Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting I couldn't believe my eyes this week when I saw the ad for Pumpkin Spice Lattes in my local Starbucks. Pumpkin Spice already? But there's still a little more summer to be had, isn't there? Of course, it was impossible to stay upset for too long; after all, this is lovely pumpkin -- one of my favorite flavors of all time -- that we're talking about! Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting from AllRecipes Ingredients For cupcakes 2 1/4 cups all-purpose flour1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon ground ginger1/2 teaspoon ground cloves1/2 teaspoon ground allspice1/2 teaspoon salt1 tablespoon baking powder1/2 teaspoon baking soda1/2 cup butter, softened1 cup white sugar1/3 cup brown sugar2 eggs3/4 cup milk1 cup pumpkin puree For frosting 1 (8-ounce) package cream cheese, softened1/4 cup butter, softened3 cups confectioners' sugar1 teaspoon vanilla extract1 teaspoon ground cinnamon Instructions 1. 2. 3. 4. 5. 6. 7. Image via shimelle/Flickr
The Crepes of Wrath Cheesecake Stuffed Strawberries Cheesecake Stuffed Strawberries These cheesecake stuffed strawberries are the perfect dessert treat! Can I just say that I have died and gone to heaven. Cheesecake stuffed strawberries….how have I not made these before?! Making up the filling was a breeze too. Cheesecake Stuffed Strawberries Yield: 10 - 12 strawberries (depending on size) Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 15 minutes Ingredients: 1 pound large strawberries 8 ounce block cream cheese – softened 3 – 4 tablespoons powdered sugar (depends on how sweet you want the filling) 1 teaspoon vanilla extract (or use almond, lemon, etc. ) Graham cracker crumbs Source: Inspired by pictures seen on Pinterest Directions: Rinse strawberries and cut around the top of the strawberry. Combine cream cheese, powdered sugar and vanilla with a mixer or by hand. You could also drizzle or dip strawberries in chocolate if desired. Enjoy!!!
Recipes from Kevin &038; Amanda - StumbleUpon This post is in partnership with French’s Sweet Yellow Mustard and Spicy Yellow Mustard. I received compensation to write this post through the Sweet and Spicy Influencer Program. All content, photos, and opinions are my own. Thank you for supporting sponsors that allow me to create new content for Kevin & Amanda! Today I’m partnering with French’s Mustard to bring you this fabulous Honey Garlic Shrimp. This quick and easy dinner is SO fresh and light for summer! How fabulous do these veggie noodles look?? Here’s all you need: Shrimp, garlic, honey, red bell pepper, zucchini, squash, parsley, red pepper flakes, chicken broth, and French’s Sweet or Spicy Yellow Mustard. You can use either one of these new mustard flavors from French’s today! First we’ll make a decadent sauce for this Honey Garlic Shrimp. Next, cut the zucchini and yellow squash into noodles (long, thin strips). Delicious yellow squash noodles! Next, dice up a couple red bell peppers and saute over medium high heat.
Cream Cheese Frosting I’m not going to try to avoid the question on this one, I’ll just start with the honest truth: I’ve made ONE traditional cake from scratch. Once. That’s it. It was some time ago, and I don’t remember it being that amazing. Boxed mixes, my friends, is about as far as it gets when it comes to me making cakes. But what alternatives do you have to canned frosting? Once you’ve made your own, you’ll never go back. I had some Red Velvet Cake Mix just begging to be used. The ingredients are simple: cream cheese, butter, powdered sugar, and vanilla extract. Make sure that your cream cheese and butter are nice and soft. Beat those two together until they are well-mixed. Then beat in the vanilla and powdered sugar. Now you’re talking. Isn’t it just gorgeous? If you plan to do any fancy decorations with the frosting (though my decorations do not even come close to fancy!!) 1 8 oz package cream cheese, softened 1/2 cup butter, softened 1 teaspoon vanilla extract 3 cups powdered sugar
Nutella Mug Cake Bring Your Child's Favorite Characters to Life with These Disney-Themed Lunches Healthy Mickey-Shaped PB&J Muffins: A Breakfast the Whole Family with Love A Yummy Instant Pot Chicken and Rice Recipe Even the Pickiest Eaters Will Love This 3-Ingredient Coffee Fudge Is the Best Morning Pick-Me-Up Homemade Nutella Recipe If you ask me, Nutella should be considered one of the four main food groups. This chocolate-hazelnut spread has it all: healthy fat and protein from nuts, heart-healthy antioxidants from the dark chocolate, a touch of sweetness to fulfill that…um…sugar requirement…okay, so it’s not quite ready for a starring role on the food pyramid. Who cares, when it tastes so good? The problem with traditional Nutella–in addition to its addicting flavor–is that it’s loaded with modified palm oil. Homemade Nutella Recipeyield: about 1.5 cups Ingredients 2.5 oz (about 2/3 cups) roasted unsalted hazelnuts3/4 cup sweetened condensed milk3 oz (about 1/2 cup) unsweetened chocolate, finely chopped3 tbsp honey, agave nectar, or other liquid sweetenera food processor The first step is to toast the hazelnuts. The food processor is going to do most of the work in this recipe, so prepare yourself for a lot of food processor pictures. Success! Homemade Nutella Recipe
