The New Sugar & Spice by Samantha Seneviratne and Cazuela Cookie Bars with Maple Whipped Cream

Happy day before Fri-Yay! I'm wondering if some of you have noticed that I have been in a little baking rut. It's been almost two weeks since I posted a mouth watering baked good. I did bake a banana bread, because I had three overly riped bananas that were screaming at me, to use them, and my husband has been asking me to make some for awhile now, ok he's been asking for a long while. Did I ever mention, that I'm not particularly fond of bananas, hence my procrastination. Other than that, I just haven't felt inspired to bake anything. Never fear, with my most favorite time of year approaching, {I absolutely love baking for the holidays}, I feel the banana bread was giving me a little nudge, and then it was the day I received the book I am excited to share with you today, (affiliate) The New Sugar and Spice: A Recipe for Bolder Baking , that boosted my baking morale.  It was just the kick I needed to get started back on the baking track! The two main reasons why I was overjoyed to receive this book, was it is focused on spicing your baking up, literally with aromatic spices like Peppercorn & Chili, Cinnamon, Nutmeg, Clove & Cardamom, Vanilla, Ginger, and Savory Herbs and Spices, and every recipe looked absolutely yummy!

In Puerto Rico, cazuela is a traditional pie usually made during the Christmas season. It is similar to a pumpkin pie but uses sweet potato, pumpkin, and coconut milk and usually contains no pie crust. This may also come as a surprise to you, but another food that I really am happy with a simple bite, is Pumpkin Pie. I don't know if it's the texture, or the flavor, but plain pumpkin pie isn't at the top of my list, but Pumpkin Cheesecake is. I chose this recipe for not only the pumpkin lovers, but {and I know I am not alone} for those of us who don't dislike pumpkin pie, but I'm just not that thrilled about it. I don't know if it was the coconut milk, the sweet potato or the nutmeg, but after only one bite, I wanted more. The combination of the coconut milk and heavy cream, layered with the sweet potatoe and nutmeg flavor, really enhanced the flavor of this almost pumpkin pie dessert. It's amazing how a few simple ingredients can turn the ordinary into the extraordinary!

3 Things I like About this Book

 

• There are several reasons why I choose my cookbooks, and it's not only just for the recipes, but a cook book must have provocative food photographs, and it must have stories that accompany the recipes that inspired them. I like to read the stories behind the recipes, it forms a connection, when I can picture why the recipe came to be, then it becomes engrained in my memory, causing the recipe to become a very memorable one for me. Take for instance the story associated with Casuela Cookie Bars, Samantah writes,

"When my father was growing up in Sri Lanka, he had a garden that sounds like something out of a fairy tale, complete with a wild pumpkin patch. The curly pumpkin vines grew with such vigor that space became an issue. The only solution was to train them to grow up the sides of the garage and onto the roof. The bright orange orbs would swell and sweeten on the roof, which I imagine was quite a sight! His prolific pumpkins were the inspiration for these bars."

• Each chapter is divided up into a Spice category like Peppercorn & Chili, Cinnamon, Nutmeg, Clove & Cardamom, Vanilla, Ginger, and Savory Herbs and Spices. There isn't a recipe I wouldn't want to miss making because of their tantalizing flavors, for instance Sour Cherry Cheesecake Bars (fresh ground cloves), Cinnamon Hazelnut and Date Buns, or an exotic recipe like Fig and Fennel Seed Biscotti, I'm not a huge fan of black licorice, but I do however love Anise. After the introduction to the chapter, Samantha gives a brief history and description of each spice, as well as where to buy it and how to store it.
• What I really enjoyed about this book are the photographs are easy on the eyes, giving the reader a sensual visual of the recipes, that you can almost smell the fragrant spices, and taste how delicious each one is. The photographs are both very pretty to look at, and clean, not too distracting that showcase the ingredients in their simple and pure state! Very important to me as well as how easy it is to access the ingredients. Most of them I have in my pantry already, or an ingredient I would enjoy adding to it!

To read more reviews on (affiliate link) The New Sugar and Spice: A Recipe for Bolder Baking ; via Amazon, click the photo below.

