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Having a birthday so close to several major holidays used to be kind of a bummer as a child. People would roll Christmas and birthday presents together or forget about my birthday entirely, friends would always be out of town, or it would be the first week back to school. Now that I’ve gotten older, I am actually quite thankful my birthday is so close to Christmas and New Year’s because it’s very easy to pretend it doesn’t exist…you know, just let another year go quietly into the night. Or I mean, it would be, if my hobby wasn’t cake baking. Each year the cake turns into a bigger fire hazard, so we skip candles now and just get to the good part.

This semi-naked cake is an early birthday wish come true: someone finally found it in their hearts to make gluten free Speculoos cookies, so after four long years, I can once again eat Biscoff-flavored cookies to my heart’s content (and my heart is very content on crushing a box as often as possible). Biscoff cake with caramel cream cheese frosting sandwiched between layers, topped with sugar free homemade caramel sauce, and cookies on top…in a word, this cake is everything I hope my 36th year on this planet cracks up to be: epic (close second runner-up: rich). Something magical happens every time I take bite, and I’m whisked away to a Biscoff-flavor-induced dreamland where everything tastes phenomenal and a river of caramel takes me swiftly to nirvana. Basically, this birthday cake is so dang good I don’t even care that I’m almost another year older. Because we’re going out of town for my actual birthday (and because I’m a Type-A, plan-making, definition of a Capricorn), I made this early. Birthdays turn into birthweeks in this house. And since birthday cake calories don’t count for me, I’ll let you know this recipe is 323 calories a slice for 10 slices total for anyone having an unbirthday. Which still isn’t bad, all things considered, and can definitely fit into any New Year’s resolutions.

If they ever start making actual gluten free cookie butter, that’s it…my days of eating mindfully and healthy are OVER. Back to eating like we’re 22! To make this spectacular Speculoos cake, you’ll need:

• 1 box of gluten free yellow cake mix (or regular yellow or white cake mix if not gluten free, you cookie-butter-having jerk)
• 4 eggs
• 4 ounces (1/2 cup) unsweetened applesauce
• 1 1/4 cups skim or fat free milk
• 100 grams (about 14 Schar Biscoff cookies or one package) of gluten free Speculoos, ground into a fine powder in your food processor (or Lotus Biscoff if you’re once again gluten free. Jerk.)

Preheat your oven to 350 and prepare three 6-inch round cake pans with cooking spray and bake even strips. Add all cake ingredients into a stand mixer, blending on low for 30 seconds before switching to medium high for one and half minutes. Pour batter evenly into each pan and bake for 35 minutes. A toothpick should come out of the center of the cake clean. Let rest in the pan for 10 minutes before turning out to cool completely on a cooling rack before frosting.

While your cakes cool, you can make the caramel sauce for the drip. You’ll need:

• 200 grams (1 cup) of Allulose or regular sugar; I used Madhava brand allulose, picked up at my Albertson’s
• 86 grams (6 TBS) light butter
• 120 mL (1/2 cup) heavy whipping cream
• 1/4-1 tsp salt (depending on your taste preferences; I used 1/4 tsp)

I recommend premeasuring everything you need because you’ll have to constantly stir to make the caramel. Start by adding the Allulose or regular sugar to a medium saucepan; on medium-high heat, continuously stir (use a wooden spoon) the Allulose for 5-6 minutes, until it has turned into a liquid and is a beautiful shade of amber (see above). Now, lower heat to medium, switch to a whisk, and add in the butter. Things will get very bubbly and very dangerous (like me after a glass of champagne!), so be careful while you whisk for 2-3 minutes until the butter is completely melted to keep from getting liquid hot magma splattered on your arms. Once you’ve passed this, the most treacherous of caramel making stages (it isn’t for the weak), slowly whisk in the heavy whipping cream until completely absorbed. Let this boil for a minute before removing from heat and whisking in the salt. You will need to let this come to room temp over about an hour before using.

To make the caramel cream cheese frosting, you’ll need:

• 225 grams (8 ounces) of 1/3 the fat cream cheese, softened
• 226 grams (1 cup) of fat free Greek yogurt, strained overnight to remove moisture
• 16 ounces (4 cups) Lakanto powdered monkfruit or regular powdered sugar
• 1 tsp caramel extract
• 1 tsp vanilla extract
• 1 TBS milk

Whip the cream cheese and yogurt with a paddle attachment in your stand mixer until fluffy, about three minutes. Add in half the monkfruit, and both extracts. Blend well, then scrape the bowl before adding the remaining monkfruit and 1 TBS milk; if the frosting is too stiff, add another TBS milk.

