Ube Palitaw (Dila-Dila)


Hello again!  Here’s the third from the four recipes I mentioned in my previous post.  Another childhood favorite of mine.  A very popular dessert served during holiday season, especially during Christmas and New Year’s Eve.  It’s sweet rice flour cooked in boiling water then dipped in cinnamon sugar and Sesame seeds and served with freshly grated coconut.  This is the authentic way of preparing this childhood treat.  But, I wanted to give this classic favorite a makeover or a twist by adding my favorite purple yam and different coating.  This delicious treat derived its name from a Filipino word litaw, which means float or surface.  The “Pa” in “Palitaw”  is a prefix indicating support that means “to” Hence, Palitaw (to float).  The Ilocanos call this Dila-dila, which means tongue because they resemble the shape of a tongue (oval shape).  They’re chewy and sticky, but ooh…so delicious! ❤

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Apple Bites

Hi there!  I thought I share a weird (but good for you) breakfast dish I had a few mornings ago.


Back in the day before I met my husband, I was living a healthy lifestyle. I was in great shape and kept it for years (who doesn’t?).   That changed when I moved out of Hawaii and relocated to a place with a colder climate.  First, my body went in shocked.  I started experiencing allergies.  In addition, the cold weather was too much for my body to adapt. I was sick often.  I stopped exercising.  I went from size zero (according to the clothes I used to wear) to size 6.  Then more when we moved to the East Coast and had little J and A.  But then managed to shed some pounds and downsized back to size 3/4.   Then, it crept back up again.  I’m sure I am not the only one who experienced this.  It’s a vicious cycle most women have to go through.  According to my research, vitamin and mineral deficiency creates a hormonal imbalance and produces weight gain.  Ugh!


I yearn for my previous lifestyle, so we’ve been consuming more seafood, vegetables and fruits.  It’s quite a challenge since hubby is not quite a fan of fruits and vegetables.   We had a healthy dinner last night and I felt lighter when I woke up this morning.  Summer is just around the corner and I want to shed off the pounds I gained over the last two Thanksgiving and Christmas holidays.  So, I made this apple bites.  Little A is allergic to apple, so he settled for a chocolate oatmeal and yogurt. However, we don’t deprive ourselves when we crave for something hearty as long as we don’t consume it often.  If you are on a vegan diet or want a “no cooking” breakfast, you can omit the egg and use tofu or some strawberry slices.


  • 1 soft boiled egg, cut in half (optional)
  • 1 large Granny Smith apple, sliced crosswise about an inch thick
  • Broccoli or brocco sprouts (as much as you want)
  • 1 Avocado, cut in small bite pieces
  • Strawberry slices


  • Arrange in order the cut apple at the bottom, broccoli or brocco sprouts, avocado and half boiled egg (or strawberry slices).  Enjoy with a cup of green or herbal tea.


Did you know Brocco sprouts or Broccoli sprouts have substantial amount of cancer fighting compound and also helped patients with ulcer lowered  their H. pylori infection?

According to researchers at John Hopkins, the one compound found in Brocco sprouts, specifically sulforaphane may help the body fight cancer.   Sulforaphane inhibit the growth of cancer stem cells while helping the liver oust harmful toxins and carcinogens from the body.

Study shows patients like me who was diagnosed with ulcer or with H. pylori infection included Brocco sprouts in my diet and after 2 weeks of consumption combined with antibiotic Phylora, probiotic supplements, completely ousted sugar and carbohydrates in my diet, helped combat the infection.

I have been consuming Brocco sprouts for sometime now.  I like adding them to salads and sandwiches as you may have noticed in some of my posts.  The sprouts add character to  sandwiches and salads in my opinion.

That is all for now folks.  If you like this post and my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Please provide a link back to source if you plan to use or share any of my recipes.  Until next time.  Enjoy the warm weather.  🙂

~Anna B.


