Chocolate Cream Cheese Marbled Bundt Cake

Chocolate Cream Cheese Marbled Bundt Cake

Did you know that Saturday is National Bundt Cake Day? Neither did I, until a few days ago.  I always wonder who makes up these silly “holidays.”  “National Donut Day” and “National Apple Pie Day,”  “National Fried Cheese Day.”  Is that a thing? Probably.  Anyway, I figured it was as good an excuse as any to make myself a bundt cake for absolutely no reason other than that I wanted one.

Chocolate Cream Cheese Marbled Bundt Cake

Chocolate Cream Cheese Marbled Bundt Cake

Well, also, I can replay this scene in my head, and laugh and yell “I fixed it!”

Chocolate Cream Cheese Marbled Bundt Cake

Chocolate Cream Cheese Marbled Bundt Cake

You guys, I have no idea what is up with me lately, but it would appear that this baby girl really likes cake.  Because I don’t.  I am not a cake person- I prefer pie, by a long shot, but for the past month I have been thinking about nothing but cake!  I just want cake all the time!  It is on my mind constantly.  I feel so sorry for the people who love me.  My husband has been sent out to restaurants for cake.  My sister has driven over leftover birthday cake at 10:00pm.

Chocolate Cream Cheese Marbled Bundt Cake

Chocolate Cream Cheese Marbled Bundt Cake

So far, I have been so proud of myself for entering the 3rd trimester for the first time in 3 pregnancies, right on track for gaining the recommended 25-35lbs (instead of 60+ like I did with my other two.)  It would appear that this new obsession with cake is going to derail that unless I dig really deep and find some willpower.

Chocolate Cream Cheese Marbled Bundt Cake

Chocolate Cream Cheese Marbled Bundt Cake

I guess it would appear since I’ve been up on my feet (which I’m not supposed to do) making a chocolate bundt cake (which I will eat all by myself) all afternoon that my willpower is lacking.

Chocolate Cream Cheese Marbled Bundt Cake

Chocolate Cream Cheese Marbled Bundt Cake

But, it is almost National Bundt Cake Day, afterall.

Enjoy this one.

Recipe from Land O Lakes

8 oz cream cheese, softened to room temperature
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla

Cake Batter:
2 cups all purpose flour
1/2 cup cocoa powder (I use Hershey’s)
1 1/2 cups sugar
1 cup water
1/2 cup salted butter (or unsalted butter + 1/4 tsp salt)
3 eggs
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla

6 oz semi-sweet chocolate (I just used chocolate chips)
2 tablespoons butter
1/2 cup heavy cream


Heat oven to 350°F.  Grease and flour 12-cup Bundt pan; set aside.

Combine all filling ingredients in bowl. Beat at low speed, scraping bowl often, until smooth; set aside.

Combine all cake ingredients in another bowl. Beat at low speed, scraping bowl often, until all ingredients are moistened. Beat at high speed, scraping bowl often, until smooth. Pour 3 cups batter into prepared pan. Spoon filling over batter without touching sides of pan; cover with remaining batter.

Recipe as written says to bake 50-60 minutes (mine was completely cooked after 38 minutes, so make sure you check it- I actually wish I had started checking it around 25 minutes, because it was a tiny bit overdone) or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Remove from pan; cool completely.

To make the ganache, put your butter and chocolate into a heat proof bowl.  In a saucepan over low heat, scald the cream (this means to bring it just before a boil- when there are small bubbles all around the edges of the pan.)  Pour the hot cream over the chocolate and butter and whisk together until smooth.

Pour the ganache over the cooled cake, allowing it to spill over the sides/edges.  It will take at least 15 minutes for the ganache to set.  You can serve any time after the ganache has set, although this cake tastes it’s absolute best after an evening in the refrigerator.



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Pumpkin Crunch - The best Thanksgiving Dessert Ever

Pumpkin Crunch – The best Thanksgiving Dessert Ever

I don’t know about you all, but my family had an awesome Halloween.  We spent it with some of our best friends and their kiddos (who are some of our kiddos best friends.) Before we headed out into the dark drizzle with our to-go hot chocolates, we gathered first at our house for hot spiced honeycrisp apple cider, homemade soup, rolls, and salad, and fresh veggie appetizers.  My friend Leina, who is an excellent cook, brought over dessert- a mystical thing that I had never had nor heard of called a pumpkin crunch.