To assemble, you just need to slather a layer of buttercream on top of a cooled cake layer, then add another layer (I always place them face down so the smooth surface on the bottom of the cake is now on top), and repeat. I wanted to make this a semi-naked cake, you know, so it would be the one wearing the birthday suit, so I did not use all of my frosting.

You can place a hefty amount of frosting on top of the cake, and while smoothing that out, push excess down the sides of the cake. Dollop on a little frosting anywhere that is completely bare, then come in and make a pass with a cake scraper around the whole cake. Wipe off any frosting, and come back through and make another pass all over the cake with your scraper to remove more frosting. Keep repeating this process until you have your cake with just a thin layer of frosting covering the sides.

Now, place this in the freezer to firm up for at least 15 minutes to help slow down the drip of the caramel.

Once your cake frosting is set and your caramel is cooled to room temp, you can use a spoon to drizzle drips down the side of the cake at your liking. Finish by adding a bit of caramel to the top as well. I only used 1/3 of the caramel sauce I made, so I am keeping the rest in an airtight container in the fridge to use on ice cream, waffles, ice cream with waffles…you get the idea.

Once I had my drip the way I wanted it (or rather, the way gravity wanted it), I loaded some frosting into a piping bag with a 6B tip, but any large open star tip will work- 2D, 1M, etc.

I piped large frosting mounds around the top of the cake, then sandwiched these mounds between delicious Schar Biscoff cookies…I have no idea why they’re in the shape of elephants, windmills, and horseys, but as long as I can keep buying 10-20 boxes every winter to last me through the year, they could be in the shape of cockroaches and dog poo, and I’d still buy them. That’s how much I missed Speculoos flavor.

I mean, I’m still alive and cake-ing, so I can’t really complain. All my fellow close to Christmas babies, just do yourself a favor and make sure someone makes this cake for you (or like a true Capricorn, do it yourself because asking for favors is icky, and we refuse to make anyone help us even when they want to!). I am SO delighted with the spice from the Speculoos in the cake, and the caramel frosting is next-level cream cheese goodness. But honestly? To me, the star of the show is the caramel sauce. Allulose isn’t quite as sweet as regular sugar, so I can finally make a caramel sauce that doesn’t make my teeth feel like they’re gonna fall out. Because I’m turning 36 and not six, so I have acquired a more advanced taste palette (says the woman who still eats gluten free chicken tendies and mac and cheese every week). Growing up is optional, I guess! As we start another year, and I prepare to celebrate another trip around the sun, thanks to each and every one of you who make my life great and inspire me to keep baking. ‘Til next time my fellow eaters!

Recipe and Instructions

I realize I’ve gone mostly peppermint madness this month, and not once have I given cranberries a chance to take center stage. I wanted to make a fun and festive breakfast, so I opted to make a batch of cranberry orange protein donuts. I didn’t glaze them since I wanted to be able to taste the tartness of the baked cranberries, but you can 100% use my normal glaze recipe if you’d like to make them sweeter. Orange you glad I give you options? These take all of five minutes to whip up, 10 minutes to bake, and two seconds to devour. Santa might even appreciate a tray of these more than Christmas cookies, just sayin’.

Recipe and Instructions

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I think we’re all pretty familiar with the classic TV special Rudolph the Red-Nosed Reindeer. My Cliff Notes version for anyone under the age of 35: dejected red-nosed reindeer meets misfit elf who’s really into dental work, and both also eventually meet a greedy prospector looking for gold (but somehow misses the goldmine that is a red-nosed reindeer. Brilliant.). They get caught up beefin’ over turf with the Bumble, a.k.a., the Abominable Snowman, who seems to have a really bad case of hunger anger. There are escapades, hella weird toys on an island, and it’s all really kind of a Christmas-LSD-induced fever dream. I happen to have a very soft spot in my chilly little heart for the Bumble because I, too, often experience hanger, love the cold, and generally enjoy terrifying anyone that comes near me. I decided this holiday, I did not want to build a snowman; I wanted to build a terrifying yeti.