The Infamous Jacques Torres Chocolate Chip Cookies Now, I have a chocolate chip cookie recipe that I swear by. I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life. Either way, I made these and everyone that tried them went nuts. Edit: For more Jacques Torres deliciousness, check out my Jacques Torres Chocolate Mudslide Cookies! Your ingredients. Whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Beat together the butter and sugars, until light and fluffy, at least 3 minutes. Beat in the eggs, one at a time, followed by the vanilla. Add in the flour mixture, very gradually, until just moistened. Fold in your chocolate. Now, press plastic wrap down onto the top of the dough, being sure it is completely covered, and refrigerate for a minimum of 24 hours. Author: The Crepes of Wrath
The Brownie That Will Change Your Life Let me start off by saying that viewer discretion is advised for today’s post. OK now with the story that preludes possibly the greatest brownie I have ever sunk my teeth in thus far in my life. Last Saturday Mrs. Zesty had a baby shower to attend and she was designated for a dessert/sweet treat for the girls. Last week was a bit of a zoo and I think I forgot about prepping this dessert until Friday afternoon at work. After work I did a quick scan for some ideas and came up with a chocolate caramel brownie. I knew time was tight and I didn’t want to spend all night Friday night to prep a dessert. This recipe, I cannot take any credit for and nor will I try as it is compliments of Nestle Toll House and as you can see from the reviews…. Ingredients 1 pkg. (18.25 oz.) chocolate cake mix1 cup chopped nuts ( Optional )1 cup Evaporated Milk1/2 cup (1 stick) butter or margarine, melted35 (10-oz. pkg.) caramels, unwrapped2 cups (12-oz. pkg.) Method Thanks zesty
Pumpkin Cinnamon Rolls Recipe If you happen to read MBA on a regular basis, you may remember me discussing my fear of yeast and my attempt to conquer that fear with the help of Amber from Bluebonnets and Brownies. Well since that post a couple of months back, I have been a bread baking fool and no longer doubt myself in the yeast department. In fact, I probably have more bread baking supplies and tools than some bakeries and with that came a serious addiction to the King Arthur Flour website. Since I’m no longer a yeast novice, you can imagine how excited I am to flaunt my newly developed skills for this week’s Holiday Recipe Exchange sponsored by Red Star Yeast. As soon as we gained Red Star Yeast as a sponsor, I knew exactly what I was going to make – Pumpkin Cinnamon Rolls. These three words alone are enough to get any pumpkin lover jonesing – smother the Pumpkin Cinnamon Rolls with a Maple Cream Cheese Frosting and you’ll pretty much be in sugar-coma heaven. How To Participate Link Up Your Recipes: $159.79 Value.
Holiday Dessert Decadence: Pumpkin Cheesecake with Chile Chocolate Ganache. - Something Edible Abstract: "Cheesecake." Just saying the word will cause some folks to gain two or three pounds. The rich, indulgent decadence of cheesecake is my dessert Achilles' Heel; If I'm in for one piece, I'm usually in for two. With Thanksgiving and Christmas on deck, I'm ready to focus my baking on what I'll be serving at a holiday table; and this pumpkin cheesecake tops the list. Purpose: During the winter holiday baking season, any time pumpkin is mentioned, the question instantly becomes, "Pie or Cheesecake?" Recipe: Jump to the detailed recipe. The Cheesecake 1/3 cup pecan pieces (Plus a tsp of butter and a pinch of salt.)12 oz store-bought gingersnap cookies (Usually around 40 cookies.) 1/4 cup dark brown sugar 1/4 cup butter melted (That's a half stick.)24 oz cream cheese softened (that's 3 standard packages). The Ganache For the crust - Over medium heat in a nonstick pan, melt that teaspoon of butter for the pecans. Observation: Good recipes start with good ingredients. Results: Gallery:
Thanksgiving Week Day 7 - Mini Pumpkin Tarts I had a bit of a dilemma about what type of dessert to share for the last day of Thanksgiving Week. I really wanted to create a big show-stopping dessert that would impress the pants off your guests. But then I realized that after a huge feast, most of your guests will already be bursting out of their pants anyway, and revealing a big dessert at the end of the meal could elicit more groans than cheers. So I decided to think realistically and choose a dessert that is small and light, that guests can easily indulge in or pass on depending on how they're feeling, and most importantly, that doesn't require a ton of work on the cook's part. These mini pumpkin tarts were the perfect solution - they're basically a pumpkin pie in miniature form. The original recipe even provides directions for mixing up the different components the day before, which makes assembling them on the day of the meal even easier. Mini Pumpkin Tarts Makes 36 mini-muffin sized tarts Ingredients: Directions: