Pumpkin Muffins with Cream Cheese Filling!

Pumpkin Muffins with Cream Cheese Filling!

Happy Halloween!

Here's a muffin that fits in with the season! (Unless you are in Los Angeles right now and experiencing huge Santa Ana winds and lots of heat).


Cidney the Girl Dog is going to be a Bumble Bee. Yes, there is even a little video. Yes, I'm obsessed. But let's move onto the muffin.


This muffin has pumpkin.
This muffin has cream cheese.
This muffin has a streusel topping.

What's not to love?

The muffin was moist, but I think I can get away with a smidgen less oil. Next time I'll try that and let you know.

These were really loved at my meeting...you should treat your co-workers to some!

Happy Halloween!



Pumpkin-Cream Cheese Streusel Muffins
Recipe from MyRecipes.com (Julia Dowling Rutland, Coastal Living, April 2013)

Cream Cheese Filling:
8 ounces cream cheese, softened (one block)
1/2 teaspoon vanilla extract
1/2 cup (100 grams) sugar

Streusel Topping:
1/2 cup (100 grams) sugar
1/3 cup all-purpose flour
1 teaspoon cinnamon
4 Tablespoons butter, cold

Muffins:
1 3/4 cups sugar
3 cups all-purpose flour
1 Tablespoon pumpkin pie spice (original recipe: 2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg)
2 teaspoons baking soda
1 1/2 teaspoons salt
3 large eggs, lightly beaten
1 (15-ounce) can pumpkin (not pumpkin pie filling)
1 cup vegetable oil
1/2 cup milk (I used low-fat milk)

1. Preheat oven to 375°. Prep muffin tins with paper liners - this recipe makes 24 muffins.
2. Cream cheese filling: Mix together cream cheese, vanilla extract, and 1/2 cup sugar in a medium bowl. Set aside.
3. Streusel topping: Combine 1/2 cup sugar, 1/3 cup flour, and 1 teaspoon cinnamon in a small bowl. Using a pastry blender or a fork, cut in the butter until large crumbs form. Place in refrigerator until needed.
4. Muffins: In a large bowl, whisk together 3 cups flour, 1 3/4 cups sugar, pumpkin pie spice, baking soda, and salt. In a medium bowl, whisk together eggs, pumpkin, oil, and milk. Fold egg/pumpkin mixture into flour mixture until just moist. Don't overmix!
5. Spoon batter muffin pan, 1/2 way to top. Dollop about 1 tablespoon cream cheese mixture in center of batter (I used a small cookie scoop), and top evenly with remaining batter until muffin is 3/4 full. Sprinkle top with streusel mixture.
6. Bake 20 to 23 minutes until toothpick comes out clean. Remove from pans; cool on a wire rack.

Pumpkin Cupcake with Maple Cream Cheese Frosting

Pumpkin Cupcake with Maple Cream Cheese Frosting

Oh, Pumpkin. The best time of the year.
Well, until Peppermint season comes around.
So, let's enjoy pumpkin season with these "Pumpkin Snack Cake baked in Cupcake cups and topped with Maple Cream Cheese Frosting." Kinda a long name, but that's what this is. It's not a true cupcake (which I feel should be lighter) - it's has a denser consistency. Not that that's bad! I love snack cakes...thus, with the muffin/snack cake texture, this is perfect 24 hours/day - including breakfast!

This cake uses a whole can of pumpkin - very pumpkin-y flavor. I've made it as a snack cake, but the cupcakes are easy to bake and serve. And they look all pretty!

The recipe is adapted from Everyday Food from the Martha Stewart empire (I really miss this cooking magazine) and it was baked on the PBS Everyday Food show back in the day.

The consistency is more snack cake/muffin. I like that in a pumpkin cake - you should taste and feel the pumpkin!

I made a Maple Syrup Cream Cheese Frosting. The original recipe had honey but I used maple syrup instead and added some powdered sugar to stiffen it so it was "pipeable" (that's totally a word, right?)

A lot of non-bakers don't believe me, but it is so much faster to pipe frosting with a big tip than spread it with a butter knife or offset spatula. I use disposable plastic piping bags and that makes it super easier.