Hardcover: 240 pages

Publisher: Ten Speed Press (September 8, 2015)

Language: English

ISBN-10: 1607747464

ISBN-13: 978-1607747468

Product Dimensions: 7.3 x 1 x 10.3 inches




Cazuela Cookie Bars with Maple Whipped Cream (adapted)

Shortbread Cookie Base

3/4 cup unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/2 tsp. salt
2 1/2 cups all purpose flour

Filling

1 cup cooked or roasted sweet potato flesh
 (about 12 oz. from 1 med. sweet potato)

1 cup pumpkin puree
(not pumpkin pie filling)

1 cup coconut milk
1/2 cup heavy cream
2/3 cup packed light brown sugar
4 tsp. freshly grated nutmeg
3/4 tsp. ground cinnamon
1/2 tsp. salt
4 large eggs

Instructions:

1. Preheat oven to 350F. Lightly grease a 13x9 baking pan.

2. In a stand up mixer, cream butter and sugar  on medium speed until fluffy, for 3-4 minutes. Add the salt and flour and beat just until the four is evenly moistened and the mixture is the texture of a coarse meal. Pour the crumbs into the pan and press down into an even layer. Bake until golden brown and set for 20-24 minutes. Let it cool, while you prepare filling.

3.Add the sweet potato, pumpkin, coconut milk, heavy cream, sugar, nutmeg, cinnamon and salt to mixing bowl. Mix until smooth. Scrape down the sides of the bowl. Add the eggs and mix just until combined. Pour the sweet potato mixture onto the prepared crust, and bake until filling is set with a slight jiggle in the center 35-45 minutes. Cool for about an hour, and then cover and refrigerate it for at least 3 hours. Serve with a dollop of Maple Whipped cream.

To make Maple Whipped Cream.

In a stand up mixer fitted with a wire whisk, begin whipping 1 1/2 cups heavy whipping cream, until fluffy 3-4 minutes. Add 2 Tbls. Pure Maple Syrup, and 1-2 Tbls. sugar. Whip to combine. Do not overwhip.
 

Enjoy the rest of your weekend!

Until next time!

xo,

 

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Disclaimer: I received my copy of The New Sugar and Spice for review purposes from

 Blogging for Books but all opinions are my own.

Nana's New England Clam Chowder

Happy Monday! I hope you had a fun and relaxing weekend, even if it was a busy one! This morning, I am blogging with a big cup of hot tea. It was 60F, this morning when I woke up. We had a really nice rain all weekend, and last night. We took that opportunity to open the windows, and turn off the central air.

It feels amazing, to be blogging, with the window open, breathing in the fresh, crisp Fall air, especially after it had rained all night! 

This is the time of year, where we enjoy the comforts of warm food. There is one family recipe that everyone in our family is familiar with and that is Nana's Clam Chowder.

 One year, I was blessed to have Nana write out her recipe for me. 

As she wrote it out, she tenderly explained it to me, and it was as if she wasn't explaining what or how the ingredients were added, but how she added that special touch to show how much she loved us all. You know when you taste something, it feels like there is love put in every spoonful or bite you taste. Now every year since, my children practically beg me to make this for them. It's like a warm hug in every bowl. My favorite part, is when she came to end, she would always remind me how important finishing off the soup was, by adding a Tablespoon of butter to the pot before serving. It gave the chowder, a velvety rich finish, that extra special touch! You can really taste the difference.

Nana's New England Clam Chowder

1 medium yellow onion, chopped

3 stalks of celery cleaned and sliced

1 1/2 tsp. butter

1 tsp. fresh thyme

Salt and Pepper

6 oz. canned evaporated milk

5 cans of minced clams, Do Not Drain

*Salt Pork, cut into chunks

1 Tbls. butter

Oyster Crackers

*Salt Pork is very much like bacon, you could easily substitue it. It is very salty also, so if you are avoiding salt, use low-sodium ham or bacon.

1. Peel and dice potatoes into bite size pieces. Rinse the potatoes well. Place in stock pot, cover with water and cook over medium high heat for 10 minutes, until potatoes are tender. Drain potatoes.

2. Cook salt pork in saute pan, about 10 minutes. Remove Salt Pork, and set aside.

3. In same saute pan, on medium heat, melt butter and saute the onion and celery, until onion is translucent, about 5 minutes.

4. Add the onion and celery, the cans of minced clams and clam juice, thyme, salt and pepper, and evaporated milk. Heat over medium high heat, for 10 minutes, until you can see steam coming from soup. Do Not Boil!

5. Add 1 Tbls of butter, to the chowder before serving. Serve with Oyster Crackers.

Thank you so much for stopping by today!  

Enjoy the rest of your week!

