Lemon Pound Cake

This recipe comes off the side of the Duncan Hines lemon cake mix box.  I was searching for things to make for a brunch at our house and noticed it when I was planning my recipes.  I already had the cake mix (and other ingredients) at home so all I needed was the pudding.  I do love cheap and easy recipes! 

Results: Of course, I loved that it took no time to prepare.  I was surprised it made two large loaves.  I was able to enjoy one at home and send the other to work with hubs.  I'm not a huge lemon fan, yet I enjoyed this recipe.  I didn't add the frosting glaze to the cake.  I didn't want the added calories and felt is was good just the way it was. This cake would be perfect for spring.  It's a light cake with the perfect hint of lemon. This could easily be either a dessert or breakfast recipe. Enjoy!

Lemon Pound Cake 

Courtesy of Duncan Hines

Hands-On Time:	10 minutes
Total Time:	2 hours and 30 minutes
Servings:	Makes 12 to 16 servings.
Rating:	5 stars

Ingredients

Cake:

• 1 pkg Duncan Hines® Moist Deluxe® Lemon Supreme Cake Mix
• 1 (3.4 oz) pkg instant lemon pudding and pie filling
• 4 large eggs
• 1 cup water
• 1/3 cup vegetable oil

Glaze:

• 1/2 cup Duncan Hines® Creamy Home-Style Frosting, favorite flavor

Baking Instructions

1. Preheat oven to 350°F. Grease and flour 10-inch tube pan.
2. Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
3. Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
4. For glaze, place frosting in microwave-safe bowl. Microwave on high power 10 to 15 seconds. Stir until smooth. Drizzle over cake.

The Best Carrot Cake

I'm extremely late in posting this recipe. This was one of the desserts we enjoyed Christmas Day. 

I have to give credit to the husband for finding this recipe.  Since I'm unable to eat dairy I was very limited to a lot of our traditional holiday desserts.  I wasn't thrilled about this and after complaining to hubs, he went in search of a dairy free dessert.  He emailed this recipe to me asking what I thought.  All I had to do was look at the picture before I gave him the A-Okay.  

Results: Hands down the best carrot cake I've ever made. The cake was moist and every single bit was full of flavor.  It was a BIG cake, so one little sliver satisfied my sweet tooth.  When I make it again (and I will) I'll use a 9x13 pan and do more of a sheet cake.  I will also cut the oil in half and add applesauce.  

Courtesy of All Recipes

INGREDIENTS:

6 cups grated carrots 1 cup brown sugar 1 cup raisins 4 eggs 1 1/2 cups white sugar 1 cup vegetable oil 2 teaspoons vanilla extract

1 cup crushed pineapple, drained 3 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon salt 4 teaspoons ground cinnamon 1 cup chopped walnuts

DIRECTIONS:

1.	In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
2.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
3.	In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
4.	Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting. *You can make your own frosting. I used the frosting from a can because it's dairy free*

Brownie Pudding

Let me introduce you to the dessert we made for NYE.  This my friends, is brownie pudding.  It has to be one of the richest desserts I've ever had.  The recipe wasn't as simple as I usually go, but it was a special occasion.  Hubs and I made it together after the baby went to bed and watched a movie waiting for it to cook.  Please note, this does take an hour in the over.  Plan ahead.  

Results: Divine.  Rich.  You don't need a lot and it will instantly fulfill your sweet tooth. 

We served it with dairy free ice cream.  I definitely think you need ice cream to go with it.  It melts into the brownie pudding and adds the perfect touch. The crust was my favorite part.  

Brownie Pudding

Courtesy of Annie's Eats

Ingredients:
½ lb. (2 sticks) unsalted butter, plus extra for greasing the dish
4 large eggs, at room temperature
2 cups sugar
¾ cup cocoa powder
½ cup all-purpose flour
1 vanilla bean, split lengthwise

Directions:
Preheat the oven to 325˚ F.  Lightly butter a 2-quart oval baking dish.  Melt the 2 sticks of butter and set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs and sugar.  Beat together on medium-high speed until thick and light yellow in color.  Meanwhile, combine the flour and cocoa powder in a medium bowl and whisk together until blended.

When the eggs and sugar are finished mixing, scrape the seeds from the vanilla bean into the mixing bowl.  Add the flour-cocoa powder mixture to the bowl as well.  Mix on low speed just until combined.  With the mixer still on low, slowly pour the melted butter and mix again just until combined.

Pour the mixture into the prepared baking dish.  Place the baking dish in a larger baking pan.  Add very hot tap water to the outer baking pan to create a water bath, coming halfway up the side of the baking dish.  Bake for 60 minutes.  The center will appear very under-baked, that is the way the dessert should be.  Allow to cool slightly before serving with ice cream.