My little Elsa and Olaf

My little Elsa and Olaf

After googling “pumpkin crunch recipes” I realized it is kind of weird that I’d never heard of it, but I digress.

Occasionally, a food will come into your life that is life changing and dangerous.  This was both.  Life changing because after one bite, I knew I would be making this every fall for the rest of my life, and dangerous because not only was it incredible, Leina told me how to make it, and it was super easy too.

Pumpkin Crunch - The best Thanksgiving Dessert Ever

Pumpkin Crunch – The best Thanksgiving Dessert Ever

Super easy and super delicious is never a good combo- because you will make it all the time.  All the time.  And this has a lot of butter in it.  A lot.  That’s why it’s so good.  Very bad news for my food-tracking-trying-to-eat-healthy-self.

I have been so good this pregnancy with my weight gain, and I’m pretty sure that pumpkin crunch is going to blow it all to hell.

Drizzle on that butter, baby.

Drizzle on that butter, baby.

Exhibit A:  even though I’m supposed to be trying to stay off my feet as much as possible during the rest of my pregnancy, and my baking has really slowed due to that, there is one in my oven right now.  Yes, I will send most of it to work with my husband tomorrow, but that still leaves me the whole afternoon and evening to devour half of a 9×13 pan.

Butter... so much butter...  We're talking Paula Deen amounts of butter.

Butter… so much butter… We’re talking Paula Deen amounts of butter.

Exhibit B: After I tasted Leina’s (and ate 4 pieces of it) I called my sister to tell her about it and how she had to try making one.  I bake new things pretty much constantly, but she will tell you- I almost never do this.  This is good, y’all.  It would be the perfect dessert to bring to Thanksgiving.

Pumpkin Crunch - The best Thanksgiving Dessert Ever

Pumpkin Crunch – The best Thanksgiving Dessert Ever

Like all pumpkin-y desserts, this one gets better the longer it sits in the fridge.  I suggest letting it sit overnight before you serve it- and don’t spread your whipped cream across it until right before serving.  If you use cool whip, you can cover it with that the night before.

Pumpkin Crunch - The best Thanksgiving Dessert Ever

Pumpkin Crunch – The best Thanksgiving Dessert Ever

Something about the buttery, crunchy, nutty topping baked into the creamy pumpkin pie filling and topped with whipped cream is simply irresistible.  Make one today.  Or, don’t.  It’s too late for me, but you all can still save yourselves.

Recipe from my friend, Leina

28 oz can of pumpkin puree (not the pie mix)
12 oz can of evaporated milk
1 cup granulated sugar
3 large eggs
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice

1 box of yellow cake mix
1 1/2 cups walnuts (smashed into small pieces)
1 cup of butter, melted

2 cups of whipped cream (or cool whip, whatever you prefer)

Preheat the oven to 350°.  Line a 9×13 inch pan with parchment paper (this step is important- don’t skip it.)

Mix together the pumpkin, milk, sugar, eggs, cinnamon, and pumpkin pie spice.  Pour it into your prepared pan.

Sprinkle the cake mix evenly over the top of the pumpkin mixture.  Cover that with the nuts.

Melt the butter, and spoon it evenly over the top of the cake mix and nuts

Bake for 60 minutes or until a knife inserted comes out clean.  Cool completely.

After cooling completely, very carefully turn it out upside down onto a platter.  Before serving, cover with whipped cream and serve.


Pumpkin Pies in a Muffin Tin by Rumbly in my TumblyI’ve been wanting to do this since I discovered Pinterest a few years ago, but I just haven’t gotten around to it yet.  I was really wanting pumpkin pie a couple of days ago, so I asked the kids “Do you want to make mini pumpkin pies?” and they yelled “Yes!”

