Fall Harvest Pumpkin Bread

Fall Harvest Pumpkin Bread

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Fall Harvest Pumpkin Bread Yum
Fall is in the air! And the best way to celebrate the summer season changing to a chilly autumn is to serve this earthy Fall Harvest Pumpkin Bread! ~BB Bakes Sugar Art
Fall Harvest Pumpkin Bread with Nordic Ware
Prep Time 10 minutes
Cook Time 50-60 minutes
Servings
loaves
Ingredients
Prep Time 10 minutes
Cook Time 50-60 minutes
Servings
loaves
Ingredients
Fall Harvest Pumpkin Bread with Nordic Ware
Instructions
  1. Heat oven to 350 degrees. Spray 2 (10-inch) loaf pans with baking spray with flour.
  2. In a mixer bowl, beat the pumpkin, oil, water, and eggs on medium speed until combined.
  3. In another larger bowl, whisk together flour, sugar, baking soda, and pie spice.
  4. Gradually add the flour mixture to the pumpkin mixture, beating until the batter is smooth.
  5. Pour into the prepared baking pans.
  6. Bake until a wooden pic inserted into the center comes out clean, 50 - 60 minutes.
  7. Allow the pans to cool for 10 minutes.
  8. Remove from pans, and let cool completely on wire racks.
  9. Store in an airtight container for up to 3 days.
Recipe Notes

Be sure you are using plain pumpkin puree and not pumpkin pie mix. The two products are not inter-changeable.

Lust Cake for Two

Lust Cake for Two


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Lust Cake for Two Yum
Sometimes chocolate lust needs a quick fix and this Lust Cake for Two is the ultimate key to unlocking a romantic evening. A sensual cake, it's filled and topped with a lip-smacking chocolate mascarpone cream and drizzled seductively with a blissful ganache. ©Recipe by BB Bakes Sugar Art.
Lust Cake
Prep Time 17 minutes
Cook Time 18-20 minutes
Servings
people
Ingredients
Prep Time 17 minutes
Cook Time 18-20 minutes
Servings
people
Ingredients
Lust Cake
Instructions
  1. Heat oven to 325º F. In an 8"x 8" pan, spray the bottom of the pan with Cooking Spray. Place a 8" square of parchment paper on the bottom of the pan and lightly coat again. Set aside.
  2. Whisk together flour, granulated sugar, brown sugar, baking soda, cocoa, and salt.
  3. In a separate bowl add coffee, vegetable oil, melted butter, sour cream, vanilla extract and egg. Beat with whisk together until smooth.
  4. Add the liquid mixture to the flour mixture and whisk until smooth.
  5. Pour batter into a prepared pan.
  6. Bake 18-20 minutes or until a wooden pick inserted into the center comes out clean. Cool 10 minutes; remove from pan to a wire rack. Cool completely.
Pokémon Chocolate Cupcake Recipe

Pokémon Chocolate Cupcake Recipe


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Pokémon Chocolate Cupcake Recipe Yum
Gluten or Gluten-free, this rich, dark chocolate batter for these small batch of cupcakes makes life a little bit sweeter. To make these cupcakes Gluten-Free, use King Arthur's Measure for Measure flour. (No other gluten-free flour has been tested.) If using the recommended flour the only slight difference will be with the doming of the cupcakes. ~Recipe by: BB Bakes Sugar Art
Pokemon Cupcakes
Prep Time 5 minutes
Cook Time 16-19 minutes
Servings
cupcakes
Ingredients
Prep Time 5 minutes
Cook Time 16-19 minutes
Servings
cupcakes
Ingredients
Pokemon Cupcakes
Instructions
  1. Preheat over to 350º. Place wrappers into a cupcake pan.
  2. Combine unsalted butter, semi-sweet chocolate chips and vegetable oil into a small bowl. In a small bowl, microwave 30 seconds; stir mixture until melted. Set aside to cool.
  3. In a mixing bowl sift together the all-purpose flour, cocoa powder, baking powder, salt and sugar.
  4. In a small mixing bowl whisk together the egg, vanilla, sour cream and coffee.
  5. Combine the wet ingredients with dry ingredients. Whisk until smooth.
  6. Pour batter into prepared cupcake pan. Bake @ 350º for 16-19 minutes or until the center of the cupcakes are firm to touch. Do not overbake.
Doughnut Flavored Mini-Cakes

Doughnut Flavored Mini-Cakes


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Doughnut Flavored Mini-Cakes Yum
Doughnut flavored mini-cakes filled with a Fresh Strawberry Cream and topped with a White Chocolate Ganache. A small batch recipe (2 cups) it's the perfect amount of batter to use with silicone baking molds. To make this recipe Gluten-Free: Measure-for-Measure (King Arthur's) flour. ~BB Bakes Sugar Art
Doughnut Flavored Mini-Cakes
Prep Time 10 minutes
Cook Time 18-20 minutes
Servings
mini-cakes
Ingredients
Prep Time 10 minutes
Cook Time 18-20 minutes
Servings
mini-cakes
Ingredients
Doughnut Flavored Mini-Cakes
Instructions
  1. Preheat oven to 350º. Lightly coat a silicone baking mold with cooking spray.
  2. In a large mixing bowl using a hand mixer beat together sugar and egg until light yellow in color.
  3. Whisk together vegetable oil, milk and vanilla extract. Add to egg/sugar mixture and mix to combine.
  4. In a medium mixing bowl combine and whisk together flour, baking powder, salt, cinnamon and nutmeg.
  5. Add dry mixture to the wet ingredients. Mix on low-speed until combined and batter is smooth. Don't overmix.
  6. Distribute batter evenly between the 6 silicone molds.
  7. Bake at 350º for 18-20 minutes or until the tops of the mini-cakes are firm to touch and a toothpick comes out clean.
  8. Allow mini-cakes to cool in the silicone baking mold; wrap the with saran wrap;refrigerate until time to assemble.
  9. To assemble mini-cakes: with the cakes in the silicone baking mold, level the tops with a bread knife. Flip over and carefully remove mini-cakes from mold. Add filling to one of the cakes and top with a 2nd cake. Glaze with white chocolate ganache.
  10. Mini-Cakes Topper Drip Border: use melted candy melts around the edge/perimeter of the top only.
  11. Recipes for Strawberry Cream Filling and White Chocolate Ganache @BB Bakes Sugar Art
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