My boy Bumble here is a peppermint white cake with peppermint cream cheese frosting; I only made a single layer cake since my husband is really getting tired of me force-feeding him sweets, and I have zero self-control around cake. It’s snow secret that I am always trying to bake macro-friendly bites, and even with frosting, this cake comes to 156 calories a slice for eight slices total. And every bite is HEAVEN. I’m normally a huge fan of chocolate and peppermint, but letting the peppermint take center stage here was a snow-brainer. This cake is fluffy and light, minty, and tastes so perfect with a cream cheese frosting. It’s a scratch recipe and not from a box, but it really is simple to put together. You can double the recipe to make two 8-inch rounds or three 6-inch rounds if you’re not tired of eating dessert yet this season and actually have willpower (congrats, you’re as rare as a unicorn or the Bumble himself!).

To make this, all things considered, very healthy but somehow still tasty peppermint cake, you need:

• 124 grams (1 cup) gluten free flour (can use regular flour if not gluten free)
• 45 grams protein powder, divided (I swear by baking with Quest protein powders)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 42 grams (3 TBS) light butter (light butter is pretty soft already, so you can usually use this straight from the fridge; if you’re using full-fat butter, soften it first)
• 113 grams (1/2 cup) fat free plain Greek yogurt
• 1/2 cup + 2 TBS fat free or skim milk
• 1 egg
• 1 tsp peppermint extract

I used convection bake at 350 degrees to make this, but 350 on regular bake setting will also work; it just might take a few minutes longer to fully cook. Start by whisking together the flour, half of the protein powder, baking soda, and baking powder together in a medium bowl; set this aside. In your stand mixing bowl, blend the butter and other half of the protein powder until smooth and fluffy; about 1-2 minutes. Then add in the yogurt, milk, egg, and extract, blending on medium until everything has come together, another minute or so. Dump the dry mix into the wet mix, and mix on medium for 1 minute, just until everything has come together. Prepare an 8″ round pan with cooking spray, and pour batter into the pan. Bake for 20 minutes. A toothpick should come out of the center of the cake clean. Let rest in the pan for 10 minutes before turning out to cool completely on a cooling rack before frosting.

To make the cream cheese frosting, you’ll need:

• 225 grams (8 ounces) of 1/3 the fat cream cheese, softened
• 226 grams (1 cup) of fat free Greek yogurt, strained overnight to remove moisture
• 16 ounces (4 cups) Lakanto powdered monkfruit or regular powdered sugar
• 1 tsp peppermint extract
• 1 tsp vanilla extract
• 1 TBS milk
• Gel dyes in red, black, light blue, and dark blue

Whip the cream cheese and yogurt with a paddle attachment in your stand mixer until fluffy, about 2 minutes. Add in half the monkfruit, and both extracts. Blend well, then scrape the bowl before adding the remaining monkfruit and 1 TBS milk; if the frosting is too stiff, add another TBS milk.

Now, you can do a whole crumb coat of frosting if you’d like, but I only added a tiny layer to the top of the cake because I am a work smarter not harder person, if you catch my (snow)drift, and I knew the sides would be completely piped over. Grab a few small bowls and plop some frosting into each. You will need the following:

• A small amount of black for the eyes, mouth, and nose
• A small amount of light blue for the top half of Bumble’s face
• A small amount of dark blue for the bottom half of Bumble’s face
• A tiny amount of red for Bumble’s tongue
• A bunch of white for his hair, eyes, and teeth
• Hair/grass tip (#233), some small round tips (#3, #5, for finer details, #12 for larger sections), and an open star tip for the sides (#32 or #199)

Can someone tell me if Bumble and Cookie monster a related? Because that would definitely check out. I used the dark blue frosting fitted with a #12 tip to draw the outline of his mouth…don’t worry, the best is yeti to come. Then I filled this in with the black frosting in a piping bag fitted with a #12 tip. I used an angled spatula to smooth out the line around his mouth, and after wiping clean, smoothed out the inside of the mouth as well.

With a #12 tip and my light blue frosting, I piped the top half of his face. I outlined first like I did with the mouth, then filled in and smoothed with my angled spatula.

Now, take the tiny bit of red frosting and put into a piping bag with a #5 tip. Draw a tongue on the bottom of his mouth in the black. Think of piping something that’s the same shape as the top half of a drawn heart. I smoothed out the tongue with my angled spatula (this thing put in overtime for this cake), and plopped ol’ Bumble in the freezer to set for 30 minutes to firm (and because he likes the cold).

Sorry, he is ABSOLUTELY terrifying to look at like this; even though he’s a monster and all, so very quickly, use a #12 tip to pipe the outline of his eyes. I used a toothpick to draw the circles where I wanted them to be so it was easy to trace with my piping bag.

