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

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;) 

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

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

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!

Chewy Oatmeal Chocolate Chip Cookies

For the last month I've been obsessed with finding some chewy cookie recipes. I've been making and eating cookies like its going out of style and its been delicious so far. Today's recipe is an amazing chewy oatmeal chocolate chip cookie. They are soft, have the perfect amount of chocolate, and they are chewy, so chewy. And they're big enough that one is enough. You can have 2, I wont judge you, but they're big. Big, chewy, and amazing!

Chewy Chocolate Chip Cookies

1 1/4 cups All-Purpose Flour
3/4 tsp Baking Soda
1/2 tsp Cinnamon
1/4 tsp Salt
3/4 cup Butter, melted & cooled
3/4 cup Brown Sugar
1/2 cup Granulated Sugar
1 Tablespoon Honey
1 Tablespoon Pure Vanilla Extract
1 Egg
2 1/2 cups Old Fashioned Oats
2 cups Chocolate Chips

1. Preheat oven to 350 degrees. Whisk together the flour, baking soda, cinnamon, and salt and set aside. 

2. In the bowl of a stand mixer combine the butter and sugars. Beat for 1 minute on medium. Add in the honey, vanilla, and the egg. Scrape the bowl and add in the flour mixture. Mix to just combine. 

3. Add in the oats and the chocolate chips and mix until just combined again. Refrigerate the dough for at least 2 hours. Using a 1/4 cup scoop place them on a cookie sheet and bake for 12- 14 minutes, until the center looks just set and not wet.

Recipe Source:  Just So Tasty

Pumpkin Nutella Cookie Bars

Do you remember how pumpkin is amazing and cookies, oh cookies, I love cookies and Nutella. Nutella in anything makes it better. All together baked into a delicious bar. Crispy on the outside, a sweet chewy cookie, and smooth creamy Nutella in the middle. Oh. My. Gosh. I Love it. Its a great fall treat!

Pumpkin Nutella Cookie Bars

1/2 cup Butter, melted
1/3 cup Pumpkin Puree
3/4 cup Brown Sugar, packed
1/4 cup Granulated Sugar
1 Egg Yolk
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Pumpkin Pie Spice
1 teaspoon Cinnamon
1 teaspoon Pure Vanilla Extract
1 3/4 cups All-Purpose Flour
3/4 cup Nutella

1. Preheat oven to 350 degrees. Grease 9x9 baking dish.

2. In the bowl of a stand mixer combine the melted butter, pumpkin puree, and both sugars. Beat until smooth. Add in egg yolk, baking soda, salt, pumpkin pie spice, cinnamon, and vanilla and mix to combine. Add in the flour and mix until its smooth.

3. Divide the batter in half and press half into your prepared pan. Bake for 8 minutes.

4. Melt the Nutella in the microwave until its runny. Pour over the crust when you take it out of the oven. Spread so it evenly covers the crust.

5. With the rest of the dough, make little patties in your hand and place them on top of the Nutella, using all of the dough. It may not cover all of it but thats ok. Bake for 17-19 more minutes. Let cool completely before cutting.

Recipe Slightly adapted from: Crazy for Crust

Pumpkin Brownies

This month the recipe I'm sharing on Reality Daydream is a pumpkin brownie recipe. Its soft and the flavors pop. You can taste the rich chocolate and it doesn't overpower the pumpkin. Its a delicious dessert perfect for the fall. Go get the recipe and lets make us some Pumpkin Brownies!

Salted Caramel Sauce

On Friday I'm sharing a recipe for a salted caramel apple crisp with a sugar cookie crust. Its amazing! But before I do that we need to make the salted caramel sauce for it. You wont believe how delicious and simple it is to make your own caramel. It totally makes a difference when you make your own. It is smooth, creamy, and sweet with a hint of salt. Perfect people. Perfect.

Salted Caramel Sauce
Makes about 2 cups

1 cup Heavy Cream
1 1/2 cups Granulated Sugar
1/2 cup Water
2 Tablespoons Butter
Coarse Kosher Salt to taste

1. In a medium sauce pan heat up cream in until hot but DO NOT boil. 

2. In a large pot combine the sugar and water and stir over a high heat until it starts to turn a deep amber color.

3. Carefully pour the hot cream into the caramel and whisk. The mixture will bubble like crazy, but continue to stir. Add in the butter and stir until its completely combined. Add salt, a little at a time, tasting until its salty enough. Serve.

Recipe Source: The Kitchen McCabe

Soft Rolled Sugar Cookies

Every birthday party I throw has sugar cookies. I love sugar cookies and its so fun to use them as a canvas for shapes or colors that coordinate with the party theme! And they're delicious, so soft and sweet. And they keep for about 7 days at room temp in and airtight container or you can freeze them unfrosted for a month. Lets make some cookies!!

Soft Rolled Sugar Cookies

3 cups All-Purpose Flour
1 tsp Baking Powder
1 cup Butter, room temp
1 cup Granulated Sugar
1 large Egg, room temp
1 teaspoon Pure Vanilla Extract

1. Preheat oven to 350 degrees. In the bowl of a stand mixer combine the butter and sugar and beat until light yellow and fluffy. Add in the egg and vanilla and mix again until combined. 

2. In a medium bowl whisk the flour and baking powder together. Add the flour mixture to the butter/sugar mixture. Beat until a soft dough has formed then roll into a ball and wrap in saran wrap. Refrigerate for 30 minutes to an hour.

3. Flour your surface and and roll out your dough about a 1/4 - 3/8 inch thick. Cut with cookie cutter of choice. Place on a silpat mat and freeze for 3 minutes then bake for 6-9 minutes. Let rest on the cookie sheet for a couple of minutes and then move to a cooling rack. Frost and enjoy!   

Recipe Source: Make Bake Celebrate

Golden Oreo Cheesecake Bars

I'm sharing this over at Reality Daydream today! Its smooth, creamy, and sweet and not at all heavy and thick, and so its the perfect light version of cheesecake! You'll love these, so go get the recipe!