Pumpkin Cookies

Pumpkin cookies are the perfect dessert for fall! The cookies are soft, perfectly spiced and topped with a rich cream cheese frosting. They are melt in your mouth good! Who is ready for ALL things pumpkin?! I am raising both hands! When pumpkin season …

Pumpkin cookies are the perfect dessert for fall! The cookies are soft, perfectly spiced and topped with a rich cream cheese frosting. They are melt in your mouth good! Who is ready for ALL things pumpkin?! I am raising both hands! When pumpkin season rolls around I always like to kick things off with Pumpkin…

The post Pumpkin Cookies appeared first on Two Peas & Their Pod.

Cream Cheese Frosting

Cream cheese frosting is so easy to make! This is a classic cream cheese frosting with cream cheese, butter, powdered sugar, and vanilla. It’s perfect for icing carrot cake, cupcakes, and cookies. Nothing beats homemade frosting. Continue r…

Cream cheese frosting is so easy to make! This is a classic cream cheese frosting with cream cheese, butter, powdered sugar, and vanilla. It's perfect for icing carrot cake, cupcakes, and cookies. Nothing beats homemade frosting.

Continue reading "Cream Cheese Frosting" »

Brown Butter Iced Pumpkin Cookies.

I’m breaking all the rules with these pumpkin cookies! It’s probably been close to a decade since I shared a pumpkin recipe before the *actual* start of fall. I usually like to wait until at least the day after, but hey, it’s 2020 and all bets are off right now. I almost apologized. But! At […]

The post Brown Butter Iced Pumpkin Cookies. appeared first on How Sweet Eats.

I’m breaking all the rules with these pumpkin cookies!

brown butter iced pumpkin cookies

It’s probably been close to a decade since I shared a pumpkin recipe before the *actual* start of fall. I usually like to wait until at least the day after, but hey, it’s 2020 and all bets are off right now.

I almost apologized. But! At this point, I don’t even care. Give me all the things that make me feel good and cozy and comforted! 

pumpkin cookie ingredients

I’ve written about it on Tuesday Things the last few weeks but I have been craving fall because of the comfort and nostalgia it brings. Even though this year will be so so different than any other, I still find myself craving a new season and a new start. I find that the fall season seems like more of a “new start” to me than January does. Maybe that’s because I was also a lover of back to school time, but who knows.

Either way, it’s almost here and i’m ready!

pumpkin cookie dough

So what better way to prepare than iced pumpkin cookies? I want these to be the first pumpkin treat that you make this season. They are so comforting, so easy, so fluffy. The cookies are almost muffin-like and while I haven’t always loved that in the past (remember my saga of making chewy pumpkin cookies?!), sometimes, a soft pumpkin cookie sounds so good. 

Plus, they are my kids absolute favorite.

brown butter in a skillet

Especially when covered in brown butter frosting! 

Oh my gosh – this frosting. I cannot even handle it. It tastes like a butterscotch-y, almost-caramely fluffy cloud on top of the pumpkin cookie. It’s good enough to eat with a spoon. I mean, never mind. It IS good enough to eat with a spoon.

brown butter frosting

Look at those brown butter flecks!

brown butter iced pumpkin cookies

This combo is so darn good. And since the pumpkin cookies are fluffy and thicker, they last a bit longer. They don’t get stale as quick, meaning you can make them this morning and enjoy them ALLLLL weekend long.

brown butter iced pumpkin cookies

Now the other thing! While I love pumpkin, I don’t love pumpkin spice. I enjoy the spices alone, but I don’t want clove and allspice covering up a lot of my pumpkin flavor. Because of that, these cookies are not overly spiced. You might way to add more. In fact, if you love the pumpkin spice, I’m telling you to add more now. Just a half teaspoon or so. Maybe a whole teaspoon. Walk on the wild side.

brown butter iced pumpkin cookies

So… who is with me? Who wants to jump in a little early and make the best pumpkin cookie ever?!

brown butter iced pumpkin cookies

Pumpkin Cookies with Brown Butter Frosting

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Pumpkin Cookies with Brown Butter Frosting

These pumpkin cookies are fluffy and soft! Frosted with brown butter icing, they are the perfect fall treat. Everyone loves them.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 15 minutes
Total Time 45 minutes
Servings 12 to 18 cookies
Author How Sweet Eats

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon fresh ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup loosely packed brown sugar
  • ¼ cup white sugar
  • 1/2 cup butter unsalted, softened
  • 1 cup pumpkin puree
  • 1 large egg
  • 3 teaspoons vanilla extract

brown butter frosting

  • ½ cup unsalted butter
  • 1 1/2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 to 2 tablespoons milk

