butter loves company

new york food blogger and lifestyle influencer

goat cheese pumpkin pie

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Before you roll your eyes and tell me Thanksgiving is over and that you’ve experienced pumpkin overload (especially if you just made this), hear me out on this pumpkin pie with goat cheese.

goat cheese pumpkin pie

A friend of mine shared this recipe from Munchies with me and it sounded too interesting not to try for a Thanksgiving dessert. This goat cheese pumpkin pie sits in an gingery almond cookie crust that has gone savory with fresh earthy rosemary and the filling, a simple blend (literally blended) of pumpkin puree, cream cheese, and tangy-funky goat cheese, requires no baking at all. Greg, my mom, and my brother Garrett will tell you I was hesitant about making this because of the no-bake-factor, an atypical attribute of a traditional pumpkin pie, but, I’m so glad I gave it a shot.

goat cheese pumpkin pie

Not only is this goat cheese pumpkin pie simple to put together—your only effort going towards squishing the crust up the sides of a springform pan—but it also proved to be a crowd pleaser. Even after our Thanksgiving dinner complete with four turkeys—one baked, one fried, one BBQ’d and bacon wrapped, and one deboned, stuffed with herbs, and grilled—even after all of the mashed potatoes and stuffing and cranberry sauce was weighing in our bellies, nearly all of our family and friends topped their dessert plates with a sliver of the orange-hued pie.

There were too many requests for the recipe for me not to share with them, and with you, even if you keep it bookmarked until next year.

goat cheese pumpkin pie

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goat cheese pumpkin pie

Servings: 1 9-inch pie

goat cheese pumpkin pie

Ingredients

    for the crust:
  • 2 (5.25-ounce) packages Anna's Almond Thins (or any similarly thin gingersnap cookie). These are Swedish Pepparkakor which are a ginger cookie.
  • 2 tablespoons fresh rosemary, chopped
  • 1 teaspoon kosher salt
  • 10 tablespoons (1 1/4 sticks unsalted butter), melted and cooled
    for the filling:
  • 1 (15-ounce) can pumpkin purée (not pumpkin pie filling)
  • 8 ounces soft goat cheese, at room temperature
  • 4 ounces full fat cream cheese (half of a standard block), at room temperature
  • 5 tablespoons unsalted butter, melted and cooled
  • 1 1/2 cups confectioners' sugar
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon kosher salt

Instructions

  1. Position oven racks into the bottom and middle third of the oven and preheat to 350°F. Grab a 9-inch round springform pan and set it nearby. You could likely use a 9-inch pie dish as long as the sides are ~2 inches high. In this case you will cut and serve from the dish rather than removing before serving.
  2. In the work bowl of a food processor, pulse together the cookies, rosemary, and salt until combined. Add the melted butter and run until well combined, stopping and scraping down the bowl to ensure the butter is evenly distributed. The dough should stick together when pinched.
  3. Press the dough firmly into the bottom and up the sides of the pan so there are no holes (give your food processor bowl a quick rinse since we are making the filling with this as well). Don’t worry about getting all the edges even. Take a piece of foil and gently press it into the pan to keep the dough in place when baking. Place a cookie sheet on the bottom rack of the oven and then bake the crust on the middle rack for 15 minutes. Remove the foil and then continue baking for another 5 to 10 minutes or until the edges are golden. Set aside to cool.
  4. While the crust is cooling, prepare the filling in the cleaned work bowl of your food processor. Combine the pumpkin, goat cheese, cream cheese, butter, sugar, salt and all the spices and blend until very smooth. It may take a few minutes but you want to get rid of all the chunks. Scoop into the cooled, baked pie crust and smooth the top. Cover and refrigerate until the filling firms up, about 6 hours, or overnight, before serving.

Notes

Adapted slightly from Munchies

https://www.butterlovescompany.com/2018/11/28/goat-cheese-pumpkin-pie/

More Pumpkin Goodness:

Pumpkin Pecan Trifle

Glazed Pumpkin Bundt Cake

Spiced Pumpkin Muffins

pumpkin pecan trifle aka thanksgiving dessert “stuffing”

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This post has been sponsored by Eagle Brand®. All thoughts and opinions are my own.

pumpkin trifle thanksgiving dessert

If I haven’t made it abundantly clear already, I should let you know now I am obsessed with the holiday season. Seeing pumpkins resting on doorsteps around Thanksgiving or string lights crossing branches in front of festive houses warms my little heart. I love getting together with family and friends during this time of year to celebrate, reflect, and simply enjoy good food and company. It is also one of the best times to bake. Hellooo, pumpkin.

pumpkin trifle thanksgiving dessert

pumpkin trifle thanksgiving dessert

This year, I’m combining some Thanksgiving dessert favorites into one incredible Thanksgiving Dessert “Stuffing” because why should the bready dinner side get all the love? If you like custard pie, pumpkin pie, or pecan pie at Thanksgiving (or anytime, really), you’ll love this Pumpkin Pecan Trifle which has a combination of all three, boosted with flavor using Eagle Brand Sweetened Condensed Milk in the pudding and buttercream.

pumpkin trifle thanksgiving dessert

If you aren’t familiar with sweetened condensed milk, have no fear! Simply put, it is milk from which the water has been removed and sugar has been added. Eagle Brand Sweetened Condensed Milk literally has just two simple ingredients: milk and sugar.

pumpkin trifle thanksgiving dessert

For this trifle, there are a few key elements that are easy to put together on their own and then layer amongst each other. First you’ll make a moist and spicy pumpkin pound cake, which can be made a few days ahead. You could substitute with a store-bought pound cake in a pinch. Next, you’ll make a batch of candied pecans and try not to eat them all before you assemble the trifle. Then you’ll put together the custard-inspired layer, which uses instant vanilla pudding as a shortcut. Finally, you’ll whip up a small batch of sweetened condensed milk buttercream to top the dessert off. Greg exclaimed that it was one of the best tasting buttercreams I have ever made. The pure milk and sugar turns delicious buttercream into amazing buttercream for you to share with family and friends.

While it seems like a lot of steps, it is truly a cinch as once you have the four components. Assembling this decadent trifle takes just moments.

pumpkin trifle thanksgiving dessert

Pumpkin Pecan Trifle AKA Thanksgiving Dessert “Stuffing”

Ingredients:

To Assemble:

  1. In a trifle dish, dollop about 1 cup of the pudding on the bottom and spread evenly to the edges. Top with a layer of pumpkin pound cake cubes, followed by a sprinkle of candied pecans (about 1/2 cup). Top the pecans with another cup of the pudding, followed by a layer of pumpkin pound cake cubes, followed by a sprinkle of candied pecans. Repeat these layers until you are out of pudding and pumpkin bread. Sprinkle your last pumpkin bread with some candied pecans.
  2. Using a piping bag or just with a spatula, pipe or spread the buttercream across the top of the trifle. Sprinkle with a few final pecans. Refrigerate for an hour or two before serving.