Yes, much less nightmare fuel with eyes. So once I filled in and smoothed out his eyes with, yes, you guessed it, my angled spatula, I took my black frosting, switching to a #3 tip, and drew in his pupils, outlined his eyes, and piped nostrils. I outlined his nose and added lines (clearly there’s no Botox available at the North Pole) around his eyes with my light blue frosting and #12 tip.

Using my white frosting with a #3 tip, I outlined his fierce fangs before filling them in. You can use a toothpick here to outline where you want his teeth to go as well before you pipe.

Clearly, Bumble is still brushing his teeth twice a day because look at those pearly whites! I used a toothpick and a tiny painter’s knife to smooth out his teeth and give my angled spatula some rest. Now, time to make a yeti fur coat!

I switched my piping tip on my white frosting to a grass/hair tip, and piped a few layers of hair all over the top of the cake, starting by framing his face and mouth, then working outward. Use a bit of pressure and pull out and away to make strands of hair.

Because piping with a grass tip is tedious at best, I switched to a #199 open star tip to pipe thicker fur around the sides of the cake. I pulled out and down to get this texture, making 3 rows around the sides of the cake to finish Mr. Bumble.

Well, this was an absolutely ridiculous joy to put together. I have wanted to make a Bumble cake or cupcakes for quite some time, given my penchant for loving a misunderstood villain (Hi, Loki…). He is so adorably weird and dorky, and it brings me joy to stand in front of the fridge and see him smile (or snarl? I’m not sure what it is) until eventually I get too cold and have to close the door, but tis the season to be freezin’, so I am happy he’s there to greet my midnight snacking. Also thrilled with how yummy this riff on a protein cake turned out. It is un-brr-lieveablely good…plenty of peppermint taking center stage with the white cake, and the peppermint cream cheese is divine. It’s soft, it’s minty, it’s a Bumble…what more could you ask for for Christmas? I know, world peace would be nice…but I think if everyone had a slice of this cake, they’d be a lot happier, too. ‘Til next time my fellow eaters!

Recipe and Instructions

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Okay, we all know I’m like, really into Halloween, super into November because pumpkin everything, but then there’s Christmas…I have a love/hate relationship with this holiday because each year it seems to come earlier and earlier. Hobby Lobby is putting up Christmas decorations in July, Christmas ads start in August/September, and Christmas music is in department stores in October…there are some prime holidays (even one devoted entirely to FOOD) between summer and winter, yet here we are. The only reason I don’t go full Grinch is because Christmas is another prime baking holiday, so, season’s eatings and whatnot. Gingerbready or not, Christmas baking has commenced.

I have been longing for gingerbread but trying to figure out an easy, quick, and most importantly, gluten free recipe for a season or two. I am so glad I finally took the polar plunge and made these cupcakes. The ginger gives a nice little bite, the cinnamon and nutmeg give that rich flavor gingerbread is famous for, and oh my gosh these are the SOFTEST, FLUFFIEST cupcakes I have ever made in my life; which is weird because molasses is very thick and heavy, so I was worried they would be little gingerbricks. Happy to report the flavor turned out tree-mendously. These are topped in a whipped cream cheese frosting that is also light and fluffy, and cream cheese just belongs with gingerbread cakes and cupcakes in my humble opinion (just kidding, my opinion is not humble, it’s more Bumble because it is abominable and prone to roaring). Did I also mention these are macro-friendly? Because this is dessert season after all, and the only thing we want fluffy this time of the year is snow. Each cupcake is only 174 calories for 24 cupcakes total.

To make these snappy little ginger babies, you need:

• 1 box Pillsbury gluten free yellow cake
• 3 eggs
• 70 grams (1/3 cup) unsweetened applesauce
• 1 tsp ground ginger
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/2 cup molasses
• 1/2 cup of fat free milk

I preheated my brand new oven to 350 (using my phone…I scoffed at having a *smart oven* but knew it was a good resale point when we move, and now I’m obsessed with using my phone to start my oven. Hi, I’m basic). I mixed all my ingredients together on low for 30 seconds before switching to medium-high on my stand mixer for 2 minutes. I put cupcake liners into two muffin tins before evenly distributing the batter and baking at 350 for 19 minutes. Always let your cupcakes rest in the pan for 10 minutes before turning out to cool completely on a cooling rack. I actually froze half of these because try as I might (and oh, she might), I can’t eat two dozen cupcakes before they go stale. They thawed out beautifully!

