Ruffles'N Roses

Last Saturday after my youngest son's "Raingutter Regatta" with the boy scouts, I had the opportunity to spend some time in my kitchen.  I find it super fun and relaxing (until I break something or bust a piping bag..haha!).  I decided to make a 'box mix' cake so I could play around with a different type of frosting than my usual buttercream.  I found one that uses shortening, which is supposed to hold up better.  There's nothing better than real butter and something about shortening kind of freaks me out.  I decided to give it a try and it totally held up, and it gives it that 'commercial bakery' taste.  I'm still a buttercream kind of girl when it comes to taste though.

This cake turned out super cute, even though by the time I actually got to decorate it I had started to get short on time.  I can't wait to do this again and not be so sloppy.  However, I was still happy with the end result.  The inside layer is a raspberry jam my husband bought from a cute Amish market that's not too far from where we live.  I think next time I'll do an inside layer of chocolate ganache and strawberries.  I know, right?  NOM!

I'd love to hear some other ideas/tips/tricks.

Ohhh so soft Pumpkin Gingersnaps!

Ever wanted to have a delicious cookie that just 'feels' like Fall and Christmas all in one bite?  If so, then this cookie has your name all over it.  Not only is it delicious, but like it says in the title its 'ohhh so soft'.  No joke.  Not like 'crumble all over the place' kind of soft.  Its like 'holds its shape and feels like you are biting into the sweetest cloud in the sky' soft.  Its another good recipe to use up some of the canned pumpkin you might have loitering in your cabinets.

Take a bowl and cream your butter and sugar.  Then follows the pumpkin, vanilla, egg and molasses.  (recipe will be at the bottom)

In another bowl whisk together the flour, salt, baking soda and all those yummy spices (cinnamon, ginger & cloves)

Begin to mix the dry stuff into the wet stuff, a little at a time so you don't end up looking like you've been beaten up by a powder puff.  The batter will be super soft & sticky, so you'll need to keep it in the fridge for at least an hour.  I had somewhere to take these little gems, so I cheated and stuck it in the freezer for 20 minutes or so.

Now take your favorite spoon and try to scoop out around the size of a walnut.  Roll them into little balls and then toss them in sugar.  Bake them on parchment at 350 F for 10-12 minutes.  Good luck trying not to burn your tongue because you just can't wait for them to cool.  (Not that this has ever happened to me  or anything........ahem.)

The pumpkin makes me think Fall yet the molasses & ginger makes me all excited for Christmas.  Like most cookies, these go great with a cup of coffee.  My husband even liked these, and he hates gingersnaps.  Let me know if you try these and how you likes.  Happy baking y'all!

Pumpkin Gingersnaps
(from Two Peas & Their Pod)

½ cup of butter, at room temperature
1 cup granulated sugar, plus more for rolling the cookies
½ cup of pure pumpkin
¼ cup of molasses
1 large egg
1 teaspoon vanilla extract
2 ⅓ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt

1. Beat the butter and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.
2. In another bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour.
3. Preheat oven to 350° F. Line a baking sheet with parchment paper. Roll balls of dough in sugar and place on prepared baking sheet.  Bake for 10–12 minutes, or until cookies look cracked and set at the edges.

Pumpkin Pie Pancakes

Are you like me and have someone in your life that when they get a hankering for something, they like to remind you of what they'd like, over and over again?  Sometimes for days?  Enter my husband, Brian.  He has been asking for the return of 'Pancake Saturdays'...pumpkin style.  If anyone in this house wants me to whip up something pumpkin style, I'm all in!  So I used this recipe I found from Crepes of Wrath.  These turned out super YUM.  I recommend making a second batch so that way you're not too skimpy when you ladle them in your pan, because these will puff up.  Just like a good little pancake should.

*(Before I go on let me say that I, in any way, do not claim to be an expert, a good photographer, or anything other than a clumsy wife/mommy that wants to share some of the little things in life that can bring some joy and creativity.  I want to learn as well as pass along some stuff.  Ya know?)

First, the goods...

I used pumpkin puree from a can.  Be sure you don't accidently buy the pumpkin pie type.  I like the option to flavor it the way I like it.  This recipe also calls for plain white sugar, but I replaced it with light brown sugar.

Once you have your wet ingredients combined on one side, and the dry combined on the other, just mix it together.  Don't over-mix the batter or they'll be in the dry danger zone.  Add milk a little at a time till it reminds you of cake batter.

Warm up your pan. I like medium high at first, then I like to lower it till it just feels right.  I use a pat of unsalted butter (only use the real stuff!) to slick up the pan.  Keep checking the bottoms to see when they're ready to flip.  I used to look for bubbles around the edges, but my pan and stove can be quite fussy at times.

 

 They'll turn out nice and golden, and they are more fun to make while drinking coffee!  (Just like all things, really.)  As they come out of the pan, I just slipped them into a pre-warmed oven (200 degree's) to keep them nice and toasty.  I also have to make sure that my dog Cooper's not in the way as I place them in there.  He's always at my feet every time I'm in the kitchen.....see!

 

He's hoping for a pancake avalanche to fall from Mt. Stovetop. 

Here's Brian's plate...he likes lots of syrup.  He also seemed to really enjoy these, and I can't wait to make these again. 

These will definitely be good all year long.  But there is just something so satisfying about having these on a crisp yet sunny fall (Saturday) morning.  'Tis the season, y'all!

Here's the adapted recipe...enjoy!


1 1/4 cup all-purpose flour
3 tablespoons light brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk (plus a little more as needed)
1/2 cup canned pumpkin puree
2 tablespoons canola oil
1 egg, room temperature
1 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon cloves
pinch of allspice

1. Preheat your oven to 200 degrees F. In a medium bowl, combine you flour, sugar, baking powder, spices  and salt
2. Combine your milk, pumpkin, oil and egg. Add the flour mixture and whisk until just moistened. Do not over mix, or else your pancakes will be dry.
3. Melt a pat of unsalted butter on a large skillet over medium-high heat.
4. Reduce heat to medium. Pour 1/4 cup of batter for each pancake onto the skillet. Remove the pancakes from the skillet and place on a baking sheet. Put the baking sheet in the oven to keep the pancakes warm while you finish using up the rest of the batter. Serve with syrup and enjoy.

all-purpose blogging

Hi, I'm Renee'.  I've decided to start this blog in hopes of not driving my friends and family crazy with all my pictures of sweeties on facebook.  I just want to share this deep rooted desire to bake awesome desserts that I find on the internet, books/magazines and at my husband's Grandma Hopkins house.  Sadly I wasn't raised by an awesome cook who could show me the ropes, and had all these secret recipes that have been passed down from generation to generation.  So...I'm starting from scratch and making my own collection of goodies to hand down the ole bloodline.  I'm looking forward to sharing these goodies (perhaps not only the edible kind) I find along the way.  I'd like to also share some sewing, crocheting, places visited and music as well.  Thanks for stopping by!