Pumpkin Chocolate Chip Cookies Stuffed with Cream Cheese

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Yield: 30 cookies, depending on the size

Pumpkin Chocolate Chip Cookies Stuffed with Cream Cheese

Ingredients
Cookies:
1 box spice cake mix (or yellow cake mix plus 1 Tablespoon pumpkin spice-it’s what I did)
15 oz. pumpkin puree
1/2 C. oil
1 tsp. vanilla extract
1 C. mini chocolate chips
Cream Cheese Filling:
8 oz cream cheese
3/4 C. powdered sugar

Directions
1. Preheat oven to 350 degrees and line cookie sheets with parchment paper.
2. Sift cake mix into a large bowl to remove any lumps and add pumpkin puree, oil and vanilla extract. Stir until smooth.
3. Stir in mini chocolate chips.
4. In a stand mixer (or using a handheld beater) combine cream cheese and powdered sugar.
5. Use a cookie scoop (or a regular spoon-see notes below recipe) and fill it 1/3 of way with cookie dough, then place a little bit of cream cheese filling over the dough and then top it off with more dough. Place the full dough ball onto your cookie sheet and repeat until all the dough is used!
6. Bake for about 14 minutes or until the top of the cookies “spring” back like a cake or muffin would.
7. Let cool. Like anything pumpkin, the flavors actually taste better the next day so these are great cookies to make the day before an event :)

http://www.yourcupofcake.com/2014/10/pumpkin-chocolate-chip-cookies-stuffed-cream-cheese.html

Glazed Cinnamon Pumpkin Spice Mini Muffins

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10 minutes
Cook time 8 minutes
Total time 18 minutes
Ingredients

Muffins

3/4 cups pumpkin puree
1 egg
1/4 cup milk
1/3 cup pumpkin spice creamer
1 teaspoon cinnamon
1/2 cup sugar
1/4 cup brown sugar
1/2 teaspoon salt
1 1/2 cup flour
2 teaspoons baking powder
Glaze

3/4 cups powdered sugar
1 tablespoon pumpkin spice creamer (add a little more if necessary)
Note

Recipe makes 18 mini muffins.

Directions

Muffins
Step 1
Preheat oven to 375
In a large mixing bowl, beat all muffin ingredients except flour and baking powder until smooth. Add the flour and baking powder and mix gently just until combined. Spoon into greased mini muffin tins 3/4 full and bake 8 minutes or until toothpick inserted into the center of a muffin comes out clean. Do not over bake.
Let cool. Remove from tins and add glaze.
Glaze
Step 2
Mix powdered sugar and creamer, Dip muffin tops into glaze.

Read more at http://backforsecondsblog.com/2013/10/glazed-cinnamon-pumpkin-spice-mini-muffins/#tLQzT4vKpx86sSeG.99

Amazing Microwave Lemon Bars

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Amazing Microwave Lemon Bars
25 squares

Microwave Lemons Bars are perfectly sweet with loads of tart lemon flavor!

Ingredients

CRUST
1 cup all-purpose flour
3 Tbls powdered sugar
1 Tbls lemon zest (zest from 1 lemon)
6 Tbls butter, melted
FILLING
1 cup granulated sugar
2 Tbls lemon zest (zest from 2 lemons)
3 large eggs, room temperature
1/3 cup fresh lemon juice (from your zested lemons)
1 Tbls all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
Instructions

Lightly grease a 9×9 inch microwave-safe baking dish OR line with parchment paper.

CRUST
Whisk flour, sugar and lemon zest together.
Stir in melted butter.
Press crust into prepared dish.
Microwave for three minutes at 80% power. Check to make sure the crust is firm. If not, heat for an additional 30 seconds at 80% power.
Set aside.

FILLING
Beat sugar, lemon zest, eggs, and lemon juice together.
Beat in flour, baking powder and salt and continue beating for 2-3 minutes.
Pour the filling over the crust and microwave for three minutes at 80% power. Check the filling. It should be set with just a little jiggle – much like JELLO. If it hasn’t set, microwave for an additional minute at 80% power and check again.
Let the lemon squares cool completely and then refrigerate for several hours or overnight.
Cut into squares, dust with powdered sugar and sprinkle additional lemon zest on if desired.
Keep refrigerated.

