Wednesday, 1 October 2014

Pumpkin Cream Cheese Bread

Happy first day of October! I am already into the full swing of all things Pumpkin and this recipe is no different! This Pumpkin Cream Cheese Loaf is amazing, like life changing! LOL I made it on the weekend and I can't get over how great it is. My husband says to me everyday thank you for making that it's so good! LOL I really think that the cream cheese filling just gives it an extra boost from the regular pumpkin loaf (which is also delicious!)

I had some cream cheese left over from the Pumpkin Snickerdoodle cookies I made last week so I thought I will keep this cream and make this kind of loaf. I got this idea from and used the cream cheese filling I had which was very similar to her recipe here.

This recipe is a definite keep and a necessity to try this fall season! I highly recommend it!

Please note that I halved this recipe and only made one loaf as two wasn't necessary for me!

  • Crumb Topping:
  • 3/4 cup all purpose flour
  • 1/2 cup white sugar
  • 1/2 stick (4 TBS) cold, salted butter, cut into small pieces
  • Cream Cheese Filling:
  • 1 (8 oz) block cream cheese, softened to room temperature
  • 1/2 cup white sugar
  • 1 large egg
  • 1 TBS flour
  • 1/2 tsp vanilla extract
  • Pumpkin Bread:
  • 1 cup (2 sticks) salted butter, softened
  • 3 cups white sugar
  • 3 eggs
  • 3 cups all purpose flour
  • 1 TBS baking powder
  • 1 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp cloves
  • 16 oz can pumpkin
Preheat oven to 350. Butter two 9x5x3 inch loaf pans and set aside.
Make crumb topping: In a large bowl, mix flour and white sugar. Cut in butter.  Blend until mixture is coarse and crumbly and set aside.
Prepare cream cheese filling: In a large bowl, beat cream cheese, sugar, egg, flour and vanilla on medium speed with the whisk attachment until smooth. Set aside.
Prepare pumpkin bread batter: In a medium bowl, combine flour, baking powder, baking soda, cinnamon and cloves. Set aside.
In a large mixing bowl, cream butter and sugar on medium speed. With the mixer on medium, add eggs, one at a time, mixing well after each. Decrease the mixer speed to low and slowly add the flour mixture until just mixed. Using a wooden spoon fold in the pumpkin. Give it a few good stirs from the bottom, making sure all ingredients are incorporated.
Fill prepared pans about 1/4 of the batter each (so you should have 1/2 batter left after filling both). Split cream cheese filling between the two, spreading evenly over batter. Top with remaining pumpkin bread batter and split the crumb topping between the two loaves.
Bake for about an hour, (Mine took 1 hr and 15 mins) until loaves are lightly browned on top and toothpick inserted in the middle comes out clean. Cool before serving.

Monday, 29 September 2014

Sweet n Spicy Turkey Sausages

Happy Monday! It's NFL season and that means NFL snack foods! I have got to admit that I have been slacking a bit in this department lately and this weekend was the first weekend that I made an NFL appetizer! I made these amazingly delicious Sweet n Spicy Turkey Sausages.

These were super easy to make and I love anything that can be made in the slow cooker for a few reasons. One you can clean up the mess early and not worry about it and second while it cooks it makes your whole house smell amazing!

The sauce was the key here and just a few ingredients thrown together  with the cut up turkey sausages and wham you got yourself a delicious appetizer!

I got this recipe from

2 Packages Smoked Turkey Sausage (cut into 1½ inch pieces)
1½ Cups Barbecue Sauce
1 Cup Apricot Jam
2 teaspoons Sriracha Hot Sauce for mild (3-4 tsp for spicy)
1/4 Cup Water
Combine all ingredients in slow cooker. Cook on low 5-6 hours. Increase heat to high the last 30 minutes. (or cook on high 3-4 hours)
Stir every hour while cooking to rotate sausages from top to bottom.

Friday, 26 September 2014

Flourless Oatmeal Banana Muffins

I have a few friends and family who have found themselves sensitive to gluten and therefore are trying to eat more gluten free meals and snacks. In honour of them and trying to help I made these flourless and sugarless muffins yesterday to see what they are like. They were actually quite good. Not real sweet as you can imagine but they tasted good and I would eat them (and I love sugar) so I am sure people trying to be gluten free would also enjoy them. I left half for my mom as she is trying to cut out gluten and took the other half for myself for some healthy breakfasts! I definitely suggest these as they are filling and taste good, you wouldn't even know you are eating a muffin without flour.

