Pumpkin Snack Cake with Cream Cheese Frosting #SundaySupper

Pumpkin Snack Cake with Cream Cheese Frosting #SundaySupper

Hi Everyone,

Today for #SundaySupper we are bringing you Fall recipes. When I think of fall, two things come to mind, apples and pumpkin. I am pretty excited for today’s recipe because I am sharing with you my first pumpkin recipe of the season, and believe me there will be more. So let’s get the Fall party started with Pumpkin Snack Cake with Cream Cheese Frosting.
Pumpkin Snack Cake with Cream Cheese Frosting #SundaySupper
This cake exceeded my expectations. It is so light and moist and has the perfect pumpkin flavor. I gave a slice to Jenny before she headed out to work and her exacts words were OMG! Can I bring some to my boyfriend Jerry? So yes, this recipe is a keeper.
Pumpkin Snack Cake with Cream Cheese Frosting #SundaySupper
The cake is not only tasty, but it is pretty easy to make. I tried to lighten it up by only using a 1/3 cup of sugar in it, but I felt the need to add a pinch of maple syrup at the very end. The maple syrup really brought the flavors all together. For spices, I used my favorites, cinnamon, nutmeg and cloves. You could also use pumpkin pie seasoning if you desire.
Pumpkin Snack Cake with Cream Cheese Frosting #SundaySupper
I was going to leave the cake plain, but at the last-minute I decided to make a lightened up cream cheese frosting. That just took the cake to another level. I went light on the frosting because I feel a little bit goes a long way. It has 2 oz of cream cheese, 1/2 cup of powdered sugar, cinnamon and a pinch of milk. The frosting just makes enough to cover the cake and adds that extra bit of more sweetness. If you didn’t want to frost the cake, it would only be 132 calories a slice. This recipe makes 12 nice size slices.
Pumpkin Snack Cake with Cream Cheese Frosting #SundaySupper

Pumpkin Snack Cake with Cream Cheese Frosting

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 12 slices

Serving Size: 1 slice

Pumpkin Snack Cake with Cream Cheese Frosting

A lightened up, fluffy moist pumpkin flavor cake with a cinnamon spiced cream cheese frosting.

Ingredients

  1. 11/2 cup flour
  2. 1 tsp baking powder
  3. 1/4 tsp baking soda
  4. 1/2 tsp salt
  5. 1 cup pumpkin puree (not pie filling)
  6. 4 tbsp coconut oil (melted) or butter
  7. 1/3 cup sugar
  8. 1/4 cup egg substitute or 1 egg
  9. 1/2 tsp vanilla extract
  10. 1/2 cup non-fat milk or milk of choice
  11. 1/2 tsp. ground cinnamon
  12. 1/4 tsp. ground nutmeg
  13. 1/4 tsp. ground cloves
  14. 2 tbsp. maple syrup
  15. Frosting:
  16. 2oz. cream cheese (I used 1/3 reduced fat)
  17. 1/2 cup powdered sugar
  18. 1/4 tsp. ground cinnamon
  19. 2 tsp. non-fat milk

Instructions

  1. Preheat the oven to 375°F.
  2. Spray a 9-inch square baking dish with cooking spray.
  3. In a medium bowl, whisk together the flour, baking powder, and salt; set a side.
  4. Using an electric mixer, beat the pumpkin, coconut oil, sugar, vanilla extract, cinnamon, nutmeg and cloves. Beat in the egg until blended.
  5. Add the flour mixture in three additions, alternating with the milk, beating after each addition until just combined. Stir in maple syrup.
  6. Spread the batter in the bottom of the baking dish.
  7. Bake the cake for 20 minutes or until lightly it is golden brown and the center comes out clean with a toothpick. Let the cake cool completely.
  8. In a bowl, add cream cheese, powdered sugar, and cinnamon. Beat until lightly fluffy. Add a teaspoon at a time of milk to get the consistency you desire. Spread onto cake and cut cake into 12 slices.
  9. Store in the refrigerator.

