Pumpkin Spice Whoopie Pies

(Taken from www.bettycrocker.com)

Makes about 16 whoopie pies.

I love this fall twist on a traditional Massachusetts dessert. Although they will never beat Oreos in a sandwich cookie competition, I would award these treats second place. They are soft and fluffy, and melt in your mouth in one bite.

INGREDIENTS

Cookies:
1 box spice cake
1 cup canned pumpkin
1/2 cup butter, softened
1/4 cup milk
1 egg

Filling:
1/4 cup butter, softened
4 oz. cream cheese, softened
1 1/2 cups powdered sugar
1/2 teaspoon maple extract

DIRECTIONS

Heat oven to 375 degrees. Spray cookie sheets with cooking spray. In large bowl, beat cookie ingredients with electric mixer on medium speed until smooth. Using a cookie scoop, drop batter 2 inches apart onto cookie sheets. With damp hands, gently smooth out dough.

Bake 12 to 15 minutes or until set. Cool 5 minutes, and then remove the cookies from cookie sheets to cooling racks. Cool completely, about 15 minutes.

In medium bowl, beat 1/4 cup butter and the cream cheese with electric mixer on medium speed until light and fluffy. Gradually add powdered sugar, and beat until blended. Stir in maple extract.

For each pie, spread about 1 generous tablespoon filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down. Gently press the cookies together. Enjoy! :)

No-Bake Pumpkin Cheesecake

(Taken from www.kraftrecipes.com)

Don't have an oven or a microwave? No problem. You can make this delicious pumpkin cheesecake in four easy steps.

INGREDIENTS

8 oz. cream cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 teaspoon pumpkin pie spice (and extra for topping)
8 oz. tub of Cool Whip, thawed
1 Honey Maid Graham pie crust

DIRECTIONS

Beat cream cheese, pumpkin, sugar and pumpkin pie spice with an electric mixer or rotary beater until well-blended. Gently stir in 2-1/2 cups of the whipped topping. Cover and refrigerate remaining whipped topping for later use. Spoon cream cheese mixture into crust.
Refrigerate 3 hours or overnight. Spread remaining whipped topping on top, and sprinkle with pumpkin pie spice if desired. Enjoy! :)   

Pumpkin Cream Cheese Cupcakes

(I bake these at work.)

Makes 24 regular-size cupcakes.

This is probably my favorite fall recipe. The moist, fluffy pumpkin-flavored cake with a splash of smooth cream cheese is the perfect blend. They are the perfect addition to any fall party!

INGREDIENTS

1 package spice cake mix
1 instant vanilla pudding mix (3.4 oz.)
1 cup canned pumpkin
8 oz. cream cheese, softened
1/4 cup sugar
1 egg

DIRECTIONS

Preheat oven to 350 degrees. Line 24 muffin cups. Prepare the cake batter as directed on the package (**ingredients used in cake batter are NOT listed above). Once mixed, add the dry pudding mix and pumpkin. Mix well and spoon into muffin cups.

Beat cream cheese with mixer until creamy. Blend in the sugar and egg, and spoon small dabs over the batter in the muffin cups. Bake 18 to 21 minutes or until toothpick comes out clean. Cool 5 minutes and remove to wire racks. Cool completely and enjoy! :)

Oreo Cookie Dough Brownies

(Taken from www.kevinandamanda.com)

These are by far the most delicious chocolately dessert I have ever eaten. Oreos, cookie dough and brownies. All in one. That's all I have to say. Read on to discover how to make this spectacular treat.

INGREDIENTS

2 sticks butter, softened
1 cup sugar
3/4 cup brown sugar
2 eggs
1 tablespoon vanilla
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
24 Oreos (about 2/3 package)
1 brownie mix
1/4 cup hot fudge topping (optional)

DIRECTIONS

Preheat oven to 350 degrees. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9x13 pan that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos.

Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and continue baking for an additional 15-25 minutes. Let cool completely before cutting -- the brownies may still be gooey in the middle when still warm, but will set up perfectly once cooled. Enjoy! :)

Apple Dump Cake

(Taken from http://alizadventures.blogspot.com)

This is the simplest, yet most delicious fall recipe I've found. It requires only three ingredients and it takes only 10 minutes to prep. How could something so easy turn out so delicious? If the kitchen isn't your hot spot and you need to make a dessert for a fall party or Thanksgiving, then no need to worry. This is your go-to recipe. A mouthful of warm, gooey apple crisp is all you need to warm yourself up on a cool autumn day. :)

INGREDIENTS

5 apples (my favorite kind are Honey Crisp)
1 box of yellow cake mix
1 1/2 sticks of butter
dust of cinnamon (optional)
dust of brown sugar (optional)

DIRECTIONS

Preheat your oven to 350 degrees. Slice your apples thinly (I got 12 slices out of each apple) and place on the bottom of a 9x13 pan that's been sprayed with non-stick spray. Open your cake mix and pour about 3/4 of the dry cake mix (DON'T MIX TOGETHER) over the apples. Once the cake mix is spread evenly over the apples, melt 1 1/2 sticks of butter in the microwave and pour evenly over the apples and cake mix. Make sure the butter covers as much space as possible.

