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Pecan Pie-Filled Chocolate Cupcakes

Pecan Pie-Filled Chocolate Cupcakes
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Ingredients
  1. Cupcakes
  2. 1
  3. box Betty Crocker® Super Moist® devil’s food or other flavor cake mix
  4. Water, vegetable oil and eggs called for on cake mix box
  5. Pecan Pie Filling
  6. 1/4
  7. cup granulated sugar
  8. 1/4
  9. cup packed brown sugar
  10. 2
  11. tablespoons cornstarch
  12. 3/4
  13. cup light corn syrup
  14. 1/4
  15. cup butter melted
  16. 1/2
  17. teaspoon salt
  18. 2
  19. eggs, slightly beaten
  20. 1
  21. cup chopped pecans, toasted
  22. 1
  23. teaspoon vanilla
  24. Spiced-Cream Frosting
  25. 3
  26. teaspoons unflavored gelatin
  27. 1/4
  28. cup cold water
  29. 3
  30. cups heavy whipping cream
  31. 2/3
  32. cup powdered sugar
  33. 1 1/2
  34. teaspoons vanilla
  35. Garnish, if desired
  36. 1/2
  37. teaspoon ground cinnamon
  38. 24
  39. candied pecans
Instructions
  1. 1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  2. 2 Meanwhile, make pecan pie filling and spiced-cream frosting: In 2-quart saucepan, combine granulated sugar, brown sugar and cornstarch. Stir in corn syrup, melted butter, salt and eggs. Cook over medium heat, stirring constantly, just until mixture begins to boil; remove from heat. Stir in toasted pecans and vanilla. Let stand 10 minutes; refrigerate 1 hour or until thickened.
  3. 3 In 1-quart saucepan, sprinkle gelatin over water to soften; let stand 1 minute. Heat over low heat about 2 minutes, stirring constantly, until gelatin is dissolved. Let stand about 15 minutes, stirring frequently, until cooled to room temperature.
  4. 4 In chilled large bowl, beat whipping cream with electric mixer on low speed, slowly adding cooled gelatin. Increase speed to medium; beat until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form. Refrigerate until ready to frost cupcakes.
  5. 5 To Fill and Frost Cupcakes: With melon baller, scoop out center of each cupcake almost to bottom of cupcake; spoon 1 tablespoon pecan pie filling into cavity of each. In 1-quart resealable food-storage plastic bag, cut 1/4-inch opening diagonally across bottom corner of bag; fit 1/2-inch star tip in opening. Spoon spiced-cream frosting into bag; seal bag. Pipe frosting onto cupcakes in circular motion. Refrigerate cupcakes until ready to serve. Just before serving, sprinkle cinnamon over cupcakes and garnish each cupcake with candied pecan. Store cupcakes loosely covered in refrigerator.
Notes
  1. if you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.
  2. To toast pecans, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
  3. For a more festive appearance, use paper liners with seasonal colors and designs.
  4. To make candied pecans, melt 1 1/2 teaspoons butter in 7-inch skillet over low heat. Stir in 1 1/2 teaspoons sugar. Add pecans; turn pecans several times to coat with sugar mixture. Candied pecans can also be purchased at the grocery store; look for them in the bulk section or with the snack nuts.
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Candied Ginger Pumpkin Pancakes

Candied Ginger Pumpkin Pancakes
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Ingredients
  1. 2
  2. cups Original Bisquick® mix
  3. 2
  4. teaspoons pumpkin pie spice
  5. 1 1/2
  6. cups buttermilk
  7. 1
  8. cup canned pumpkin (not pumpkin pie mix)
  9. 2
  10. eggs
  11. 1/4
  12. cup toasted pecan halves, finely chopped
  13. 1
  14. tablespoon finely chopped crystallized ginger
  15. Pecan halves, if desired
  16. Butter, if desired
  17. Maple-flavored syrup, if desired
Instructions
  1. 1 In large bowl, stir Bisquick mix, pumpkin pie spice, buttermilk, pumpkin and eggs with whisk or fork until blended. Stir in chopped pecans and ginger.
  2. 2 Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350°F or heat skillet over medium heat.
  3. 3 For each pancake, pour 1/4 cup of batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve topped with remaining ingredients.
Notes
  1. To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown.
  2. No pumpkin pie spice? Use 1 teaspoon ground cinnamon and 1/2 teaspoon each of ground nutmeg and ground ginger.
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Candied Ginger Pumpkin Pancakes

