanksgiving’s cake for 2010 : Pumpkin cream-cheese cake ! It’s a four layers cake filled with pumpkin cream-cheese filling and pumpkin cream cheese and chocolate  filling and frosted with chocolate icing and sprinkled with harvest colored sprinkles. It was a present for a birthday as well 🙂

 

Ingredients for the cake :

  • 8 eggs
  • 8 tbsp oil
  • 8 tbsp flour
  • 8 tbsp sugar ( I used brown sugar so I add 2 extra tbsp )
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 of a large can ( 790 ml ) pumpkin puree ( the other half you are going to use it for the filling )
  • 1 1/2  tsp pumpkin pie spices ( or 1 tsp cinnamon and 1/2 tsp nutmeg )
  • 1 of cup milk ( you can substitute with condensed milk or yogurt )

Ingredients for the filling

  • 2 pkg (8 oz. each) PHILADELPHIA Cream Cheese, softened at room temperature
  • 1/2  of  a large can  pumpkin puree
  • 2 cups sugar, better to be powdered sugar
  • 1/2 tsp pumpkin pie spices ( or cinnamon and nutmeg )
  • 2 cups heavy whipping cream

Ingredients for the syrup

  • 4 tbsp brown sugar  sugar
  • 1 cup of water
  • few drops of almond extract

Ingredients for icing

  • 1 pkg. (226 g ) Dark Chocolate chips
  • 1/2 tub sweet cream
  • 3-4 tbsp powdered sugar

Preheat the oven to 350°F. Beat together the eggs, sugar, oil, 1 cup pumpkin puree , yogurt, vanilla extract. Whisk together  in a large bowl flour, baking powder, baking soda and spices. Add the flour to the egg mixture and mix until well combined. Pour the batter into a greased and floured 9-inch round pan. Bake it for about 30 min, or until toothpick inserted in centers comes out clean. Cool it in pan for about  10 min then remove it from pan  to a  wire rack to cool completely. In a bowl, using an electric mixer beat the cream cheese until creamy. Add sugar, pumpkin puree and spices and mix well. Gently stir in whipped cream.  Take apart 1/3 of the filling. In a pan melt 1 cup of dark chocolate and add the third part of the filling. Cool the fillings in the fridge until using. From water, sugar and almond extract make a syrup on a medium heat and let it cooling down at room temperature. Cut the cake in 3  layers with a serrated knife and pour with a tablespoon the syrup on each layer. Start spreading cream cheese filling between layers. Do not frost the top layer. Cover the cake with an icing made from  melted chocolate chips, sugar and sweet cream. Drizzle with colorful sprinkles.

Bon Appetite !!!