Tag Archives: fall dessert

Apple Molasses Spice Cake

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Apple Spice Cake

I’d make an appalling bed mate.  In addition to my  ridiculous fondness for ambient bedroom temperatures in the 50’s – and my certainty that both sides of the bed are “my” side,  I have this awful habit of changing positions as if performing a sleeping triple Salchow, leaving pillows and covers strewn about the bedroom floor.   I’ve been sleeping as a singlet for too long.

Perhaps my bed mate will overlook my sleeping habits if distracted by a sweet or two…


Apple Molasses Spice Cake

Slightly adapted from Real Simple

Ingredients

  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon cardamom
  • 1/2 teaspoon Chinese 5-Spice
  • 1/4 teaspoon clove
  • 1/2 teaspoon salt
  • 1/2 cup molasses
  • 1/2 cup brown sugar (packed)
  • 1 large egg
  • 1/2 cup vegetable oil
  • 1 Tablespoon grated fresh ginger
  • 1/2 cup boiling water
  • 2 apples, peeled, cored and cut into 1/2″ pieces

Directions

  1. Heat oven to 350 degrees.  Oil a 9″ round cake pan, line the bottom with parchment, oil again and dust with flour.
  2. In a large bowl, whisk together flour, soda, spices, and salt. In a medium bowl, whisk together molasses, sugar, egg, oil, ginger and water. Add molasses mixture to flour mixture and whisk until just combined. Fold in apples.
  3. Pour batter into pan and bake until toothpick comes out clean, 40-45 minutes. Cool in pan 30 minutes, turn out onto rack to cool completely. Before serving, dust with confectioners’ sugar and serve with lightly whipped cream, if desired.

Pumpkin Whoopie Pies

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Fall Pumpkin Cookies

“Impossible relationships. My special gift is impossible relationships.”   Edward Lewis, Pretty Woman

Word!

Pumpkin Whoopie Pies

Adapted from Real Simple Pumpkin Cream Sandwiches

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • 6 Tablespoons unsalted butter, room temperature
  • 2/3 cup light brown sugar
  • ½ cup granulated sugar
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 8 oz. cream cheese, cold
  • 5 Tablespoons unsalted butter, room temperature
  • 2 teaspoons vanilla
  • 2 cups powdered sugar, sifted

Directions

  1. Preheat oven to 375 degrees. Line 2 baking sheets with parchment or silpats.
  2. Combine flour, baking powder, baking soda, spices and salt in a small bowl.
  3. Beat butter and sugars in a stand mixer until smooth, but not pale and fluffy.
  4. Add the pumpkin, vanilla and eggs and beat until combined.
  5. Slowly stir the flour mixture into the pumpkin mixture until just combined.
  6. Spoon 32 cookies onto the baking sheets. With a moist finger, slightly smooth the sides and top of each cookie round and flat.
  7. Bake for 10-13 minutes until cookies are set, but not brown. Remove from sheets and cool completely.
  8. While the cookies cool, beat together cream cheese, butter and vanilla. Slowly add powdered sugar until filling is light and fluffy.
  9. Liberally spread the flat side of half of the cooled cookies with the filling. Don’t be shy; you need enough filling for two cookies. Sandwich together with the remaining cookies. Refrigerate or serve within two hours.