The above statements are for information purposes only.   Any personal opinion expressed is solely based on my experience and therefore can not suggests otherwise.  They are not to be construed as treatment, preventive or cure to any disease nor should it be considered a substitute for medical care from your doctor.  If you think you have H. pylori infection or ulcer, please consult your doctor for proper diagnoses and treatment.

Carob Bars

A mixture of carob chips, dark chocolate chips, dark chocolate cake crumbs, and flax seeds.  No added sugar.


I’m so excited to blog about these carob bars.  My inspiration began when I had some leftover chocolate cake and unsweetened carob chips.   Carob is a small evergreen shrub or tree that bears long brownish-purple edible pods often used as a substitute for chocolate.  It’s slightly healthier than chocolate because it’s lower in fat and carbohydrates.


I first heard of carob from a friend of mine, Juliet.  She mentioned its benefits and it captured my attention.  When I did some research, I found carob is also very nutritious.  According to Gilead.net, carob contains as much Vitamin B1 as asparagus or strawberries; as much niacin as Lima beans, lentils, or peas; and more Vitamin A than eggplant, asparagus and beets.  It also contains Vitamin B2, calcium, magnesium, potassium, and the trace minerals iron, manganese, chromium, copper, and nickel.  It contains approximately 8 percent protein and is a good source of fiber.  Compared to chocolate, carob is three times richer in calcium, has one third less calories and seventeen times less fat.


So, I added some unsweetened carob chips to tone down the sweetness and amount of carbohydrates of these bars. However, my children wanted some Oreo cookies, so I saved a quarter of the bar and added some Oreo cookies. 🙂



  • 1 cup unsweetened carob chips plus more for toppings
  • 1 cup bittersweet chocolate chips ( I used Ghirardelli)
  • 2 tablespoons butter
  • 1/2 cup heavy cream
  • 1 tablespoon flax seeds
  • 1 cup crumbled devils food cake (any leftover chocolate cake will do)


  1. Prepare a loaf baking pan and line with wax paper leaving an overhang for easy removal.
  2. Combine the heavy cream and butter in a medium saucepan.  Simmer  over low heat until the butter is completely melted. Remove from heat.
  3. Add the carob and chocolate chips and let stand for 3 minutes.  Slowly stir until the chocolates are completely melted.
  4. Cool completely in the pan for at least 1 to 2 hours or until the chocolate mixture thickens.
  5. Pour 3/4 of the cooled melted chocolate mixture in the prepared baking dish.
  6. Add a cup of the devil chocolate cake crumbs.  Lightly press down using the back of a spoon until most of the crumbs submerged and adhered to the melted chocolate.
  7. Add a handful of carob chips (or as much as you want) and press down with a spoon to combine with the mixture.
  8. Sprinkle the flax seeds (you can add some Oreo cookies at this time).
  9. Drizzle the remaining chocolate mixture on top of the bar.
  10. Refrigerate for at least 5 hours or overnight. 
  11. Remove from baking dish. Trim the sides and cut in squares.
  12. Enjoy with a cup of your favorite milk.

Here’s a wee bit serving for me.  🙂


That is all for now.  If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Please be kind and link back to source when you use or share any of my recipes.  Thank you for stopping by.  Until next time.  Have a great day!

©annascuisine.wordpress.com (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Tahini Melt Sandwich


Hi everyone!   I hope you are all in good spirit.  Today is the middle of the week and probably the only day left to stock up on food good for at least two to three days if you live in the East Coast.  According to the forecast, we are going to experience yet another snow storm beginning tonight until Thursday.  I’m guessing most schools will not be opened.  I hope you are ready for it.


