Pumpkin Spice Cake with Cream Cheese Frosting

prep time 10 MINUTES

 

cook time 35 MINUTES

  

Cake

•  2 large eggs
•  1 cup granulated sugar
•  1 cup pumpkin puree
•  1/2 cup canola or vegetable oil
•  2 teaspoons pumpkin pie spice
•  1 teaspoon vanilla extract
•  1 cup all-purpose flour
•  1 teaspoon baking powder
•  1/2 teaspoon baking soda
•  1/2 teaspoon salt, or to taste

Frosting

•  6 ounces cream cheese, softened (lite okay)
•  1/4 cup (half of 1 stick) unsalted butter, softened
•  1 1/2 cups confectioners’ sugar
•  1/2 teaspoon vanilla extract
•  1/2 teaspoon salt, or to taste

INSTRUCTIONS

Make the Cake

1. Preheat oven to 350F. Line an 8×8-inch pan with parchment and spray with cooking spray; set aside.
2. To a large bowl, add the eggs, sugar, pumpkin, oil, pumpkin pie spice, vanilla, and whisk to combine.
3. Add the flour, baking powder, baking soda, salt, and stir until just combined, don’t overmix.
4. Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 35 to 40 minutes (I baked 36 minutes) or until center is set and a toothpick inserted in the center comes out clean or with a few moist crumbs, no batter.
5. Set cake aside on a cooling rack to cool completely before frosting it so the frosting doesn’t melt.

Make the Frosting

1. To a large bowl (or to the bowl of a stand mixer) add the cream cheese, butter, confectioners’ sugar, vanilla, salt, and whisk until smooth and fluffy or beat with an electric mixer (or use the paddle attachment of a stand mixer).
2. Turn frosting out onto cooled cake and spread into a smooth, even, flat layer using a spatula or knife (If you have a small amount leftover, it will keep airtight in the fridge for at least 2 weeks).
3. Slice and serve

Basil TOMATO Tart

 

• 1/2 package rolled refrigerated unbaked pie crust (1 crust)
• 1 1/2 cups shredded mozzarella cheese (6 ounces) DIVIDED into 1 Cup and a 1/2 Cup
• 5 Roma tomatoes or 4 medium tomatoes
• 1 cup loosely packed fresh basil leaves
• 4 cloves garlic
• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan cheese (+More for TOP)
• 1/8 teaspoon ground white pepper
• Fresh basil leaves

Directions

1. Unroll pie crust. Place in 9" Pie/ Quiche dish. Flute edges… Prick crust with fork. Line pie shell with double-thickness of foil. Bake in 450* oven 8 minutes. Remove foil. Bake 4-5 minutes more. Remove from oven. REDUCE oven temp to 375*. Sprinkle crust with 1/2 cup of mozzarella cheese. Cool shell slightly.

2. Cut tomatoes into wedges; drain on paper towels. Arrange tomatoes atop cheese in pie shell. In a food processor bowl combine basil and garlic; cover and process until coarsely chopped. Sprinkle over tomatoes.

3. In medium mixing bowl combine remaining Mozzarella cheese, mayo, Parmesan cheese, and pepper. Spoon cheese mixture over basil leaves, spreading to evenly cover the top.

4. Bake in 375* oven 35-40 minutes or until top is golden and bubbly. SERVE WARM

Zucchini Cheese and Beer Bread

Zucchini Cheese and Beer Bread 

 

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3/4 teaspoon granulated garlic
• 1 cup cheddar cheese, grated (I prefer Sharp)
• 3/4 cup zucchini, grated
• 3 tablespoons chives, chopped
• 2 tablespoons honey
• 12 ounces (1 1/2 cups) favorite beer (use light beer for a mild flavor
• 3 tablespoons butter, melted (plus more for greasing pan)

INSTRUCTIONS

1. In a medium-sized bowl whisk together flour, baking powder, salt, and granulated garlic, until well combined.
2. Add cheese, zucchini, and chives. Drizzle honey over the top, and add beer.
3. Stir together, until combined.
4. Butter a 9″x5″x3″ loaf pan. Add batter, and spread evenly. Brush 3 tablespoons of melted butter over the top.
5. Bake in a 350-degree oven for 55-70 minutes, until golden brown, and a toothpick inserted into the center of the loaf comes out clean.
6. Allow zucchini bread to cool completely in the pan. Run a knife along the edge of pan to release

Summer Sangria

 

INGREDIENTS

• 8 oz Tito's Handmade Vodka

• 4 oz elderflower liqueur

• 750 mL rosé wine

• 12 oz citrus sparkling water

• 1 lemon, cut into small slices

• 1 lime, cut into half slices

• 4 cups fresh cut melon

DIRECTIONS

• Combine Tito's Handmade Vodka, rosé, and elderflower liqueur in a large jar or pitcher.

• Add citrus and melon to the mix.

• Let sit, refrigerated and covered, for about 4 hours, if time allows.

• Before serving, add a large block of ice and the citrus sparkling water.

• Gently stir and ladle sangria into cups, making sure each portion receives some of the cut fruit.

• Garnish with a melon slice if you'd like.

• Serves 4-6 people.

Curry Cashew Chick-Pea Quinoa Salad

 

• For the quinoa:
• 3/4 cup quinoa
• 1 2/3 cup water
• 1 (15 ounce) can chickpeas, rinsed and drained
• 3/4 cup frozen green peas, thawed
• 1 Tbsp. sesame oil
• 1 Tbsp. Rice wine vinegar
• 1/2 tablespoon freshly grated ginger
• 1 teaspoon curry powder
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• Freshly ground black pepper
• For the mix-ins:
• 1 red bell pepper, diced
• 1/2 cup shredded carrots (from 1 large carrot)
• 1/2 cup dried cherries (or dried cranberries)
• 1/4 cup finely diced red onion
• 1/3 cup fresh chopped cilantro or Parsley
• For the maple cayenne toasted cashews:
• 3/4 cup raw cashews
• 1/2 tablespoon pure maple syrup
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon sea salt

Directions

1. Add in quinoa and water to a medium pot and bring mixture to a boil, then cover, reduce heat to low and cook for exactly 15 minutes. After 15 minutes, remove from heat and fluff quinoa with a fork, then replace lid and allow quinoa to steam for 5-10 more minutes. While quinoa is cooking you can chop all your veggies.

2. Once quinoa is done cooking, stir in chickpeas, peas, sesame oil, ginger, curry powder, turmeric, garlic powder, salt and black pepper.

3. Next stir in red bell pepper, shredded carrots, dried cherries, red onion, cilantro and parsley.

4. Finally make your maple cayenne toasted cashews: place cashews in a skillet over medium heat. Toast cashews for 4-6 minutes, stirring frequently until they turn slightly golden brown and fragrant, then turn off heat and immediately add in maple syrup, cayenne pepper and sea salt. Stir for 30 more seconds to coat cashews, then transfer to a plate or piece of parchment paper to cool for a few minutes. Cashews may stick together so try to spread them in an even layer when they are cooling.

5. Top quinoa with cashews and serve! Serves 4 for a main meal or 6 as a side. I suggest waiting to add cashews until you are ready to serve so they stay nice and crunchy.