As you can see, I'm kinda crazy about pumpkin and Trader Joe's is too! Have you tried the Pumpkin O's? I'm addicted. And that Pumpkin Brittle? OMG. So good. To tell the you truth, I was going to break off pieces of the brittle and put it on the frosting...but I didn't want to use all the brittle! (sorry co-workers). I love the Pop-Tarts and Pumpkin Butter every year. Oh, and the Pumpkin Mochi Ice Cream? YUM. The Pita Crisps aren't life changing - I'm going to skip them next time. I haven't tried the soup yet.

Celebrate Pumpkin Season by making these pumpkin treats!

Pumpkin Cupcake with Maple Cream Cheese Frosting
Adapted from: Everyday Food Pumpkin Spice Cake with Honey Frosting

1/2 cup (1 stick) unsalted butter, melted
2 1/2 cups (350 grams) all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon pumpkin-pie spice (I used Trader Joe's Pumpkin Pie Spice). The original recipe says you can also use: 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 teaspoon each allspice and cloves)
2 large eggs
1 1/2 cups (300 grams) sugar
1 can (15 ounces) solid-pack pumpkin puree (I used Trader Joe's organic pumpkin puree)

Frosting
1 stick (4 ounces or 1/2 cup) butter, softened
1 block (8 ounces) cream cheese, softened
1 cup powdered sugar
3 Tablespoons maple syrup

1. Preheat oven to 350 degrees. Prep muffin tin with liners. I got 17 muffins from this recipe. (Original recipe bakes in a 9-inch square pan).
2. In a large, whisk together flour, baking soda, salt, and spices.
3. In a medium, whisk together eggs, sugar, butter, and pumpkin puree until combined.
4. Fold together the wet and dry ingredients until combined. Don't overmix.
5. Fill muffin cups. I use an ice cream scoop.
6. Bake until a toothpick inserted in center of cake comes out clean. 25-30 minutes. Cool completely before frosting.

Frosting
1. In a mixer with paddle attachment, cream the butter and cream cheese together until well blended.
2. Add maple syrup and powdered sugar and blend until smooth.
3. Pipe or spread on the cupcakes.

Pumpkin Sheet Cake with Cream Cheese Frosting

Pumpkin Sheet Cake with Cream Cheese Frosting

I saw these Pumpkin Bars on Kitchen Runway's blog and knew they would be a perfect into to autumn foods. This recipe is super easy - it's like a Texas Sheet Cake (one of my favorite treats to make) but with Pumpkin and Cream Cheese Frosting.

Be sure to read Kitchen Runway's post...you'll see who got a little bite of the cake! :)

Baked in a half-sheet pan, it cooks quickly. You'll need to cool the cake before frosting (unlike the Texas Sheet Cake that has a warm frosting poured over a warm cake).

The resulting cake is soft and light. You can eat this for breakfast, lunch and dinner. And why wouldn't you do that? ;)

It's Fall. It's also Time for Dodger Baseball! I'm here shouting: GO DODGERS!

The Dodgers always hold a special place in my heart, since they've been my hometown team forever. It's an exciting time for the team, especially after the years of terrible Frank McCourt ownership. Go Dodgers!

I love my offset spatula. It's a must-have in the kitchen. I have a bunch of them (bought a few at the restaurant supply place for the kid's cake decorating party), and use them all the time.

Updated: I also made this in a 9 x 13 pan. You'll get a taller cake, and baking time is about 30 minutes.

Pumpkin Sheet Cake with Cream Cheese Frosting
Adapted from Kitchen Runway who adapted Paula Deen's recipe.
I reduced the amount of sugar and used a pumpkin pie spice blend instead of cinnamon and nutmeg.

Cake:
4 large eggs
1 1/2 cups (300 grams) sugar
1 cup (200 grams by weight) canola oil
15 ounces pumpkin puree (not pumpkin pie mix)
1 teaspoon vanilla

2 cups (280 grams) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 Tablespoon pumpkin pie spice (I used Trader Joe's Pumpkin Pie Spice that has cinnamon, ginger, lemon peel, nutmeg, cloves and cardamon)
1 teaspoon salt

1. Preheat oven to 350 degrees F. Butter and flour or spray with Pam with Flour a half-sheet tray (18" x 13")
2. In a large bowl, whisk together the eggs, sugar, oil, pumpkin pie puree, and vanilla.
3. In a medium bowl, mix together the flour, baking powder & soda, spices and salt.
4. Slowly add the flour mixture into the pumpkin. Stir to combine until completely blended.
5. Pour into tray and spread evenly in pan.
6. Bake for 20 minutes until toothpick inserted into cake comes out clean.
7. Place on wire rack and let cool.