Finally, pop your pan into the oven for 25-35 minutes. ** If you find that some of your cake mix still looks powdery while baking, you can try sprinkling a few tablespoons of water over those areas to ensure thorough cooking. Once it's done, take it out, and sprinkle cinnamon and sugar on it if desired (it makes it 10x more flavorful, trust me!). For serving: Heat in the microwave and serve with vanilla ice cream.

Nutella Mug Cake and Homemade Frosting: VIDEO

Hello everyone!
For my school's newspaper, The Northerner, my friend Amy recorded a video tuturiol of me showing you step-by-step how to make nutella mug cakes and homemade frosting. If you haven't seen the recipe I posted earlier, you can find that here!
This recipe is a must for everyone who has a sweet tooth and owns a microwave. It's the perfect late night snack, birthday gift or reason to invite everyone on your floor over and eat cake while watching an awesome movie like 500 Days Of Summer, Lord of the Rings, or Despicable Me! :)

Grandma's Homemade Frosting

GRANDMA'S HOMEMADE FROSTING IS AN ESSENTIAL TO ANY CAKE RECIPE. :)
My Grandma Betty makes the best desserts ever. This is only one of the things I have learned from her in the 20 years of my life. This frosting recipe, passed down from her mother, is sure to satisfy all of your frosting needs. And it only requires three basic ingredients!

Makes about 1 1/2 cups frosting.

INGREDIENTS

1 cup powdered sugar, sifted
1 cup butter, softened
splash of milk

DIRECTIONS

In a medium-size mixing bowl, add the powdered sugar and butter. Cream together until the butter is in small chunks throughout, and then gradually splash in the milk. (Note:Make sure you pour in the milk gently, because if you add too much your frosting will be runny!) Keep blending until frosting is thickened. Add food coloring if desired.

Nutella Mug Cakes

(Inspired by Pinterest, but the recipe is my own)

Makes 5 mug cakes.

This is my favorite dorm room recipe by far. As a poor college student with no oven or stove to bake with, I'm very limited in the baking realm. However, these quick and simple mug cakes are cheap and microwave-convenient for the everyday dorm resident. They make the perfect late-night snack to accompany your mountain of homework. And if you don't have any studying to do, then invite a group of friends over to have coffee and cake with! Your room is certain to be one of the most popular on the floor with this hot recipe.

INGREDIENTS

1 cake mix (any flavor)
1 cup water
1/3 cup vegetable oil
3 eggs
frosting (click here for Grandma's Homemade Frosting recipe)
Nutella
sprinkles (optional)

DIRECTIONS

In a large mixing bowl, combine your cake mix with all the ingredients it calls for on the back of the box (water, vegetable oil and eggs). Mix together until moistened, then set aside.

Take your favorite mug and scoop enough cake batter into it so it's approximately half full. Place it in the microwave and heat it up for 2 to 2 1/2 minutes. Once it has been baked take a fork and scoop out the upper half of the cake. If the cake is springy and well-baked, then start layering Nutella and frosting in it (if it's not, put it back into the microwave for 30 seconds or so).

Place the upper half of the cake back on, and to finish it off, spread another layer of Nutella and frosting on top. Drizzle sprinkles on top if desired. Stick a fork in it, take a bite, and enjoy! :)

Deep Dark Chocolate Cookies

(Taken from www.divine-baking.com)

I baked these cookies in a last minute attempt to keep my goal for the summer alive. It was a Friday morning, two-and-a-half hours before I had to be at work, and I sprinted to the kitchen to make these gooey chocolate cookies. They turned out to be a hit for all the chocolate lovers out there.

Makes about 18 cookies.

INGREDIENTS

1 1/2 cups chocolate chips
3 egg whites
2 1/2 cups powdered sugar, sifted
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt

DIRECTIONS

Preheat oven to 350 degrees. Spray two large baking sheets with nonstick spray. Melt 1 cup of the chocolate chips in a glass bowl in the microwave for about 2 minutes (HOWEVER, stop twice to stir). Cool slightly.