I got this idea from Pinterest. I got this recipe from


2.5 cups old fashioned oats

1 cup plain low fat greek yogurt

2 eggs

1/2 cup honey

2 tsp baking powder

1 tsp baking soda

2 TBSP ground flax seed

1 tsp vanilla

2 ripe bananas


Preheat oven to 400 degrees. Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners.
Place the oats in the food processor and pulse for about 10 seconds. Add remaining ingredients to the food processor.
Process until everything is mixed together and oats are smooth.

Divide batter among cupcake liners, and bake for 18-20 minutes, or until toothpick comes out clean.

Let them cool on a wire rack for just a few minutes and then dig in. They are actually really good when they are warm!

Wednesday, 24 September 2014

Apple Pound Cake With Cinnamon Glaze

Continuing on with my fall themed food, I still have some apples left from my brother's tree and I am trying to use them up before they go bad! I saw this recipe for Apple Pound Cake with Cinnamon Glaze and knew I had to give it a try!

This recipe makes a big batch but I was happy to make two loaves as I could keep one for myself and use the other to give some away! I do love to bake and because I love to eat it I can't keep a bunch around. But note that this cake also freezes well and another option is to freeze the second loaf!

This bread has a really different consistency to it and I was surprised to find out that it really did taste like pound cake. It's moist but dense at the same time. It's hard to explain but it was super delicious! I was really happy with how it turned out!

I definitely recommend giving this recipe a try and remember it makes two loaves or you can cut the recipe in half and only make one loaf!

I got this recipe from

For the cake:
  • 1 1/2 cup unsalted butter, softened
  • 8oz cream cheese, softened
  • 3 cups granulated sugar
  • 6 large eggs
  • 1 tsp vanilla extract
  • 3 1/2 cup all-purpose flour
  • 1 cup apples, diced and peeled
  • 2 tsp kosher salt
For the glaze:
  • 2 cup powdered sugar
  • 1 tsp ground cinnamon
  • 4 Tbsp heavy cream
In a large mixing bowl, beat butter and cream cheese until smooth (about 3 minutes). Add sugar, beating until fluffy (an additional 5 minutes). Add eggs, one at a time, beating well after each addition. Beat in vanilla. Turn mixer to low and beat in flour and salt. Fold in the diced apples.
Pour batter into TWO bread loaf pans that have been greased generously. Bake in a 350 degree oven for 75 minutes.
Remove from oven and cool in pans for about 10 minutes. Turn out and cool completely on a wire rack, with top sides up.
For the glaze, beat powdered sugar, cinnamon and heavy cream with a whisk until smooth. Spread over completely cooled cakes. Store in airtight container. These freeze well too!

Monday, 22 September 2014

Pumpkin Cheesecake Snickerdoodles

Happy Monday! Monday is a great day in the Caruk household because there is a usually a lot of fresh baking from the weekend and leftovers of meals that were made when time wasn't so rushed! The main reason for this today is because I made these terrific Pumpkin Cheesecake Snickerdoodles on the weekend and I have one in my lunch!

It's the kind of thing that calls to me all day begging me to eat it but I know that I want to leave it for that 3pm time when I need a little pick me up! We will see how long I last today!

These are a perfect mixture of fall flavours with the pumpkin, cinnamon and nutmeg! I did find they make a large cookie due to the fact that you are using dough for almost two cookies to get the cream in the middle but it's good because you only need to eat one!

I definitely recommend giving these a try this fall. They are just so darn delicious! LOL

I got this recipe from

Ingredients for the cookies:
  • 3¾ cups all-purpose flour
  • 1½ tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. ground cinnamon
  • ¼ tsp. freshly-ground ground nutmeg
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • ¾ cup pumpkin puree
  • 1 large egg
  • 2 tsp. vanilla extract

Ingredients for the filling:

  • 8 ounces cream cheese, softened
  • 1/4 cup sugar
  • 2 teaspoons vanilla extract

Ingredients for the cinnamon-sugar coating:

  • ½ cup granulated sugar
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger
  • Dash of allspice

To make the cookies, in a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugars on medium-high speed until light and fluffy, about 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed, slowly add in the dry ingredients and mix until just incorporated. If you have any more dry streaks on the bottom, fold together gently with a spatula until just combined. Cover and chill the dough for at least 1 hour.

While the dough chills, make the filling. In a small bowl, mix together the cream cheese, sugar, and vanilla until smooth and creamy. Cover and chill this as well (for at least half an hour).