Instructions

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • In a bowl, whisk together the flour, baking soda, powder, cinnamon, nutmeg and salt.
  • In the bowl of your electric mixer, beat the sugars and butter until creamy and fluffy, about 5 minutes. Beat in the pumpkin. Beat in the eggs. Beat in the vanilla extract. It may look a little curdled and that’s okay!
  • Beat in the dry ingredients until the mixture is just combined.
  • Use an ice-cream scoop (or spoon) to scoop 1.5-2 inch size scoops onto the baking sheet. I like to leave mine about 2 inches apart.
  • Bake for 13 to 17 minutes, or until the cookie is totally set, especially up top. You can even test it with a toothpick to see if it comes out clean. Let the cookies cool completely before frosting.
  • These are great made ahead of time. Store them sealed in a container or covered on a plate for a few days (if they last that long!).

brown butter frosting

  • Place the butter in a skillet over medium heat. Cook and let the mixture bubble, stirring occasionally, until brown bits begin to appear on the bottom. Once the brown bits appear, turn the heat off and continue to stir for about 30 seconds. Let the butter cool completely. It doesn’t have to turn solid (though that is fine too, you still want it at room temp), but just no longer warm.
  • Add the butter to the bowl of your electric mixer. Beat in the powdered sugar on low speed. Beat in the vanilla extract. If the mixture is too thick, beat in milk, 1 tablespoon at a time, until it’s creamy enough to spread.
  • Extras of this stay great sealed in the fridge!

Notes

slightly adapted from nestle

brown butter iced pumpkin cookies

Pair it with hot coffee. The best.

The post Brown Butter Iced Pumpkin Cookies. appeared first on How Sweet Eats.

Chocolate Zucchini Cake with Chocolate Cream Cheese Icing.

Chocolate zucchini cake may be the only way I’ll eat something green for dessert. Oh hi!! I’m here with another sheet cake. This one has vegetables! Does that mean we can eat it for dinner? Maybe pretend it’s good for us? Yes let’s try. So! I’ve done wacky things with zucchini before. This whole wheat […]

The post Chocolate Zucchini Cake with Chocolate Cream Cheese Icing. appeared first on How Sweet Eats.

Chocolate zucchini cake may be the only way I’ll eat something green for dessert.

chocolate zucchini cake with chocolate cream cheese frosting

Oh hi!!

I’m here with another sheet cake. This one has vegetables! Does that mean we can eat it for dinner? Maybe pretend it’s good for us?

Yes let’s try.

chocolate zucchini cake with chocolate cream cheese frosting

So! I’ve done wacky things with zucchini before. This whole wheat zucchini snack cake is excellent! It’s different from this in that it’s not quite as rich, though the topping could give this a run for its money. 

A few years ago I did make chocolate fudge zucchini cupcakes with avocado fudge frosting. Those are deeeelish. Unbeatable!

This is kind of like that, but made in cake form.

chocolate zucchini cake batter

And with, OF COURSE, cream cheese frosting. Yes, it’s the only frosting I deem worthy of eating at the moment. It’s just so darn good. You could also use mascarpone in its place. I’m making it with mascarpone on instagram stories today – go take a peek!

frosting on chocolate zucchini sheet cake

Can you believe I didn’t really care for zucchini bread (or anything like that) when I was a kid? In my defense, it wasn’t because of the vegetable – it was because of the nuts. Pretty much all zucchini breads I was served as a child had nuts in them. And I am a strict no-nuts in desserts type of person.

You know?

chocolate cream cheese icing

Okay, that has changed slightly. I mean, I just showed you a dessert with nuts on top. But still! You know what I mean. I don’t really want nuts in my classic cookies or brownies and certainly not my quick breads. No thank you. 

chocolate shavings

Eventually I did come around. I was served theeeee absolute best slice of zucchini bread and it just flipped a switch. Now I love making all the things with zucchini, be it sweet or savory. Especially come August and September when gardens are overflowing. I personally don’t grow zucchini, but I’m lucky enough to be given a bunch to put to good use. 

chocolate zucchini cake with chocolate cream cheese frosting

This is the perfect weekend cake! Make it today and snack on it for the next few days. It stays tender and moist from the zucchini, but we are also cake-in-the-fridge people so you can store it in there too. 