Pumpkin Pies in a Muffin Tin by Rumbly in my Tumbly

So, we got out the old muffin tin, the recipe for Crisco pie crust, and we began.

Pumpkin Pies in a Muffin Tin by Rumbly in my Tumbly

Not only are these adorable, but they are perfect portion control.  After all, you don’t feel guilty eating one, but eating two pies feels a little extreme.  They are also perfect for the crust lover, since the crust to filling ratio is much higher in these than in a regular slice of pumpkin pie.

Pumpkin Pies in a Muffin Tin by Rumbly in my Tumbly

Enjoy, and have a Happy Halloween!

I used Libby’s pumpkin pie filling recipe (the best there is) and Crisco’s double pie crust recipe.


Libby’s Pumpkin Pie Filling:
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon pumpkin pie seasoning (or 1/2 tsp ginger, 1/4 tsp cloves)
2 large eggs
1 15oz can Libby’s Pumpkin
1 12oz can Carnation Evaporated Milk

Crisco Pie Crust (Double Crust Recipe)
2 cups all purpose flour
3/4 cups well chilled Crisco vegetable shortening
1 teaspoon salt
6 tablespoons ice cold water

First, make your pie crust.  Cut together the flour, shortening, and salt, until you have crumbs the size of peas.  Slowly add the water, one tablespoon at a time, until a nice ball of dough forms.  Place it on a well floured surface (I use a piece of parchment paper) and using a round cookie cutter (or a water glass, or anything round) with a 3-4″ diameter to cut out circles.  Place each circle into a muffin tin to make a crust.

Preheat your oven to 425°.

Make your pie filling by simply mixing all pie filling ingredients together.

Scoop about 3 tablespoons of filling into each pie crust.  Place in the oven for 15 minutes.  Turn the oven down to 350° and bake for another 25-30 minutes.

Remove from oven, cool on a wire rack, and serve with fresh whipped cream.  Enjoy!

The Best Way to Clean and Roast Perfect Pumpkin Seeds by Rumbly in my TumblyOne of my favorite holiday pastimes is to make a big pot of hot apple cider, turn on It’s the Great Pumpkin Charlie Brown, and carve pumpkins with my kids.  This of course, is not complete until we have also roasted our pumpkin seeds to perfection.

The Best Way to Clean and Roast Perfect Pumpkin Seeds by Rumbly in my Tumbly

I think we can all agree that there is nothing worse than a chewy pumpkin seed.  I’ve tried so many methods, but this new method, which I tried last night, is definitely the best ever.  I have found the perfect way, and I will never try a new one.

The Best Way to Clean and Roast Perfect Pumpkin Seeds by Rumbly in my Tumbly

Turns out, the trick is to soak them for a minimum of three hours in very heavily salted water before you bake them.  This surprisingly simple step will yield the perfect seeds.  Additionally, the bigger the seeds, the better.  Usually the bigger the pumpkin, the bigger the seeds.

The Best Way to Clean and Roast Perfect Pumpkin Seeds by Rumbly in my Tumbly

This method will result in a perfectly crunchy, deliciously salty pumpkin seed.  My 4 year old and two year old were scarfing them down.

The Best Way to Clean and Roast Perfect Pumpkin Seeds by Rumbly in my Tumbly

I think they had a fun weekend. :)

Method from Flour on my Face

Step one: Clean your pumpkin, separating the seeds as well as you can from the gunk, and placing them into a large bowl or pot filled with warm water.  The guts will sink to the bottom, and the seeds will float at the top.  Give them a couple stirs with your hand throughout, and then let it all settle.

Step two: In a large bowl or pot, mix 3 cups of very hot water with 1/2 cup of sea-salt.  Mix it around until the salt disolves.  Skim the seeds off the top of your other bowl, and place them into the salty water.  Let soak for a minimum of three hours.

Step three:  Preheat your oven to 350° and drain the seeds from the salted water.  Pour two tablespoons of sea salt on top of them and mix until evenly covered.  Spread them over top of a cookie sheet in an even, single layer, and place them in the oven for 20-30 minutes, stirring, turning, and re-spreading every 5 minutes.  You will know they are done when they are a white color, very lightly golden on just the edges- you don’t want the shells to be browned.  Mine were perfect in 28 minutes, exactly.

