Layered Pumpkin Bundt Cake

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It’s officially fall which means it’s time for all things pumpkin. We’re kicking off the season with this layered pumpkin bundt cake. Creating a fall party is be fun and easy, and this is one of my favorite fall recipes to welcome the season. Add it to your fall party menu. You won’t be disappointed you did!

Layered Pumpkin Bundt Cake
Serves 12

For the cake, you will need: 

– 3 cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 tablespoon ground cinnamon
– 2 teaspoons ground ginger
– 1 3/4 teaspoons ground allspice
– 1 teaspoon salt
– 1/2 teaspoon ground nutmeg
– 1 1/2 cups sugar
– 1 cup (packed) golden brown sugar
– 1 cup canola oil
– 4 large eggs
– 1 15-ounce can pure pumpkin
– 1 tablespoon vanilla extract
– 1 tablespoon grated orange peel

Note: 2 fluted bundt pans.

To prepare the cake:

Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter bundt pans; Butter and dust pans with flour. Sift 3 cups flour and next 7 ingredients into medium bowl. In the bowl of a standing mixer, fitted with the paddle attachment, beat both sugars and oil until combined (mixture will look grainy). Add eggs 1 at a time, beating until well blended after each addition. Add pumpkin, vanilla, and orange peel; beat until well blended. Add flour mixture; beat just until incorporatedDivide batter between prepared pans. Smooth tops.

Bake cakes until tester inserted into center comes out clean, about 1 hour. Cool cakes completely in pans on rack. Run knife around cakes to loosen. Invert cakes onto racks, then turn cakes over on to a platter.

For the frosting, you will need:

– 1 8-ounce package cream cheese, room temperature
– 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
– 1 tablespoon dark rum
– 1 teaspoon vanilla extract or vanilla paste
– 4 1/2 cups powdered sugar

To prepare the frosting: 

In the bowl of a standing mixer fitted with a whisk attachment, beat cream cheese and butter in large bowl until smooth. Beat in dark rum and vanilla. Add powdered sugar in 3 additions, beating just until frosting is smooth after each addition (do not overbeat or frosting may become too soft to spread).

For the chocolate icing, you will need:

– 12 ounces semi-sweet chocolate chips
– ½ cup cream

To prepare the chocolate icing:

In a small sauce pan heat chips and cream whisk until smooth.

To assemble the cake: 

Place 1 pumpkin cake layer, rounded side down, on platter. Spread the of cream cheese frosting over top of cake to edges. Top with second pumpkin half. Drizzle with Chocolate icing using a fork in a zig zag splatter pattern.

Note – Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.

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Everything But the Turkey:: Use Leftovers

Thanksgiving

Today is my last post in our Everything But the Turkey series. I hope that throughout the past few weeks, you’ve become equipped with some fantastic recipes and entertaining ideas for Thanksgiving. I can’t believe that we’ll be surrounded by family and friends enjoying a huge festive spread in just a few days.

It’s no secret that I love takeaway gifts. Who doesn’t love getting a little something to take home after a great party? Of course, Thanksgiving shouldn’t be any different, and the secret is to use leftovers!

I like to give guests a few leftovers to enjoy the next day. I always think Thanksgiving leftovers are better the next day anyway, don’t you? Be prepared with a few microwaveable containers ready on hand to load leftovers into. That way, when guests take them home, the leftovers can be popped right into the fridge until the next day.

Of course, I love any excuse to add a little pizzazz. Make leftovers look special, and leave a sweet burlap bag at the front door for guests to grab on their way out. It’s a simple detail that can make all the difference.

Grab a copy of my book, Picture Perfect Parties, for more great holiday entertaining ideas.

xx Annette

Photo Credit: Deborah Whitlaw Llewellyn

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Everything But the Turkey Decor:: Pumpkin Pepper Place Settings

Tie pumpkin peppers onto a napkin roll for Thanksgiving to create the perfect pumpkin place settings. Tie pumpkin peppers onto a napkin roll for Thanksgiving to create the perfect pumpkin place settings.

Pumpkin peppers are one of the cutest, most festive fresh items out there this time of year. You can typically find them in the cut flower section of Whole Foods or even at Trader Joe’s. They are branches filled with tiny baby “pumpkins.”

A few years ago, it occurred to me that they’d be super sweet tied onto a napkin roll for Thanksgiving to create the perfect pumpkin place settings. To spruce them up a little bit more, attach the pumpkins to a cinnamon stick using linen ribbon and add a tag with the guest’s name to tell them where to sit at your table.

Sometimes inspiration is just sitting around waiting for you at the grocery store, right?

xx Annette

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Everything but the Turkey Recipe :: Apple Cranberry Sauce

I am excited to bring you some of my best Thanksgiving recipes for our "Everything but the Turkey" series this month. Up next is my apple cranberry sauce.

I am so excited to bring you some of my best Thanksgiving recipes for our “Everything but the Turkey” series this month. Up next is my apple cranberry sauce. It’s a flavorful twist on traditional cranberry sauce and is sure to spruce things up at your Thanksgiving table.

To avoid being a frazzled hostess, prepare this sauce a little ahead of time. In fact, it can be kept in the refrigerator for up to two weeks if you store it in a closed jar. I recommend preparing it the Saturday before Thanksgiving, and jarring-up a few miniature versions to send home with Thanksgiving dinner guests. Tie some ribbon on the jar, and you’re all set!

_FRJ5023

_FRJ5032 I am excited to bring you some of my best Thanksgiving recipes for our "Everything but the Turkey" series this month. Up next is my apple cranberry sauce.

Cranberry Applesauce
Serves 6
You will need:

  • 8 cups of cranberries
  • 8 small or 6 medium apples sliced
  • 1/2 cup sugar

To prepare:

In a large sauce pan place cranberries, sliced apple, and sugar. Simmer on low heat, stirring regularly to prevent sticking, for 45 minutes until completely cooked and softened. Press the cooked cranberries and cooked apples with a fork to completely combine. The fruit should have a smooth yet chunky consistency. Let the applesauce cool then scoop into mason jars for keeping.

Stay tuned for more Thanksgiving fun later this month!

xx, Annette

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Picture Perfect Parties Turkey with Pear Walnut and Crispy Bacon Stuffing

Turkey with Pear Walnut and Crispy Bacon Stuffing

Tis’ the season for my book Picture Perfect Parties. If you want to pull off an amazing holiday soiree, dinner party, or Thanksgiving feast, now’s the time to pick up a copy. As a special treat on the blog today, I have my famous Thanksgiving turkey with pear walnut and crispy bacon stuffing recipe which is guaranteed to be a show stopper.

You’re welcome, and let me know how it turns out. Happy Thanksgiving! xx

Turkey with Pear Walnut Crispy Bacon Stuffing
Serves 8-10

Preheat the oven to 350 degrees F

You will need:
– 20 lb. Organic Turkey
– 2 teaspoons flake salt
– ¼ cup olive oil
– ¼ cup chopped fresh rosemary
– 4 cloves garlic minced
– 1 lemon

Ingredients for the *mirepoux mixture for the bottom of the roaster:
– 1 carrot diced
– 2 celery stalks dices
– 1 yellow onion diced
– 2 cups turkey stock (I use store bought)

To Prepare:
In the bottom of a roasting pan place carrots, celery, onion and stock. Put a rack into the roasting pan. Place turkey on the rack.

Combine salt, oil, rosemary, and garlic, rub the entire turkey with the mixture, place whole lemon into the cavity of the turkey. Place in the oven with an aluminum foil tent on the top of the turkey for 4 hours, basting every half hour. Remove the tent for the last hour of baking, and bake until meat thermometer reads 150 degrees F

Pull from the oven and let rest.

*Reserve the mirepoix for the gravy.

Stuffing

Preheat oven to 350 degrees F. *Note: place in the oven once you have pulled the fully cooked turkey from the oven, and it is resting.

You will need:
– 5 slices of bacon
– 1 yellow onion chopped
– 2 stalks of celery chopped
– 3 cloves of garlic minced
– 1 cup toasted walnut halves
– 3 pears cored and cubed
– 4 tablespoons chopped fresh sage leaves
– 4 tablespoons chopped rosemary
– 3 links of Italian sausage, out of the casing and crumbled
– 1 loaf of country bread cubed
– 3 cups of turkey stock

To Prepare:

In a large sauté pan, cook bacon until crispy, drain, and set aside. Reserving about a ¼ cup of the bacon drippings in the pan (discard the rest) sauté the onion, garlic and celery in the bacon drippings, when translucent, add the sausage and sage and rosemary walnuts, pears remove from heat. In a large bowl place the bread cubes and the turkey stock, add the mixture from the sauté pan, and crumble the bacon into the bread bowl combine thoroughly.

Grease a casserole dish pour the stuffing into the dish. Set aside until ready to bake

*Bake for 30 minutes in a 350 degree oven, serve warm

Gravy

You will need:
– Mirepoix, defatted
– 2 cups turkey stock
– 2 tablespoons corn starch

Place the mirepoix into a saucepan, heat, and add turkey stock, and warm.

In a small bowl place cornstarch.  Add 3 tablespoons of the warm mixture to the cornstarch, mix with a small spoon until a paste forms. Add the paste to the gravy mixture to thicken. Stir until reduced. Remove from heat and strain into a bowl. Serve on the side with turkey and stuffing.

Photo Credit: Deborah Whitlaw Llewellyn

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