Mix it up mostly in one bowl, bake and make your frosting, then cover with chocolate shavings or sprinkles or something to fancy it up.

chocolate zucchini cake with chocolate cream cheese frosting

Then grab a fork!

chocolate zucchini cake with chocolate cream cheese frosting

Chocolate Zucchini Cake with Chocolate Cream Cheese Frosting

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Chocolate Zucchini Cake with Chocolate Cream Cheese Icing

Chocolate zucchini cake is a perfect way to use up that garden zucchini! Frost with chocolate cream cheese icing and you're in heaven.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 to 12 people
Author How Sweet Eats

Ingredients

  • 2 1/2 cups grated zucchini
  • 2 cups all purpose flour
  • 1 cup sugar
  • cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 large eggs
  • 1 cup olive oil
  • 1 tablespoon vanilla extract

chocolate cream cheese frosting

  • 8 ounces cream cheese (or mascarpone!), softened
  • ½ cup unsalted butter
  • 2 cups powdered sugar
  • cup unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 1/4 cup chocolate shavings, for topping

Instructions

  • Preheat the oven to 350 degrees F. Spray a 9x13 inch baking sheet or dish with nonstick baking spray.
  • Grate the zucchini, place it on a towel and sprinkle it with a pinch of salt. Let it sit for 10 to 15 minutes while you make the rest of the cake.
  • In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt.
  • In a small bowl, whisk together the eggs, oil and vanilla extract. Whisk the wet ingredients into the dry until combined and smooth. Fold in the zucchini.
  • Spread the batter in the greased pan. Bake for 35 to 40 minutes, or until set in the center. Let cool completely before frosting. If you’d like to remove the cake from the pan before frosting, let it cool for 30 minutes in the pan then gently invert.

chocolate cream cheese frosting

  • Beat the cream cheese and butter together until creamy. Beat in the sugar and cocoa powder powder until combined. Beat in the vanilla extract. Frost the cooled cake! I like to keep the cake in the fridge because of the cream cheese frosting - plus we love cold cake.

Notes

adapted from simply recipes

chocolate zucchini cake with chocolate cream cheese frosting

Look at the crumb!

The post Chocolate Zucchini Cake with Chocolate Cream Cheese Icing. appeared first on How Sweet Eats.

Banana Cake with Coffee Cream Cheese Frosting.

Banana cake is happening in your kitchen this weekend! Oh my goodness. The fluffiest banana cake with coffee icing? HELLO LOVER.  I just might be the most popular person in my house right now because Max and Emilia have been begging for banana bread… so I surprised them with banana cake.  They also secretly like […]

The post Banana Cake with Coffee Cream Cheese Frosting. appeared first on How Sweet Eats.

Banana cake is happening in your kitchen this weekend!

This banana cake is a delicious twist on banana bread! Covered with coffee cream cheese frosting, it’s an easy and wonderful treat.

Oh my goodness. The fluffiest banana cake with coffee icing? HELLO LOVER. 

I just might be the most popular person in my house right now because Max and Emilia have been begging for banana bread… so I surprised them with banana cake. 

They also secretly like to steal a sip of my iced coffee so they are all over the coffee frosting. Shhhhh.

We are all in looooove. Except for Eddie. Who would rather me not ruin frosting with coffee. 

But that just means more for us.

banana cake with coffee frosting

Come see me make this on instagram today!

This quarantine situation actually gave me the perfect excuse to make this cake. I mean, it’s giving me the perfect situation to do a lot of things that I’m not doing: like spring cleaning, organizing closets, going through all of my photography props, deep cleaning ever corner of the house… but no. Instead I just keep making things like brownies and cookie bars and cake.

Ever since making my banana bread with espresso glaze, I have been IN LOVE with the combination. It’s so delicious and the banana and espresso complement each other so well. 

I don’t know why I waited so long but it’s here! And you will LOVE it.

This banana cake is a delicious twist on banana bread! Covered with coffee cream cheese frosting, it’s an easy and wonderful treat.

It’s so good and kind of reminds me of my pumpkin dream cake. Just swap the pumpkin for banana, because the fluffy cream cheese frosting stays the same with one little extra addition. Which is OUT OF THIS WORLD. 

Oh my gosh yes yes yes – it’s so good.

This banana cake is a delicious twist on banana bread! Covered with coffee cream cheese frosting, it’s an easy and wonderful treat.

You probably have most of the ingredients in your pantry to make the cake. You only need two large-ish bananas too. (P.S. if you find yourself with extra bananas going bad, freeze them for recipes like these in the future!)

I like a combo of brown and white sugars in the cake, but you can use one or the other if that’s all you have. Sour cream can replace the yogurt. And of course you can add more spices to the cake or even some chocolate chips! 

This banana cake is a delicious twist on banana bread! Covered with coffee cream cheese frosting, it’s an easy and wonderful treat.

Okay now for the tricky part: the espresso powder. This is an ingredient that I do keep in my pantry for recipes like these.

