What should I bake for my co-workers?!
Every Friday, some of my co-workers and I switch off on who brings baked goods to work!. It's my turn, but I can't decide what to make! I was thinking possibly something with pumpkin!. But I don't know!. Got any ideas/recipes!?Www@FoodAQ@Com
Answers:
Muffins are always a big hit!.
These low-fat pumpkin treats are easy to make using a spice cake mix!. Pumpkin adds moisture without adding fat and helps make these muffins light, tender and springy!. Enjoy them in the morning, after school, or even as a night-time snack!.
Ingredients
1 pkg!. (18!.25 oz!.) spice or carrot cake mix
1 can (15 oz!.) LIBBY'S? 100% Pure Pumpkin
6 tablespoons egg substitute or 3 large egg whites
1/3 cup water
2/3 cup raisins
Directions
PREHEAT oven to 350o F!. Grease or paper-line 24 muffin cups!.
COMBINE cake mix, pumpkin, egg substitute and water in large mixer bowl until moistened!. Beat on low speed for 30 seconds; scrape bowl!. Beat on medium speed for 2 minutes!. Stir in raisins!. Spoon batter into prepared muffin cups, filling 2/3 full!.
BAKE for 18 to 22 minutes or until wooden pick inserted in centers comes out clean!. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely!. Store muffins in covered container!.
Makes 2 dozen muffins
Www@FoodAQ@Com
These low-fat pumpkin treats are easy to make using a spice cake mix!. Pumpkin adds moisture without adding fat and helps make these muffins light, tender and springy!. Enjoy them in the morning, after school, or even as a night-time snack!.
Ingredients
1 pkg!. (18!.25 oz!.) spice or carrot cake mix
1 can (15 oz!.) LIBBY'S? 100% Pure Pumpkin
6 tablespoons egg substitute or 3 large egg whites
1/3 cup water
2/3 cup raisins
Directions
PREHEAT oven to 350o F!. Grease or paper-line 24 muffin cups!.
COMBINE cake mix, pumpkin, egg substitute and water in large mixer bowl until moistened!. Beat on low speed for 30 seconds; scrape bowl!. Beat on medium speed for 2 minutes!. Stir in raisins!. Spoon batter into prepared muffin cups, filling 2/3 full!.
BAKE for 18 to 22 minutes or until wooden pick inserted in centers comes out clean!. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely!. Store muffins in covered container!.
Makes 2 dozen muffins
Www@FoodAQ@Com
Pumpkin Pie!.
Pate Brisee (Short Crust Pastry):
1 1/4 cups (175 grams) all-purpose flour
1/2 teaspoon salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2!.54 cm) pieces
1/8 to 1/4 cup (30 - 60 ml) ice water
Pecan and Gingersnap Layer: (optional)
1/4 cup (25 grams) pecans, toasted and ground
1/4 cup (25 grams) crushed gingersnap cookies
Pumpkin Filling:
3 large eggs
2 cups fresh pumpkin puree or 1 - 15 ounce can (425 grams) pure pumpkin
1/2 cup (120 ml) heavy whipping cream
1/2 cup (110 grams) light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
Maple Whipped Cream:
1 cup (240 ml) heavy whipping cream
1 1/2 tablespoons pure maple syrup
Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined!. Add the butter and process until the mixture resembles coarse meal (about 15 seconds)!. Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched!. If necessary, add more water!. Do not process more than 30 seconds!.
Turn the dough onto your work surface and gather into a ball!. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using!. This will chill the butter and relax the gluten in the flour!.
After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle!. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards)!.) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan!. Brush off any excess flour and tuck the overhanging pastry under itself!. Use a fork to make a decorative border!. Alternatively, you can trim the pastry to the edge of the pie pan!. With the remaining pastry make decorative cut-outs (leaves, pumpkins, etc!.) and with a little water, attach them around the lip of the pie pan!. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling!.
