Sunday, September 14, 2014

Pumpkin Cheese-Swirled Pie

Pumpkin Cheese - Swirled Pie

 1 package (3 ounces) cream cheese, softened
1/2 cup KARO Light Corn Syrup, divided
1/2 tsp. vanilla
1 cup canned solid pack pumpkin
2 eggs
1/2 cup evaporated milk
1/4 cup sugar
2 tsp. pumpkin pie spice
1/4 tsp. salt
1 (9-inch) frozen deep dish pie crust*
*To use prepared frozen pie crust: Do not thaw. Preheat oven and a cookie sheet. Pour filling into frozen crust; bake on cookie sheet.

Preheat oven to 325.

In a small bowl, with mixer at medium speed, beat cream cheese until light and fluffy. Gradually beat in 1/4 cup corn syrup and vanilla until smooth; set aside.

In a medium bowl, combine pumpkin, eggs, evaporated milk, remaining 1/4 cup corn syrup, sugar, pumpkin pie spice and salt. Beat until smooth. Pour into pie crust.

Drop tablespoonfuls of cream cheese mixture onto pumpkin filling. With knife or small spatula, swirl mixture to give marbled effect.

Bake 50 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool completely on wire rack.

Helpful Hints:
Corn syrup gives baked desserts a silken smoothness; it also helps them retain their moisture and stay fresh longer. (Pumpkin pie leftovers can be stored in the refrigerator for up to 3 days.)

Happy Baking,

Wednesday, July 9, 2014

Quick Coffee Cake

Quick Coffee Cake

  • 1 cup oil
  • 2 eggs beaten
  • 1 tsp vanilla
  • 1 cup milk
  • 1 cup sugar
  • 3 cup flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cup brown sugar
  • 2 tsp cinnamon
  • 1/2 cup margarine melted
  1. In a large mixing bowl. combine oil, eggs, vanilla and milk together.
  2. In a medium bowl, blend together sugar, flour, baking powder and salt.
  3. Combine egg mixture with flour mixture. Pour half the batter into a 9x13 pan.
  4. In a medium bowl, prepare streusel by combining brown sugar and cinnamon.
  5. Sprinkle half of streusel on top of the batter. Top with remaining batter and then sprinkle the remaining streusel on top.
  6. Drizzle with melted margarine.
  7. Bake, uncovered at 350 for 25-30 minutes. Makes 18-24 servings

Cinnamon Roll Cake

Here's another recipe for you.

Cinnamon Roll Cake

3 C. flour
1/2 tsp. salt
1 C. sugar
4 tsp. baking powder
1-1/2 C. milk
2 eggs
2 tsp. vanilla
1/2 C. butter melted
1 C. butter softened
1 C. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Mix flour, salt, sugar, baking powder, milk, eggs & vanilla together.

Stir in melted butter, slowly. Pour into greased 9 x 13 pan.

Mix topping ingredients (1 cup butter softened, brown sugar, flour & cinnamon). Drop over cake mixture evenly.

Swirl your topping and cake mixture with a knife going up and down the length of the pan.

Bake @ 350 degrees for 28 - 32 minutes.

Top with the glaze which is made by mixing 2 cups powdered sugar, 5 Tbsp milk & 1 tsp. vanilla. Drizzle over the cake while it's still warm. Enjoy!

Happy Baking,

Chocolate Chip Zucchini Cake

Hello Everyone,

It's been awhile since I last posted anything. Today's recipe is an awesome one and I have a cheater method to it if your in a hurry and one that takes a little longer. So for the cheater method to save time in case your a busy person. I take a chocolate cake mix  (follow instructions on the box) add my chocolate chips and my shredded zucchini and mix it all together. You can also add nuts to it if you would like.Don't forget to add your eggs, water and oil of course, but after mixing everything together I put it in the oven to bake as directed and then that's it. I wait for it to cool and then eat it. You of course can add chocolate frosting to it, dust it with powdered sugar or whatever you would like.

So now for the long version of this yummy cake:

Chocolate Chip Zucchini Cake
  • 2 cups Flour
  • 2 cups Sugar
  • 4 Tbsp Cocoa, unsweetened
  • 2 tsp. Baking Soda
  • 1 tsp. Baking Powder
  • 1/2 tsp Salt
  • 1 Tbsp Cinnamon
  • 4 Eggs
  • 1 1/2 cups Vegetable Oil
  • 1 Tablespoon Vanilla
  • 2 cups Zucchini - grated
  • 1 cup Nuts - optional (Walnuts, Pecans, etc..)
  • Chocolate Chips 
  1. Preheat oven to 350 degrees and lightly spray 13x9 pan with cooking spray
  2. Mix all ingredients in a large bowl until well combined, do not over mix
  3. Pour into pan and bake for 50-60 minutes or when a toothpick inserted in the middle comes out clean
  4. Cool completely
You can peel the zucchini or leave the peel on, either way is fine. Then roughly chop and grate in the food processor.

Monday, December 9, 2013

Homemade Reese's Peanut Butter Cup Truffles

Hello Everyone,

It's been awhile since I've posted anything, been kind of busy with life and keeping up with my other blog I have a recipe for you today, one that I think that you will enjoy even over the holidays. I love Reese's Peanut Butter Cups and what better way to get my fix then to make them into something even more yummy.

1 c. (2 sticks) butter, softened
1 lb powdered sugar
1 c. peanut butter
10-12 graham cracker sheets
dipping chocolate

Put graham crackers in a food processor or plastic ziploc bag and beat until they are finely crushed. Mix butter, powdered sugar, peanut butter, and graham crackers together in a large bowl. Roll into 1" balls. Place rolled balls on large cookie sheet. (Line with parchment paper) and stick in the freezer for about 20 minutes. In the meantime, melt dipping chocolate. Once the peanut butter balls have set up, dip in chocolate and place back on cookie sheet. Let set up before serving/ sharing with neighbors (but you can pop a few in your mouth just to test them and make sure they are safe to eat - it's a chance that I am will to take.

Makes 6-7 dozen truffles

Enjoy making these yummy treats and share if your feeling generous! :) As always thanks for stopping by and I will be back soon for another yummy recipe.

Happy Cooking,

Saturday, September 28, 2013

Pumpkin Coffee Latte

Hello Everyone,

As fall is literally right around the corner and as the leaves start to change and the weather starts to get colder we tend to go more for the hot drinks such as hot chocolate to warm ourselves up after being outside in colder weather. I found a recipe and thought that I would share it. I know that Pumpkin Coffee Latte is big and has been for some time now. Since we can't always afford to go out and buy it right from StarBucks here is another version.

1 cup pumpkin puree
1 quart milk
1/4 cup sugar
1 tsp. pumpkin pie spice or cinnamon spice
1 Tbsp. vanilla
1 cup strong coffee

Pour all of your ingredients into a pan over medium heat until the coffee is steaming hot, using a whisk until everything is well combined. Pour into your favorite mug, top it with some whip cream and enjoy. You can go here for other versions.