Dairy-free, Gluten-free Snickerdoodles

A few months ago, my husband and I transformed our home into a casita, or mini-retreat. We’ve met travelers from all over the world, each of them with unique preferences for food. But here’s one thing our travelers have in common: home-made COOKIES!

When our guests arrive, a plate of fresh cookies is waiting for them. Usually chocolate chunk cookies until recently when I had one guest who turned out to be gluten and dairy intolerant. Luckily, I had a go-to snickerdoodle recipe in my arsenal and swapped the butter for vegetable shortening and wheat flour for Bob’s Red Mill Gluten-free 1-to-1 baking flour. There was hardly any difference and the guests just LOVED IT!

Recipe yields 32 cookies

• 1 cup vegetable shortening
• 1 1/2 cup white sugar
• 2 eggs
• 2 tsp vanilla extract
• 2 2/3 cups AP gluten-free flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/4 tsp salt

Cinnamon Sugar

• 1 tbsp white sugar
• 2 tsp ground cinnamon

Preheat oven to 350 degrees

Beat shortening with 1 1/2 cups of white sugar until blended. Beat in eggs one at a time, then vanilla. Blend in flour, cream of tartar, baking soda, and salt. Using a small cookie scoop to form cookie dough balls and set aside.

In a separate bowl, mix sugar with cinnamon. Roll cookie dough in mixture until covered completely and place on a nonstick baking sheet 2 inches apart. Bake 8-10 minutes. Cool cookies completely before serving.

*Leftover cookie dough can be stored for up to 6 months if stored in an airtight container in the freezer. When you’re ready to bake, allow the dough to reach room temperature for 15 minutes before baking in the oven.

Cinnabun Whoopie Pies

Guys, we’re only a day away from the weekend! REJOICE!

This morning I was craving for a cinnamon roll and decided to play around with some eggs, almond flour, and cinnamon and was so excited the final product came out so well.

I whisked some egg whites with cream of tartar until stiff peaks form and then added in a mixture of the remaining egg yolks, truvia, and cinnamon. I added the mixture to a piping bag and piped what mostly looked like a cinnamon roll. I baked it at 300ºF for 25 minutes and when it cooled completely, I topped it with some cream cheese and truvia frosting and VOILA! DELISH! With only 5g of net carbs, this recipe is tasty and healthy.

Makes 4 cinnabun whoopie pies

Whoopie pies:

• 3 eggs, separated
• 1/4 teaspoon of cream of tartar
• 3/4 cup of almond meal
• 2 packets of stevia sweetener
• 1/2 teaspoon of cinnamon

Icing:

• 4 ounces of cream cheese
• 1/2 teaspoon of cinnamon
• 1 packet of stevia sweetener

1. Set your oven to 300ºF. In a large bowl, whisk egg whites with cream of tartar until soft peaks form. In another bowl, mix the egg yolks, almond flour, cinnamon, and stevia. Combine the wet and dry ingredients and fold the mixture with a spatula until you get an even batter.
2. Line a baking sheet with parchment. Add batter to piping bag and pipe a cinnamon bun swirl about 3 inches wide. Space each whoopie pie about 1 inch apart. Bake for 25 minutes and allow to cool.
3. Mix the ingredients for the cream cheese icing and divide evenly between each whoopie pie sandwich. ENJOY!

 

Keto-friendly smoothies

Good afternoon! I am fully immersed in the Ketogenic diet and smoothies in the morning and lunch are so easy to do. Here are this week’s smoothie meals.

Strawberry Chia Pudding + Chocolate smoothie for breakfast

Mix 2 T chia seeds with 1/2 cup coconut milk, 2 T unsweetened cocoa, and allow seeds to bloom for 10 minutes.

Separately, blend 1 T goji berries, 1/2 cup frozen strawberries, a scoop of protein powder, and 1/2 cup coconut milk.

Spinach and Strawberry smoothie

Blend 1 cup fresh spinach, 1/4 cup frozen strawberries, 1/4 cup soft tofu, 1 T chia seeds, 1 cup coconut milk.

