Pumpkin Spice Cake and Happy Thanksgiving!

It’s Thanksgiving morning and Justin and I are getting ready to cook up a small storm.  Not hurricane-sized, but more like a small rain shower.  Justin had a day off this week while I had to work, but I came home to this Pumpkin Spice Cake and was beyond thrilled!  We’re serving it today as Thanksgiving dessert, but we did devour a small slice early, just to check for quality of course.

This cake is hands-down, the best cake I’ve ever had in my entire life.  The sponge is so smooth and moist with a dense texture, but the taste was unbelievably light and creamy.  All of the seasonings come together making this cake taste like the most perfect Thanksgiving dessert.  You’re getting your classic pumpkin flavor with ginger, cinnamon, nutmeg, and cloves.  It’s so wonderfully delicious and more than worth the time and effort it takes to create something so beautiful!

Three-Tiered Pumpkin Spice Cake
Click HERE for the recipe!

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For more beautiful cakes like this one, check out Peggy Porschen’s delightfully charming cookbook titled “Lovely Layer Cakes.”  The recipe posted below is directly from her book.  I bought it as a random gift for Justin because I knew he wanted to step up his cake-game without going too far beyond his skills.  This book is definitely meant for those who are relative beginners, but want to create such gems like Salted Caramel Cake, Red Velvet, Strawberry and Champagne Cake, and S’mores Cake.  You won’t be disappointed!

P.S.

I’ve almost finished my master’s degree!  Just two weeks left in the semester and then graduation.  Words cannot express how happy I am to be thisclose to finishing!  It means more time for my husband and daughter, more tie for friends, and more time for cooking and blogging!

P.P.S.

I’m doing a giveaway this weekend!  The lovely folks at Raw Spice Bar sent me some spices to try and I’ll be posting a recipe this weekend with a chance to win some free delicious spices!  Come back soon…

 

 

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Chocolate-Filled Peanut Butter Sandwich Cookies

Six words…chocolate, filled, peanut, butter, sandwich, cookies.  If that isn’t enough to tempt you to make these gorgeously golden little beauties, then maybe knowing the recipe is from Deb Perelman’s book will.  I love, love, love her recipes (evidence here, here, and here) and this one is just wonderful!  They take a little effort, but what wonderful things don’t?

Chocolate-Filled Peanut Butter Sandwich Cookies
Click HERE for the recipe!

Chocolate-Filled Peanut Butter Sandwich Cookies from UnrulyBliss.com

Chocolate-Filled Peanut Butter Sandwich Cookies from UnrulyBliss.com

Chocolate-Filled Peanut Butter Sandwich Cookies from UnrulyBliss.com

 

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Raspberry, Lemon, and Poppy Seed Muffins

I seem to have a penchant for any type of lemon sweet {as seen here, here, and here}.  And this one is made even more delicious by the fresh raspberries!

In Colorado, prime raspberry season is during the months of July through September.  {Check out these harvest calendars for crop availability in your state.}  When choosing raspberries, look for plump, evenly colored berries that have a soft, hazy gloss and are free of dents and bruises.  They should keep for one to two days in your refrigerator but try to consume them as soon as possible after you purchase them.  And don’t forget, all berries need to be rinsed just before use!

Raspberry, Lemon, and Poppy Seed Muffins
Click HERE for the recipe!

Raspberry, Lemon, and Poppy Seed Muffins from UnrulyBliss.com

Raspberry, Lemon, and Poppy Seed Muffins from UnrulyBliss.com

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Raspberry Jam Pastry Squares

I don’t know about you, but being a child of the 80’s and 90’s, Pop-Tarts were a staple of my diet.  I remember the joyful feeling I had every time the toaster would finally CHING CHING!!!  And up would jump the sweet flaky pies!  My fingers would itch to reach out and grab the tasty treasures even though they were too hot to touch right away.  I didn’t care.  What was a mild sting on my skin compared to the warm, fruity insides of those flaky, golden pastries?  Not.A.Thing.

These days, there are sooooo many ingredients in the brand name Pop-Tarts, the third of which is high fructose corn syrup.  So when Justin found this recipe and said it reminded him of homemade ones, I immediately reminded him of the raspberry jam we’d purchased at a farmer’s market the weekend before {Heidi’s Organic Raspberry Farm, so delicious!}.  We couldn’t find whole wheat graham flour at our local Sprouts grocery store, so we used chickpea flour instead.  If there was a real difference, we didn’t notice at all.  These pastries were so delicious and they brought me back to a simpler time when the biggest decision I had to make was which flavor to have.

Raspberry Jam Pastry Squares
Click HERE for the recipe!

Raspberry Jam Pastry Squares from UnrulyBliss.com

Raspberry Jam Pastry Squares from UnrulyBliss.com

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Whole-Wheat Almond-Butter Sandwich Cookies

Almond butter.  I’ve always wondered, “Why all the fuss?”  Well, I tried it for the first time a few weeks ago when a friend brought it to work as a dip for her veggies and crackers.  I’ve never liked almonds so I didn’t have high expectations for “butter” made from them.  Sadly, my expectations were correct when I ate a dollop on a cracker.  It just tasted so boring and bland to me, but I’ll gladly admit that this was probably due to my overly sugar addicted taste buds.

I thought it might be a good time to try almond butter again since Justin and I have been about 90% sugar free for 2 months now {we stopped eating high carb foods and anything with added sugar}.  I’m happy I didn’t completely write it off because this cookie recipe was delicious and the filling was just amazing…cream cheese, honey, and vanilla, oh my!  I still dislike the taste of raw almonds, but I definitely like them blended and cooked into other things!  {I plan on making this recipe for Dark Chocolate Almond Butter Cups with my left over almond butter and then maybe this one for Almond Soba Noodles too.}

*Not only were these {air quote} healthy {air quote} cookies delicious, but they were fun to make as well.  I can see this being a great recipe to make with a “mini” chef…kids would have a great time making the cookies into sandwiches!

*Want to make your own almond butter??  Check out this recipe for plain almond butter or this one for almond walnut coconut butter!

Whole-Wheat Almond-Butter Sandwich Cookies
Click HERE for the recipe!

Whole-Wheat Almond-Butter Sandwich Cookies from UnrulyBliss.com

Whole-Wheat Almond-Butter Sandwich Cookies from UnrulyBliss.com

Whole-Wheat Almond-Butter Sandwich Cookies from UnrulyBliss.com

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