Follow Some Kinda Good & Receive “3 Laborless Desserts for Labor Day Weekend” FREE

Labor Day weekend is fast approaching, and if you’re like me, you want to eat good, but don’t want to spend hours slaving away in the kitchen.


When you sign-up now to follow Some Kinda Good, I’ll send you my end-of-summer recipe bundle to download FREE! You’ll get “Three Laborless Desserts for Labor Day Weekend” including stunning photographs and easy step-by-step instructions for each recipe. Featuring summer’s finest fruit, these desserts are simple, Some Kinda Good and sure to complement any cookout.

I hope you enjoy these delectable dishes from my kitchen. It’s my small way of saying thanks!

New to Some Kinda Good?

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Food Enthusiast
Rebekah Faulk Lingenfelser

Georgia native Rebekah Faulk Lingenfelser is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. A Season 2 Contestant on ABC TV’s “The Taste,” she is the Statesboro Herald food columnist and host of SKG-TV on Youtube. A public relations graduate of Georgia Southern University, Rebekah also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit RebekahFaulk.wix.com/RebekahFaulk.

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Chocolate Chip Peanut Butter Dip for the Win

Chocolate Chip Peanut Butter Dip
Chocolate Chip Peanut Butter Dip makes a sweet snack for enjoying with pretzels, vanilla wafers, fresh strawberries and ginger snaps.

Twas the day after the Super Bowl and all through the house, not a creature was stirring, not even an Atlanta Falcons fan. Continue reading “Chocolate Chip Peanut Butter Dip for the Win”

A French Dessert, Georgia Style

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Georgia Peach & Wild Blueberry Galette with Orange Mint

Perhaps one of the best things about summertime is biting into a sweet, ripe Georgia peach and hearing the sound of the peel break apart, while the juice runs down your chin. Continue reading “A French Dessert, Georgia Style”

Bake My Glazed Double Chocolate-Pumpkin Bundt Cake This Thanksgiving

Rebekah's Double-Chocolate Pumpkin Bundt Cake
Rebekah’s Glazed Double-Chocolate Pumpkin Bundt Cake is the perfect dessert for holiday celebrations.

Thanksgiving is just two short weeks away and I’ve got a dessert that’s sure to please! My recipe for Glazed Double-Chocolate Pumpkin Bundt Cake starts with a boxed cake mix and is filled with classic fall spices. Black coffee adds depth of flavor and canned pumpkin gives the cake a delectably moist texture, making it a wonderful addition to any holiday celebration.

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A recipe is only as good as the quality of its ingredients. For the batter, I used pure vanilla extract from Cozumel, Mexico, that I picked up on vacation earlier this year. I also baked the cake using Hunter Cattle Company’s pasture-raised chicken eggs.

The cake is even better served with coffee.
The cake is even better served with coffee.

Glazed Double-Chocolate Pumpkin Bundt Cake

wpid-1018141628a.jpgIngredients

  • Devil’s Food Cake Mix
  • 1 15 oz. Can of Pumpkin
  • 2 Eggs
  • 1 tablespoon of Pumpkin Pie Spice
  • 1 teaspoon of Ground Cloves
  • 1 tablespoon of good vanilla
  • 2 tablespoons of brewed black coffee
  • 12 oz. bag of semi-sweet chocolate chips
  • 3 tablespoons of flour


Confectioners’ Sugar Glaze

  • 1/2 cup of confectioners’ sugar
  • 1-2 tablespoons of Half & Half
  • 1 tablespoon of good vanilla

Directions
Grease and flour a standard bundt pan. Set aside. Preheat oven to 350. Combine all ingredients, except chocolate chips and flour, together using a mixer until well blended. In a separate bowl, mix flour and chocolate chips. The flour will prevent the chocolate chips from sinking to the bottom of the cake. Add chocolate chips to the Devil’s Food Cake mixture. Pour ingredients into the bundt pan and smooth the top. Bake cake for 1 hour to 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Let cool 15 minutes in the pan, then transfer to a wire rack to cool completely. For the glaze, combine confectioners’ sugar, half & half and vanilla. The consistency should coat the back of a spoon and not be too runny. Using a spoon, drizzle glaze over the top of the cake, allowing it to run down and around the sides. You may not use the entire glaze; just add it until you’re satisfied with the presentation. Serve with coffee any time of day and enjoy! 


Are you baking or cooking something Some Kinda Good this Thanksgiving? If so, and you’d like to share, I’d love to see your photos. Share them with me on social media using #SKGThanksgiving.