Notes

Calories per slice: 170, Fat: 5.6, Cholesterol: 3, Sodium: 194, Potassium: 98, Carbs: 27, Fiber: 1, Sugar: 13, Protein: 3.3

http://www.peanutbutterandpeppers.com/2014/09/21/pumpkin-snack-cake-with-cream-cheese-frosting-sundaysupper/

Pumpkin Snack Cake with Cream Cheese Frosting #SundaySupper
I am just so excited for Fall! After having a slice of this cake, it really put me in the pumpkin mood. Oh and I almost forgot. Just for decorations I used Brach’s pumpkin candies. Another reason why I love Fall! Darn those pumpkins and candy corns. He He

Be sure to check out the other fabulous Fall recipes that the #SundaySupper crew is sharing with us today.

Have a great rest of the weekend!

Toodles,

Jennifer
Pumpkin Snack Cake with Cream Cheese Frosting #SundaySupper
Appetizers and Drinks

Soups, Stews, Chili, and Casserole

Salads and Side Dishes

Main Dishes

Desserts and Baked Goods

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Sunday Supper Movement

Blackberry Cake

Blackberry Cake #SundaySupper

Hi Everyone!

Today for #SundaySupper we had to make a recipe to bring to a barbecue! One thing I never brought to a barbecue was cake! So I thought hmmmmm, why not bring cake? I was at the Farmers Market and I saw the sweetest, most plump blackberries ever and I thought, yup these would be perfect for my cake. Off to the kitchen I ran and after whipping, beating and baking I had a beautiful, low-calorie cake that would please any blackberry lover, like me!
Blackberry Cake
This cake is light, full of flavor, sweet and mighty delicious! You get a taste of a juicy blackberry in every bite!! Not only is it yummy, but it is also very easy to make and low-calorie too! I am in cake heaven with today’s recipe!! I love simple cake recipes like this!
Blackberry Cake
The cake is super easy to make too! I just whipped my eggs, sugar, vanilla until it’s light and fluffy, then I added my flour mixture and carefully spread it in my springform pan. The hardest part about the recipe is spreading the batter. The batter is kind of thick. Then I added my juicy, sweet blackberries that has been soaking in lemon juice and sugar. I baked it in the oven for 40 minutes and it was done. The key to this cake is letting it rest so all the flavors come together! It also travels very well too! Perfect for bringing to a party!
Blackberry Cake

Blackberry Cake

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 1 cake (10 slices)

Serving Size: 1 slice

Blackberry Cake

A light, buttery, sweet, low calorie cake made with fresh, sweet juicy blackberries.

Ingredients

  1. 2 cups blackberries
  2. 3/4 tsp. lemon juice
  3. 1/2 cup plus 1 tbsp., granulated sugar
  4. 1 cup flour
  5. 1 tsp. baking powder
  6. 1/4 tsp. salt
  7. 8 Tbsp. unsalted butter
  8. 2 eggs
  9. 1 tsp. vanilla extract

Instructions

  1. Preheat the oven to 350F.
  2. Grease a 9-inch spring form pan and line the bottom with parchment.
  3. In a medium bowl, toss the blackberries with the lemon juice and 1 Tablespoon of the sugar.
  4. In a separate bowl, sift the flour, baking powder, and the salt.
  5. Using an electric mixer, cream the butter and 1/2 cup of sugar on medium-high speed until light and fluffy, about 3 minutes.
  6. Add the eggs, 1 at a time, beating well after each addition. Scrape down the sides of the bowl. Add vanilla extract.
  7. With the mixer on low, beat in the sifted ingredients. Do not over beat. Scrape into the prepared pan and smooth the top.
  8. Scatter the berries and any juices over the batter.
  9. Bake in the center of the oven for 40 - 50 minutes or until a skewer comes out clean and the cake just begins to pull away from the sides.
  10. Cool in the pan for 30 minutes.
  11. Spring the cake free, then finish cooling completely.
  12. Slide a wide, thin spatula under the cake to transfer it to a large plate. Wrap tightly with plastic and let mellow at room temperature for several hours or overnight before eating.