Anyway, I am soo excited about this recipe.   Oh, my goodness!  You have no idea!  As I was browsing through the “International food” aisle at a grocery store, I found this item/product called, Tahini.  It’s simply ground Sesame seeds and its own oil in it (others add and use olive oil).  It’s organic and would be excellent for the recipe I planned on making again.  So, I bought it.  I didn’t think much of it until I was at the doctor’s office waiting for my turn to be called.  The light bulb just went off!   “I found it!  I found it! oh, my goodness! I found it”.  Now, you’re probably saying so what if you found tahini?  Well, it’s not that exactly.  I finally found  a substitute for peanut butter!  My children can finally eat a peanut butter and jelly sandwich using tahini.  I don’t have to cook three different meals for dinner tonight.  I can make the recipe I planned to make again (I wasn’t happy with the photos last time) with the sauce I adapted from Curls and Carrots!!! I can finally finish my post.  How cool is that?  It’s way too cool for me.  If you have children with peanut allergies, you will understand why, especially if their choices are limited to meat and few fruits and vegetables.  Little J and A are not allergic to Sesame seeds!   Hurray!  I found it! 



To make this sandwich, you will need a ripe banana  ( the one with a few brown spots on the peel) and a cup of melted bittersweet chocolate chips to make this delectable sandwich.  You can microwave the chocolate chips for about 20 seconds (stopping and stirring between 10 seconds interval) so you don’t scorch it. Of course, you can also make it with strawberries or both.  A strawberry- banana melt.  It would be so delicious!  I’m going to make it with both strawberry and banana and post it here next time.  You will also need a skillet to grill the sandwich.  Grilling both sides of the sandwich made it more flavorful and addicting.  The banana tasted like it was fried and the added crunch when you take a bite was refreshing  and the oozing melted chocolates made it really divine.  Little J and A were in heaven.  I heard “oohs” and “mm” and little J adamantly refused to share. 🙂



There’s a trick to this sandwich, an awesome trick that makes this sandwich unique compared to the usual banana sandwich with peanut butter.  But before you start, line a tray or cookie sheet with parchment paper; set aside.   Cut the banana in an angle then dip one slice at a time in melted chocolates.  You can use a fork to lift the banana.  Place them in the tray or cookie sheet with parchment paper.  Refrigerate for at least 15 minutes or until the melted chocolates hardened and no chocolate remain on the parchment paper when you lift them.  You don’t have to do this extra step, but it was how this sandwich was done.  If you want the easy way, you can just cut the banana and put them in between the sandwich and drizzle it with chocolate fudge or syrup.  But believe me, you would want to make it this way.  You slather  both slices of bread with tahini; put some of the chocolate coated banana slices on top then put the other slice bread with tahini side down and grill it.  That’s when the magic happens. Before scrolling down, look at the above photo.  Now, scroll down.


Oooh….mouthwatering Tahini Melt Sandwich. Yum!

See the magic?  The chocolates melted while grilling (of course because of the heat) and dripped to the side a bit. Looking at the photo above, it’s calling me “eat me, eat me!”   This delectable sandwich is great for children and adult alike.  I hope this sandwich makes it on your “favorite snack” list  because it certainly made it on mine.

For instructions on how to grill the sandwich click here.

That’s all for now.  I’ll leave you drooling on the sandwich. :))

Food for thought:

Did you know banana is an herb plant?   Yes!  And it’s the largest in the world.  Banana plants are part of the lily family. They have large, green leaves, and each plant’s top has a terminal inflorescence with purple bracts that open daily to form a bunch, or hand, of banana fruit.

If you like this post, don’t forget to Subscribe to get the latest recipes.  Have a good day!

~Anna B.


©annascuisine.wordpress.com (2013-2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.


Coconut Balls

Christmas is imminent and there’s no stopping it.  If you are searching for something quick, super easy to make and delicious addition to  your dessert table or gift basket ideas, here they are just in time for the holidays. Organic, low-fat, unsweetened, finely shredded coconut cooked in condensed milk, rolled in organic Chia seeds, Sesame seeds, and toasted coconut then formed into balls.  Yes, and they’re ready to be rolled in these three super foods in less than 10 minutes.


