Thursday, November 30, 2017

Pumpkin Magic Cake

I had to get one more pumpkin recipe in before December 1st!  The cake is soft, fluffy, has the perfect smooth, spice filled, pumpkin pie bottom layer and is topped with cinnamon whipped cream. It was a big hit and I'm going to keep it around! 

Pumpkin Magic Cake

1 box of yellow cake mix and the ingredients to make it
1- 15oz can Pumpkin Puree
1/2 cup Evaporated Milk
1/2 cup Heavy Cream
3 Eggs
1 cup Brown Sugar
1 teaspoon Pumpkin Pie Spice

1 small box White Chocolate Instant pudding Mix
1 teaspoon Pumpkin Pie Spice
1 cup cold Milk
1 cup Cool Whip

Preheat the oven to 350 degrees and grease a 9x13 cake pan. Prepare the cake according to the package directions and pour into the prepared pan.

In a medium bowl combine the pumpkin puree, evaporated milk, heavy cream, eggs, brown sugar, and pumpkin pie spice. Whisk until smooth. Pour over the prepared cake mix. Bake for about 1 hour and let it cool.

In a medium bowl, combine the pudding mix, pumpkin pie spice, and milk until smooth. Fold in the cool whip. 

When the cake is cool, spread the frosting on top. Refrigerate. Best served cold.

Friday, November 24, 2017

Pumpkin Nutella Crepes

Pumpkin. Its that season, where pumpkin is my main focus cause its weird to have it any other time of the year so we have to live it up! 

In our house we have crepes a couple of times a month. Its the one dinner that no one complains about what we're eating. So I decided to change it up a little and adding pumpkin was the perfect way this month! These have a hint of cinnamon and nutmeg with the perfect amount of pumpkin. 

Pumpkin Crepes

2 Eggs
3/4 cup Pumpkin Puree
1 cup milk
1 1/4 cup Water
2 Tablespoons Butter, melted
2 cups All-Purpose Flour
1/2 cups Brown Sugar
1/2 teaspoon Salt
1 1/2 teaspoons Pure Vanilla Extract
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg

Whipped Cream

1. Preheat a non-stick skillet over medium heat. In a large bowl whisk together the pumpkin, milk, water, and butter. Add in the rest of the ingredients and  whisk until smooth.

2.  lightly grease the griddle. Pour 1/3 cup of the batter onto the pan. Tilt the pan in a circular motion to spread the batter around. Cook about a minute on one side, or until it starts to look dry on the top then flip and cook about 30 seconds more. 

3. Warm up your Nutella and spread over your crepe. Top with whipped cream and fruit, fold and enjoy!

Recipe Slightly Adapted from Carlsbad Cravings

Thursday, November 9, 2017

Turkey Chili

This is our family's favorite when we want a quick chili. It's really simple, super flavorful and healthy! Cumin, oregano, salsa, garlic and onion. I love it over rice to make into a more substantial meal. A delicious addition to your weeknight meal rotation!

Turkey Chili

1 lb Ground Turkey
1 Tablespoon Onion Powder
1/2 Tablespoon Cumin
2 teaspoons Oregano
1/2 teaspoon Black Pepper
1 teaspoon Garlic Powder
2- 15.5 oz jar Salsa
2- 14 oz Chicken Broth
2 Tablespoons Granulated Sugar
2- 15 oz cans Black Beans, drained & rinsed
1- 15 oz can Kidney Beans, drained & rinsed
1- 15 oz can Pinto Beans, drained & rinsed
1- 16 oz can Corn, drained

In a large stock pot add in the turkey, onion powder, cumin, oregano, pepper, and garlic powder. Cook until browned, stirring to break up the meat. Stir in the broth, salsa, sugar, beans, and corn. Heat to a boil. Reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally. Serve with cheese, sour cream, over rice, or with tortilla chips!

