Pumpkin Bundt Cake with Cinnamon Butter Glaze

Amazing, moist, delicious, pumpkin-y, perfect, and gone in 2 days. Seriously, so good!!!! I think I'll have to make another one soon!

Pumpkin Bundt Cake with Cinnamon Butter Glaze
Recipe slightly adapted from Swappin' Spoons

3 cups sugar
1 cup canola oil
4 eggs, cold
15 oz can of pure pumpkin puree
1 tsp vanilla
3 1/2 cups whole wheat flour
2 tsp salt
2 tsp baking soda
1 tsp baking powder
1 tsp nutmeg
1 tsp allspice
2 tsp cinnamon
1 tsp fresh ground cloves
2/3 cup warm water

Glaze:

2 cups powdered sugar
1/2 tsp cinnamon
2 TBSP melted butter
1/2 tsp vanilla
1/4 cup milk


Whisk together sugar through vanilla in medium bowl. In large bowl whisk together flour through cloves. Mix dry into wet until combined. Stir in warm water.

Pour batter into greased bundt pan. Bake at 350 for 1 hour or until a toothpick comes out clean.

Let cool in pan for 10 minutes and then turn out onto wire rack and cool completely.

Mix glaze ingredients and pour onto cooled cake.

I'm Thirty... A Cake Recipe and *30 by 30* Report

Yesterday I turned 30! I am so excited to be starting a new decade and am looking forward to what my 30s bring! Of course, me turning 30 has been a big thing over the last year with my *30 by 30* list. Before I get to the recipe for this AMAZING cake (which my husband and 2 kiddos made... impressive, right?) let me talk about my project from the past year.

Last September I made a list of 30 foods I wanted to make by 30. Of course I was optimistic that I would be able to finish this list since I baked so much. Unfortunately I didn't take into account the amount of sweets I put on the list... making that many desserts (in addition to baking group requirements) was going to be difficult.

To add to that, about 7 weeks ago my husband and I decided we wanted to be a little healthier and we started eating clean (more lean proteins, fruits & veggies, whole grains, etc). We have always been relatively good eaters but I was no longer feeling good about our diet. We cut out the majority of sugar (we still have treats every now and then) and I feel so much better.

All that to say I didn't finish my list. I have 9 items left and I would love to make them at some point. But, starting out my 30s healthier was much more important than finishing this list. :) And, as you can see by this cake, sugar isn't banned from the house... we just have it less often.

My husband and kiddos made this cake for me and I LOVED it! It is super rich and just a small sliver is all you need. I was super impressed with their baking skills and I am grateful that they put so much effort into this cake.

Chocolate Cake with Nutella Filling & Peanut Butter Nutella Frosting
Cake from Kevin & Amanda's Recipes
Frosting from Foodie with Family
Cake:

1 box devils food cake mix
1 small package instant chocolate pudding mix
1 cup sour cream or Greek yogurt
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini chocolate chips
Filling:

Nutella, warmed in the microwave for easier spreading

Frosting:

 

1 stick butter, softened to room temperature

1/3 cup Nutella

2 tablespoons creamy peanut butter

1 pound (4 cups) powdered sugar

2-4 tablespoons milk

1 teaspoon pure vanilla extract

 

For the cake:

 

Preheat oven to 350. Mix everything (except chocolate chips). Batter will be thick. Fold in chocolate chips. Pour into greased cake pans (I used 9" rounds) and bake for 45 minutes or until toothpick comes out clean. Remove from oven and let cool while you prepare the frosting.

 

For the frosting:

 

Mix butter, Nutella, and peanut butter until creamy. Add powdered sugar, milk, and vanilla and beat until smooth.

 

To assemble:

 

Layer cakes together with Nutella in the middle. Frost with frosting. Decorate as desired.

Whole Wheat Lemon Zucchini Bread

I loved this zucchini bread! Super moist from the Greek yogurt and incredibly delicious! It didn't last long! :)

Whole Wheat Lemon Zucchini Bread

2 cups grated zucchini
1 cup plain Greek yogurt
2 cups granulated sugar
3 eggs, beaten
1 teaspoon vanilla
1 teaspoon lemon extract
3 cups whole wheat flour (or half whole wheat, half all purpose)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt


Preheat oven to 350 degrees F. Grease a bundt pan.

In a large bowl, combine the eggs, ypogurt, extracts, and sugar. Mix well and add the grated zucchini.

In another bowl add the flour, baking powder, soda, and salt and mix well.

Gradually add the flour mixture to the wet ingredients.Pour batter into bundt pan.

Bake for 50-60 minutes until done.