Hamburger Cupcakes

These cupcakes are so cute and also fun to make.  I make them every year for our Father's Day cook-out.  They are always devoured by the end of the day.  They look like real hamburger sliders!  :)

Ingredients:
1 box yellow cake mix
Chocolate frosting
Yellow cake icing (I used a Betty Crocker one - comes in a bottle with all the tips you need to pipe it on because I don't know how to pipe icing on my own, lol)
Red cake icing (same as the yellow)
Green food coloring (only a few drops)
Sweetened shredded coconut
Sesame seeds (to make it resemble a kaiser roll.)


1.  Make cupcakes according to box directions.   BEFORE baking, sprinkle sesame seeds on top of each cupcake.

2.  Put about 2 cups of your shredded coconut in a bowl.  Add a few drops of the green food coloring and mix well.  It's supposed to resemble lettuce so you can add more if you like.  Stir with a fork until it is evenly covered.

3.  Once cupcakes are done, remove from pan and let cool COMPLETELY on wax paper or cooling rack. 

4.  Once cool, remove the cupcake wrappers.

5.  Cut the cupcakes in half with a plastic knife - but leave a little MORE OF THE BOTTOM half than the top when you cut through. 

6.  Add the chocolate frosting to the bottom half, sprinkle with the green coconut and then add some of the red & yellow icing to resemble ketchup and mustard. 

7.  LIGHTLY place the top half of the cupcake on (don't press down).   Enjoy! 

Streusel Coffee Cake

I will definitely be making this recipe lot of times this fall/winter.  It was super easy and incredibly tasty.  My only disclaimer is that my cake did not turn out as pretty as the one in the picture shown.  My topping looked a little uneven even though I swore it was even when I sprinkled it on, lol.  This recipe took less than 30 minutes to make and I had all items on hand for it so I considered it a pretty easy baking project.  This would be a great dessert to take to someone's house over the holidays!  We served ours warm with vanilla bean ice cream.  yummm...    

Ingredients:

• TOPPING:
• 1/2 cup light brown sugar
• 1/4 cup sifted all-purpose flour (sift before measuring)
• 1/4 cup butter, room temperature
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cinnamon sugar
  
  CAKE:
• 1 1/2 cups sifted all-purpose flour (sift before measuring)
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg, beaten
• 3/4 cup sugar
• 1/3 cup melted butter (we used I Can't Believe It's Not Butter)
• 1/2 cup milk
• 1 teaspoon vanilla extract

Preheat oven to 375.

In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. This takes a few minutes longer than you may think.  Keep going until it gets to the right consistency.  Set aside.

Sift 1 1/2 cups sifted flour with baking powder and salt into a bowl.

In a medium bowl, stir together beaten egg and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir in flour mixture and mix well.

Pour batter into a greased and floured 8-inch square or 9-inch layer-cake pan. Sprinkle topping crumb mixture evenly over batter.  Bake 24 to 28 minutes, or until cake is done.   Be careful not to overcook.   Allow to partially cool.  Then cut coffee cake into squares while still warm.   Serves great with vanilla ice cream or a cup of coffee.  Enjoy!


*recipe adapted from here
*picture courtesy of here

Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting

This recipe kept popping up on Pinterest and I could not deny it any longer! It was a perfect early fall day to bake while the rest of the weird world watches football.  ;)
I am amazed at the taste.....  absolutely mind blowing.  This recipe is the "lighter" version of the original that came from a recipe magazine. 
I've already had two....  consider yourself forewarned because I am not a big dessert type of person.  They are just that good! 