At first, I was thinking about making plain coconut balls, but I thought of adding something that would give these coconut balls a kick; something with health benefits other than ingesting empty calories.  There are many varieties such as tree nuts, but my children are allergic to them.  However, you can add them if you want.  You can also roll them in chocolate powder, cinnamon sugar, powdered sugar, chopped candy cane, and festive sprinkles, which are great for birthdays and other special gatherings.  But, Chia seeds came to mind, then sesame seeds, and toasted coconut.  Here’s why.

Chia seeds, a member of the mint family, are rich in Omega-3 and Omega-6 essential fatty acids, fiber, and B vitamins.  Chia seeds also contain protein and calcium and are gluten-free.   They also play an important role in regulating blood sugar and blood pressure.  Chia seeds have a mild flavor and are great addition to salads, cereals, smoothies, yogurt, oatmeal, muffins, breads, soups, and desserts.  You can find out more information about the benefits of these super seeds here.

Sesame seeds are also excellent source of nutrients and minerals.  You can confirm their benefits here.

Lastly, coconut.  According to Coconut Research Center, coconut is known as the “tree of life” because it’s highly nutritious and rich in fiber, vitamins, and minerals and provides many health benefits beyond its nutritional content, especially its oil.  You can read more about it here.

So, what more can you ask?  A simple, easy to make, delicious treat with the above health benefits; who would not want to eat them?


Yields:     35 coconut balls


  • 1 can condensed milk
  • 2 1/4 cups organic, low-fat unsweetened finely shredded coconut
  • 1/4 cup organic Chia seeds
  • 1/4 cup toasted coconut
  • 1/4 cup Sesame seeds
  • 1 tablespoon olive oil or coconut oil
  • chopped tree nuts (optional)

Preparation Methods:

Place the toasted coconut, Chia seeds, and Sesame seeds in separate small bowls.  Set aside.  Heat skillet over low heat then add oil when hot.  Pour the entire can of condensed milk.

Let it bubble a little bit then stir, scraping the sides and bottom of the pan. Be mindful.  The milk can burn fast if you are not careful. Let it cook for 15 to 25 seconds or so depending on the heat of your stove.  Turn the heat to very low setting.  Add the shredded coconut and quickly stir.

Keep stirring until the coconut and condensed milk are well combined and all the liquid is absorbed.   Do not overcook.  Let stand just until warm enough to handle.  Scoop 1/2 tablespoon of the coconut mixture and place it in one of the bowls with super foods (Chia, Sesame, and Coconut). Press down to coat then roll on your palm to form a ball.  You have to work very quickly.  You do not want the coconut mixture to harden or you won’t be able to roll them well.

Place them on a baking sheet or a plate.

IMG_20131206_164729_645You can either put them in a decorative box lined with colorful tissue paper wrapped with a festive Christmas-inspired hand tied bow or….

you can add half of homemade or store bought cookies of your choice then wrap it and place it on your guests’ plate for them to take home.  You can also put the coconut balls in a fancy bowl and add them to your dessert buffet for everyone to enjoy.  Be creative. I know you already have something in mind. 🙂


You can also dip these balls in melted white or dark chocolates and sprinkle them with crushed candy canes or with your favorite sprinkles.  I am sure they would be sinfully delicious!  You can also make it more fun for the children by serving them like cake balls with some colorful lollipop sticks.  Or, you can flatten them like cookies.   I love these variations and will definitely try it out and will post some pictures later. 

Have a peaceful, joyful, and blessed holidays to all.  Don’t forget the real reason for the season, which is the birth of our Lord and savior, Jesus Christ.  Be a blessing to others simply by giving, being a comfort to those who are hurting, be a friend to those who are rejected, and extending help to those who are less fortunate.   Merry Christmas! 🙂

©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Meatless Bibimbap Rolls

Note:   If  this recipe inspired you to use as a guide to make your own, please be considerate and credit annascuisine.wordpress.com.  Thank you!

