Showing posts with label Dessert. Show all posts

 


Apple Butter and Pumpkin Pie. My house smelled heavenly when I made this. 

 My daughter Melinda shared this recipe with the family.


1 cup Apple butter
1 cup canned pumpkin
1/2 cup packed brown sugar
1/2 tsp salt
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg
1/8 tsp ground ginger
3 eggs, slightly beaten
3/4 cup evaporated milk
1 unbaked 9-in pie shell (frozen)

Preheat oven to 425 F

-[Use a spoon to mix] Combine apple butter, pumpkin, sugar, salt and spices in a large bowl. Then stir in eggs (which should already be slightly beaten). Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set.

**You may end up with leftover mixture, I would pour the remaining into a cupcake tin.

**If crust starts to burn, wrap tin foil around the crust and finish baking.

Sweetened Whipped Cream:
1 cup cold heavy cream
2 TBsp confectioners sugar
1/2 tsp pure vanilla extract

-Place cream in medium bowl & beat w/ mixer at medium speed until thick and frothy. While beating add sugar and vanilla and continue to beat until soft peaks form.

-Dust cinnamon over the whipped cream to finish off.



Paula Deen's Apple Butter Pumpkin Pie

November 20, 2025


My sister-in-law Dawn shared this recipe with me, and as she was making it for a party, she kept saying, “It’s like pumpkin crack — it’s so addicting!” I laughed and told her she had to share the recipe with me. It’s made with pumpkin, vanilla pudding, whipped topping, pumpkin pie spice, vanilla, and a splash of butterscotch schnapps. I have to admit, it really does sound (and taste) addicting. This year, I was thrilled when she brought it to one of my get-togethers — it was an absolute hit!


1 (15 ounce) can solid pumpkin 
1 (5 ounce) package instant vanilla pudding mix
 1(16 ounce) container frozen whipped topping, thawed
 1 tsp pumpkin pie spice 
1 tsp pure vanilla extract
 1 Tbs butterscotch schnapps 

Mix all together, dust the top with a sprinkle of nutmeg.
 Great for dipping with ginger snaps, vanilla wafers or slices of apples.


Recipe by Dawn Bass


Enjoy

 

Pumpkin Fluff Dip

November 12, 2025

 


Perfect dessert, quick and easy using your Instant Pot. Gingersnap cookie crust gives it an extra special twist on the flavor, as does the cinnamon Cool Whip.

24 gingersnap cookies (about 5.7 ounces)
Kosher salt
4 tablespoons unsalted butter, melted and cooled slightly 
24 ounces cream cheese, at room temperature 
1 cup canned pure pumpkin puree
2 teaspoons pure vanilla extract
1/4 teaspoon ground nutmeg
3 large eggs, at room temperature
1 cup sugar
1 1/2 teaspoons ground cinnamon
1 cup whipped cream


For the cheesecake: Put the cookies and a pinch of salt in a food processor and pulse until the cookies are broken down into fine crumbs. Add the butter and pulse until completely combined. The texture will be similar to wet sand. Press firmly into the bottom and 1 inch up the sides of a 7-inch springform pan. Put the crust in the freezer while you make the filling.

Wipe out the bowl of the food processor and add the cream cheese, pumpkin puree, vanilla, nutmeg, eggs, 3/4 cup of the sugar and 1 teaspoon of the cinnamon. Process until completely smooth, opening the lid and scraping down the sides of the bowl as needed. Pour the mixture over the crust.

Tear off a piece of aluminum foil about 1 1/2 feet long and put the springform pan in the center. Wrap the foil around the pan, folding down the sides as needed so the top of the pan isn't covered. The aluminum foil should only be on the outside of the pan. Tear off a second piece of aluminum foil about 2 feet long and lay the foil in front of you with one of the longer sides closest to you. Folding it toward you (the long way), fold the foil in half once then fold once again to create a foil sling for the cheesecake.

Pour 2 cups water in the bottom of a 6-quart Instant Pot® and insert the machine's trivet. Put the springform pan in the center of the foil sling, then pick up both sides of the sling, bringing them up the sides of the pan. Carefully lower the pan onto the trivet. Fold down the foil sling as needed so that it fits in the pot but does not touch the cheesecake. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 35 minutes.

