Pumpkin-Caramel Pumpkin Bread

Recipe and photo by Pillsbury
Recipe modified to my liking

 

(FYI - When making my modified version, my pumpkin bread comes out a ton gooier than this photo, but also so much yummier!) 

Ingredients

 

1/2  cup granulated sugar
2  tablespoons pumpkin pie spice
2 16 oz cans Pillsbury Grands! Flaky Layers refrigerated biscuits
1 1/2  cups packed brown sugar
1  cup butter
1/2 - 3/4  cup canned pumpkin (not pumpkin pie mix)                                             

                    

Directions
 

Heat oven to 350°F. Spray bundt cake pan with cooking spray.                           

In large food-storage plastic bag, mix granulated sugar and pumpkin pie spice. Separate each can of dough into 8 biscuits; cut each biscuit into quarters. Place 6 to 8 biscuit pieces in sugar-spice mixture; shake well. Continue to add more biscuit pieces to sugar-spice mixture until all are completely coated. Place biscuit pieces in pan.

In 1-quart saucepan, melt butter, brown sugar and pumpkin over medium heat. When mixture begins to boil, cook and stir 1 minute. Pour most of the mixture over biscuits in pan, reserving some for later.

Bake 35 minutes or until golden brown. Cool in pan 10 minutes. Place plate upside down over pan; turn plate and pan over. Remove pan. Drizzle over remaining sauce.  Serve warm.                           

"Sprinkles" Coconut Cupcakes

Ryan declared these: "The best cupcakes you have ever made."  And I have made A LOT...

Recipe courtesy of Sprinkles pastry chef Candace Nelson via the LA Times
Photo Credit

Makes 18 to 20

• 2 cups sifted cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup whole milk
• 3/4 teaspoon pure vanilla extract
• 3/4 teaspoon coconut extract
• 1-1/2 sticks unsalted butter
• 1-1/3 cups granulated sugar
• 2 large egg whites, plus 1 whole large egg

Make sure all the ingredients are at room temperature. Heat the oven to 350 degrees and line two non-stick standard muffin pans with cupcake liners. In a large bowl, whisk together the flour, baking powder and salt. In a measuring cup, combine the milk and extracts. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Gradually add the egg whites and the egg and mix until they are combined. Add half of the flour mixture and mix until it is combined. Gradually drizzle in all the milk mixture. Add the remaining dry mixture and mix carefully until just combined. Divide the batter evenly among the cupcake cups (they should be two-thirds full) and bake about 20 to 25 minutes, or until the cake springs back when pressed lightly and an inserted toothpick comes out clean. Let cool.

Coconut Cream Cheese Frosting

Makes about 2 1/2 cups

• 8 ounces cold cream cheese
• 8 tablespoons butter (1 stick)
• 1/8 teaspoon salt
• 3-3/4 cups sifted powdered sugar
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon coconut extract
• 1/2 cup sweetened coconut shavings

In the bowl of an electric mixer, slowly mix the cream cheese, butter and salt until fluffy and combined. Slowly add the powdered sugar. Mix in the extracts until incorporated and the frosting is smooth. Frost each cooled cupcake with about 2 tablespoons of frosting and immediately top with 1 teaspoon of sweetened coconut shavings.

White Almond Cake

Recipe Courtesy of Allrecipes.com

Ingredients

1 (18.25 ounce) package white cake mix

(Betty Crocker)

1 cup all-purpose flour

1 cup white sugar

3/4 teaspoon salt

1 1/3 cups water

1 cup sour cream

2 tablespoons vegetable oil

1 teaspoon almond extract

1 teaspoon vanilla extract

4 egg whites

 

Directions

1. Preheat oven to 325 degrees F. Grease and flour an 11x13 inch cake pan.
2. Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, about 4 minutes.
3. Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.

 

 

THE Chocolate Chip Cookie

Recipe courtesy of all recipes.com (with my modifications)

"Crisp edges, chewy middles."

Ingredients

1 cup salted butter, cold
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
1 1/2 cups semisweet chocolate chips
1/2 cup toffee bits
1 cup chopped walnuts (optional)



Directions

1.Preheat oven to 350 degrees F (175 degrees C).
2.Cream together the butter, white sugar, and brown sugar until smooth. (Because the butter is cold, this may be a process... let the butter warm a but so you can cream it, but you don't want it "soft".)
Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, toffee bits and nuts. Drop by large spoonfuls onto ungreased pans.
3.Bake for about 11-13 minutes in the preheated oven, or until edges are nicely browned. Don't overbake!



Recipe can be halved
Dough can be frozen
Original Recipe Yield 4 dozen

Snickerdoodles

Recipe and Photo Courtesy of Betty Crocker

Ingredients

1 1/2 cups sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon
Directions

Heat oven to 400ºF.

Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.

Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture.

Place 2 inches apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until set.

Remove from cookie sheet to wire rack.

Makes 2-3 dozen cookies

Pineapple Upside Down Cake

Recipe and Photo Courtesy of allrecipes.com
Modified


Ingredients

* 4 eggs
* 1/2 cup butter
* 1 cup packed light brown sugar
* 1 (20 ounce) can sliced pineapple (reserve juice)
* Maraschino cherries(about 5 or 6), halved
* 1 cup sifted cake flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1 cup white sugar
* 1 tablespoon butter, melted
* 1 teaspoon almond extract

Directions

1. Preheat oven to 325 degrees.

2. In a cast iron skillet (I use a 12"), melt 1/2 cup butter or margarine over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside.

3. Sift together flour, baking powder, and salt.

4. Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1/3 cup of the reserved pineapple juice, 1 tablespoon melted butter and almond extract. Spread batter evenly over pineapple in skillet.

5. Bake for 30 to 35 minutes, or until surface springs back when gently pressed with fingertip. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.

Magic Cookie Bars

Recipe and Photo Courtesy of Eagle Brand

Yields 2 dozen bars

INGREDIENTS
Cooking Spray
1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 (14 oz.) can Sweetened Condensed Milk
2 cups (12 oz. pkg.) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts

DIRECTIONS
HEAT oven to 350°F. Spray 13 x 9-inch baking pan with no-stick cooking spray.

COMBINE graham cracker crumbs and butter in small bowl. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with fork.

BAKE 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.

VARIATIONS:
Substitute chocolate chips or nuts with candy coated pieces, dried cranberries, raisins, mini-marshmallows or butterscotch chips.

Banana Cake

Recipe and Photo Courtesy of allrecipes.com

INGREDIENTS
3/4 cup butter
2 cups white sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
2 teaspoons lemon juice
1 1/2 cups ripe, mashed bananas

Directions
Preheat oven to 275 degrees F (this is not a typo - bake this cake low and slow). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.

In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.

Bake in preheated oven for 60 - 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Do not over bake. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.

Frost with Cream Cheese Frosting and sprinkle with nuts, if desired. This is a dense cake, but oh so good.

Pizzookies!

Idea and Photo Courtesy of Our Best Bites, one of the best recipe blogs on the *planet*.


INGREDIENTS
Chocolate chip cookie dough (use store bought or look here for a recipe if you want to make your own)
Vanilla ice cream
Chocolate sauce
Caramel Sauce

DIRECTIONS
Preheat oven to 350. Fill ramekins about 1/2 full of cookie dough.

Bake in preheated oven for about 12-14 minutes or until golden around the edges but still soft in the middle.

Remove from oven and allow to cool about 5 minutes. Top with a scoop of vanilla ice cream and drizzle with caramel and chocolate sauces.

Carrot Cake

Recipe Courtesy of Allrecipes.com
Modified
Photo Courtesy of My Talented Hubby



Makes one cake or 24 cupcakes

Ingredients
4 eggs
3/4 cup vegetable oil
1/2 cup applesauce
1 cup white sugar
1 cup brown sugar
3 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
3 teaspoons ground cinnamon
1/4 teaspoon nutmeg
3 cups grated carrots
1 cup chopped walnuts (optional)
8oz can crushed pineapple, drained (optional)

Directions
1.Preheat oven to 350 degrees F. Grease and flour pans, or use paper liners for cupcakes.

2.In a large bowl, beat together eggs, oil, applesauce, sugar and vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir in carrots and pineapple (fully drain pineapple, squeezing all the juice out). Fold in nuts. Pour into prepared pan.

3.Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean (20 minutes for cupcakes). Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

4.Top with Cream Cheese Frosting.

Angel Food Cake

Recipe and photo courtesy of allrecipes.com

Serves 20

INGREDIENTS
10 - 12 eggs
1 1/4 cups powdered sugar
1 cup all-purpose flour
1 1/2 t cream of tartar
1 1/2 t vanilla extract
1/2 t almond extract
1/4 t salt
1 cup sugar

DIRECTIONS
Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.

Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. Fold in flour mixture, 1/4 cup at a time. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched.

Immediately invert pan; cool completely before removing cake from pan.

Triple Fudge Cake

Recipe and Photo Courtesy of Carla

The easiest cake you'll ever make!!

INGREDIENTS:
1 package regular chocolate pudding mix (3 oz - cook and serve)
2 cups milk
1 package chocolate cake mix
1 cup semi-sweet chocolate chips

DIRECTIONS:
Cook pudding mix with milk as directed on package. Remove from heat. Blend dry cake mix into pudding. Mixture will be quite thick and spongy. Pour into greased and floured 9"x13" pan. Sprinkle with chocolate chips. Bake at 350º for 30 minutes.

Brown Sugar Pound Cake

Recipe and Photo Courtesy of Martha Stewart

Makes 29 cupcakes or 1 standard-size cake

INGREDIENTS
3 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter, softened
2 1/4 cups packed light-brown sugar
4 large eggs, room temperature
3/4 cup buttermilk
Brown-Butter Glaze

DIRECTIONS
Preheat oven to 325 degrees. Line standard muffin tins with paper liners or grease cake pans. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.

Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with the buttermilk, and ending with dry ingredients. Scrape sides of bowl.

Fill each cup 3/4 full, and bake for 25 minutes. Or, alteratively, fill cake pan(s) and bake cake as usual (using the toothpick method to test for doneness).

Set rack with cupcakes (or cake) over a parchment-lined baking sheet. Spoon glaze over top, and let stand until set. Serve immediately.

Chocolate-Hazelnut Gelato

Recipe Courtesy of Giada De Laurentiis
Photo Courtesy of Food Network

INGREDIENTS
2 cups whole milk
1 cup heavy cream
1/2 cup sugar, plus 1/4 cup
4 egg yolks
1/2 teaspoon vanilla extract
1/2 cup chocolate-hazelnut spread (recommended: Nutella)
1/2 cup toasted hazelnuts, crushed, for garnish

DIRECTIONS
In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.

Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.

Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.

Big Cookies

Recipe courtesy of Amy Nielson

Makes a LOT! :)

INGREDIENTS

2 cups butter
2 cups brown sugar
2 cups white sugar
4 eggs, beaten
2 t vanilla
2 cups oatmeal
2 cups corn flakes
4 cups flour
2 t baking soda
2 t baking powder

Optional items: use any combination
1 cup raisins
1 cup coconut
1 package chocolate chips
1 package butterscotch chips
1 cup walnuts
1 cup peanuts

DIRECTIONS
Blend butter and sugars together. Stir in eggs and vanilla. Mix in oatmeal and corn flakes. Add flour, baking soda, and baking powder. Mix thoroughly. Stir in optional items.

Drop by ice cream scoop onto un-greased cookie sheet. Do not put more than 6 scoops to a cookie sheet. Cookies spread a lot during baking. Bake at 350 for about 13-14 minutes.

ENJOY!!

Oatmeal Cookies 2 Ways

My all-time favorite cookie is oatmeal chocolate chip. Here is my recipe for that variation, as well as the classic oatmeal/raisin. Warning: This dough is so good, you'll wonder if any of it will actually get baked...

Recipe and photo courtesy of Quaker Oats


INGREDIENTS
1/2 pound (2 sticks) butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups oatmeal (quick or old fashioned, uncooked)

Add-In: Option #1
1 cup raisins
1 teaspoon ground cinnamon

Add-In: Option #2
1 cup chocolate chips (milk or semi-sweet)

DIRECTIONS
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, and salt; mix well. Add oats and add-ins of your choice.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Cream Puffs

It has been a long journey to find this cream puff recipe. Every recipe I've tried before has produced eggie and less-than-stellar results. Finally, I found these beauties. Delightfully crisp on top, hollow and dry inside. The perfect little pocket to hold a surprise creamy filling. :) Well worth the effort!

Recipe courtesy of Food Network Magazine

PHOTO CREDIT

INGREDIENTS
10 tablespoons unsalted butter, cut into pieces
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 1/2 cups all-purpose flour
6 large eggs

DIRECTIONS
Preheat the oven to 450 degrees. Bring 1 1/2 cups water, the butter, sugar and salt to a simmer in a saucepan over medium heat, stirring to melt the butter.