5 minute fudge

My mom made this recipe last weekend for her work Christmas party and recommended it to me.  I decided to make it for hubs to take to work.  I've been sending in something special everyday this week for his team to enjoy. I've made my fair share of cookies, so this was the perfect "something different" to make. This recipe may be titled five minute fudge, but it took me about 15 minutes to make. Unfortunately, the little one has a milk protein allergy, so I couldn't enjoy this treat.  

My official taste tester (hubs) gave this two thumbs up.  

Five-Minute Fudge Wreath

Recipe courtesy Rachael Ray

Ingredients

• 1 (12-ounce) bag semisweet chocolate morsels
• 9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
• 1 (14-ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 (8-ounce) can walnut halves
• 1/2 cup (a couple of handfuls) currants
• 8-inch cake pan, lightly greased with softened butter
• Candied cherries, red and green, for garnish, optional

Directions

Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Save the empty condensed milk can. Stir in vanilla and remove fudge from heat. Add nuts and currants and stir in immediately.

Cover empty condensed milk can with plastic food wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to recenter can if it drifts.

The fudge will set up almost immediately. Garnish can only be added in the first minute or 2 the fudge is in the pan, so work quickly. Decorate your wreath with "holly" made from cut candied red and green cherries. A wreath left plain can be garnished with a pretty fabric bow when serving. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way

.

Snickers Cake

This year, I was in search of a chocolate dessert to add to our Thanksgiving table.  We were already having the traditional pies, so I wanted to make something different.  I started my search on my SWEET TREATS Pinterest board and didn't have to look any further.  This recipe was about half way down the page and I knew it would be perfect.  I have to admit that I didn't actually make this dessert.  I sent my mom the recipe to get the ingredients for me to make on Thanksgiving but she made it the day before. I'm glad she did because it was nice not having to make it on Thanksgiving Day after spending all morning in the kitchen.  This dessert was very rich.  All you need is a little tiny piece and your sweet tooth will be satisfied.  We all agreed that if we make it again we will cut down on the amount of chocolate chips and caramel in it.  If you enjoy the chocolate caramel combination, you will love this dessert.  Enjoy!

 Even miss Avery Grace wanted a bite! 

Snickers Cake

Courtesy of Six Sisters Stuff

Ingredients:
1 German Chocolate Cake Mix

Ingredients called for on cake mix (oil, eggs, water)

1 (14 oz) bag of Kraft Caramels (or any other caramels you like)
1/4 cup milk
1/3 cup butter (which is about 3/4 of a cube)
1-2 cups chocolate chips (however many you like)
1 cup chopped pecans

Directions:
Mix together cake mix as directed on the box. Pour half of the batter into a greased 9x13 baking dish and bake at 350 degrees for 20 minutes.
While it bakes, unwrap all the caramels (don't have your husband help- he will eat half of them. I am totally speaking from experience). Put the caramels, milk, and butter in a sauce pan and melt over low heat, stirring constantly until caramel is melted and smooth. 
Pour the caramel on the cake as soon as it is finished baking. Sprinkle the chocolate chips and pecans on top of the caramel. Spread the remaining half of the prepared cake mix batter on top. Bake for 20 more minutes at 350 degrees.

Pecan Pie Muffins

If you have these few ingredients in your pantry & fridge now, take my advice and make these immediately. I'm not sure whether to call these muffins or mini pies. I guess I would say they are the perfect muffin/ pie combination with a soft center and crispy edges.  Honestly, they taste like mini pecan pies.  YUM!

Pecan Pie Muffins 

Courtesy of The Girl Who Ate Everything

Ingredients

• 1 cup packed light brown sugar
• ½ cup all-purpose flour
• 2 cups chopped pecans
• 2/3 cup butter, softened
• 2 eggs, beaten

Instructions

1. Preheat oven to 350 degrees F. Grease mini or regular muffin cups generously. Grease them well or they will stick. In medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together. Stir in dry ingredients just until combined.
2. Spoon batter into muffin cups about 2/3 full. Bake for 12-13 minutes for mini muffins or 15-17 minutes for regular size muffins. Run a knife around the edge of each muffin and pop it out.

Pumpkin Bars

Hands down one of the best pumpkin recipes I've ever made.  I made these for Halloween and my neighbors kept coming back for more.  Mine came out a little thicker than bars, more like a cake. Next time I'll make them into cupcakes so that you can eat them with your hands in a few bites. Enjoy!! 

Pumpkin Bars

Courtesy of I Heart Naptime 

Ingredients

• 4 eggs
• 1 2/3 cup sugar
• 1 cup vegetable oil
• 1 16 oz can pumpkin
• 2 cups flour sifted
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp salt
• 1 tsp baking soda
• 1/2 tsp nutmeg
• 3 oz cream cheese
• 1/2 cup butter
• 1 tsp vanilla
• 2 cups powdered sugar

Instructions

1. In a large bowl beat eggs, sugar, oil and pumpkin until fluffy. In a medium sized bowl stir together flour, baking powder, cinnamon, salt, soda, and spices. Add to pumpkin mixture. Spread in greased 15x10 inch pan. Bake at 350 for 25 minutes, or until lightly browned. Cool.
2. For frosting cream together cream cheese, butter and vanilla. Gradually add powdered sugar. Beat until smooth and creamy. Frost on pumpkin bars.

