Easy Halloween Pumpkin-Chocolate Marble Cake

Posted on October 6, 2015 by Better Baking Bible

CHOCOLATE PUMPKIN MARBLE CAKE / EMILY CARLIN / CC BY

Fall is here, making pumpkin a staple in our kitchen when it comes to baking. From pumpkin pie, to pumpkin strudel, muffins, and cake, what is there not to love about this sweet, low-calorie food that swings us into the Halloween spirit! The bunt cake we are showcasing today is SUPER EASY to make and makes the perfect combination of pumpkin and chocolate – marbled! After all, a cake isn’t a cake without a dash of chocolate! And did we forget to mention, the glaze is made out of cream cheese? Now we’ve definitely got you hooked…

Easy Halloween Pumpkin-Chocolate Marble Cake

Pumpkin chocolate marble bundt cake with cream cheese frosting.

Cook Time

1 hr 10 min

Directions:

Pumpkin Cake Batter

.75 cups unsalted butter
3 large eggs
1 ¼ cups pumpkin, canned
½ cup granulated sugar
1 ¾ cups white all purpose flour
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
½ tsp nutmeg or allspice
Orange food coloring

Chocolate Cake Batter

.75 cups unsalted butter
3 large eggs
1/2 cup granulated sugar
1 tsp vanilla extract
1 cup white all purpose flour
1 tsp baking powder
½ tsp salt
¾ cups cocoa powder

Cream Cheese Frosting

4 ounces of cream cheese at room temperature
½ cup confectioner’s sugar
1 tsp salt
1 tbsp lemon juice
3 tbsp milk, add more if needed

Instructions:

Grease/flour bunt pan and preheat oven to 350 F.
To make pumpkin batter, beat butter and eggs until light and fluffy. Add in the rest of the ingredients and mix until combined. Add a few drops of food coloring to make the batter more orange.
Follow the same steps to make the chocolate cake batter and then pour in half of the pumpkin batter into the bundt pan. Now pour in half of the chocolate batter, then again the pumpkin batter, and finish off with the chocolate batter again.
Use a knife to gently swirl the cake batters together and create a marbled effect. Bake for about 70 minutes or until a toothpick comes out clean.
Remove from oven and let the cake cool in pan for 10 minutes, before transferring to a cooling rack to cool completely.

To Make Cream Cheese Frosting

Using an electric mixer, beat cream cheese on high until light and fluffy. Slowly add in sugar and keep beating until combined. Add in salt, lemon juice and milk, and mix on low until frosting comes out smooth without clumps. If glaze is too thick to pour, add in more milk 1 tbsp at a time.

Old Fashioned Oatmeal Chocolate Chip Cookies

Posted on August 25, 2015 by Better Baking Bible

I have been searching for that old fashioned oatmeal chocolate chip cookie recipe for ages! This recipe brings me back to the good ol’ days and I’ve finally mastered every pinch of ingredient to create a crunchy yet still soft, fiber loaded, super filling, oatmeal chocolate chip cookie. This recipe will be my staple cookie to have in the pantry as it can keep for a few weeks in an airtight container. I’ve added in a dash of flax seed to make it even more healthier, as well as Bob’s Red Mill Muesli, coconut oil, cinnamon, and a few other surprises!

*If you would like to share my recipe and photos please provide proper credit and a link back to this original post. Thanks!

Old Fashioned Oatmeal Chocolate Chip Cookies

Yields 30

An old fashioned recipe for the most delicious crunchy yet soft oatmeal chocolate chip cookies bound to bring back childhood memories…

Ingredients:

1 c (100g) instant oats
1 cup Bobs Red Mill Muesli
1.5 c whole wheat flour
3 tsp baking powder
3 tsp ground cinnamon
1 tsp salt
2 tbsp flax seed
4 tbsp coconut oil or unsalted butter, melted
2 large eggs
2 tsp vanilla extract
1 c agave syrup (or 1 cup honey or 1 cup of white or brown sugar + approx. ¼ cup water)
1 ¼ cup chopped dark chocolate

Instructions:

Place all ingredients in a large mixing bowl and mix well with a wooden spoon until combined.
Form the dough into round balls and press onto a parchment paper lined baking sheet. Bake at 325 F for about 10-15 minutes or until slightly golden at the top. Remove from oven and transfer to baking sheet to cool completely.