And that’s the secret for the coffee cream cheese frosting. If you don’t have it, you can use instant coffee powder. If you don’t have that, you can try adding 1 tablespoon of strongly brewed coffee, but it may not add quite as much flavor.

And if you don’t have any of those, guess what?

JUST LEAVE IT OUT!

This banana cake is a delicious twist on banana bread! Covered with coffee cream cheese frosting, it’s an easy and wonderful treat.

Yes – the frosting will be totally fine and still fantastic because cream cheese is what dreams are made of. So wonderful and creamy and rich and decadent.

Plus, cream cheese frosting is amazing with banana bread so you’re really not missing much. You can always order a jar of espresso frosting and make the coffee flavored icing at another time!

This banana cake is a delicious twist on banana bread! Covered with coffee cream cheese frosting, it’s an easy and wonderful treat.

This square makes me so ridiculously happy.

This banana cake is a delicious twist on banana bread! Covered with coffee cream cheese frosting, it’s an easy and wonderful treat.

I just love a sheet cake like this because it lasts. It’s not like banana bread which somehow disappears in 34 seconds in our house. This one is a bit more rich and decadent. It serves a crowd, otherwise known as your family that you’re with in your house for the foreseeable future. It travels well, you can bake it ahead of time and it tastes freaking fantastic.

Plus, it’s sort of cute!

This banana cake is a delicious twist on banana bread! Covered with coffee cream cheese frosting, it’s an easy and wonderful treat.

Banana Cake with Coffee Cream Cheese Frosting

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Banana Cake with Coffee Cream Cheese Frosting

This banana cake is a delicious twist on banana bread! Covered with espresso cream cheese frosting, it’s an easy and wonderful treat.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings 8 to 12 people
Author How Sweet Eats

Ingredients

  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup white granulated sugar
  • ¾ cup loosely packed brown sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 to 3 large bananas, mashed
  • ½ cup plain greek yogurt

espresso cream cheese frosting

  • 1 8- ounce blocks cream cheese
  • 1/2 cup unsalted butter
  • 2 1/2 cups powdered sugar
  • 1 to 2 tablespoons instant espresso powder
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350 degrees F. Spray a 9x13 baking sheet or dish with nonstick spray.
  • In a small bowl, whisk together the flour, baking soda, cinnamon and salt.
  • In the bowl of your electric mixer, beat together the butter and sugars until light and fluffy, about 5 minutes. Beat in the eggs 1 at a time. Beat in the vanilla extract. Beat in the mashed bananas and yogurt until combined.
  • Stir in the dry ingredients on low speed, scraping down the sides if needed, until just combined. Don’t over mix!
  • Pour the mixture into the greased baking dish. Bake for 28 to 33 minutes, or until a tester inserted in the center comes out clean.
  • espresso cream cheese frosting
  • Beat the cream cheese and butter together until creamy. Beat in the sugar and espresso powder until combined. Beat in the vanilla extract. Frost the cooled cake! I like to keep the cake in the fridge because of the cream cheese frosting - plus we love cold cake.

Notes

adapted from this pumpkin cake and this banana cake

This banana cake is a delicious twist on banana bread! Covered with coffee cream cheese frosting, it’s an easy and wonderful treat.

Perfect bite.

The post Banana Cake with Coffee Cream Cheese Frosting. appeared first on How Sweet Eats.

Hot Cocoa Cake with Whipped Marshmallow.

Happy hot cocoa cake day! Or should we (un)officially call this Christmas cake day? You know how much I love a Christmas cake. Which is funny since I hate baking cakes. It’s definitely not a passion of mine. When it comes to a Christmas cake though? I’m so there. Two years ago I made the […]

The post Hot Cocoa Cake with Whipped Marshmallow. appeared first on How Sweet Eats.

Happy hot cocoa cake day!

This hot cocoa cake is made with the fudgiest chocolate cake, smothered in chocolate cream cheese frosting and dolloped with whipped marshmallow!

Or should we (un)officially call this Christmas cake day?

You know how much I love a Christmas cake.

layered frosted chocolate cake

Which is funny since I hate baking cakes. It’s definitely not a passion of mine. When it comes to a Christmas cake though? I’m so there.

Two years ago I made the white sparkle Christmas cake. It has been such a favorite with you guys, something many of you have turned into a tradition now!

Last year, I made a pink peppermint cake. I’m all about that pink peppermint life. It’s fun and festive and whimsical. Looks like a cake straight out of The Grinch! If you are (or know) a peppermint lover, that’s for you.

whipped marshmallow

Let’s take a moment to pray at the altar of whipped marshmallow.

I mean LOOK AT THIS.