Strawberry Chia Pudding + Spinach Mango smoothie

Blend 1/4 cup strawberries with 1/2 cup coconut milk then stir in 3 T chia seeds and let bloom for 10 minutes.

Separately blend 1 cup spinach, 1/4 cup soft tofu, 1/2 cup coconut mimlk, 1/4 cup frozen mango chunks. Combine chia pudding and smoothie and boom!

Carrot Cake smoothie

Blend 1/4 cup raw carrots, 1/2 cup tofu, 1 T chia seeds, 1/2 an orange, 1 cup coconut milk, 2 heaping T coconut chips, 1 tsp vanilla extract, 1/2 t ground cinnamon, and a pinch of nutmeg.

Raspberry Coconut smoothie 

Blend 1 cup coconut milk with 1/4 cup frozen raspberries, 2 T coconut chips, 1/2 cup soft tofu, 1 T chia seeds, 1/2 t flax meal.

Strawberry smoothie bowl

Blend 1/4 cup frozen strawberries, 1/2 cup soft tofu, 1 cup coconut milk, 1 T chia seeds.

Happy New Yeeeeear!

Happy New Year everyone! May God bless you abundantly with health and good eatings throughout the year. As for me, I am making lots of changes in diet for health reasons. I made a great small investment when I purchased the Nutribullet so I’ve been on a smoothie kick as of late and it is so much fun and easy to create a healthy concoction that takes like 2 minutes and then I’m on the go. I live between 2 major cities and I’m always on the road and I realize this could really be something I can stick with. It’s easy, quick, and most importantly, super healthy. I have to share some smoothie recipes that I really love!

 

Super low carb Tofu-Strawberry smoooothie bowl.

Blend 1/4 cup frozen strawberries, 1/2 cup soft tofu, 1 cup coconut milk, 1 T chia

Green avocado & chia berry breakfast bowl

Blend 1/2 kiwi, 1/2 avocado, 1 cup fresh spinach, and 1/4 cup frozen pineapples. Separately blend 1 tsp chia seeds, 1/4 cup frozen raspberries, 4 frozen strawberries, splash of pomegranate juice. Mix 2 smoothies in bowl and add toppings.

Coconut Spinach Chia pudding and Triple Berry smoothie bowl.

Blend 1/2 cup baby spinach and 1/2 cup coconut milk and 1 tsp of agave. Stir 3 T of chia seeds in and allow to bloom for 10-20 min. Separately blend the following frozen fruit 1/4 cup each: blackberries, raspberries, blueberries, pomegranate seeds, and 1/4 cup pomegranate juice. Combine chia pudding and smoothie and go crazy with toppings.

Strawberry Piña Colada smoothie bowl with Coconut Chia pudding.

I topped it with toasted coconut chips and GF berry granola. Blend 1/2 cup frozen strawberries, 1/2 cup frozen pineapples, a handful of coconut chips and 1 cup coconut milk. Separately, mix 1 T chia with 1/3 cup coconut milk and allow seeds to bloom for 10 minutes then add a little agave. Add pudding and smoothie to bowl and add your favorite toppings.

Creamy CHOCOLATEY strawberry chocolate chip bowl (dessert smoothie)

Blend 1 cup frozen strawberries, 2 T semisweet chocolate chips, 2 tsp cocoa or cacao powder, 1/4 cup walnuts, 1 cup coconut milk. Boom and done!

 

Pumpkin Chia pudding and Berry smoothie

Stir together 1/2 cup coconut milk with 2 T chia seeds, 1 tsp agave, and 2 T pumpkin puree and let bloom for 10-20 min. Separately blend 2/3 cups frozen blueberries, 1/4 cup frozen peaches, 3 frozen strawberries, 1 tsp flax meal, and 1/2 cup pomegranate juice. Top smoothie over chia pumpkin pudding and enjoy!

No-churn Chai Banana Ice Cream

I’ve been wanting to make homemade ice cream but I didn’t want to add another bulky appliance to my very small kitchen. I read a few recipes online for some basic no-churn recipes but I really wanted to experiment with unusual flavors that I think could go well (see my crazy list below). I wish I’d known about this method earlier. It’s super easy to make. The only difficult part is waiting until you can eat it!