Candied Ginger Pumpkin Pancakes
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Ingredients
  1. 2
  2. cups Original Bisquick® mix
  3. 2
  4. teaspoons pumpkin pie spice
  5. 1 1/2
  6. cups buttermilk
  7. 1
  8. cup canned pumpkin (not pumpkin pie mix)
  9. 2
  10. eggs
  11. 1/4
  12. cup toasted pecan halves, finely chopped
  13. 1
  14. tablespoon finely chopped crystallized ginger
  15. Pecan halves, if desired
  16. Butter, if desired
  17. Maple-flavored syrup, if desired
Instructions
  1. 1 In large bowl, stir Bisquick mix, pumpkin pie spice, buttermilk, pumpkin and eggs with whisk or fork until blended. Stir in chopped pecans and ginger.
  2. 2 Brush nonstick griddle or nonstick skillet with vegetable oil; heat griddle to 350°F or heat skillet over medium heat.
  3. 3 For each pancake, pour 1/4 cup of batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve topped with remaining ingredients.
Notes
  1. To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown.
  2. No pumpkin pie spice? Use 1 teaspoon ground cinnamon and 1/2 teaspoon each of ground nutmeg and ground ginger.
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Overnight Pumpkin Spice Rolls

Overnight Pumpkin Spice Rolls
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Ingredients
  1. Dough
  2. 1/4 cup warm milk (105ºF to 115ºF)
  3. 1 1/2 teaspoons regular active dry yeast
  4. 1/4 cup granulated sugar
  5. 1/2 cup canned pumpkin (not pumpkin pie mix)
  6. 1 teaspoon vanilla
  7. 1 egg
  8. 2 1/2 to 2 3/4 cups Gold Medal® flour
  9. 1/2 teaspoon salt
  10. 1/2 teaspoon ground cinnamon
  11. 1/4 cup unsalted butter, softened and cut into cubes
  12. Filling
  13. 3/4 cup granulated sugar
  14. 2 teaspoons ground cinnamon
  15. 1/2 teaspoon ground ginger
  16. 1/4 teaspoon ground nutmeg
  17. 1/4 cup unsalted butter, melted
  18. Icing
  19. 1/4 cup unsalted butter
  20. 4 oz (half of 8-oz package) cream cheese, softened
  21. 2 cups powdered sugar
  22. 1/8 teaspoon salt
Instructions
  1. 1 In small bowl, mix warm milk, yeast and 1 tablespoon of the granulated sugar. Set aside until yeast becomes foamy while you gather remaining ingredients.
  2. 2 In another small bowl, mix pumpkin, vanilla and egg.
  3. 3 In large bowl, mix 2 1/2 cups of the flour (reserve the last 1/4 cup to bring together the dough if needed), 1/2 teaspoon salt, 1/2 teaspoon cinnamon and remaining 3 tablespoons sugar. Cut in 1/4 cup butter by pinching it into the flour with your fingers, using a pastry blender, or a fork until mixture is sandy and butter is mostly incorporated.
  4. 4 Mix yeast mixture and pumpkin mixture into the dough using dough hook on stand mixer or with wooden spoon until wet dough forms. If using mixer, beat dough with dough hook 10 minutes on medium speed until dough starts to pull away from side of bowl and becomes elastic. If dough is still very wet and stringy, add remaining 1/4 cup flour. If you are mixing dough by hand, you will likely need additional flour so you can handle dough enough to knead it. For hand mixing, knead dough about 5 minutes, until it becomes elastic and fairly smooth. Shape dough into a ball and place into oiled bowl; cover with plastic wrap, and set in warm place 1 to 2 hours or until double in size.
  5. 5 In another small bowl, beat sugar and spices for Filling with whisk. Lightly oil 13x9-inch pan; set aside.
  6. 6 Place dough on floured work surface. Roll dough with rolling pin to 15x12-inch rectangle. Spread 1/4 cup melted butter over dough, leaving about 1 inch of unbuttered space on each of the longer sides. Sprinkle with sugar-spice mixture. Starting with 1 of the longer sides of the dough, roll it up into a log, and pinch together the seam. Cut dough into 4 equal pieces; cut each piece into 3, for a total of 12 rolls. Arrange evenly in pan with 1 of the cut sides down. Cover pan with plastic wrap, and place in refrigerator overnight.
  7. 7 In the morning, remove pan from refrigerator, and set on counter for 30 minutes to take off the chill. After 30 minutes, heat oven to 350°F, and place pan on top of oven, where it will be very warm, and cover with towel. Allow oven to heat and the rolls to warm for about 30 minutes or until rolls are puffed, about double in size, and the spaces in between the rolls are nearly filled in.
  8. 8 Bake 20 to 25 minutes or until rolls are golden. Cool slightly while you make icing.
  9. 9 In 6-inch skillet, heat 1/4 cup butter over medium heat until it separates into clear butter, foam and milk solids. Continue to cook until milk solids become deep, toffee brown and smell fragrant and nutty. Pour butter into a dish, and set aside.
  10. 10 In medium bowl, beat cream cheese until soft and creamy. Add powdered sugar, browned butter and 1/8 teaspoon salt. Beat to combine, and spread over warm rolls. Serve warm. Rolls are best the same day they are made.
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Turkey Cupcakes