This hot cocoa cake is made with the fudgiest chocolate cake, smothered in chocolate cream cheese frosting and dolloped with whipped marshmallow!

So I figured it was high time to do a CHOCOLATE Christmas cake. I almost did the hot cocoa cake last year, but pink peppermint won out. We’re here this year with the most decadent, lovely cake for all the chocolate lovers.

That’s definitely me and I’m raising both hands. 

This hot cocoa cake is made with the fudgiest chocolate cake, smothered in chocolate cream cheese frosting and dolloped with whipped marshmallow!

Isn’t it a beauty?! It’s easy too! 

I mean, sure, it’s high maintenance. But there is no slicing weird layers or anything. Nothing overly complicated, just the preparation of a few recipes (cake, frosting, marshmallow) and assembly.

Trust me, if I can do this, you can totally do it. Promise. Pinky swear.

LYLAS. 

Bonus points if you know that last one.

This hot cocoa cake is made with the fudgiest chocolate cake, smothered in chocolate cream cheese frosting and dolloped with whipped marshmallow!

The cake is a super rich chocolatey cake that is light at the same time. Does that make sense? With a chocolate frosting that is to die for. 

A chocolate cream cheese frosting, because I just can’t resist. I KNOW. This is the millionth time in 2019 that I’ve made a version of cream cheese frosting. But FYI, it’s the most incredible frosting around.

All my life, THIS has been my favorite kind of cake. I wasn’t a huge cake lover growing up and I’ve actually never loved frosting (aside from cream cheese frosting… obvs). For any birthday, or anytime that a cake was warranted, I chose something like this. My mom would always ask what kind of cake I wanted and my response was robotic: “chocolate fudge cake with the dark chocolate fudge icing. You know, the dark chocolate kind.”

This hot cocoa cake is made with the fudgiest chocolate cake, smothered in chocolate cream cheese frosting and dolloped with whipped marshmallow!

Both mother lovett and my mom made a delish chocolate frosting, but it was lighter in appearance and I wanted FUDGE.

So here we are!

At a super fudgy chocolate cake (thanks Ina) with super fudgy chocolate frosting. 

This hot cocoa cake is made with the fudgiest chocolate cake, smothered in chocolate cream cheese frosting and dolloped with whipped marshmallow!

The topping may be my favorite part. I accidentally typed “party,” so I may as well tell you that it may be my favorite party too. 

It’s so light and fluffy. It’s sweet, but it’s light enough in texture that it cuts the richness of the cake. This is the whipped marshmallow that I’ve used on my peanut butter cheesecake. So I know just how well it cuts the richness of desserts. 

The cloud-like texture is also something to write home about and it isn’t very complicated either.

This hot cocoa cake is made with the fudgiest chocolate cake, smothered in chocolate cream cheese frosting and dolloped with whipped marshmallow!

And the entire cake reminds me of my toasted marshmallow cream hot chocolate, which is literally like dessert in a mug. It’s decadent.

This hot cocoa cake is made with the fudgiest chocolate cake, smothered in chocolate cream cheese frosting and dolloped with whipped marshmallow!

It’s the perfect cake to celebrate the season. Or the perfect cake to celebrate your birthday! Or the perfect cake to celebrate a random winter Saturday. Because you can freeze half and you’re good to go.

Or you can share half with a friend, which let’s be real, may be the best way to make friends ever. Try it!

This hot cocoa cake is made with the fudgiest chocolate cake, smothered in chocolate cream cheese frosting and dolloped with whipped marshmallow!

Hot Cocoa Cake

Hot Cocoa Cake with Whipped Marshmallow

This hot cocoa cake is made with the fudgiest chocolate cake, smothered in chocolate cream cheese frosting and dolloped with whipped marshmallow!

cocoa cake

  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 3 teaspoons vanilla extract
  • 1 cup freshly brewed hot coffee

chocolate cream cheese frosting

  • 3 8-ounce blocks of cold cream cheese
  • 3/4 cup unsweetened cocoa powder
  • 3 1/2 cups powdered sugar
  • 2 1/2 ounces milk chocolate, (melted and cooled)
  • 1 tablespoons vanilla extract