Now, let’s top these gingery little morsels with fluffy frosting! I recommend chilling your mixing bowl for at least 30 minutes to ensure your frosting whips up properly. To make the frosting, you need:

• 226 grams (8 ounces ) 1/3 the fat cream cheese, COLD
• 192 grams (1 cup) granulated Lakanto
• 1 teaspoon vanilla extract
• 360 mL (1 1/2 cups) heavy whipping cream, COLD
• Gel dyes in light blue and green
• Christmas sprinkle mixes (mine are from Wilton)

Start with the paddle attachment on your stand mixer and mix the cream cheese for a minute until smooth; then add in the Lakanto and vanilla, mixing until things come together for a minute or so. Switch to the whisk attachment, and while the mixer is running on medium-high, slowly pour heavy cream into the bowl (this should take about 1 minute) and mix for 2 minutes until stiff peaks form. Split up the frosting into two bowls, and dye a portion of this frosting light blue to use as the background color. Keep all of the frosting in the fridge until you’re ready to top the cupcakes. This is definitely a frosting that needs to stay cold to keep its shape, so keep that in mind.

You can go ahead and apply a thin layer of blue frosting to the top of each cupcake; the flip and freeze method doesn’t really work for this type of frosting, so just get things nice and smooth with an angled spatula. To make the trees, you will need a #103 or #104 petal tip and a whole bunch of really cute sprinkles.

Once you’ve frosted the tops of all your cupcakes, you can dye the remaining frosting green. If you find the frosting is getting thin after you dye it, just pop it back into the fridge to firm back up for 30 minutes. To make the trees, place some green frosting into a piping bag with a petal tip. Take a cupcake, and with the large side of the tip pointing down, drag ribbons slowly back and forth, starting small, and making each ribbon line a little wider as you go down to pipe a tree (so think of piping back in forth in a triangular motion).

Then all you have to do is add sprinkles for ornaments, and don’t forget a star or snowflake sprinkle for a tree topper. You know, adding one on top is super complimen-tree to the overall cupcake aesthetic. I did half my cupcakes decorated as trees, and the other half as very festive Christmas wreaths.

These wreaths are probably the easiest way to decorate a cupcake ever. Switch the tip on your piping bag to a #32 open star tip (or another open star tip in close size). Simply pipe little stars all around the edge of the cupcake to make a circle.

Then, all you need to do is add in little leaf sprinkles and various other holiday sprinkles to make the wreaths look however you like.

Truly, these are a quick, fun, and easy way to decorate holiday cupcakes. I’ve been feeling way less Grinchy since whipping these beauties up, but it’s hard to hate Christmas when you’re full of gingerbread. It’s like Zoloft in food form. Soft, springy cakes with that gingerbread spice…warms up my insides and defrosts my tiny little heart. I love pairing it with a lighter whipped cream cheese frosting even more than a traditional cream cheese; it isn’t as sweet, so the frosting doesn’t overpower the gingerbread flavor with sweetness. I could go on about how amazing these cupcakes are, ya know, snow on and snow forth. Instead, go whip up a batch to create your own little Christmas baking oasis. You can share…Santa would probably frown upon not sharing, but if you’re old enough to buy your own Christmas presents, you do you. ‘Til next time, my fellow eaters!

Recipe and Instructions

Have you still not tried Empowrd’s gluten free donut mix yet? Because, seriously, just do it. I eat donuts no fewer than two at a time, so having macro-friendly donuts is a must in my world. And tis the season to get pepperminty, so I decided it was time for chocolate peppermint donuts to make their way into this world (and my stomach).

Recipe and Instructions

As far as I’m concerned, the time from Thanksgiving through Christmas is a lawless period where anything goes, food-wise (you still need to behave and be a decent human being because, Santa). Since I can eat like a bottomless pit (Only bonus to anxiety? Constant high calorie burn!), I am a big fan of this time of the year. I also still make attempts to eat healthy, so when I want what is essentially a Snickers cheesecake, I gotta figure out how to make that happen for under 800 calories. Enter these mini protein cheesecakes with a peanut butter caramel layer and chocolate drizzle. Through American Dream Nut Butter, all things are possible.