Quinoa, scrambled egg whites, watercress, pickled cucumber, bean sprouts, and kimchi in rice paper wrappers.  Meatless but packed with protein  and fiber.  Oh, so good!

This idea had been in my mind for a while and would not just go away, so I decided to blog about it.  As soon as I discovered quinoa and its benefits, I thought of substituting rice in Bibimbap recipe with quinoa and eggs whites instead of  whole eggs, omit the meat and wrap them with rice paper.  I can make them ahead of time, cover with damp cloth and just grab one whenever I get hungry.  But, I dismissed the idea because I didn’t feel like making them at that time.   However, I am constantly reminded of it that I finally made them today.  A perfect, healthy “grab-and-go” food.  These healthier version of Bibimbap is sure a crowd pleaser among Asians and a new favorite to vegetarians. 🙂

You can omit the kimchi if you don’t like it spicy.   The good thing about kimchi is you can store it in the fridge for  a very long time.   As for the other ingredients, I have some leftover rice paper wrappers that’s taking up space in my pantry and I really don’t want to keep them for a very long time.   I didn’t add any red pepper paste simply because I didn’t have any,  but still tasted good without it.  The seasonings in watercress, pickled cucumber, kimchi, and eggs were sufficient for me, but you can add the paste if you prefer or serve it on the side.  You can either have them as an appetizer, lunch, snack, or if you are adventurous like me, you can have them for breakfast as well.  🙂

A good variation for meat lovers is to add beef cooked in bulgogi sauce or chicken, tofu, and shrimp for seafood bibimbap.  🙂


  • 3 egg whites, scrambled
  • olive oil
  • 1 bunch of watercress
  • Sesame oil
  • Cooked quinoa
  • Sesame seeds
  • salt to taste
  • store-bought pickled cucumber
  • prepared bean sprouts
  • prepared Kimchi
  • Rice paper
  • A bowl (large enough to fit the rice paper wrappers) of warm water
  • Red pepper paste (available at Asian food markets)

Preparation Methods:

  • Heat skillet over medium heat and coat with Sesame oil when hot.  Add the watercress and stir-fry until somewhat wilted.  Season with salt and sprinkle with Sesame seeds.  Remove and set aside.
  • In a separate skillet over medium heat, cook the eggs using the olive oil and season with salt.  Remove and set aside.
  • Make the Bi Bim Bap rolls.
  • Working one at a time, moisten rice paper by  dipping it in warm water.  Remove and place in a clean surface or a cutting board.
  • Fill and layer the quinoa, eggs, watercress, cucumber, bean sprouts, kimchi and red pepper paste.
  • Fold the rice paper wrapper over and roll once.  Fold both sides and roll all the way.  Lightly press down to seal the roll.
  • Cut in half or as is.  Share and enjoy! 🙂


Peach and Coconut Smoothie

Note:   If  this recipe inspired you to use as a guide to make your own, please be considerate and credit annascuisine.wordpress.com.  Thank you!

Even though the temperature may get cooler during autumn, there’s never a bad time for a smoothie.   Here’s yet another nutritious and easy smoothie recipe.




  • 1 organic peach low-fat yogurt
  • 1 cup ice cubes
  • 1/2  fresh peach
  • 3/4 cup coconut milk (45 calories per 1 cup)
  • 1/4 cup coconut sport strings (optional)

Add all ingredients in a blender and blend until smooth.  Enjoy. 🙂

Super Easy Savory Chicken Triangles Two Ways

Two ways as in pan-fried and baked that is.  🙂

My children had been snacking right when they come home from school.  My youngest school lunch hour is at 10:30 a.m. and he doesn’t get home until late in the afternoon.  So, for a five year old who has a voracious appetite, more than five hours without food are like torture.  He would always asks for something to eat right when he gets home.  So, I have to come up with healthy recipes for them.  Some days they will have fruits, cheese, and crackers platter and some days they will have yogurt and smoothies.



