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  • in Recipes

    Cheesy Baked Cauliflower

    Low carb and utterly delicious, this quick and easy cheesy cauliflower casserole makes a decadent holiday or weeknight dinner side dish. Keep it simple with tender florets and a rich cheese sauce, or load this cauliflower bake with bacon and minced chives.

    A simple casserole of creamy, cheesy cauliflower makes a sumptuous holiday or weeknight side dish served alongside roasted chicken, pork chops, or steak! Tender, bite-sized florets are covered in a decadent cheese sauce, packed with cheddar and Monterey jack.
    To make this a loaded baked cauliflower recipe, add crumbled bacon and sprinkle with chives, and stir in a cup of chopped ham, chopped spinach, or both. To add some texture, top the casserole with buttered panko breadcrumbs. You can keep this cheesy cauliflower dish quick and easy or dress it up with all the fixings. It’s up to you!

    WAYS TO ADAPT CAULIFLOWER CASSEROLE
    I like to keep things simple, but that also means I’m prone to using what’s on hand. You don’t have to stick with only cauliflower for this dish.
    A mix of cauliflower and broccoli is one of my favorite combinations. You can also sub in an entirely different vegetable for the cauliflower. Any lightly roasted, blanched, or steamed vegetable will work well. Brussels sprouts, green beans, and broccoli are all great options.
    You can even use frozen vegetables—just cook them according to package instructions, and drain off any excess liquid before you combine them with the sauce.
    The cheeses are as easy to substitute as the vegetables. Pretty much any melting cheese—the kind you use in grilled cheese or mac and cheese will work.
    I like to use one sharp and one mild cheese to get a balanced flavor. Feel free to use all one type of cheese if you like, and that flavor will really come through. Avoid using soft, spreadable cheeses like brie and camembert, as those will tend to make the sauce too oily.
    These are all good choices:
    Colby
    Medium or mild cheddar
    Swiss
    Gruyere
    Fontina
    Provolone
    Havarti

    TIPS AND TRICKS FOR THE CREAMIEST CHEESE SAUCE
    This sauce is pretty foolproof, and it shouldn’t break on you, since it is cooked very gently (it barely comes up to a simmer) and it contains plenty of flour and cornstarch to keep it stable.
    Just keep a watchful eye, whisk continuously, and remove it from the heat right when it thickens up, and it will turn out perfectly every time. You can even use a probe thermometer to guide you, removing the pot from the stove when the sauce registers at 200ºF.
    Grate the cheese yourself rather than buying it pre-shredded. This is one case in which a convenience ingredient will actually do more harm than good.
    The anti-caking agents used in pre-shredded cheeses tend to do funny things to the texture of cheese sauces, making them gloppy and gooey. You’ll get much better results if you grate your own.
    HOW TO MAKE CHEESY CAULIFLOWER BAKE AHEAD OF TIME
    This casserole can be assembled up to one day in advance, then baked just before serving.
    If transferring the casserole directly from the fridge to the oven, you’ll need to bake it for a few additional minutes. Just test with a fork or probe thermometer to make sure it’s piping hot in the middle (about 170°F).
    To Freeze: Once cooked, you can freeze individual servings of this casserole in small resealable containers.
    To Reheat from Frozen: Microwave on high for about two to three minutes, depending on the wattage of your microwave. Let it sit for a minute or two after removing from the microwave to allow the temperature to even out, then enjoy!

    MORE COMFORTING SIDE DISHES LEGGI TUTTO

  • in Recipes

    Pecan Pie Muffins

    Pecan Pie Muffins have all the flavors of pecan pie in a sweet muffin that works as perfectly as a side dish as it does dessert!
    Love a sweet bread that works as an unexpected side dish? Try my Southern Pecan Bread too!

