Pumpkin Bars

Bars:

• 4 eggs
• 1 2/3 cups granulated sugar
• 1 cup vegetable oil
• 15-ounce can pumpkin
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda

Icing:

• 8-ounce package cream cheese, softened (or up the ante and use 1/2 pumpkin cream cheese which makes it that much more amazing!)
• 1/2 cup butter or margarine, softened
• 2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Sprite Cake

This cake is super moist and tastes almost homemade! (For this cake I doubled the recipe, you could probably get a decent two layer cake if you only did one)

1 box white cake mix

1 10oz can Sprite (mini can)

4 eggs

3/4 cup oil

1 3oz box instant Vanilla pudding

Mix all ingredients together, but don't over beat. Preheat oven to 350 and grease 2 (or 3) 9 inch round cake pans.

Separate mix into however many bowls of different colors you'd like. We had 4, I've seen Rainbow before with 7 bowls. Food color away. Remember, the more vivid the color, the better and brighter it will bake. For the first color, use a 1 cup (or smaller depending on how many colors you have) and drop one circle into the center of the pan. Repeat with alternating colors, dropping the next on top of one another, creating concentric circles, like above. The previous color will get pushed out as the color on top hits. Bake for 35-40 minutes or until a toothpick comes out clean. Let cool, cut tops off to make flat. You can leave the top one rounded or flatten it, whatever you like.

We used a whipped cream filling that was light and airy with fresh strawberries.

Icing

3 cups heavy whipping cream, beaten into soft, but firm peaks

3/4 cup powdered sugar beaten into the peaks

any food color

you want this icing pretty firm- almost like a regular buttercream icing.

Strawberries diced with a little sugar. Don't over sugar them or you'll get a ton of syrup and the cake will be really wet and can affect the icing.

When layering, put the icing first, then the strawberries on top, then the next cake layer.

click on picture to see the color swirls better

Dream Bars

Nat could you please post this recipe? I love these. I think I may have eaten the whole pan myself!

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup margarine, melted
• 1 cup chopped walnuts
• 3/4 cup semisweet chocolate chips
• 3/4 cup butterscotch chips
• 1 1/2 cups flaked coconut
• 1 1/3 cups sweetened condensed milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a 9 x 13 inch pan pour in melted margarine. Sprinkle the graham cracker crumbs evenly over the margarine. Next place the chopped nuts over the crumbs, and spread the chocolate and butterscotch chips over the nuts. Add the coconut over all, and pour the milk evenly over the top.
3. Bake 25 to 30 minutes or until lightly brown on top. Cool at least 20 minutes then cut into desired sized bars.

Red Velvet Cupcakes

Red Velvet Cupcakes

1 (18.25 oz) box yellow cake mix
5 eggs
1/2 cup vegetable oil
1 cup low-fat or regular buttermilk
2 tablespoons cocoa powder
2 ounces red food coloring (be careful, I have a red hand!)

In a large bowl, combine the dry cake mix and the ingredients listed above. Do not add the ingredients listed on the cake box. Check the box directions to see how long you need to mix the batter and then bake according to the directions on the box for the size pans you are using.

Let the cake cool completely on a wire rack before frosting.

Cream Cheese Frosting

1(8 oz.) package cream cheese, softned
1/2 stick butter, softened
1/2 box plus 2 tablespoons confectioner's sugar
1 teaspoon vanilla extract

Using a mixer, blend all of the ingredients together until smooth and creamy. Frost your cake.

Enjoy.

Ice Cream Lime Pie

One of my husband's favorite desserts. You have to start at least one day before you plan to serve it. I start mine 2 days before.

2 eggs
1/2 cup sugar
1/3 cup lime juice
1 tbsp grated lime peel
3 drops food coloring
1/3 cup powdered sugar
1 cup cream/top milk
1 pint or 2 cups vanilla ice cream
1 1/2 cup graham cracker crumbs
1/4 cup melted butter

Beat eggs until they are thick. Gradually add sugar until light. Add food coloring, cream/milk, lime juice & lime peel. Pour into a freezer safe tray or pan and freeze.