Pecan and Gingersnap Layer: Toast pecans in a 350 degree F (180 degree C) oven for 8 minutes or until lightly browned and aromatic!. Cool and then place the pecans in a food processor and process until finely ground!. Combine the ground pecans with the crushed gingersnap cookies!. Press this mixture evenly onto the bottom and up the sides of the unbaked pie crust!. Cover and return the pastry to the refrigerator while you make the pumpkin filling!.
Increase the oven temperature to 375 degrees F (190 degrees C) and place rack in bottom third of the oven!.
Make the Pumpkin Filling: In a large bowl lightly whisk the eggs!. Add the remaining ingredients and stir to combine!. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills!. Bake the pie for about 45 to 55 minutes or until the filling is set and the crust has browned (the center will still look wet)!. (A knife inserted about 1 inch (2!.54 cm) from side of pan will come out almost clean!.)
Place the baked pie on a wire rack to cool!. Serve at room temperature with maple whipped cream!. Store any leftovers in the refrigerator!.
Makes one 9 inch (23 cm) pie!.
Make the Maple Whipped Cream:
Place the heavy whipping cream and maple syrup in bowl of your electric mixer!. With the whisk attachment, whip the cream until soft peaks form
Www@FoodAQ@Com
Pate Brisee (Short Crust Pastry):
1 1/4 cups (175 grams) all-purpose flour
1/2 teaspoon salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2!.54 cm) pieces
1/8 to 1/4 cup (30 - 60 ml) ice water
Pecan and Gingersnap Layer: (optional)
1/4 cup (25 grams) pecans, toasted and ground
1/4 cup (25 grams) crushed gingersnap cookies
Pumpkin Filling:
3 large eggs
2 cups fresh pumpkin puree or 1 - 15 ounce can (425 grams) pure pumpkin
1/2 cup (120 ml) heavy whipping cream
1/2 cup (110 grams) light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
Maple Whipped Cream:
1 cup (240 ml) heavy whipping cream
1 1/2 tablespoons pure maple syrup
Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined!. Add the butter and process until the mixture resembles coarse meal (about 15 seconds)!. Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched!. If necessary, add more water!. Do not process more than 30 seconds!.
Turn the dough onto your work surface and gather into a ball!. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using!. This will chill the butter and relax the gluten in the flour!.
After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle!. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards)!.) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan!. Brush off any excess flour and tuck the overhanging pastry under itself!. Use a fork to make a decorative border!. Alternatively, you can trim the pastry to the edge of the pie pan!. With the remaining pastry make decorative cut-outs (leaves, pumpkins, etc!.) and with a little water, attach them around the lip of the pie pan!. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling!.
Pecan and Gingersnap Layer: Toast pecans in a 350 degree F (180 degree C) oven for 8 minutes or until lightly browned and aromatic!. Cool and then place the pecans in a food processor and process until finely ground!. Combine the ground pecans with the crushed gingersnap cookies!. Press this mixture evenly onto the bottom and up the sides of the unbaked pie crust!. Cover and return the pastry to the refrigerator while you make the pumpkin filling!.
Increase the oven temperature to 375 degrees F (190 degrees C) and place rack in bottom third of the oven!.
Make the Pumpkin Filling: In a large bowl lightly whisk the eggs!. Add the remaining ingredients and stir to combine!. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills!. Bake the pie for about 45 to 55 minutes or until the filling is set and the crust has browned (the center will still look wet)!. (A knife inserted about 1 inch (2!.54 cm) from side of pan will come out almost clean!.)
Place the baked pie on a wire rack to cool!. Serve at room temperature with maple whipped cream!. Store any leftovers in the refrigerator!.
Makes one 9 inch (23 cm) pie!.
Make the Maple Whipped Cream:
Place the heavy whipping cream and maple syrup in bowl of your electric mixer!. With the whisk attachment, whip the cream until soft peaks form
Www@FoodAQ@Com
GREAT PUMPKIN COOKIES
4 cups unsifted flour
2 cups oatmeal
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups oil
1/2 cup white sugar
2 cups brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups canned pumpkin
1/2 cup nuts
1/2 cup raisins
Combine flour, oatmeal, spices, and salt!. Set aside!.
Cream oil, sugars, egg and vanilla on medium speed of mixer for 2 minutes!.
