Nov 30 2012

Pumpkin Spice Bundt Cake

As I was cruising up and down the aisles at Publix just before thanksgiving something caught my eye… Jell-o pudding in a pumpkin spice flavor!  I love pumpkin desserts if you go back through my blog you will come across a couple other pumpkin treats Luscious Layered Pumpkin Cake and Pumpkin bread and  muffins.  So with that being said a few boxes of the Pumpkin Spice pudding ended up in my cart.  Before I had even checked out I already had some ideas running through my head.  The first one was this cake I am going to share with you.  I got my general idea from one of my go to cake recipes Pistachio Nut cake which is a recipe from my Nana -one of these days I will share that with you :)


Pumpkin Spice Bundt Cake with a sugar and spice pecan swirl


  • cake:
  • 1 box butter recipe golden cake mix
  • 1 box pumpkin spice pudding
  • 2 t pumpkin pie spice
  • 4 eggs
  • 8 oz sour cream
  • 1/2 cup oil
  • swirl:
  • 4T sugar
  • 1t cinnamon
  • 2t pumpkin pie spice
  • 1/2 cup pecan pieces


  1. Preheat the oven to 350 and then mix up the cake ingredients in your electric mixer and mix your swirl ingredients in a seperate bowl
  2. spray a bundt pan with cooking spray and then sprinkle a little of the sugar and spice mixture in the bundt pan next put half the cake batter in the pan and top with the rest of the sugar and spice mixture and then top with the remaining batter
  3. bake at 350 for 1 hour
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if you are looking for another recipe using this yummy Pumpkin Spice pudding head over to my friend Alexandra’s blog Sweetbetweens and check out her recipe for Cranberry White Chocolate chip Pumpkin pudding cookies :)

Sep 24 2011

I heart Fall….Apple pocket pies

I love Fall and as of yesterday it is here-hooray!  Some of the things I love most about fall are the weather, my birthday :) and the flavors associated with fall  for example all those yummy spices like cinnamon and nutmeg and the fall pie fillings like pumpkin, pecan and apple.


To celebrate Fall I decided to make some Apple Pocket Pies and so you can celebrate fall too I have a giveaway for my followers :)  if you are not yet a follower not to worry you can become one and have a chance to win!  I am giving away an apple pocket pie mold from Williams-Sonoma (click the link to check it out)


I am saving the cute Apple shaped mold I found for you guys so I used a  heart shaped pocket pie mold I already had to make these delicious apple pocket pies

Perfect Pie Crust (adapted from Simply Recipes)


  • 2 1/2 cups all-purpose flour, plus extra for rolling
  • 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6 to 8 Tbsp ice water


  1. Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again.
  2. Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.
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For my apple filling I did not really use a recipe I just peeled and chopped up 2 gala apples and a golden delicious apple and then seasoned them about a 1/3 cup brown sugar, a small handful of all purpose flour, a couple shakes of apple pie spice, several shakes of cinnamon and then then a squirt of lemon juice.

Once I had the apples ready to go I preheated my oven to 350 degrees and took out one of my dough circles and rolled it out (I got two pocket pies per circle- with dough left over that I threw back in the fridge for later).  After you have rolled out your dough and cut the pieces to make you pocket pie it is time to  load up the mold.  I threw flour into both sides of my mold to keep the dough from sticking when it came time to unload the pie from the mold.  I tried cooking spray 1st and that did not really work- FYI.

I learned as I went with this recipe… this was my first try at loading the mold and I quickly learned that the apples in the filling needed to be smaller.  So I took my apple mixture and just threw it in my food processor and pulsed it a few times.  After that things went much more smoothly!

Smaller apples pieces in the mold with the dough ready to be pressed together.

 After I pressed the pocket pie together I placed it on a cookie sheet that I had sprayed with cookie spray.  Just repeat the process until you have the number of pocket pies you want.  I only made 4 and had dough and filling left so my guess is that you could get 8 pocket pies from this recipe.

I made an egg white wash and brushed it over the tops of my pies and then baked them for 20 minutes- or until the apple mixture seems a little bubbly and the pie crust has a nice crisp golden brown finish to it.

 Now onto the important part- The Giveaway!

There are 4 ways below to get entries into my giveaway for this fun kitchen gadget!  The giveaway will close on October 1st (the day before my birthday:)!)  I will randomly choose a winner from all the entries- Once we have a winner I will post the winner here on the site and wait for them to contact me- so be sure to check back on October 3rd to see if you won- :) good luck everyone!
1. Like my Facebook page and leave a comment on this post: “I like you on Facebook.” (1 entry)

2. Follow Tennesseesugar on Twitter and then comment on this post:” I follow TennesseeSugar and your Twitter name.” (1 entry)

3. Share with a friend on facebook or tweet a link to your favorite Tennessee Sugar blog post and then comment on this post- make sure to include the @tennesseesugar in your tweet -”My favorite Tennessee sugar blog post is…(fill in the blank)” (1 entry)

4. For my already loyal Facebook followers you can just leave a comment on this post about anything Tennessee Sugar and the name you go by on facebook! (1 entry)

You must leave comments on this post to enter in the giveaway.   Also as of right now I can only ship the prize to an Address in the United States-sorry.