Turkey Cupcakes
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Ingredients
  1. 1
  2. box Betty Crocker® SuperMoist® yellow cake mix or your favorite flavor cake mix
  3. Water, vegetable oil and eggs called for on cake mix box
  4. 2
  5. containers Betty Crocker® Rich & Creamy milk chocolate frosting
  6. 1
  7. tube (4.25 oz) Betty Crocker® white decorating icing
  8. 1
  9. tube (0.68 oz) Betty Crocker® brown decorating gel
  10. Candy corn
  11. Betty Crocker® chocolate candy sprinkles
Instructions
  1. 1 Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for 24 cupcakes.
  2. 2 Frost cupcakes with frosting. Place remaining frosting in corner of resealable freezer plastic bag. Snip off small corner of bag.
  3. 3 To decorate each cupcake, pipe 1-inch mound of frosting on 1 side of cupcake to look like head of turkey. Make eyes with white decorating icing and brown decorating gel; add candy corn for beak. To make feathers, pipe frosting on opposite side to hold candy corn; place candy corn upright on frosting to look like feathers. Sprinkle chocolate candy sprinkles near head and at base of feathers. If desired, add candy corn at base of cupcake for feet. Store loosely covered.
Notes
  1. If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.
  2. Easily fill a bag with frosting by placing the bag into a mug and turning the top down over the sides. Fill with frosting, then twist to close the top of the bag, squeezing to one corner before snipping off a tip.
  3. Bake cupcakes ahead. Tightly cover unfrosted cupcakes and freeze up to 2 months.
Adapted from Cooking with Sugar
Adapted from Cooking with Sugar
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Thanksgiving Dinner Pie

Thanksgiving Dinner Pie
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Ingredients
  1. 1
  2. lb ground turkey
  3. 1
  4. medium onion, chopped (1/2 cup)
  5. 1/2
  6. teaspoon salt
  7. 1/2
  8. teaspoon pepper
  9. 1
  10. bag (24 oz) refrigerated mashed potatoes
  11. 2
  12. to 3 teaspoons prepared horseradish
  13. 4
  14. oz provolone cheese, shredded (1 cup)
  15. 1/2
  16. cup Original Bisquick® mix
  17. 1
  18. cup milk
  19. 2
  20. eggs
  21. 1/4
  22. cup chopped fresh Italian (flat-leaf) parsley
  23. 1
  24. can (14 oz) whole berry cranberry sauce
  25. Fresh parsley sprigs, if desired
Instructions
  1. 1 Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 12-inch skillet, cook turkey, onion, salt and pepper over medium-high heat 6 to 8 minutes or until turkey is no longer pink. Remove from heat. Sprinkle turkey mixture in pie plate.
  2. 2 Meanwhile, cook mashed potatoes in microwave as directed on package. In small bowl, mix 2 cups of the potatoes and the horseradish. (Reserve remaining potatoes for a later use.) Spread potatoes evenly over turkey mixture. Sprinkle with cheese.
  3. 3 In small bowl, stir Bisquick mix, milk, eggs and parsley until blended. Pour over cheese.
  4. 4 Bake 28 to 32 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Top each serving with cranberry sauce. Garnish with parsley sprigs.
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Thanksgiving Dinner Pie