    Pecan Pie Muffins Have All the Flavors Of the Classic Pie!
    We all now that Pecan Pie is a classic dessert…but the flavor profile works so well in all sorts of other recipes! Of course, make sure to try my Pecan Pie Recipe if you like to stay classic, but if you want to mix things up, these Pecan Pie Muffins are REALLY FUN!
    Pecan Pie Muffins Can Be Dessert, Breakfast, Or A Sweet Side Dish!
    Pecan Pie Muffins are going to be your new favorite sweet treat or an unexpected side dish. Think about these at your holiday table paired along side turkey and mashed potatoes or even along side a plate of BBR Ribs! Leave out the chocolate if you want to enjoy these with dinner, but as breakfast or dessert chocolate makes these extra sweet!
    Ingredients:
    chopped pecanslight brown sugarall purpose flourbuttervanilla extracteggsmini chocolate chips
    Instructions:
    Liberally coat cupcake liners or a muffin tin with nonstick spray.The amount of sugar in this recipe can cause the muffins to stick to paper liners, so make sure you’re greasing them properly!Combine the pecans, brown sugar, and flour in a large bowl and then add in the melted butter, vanilla, and eggs until evenly incorporated. Lastly, stir in the chocolate chips.Fill muffin tins with batter evenly and bake for 20 – 25  minutes. These muffins don’t rise too much, so you can fill the liners up almost to the top.Serve warm or at room temperature.Can You Leave Out the Chocolate?
    Yep, absolutely! And if you’re serving these as a side dish you might prefer them without the chocolate! The recipe will remain the same otherwise!
    Serving Ideas:
    These muffins are totally versatile! Here are my serving suggestions:
    For breakfast! I mean they are muffins after all!As a side dish. It might seems crazy, but if you leave out the chocolate chips, these make a sweet bread that can pair great with your holiday meal or even a BBQ! Think about them like you would a sweet cornbread…same idea!Dessert! I mean they’re based on classic pie with a similar flavor profile, and they are certainly sweet enough to be enjoyed as a sweet treat after dinner!
    How To Store:
    Of course I love these served warm, but they’re just as good as room temperature! Just store them airtight for up to 3 days at room temperature. You can also freeze them for to to 30 days!
    Love Pecan Pie? Try These Other Pecan Pie Inspired Treats:
    Print

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    Pecan Pie Muffins

    Description:
    These Pecan Pie Muffins are perfect as breakfast, a side dish on Thanksgiving or for a BBQ or even dessert!

    Ingredients:

    1 cup chopped pecans
    3/4 cup light brown sugar
    1/2 cup all purpose flour
    10 tablespoons butter, melted
    1/2 teaspoon vanilla extract
    2 eggs, whisked
    1/2 cup mini chocolate chips

    Instructions

    Preheat oven to 350°F. Line a muffin tin with liners and coat liberally with nonstick spray.* Set aside.
    In a large bowl combine the pecans, brown sugar, and flour. Add in the melted butter and vanilla stirring to moisten. Then add the whisked eggs and stir until evenly incorporated. Lastly, stir in the chocolate chips.
    Fill muffin tins with batter evenly and bake for 20 – 25  minutes.
    Transfer to a wire rack to cool. Can be served warm or at room temperature.

    Notes:

    *I prefer using the aluminum, coated liners or silicone liners in this recipe, as the paper liners tend to stick more. Again, make sure to coat liberally with nonstick spray. You can also do these without liners in the muffin tin as long as the pan is coated liberally with nonstick spray.
    Store airtight for up to 3 days at room temperature. Freeze airtight for up to 30 days.

    Keywords:: cookies and cups, pecan pie muffins, pecan pie, side dish, muffins, breakfast

    Want To Save This Recipe?
    PIN for later: LEGGI TUTTO

  • in Recipes

    How to Make Whipped Cream

    There’s no substitute for Homemade Whipped Cream, which tastes far superior to what you can buy at the store. It comes together quickly and makes pies, and ice cream, and other desserts taste so much better.

    Whipped cream is arguably the world’s best dessert topper. It makes rich desserts feel light, fruit desserts feel rich, and hot cocoa feel extra special.
    I have a soft spot in my heart for whipped cream because I used it to convince my very young children that I had magical powers.
    I’d pour liquid heavy cream into a cold bowl then using just a whisk and a little effort my secret power was revealed—I could transform “milk” into sweetened whipped cream perfect for topping strawberries. They. Were. AMAZED! It’s one of my many superpowers as mom.

