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

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

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

Cake

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.

Frosting

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.

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

Nutella
Whipped Cream
Fruit

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

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!

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

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.

Assembly

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

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;) 

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!

Sweet Cream Ice Cream

I'm sharing this sweet ice cream, the perfect base for any mix, in over at Reality Daydream. Its a recipe you'll be glad you made!!

Banana Pudding Trifle

Hi! I'm sharing an amazing potluck dessert over at Reality Daydream! This banana pudding is a version of that amazing southern dessert we all love and super quick to put together! Go get the recipe! 

Funfetti Cake Mix Cookies

This month over at Reality Daydream I'm sharing these cute, easy, delicious cookies! You can change up the sprinkles to any color for any holiday so they can become a staple. Funfetti for the win!

Go get the recipe, and while you're over there, Beth does some amazing projects! Have a look around and get inspired to make something new and fun for your house, this wall is one of my favorites!

Blackberry Cobbler

The recipe I'm sharing over at Reality Daydream is perfect for springtime! It has a crispy top layer, with a soft, fluffy cake underneath. The juice from the berries gives the cake a deliciously, sweet flavor. This is perfect served warm with some vanilla ice cream. Go get the recipe here cause you need to make this!

Chocolate Whoopie Pie Cake

Do I have a cake for you! It's a super moist chocolate cake with a sweet vanilla marshmallow creme filling. Its perfect for any occasion! I'm sharing this recipe over at Reality Daydream so go get the recipe and indulge a little:)

Lemon Curd Cookies

Today we're making little lemon cookies over at Reality Daydream. They are soft, flaky and not too sweet, kind of biscuit like. They are topped with the most creamy, lemony curd. A perfect little 2 bite cookie. The calories probably don't even count! Go see these and get the recipe here!

Big, Thick, Chewy, & SOFT Chocolate Chip Cookies

I have an addiction to chocolate chip cookies. Now I've found a recipe that I think is going to be hard to top! I was looking for a thick, chewy, SOFT cookie and I found it. These stay soft for over a week. its amazing!

I try and convince my kids that they want me to make them so I have an excuse. I used 2 kinds of chocolate chips and a tablespoon of vanilla to get as many yummy flavors as I could. I am going to go make another batch as soon as I finish typing. 

Big, Thick, Chewy, & Soft Chocolate Chip Cookies

3/4 cup Butter, room temp
3/4 cup Brown Sugar, packed
1/4 cup Granulated Sugar
2 Eggs
1 Tablespoon Pure Vanilla Extract
2 1/4 cups All-Purpose Flour
1 teaspoon Cornstarch
1 teaspoon Baking Soda
1/4 teaspoon Baking Powder
1 3/4 cups Chocolate Chips, any variety

Preheat oven to 350 degrees. In the bowl of a stand mixer combine the butter and sugars and beat until light and fluffy. Add in the eggs and vanilla and beat until well combined.

In a medium bow whisk together the flour, cornstarch, baking soda, and baking powder. Turn your mixer to low and add in the flour mixture. Stir in the chocolate chips.

Line a baking sheet with a silpat mat. Measure 1/4 cup of dough and form into thick circles.Bake for 9-11 minutes. The middle of the cookie should look a little under baked. 

Remove from the oven and let cool for a couple minutes on the cookie sheet and then move to a cooling rack. These are really good warm and really good at room temp so enjoy!

Recipe Slightly Adapted from: Life, Love, and Sugar

Our Favorite Lasagna

I tend to cook dinner more in the winter. When its cold outside and we aren't at the park all the time, we tend to stay inside and I want to make a cozy meal for my family. Lasagna definitely falls into the 'cozy' category for me.

This lasagna has a homemade sauce with ground beef and Italian sausage. Its full of flavor with the basil and garlic. A delicious meal for any night, but especially a cold winter evening!

Our Favorite Lasagna

1 1/2lbs Ground Beef
1 lb Italian Sausage
2 cloves Garlic, minced
1/2 Onion, diced
1 - 28oz can Crushed Tomatoes
2 - 6oz cans Tomato Paste
2 Tablespoons Dried Parsley
2 Tablespoons Dried Basil
1 Tablespoon Dried Oregano
1 teaspoon Salt
3 cups Cottage Cheese
2 Eggs, beaten
1/2 cup Parmesan Cheese, grated not shredded
2 Tablespoons Dried Parsley
1 teaspoon Salt
1 lb Mozzarella, freshly sliced
10 oz Lasagna Noodles, add 1/2 teaspoon Salt & 1 Tablespoon Olive Oil to your pasta water

1. In a dutch oven or large saucepan, over med-high heat, put the ground beef, Italian sausage, onion, and garlic and cook until brown and the onions are soft. Drain the fat. Add in your crushed tomatoes, tomato paste, parsley, basil, oregano, and salt. Let simmer for at least an hour.