Apple Pie Cookies

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Ingredients:

2 refrigerated pie crusts, or homemade recipe that makes enough for a double crust pie
2 medium apples, peeled and shredded
squeeze of lemon juice
1 1/2 teaspoons granulated sugar
1 1/2 teaspoons all-purpose flour
1/2 teaspoon cinnamon
For the Egg Wash:
1 egg
2 tablespoons water
For Topping:
1/4 teaspoon cinnamon
1 1/2 teaspoons granulated sugar

Directions:

Preheat oven to 375°F. Line a baking sheet with parchment paper.
Shred apples into a bowl. Squeeze out as much water from the apples and discard, returning apples to the bowl. Add the lemon juice, 1 1/2 teaspoons of sugar, flour, and 1/2 teaspoon of cinnamon to the apples. Stir to combine. Set aside.

Roll out pie crust. Using a cookie cutter, cut out and even number of 2 1/2 to 3-inch circles.

In a small bowl, whisk together the egg and 2 tablespoons of water. Brush egg wash onto half of the pie crust circles. Spoon about a teaspoon of the apples into the center of the brushed circles, then top with the remaining circles. Press the edges together then crimp the edges with a fork.

Place cookies on the prepared baking sheet. Brush the tops with the egg wash. In a small bowl, combine remaining cinnamon and sugar. Sprinkle over the tops of the cookies, then cut small slits into the top of each cookie to allow steam to escape.

Bake for 25-30 minutes or until golden brown.

http://stephiecooks.com/2014/06/17/apple-pie-cookies/comment-page-1/

Caramelized Banana Upside-Down Cake

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Browned butter, brown sugar, and natural banana sugars create the best tasting bananas ever. The cake is moist, springy, and fluffy thanks to buttermilk, sour cream, and oil. While baking, the bananas caramelize in a butter and brown sugar bath giving the cake it’s signature glistening top. There’s so much rich browed butter and alluring caramel flavor making the cake irresistible. The buttery caramel sauce seeps down into the cake after inverting, adding more moisture to an already very tender and supremely soft cake. Optionally drizzle with salted caramel before serving.

Yield: one 9-inch round cake, 8 to 10 servings

Prep Time: 15 minutes

Cook Time: about 38 to 40 minutes

Total Time: about 2 hours, for cooling

INGREDIENTS:
1/2 cup unsalted butter (1 stick)
3/4 cup light brown sugar, packed
about 3 extra-large ripe bananas or 4 small/medium, sliced in half horizontally and then sliced in vertically (if banana is ‘fat’, slice each half into 3 or 4 long vertical pieces)
1 cup all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
pinch salt, optional and to taste
1 large egg
1/2 cup buttermilk (or Powdered Buttermilk, use 2 tablespoons with the dry ingredients + 1/2 cup water added with the wet)
1/3 cup sour cream (lite okay, or plain Greek yogurt may be substituted)
3 tablespoons canola or vegetable oil
2 teaspoons vanilla extract
salted caramel sauce for drizzling, optional (homemade or storebought)