Until next time!

xo,

 You can follow me here!

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Weekend Notes

Happy Weekend! 

I hope your week went well, and 

you are enjoying the cooler Fall temperatures, as I am! 

Yesterday afternoon was fabulous, and 

earlier this week we had a nice rainfall for about an hour! 

My rose bush is literally glowing in this Fall weather.

Today the girls and I are going up North to spend time with my family and
then head up 

to Sedona and Oak Creek Canyon 

to see if the leaves have changed their colors yet!
If we have time, on Sunday on the way home, we'll stop for
the Oktoberfest at Tempe Town Lake!

This is a quick post, as I am running late to get on the road,
but first I wanted to thank my dear, sweet and hysterically funny
bloggy friend, Benita over at Chasing Quaintness, for the
lovely gift,  she sent to me in the mail.
It absolutely made my day!

You can't help but smile when you see this!!!

Here are some links to read!
Wishing you all a Happy Weekend!

25 Pumpkin Recipes that don't involve Pie

Avoid These Nine Foods - I have a really hard time with Diet Soda!

5 Foods that Taste Better in October - I confess I've never eaten a Persimmon. If you have
would you eat it again?? Inquiring minds what to know!

These chemicals can affect your metabolism

A Week in CASL Photos: September 21st- 27th

Happy Monday! Hope you all had relaxing weekends!

I enjoyed mine by planting some bushes out in the back yard,

crafting with Lindsay, and more Fall decorating,

(it was more like Halloween decorating)! I can already tell,

October is going to be a fun and busy month!

What I like about doing a Photo365, is that I get to share with you a peek into what my week has been like, and possibly a sneak peek to what next week will bring. I've tried 365 Photo or Daily photo memes several times before, and surprisingly, I am getting farther posting my photos once a week, instead of once a day. It makes a big difference, and it's really nice to look back and see a slice of my day!

This week was a fun week, with Colors for prompts! 

September 21st- Red....Love Red peppers and Apples, just to snack on.

 They are so delicious and sweet!

September 22nd- Orange...I love the fiery Orange of leaves when they change color in the Fall. This is a sneak peek of what's on my porch!

September 23rd- Yellow....I am not sure how many times I have walked into the office at my son's school, and never noticed these, stunning yellow bromelaids.

September 24th- Green....Hello, Green Pumpkin! This is one of the pumpkins in my Mother's Garden. Mine were doing fine, surviving through the heat, until Monsoon season struk, and the humidity just suffocated them.

September 25th- Blue...Blue ironstone tea cup! I love Blue and White patterns! This one is a Johnson Bros "Coaching Scene"! Think I will have a cuppa tea!

September 26th- Pink..Such a gorgeous pink color for an Orchid! 

September 27th- Rainbow... I'm sad to see this week go...I had fun playing with the prompts! I took this picture on our trip to Vegas in 2013 The Chihuly Chandelier in the Bellagio.  

Are you on Instagram? You really should be!! 

You can follow me here on Instagram! 

   I recently started following a photo a day prompt on #fmsphotoaday.

 Let me know if you decide to join in the fun!

Here's to an amazingly fun week!
Until next time!
xo,

Harvest Carrot Cake

Hi Friends, and Happy Thursday!
Wow how this week is flying by!!
 Have you ever had one of those days where you desperately want to finish something,

and then all of these un-called for things happen, and

 you struggle to finish the thing you were wanting to finish.

That's how I felt about baking this cake.

First, I got a call from the school to pick my son up, drive down there, but

then I couldn't pick him up, and then I realized I forgot the canned pineapple.

An hour later, just as I started to bake the cake,

I get another phone call to pick him up, and did.

On the way home I picked up the canned pineapple,

put the cakes in the oven, by this time,

 it's time to pick my daughter up from school,

 get home, clean up the flour and carrot peeling mess,

 Go to start the chocolate frosting, and

realized I just used all the butter for the cake.

Ugh!

 Finally, I let the cakes cool, take my son to the dentist,

 and on the way back I pick up more butter!

 This is turning out to be one of those days, at least,

 on a positive note, my oven or mixer didn't break,

or anything else for that matter, so that's a good thing.

Back to the cake, the other day while standing in the check out line,
this photo a cake grabbed me, and
I just had to pick the magazine up!
It looked like a chocolate cake with
an orange spiderweb draped across it. The magazine recipe calls for melted marshmallows, I used melted white chocolate tinted orange

The cake could have been a yellow cake, or a chocolate cake,
but No
it was a Carrot Cake with Chocolate frosting!

