November 28, 2013

November 27, 2013

Pumpkin Brownies (2 Ingredients)

1 box brownie mix (13x9 inch pan size (about 18.3 oz))
1 (15 oz) can pumpkin

1.  Preheat oven to 350℉.  Spray a 9 x 13 inch pan with nonstick cooking spray.

2.  In a large bowl, mix together the brownie mix and pumpkin until well combined.  Pour batter in prepared pan and bake for 25-30 minutes or until a toothpick inserted in middle comes out clean.

From Six Sisters Stuff

November 21, 2013

Nutella Cheesecake Pumpkin Muffins

For Muffins:
4 eggs
1-1/2 cups sugar
1 (15 oz) can pumpkin puree
1-1/2 cups vegetable oil
3 cups flour
2 tsp. cinnamon
1 tsp. nutmeg
2 tsp. baking soda
1 tsp. salt

For Nutella Cheesecake Filling:
8 oz cream cheese, softened
1/2 cup Nutella
1 egg

1.  Preheat oven to 375°F.  Place paper liners in a muffin tin.

2.  In a large bowl, beat eggs slightly. Add in sugar, pumpkin and oil and beat thoroughly. Add in remaining dry ingredients and mix until smooth.

3.  In a small bowl, beat together cream cheese, Nutella and egg until smooth.

4.  Place about 2 tablespoons of pumpkin batter into each liner, then 1 tablespoon of Nutella batter, then top with 2 more tablespoons of pumpkin batter. Bake for 18-22 minutes.   Let the muffins cool slightly before removing from pan and eating.

From My Name is Snickerdoodle

November 14, 2013

Pumpkin Crunch Cake

1 box spice cake mix
1 (15 oz) can pumpkin
1 (12 oz can evaporated milk
3 large eggs
1-1/2 cups sugar
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. pumpkin pie spice
1 cup chopped pecans
1 cup butter, cut in thin slices

1.   Preheat oven to 350℉.  Grease the bottom of a 9x13 inch pan.

2.  Mix together well; pumpkin, milk, eggs, sugar, cinnamon, pumpkin pie spice, and salt.  Pour into prepared greased pan.

3.  Sprinkle dry cake mix over pumpkin mixture.  Top with pecans.  Then layer sliced butter over pecans.

4.  Bake for 50-55 minutes. 

5.  Serve plain, with whipped cream, or topped with ice cream

From Betty

November 8, 2013

Caramel Rolo Rice Krispie Treats

1/4 cup milk
1/2 cup butter
1 (14 oz) bag caramels, unwrapped
5-6 cups rice krispies cereal
1 (12 oz) bag Rolos, unwrapped

1.  Line a 9x13 inch pan with parchment paper.  Cut unwrapped Rolos in half. 

2.  Melt milk, butter, and caramels together over medium-low heat, stirring often until smooth.

3.  When melted and smooth add rice krispies and Rolos.  Stir gently until well combined.  Don't over-stir. You don't want the Rolos to melt to much and lose their shape.

4.  Lightly press in prepared pan.  (Don't press too hard or the treats will be too hard as they cool).*

5.  Allow to cool.  When cooled lift out of pan and cut into squares.

*If desired melt chocolate chips and swirl on top.

From Life love and sugar

November 3, 2013

Pumpkin Pudding Chocolate Chip Cookies

3/4 cup butter, softened
3/4 cup brown sugar
1/4 cup sugar
1 small pkg. pumpkin spice instant pudding mix (available seasonally at Wal-mart)
2 eggs
1 tsp. vanilla
1 tsp. baking soda
2-1/4 cup flour
1-2 cups semi-sweet chocolate chips

1.  Cream butter, brown sugar and sugar together in a large bowl.  Add in dry pumpkin spice instant pudding mix and beat until well combined.

2.  Add eggs and vanilla and mix well.

3.  Add flour and baking soda and beat until well combined.

4.  Stir in chocolate chips and mix well.

4.  Preheat oven to 350℉.  Roll dough in 1" balls.  Place them on a greased cookie sheet and bake at 350℉ for 8-10 minutes.

From Chef-In-Training