Monday, November 24, 2014

Pre-Turkey Day Food and Fun

IN THE NEWS: ‘Normal Barbie’ keeps it real with cellulite, stretch marks, and acne; read more HERE

Happy Monday, all!

Well, it took most of the week but I'm feeling 1,000 times better! Thank you for the well wishes!

Did some early Christmas shopping downtown this weekend--I'm all for supporting local businesses--but ended up getting myself a swanky black jumper. It looks a lot like this.
Now I just need a place to wear it. :-)

And in case you're looking for a different kind of pumpkin dessert to have for Thanksgiving, I have a yummy one.

Chocolate Chip Pumpkin Bundt Cake with buttermilk icing

For cake

  • 1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan
  • 2 1/4 cups all-purpose flour plus additional for dusting pan
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3/4 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling)
  • 3/4 cup well-shaken buttermilk
  • 1 teaspoon vanilla
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 1/2 c chocolate chips
For icing
  • 2 tablespoons plus 2 teaspoons well-shaken buttermilk
  • 1 1/2 cups confectioners sugar

Make cake: Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.
Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth. Stir in chocolate chips. 
Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.
Make icing:
While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.

This is so tasty for dessert, breakfast or a snack!

And if you're celebrating Thanksgiving this Thursday, you really should know that "it's all about that baste" LOL

Have a great week and Thanksgiving!


Southpaw HR Sinclair said...

Happy Thanksgiving. Glad you feeling better!

L. Diane Wolfe said...

Good to hear you feel better. I'm about halfway on the Christmas shopping.

Connie Keller said...

Glad you're feeling better. Have a blessed Thanksgiving!

Carol Kilgore said...

Happy Thanksgiving!

Rula Sinara said...

Happy Thanksgiving!

Your recipes always sound delicious. That buttermilk frosting has my mouth watering!

And too funny on Barbie ;).