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Archive for the ‘desserts’ Category

Spiced Pumpkin Cupcakes

Spiced Pumpkin Cupcakes

Ingredients
Spiced Pumpkin Cupcakes:
1 package (2-layer size) yellow cake mix
1 package (4-serving size) vanilla instant pudding mix
1 cup canned pumpkin
1/2 cup oil
1/2 cup water
3 eggs
1 1/2 teaspoons McCormick® Cinnamon, Ground
1 teaspoon McCormick® Cloves, Ground
1 teaspoon McCormick® Pure Vanilla Extract

Spiced Cream Cheese Frosting:
1 package (8 ounces) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 teaspoon McCormick® Pure Vanilla Extract
1/4 teaspoon McCormick® Cloves, Ground
1 box (16 ounces) confectioners’ sugar

Directions
Preheat oven to 350°F. For the Cupcakes, beat all ingredients, except Spiced Cream Cheese Frosting, in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended.

Spoon batter into 24 lightly greased or paper-lined muffin cups, filling each cup 2/3 full.

Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely.

For the Frosting, beat cream cheese, butter, vanilla and cloves in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth. Frost cooled cupcakes with Frosting.

Serves: Makes 24 servings.

Recipe found here: Spiced Pumpkin Cupcakes

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White Chocolate Pound Cake with Chocolate Sauce

White Chocolate Pound Cake with Chocolate Sauce

Ingredients
4 ounces white baking chocolate, chopped
1/2 cup water
1 cup butter, softened
1-1/2 cups sugar
4 eggs
2 teaspoons McCormick® Pure Vanilla Extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

CHOCOLATE ORANGE SAUCE:
2/3 cup heavy whipping cream
1/2 cup sugar
4 ounces semisweet chocolate, chopped
4 tablespoons butter, divided
1 tablespoon grated orange peel
1 tablespoon orange juice
2 teaspoons McCormick® Pure Vanilla Extract

Directions
In a small saucepan, combine white chocolate and water; cook and stir over low heat until melted. Remove from the heat; cool slightly.

In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Beat in white chocolate mixture. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.

Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Meanwhile, in a small heavy saucepan, combine the whipping cream, sugar, semisweet chocolate and 2 tablespoon butter over medium heat until mixture comes to a boil, stirring constantly. Cook 4-5 minutes longer or until sauce thickens slightly, stirring constantly.

Remove from the heat. Stir in the orange peel, orange juice, vanilla and remaining butter. Serve warm with cake. Yield: 16 servings.

TO MAKE AHEAD: Cake and chocolate sauce can be prepared a day in advance. Cover and refrigerate sauce. Store cake in a resealable plastic bag or airtight container at room temperature. Reheat sauce over low when ready to serve.

Recipe found here: White Chocolate Pound Cake with Chocolate Sauce

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Delicious Stuffed Baked Apples

Delicious Stuffed Baked Apples

Ingredients
1/2 cup golden raisins
1/2 cup dried cranberries
1/4 cup chopped dried apricots
2-1/4 cups cranberry-apple juice
1/3 cup thawed cranberry juice concentrate
4 large Golden Delicious apples
1/3 cup packed brown sugar
3/4 teaspoon ground allspice, divided
1/4 cup butter, melted

Directions
In a small bowl, combine the raisins, cranberries and apricots. In a small saucepan, bring juice and concentrate to a boil. Pour over dried fruit; let stand for 15 minutes.

Meanwhile, preheat oven to 350°. Core apples, leaving bottoms intact. Peel the top third of each apple; place in a greased 8-in. square baking dish.

Drain fruit mixture, reserving juice. Stir brown sugar and 1/2 teaspoon allspice into fruit; spoon into apples. Drizzle with butter. Pour 3/4 cup reserved juice around apples.

Cover and bake for 50 minutes. Uncover; bake 10-15 minutes longer or until tender. Meanwhile, in a small saucepan, bring remaining reserved juice and allspice to a boil; cook until liquid is reduced to 1/4 cup. Serve with baked apples. Yield: 4 servings.

Recipe found here: Delicious Stuffed Baked Apples

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Giant Cupcake Pumpkin

Giant Cupcake Pumpkin

Ingredients
1 package spice cake mix (regular size)
1 cup solid-pack pumpkin
1 cup water
2 eggs
1 cup (6 ounces) miniature semisweet chocolate chips
2 cans (16 ounces each) vanilla frosting
1 teaspoon maple flavoring
Orange food coloring
Reese’s pieces

Directions
Preheat oven to 350°. Line 26 muffin cups with paper liners.

In a large bowl, combine cake mix, pumpkin, water and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in chocolate chips. Fill prepared cups two-thirds full.

Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

In a large bowl, beat frosting and flavoring; tint frosting orange. Arrange cupcakes on a large platter, forming a pumpkin. Spread frosting over cupcakes. Decorate with Reese’s pieces as desired. Yield: 26 cupcakes.

Recipe found here: Giant Cupcake Pumpkin

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Elegant Pumpkin Pie

Elegant Pumpkin Pie

Ingredients
1 package (14.1 ounces) refrigerated pie pastry
1 can (30 ounces) pumpkin pie filling
3/4 cup evaporated milk
2 eggs, lightly beaten
1 carton (24.3 ounces) Philadelphia ready-to-serve cheesecake filling
2 cups whipped topping
1/8 teaspoon salt
1/2 cup glazed pecans

Directions
Unroll each sheet of pastry into a 9-in. pie plate; flute edges. In a large bowl, beat the pie filling, milk and eggs until smooth; pour into crusts. Cover edges loosely with foil.

Bake at 425° for 15 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until a knife inserted near the center comes out clean. Remove foil. Cool on wire racks.

In a large bowl, combine the cheesecake filling, whipped topping and salt. Spread over pies; sprinkle with pecans. Refrigerate leftovers. Yield: 2 pies (8 servings each).

Recipe found here: Elegant Pumpkin Pie

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Blue-Ribbon Butter Cake

Blue-Ribbon Butter Cake

Ingredients
1 cup butter, softened
2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

BUTTER SAUCE:
1 cup sugar
1/2 cup butter, cubed
1/4 cup water
1-1/2 teaspoons almond extract
1-1/2 teaspoons vanilla extract

Directions
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Pour into a gre
ased and floured 10-in. tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper.

For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts.

Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely. Yield: 12-16 servings.

Recipe found here: Blue-Ribbon Butter Cake

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Chunky Cinnamon Apple Sauce

Chunky Cinnamon Apple Sauce

Ingredients
8 to 10 large tart apples, peeled and cut into chunks
Sugar substitute equivalent to 1/2 to 1 cup sugar
1/2 cup water
1 teaspoon ground cinnamon

Directions
Combine apples, sugar, water and cinnamon in a 3-qt. slow cooker; stir gently. Cover and cook on low for 6-8 hours or until apples are tender. Yield: 5 cups.

Recipe found here: Chunky Cinnamon Apple Sauce

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