For the Pumpkin Pound Cake:

  • 1 1/2 cups all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1 1/2 sticks unsalted butter
  • 2/3 cup sugar
  • 2/3 cup light brown sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup canned pumpkin puree
  1. Preheat oven to 350ºF and line a 8 x 4 inch loaf pan with parchment paper. Butter or spray the pan with non-stick spray.
  2. In a medium bowl, whisk together the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg. Set aside.
  3. In a large bowl or the bowl of your electric mixer fitted with the paddle attachment, cream the butter and both sugars until fluffy. Add the eggs, one at a time, allowing each to incorporate before adding the next. Add the vanilla and pumpkin and mix to combine.
  4. Slowly add the dry ingredients to the pumpkin mixture, stirring until everything is combined.
  5. Scrape batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, about 50-60 minutes.

For the Candied Pecans

  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 16 ounces (about 4 cups) unsalted pecans halves
  • 1 egg white
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon water
  • Preheat oven to 300ºF, line a rimmed baking sheet with parchment paper and set aside.
  • In a medium bowl, add both sugars, cinnamon, and salt. Whisk until combined. Set aside.
  • In a large bowl, whisk the egg white, vanilla, and water together until frothy. Add the pecans and gently toss until the pecans are well coated. Add the sugar and cinnamon mixture and toss until pecans are covered.
  • Spread the pecans out in a single layer on prepared baking sheet. Bake for about 40-45 minutes, stirring every 15 minutes. The sugar mixture will harden on the pecans.

For the Eagle Brand® Sweetened Condensed Milk Pudding:

  • 2 14 oz cans Eagle Brand® Sweetened Condensed Milk, reserve 2 tablespoons in a separate container for the buttercream
  • 3 cups cold water
  • 2 packages instant vanilla pudding (the 4-serving sizes)
  1. In a large bowl, whisk together condensed milk, cold water and instant pudding until thoroughly combined. Refrigerate until set.

For the Eagle Brand® Sweetened Condensed Milk Buttercream:

  • 1/2 cup (1 stick) unsalted butter at room temperature
  • 2 tablespoons Eagle Brand® Sweetened Condensed Milk
  • 1 teaspoon vanilla extract
  • 2 teaspoons whole milk
  • 3 cups confectioners sugar
  1. In a medium bowl using a hand mixer (or in your stand mixer with the whisk attachment), beat together the butter, condensed milk, vanilla, and milk until combined.  Begin adding sugar, slowly, and continue adding and whisking until all the sugar has been added and the buttercream reaches smooth peaks.

pumpkin trifle thanksgiving dessert

strawberry cream cake

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Strawberry shortcake is one of my favorite unexpected desserts. Traditional strawberry shortcake is super unassuming with its craggily biscuit-like shortbreads topped with loosely chopped berries and a dollop of cream. I’ve never met someone who did not devour a plate of strawberry shortcake when handed to them on a summer day.

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This cake-style riff on the summer favorite oozes SoCal summer style. It is a casual chic ode to the freshness of the season’s berries and the lightness of a fresh whipped topping.

I’m super excited to collaborate with America’s Test Kitchen again on the release of their new and first ever all-cake cookbook, The Perfect Cake!

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You may remember their The Perfect Cookie cookbook, from which I made these Dulce de Leche Sandwich cookies. In true ATK fashion, I have since turned to the cookbook when looking for inventive and reliable cookie recipe inspiration.

It has been so busy lately that I haven’t taken the time to do one of my favorite things: actually read a cookbook from start to finish. This cookbook has 240 kitchen-tested recipes that you can trust to work perfectly each time. I’ve tried a handful of the recipes so far, such as the classic red velvet cake with cream cheese frosting (duh), classic white cake with Swiss buttercream (perfect for parties and celebrations), and then this strawberry cream cake recipe.

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I love this strawberry layer cake, not only because it’s beautiful with the strawberries peeking through the edges in the naked cake style, but also because the whipped cream includes one of my favorite ingredients: cream cheese. This addition helps by making it a little bit more sturdy than a traditional whipped cream and it adds a little tang reminiscent of a thicker frosting.

To make the juicy strawberry layer, you’ll chop and macerate the strawberries in a bit of sugar. This helps soften the berries and draw out their juices. The dough for the cake layer is light and airy, made with a number of egg whites to add lift and spongy texture.

America’s Test Kitchen’s The Perfect Cake cookbook has a mix of different cake types for any occasion, layer cakes, sheet cakes, tortes, bundts, snack cakes, and ice cream cakes. With plenty of options for customization, I’m excited to mix and match for my next celebration. A blackberry mascarpone lemon cake to celebrate a Wednesday? Count me in.

You could actually use the strawberry cream cake recipe and substitute in different berries I imagine if strawberries are not in season. Why not try it with some raspberries or blueberries? The main concept would be the same and you will not regret making the out-of-this-world cream cheese whipped cream.

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strawberry cream cake

Prep Time: 1 hour, 30 minutes

Total Time: 1 hour, 30 minutes

Servings: 1 9-inch 3-layer cake

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Ingredients

    Strawberry Cream Cake
  • 1 cup (7 ounces) sugar
  • 1 1/4 cup (5 ounces) cake flour
  • 1 1/2 (teaspoons baking powder)
  • 1/4 teaspoon salt
  • 5 large eggs (2 whole, 3 separated), room temperature
  • 6 tablespoons unsalted butter, melted and cooled
  • 2 tablespoons water
  • 2 teaspoons vanilla extract
  • Pinch cream of tartar
    Filling
  • 2 pounds strawberries, hulled (6 cups)
  • 4 to 6 tablespoons sugar
  • 2 tablespoons kirsch
  • Pinch salt
    Whipped Cream
  • 8 ounces cream cheese, softened
  • 1/2 cup (3.5 ounces) sugar
  • 1 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 2 cups heavy cream, chilled