Pumpkin Spice Rice Krispy Treats

Last month, I made these Cinnamon Bun Rice Krispie Treats.  I had no idea that there were different types of marshmallows out there until I came across the cinnamon bun kind.  Then, I heard there was pumpkin spice marshmallows.  I love anything pumpkin so I immediately was on the hunt for the marshmallows.  I ended up finding them at WalMart.  I followed the same recipe that is on the box for original rice krispie treats, but used 5 cups of krispies instead of 6.  Although both recipes were delicious, I actually enjoyed the cinnamon bun krispies a little bit more than the pumpkin spice.  Enjoy! 

Pumpkin Magic Bars

I made a fall bucket list a few weeks back and this was one of the recipes I said I wanted to bake. Magic Layer Bars are one of my favorite desserts and so addicting!  When I came across one recipe made with pumpkin, I had to give it a try!  I made a few changes to the recipe which I noted below. The bars were AH-MAZING. The middle pumpkin layer tasted like pumpkin pie & the rest of it was just icing on top.  Enjoy!    

Pumpkin 7-Layer Magic Bars

Recipe Courtesy of BakersRoyale

Makes one 8×8 pan | 

Preparation: Heat oven to 350 degrees. Create a foil sling with a 1 inch over hang.

Ingredients:

• 2 cups graham cracker crumbs (about 16 whole crackers)
• 8 tablespoons butter
• 1 14oz can sweetened condensed milk
• 3/4 cup pumpkin puree
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves
• 11 oz. golden delicious apples, shredded (about 2 regular size apples) *OMITTED
• 11/2 cup sweetened shredded coconut
• 1 cup salted almonds, coarsely chopped *USED PECANS
• 1 cup chocolate chips

Instructions:

1. Combine graham crackers and butter  and stir until well blended. Press mixture onto bottom of pan
2. Combine sweetened condensed milk, pumpkin puree, cinnamon, nutmeg, cloves and stir until well combined. Pour mixture over graham cracker crust.
3. Peel and core apples. Use the large side of the  grating box to shred the apples. Layer shredded apples on the sweetened sweetened condensed milk. Sprinkle on chocolate chips, followed by the almonds and then finish by sprinkling coconut on top.
4. Place assembled pan in the oven and bake for about 25-35 minutes. Let cool in pan completely and then transfer finished pan to the refrigerator to chill before cutting. 
5.               *I KEPT THE DESSERT IN THE FRIDGE UNTIL IT WAS GONE*

Chocolate Caramel Candy Bars

Chocolate is my weakness.  I love it.  Eat it every. single. day.  Can't get enough of it.  Maybe that's way this baby weight is not coming off as quick as I want it to....

In the most recent issue of Kraft Food & Family, I found these gems.  

They're like a DIY Twix bar.  Sign me up! 

They were a little messy but totally worth it.  Enjoy!

Chocolate Caramel Candy Bars

Courtesy of Kraft

What You Need

35 LORNA DOONE Shortbread Cookies

1 pkg.  (11 oz.) KRAFT Caramel Bits

1 Tbsp.  milk

3 squares  BAKER'S Semi-Sweet Chocolate

3 squares  BAKER'S White Chocolate

Make It

LINE 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Arrange cookies in single layer on bottom of prepared pan.

MICROWAVE caramel bits and milk in microwaveable bowl on HIGH 1-1/2 to 2 min. or until bits are completely melted and mixture is well blended, stirring after each minute. Pour over cookies; spread to completely cover cookies.

MICROWAVE chocolates in microwaveable bowl 2 min. or until almost melted, stirring every 30 sec.; stir until chocolates are completely melted. Pour over caramel layer; spread to completely cover caramel layer.

LET stand 2 hours before cutting into bars.

Chocolate Marshmallow Fluff Squares

This is a weight watchers recipe that I found while searching for yummy desserts that were low in points.  I always loved peanut butter, jelly & fluff sandwiches growing up, so I knew I would love this combination.  This recipe reminded me how much I love marshmallow fluff!  What I loved about this dessert is that you don't have to make too many, you can make one a night if you wish.  I didn't drizzle the chocolate over the top as the directions suggested, I just dipped the ends in the amount of chocolate called for.  The chocolate on the top made the dessert! Enjoy!