Moist and Soft Apple Chunk Banana Bunt Cake

Posted on August 17, 2015 by Better Baking Bible

A bunt cake that melts in your mouth! Inspired by the fall season just around the corner, this apple chunk banana bunt cake is a spin-off of regular banana bread. I am a huge fan of banana bread and so is everyone in my family – we’ve tried all the combinations you could think of except spicing it up with apples! All I basically did was follow my classic banana bread recipe I posted here and added one large chopped apple to the mix (I also omitted the chocolate). The apples made the bread super duper moist and down right addicting. Baking it in a bunt pan and sprinkling powdered sugar on-top gave it a little more oomph. Here’s the recipe once again:

Quick tip: Because of the apples, I baked my bread about 10-15 minutes longer than usual because it was really moist. I also covered the top with tin foil near the end to give the insides time to bake and to prevent the top edges from burning!

*If you would like to share my recipe and photos please provide proper credit and a link back. Thanks!

Moist and Soft Apple Chunk Banana Bunt Cake

Ingredients:

1 large apple, chopped into small chunks
2 cups All purpose flour
1 cup fine oatmeal
1 tsp baking soda
2 tsp baking powder
1/8 tsp salt
1 tbsp cinnamon
1/4 cup oil
2 tsp vanilla extract
4 ripe bananas
2 cups water/yogurt mixture (container of 200g plain yogurt mixed with water and 1.5tbsp of vinegar)

Instructions:

Preheat the oven to 180 C and greese a loaf pan.
Mix together flour, oatmeal, baking soda, baking powder, salt, and cinnamon.
Mix yogurt/water mixture together with oil, mashed bananas, and vanilla extract. Combine with the dry ingredients and mix until all lumps disappear. Now fold in the chopped apples.
Pour into loaf pan and bake for about 1 hour and 10 minutes or until a toothpick comes out clean.

Rich and Juicy Apple Strudel Recipe – Quick to Make and Oh-So Easy!

Posted on August 9, 2015 by Better Baking Bible

This homemade apple strudel recipe is as easy as it gets, but it tastes so rich and full of flavour you’ll be addicted after your first bite! The store bought phyllo dough helps to make it a quick dessert that takes minutes to make. Just mix up the ingredients, spread them onto the dough sheets and roll em’ up. It’s that easy. What made me fall in love this is really basic recipe (only 6 ingredients!) is that it tastes so juicy and full of flavour. This strudel is not dry and flakey like those you have tasted in the past. It is moist, rich, and jam-packed with nutritious apples. I know you will love it!

Fast and Easy Apple Strudel Recipe

Fast and easy homemade apple strudel. So moist and jam-packed with lovely apples!

Ingredients:

500g package of phyllo dough
Oil for oiling phyllo dough

For Filling

1 large egg
8 apples, peeled and grated
200 ml of sugar
1 tbsp ground cinnamon
2 tsp vanilla extract or 1 package of vanilla sugar
2 tsp baking powder

Instructions:

Preheat oven to 200 C or 392 F. Mix all filling ingredients together in a large bowl. Using a pastry brush, evenly oil pastry sheets and stack three on top of eachother. On the third one spread an even amount of filling and roll up. Keep repeating until you have used up all the filling and pastry sheets.
In a well oiled pan, arrange the strudel in a swirl and bake for 25-30 minutes.

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Watermelon Cucumber Salad with Feta Cheese and Olive Oil

Posted on August 9, 2015 by Better Baking Bible

Refreshing, juicy and thirst quenching, this watermelon cucumber salad is loaded with flavour and vitamins! I made this watermelon summer salad following this recipe here, but I altered it a bit since I didn’t have fresh basil or fresh mint leaves. What I came up with was a fun, easy meal to make for barbecues, summer get-togethers or just to whip up for a lazy lunch. You most likely have all the ingredients in the pantry, so take a look at my easy watermelon salad recipe below and get started!

– 1/2 large watermelon, cut into cubes
– 2 english cucumbers, peeled, cut into half and then sliced
– 1/2 cup crumbled feta cheese
– 2 tbsp balsamic vinegar
– 2 tbsp olive oil
– basil, salt, and pepper to taste

Combine all ingredients in a large bowl and toss everything together making sure to evenly coat the watermelon and cucumbers. Enjoy!

