Ginger Beer Bundt Cake for My One Year Blogiversary!

Yesterday was my one year Blogiversary! I can’t believe it has already been a year, but I made this delicious cake to celebrate! I love ginger, and cake; also I don’t enjoy anything pumpkin flavored but this is a great alternative that still tastes of Fall spice! This recipe came from Spicy Icecream and is definitely worth trying!

Also this was the first time I used my new bundt pan that I had gotten for my birthday. With my old one the top always burned, but this cooked perfectly!!

Ingredients:

  •  3 cups plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons ground ginger (or to taste)
  • 250g unsalted butter, softened
  • 1 ¾ cups sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup almond milk
  • 1 cup ginger beer

Ginger Beer Glaze

  •  ½ cup ginger beer, or ginger beer cordial
  •  Approximately 5 cups icing sugar, sifted for a thick glaze, I only used 4 because I like it runny and not as sweet
  •  1-2 teaspoons ground ginger

Directions:

  1. Preheat the oven to 175°F (350°F).
  2. Generously butter pan and dust with flour, knocking out the excess.
  3. Sift together the dry ingredients – flour, baking powder, baking soda, salt and ginger.
  4. Beat together the butter and sugar in an electric mixer at medium speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla extract.
  5. Combine milk and ginger beer in a jug.
  6. Alternately add flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined.
  7. Spoon batter into prepared pan, smoothing and spreading evenly. Gently tap pan on counter to eliminate air bubbles.
  8. Bake for about 1 hour, until a skewer inserted into the center of the cake comes out clean. Cool in pan for 1 hour, then invert onto a rack and cool completely.
  9. To make the glaze, whisk icing sugar 1 cup at a time into the ginger beer until it reaches a consistency that will drizzle slowly and not run off the cake. Whisk in ground ginger to taste. Once the cake has cooled, place it on a wire rack over a baking pan and drizzle glaze on top. You might need to go over it a few times to get a nice thick glaze.
  10. Make sure to serve this with a cup of tea! They make a great pair!
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Smores Hand Pies

So I originally made these for the 4th of July but never got around to posting about them.  Luckily they have become relevant again for two reasons. First: it is HOT in southern California. Like 90 degrees. So it still feels like summer, which makes summer treats appropriate. Second, and more importantly: yesterday was election day! I am so proud that our country spoke up and re-elected President Obama, and that same sex marriage has been protected in four states! AMERICA!!!!!

I am very saddened that Prop 37 which would have required food containing GMOs to be labeled as so did not pass, but this was just the beginning. The fight against GMOs will continue!

Anyway, these pies were so yummy. They require a bit of backstory: back in April, my wonderful mother bought me a Breville electric personal pie maker (she knows me so well) and this was my first time using it. The manual suggest using puff pastry, but I love my mom’s pie crust that I went ahead and made my own from scratch!

It’s simple. You press your crust into the pie maker, then add in some graham cracker crumbs or chunks and some chocolate chips. Cook until the pie crust begins to brown on the edges, then, while they are still hot, top with marshmallows. And that’s it! Your own personal smores pie!