I am so used to seeing Carrot Cake with Cream Cheese frosting in the Spring,
why not Chocolate frosting for in the Fall!
In fact this is going to be my go to recipe for both!
The cake was super moist and not too dense or too light, just perfect.
Talking about chocolate, this is a chocolate lovers dream come true!
It was perfectly rich, and creamy, and very easy to spread!
If you are looking for a Holiday dessert to make,
then you really need to try this one!

Harvest Carrot Cake with Whipped Chocolate Ganache Frosting

For the Chocolate Ganache frosting:

1 stick of butter
12 oz of semi sweet chocolate chips
1 cup of  heavy whipping cream
1/2 cup powdered sugar

For the Carrot Cake: (adapted from Mommy On Time Out)

2 1/4 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 tsp. pure vanilla extract
1 tsp. pumpkin pie spice
1 cup crushed Dole pineapple, undrained in own juice
3/4 pound of shredded carrots (about 7 or 8)
1/2 cup of chopped pecans
4 eggs
1 cup of unsalted butter
1/4 cup applesauce
1 1/2 cups granulated sugar
1/2 cup packed brown sugar (light or dark)

Instructions:

1. Preheat oven to 350F. Grease 2- 9in round cake pans.
2. In a stand up mixer, cream butter and both sugars, until light and fluffy.
3. Add one egg at a time, and mix until well blended. Scraping down the sides of the bowl, after each egg is added.
4. Add vanilla, and mix in pineapple, applesauce, pecans and carrots.
5. In a separate bowl, combine flour, baking powder, salt and pumpkin pie spice.
6. Add half the flour mixture to the carrot batter, mix until well blended. Scrape down the sides of bowl, and repeat with the other half of the flour mixture.
7. Divide the cake batter between the two cake pans. Bake for 35-40 minutes, until the sides of the cakes pull away from the sides of the pans, the top of the cake springs back when lightly touched, or  using a toothpick insert into cake, and if it comes out clean, then the cake is done.
8. Allow cakes to cool completely before frosting.

For the Frosting:

1.) While the cake is baking, in a medium sauce pan, over low heat, warm the cream, and butter. Do Not Boil! Only heat the mixture until the butter melts. Then add the chocolate chips.
2. Stir until the mixture is well blended. You can either set aside the frosting to cool completely for 2 hours, or I stick mine in the fridge for 20 minutes until it is just about cooled.
3. In a stand up mixer, begin to beat the chocolate frosting. On low setting add the powdered sugar, until the frosting has thickened, becoming nice and creamy, and very spreadable.

Decorating:

Melt 6 oz of white chocolate. DO NOT BOIL or you will burn the chocolate. Add 1 to 2 Tbls. of milk. Stir until blended and creamy. To make orange chocolate, add 4 drops of yellow, and 2 drops of red. I used a small plastic bag, and cut the corner off to make a very small decorating tip, or you can use Wilton's tip #2. The chocolate will get hard when it cools, so you will need to work quick, or keep reheating the chocolate slightly, being careful not to overcook the chocolate.

As always I've saved a nice big slice for you!

Until next time!
Enjoy the rest of your week!
xo,

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Random 5

Happy Weekend! What a gorgeous week, we've had! It may be in the high 90Fs, but when winter comes we'll be enjoying 70-80F weather. It's been absolute bliss in the early morning or night time, sitting on the front or back porch, drinking my coffee or tea, enjoying finally some fresh air. I can take the heat of the Summers, rather than the bitter cold in the Winter!

Here are Five Things that caught my attention this week

With Summer coming to an end, while I love Pumpkin anything, but

 I still want to taste one last Peach recipe, and

 this bundt cake had me dreaming of the past long Summer days.

Peach and Lavender bundt cake

Flower arrangements for me are more attractive when combined with all things grown in the garden, especially gorgeous Kale, and lovely artichokes.

Autumn Florals by Maria Maxit

With my first paint project, DIY Faux Patina Flower pot, I've been looking for something new to paint. I am in love with metallic, especially Copper and Rose Gold. I have some milk paint leftover and these would look lovely filled with fresh herbs.