whipped marshmallow

  • 4 large egg whites
  • 1 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

cocoa cake

  1. Preheat the oven to 350 degrees F. Spray three 8-inch round baking pans with nonstick baking spray – make sure it’s the kind that has the flour in the spray!
  2. In a bowl, whisk together the flour, sugar, cocoa, baking soda, powder and salt.
  3. In the bowl of your electric mixer fitted with a paddle attachment, beat the buttermilk, oil and eggs on medium speed until combined. Beat in the vanilla extract. With the mixer still on medium speed, beat in the dry ingredients until they are just combined, scraping the bottom and sides of the bowl if needed. Beat in the coffee until combined.
  4. Divide and pour the batter into the prepared cake pans. Bake the cakes for 30 to 35 minutes, or until a tester inserted in the center comes out clean. Let the cake cool for about 30 minutes in the pan, then carefully invert onto parchment paper to let them cool completely.
  5. I actually like to do this part ahead of time. Once cool, I wrap the cake layers in plastic wrap and stick them in the freezer, if only for 30 minutes. This helps the frosting go on nicely!
  6. When you’re ready to frost, add a dollop of frosting on top of two cakes and layer the cakes together. Add the remaining frosting and cover the cake.
  7. Pipe the whipped marshmallow on top of the cake. Sprinkle with cocoa powder. Slice and serve when you’re ready!
  8. We love to keep this cake in the fridge (Eddie loves cold cake!) and I would recommend that since it has the cream cheese frosting. Bring it out 30 to 60 minutes before serving so it can come to room temperature.

chocolate cream cheese frosting

  1. In the bowl of an electric mixer, beat cream cheese until smooth. Add in vanilla. With the mixer on low speed, slowly add powdered sugar 1/2 cup at a time and add cocoa powder, increasing the speed to mix. Add in melted chocolate. If the frosting it a bit too thick, add milk 1 teaspoon at a time until desired consistency is reached. If it is too thin, add additional sugar gradually.

whipped marshmallow

  1. To make the frosting, combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer. Place over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high.
  2. Beat for 6-7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined.
  3. Fill a piping bag with the marshmallow and pipe puffs on top of the chocolate cake. Sprinkle with cocoa powder!
  4. Note: the marshmallow can be done ahead of time and holds up nicely in the fridge. If you have more than 24 hours though, I would wait as long as you can to add the marshmallow!

cocoa cake layers from ina

This hot cocoa cake is made with the fudgiest chocolate cake, smothered in chocolate cream cheese frosting and dolloped with whipped marshmallow!

What.a.looker.

The post Hot Cocoa Cake with Whipped Marshmallow. appeared first on How Sweet Eats.

Sweet Potato Cupcakes with Toasted Meringue Frosting

With Thanksgiving coming up, we need some easy desserts in our lives!! I must admit that pie is not top of my list when it comes to baked goods (except for pecan pie, that is) and I know some people are averse to pie-making so these cupcakes are a perfect alternative! The batter is made using sweet potato puree (so if you actually have any leftover from thanksgiving you could also use it to make these) with pecans and chocolate chunks folded in. A cooked meringue frosting is swirled on top and torched for that gorgeous toasty look. You could even leave the torching until it’s time to serve them for a dramatic effect (although I’d be careful with that blowtorch!! Don’t want it to be dramatic for the wrong reasons). These are delicious warm from the oven (gooey, melty chocolate hello!) or at room temperature. You can even re-warm them in a low oven for about 10 minutes which will melt that chocolate again AND make the meringue on top all crispyyyyy. So good!! NOTE: this recipe was created as part of a paid instagram collaboration for Le Creuset UK. I was under no obligation to post the recipe […]

The post Sweet Potato Cupcakes with Toasted Meringue Frosting appeared first on Izy Hossack – Top With Cinnamon.

Sweet potato cupcakes with meringue frosting on a marble background

With Thanksgiving coming up, we need some easy desserts in our lives!! I must admit that pie is not top of my list when it comes to baked goods (except for pecan pie, that is) and I know some people are averse to pie-making so these cupcakes are a perfect alternative!

Sweet potato cupcakes with meringue frosting in a muffin tin

The batter is made using sweet potato puree (so if you actually have any leftover from thanksgiving you could also use it to make these) with pecans and chocolate chunks folded in. A cooked meringue frosting is swirled on top and torched for that gorgeous toasty look. You could even leave the torching until it’s time to serve them for a dramatic effect (although I’d be careful with that blowtorch!! Don’t want it to be dramatic for the wrong reasons).

Sweet potato cupcakes with meringue frosting in a muffin tin on a marble background

These are delicious warm from the oven (gooey, melty chocolate hello!) or at room temperature. You can even re-warm them in a low oven for about 10 minutes which will melt that chocolate again AND make the meringue on top all crispyyyyy. So good!!