Instructions

  1. FOR THE CAKE: Adjust oven rack to lower-middle position and heat oven to 325°F. Grease tall 9 inch cake pan and line with parchment paper. Grease parchment and flour pan. Reserve 3 tablespoons sugar in a small bowl. Whisk flour, baking powder, salt, and remaining sugar in mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites), melted butter, water, and vanilla until smooth.
  2. Using a stand mixer fitted with whisk attachment, beat remaining 3 egg whites and cream of tartar at medium-low speed until frothy, about 1 minute. Gradually add remaining 3 tablespoons sugar and beat until soft peaks form, 1 to 2 minutes. Using rubber spatula, stir one-third of whites into batter and then gently fold remaining white into batter until no white streaks remain.
  3. Transfer batter into prepared pan, smooth top with rubber spatula and bake until toothpick inserted into center of cake comes out clean, 30 to 40 minutes. Let cake cool in pan on wire rack for 10 minutes, invert cake to remove it from pan, discarding parchment, and let cake cool on rack until cool, about 2 hours.
  4. FOR THE FILLING: Halve 24 of best-looking berries and reserve. Quarter remaining berries; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally. Strain juices from berries and reserve (you should have about 1/2 cup). Pulse berries in food processor for about five 1-second pulses until coarsely chopped. In small saucepan over medium-high heat, simmer reserved juices and Kirsch until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes. Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine. Set aside until cake is cooled.
  5. FOR THE WHIPPED CREAM: When cake has cooled, fit stand mixer with whisk attachment and whip cream cheese, sugar, vanilla, and salt on medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to low and add cream in slow, steady stream. When almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).
  6. TO ASSEMBLE THE CAKE: Using large serrated knife, cut two horizontal lines around the sides of cake. Then, following scored lines, cut cake into three even layers. Place bottom layer on platter and arrange ring of 20 strawberry halves, cut sides down, and stem ends facing out in ring around perimeter of cake layer. Pour half of puréed berry mixture (about 3/4 cup) in center, then spread evenly to cover cake. Gently spread one-third of whipped cream (about 1 1/2 cups) over berry layer, leaving 1/2-inch border from edge. Top with middle cake layer pressing lightly to adhere (whipped cream layer should become flush with cake edge). Repeat with 20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream. Top with remaining last cake layer pressing lightly to adhere. Spread remaining whipped cream over top; decorate with remaining strawberries. Serve. Cake can be refrigerated for up to 4 hours.
https://www.butterlovescompany.com/2018/05/24/strawberry-shortcake-cake/

blog-strawberry-shortcake-cake-1

iced carrot cake cookies

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These chewy carrot cake cookies are filled with all the deliciousness and textures of a traditional carrot cake, including the cream cheese icing, just in easy portable form!carrot cake cookies | butter loves company

Have you ever felt like carrots are too often the sidekick, never really the star? Always the bridesmaid, never the bride! They are the dedicated friend who set you up with your soul mate. They are the matchmakers for your soups, setting the flavors up alongside other “Robins” like celery and onion. They nestle next to braised meats and potatoes in a hearty roast or stew, give a nice crunch when shredded and mixed with greens for a salad, or add a subtle sweetness to a coleslaw. Isn’t about time carrots had their time to shine?

I was thrilled to celebrate fall with so many lovely bloggers a few months ago and we are excited to come together again to give carrots their due…here is our celebration of carrots!

When you think of carrot desserts, more likely than not, carrot cake comes to mind. It was probably carrot’s Oscar winning role at one time. It is hard not to love the combination of carrots, warm spices like cinnamon and nutmeg, and texturizing extras like pecans, raisins or pineapple.There are few carrot-related dishes that are more iconic than carrot cake. If for whatever reason to don’t love carrot cake as-is, the tides turn as soon as it is slathered with a smooth cream cheese frosting. Done deal.

I usually save making my favorite carrot cake for later in the spring, but for the celebration, I thought there was no better time to dip my toe into transforming one of my favorite spring desserts into a cookie. I made a few tweaks for this in order to keep a little more structure. Cookies made with moist ingredients like carrots or pumpkin are often very cakey. These definitely skew that way, but the addition of bread flour and oats give these cookies a more traditional chewy cookie feel. One thing that does not change, of course, is the cream cheese frosting. This time it is more of a drizzle, but you’ll have enough leftover to dip the cookies into. That wasn’t an accident. 😉

carrot cake cookies | butter loves company

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iced carrot cake cookies

Servings: Makes about 24 cookies

carrot cake cookies | butter loves company

Ingredients

  • 1 1/4 cup bread flour (If you don’t have bread flour, sub with more all-purpose flour. The results will vary a little.)
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon table salt
  • 1 cup unsalted butter, room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cup shredded carrots
  • 1/2 cup finely chopped pecans
  • 1 1/2 cups old fashioned oats
  • 1/3 cup raisins
    For the Icing:
  • 4 ounces full fat cream cheese (half a standard block), softened
  • 1 1/2 cups confectioners sugar
  • 2 tablespoons milk
  • 1 tablespoon vanilla extract

Instructions

  1. In a medium bowl, whisk together the all-purpose flour, bread flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, and mix until combined. Pour in the vanilla extract and mix to combine.
  3. With the mixer on low, gently pour the flour mixture into the wet mixture and continue mixing until combined. Stir in the shredded carrots, chopped pecans, raisins, and oats until evenly distributed.
  4. Refrigerate dough for at least 1 hour (You may scoop the dough prior to refrigerating if you’d like. It is often easier than scooping out chilled dough.).
  5. When you are ready to bake, preheat the oven to 350° and line two cookie sheets with parchment paper. Scoop out the chilled dough and place on the prepared pans, leaving 3 inches between each dough ball. Bake in the preheated oven for 16 to 18 minutes, or until the tops are puffed and the edges are set. It is difficult to overbake these cookies since there is a lot of moisture. 🙂
  6. While the cookies cool, prepare the icing by mixing the cream cheese, confectioners sugar, milk, and vanilla extract until it is a smooth, thick liquid. You can test the drizzle by dipping a fork into it and lifting it 6 or 8 inches above the bowl, allowing the icing to drip off. You’ll want it to run in a steady stream but be thick enough that it takes a few seconds for it to dissolve back into the bowl.
  7. Drizzle the cooled cookies with the prepared icing and enjoy.
https://www.butterlovescompany.com/2018/02/07/iced-carrot-cake-cookies/

carrot cake cookies | butter loves company

If you are feeling inspired by the carrot, definitely poke around some of the other bloggers recipes! The creativity is incredible!

Square Meal Round Table’s Rainbow Carrot and Ricotta Tart

The Cooking of Joy’s Candied Carrot Rose Tart

Better with Biscuits’ Carrot Souffle

This Healthy Table’s Beet and Carrot Galette

Always Eat Dessert’s Carrot Cake Squares with Orange Glaze

Figs & Flour’s Thai Peanut Pizza

Fufu’s Kitchen’s Oven Baked Carrot Fries Drizzled with a Tahini Sauce

Flours in Your Hair’s Carrot Pecan Cookies

Hola Jalapeño’s Roasted Carrots with Chipotle-Honey Butter

Worthy Pause’s Paleo Thai Curry Carrot Soup

Something New for Dinner’s Minted Sous Vide Carrots with Balsamic Vinegar and Goat Cheese

