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Johnny Iuzzini's Crumb Cake by Rumbly in my Tumbly

Johnny Iuzzini’s Crumb Cake by Rumbly in my Tumbly

I came across this recipe for Johnny Iuzzini’s Crumb Cake on Just Baked a few days ago, and as soon as I saw the pictures of the cake, and the source of the cake (totally rad pastry chef and Top Chef judge Johnny Iuzzini) I knew that I had to try it, even though having cake in the house at 36 weeks pregnant is very, very dangerous.  I surmised that I would send it to work with my husband the next morning, which I did.

Johnny Iuzzini's Crumb Cake by Rumbly in my Tumbly

Johnny Iuzzini’s Crumb Cake by Rumbly in my Tumbly

Too bad I ate my weight in it first.  But enough about me, lets talk about this cake.  First of all, it’s so easy.  Second, you probably have all the ingredients in your house already (I did.) and third, it is light, fluffy, buttery, and delicious.  This is a fun and fancy breakfast that would be perfect to take into work one morning, or just to have at home to enjoy in the morning with your cup of tea or coffee.  A couple of notes about this recipe.  First, it’s going to look like you don’t have enough batter for a 9×13 pan.  You do.  Just spread it out evenly, and it will rise.  You’re also going to think you have too much crumb topping.  You don’t.  Spread it evenly.  It will come out perfectly.

Johnny Iuzzini's Crumb Cake by Rumbly in my Tumbly

Johnny Iuzzini’s Crumb Cake by Rumbly in my Tumbly

My kids are sitting at the table eating it right now, two year old Charlie, after being told it was a “crumb cake” exclaiming “Mmmm! I like crumbs!” (Note: This was a very messy thing to give to a two year old.)

Johnny Iuzzini’s Crumb Cake by Rumbly in my Tumbly

 

Enjoy.

Recipe from Just Baked via Johnny Iuzzini’s Sugar Rush.

Ingredients:, 
Cake:
2 cups all purpose flour
1/3 cup butter, room temperature
1/2 cup granulated sugar
1 egg, room temperature
1/4 cup sour cream, room temperature
2/3 cups milk, room temperature
1 tablespoon vanilla
1 tablespoon baking powder
1 pinch of salt

Crumb Topping:
2 1/4 cups all purpose flour
1 cup room temperature butter
1 1/4 cups packed brown sugar
1 tablespoon cinnamon

Directions:
Preheat your oven to 350°. Spray a glass 9×13 pan with cooking spray, and line it with a parchment paper sling.

Make your cake batter first.  Cream together the butter and sugar and beat for 3 minutes until light and fluffy.  Add in the egg, sour cream, and vanilla and mix until combined.  Add the flour, baking powder, and salt, and mix until just combined.  Add the milk and mix until smooth.  Spread along the bottom of the prepared pan.  It will be thin.  That’s okay.

Mix together all the ingredients for your crumb topping until well combined.  Using your clean hands, crumble it evenly over the top of the cake.  Place into the oven for 30 minutes, or until a toothpick inserted into the center comes out clean.  If your cake is taking longer than 30 minutes to cook, turn the oven down to 325° and keep checking every few minutes.

Enjoy warm or the next day.

 

Rumbly in my Tumbly: Top Ten Most Popular Recipes of 2014

Rumbly in my Tumbly: Top Ten Most Popular Recipes of 2014

Happy New Year, Everyone!

Here are our most popular recipes from this past year.

#10 – Seahawk-erdoodles (Super Soft Snickerdoodles)  My Seahawks won the Superbowl this year, and I tried a new recipe for snickerdoodles to serve during our game party, and they were SO good!  A new favorite for sure.

Seahawk-erdoodles (AKA Super Soft Snickerdoodles)

Seahawk-erdoodles (AKA Super Soft Snickerdoodles)

#9 Zucchini Banana Bread – Such a great way to add moisture and richness to banana bread without all the fat.  My kids gobbled this one up.  It will definitely be a summer repeat for us.

Zucchini Banana Bread by Rumbly in my Tumbly

Zucchini Banana Bread by Rumbly in my Tumbly

#8 Apple Streusel Bars – Buttery, apple deliciousness.  Proof that the old saying “Nothing tastes as good as skinny will feel” is wrong.  And easy to make as well.

Rumbly in my Tumbly Apple Streusel Bars

Rumbly in my Tumbly Apple Streusel Bars

#7 Gluten Free Chocolate Chip Peanut Butter Banana Oatmeal Cookies – The title itself is quite a mouthful, isn’t it? I will admit, I was surprised by the popularity of this one, since I know most of you don’t come to my site for healthy recipes.  I was shocked and how good these cookies were, and I made them several times this year as a treat when I was trying to be good.

 

 

Gluten Free Peanut Butter Banana Oatmeal Chocolate Chip Cookies by Rumbly in my Tumbly

Gluten Free Peanut Butter Banana Oatmeal Chocolate Chip Cookies by Rumbly in my Tumbly

#6 Good Ol’ Fashioned Homemade Apple Pie – I’m such a pie person, a total pie snob, and apple is my favorite, but I never put my recipe on the blog until this year! Glad I did, because it was a hit.

Good Ol' Fashioned Homemade Apple Pie - Rumbly in my Tumbly

Good Ol’ Fashioned Homemade Apple Pie – Rumbly in my Tumbly

#5 Petite Maple Glazed Scones - If a scone and a maple bar had a baby…. Total tea party perfection.

Petite Maple Glazed Scones by Rumbly in my Tumbly

Petite Maple Glazed Scones by Rumbly in my Tumbly

#4 Good Ol’ Fashioned Apple Brownies – Or are they blondies? Either way, these bars aren’t going to win any beauty contests, but they were completely delicious and I could NOT STOP EATING THEM! Yum!

 

 

Good 'ol Fashioned Apple Brownies by Rumbly in my Tumbly

Good ‘ol Fashioned Apple Brownies by Rumbly in my Tumbly

#3 Reese’s Peanut Butter Bars – Such an effortless, easy, no-bake almost non-recipe that I almost didn’t even put them on the blog after I made them for my husband’s work.  These taste exactly like a Reeses, but better.

Reese's Peanut Butter Bars by Rumbly in my Tumbly

Reese’s Peanut Butter Bars by Rumbly in my Tumbly

#2 Pumpkin Crunch – The Perfect Thanksgiving Dessert - I only just made these two months ago, and they already have made it to #2 most popular for the year! That is saying a lot, considering this blog got almost a million views this year.  I will be forever indebted to my friend Leina for giving me the recipe.

Pumpkin Crunch - The best Thanksgiving Dessert Ever

Pumpkin Crunch – The best Thanksgiving Dessert Ever

#1 Life Changing Brownies - Chocolatey, fudgy, freaking amazing brownies that proved to me that I only thought I had ever had good brownies before I made these.  Somewhere between a cross of brownies and fudge, these babies were crowned best recipe of 2014, a well deserved honor.

Life Changing Brownies by Rumbly in my Tumbly

Life Changing Brownies by Rumbly in my Tumbly

 

I can’t wait to see what 2015 brings!

You might also enjoy:

Top Ten Most Popular Recipes of 2013

Top Ten Most Popular Recipes of 2012

Top Ten Most Popular Recipes of 2011

 

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

Filling:
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

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

Directions:

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.

Enjoy!

 

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

Ingredients:
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)

Directions:
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.

Enjoy!

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.

Ingredients:

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

Directions:
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.

Enjoy!

Cake Recipe adapted from Cooking Classy

Ingredients:
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

or

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

Directions:

  • 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.

 

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