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Food Week, Theme Week
Sarah Michelle Gellar

foodstirs

We already know Sarah Michelle Gellar is quite the chef!

Not only is the 39-year-old constantly sharing recipes and foodie pics on her social media accounts, but she even has her own line of baking kits and recipes called Foodstirs.

In fact, with Thanksgiving right around the corner and the holiday season following quickly after that, Gellar is getting us in the festive spirit but giving us her two favorite holiday recipes: a pumpkin streusel coffee cake perfect for Thanksgiving and a candy cane cake the kids will love in December! Check out how to make them below:

Pumpkin Streusel Cake

Prep: 25 mins
Cook: 1 hour
Yields: 12 large slices

INGREDIENTS:

2 packages Foodstirs Organic Vanilla Cupcake mix

1 cup brown sugar

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon cardamom

1 cup butter (16 tablespoons), softened

3/4 cup pumpkin puree

1/2 cup honey (or maple syrup)

1/2 cup buttermilk

2 eggs

FOR THE STREUSEL:

1 1/2 cups brown sugar

1 1/2 cups all purpose flour

1 1/2 cups pecans, finely chopped

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1/4 teaspoon cardamom

pinch of salt

12 tablespoons unsalted butter, cold

DIRECTIONS:

Preheat oven to 350 degrees. Grease and lightly flour a 9 x 13 Le Creuset baking dish, set aside. In a medium sized bowl, prepare the streusel topping by combining the brown sugar, flour, pecans, spices and salt. Cut in the cold butter using a fork or a pastry blender. Blend together until the butter is evenly distributed and the mixture resembles wet sand. Set aside.

For the cake, combine the Foodstirs cupcake mixes, brown sugar and spices in the bowl of a standing mixer. Using the paddle attachment on low speed, add pieces of the butter using your fingers until the entire amount has been added. Increase the speed of the mixer and blend until the butter is evenly distributed in the dry mix.

In a separate bowl, whisk together the pumpkin, honey, buttermilk and egg. With the mixer on low, add half of the wet mixture into the dry ingredients. Increase the speed to medium/high and blend for one minute, or until the batter is light and fluffy. Add the remaining liquid and mix until combined. Pour batter into prepared baking dish, spread to make an even surface.

Sprinkle half of the streusel topping evenly on top and slightly swirl to incorporate it into the batter. Add the remainder of the topping evenly, then gently press it down into the batter.

Bake the cake for 60-70 minutes or until a toothpick inserted into the center of the cake comes out clean. If the cake is getting too dark too quickly, cover with foil for the last 15 of baking time. Allow the cake to cool at least 30 minutes before slicing.

Candy Cane Cake

Prep: 15 mins
Cook: 20 mins
Yields: 16 servings

INGREDIENTS:

2 packages Foodstirs Simply Sweet Vanilla Cake Mix

2 packages Foodstirs Organic Vanilla Frosting Mix

1 cup + 4 tablespoons Greek yogurt

2 sticks unsalted butter

2 eggs

1 teaspoon peppermint extract

6-8 candy canes

DIRECTIONS:

Wash your hands. Preheat oven to 350 degrees, and spray two 8" round cake pans with non-stick cooking spray.

Whisk eggs in a large bowl, then add 10 tablespoons of melted butter and stir until mixture thickens. Next, add the peppermint extract and continue whisking.

Add 1/3 of the vanilla cake mix to the egg/butter mixture and whisk gently until blended. Gently whisk ½ of the yogurt into the batter, followed by another 1/3 of the dry mix. Add the remaining yogurt and dry mix, and whisk until smooth.

Evenly distribute batter into the cake pans and bake for 18-20 minutes or until the top of the cakes are golden. Allow cakes to cool before removing from pans.

While the cakes are in the oven, use a rolling pin (or some other heavy tool) to crush the candy canes into small pieces.

Use an electric hand mixer to cream the remaining 6 tablespoons of butter and 4 tablespoons of yogurt in a large bowl. Slowly add the vanilla frosting mix and continue whisking at medium speed until frosting is smooth and all lumps are gone.

To assemble the cake, place the first layer on a cake stand and spread a thin layer of frosting over the entire surface. Top with the second layer of cake. Spread frosting all over the top and sides of the cake. Apply crushed candy canes to the sides of the cake until you can no longer see the frosting. Garnish the top with a few more sprinkles of crushed candy.

Which recipe do you think you'll try? Sound off in the comments below!