Double Chocolate Pumpkin Bundt Cake

Ingredients:

• 1 ½ cups of all-purpose flour,
• ¾ tsp. ground cinnamon,
• ½ tsp. ground ginger,
• ¼ tsp. ground cloves,
• ¼ tsp. ground all-spice,
• ¼ tsp. ground cardamom,
• ½ tsp. salt,
• 1 tsp. baking powder,
• ½ tsp. baking soda,
• 2 large eggs,
• 1 cup granulated sugar,
• ½ cup unsalted butter, melted,
• ½ cup buttermilk,
• 2 tsp. vanilla extract,
• 1 ½ cup pumpkin purée,
• 4 oz dark chocolate, melted,
• 2 Tbsp. unsweetened cocoa powder,
• 3 oz white chocolate,
• ¼ cup whipping cream,
• 1 Tbsp. light corn syrup.

Method:

1. Preheat oven to 350 degrees F.
2. In a large bowl, whisk together flour, spices, baking powder, baking soda, and salt; set aside.
3. In a medium bowl whisk together eggs and sugar. Add melted butter, buttermilk, and vanilla. Whisk until combined. Fold in pumpkin.
4. Add the wet ingredients all at once to the dry ingredients and whisk just until no lumps remain.
5. Divide batter in half. Add the melted chocolate and cocoa powder to half of the batter; stir to combine.
6. Add the two batters to the pan, alternating between pumpkin and chocolate. Using a table knife, swirl through the batter. Bake for 55 minutes or until a toothpick inserted near the center comes out clean. Remove and cool in pan for 20 minutes. Remove and cool completely on a wire rack.
7. In a small saucepan, bring whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate pieces. Do not stir. Let stand for 3 minutes. Add corn syrup and stir until smooth. Drizzle over cake. 

This is not last minute cake, the best on next day.
 *Sources: Better Homes and Gardens

Maple biscuits with rosemary

Fresh, warm, crispie just perfect for Sunday breakfast.

Ingredients:

• 2 ½ cups flour,
• ½ tbsp. salt,
• 2 ½ tbsp. sugar,
• ½ tbsp. baking powder,
• 5 tbsp. unsalted butter-frozen,
• 1 cups buttermilk,
• 1 tbsp. maple,
• ½ tbsp. rosemary, finely chopped.

Method:

1. Preheat oven to 450°F. Whisk flour, salt, sugar, and baking powder in a bowl. Cut butter in small cubes and gently mix with your hands (or pastry cutter) with dry ingredients until the dough resembles coarse sand.
2. Add buttermilk, using a fork gently fold to combine to form a soft dough. 
3. Turn dough onto a floured surface; Using a rolling pin, roll out the dough and cut biscuits.
4. Bake until puffed and cooked through, about 15 minutes. 
5. Melt remaining butter in a small pan; mix with the maple and rosemary. Brush over hot biscuits; return to oven until golden brown, about 3-5 minutes more.

* Oryginal recipe

Tiramisu Torte

Quick, simple and sooo delicious! 

Ingredients:

• 6 egg yolks,
• 2 oz cold water,
• ½ cup extra fine granulated sugar,
• 2 teaspoon gelatin,
• 14 oz mascarpone cheese at room temperature,
• 2 teaspoon vanilla extract,
• 6 egg whites,
• ½ teaspoon cream of tartar,
• 1 cup espresso or very strong coffee, at room temperature,
• 2 oz whisky,
• 7 oz ladyfingers + another 7 oz to garnish (optional).

Method:

1. Place gelatin in cold water and set aside.
2. Brew the espresso (or coffee). When cold add whisky and set aside.
3. Fill a saucepan with a small amount of water and bring to a boil and then turn to a low simmer. In a bowl whisk together egg yolks and sugar and whisk well. Place the bowl over the simmering water and whisk constantly until the yolk mixture reaches at least 165°F (74°C). The mixture should be thick and the color should be pale yellow. Remove from heat.
4. Beat egg whites with cream of tartar until they hold stiff peaks.
5. In large bowl beat mascarpone cheese, gelatin and vanilla extract untill fluffy. Add the yolks mixture and combine until incorporated. 
6. Once the yolk-mascarpone mixture has cooled a little, gently fold in half of the beaten egg whites into the yolk-mascarpone mixture, then the remaining half just until fully incorporated.

Assemble Tiramisu Torte

1. Dip ladyfingers (side without sugar) into the coffee. Line the bottom of 7 in round cake pan with removable bottom. Try to match the ladyfingers as much as you can to make nice layer.
2. Spoon one third of the mascarpone filling over the lady fingers and spread into an even layer.
3. Dip same number of the ladyfingers into the coffee and arrange a second layer over filling. Spoon remaining mascarpone mixture over ladyfingers.
4. Cover with plastic wrap and refrigerate at least 6 hours.
5. Garnish with remaining ladyfingers and chocolate (optional).

Sour cream cookies

I hadn't any doubts that sour cream cookies form Alcatraz Women’s Club Cook Book need to be the first post ;) There are several baked goods and sweet recipes, including the following recipe for Sour Cream Cookies, contributed by Mrs. Minnie Johnson. 

These cookies are soft, crusty and so delicious that you must eat until the last one ;)

Ingredients:

• 3 ⅓ cup flour,
• 1 teaspoon baking soda,
• 1 teaspoon salt,
• 1 teaspoon nutmeg,
• 1 teaspoon baking powder,
• ⅔ cup shortening,
• ¾ cup sugar,
• 2 eggs,
• ⅔ cup sour cream

1. Sift flour. Add baking soda, salt, baking powder and nutmeg to the flour. Sift three times.
2. Beat shortening and sugar until light and fluffy. Add 2 eggs and mixted until combine.
3. Add flour mixture alternately with the sour cream.
4. Using tablespoon make dough balls. Press each cookie and flatten.
Preheat oven to 400°F. Bake until lightly browned around 10-12 minutes.

Little perfection with a cup of coffee...