Easy Candied Pecans
These easy, delicious five minute candied pecans have a great hit of spice and are perfect for salads, snacking and more! You can double the recipe in a snap for an amazing, crunchy flavor bomb you can add to everything from roasted Brussels sprouts to ice cream!
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Maple Pumpkin Bundt Cake with Cheesecake Filling and Maple Candied Walnuts!!
#pumpkin #cake #cakerecipe
If you haven’t already decided on what dessert to serve for your Thanksgiving dinner, you should seriously consider trying this indulgent Maple Pumpkin Bundt Cake recipe. This not too overly sweet dense cake serves 12-24 people. This cake should be baked the day before you plan to serve it to give it enough time to set and develop the flavours. There are several components to this dish which may be time consuming, but I don’t recommend skipping any because they all add to the decadence of this dessert.
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Ingredients:
Pumpkin Cake
2 cups all-purpose flour
2 tsp baking powder
½ tsp baking powder
2 tsp cinnamon
½ tsp nutmeg
1 tsp ground ginger
¼ tsp salt
10 tbsp unsalted butter
½ cup white sugar
(for more sweetness add 1 cup white sugar)
¾ cup brown sugar
⅓ cup maple syrup
2 eggs
1 ¼ cup pumpkin puree
Pumpkin Cheesecake
1 250g package cream cheese
½ cup pumpkin puree
2 tbsp sour cream
¼ cup maple syrup
⅔ cup white sugar
3 tbsp flour
¼ tsp cinnamon
¼ tsp nutmeg
1 tsp vanilla extract
1 egg
Maple Cream Cheese Glaze
⅓ cup cream cheese
6 tbsp powdered sugar
1 tsp butter
2 tbsp maple syrup
1 tsp vanilla
Maple Candied Walnuts
½ cup chopped walnuts
¼ cup maple syrup
⅛ tsp salt
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Pumpkin Brown Sugar Pound Cake | How to make a Southern Pound Cake | Chef Lorious
It's FALL...time for all things PUMPKIN! Here's a fresh twist on a classic pound cake. Recipe is below...please COMMENT, LIKE, SUBSCRIBE and SHARE.
Brown Sugar Pumpkin Pound Cake
Ingredients:
3 sticks butter, salted at room temperature
2 ¾ cup brown sugar
½ cup white sugar
5 eggs
3 cups cake flour
¾ cup whole milk
½ cup pumpkin puree
1 ½ Tbsp Bakers Seasoning (cinnamon, nutmeg, ginger, cloves)
1 tsp. vanilla
For the glaze:
1 – 14oz can Sweetened Condensed Milk
1 cup brown sugar
½ block of cream cheese (4 oz)
1 tsp. vanilla
Directions
1. Cream the butter and add the sugars. Combine until smoth.
2. Add eggs 1 at a time
3. Alternative adding 1 cup flour with ¼ cup of whole milk (You should start and end with flour.)
4. Add bakers seasoning, pumpkin puree and vanilla.
5. Mix well.
6. Pour into prepared cake pan (sprayed and/or floured and greased
7. Bake at 325 for 1 hour 10 mins (70 minutes)
8. Remove when done, and let rest for 10 minutes before flipping it.
9. Once flipped, drizzle hot glaze onto the cake. (Drizzle directions included)
Prepare the glaze:
Combine all except for vanilla over low to medium heat, MELT.
When well combined and thickened, remove from heat and add vanilla.
Once thickened and well incorporated, drizzle hot glaze onto the cake.
Recent fall foods videos:
Baked Potato Bacon Soup:
Chili
Sausage Tortellini Soup:
Corn Chowder:
Desserts:
Home Made Banana Pudding:
Flag Tart:
Lemon Curd:
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Easy Pumpkin Cake Recipe
Full of pumpkin flavor and warm spices, this Pumpkin Cake comes together so quickly and easily! The crumb is so tender and moist that the cake will melt in your mouth. It’s the ultimate fall dessert that is perfect for any upcoming holiday gathering. Even better, you can make this cake ahead of time for easy entertaining. Here’s to a stress-free holiday!
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Delicious Pumpkin Bundt Cake | Fall Recipes
This Pumpkin Bundt Cake would be the perfect dessert to serve to family and friends this fall.
Pumpkin Bundt Cake Recipe
2 3/4 C all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice
1 cup packed light brown sugar
2/3 C sugar
3 large eggs
1 cup oil
1 15 oz can pumpkin
2 tsp vanilla extract
1/2 C toffee bits
Cream Cheese Frosting
1/2 block (4 ou.) of cream cheese, at room temperature
1/2 stick (4 Tbsp.) butter, at room temperature
pinch of salt
1 tsp vanilla extract
2 1/2 - 3 C Powdered Sugar
1. Preheat oven to 350°F. Grease your Bundt pan thoroughly.
2. Combine brown sugar, white sugar, eggs, pumpkin ,vanilla, and oil. Once combined add in the flour, baking powder, baking soda, salt, and pumpkin pie spice. Mix and then add in the toffee bits.
3. Pour batter into greased pan. Bake for 40-50 minutes or until a tooth pick comes out clean.
4. Let the cake cool and make the frosting. Beat the butter and cream cheese until creamy and smooth. Add in the salt, vanilla, and powdered sugar. Beat until a smooth frosting is formed.
5. Once the cake is cooled frost the cake and serve.
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Hi! I am Jordan. I am a mom of 6. We live in Wichita, Kansas and are a military family. I make videos on feeding my family, cleaning up after my family, hauls and more!
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Brown Sugar Caramel Pound Cake ~ MAKE IT!!
SUBSCRIBE HERE: I really don't even have the words to explain how divine this brown sugar caramel pound cake it. SMH! Just picture a fluffy, moist, dense pound cake with the taste of vanilla, buttery caramel, and hits of salty sweet toffee. Finish off with one of the best and easiest caramel glazes I've ever had. Yeah. It's one of THOSE pound cakes.
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