    HOW TO MAKE HOMEMADE WHIPPED CREAM
    You don’t have to be mom, however, to make lovely creamy whipped topping at home. Just follow a few simple steps and you, too, can wow the masses (or all the 2-year-olds) with your mad whipped cream making skills.
    First, know that perfect whipped cream can be soft or stiff, but it should never be loose or crumbly.
    The photo on the left is soft whipped cream. It spoons beautifully over a dessert, but it won’t hold its shape for long.
    The image on the right is over-whipped. You can see it looks crumbly.

    The left side of this image is soft whipped cream. The right side of the image is over whipped.

    Use the proper bowl
    Heavy whipping cream will double in volume and it splatters a bit while you whisk it. The bowl needs to be large enough to accommodate the increase in size.
    Keep everything cold
    When cream is too warm, the fat loses its ability to stabilize with the air you’re whipping into it. It will still whip up, but not to the volume and texture you want it to, and it will likely deflate more quickly.
    If you want to be cheffy about it, put the bowl and whisk in the freezer for 20 minutes before you want to whisk the cream. Keep the heavy cream in the refrigerator until you want to whip it up.
    If you just want to make whipped cream, grab a bag of frozen vegetables out of the freezer and set your bowl on top of it. Add the whipping cream and whisk. You will have lovely whipped cream in minutes.

    Use heavy whipping cream
    Half-and-half and whole milk don’t have enough fat to whip. Note: Heavy cream and whipping cream are the same thing and can be used interchangeably!
    When to add the sugar
    Add the sugar when the cream is thickened, but still spoonable—just before the soft peak stage. If you add it too soon, it won’t whip as well. If you add it too late, the sugar granules won’t dissolve as well.
    I like to use powdered sugar rather than granulated sugar for two reasons:
    First, the smaller particles dissolve faster in the cream.
    Second, the cornstarch in powdered sugar helps to stabilize the whipped cream, allowing it to hold its shape for longer and reduce weeping.
    Watch your whipping!
    Whipped cream goes from soft peaks to firm peaks to butter in the blink of an eye. For this reason, I usually whisk the cream by hand or use a hand mixer. I never use a stand mixer to make whipped cream because it’s easy to get distracted and walk away from the mixer (which I have done) then I end up with butter.
    The rule of thumb here is to stay nearby and watch for changes. Once whipped cream is over-whipped there is no saving it. It will look dry, crumbly and unappetizing. (If you get to this stage, just keep whipping and make yourself some homemade butter! See below for more details.)
    Personally, I prefer loose and droopy whipped cream most of the time, so I generally stop at the soft peak stage, but you can make your whipped cream as soft or as firm as you like it.

    WAYS TO FLAVOR WHIPPED CREAM
    Add the extract or flavoring during the last minute of whipping—if you add it too soon, it will deflate the whipped cream a little bit.
    You can flavor whipped cream with almost anything.
    Add spices like cinnamon or pumpkin pie spice.
    Make a grown-up version with a kick from rum or whiskey.
    Fold in pumpkin puree to give it color, flavor and body.
    Infuse it with herbs or spices by warming the cream gently on the stovetop with herbs and spices for a few minutes, then chill it in the refrigerator before whipping.
    HOW LONG WILL WHIPPED CREAM KEEP?
    Whipped cream can be made and kept for a day or two in the refrigerator. It will decrease in volume over time, but you can just whip it again. No worries.

    Stiff whipped cream.