Thanksgiving Dinner Pie
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Ingredients
  1. 1
  2. lb ground turkey
  3. 1
  4. medium onion, chopped (1/2 cup)
  5. 1/2
  6. teaspoon salt
  7. 1/2
  8. teaspoon pepper
  9. 1
  10. bag (24 oz) refrigerated mashed potatoes
  11. 2
  12. to 3 teaspoons prepared horseradish
  13. 4
  14. oz provolone cheese, shredded (1 cup)
  15. 1/2
  16. cup Original Bisquick® mix
  17. 1
  18. cup milk
  19. 2
  20. eggs
  21. 1/4
  22. cup chopped fresh Italian (flat-leaf) parsley
  23. 1
  24. can (14 oz) whole berry cranberry sauce
  25. Fresh parsley sprigs, if desired
Instructions
  1. 1 Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 12-inch skillet, cook turkey, onion, salt and pepper over medium-high heat 6 to 8 minutes or until turkey is no longer pink. Remove from heat. Sprinkle turkey mixture in pie plate.
  2. 2 Meanwhile, cook mashed potatoes in microwave as directed on package. In small bowl, mix 2 cups of the potatoes and the horseradish. (Reserve remaining potatoes for a later use.) Spread potatoes evenly over turkey mixture. Sprinkle with cheese.
  3. 3 In small bowl, stir Bisquick mix, milk, eggs and parsley until blended. Pour over cheese.
  4. 4 Bake 28 to 32 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Top each serving with cranberry sauce. Garnish with parsley sprigs.
Holiday Cottage http://www.holidaycottagepage.com/



Slow Cooker Pumpkin-Apple Dessert

Slow Cooker Pumpkin-Apple Dessert
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Ingredients
  1. 1
  2. can (21 ounces) apple pie filling
  3. 2
  4. cups Gold Medal® all-purpose flour
  5. 1 1/4
  6. cups packed brown sugar
  7. 1
  8. cup canned pumpkin (not pumpkin pie mix)
  9. 3/4
  10. cup fat-free cholesterol-free egg product
  11. 1/3
  12. cup vegetable oil
  13. 2
  14. teaspoons baking powder
  15. 1
  16. teaspoon ground cinnamon
  17. 1/2
  18. teaspoon ground nutmeg
  19. 1/4
  20. teaspoon baking soda
  21. Ice cream, if desired
Instructions
  1. 1 Spray 3 1/2- to 6-quart slow cooker with cooking spray. Spoon pie filling into cooker; spread evenly.
  2. 2 Beat remaining ingredients except ice cream with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over pie filling.
  3. 3 Cover and cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center comes out clean. Serve with ice cream.
  4. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
Holiday Cottage http://www.holidaycottagepage.com/



Double Decker Pumpkin Pie Yogurt Coffee Cake

Double Decker Pumpkin Pie Yogurt Coffee Cake
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Ingredients
  1. Coffee Cake
  2. 1 1/3
  3. cups granulated sugar
  4. 6
  5. eggs
  6. 1/2
  7. cup unsalted butter, melted, slightly cooled
  8. 1
  9. teaspoon vanilla
  10. 1
  11. container (4 oz) Yoplait® Light pumpkin pie yogurt (from 4-pack)
  12. 2 1/4
  13. cups Gold Medal® all-purpose flour
  14. 1 1/2
  15. teaspoons baking soda
  16. 1/4
  17. teaspoon salt
  18. Streusel
  19. 1
  20. cup chopped pecans
  21. 2/3
  22. cup packed light brown sugar
  23. 1/2
  24. cup granulated sugar
  25. 2
  26. teaspoons pumpkin pie spice
  27. 2
  28. teaspoons vanilla
  29. Glaze
  30. 2
  31. cups powdered sugar
  32. 1
  33. to 2 tablespoons milk
Instructions
  1. 1 Heat oven to 350°F. Grease 10-inch fluted tube cake pan with shortening; lightly flour.
  2. 2 In large bowl, beat 1 1/3 cups sugar and the eggs with electric mixer on medium speed until slightly frothy. Add melted butter, 1 teaspoon vanilla and the yogurt; stir with spoon to combine.
  3. 3 In medium bowl, stir together flour, baking powder and salt with whisk. Stir dry ingredients into wet ingredients just until combined.
  4. 4 In small bowl, stir together Streusel ingredients.
  5. 5 Pour one-third of cake batter into pan. Sprinkle with one-third of streusel mixture. Repeat layers 2 more times.
  6. 6 Bake 1 hour or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Place serving plate upside down over pan; invert plate and pan. Remove pan. Cool completely, about 1 hour.
  7. 7 In another small bowl, stir together powdered sugar and enough milk to form a thick Glaze. Pour glaze over completely cooled cake. Let stand until glaze is set before cutting into slices.
Notes
  1. Make sure the melted butter is cool enough before adding it to the batter so it doesn’t cook the eggs.
  2. Tap the sides of the pan to release the cake from the pan.
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