Add 1/4 cup Libby's canned pumpkin and mix 1 minute more!.
Add the remaining flour and pumpkin alternately!. Stir in nuts and raisins!.
Drop by rounded teaspoonfuls onto lightly greased sheet baking sheets!.
Bake at 350F for 15-20 minutes or until firm and lightly browned!.
Makes about 5 dozen cookies!.
Unbaked dough can be frozen in air tight container!. Thaw in refrigerator and bake as directed!.
Www@FoodAQ@Com
4 cups unsifted flour
2 cups oatmeal
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups oil
1/2 cup white sugar
2 cups brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups canned pumpkin
1/2 cup nuts
1/2 cup raisins
Combine flour, oatmeal, spices, and salt!. Set aside!.
Cream oil, sugars, egg and vanilla on medium speed of mixer for 2 minutes!.
Add 1/4 cup Libby's canned pumpkin and mix 1 minute more!.
Add the remaining flour and pumpkin alternately!. Stir in nuts and raisins!.
Drop by rounded teaspoonfuls onto lightly greased sheet baking sheets!.
Bake at 350F for 15-20 minutes or until firm and lightly browned!.
Makes about 5 dozen cookies!.
Unbaked dough can be frozen in air tight container!. Thaw in refrigerator and bake as directed!.
Www@FoodAQ@Com
this is paula deen recipe i made it ,, they loved it
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Directions
Preheat oven to 350 degrees F!.
Combine the cake mix, egg, and butter and mix well with an electric mixer!. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan!.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth!. Add the eggs, vanilla, and butter, and beat together!. Next, add the powdered sugar, cinnamon, nutmeg, and mix well!. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes!. Make sure not to overbake as the center should be a little gooey!.
Serve with fresh whipped cream!.
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling!. Proceed as directed above
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin!. Proceed as directed above!.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix!. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin!. Proceed as directed above!.
Www@FoodAQ@Com
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Directions
Preheat oven to 350 degrees F!.
Combine the cake mix, egg, and butter and mix well with an electric mixer!. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan!.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth!. Add the eggs, vanilla, and butter, and beat together!. Next, add the powdered sugar, cinnamon, nutmeg, and mix well!. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes!. Make sure not to overbake as the center should be a little gooey!.
Serve with fresh whipped cream!.
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling!. Proceed as directed above
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin!. Proceed as directed above!.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix!. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin!. Proceed as directed above!.
Www@FoodAQ@Com
Spiced Pumpkin Mini Tarts Recipe
Yields: 24 mini tarts
Ingredients:
1 pkg (15oz) refrigerated pie crusts
1 can (15oz) solid pack pumpkin
2 cups frozen whipped topping, thawed
1 tsp pumpkin pie spice*
1 pkg (3!.4 oz) cheesecake instant pudding and pie filling
Powdered sugar (optional)
1/4 cup chopped pecans
1 Small orange, zested
Preparation Directions:
Preheat oven to 400 degrees!.
Allow pie crusts to thaw at room temperature for 15 minutes!.
Roll pie crust into 12 inch circle!.
Using a 31/2" scalloped cutter, cut out 12 pastry pieces (9 from outer edge and 3 from center of circle)!.
Press 1 into each cup of a mini-muffin pan!. Prick bottom of pastry!.
Bake 14-18 minutes or until golden brown!. Let stand 5 minutes!.
Remove tart shells from pan to cooling rack; cool complete!.
Repeat with remaining crust to make 24 tart shells!.
Combine pumpkin, whipped topping, and spice in bowl!.
Whisk until smooth!.
Add pudding mix; whisk until smooth and thickened!.
Refrigerate until ready to use!.
Lightly sprinkle tart shells with powdered sugar from shaker!.
Pipe pumpkin mixture into shells with the star tip of a decorating device!.
Sprinkle pecans over tarts and top with orange zest!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Pumpkin Cheesecake Bars Recipe
Ingredients:
Crust:
1 cup Flour
1/4 cup brown sugar
1 stick sweet butter
1/2 cup chopped walnuts
Filling:
8 oz!. cream cheese
1/2 cup sugar
2 eggs
1/2 cup pumpkin
1 t!. vanilla
1/4 t!. nutmeg
1/2 t!. cinnamon
1/2 t!. ginger
Directions for crust:
Blend in a food processor until a ball forms!.
