Pumpkin Chocolate Cake

With many pumpkins, we are learning to get creative with pumpkin. We have learned you can sub pumpkin for water in the Oat Flour Chocolate Cake recipe - and it doesn't really even taste like pumpkin.

My sister made a chocolate bundt cake the other day (in a silicone bundt pan my family got for super cheap - it works soooo beautifully!). So, to use up more pumpkin, I melted some white chocolate chips and pumpkin together to create a "pretty" orange glaze.

Moist oat flour chocolate cake + pumpkin white chocolate glaze = a wonderful, sweet sticky mess.

Pumpkin Chocolate Cake (Gluten-free)
Sisters-in-the-kitchen creation ;).


1 1/2 cups oil
1 1/2 cups sugar
1 1/2 cups pumpkin puree
2/3 cup cocoa powder
2 1/2 cups gluten-free oat flour
2 teaspoons baking soda
6 eggs
1 teaspoon cinnamon, optional


Glaze:
3/4 cup white chocolate chips
2 tablespoons oil
1/4 cup pumpkin puree

1. Preheat oven to 350 degrees F. Grease a Bundt pan.

2. In a large bowl, combine all ingredients and beat until smooth. A whisk works well. Pour batter into prepared pans or pan.

3. Bake for about 30-45 minutes, or until a toothpick inserted in the center comes out clean. Cool and remove from pan. Drizzle the glaze over cake.


4. To make glaze - Melt the chips and oil in the microwave for 1 minute. Add the pumpkin puree and stir until smooth.




~ Hanunyah

White Chocolate Cranberry Muffins

Red, tart berries (aka cranberries) and white chocolate chips are often added to muffins. It is a great combo - tart cranberries and creamy chips. This is my version, the base muffin batter being the hidden, weird potato version I created of late.

I know these are not very good pictures, I was missing the sun (it was raining).

Cranberries and white chocolate chips may be added to your favorite basic muffin or cupcake recipe also. That way you wouldn't have to try a new recipe, if you're not feeling adventurous at the moment ;).

Anyway, these went very fast. I guess they were good! Although, I only used 1/2 cup of chips, and one of my sisters informed me that they really could use more. So I think 1 cup would be good. (Mom's added note - I don't like cranberries . . . too tart for this ole mouth!! :o )

White Chocolate Cranberry Muffins (Gluten-free, Dairy-free if safe chips are used)
Hanunyah Creation

2 cups baked potato, mashed

1/2 cup oil

2 eggs

1 cup sugar

1 teaspoon cinnamon

1 teaspoon vanilla

1 1/2 teaspoons each: baking soda, cream of tartar

1 tablespoon flaxseed meal

2 1/2 cups oat flour

1/4 cup water

1 cup fresh cranberries*

1 cup white chocolate chips

1. Preheat the oven to 350 degrees F. Grease muffin pans**.

2. Beat the potato, oil, eggs and sugar until creamy, making sure there are no potato chunks. Add the remaining ingredients and mix well.

3. Spoon into prepared muffin pans about 1/2 to 3/4 full. Bake in preheated oven for 18 to 20 minutes, or until medium-brown on the top or a toothpick inserted in the center comes out clean.

Notes:

*You may use dried cranberries.

**This recipe makes about 18 muffins.

~ Hanunyah