I wanted to make something else for them.  I came across an old recipe I created about a decade ago.  The original recipe is made with adobo sauce, but I didn’t have all the ingredients.  I called it Adobo Dumplings.  I ended up using Yoshida’s marinade and cooking sauce instead.  This recipe is super easy and delicious and again presentable enough to serve at elegant parties or gatherings.  These were my children’s snack and my husband’s dinner appetizer.  The rest is history.  🙂



I tried experimenting by pan-frying and baking some of them.  See photo above.  The ones on the left were pan-fried and the ones on the right were baked.  Although the baked ones are healthier, I like the pan-fried ones best.  However, my children liked them all. 🙂

Prepare the ingredients:



  • 3 deboned and skinless chicken thighs or breast, cut in tiny pieces.
  • Won ton wrappers
  • 1 teaspoon all-purpose flour
  • 1/2 cup Yoshida sweet and savory gourmet sauce
  • Sweet chili sauce for dipping
  • olive oil

*Note:  If you are using 3 pieces of chicken breasts, add about 1/8 cup of the savory sauce. 

Preparation Methods:

Heat skillet over medium heat and coat with olive oil when hot.  Add the chicken.  Stir-fry until slightly brown.


Add the savory sauce. Stir to combine.


Cover and let cook for about 3 minutes*


Add the flour.  Stir until sauce thickens and caramelized.


Transfer into a bowl.  Let cool completely.  Clean your working station and line with Saran wrap.  Working one at a time, lay one won ton wrapper and fill with one teaspoon cooked chicken.


Brush the edges of the wrapper with water.


Fold or gather the ends facing toward you to form a triangle.  Seal by pressing the edges with your fingers first.


Then press down with a fork to completely seal it.


Done.   Repeat  the process with the remaining chicken.


If you prefer it baked, line the baking tray with wax paper.  Place the chicken triangles and brush with olive oil each sides.


Sprinkle with parmesan cheese or with your favorite cheese.


Baked at 400 degrees for 7-10 minutes.*  You need to watch them for they easily turn brown.



If you prefer pan-fried, heat a non-stick skillet and coat with 1 tablespoon olive oil.  Pan-fry the chicken triangles until they turned brown.


Add a small amount of water and let it cook until the edges are a bit soft and water dissipates.  Don’t put too much water if you want to have crunchy and tender chicken triangles.


Mmm…looks so appetizing! 🙂



This is one of the baked chicken triangles.  Dip or scoop a small amount of sauce.  Now, take a bite or devour. 🙂


*Note:  Due to variations on all oven, cooking time may require adjustments. 

Quick and Healthy Breakfast

School will starts tomorrow and there’s going to be a time where I won’t be able to cook daily.   Some people will end up grabbing something unhealthy from time to time.  This is my emergency breakfast, lunch, or snack and I just want to share with you all.   You can add protein powder if you prefer, but I make it without it.  The protein in the yogurt is sufficient for me.  It has 13 grams of protein plus the protein in almond milk.  You can make this ahead of time and place it in the refrigerator and just grab it when you get hungry.

I normally open up a can of pureed pumpkin and transfer it to a container and put it in the refrigerator until I need it.  One can of pureed pumpkin will last me the entire week or less if I make my other favorite breakfast recipe (see below).  It really helps, especially when I am so hungry and want something quick and healthy.   If you don’t want a canned pureed pumpkin, you can always make it from scratch to take advantage of the abundance of pumpkins this fall.  You can also omit the pumpkin if you prefer.  It’s delicious either way.

Depending on the protein powder you use, one scoop of  vanilla flavor whey protein powder is normally around 140 calories.  You can check it out here for more information.


  • 1 Chobani low-fat Pineapple Greek yogurt (160 calories, 2.5 grams of fat, 13 grams of protein)
  • 2 tablespoons canned pumpkin puree
  • 3/4 cup unsweetened almond milk (30 calories per 1 cup)
  • dash of cinnamon and nutmeg
  • protein powder (optional)

Mix all ingredients in a tall glass. Stir and enjoy.

