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Thanksgiving Series: Pear Upside Down Cake with Mascarpone Whipped Cream

Here’s the thing: I love baking and I hate pumpkin pie, the epitome of Thanksgiving desserts.  Even though Thanksgiving for most people is steeped in tradition and must-have dishes, I am always wanting to try out something I haven’t made before.  Yes, there are the standards that must appear on the table: mashed potatoes, turkey, gravy, and my mom’s cranberry sauce.  But anything else is fair game, especially desserts!  I probably peruse several dozen cooking magazines, blog sites, and cookbooks leading up to Thanksgiving to get inspired and find the perfect desserts for the upcoming feast.  Cause it is a feast, and you need at least 3-4 desserts, right?

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Pumpkins!!! Pumpkin Cake w/ Cinnamon Butter Cream Frosting

November is finally here and I am so excited about cooler weather and my favorite holiday is coming up, Thanksgiving!! Now, you might be a bit sick of pumpkin spice everything at this point but I just couldn’t resist sharing this delicious cake with you. I’m a bit traditional when it comes to pumpkin as an ingredient. I love pumpkin pie and pumpkin cake. Not so much a fan of pumpkin drinks, pumpkin candy, pumpkin chocolate and the list goes on and on and on. My local grocery only offers canned pumpkin during the winter months so I enjoy stocking up so I have it year round. If you aren’t a fan of canned pumpkin and prefer using fresh, I highly recommend getting your pumpkins the first week of November. Chances are, every school or church who had a Fall Festival/Halloween function will have a ton of pumpkins they are willing to sell cheap or give away to anyone who will take them off their hands.

With that said, let’s dig into this recipe a bit. The recipe itself is very easy and pretty cut and dry so I want to walk you through the assembly.

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