Notes

Calories per slice: 195, Fat: 10, Cholesterol: 62, Sodium: 122, Potassium: 87, Carbs: 23, Fiber: 2, Sugar: 12, Protein: 3

http://www.peanutbutterandpeppers.com/2014/07/20/blackberry-cake-sundaysupper/

Blackberry Cake
This cake tastes amazing sprinkled with a little powdered sugar and a dollop of whip cream, but it’s also darn good served with a side of vanilla ice cream, my favorite! Funny, as much as I love blackberries, I rarely every buy them, but after tasting how sweet blackberries are right now, I need more!!  trust me and go pick up some blackberries!  I can’t get over how sweet they are!
Blackberry Cake

Be sure to see what the others will be bringing to the party today!

Have a fab Sunday!

Toodles,

Jennifer
Blackberry Cake
Beverages

Appetizers

Sides and Accompaniments

Main Dishes

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Blueberry Cake Loaf

Blueberry Loaf Cake

Hi Everyone,

Happy Saturday to you.  Today I have a little off the wall recipe, ok it’s not really off the wall.  It’s actually pretty perfect, no matter how it looks.  My Husband took a look at it and said what is that?  It’s kind of funny looking.  I said it’s a loaf cake.  He was like ummm, ok.   I said here, just take a slice and judge for yourself.  He took a bite, then another and said it’s really good.  Then told me that is super moist and I love the blueberries.  I said is it blog worthy?  He said yup, share away!!!  So here I am!
Blueberry Cake Loaf
He wasn’t kidding, this is a super moist cake and has the most creamy buttery flavor with a hint of vanilla. It is truly a fantastic cake!!  WAY better than the stuff in the box!  Heck, I even impressed myself with it.  I love when I do that!  I love when things come out better than expected, no matter how it looks. Goes to show, you can’t always judge a book by its cover!!
Blueberry Cake Loaf
I decided to make the cake in a loaf pan for two reasons, one calories! I wanted to slice it like bread so I wouldn’t consume a billion calories as I would in a slice of cake. Two, it’s easier for me to pack up and give to my Husband for his lunches. However, I am sure you could bake this in an 8″ round pan if you wanted a true cake shape.  But one thing I’m not, is traditional.  I like to change it up!  It’s what makes cooking and baking fun!
Blueberry Cake Loaf
My Husband was ticked pink when I told him it was all for him. See, since January I kind of skimped on making him weekly treats to take to work. When I make things I tend to eat it and I have been trying really hard not to make too  many sweets, because I do eat it or at least sample it. But I decided that he needed something for work. Last week it was pink chocolate chip cookies and this week Blueberry Loaf Cake. I think I am spoiling him!!
Blueberry Cake Loaf
The cake is simple to make too! It only has a few household ingredients and it’s pretty low in sugar. I added blueberries to add additional flavor since I was skipping the frosting. You could frost this cake if you wanted to. But really, it is wonderful plain. I am pretty proud of this cake, considering the sides peeked up. Here is what it looked like whole. It’s funny looking!
Blueberry Cake Loaf
I am sure you will love this cake if you like vanilla flavored cake. You could add other frozen fruit to it or heck, you could even add chocolate chips. It’s so versatile. Plus it’s the perfect size cake for two people. Oh how I do love cake, but I didn’t want a big one in the house. I would eat it all! I have no self-control when it comes to sweets.  It’s such a downfall for me.
Blueberry Cake Loaf

Blueberry Loaf Cake

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 8 slices

Serving Size: 1 slice

Blueberry Loaf Cake

A light, moist, buttery, vanilla flavored cake chock full of blueberries and cooked in a loaf pan.

Ingredients

  1. 1/3 cup butter, softened
  2. 1/3 cup sugar
  3. 1 egg
  4. 1/2 tsp. vanilla extract
  5. 3/4 cup all-purpose flour
  6. 1 tsp. baking powder
  7. 1/4 tsp. salt
  8. 1/2 cup non-fat milk
  9. 1/2 cup blueberries, frozen

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray a 9 x 5 loaf pan with cooking spray; set aside.
  3. In a bowl, add flour, baking powder and salt, whisk together; set aside.
  4. In a bowl, cream together butter and sugar until light and fluffy. Add egg and vanilla extract; beat until incorporated.
  5. Carefully alternate the flour mixture with the milk, until just combined.
  6. Fold in the blueberries
  7. Pour mixture into prepared baking pan and spread out the top to make sure it is even. Bake for 30 - 35 minutes, until the center comes out clean with a toothpick. Let cool in pan for 10 minutes and carefully take the cake out of the pan and let cool completely on a baking rack.