Sweet Potato Cupcakes with Toasted Meringue Frosting

Sweet Potato Cupcakes with Toasted Meringue Frosting

Yield: 12-14 cupcakes

Ingredients

Sweet potato puree:

  • 400g sweet potato, peeled

Cupcake batter:

  • 160g (3/4 cup) unsalted butter, melted
  • 120ml (1/2 cup) natural yoghurt (plain yogurt)
  • 2 medium eggs
  • 150g (3/4 cup) granulated sugar
  • 2 tsp ground cinnamon
  • 280g (2 1/3 cups) plain white flour (all purpose flour)
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda (baking soda)
  • 1/2 tsp fine table salt
  • 100g (3.5 ounces) dark chocolate (70% cocoa solids), roughly chopped
  • 100g (3.5 ounces) pecans, roughly chopped

Meringue:

  • 2 medium egg whites
  • 120g (1/2 cup plus 1 tbsp) granulated sugar

Instructions

Make the sweet potato puree:

    1. Fill a medium saucepan with a 2cm depth of water. Cut the sweet potato into roughly 5cm chunks and add them to the saucepan then place over a medium heat on the hob. Once the water begins to boil, place a lid onto the saucepan and turn the heat down to low. Allow to steam for 15-20 minutes or until the sweet potato is tender and easily pierced with a fork. Drain the steamed sweet potato and blend in a food processor or blender into a smooth puree. Set aside.

Make the cupcakes:

    1. Preheat the oven to 200°C/180°C fan/Gas mark 4. Grease each cup of a 12 Cup Le Creuset Muffin Tray with a bit of vegetable oil using a pastry brush.
    2. In a medium bowl, mix the melted butter, yoghurt, eggs, sugar and cinnamon. Mix until smooth then weigh out 300g of the sweet potato puree and stir in. Next, add the flour, baking powder, bicarbonate of soda and salt. Stir gently until just combined. Finally fold in the chopped dark chocolate and pecans.
    3. Divide the batter evenly between the cups of the muffin tray (the batter should come close to the top of the cups). Bake for 20-25 minutes until well-risen and a toothpick inserted into the centre of a cupcake comes out clean. Allow to cool for 10 minutes in the tin before removing to a wire rack to cool completely.

    Make the meringue:

    1. Fill a medium saucepan with a 5cm depth of water and place over a medium-low heat on the hob. Set a large, heatproof bowl over the saucepan. Add the egg whites and sugar to the large bowl and stir constantly until the sugar has dissolved (the mixture shouldn’t feel gritty when stirred) and registers 70°C on a thermometer.
    2. Remove the bowl from the pan and use electric beaters to whisk the mixture until cool, very fluffy and thickened - you should be able to lift up the beaters and form stiff peaks in the mixture which do not sink back into the meringue.

    Assemble:

    1. Use a palette knife to cover the top of each cooled cupcake with a swirl of the meringue. If you have a kitchen blowtorch, use it to gently toast the meringue. Keep in an airtight container for up to 3 days.

Notes

- You can also use pumpkin puree (same volume/weight) instead of making a sweet potato puree.

- Allergens: milk, wheat, gluten, eggs

NOTE: this recipe was created as part of a paid instagram collaboration for Le Creuset UK. I was under no obligation to post the recipe on my blog but I thought it would be a shame not to!

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

The post Sweet Potato Cupcakes with Toasted Meringue Frosting appeared first on Izy Hossack - Top With Cinnamon.

Pumpkin Dream Cake.

I know I’m dramatic 105% of the time, but this is the best pumpkin sheet cake of life.  And I’m not exaggerating one single bit. So here’s the deal. Yes, why yes, I did make a pumpkin cake last year too! I made this pumpkin coconut cake and it’s been a huge hit. But the […]

The post Pumpkin Dream Cake. appeared first on How Sweet Eats.

I know I’m dramatic 105% of the time, but this is the best pumpkin sheet cake of life. 

This pumpkin sheet cake is a legit pumpkin dream cake! It's so moist and fluffy and flavorful. With a blanket of cinnamon cream cheese frosting!

And I’m not exaggerating one single bit.

pumpkin cake batter

So here’s the deal.

Yes, why yes, I did make a pumpkin cake last year too! I made this pumpkin coconut cake and it’s been a huge hit. But the thing is that coconut is so polarizing. I obviously love it, but even in this house? Eddie loathes it. 

It’s a recipe I’ve received loads of questions over, because lots of you want to remove the coconut. Either you don’t love it, have an allergy or want to serve it to a crowd minus the coconut, and I get that!

But because it’s a coconut cake, there is a lot to swap out if you DON’T want the coconut. Like, it’s easier to just make a whole different cake.

This pumpkin sheet cake is a legit pumpkin dream cake! It's so moist and fluffy and flavorful. With a blanket of cinnamon cream cheese frosting!

That’s why this pumpkin dream cake was born.

I’ve seen pumpkin dream cakes floating around the internet for years but they are all layer cakes. I love a good layer cake but I love my sanity (and patience!) more.