Using an electric mixer, beat egg whites in a large bowl to soft peaks. Gradually beat in 1 cup of the powdered sugar. Continue beating until mixture resembles soft marshmallow creme.

Whisk another cup of the sugar and the cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat the dry ingredients into the marshmallow mixture you made above.

Stir in the lukewarm chocolate and 1/2 cup of chocolate chips (dough will become very stiff). Place 1/2 cup of powdered sugar (the remainder) into the bowl. Roll 1 rounded tablespoon of dough into a ball, then roll in powdered sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart.

Bake until puffed and tops crack, about 10 minutes. Cool on sheet racks for 10 minutes, then transfer the cookies onto wire racks. Enjoy this delicious chocolate treat with a tall glass of milk! :)

Firecracker Cupcakes

(Inspired by Pinterest, but the recipe is my own)

These are the perfect 4th of July treat. Not only for their red, white and blue color scheme, but because they'll start a fireworks show right inside your mouth! Topped off with Poprocks, these cupcakes are sure to make anyone jump with surprise.

Makes 24 cupcakes.

INGREDIENTS

1 box red velvet cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
4 small packets of red & blue Poprocks (2 packets each color)
frosting (click here for Grandma's Homemade Frosting recipe)

DIRECTIONS

Make cake mix as directed. Scoop cake mix into cupcake liners, making sure to fill only 2/3 full. Bake for time listed on back of cake mix box. After the cupcakes have cooled, frost the cupcakes evenly. DO NOT SPRINKLE POP ROCKS ON YET.

Immediately before you serve the cupcakes, sprinkle equal amounts of red and blue Poprocks on each cupcake. (Note: If you sprinkle the Poprocks on earlier, they will melt into the frosting and lose their "popping" effect. Thus, it is important to wait until the last minute to put the Poprocks on!)

Cookies N' Cream Bars

 

(Taken from www.picky-palate.com)

Oreos + cookies = best combination of flavors known to humankind. That is, in my opinion. These cookie bars start off with a basic chocolate chip cookie dough base, but added chunks of Oreos and a Cookies N' Cream surprise in the center to make these bars a hit for any meal.

Makes 12-16 bars.

INGREDIENTS

1 stick butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
12 Oreos, broken-up
25 Cookies N' Cream Hershey’s Kisses OR 1 Cookies N' Cream Hershey's Chocolate Bar

DIRECTIONS

Preheat oven to 350 degrees, and line an 8x8" pan with aluminum foil sprayed with cooking spray. Place butter and sugars into a large bowl, and stir to combine for at least 2 minutes. Add egg and vanilla, mixing to combine. Add dry ingredients, chocolate chips and Oreo cookie pieces, stirring to combine. Press 1/3 of the dough into the bottom of prepared baking pan. Top with 5 rows of Hershey’s Kisses (or Hershey's bar squares). Top with remaining dough and gently press. Bake for 25-30 minutes, until golden brown. Let cool for 30 minutes, cut into squares and serve. Enjoy! :)

Rainbow Cake

(Taken from www.omnomicon.com)

 

The second I saw this recipe on Pinterest, I knew I had to bake it soon. I'm a sucker for bright colors, and this cake caught my eye instantly. Although it may look difficult to make, it's actually really easy. All you need is a playful spirit and creativity to mix colors together! It's perfect for a child's birthday party or any other fun occasion you may have to bake a treat for. :)

 

Makes one large cake.

 

INGREDIENTS

 

2 white cake mixes

2 cups water

2/3 cup vegetable oil

6 eggs

food coloring

frosting (click here for Grandma's Homemade Frosting recipe)

 

DIRECTIONS

 

Mix cake mix together as directed in a large mixing bowl. Then, split the batter evenly into as many bowls as colors that you have (I used red, yellow, green, blue and purple). Add the food coloring to each bowl so you have a variety of colors.



 

 

After you have several bowls of colorful batter mixed together, the layering process begins. Start with the color on either end of the rainbow spectrum (red or purple). Then, following the color pattern of the rainbow (ROYGBP), layer the colors on top of one another very carefully in a 9x13 or two 8" circular pans. Be sure to gently pour each batter on top of the previous color so the colors do not mix. (Note: It will be hard to spread the batter to the edge of the pan, but try your best. As you can see in my cake below, I did not touch the edges of the pan with each of my colors.) If the colors start blending together, then you will not have a nicely layered rainbow cake in the end.

