Wow it's fall

Sorry I haven't been around to tell everyone what awesome recipes I have found I have been so busy with work I have had no time I hope you like this new recipe I found. I found this recipe on allrecipes.com It's called Pumpkin Walnut cake and it looks really good my grandparents are coming in for thanksgiving and I thinking about baking it when they come.  Maybe I could make a little apple citer and it would be the perfect dessert for a late fall night.  

Ingredient

• 1 (15 ounce) can canned pumpkin puree
• 1 (12 fluid ounce) canevaporated milk
• 4 eggs
• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

  Directions 

• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 1 (18.25 ounce) packageyellow cake mix
• 2 cups chopped walnuts
• 7/8 cup margarine, softened

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
2. In a large bowl, mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, allspice, and salt. Transfer mixture to the prepared pan. Pour dry yellow cake mix over the mixture, sprinkle with walnuts, and drizzle with melted margarine.
3. Bake 35 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 15 minutes, until a toothpick inserted in the center of the cake comes out clean.

Thanksgiving

WOW WOW guess what this week is one of my favorite holidays!!!  Thanksgiving.  I love thanksgiving because there is so much great food and you see all your relatives and there is a lot of good food.  I am kind of bummed though today a bee hive just burrowed its way in to my homes vents! Its a little  scary because one moment a bee will pop out from the vent either that or we freeze to death because we turn off our heat which one would you choose?  Well lets get to baking today I'm going to give how to make an awesome   

Ya that's right Pumpkin Chocolate Marble CAKE. 

 Ingredients

2 cups sugar

1 cup softened butter

4 teaspoons vanilla

4 eggs or 3 eggs and 1 egg white
1 cup mashed cooked pumpkin*
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 (1-ounce) squares bittersweet baking chocolate, melted
1/3 cup buttermilk**

Glaze

1/3 cup whipped cream

1 cup mini semi-sweet chocolate chips

Directions

Heat oven to 350°F. Spray 12-cup Bundt® pan with no-stick cooking spray; set aside.

Combine sugar, 1 cup butter and vanilla in large bowl; beat at medium speed until creamy. Add 1 egg at a time, beating well after each addition. Place 1 cup batter into another bowl; set aside.

Add pumpkin to remaining batter in large bowl; beat at medium speed until well mixed. Add 1 3/4 cups flour, 1 teaspoon baking powder, salt, cinnamon, nutmeg and cloves. Beat at low speed until well mixed. Spoon half of pumpkin batter into prepared pan.

Add melted chocolate to reserved 1 cup batter; beat at medium speed until smooth. Add remaining 1/2 cup flour and 1/2 teaspoon baking powder; continue beating until well mixed. Add buttermilk; beat until well mixed.

Drop chocolate batter by tablespoonfuls over pumpkin batter in pan. Top with remaining pumpkin batter; spread to edges of pan. Swirl chocolate batter into pumpkin batter with a table knife.

Bake 50-60 minutes or until a few moist crumbs cling to toothpick inserted into center. Cool in pan 10 minutes. Invert onto serving plate; cool completely.

Pour whipping cream in 2-cup glass measuring cup; microwave 45-50 seconds or until mixture comes to a boil; add chocolate chips. Let stand 1 minute; stir until smooth. Spread glaze over top of cake.   *Substitute canned pumpkin.
**Substitute 1 teaspoon vinegar or lemon juice and enough milk to equal 1/3 cup; let stand 5 minutes.

For more great recipes go to land'o lakes recipes .com












 

SUMMER

Summer is coming up and what better to have then a Ice cold Ice cream cake. 

Ingredients:

You going to need a cake mix and 1/2 gallon of ice cream.

Directions

1. Prepare cake according to package directions; bake in a 9x13 inch baking dish and cool completely.
2. Use ice cream that comes in a rectangular carton. Remove the carton and, using a piece of string or dental floss, cut the ice cream in half lengthwise (long side to long side) and place the two layers side by side on a piece of waxed paper.
3. Place the cooled cake over the ice cream. Trim the cake and ice cream so that the edges match.
4. Place a board or serving platter over the cake, hold onto the waxed paper and board, and flip the ice cream cake over. Remove the waxed paper and smooth out the seam between the ice cream slabs.
5. Then decorate!!!!