Remove frozen lime mixture. Breaks into chunks and beat with a beater until firm, then put back in the freezer to partially freeze.

Mix butter and graham cracker crumbs. Line a tin or glass pie dish with the mixture.

Beat the ice cream until smooth. Then spread into the pan with crust and top with the lime mix.

Put the pie back in the freezer until you are ready to serve.

Cream Puffs

I can't believe I haven't posted this one already. Well here it is:

1/2 cup butter
1 cup water
1 cup flour
4 eggs

In medium pan heat butter and water until boiling. Take off heat and add flour. Stir with a wooden spoon quickly until mixture becomes a dough ball. Add the eggs, one at a time. Make sure you stir until the mixture is smooth and then add the next egg. Spoon out onto a buttered and floured cookie sheet or use parchment paper. Bake for 40 minutes at 400' then turn off the oven and let sit for 15 minutes. Remove and set on cooling rack

Filling

1 cup whipping cream
1 small pkg vanilla instant pudding
1 1/4 cup of milk
1 tsp almond extract

Whip cream until peaks form. Set aside. Mix pudding and milk until thick. Add extract. Then add cream, gently folding it in.

Chocolate Glaze

1/2 cup chocolate chips
1 tbsp butter
1 1/2 tsp light corn syrup
1 1/2 tsp milk

Add all ingredients to a small sauce pan. Stir over heat until the mixture melts and becomes smooth. Drizzle over the filled cream puffs.

Enjoy.

Gingered Apple-Cranberry Pie

Ingredients:

Pastry for a 9-inch double-crust pie

5 large tart apples (I used Granny Smith) peeled, cored, and thinly sliced lengthwise

1/3 cup crystallized ginger, finely chopped

1 cup fresh cranberries, coarsely chopped

Finely grated zest of 1 lemon

3 tablespoons. all-purpose plain flour

1 cup granulated sugar

¼ teaspoon salt

¼ teaspoon ground allspice

3 tablespoons unsalted butter, cut into smalls bits

2-3 tablespoons heavy (double) cream

1-2 tablespoons demerara sugar or raw sugar (I used baking sugar)

Directions:

- Preheat oven to 425°F (220°C).

- On lightly floured surface, roll out the larger pastry portion into an 11-inch round. Fit carefully into a 9-inch pie pan. Trim the pastry so there is about 1 inch overhang. Fold the overhand under and press it down against the pan rim. Roll out the remaining pastry dough into a 10-inch round for the top crust. Set the prepared pie pan and top crust aside.

- In a large bowl combine the apples, ginger, cranberries and lemon zest. In a small bowl toss together the flour, granulated sugar, salt and allspice. Add to the bowl of fruit and toss well. Arrange the fruit in the prepared pan, pilling it high in the center. Dot with the butter (I left this out). Brush the pastry rim with water and lay the top crust over the fruit. Press down around the rim, then trim and flute or leave a plain edge. Make 2 or 3 slits in the top.

- Press together the pastry scraps and roll out 1/8 inch thick. Cut out leaf and berry shapes and use to decorate the pie. Brush the top with cream where you wish to place decorations. Press the leaves and berries in place. Lightly brush the crust, including the decorations, with cream. Sprinkle with the demerara or raw sugar.

- Cover the edge with foil to prevent from over browning. Bake for 15 minutes. Reduce heat to 350°F (180°C) and continue baking until the crust is golden and the fruit is tender when pierced through one of the slits, 50-55 minutes longer.

- Transfer to a rack to cool. Serve slightly warm or at room temperature. Accompany with whipped cream.

Serves 8-10

Pumpkin Gooey Butter Cake

Cake:  1 (18 1/4-ounce) package yellow cake mix  1 egg  8 tablespoons butter, melted 

 Filling:  1 (8-ounce) package cream cheese, softened  1 (15-ounce) can pumpkin  3 eggs  1 teaspoon vanilla  8 tablespoons butter, melted  1 (16-ounce) box powdered sugar  1 teaspoon cinnamon  1 teaspoon nutmeg

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

S'more Brownies Recipe

This looks so yummy. We need to try this recipe from Food Network out.