For calories information, click the link below.


Here’s my other favorite breakfast:  1/4 cup pureed pumpkin, 3/4 cup almond milk, dash of nutmeg and cinnamon, and 1 scoop protein powder. Blend and enjoy.


Spiced Pumpkin and Chocolate Bundt Cake

This is the Bundt cake I mentioned in my previous post.  I was supposed to post this first, but I wanted to share the pancakes first.

It’s a long weekend before school starts.  I wanted to bake something that my family and I can have for afternoon snack besides fruits.  Something autumn and complements hot drinks like tea, coffee, and hot chocolate (for the children).  Apples and pumpkin are the only fruits that are popular during autumn season.  My youngest is allergic to apples, so that leaves me the pumpkin to make.  I thought of combining pumpkin, chocolates and  pumpkin spice.  And this is how it turned out.

I created this recipe just last night.  I was surprised that the batter separated.  Maybe it was the way I swirled the chocolates, or maybe I put too much melted chocolates.   The most amazing part is how  the supposed swirled melted chocolates came together and part of the batter separated. I was expecting a marbled effect, but this is what I got.  It’s like magic.  But, I didn’t name it that way because I just created it and I am not sure if it will have the same result.  However, I hope it does when you bake it to make it more exciting.  This cake is so divine and so moist and perfect for brunch or just a snack.  A very good way to welcome  autumn and enjoying pumpkins.  🙂



Preheat the oven to 350 degrees.  Prepare the ingredients.



  • As I was mixing the ingredients, I added pumpkin pie spice in the batter that is why it’s not in the picture. 
  • Due to variations on all ovens, baking time may require adjustments.


  • 3 cups all-purpose flour
  • 1 (15 oz) can pumpkin puree
  • 2 cups firmly packed brown sugar
  • 2 eggs
  • 3/4 cup butter, softened at room temperature
  • 2 teaspoons baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 packet of Duncan Hines Pumpkin Spice Frosting Creation flavor mix
  • 2 cups buttermilk
  •  1-1/2  semi-sweet chocolate chips, melted and divided
  • Chocolate ganache or caramel (optional)

Preparation Methods:

Generously coat the Bundt pan with baking spray with flour and set aside.


Sift flour, pumpkin spice frosting mix, baking soda, and McCormick pumpkin spice in a bowl.  Mix to combine.  Set aside.


Melt the chocolates.   Add the chocolates in a double boiler.  Place it on top of a pot with water over low heat. Stir until all chocolates are melted.


In a stand mixer, cream together butter and sugar.  Add the eggs and beat for 5 seconds.


Add the pumpkin and beat until just combined.


Alternating, add 1/2 of the flour mixture and 1/2 of the buttermilk mixture.  Mix until just combined.  Add the rest of the flour mixture and buttermilk.  Beat in low speed until smooth about 2 minutes, scraping the sides and bottom of the bowl as needed.  Do not over beat or you will end up with a chewy cake.


Pour half of the batter into the Bundt pan.


Add half of the melted chocolates to the batter.


Swirl with a knife.  Add the remaining batter and do the same.   Note:  I added cinnamon sugar on top along with the melted chocolates.  You can add them too if you want.  Just mix 2 tablespoons sugar and 1 tablespoon cinnamon.  Sprinkle on top of the batter first before adding the melted chocolates.  Swirl and bake for 55 minutes to 1 hour.*


This cake is so moist and dense.  Let it cool for at least 20 minutes before removing it  from the pan.  Cool completely in a cooling rack before cutting.  Drizzle with chocolate ganache or caramel if you prefer.  I would love to have drizzled it with chocolate ganache, but I was very impatient.  I wanted to taste it before I went to bed.  It was very late in the evening when it was done baking.  I wanted to get my zzz…. 🙂


Serve a la mode or by itself with a cup of tea.   Enjoy 🙂