Press in 8x8 pan
Bake 350 degrees for 15 - 20 minutes
Cool slightly
Directions for Filling:
Blend until smooth
Pour over crust
Bake 350 degrees for 35-40 minutes or until set
Cool and cut into bars!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Pumpkin Cake/cupcakes
Ingredients:
2 cups sugar
1 cup vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
2 cups pumpkin puree or cooked mashed pumpkin
cream cheese frosting, below
1/2 cup chopped pecans
Preparation:
Directions for pumpkin cake
Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well!. Sift dry ingredients into a separate bowl; stir into oil mixture, beating well!. Stir in pumpkin puree!.
Pour batter into two greased and floured 9-inch round layer cake pans!. Bake at 350° for 35 to 40 minutes!. Turn out onto racks to cool!. Frost pumpkin cake with cream cheese frosting and sprinkle with chopped pecans!.
Cream Cheese Frosting
1/4 cup butter
1 package (8 ounces) cream cheese, room temperature
1 pound confectioners' sugar, sifted
2 teaspoons vanilla extract
Combine all ingredients in large mixing bowl
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Moist Pumpkin Cake
2 cups Sugar
1 cup Oil
4 Eggs
3 cups Flour
2 teaspoons Baking powder
2 teaspoons Baking sodas
2 teaspoons Cinnamon
1/2 teaspoon Nutmeg
1/4 teaspoon Cloves
1/2 teaspoon Ginger
1 teaspoon Salt
1 Can pumpkin pie filling
6 ounces Mini choc chips (opt)
1/2 cup Chopped nuts ( opt )
Mix everything in order given!. batter will be thick!. Bakin in a tube pan or two 9x5x3-inch loaf pans!.
Bake at 350° for 65 to 70 minutes for tube pan and less time for other pans!. A wooden pick or cake tester inserted in center should come out clean!. Let stand wrapped overnight before cutting!.
This is a favorite pumpkin cake!
~Happy Halloween
Www@FoodAQ@Com
Yields: 24 mini tarts
Ingredients:
1 pkg (15oz) refrigerated pie crusts
1 can (15oz) solid pack pumpkin
2 cups frozen whipped topping, thawed
1 tsp pumpkin pie spice*
1 pkg (3!.4 oz) cheesecake instant pudding and pie filling
Powdered sugar (optional)
1/4 cup chopped pecans
1 Small orange, zested
Preparation Directions:
Preheat oven to 400 degrees!.
Allow pie crusts to thaw at room temperature for 15 minutes!.
Roll pie crust into 12 inch circle!.
Using a 31/2" scalloped cutter, cut out 12 pastry pieces (9 from outer edge and 3 from center of circle)!.
Press 1 into each cup of a mini-muffin pan!. Prick bottom of pastry!.
Bake 14-18 minutes or until golden brown!. Let stand 5 minutes!.
Remove tart shells from pan to cooling rack; cool complete!.
Repeat with remaining crust to make 24 tart shells!.
Combine pumpkin, whipped topping, and spice in bowl!.
Whisk until smooth!.
Add pudding mix; whisk until smooth and thickened!.
Refrigerate until ready to use!.
Lightly sprinkle tart shells with powdered sugar from shaker!.
Pipe pumpkin mixture into shells with the star tip of a decorating device!.
Sprinkle pecans over tarts and top with orange zest!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Pumpkin Cheesecake Bars Recipe
Ingredients:
Crust:
1 cup Flour
1/4 cup brown sugar
1 stick sweet butter
1/2 cup chopped walnuts
Filling:
8 oz!. cream cheese
1/2 cup sugar
2 eggs
1/2 cup pumpkin
1 t!. vanilla
1/4 t!. nutmeg
1/2 t!. cinnamon
1/2 t!. ginger
Directions for crust:
Blend in a food processor until a ball forms!.
