Cream Cheese Filled Pumpkin Cakes
A little different take on pumpkin cake and certainly much easier than the traditional pumpkin roll but with similar rich and spicy results. This recipe is inspired (or more) by a King Arthur Flour recipe. I didn’t use their Harvest Mini Loaves Pan which is so perfectly fallish but used a William Sonoma Bundtlett Pan. Admittedly, the Harvest Mini Loaves Pan may make for a easier even distribution of filling … not having to deal with the center chimney in the bundt pan. I truly enjoy King Arthur products and can’t wait to use their Vermont Boiled Cider in my next apple pie. But for now….
Grocery shopping every 10-14 days has my pantry a bit limited. The ingredients in this pound cake come straight from your pantry … ingredients generally we always have. It’s a quick whip up. After baked, dress it up with fresh fruit, or prepared pie filling, whipped cream, or preserves, mascarpone or a combination. Here’s a two ingredient recipe for 
Still in search of the best Malted Milk Chocolate Cupcakes and yet to find a clear malted taste. Even after the addition of malted milk powder the chocolate smothers the taste in so many recipes. So, I refer you to this 
What a surprise! My first bite … between fudge and brownie … Not too sweet chocolate flavor with roasted nuts. Chocolate Salami is an Italian and Portuguese favorite. But I have to admit while I lean to the Portuguese side I did add Amaretto instead of Port. Your choice of liqueurs is extensive. Just make it something that goes with chocolate and coffee. Exactly … What doesn’t? Not into a liqueur? Just add a little more coffee in its place.
Grandmother Rose baked these in the fall and winter months. They’re great any time! Chewy and fruity.
Someone special asked for this. Sounded so good … I was into it! I mean, who doesn’t like chocolate and peanut butter in a salty crust!
Pie with so many names, Peanut Butter Chocolate with Pretzel Crust, Peanut Butter Cheesecake, Peanut Butter Icebox Pie. I call it More Than Delicious!
Going through Mother’s recipe stash I found this simple Persimmon Pudding recipe written up by her friend Dorothy Hoffman. These two gals (now gone) knew each other since the 40’s. Dorothy was a good cook and Mother only kept recipes she thought delicious … usually making notes on the recipe card about the outcome. No notes this time but decided it must have been a keeper. Yep!!
This is my Mother’s recipe but not as I remember it. After baking, these were not Bon Bon shaped nor as dry as the original recipe she used. As she would say, they’re better the next day, and sure enough the dryness disappeared in those Bon Bon’s. The newer recipe here is quite good. And doesn’t take a day for the moistness to be noticed. The spices even seem a bit different to me. It is a mystery … the origin of this recipe. But if you like moist, spicy, nutty, full of raisin cookies you’ll love these.