    HOW TO KEEP WHIPPED CREAM FROM “MELTING”
    If it’s really hot outside or if you want the whipped cream to be firm enough to pipe, you need the whipped cream to be sturdy and long lasting at room temperature. To do this, you need to add a stabilizer. This can be done by adding liquefied gelatin, cream cheese, or mascarpone cheese to the heavy cream after it’s been whipped to soft peaks and the sugar has been added.
    If using gelatin, use a 1:3 ratio of granulated gelatin to water. Place 1 teaspoon of gelatin granules in a small bowl. Add 3 teaspoons of water. Stir to combine and microwave in 5 second bursts, stirring each time, until the gelatin has dissolved. Let it cool, but not set. Whip 1 cup of heavy cream to soft peaks, add the sugar and continue whisking, then slowly pour in the gelatin.
    If using cream cheese or mascarpone, replace the gelatin with 1/2 cup of either cheese.

    Over whipped whipped cream. It’s time to make butter.

    WHAT TO DO IF YOU OVER WHIP YOUR CREAM
    If you have over whipped it, you can undo what you’ve done—but don’t throw it away! Continue whipping it until the solids separate. You will end up with buttermilk and butter. Transfer the butter to a glass jar and store it in your fridge for a week. You can use it just as you’d use any butter or buttermilk.
    RECIPES THAT COULD USE SOME WHIPPED CREAM!
    Updated November 10, 2020 : We spiffed up this post to make it sparkle! No changes to the original recipe. LEGGI TUTTO

  • in Recipes

    Thanksgiving Day Made Easy with These 14 Time-Saving Make-Ahead Sides

    My husband and I each have our favorite must-have side dishes for Thanksgiving. He loves mashed potatoes and gravy, while homemade dinner rolls and cranberry sauce are a must for me.
    We both want stuffing and green beans to have a place at the table. Yet, that still leaves sweet potatoes, soup, and salad off the menu, which I would regret. And the kids? Well, they’re just here for the pie. All told, that is nine sides, plus a turkey, to get on the table all at the same time!
    The reality is that with a little planning, I can serve all the sides we crave and still sit down to eat before the hangries set in. The key is to use recipes that can be made ahead of time while taking advantage of the slow cooker and Instant Pot.
    We may not sit around the table with extended family and friends this year, but that doesn’t mean we have to forsake the comfort of a classic Thanksgiving meal that includes all the side dishes we look forward to eating all year long. LEGGI TUTTO

  • in Recipes

    Cheesy Risotto with Leeks and Crispy Sage

    If you’re looking for a new fall recipe to add to your repertoire, this creamy risotto made with nutty Mimolette cheese, crispy sage leaves, and leeks is just the one!

    This post is written in partnership with Cheeses of Europe. 
    Risotto is the comfort food we all need right now. And while it can get a reputation for being finicky to make, a simple risotto is easy and adaptable.
    Don’t believe the critics: you don’t have to stand over the stove forever tending and fussing; just keep your eye on the pot and stir occasionally.
    For this recipe, we’re adding the beautiful nutty and earthy French cheese Mimolette, and topping the dish with crispy sage leaves – this makes a side dish special enough for the holiday table but easy enough to pull off on an average weeknight.

    What is Mimolette?
    Mimolette is a deep orange-colored semi-hard cow’s milk cheese from France with a distinctive bright color and nutty flavor.
    It’s mainly produced in the Northern French county of Flanders around Lille, which closely borders the Flemish region of Belgium.
    The creation of the cheese stems from a need to replace the popular Dutch Edam cheese during the late 1600s because of a ban on its import to France imposed during the Franco-Dutch war. The French decided to add their own distinctive feature to their knock-off version of the cheese, turning it a bright orange color with the addition of annatto, a natural coloring derived from achiote seeds.
    But … enough history! Let’s cook!