 

No-churn Chai Banana Ice cream

Chai Banana is the first no-churn ice cream that Daniel and I made. We steeped chai tea bags in hot milk and folded in whipped cream and pureed bananas. Then we froze the mixture for 6 hours before eating. The taste was awesome! You can definitely taste the spices in the tea and the condensed milk added the perfect amount of sweetness. I’d totally make this again.

• 1/2 cup milk
• 4 chai tea bags
• 2 recipe bananas
• 1/2 can sweetened condensed milk
• 1 cup heavy whipping cream

1. Bring 1/2 cup of milk to a simmering boil and steep chai tea bags for 5 minutes and cool. Puree bananas in food processor and mix in 1/2 can sweetened condensed milk.
2. Whisk heavy whipping cream until soft peaks form. Fold in chai tea mixture and pureed bananas so that no streaks remain and the mixture looks uniform throughout.
3. Move to a large tupperware container, cover, and freeze for 6 hours before consuming.

Banana Cupcakes + Chocolate Avocado Ganache

Banana Cupcakes + Chocolate Avocado Ganache has got to be one of the strangest desserts I’ve ever made yet it is so satisfying, gluten-free, and chocolatey.

Banana cupcakes + avocado ganache

Yields 12 cupcakes

• 1/2 cup oatmeal flour
• 1/2 cup brown rice flour
• 1/4 cup unsweetened grated coconut flakes
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt 2 very ripe bananas
• 1/3 cup dark brown sugar
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons apple cider vinegar
• 3/4 cup coconut milk
• 1 tablespoon of flax meal
• 3 tablespoons hot water

1. Preheat oven to 325˚F.
2. Mix flax meal and 3 tablespoons of hot water in a small bowl. Let sit for 5 minutes to thicken. This will be your egg replacement.
3. In your mixer using a wire whisk, mix bananas, brown sugar, vinegar, and vanilla for 3 minutes. Turn mixer off and combine the rest of the ingredients. Mix well.
4. Line a 12 muffin pan with cupcake liners and spoon batter up to 3/4 the way to top. Bake for 20 minutes. (Low and slow will guarantee a moist cupcake!)

 

Icing

• 1 large hass avocado, pit and skin removed
• 2 teaspoons Dutch cocoa powder
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

In another mixing bowl, beat avocado pulp until very mushy. Slowly add cocoa powder, powdered sugar, and vanilla. Beat for a good 5 minutes. Allow to cool in the fridge so that the icing can thicken. When the icing is ready, you can add it to a piping bag and swirl it on top of each cupcake. Enjoy!

136 calories 24g carbs 4g fat 2g protein 2g fiber 13g sugar per cupcake

Unusual ice cream flavors. Which would you try?

I’m thinking about venturing out to homemade ice creams but I want to try unusual flavors. I’ve come up with a list of flavors to create but I’d like some feedback. Which of these would you be willing to try or interested in knowing more about? 

Pumpkin Cheesecake Bars

I know that Fall is coming to Texas when the morning breeze is suddenly brisk and the air is much more humid. People are already putting up Halloween decorations and then I realize 2014 is already 3/4 over. I begin to crave for seasonal Fall treats like these pumpkin cheesecake bars which I rarely make because they’re so delicious and addicting. It’s probably a good thing I don’t make them all the time. The base of this treat is an oatmeal and flour crust and the filling is a combination of fresh grated ginger, pumpkin, and cinnamon with whipped cream cheese. I could just eat the filling by the bowl. Please don’t be like me. It taste like pumpkin pie ice cream! I can’t wait for you to try these. You’re going to love the creaminess of the filling and the chewy buttery texture of the crust.

gluten-free pumpkin cheesecake bars

Recipe yields 9 bars

Ingredients:

Crust

• 1 cup all-purpose gluten-free flour
• 3/4 cup (packed) golden brown sugar
• 1/2 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into tiny cubes
• 3/4 cup old-fashioned oats

Filling

• 1 (8-ounce) package cream cheese, room temperature
• 3/4 cup canned pure pumpkin
• 1/2 cup sugar
• 2 large eggs at room temperature
• 1 1/2 teaspoons ground cinnamon
• 1 tablespoon of fresh grated ginger

 

Method:

1. Preheat oven to 350°F. Line a 9x9x2-inch baking sheet with 2 sheets of parchment with extra on the ends.
2. Using a pastry cutter, blend first 4 ingredients until coarse meal forms. Add oats and mix with your hands until mixture is moistened but not clumping.
3. Press crust onto bottom pan lined with parchment.
4. Bake crust until golden, about 30 minutes. Remove from oven to cool.