Recipe and Instructions

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Let me preface this blog by saying the cake I made this weekend did not at all turn out the way I had envisioned and started it, but we’ll just call it a happy accident because after a quick “PIVOT!” a la Ross Geller, it is still a cake, and it is still edible. My oven has been on the fritz for a few weeks…it does this adorable thing where it randomly switches from bake to broil and tries to burn the house down. The oven we ordered to replace it keeps getting delayed, so I spent a solid 30 minutes parked directly in front of my arson-loving oven, watching it like a very hungry hawk, to make sure my cake didn’t get scorched. Watching a cake bake is about as interesting as watching paint dry, but we made it. I thought I had nowhere to go but up, but as I am still recovering from a bout of Covid that got me a few weeks ago, “Covid brain” has since been a real issue. I now regularly confuse TV remotes, lose track of what I’m doing while I’m doing it, and also forget really important steps in cake decorating. As someone who was blessed with a load of smarts, being dumb is just not something I’m comfortable excelling at, so hopefully my fog clears soon and I’m back to being my witty, sarcastic self soon. Until then, I at least have a really delicious cake to cry into.

This very orange, very fall cake is a pumpkin spice cake with pumpkin spice cream cheese frosting. If you’re thinking, “Isn’t that like…a lot of pumpkin spice, even for a basic white girl?” I can tell you I prefer a subtle pumpkin spice flavor, so this isn’t a ‘PSL punched you in the mouth’ situation. It’s a hint of pumpkin spice, or a whisper of Autumn, if you will. It’s a delicious, soft cake with a nice, zippy cream cheese frosting. Did I mention it is only 239 calories a slice for 10 slices total? I know, I’m not pump-kidding you.

This cake is so thick, but surprisingly not dense at all. To make this light, fluffy beauty, I used:

• 1 box Pillsbury gluten free yellow cake
• 3 eggs
• 70 grams (1/3 cup) unsweetened applesauce
• 120 grams (1/2 cup) pure pumpkin
• 1.5 tsp pumpkin spice
• 1 cup of fat free milk

The Pillsbury GF cake mix is my new favorite homie. It bakes well with adaptations and doesn’t go stale in under 24 hours. I mixed all my ingredients together on low for 30 seconds before switching to medium-high on my stand mixer for 2 minutes. I prepared three 6-inch round pans with cooking spray and bake even strips before evenly distributing the batter and baking at 350 for 30 minutes whilst sitting directly on my kitchen floor in front of my oven because I am seriously committed to that cake lyfe. Always let your cakes rest in the pan for 10 minutes before turning out to cool completely on a cooling rack. Level them if needed after they have cooled.

To make the frosting, you need:

• 226 grams (8 ounces ) 1/3 the fat cream cheese, softened
• 282 grams (1 1/4 cups) fat free Greek yogurt, strained overnight
• 16 ounces (4 cups) Lakanto powdered monkfruit sweetener
• 1 tsp clear vanilla extract
• 1/2 tsp pumpkin spice
• 2 TBS fat free milk
• Gel dyes in red, orange, and yellow

Start by mixing cream cheese and yogurt until fully blended, then add in half the monkfruit, vanilla, pumpkin spice, and half the milk. Mix well, then add in remaining monkfruit and milk. Frost your entire cake before you dye any of the frosting. Once you’ve done this, place your cake in the freezer to firm up for 30 minutes and split your remaining frosting into three bowls and dye one bowl red, another orange, and another yellow.

I had originally taken time to make and cut out a cute maple leaf template to use on this cake, applied it, frosted it, and PROMPTLY FORGOT TO FREEZE THE DANG CAKE before removing the template, so the base frosting all ripped off my cake when I removed the template because it was too soft. Instead of crying and throwing in the fall-decor towel (okay, maybe there was still some crying), I decided to just turn it into a watercolor cake even though I absolutely hate the colors orange and yellow. I dotted orange, yellow, and red frosting at random all over the sides of the cake using a few angled spatulas, then took my bench scraper to smooth it out and blend the colors.

I knew it was going to take some glitter for me to at least tolerate looking at this cake, which I’ve named “The Gourd, the Bad, and the Ugly,” so I grabbed my pumpkin cookie cutter and affixed it to the center of the cake top. I used gentle pressure to ensure it was firmly into the frosting, then poured orange glitter into the cookie cutter, using a food-safe paintbrush to push the glitter into the frosting and the nooks and crannies at the top of the cookie cutter. I left this in while I worked on my border. I divided my remaining frosting into three piping bags, each fitted with a 1M tip, I piped a large red star, then a medium-sized orange star on top of this, and a small yellow star on top of that to create my triple layer topper. I repeated this all over the cake and filled in little gaps with small stars in different colors.

