Sweet Potato Bundt Cake With Glaze of Your Choice

3 1/3 cups all-purpose flour

2 tsp. baking powder

2 tsp. ground cinnamon

1 tsp. kosher salt

1/2 tsp. baking soda

1/2 tsp. ground nutmeg

1/4 tsp. mace

1 cup unsalted butter

1 cup packed light brown sugar

3/4 cup granulated sugar

4 large eggs, at room temperature

1 Tbsp. vanilla extract

1 3/4 cups sweet potato puree

3/4 cup buttermilk, room temperature

Note: Use the Spices to your taste.

 Glaze of Your Choice ( see list at the end of recipe)

 Directions

Preheat the oven to 325°F. Coat a 10 to 12-cup Bundt pan with baking spray. Use a pastry brush to get into every nook and cranny of your pan. I use Bakers Joy, and it hasn’t failed me yet! If baking in smaller pans, decrease the baking time but not the temperature.

Whisk together flour, baking powder, cinnamon, kosher salt, baking soda, and nutmeg in a large bowl. Set aside.

Beat butter, brown sugar, and granulated sugar on medium speed with a stand mixer fitted with a paddle attachment until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition, stopping to scrape down sides of the bowl as needed, about 1 minute total. Add vanilla; beat until combined.

Whisk together sweet potato puree and buttermilk in a medium bowl. Add flour mixture alternately with sweet potato mixture to egg mixture, beginning and ending with flour mixture; beat on low speed just until ingredients are combined after each addition, about 2 minutes.

Transfer batter to prepared Bundt pan. Tap the pan on the counter to release any air bubbles. Bake in a preheated oven until a wooden pick inserted into the center of the cake comes out clean, 1 hour, 15 minutes to 1 hour, 18 minutes. Let the cake cool in a pan for 10 minutes. Invert the cake onto a wire rack; remove the pan, and let cool completely for about 1 hour.

Pour your preferred glaze over the cooled cake; sprinkle evenly with pecans, if desired. Let it set for 30 minutes before serving.

Salted-Caramel Glaze

Cook 1/2 cup butter and 1/2 cup packed light brown sugar in a small saucepan over medium, whisking often, until sugar completely dissolves, about 5 minutes. Remove from heat; whisk 1 Tbsp. heavy whipping cream and 1/4 tsp. kosher salt. Let cool for 15 minutes before using. 1/2 chopped toasted pecans (optional)

Vanilla-Buttermilk Glaze

Whisk together 2 cups sifted powdered sugar, 3 tbsp. Buttermilk, and 1 tsp. vanilla extract in a large bowl until smooth. Use the glaze immediately. 1/2 chopped toasted pecans (optional)

Pecan Praline Glaze

1 cup chopped toasted pecans, 5 tablespoons unsalted butter, 5 tablespoons brown sugar, 5 tablespoons granulated sugar, ¼ teaspoon kosher salt, 3 teaspoons vanilla extract, 6 tablespoons evaporated milk, 5 tablespoons confectioner's sugar. Heat butter, sugars, salt, vanilla, and milk in a saucepan on medium heat. Stir constantly. When the mixture reaches a boil, boil for 1 minute. Stir constantly. Remove from heat and stir in confectioner sugar to thicken. Stir in pecans. Over slightly cooled cake. ( I double the recipe and serve warm on each piece of sliced cake.)

No-Bake Oatmeal Cookies and Edible Acorns

No-Bake Oatmeal Cookies

3 cups granulated sugar

1 cup (2 sticks) unsalted butter

¾ cup whole milk

¼ cup unsweetened cocoa powder

1 cup creamy peanut butter

¼ teaspoon salt

5 cups old-fashioned oats

Combine sugar, butter, milk, and cocoa powder in a medium saucepan over medium heat. Bring mixture to a boil and let boil for about 1 minute.

Remove from heat, stir in peanut butter and salt, then stir in oats.

Drop tablespoons of oat mixture onto parchment or waxed paper. Let it stir until it cools and hardens for about 1 hour.

Store in an airtight container for up to a week.

Edible Acorns

Mini Vanilla Wafers

Hershey’s Kisses

Semi-Sweet Chocolate Chips

Chocolate Melting Wafers

Melt chocolate wafers. You will use one Mini Vanilla Wafer, one Hershey’s Kiss, and One Chocolate Chip for each Acorn.

SEE HOW TO VIDEO BELOW:

Easy Mini Pumpkin Pies

Cooking spray or melted butter for muffin tin

1 box (2 sleeves) premade pie dough

All-purpose flour for surface

1 1/3 c.  pumpkin puree

1 c.  sweetened condensed milk

1 large egg

1 1/2 tsp. pure vanilla extract

1 tsp. ground cinnamon, plus more for serving

1/2 tsp. ground ginger

1/4 tsp. kosher salt

1/8 tsp. ground nutmeg

3/4 c. heavy whipping cream

Directions

Step 1

Arrange a rack in the center of the oven and preheat to 375°. Spray the bottoms and sides of a 24-cup mini or 12-cup standard muffin tin with cooking spray or brush with butter.

Step 2

Roll pie dough to about 1/8" thick on a lightly floured surface. Cut out rounds using a 3" cutter. Reroll scraps and cut more rounds as needed until you have 24 mini or 12 standard.

Step 3

Transfer rounds to the prepared muffin tin, pressing the dough into the bottom and up the sides. Refrigerate until firm, about 15 minutes.

Step 4

Meanwhile, in a large bowl, whisk pumpkin puree, condensed milk, egg, vanilla, cinnamon, ginger, salt, and nutmeg until smooth and well combined.

Step 5

Spoon filling into prepared muffin cups to reach almost up the sides (about 1 heaped tablespoon), or pour in filling.

Step 6

Bake the pies for 25 to 30 minutes until the center is set and puffed and the edges are golden. Let them cool in the pan for 10 minutes (they will deflate as they cool). Using a small offset spatula or a spoon, gently remove the pies from the tin and transfer them to a wire rack. Let them cool completely.

Step 7

In a large bowl, whip cream to soft peaks. Top pies with a dollop of whipped cream. Sprinkle with cinnamon.