    Why Mimolette Risotto?
    Mimolette is the perfect choice for a decadent risotto; it has a buttery, caramel flavor and a fruity aroma.
    It’s firm enough to grate, and in risotto it lends an earthy yet sharp flavor and sweet fragrance.
    How to Make Cheesy Risotto
    For your risotto, you’ll want to start with Arborio or Carnaroli rice; the short-grain rice releases plenty of starch, which gives the risotto its velvety texture.
    Then you’ll need stock, and we recommend homemade vegetable or chicken stock, since one of the key elements in risotto is the broth. A clean tasting, well-salted broth that you would enjoy sipping is what you’re looking for. There’s no shame in using store-bought, just be sure to choose one that has good flavor.
    When you’re set to begin cooking, be sure to use a deep saucepan, as opposed to a wide one, to limit evaporation (you want all that liquid to stay put so the rice doesn’t dry out.)
    How Long Will Leftover Risotto Keep?
    We don’t think this will be a problem! But if for some reason you have leftovers of this addictive side dish, simply refrigerate in a covered container for up to four days.
    To reheat on the stovetop, warm over low heat and add a little water (1 tablespoon at a time) to loosen up the risotto, if needed. The sage leaves are best enjoyed the same day they’re made. LEGGI TUTTO

  • in Recipes

    Minestrone Soup

    Minestrone soup is an Italian classic! This version is made with cannellini beans, chicken stock, cabbage, potato, zucchini, carrots, plum tomatoes, and Parmesan cheese.

    Photography Credit: Elise Bauer

    Do you love minestrone?
    This favorite Italian soup is made with fresh seasonal vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes.
    There is no set recipe for minestrone, since it is usually made out of whatever vegetables are in season. It can be vegetarian, contain meat, or contain a meat-based soup base (such as chicken stock).
    Video! How to Make Minestrone Soup

    When it comes to minestrone, improvise!
    So, what you put in your minestrone is really up to you. Don’t like beans? Leave them out. Love pasta? Put some in (we recommend small pasta like ditalini). Minestrone really is all about improvisation.
    But where to start? Here is a hearty base minestrone soup recipe, with plenty of white beans, zucchini, cabbage, tomatoes, carrots, celery, and onions. It’s one of our favorite soups to make when the weather turns cool.

    How to Store and Freeze Minestrone
    Minestrone leftovers can be refrigerated for about a week and reheated either in the microwave or over low heat on the stove top.
    The soup also freezes fairly well, though the vegetables tend to be softer after freezing and reheating. Note that pasta does not freeze well, so if you’re planning on adding some, it’s best to freeze the soup without the pasta and then add it after thawing and reheating.

    From the editors of Simply Recipes

    To Add Pasta or Not to Add Pasta?
    This recipe doesn’t call for pasta, but it can make minestrone extra hearty. Use small pasta like ditalini, but macaroni works in a pinch. About one cup of uncooked pasta is a good amount.
    So, when do you add pasta to minestrone? If you want everything to cook in one pot, about 10 minutes into simmering the vegetables in Step 3. You’ll probably need to add 1-2 more cups liquid bit by bit, since the pasta will absorb some.
    For more control over doneness, boil the pasta separately in stock or water, then drain and add to the finished soup.
    As leftovers sit, pasta absorbs broth and gets soft. To keep this from happening, boil it separately, drain, and add the cooked pasta as needed when you serve the soup. It’s best to freeze the soup with no pasta; add it after thawing and reheating.
    What to Serve with Minestrone Soup?
    You can’t go wrong with crusty bread. And a big dollop of pesto floated on each bowl right at serving time is heavenly! If you want more meat, try adding Italian sausages to the soup, or have them on the side.
    Check out our other minestrone recipes

    Updated November 9, 2020 : We spiffed up this post with a new video to help you make the best minestrone ever. No changes to the recipe. Enjoy!

    Minestrone Soup Recipe

    You can use canned beans (use a good quality brand, I recommend S&W or Bush’s) or you can cook dry beans.
    If starting with dry beans, soak about 3/4 cup of dry beans overnight in cold water (or pour boiling water over the beans and soak for 1 hour). Drain. Cover with a couple inches of salted water and bring to a boil. Reduce heat and simmer for an hour, or until tender enough to eat. Then drain and use in this recipe as directed.