 

 

Once you've layered your colors, pop your cake in the oven for the bake time instructed on the back of the cake mix. After you've tested the "fluffiness" of your cake with a toothpick and have let it cooled, frost it and sprinkle rainbow sprinkles on top if desired. Finally, cut your cake and slice out a piece so you can see the wicked awesome color pattern! Isn't that cool?! :)

Buttermilk Blueberry Breakfast Cake

(Taken from www.alexandracooks.com)

During the summer, I worked shipment at my job. One morning I decided to bring in this breakfast cake, because we start work at 6:00 a.m. and I wanted to treat my co-workers to a tasty morning treat. If you ever need the perfect side item for a breakfast or brunch gathering, then this is your go-to recipe! It's simple and sure to please everyone in the room. :)

Serves 6-8 people.

INGREDIENTS

1/2 cup butter, softened
2 teaspoons lemon zest
7/8 cup* + 1 tablespoon sugar**
1 egg
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1 teaspoons salt
2 cups fresh OR frozen blueberries (if frozen, thaw out before using)
1/2 cup buttermilk
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top

DIRECTIONS

Preheat oven to 350 degrees. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/4 cup of flour, then whisk together the remaining flour, baking powder and salt. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

Grease a 9-inch square baking pan with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving. Dig in and enjoy a delicious morning treat! :)

Mini S'mores Cups

(Taken from www.pamperedchef.com)

If you're craving the gooey chocolately goodness of fire-roasted S'mores, but it's too cold outside to make them (or you just want to try a new recipe!), then these are the perfect alternative. All you need are your S'mores ingredients, mini muffin trays and an oven.

Makes 24 cups.

INGREDIENTS

7 whole graham crackers

1/4 cup powdered sugar

6 tablespoons butter, melted

4 Hershey’s Milk Chocolate bars

12 large marshmallows, cut crosswise

 

DIRECTIONS

Preheat your oven to 350 degrees. Then to start off, you're going to make your graham cracker cups. If you don't have a food processor (like me), then take a gallon size Ziploc make and place your graham crackers in it. Start crushing the crackers with your hands (make sure the bag is sealed well), and once you have a few chunks take a rolling pin and start pressing down on the bag. Roll the bag until the crackers are in small crumbs, almost a dust-like texture.

Next, pour your graham cracker crumbs into a mixing bowl and add your butter (make sure it's melted) and powdered sugar. Mix well with a whisk or rubber plastic spoon.  Using a tablespoon, take the crumb mixture and scoop it into each cup of your mini muffin pan. Using the back of your tablespoon, press a little dent into each cup so that the crust is caved downwards. Pop these in the oven for 4-5 minutes, and then set them on a wire rack.

Now it's time for your chocolate and marshmallows. Starting by putting a square of Hershey's chocolate onto eat graham cracker cup. After you've cut your marshmallows in half, top off the chocolate with one piece of marshmallow. Then, put your muffin tin back in the oven for another 3-4 minutes.

Remove from the oven and let the cups cool for about 15 minutes on wire racks. Whatever you do, don’t remove them from the pan right away! They’ll need about 5 minutes to set first. If you remove them too quickly, they’ll crumble right in front of you! I hope your enjoy these simple, yet delicious camp treats you can make right in your own kitchen. :)

Death By Oreo Cupcakes

(Taken from www.instructables.com.)

If you're looking for the perfect chocolate dessert that both kids and adults with love, this is your go-to recipe. There are Oreo pieces in the cake and frosting, plus one whole Oreo at the bottom of each cupcake! These cupcakes are sure to get smiles from everyone you are baking for. :)

INGREDIENTS


1 package Oreo Cookies, regular size
1 package Mini Oreo Cookies, for decoration (optional)
1 package chocolate cake mix
8 ounces cream cheese, room temperature
1/2 cup butter (1 stick), room temperature
3 3/4 cups powdered sugar
1 teaspoon vanilla extract
cupcake liners


DIRECTIONS


Preheat oven to 350 degrees. Mix packaged cake mix according to directions (do not bake). Line cupcake tins with liner and place a regular size Oreo cookie in the bottom of each liner. Take 1/2 of remaining cookies, chop coarsely, and add to cake mix. Fill the cupcake tins. Bake for 15 minutes (or according to box directions). While cupcakes are baking make the frosting.

Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well. Chop remaining regular-sized Oreos very fine. Add to frosting. After cupcakes have cooled, frost and decorate with Mini Oreo cookies. Enjoy!