Frosting:
8 ounces cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
2 cups (6 ounces) sifted powdered sugar
1 teaspoon vanilla

1. Using a mixer with paddle attachment or an electric mixture, blend the cream cheese and butter together until smooth.
2. Gradually add the powdered sugar.
3. Add the vanilla. Blend until complete mixed.
4. Using an offset spatula, spread frosting over cooled cake.

Lemon Meringue Cupcakes - Martha Stewart Cupcake Club

For this month's Martha Stewart's Cupcake Club, Megan from My Baking Adventures chose Lemon Meringue Cupcakes on page 142 of Martha's book: Martha Stewart's Cupcake Book

I made half the recipe in minis (about 48 cupcakes). My torch was unavailable (don't ask) and my whisk was missing (again, don't ask). So I opted for a quick cream cheese frosting. I want to try them again with the proper meringue.

The combo of Meyer lemon zest and a dollop of lemon curd...delicious!

Be sure to check out the other Martha Stewart Cupcake Club members and their version of the recipe! I'm sure you'll see lots of yummy torched meringue!

P.S. On the Ides of March, I wish my friend Jun a happpppy birthday!

Recipe:
Martha Stewart's Cupcake Book: Lemon Meringue Cupcakes, page 142

The Martha Stewart Cupcake Club doesn't post the recipe, but you can find this one on Martha's website here. You can use WorldCat to see if your library has this book in their collection.

Kiss My Bundt Red Velvet Bundt - Day #29 - I Like Big Bundts

Day 29 of I Like Big Bundts: 30 Days of Bundt Cakes

Red Velvet Bundt

I have no words. Tomorrow is National Bundt Day! We are finally here! Seriously, around Day 11, I never thought I would make it since there is a boatload of evidence of me quitting things...swim class, Spanish class, scrapbooking, cross-stitch from my youth, diets, exercise plans, photography class...yeah, that's the true Food Librarian. But, thanks to all your encouragement, I'm almost there!

Whew!

And I've never made a Red Velvet cake. So, I turned to Los Angeles' own BUNDT bakery, Kiss My Bundt's Red Velvet Bundt Cake! The Los Angeles Times Food Section says, "Our selfless quest for the best red velvet cake led to the acquisition of Kiss My Bundt Bakery's recipe, which has become a favorite with many of our staff. "

Everything Kiss My Bundt makes is delicious and owner/chef Chrysta Wilson coming out with a cookbook - I can't wait to buy that!

Thanks to my friend JustJenn of JustJennDesigns for making the logo! And be sure to check out her holiday sale on cards and stationery.

Yes, I've been making 30 Bundts in the 30 days leading up to National Bundt Day on November 15th. Are you ready? I hope you have a Bundt in the Oven. :)

Yup. That is two tablespoons of red food dye.

It is so cute out of the oven. In addition to the red food coloring, there is one tablespoon of cocoa in the batter.

If you are in Los Angeles... Kiss My Bundt, is celebrating National Bundt Day!! Tomorrow, November 15th, they are offering a free slice of Bundt cake between 1-4 pm. Did you know that Kiss My Bundt makes a bunch of different Bundt flavors each day? Subscribe to their twitter account for a daily update. Support your local bakery!

This Bundt covers the entire cake with the cream cheese frosting. To me, Red Velvet cake is simply a vehicle for the cream cheese frosting. ;)

If you making a Bundt for National Bundt Day, let me know by commenting or emailing me! I'll try to put together a little round up next week.

Shout outs to: Rina of Gotta Little Space made a lovely Pomegranate Juice Bundt! Kirbie of Kirbie's Cravings made the Persimmon Bundt and Apple Cinnamon Bundt, and purchased a bunch of pretty Bundt pans! And Ronnie of Raccoon and Lobster made a beautiful, beautiful Cinnamon Chocolate Bundt. Check out her Williams Sonoma Bundt pan...I'm treating myself to this tomorrow after I finish my last post and Bundt!