  For more recipes go to http://allrecipes.com/recipe/ice-cream-cake-2/ 

Cool Whip Cookies

Today I have a wonderful recipe called cool whip cookies!!!!!  I picked this recipe out because of its lemon cake mix and it's simple to make.

Ingredients           

• 2 eggs
• 1 (18.25 ounce) package lemon cake mix
• 1/3 cup confectioners' sugar for decoration

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
2. Beat together the whipped topping and eggs together. Add the lemon cake mix and continue to mix. Dough will be thick.
3. Drop by teaspoonfuls into a bowl of confectioners' sugar and roll to coat. Place cookies on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 8 minutes.               

I got this picture from http://allrecipes.com/recipe/cool-whip-cookies/

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Healthy Carrot Pumpkin Muffins

Hi, So for Easter me and my family had some pumpkin just in our cabnit so we look on the internet for some healthy pupkin muffins and found this site http://recipes.sparkpeople.com/great-recipes.asp?food=low+fat+pumpkin+muffins and this recpie.  My family and I loved it hope you like it too. 

Ingredients

1/2 cup pumpkin 1/3 cup brown sugar 2 tbsp oil 1 egg, beaten (you could also just use an egg white it tasts the same) 1/2 cup grated carrots 3/4 cup whole wheat flour 1/4 tsp salt 1/2 tsp cinnamon 1/2 tsp baking soda 1 tsp baking powder

Directions

Beat together pumpkin, brown sugar, oil and egg.
Add in carrots.
In a separate bowl, blend together flour, salt, soda, baking powder and cinnamon.
Add to the pumpkin mixture.
Fill muffin tins about 2/3 full.
Bake at 375 degrees for 10-14 minutes. Makes 6 muffins.

Ice Cream Ice Cream we all scream for Ice Cream

I gave up Ice cream for lent and on Easter I really want to make this.
Ingredients

• 1 (18.25 ounce) package chocolate cake mix
• 1/2 gallon chocolate ice cream, softened

 

Directions

1. Prepare cake according to package directions; bake in a 9x13 inch baking dish and cool completely.
2. Use ice cream that comes in a rectangular carton. Remove the carton and, using a piece of string or dental floss, cut the ice cream in half lengthwise (long side to long side) and place the two layers side by side on a piece of waxed paper.
3. Place the cooled cake over the ice cream. Trim the cake and ice cream so that the edges match.
4. Place a board or serving platter over the cake, hold onto the waxed paper and board, and flip the ice cream cake over. Remove the waxed paper and smooth out the seam between the ice cream slabs.
5. Cover with waxed paper and freeze until very firm. Decorate as desired.

I love Ice Cream cake but I don't want to spend all the money to buy one so this sounded like the best Idea  Have fun with it :) :):):):):):):):)  for more recpies go to http://allrecipes.com/recipe/ice-cream-cake-2/detail.aspx?event8=1&prop24=SR_Title&e11=ice%20cream%20cake&e8=Quick%20Search&event10=1&e7=Recipe

horray its a birthday

To day is my grandma's b-day I am so excited so I'm going to share the recipe for the chocolate fudge cake we made for her.  

frosting ( my favorite part)

INGREDIENTS:
1/4 cup granulated sugar
4 tablespoons coco powder 
1/2 pint heavy cream
1 teaspoon vanilla extract

PREPARATION:

Dissolve sugar and cocoa in cream. Beat until thick. Add vanilla, beat well. Spread on cakes, cupcakes, etc. Can also be used for filling between cake layers

 The cake(dun dun dun)

2 cups  unsifted cake flour

1-3/4 cups sugar

3/4 cup unsweetened coco

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 cup butter or margarine

3/4 cups milk

1/2 cup water

2 eggs

 2 tsp. vanilla

• Directions( oh no)

Pre-heat the oven to 350 degrees F.  Grease and lightly flour two 9 by 1-12- inch round cake pans.  Measure flour, sugar, cocoa, baking powder, baking soda, and salt into large bowl.  Mix on low for one minuet.  Ad butter, milk, water, eggs, and vanilla to mixture.  Mix on medium for 1 minuet; scrape down bowl.  Beat on high for 3 minutes.  pour into prepared cake pans.  Bake 30-35 minutes.  Cool on racks. 
Be happy don't worry have fun with it experiment a little.   

This picture was found at http://www.chocolatefrosting.net/
This picture is for the frosting not the cake.