DIRECTIONS:
Preheat oven to 350F. Spray a 9-inch springform cake pan with cooking spray; set aside. A regular 9-inch round cake pan is likely going to be too shallow and is not recommended.
In a small, microwave-safe bowl, melt the butter, about 1 minute on high power.
Pour the butter into the cake pan. Use your finger to run a bit of butter around the side of the pan to ensure it’s well-greased.
Evenly sprinkle the brown sugar over the butter.
Fan banana slices (cut side down) out from center of pan like the spokes of a wheel covering the entire pan with banana slices. The less gaps and space between bananas, the better. Use short pieces to fill in gaps.
Add 8 to 10 short banana pieces around sides of pan (cut side down), spaced uniformly; set pan aside.
In a large bowl, whisk together flour, granulated sugar, baking powder, optional salt; set aside.
In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).
Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth.
Gently turn batter out into prepared pan, being careful to not disturb the banana slices on the bottom or sides of pan. Fill pan to about 3/4-full. If you have a little extra batter, discard it rather than overfilling your pan (was not a problem for me but pan sizes and depths vary).
Place pan on a cookie sheet as insurance to catch anything that may leak from springform pan and bake for about 38 to 40 minutes, or until center is set, not jiggly, lightly golden browned, and springy to the touch. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Only go down about 1-inch with the toothpick, not all the way to the bottom where you’ll hit gooey caramelized bananas.
Place pan on a wire rack and allow cake to cool for at least 1 hour before inverting, slicing, and serving. Optionally before serving, drizzle with salted caramel sauce. Cake will keep airtight at room temperature for up to 5 days.
Cake base adapted from Blueberry Muffin and Buttermilk Pancakes Cake

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

White Chocolate Cranberry Fudge

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This White Chocolate Cranberry Fudge is so smooth, so creamy, so rich with the refreshing zip of cranberries!

Ingredients

2 cups sugar
3/4 c sour cream (not light)
1/2 cup unsalted butter
1/2 tsp salt
1 cup white chocolate chips
1 (7 oz) jar marshmallow creme
1 tsp vanilla extract
1 (5 oz) bag dried cranberries (Craisins)
Instructions

Line a 9×13 baking dish with foil and lightly spray with cooking spray.
Combine sugar, sour cream, butter and salt in a heavy 2 qt saucepan.
Bring mixture to boil over medium heat, stirring frequently.
Continue cooking, stirring occasionally, to soft ball stage (238 degrees).
Remove from heat and stir in chocolate chips until fully melted. This will take a few minutes :)
Stir in the marshmallow creme and vanilla extract until smooth and blended.
Stir in dried cranberries until evenly distributed.
Pour into the baking dish, cool to room temperature.
Chill in refrigerator for several hours before cutting into squares,
Store in an airtight container.

http://www.momontimeout.com/2013/11/white-chocolate-cranberry-fudge/

Pistachio Fudge

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Ingredients

3/4 cup butter
1 cup sugar
3/4 cup heavy cream
pinch of salt
3.5 oz pkg Instant pistachio pudding mix (powder only)
7oz Fluff (marshmallow cream)
11 oz white chocolate
1/4 cup pistachios, shelled, chopped
8oz dark chocolate, melted

Instructions

In large saucepan over medium high heat, mix butter, sugar, heavy cream and salt. Bring to a rolling boil. Set timer and boil for 5 minutes, stirring constantly. Remove from heat.
In large mixing bowl, add pudding mix, marshmallow cream and white chocolate. Pour boiling mixture over ingredients. Beat for about one minute until combined and chocolate is completely melted. Fold in pistachios. Pour into a 9inch parchment paper lined square dish.
Melt dark chocolate (either using microwave or double boiler). Spread on top of fudge and refrigerate about 2 hours until set. Cut and enjoy.

http://www.shugarysweets.com/2012/03/pistachio-fudge

Red, White and Blue Trifle

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Ingredients

1 White Cake Mix
1 1/2 cups buttermilk
1/3 cup vegetable oil
3 eggs
1 TB unsweetened cocoa powder
1 TB red food coloring
1/2 TB blue food coloring
1 white chocolate pudding box 3.3 oz. size
2 cups milk
1 COOL WHIP tub Large
2 cups sliced strawberries

Instructions

Preheat oven o 325 and spray TWO 8-inch square pans.
In a large bowl, beat cake mix, buttermilk, oil, eggs and cocoa until well combined.
Divide batter into two bowls. Add red food coloring to one bowl and blue food coloring to the other bowl. Mix each bowl well until color is thoroughly mixed through the batter.
Add red mix to one 8 inch square pan and the blue mix to the other pan. Bake for 30 minutes or until cooked through. Let cool.
Make the cream mixture by making your pudding as directed on the box. Add the large tub of cool whip and mix well.
Cut cake into 1 inch squares.
Add 1/3 pudding mixture to your trifle dish.
Add a layer of blue cake mix squares and sliced strawberries.
Add another 1/3 pudding mixture on top of that.
Add a layer of red cake mix squares and then top with remaining pudding mixture.
Top with sprinkles. Refrigerate until ready to serve.

