Vegan Pumpkin Bread

Vegan Pumpkin Bread
This was supposed to be a weekend of catch up. But life doesn’t always work like that.  Since there is a world record  storm coming up this way, FRANKENSTORM, worst storm since 1938, that is a priority. So we have been buckling down, getting the generator ready, putting away boats, furniture, draining pipes, and I have been been baking up my own kind of storm. Since I used most of my flour last week, I cut this recipe for Vegan Pumpin Bread in half, unfortunately, because this is such a delicious moist pumpkin bread, no eggs, no dairy, perfect storm bread!  The only ingredient that I switched was walnuts for pecans, still very good! If you would like the recipe for Vegan Pumpkin Bread, make sure to check out Joy the Baker Cookbook for so many amazing recipes including this one. Nettie This post has been linked up to these fabulous blogs! 
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Peanut Butter Cake with Chocolate Butter Cream Frosting < Sunday’s With Joy>

Our grandson was born last night. Our sixth grandchild, Baby Ray.  The sun is bursting from behind the clouds and I am thinking of you Baby Ray! Since we are miles away from our family and were not able to be at his birth, I baked him a BIRTH CAKE. Happy Birthday Baby Ray. We are so excited to meet you and hold you and kiss you, sweet baby boy.This week, our group Sunday’s With Joy, is baking up a Peanut Butter Cake. I have never baked a Peanut Butter Cake and I have been missing out! Peanut Butter is such a wonderful ingredient to bake with, it is dense and flavorful. I decided to make a Chocolate Butter Cream Frosting to go with the Peanut Butter Cake, kind of like a peanut butter cup, but even better!What a great choice, the peanut butter and the chocolate combination are just delicious. Not an overwhelming flavor, very subtle. A perfect birthday cake to celebrate the birth of Baby Ray!

Ingredients for Peanut Butter Birthday Cake:
2 – 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup smooth peanut butter
6 tablespoons (3/4 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs
1 cup plus 2 tablespoons buttermilk


Make the Peanut Butter Birthday Cake:
1) Place a rack in the center and upper third of the oven. Preheat oven to 350(F).
2) Prepare two 8 or 9 inch round cake pans. Either grease and flour pans or line with parchment paper. Set aside.
3) In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
4) In the bowl of an electric stand mixer fitted with a paddle attachment, cream together peanut butter, butter and sugars until fluffy, 3-5 minutes.
5) Add eggs one at a time, beating at medium speed for 1 minute between each addition. Stop the mixer and scrape down the bowl as necessary. (Add vanilla, if desired.)
6) With the mixer on low speed, add half of the flour mixture to the butter mixture.
7) Slowly pour in all of the buttermilk.
8) When mixture just starts to come together, add the remaining flour mixture, beating on low speed until mixture just begins to come together.
9) Remove the bowl from the mixer and finish incorporating the ingredients with a spatula.
10) Divide the batter between the 2 prepared baking pans. Place on 2 racks in the oven. Bake for 15 minutes, rotate the cake pans to alternating racks, and continue to bake for 15 to 20 minutes or until a cake tester inserted into the cake comes out clean.
11) Let cakes cool in the pans for 10 minutes, before inverting onto wire racks to cool completely before frosting with The Best Chocolate Buttercream Frosting.


The Best Chocolate Buttercream Frosting


1 1/2 cup (3 sticks) unsalted butter, softened

1 cup cocoa powder

3/4 teaspoon salt

4 cups powdered sugar

2 teaspoons vanilla

1/4 cup milk

1 cup heavy cream

2/3 cup Ovaltine

Cream together butter, cocoa powder and salt. Butter mixture will be very thick. Turn off the mixer, scrape down the sides of the bowl and add powdered sugar. Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth. In a 2 cup measuring glass, stir together heavy cream and Ovaltine. Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream, until you’ve reached your desired consistency.  You may not need the full amount of Ovaltine and cream.

NOTES: Makes two 8 or 9″ cakes (or 24 cupcakes). Makes enough frosting for one 8 or 9″ 2-layer cake or 24 cupcakes. Cake will last, wrapped in the refrigerator, for up to 4 days. Frosting will last, in an airtight container, in the refrigerator for up to 7 days. I used all-natural, creamy salted peanut butter and added a teaspoon of vanilla to the cake.