2. In a large bowl, combine your cottage cheese, eggs, Parmesan cheese, parsley, and salt. Boil your noodles to al dente. 

Assembly...

3. Spray a 9x13 baking dish with non-stick cooking spray. Place 3 of the cooked noodles on the bottom of the dish. Spread half of the cottage cheese mixture evenly on the noodles. Place a layer of mozzarella cheese. Spread a little less than half of the tomato meat sauce over the cheese. Repeat, topping with the extra tomato meat sauce. Sprinkle Parmesan cheese on top.

4. You can store this in the fridge for 2 days or bake at 350 degrees for 30 minutes. Enjoy!

Recipe slightly adapted from The Pioneer Woman     

Hot Chocolate Cookies

This year, the treats I made for my neighbors included the Peppermint Bark Fudge I shared with you on Wednesday and these cookies. I don't think I've ever had so many people tell me they enjoyed something I've made as much as I have about these cookies, even my husband who professes to hate the flavor of cocoa liked these cookies!

They are a super soft, dark chocolate cookie, topped with 3 cute little marshmallows and a milk chocolate glaze that cuts through the richness of the cookie. It would be perfect with a glass of milk!

Hot Chocolate Cookies
Makes 45 cookies

Cookies
1/2 cup Butter
1 - 12oz bag Semi-Sweet Chocolate Chips
1 1/2 cups All-Purpose Flour
1/2 cup Cocoa Powder
1 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
1 1/2 cups Brown Sugar
3 Eggs
1 teaspoon Chocolate Extract
1 teaspoon Pure Vanilla Extract
135 Mini Marshmallows

Glaze
4 Tablespoons Butter, melted
1/4 cup Cocoa
1/4 cup Hot Water
1/2 teaspoon Chocolate Extract
1/2 teaspoon Pure Vanilla Extract
2 cups Powdered Sugar

Cookies

In a small saucepan combine the butter and chocolate chips. Melt over medium-low heat until smooth. Set aside.

In a medium bowl whisk the flour, cocoa powder, baking powder, and salt until combined.

In the bowl of a stand mixer beat together the brown sugar, eggs, and vanilla until well combined. Add in the chocolate/butter mixture, mix.

Slowly add the flour mixture into the chocolate. Beat until just combined. Cover and refrigerate for an hour or 2.

Line a cookie sheet with parchment paper or a silpat mat. Using a small cookie scoop, about a tablespoon, roll into a ball and flatten a little bit, and place on the prepared cookie sheet.

Bake for about 8 minutes then remove from the oven and press 3 marshmallows on top of each cookie. Put back in the oven and bake for 2 more minutes. Let the cookies cool for 5 minutes and then move to a cooling rack.

Glaze

In a small bowl mix together the melted butter, cocoa, hot water, and both extracts. Slowly add in the powdered sugar and whisk until smooth. Pour over your cooled cookies and top with sprinkles.

Peppermint Bark Fudge

Today I'm sharing a fudge recipe over at Reality Daydream! The base is semisweet chocolate packed with Oreos and the top layer is white chocolate with peppermint pieces. Its sweet, creamy, and has just a little crunch. Its an amazing combination that is a great holiday treat! Go over and get the recipe!

Pumpkin Cinnamon Rolls

It's almost over. Pumpkin season. It's really sad. I always look forward to this time of year. So I have 2 pumpkin recipes for you this week.

Today its these pumpkin cinnamon rolls. They are soft, have the perfect amount of spices, and are topped with a maple frosting that sends them over the edge.

Melt in your mouth good, they're so amazing.  Make these for Thanksgiving breakfast. I will be! I'm going to get another right now. 