What Great Grandma Ate’s Paleo Carrot Mug Cake

More Icing Than Cake’s Spiced Quinoa & Roasted Carrot Salad

Hot Dishing It Out’s Vegan Carrot Whoopie Pies

Katie Bird Bakes’ Carrot Cake Scones

Confetti Kitchen’s Harissa-Roasted Carrots with Lentils and Yogurt

Easy and Delish’s Carrot Spaghetti

Pie Girl Bakes’ Five Spice Carrot Bundt Cakes with Bourbon Cream Cheese Glaze

Smoothies and Sundaes’ Carrot Cake Sourdough

Zestful Kitchen’s Moroccan- Stuffed Portobello Mushrooms

Food by Mars’ Paleo Carrot Walnut Loaf Cake

Cosette’s Kitchen’s Sumac Carrot and Feta Salad

Measuring Cups Optionals’ Carrot Curry Soup

Rezel Kealoha’s Turkish Yogurt Carrot Dip

Pies and Prejudice’s Carrot Pie with Maple & Cardamom

Amanda Skrip’s Rainbow Roasted Carrots with Citrus Fennel + Arugula

Baking The Goods’ Roasted Carrot & Herby Feta Galette

Marianne Cooks’ Carrot and Zucchini Mini Muffins with a Cinnamon Frosting

Rumbly in My Tumbly’s Chai Carrot Pie

Cook Til Delicious’ Mini Carrot Cake

What Annie’s Eating’s Roasted Carrots with Herby Carrot Top Salsa Verde

It’s a Veg World After All’s Zesty Sunflower Carrot Spirals

Lady and Larder’s Carrot Crudite Board with Z’atar Hummus

Prickly Fresh’s Carrot Cake Blondies with Cream Cheese Frosting

Suburban Pie and Treat’s Carrot Pineapple Raisin Pie

Hello Flour’s Macro-Friendly Carrot/Tomato Soup w/ Grilled Cheese

Le Petit Eats’ Carrot Cake Breakfast Bars w/ Maple Coconut Icing

Flotte Lotte’s Carrot Apple Pie

Smart in the Kitchen’s Curried Carrot Ginger Soup (Whole30) 

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seeded whole wheat banana bread

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From Lindsay Maitland Hunt’s new cookbook Healthyish, this Seeded Whole Wheat Banana Bread is the healthy banana bread recipe you will keep going back to!

whole wheat banana bread 11If you aim to eat a little healthier most of the time, I hear you. Generally speaking, despite the constant availability of cookies and other desserts in our apartment, we tend to eat fairly healthy in our day-to-day. Okay, maybe healthy-ish is more accurate.

There are no off-limits restrictions for cravings. I have always believed that getting too wrapped up in something you consider a “diet” sets you up for failure and there is no reason to set yourself up to feel bad. By healthy-ish I mean, we try to cook what our bodies crave and keep our meals balanced where possible. For example, if you want mac and cheese, drop in some kale or spinach as well, or try making your salad dressing at home, or maybe something can be so delicious you won’t even realize that—Bonus!—it is also good for you.

whole wheat banana bread 11

Lindsay Maitland Hunt’s new cookbook Healthy-ish is the embodiment of how we cook most days. Filled with recipes that are satisfying, simple, and good for you, but not too good for you, this cookbook allows you to celebrate your pasta cravings, surprise yourself with easy flavorful sauces, and still have a sweet treat to boot.

One of the first recipes I tried from the book is this Seeded Whole Wheat Banana Bread. Banana bread is such a great staple bread, and there are so many options for personalizing. Take a look at this Bourbon Banana Bread or this Brown Butter Banana Bread with Crumble and you will appreciate that there can never be too many banana bread recipes. Each brings its own flavor profile and texture, despite its shared over-ripe banana beginnings.

This seeded version is no exception. Filled with texturizing sesame seeds, poppy seeds and walnuts, it becomes a whole new entity. The little seeds crunch and pop in your mouth keeping things interesting. Since we’re only using whole wheat flour here, we’ve got another reason to feel good about cutting a thick slice of this bread, and slathering it with a hefty pat of butter. Hey, we are being healthy-ish afterall.

For this recipe, I used my new favorite Non-Stick Pro 1lb Loaf Pan from OXO, which, at 8.5 x 4.5 inches, is the perfect size to hold in the thick batter and allow it to rise nice and tall. The square edges are great for keeping your bread’s structure as well. I also scooped and measured with OXO’s Stainless Steel Measuring Cups and Spoons Set which has handy magnetic handles to keep the cups and spoons together for easy storing. Cool your bread on a good cooling rack like this Non-Stick Pro Cooling and Baking Rack which is PFOA-free and swiss-engineered for exceptional performance and food release. The wire pattern is optimized for 360° air circulation, for quick cooling and even baking.

If you haven’t tested the temperature of your oven before, I highly recommend doing so. Even if you set your oven to a certain temperature, there can be quite a variation depending on the model and environment. At my parents’ house, for example, you have to set it to 400°, if you are looking for 350°. Grab an oven thermometer, like the OXO Chef’s Precision Oven Thermometer, and find out your oven’s baseline.

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seeded whole wheat banana bread

Prep Time: 20 minutes

Cook Time: 1 hour

Servings: Makes 1 loaf

whole wheat banana bread 11

Ingredients

  • 1/2 cup (120 ml) neutral oil, such as canola, vegetable, or grapeseed, plus more for pan
  • 1 1/2 cups (6.4 oz./190 g) whole wheat flour, plus more for pan
  • 2/3 cup (135 g) plus 1 tablespoon sugar
  • 1/4 cup (35 g) plus 2 teaspoons poppy seeds
  • 1/4 cup (46 g) plus 2 teaspoons sesame seeds
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup mashed banana (from about 3 really ripe bananas)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (4 oz./120 g) pecans or walnuts, toasted, chopped

Instructions

  1. Preheat oven to 350º. Oil and flour an 8 1/2 x 4 ½ inch baking pan, or line with parchment paper. Mix 1 Tbsp. sugar, 2 tsp. poppy seeds, and 2 tsp. sesame seeds in a small bowl; set aside.
  2. Whisk baking powder, salt, and remaining 11/2 cups flour, 1/4 cup poppy seeds, and 1/4 cup sesame seeds in a medium bowl.
  3. Whisk banana, eggs, vanilla, and remaining 2/3 cup sugar and 1/2 cup oil in a large bowl. Fold in dry ingredients until just combined. Stir in pecans. Scrape batter into prepared pan; smooth top. Sprinkle reserved poppy-sesame-sugar mixture evenly over.
  4. Bake bread until a tester (a toothpick works here) inserted into the center comes out with just a few crumbs attached, 50–60 minutes. Let cool in pan 15 minutes, then turn out onto a wire rack and let cool completely. If you feel comfortable, carefully invert loaf over sink to catch any loose seeds and sugar. Bread keeps well for a few days, tightly wrapped at room temperature.