Remove from the oven and place in an airtight container.  Enjoy!




Black Forest Cupcakes by Rumbly in my TumblyMy mom asked me to make a Black Forest Cake for one of her co-workers for their birthday.  I am pregnant and tired and lazy, and running out of patience by about noon these days, so I said no.  Then I felt bad and did some googling and found these Black Forest Cupcakes on Cooking Classy and called her back and told her I’d make them for her if she wanted them.  She said yes.

Then, I realized that the topping on these cupcakes is whipped cream, and I couldn’t for the life of me think of a way to decorate these things one day and have them last till the following afternoon, plus in the car, but then it came to me- Waldorf Astoria icing- basically whipped cream frosting- I use it for Red Velvet Cake and it holds up remarkably well.  So instead of whipped cream, I made some of that.

Black Forest Cupcakes by Rumbly in my Tumbly

There are lots of ways you could make this recipe easier.  You could very easily use a chocolate cake mix instead of this homemade version.  I used store bought cherry pie filling.  If I wasn’t feeling so lazy, I would have made my own.  You could use whipped cream instead of the more time consuming Waldorf Astoria icing, but for the love of God, if you do use whipped cream, please don’t use the stuff out of the can.

Whatever you do, you will enjoy these delicious chocolate-y cupcakes filled with tart cherry pie filling and topped with cream and chocolate sprinkles.  What’s not to like about that?  If cherries are in season, top them with a fresh cherry.  I had to make do with cherry sour candies in a pinch. :)

Black Forest Cupcakes by Rumbly in my Tumbly

If you do the Waldorf Astoria Icing instead of whipped cream- follow my instructions EXACTLY.  If you don’t your frosting will be a mess.  Trust me on that one.  If you do it correctly though, you’ll have mastered one of the most delicious, light, fluffy frostings known to man.


Cake Recipe adapted from Cooking Classy

3 oz chocolate chips (I used semi-sweet)
1/3 cup unsweetened cocoa powder
3/4 cups hot water
3/4 cups bread flour
3/4 cups granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup + 2 Tbsp vegetable oil
2 large eggs
2 tablespoons white vinegar
1 1/2 teaspoons vanilla extract

1 can of cherry pie filling, store bought or homemade

Whipped Cream Topping:
1 1/2 cups heavy cream
1/4 cup granulated sugar


Waldorf Astoria Icing:
5 tablespoons all-purpose flour
1 cup milk
1 cup white sugar (yes, that is GRANULATED sugar)
1 cup butter
1 teaspoon vanilla extract


  • Preheat oven to 350 degrees. Line a cupcake tin with foil wrappers.
  • Place the chocolate chips and cocoa powder in a medium bowl, then pour hot water over chocolate mixture and whisk until smooth. Transfer bowl to refrigerator and chill 20 minutes, stirring once halfway through chilling, until cooled
  • In a mixing bowl, whisk together flour, granulated sugar, salt and baking soda. In a separate mixing bowl, mix together canola oil, eggs, vinegar and vanilla. Pour chocolate mixture into oil mixture and stir until well combined, then add flour mixture and mix until smooth.
  • Divide batter evenly among 12 paper lined muffin cups (about 1/4 cup in each). Bake in preheated oven until toothpick inserted into center comes out clean, 17 – 19 minutes.  Cool completely.
  • Cut a hole in the centers of each cupcake (big enough to fit 1 1/2 Tbsp filling, mine was slightly heaping out the top). Add about 1 1/2 – 2 Tbsp cherry pie filling to holes in cupcakes.  Top with either whipped cream or Waldorf Astoria Icing.  Decorate with Sprinkles, Cherries, or candies.

To make Homemade Whipped Cream:

In a cold bowl, whip together the heavy cream and the sugar until stiff peaks form.

To make the Waldorf Astoria Icing: (follow exactly)

Cook 5 Tablespoons flour and milk over low heat till thick (spoon should leave a trail when dragged thru), stirring constantly. LET COOL THOROUGHLY!