I placed my cake in the freezer for 30 minutes to set and firm, then removed the pumpkin cookie cutter to reveal an adorable cake top:

I may hate that the sides of this cake look like the top of a hamburger bun after you’ve spread ketchup and mustard on it, but I love the top…it turned out 100% as I had originally planned, so Covid didn’t take everything from me (just my ability to think rationally and breathe through my nose). Really glad I did NOT lose my sense of taste because this cake is firing on all fall cylinders. The added pumpkin makes the cake so soft, and the small amount of spice gives it a nice, warm flavor without being too much. It makes me so happy that I momentarily forget I’ve gone stupid, so truly, it’s a miracle worker. Take it to your Thanksgiving family dinner, and you won’t have to answer any ridiculous questions or hear about your uncle’s political leanings because everyone will have a mouthful of cake. You’re welcome. Follow me for more hot tips. ‘Til next time, my fellow eaters!

Recipe and Instructions

Trying to decide whether to make a pie or cheesecake for Thanksgiving next week? Why not both? This no-bake apple pie cheesecake also doesn’t take up any prime real estate in the oven, making it a win-win in the official “Turkey Day Dessert Table” entries. I must also mention it is super easy to throw together, so while you’re busy getting apple sauced on the holiday, this is a fool-proof (or merlot-proof?) dessert. The cheesecake layer is light, sweet, and fluffier than a float at the Macy’s Day Parade. And that apple pie topping? Delicious to the core. It adds a nice little bit of spice and tartness to balance out the cheesecake, and well, enough of me talking about it since I really want to be eating it. Take this to your holiday festivities and remind everyone why you’re the favorite child.

Recipe and Instructions

Okay, my love of nut butters knows absolutely no bounds; I pretty much try to have it at every single meal during the day. Breakfast? English muffin with cashew butter. Lunch? Traditional PB&J. Dinner? Pancake bowl topped with one or both nut butters (God, I love bulking season). American Dream Nut Butters did a pretty solid fall launch including some pumpkin flavors, and more importantly, a maple sticky bun cashew butter that’s got candied pecans and brown sugar chunks in a maple-flavored base. I want to bathe in this butter, it’s that good. I made the judgement call that it would be decidedly easier to bake with this butter, so these maple sticky bun bars with cream cheese + cashew butter glaze came to be. Whip up a batch, and you’ll see why. They’re soft, mapley, and decadent without being too sweet or over the top. Butter back off, you won’t want to share.

Recipe and Instructions

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I always get a little sad when I finish my final Baketober recipe. I firmly believe October needs to be longer, or maybe we need to get a second Halloween in like, February or something because spooky bakes are just the best…after all, demons are a ghoul’s best friend. I have been dying to make a chocolate and blackberry cake, and I figured such a dark and scary recipe was the perfect way to cap off Halloween baking. I may not get a second Halloween, but with a little witchful thinking, I did manage to make a cake so delicious that it will haunt me until next year.

Fudgy chocolate cake with tart blackberry compote between every layer that’s covered in black cocoa cream cheese frosting–this is a cake that is so decadent even the devil himself couldn’t come up with something more enticing. You would think you might have to exorcise to earn a slice, but keep your demons at bay–each slice is only 300 calories (10 slices total). Definitely used some witchy magic to make that happen, but if the broom fits… This might be my new favorite flavor combo (watch out peanut butter and chocolate, you’ve got competition). Rich chocolate with a tart blackberry zing is just so perfect. It’s the kind of cake with a flavor so dreamy that it makes plain chocolate cake look like a total ghoul.

After over a year of searching for a Whole Foods GF cake mix replacement, I finally found it. I should’ve known…Krusteaz makes the best waffle mix (prior to my need to be gluten free, this was the only waffle mix I let near my pantry; RIP youthful stomach), so it stands to reason they know what they’re doing with a cake mix, too. Definitely going to try their yellow GF cake mix ASAP. It bakes easily with the adaptations I want to lower sugar and fats in my baked goods, and it doesn’t get stale approximately 10 minutes after you pull it out of the oven like 90% of other GF cake mixes. To make, you’ll need:

• 1 box of Krusteaz gluten free chocolate cake mix
• 173 grams (3/4 c) unsweetened applesauce
• 2 eggs
• 1 1/2 c fat free or skim milk
• 1 tsp vanilla extract

Preheat your oven to 350 and prepare three 6-inch round cake pans with cooking spray and bake even strips. Mix all the ingredients together in a stand mixer on medium-high for two minutes. Evenly distribute batter between the three pans and bake for 30-35 minutes, until a toothpick comes out with a few crumbs from the center of the cakes. Let these rest in the pan for 10 minutes before placing on a cooling rack to completely cool before frosting.

