Category: Desserts


Super easy and addictive!

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Butter bottom and sides of a 4 at. Crock pot.

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Pour 2 cans pie filling into crockpot  and spread evenly.

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Combine 1 box cake mix and one stick of butter melted. I used butter pecan cake mix. Yum!

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Spread over pie filling and cook on low 2 hours.  Top with vanilla yogurt!

 

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I had some not so fresh anymore bread, some leftover squash puree, and three eggs on hand.  Food obsessed, waste not person that I am, I felt they were begging to be made into bread pudding!  The idea came to me since the squash puree was a little pumpkin pie ish, in other words, sweeter than I intended.  You could easily substitute canned pumpkin and sweeten it or canned pumpkin pie filling, which is already sweetened.  This would be a nice addition to any brunch!  The picture is from the Betty Crocker website.  The picture I took of mine with my new camera was an epic fail!  Since we were having it for breakfast, mine was served with butter and maple syrup.  Also, I opted to not put any nuts in mine.

Pumpkin Bread Pudding

3 C. pumpkin pie filling (I actually used leftover puree of acorn squash, pumpkin, and spaghetti squash)

8 C. cubed not so fresh bread

2 C. almond milk

3 eggs

Spray baking dish and put bread cubes in it.

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Combine puree, milk and eggs

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Pour over bread cubes and toss gently.  At this point, I refrigerated mine overnight.  You can cook it right away, though.  Make sure all the bread is completely immersed in the liquid.

Bake at 350 F for one hour.

This was yummy topped with butter and maple syrup.

 

 

 

If you’ve never visited Chungah Rhee’s website Damndelicious.net, I highly recommend that you do!  She is creative and features photos that make you want to try each and every recipe.  With it being pumpkin season and all –  and considering everyone’s love of donuts – this one caught my eye and I had to share!

Baked-Pumpkin-Donuts-with-Maple-Glaze

Baked Pumpkin Donuts with Maple Glaze
Yield: 12 donuts Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes
These are the best Fall pumpkin donuts ever. So soft, so crumbly and so perfectly smothered in a warm maple glaze!
Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
3/4 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup unsalted butter, melted
1 cup light brown sugar, packed
2 large eggs
1 cup canned pumpkin puree
2 teaspoons vanilla extract
For the maple glaze
3/4 cup maple syrup
1 1/2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/4 cup confectioners’ sugar
Directions:
Preheat oven to 400 degrees F. Coat a donut pan with nonstick spray.
In a large bowl, combine flour, baking powder, pumpkin pie spice, salt and baking soda.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until well combined, about 1-2 minutes. Beat in eggs, one at a time, until well combined. Beat in pumpkin and vanilla until just combined. Gradually add flour mixture to sugar mixture at low speed, beating just until incorporated.
Scoop the batter evenly into the donut pan. Place into oven and bake for 10-12 minutes, or until donuts are slightly browned and spring back when touched.
To make the glaze, heat maple syrup in a small saucepan over medium heat until reduced to 1/2 cup, about 5 minutes. Whisk in butter, vanilla and salt until the butter has melted. Whisk in confectioners’ sugar until smooth.
When the donuts are done, cool for 10 minutes and dip the tops into the glaze. Allow glaze to set before serving.
Serve warm or at room temperature.

 

This delicious recipe brought to you by Damn Delicious
http://damndelicious.net/2017/10/06/baked-pumpkin-donuts-with-maple-glaze/

 

Uncle Bob, who turned 90 a short while back, loves Molly the Baker’s lemon pie.  She gave me her recipe, and despite not being much of a baker, I used Immaculate Ready-to-Bake Pie crust, and it came out amazing.  I didn’t pipe whipped cream on top and garnish it like the picture I borrowed from Taste of Home, but nobody complained!

Mom-s-Lemon-Custard-Pie_exps4516_BSD1754026C02_10_1bC_RMs(Photo from of TasteofHome.com)

Bake one Immaculate Ready-to-Bake pie crust at 400 F for 5-7 minutes until golden brown.

Filling:

Lemon zest 1/2 oz

Sugar 13 1/4 oz

Eggs 5
Butter 2 1/4 oz
Lemon juice 3/4 C +1 Tbsp
Mix the eggs and sugar together.
Melt the butter. Should be very hot and clear.
Mix the butter into the eggs and sugar.
Process the lemon zest with a little bit of lemon juice and then add to mixture.
Add the rest of the juice.
Pour mixture into parbaked crust bake at 300 F until it jiggles slightly (It took about an hour)
It would be good topped with whipped cream, as it is tart (but so yummy).
We like So Delicious CocoWhip.

 

 

 

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Cake:

1 1/2 cups (3 sticks) unsalted butter, plus more for pans

3/4 cup Dutch-process cocoa powder, plus more for pans

1/2 cup boiling water

2 1/4 cups sugar

1 tablespoon pure vanilla extract

4 large eggs, lightly beaten

3 cups sifted cake flour (not self-rising)

1 teaspoon baking soda

1/2 teaspoon salt

1 cup milk

 

 

Heat oven to 350 degrees. Arrange two racks in center of oven. Butter three 8-by-2-inch round cake pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess. Sift cocoa into a medium bowl, and whisk in boiling water. Set aside to cool.

 

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed until light and fluffy. Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice. Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides twice.

 

In a large bowl, sift together flour, baking soda, and salt. Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.

 

 Divide batter evenly among the three prepared pans. Bake until a cake tester inserted into center of each layer comes out clean, 35 to 45 minutes, rotating the pans for even baking. Transfer layers to wire racks; let cool, 15 minutes. Turn out cakes, and return to racks, tops up, until completely cool.

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Remove parchment from bottoms of cakes. Reserve the prettiest layer for the top.