 Copper or Rose Gold via Etsy

When I was younger growing up my mother had this gigantic, gorgeous Blue Hydrangea bush in our back yard, and when our German Shepard was a puppy, when ever he was naughty, he'd run under the bush to hide from my mother. The Sunflowers, remind me of my oldest daughter. With my grandparents moving, it has made me a little nostalgic for the sunflowers that grew wild at the front of her driveway. When my daughter was not even two, we took some fun pictures together, that remind me of an Indian Summer. Now, where we live after the monsoons, the wild Sunflowers are growing rampant on the side of the roads, remind me of my daughter, or any time I see Sunflowers in the floral department. I absolutely love the combination of the two.

Hydrangeas and SunFlowers via Pinterest

It's curious to me that I can count on my fingers the times I have eaten Eggplant. One of my aunts makes an amazing Eggplant Parmesan, but I honestly have never cooked eggplant myself. In the September issue of Victoria, one of the articles highlighted chef Carolyn Robb who cooked for Princess Diana, and one of the recipes she shared was a stuffed Aubergine with Tomato and Goat-Cheese. It looked so comforting and something I would not only enjoy cooking but eating as well.

Here is a recipe from House Beautiful for Stuffed Eggplant.

The Royal Touch: Simply Stunning Home Cooking from a Royal Chef by Carolyn Robb (affiliate link)

Thank you for visiting me! Enjoy the rest of your weekend!

Until next time!

xo, 

And Please Be Sure to Check Out my 1 Year Blogiversary Giveaway going on now until 9/24!

 

Simple DIY Rustic Fall Centerpiece

Hello Friends! I hope you all had a fun and relaxing weekend! Yesterday, Lindsay and I took a ride into town and spent the day looking at all the cool Fall and Halloween décor all over town. We stopped by my husband's shop and he was leaving early, and *blush* I forgot my phone, and asked him if he'd like to go to Michael's with me, so I could use his phone for the coupon. Surprisingly my husband loves going to craft stores. I'm not going to wonder why, I just enjoy that he likes to go with me. I picked up a some gorgeous faux fall flower bouquets, that were 50% off, and with the coupon, took another 50% off, so they were originally $10, I picked them up for $2.50. Not a bad deal.

The night before, Lindsay and I painted about 10 Mason jars. I love a good deal and never pass one up. This isn't a sponsored post, but I love Classico spaghetti sauce, and I had no idea, that 'Atlas Mason' was under the label. My Fry's grocery store, has buy 5 get $5 off sale, they were already reduced a $1, in the end I picked those up for $1.50 each. So I have slowly been saving these jars, for this fun project. This mason jar, she painted with Apple Barrel's Acrylic paint in Chocolate Sprinkle, and for a top coat of Folk Art's Metallic Acrylic Paint in Chocolate Brown.

Here is the Classico 'Atlas' Mason jar, for the Simple Fall centerpiece. The sweet little owls, I picked up at Wallmart from last year's Better Home and Gardens Fall Collection, as well as the leaf garland. 

For this project I had my husband make me a rustic box out of leftover walnut wood

 he had lying around his shop, that was going to be tossed.

I used Quart size Mason jars for this project. Painted them with Acrylic Fall colors,
Apple Barrels' Acrylic Paints in Classic Caramel and Spiced Berry, and
 Folk Art's Acrylic Paint in Vintage White. 

After the jars had completely dried, I distressed them a little with sand paper, medium grit. 

Thank you for stopping by today!

Wishing you a beautiful week!

Until next time!

xo, 

Sharing at these Parties!

Weekend Notes: Fall Bucket List, Roses and Gold Pumpkins

Happy Weekend! Hope you all are having an amazing and relaxing weekend!

We're having a fun weekend around here, decorating for Fall!

The girls and I painted last night, here's a sneak peek on Instagram.

My mother caught a cold this weekend, so

 we're postponing our trip up North until next month!

For this weekend, I thought I'd get started

on our Fall Bucket List!

source
I've picked up my Pumpkin Spice latte, and made a Pumpkin cake, to check off the list!
What are you wanting to do this Fall?

source

I love bold Fall colors, and this minimalistic rustic orange rose centerpiece is not only
beautiful but very easy to make on a budget!

So far the rose bush I planted not too long ago, has survived the Summer, and is showing signs of thriving. It just shot off too new leaf outs, and a possible very small bud, so I'll keep checking back on it.

