Monthly Archives: November 2015

Cream Cheese Pound Cake

The weather has turned cool and we just had our first dusting of snow for the year. It’s this type of weather that I love to start baking.  This recipe is from my brother-in-laws’ grandmother. He gave it to me a number of years ago and I have made it over and over, sometimes adding different extracts for favorings but this version is his original recipe.

My husband and I moved over the summer and going through boxes upon  boxes I thought I had lost the recipe.  I texted my brother-in-law to see if he still had the recipe, he couldn’t find his copy either. This was not good.  In the last box I unpackaged I found it! Tucked safely inside the cover of a cookbook. Anyone who knows my cookbook collection knows the true irony of finding anything among all my books!


 

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Butter and Sugar at their best!

Cream Cheese Pound Cake

8 ounces cream cheese, softened
1 1/2 cup sugar
3/4 cup butter, softened
1 1/2 teaspoons vanilla paste
2 cups cake flour, or twice-sifted, all-purpose flour
4 eggs, room temperature
1 1/2 teaspoons baking powder

pinch of salt

Preheat oven to 325 degrees and grease and line with parchment paper a 10 x 5 inch loaf pan. Beat cream cheese, sugar, butter and vanilla until smooth. Add eggs and beat well. Sift flour with baking powder. Add flour gradually to mix; beat well. Bake for 1 hour and 20 minutes. Remove from pan and cool completely.

 

Cream Cheese Pound Cake

Cream Cheese Pound Cake

Biscuits for Bubbles

I’m a big dog lover, growing up we had at least one dog all the time. My mom tells a story about finding me sitting under a table chewing on something crunchy. .”What are you eating?” she asks; “Dog food, ” I replied, ” we don’t have cookies.”

While I don’t have a dog currently, I do enjoy having my grand puppy come over and visit. At 95 pounds Watson really isn’t a puppy any longer but his shear joy at coming over to play is one of the most heart warming things I get to do. As a puppy, Watson, loved playing with bubbles, jumping in the air and popping them.  So he also gets called, Bubbles or Bub, hence our title today.

Like any good grandma, he and I have cookies together. Because his mom, my daughter, has gluten intolerances I wanted to make these cookies without wheat flour, so she could replicate them if Watson liked them. He liked them, I liked them, yes I ate dog biscuits, again.


 

Pumpkins Biscuits

Pumpkin Dog Biscuits

Pumpkins Dog Biscuits

1/2 cup Pumpkin Puree

1/2 cup Peanut Butter

1/2 cups Rolled Oats

1 egg

1 cup Brown Rice Flour

Combine into a rollable dough. Rolling out on a Silpat or parchment paper in recommended, it just makes it much easier for clean up.  Bake in a 350 degree oven for 25 minutes.  The biscuits will crisp up on the edges and be soft in the middle.

Makes about 2 dozen 4″ bones. Bone Cookie Cutters available here.

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These are for me right?

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Crunch!