Notes

Recipe from Lindsay Maitland Hunt’s new cookbook Healthy-ish

https://www.butterlovescompany.com/2018/02/04/healthy-banana-bread/

whole wheat banana bread 11

Thank you to OXO for partnering with me on this post! As always, all opinions are my own. Thank you for your support of the brands that make blc possible! xo

chewy bourbon butterscotch cookies

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A splash of bourbon grants you a reprieve from the sweetness of butterscotch chips in this recipe for chewy bourbon butterscotch cookies.
bourbon butterscotch cookies 1

Are you settling into 2018? I feel like life has been quite a whirl lately between work, cookies, wedding planning, and navigating some anxieties. Slow down 2018! As someone who absolutely adores hosting and entertaining, I’m actually having a hard time getting into the swing of planning a wedding. Anyone go through this? I keep going back to how I will just be happy to have so many people who I love there, including that main squeeze I’ll meet down the aisle.

During periods like this where I feel a tad overwhelmed, I turn to one of my favorite therapies, baking. Despite life’s craziness, spending time on this blog and with you (virtually) is one of my favorite things and it truly makes me happy. It is a gravitational pull that I never want to stop getting caught in! So without even pushing sappiness aside, thank you for being here. This year I am really excited to bring more of myself to this site and to learn more about each of you.

bourbon butterscotch cookies

Let’s start with these bourbon butterscotch cookies, shall we? I have had butterscotch chips on hand since the holidays and finally got around to testing some cookies with them. If you’re hesitant about butterscotch because it is so sweet—it is essentially a mix of sugar and butter afterall—let me assure you that I did a bit of testing to find a compromise that balanced that flavor.

If you’re a fan of things like blondies, or snickerdoodles, or bourbon in general, I definitely think you’ll enjoy the flavor of these butterscotch cookies. We’ll add a little more dark brown sugar than granulated which not only adds chew, but it also enhances the cookies’ depth with a molasses-type note. Butterscotch is reminiscent of white chocolate to me in that it can be overly sweet and perhaps even have the same polarizing fandom (the lovers or the haters), but when done right, its caramel profile is just enough sweetness to satisfy your taste buds. And hey, a splash of bourbon can’t hurt. Just like in this bourbon banana bread, the dark spirit is an understated smokey addition to your favorite baked goods.

 

bourbon butterscotch cookies 1

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chewy bourbon butterscotch cookies

Prep Time: 1 hour, 15 minutes

Cook Time: 18 minutes

Total Time: 1 hour, 15 minutes

Servings: about 16 cookies

bourbon butterscotch cookies 2

Ingredients

  • 1 1/4 cup (4.25 oz) bread flour
  • 1 cup (4.5 oz) all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 1/4 sticks of butter, or 10 tablespoons, softened
  • 1/2 cup, heaping, (5 oz) dark brown sugar, packed
  • 1/2 cup (4 oz) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons bourbon
  • 1 cup (6 oz) butterscotch chips

Instructions

  1. In a medium bowl, whisk together the bread flour, all purpose flour, baking soda, baking powder, and salt. Set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, dark sugar, and granulated sugar on medium speed until fluffy, about 3 minutes. Add the egg, followed by the vanilla extract and bourbon and mix until combined.
  3. With the mixer on low, gently pour the flour mixture into the butter mixture and mix until just combined. Add the butterscotch chips and mix to evenly distribute. Refrigerate dough for at least 1 hour (You may scoop the dough prior to refrigerating if you’d like. It is often easier than scooping out chilled dough).
  4. When you are ready to bake, preheat the oven to 350° and line two cookie sheets with parchment paper. Scoop out the chilled dough and place on the prepared pans, leaving 3 inches between each. Bake in the preheated oven for 16 to 18 minutes, or until the tops are crackled, the edges are set, and the very center still looks a little wet.
  5. Cool on a rack until you feel like eating them, which will be not long after. 🙂
https://www.butterlovescompany.com/2018/02/01/chewy-bourbon-butterscotch-cookies/
bourbon butterscotch cookies 2

strawberry cinnamon rolls

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Strawberry-Cinnamon-Rolls

Malls have taken quite the turn since I first remember going to Limited Too to buy matching velour outfits with my best friends. These days, malls have been moving towards becoming destination centers fitted with high-end shops, courtyards, theaters, restaurants, gourmet food halls, and seasonal event programming. While the scents of too much cologne wafting from teen clothing stores are being overtaken by the smells of charcuterie boards and fresh pasta, there is still one enduring mall scent that I hope never leaves us. That is the scent of freshly baked, dripping with gooey icing, cinnamon buns. The sinfully sweet, beautifully buttery smell of puffy dough swirled with warming cinnamon, slathered in too much cream cheese icing is almost too good to be legal.

After dabbling in a little in-store holiday shopping this year (I know, what a concept!), I was reminded of how tremendous the smell of cinnamon rolls is. While I, albeit narrowly, avoided purchasing said cinnamon rolls on the spot, the seed was planted. I needed cinnamon rolls in my life. Not long after, we were devouring these homemade Strawberry Cinnamon Rolls.

Strawberry-Cinnamon-Rolls

Now, I’ve made a variety of cinnamon rolls in my life, but I have never been fully satisfied with the flavor and texture of the dough. It was either too dry or too sticky, resulting in a mediocre cinnamon bun. The buck stops here! This is the cinnamon roll recipe I will stick with for life. Of all the yeasted doughs I have worked with, this one may be the dreamiest. It is fluffy but sturdy, puffy but not too airy. A cinch to roll out and fill with cinnamon sugar goodness, without becoming a sticky mess.

The trick to this dough’s especially amazing flavor is all in the ingredients. In the dough, I used Vital Farms Pasture Raised Eggs, and their Pasture Raised Butter within the dough, filling, and frosting. Vital Farms eggs come from natural pastures, which are never treated with herbicides, pesticides, or artificial fertilizers. As we think more about the impact our food has on our bodies and environment, it is incredible to read about the humane treatment of their hens and cows.

Strawberry-Cinnamon-Rolls

The yolks in the Vital Farms eggs are a stunning golden orange that you won’t find an a standard grocery store egg. During our holiday brunch, we also used them within a veggie tart, which had a noticeably supreme eggy flavor. I tend to think that the eggs, combined with the rich butter, cinnamon sugar, strawberries, and cream cheese all combined here to form a perfect cinnamon roll bliss. Greg declared these the best cinnamon rolls I’ve ever made and I have “forced” him to taste test quite a few.

When strawberries bake, they transform into a deep juicy tart sweet bursts. I liken it to what happens when you roast a tomato. As is, they are amazing. But roasted? The process brings out a whole new depth of flavor that hits the all the right zones. That’s what happens to the chunks of strawberries that are tucked in the swirls of these cinnamon rolls. If you are feeling traditional, simply omit the strawberries here!

Bookmark this one for a Valentine’s or Gal-entine’s morning treat. The strawberries give the rolls a festive pop of red color and a little extra sweetness. I declare these our new go-to cinnamon rolls. No trip to the mall required.