After the pressure-cook cycle is complete, turn off the heat and let the steam release naturally for 25 minutes. After 25 minutes, follow the manufacturer's guide for steam release and allow any residual steam to air out. Being careful of any remaining steam, unlock and remove the lid and carefully use the foil sling to lift out the pan and set it over a cooling rack. Remove the foil from around the pan, then use paper towels to blot off any excess liquid from the top and sides of the cheesecake. Use a small offset spatula or the tip of a paring knife to loosen the sides of the cheesecake from the pan. Allow to sit at room temperature until mostly cooled, about 1 hour. Cover with plastic wrap and refrigerate until completely set, at least 4 hours and up to overnight. 

Once fully chilled, remove the plastic wrap from the cheesecake and use a small offset spatula or the tip of a paring knife to again loosen the sides of the cheesecake from the pan. Remove the outer ring and set the cheesecake on a serving dish. Spread the whipped cream over the top. Whisk together the remaining 1/4 cup sugar and 1/2 teaspoon cinnamon in a small bowl. Dust the cinnamon sugar over the top of the cheesecake before slicing.

Enjoy


Instant Pot Pumpkin Cheesecake

October 19, 2025

 


Pumpkin Bread is a Fall favorite, and adding chocolate chips makes it even more delish. This recipe makes 2 loaves.

3⅓ cups all-purpose flour
1 tablespoon freshly grated nutmeg or 1 teaspoon pre-ground nutmeg
2 teaspoons baking soda
1½ teaspoon kosher salt
1 teaspoon ground cinnamon
3 cups sugar
1 cup browned butter, cooled to room temperature
4 eggs
½ cup water
1 15-oz. can pumpkin purée
1 cup miniature semisweet chocolate chips

1. Preheat the oven to 350°F. Prepare two 9 x 5-inch loaf pans with cooking spray and line the bottoms with parchment paper. In a medium bowl, stir together the flour, nutmeg, baking soda, salt, and cinnamon.

2. In a large bowl, combine the sugar and browned butter. Beat with a mixer on medium speed until well blended. Add the eggs and beat until fully incorporated. Alternately add the flour mixture and water to the egg mixture, beating on low speed after each addition just until combined. Beat in the pumpkin, then stir in the chocolate chips. Divide the batter evenly between the prepared loaf pans.

3. Bake for 60 to 65 minutes, or until a toothpick inserted into the center of each loaf comes out clean. Cool in the pans on a wire rack for 10 minutes, then remove the loaves from the pans and discard the parchment paper. Let the loaves cool completely on the wire rack. Once cooled, wrap them in plastic wrap and store overnight before slicing.

Joanna Gaines Recipe Here


How To Make Brown Butter
While brown butter tastes luxurious, it's a cinch to master using one simple ingredient and keeping a watchful eye. Make delicious brown butter following this method. Use the amount of butter required by the recipe:
    1. Melt butter in a saucepan over medium-high heat. When it boils, reduce the heat to medium and simmer until foamy.
    2. Continue cooking, stirring occasionally and scraping the bottom of the pan, until the foam subsides, the butter turns golden brown with a nutty aroma, and the milk solids separate into brown specks that sink to the bottom. This will take about two to seven minutes (depending on the amount of butter used).
    3. Remove from heat and immediately transfer to a heatproof bowl unless otherwise noted in the recipe (your butter may burn if left in the hot pan).
How to Use Brown Butter in Sweet and Savory Recipes
Try drizzling brown butter over just-cooked chicken, fish, or still-warm polenta, risotto, or mashed potatoes.

Tip
To guarantee you always have brown butter on hand to enhance pastries, sauces, and more, make a big batch and freeze it in ice-cube trays.

 A Martha Stewart Recipe Here


Brown Butter Chocolate Chip Pumpkin Bread

October 5, 2025

 


It's peach season, and I came across this super-easy recipe. Use this seasonal fruit in this easy-to-prepare Peach Cobbler. Serve with a scoop or two of creamy vanilla ice cream. In my book, this is a comfort food.



