I’ve never been much of a baker. I used to think baking brownies started by opening a box of Betty Crocker brownie mix. I also never liked to cook. Sean and I used to eat out for dinner at least four times a week. The other days, we’d make frozen pizza, tacos, etc.
That ALL changed last September when I had Ruby. Soon after she was born, my baby girl developed bad eczema, which turned out to be due to a dairy sensitivity. Since I was breast feeding exclusively, I had to give up ALL dairy. I quickly discovered that EVERYTHING has hidden dairy ingredients. That meant I had to start baking and cooking my own food or: a) I would starve, b) Ruby’s skin wouldn’t get better or c) I’d have to switch to a non-dairy formula. Of course none of those were great options so I started baking and cooking.
I’m not going to lie, giving up dairy was NOT fun. In the end, I was off it completely for 6 months. Ruby eventually outgrew her dairy sensitivity but those 6 months forced me to get creative in the kitchen. And guess what? I actually discovered that I really enjoyed baking! I wouldn’t call it an obsession but I think my husband would…
After cooking without butter, chocolate, milk, yogurt and cheese for so long, I am now starting to make up for lost time. I thought baking was fun before…now I get to use butter! Woohoo!
I started this little blog so that I could organize all my favourite recipes and share them with friends and family. It also drives me to continue to try new recipes and to experiment, coming up with my own ideas. I hope you enjoy!
My first post is a pumpkin cake because it is October and because I LOVE pumpkin. This is an amazingly moist pumpkin spice coffee cake with a sweet crumbly topping. It’s quite easy and fun to make. Thanks to everyone at work for helping Sean and I eat this cake. It would have been a LOT of food for only two people!
Step 1: Make the cake batter and pour into a 9×13 inch dish
Step 2: Now add the crumbly topping and pop the cake in the oven
Step 3: Make the sugary glaze and pour on top of the cake once it comes out of the oven
Step 4: Enjoy!
Pumpkin spice cake with brown sugar glaze:
Recipe from pretty.good.food
⅓ cups Water
1 can Pureed Pumpkin (15 Oz)
2 whole Eggs
1 Tablespoon Vanilla Extract
2 teaspoons Pumpkin Pie Spice
1 box Yellow Cake Mix (18 Ounce Box)
1 teaspoon Baking Soda
1 cup Brown Sugar, Divided
½ cups Flour
1/2 teaspoon cinnamon
4 Tablespoons Butter, Melted
¼ cups Granulated Sugar
1 teaspoon Vanilla Extract
¼ cups Heavy Whipping Cream
Preheat the oven to 350F.
In a large bowl mix together the water, pumpkin, eggs, 1 Tablespoon of vanilla, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.
Grease a 9×13 pan and pour batter into pan.
In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour, 1/2 teaspoon cinnamon and melted butter. Use your fingers to sprinkle over the top of the cake. Bake at 350 for 25-30 minutes, or until a toothpick comes out clean.
For the glaze, combine the other 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.
When cake is finished baking, poke holes all over the top with a toothpick. Pour glaze over the cake. Serve warm or at room temperature.