Azoresgal~Life on an Island

This easy gingerbread bundt cake has a soft delicate crumb infused with a warm combination of spices, cinnamon, ginger, nutmeg, & clove.  I love the way this cake looks when made with a bundt pan, but you can also bake it in a 9-inch x 13-inch pan. The butter sauce is optional, you truly don’t need it; the cake is delicious without it. But in my house, everything is better with a butter sauce. CAKE 2 1/2 cups  All-Purpose Flour 2 tablespoons gingerbread spice; (or 2 1/2 teaspoons ginger, 1 1/2 teaspoons cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon cloves, and 1/2 teaspoon allspice) 1/2 teaspoon salt 1/4 teaspoon baking soda 1 teaspoon baking powder 3/4 cup (12 tablespoons) unsalted butter, at room temperature 1 1/2 cups brown sugar, packed 2 large eggs 1/2 cup molasses 1 cup water INSTRUCTIONS Preheat the oven to 350°F/180C. Lightly grease a 10- to 12-cup bundt-style pan. In a large bowl whisk together the flour, gingerbread spice, salt, baking soda, a...

I don’t know what it is about pecan pie, that just might make it one of my favorite desserts. It could be the  scrumptious sweet syrupy filling, or the buttery crunchy pecans, or the fact that both are married to a delicate, flaky crust. Indeed it could be all of these things, add in some chocolate, and how could anyone resist this pie. It's a homemade pie, that's sweet, simple and made for sharing ! 1 (9") pie shell , deep dish 3 eggs, slightly beaten 1 c. light corn syrup 1/2 c. sugar 2 tbsp. butter, melted 1 tsp. vanilla 1 c. chocolate chips 1 1/2 c. pecans In medium bowl stir eggs, syrup, sugar, butter and vanilla until well blended. Stir in chocolate chips and pecans. Pour into unbaked pie shell. Bake at  180//350 degrees for 40 to 50 minutes or until knife inserted half way between center and edge comes out clean. Cool on wire rack. Makes 1 (9") pie. *** for the longest time, pecans and corn syrup, could not be found in any of the grocery...

It’s SO simple to make homemade cranberry sauce, and it makes such a beautiful, festive addition to any holiday dinner table.  Fresh cranberry sauce is delicious, AND it can be made it in advance! Fresh orange juice and zest  compliment the cranberries really well. Trust me skip the can stuff this year and make fresh cranberry orange sauce instead. 2 cups granulated sugar 1 cup water 1 cup orange juice 4 cups fresh or frozen cranberries zest of 1 orange directions: 1. Rinse cranberries with cold water. In a medium saucepan, add sugar, water, and orange juice. Stir until sugar dissolves. Bring to a boil and add cranberries and orange zest. Return to a boil and then reduce heat to medium low. Cranberries will start to burst, cook about ten 15 minutes, to thicken. 2. Remove from heat and let cool to room temperature. It will continue to thicken as it cools. Pour sauce into a serving bowl and chill in the refrigerator. Serve chilled.