Ingredients

Brasserie Jo

• 3 Cups             AP flour
• 2 tbsp              pumpkin spice
• 2 tsp                baking soda
• 1 tsp                salt
• 1¼ cup             soft butter
• 1 ½ cup           sugar
• 1 cup               packed brown sugar
• 4 each             large eggs
• 3 tbsp              sweet ginger puree
• 15 oz               pumpkin puree
• 1 tsp                vanilla extract
• 2 tbsp              water
• ¼ cup              chopped pecans
• 2 tbsp              chopped crystallized ginger
• 1 each              sugar decoration
• 2 oz                 crème anglaise
• 1 tsp                chopped dried cranberries
• 1 each              mint sprig
• 3 tbsp              rum

Method:

1.  Grease a 12-cup mold; sprinkle pecans 7 ginger evenly over the bottom
of the pan; set aside.
2.  In a large mixing bowl, add flour, pumpkin pie spice, baking soda,
and salt; stir to combine.
3.  In another large mixing bowl, cream 1 cup butter, 1 cup sugar, ¾
ginger puree and brown sugar
4.  Add eggs one at a time, beat well to combine.
5.  Add pumpkin and vanilla, beat well to combine.
6.  Add flour mixture to batter one-third at a time, mixing well to
ensure smooth.
7.  Pour batter into tube pan.
8.  Bake at 325 degrees for 60-70 minutes or until pick comes out clean.

To make glaze:

1.  Melt the remainder of the butter in a saucepan.
2.  Add in the remaining sugar and water, stir and bring to a boil (add
more water if needed).
3.  Remove pan from heat, add in rum, stir to combine.
4.  Poke holes in cake with a toothpick.
5.  Pour half the rum mixture over the cake.
6.  Let stand 5 minutes.
7.  Pour the rest of the rum mixture over the cake.
8.  Cool.
9. Plate as shown

Post from: Blisstree

Pumpkin-Ginger Rum Cake

Image by Ekey

Here’s what you need: 1 box of brownie mix (or you can create brownie mix from scratch), marshmallows, small ice cream cones, sprinkles

Here’s what you do: Preheat the oven to 300 decrees Celsius. Prepare the brownie mix according to pack directions. Fill each cone halfway. It’s important to have space in the cone as the brownies will rise. Place in the oven for 20 minutes. Then take out the goodies and stuff each cone with a marshmallow. Bake for 15 minutes more.

You can also opt to put the brownie mix in, then the marshmallow, then top it off with more brownie mix. Then add sprinkles.

Why not try cake mix as well? Try different kinds of cake mix – chocolate cake, angel food cake, coconut cake, strawberry shortcake… and stuff them into the cones. Experiment and see what cake-cone combination suits you best.

It’s a little bit sweet, a little bit gooey, a little bit crunch and plenty fun to eat!

Post from: Blisstree

Yummy Brownie Cones

For me, one of the best parts about the 4th of July, aside from the fireworks and an excuse to spend the whole day outside with family and friends, are the fun desserts that people are inspired to create and make.

I’ve always loved the now-classic 4th of July berry cake. I made one years ago for a get-together and have wanted to try again, but I’m afraid it would go bad before my family had a chance to devour it, and I hate the thought of any of it going to waste!

Anyway, with some strawberries, blueberries and whipped cream, the cake couldn’t be any easier, and variations of the cake are plentiful! You can easily convert any of the ideas below into cupcakes, and check out the ideas for patriotic cookies, too!

~ Flag Cake from scratch
~ Easy American Flag Cake
~ 4th of July Jello cake with red and blue Jello
~ 4th of July cupcakes from Martha Stewart
~ For a cool spin on the standard cake, try a 4th of July ice cream cake
~ Red, white and blue flag cake using a box cake mix with pudding
~ Step-by-step pictures and instructions for a Flag Cake made using just frosting
~ Red, White and Blue cupcakes with colored cake batter and frosting
~ American Flag Cookies
~ 4th of July cookie cutters — choose from fireworks, a grill, and even an Uncle Sam silhouette!

[image: flickr]

Post from: Blisstree

Classic 4th of July Berry Cakes

Now, I haven’t been able to find out why today is Hazelnut Cake Day, but that shouldn’t stop us from enjoying it, right?

Foodista.com has a recipe for an amazing hazelnut cake, and just looking at the picture literally makes my mouth water. Admittedly, the ingredient list is pretty intimidating, but this looks like one cake that’s totally worth it, don’t you think?

There are a bunch of alternative recipes too, of course, so if you’re not up for an all afternoon bake-a-thon, check these out:

~ Banana and Hazelnut Cake
~ French Chocolate Hazelnut Cake
~ Flourless Hazelnut Cake
~ Deep-Chocolate Hazelnut Cake
~ Toasted Hazelnut Cake

[image: flickr; foodista]

Post from: Blisstree

Hazelnut Cake

This Spring Flower Cake is from flickr user kimberlykv (who also has a shot of just a slice) and comes from a recipe by Martha Stewart in her March 2008 issue of Martha Stewart Living magazine. It’s a vanilla-flavored bundt cake glazed with orange syrup and served with a honey mousse and crystallized edible flowers

Post from: Blisstree

Wordless Wednesday: Spring Flower Cake