1 3/4 lbs. fresh peaches (4 cups)
1/2 cup (4 oz.) salted butter
1 cup self-rising flour
1 cup granulated sugar
1 cup whole milk
1 tsp. vanilla extract



Preheat oven to 350ºF. Gently rub the peaches under running water to remove fuzz, and slice the peaches. 

Place butter in an 11- x 7-inch baking dish; place dish in oven until butter melts.

Stir together flour, sugar, milk, and vanilla in a separate bowl.

Pour ingredients onto melted butter. (Do not stir.) 
Spoon peaches over the mixture. (Do not stir.)

Bake in preheated oven until brown and bubbly, 45 to 50 minutes.


Note:
You can remove the skin from the peaches.
Sweeten to taste. If your peaches are sweet, use less sugar.
Serve warm. 
Drizzle caramel sauce over cobbler, whipping cream, vanilla ice cream, or fresh berries.
You can even sprinkle toasted pecans, walnuts, or almonds over the top.
Frozen, thawed peaches can be used.
Combine other fruits with the peaches, such as raspberries, blueberries, strawberries, plums, etc.


Credit
A Southern Living Recipe, you can see here
Jessica and Stephen Rose, of The Peach Truck, shared this recipe.
Photo Credit Stacy K. Allen, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle.

Peach Cobbler It's Easy

August 14, 2025

 


  • This recipe takes brownies to a new level. Creamy cheesecake and the swirls of tart cherry pie filling are sure to satisfy. Perfect for the 4th of July!


  • 1 (8-oz.) pkg. cream cheese, softened

  • 1/4 cup powdered sugar

  • 4 large eggs, at room temperature

  • 3/4 tsp. kosher salt, divided

  • 1/2 cup all-purpose flour

  • 1/3 cup Dutch-process cocoa

  • 1/2 cup unsalted butter

  • 1/2 cup 60% cacao bittersweet chocolate chips (from 1 [12-oz.] pkg.)

  • 1 cup granulated sugar

  • 1/4 cup packed dark brown sugar

  • 1 tsp. vanilla extract

  • 3/4 cup cherry pie filling (such as Lucky Leaf)



Preheat oven to 350°F. Coat an 8-inch square metal baking pan with cooking spray; line with parchment paper or aluminum foil, leaving a 2-inch overhang on all sides. Set aside.

In a medium bowl, beat cream cheese and powdered sugar with an electric mixer on low speed until light and fluffy, about 1 minute. Add 1 of the eggs and 1/4 teaspoon of the salt; beat until just combined, and set aside. Whisk together flour, cocoa, and remaining 1/2 teaspoon salt in a small bowl until no lumps remain; set aside.

Add butter and chocolate chips to a large microwavable bowl. Microwave on HIGH in 30-second intervals, whisking after each interval, until chocolate is melted, about 1 minute. Whisk in granulated sugar and brown sugar until combined. Add vanilla and remaining 3 eggs; whisk until combined. Add flour mixture, whisking until no dry streaks remain.

Add batter to prepared baking pan, spreading in an even layer. Gently spread cream cheese mixture over batter; dollop cherry pie filling over cream cheese mixture. Using the tip of a butter knife, swirl cherry pie filling into cream cheese mixture as desired. Bake in preheated oven until cream cheese mixture is lightly browned around edges, 45 to 50 minutes. Let cool to room temperature in pan on a wire rack, about 1 hour. Chill at least 1 hour before slicing.



Recipe credit Southern Living


Enjoy!




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Cherry Cheesecake Brownies

July 1, 2025

 


Pineapple to cream cheese, Hummingbird Bundt Cake has the same ingredients as the original popular layer cake, but simplified by baking in a Bundt pan.


CAKE BATTER
1 1/2 cups chopped pecans
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 large eggs, lightly beaten
1 3/4 cups mashed ripe bananas (about 4 large)
1 (8-oz.) can crushed pineapple (do not drain)
3/4 cup canola oil
1 1/2 teaspoons vanilla extract

GLAZE
4 ounces cream cheese, cubed and softened
2 cups sifted powdered sugar
1 teaspoon vanilla extract
1 to 2 Tbsp. milk

1. Prepare Cake Batter: Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

2. Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened. Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan. Spoon batter over pecans.

3. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).

4. Prepare Glaze: Process cream cheese, powdered sugar, vanilla, and 1 Tbsp. milk in a food processor until well blended. Add remaining 1 Tbsp. milk, 1 tsp. at a time, processing until smooth. Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.



Credit  Southern Living FEBRUARY 2012




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Hummingbird Bundt Cake

March 28, 2025

 


This has to be the best I have ever tasted. A #1 keeper for me. Super moist and picture-perfect when it came out of the oven. This is the first-pound cake from scratch I have ever made. 


1 1/2 cups butter, softened
1 (8-oz.) package cream cheese, softened
3 cups sugar
6 large eggs
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1/8 teaspoon table salt


Beat butter and cream cheese at medium speed with an electric mixer for 2 minutes or until creamy; gradually add sugar, beating until mixture is light and fluffy. Add eggs, 1 at a time, beating until combined. Add vanilla extract, and beat just until blended.

Combine flour and salt in a small bowl; gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased (with shortening) and floured 10-inch tube pan.

Bake at 300° for 1 hour and 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack (about 1 hour).








Super Moist Cream Cheese Pound Cake

January 22, 2025

 


Cranberry-Apple Casserole a fruity side to your meal or dessert. Apples, fresh cranberries, and cinnamon spice instant oatmeal. 


3 cups apples, peeled and chopped
2 cups fresh cranberries
1/2 cup plus 2 tablespoons flour, divided
1 cup sugar
3 pkgs. cinnamon and spice instant oatmeal (such as Quaker)
3/4 cup chopped pecans
1/2 cup light brown sugar
1/2 cup melted butter



Preheat oven to 350°F.

Mix apples and cranberries with 2 tablespoons flour until coated. (For best results, do this in a gallon-size zip-top bag.) Add in sugar, and continue to mix until evenly coated. Pour the flour- and sugar-coated fruit into an 11- x 7-inch casserole dish.

In a separate bowl, mix oatmeal, remaining flour, pecans, brown sugar, and melted butter until it resembles a crumble. Spoon the crumble over the fruit. Bake uncovered for 45 minutes.

Photo Credit CAITLIN BENSEL; FOOD STYLING: TORIE COX

Cranberry-Apple Casserole

January 8, 2025

 


Santa would love these! Creamy peanut butter delightful cookies. Let's make up a batch.


3/4 cup creamy peanut butter
1/2 cup Crisco Shortening
1 1/4 cups firmly packed light brown sugar
3 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda

Heat oven to 375.
Combine peanut butter, Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer till will blended. Add egg. Beat just until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. VARIATION: Flatten slightly in crisscross pattern with tines of fork. Bake at 375 for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet before removing to kitchen counter top.
Makes 3 dozen cookies.

Picture by Allrecipes.com


Yum


Irresistible Peanut Butter Cookies

December 2, 2024

 


I love pumpkin and I love chocolate! What a perfect combo.


Cake
1 box Betty Crocker™ SuperMoist™ spice cake mix
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
4 eggs
1/2 teaspoon pumpkin pie spice
1/3 cup chopped semisweet baking chocolate
2 tablespoons unsweetened baking cocoa

Chocolate Ganache
1/4 cup heavy whipping cream
1/2 cup chopped semisweet baking chocolate


Directions

1 Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.

2 In large bowl, beat cake mix, pumpkin, water, vegetable oil, eggs and pumpkin pie spice with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes.

3 Pour 1 cup of the batter into the glass measuring cup you used for measuring the water and oil. Stir in the 1/3 cup semisweet chocolate and the baking cocoa until well combined. Pour half of the pumpkin batter into pan. Spoon chocolate batter over batter in pan. Top with remaining pumpkin batter.

4 Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.

5 In microwavable bowl, microwave cream uncovered on High 45 seconds to 1 minute or until cream just begins to simmer. Add the 1/2 cup semisweet chocolate to the cream, and stir until smooth. Cool 5 minutes. Drizzle over cake.

Pumpkin-Chocolate Swirl Cake with Chocolate Ganache

October 25, 2024

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