Ingredients

Crust:

• 6 tablespoons unsalted butter, melted
• 1 1/2 cups crushed graham cracker crumbs
• 2 tablespoons sugar
• Pinch fine salt

Brownie:

• 8 tablespoons (1 stick) unsalted butter
• 4 ounces unsweetened chocolate, chopped
• 1 cup packed light brown sugar
• 3/4 cup white sugar
• 1 1/2 teaspoons pure vanilla extract
• 1/2 teaspoon fine salt
• 4 large cold eggs
• 1 cup all-purpose flour

Topping:

• 4 cups large marshmallows

Directions

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

Kahlua Bundt Cake

*this is one of the BEST cakes I have ever had!*

1 box Devil's food cake mix
1 small box instant chocolate pudding
4 eggs
3/4 cup oil
1/2 cup sugar
3/4 cup Kahlua
8 oz sour cream
8 oz chocolate chips

Topping: melted together in pan
1 stick butter
1/2 cup Kahlua
1/4 cup sugar
1/4 cup chocolate chips

Mix first 6 ingredients together for 5 minutes. Stir in sour cream and chocolate chips with wooden spoon. Bake at 350 for 50-60 minutes in a very well greased Bundt pan. While warm, punch holes in top and pour topping into holes. Cool in pan.

Quick Peach Cobbler

1 stick butter
1 cup flour
1 cup sugar
1 tsp baking powder
1 cup milk
2 cans peaches with syrup
cinnamon

Preheat oven to 350 degrees. Melt butter, pour in pan. Mix flour, sugar, and baking powder. Add milk then stir. Pour into pan. Pour 2 cans of peaches with syrup on top. Sprinkle cinnamon on top. Bake for 1 hour or until golden on top.

Evon D's Famous Banana Pudding

1 box Nilla Wafers
10 sliced bananas
1 can sweetened condensed milk
1 8oz cream cheese softened
2 8 oz cool whips
1 lg box instant vanilla pudding
3 cups milk

Mix pudding and milk with blender. Add cream cheese, condensed milk, and one cool whip. Layer pudding, cookies, and bananas in alternating layers. Top with cool whip and chill.

Coconut Cupcakes

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut
For the frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Preheat the oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut.

Magnolia Bakery Vanilla Cupcakes

• CUPCAKES:

• 1 1/2 cups self-rising flour

• 1 1/4 cups all-purpose flour

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups sugar

• 4 large eggs, at room temperature

• 1 cup milk

• 1 teaspoon vanilla extract

• ICING:

• Vanilla Buttercream (recipe follows) or Chocolate Buttercream

1. Preheat oven to 350 degrees.

2. Line two 12-cup muffin tins with cupcake papers.

3. In a small bowl, combine the flours. Set aside.

4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

5. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.

Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30-40 minutes.

• 1 cup (2 sticks) unsalted butter, softened

• 6 to 8 cups confectioners’ sugar

• 1/2 cup milk

• 2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

*Note:
If you are icing a 3-layer cake, use the following recipe proportions:
1 1/2 cups (3 sticks) unsalted butter
8 to 10 cups confectioners’ sugar
3/4 cup milk
1 tablespoon vanilla extract

Oatmeal Toffee Cookies

Ingredients:

• 1 cup (2 sticks) butter or margarine, softened
• 2 eggs
• 2 cups packed light brown sugar
• 2 teaspoons vanilla extract
• 1-3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups quick-cooking oats
• 1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits
• 1 cup MOUNDS Sweetened Coconut Flakes(optional)

Directions:
1. Heat oven to 375°F. Lightly grease cookie sheet. Beat butter, eggs, brown sugar and vanilla until well blended. Add flour, baking soda, cinnamon and salt; beat until blended.

2. Stir in oats, toffee bits and coconut, if desired, with spoon. Drop dough by rounded teaspoons about 2 inches apart onto prepared sheet.

3. Bake 8 to 10 minutes or until edges are lightly browned. Cool 1 minute; remove to wire rack. About 4 dozen cookies