Pumpkin Bundt Cake with Spiced Cream Cheese Glaze

Have you started your Thanksgiving menu plan yet? Are you putting it off until the last minute? Have you already had it planned for weeks? We just decided that we are staying home and hosting this year, so I am just starting my planning. Thankfully (pun intended) I’ve hosted Thanksgiving twice now so I know what works and what doesn’t. Since I’m not sure how the cooking will go with the baby, I’m going to stick to mostly tried and true recipes. The few new things I will be adding will be tested in the next few weeks. If they work I’ll be sharing them here! One thing I wanted to add this year was a new pumpkin dessert. (Because you know I don’t have enough pumpkin recipes). And this cake is making the cut.

This Pumpkin Bundt Cake with Spiced Cream Cheese Glaze is so good. The kind of good that leaves you standing over the kitchen sink eating “just one more” sliver to, you know, “even things out”. Because you can’t have a slightly crooked slice… I really had to laugh when just 15 minutes after I snuck a[nother] piece I noticed Jesse lingering at the kitchen sink. When I asked him if he was eating bundt cake he had a totally busted look. It can’t be helped. This cake is delicious.

 

 

Creamy Spinach Stuffed Pork Chops

 

So everyone knows the  stereotypical pregnancy craving – pickles and ice cream. But, do you think anyone has ever actually craved that combination?? I’ve wanted some interesting combinations, but definitely not that interesting. My cravings usually come in the form of a specific dish and not necessarily bizarre combinations (though I have discovered that ranch and Italian dressing are delicious when combined).

One specific dish that I was craving last week was creamed spinach. When it came down to actually putting my meal plan together, I wanted to mix it up a bit. I decided a sturdy pork chop would be the perfect vehicle for the creamed spinach. Jesse loves pork chops so of course he was excited to see this on the menu, he even went back for seconds so I know he was fan. I liked the way the spinach tasted with the pork, but I have to be honest and admit that the filling was my favorite. 🙂

 Other tasty pork recipes!

Barbeque Pork Tenderloin Wrapsk
Island Pork Tenderloin
Ribs
Garlic and Herb Crusted Pork Loin
 

Yeasted Coffeecake with Cranberry Cream Cheese Filling

Much like last year, I had a good amount of cranberry sauce left over from our Thanksgiving meal. With last year’s leftovers I made a batch of cranberry white chocolate chip muffins that we totally loved. I wanted to make them again this year, but I also couldn’t shake the feeling that I wanted to experiment and try something new. And when it comes to baking experiments in my kitchen it’s go big or go home. I settled on a fun “all day” sort of project, Yeasted Coffee Cake with Cranberry Cream Cheese Filling.

My first attempt was delicious, but….. ugly. I rolled the dough a touch too thin, added a touch too much filling, and chose an odd shape that resulted in a whole lot of spillage. To be honest, I was pretty bummed. I had visions of gorgeous golden brown cake and what I had was a mound – of deliciousness, but still a mound. You know the saying, if at first you don’t succeed…. So I was back in the kitchen on Tuesday. There was still some spillage, but the overall cake was much more aesthetically pleasing.

The only thing not pictured is a simple vanilla glaze. It was an after thought but really added a nice sweetness to the tart cranberries. I’ll include it in the recipe below and let you decide if you want to use it or not.

Oh and one last thing, yes this can be somewhat time consuming, with the multiple risings and steps, but don’t let that scare you! Most of the time is just spent waiting! To me the most challenging part was shaping the dough, but that was also the most fun!

 

 

 

Jalapeno Popper Chicken

This is a recipe I’ve had my eye on for quite some time. Jesse loves crispy breaded chicken, especially if it’s stuffed with cheesy gooey goodness and I love jalapeno poppers. It’s like cream cheese and jalapenos are a match made in heaven.

I have no idea why I waited so long to finally give this recipe a try but it’s a keeper and is definitely going to be a regular at our table. The only adjustment I made was to use Panko breadcrumbs with a added seasonings instead of a mix, since Panko is easier to come by in China. I served the chicken with a side salad and corn casserole (recipe to come). Yum!