Friday, November 3, 2017

Snickerdoodle Dulce de Leche Cheesecake

I can't stop talking to people about this cheesecake! So I had to share it over on Reality Daydream!  The crust is buttery and cinnamony. The filling has a rich dulce de leche flavor. It is smooth, sweet, and creamy. The topping is white chocolate ganache sprinkled with cinnamon sugar and it makes me soooo happy!

I'm telling you. I make A LOT of desserts and if snickerdoodles or caramel are your thing then this is for you! Go grab the recipe, you won't regret it!

Recipe Source: Life, Love, and Sugar

Monday, October 30, 2017

Pumpkin Chocolate Layer Cake

Fall has my favorite flavors. Pumpkin chocolate chip is at the top of that list but not everyone in my family agrees. My husband likes the idea but hates the 'crunch' of the chocolate chips in pumpkin things. So to compromise I found this idea. I get the chocolate pumpkin combination I love and he doesn't have to 'crunch' on chocolate chips;)

There are 2 soft, fluffy, chocolate cake layers, with 2 moist, muffin like pumpkin cake layers in between sweet, creamy, buttercream and topped with a rich chocolate ganache. Its a festive fall dessert that is a show stopper! 

Pumpkin Chocolate Layered Cake

Pumpkin Layers
2 cups All-Purpose Flour
2/3 cup Granulated Sugar
1/4 cup Brown Sugar, packed
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
3/4 cup Butter, room temp
4 Eggs
2/3 cup Pumpkin Puree
6 Tablespoons Sour Cream
2 teaspoons Pure Vanilla Extract

Chocolate Layers
1 box Devil's Food Cake
1 small box Chocolate Pudding
1 cup Sour Cream
1 cup Vegetable Oil
4 Eggs
1/2 cup Milk
1 teaspoon Pure Vanilla Extract

Vanilla Buttercream
2 cups Butter, room temp
1- 8oz pkg Cream Cheese, room temp
12 cups Powdered Sugar
1/2 cup Heavy Cream
1 Tablespoon Pure Vanilla Extract

Chocolate Ganache
1/4 cup Heavy Cream
2 oz Semisweet Chocolate, chopped
2 Tablespoons Dark Corn Syrup
1/2 teaspoon Pure Vanilla Extract

Pumpkin Layers
1. Preheat the oven to 350 degrees. Grease and flour or spray with non-stick spray, 2- 8 inch cake pans. 

2. Whisk together the flour, sugars, baking powder and baking soda, salt, and the spices in a large bowl. Add in the butter and mix on low until combined. Add in the eggs and scrape the bowl. Then add in the pumpkin, sour cream, and vanilla and mix on medium-low for about a minute.

3. Divide evenly between the cake pans and bake for 15 to 20 minutes. Let cool completely.

Chocolate Layers
1. Turn the oven temperature up to 350 degrees. In a large bowl combine all of the ingredients and divide between the 2 prepared cake pans. Bake for about 30 minutes or until a toothpick in the center comes off with a few moist crumbs. Let cool completely.

Vanilla Buttercream
In a large bowl cream together the butter and cream cheese until light and creamy, about 2 minutes. Add in the vanilla and mix. Then gradually add in the powdered sugar and mix on low until well combined. Pour in the heavy cream and beat until light and fluffy.

Chocolate Ganache
In a heatproof bowl, put the cream, chocolate, and corn syrup. Microwave in 20 second intervals stirring until the chocolate is smooth. Add in the vanilla and stir.

Level the cake tops. Pipe the frosting in between the cake layers and on the top of the cake. Top with the ganache and let it drip over the sides of the cake. Enjoy!

Recipe Adapted from Baking a Moment

Friday, October 13, 2017

Apple Spice Bundt Cake

I'm sharing this recipe for a delicious fall cake over at Reality Daydream! Its cinnamon and apples, soft, moist, and sweet. A dessert that could even be made into muffins and eaten for breakfast;) 

Friday, July 7, 2017

Brown Butter Butterscotch Pretzel Cookies

I have a delicious cookie for you today. It's soft, thick, chewy, and crunchy. Because of the browned butter it totally tastes like caramel too! Make these! The recipe is over at Reality Daydream!

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