Remove from the heat and stir in the flour with a wooden spoon to make a paste. Return to the heat and cook, stirring constantly, until the paste is shiny and pulls away from the pan, 6 to 7 minutes. Cool slightly.

Transfer the paste to a stand mixer and beat with the paddle attachment on medium-low speed to cool, 1 minute. Beat in the eggs one at a time. Scrape down the sides of the bowl as needed.

Transfer the dough to a large pastry bag with a 1/2-inch tip. Line 2 baking sheets with parchment paper or foil. (If you use parchment paper, dab a bit of dough under the corners to keep the paper in place.) Pipe 1 1/2-inch balls of dough onto the paper (about 48 total). Smooth the dough peaks with a wet finger.

Alternatively (and MUCH quicker/easier), use a cookie scoop to scoop the balls of dough onto the baking sheet.

Bake until puffed, 15 to 20 minutes, then lower the temperature to 350 degrees and bake until golden, 15 minutes. Turn off the oven; keep the puffs inside 10 minutes to dry out. Pierce each puff with a dry piping tip; transfer to a rack to cool.

Fill pastry bag with Vanilla Creme from this recipe, or other preferred creme. Insert the tip of the pastry bag into the hole and squeeze until full.

Alternatively, split puffs in half, fill with creme, and place top back onto puff.

If desired, top with Chocolate Ganache from this recipe. Chill, then serve.

FYI: Unfilled puffs can be frozen for up to a week. To re-crisp, thaw, then brush with a beaten egg; bake 5 minutes at 350 degrees.

Perfect Pumpkin Pie

Best Pumpkin Pie recipe out there! :)

Recipe Courtesy of Eagle Brand
Photo Courtesy of allrecipes.com

Ingredients
1 (15 ounce) can pumpkin
1 (14 ounce) can Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon*
1/2 teaspoon ground ginger*
1/2 teaspoon ground nutmeg*
1/2 teaspoon salt
1 (9 inch) unbaked pie crust

Directions
Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.

Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean.

Cool. Garnish as desired. Store leftovers covered in refrigerator.

*Can substitute 2 tsp of Pumpkin Pie Spice for the three other spices.

Classic Pecan Pie

Requested by my hubby every Thanksgiving!

Recipe Courtesy of Karo Syrup

Prep Time: 5 minutes
Cook Time: 55 to 60 minutes
Cool Time: 2 hours
Yield: 8 servings

INGREDIENTS
1 cup Karo Light OR Dark Corn Syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon Pure Vanilla Extract
1-1/2 cups (6 ounces) pecans
1 (9-inch) unbaked deep-dish pie crust

DIRECTIONS
Preheat oven to 350°F.

Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.

Bake on center rack of oven for 60 to 70 minutes. If pie crust is over browning, cover edges with foil. Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done.

Cool for 2 hours on wire rack before serving.

Pumpkin Roll

Recipe and Photo Courtesy of My Kitchen Cafe

About 8 - 10 Servings

INGREDIENTS
Cake:
1 cup sugar
3/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
3 eggs
2/3 cup mashed (canned) pumpkin
1/2 cup chopped walnuts (optional)

Filling:
8 ounces cream cheese, softened
1 tablespoon butter, melted
1teaspoon vanilla
1 cup powdered sugar

DIRECTIONS
Preheat the oven to 350 degrees. Grease a 15 X 10-inch jelly roll pan. Cut wax paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the wax paper and sides of the jelly roll pan.

Mix the sugar, flour, salt, soda, cinnamon, eggs and pumpkin in a large bowl. Once mixed, pour mixture over the waxed paper. Sprinkle the walnuts, if using, on top of the mixture. Bake for 15-20 minutes until edges pull away from the sides of the pan and center is done.

Lay a large dishtowel on the counter top (it is best to use a dishtowel without any texture - a tea towel or similar towel works best). Spread a thick dusting of powdered sugar all over the towel. When the cake comes out of the oven, turn the pan upside down on the powdered sugar-laden towel so the wax paper is on the top. Gently peel off the wax paper, being careful not to tear the roll. Starting at one of the short ends, roll the pumpkin cake up with the towel to cool.

While the roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy.

Once the roll is cool, unroll and with an offset spatula, carefully spread filling in an even layer over the cake. Roll it up without the towel and place in the refrigerator (covered with plastic wrap or wax paper) for about an hour before serving.