Strawberry-Cinnamon-Rolls

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strawberry cinnamon rolls

Prep Time: 3 hours

Cook Time: 30 minutes

Servings: 9 cinnamon rolls

Strawberry-Cinnamon-Rolls

Ingredients

  • 3/4 cup warm milk (110°F)
  • 2 1/4 teaspoons active yeast (1/4-ounce package yeast)
  • 1/4 cup granulated sugar
  • 1 egg plus 1 egg yolk, at room temperature (save the egg white for an egg wash)
  • 1/4 cup unsalted butter, melted, and cooled slightly
  • 3 cups bread flour
  • 1 teaspoon salt
    For the filling:
  • 2/3 cup dark brown sugar, packed
  • 1 1/2 tablespoons ground cinnamon
  • 1/4 cup unsalted butter, softened
  • 1 cup fresh strawberries, washed and cut into 1/2 inch pieces
    For the cream cheese frosting:
  • 8 oz (one standard block) full fat cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Lightly oil a medium bowl and set aside. We will use this to proof the dough.
  2. In the bowl of an electric mixer, stir together the warm milk and the yeast. Let it sit until foamy, about 5 minutes. If your yeast doesn’t foam, discard the mixture and begin again, as the yeast has not activated. Fit the mixer with the dough hook.
  3. Pour in the sugar, egg, egg yolk, and melted butter and mix on medium speed until well combined. Turn the speed to low and add the flour until incorporated. Increase the speed to medium and let the dough knead until it forms a slightly sticky dough ball, about 8 to 10 minutes.
  4. Transfer dough ball to the oiled bowl, cover with plastic wrap and allow to rise at room temperature for 1 hour to 1 1/2 hours, or until doubled in size.
  5. Meanwhile, grease a 9 x 9 inch baking pan and line with parchment paper and set aside.
  6. Transfer risen dough to a well-floured surface and roll out into an approximate 14x9 inch rectangle. Spread the softened butter for the filling over dough, leaving a 1/4 inch perimeter.
  7. In a small bowl, mix together brown sugar and cinnamon and then sprinkle mixture over the buttered dough pressing with your hand to help it stick a bit. Sprinkle the fresh cut strawberries evenly across the cinnamon mixture.
  8. Beginning with a short side, tightly roll the dough up and place it seam-side-down to seal. Cut into 9 sections with a serrated knife.
  9. Place cinnamon rolls in the prepared baking pan and cover with plastic wrap (At this point, you can refrigerate overnight, if desired. When you are ready to bake, remove from the fridge and start from here). Let rise again for 30 minutes.
  10. Preheat oven to 350°F. Remove plastic wrap, brush the tops with the reserved egg white, and bake cinnamon rolls for 25 to 30 minutes or until golden brown on the edges. If you want to test with a kitchen thermometer, the interior of the dough should reach around 185 degrees. Allow them to cool for 5 to 10 minutes before frosting.
  11. To make the frosting: In the bowl of an electric mixer, beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy. Spread over warm cinnamon rolls and serve immediately.

Notes

Adapted from Ambitious Kitchen

https://www.butterlovescompany.com/2018/01/10/strawberry-cinnamon-rolls/

Strawberry-Cinnamon-Rolls

A big thanks to Vital Farms for partnering with me on this post. All opinions are my own. And, thank YOU for supporting food that matters and the brands who make Butter Loves Company possible!

coffee cake cookies

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coffee cake cookies 1If you enjoy coffee cake then you will LOVE this recipe for coffee cake cookies. These cinnamon streusel topped cakey cookies are a perfect dessert-y breakfast treat in portable form.

Greg has been bugging me to make coffee cake over the past couple weeks and, since I have been on a serious cookie kick—particularly with the holiday season upon us,—I figured why not combine the two for a breakfast ready coffee cake cookie?

coffee cake cookies 6

Coffee cake is known for its warm cinnamon spiced flavor and, if you ask me, the best coffee cakes also include an ample amount of streusel, either tucked within the dough’s layers or generously crumbled on the cake’s top. Bakery-style coffee cake can often be associated with having a moist and dense crumb and a savory subtly identifiable tang. This is thanks to the addition of something like buttermilk or sour cream. To replicate the creamy tang these ingredients bring to traditional coffee cake recipes, without adding too much moisture, I turn to one of my favorite things in all the kitchen: cream cheese. Add a bit of cheese and a dash of cream of tartar and you’ll bring the signature tang and cakey texture of the morning bread to your cookie scoops.

If you are expecting holiday guests, these are a nice option to set out with the morning coffee. They are just as good on the regular, when you need a grab and go bite to accompany your coffee or tea.

One tip to this recipe is to prepare the streusel first and store it in the refrigerator or freezer while you prepare the cookie dough. In order to get the streusel to stay on top of the cookie it is important to scoop the dough and then flatten slightly to create a surface for the streusel to stick to when the cookies expand in the oven. Feel free to adjust the streusel to your preference. This one includes oats and pecans, but those could simply be omitted if you prefer. One small note: if you have big clumps of butter in your streusel they will spread as the cookie bakes, so try to keep the butter bits to about a pea-sized to smaller so that it really clumps up with the flour and sugar.

I also can’t stop thinking about how good an ice cream sandwich would be with these cookies wrapped around coffee ice cream. Doesn’t that sound great? Please someone make that and let me know how it is so that I can live vicariously through you! Or if you stick around it’s more than likely that you’ll see that recipe coming soon since I really am craving it now.

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coffee cake cookies

Prep Time: 20 minutes

Cook Time: 20 minutes

Servings: Makes about 16 cookies

coffee cake cookies 6

Ingredients

  • 2 cups all-purpose flour (10 ounces)
  • 1 teaspoon cream of tartar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 cup (1 1/2 sticks or 12 tablespoons) unsalted butter, at room temperature
  • 1 cup granulated sugar (210 grams, 7.35 ounces)
  • 1 large egg, at room temperature
  • 1/4 cup full fat cream cheese
  • 1 tablespoon vanilla extract
    For the Streusel:
  • 3/4 cup sugar
  • 3/4 cup flour
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoons cinnamon
  • 1/4 cup butter, softened
  • 1/4 cup chopped pecans
  • 1/4 cup old fashioned oats

Instructions

  1. Prepare the Streusel: In a small bowl, mix all ingredients until the butter is incorporated and the crumble forms pea-sized bunches. There may be some lose of oats or sugar, but most should be sticking to the butter. Set in the refrigerator or freezer while you prepare the cookies.
  2. Make the Cookies: Preheat the oven to 350°F and line two cookie sheets with parchment paper. Set aside.
  3. In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg. Set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy, about 4 minutes. Add the cream cheese and egg and mix to thoroughly combine, about 3 minutes. Mix in the vanilla.
  5. With the mixer on low speed, gradually add the flour mixture to the butter mixture and beat until just incorporated.
  6. Scoop out heaping tablespoons of the dough, rolling them in your hands to create smooth balls, flatten slightly into discs and place each disc onto the prepared cookie sheets leaving at least 3 inches between each. Top each with a generous portion of the prepared streusel and bake for 16 to 18 minutes or until the edges are golden and the centers are just set. Allow to cool on the baking sheets for 5 to 10 minutes before transferring to a wire rack to cool completely.
https://www.butterlovescompany.com/2017/12/06/coffee-cake-cookies/

gingerbread with brandied apples

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From Ottolenghi’s Sweet, this dense, robust gingerbread recipe is topped with warm, perfect-for-Fall brandied apples. gingerbread with brandied apples

I’m never been a big birthday person. I love your birthday. I’ll make you a cake. I’ll go to your party. I’ll even plan your party if you want me to! But, my own birthday. Not so much. This year was a bit of a whirlwind and we ended up going out with some friends to a cool bar/magic show in Hollywood, and then ventured out nearby for the rest of the night. It was a ton of fun!