Whoo hoo! Thanks again everyone for seeing me through this! I'm thrilled that so many people have brought out their Bundt pans. See you tomorrow!!! - mary the food librarian

Recipe:
Link: Kiss My Bundt Bakery's Red Velvet Cake with Cream Cheese Frosting
Recipe adapted by Los Angeles Times Food Blog Daily Dish

Cake:
1 1/4 cups vegetable oil
1 cup buttermilk
2 eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla
2 1/2 cups flour
1 3/4 cups sugar
1 teaspoon baking soda
3/4 teaspoon fine salt
1 tablespoon high-fat cocoa powder (such as Callebaut)*

1. Heat the oven to 350 degrees.
2. Using an electric mixer, combine the oil, buttermilk, eggs, food coloring, vinegar and vanilla. Beat on medium speed for 1 minute.
3. In a separate bowl, sift together the flour, sugar, baking soda, salt and cocoa powder.
4. Add dry ingredients to the wet 1/2 cup at a time. Do this slowly so that the batter doesn't develop clumps.
5. Pour the batter into pans that have been greased and floured. [I use Pam with Flour spray]. The recipe will make one (10 to 12 cup) bundt cake.**
6. Bake until a cake tester or toothpick inserted into the cake comes out clean and the cake doesn't jiggle when shaken, about 45 minutes.
7. Cool the cake in the pan for at least 15 minutes. Then invert onto a serving plate. If cake resists, cool for an additional 15 minutes. Cool completely before frosting, at least 1 hour for a single large bundt cake.

Frosting:
8 ounces cream cheese, softened
4 ounces unsalted butter, softened
2 cups powdered sugar (measured then sifted)
1/2 teaspoon vanilla extract

1. With an electric mixer on medium speed, cream the cream cheese and butter until soft and completely smooth, at least two minutes.
2. Turn the mixer speed to low and slowly add the powdered sugar 1/2 cup at a time, making sure to scrape down any frosting stuck to the sides of the bowl.
3. Add the vanilla extract.
4. Mix on medium speed until the frosting is smooth and fluffy.

*[Los Angeles Times] Test Kitchen note: we used unsweetened dutch-process (processed with alkili) cocoa powder
**Instead of a single large cake, the recipe states it will make about 1 dozen "baby bundt" (1 cup capacity) cakes, 2 (9-inch) round cakes, and 14 to 18 cupcakes.

I Like Big Bundts recap:
Introduction: The Food Librarian confesses: I Like Big Bundts
Recap: Bundts made in the past by the Food Librarian
Day 1: Pumpkin Spice Bundt with Buttermilk Icing
Day 2: Chocolate-Cinnamon Bundt Cake with Mocha Icing
Day 3: Pumpkin-Apple Spiced Bundt
Day 4: Cinnamon Ripple Sweet Potato Bundt
Day 5: Chocolate Zucchini Bundt
Day 6: Cardamom Vanilla Bundt
Day 7: Monkey Bread in a Bundt
Day 8: Pumpkin Chocolate Chip Bundt
Day 9: Coconut Bundt
Day 10: Sweet Potato Bundt
Day 11: Mom's Apple Cake Bundt
Day 12: Meyer Lemon Bundt
Day 13: Candy Corn Jello Bundt
Day 14: Spiced Cranberry Bundt
Day 15: Blueberry-Buttermilk Bundt
Day 16: Nutella Bundt
Day 17: Carrot Walnut Bundt
Day 18: Pear Ginger Bundt
Day 19: Persimmon Bundt
Day 20: Banana Chocolate Marble Bundt
Day 21: Martha Stewart Chocolate Bundt
Day 22: Whipped Cream Bundt
Day 23: Peanut Butter and Chocolate Bundt
Day 24: Brown Sugar and Chocolate Chip Pound Bundt with Maple-Espresso Glaze
Day 25: My Big Fat Greek Yogurt Lemon Bundt
Day 26: Orange Cranberry Bundt
Day 27: Peanut Butter and Jelly Swirl Bundt
Day 28: Matcha Mochi Bundts with Sweetened Red Bean Filling

Carrot Walnut Bundt Cake - Day #17 - I Like Big Bundts

Day 17 of I Like Big Bundts: 30 Days of Bundt Cakes
Carrot Walnut Bundt

Happy Monday!

I'm writing this post at 6:00 pm on Sunday night and I'm trying to keep my head from crashing into my laptop. Oh, the change in daylight saving time kicks my butt every six months. It's jet-lag for days! I could go to sleep right now.

Therefore, if this is completely incoherent, blame the time change. Or blame the sun. It was 81 degrees today in Los Angeles so I did what most people in the country do on November 1st...I went to the beach. ;)

Thanks to my friend JustJenn of JustJennDesigns for making the logo!