Notes

Calories per slice: 159, Fat: 8.4, Cholesterol: 44, Sodium: 89, Potassium: 51, Carbs: 18, Fiber: 1, Sugar: 9.7, Protein: 3

http://www.peanutbutterandpeppers.com/2014/02/22/blueberry-loaf-cake/

Blueberry Cake Loaf
This cake would be perfect for a celebration, to snack on at lunch as my Husband will be doing or even for having with your morning coffee. It’s not overly sweet, but sweet enough. Really, no matter how funny it looks, I am truly happy with the outcome. And ohhhhh, that buttery flavor just calls me!! I can’t get over how you can taste the butter.

Have a wonderful weekend!  Make sure you get out there and enjoy it!  The work week comes way to fast!

Toodles,

Jennifer
Blueberry Cake Loaf

Angel Food Cake with Strawberry Sauce

Angel Food Cake with Strawberry Sauce

Hello!

Ahhhh, how I love angel food cake.  It’s my all time favorite cake in the world.  I love it with fruit, I love it plain, I love it with chocolate and I just simply love it.  I guess you can tell I kind of have a thing for angel food cake.  I am sure you guessed it, but today’s recipe is for Angel Food Cake with Strawberry Sauce.  Oh boy, oh boy!!

Angel Food Cake with Strawberry Sauce

I don’t know what it is about that fluffy white cloud they call angel food cake, but I must have it. It is my requested birthday cake every year and darn that Husband of mine, he really does try to make it for me, but he cheats and buys the stuff in the box. That’s ok, I like that too!! One year, he didn’t realize I had an angel food cake pan, so when he bought his box of mix, he also picked up a cake pan from the store. You know how they come in two pieces? Well, he didn’t realize it, but he grabbed about 10 of the center tube pieces and one base. He made his cake, though I am not sure how he did it? But one day, when I was digging through my cupboards I found all of the center rings. I asked him, where the heck did these come from? He looked, laughed and said, huh, I must have grabbed all of them when I was at the store. The cashier didn’t even notice. lol, Now I have a bunch of angel food cake tubes.
Angel Food Cake with Strawberry Sauce

My angel food cake is super easy to make and you don’t even need a traditional angel food cake pan to make it. I made it in a loaf pan. I find it easier for the cooling process, since I hate trying to find a bottle to hold my angel food cake pan upside down. The cake turns out light, fluffy, sweet and just perfect every time! But I needed a little more when serving it, so I made a super duper easy strawberry sauce to go with my cake.
Strawberry Sauce

The sauce is made with fresh strawberries, stevia, water and cornstarch. Just heat it all on the stove top for about 10 minutes and it turns into a nice sweet, thick sauce. I use the leftover sauce for topping on toast or mixing in my yogurt. You already know I am a berry freak, so I had to add more berries to my dessert. I may have gone a little overboard on the fruit, but I can’t help it, I just love my fruit!
Angel Food Cake with Strawberry Sauce

Angel Food Cake with Strawberry Sauce

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 6 Slices

Serving Size: 1 slice

Angel Food Cake with Strawberry Sauce

A light, fluffy, low calorie cake, topped with homemade strawberry sauce and fresh fruit.

