Mini Pumpkin Chocolate Chip Bundt Cakes with a Cinnamon Cream Cheese Drizzle

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My mind is empty tonight.  Do you ever have those days when you just don’t have much to say? I’m having one of those moments right now….hmmm…what to write.

Well I could tell you how delicious these mini bundt cakes are.  So delicious! And did I mention that I don’t think that I could live without my mini bundt cake pan? I was borrowing my neighbors mini bundt cake pan for a while.  She finally had to ask for it back.  I was crushed.  I was having a hard time finding one for me.  But than my friend called me today and told me that Walmart was selling them for $18.  Good deal.  I was so incredibly excited.  Is that silly to get so excited over a pan? Well I was. I immediately wanted to use it.  And since Fall has fallen here so quickly here in Utah, I wanted to make a Fall recipe.  So I whipped up these Pumpkin Chocolate Chip Bundts.  Oh and the Cinnamon Cream Cheese Drizzle!  So divine.  I could eat a bowl of it for breakfast. It’s that good! Don’t fret if you don’t have a mini bundt cake pan. ( Although I would highly recommend you going out and getting one this very instant.  There are so many yummy things you can make with it!) You can also use a mini cheesecake pan, and if you don’t have one of those just use a good ole’ cupcake pan.  That works too.  The recipe is really yummy.  It is moist and oh so delicious.

I guess I had something to say afterall..so sorry for the ramblings!  Hope you all have a great weekend!

Mini Pumpkin Chocolate Chip Bundt Cakes with Cinnamon Cream Cheese Drizzle
recipe by Stephanie
makes 18 mini bundt cakes

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
1/2 teaspoon cloves
1/2 cup butter, at room temperature
1 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 cup canned pumpkin
1 cup mini semi sweet chocolate chips

For the drizzle:
2 ounces cream cheese, softened
2 tablespoons butter, softened
2 cups confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons milk
dash of cinnamon

Whisk together the flour, baking powder, salt, cinnamon, cloves, allspice and nutmeg. Set aside. In a mixer, beat the butter and sugar until fluffy. Add eggs one at a time, mixing well between additions. Add vanilla and pumpkin. Mix just until combined and creamy. Slowly add the flour mixture and mix just until combined. Gently stir in the chocolate chips. Grease the pan of your choice and fill the cups half way. Bake at 350 degrees for 15-17 minutes or baked through and when cooled, transfer to a wire rack. Using a mixer, whip the cream cheese and butter until smooth and creamy. Add the confectioners’ sugar, vanilla and milk. Add a dash of cinnamon. Whip until smooth. I fill a ziplock bag with the frosting and cut one of the corners off a bit and than drizzle over the bundt cakes.

Enjoy!

Baked on October 8, 2009 | Recipe Card: Cakes, Uncategorized, desserts | 14 Bites 

7-Up Bundt Cake

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Still here folks…sorry it’s been so long.  I feel so guilty when I don’t say hi for that long, but life has been hard.  I’m hanging in there, and hopefully in a couple of weeks we’ll have a new little baby here, but in the meantime, here is a simple dessert that will fool everyone into thinking you spent all day in the kitchen, but this recipe has a lot of cheating going on (boxed caked mix).  If you don’t like cheating, than by all means, don’t try it out!  But my life requires it right now!  And you would never know it.  It is delicious and lemony and all that good stuff that I so adore.  I could seriously eat this entire cake all by myself.  And for the next couple of weeks, no one would say a word, but once this baby comes, my life will have to turn healthy for a while.  I’m enjoying it while I can but I have lots of baby weight to work off.  But enough about that, I miss you guys and hopefully will be back to full time blogging soon!  Have a good week!

7-Up Bundt Cake

1 box lemon cake mix
1 box 3.4 ounce box instant lemon flavored pudding mix
1 1/2 cups 7-up
4 eggs
3/4 cup vegetable oil

In a large bowl, mix all ingredients until smooth. Pour into greased and floured 10 inch fluted cake pan and bake at 325 degrees for about 45 to 50 minutes or until set. Let cool and remove from pan and place on a wire rack. Drizzle with lemon icing. (confectioner’s sugar and lemon juice mixed until smooth)