Rustic Carrot Cake Loaf with Coconut Yogurt Icing

Posted on July 19, 2015 by Better Baking Bible

Introducing a new twist on grandma’s carrot cake featuring coconut yogurt frosting! How neat is that? Enjoy a delicious and moist combination of carrots, raisins, coconut, yogurt, and a tasty blend of spices – all guilt free! I never attempted to make frosting using yogurt, but after whipping up this creamy coconut dream, I will definitely never go back to sugar-based icings. This is a lot healthier than butter/sugar and it tastes almost exactly like I’m eating cream cheese frosting!

I have to admit I was a little worried about making this cake, but in the end it turned out beautifully. To decorate I used toasted coconut, which really gave it a kick! The next time I make this cake I will try adding some toasted walnut to the batter to give it a little more crunchiness. I also think if I added some pineapple it would turn from rustic to tropical!

*If you would like to share my recipe and photos please provide proper credit and a link back. Thanks!

Rustic Carrot Cake Loaf with Coconut Yogurt Icing

Milk-free, eggless carrot cake loaf with coconut yogurt frosting!

Ingredients:

For Cake

1 cup all-purpose flour
1/2 cup sugar
1 tsp baking soda
1⁄2teaspoon salt
2 tsp ground cinnamon
1⁄2 teaspoon ground nutmeg
3/4 cup grated carrot
1⁄2cup raisins
1⁄4 cup vegetable oil
1 tsp white vinegar
1 cup water

For Coconut Yogurt Frosting

2 packages of Greek yogurt (10 oz each)
1/2 cup powdered sugar
3/4 cup shredded coconut, sweetened
1 tablespoon vanilla extract
Toasted coconut for garnish

Directions:

To Make Cake

Preheat oven to 180C and grease and flour a loaf pan. Mix all ingredients together with a wooden spoon until everything is well combined.
Pour into pan and bake for about 20 mins or until toothpick comes out clean.

To Make Icing

Pour Greek yogurt into a large bowl. Using an electric mixer mix 1/2 cup powdered sugar 1 tablespoon vanilla extract. Beat on high for 1 minute then add 1/2 cup shredded coconut and continue to beat for another minute. Refrigerate for at least 30 minutes to help thicken the icing.

To Assemble

Make sure your cake is cooled down completely! Slice the cake in half and slather on a generous amount of frosting. Leave enough for the top of your cake and garnish with toasted coconut.

Whipped Cream Raspberry Pancake Cake

Posted on July 17, 2015 by Better Baking Bible

PANCAKES WITH WHIPPED CREAM AND RASPBERRIES / CHARLOTTA WASTESON / CC BY

What a fun summer dessert the whole family can make! This cake is made from stacked thin pancakes also known as crepes and smothered with whipped cream and raspberry jam. It’s a no-bake cake that’s so simple to make yet it’s delicious and a wonderful spin on regular cake. If you don’t have raspberries on hand, you can always use strawberries and strawberry jam. Love chocolate? Sneak a few Nutella smothered pancake layers inside!

Whipped Cream Raspberry Pancake Cake

Easy summer dessert using pancakes, whipping cream, and jam!

Ingredients:

For Crepes

2.5 cups white flour (or 1 cup whole wheat flour, + 1.5 cups white flour)
2 cups milk
2 eggs
½ cup water
1 tbsp oil

For Filling

Whipped Cream
Raspberry Jam
Fresh Raspberries to decorate

Directions:

To Make Crepes

In a mixing bowl, beat eggs and milk. Slowly mix in flour, water, then oil.
Heat a crepe pan on medium heat and add ½ tbsp. of oil. Pour in ½ cup of crepe batter, tilt pan to swirl around batter and make sure the crepes are thin!
Let each crepe cook for a minute, flip over and cook for 30 seconds.
Remove and stack on a plate.

To Assemble Cake

Slather raspberry jam on first layer, stack with second crepe and slather on whipping cream. Repeat until you run out of crepes. Frost the top layer with whipping cream and decorate with fresh raspberries.

Notes

I like to spice up my crepes so I add a dash of cinnamon and ground flax seed!