Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Pumpkin Cake Tartlets With Pumpkin Cheesecake Frosting

on November 29, 2014

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So If you know anything about me, you know that I’m still practicing cake making and decorating. Pies, savory breads, pizza dough and cream filled desserts, and parfaits I can do no problem. I will say that I can make a cake batter from scratch, but I think to myself, Why? There are so many great box mixes out there, that I find with just a few secret ingredients added to them, no one would ever know they came from a box. When you’re making a meal that requires you to put some labor of love into it,  a shortcut on dessert can’t be that big of a sin. Let me tell you have I made this delicious dessert.2014-11-27 16.08.35 2014-11-27 16.13.092014-11-27 16.01.292014-11-27 16.39.32

All I did was to follow the instructions on the box, but added  1 teaspoon each of vanilla extract and a cream cheese extract to both box recipes. I also added 1/2 a cup of ricotta cheese to both batter recipes. I add ricotta cheese in batters all the time. Whether it’s a cake or a pancake batter, it just enhances to moistness of the cake. I also incorporated a French vanilla batter with the pumpkin spice batter so the final dessert would have a contrast of flavors, and it wouldn’t be all pumpkin. I love pumpkin, but too much can be overwhelming with it’s bold flavor in dessert. Instead of baking them in cake form, I baked them on 1/4 sheet pans so I could cut them into tartlet shapes later. After they come out of the oven set them aside to cool and this gives you time to make the frosting.

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Here I cream together 2 sticks of softened unsalted butter with 8 ounces of softened cream cheese. I whip ;that together with an electric mixer until blended and smooth.  Next I add in 1 teaspoon each of vanilla and cream cheese extract to the butter and cream cheese. Then I add in slowly 1/2 a pound of powdered sugar, which is 1/2 of the small bag. If you like it a little more sweet, then go ahead and add some more of the sugar. Now here is where I add the pumpkin pie mix in a can to the frosting. Now this is not the pure pumpkin puree, this is the pie mix, that has all the spices already added. Another shortcut. I add it 1 tablespoon at a time until it has the right amount of pumpkin flavor but still has that background of cream cheese flavor. It ended up being between 1/4 and a 1/2 a cup. Be careful, the puree can make the frosting too runny and you don’t want that. Place the frosting in a piping bag with a small tip. Take a cookie cutter or a mini tartlet pan and start cutting out the cake to make the tartlet shape. I did one of each kind of cake with some of the frosting between and on top of the cake tartlets.  Only make enough for what you need. You don’t want to make them all in advance. It takes no time to put them together. I dusted the top of each one with some cinnamon and that was it. Place them in the frig until ready to serve. This gives the frosting a chance to set nicely.

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