Press in 8x8 pan
Bake 350 degrees for 15 - 20 minutes
Cool slightly
Directions for Filling:
Blend until smooth
Pour over crust
Bake 350 degrees for 35-40 minutes or until set
Cool and cut into bars!.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Pumpkin Cake/cupcakes
Ingredients:
2 cups sugar
1 cup vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
2 cups pumpkin puree or cooked mashed pumpkin
cream cheese frosting, below
1/2 cup chopped pecans
Preparation:
Directions for pumpkin cake
Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well!. Sift dry ingredients into a separate bowl; stir into oil mixture, beating well!. Stir in pumpkin puree!.
Pour batter into two greased and floured 9-inch round layer cake pans!. Bake at 350° for 35 to 40 minutes!. Turn out onto racks to cool!. Frost pumpkin cake with cream cheese frosting and sprinkle with chopped pecans!.
Cream Cheese Frosting
1/4 cup butter
1 package (8 ounces) cream cheese, room temperature
1 pound confectioners' sugar, sifted
2 teaspoons vanilla extract
Combine all ingredients in large mixing bowl
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Moist Pumpkin Cake
2 cups Sugar
1 cup Oil
4 Eggs
3 cups Flour
2 teaspoons Baking powder
2 teaspoons Baking sodas
2 teaspoons Cinnamon
1/2 teaspoon Nutmeg
1/4 teaspoon Cloves
1/2 teaspoon Ginger
1 teaspoon Salt
1 Can pumpkin pie filling
6 ounces Mini choc chips (opt)
1/2 cup Chopped nuts ( opt )
Mix everything in order given!. batter will be thick!. Bakin in a tube pan or two 9x5x3-inch loaf pans!.
Bake at 350° for 65 to 70 minutes for tube pan and less time for other pans!. A wooden pick or cake tester inserted in center should come out clean!. Let stand wrapped overnight before cutting!.
This is a favorite pumpkin cake!
~Happy Halloween
Www@FoodAQ@Com
CREAM CHEESE PUMPKIN ROLL
2/3 c!. pumpkin
1 c!. sugar
3 eggs
1 tsp!. soda
1/2 tsp!. salt
1 tsp!. cinnamon
3/4 c!. plain flour
Line 11 x 15 inch cookie sheet with wax paper!. Spread batter with spatula!. Bake 15-18 minutes at 350 degrees!. Cool 5 minutes, turn out on a powdered sugared tea towel!. Remove wax paper very carefully!. Roll up dough, let cool completely unroll, put cream mixture and reroll!.
CREAM MIXTURE:
1 (8 oz!.) cream cheese
2 tbsp!. batter
1 tsp!. vanilla
1 c!. powdered sugar
Chill roll then slice!. This roll freezes for later very good!.
Www@FoodAQ@Com
2/3 c!. pumpkin
1 c!. sugar
3 eggs
1 tsp!. soda
1/2 tsp!. salt
1 tsp!. cinnamon
3/4 c!. plain flour
Line 11 x 15 inch cookie sheet with wax paper!. Spread batter with spatula!. Bake 15-18 minutes at 350 degrees!. Cool 5 minutes, turn out on a powdered sugared tea towel!. Remove wax paper very carefully!. Roll up dough, let cool completely unroll, put cream mixture and reroll!.
CREAM MIXTURE:
1 (8 oz!.) cream cheese
2 tbsp!. batter
1 tsp!. vanilla
1 c!. powdered sugar
Chill roll then slice!. This roll freezes for later very good!.
Www@FoodAQ@Com
That sounds like a fun thing to do! Keep things lively at work!
PUMPKIN GOOEY BUTTER CAKE
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 Tbsp butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 tsp vanilla
8 Tbsp butter, melted
1 (16-ounce) box powdered sugar
1 tsp cinnamon
1 tsp nutmeg
Preheat oven to 350oF!. Combine the cake mix, egg, and butter and mix well with an electric mixer!. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan!.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth!. Add the eggs, vanilla, and butter, and beat together!. Next, add the powdered sugar, cinnamon, nutmeg, and mix well!. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes!. Make sure not to overbake as the center should be a little gooey!.