Why am I talking about birthdays? Oh yeah! Because what did I pull out of my gift bag this year?  copy of Ottolenghi’s new cookbook, Sweet. If you’ve cooked from, or have even flipped through the pages to ogle the photos, in Yotam Ottolenghi’s other books, Plenty, Plenty More, or Jerusalem, you’ll know he has a way of turning a mish mash of ingredients into the most visually vibrant and deceptively delicious dishes you can imagine. This time, the master chef is taking on the sweets world along with co-author Helen Goh, and you can probably guess that I was just a little pumped to get baking from this book.

gingerbread slice with brandied apples

As luck would have it, some blogger friends and I are celebrating the best of fall flavors today, which includes the Fall all-star…drum roll please…apples! The autumn favorite fruit is super versatile and I’m so excited to share a plethora of recipes for your perusal below. Whether you’re looking for sweet or savory, everyday or celebration, apples can fit the bill. For my contribution, I turned to my newest cookbook to see what Ottolenghi would do with apples.

gingerbread slice with brandied apples

Enter: Gingerbread with Brandied Apples. This gingerbread recipe yields a cake that is dark in color, dense in texture, and deep in flavor. There is a substantial ginger punch from ground ginger and spicy crystallized ginger. The hefty cup of blackstrap molasses gives it that robust, almost a little bitter flavor. Wondering what the difference between regular molasses and blackstrap molasses is? I got you! Check out these run-downs from Serious Eats and The Kitchn. To make the gingerbread extra special, we’re topping it with apples reduced in a brandy sauce. Honestly, you could just make the brandied apples and use them for an ice cream or yogurt topping and you would not be mad about it. In this case, the brandied apples give the gingerbread a little freshness as the juices seep into the cake’s crevices.

Look around on social for the hashtag #AisforalltheApples to discover all of the apple recipes in this virtual celebration or click through one of the links following the recipe to explore some of my favorite bloggers’ contributions!

slices of gingerbread with brandied apples on the side

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gingerbread with brandied apples

Prep Time: 30 minutes

Cook Time: 50 minutes

Servings: Makes one high edged 9-inch springform cake

gingerbread slice with brandied apples

Ingredients

  • 1 cup (300 grams) blackstrap molasses
  • 1/2 cup (100 grams) light brown sugar, packed
  • 1/2 cup (120 grams) granulated sugar
  • 1 cup (225 grams, 2 sticks) unsalted butter, melted, and cooled slightly
  • 3 large eggs, room temperature
  • Zest of 1 orange
  • 3 1/4 cups (400 grams) all-purpose flour
  • 1 tablespoon baking soda
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/4 cups (300 ml) just boiled water
  • 1/2 cup (100 grams) finely chopped crystallized ginger
    Brandied Apples:
  • 5 baking apples, such as pink lady, honeycrisp
  • 3 1/2 tablespoons (50 grams) unsalted butter
  • 1/2 cup (120 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • Strips of lemon peel from 1 large lemon
  • 3 1/2 tablespoons (50 ml) brandy
  • 3 1/2 tablespoons (50 ml) lemon juice
  • 1/8 teaspoon salt

Instructions

  1. Preheat the oven to 400°F. Spray a high-sided 9-inch springform pan with non-stick spray, line with parchment paper, and then spray the parchment. Set aside.
  2. In a large bowl, combine the molasses, brown sugar, granulated sugar, butter, eggs, and orange zest. Stir with a rubber spatula until combined.
  3. In a separate medium bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt. Pour the flour mixture into the molasses mixture and stir to combine. Add the just-boiled water and stir to combine. Stir in the crystallized ginger. Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 45–50 minutes. Remove from the oven and allow to cool before removing from the pan and transferring to a serving plate.
  4. Meanwhile, prepare the brandied apples. Peel and core the apples and cut into half-inch slices. In a medium saucepan over medium heat, add the apples and allow to sear for two minutes, stirring every so often. Remove the apples to a medium bowl (they will go back in shortly). In the saucepan over medium heat, add the butter and allow to melt. Then add the sugar, vanilla, and lemon peel. Stir in the apples to coat and cook for 5 minutes. Pour in the brandy, lemon juice, and salt and reduce for 3 minutes over medium-high heat, or until the sauce is thickened, but not caramelized.
  5. To serve: slice the gingerbread and spoon some of the warm brandied apples on top. I think vanilla ice cream or whipped cream might be nice here as well.

Notes

Recipe from Ottolenghi's Sweet

https://www.butterlovescompany.com/2017/10/22/gingerbread-brandied-apples/

Cloudy Kitchen’s Salted Caramel and Apple Babka

Square Meal Round Table’s Chai Spiced Tarte Tatin

The Wood and Spoon’s Maple Apple Cake

The Cooking of Joy’s Deep Fried Apple Dumplings with Miso Caramel Dipping Sauce

Pensive Foodie’s Mini Bacon Crusted Apple Pies

My Kitchen Love’s Bird’s Nest Caramel Apple Cake

More Icing Than Cake’s Apple Butter Pretzels with Rosemary Cheddar Dip

Casey Joy Lister’s Waldorf Salad’s Twisted Sister

The Kitchen Sink’s Apple Cheddar Loaf

What Should I Make For’s Apple Puff Pastry Tarts

Jessie Sheehan Bakes’ Apple Fritters

Smart in the Kitchen’s Gluten Free Apple Cranberry Crisp

This Healthy Table’s Cardamom Apple Tart

Figs & Flour’s Apple Purple Potato Pizza

Something New for Dinner’s Savory Bread Pudding with Apples, Sausage, and Pecan

Always Eat Dessert’s Apple Spice Scones with Maple Bourbon Glaze

Rezel Kealoha’s Rose Poached Apples with Rosewater Reduction

The Soup Solution’s Fennel Sausage and and Apple Dressing (Stuffing)

