I am obsessed with pumpkin. It started in my Grandma Molgaard’s kitchen over umpteen batches of pumpkin bread. Any time I taste the warm, cinnamon-y flavors of pumpkin goodies, it takes me right back there! And these bars are the best. They are easy to make, with ingredients you are likely to already have at home, and combine the awesomeness of our pumpkin bread with the cream cheese wonderfulness of our carrot cake. I whipped up a double batch to be able to share with the office staff and principals at the boys’ school. I’m sure they get inundated with goodies
Archives for cake
I have noted before that we get a farm share from a local CSA (Community Supported Agriculture), which we love, but there are times, during peak season, that we have some “abundances”. Right now it’s blueberries and peaches. Not that I am complaining! So what better way to enjoy fresh fruit than in a pound cake–of course! While this recipe can be found in our summer cookbook in the cakes section, it really is a breakfast item in my mind. Zain would really have preferred icing over the powdered sugar–but who wouldn’t! I think the batter would also work great
I’ve noted this in my very first post on this site (Full Transparency) and it bears repeating. When I post a recipe it’s because I just made it, or when I did make it, I took a quick snapshot of it before we devoured it. This is no exception. I’ve made this recipe twice of late, and both times it got eaten so quickly, that I wasn’t able to do a posed photo. Actually, this photo is of me holding my portion that I’m about to down, as my uncle Rod took a quick shot from his phone and then
One of my mom’s favorites was date cake, which I always avoided. Growing up, dates seemed nasty–like in the same category as raisins (just giant ones at that). But man, was I missing out. I didn’t make this recipe until I was married to my husband who is originally from Pakistan and LOVES dates! Seriously, he can’t get enough of them. So this has become one of the frequently requested recipes from all of our Muslim friends, especially at Ramadan, which we are celebrating right now. While it’s definitely in keeping with Southeast Asian cuisine, it’s 100% Midwestern! At Ramadan
This is by far the easiest coffee cake recipes you will ever run into. It can be whipped up in less time than it takes to preheat the oven and it only takes 20-25 minutes to bake. Can you say, instant gratification? My boys love it! I make mine gluten free by using a gluten free one-to-one baking flour blend and dairy free with almond milk and Earth’s Balance ‘butter’. Since it has 3 teaspoons of baking powder it leavens very well in spite of being gluten free. Enjoy!
This is my secret weapon when I need to make a cake from scratch, which isn’t that often to be honest! But typically for the boys’ birthdays I use this because it can be make dairy free and for the past 8 birthdays there has always been a friend that has a dairy allergy. And this year, Zain is now needing to be dairy free. I use this a lot in conjunction with my Aunt Patti’s Fluffy White frosting, which is also dairy free. So here goes! This can be made as cupcakes or as a sheet or round cakes.
This frosting was my all time favorite growing up and is my Aunt Patti’s. I would request angel food cake with fluffy white frosting for my birthday every year. It’s a bit time consuming, so I wasn’t always granted my wish unfortunately. We recently found out that my oldest son has a dairy allergy, which is definitely affecting my baking regiment! So this frosting is now a go-to since it’s dairy free and I use it with my Devil’s Food cupcakes/cake, which is also dairy free. Slowly but surely I hope to convert all of our favorites to dairy free–between
My mom had a successful custom baking and catering company in Storm Lake Iowa after she closed our Bed & Breakfast in Alta (my hometown). When someone wanted to serve a “homemade” pie for company, they would bring their pie plate to my mom’s house and she would bake a pie on their behalf in their bake ware. She even did an entire Thanksgiving dinner that way one year. When we published our cookbooks, we were in essence giving away “the secret” recipes, which could’ve hurt her business, but instead everyone used the cookbooks as a menu for what she
I really don’t think “boys” ever stop loving fire trucks and I have yet to meet one that hasn’t, at one time or another, wanted to be a fireman. Zain, who is now 8, was saying the other day. “I was watching Fireman Sam with Mir and it was kind of awkward.” When I asked him why he responded, “Because I’m too big to like fire trucks.” I assured him that Baba (what they call my husband) still loves fire trucks. So Mir was born with the love and so we decided to do his 3rd birthday with a fire
This is an incredibly easy and decadent cake that is very versatile. In a hurry? Make it in a 9×13 pan and when serving top with whipped cream and fresh berries. Want to step it up a notch? Make it in individual dishes for a fun presentation. I only have 6 ramekins so I made 6 individual ones to serve with dinner and then the remaining in an 8×8 pan for later. We are crazy for cake pops/balls, so with the extra I mushed it all and made balls—it’s so gooey that it didn’t need anything to bind it like