8 whole reduced-fat cinnamon graham crackers
3 Tbsp reduced-fat peanut butter, creamy style
3 serving(s) Culver's® Toppings Marshmallow Crème Topping, (tablespoons), or other brand
2 oz semisweet chocolate, chips variety, melted (1/4 cup)
3 Tbsp peanuts, oarsely chopped  

    * Break each graham cracker in half to make 16 squares. Spread each of 8 squares with 1 rounded teaspoon peanut butter. Spread each of the remaining 8 squares with 1 rounded teaspoon marshmallow crème. Press the peanut butter and marshmallow squares together to form sandwiches; place on a wax paper–lined baking sheet.

    * Drizzle the melted chocolate over each sandwich in a zigzag pattern and sprinkle with the peanuts. Freeze until the chocolate is partially set, about 10 minutes. Yields 1 sandwich per serving.


Each Square is 4 points

Pumpkin Coffee Cake with Brown Sugar Glaze

Pumpkin time is here and I couldn't be more thrilled. Expect to see lots of pumpkin posts around here in the coming months.  I started out the pumpkin making season with this recipe for Pumpkin Coffee Cake.  I've never made a coffee cake using a cake mix.  It was definitely easier to make but I could tell the difference in the taste and texture.  While this isn't my favorite pumpkin recipe, I still wanted to share it.  I was looking more for a breakfast item and to me it was more of a dessert.  If I make it again, I will add walnuts or pecans and more spices.  If you make it, let me know what you think!

Recipe Courtesy of Pretty Good Food 

Serves 18

Ingredients

⅓ cups Water
1 can Pureed Pumpkin (15 Oz)
2 whole Eggs
1 Tablespoon Vanilla Extract
2 teaspoons Pumpkin Pie Spice
1 box Yellow Cake Mix (18 Ounce Box)
1 teaspoon Baking Soda
1 cup Brown Sugar, Divided
½ cups Flour
4 Tablespoons Butter, Melted
¼ cups Granulated Sugar
1 teaspoon Vanilla Extract
¼ cups Heavy Whipping Cream

Directions:

1. Preheat the oven to 350F.

2.In a large bowl mix together the water, pumpkin, eggs, 1 Tablespoon of vanilla, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.

3. Grease a 9×13 pan with butter and pour batter into pan.

4. In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour and melted butter. Use your fingers to sprinkle over the top of the cake. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.

5. For the glaze, combine the other 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.

6. When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.

Snickerdoodle Blondies

Snickerdoodles are one of my favorite cookies.  So, I made sure to pin this recipe as soon as I saw it.  I made them this past week for my husband to bring to work.  It was his first week back after the baby was born and he wanted to do something to say thank you to his team for doing a great job while he was gone.  So,  I baked for them.  I'm a fan of this recipe because it didn't call for a lot of ingredients therefore it was quick to throw together.  I followed the recipe below but did increase the amount of cinnamon I added to the mixture by a tsp (or two).  Next time, I will add cinnamon and white chocolate chips to the batter to give it a little more texture and flavor.  Enjoy!

Snickerdoodle Blondies

Recipe Courtesy of Baking Bites

Ingredients: 

1/2 cup butter

1 cup sugar

1/4 tsp salt

1 large egg

1 1/2 tsp vanilla extract

1 cup all purpose flour

1 tbsp sugar + 1 tsp ground cinnamon

Directions:

Preheat oven to 350F. Line an 8×8-inch baking pan with aluminum foil.

In a large bowl, cream together butter and sugar until light. Beat in salt, egg and vanilla extract until well combined. Add in flour and stir until no streaks of dry ingredients remain. Pour dough – it will be thick – into prepared baking dish and smooth it into an even layer.

Stir together remaining 1 tbsp sugar and 1 tsp ground cinnamon. Sprinkle dough evenly with cinnamon sugar mixture.

Bake for about 30 minutes, until bars are set and the edges are just very lightly browned. Cool in the pan before slicing.

Makes 16.

Terribly Terrific Toffee

Easy recipe.  Took about 20 minutes to make.  Tasted just like toffee.  Crackers didn't get soft like I expected.  WIll be making again, probably around the holiday season to give as gifts. Enjoy!

                                                         Terribly Terrific Toffee

Recipe Courtesy of A Southern Grace

Ingredients: 
1 cup unsalted butter (no margarine allowed)
1 cup brown sugar
2 cups semi-sweet chocolate chips
40 saltine crackers

Directions:
Preheat oven to 350ºF. Line jelly roll pan or cookie sheet with foil and spray with non-stick spray. Lay a flat layer of crackers out on the foil. Melt the sugar and butter until a boil is reached. Reduce the heat and simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Pour this mixture over the crackers and spread to coat evenly. Bake for 8-10 minutes, or until the toffee becomes bubbly. After removing the pan from the oven, let it sit for 3-5 minutes. Sprinkle on the chocolate chips, let them soften and melt, and then spread them into an even layer.Let cool or refrigerate until hardened. Break into pieces the size of your choice.