This past week we had about 20 people over from our church worship team! We love these people and wanted to share some yummy snacks and sweets with the. We all had a great time hanging out with each other and the pumpkin cake was a hit! All of about 24 pieces it makes totally gone!!
Thanks to my friend Autumn for the heads up about how easy this fall treat is! I paired this cake with a homemade glaze and it was divine! Happy Fall… Enjoy!
1 box Angel Food Cake Mix
1 (42oz) can Pumpkin Pie Filling
Beat these two ingredients together till well combined. Grease a 9×14 baking dish, pour batter in, and bake at 350* doe 30 min. Let cool.
For The glaze:
1/4 cup canned pumpkin
2 Tablespoons butter, melted
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
4 cups powdered sugar
1/2 cup milk
(If too thick add add more milk, if too thin add another 1/2 cup powdered sugar)
Beat all ingredients with an electric mixer. Pour over cake. Serve each piece with a dollop of whipped cream.
Summer is here, yay for watermelon, corn on the cob and fresh berry pies! I feel like Memorial Day is the kickoff to summer fun and when I was growing up we would venture to my grandma and papa’s summer place on the lake each Memorial Day! I have such amazing memories of walking up off the beach and sitting down at the picnic table on the patio to enjoy my grandma’s fresh strawberry rhubarb pie. She is no longer with us but I thought in honor of her I would make this pie for my family to kick off the summer! Enjoy my little slice of nostalgia!
Strawberry Rhubarb Pie
2 1/2 pints of fresh strawberries, hulled and chopped
1 1/2 stalks of rhubarb washed and cut with scissors
3/4 cup sugar
juice of 1/2 a lemon
1 teaspoon vanilla extract
1/2 cup powdered sugar
1 tablespoon strawberry jelly or preserves
1/2 cup flour
2 refrigerated pie crusts
Wash, hull, and chop strawberries and put in mixing bowl. Wash rhubarb and chop into small pieces with your kitchen shears or scissors. (the skin is stringy and this helps for even cuts better than a knife). Add in sugar, lemon juice, and vanilla; stir and let juices break down and flavors meld for 1-2 hours. Next add in powdered sugar, flour and 1 tablespoon strawberry preserves, mix well with spoon. Roll out pie shells, place one on the bottom of the pie plate, next add in filling then place top pie shell and press a fork to create the beautiful looking crust all around the pie. Bake at 350* for 1 hour 10 minutes. Note- if top is getting to brown place foil over top for last 30 minutes of baking. Garnish with vanilla ice cream or whipped topping and enjoy!
Looking for a sweet treat to make mom for tomorrow’s big day? Here’s something easy but seems and tastes so very gourmet.
For the cupcake mix, simply bake a vanilla or yellow cake box mix per directions. Just before putting into the oven push a treat size Reese’s Peanut Butter cup down into the center of each spot in your pan holding the batter. (I recommend using cupcake liners for these for sure). Bake per box instructions.
While the “stuffed” Reese’s cupcakes bake…start the Home made Peanut Butter Frosting….
Peanut Butter Frosting
1 stick butter softened
2 teaspoons vanilla
3/4 cup peanut butter
5 cups powdered sugar
1/2 cup milk
Beat first 3 ingredients in mixer well until blended. Add the powdered sugar and milk in increments. When frosting is think enough to stick to beater head then it’s ready =)
Frost cupcakes when they have cooled.
Garnish with chocolate drizzle. Add 1 tablespoon vegetable oil to 1/2 cup chocolate chips and microwave in 30 second intervals, stirring each time. When smooth drizzle on top of each cupcake with a fork. Enjoy!
Note: You can also, you chocolate cake mix instead of yellow cake mix if your a huge chocolate fan =)
Gooey, Yummy, Chocolaty plus ice cream! This dessert is like heaven! Did I mention, this was so easy to make. I came up with the idea and it’d foolproof and quick, just allow the time to freeze it.
Here’s what you need:
1 box fudge Brownie Mix
1 gallon vanilla bean ice cream
1 small carton half n half
1 bag chocolate chips
1 chocolate candy bar (such as Hershey’s)
chopped nuts (optional), for the topping
Here’s what to do: Bake brownie mix per package instructions in a 9×13 glass dish. Thaw ice cream a bit so you can work it to spread over the top of the brownie. Once brownie is baked and cooled, spread and work ice cream to cover the top completely. Next, over a double broiler, (which is just a glass mixing bowl over a steaming pot of water) melt half and half and chocolate chips together, whisking continually. Pour this over the ice cream once smooth and melted. Garnish with shaved chocolate bar and crushed peanuts. Freeze for at least 2 hours. Serve cold. Feeds an army- about 18 servings.
I also made this as a birthday cake for a friend. I made it in a round glass dish and instead of the candy bar and nut topping I make buttercream icing and piped it on top. Here’s a pic of this same recipe decorated as a birthday cake!