Sep 9 2011

French Cruller Doughnuts


I have never really made doughnuts before.  When I taught preschool I did the canned biscuit dough tossed in cinnamon sugar and fried it, but I do not really count that as making doughnuts.  I had been wanting to make some for a few weeks now and had been searching for the perfect recipe to try and this is what I decided on. These doughnuts are pretty easy to make and are a very sweet treat to start your morning! They are made out of a Choux Paste and have a Creamy Vanilla glaze that you dip them into- YUM!

French Cruller Doughnuts (Choux Paste Doughnut base)


  • 1 cup milk (I used 1% because that is what I keep in my fridge and had no problems)
  • 1 cup water
  • 3 T sugar
  • 1/2 tsp salt
  • 1 cup unsalted butter
  • 2 cups all-purpose flour
  • 2 tsp pure vanilla extract
  • 8 large eggs


  1. Preheat your oven to 400 degrees and stack two baking sheets together line the top sheet with parchment paper.
  2. In a medium sauce pan stir milk, water, sugar and salt together over medium heat. Cut the butter into chunks and add them to the sauce pan and allow them it to melt. While you are waiting for the butter to melt go ahead and measure your flour into a small bowl and make sure your vanilla and measuring spoon are close by the stove. Once the butter melts increase the heat and bring your mixture up to a rolling boil. Stir in the flour all at once and add your vanilla- blend well with a wooden spoon by beating is briskly until the mixture forms a ball that leaves the sides of the saucepan. Beat vigorously for 1-2 more minutes before removing from the heat and turning out in a mixer bowl. Allow the mixture to cool at least 5 minutes.
  3. Next you will add the eggs 1 at a time using either a wooden spoon or wide whisk (I started with a wooden spoon and as the mixture got thinner switched to my whisk attachment on my Kitchen aid mixer) when finished your mixture will be smooth and glossy. Now you will take your pastry bag fitted with a large star tip and fill it up with your beautiful Choux paste dough and pipe 4 inch concentric circles (be sure to check the blog post for a video about piping the dough) onto the parchment lined baking sheet (be sure to leave a bit of space between doughnuts because they will puff and spread just a touch.
  4. Bake the doughnuts for 15 minutes; then reduce the oven temperature to 375 degrees and bake another 15-20 minutes or until the doughnuts are light in texture and medium brown all over. Cool just slightly and then begin dipping into the creamy vanilla glaze (see below fro recipe) after dipping set the doughnuts on a wire rack and let the glaze set you can then dip a second time but I found that dipping once was really plenty :)
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Creamy Vanilla Glaze


  • 1/2 cup unsalted butter, melted
  • 2 1/2 to 3 cups powdered sugar
  • 2 tsp pure vanilla extract
  • 2 to 4 T hot water


  1. whisk everything together in a medium bowl until it is a think glaze consistency- mix in more powdered sugar or hot water as need to get the right consistency- you want it to be smooth and a little thicker than syrup.
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Below is a video I made to show you how to pipe out

your Dough to form your doughnuts

Have a great weekend and try to find some time to make these doughnuts

to enjoy with your morning coffee!


Aug 24 2011

‘Ohana Bread Pudding

One of my all time favorite desserts comes from a restaurant in the Polynesian Hotel at Disney World- ‘Ohana.  I love everything about this restaurant but the dessert is one of my favorites.  It is a bread pudding with pineapple and coconut in it- yummy!  They serve it with a banana foster sauce, but I think it taste spectacular all on its own.

This past weekend I was inspired to play around some more with the recipe I have been tweaking to create the best ‘Ohana bread pudding I can at home.  My inspiration actually came from my friend Bonnie- a few weeks ago she shared some of her sour dough bread starter with me.  For those of you who do any kind of Bread making which involves starter you know that the stuff is never ending if you take care of it right.  So this past weekend I found myself with 3 loaves of delicious sour dough bread that needed to be used.  What better way to use up bread than in bread pudding.

‘Ohana means family and I am pretty sure my
family was quite pleased with the bread pudding!

‘Ohana Bread Pudding


  • 1 cup crushed pineapple
  • 1 cup Unsweetened coconut
  • 1 cup sugar
  • 2 T cornstarch
  • 5 eggs
  • 3 cups whole milk- I use organic
  • Half tsp. salt
  • Half tsp. nutmeg
  • 1 and a half cups sugar
  • 8 cups bread- this is where I used my homemade sour dough bread


  1. Combine pineapple, coconut, sugar and cornstarch in a bowl and mix well- refrigerate for an hour
  2. In a bowl mix eggs, milk, salt, sugar and nutmeg. Set aside.
  3. Cut bread into medium pieces, place on cookie sheets sprayed with cooking spray- on one pan top the bread pieces with your pineapple/coconut mixture and put both pans in the oven at 350 degrees for about 15 minutes- you want the bread to get a little toasted
  4. Once your bread is toasted add to your milk/egg mixture and mix. Place mixture in a greased casserole dish - 9x13 or so and bake at 325 degrees for an hour
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