Preheat the oven to 350 degrees F. Line a few baking sheets with parchment paper. In a small bowl, mix together the sugar and spices for the coating thoroughly. Take one tablespoon of dough and flatten it into a pancake shape. Place one teaspoon of the cream cheese mixture in the middle of the pancake. Form another tablespoon of dough into an equally-sized pancake shape, and place on top, keeping the cream cheese in the middle. Gently pinch together the edges of the dough around the cream cheese to seal, then gently roll into a ball. Roll the ball in the cinnamon-sugar mixture to coat. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. Dip the bottom of a flat, heavy-bottomed drinking glass in water to moisten slightly. Then dip it in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly (They won't really flatten on their own, though they will puff slightly.). Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 10-15 minutes, or until they are slightly firm to the touch and the tops are beginning to crackle. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

Friday, 19 September 2014

Apple Cranberry Crisp

Winnipeg is having a little heat wave right now! It's awesome because we usually don't get those! I was out at 9 last night and you could feel the warmth in the air the same way you could at 7:30 this morning! It definitely feels like it's going to rain but that's okay because my gardens and fall bulbs could use it!

Last weekend I started into my fall flavours for baking and cooking and I was lucky enough that my brother has an apple tree in his backyard and picked me some apples. With those apples I made this delicious Apple Cranberry Crisp! I was a little worried since the apples were a bit tart but this crisp turned out amazing! I like how the cranberries add a bit of colour to the dish but the crumble in my mind is the best part!

I definitely recommend whipping this dessert up if you are expecting company and I might even make a couple to freeze since I have extra apples left over.


10-12 smaller apples Cored and peeled
3-4 cup of dried cranberries
2 teaspoons of orange zest
4 tablespoons of orange juice
1/2 cup of sugar
1/2 cup of flour
1 /2aspoon of cinnamon
1 teaspoon of nutmeg

Crumble Top
1 cup of flour
1/2 cup of oatmeal
1/2 cup sugar
1/3 cup brown sugar
1/2 tsp salt
3/4 cup butter cold


Cut the peeled and cored apples into cubes and placed them in a large bowl. Add cranberries, zest, orange juice, sugar, flour, cinnamon and nutmeg. Toss together until all fruit is coated. Then place fruit in a large baking dish.

For the crumble combine the flour, sugar, brown sugar and salt together. Cut the cold butter into cubes and all into the flour mixture. Using your hands mix the butter until a crumbly mixture appears. Pour this mixture over the fruit and make sure all corners are covered.

If baking place in a preheated at 350 degrees and bake for one hour.

If freezing wrap tightly and place in the freezer, when ready to bake, bake at 350 degrees for 1 hour and 20 minutes.

Wednesday, 17 September 2014

Creamy Pumpkin Prosciutto Pasta

It's fall time and that is a wonderful time of the year! Not only do I get to pull out my boots and sweaters but I also get to start cooking and baking with pumpkin, apples, cinnamon and nutmeg!! My favourite flavours!

I thought I would start this process by making this absolutely delicious Creamy Pumpkin Prosciutto Pasta this past weekend! Now that NFL Sundays are upon us my husband and his brother sit in the basement and watch football all day. I figure the least I can do is provide some dinner. This was what I made last Sunday and it was a hit!

I definitely recommend giving this pasta a try for something different. I know a lot of people might think the pumpkin part is different and it is but trust me when I say it's not overwhelming at all. In fact my husband who is not a huge pumpkin fan has asked that I make this dish again!

I got this recipe from


12 ounces pasta
3 teaspoons olive oil, divided
3 ounces prosciutto, chopped
1/4 cup finely chopped onion
1/2 cup pumpkin puree
1/8 teaspoon grated nutmeg
3/4 cup heavy cream
1/2 cup low sodium chicken stock
1/4 cup grated Parmesan cheese, plus more for garnish
2 tablespoons chopped fresh sage
Kosher salt and freshly ground black pepper


Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, or until al dente. Drain.

Meanwhile, heat 2 teaspoons of the oil in a large skillet. Add the prosciutto and cook, stirring until it begins to brown and crisp, about 5 minutes. Remove to a plate.

Heat the remaining 1 teaspoon of oil and add the onion to the skillet and cook until softened, about 2 minutes. Add the pumpkin, nutmeg, cream and chicken stock and bring to a simmer. Simmer, stirring often, until thickened, about 5 minutes. Stir in the cheese and sage. Season to taste with salt and pepper.

Add the pasta and half the crisped prosciutto to the skillet and toss to combine. Divide the pasta among four plates and garnish with the remaining prosciutto and Parmesan cheese. Serve.