Apple Enchiladas. Cherries or peaches can be substituted for apples. 1 (21 ounce) can apple pie filling 6 (8 inch) flour tortillas 1 teaspoon ground cinnamon 1/2 cup butter 1/2 cup white sugar 1/2 cup brown sugar 1/2 cup water Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Pumpkin Bread with Pumpkin Buttercream. I make a lot of pumpkin bread in the fall and winter, and wanted to try out a new recipe. So I decided to try the Pumpkin Loaf from Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter (I made a few small changes, noted in the recipe below).
It’s a great basic pumpkin bread recipe–the loaf rises nicely and has a great texture and taste. It’s very good, even without any spread or glaze… but I also thought it would be yummy with buttercream frosting. And, even better, Pumpkin Buttercream Frosting! Here are the recipes for the Pumpkin Loaf and Pumpkin Buttercream Frosting. PUMPKIN BREAD by NancyCreative, adapted from Great Coffee Cakes, Sticky Buns, Muffins and More Position your oven rack in the middle of the oven, and preheat oven to 325 degrees. Combine flour, cinnamon, baking powder, baking soda, salt, nutmeg, and allspice in a medium bowl and whisk until thoroughly combined; set aside.
Drizzle in the canola oil with beater on medium-low. Six of My Favorite Pumpkin Recipes. Chocolate Chip Cookie Dough Devil's Food Cake Cheesecake. Serious chocolate chip cookie dough lovers, this one is for you! Say it with me, "Chocolate Chip Cookie Dough Devil's Food Cake Cheesecake. " That's a mouthful- literally! I've taken my favorite devil's food cake, layered it with cheesecake and topped it with a generous portion of chocolate chip cookie dough.
Now admittedly, this cake is a production. But each portion of the recipe is strait-forward and the end result is well worth the effort. Like its cheesecake-cake predecessor, I suggest making this cake over the course of two days. This is such a fun, over-the-top cake. Chocolate Chip Cookie Dough Devil's Food Cake Cheesecake Yield: One 9-inch cake, approximately 15-18 servings [click for printable version] Cake portion: The cake portion of this recipe is adapted from Rose Levy Beranbaum's Devil's Food Cake.
Preheat oven to 350 degrees. 8 tbsp (1 US stick) unsalted butter, softened1/2 cup sugar2 8oz. packages cream cheese, softened 2 eggs1.5 oz. Preheat oven to 325 degrees. Skinny frozen peanut butter pie. This pie. Wow. When I was brainstorming birthday cake recipes to make for Kevin’s birthday, I got a brainfreeze. It may OR may not have been from the orange creamsicle I was inhaling, but I’m pretty sure it was because I was SO overwhelmed with all the sprinkle-y, chocolate buttercream-y, and death-by-chocolate thoughts swirling in my head. I threw up my hands and asked friends on my Facebook what I should make. Lucky for my tastebuds, Kevin loves peanut butter & chocolate as much as I do, so I knew his birthday treat HAD to involve the mighty duo.
AND I love a skinny dessert as much as the next girl! Using some lighter alternatives, I made one home run pie that I honestly think will be demanded at each and every birthday going forward. I couldn’t stop slicing off little slivers, which was embarrassing because it wasn’t even my own birthday. I wanted more of this pie the second it was all gone. This pie. Ingredients: Oreo Cookie Crust Filling Directions: Adapted from Skinny Taste. Peanut Butter Sheet Cake. Cream Cheese Cookie Bars.
More fun with cookie dough! Last week I made a double batch of Toll House’s Choc-Oat-Chip Cookies. Two dozen cookies were baked up immediately for my kids’ school lunches, five dozen cookie dough balls were made up and frozen for future use, three of which were used for the Cookie Dough Cupcakes last Friday, and last but not least, I put aside three cups of cookie dough to make Cream Cheese Cookie Bars. These cookie bars are a popular treat in our home. The recipe is so simple, it may be good for beginner bakers as the little ones will surely love pressing cookie dough into the baking dish.
The bars are also great for potlucks and usually bring many recipe requests. Make some this week with your favorite cookie dough. I think the possibilities may be endless. Cream Cheese Cookie Bars1- 8 ounce brick cream cheese1/3 cup sugar1 t. vanilla1 egg3 cups chocolate chip cookie dough Preheat oven to 350°. Note- I baked my bars for about 38 minutes. Cinnamon French Toast Bake from Pillsbury. My mom made this awesome cinnamon french toast bake for my son Lucian’s fourth birthday celebration and of course you know I’m going to have to share it.
