Holiday Pumpkin Praline Torte

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Grease and flour two 8″ or 9″ cake pans

In a saucepan, put:

  • 1/3 cup butter (5-1/3 tbsps)
  • 3/4 cup brown sugar
  • 3 tbsps heavy whipping cream
  • 3/4 cup chopped pecans

Cook over medium heat until the butter melts and the sugar dissolves.  Pour half into each pan.

Put half of the pecans in each pan over the praline.  Set aside. Continue reading


Pumpkin Filled Spice Cupcakes

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1-1/2 cups flour
1-1/2 tsp baking powder
1/2 tsp salt
1-1/2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/8 tsp cloves

Mix all the above together.

In a mixer bowl, beat

1 stick room softened butter
3/4 cup sugar
1 tsp vanilla

Add 2 eggs
1/2 cup milk

Add dry ingredients to the butter mixture.

Mix well. Fill cupcake tins 3/4 full and bake at 350 degrees for about 18 minutes.

Filling – Mix together:

2 tbsps soft butter
4 oz. cream cheese
1 tsp vanilla
1/2 cup conf sugar
2 tbsps pumpkin puree

When cupcakes are completely cool, hollow out centers and fill with pumpkin filling.

Frost with:

1 stick butter softened
4 cups confectioners sugar
1/4 cup milk
1/2 tsp vanilla

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Pumpkin Donut Holes

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3-1/2 cups flour
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
1 cup sugar
3 tbsps soft butter
1 eggs
2 egg yolks
1 tsp vanilla
1/2 cup plus 1 tbsp buttermilk
1 cup pumpkin puree

Blend all dry ingredients together.
In a mixer, cream butter and sugar. Add eggs and vanilla.
Add 1/2 of the flour mixture, mix well. Add buttermilk. Add second half of flour mixture.
Refrigerate dough a minimum of 3 hours.

Roll out about 1/2″ thick. Cut into small rounds.
Fry in oil at 365-370 degrees for about 2 minutes

Roll in a mixture of 1 cup sugar and 1 tbsp cinnamon.

Unfried “pucks” of donuts may be froze 3-6 months.

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