Ingredients

  1. ***For Angel Food Cake***
  2. 3/4 cup plus 2 tablespoons granulated sugar, divided
  3. 1/4 teaspoon salt
  4. 1/2 cup cake flour plus 1 tablespoon
  5. 6 large egg whites at room temperature
  6. 3/4 teaspoon cream of tartar
  7. 1/2 teaspoon vanilla extract
  8. ***For Strawberry Syrup***
  9. 4 cups strawberries, stems removed
  10. 1/4 cup water
  11. 1 tbsp. cornstarch
  12. 1 tsp. stevia
  13. ***Topping***
  14. 12 tbsp. Whip Cream, fat free

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line a 9×5 inch loaf pan with regular aluminium foil.
  3. Mix half of your sugar in a small bowl with the cake flour and salt; set aside.
  4. In a large metal bowl, beat the egg whites with an electric mixer until foamy. When foamy, add the cream of tartar and beat until medium peaks form. Slowly beat in the sugar.
  5. Beat in the vanilla.
  6. With a large scraper, fold the flour mixture into egg white mixture, a little bit at a time.
  7. Carefully spoon mixture into the ungreased loaf and and bake for 35 minutes.
  8. Check cake by sticking a toothpick in it, when it comes out clean, cake is done. Let the loaf pan cool, then carefully lift from pan and peel away the foil.
  9. To make the strawberry sauce: In a large skillet add strawberries, water, cornstarch and stevia. Over medium heat, keep stirring the strawberries, until it becomes thick. Set aside until it slightly cools. Left overs can be stored in an air tight container in the refrigerator.
  10. Cut angel food cake into six even slices and top with strawberry sauce and a dollop of whip cream.
  11. Add additional berries if desired.

Notes

Calories include strawberry sauce and whip cream: 154, Fat: .05, Cholesterol: 0, Sodium: 158, Potassium: 229, Carbs: 49, Fiber: 2.6, Sugar: 6.3, Protein: 5

http://www.peanutbutterandpeppers.com/2014/01/18/angel-food-cake-with-strawberry-sauce/

Angel Food Cake with Strawberry Sauce

Oh the beauty of Angel Food Cake! This dessert would be wonderful for a special holiday or even, do I dare say it? Valentine’s Day, which is coming up next month. Where does the time go? It’s crazy how fast it goes! All I know is I am looking so forward to summer. I can’t take this cold anymore!!

Have a wonderful day! Keep warm and make a healthy, good for you dessert!!

Toodles,

Jennifer
Angel Food Cake with Strawberry Sauce

Mini Chocolate Bundt Cake with Raspberry Sauce

Mini Chocolate Bundt Cake with Raspberry Sauce #SundaySupper

Hello and Happy Sunday to you!

Today is a very special day!!  There is a birthday in the house!!!  Guess who turns two today?  #SundaySupper!  Yuppers, #SundaySupper is two years old and we are having a virtual birthday party.   So grab your party hat, streamers and get a big cup of coffee or maybe some champagne, after all it is a celebration and sit back, relax because I have cake for you!!

Mini Chocolate Bundt Cake with Raspberry Sauce
After all I couldn’t be at a party without cake and in my eyes you can never have enough cake. So let me share with you my Mini Chocolate Bundt Cakes with Raspberry Sauce. This is such a rich, dark chocolate cake that is will satisfy any chocolate craving you may have without all of the calories. To accompany my cake I made a very simple raspberry sauce. I love chocolate and raspberries together. It’s such a nice combination that really compliments each other. Matter in fact my wedding cake was a chocolate cake with raspberries and a vanilla buttercream frosting. It was one of the best cakes I have ever had and that flavor combination is what inspired me to make today’s cake.
Mini Chocolate Bundt Cake with Raspberry Sauce
I decided on a bunt cake instead of a traditional cake because I got a few bundt pans for Christmas.  My Mom asked me what I wanted for Christmas and I told her just a bundt cake pan. Well she sent me three! She sent me one that is a 3 cup and two 12 cup size cake pans. Well my batter doesn’t make enough for a 12 cup cake, so I made two 3 cup cakes, which is perfect because #SundaySupper turned two today!
Mini Chocolate Bundt Cake with Raspberry Sauce
I did lighten up the traditional bundt cake recipe, since most cakes are up over 200 calories, if not more. My cake comes in at 157 calories. I don’t think that is to bad for cake. I made it using Truvia to cut down on the sugar and greek yogurt in place of butter, but to keep it moist I used butter flavored olive oil. It turned out wonderful and I feel no guilt in eating it!!
Mini Chocolate Bundt Cake with Raspberry Sauce
The only thing off about my cake is the size. Not that it tasted any different or didn’t look pretty, it was just odd to cut, since it was so small.  After looking at these pictures, I bet this cake would have been great cut in half and then adding the raspberry sauce in the middle and topping it with whip cream. Funny, that you come up with these ideas after the pictures have been taken and the cake has been eaten. Well, I’ll do that next time. Oh and speaking of size, this recipe makes a 6 cup size cake.
Mini Chocolate Bundt Cake with Raspberry Sauce