Yes, I'm making 30 Bundts in the 30 days leading up to National Bundt Day on November 15th. Please get out the beloved Bundt pan and join me in the celebration!

It's Day #17 of the I Like Big Bundts! We are only TWO WEEKS away (thank godness!) from National Bundt Day! Whoo Hoo!

This is a Carrot Walnut Bundt Cake. The recipe is from the Metropolitan Bakery in Philadelphia. They have a Lemon Cream Cheese Icing. I didn't make that this time, but it does sound very yummy! I'll definitely try that next time.

I wanted to get all fancy and put a layer of cream cheese in the center. Didn't quite work out and I would skip this if I tried it again. It think a layer of cream cheese would work best with a stiffer batter.

This cake was moist and nutty. Very fall and lovely with a hot cup of coffee, tea or hot cider. And besides...it's full of antioxidants! ;)

Here's a short quiz. What will Mary the Food Librarian post tomorrow?
a. Snake tacos
b. Curry rice
c. Another Bundt
Come back tomorrow for the answer! :) - have a good one, mary

Recipe:
Carrot-Walnut Bundt Cake
from the Metropolitan Bakery, from Epicurious (Bon Appétit, February 2000)

I Like Big Bundts recap:
The Food Librarian confesses: I Like Big Bundts
Day 1: Pumpkin Spice Bundt with Buttermilk Icing
Day 2: Chocolate-Cinnamon Bundt Cake with Mocha Icing
Day 3: Pumpkin-Apple Spiced Bundt
Day 4: Cinnamon Ripple Sweet Potato Bundt
Day 5: Chocolate Zucchini Bundt
Day 6: Cardamom Vanilla Bundt
Day 7: Monkey Bread in a Bundt
Day 8: Pumpkin Chocolate Chip Bundt
Day 9: Coconut Bundt
Day 10: Sweet Potato Bundt
Day 11: Mom's Apple Cake Bundt
Day 12: Meyer Lemon Bundt
Day 13: Candy Corn Jello Bundt
Day 14: Spiced Cranberry Bundt
Day 15: Blueberry-Buttermilk Bundt
Day 16: Nutella Bundt

Pumpkin Patch Cupcakes - Martha Stewart's Cupcakes Club

For this month's Martha Stewart's Cupcakes Club, Kim from What the Whisk chose Pumpkin Patch Cupcakes on page 236 of Martha's fantastic book: Martha Stewart's Cupcake Book

Martha Stewart Cupcakes Club is a new club where members make one cupcake recipe per month.

I scored some canned pumpkin (you know you are in a baking community when your twitter feed is full of the Pumpkin Panic of 2009!) and made 1/2 the recipe.

I made my own version of cream cheese frosting: 1 block (8 oz) cream cheese and 1 1/4 cup powdered sugar.

I thought the cupcake was not dense like a pumpkin bread and pretty light on the pumpkin flavor. However, I only had a bite and it was right out of the oven...so the flavors might not have settled down yet.

Martha, oh Martha. I'm so not in your world. She (well, her staff) leave us instructions to make our own marzipan pumpkins to place on top. Um, yeah...I'm just not a marzipan decorating kinda gal. I love me marzipan, but I'm not crafty enough to shape my own mini-pumpkins (and I just don't have the time). I'm just saying that the great Pumpkin shortage includes handcrafted marzipan pumpkins. I sprinkled some orange jimmies on top and saved myself about 10 hours of work. Whew!

By the way, come back to visit on Saturday. I'm starting a crazy, I-hope-I-can-do-this baking project. For those who know me...it will involve my beloved Bundt pan. - mary

Recipe:
Martha Stewart's Cupcake Book: Pumpkin Patch Cupcakes, page 236

The Martha Stewart Cupcakes Club doesn't post the recipe. You can use WorldCat to see if your library has it in their collection.

Be sure to check out the other Martha Stewart Cupcakes Club members and their version of the recipe! I'm sure some bakers were marzipan artists!

Zucchini-Spice Cupcakes - Martha Stewart's Cupcake Club

For this month's Martha Stewart Cupcake Club, Tracey from Tracey's Culinary Adventures chose Zucchini-Spice Cupcakes on pages 44 of Martha's fantastic book: Martha Stewart's Cupcake Book. Tracey is the most awesome baker, cook, and all around nice person! I love her! Go visit her blog!