This post has been linked up to these wonderful blogs!PhotobucketMommys Sweet ConfessionsIf you would like the recipe, click HERE



We are having a magnificent fall, the weather has been cool at night and beautiful and sunny in the day. The colors of the leaves are at their peak, with vibrant oranges, yellows and reds. I just want to sit and admire the trees as I am hurried running errands. But today, I took a leisurely walk and enjoyed the smells of fall. The tide was low and calm and the trees looked perfect reflecting on the water’s movement.Neighbors are already decorating for Halloween. We decorate the day of Halloween to surprise our kids. That’s my excuse, we aren’t as organized as our neighbors. Pumpkins are abundant. Pumpkins, pumpkins, everywhere. Pumpkin pies, pumpkin cakes, pumpkin cocktails, pumpkin soup, I see it on Facebook, Pinterest and  Twitter.Today, I made Pumpkin Black And White Cookies. I have never tried a Black And White Cookie, I have seen them before in the New York City bakeries, they are the size of my hand. But today I baked Joy The Baker’s Recipe of Pumpkin Black and White Cookies. This is a soft cookie, with a wonderful chocolate and cinnamon glaze, hence the black and white. To get the recipe click HERE .

Pumpkin Black and White Cookies
components adapted from Martha Stewart’s Cookies, Smitten Kitchen, and Joy the Baker

Pumpkin Cookies:
2 3/4 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 1/4 tsp kosher salt
1 1/2 tsp cinnamon
1 1/4 tsp ground ginger
3/4 tsp nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups light brown sugar, packed
2 large eggs, room temperature
1 1/2 cups pumpkin puree
3/4 cup evaporated milk
1 tsp vanilla

Vanilla glaze:
2 cups confectioners sugar
1/2 tsp vanilla
1 tbsp light corn syrup
2 tbsp hot water

Chocolate glaze:
4 oz semisweet chocolate, chopped
3 tbsp unsalted butter
1 tbsp light corn syrup
1/4 tsp cinnamon

preheat oven to 375. line a few baking sheets with parchment paper.
in a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together. in a bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. beat in the eggs until combined. with the mixer on low, add the pumpkin, evaporated milk, and vanilla and beat until well blended, about 2 minutes. keep the mixer on low and add the dry ingredients. beat until just combined.

transfer the batter to a pastry bag fitted with a round tip and pipe 2 inch rounds onto the prepared baking sheet, leaving about 1 1/2 inches between them. bake for 12 minutes, or until the tops of the cookies spring back when lightly pressed. let cool on wire racks.

for the vanilla glaze: whisk all ingredients in a bowl until smooth. with a small offset spatula or a knife, spread vanilla glaze on one half of every cookie. let dry a bit while you make chocolate glaze.
for the chocolate glaze: melt the chocolate and butter together in a double boiler (or you can use a microwave). whisk in the corn syrup and cinnamon until it’s glossy and smooth. frost the other halves of the cookies with the chocolate glaze and set them out for the glazes to firm up a bit.
they keep well covered at room temperature or in the fridge for a few days.


 I have been baking sweet potato pies. We had a lovely Pie Festival here in our little town in Maine. I won the MOST BEAUTIFUL PIE CONTEST with my Raspberry Peach Pie Crumble last year and I was asked to donate a pie for the auction this year. My pie was sold at auction for $35.00, can you believe it?? I was shocked! I hope the buyer really enjoys their sweet potato pie a LOT!! Since I keep using up the sweet potatoes for baking and cooking, I am a bit behind in posting JOY THE BAKER’S Sweet Potato Chocolate Chip Cookie post. This is a delicious cookie, I think it is more like a muffin cookie, a flatter muffin. I really like the combination of chocolate and sweet potato for a cookie, it’s really quite brilliant. If you would like the RECIPE, CLICK HERE.
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Banana Spice Cake

When I was a little girl, my favorite cake to bake was a Spice Cake. I thought it sounded so fancy, with lots of  exotic spices. Of course I baked a lot of cakes using cake mixes, it was easy for me to do by myself, add water, oil and an egg. 20 minutes later, you have a cake! Miracle of miracles. I haven’t thought about spice cakes in years. But today, something just triggered that memory as I was looking at my very ripe bananas. BANANA SPICE CAKE….this tiny little girl’s voice said to my brain! It has been rainy and cold and when it is rainy and cold, baking is my emotional therapy. It grounds me and makes me feel like all is well in my little world. The aroma of the spices bring me back 40 years. Wait 40 years? Yes, 40 years! It’s time to make a Banana Spice Cake. This is long overdue. This cake is a tribute to the little girl who loved to bake cakes. This is a treat for me who loves to eat Banana Spice Cake! 
Cream butter and sugar with a hand mixer or a Kitchen Aid.
Mix dry ingredients and spices together.
Add mashed banana, milk,vanilla and eggs to butter sugar mixture.
Add dry ingredients to wet ingredients until flour mixture is completely wet. Bake in a greased pan for 25-30 minutes at 350 degrees . Let cake cool for 10 minutes before taking it out of the pan and placing it on a cooling rack. You can frost this cake if you like but I prefer to sift powdered sugar over the cake.
Banana Spice Cake


  • 4 ounces butter, softened
  • 3/4 cup light brown sugar, firmly packed
  • 1 large egg
  • 2 to 3 bananas, mashed, about 3/4 cup
  • 1/4 cup buttermilk or sour milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 scant teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg


Heat oven to 350°. Grease and flour an 8- or 9-inch square pan. In a large mixing bowl with electric mixer, cream butter and brown sugar. Beat in egg, milk, vanilla, and mashed banana until blended. Combine remaining dry ingredients and spices. Stir the dry ingredients into the first mixture until moistened. Spread in prepared pan. Bake for 25 to 30 minutes, or until cake springs back when lightly touched with finger.

