Pumpkin Chocolate Chip Cake With A Cinnamon Cream Cheese Drizzle

We have had exactly 3 days of Fall here in Utah.  We are now expecting snow this weekend.  So sad… I love Fall and it comes and goes so quickly here it is a little depressing.  But to make up for the cold, I love to make Fall inspired sweets.  One of which is this delicious pumpkin cake. Make sure you serve this with a cold glass of milk, because it is rich, but oh so good! I’ll be back next week with some more Fall inspired dishes that are sure to make your mouth water. Cross your fingers for me that I’ll get my camera back soon!!!!   

Pumpkin Chocolate Chip Cake with a Cinnamon Cream Cheese Drizzle

recipe by Stephanie

For the cake:
1 cup whole wheat flour
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
dash nutmeg
1 cup butter, softened
1 cup granulated sugar
1 15 ounce can pureed pumpkin
2 eggs
1 teaspoon vanilla extract
2 cups chocolate chips

For the Drizzle:
2 ounces fat free cream cheese, softened
1 cup confectioners’ sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1. In a medium bowl, whisk together the flours, baking powder, baking soda, salt and cinnamon. Set aside.
2. Using a mixer, beat the butter and the sugar until fluffy.  Add the pumpkin and mix until well incorporated.  Add eggs one at a time.  Mix in vanilla.  Slowly add the dry ingredients until well incorporated.  Add chocolate chips.
3. Pour batter into a greased 9X13 baking pan. Bake at 375 degrees for about 35-40 minutes or until set.  Set aside to cool completely.
4. Mix all ingredients for the drizzle until smooth and creamy.  Drizzle over cooled cake.

Baked on October 9, 2008 | Recipe Card: Dessert | 35 Bites 

Upside Down Apple Cake


I promise that when I get my camera back, I will be posting more. I will get better. And stay tuned for good changes to Stephanie’s Kitchen…We’ve been working on a new and improved site and there will be a giveaway on the new reveal day. So stay tuned….

I haven’t been in the baking mood lately. Maybe it’s because I can’t take beautiful pictures (I know, I know, enough already about the camera). Don’t worry, I’m not going into that again! Or maybe it’s because my friend/next door neighbor/workout buddy/food taster has been bringing me new brownies to try out EVERYDAY. Maybe that’s why. Becky has a darling food blog, Satisfying My Sweet Tooth and this week is Brownie Week and there is a great giveaway! Don’t miss out on entering to win a great cookbook! And you have to check out a new brownie recipe everyday. You can trust my opinion that EVERY single recipe is amazing. I’ve tried them all. My favorite was the Peanut Butter Fudge Bars. That recipe is up today and you have to give them a try. Heaven!!! She gave me about 6 of them and I’m not exaggerating when I tell you that I ate every last one of them. Did I feel any regret? No, of course not. Are you kidding? I just had to work out extra hard the next day.

Now onto my Apple Cake. This cake is delicious. I woke up this morning, went to the gym, came home, got the kids up, sent the hubby off to work, fed the kids, cleaned my house from top to bottom and THEN…decided I wanted to cook something sweet. I know, I’m crazy. And this was all before noon. I started from scratch with the cake and crossed my fingers that it would turn out. It was delicious! The brown sugared apples are amazing and so sweet. Below the apples is a soft, moist cake that is so perfect with the apples. You will be having seconds and maybe thirds with this one. I’m obsessed with apples right now. So if you are too, give this cake a try. Have a great week everyone!!!

Upside Down Apple Cake
recipe by Stephanie

For the apples:
4 tablespoons butter
3 medium Gala apples, sliced
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon apple pie spice
dash of ground nutmeg
2 teaspoons fresh lemon juice

For the cake:
2 cups all purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter, cold
1 cup milk
1 teaspoons vanilla
2 eggs

1. Preheat oven to 375 degrees. Place 4 tablespoons butter in a 9 inch baking pan and place in oven until butter is melted. Add brown sugar, cinnamon, apple pie spices and nutmeg and mix into the butter. Add the sliced apples in rows on top of the brown sugar mixture. Sprinkle with the lemon juice and set aside.
2. In a mixing bowl, whisk together the flour, baking powder, salt and sugar. Add the butter and mix with pastry blender or fingers until the butter is mixed well into the flour, and is now about the size of peas. Using an electric mixer, add the milk and vanilla and mix until smooth. Add eggs, one at a time and mix until well incorporated. Beat on high for about 2 minutes. Pour batter over the apples and bake for about 35 minutes, or until center of the cake is set.
3. Cool in pan for about 5 minutes. Loosen the sides of the cake and invert onto a serving plate. Enjoy!!

Baked on October 6, 2008 | Recipe Card: Cakes, Dessert | 17 Bites 

Mini Yogurt Pies


I’ve been MIA lately, haven’t I? I feel so lost without my camera! I have been going crazy without it this past week. I don’t know how I’m going to make it for another 3 weeks. I’ve been plotting out ways in my head that I could brake into the manufactures facility and put a bright orange post it on my camera that reads RUSH-VERY IMPORTANT!!! But I’m not sure being arrested for braking an entry would help me or my blog very much. Would you still read my blog even if I was writing from a jail cell? Oh come on , where is your loyalty! How will I go on!! I know, I know get off my pity pot. My husband is very sick of all of the sulking and the pouting that has been going on around here. But I don’t care, it’s like my baby. How would you feel if someone took you little baby for 3 weeks to do some ‘repair’ work? I’m sure you would be devastated too! Anyway, onto pie.

These little beauties are so light and refreshing. They take a total of 4 ingredients and are a breeze to make. I’m not sure where my brain was on the day that I made these, but I meant to chill them in the fridge for a couple of hours, but somehow they were in the freezer when I went to serve them. So instead of a creamy pie, it was like a frozen popsicle. But I let the leftover ones sit in the fridge until the next day and they were perfect. I love these little mini graham cracker crusts, they are so perfect for individual servings. They work out great for this recipe because you don’t have to cut into the pie and get messy servings out, everyone gets to dig into their very own. Who doesn’t love that? Hope you guys enjoy the recipe and have yourselves a great week!

Mini Yogurt Pies
makes 12 individual servings

2- 6 ounce jars strawberry yogurt
1- 8 ounce tub cool whip
2 cups fresh strawberries, hulled and cubed
12 individual graham cracker crusts

1. Gently mix yogurt into cool whip. Add strawberries and mix until well combined. Pour into graham cracker crusts and chill in the refrigerator for about 2 hours.

Baked on October 1, 2008 | Recipe Card: desserts | 15 Bites 

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