http://lilluna.com/red-white-and-blue-trifle/

Mini German Pancakes

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Mini German Pancakes
Yield: 17 – 18
Ingredients

1 cup milk
6 large eggs
1 cup all-purpose flour
1/2 tsp salt
1 tsp vanilla extract
1/4 cup unsalted butter, melted
Strawberry sauce or maple syrup (strawberry sauce recipe follows)
Sweetened whipped cream (optional)

Directions

Preheat oven to 400 degrees. Generously spray 18 muffin cups with cooking spray (of two 12-cup muffin tins).
In a blender, combine milk, eggs, flour, salt and vanilla and blend on low speed for 30 – 45 seconds. With blender running on low speed (only if you have the lid with the removable center, otherwise add a little bit of the butter then blend in short increments), slowly add butter, then blend 30 seconds on low.
Add scant 1/4 cup batter (about 3 Tbsp), to prepared muffin cups, filling each about 2/3 full. Bake in preheated oven 15 – 17 minutes until puffed and golden (they might look like rounded muffins but they will totally deflate once you take them out of the oven). Serve with strawberry sauce and sweetened whipped cream or maple syrup.

Strawberry Sauce

4 cups diced fresh strawberries (1 lb 5 oz)
1/3 cup granulated sugar, then more to taste
1 Tbsp cornstarch
1/2 cup cold water
In a medium saucepan whisk together sugar and cornstarch. Add cold water and strawberries and cook mixture over medium heat, stirring very frequently until sauce has thickened and strawberries begin to break down. Optionally, blend mixture in food processor or blender to finely chop strawberries. Serve warm over pancakes, store in an airtight container in refrigerator (if you are lucky enough to have any of this strawberry sauce left over from the german pancakes, save it and serve a generous spoonful over your morning oatmeal along with a dollop of the whipped cream, for an unforgettable strawberries and cream oatmeal).

German pancake recipe adapted from Real Mom Kitchen and Gimme Some Oven, strawberry sauce – Cooking Classy

http://www.cookingclassy.com/2014/04/mini-german-pancakes/

Chocolate Peppermint Cupcakes

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Prep Time: 20 minutes
Cook Time: 16 minutes
Yield: 24 cupcakes

Chocolate cupcakes topped with a peppermint frosting is a delicious way to have dessert.

Ingredients

For the Chocolate Cupcakes
2 1/4 cups flour
1 1/4 cups sugar
1/2 cup dark cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
3 eggs
2 teaspoons vanilla
3/4 cup buttermilk
3/4 cup hot water
For the Peppermint Butter Cream
1/2 cup butter
1/2 cup shortening
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract*
4 cups powdered sugar
2 Tablespoons whipping cream
1/4 cup dark chocolate chips
1/2 teaspoon shortening
24 mini York Peppermint Patties

Instructions

Sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
Beat the oil, eggs, and vanilla until light and foamy. Add the dry ingredients alternately with the buttermilk and hot water. Beat until everything is incorporated. Spoon the batter into 24 cupcake liners. Bake at 350 degrees for 16-18 minutes, or until a tester comes out somewhat clean. Let cool completely.
Beat the shortening, butter, and extracts until creamy. Slowly beat in the powdered sugar and whipping cream. Beat another minute until creamy. Use a piping bag and tip to swirl on top of the cupcakes.
Place the chocolate chips and shortening in a microwave safe bowl. Heat for 1 minute. Stir until creamy. Spoon into a ziplock baggie and cut one tip off. Drizzle quickly over the top of the frosting. Top with a mini Peppermint Pattie. Makes 24 cupcakes. Store in a sealed container.
Notes

*If you want a stronger peppermint taste, increase the peppermint extract to 1 teaspoon.

http://insidebrucrewlife.com/2014/05/chocolate-peppermint-cupcakes/