Pumpkin Walnut Cloud Cake

It is that time of year. The cool, crisp air and turning leaves make me crave cinnamon and pumpkin, hot apple cider, and cranberries. I love November! I enjoy Thanksgiving for so many reasons. I think it is a wonderful American tradition that helps us focus on our blessings. As we travel to be with family and gather to cook a meal to celebrate with loved ones, our hearts are filled as surely as our stomachs with the loving memories that accompany this special time of year.

I have never been a big fan of pumpkin pie. It’s not that I hate it, but it is not my first choice from the dessert table. My husband, on the other hand, loves pumpkin pie. He loves all things pumpkin. For this reason, I am always looking out for new pumpkin recipes that will make my love happy. While flipping through a supermarket advertisement magazine, I saw a pumpkin cake recipe that inspired me. Because the magazine was trying to get shoppers to buy specific products, it called for many ingredients which were highly processed that I would have to buy. So I let the recipe inspire me, and I came up with my own version that will really knock your socks off.

I adore super-moist cakes, and this one takes the cake! Pardon the pun. The flavors of fall really come through in this simple, elegant, and oh so moist cake. When you have this cake, there’s really no need for pumpkin pie. In fact, a pumpkin pie would probably feel quite embarrassed sitting next to this beautiful, delicious cake. I have to give it my most enthusiastic recommendation. This will be the star of your Thanksgiving dessert table!

Pumpkin Walnut Cloud Cake

For the cake:

1 box yellow cake mix

1 can (15 oz.) pumpkin (not pie filling)

4 large eggs

½ cup vegetable oil

¾ cup fresh squeezed orange juice

½ teaspoon cinnamon

¼ teaspoon allspice

¼ teaspoon ginger

1/8 teaspoon ground cloves

For the filling:

8 oz. cream cheese, room temperature

4 Tablespoons honey

½ teaspoon cinnamon

¼ finely chopped walnuts

For the topping:

1  cup whipping cream

2 Tablespoons powdered sugar

2 Tablespoons grated orange zest

Preheat oven to 350⁰ F. Grease two 8” round cake pans with shortening, and line bottoms with parchment paper rounds cut to fit.

Combine all cake ingredients in a large mixing bowl. Mix on low until incorporated. Then mix on high speed for 2 minutes. Pour into prepared pans and bake for 35-40 minutes until an inserted toothpick comes out clean. Cool on rack for 5 minutes, then turn out and cool completely.

While cake is cooling combine cream cheese, honey, and cinnamon in a medium bowl. Mix with fork or mixer until a smooth consistency is formed. Add walnuts and mix until uniformly combined. Chill until ready to use.

When you are ready to assemble the cake, combine the whipping cream and powdered sugar in the bowl of an electric mixer. Mix on high until stiff peaks form. Gently stir in orange zest.

To assemble the cake: place a layer on cake stand. Spread the entire amount of cream cheese filling evenly over the top of the first layer. Place second layer on top of filling. Top with a cloud of the whipped cream topping. Sprinkle on additional orange zest for a pretty bit of flair. Cake must be refrigerated.

I know you will love this moist, delicious cake! Mine was eaten up in 2 days, but I definitely plan to make it for my Thanksgiving Day feast. The presentation and taste will make your family think you worked much harder than you actually did!

Strawberry Milk Chipster Ice Cream Sandwiches

I guess you could say, I'm a bit on a strawberry bender. I can't leave them alone!

Spring fever has struck all round, and I'm not the only one. As I was reading a few of my food blog faves, I came across a recipe for a strawberry cookie made with strawberry Nestle Quick. Of all things! It sounded intriguing to me, and I knew my big boy would go for it. He loves strawberry milk more than life itself. So I decided to give Strawberry Milk Chipsters a try. Am I glad I did!

The recipe is courtesy of Jenny over at the Picky Palate. You should definitely check out her site. I really love it!

Strawberry Milk Chipsters

2 sticks softened butter

1/2 Cup strawberry milk Powder, Nestles

3/4 Cup brown sugar

2 eggs

1-2 drops red food coloring

1 Tablespoon pure vanilla extract

2 1/2 Cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

10 oz bag White Chocolate Chips

Preheat oven to 350 degrees F. 

Cream the softened butter.

In a stand or electric mixer beat the butter, strawberry milk and brown sugar until well combined. 

Place eggs into a bowl and whisk in 1-2 drops of food coloring.  Pour into mixer along with vanilla and beat until combined, about 30 seconds.  

I cheated here and just added the eggs and food coloring straight in. No problems.Place flour, baking soda and salt into a large bowl; mix to combine then slowly add to wet ingredients along with white chips.  Mix on low until just combined.

I added the chips last and stirred by hand. It's just the way I do things.

With a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet about 1 1/2 inches apart. 

My mom gave me a silpat that I'd given her some years ago. It has been sitting in a drawer all rolled up. It still curls a bit. :/ Bake for 9-11 minute or until edges just start to brown.  Let cookies cool for 5 minutes before transferring to a cooling rack.

about 3 dozen cookies

 

They taste as good as they look. I had one with a cold glass of milk, and later I thought, "These would make excellent ice cream sandies!" So after supper, I dug out the Blue Bell.

 He's not usually this patient!

Popeye says... two thumbs up! These will be a regular item around my house now.

Try some soon! I bet you'll love them as much as we do.

Besides, who could resist baking for these two cuties? Certainly not me!

Keep lovin' and keep cookin'.