Filling:

1. In a mixing bowl, whip cream cheese until fluffy. Add in eggs one at a time. Then add in remaining filling ingredients.
2. Spread filling over baked crust; bake until set, dry in center, and beginning to rise at edges, about 20 minutes.
3. Cover and chill until cold, about 4 hours. Cut into squares and serve.

Banana Caramel Cream Pie [gluten-free]

Silky, lucious, custardy banana caramel cream pie

One of my favorite things Dan man and I made this past weekend was Banana Caramel Cream Pie. Yowza! We started with a simple custard recipe and when that was cool, we spooned it over a flaky buttery crust. The caramel drizzle on top transformed the pie into an unforgettable balance of cream and fruit flavor. If you love banana flavors in dessert, you will be very pleased with this pie.

The crust:

• 1 stick of very cold butter (1/2 cup) cut into little cubes
• 1 cup of all-purpose gluten-free flour
• 1-2 tablespoons of ice cold water
• 1 tablespoon of granulated sugar
• 1/2 teaspoon of xanthan gum
• 1 egg white

Filling:

• 1 1/2 cup of whole milk
• 6 tablespoons of butter
• 2 1/2 tablespoons of all-purpose gluten-free flour
• 1/2 cup of granulated sugar
• 2 egg yolks

Topping:

• 2 bananas, sliced
• 1/4 cup of caramel sauce

Preheat oven to 425 degrees F.

1. To make the crust, combine 1 cup of flour, 1/2 cup of cubed butter, sugar, xanthan gum and mix with hands until mixture resembles a mealy texture.
2. Slowly add in water 1 tablespoon at a time until dough comes together. Form in a ball and then a flat disk about 1 inch thick in height. Chill for 1 hour in refrigerator (do not put in freezer). Dust a flat surface with flour and roll out pie crust. Once dough is flattened, roll dough over the pie pin and unroll over a pie dish. Trim off excess or tuck extra dough underneath top layer.
3. Brush crust with egg white and bake for 20 minutes or until crust is golden brown.
4. To make the filling, whisk 2 egg yolks into a frenzy in a separate large bowl. Then over the stove, melt the butter in a sauce pan over medium heat and add flour. Add milk and whisk until mixture thickens, about 5 minutes. Slowly drizzle the hot milk to the egg yolks in  thin stream. Whisk to prevent yolks from cooking. Add back into the sauce pan and simmer for 3 minutes. Remove from heat and allow to cool.
5. Add custard filling to the pie. Chill for 3 hours. Top with sliced bananas and drizzle with caramel sauce before serving.

Gluten-free Peanut butter oatmeal cookies [Huzzah!]

If you’re looking for a gift for someone who loves peanut butter, look no further. When Dan man’s parents came to visit this past weekend from Kansas, I baked up some gluten-free cookies for them to snack on while on the road. Dan’s younger sister who recently became gluten-free mentioned it can be hard to find good gluten-free cookies so she was especially excited about these. I used a Betty Crocker’s gluten-free flour mix, creamy peanut butter, vegetable shortening, vanilla, and old fashioned oats. I really love the texture of old fashioned oats as to the instant stuff. These cookies will melt in your mouth. Enjoy with milk or coffee. Or both. Is there any wrong way to enjoy a cookie?