Place one cake layer on a serving platter; spread 1 1/2 cups peanut butter buttercream frosting over the top.  Add chopped mini peanut butter cups. Add the second cake layer, and spread with another 1 1/2 cups frosting.  Add chopped mini peanut butter cups. Top with third cake layer. Cover outside of cake with the remaining 3 cups frosting. Pour chocolate ganache over top and let drizzel down the sides.  Garnish with mini chocolate peanut butter cups.  Serve.

Frosting:

3 cups powdered sugar
1 1/2 teaspoons vanilla
1/4 cup milk
1/3 cup peanut butter

Stir together powdered sugar, vanilla and milk. Stir in peanut butter. Beat until smooth and spreadable.

Ganache:

8 oz good quality semisweet chocolate chips

1/2 cup heavy cream

Cook the chocolate chips and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

Molly the Baker is home for a visit with equally talented baker Lein!  The girls made some amazing cupcakes for us tonight as we celebrated.

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Cupcakes:

1 c. unsalted butter, softened to room temperature

2 c. sugar

4 eggs at room temperature

4 tsp. vanilla extract

3 c. flour

4 tsp. baking powder

1 tsp. salt

1 c. buttermilk

2 lemons for zest and juice

Blueberry Filling:

2 c. frozen blueberries

3/4 Tbsp. water

1/4 c. sugar

2 Tbsp. lemon juice

Preheat oven to 350F.  Line 2 muffin pans (12 each) with cupcake liners.  Set aside.

Beat butter and sugar on medium high until creamed (about 3 minutes) scraping down sides of bowl as needed.  Add eggs and vanilla.  Beat on medium high until combined about 2 minutes, again scraping down sides of bowl as needed.

In a medium bowl, combine flour, baking powder and salt.  Slowly add dry ingredient mixture into wet ingredients over 3 additions, beating on low.  The batter is thick!  Beat in buttermilk, lemon juice and zest, and continue to blend on low until combined.  Avoid overworking the batter, being sure to stop as soon as it appears uniform.

Spoon batter into cupcake liners.  Bake 18-20 minutes.  Test with toothpick for doneness.

Cool completely before filling and frosting.

Meanwhile make compote by 1 cup of the blueberries, water, sugar, and lemon juice in a saucepan.  Cook for about 10 minutes over medium heat.  Add in remaining blueberries and cook an additional 8 minutes.

Lemon Cream Cheese Frosting

2 blocks cream cheese, softened

1 stick unsalted butter, softened

4 c. sifted confectioner’s sugar

Zest of 2 lemons and juice of 1

Beat cream cheese, butter and sugar until smooth, about 5 minutes. Beat in lemon zest and juice.

Carefully cut center of cupcake to make room for the filling, careful to save a “lid” to put on top of filling.

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Pipe cream cheese frosting on top.

Watch everyone’s delight when they reach the yummy center!

Thank you Molly and Lein!

molly-and-lein

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1 1/4 c. milk  – I used coconut almond milk

1/2 c. agave syrup – the recipe called for sugar, but I prefer agave

1/2 tsp. pumpkin pie spice – I left this out, since I used pumpkin butter that was seasoned

3 large eggs, slightly beaten

1 can pumpkin (15 oz.)  – I actually used up the pumpkin butter instead!

4 1/2 c. cubed  bread  – I used a seedy whole wheat and the seeds gave it a nice crunch!

Cooking spray

Combine first five ingredients in a large bowl.  Whisk until frothy.  Add bread and toss gently to coat.  Spoon into an 8 inch square baking dish sprayed with cooking spray.

Cover and refrigerate at least 30 minutes, or up to overnight.

Preheat oven to 350.  Place baking dish in a larger dish with an inch of water.  Cook covered for 25 minutes.  Remove foil and bake an additional 10 – 15 minutes until knife in enter comes out clean.

I served it warm topped with vanilla yogurt and some stewed strawberries.

Got a hankering for cheesecake and chocolate chips and cookie dough and squares? Do I have a fabulous recipe for you! Chocolate chip cookie dough cheesecake squares are the ultimate in desserts – gooey and crunchy and soft and moreish and more!

via Cookie dough chocolate chip cheesecake squares — the hungry mum

Pecan Pie

Donnie is going to make a pecan pie.  This is actually a picture of one Molly made a few years back that had chocolate chips along the bottom of the crust.  We’ll see if he wants to add chocolate into his.

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1 unbaked pie crust
1 cup white sugar
2 tablespoons brown sugar
1/4 teaspoon salt
1 cup corn syrup
1/3 cup melted butter (regular, salted)
3 eggs, beaten
1/4 teaspoon vanilla

1 heaping cup chopped pecans

Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour chopped pecans in the bottom of the pie shell. Pour syrup mixture over the top. Bake pie at 350 degrees for 50 minutes, being careful not to burn pecans and crust.

I’m also going to make my mom’s famous apple cake for Thanksgiving.  This time, though, I will add some dried cranberries and pistachios in with the apples to give it some pizzazz.  The two cakes can bake side by side.  While they are baking, Donnie and I will be making pies, too.

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3              C. flour

2              C. sugar

1              C. oil

4              Unbeaten eggs

½             tsp. salt

7              Tbsp. orange juice

2 ½         tsp. vanilla

3              tsp. baking powder

Combine cake ingredients.

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Filling:

Mix together 4 to 5 (or more!) sliced peeled apples, 2 tsp. cinnamon and ¼ C. sugar.

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Pour half of dough into 13 x 9 dish that has been sprayed with cooking spray.

Layer apples over dough

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and top with remaining dough.

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350° oven 60 minutes until golden.

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Sprinkle with powdered sugar, top with whipped cream, and serve!

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