Mini Chocolate Bundt Cake with Raspberry Sauce

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 8 slices

Serving Size: 1 Slice

Mini Chocolate Bundt Cake with Raspberry Sauce

A lightened up chocolate cake that is rich in flavor and served with a simple raspberry sauce.

Ingredients

  1. 1 cup all-purpose flour
  2. 1/2 cup Truvia Baking Blend or 1 cup sugar
  3. 1/2 cup unsweetened cocoa powder
  4. 1/2 tsp.baking soda
  5. 1/4 tsp. salt
  6. 2 tbsp. olive oil (I used Star Butter Flavored EVOO) or Canola Oil
  7. 1/4 cup greek yogurt, plain
  8. 2 large egg whites
  9. 1/4 cup egg substitute or 1 large egg
  10. 3/4 cup unsweetened coconut milk
  11. 2 tsp. instant espresso granules
  12. 1 1/2 tsp. vanilla extract
  13. Cooking spray
  14. Raspberry Sauce
  15. 2 1/4 cup raspberries, frozen
  16. 1 tsp. cornstarch
  17. 1/4 tsp. stevia or sugar to taste

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray a 6 cup or two 3 cups bundt pans with cooking spray; set aside.
  3. In a large mixing bowl add flour, sugar, cocoa powder, baking soda and salt; stir well with a whisk. Add oil, greek yogurt, egg whites, and egg substitute. Beat at low speed 1 minute. Slowly add the coconut milk, espresso granules, and vanilla; beat 1 minute.
  4. Pour batter prepared bundt pan.
  5. Bake for 17 -23 minutes for 3 cup bundt pan and 25 to 35 minutes for 6 cup bundt pan, until a wooden pick inserted near the center comes out clean.
  6. Cool in pan 10 minutes. Remove from pan; cool completely on a wire rack. Trim off any access, cake so the bundt cake site flat.
  7. To make raspberry sauce: In a large skillet add frozen raspberries and stevia. Over medium - low heat, cook the raspberries until they break down and are no longer frozen, about 5 minutes Add the cornstarch and stir until thicken about 3 minutes more.
  8. Pour the sauce into a bowl or jar and let it cool to room temperature. Serve about two tablespoons of sauce with the cake. Leftover sauce can be stored in the refrigerator for about two weeks.
  9. Note: I recommend tasting the raspberry sauce to make sure it is sweet enough for you. My bag of raspberries were tart, but the one I bought a couple of months ago were sweeter.

Notes

Calories per slice including raspberry sauce: 157, Fat: 5.5, Cholesterol: 23, Sodium: 194, Potassium: 129, Carbs: 27, Fiber: 7, Sugar: .03, Protein: 7

http://www.peanutbutterandpeppers.com/2014/01/12/mini-chocolate-bundt-cake-with-raspberry-sauce-sundaysupper/

Mini Chocolate Bundt Cake with Raspberry Sauce
I just want to say Happy Birthday #SundaySupper! I am very happy and proud to be apart of this group! It is not like any other group I have been apart of and even though we are in cyber land it does feel like family!! I have been with #SundaySupper for one year now and I can’t wait to see what fun things are lined up for the years to come!

As I always say, be sure to check out what the others are bringing to the virtual birthday party!

Have a great Sunday!

Toodles,

JenniferMini Chocolate Bundt Cake with Raspberry Sauce
Brilliant Breads and Breakfast Fare:

Amazing Appetizers and Cocktails:

Spectacular Soups and Salads:

Enticing Entrees:

Decadent Desserts:

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.
Sunday Supper Movement