Three of my favorite Fall colors are Orange, Crimson and Gold.
While I am enjoying painting just about everything right now
Painting Pumpkins Gold is on my Fall Bucket List!

 source

Enjoy the rest of your weekend!
Until next time!
xo,

Pumpkin-Ginger pound cake with Maple-Cheesecake filling

Happy Day before Friday! Hope you all are enjoying your short week this week! This week has been a fun and interesting one for me. The hubs and I joined a bowling league, I haven't bowled in at least 15 years. He is from a family of bowlers, and when we first got married, Nana loved to bowl, so we joined a league and all bowled together with his famly. I was a little rusty the first two games, but found I got back into the groove by the third. Tonight, I am checking out and joining one of the Rose societies here in the Valley, I don't know why I haven't sooner. Lindsay's coming along too! She really loves roses as much as I do.

Is anyone else excited for Pumpkin everything as much as I am?! Last week, I picked up my first Starbuck's Pumpkin spice Latte, and I knew Fall is fast approaching!

I am *SO* looking forward to cooler and crisper mornings, so I can throw open my windows to let the fresh air in!! I couldn't think of a better recipe than pumpkin poundcake to be my first pumpkin recipe for Fall! How excited I was to open my first can of pumpkin?! I'd be even more excited when I can can my own pumpkin puree, with my own pumpkins!

When I was making the filling with the maple syrup, it amazes me how perfectly sweet real maple syrup is! I am really going to enjoy a slice of this with my morning coffee. It can't be bad if it tastes so good, to have for breakfast, I mean, pumpkin is good for you?!

Pumpkin-Ginger Pound cake with Maple Cheesecake Filling and Glaze

 (adapted from FineCooking) 

Pumpkin Pound cake:

• 1/2 lb. (1 cup) unsalted butter, completely softened at room temperature; more for the pan
• 9 1/2 oz, (2 1/2 cups) cake flour; more for the pan
• 1 1/2 tsp. baking powder
• 1/2 tsp. table salt
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. freshly grated nutmeg
• 1/4 tsp. ground cloves
• 4 large eggs, at room temperature
• 2 tsp. pure vanilla extract
• 2 cups packed light brown sugar
• 1 cup unsweetened pumpkin purée
• 1/4 cup unsalted butter ,melted   
• 2 tsp. grated fresh ginger 

Maple Cheesecake Filling:

8oz. cream cheese

1/4 cup granulated sugar

1 egg

2 Tbls. pure maple syrup

Maple Cream Cheese Glaze

4 oz. cream cheese

4 oz. unsalted butter

1 Tbls. pure maple syrup

1/2 pound of confectioners sugar 

1/4 cup of milk

1.) Pre heat the oven to 350ºF. Butter and flour a 10-inch tube pan or 12-cup bundt pan. Tap out any excess flour.
2.) Sift together the flour, baking powder, salt, cinnamon, ground ginger, nutmeg, and cloves; set aside.
3.) Using  a stand mixer, cream the butter on medium speed until smooth, about 1 minute. With the mixer on low speed, gradually add the vanilla and the brown sugar, about 1/2 cup at a time. When all the brown sugar has been added, stop the mixer, scrape down the sides, and cream the mixture on medium speed until light and fluffy, about 3 to 4 minutes.
4.) With the mixer on low speed, add the eggs slowly to the butter-sugar mixture, one at a time. Scrape down the sides of the bowl, increase the speed to medium, and beat for 1 minute. On low speed, add the pumpkin purée, melted butter, and fresh ginger. Beat until smooth.
5.)Using a rubber spatula, mix in half of the flour mixture, and continue mixing just until the flour disappears (don't beat or overmix). Repeat, adding the remaining flour mixture. Scrape down the sides of the bowl and set it aside.
6.) Spoon half of the batter into the prepared pan, spreading it evenly with a rubber spatula. Spoon over top with the Maple Cream cheese filling, and then top the filling with the remaining half of the Pumpkin poundcake batter.
7.)Bake until the cake springs back when touched with a fingertip and a pick inserted into the center of the cake comes out mostly clean with a few moist crumbs clinging to it, 45 to 50 minutes. Set the pan on a rack to cool for 10 minutes. Carefully run a paring knife around the inside edge of the pan. 8.)Invert the cake onto the cooling rack and gently remove the pan. Let cool completely. Drizzle Maple Cream cheese glaze over top and serve, with Vanilla Ice Cream or fresh whipped cream.

As always I saved a slice for you! 

Wishing you all a wonderful rest of your week!

Until next time!

xo,

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