Pumpkin & Maple Gingerbread Bundt

I've been wanting to make this for a long time! I found it on Cheeky Kitchen, a fun recipe blog by a friend of mine.

Finally I got to make it.
It wasn't as hard as it may look, and it's really good, especially if you love the taste of Gingerbread. Plus, the cream cheese frosting is THE BEST. EVER. So fluffy, and just so GOOD. I will save that recipe for everything else and make it my standard for everything cream cheese. Really. I'm sure you will too after trying it.

Pumpkin & Maple Gingerbread Bundt

You'll need two bowls to mix it up, but will marble it together before baking. I baked mine in a bundt pan. It's a lot of batter, so the bundt rises high. If you'd rather cook it in a 9x13 pan, feel welcome. It will work just beautifully.

In One Bowl, Mix:-----------------In Another Bowl, Mix:

3 eggs ----------------------------------3 eggs

1 c. pumpkin pie mix---------------------1 1/2 c. brown sugar

1 c. sugar----------------------------1/4 c. molasses

1/2 c. oil ------------------------------1/2 c. oil

1 T. cinnamon-----------------------------1 T. ginger

1/2 tsp. baking powder--------------------1/2 tsp. baking powder

1/2 c. milk----------------------------------1/2 c. milk

2 c. flour----------------------------------1 3/4 c. flour

1/2 tsp. salt----------------------------------1/2 tsp. salt

1 tsp. vanilla-------------------------------1 tsp. maple extract

Preheat oven to 350 degrees. Beat all ingredients together. Pour each batter in rotating layers into a well greased & floured bundt pan, or a greased 9x13 pan. Run a knife through the layers to marble the batters together. Bake bundts for 52-55 minutes. Bake 9x13 pans for 32-35 minutes, or until top of cake springs back when touched. Frost warm cake with Cream Cheese Buttercream.

*

Cream Cheese Buttercream

8 oz. cream cheese

1 lb. powdered sugar

1/4 c. milk

Beat all together with an electric mixer. Frost warm cake.

Mini Molten Chocolate Cakes

It's been too long --TOO, TOO long. I'm sorry. I hope that never happens again.

To ask your forgiveness, I've made you yummy Chocolate Molten Cakes.
They are so delicious and SO SO easy. You will L-O-V-E them!

If these don't do it for you, just wait for next post! I've got quite the surprise!

4 squares BAKER'S Semi-Sweet Chocolate

1/2 cup (1 stick) butter

1 cup powdered sugar

2 eggs

2 egg yolks

6 Tbsp. flour

1/2 cup thawed COOL WHIP Whipped Topping

Preheat oven to 425 and butter about 6 cupcake cups.
If you have them, use little souffle dishes or custard cups.
Or you can even use cupcake papers.

Steps:
1. MICROWAVE chocolate and butter in large bowl for 1 min. or until butter is melted.
2. Stir with wire whisk to be sure chocolate is entirely melted.
3. Stir in powdered sugar until well blended.
4. Blend in eggs and egg yolks with wire whisk.
5. Stir in flour.
6. Pour batter evenly into cupcake cups.

Bake for 14-16 minutes. Sides will be firm while the centers are soft. Let stand for 1 minute before using a knife around the edges to loosen.

Invert cakes and serve IMMEDIATELY! Sprinkle powdered sugar on top and garnish with berries or maybe even chocolate syrup.

You can reheat the cakes for later, but they are not quite as delicious. The molten insides won't be molten anymore, but they still are just as difficult to resist!



Do you forgive me?