While cooling, cream 1 cups sugar, butter and 1 teaspoon vanilla. Beat this well till light and fluffy.

Add to flour mixture and beat until of a good spreading consistency.


Apple Snickerdoodle Cobbler by Rumbly in my TumblyShame on me.

I should know myself better by now than to make something titled “Apple Snickerdoodle Cobbler” when I am 5 months pregnant and eating everything in sight.

Apple Snickerdoodle Cobbler by Rumbly in my Tumbly


It’s like I want to gain 65 lbs.

Apple Snickerdoodle Cobbler by Rumbly in my Tumbly

My brother’s lovely girlfriend Lexie sent me the pin on pinterest, knowing that I would want it immediately, and she was right.

Not only is it completely delicious, cinnamon-y, cobbler-y, apple-y, gooey perfection, it is perfect for a lazy pregnant person because it literally took 7 minutes to throw together.  It was ready for my oven before it was preheated.

Apple Snickerdoodle Cobbler by Rumbly in my Tumbly

Sounds dangerous, no?

Don’t be scared/weirded out while you are making this recipe.  It seriously sounds weird with the dumping of the water on top of it, and it looks very strange while it’s baking, but when you pull it out of the oven, you’ll have a delicious apple cobbler on the top, and underneath it, a rich, vanilla-caramel sauce that has cooked underneath that you drizzle all over the top of the cobbler and the ice cream.

Eat this one warm out of the oven, and definitely top with ice cream.  It is the perfect fall dessert.  Enjoy!

Recipe adapted from Cookies and Cups.

2 large granny smith apples, peeled and chopped
2 tablespoons granulated sugar
1/2 teaspoon cinnamon

1 cup flour
1 1/2 teaspoons baking powder
1 teaspoon salt, divided
2 teaspoons cinnamon, divided
3/4 cups granulated sugar
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
3/4 cups packed brown sugar
1 3/4 cups hot water

Spray an 8×8 inch baking pan with non-stick spray and set aside.  Preheat your oven to 350°.

Peel and chop your apples, and toss them with 2 tablespoons of sugar and a half teaspoon of cinnamon.  Spread the apples over the bottom of the prepared pan.

Using the same bowl that you tossed your apples in, whisk together the flour, baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon,  granulated sugar, milk, vegetable oil, and vanilla.  It will create a batter just slightly thicker than a pancake batter.  Spread the batter over the top of the apples.

In another bowl, mix together the brown sugar, 1/2 teaspoon salt, and 1 teaspoon cinnamon.  Sprinkle it over the top of the batter.

Here’s the weird part: Pour 1 3/4 cups of very hot water over the top of the whole thing- it will look disgusting- and place it directly into your oven.  Bake it for 45 minutes and pull it out.  The water will turn into a rich caramel sauce.  Cut out squares of cobbler, drizzle with the sauce from the bottom, and serve with vanilla ice cream.


Black Bean and Steak Chili by Rumbly in my TumblyThis is one of my very favorite chili recipes.  The best part is that you chop up two – yes, TWO things, and then you just throw everything else into the crockpot for the day.  No meat browning, no bean soaking.  It’s a simple, delicious, and very hearty chili.

Black Bean and Steak Chili by Rumbly in my Tumbly

Serve it up with some cornbread, and you’ll be in fall/winter meal heaven.



2 lbs  beef stew meat (or chopped up chuck steak)
3 large garlic cloves, minced
1 chopped red or green pepper
1 medium onion, chopped
1 15oz can black beans, rinsed and drained
1 can of whole kernel corn, drained
1 14oz can diced tomatoes, undrained
1 8oz can tomato sauce
1 6oz can tomato paste
1/2 cup water
1 tablespooons chili powder
2 teaspoons Italian Seasoning
2 teaspoons salt
1/4 teaspoon of pepper


Chop up your onion and your green pepper.  Throw them, along with everything else, into your crock pot.  Cook for 8 hours on low heat.  Serve with cornbread or tortilla chips, cheese, and sour cream.


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