While your cakes cool, you can make the blackberry compote. Dump 3 cups (360 g) of blackberries into a medium saucepan with 1/2 cup (100 g) of Lakanto classic monkfruit sweetener or regular sugar. Heat on medium-high and stir to help the berries release their juices. Once the juices are released, add a tablespoon of cornstarch and stir frequently for 10 minutes. Things will get nice and thick; I also used a potato masher to break up any larger pieces. Move your saucepan to the fridge to cool and allow the compote to thicken while you make your frosting.

I made two batches of frosting, one in purple, and the other dyed black. I honestly didn’t use much black frosting, but I was completely out and love to have some leftover on hand in my freezer because it’s usually something I need sparingly for eyes, noses, small details, etc. on bakes, so it’s a pain to have to dye a tiny bit of frosting black. You could probably get away with one batch of frosting since the middle of the cake is filled with compote and little frosting, but here is what I used:

• 2 cups (452 g) of Greek yogurt, strained overnight; divided
• 16 ounces 1/3 the fat cream cheese at room temp, divided
• 7 cups of Lakanto powdered monkfruit, divided
• 2 TBS vanilla, divided
• 3 TBS fat free milk, divided
• 1 ounce of black cocoa
• Purple and black gel dyes

Mix half the yogurt and half the cream cheese on medium high for two minutes. Add in 3.5 cups of powdered Lakanto, 1 TBS vanilla, and 1 TBS of milk, blending on low until things come together, then turn to high. Scrape the bowl and add purple gel dye, mixing until you get your desired color. Dump all this frosting into a separate bowl, then mix remaining yogurt and cream cheese on medium high for two minutes. Add in the rest of the powdered monkfruit, vanilla, 2 TBS milk, and 2 TBS black cocoa. Mix well and add in a little black gel dye if needed. Now, you’re ready to assemble!

Place some purple frosting into a piping bag and draw a circle around the edge of a cake round; this acts as a dam to keep your bloody compote in place. Spoon compote in the middle and top with another cake round. Repeat this process one more time; you probably will have about 1/2 of the compote leftover; use this to top toast, oats, waffles, or just eat it with a spoon straight out of the bowl because it is insanely yummy. I also recommend using a few dowels in the cake to keep things sturdy since the compote is heavy. I forgot to do this, and my cake toppled over on day 4 (sigh..still gonna eat it though.).

Frost the entire cake in purple frosting, smoothing as best as you can. I placed my cake in the freezer for 30 minutes to firm, then removed and used my Viva paper towels to smooth out any bumps. Just gently apply the paper towel to the top and side of the cake and use your hand to smooth up and down, side to side, do the hokey pokey, turn yourself about. Works like a charm.

You’ll need to cut several strips of Parchment paper for your vertical stripe guide. I cut eight strips, each one inch wide and about 8 inches long, so they would be easy to remove later. Evenly apply these strips around your cake, using a food-safe paintbrush to gently press the paper into the cake and prevent any black frosting from getting under it. Now, freeze your cake for 30 minutes. You need the purple to stay in place as well, so this will help.

With gentle pressure, I used an angled spatula to apply black frosting on all the non-Parchment surfaces on the side of my cake. Once covered, I used my bench scraper to make a few passes around the cake and smooth out the black frosting. I placed this back in the freezer to allow the black frosting to set before removing the Parchment strips.

You should very easily be able to peel away the Parchment paper strips after this to reveal a beautifully spooky-striped cake. Black and white would 100% give Beetlejuice vibes, so keeping that in mind for next year. I then took more black frosting, putting it into a piping bag with a 1M tip, and created swirls on the top of the cake.

To finish, I added a blackberry border around the bottom of the cake, and then added blackberries at the top edge between every swirl.

I am really happy with how these vertical stripes turned out; it’s always nerve wracking trying something new, especially when it’s holiday-specific and can’t just be tried again the next weekend. I think I had Halloween luck on my side with this one! I am goblin up every bite of this cake because it is just so dang delish. Even if you don’t want to make a fancy, striped cake, just try the recipe. Blackberry and chocolate are absolutely divine together…a wicked good flavor for sure. Plus, the blackberry compote has an oozing guts look about it when you cut into a slice, so it’s spooky even without the vertical stripes (a.k.a, a perfect recipe). As Baketober draws to a close, I’d just like to say fangs for the memories. ‘Til next time, my fellow eaters!

Recipe and Instructions