It is very sweet and an easy way to feed a crowd. While you can pour syrup on after if you like, I personally feel it is sweet enough without it and don’t even bother adding the extra calories. The recipe is altered slightly to keep it from getting mushy by reducing the amount of eggs and syrup and it works perfectly! Ingredients 1/4 cup melted butter 2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing 5 eggs 1/2 cup heavy whipping cream 2 teaspoons ground cinnamon 2 teaspoons vanilla 1 cup chopped pecans 3/4 cup maple syrup Garnish Icing from cinnamon rolls Powdered sugar Maple syrup, if desired Directions Melt butter and pour on ungreased 13×9 inch glass dish. Beat eggs in medium bowl. Sprinkle with pecans and drizzle 3/4 cup syrup over the top. Skinny Chunky Monkey Cookies Recipe. When I was pregnant with my first baby, I gained 65 pounds. I know, it is terrible. I wasn't working the last half of my pregnancy so I spent most of my day on the couch watching TLC and other shows my husband wouldn't have enjoyed watching with me had he been home.
I would eat junk food all day because nothing ever sounded good and I hated preparing food for myself. It was so much easier to just grab something rather than make something good for me. I have always been a huge sweets fan and it was only worse when I was pregnant! Skinny Chunky Monkey Cookies Recipe: (Makes 30 cookies) Ingredients: 3 ripe bananas 2 cups old-fashioned oats 1/4 cup creamy peanut butter 1/4 cup unsweetened cocoa powder 1/3 cup unsweetened applesauce 1 tsp. vanilla extract Directions: Preheat oven to 350°F. Freezing Directions: Cool completely, then place cookies in a freezer bag. Nutritional Information (per cookie): 47 calories; 7.5 g carbs; 1.6 g fat; 1.5 g protein; 1.3 g fiber; 1 WW PointsPlus. OMG….Pumpkin fluff dip = 16oz Cool Whip, small instant vanilla pudding package, 1 can pumpkin, 1 teaspoon pumpkin pie spice = repinned | Pinporium. Cherry Filled Crescent Rolls Recipe. Did you pre-order Budget Savvy Diva’s Book Yet ?! Make sure to pin the recipe orREPIN IT!
Everyday at 1 pm PST/ 4pm EST Budget Savvy Diva posts a NEW RECIPE I might miss this time every now or then – but I know you understand Make sure to follow Budget Savvy Diva on Facebook Find Copy Cat Restaurant Recipes HERE Find Crock Pot Recipes HERE Find Gluten Free Recipes HERE What You Need Cherry Pie Filling Powdered Sugar 1 tube of Crescent Rolls What To Do Preheat oven to the temperature as written on the crescent roll package.
Unroll the dough. Cover the filling with the dough – try and not overlap dough too much. Bake till golden brown — around 15 minutes Enjoy! Cherry Filled Crescent Rolls Recipe Cherry Pie FillingPowdered Sugar1 tube of Crescent Rolls Preheat oven to the temperature as written on the crescent roll package.Unroll the dough. Other recipes you'll love: Apple Fritter Muffins. There are two areas of the grocery store that I know to avoid if I happen to go shopping on an empty stomach...the deli with the chicken strips and fried potatoes, and the donuts. Why exactly are fried foods so tasty? I learned long ago to just walk the other way rather than try and fight the temptation.
Every so often though I give into the siren song of the apple fritter...crispy fried exterior, soft donut and cinnamony apple insides all wrapped up with a yummy sugary glaze. Rather than completely deprive this house of apple cinnamon goodness, I've combined all of the same flavors, minus the fried yumminess, into a muffin. I won't pretend it's healthy with the double dip into the glaze, but it has to be a bit healthier than it would be if it was tossed into a deep fryer. Of course you have to start with the apples. After the apples are cooked, toss them with the 1/3 cup flour to prevent them from sinking during baking.
Let them cool for a bit before you dip in the glaze. 2 tsp cinnamon. Chocolate Espresso Cupcakes. Reese’s KrispieTreats. No-bake energy bites - gimme some oven. I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days. Especially for my fellow small business owners who just gave half of their revenue back to the government. Good grief, I won’t even go there. Instead though, I thought I’d offer my idea of a more comforting alternative. Pasta. When life is good, and when life gets crazy, I turn to pasta. And just as it has for years, this one hit the spot. Read more This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind.
Read more Read more I’ve always said that I like a good balance of cooking and baking in my life. Chocolate Chip Mini Cheesecakes. The only thing better than a full sized cheesecake is a mini cheesecake. One could argue that a full sized cheesecake is better because you get so much more – but there is a lot to be said for single-serving cheesecakes that can be made easily in small batches. They’re quick and convenient to bake, and they offer both portion control and portability. And on top of all that, they taste just as good as the full-sized version.
These Chocolate Chip Mini Cheesecakes are a simple cheesecake batter baked in a standard muffin pan, and no waterbath or other special equipment is required. The pans are lined with muffin wrappers, which make them easy to remove after baking, and a graham cracker crumb mixture is pressed into each one. The crust bakes along with the cheesecake. The cheesecake batter is a thick, creamy mixture of cream cheese and a bit of sour cream (or greek yogurt will also work) and it bakes up to have a rich, creamy texture. Preheat oven to 350F. Makes 8. Recipes, Menus, Meal Ideas, Food, and Cooking tips | Recipe Punch.