Variations:
For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling!. Proceed as directed above!.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin!. Proceed as directed above!.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix!. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin!. Proceed as directed above!.
--Paula Dean
---------------------------------
Mini Oreo Surprise Cupcakes
1 (18!.25 oz) package chocolate cake mix
1 (8 oz) package PHILADELPHIA Cream Cheese, softened
1 egg
1/3 cup granulated sugar
48 Mini OREO Bite Size Chocolate Sandwich Cookies
1? cups COOL WHIP Whipped Topping, thawed
Preheat oven to 350oF!. Prepare cake batter as directed on package; set aside!.
Mix cream cheese, egg and sugar until well blended!.
Spoon a bit of cake batter into each of 24 paper- or foil-lined medium muffin cups, covering bottoms of cups!. Top each with about 1/2 Tbsp!. of the cream cheese mixture and 1 mini Oreo cookie!. Cover evenly with remaining cake batter!.
Bake 19 to 22 min!. or until toothpick inserted in center comes out clean!. Cool 5 min!.; remove from pans to wire racks!. Cool completely!. (There may be an indentation in top of cupcake after baking!.) Top cupcakes with whipped topping and remaining cookies just before serving!.
Yield: 24 servings
Www@FoodAQ@Com
PUMPKIN GOOEY BUTTER CAKE
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 Tbsp butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 tsp vanilla
8 Tbsp butter, melted
1 (16-ounce) box powdered sugar
1 tsp cinnamon
1 tsp nutmeg
Preheat oven to 350oF!. Combine the cake mix, egg, and butter and mix well with an electric mixer!. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan!.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth!. Add the eggs, vanilla, and butter, and beat together!. Next, add the powdered sugar, cinnamon, nutmeg, and mix well!. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes!. Make sure not to overbake as the center should be a little gooey!.
Variations:
For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling!. Proceed as directed above!.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin!. Proceed as directed above!.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix!. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin!. Proceed as directed above!.
--Paula Dean
---------------------------------
Mini Oreo Surprise Cupcakes
1 (18!.25 oz) package chocolate cake mix
1 (8 oz) package PHILADELPHIA Cream Cheese, softened
1 egg
1/3 cup granulated sugar
48 Mini OREO Bite Size Chocolate Sandwich Cookies
1? cups COOL WHIP Whipped Topping, thawed
Preheat oven to 350oF!. Prepare cake batter as directed on package; set aside!.
Mix cream cheese, egg and sugar until well blended!.
Spoon a bit of cake batter into each of 24 paper- or foil-lined medium muffin cups, covering bottoms of cups!. Top each with about 1/2 Tbsp!. of the cream cheese mixture and 1 mini Oreo cookie!. Cover evenly with remaining cake batter!.
Bake 19 to 22 min!. or until toothpick inserted in center comes out clean!. Cool 5 min!.; remove from pans to wire racks!. Cool completely!. (There may be an indentation in top of cupcake after baking!.) Top cupcakes with whipped topping and remaining cookies just before serving!.
Yield: 24 servings
Www@FoodAQ@Com
Layered Pumpkin Loaf Bread
1 cup canned pumpkin
1 cup plus 2 Tbsp!. granulated sugar, divided
1/2 cup firmly packed brown sugar
4 egg whites, divided
1/2 cup fat-free milk
1/4 cup canola oil
2 cups flour
2-1/2 tsp!. CALUMET Baking Powder
2 tsp!. pumpkin pie spice
1/4 tsp!. salt
1 pkg!. (8 oz!.) PHILADELPHIA Neufchatel Cheese, softened
PREHEAT oven to 350oF!. Grease a nonstick 9x5-inch loaf pan; set aside!. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl!. Add flour, baking powder, pie spice and salt; stir just until moistened!. Set aside!. Beat Neufchatel cheese, remaining 2 Tbsp!. granulated sugar and the remaining egg white with wire whisk until well blended!.
SPOON half of the pumpkin batter into prepared pan; spoon Neufchatel cheese mixture evenly over the batter!. Cover with remaining pumpkin batter!.