Martha Stewart Cupcake Club is a new baking club started by Sugar B of Eat My Cupcake and we are going to make one cupcake recipe per month (or more!) Check it out on the new website here.

I made this recipe earlier with a simply glaze, but this time I made it with the recommended Cream Cheese Frosting. It was the first recipe I made from this book, and it's a winner! I was very happy to make it again as I still had lots of zucchini hanging out in the veggie drawer.

The recipe calls for a boatload of cream cheese frosting. I made 1/2 the cupcake recipe and about 1/4 of the frosting recipe. Me thinks Martha and her crew love the frosting way more than me. :)

Be sure to check out the other Martha Stewart Cupcake Club members and their version of the recipe! And be sure to make this tasty treat! (The cupcake is dairy free but the cream cheese frosting...well, is not!)

Recipe:
Martha Stewart's Cupcake Book: Zucchini-Spice Cupcakes, page 44
Note: The Martha Stewart Cupcake Club doesn't post the recipe. You can use WorldCat to see if your library has it in their collection (hey, I need to put the Librarian in the Food Librarian sometimes! :)

Espresso Cheesecake Brownies - Tuesdays with Dorie

For this week's Tuesdays with Dorie selection, Melissa of Life in a Peanut Shell chose Espresso Cheesecake Brownies, page 104 of Dorie's book, Baking: From My Home to Yours.

I baked this week's entry early this morning before my first (and hopefully only) day of jury duty. It has been too hot in Los Angeles to cook any other time. I am now starting this post using my iPod Touch and free WiFi at the courthouse...how do you iPhone people manage this keyboard?! My finger is cramping, I keep hitting the wrong letters, and oh my gosh, I'm getting motion sick seeing those letters pop out at me. (I have an LG Envy phone and it has a "raised" touchable QWERTY keyboard that I can use without looking. Um, I need to be schooled by my iPhone peeps or eventually forget getting the iPhone and pick up the Blackberry.)

Swirl the brownie batter with the espresso cheesecake batter before baking

I skipped the sour cream topping and don't really have a review because I can't eat them...dairy is pretty much a foe of mine now. I'm crazy not happy about that. Sadly, I now chew (to check if I accidentally used salt instead of sugar and to check the texture) and then I spit it out. Sigh. However, the flavors I did get were pretty tasty!! :)

...Back home now for lunch, shoot some photos and post this entry (using a real computer keyboard! :) I am crossing my fingers I don't get picked during the second session of jury duty. They haven't called anyone yet and there are over 100 of us reading, surfing the net, and dozing off. Los Angeles County uses a one trial or one day system...so if I can just make it to 5 pm...

Be sure to check out the other Tuesdays with Dorie bakers!

Recipe:
Melissa's Life in a Peanut Shell blog post has the recipe
Dorie's awesome book, Baking: From My Home to Yours (just buy it, you'll love it), page 104.

Cream Cheese Pound Cake with Lime Glaze in a Rose Bundt - Williams Sonoma

Dear George Clooney,

Hi. You don't really know me, but I've known you from the days of Facts of Life. Detective Falconer on Sisters? My UCLA roommate and I planned our weekends around Sisters. When you got killed off? Oh, the pain and heartache. But then there was a little show called ER. Happiness again.

Anyway, I'm just saying I'm not a Johnny come lately girl. Um...unlike your recent cocktail waitress flings, I was actually alive when you started your career. Just saying...experience is a good thing.

So, if you do happen to finally realize that you really need a librarian and baker in your Italian villa...I'm here. And if you want to send me flowers, I'd like a bouquet of Rose Bundts. Like you being named People Magazine's Sexiest Man Alive (twice!!!), this Nordic Ware pan is totally the Sexiest Bundt Alive!

I made the William Sonoma's Cream Cheese Pound Cake with Lime Glaze. I don't know what happened, but I must have over beat the wet ingredients into a tizzy or something. By the time I slowly mixed in the dry ingredients, it was practically coming out of the KitchenAid bowl. Since the recipe was made to fit into the pan, I just threw in all the batter. Mistake. Luckily, I had some parchment in the oven to catch the overflow. So, note to self: don't over beat and don't overfill! :)

Isn't this sooooo pretty?

Enjoy this lovely pound cake with lime glaze. You can also use lemon as JustJenn does in her adaptation.

Recipe:
From Williams Sonoma: Cream Cheese Pound Cake with Lime Glaze