Guess who finally found BLOOD ORANGES!!! I’ve been keeping my eyes peeled for them since November…hahaha, but they only just showed up in the last couple weeks! I will be 100% honest and say that my obsession is purely based on looks, as their taste isn’t that much different than your average orange. But how fun is it to cut into a normal looking orange, and be rewarded with gorgeous shades of red? And I’ve been so delighted to play around with their natural colour in a few different recipes!Read More
#ad - This post is sponsored by Saputo. The opinions on this blog, as always are my own. You can follow Ingredients by Saputo on Facebook, Instagram, and Pinterest for more recipe inspirations. Thanks for supporting brands that help keep me baking!
Oh hey friends! I am so so excited to be sharing this wonderfully simple pumpkin sheet cake with you today! It's completely no-fuss, and serves a crowd beautifully. The maple drizzle makes it look extra fancy, but it really is the easiest thing ever. I'd say that's a win win situation.
Living on a pumpkin farm means that I have an abundance of pumpkins at my disposal, and I always end up making cake a few times during the Fall season. There’s something about pumpkins that is so magical, and the fact that you can bake with them is so fun! A dash of cinnamon and allspice complement the pumpkin flavour so well, and we top the cake with fluffy vanilla frosting, and finish it off with the maple drizzle. Simple decadence at its best. What also makes this recipe unique, is that it’s lactose free! I have a few friends who can’t have lactose, and it’s so perfect to have a few recipes up my sleeve that they can enjoy. I used Dairyland Plus TruTaste Lactose Free 1% Milk in the cake, and it worked perfectly.