BAKE 1 hour to 1 hour 5 min!. or until wooden toothpick inserted in center comes out clean!. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min!. Remove bread from pan to wire rack; cool completely!.
Www@FoodAQ@Com
1 cup canned pumpkin
1 cup plus 2 Tbsp!. granulated sugar, divided
1/2 cup firmly packed brown sugar
4 egg whites, divided
1/2 cup fat-free milk
1/4 cup canola oil
2 cups flour
2-1/2 tsp!. CALUMET Baking Powder
2 tsp!. pumpkin pie spice
1/4 tsp!. salt
1 pkg!. (8 oz!.) PHILADELPHIA Neufchatel Cheese, softened
PREHEAT oven to 350oF!. Grease a nonstick 9x5-inch loaf pan; set aside!. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl!. Add flour, baking powder, pie spice and salt; stir just until moistened!. Set aside!. Beat Neufchatel cheese, remaining 2 Tbsp!. granulated sugar and the remaining egg white with wire whisk until well blended!.
SPOON half of the pumpkin batter into prepared pan; spoon Neufchatel cheese mixture evenly over the batter!. Cover with remaining pumpkin batter!.
BAKE 1 hour to 1 hour 5 min!. or until wooden toothpick inserted in center comes out clean!. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min!. Remove bread from pan to wire rack; cool completely!.
Www@FoodAQ@Com
Graham Streusel Coffee Cake -- 5 STAR RECIPE!! See Below for link!.
INGREDIENTS
1 1/2 cups graham cracker crumbs
3/4 cup packed brown sugar
3/4 cup chopped pecans
1 1/2 teaspoons ground cinnamon
2/3 cup butter or margarine, melted
1 (18!.25 ounce) package yellow cake mix
1/2 cup confectioners' sugar
1 tablespoon milk
DIRECTIONS
Combine the first five ingredients; set aside!. Prepare cake mix according to package directions!. Pour half of the batter into a greased 13-in!. x 9-in!. x 2-in!. baking pan!. Sprinkle with half of the graham cracker mixture!. Carefully spoon the remaining batter on top!. Sprinkle with the remaining graham cracker mixture!. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean!. Cool on a wire rack!. Combine confectioners' sugar and milk; drizzle over cake!.
http://allrecipes!.com/Recipe/Graham-Stre!.!.!.
Www@FoodAQ@Com
INGREDIENTS
1 1/2 cups graham cracker crumbs
3/4 cup packed brown sugar
3/4 cup chopped pecans
1 1/2 teaspoons ground cinnamon
2/3 cup butter or margarine, melted
1 (18!.25 ounce) package yellow cake mix
1/2 cup confectioners' sugar
1 tablespoon milk
DIRECTIONS
Combine the first five ingredients; set aside!. Prepare cake mix according to package directions!. Pour half of the batter into a greased 13-in!. x 9-in!. x 2-in!. baking pan!. Sprinkle with half of the graham cracker mixture!. Carefully spoon the remaining batter on top!. Sprinkle with the remaining graham cracker mixture!. Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean!. Cool on a wire rack!. Combine confectioners' sugar and milk; drizzle over cake!.
http://allrecipes!.com/Recipe/Graham-Stre!.!.!.
Www@FoodAQ@Com
I just saw a recipe for a pumpkin spice fudge!. That would be awesome! everyone loves fudge and it is fall themed :)
I use allrecipes !.com for my stuffWww@FoodAQ@Com
I use allrecipes !.com for my stuffWww@FoodAQ@Com
Banana Bread! Deeeeeeeeeeeeelicious!Www@FoodAQ@Com
Chocolate Chip Cookies ~
http://southernfood!.about!.com/od/chocchi!.!.!.Www@FoodAQ@Com
http://southernfood!.about!.com/od/chocchi!.!.!.Www@FoodAQ@Com
buy a couple dozen Krispy Kreme donuts, assorted of course, lolWww@FoodAQ@Com
How about some hash brownies!?
Www@FoodAQ@Com
Www@FoodAQ@Com
buy pizzaWww@FoodAQ@Com