Gluten-free peanut butter oatmeal cookies

Ingredients:

• 1/4 cup of vegetable shortening
• 1/2 cup of granulated sugar
• 1 cup of creamy peanut butter
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup of all-purpose gluten-free flour (I used Betty Crocker’s blend)
• 1/2 cup GF old fashioned oats (plus extra on the side)

1. Preheat oven at 375 degrees F.
2. In a large mixing bowl, using the paddle, mix the shortening and sugar for about 2 minutes. Add in peanut butter. Slowly add the egg, one at a time. Combine the rest of the dry ingredients and oatmeal and lastly add vanilla.
3. Line a parchment sheet on a cookie sheet. Add cookie dough and flatten out between 2 large parchment sheets till they are about 1/4 inch thick. Chill the cookie dough until firm, about 1 hour. Remove top cookie sheet and use a cookie cutter to cut out the design you want. Lay the unbaked dough on the sheet pan about 1 inch apart. Sprinkle additional oatmeal on the top if desired.
4. Bake for 5-6 minutes and move to cooling rack. Cool completely before packing up. Whoever you’re making these for will definitely be delighted. Enjoy!

Gluten–free Mixed Berry Pie

Daniel and I had a lot of fun last Sunday experimenting with gluten-free flour in pie crust. We substituted Trader Joe’s All-Purpose Gluten-free flour and it turned out great. Since berries are in season and super inexpensive, berry pie is the way to go. We used blackberry and strawberries in this recipe but you can substitute for any berries.

Crust

• ½ cup of very cold butter, cut into tiny cubes
• 1 cup of all purpose GF flour (I used Trader Joe’s brand) + more for dusting
• ¼ teaspoon salt
• 2 teaspoons granulated sugar
• 5 tablespoons iced cold water

Filling

• 2 cups of blackberries
• 2 cups of halved strawberries
• juice of 1 small lemon
• 1/3 cup of sugar
• 2 tablespoons all purpose GF flour

Preheat oven at 425 degrees.

To make the filling, bring all filling ingredients together in a medium sauce pot over medium high heat until berries begin to cook about 5 minutes. Turn off heat. Set aside.

To make the crust, combine butter and dry ingredients in a large mixing bowl. It should look very coarse. Add cold water a tablespoon at a time until ingredients come together. This make take a few minutes. Roll the dough into a ball and flatten into a thick disk. Dust the dough with flour and the work surface with flour. Use a rolling pin and start from the center. Roll out into circle larger than 9” pie dish. To transfer to your pie dish, add flour to the rolling pin and wrap the pie dough around the pin. Then unwrap over the pie dish, add filling and bake for 15 minutes at 425 degrees. Then lower to 325 and bake for 45 minutes. Cool before slicing and serving.

Red Velvet Cupcakes

People from Texas love their red velvet. At any event where I’ve brought red velvet cupcakes, people have freaked out. Stunned. Delighted. Squealing! Red Velvet is complex. Even though it has cocoa powder in it, it’s not considered a chocolate cake. It kind of stands on its own and it’s hard not to like if it’s done right. In this recipe the buttermilk and vinegar is essential because it helps the cake rise and makes the cake fluffy. It’s definitely my favorite way to prepare red velvet cupcakes.

Yields 12 cupcakes

• 1 cups all purpose flour
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1 Tablespoons unsweetened cocoa powder
• 1 cups sugar
• 1/2 cup vegetable oil
• 1 egg
• 1/2 cup buttermilk
• 1 teaspoon of vanilla extract
• 1 oz. red food coloring
• 1/2 teaspoon of white distilled vinegar
• 1/4 cup of prepared strong hot coffee

Instructions

1. Preheat oven to 325 and line 12 cupcake liners
2. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
3. In a large bowl, combine the sugar, vegetable oil, eggs, buttermilk, vanilla and red food coloring until combined.
4. Stir in the coffee and white vinegar.
5. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
6. Spoon batter half way to the top of each liner.
7. Bake in the middle rack for 15-20 minutes, or until a toothpick comes out clean.
8. Cool completely before adding any frosting.

Cream Cheese Icing

• 1 package of 8 oz cream cheese at room temperature
• 1 stick of butter at room temperature
• 1 tsp of vanilla extract
• 1 1/2 cups of powdered sugar

1. Whisk together by hand (or if you’re using an electric fixer, use the paddle) and mix cream cheese and butter for 5 minutes on medium speed.
2. Add vanilla extract then add the powdered sugar 1/2 a cup at a time. Whisk until frosting is light and fluffy.
3. Add to your piping bag and frost each cupcake. Done!

