Chasing Saturdays: frosting

Monday, December 11, 2017

Pumpkin Spice Cake

Posted by Crystal Kellner Monday, December 11, 2017

My husband ran to the store for me this weekend, and informed me he has stocked me up on pumpkin! I think these were a hit! He is sure I will need to make more Pumpkin Spice Cakes. These individual cakes are a perfect size for serving during the holidays.

This is an easy two ingredient dessert. You can't go wrong with this dessert. All you need is spice cake mix, and can of pumpkin. I found this recipe at the Pampered Chef website when I was looking for ideas how to use their brownie pan.

Mix the two ingredients and pour into the brownie pan sprayed with cooking oil.

Place in 325-degree oven for 20-22 minutes. Wait 5 minutes, then transfer cakes to a cooling rack, and top with frosting or powdered sugar.

Pumpkin Spice Cake

PRINT RECIPE INGREDIENTS:

1 Spice Cake Mix

1 15 oz can of pumpkin

DIRECTIONS:
1. Mix Spice Cake Mix and pumpkin together.
2. Place in Pampered Chef Brownie Pan sprayed with cooking oil.
3. Bake 20-22 minutes in 325-degree oven.
4 Wait 5 minutes to remove cakes from pan and transfer to cooling rack.
5. Top with frosting or powdered sugar.

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Crystal Kellner

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Saturday, January 17, 2015

angel food cake caramel frosting cupcakes dessert frosting

Angel Food Cupcakes with Grandma Lois Caramel Frosting

Posted by Crystal Kellner Saturday, January 17, 2015

We had a great family day last weekend. Stayed home all day Saturday, and if you know us, you know that is very unusual.

We had a few new kitchen toys from Christmas to try out. The Kitchen Aid Ice Cream Maker. There are so many different recipes I want to try. I wanted to go all out with a Chocolate Peanut Butter recipe. We started out with vanilla. It was delicious, and so creamy. This did not last long! It was fun to make, and everyone helped. Kids thought it was fun to see the ice cream grow in the mixer! See a problem with this picture? One beater and three kids :)

So when we were making the ice cream, Dave asked what are we going to do with the 8 egg whites that we had leftover from the ice cream recipe. I found an Angel Food Cupcake recipe online. It seemed easier than making an angel food cake. You can find the recipe here. I didn't have cake flour, so I am sure the cupcakes would have came out of the oven a little taller. She also suggested not using paper cupcake linings and spraying the pan very well. I was nervous, but they came out just fine!

When we discussed what we would make with the left over egg whites, we talked about how Dave's grandma Lois Kellner would always make her angel food cakes from scratch. (Then we knew noodles were coming soon afterwards.) Grandma Lois always used her caramel frosting (not icing) recipe. She made it very runny, so it went over the cake easily and didn't weigh it down. It's all delicious, and brought back great memories of her special baking.

Grandma Lois' Caramel Frosting

2 tsp.       Margarine (or butter)
2/3 cup    Brown Sugar
1/3 cup    Evaporated Milk
pinch salt

Bring to a boil, constantly stirring. Remove pan from heat, add 1 tsp vanilla.
Stir in enough powdered sugar to make spreadable. Immediately pour over cupcakes

PRINT RECIPE HERE

Grandma Lois, we know you always put the extra frosting on saltine crackers, but we licked the pan clean. It was delicious!

Crystal Kellner