Baked on May 20, 2009 | Recipe Card: Cakes, Dessert, lemon | 16 Bites 

Lemon Lime Baby Cakes with a Lemon Lime Drizzle

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Can you even believe that today is the last day of March? I am absolutely baffled.  This year is flying by so fast.  It seems like Christmas just barely came and went and now it’s almost Easter. Oh where oh where does the time go? I remember the good old days when I was just a little girl and the days and weeks seemed to go so slowly I thought I’d go crazy.  I remember wishing to be older and now I am turning 30 this year and it totally blows my mind.  Anyways, maybe I’m crazy but I feel like I should hold on to every second or it will get away from me again.  
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So now onto more important things..like dessert.  Jenny at Picky Palate had me at hello with these little beauties and I just had to run out and get me this Mini Cheesecake Pan at Williams Sonoma.  I couldn’t wait another second.  I immediately tried the recipe for their basic mini cheesecakes they had on the back of the box and they were fantastic.  And then I had to try a recipe of my own.  I came up with these baby cakes.  I don’t know why I call them that other than the fact that they are cute and they had to sound cute too.  These moist mini pound cakes are filled with fresh lemon and lime juice and of course the zests too.  The drizzle puts them over the top.  I love the shape that the mini cheesecake pan gives them, although you can use a mini muffin tin too, or even a regular size muffin tin if you must.  Your choice.  Here’s the photo of my mini cheesecakes.  Aren’t they so cute?

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And now here is the recipe for the Baby Cakes!  Have a great week friends!

Lemon Lime Baby Cakes with a Lemon Lime Drizzle
recipe by Steph
makes 18 mini pound cakes using the mini cheesecake pan
or 18 mini cakes using a mini muffin tin or 12 cakes using a regular muffin tin

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, at room temperature
1 cup granulated sugar
2 eggs
1 tablespoon fresh lemon juice
2 teaspoons fresh lime juice
1 tablespoon fresh lemon zest
1 teaspoon fresh lime zest
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup plain yogurt

For the drizzle:
1 1/2 cups confectioners’ sugar
lemon and lime juice

Whisk together the flour, baking powder and salt. Set aside. In a mixer, beat the butter and sugar until fluffy. Add eggs one at a time, mixing well between additions. Add lemon and lime juice and zests, vanilla and almond extract and yogurt. Mix just until combined and creamy. Slowly add the flour mixture and mix just until combined.  Grease the pan of your choice and fill the cups half way. Bake at 350 degrees for 15-17 minutes or baked through and when cooled, transfer to a wire rack. In a small bowl combine the confectioners’ sugar and enough lemon and lime juice to make a nice consistency for the drizzle. Drizzle over the baby cakes and enjoy!

Baked on March 31, 2009 | Recipe Card: Cakes, Dessert, lemon | 26 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 

Blueberry Buttermilk Streusel Coffee Cake


Long name, simple recipe! All I have to say about this recipe is, Yum.  I love coffee cake and I love blueberries.  I also love the combination of blueberries, lemon zest, and cinnamon.  And add a crunchy streusel to the top and hello, heaven!  To me, there is nothing quite like it. They blend together so perfectly.  I’ve been working on this recipe FOREVER.  I was originally trying to make it as bread in a loaf pan and also using plain yogurt.  I was having a lot of trouble with the bread rising and cooking in the middle.  I finally decided to turn it into a coffee cake and when I tasted this hot out of the oven, I was literally in heaven.  I could easily eat the entire pan in about 10 minutes, maybe even sooner. Breakfast, brunch or dessert, this recipe is amazing and you must try it, because if you don’t, you will be missing out on an incredibly tasty treat! 

On one last note..My husband and I are taking a kid-less vacation next week to Washington D.C and I was wondering if any of you knowledgeable foodies out there knew any fabulous restaurants that we should not miss out on.  I’ve never been there, so I’m clueless!  If you do, let me know please!!! Thanks!
Have a great week everyone!
Blueberry Buttermilk Streusel Coffee Cake
recipe by Stephanie
For the Cake:
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup granulated sugar
1/4 cup butter, softened
2 eggs
1 tsp vanilla
1/2 cup buttermilk
1 1/2 teaspoons lemon zest
2 cups fresh or frozen blueberries
For the Streusel:
1/4 cup all purpose flour
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup cold butter
1. Preheat oven to 375 degrees.  Grease a 9 inch pan.  
2. Whisk together flour, baking powder, salt and cinnamon.  Set aside.
3. In a bowl of an electric mixer, beat butter and sugar until light and fluffy.  Add eggs, one at a time until well incorporated.  Add vanilla.  
4. Slowly add flour mixture, and than buttermilk until just combined.  Do not overmix.
5. Stir in blueberries and lemon zest.
6. Pour batter in the pan, it will be slightly thick. 
7. Make streusel.  Mix sugar, brown sugar, flour, and cinnamon.  Add butter and mix with hands, or a pastry blender until mixture is the size pea sized crumbs.  Sprinkle evenly over cake batter.
8. Bake for 30-35 minutes or until a  toothpick inserted in the middle of the cake comes out clean.

Baked on July 28, 2008 | Recipe Card: Cakes, breakfast | 22 Bites 

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