White cupcakes & strawberry icing

I’m on a mission to find the best white cake ever. For the next month or so I’ll be experimenting with different ingredients until I find one that I absolutely love. This version of the white cake was made into cupcakes using a combination of a couple egg whites, whole milk, cake flour, and shortening. The cake is super delicate and is pretty good if you like a denser white cake. Flavor wise, it was spot on!

Yields 9-12 cupcakes

• 1/2 cup vegetable shortening softened
• 3/4 cup sugar
• 2 egg whites
• 1 teaspoon vanilla extract
• 1 cup and 2 tablespoons cake flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup whole milk

1. Preheat oven at 350˚ and line cupcake pan with up to 12 cupcake liners.
2. Using your mixer with the paddle, mix shortening and sugar until light and fluffy on medium speed. Add egg whites, one at a time. Add vanilla.
3. Combine the flour, baking powder and salt and add to creamed mixture alternately with the milk.
4. Bake cupcakes for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely.

Strawberry Icing

• 1 cup of frozen strawberries thawed with liquid
• 1/3 cup of powdered sugar

Mix strawberries and powdered sugar and top each cupcake with about 1 tablespoon of the icing. Chill cupcakes overnight and serve.

Blueberry Lemonade Cupcakes

I wanted to make a lemon berry cupcake that was tart and refreshing and not overly sweet. I played around with a classic yellow cake recipe I liked and added blueberries and lemon zest to the batter. Then, separately I cooked 2 cups of blueberries in a sauce pot with sugar, lemon juice and cornstarch and let the mixture look somewhat like pie filling which gave the cupcakes a super tart center. Topped it off with lemon zest crème chantilly (fancy name for whipped cream icing). YUM.

The cupcakes. Yields 16-24 cupcakes

• 2 3/4 cup all purpose flour
• 3 t baking powder
• 1 t salt
• 1 cup shortening
• 2 cups sugar
• 4 large eggs
• 3 tsp vanilla
• 1 3/4 cup milk
• 1/2 cup of blueberries
• zest of 1 lemon

Preheat oven to 350 degrees. Grease pans or line cupcake liners.

Sift dry ingredients together. Mix shortening, sugar, and lemon zest at medium speed until fluffy. Add eggs one at a time then add the vanilla extract. Gradually add milk and dry ingredients alternating each in 3 parts. Fold in fresh blueberries. Bake 15-17 minutes until toothpick inserted in the middle comes out clean. Allow to cool completely.

Filling:

• 1.5 cups of fresh blueberries or frozen
• 1/4 cup of water
• 1/3 cup of granulated sugar
• juice of 1 lemon
• 1 teaspoon of cornstarch mixed with 1 tablespoon of water
• Large boba tea straws

• Bring blueberries, water, and sugar together in a saucepan on medium heat. When blueberries pop, add the cornstarch mixture and lemon juice. Cool completely.
• To fill the cupcakes, insert one end of the boba tea straw in the center of the cupcakes. The center of the cupcakes should come out when you remove the straw. Repeat for all cupcakes then fill each one with blueberry filling.

Crème Chantilly

• 2 cups of very cold heavy whipping cream
• 1 cup of powdered sugar
• 1 or 2 drops of lemon oil or extract
• 1 teaspoon of vanilla extract
• 1 teaspoon of gelatin dissolved in 1 table spoon of warm water
• blue food coloring (optional)

1. Using an electric mixer with wire whisk, whisk the heavy cream on medium speed.
2. When the creme starts to thicken, add the gelatin, vanilla, lemon oil, and food coloring if you like.
3. Add powdered sugar a little at a time. The cream is ready if it makes soft peaks. Pipe on cupcakes and garnish with more fresh blueberries.

Bumble bee smash cake

On Friday night after work, I put my renegade face on and went on baking Zoey’s 1st birthday cake. Last year, her mother ordered baby shower cupcakes from me with fondant cherry blossoms. This year, her mother opted for a bumble bee theme. I was pleased with how the bumble bees turned out. What fun! If you’re wondering, the cake flavor is pumpkin and cream cheese.