Lemon Thyme and Ginger’s Smoky Maple Apple Dutch Baby

Gobble the Cook’s One Pan Pork Chops and Sausages with Apple

Hola Jalapeno’s Fluffy Apple Chili Biscuits

Salt and Wind’s Pomegranate Ginger Apple Cider Punch

What Annie’s Eating’s Butternut Squash/Apple Soup with Asiago and Sage Croutons

Flours in Your Hair’s Brown Butter Bourbon Apple Pie

Confetti Kitchen’s Kale Salad with Chicken and Apple

Salted Plains’ Gluten-Free Apple Crumb Cake

Easy and Delish’s Fun Candy Corn Apple Pops

This Mess is Ours’ Easy Baked Apple Custard

Butter Loves Company’s Gingerbread with Brandied Apples

Zestful Kitchen’s Puffed Apple Pancake

Sweet Pillar Food’s Apple Honey Brie

A Farmgirl’s Dabbles Peanut Butter Apple Cookies

Amee’s Savory Dish’s Peanut Butter Protein Dip

Especially Southern Dishes’ Apple Pie Egg Rolls

Pie Girl Bakes’ Salted Caramel Apple Pie

Cocoa and Salt’s Vegan Apple Stuffin’ Muffins

Saltnpepperhere’s Honey Apple Muffins

Worthy Pause’s Thanksgiving-in-Your-Mouth Paleo Stuffing

Baking The Goods’ Apple Cheddar and Thyme Scones

Smart in the Kitchen’s Gluten Free Apple Cranberry Crisp

Measuring Cups Optional’s Caramel Apple Upside Down Cake

Inspired by the Seasons’ Brussels Sprout & Apple Slaw

Sprouting Radiance’s White Bean and Apple Soup

Feed the Swimmer’s Apple Buckwheat Galette with Halva and Maple Tahini

It’s a Veg World After All’s Individual Microwave Apple Crisp

Farm and Coast Cookery’s Apple Cider Donut “French Toast”

Ful-filled’s Milopita – Greek Apple Cake

Allo Maman, What’s Cooking’s Apple & Camembert Tarte Tatin

Champagne and Cookies’ Apple Cheddar Galette

What’s Karen Cooking’s Country Apple Bundt Cake with Cardamom Apple Compote

The Foodie and the Fit’s Venetian Bread Pudding with Apples

Flotte Lotte’s Apple Bread with Cinnamon Butter

glazed pumpkin bundt cake with cream cheese filling

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This Recipe for Glazed Pumpkin Bundt Cake with Cream Cheese Filling is perfect for fall. Blooming with warm spices like cinnamon, nutmeg, cloves, and ginger, the moist cake wraps around a tangy, cream cheese filling for a delicious Autumn treat!

pumpkin bundt cake with cream cheese filling

I know I’ve said it before, but I think it bears repeating (as often as possible), pumpkin is one of those magical ingredients that nearly always yields a moist cake. This Glazed Pumpkin Bundt Cake with Cream Cheese Filling is loaded with fall spices like cinnamon, ginger, cloves, and nutmeg. It is the type of fall cake recipe that will smell up your house in the most festive way. You might even forget it is still 90 degrees outside in LA.

It’s funny—no matter what, once the pumpkins and apples come out, I immediately revert to full on New England fall mode. Boots on. Sweaters out. I just love the fall vibe, even if we will head to the beach a day later. It is the unofficial kick-off to the holiday season for me when there are endless festivities!

pumpkin bundt cake with cream cheese filling

This pumpkin bundt cake recipe makes a big cake, so it is perfect for sharing with friends or colleagues or for a fall gathering. It also keeps well if you make it ahead—just cover it and keep in the refrigerator and bring it back to room temperature when you are ready to enjoy.

I’ve been a cream cheese fanatic lately so it is only fitting that the moist pumpkin cake is filled with a creamy, tangy, cream cheese filling. This adds a textural contrast to the cake; an unctuous and rich bite between the tender spiced crumbs.

The entire pumpkin bundt cake is drizzled with a simple glaze of confectioners’ sugar, milk, and vanilla to add a hit of sweetness. With a few components, this cake does take a little more time as it’ll bake for about an hour and you’ll want to let it cool completely before serving. If you’re feeling like a fall recipe, but looking for a quicker pumpkin recipe, hop on over to these Spiced Pumpkin Muffins. Apparently my love of all things fall hasn’t changed a bit since then.

Grab your sweater, a cup of cider, and add this cake to your weekend baking adventures. You’ll fall in love.

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glazed pumpkin bundt cake with cream cheese filling

Servings: Makes one 10-inch bundt cake

pumpkin bundt cake with cream cheese

Ingredients

    Cake:
  • 2 and 3/4 cups (345g) all-purpose flour
  • 2 1/2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cloves
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 (15 ounce) can pumpkin puree (I use Libby’s; not pumpkin pie filling)
  • 1 cup (200g) packed dark brown sugar
  • 3/4 cup (150g) granulated sugar
  • 1 cup (240ml) vegetable or canola oil
  • 4 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
    Cream Cheese Filling:
  • 12 ounces (336g) full-fat cream cheese (not whipped), room temperature
  • 1 large egg, room temperature
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon pure vanilla extract
    Glaze:
  • 2 cups (200 grams) confectioners' sugar
  • 3 to 4 tablespoons whole milk
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat the oven to 350°F and spray a 10-inch bundt pan with non-stick baking spray. Set aside.
  2. In a medium bowl, whisk together the flour, cinnamon, baking soda, ginger, cloves, nutmeg, and salt. In a separate large bowl, whisk together the pumpkin, brown sugar, granulated sugar, oil, eggs, and vanilla extract until thoroughly combined. Gradually whisk the flour mixture into the bowl with the pumpkin and stir until all of the flour is incorporated. Set aside while you prepare the cream cheese filling.
  3. Using a hand mixer or stand mixer fitted with the whisk attachment, beat together the cream cheese, egg, sugar, and vanilla extract until very smooth.
  4. Scoop half of the pumpkin batter into your greased bundt pan and spread it evenly. Spread all of the cream cheese filling evenly on top. Top with the remaining pumpkin batter, spreading to cover so there is no cream cheese exposed (if possible)..
  5. Bake for 55–65 minutes or until a toothpick inserted into the center of the cake comes out clean.
  6. Remove from the oven and allow to cool at least an 1 hour inside the pan. Then, invert the slightly cooled bundt cake onto a serving dish. Allow cake to cool completely before glazing. To glaze, in a medium bowl, stir together the confectioners’ sugar, milk, and vanilla until moistened. Test the thickness of your glaze by lifting a scoop with a fork and allowing it to drizzle back into the bowl. If it drizzles too thin, add a little more confectioners’ sugar, or if it is too thick and does not smoothly drizzle, add another tablespoon of milk. Drizzle over your cooled bundt cake. Serve! Store leftovers in the refrigerator, covered tightly.

Notes

https://www.butterlovescompany.com/2017/10/16/pumpkin-bundt-cake-cream-cheese/

pumpkin bundt cake with cream cheese filling

Hi! I'm Jenna, founder of butter loves company. From holidays to Tuesdays, let's find a way to make every meal special.
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