    Ingredients
    1/4 cup extra virgin olive oil
    3/4 cup chopped onion
    3/4 cup chopped carrot
    3/4 cup chopped celery
    1 tablespoon minced garlic
    1 bay leaf
    2 sprigs fresh thyme or a teaspoon of dried thyme
    1/4 teaspoon fennel seeds, crushed
    1 Yukon gold potato, peeled and cut into 3/4-inch chunks
    2 cups sliced savoy or curly cabbage
    1 zucchini, cut into 3/4-inch chunks
    2 medium fresh ripe tomatoes (romas if available), cored, peeled, chopped
    6 cups chicken stock (or vegetable stock for vegetarian version)
    1 15-ounce can cannellini or great northern white beans, drained (about 1 1/2 cups cooked white beans)
    1/4 cup chopped fresh parsley
    Salt
    Freshly ground black pepper
    Parmesan cheese, grated for garnish

    Method

    1 Sauté the vegetables: Heat oil in a 4- to 5-quart thick-bottomed pot on medium-high heat. Add the onion, carrot, and celery. Cook until lightly browned, about 8 minutes. Add the garlic and cook a minute more.
    Add the bay leaf, thyme, fennel seeds. Add the potato, cabbage, zucchini, and tomatoes. Add the chicken stock.
    3 Simmer the soup: Bring to a boil and reduce heat to a simmer. Partially cover and simmer for 20 minutes, until the vegetables are tender and cooked through.
    4 Finish the soup: Add the beans and parsley to the soup. Season to taste with salt and pepper. Bring to a simmer and cook for 5 more minutes. Remove bay leaf and thyme sprigs.
    Serve with a sprinkle of grated Parmesan cheese.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

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    Elise Bauer
    Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
    More from Elise LEGGI TUTTO

  • in Recipes

    Slow Roasted Pork Shoulder with Apple Gravy

    The pork shoulder should be marinated in the rub overnight or up to two days.

    Ingredients
    For the spice rub:
     2 tablespoons packed, fresh thyme leaves, lightly chopped, or 1 tablespoons dried thyme
    2 tablespoons fresh rosemary leaves, lightly chopped
    1 tablespoon fennel seeds, toasted
    2 teaspoons black peppercorns
    2 teaspoons Kosher salt
    4 medium garlic cloves, minced
    Extra virgin olive oil (optional)
    For the pork shoulder roast:
    4 to 5 pounds (1.8 to 2.2 kg) boneless pork shoulder, sinew and excess fat (beyond 1/4 inch) trimmed
    4 medium good cooking apples, such as Fuji or Jonagold
    1 medium yellow onion
    2 tablespoons olive oil
    Salt and pepper, to taste
    1/2 cup (120 ml) dry white wine (can sub water)
    1/2 teaspoon Dijon mustard
    Freshly ground black pepper

    Method

    1 Make the spice rub: Put the fennel seeds, peppercorns, thyme and rosemary leaves, garlic and 2 teaspoons salt into a spice grinder or coffee grinder and grind to a paste. (Alternatively, you can pound the mixture with a mortar and pestle.)
    Transfer the mixture into a bowl and stir in 2 tablespoons olive oil.
    2 Marinate roast overnight in spice rub: Rub the mixture evenly all over the pork shoulder. If the roast is tied, untie it to rub the inside with the rub mixture as well, then retie it.
    Wrap the roast tightly in plastic wrap to hold the rub against the skin and marinate overnight (or up to two days).

    3 Prep apples and onions: Peel, halve, and core the apples. Cut each apple half into about 4 wedges. Peel the onions. Cut in half from tip to root. Trim the root and tip. Cut each onion half into about 12 thin wedges.
    Put the onions and the apples together in a bowl, toss with 2 tablespoons of olive oil, and season with a little salt and pepper.

    4 Preheat the oven to 450°F (232°C).
    5 Place roast on bed of apples and onions: Place the apples and onions in the bottom of a roasting pan or Dutch oven with a cover. Place the marinated pork shoulder on top of the apples and onions.

    6 Roast: Roast uncovered for 30 minutes. Turn the oven heat down to 325°F and add the wine. Cover the roasting pan and slow roast for 2 1/2 to 3 hours until the pork shoulder is falling apart tender and pulls apart easily when probed with a fork.