Pumpkin Cinnamon Rolls

3/4 cup Buttermilk, warm to 110 degrees
6 Tablespoons Butter, melted
1 large Egg, room temp
2/3 cup Pumpkin Puree
1/4 cup Granulated Sugar
1 Tablespoon Instant Yeast
1 teaspoon Salt
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/8 teaspoon Ginger
1/8 teaspoon Cloves
4 1/2 to 5 1/2 cups All-Purpose Flour

Filling
6 Tablespoons Butter, room temp
3/4 cup Brown Sugar
2 teaspoons Cinnamon

Frosting
2 oz Cream Cheese, room temp
3 Tablespoons Heavy Cream
1/2 teaspoon Pure Vanilla Extract
1/2 teaspoon Maple Extract
1 1/2 cups Powdered Sugar

Dough

1. In the bowl of a stand mixer  with your paddle attachment, combine the buttermilk and butter. beat to combine. Turn to low and add in the eggs, pumpkin, sugar, yeast, salt, cinnamon, nutmeg, ginger, cloves, and 1 cup of flour.

2.Change to paddle to your dough hook. Add the flour until the dough pulls away from the sides of the bowl. It will still be sticky but not leave a lot of dough on your hands. Let the dough hook knead your dough for a minute or two, until its in a soft ball. Your dough will be softer than a regular bread dough because of the pumpkin.

3. Lightly grease a large bowl and place your dough in it. Cover and let rise until doubled, about 2 hours. You can speed this up by heating your oven to 170 and then turning your oven off. Place the covered bowl inside and keep an eye on it. It will probably take about an hour.

4. While the dough is rising grease a 9x13 cake pan. In a small bowl combine the brown sugar and cinnamon. 

5. Grease your counter top. When your dough has doubled place your dough on it. Roll it out into a 12 x 16 inch rectangle. Spread your softened butter over the dough leaving an inch on one of the long sides without butter. Sprinkle your sugar/cinnamon mixture over the butter and roll over it with your rolling pin to compact it. 

6. Starting with the long sugar covered end, roll tightly all the way and pinch the unsugared end to seal the dough. Using a serrated knife cut into 12 even slices. Place the rolls in your greased cake pan. Cover with plastic wrap and let rise again for another hour or two, until doubled. 

7. Bake at 350 degrees for about 24 minutes until the tops are light golden brown. You don't want them too brown.

8. While the rolls are in the oven, combine the cream cheese and milk. Beat until smooth and creamy. Add in the vanilla and maple extracts and mix. Beat in the powdered sugar until smooth again. Spread over the rolls right out of the oven. Let cool slightly before eating.

Recipe Source: Mels Kitchen Cafe

Soft Whole Wheat Rolls

It snowed for the first time this year today! I'm not a huge fan of snow but I love an excuse to stay in and bake.

I found this recipe that claimed they were the softest rolls. And they are. I've made 4 different whole wheat roll recipes in the last month and this recipe wins. Hands down. They are soft, fluffy, have a hint of honey and almost melt in your mouth.

This is a recipe that needs to be at your Thanksgiving table!

Soft Whole Wheat Rolls

3 1/2 cups Whole Wheat Flour
1/3 cup Vital Wheat Gluten
4 teaspoons Instant Yeast

2 1/2 cups Warm Water, 110-120 degrees F

1 Tablespoon Salt
1/3 cup Butter, melted and cooled
1/3 cup Honey
4 teaspoons Vinegar

2 1/2 - 3 cups Whole Wheat Flour

2 Tablespoons  Butter, melted and cooled

1. In the bowl of a stand mixer, combine the 3 1/2 cups flour, vital wheat gluten, and yeast. Add in the warm water and beat for 1 minute. Cover the bowl with a towel and let it sit for 10 minutes.

2. Add in the salt, 1/3 cup butter, honey, and vinegar. Beat again for 1 minute. Add in the rest of the flour 1 cup at a time beat with the dough hook. Knead until the dough pulls away from the sides of the bowl, until its smooth and round.

3. Preheat oven 170 degrees and turn the oven off. Grease a large baking sheet, 12 x 18 inches. Shape dough into 24 - 2.3oz balls. Place on the prepared baking sheet and cover with a towel and place in the oven until doubled, about 30 minutes. Remove from the oven, heat to 350 degrees, and bake for 15-20 minutes. Brush with melted butter and let cool.

Recipe Slightly adapted from: Five Heart Home

Caramel Apple Shake

I'm guest posting over at Reality Daydream today and we are going to have ice cream for dessert! A caramel apple shake! My favorite part is that you can totally taste the sourness of the apple. Its delicious go get the recipe!