Pumpkin cake, almost like pumpkin bread, is one of those things that is amazing to make ahead of time for a party or get together or even just a fall weekend. Heck, I’ve even bought the Trader Joe’s pumpkin bread mix before just to have something easy to make on a Friday!

pumpkin sheet cake

While this cake is homemade, it is so much easier than a layer cake. And let me be real: I wasn’t necessarily planning on calling this plain old pumpkin sheet cake a pumpkin dream cake. 

Oh no. I mean, I don’t even worship at the altar of pumpkin. We all know I’m much more of an apple cider girl

This pumpkin sheet cake is a legit pumpkin dream cake! It's so moist and fluffy and flavorful. With a blanket of cinnamon cream cheese frosting!

But then I went and covered this in my cinnamon cream cheese frosting. I took the first bite and was basically screaming. Running around for everyone else to try it. They are like me – pumpkin treats are good, but they don’t lose their mind over them, you know?

Everyone. Everyone was freaking out. 

This pumpkin sheet cake is a legit pumpkin dream cake! It's so moist and fluffy and flavorful. With a blanket of cinnamon cream cheese frosting!

As they very well should be. LOOK AT THIS!

This pumpkin sheet cake is a legit pumpkin dream cake! It's so moist and fluffy and flavorful. With a blanket of cinnamon cream cheese frosting!

This cake is UNREAL! It’s so soft and fluffy. It’s not overwhelmingly spiced. (Feel free to add more if you want!) The blanket of icing on top is so delicious that even the lowest level of icing lovers (like myself) will not be able to contain themselves. 

This pumpkin sheet cake is a legit pumpkin dream cake! It's so moist and fluffy and flavorful. With a blanket of cinnamon cream cheese frosting!

It might be a bold statement, but I am going to make this cake every year for the rest of my life. Maybe (definitely) multiple times a year. I will probably make it on Thanksgiving, over all other desserts.

I might even make it on Christmas. It’s currently rivaling a pumpkin bar that I’ll be sharing in a few weeks, a bar I’ve made for the last two years and have LOVED.

This pumpkin sheet cake is a legit pumpkin dream cake! It's so moist and fluffy and flavorful. With a blanket of cinnamon cream cheese frosting!

It’s that good. So good! Please please please go make it right now. And save me a piece!

This pumpkin sheet cake is a legit pumpkin dream cake! It's so moist and fluffy and flavorful. With a blanket of cinnamon cream cheese frosting!

Pumpkin Sheet Cake

Pumpkin Dream Cake

This pumpkin sheet cake is a legit pumpkin dream cake! It’s so moist and fluffy and flavorful. With a blanket of cinnamon cream cheese frosting!

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/4 teaspoons ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon freshly grated nutmeg
  • 1 15 ounce can pumpkin puree
  • 1 ¾ cups brown sugar
  • ½ cup plain greek yogurt
  • ½ cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract

cinnamon cream cheese frosting

  • 2 8- ounce blocks cream cheese
  • 1/2 cup unsalted butter
  • 2 1/2 cups powdered sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  1. Preheat the oven to 350 degrees F. Spray a 9×13 inch baking dish with nonstick baking spray.
  2. In a bowl, whisk together the flour, baking soda, cinnamon, salt and nutmeg. Note: If you LOVE spice, feel free to add some extra spice in here (pumpkin! allspice! more cinnamon!) as this isn't overly spiced.

  3. In a large bowl, whisk together the pumpkin, sugar, yogurt and oil. Once smooth and combined, whisk in each egg one at a time. Whisk in the vanilla extract.
  4. Add the dry ingredients to the wet, mixing until combined and no large lumps remain.
  5. Pour the batter into the greased baking dish. Bake for 25 to 30 minutes, or until a tester inserted in the center of the cake comes out clean.
  6. Note: every time I’ve made this cake, it has smelled “eggy” in the oven which has scared me. No worries – once the cake comes out and cools, it does not taste eggy!
  7. Cool the cake completely. Once the cake has cooled, frost with the cream cheese frosting. Slice and serve!

cinnamon cream cheese frosting

  1. Beat the cream cheese and butter together until creamy. Beat in the sugar and cinnamon until combined. Beat in the vanilla extract. Frost the cooled cake! I like to keep the cake in the fridge because of the cream cheese frosting, plus we love cold cake!

cake slightly adapted from all recipes

This pumpkin sheet cake is a legit pumpkin dream cake! It's so moist and fluffy and flavorful. With a blanket of cinnamon cream cheese frosting!

That bite is everything.

The post Pumpkin Dream Cake. appeared first on How Sweet Eats.