    7 Make sauce: Transfer the pork shoulder to a serving plate and cover with foil to keep warm. Put the apples and onions into a blender. Add about 1/2 cup water and the mustard and purée.
    Check the texture, and add water until you get the desired thickness for the gravy. Press through a sieve for a silky smooth textured gravy. Check the seasoning and correct to taste.

    8 Serve: Cut the roast into pieces and serve with the apple gravy. Leftovers will keep refrigerated for up to 5 days or frozen for 3 months.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you! LEGGI TUTTO

  • in Recipes

    Pumpkin Cake with Cream Cheese Frosting

    1 Preheat the oven and prep the cake pan: Preheat your oven to 350°F (177°C). Grease and lightly flour a 9×13-inch cake pan or spray the pan liberally with nonstick baking spray. Set the pan aside.
    2 Sift together the dry ingredients: In a large bowl, use a spatula or whisk to combine the flour, baking powder, cinnamon, baking soda, nutmeg, cloves, ginger, and salt.
    Fold a piece of parchment or foil in half and set it next to the bowl. Use a measuring cup to scoop the mixture into a sifter and sift the ingredients together 3 to 4 times over the parchment. When finished, transfer the dry ingredients back to the bowl. Aerating the flour this way helps the cake bake up as light as possible. Set the dry ingredients aside.

    3 Combine the eggs and sugar: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl, whip together the eggs and sugar on medium-high speed for about 2 minutes. Scrape down the bowl and the beater with a rubber spatula and continue mixing until the eggs and sugar become thick and pale yellow, or about 2 1/2 minutes more.
    When properly mixed, the beater should leave ribbons in the egg mixture as it passes through it.

    4 Add the butter and pumpkin: To the bowl with the eggs and sugar, add the melted butter and pumpkin puree. Mix on low speed just until combined and no yellow streaks remain, or 1 minute. Scrape down both the bowl and the beater.

    5 Add the dry ingredients: Add all of the flour mixture to the wet ingredients and blend on low speed for 30 seconds. Stop the mixer. Using a rubber spatula fold in the rest of the flour until it’s completely mixed in.
    Hand-mixing at the end prevents you from overworking the gluten in the flour, which will produce a tough cake. The batter should be the consistency of pancake batter.
    5 Fill the cake pan: Use the rubber spatula to scrape the cake batter into the prepared cake pan.

    6 Bake the cake: Transfer the cake pan to the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the sides of the cake have pulled away slightly from the pan.
    7 Cool the cake: Remove the cake from the oven and place it on a wire cooling rack. Allow the cake to cool in the pan completely, about 1 hour. If you plan to serve the cake on a platter, let it cool in the pan for 5 minutes. Then turn the cake out of the pan onto a cooling rack, allowing it to cool completely.

    8 Make the Cream Cheese Frosting: In bowl of your stand mixer fitted with the paddle attachment (or a mixing bowl and using an electric beater), add the butter and cream cheese. Beat on low speed for 1 minute.
    Once the cheese and butter are smooth, use a rubber spatula to scrape down the bowl and paddle, then add 3 cups of powdered sugar and vanilla to the bowl. Beat on low speed for 2-3 minutes, or until smooth. Stop the mixer and scrape down, both, the bowl and the paddle.
    Add the remaining cup of sugar, if desired to thicken, beating for an additional 1-2 minutes or until fluffy and combined.
    The frosting should be thick and hold a peak when the spatula is lifted from it.

    9 Frost the cake: After the frosting has been made and the cake has cooled completely, use an off-set spatula to spread the frosting over the surface of the cake. Don’t forget the swoops!
    Sprinkle the cake lightly with pumpkin pie spice or grate fresh nutmeg and cinnamon over the surface, if desired.
    Though the cake is best served the same day, leftovers may be kept, covered, overnight at room temperature. After 24 hours, it’s best to store it, covered, in the refrigerator. LEGGI TUTTO