Creato da MaQuandoMaiMaProprio il 14/09/2013
 

Ma quando mai!

... rendiamo appetibile sto blog vah, facciamo come fanno in troppe convinte esaurite ;-) (questo mio blog è solo una parodia x chi so io e basta)

 

 

« delicatessen ;-)Ma quanto siete carini ;-) »

Sono tornata miei cari zombies ;-)

Post n°40 pubblicato il 17 Settembre 2013 da MaQuandoMaiMaProprio

catacombsofptolemais:  Pumpkin Coffin Cake Ingredients 3/4 cup butter, softened 1-1/2 cups sugar 3 eggs 1-1/2 cups canned pumpkin 1-1/2 teaspoons vanilla extract 3 cups all-purpose flour 1-1/2 teaspoons ground cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon ground nutmeg 1/2 teaspoon salt 1/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1 cup buttermilk FROSTING/FILLING: 2 packages (8 ounces each) cream cheese, softened 1/2 cup butter, softened 3-1/2 cups confectioners’ sugar 2 to 3 teaspoons maple flavoring 1/2 cup heavy whipping cream 2 cups crushed gingersnap cookies (about 40 cookies) Directions In a large bowl, cream butter and sugar until light and fluffy. Add eggs, _ne at a time, beating well after each addition. Beat in pumpkin and vanilla. Combine the flour, cinnamon, baking powder, baking soda, nutmeg, salt, ginger and cloves; add to pumpkin mixture alternately with buttermilk, beating well after each addition.   Line a greased 13-in. x 9-in. baking pan with waxed paper and grease the paper; spread batter into pan. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.   In a large bowl, beat cream cheese and butter until smooth. Add confectioners’ sugar and enough maple flavoring to achieve a spreading consistency. For filling, in a small bowl, beat 1 cup frosting with whipping cream until soft peaks form.   Cut cake into a coffin shape (discard scraps or save for another use). Cut cake horizontally into two layers. Place bottom layer _n a serving plate; spread with filling. Top with second layer.   Set aside 2 tablespoons frosting for writing; frost cake with remaining frosting. Sprinkle with cookie crumbs. Cut a small hole in the corner of a plastic bag; fill with reserved frosting. Pipe “RIP” _nto cake. Store in the refrigerator. Yield: 20 servings. Originally published as Coffin Pumpkin Cake in  Halloween Party Favorites , p30


avete R.I.P. oggi pomeriggio???

;-)


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