Frost with a cream cheese frosting or sprinkle with powdered sugar.

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Sausage and Peppers Roll

Being a food blogger, I look at recipes all day and make a mental note to try the recipe. I read through the ingredient list and then go on my merry way. That is what I did with this recipe from Walking On Sunshine. After going to the market and starting to make this recipe, I noticed that I had forgotten three key ingredients, but that is the great thing about making this Sausage and Pepper Roll, you can use whatever ingredients you have on hand, you can do a meat and veggie and cheese combo or a veggie and cheese combo or a just plain cheese roll. I chose Hot Italian Sausage, jack cheese, Parmesano Reggiano Cheese, Onions, Green Peppers combination. This was a dish that I will make again, next time I will do a veggie combo with cheese.
This recipe makes a very large roll in a bundt pan. About 14-16 slices.
 In a skillet, break up and mash Hot Italian Sausage with a fork, brown on medium heat. Drain fat after browned. Set aside in a bowl.
 In the same skillet, brown 1 chopped onion and 1 green pepper in 1 tablespoon of olive oil.
 Roll out pizza dough.
 Shred Jack and Parmesan Reggiano cheeses to make one cup.
 Add browned sausage on top of rolled out pizza dough, on top of the meat, add browned onions and peppers, add cheese on top of veggies. Roll up all ingredients length wise. Bring ends together. Carefully place in an oiled bundt pan. Let rise for 30 minutes.
 Roll up the sausage and pepper roll carefully.
 Bring ends together. Place in an oiled Bundt Pan.
 Looks perfect. Let cool for 2 minutes before taking out of Bundt Pan. Let cool for 1 minute before slicing. Perfect with a side salad and a glass of Chianti! Ciao Nettie
Sausage and Peppers Roll
1 Package of Hot Italian Sausage
1 Onion chopped
! green pepper chopped
1 cup grated Jack and Parmigiano Reggiano Cheeses
1 package pizza dough
2 tablespoons Olive Oil
  1. In a skillet, brown sausage removed from casing. mash with a fork. Drain fat after meat is browned. Set aside in a bowl.
  2. Brown onions and bell pepper in 1 tablespoon of olive oil. Set aside after browned.
  3. Roll out pizza dough to make a large rectangle shape.
  4. Place sausage on pizza dough, place veggies on meat, place cheese on top of veggies.
  5. Roll the pizza dough, being careful not to tear dough.
  6. Brush Olive oil inside of Bundt pan.
  7. Carefully place roll in Bundt pan.
  8. Let rise for 1/2 hour, covered with a towel.
  9. Bake at 425 degrees for 30 minutes or until brown all over.
  10. Let set for 2 minutes before removing from pan. After flipping out of pan, let cool for a minute before slicing.

This recipe is inspired from Walking On SunshineFood Blog.

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Knock Your Socks Off Brownies

Photo: PLEASE REMEMBER EVERYONE!: Say something when you see a Recipe or post! *anything is fine* it helps you KEEP seeing them every day! Nettie <3



Knock Your Socks Off Brownies
Prep time
Cook time
Total time
This recipe uses a mix, but it really is the best brownie ever with a caramel middle and delicious nuts!
Recipe type: Baking, brownies
Cuisine: American
Serves: 12 brownies
  • 1 box (18.5 Ounce) German Chocolate Cake Mix
  • 1 cup Finely Chopped Pecans (I ran out of pecans and used mostly walnuts)
  • ⅓ cup Evaporated Milk
  • ½ cup Evaporated Milk (additional)
  • ½ cup Butter, Melted
  • 60 Caramels, Unwrapped
  • ⅓ cup Semi-Sweet Chocolate Chips
  • ¼ cup Powdered Sugar
  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix together cake mix, chopped pecans, ⅓ cup evaporated milk, and melted butter.
  3. Stir together until totally combined.
  4. Mixture will be very thick.
  5. Press half the mixture into a well-greased 9 x 9 inch square baking pan.
  6. Bake for 8 to 10 minutes.
  7. Remove pan from oven and set aside.
  8. In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional ½ cup evaporated milk.
  9. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.
  10. Turn out remaining brownie dough on work surface.
  11. Use your hands to press it into a large square a little smaller than the pan.
  12. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.
  13. Bake for 20 to 25 minutes.
  14. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours.
  15. When ready to serve, generously sift powdered sugar over the surface of the brownies.
  16. Cut into either nine or twelve helpings, and carefully remove from the pan.