Ingredients

Cupcakes:
1/4 Cup Butter, Softened (we used I Can't Believe It's Not Butter sticks)
3/4 Cup CINNAMON apple sauce
1 Cup Granulated Sugar
3/4 Cup Brown Sugar, Packed Firmly (we used dark brown sugar)
2 Large Eggs (we used egg whites)
3/4 Cup 1% Milk
1 Tablespoon Lemon Juice
1 (15 Ounce) Can Pumpkin Puree
2 1/2 Cups All Purpose Flour
1 Tablespoon Pumpkin Pie Spice
1 Teaspoon Ground Cinnamon
1 1/2 Teaspoon Baking Powder
3/4 Teaspoon Salt
1/2 Teaspoon Baking Soda
1/2 Teaspoon Ground Ginger

FROSTING:
1 (8 Ounce) Package Reduced Fat Cream Cheese (Not Fat Free!)
1/4 Cup Butter, Softened
4 Cups Confectioners Sugar
1 Teaspoon Vanilla Extract
2 Teaspoon Ground Cinnamon

Preheat oven to 350 degrees.  In a large mixing bowl, add in butter, applesauce, sugars, and eggs and beat over medium speed until combined. Add in pumpkin and continuing beating until thoroughly mixed in.  In a liquid measuring cup, combine milk and lemon juice and set aside.

In a medium bowl, combine remaining dry ingredients. Slowly, over medium speed, add the dry ingredients to the pumpkin mixture, alternating with the milk mixture, beating well after each addition. Line cupcakes trays with paper liners and then spray lightly with a non-stick cooking spray.

Fill cupcake liners 3/4 of the way full and bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean. Remove from oven and allow to cool completely.
 
To make frosting, combine all ingredients in a medium mixing bowl and beat over low speed until ingredients begin to combine, slowly increase speed and continue beating until a frosting is formed. It takes a few minutes and several times I was worried that I did something wrong.  But in the end, it ended up perfect.

Frost the cooled cupcakes and enjoy! 

Cherry Cream Cheese Danish

 This is a Kraft recipe that I've tweaked & have been making for years.
Always a big hit at parties.  I make mine using all low fat / calorie products so it ends up not being awful for you to enjoy because usually one piece is never enough.  The key is to make sure you cook it long enough to avoid soggy dough (lesson learned the hard way, lol).   Also you can change the cherry filling to another filling if desired.   Always good the next day too so you can make it a head of time.

Ingredients:

2 cans  (8 oz. each) refrigerated low fat crescent dinner rolls, divided

2 pkg.  (8 oz. each) Neufatchel Cream Cheese, softened

1-1/2 cups  powdered sugar, divided

1 egg white

2 tsp.  vanilla

1 can  (20 oz.) cherry pie filling

3 Tbsp.  1 % milk

1/4 tsp splenda (optional)

How to make:

HEAT oven to 350°F.

UNROLL 1 can crescent dough into 2 rectangles; press onto bottom of 13x9-inch pan sprayed with cooking spray, firmly pressing perforations and seams together to seal.
 
BEAT cream cheese, 3/4 cup sugar, egg white and vanilla with mixer until well blended (optional to add 1/4 tsp splenda to make it sweeter).  Spread onto crust. Cover with pie filling. Unroll remaining can of crescent dough; separate into 2 rectangles. Pat out to form 13x9-inch rectangle, pressing seams and perforations together to seal; place over pie filling.
 
BAKE about 30 min. or until golden brown.  MAKE SURE IT IS COMPLETELY COOKED.  (Sometimes mine takes up to 35 minutes, depends on your oven.)   Let sit for about 5 minutes.   Gradually add milk to remaining powdered sugar, beating with whisk until well blended; drizzle over warm dessert.   It's good served warm or room temperature.  Enjoy.


Recipe & picture courtesy of Kraft 

Dreamsicle Fruit Dip

Fruit salad stands alone just fine by itself, but sometimes it's fun to jazz it up a bit. I made this dip over the weekend to take to a cook-out at Carmen's. The fruit and the dip disappeared in an instant! It's light, refreshing, sweet but not sugary, sick to your stomach sweet and it compliments pretty much all fruit!

(sorry I forgot to take a pic)

Ingredients:
12 ounces fat free cream cheese, softened
 1 (7 ounce) jar marshmallow crème (Fluff)
1/3 cup confectioners’ sugar
1 tablespoon orange zest
2 tablespoons, fresh orange juice

Directions:
In a large bowl, use an electric mixer to blend all ingredients until well combined. Refrigerate Dreamsicle Fruit Dip for at least 3 hours before serving. Serve with a variety of fresh fruit.


- This dip can be made up to two days in advance, simply store in covered in the refrigerator until ready to serve.

Recipe comes from http://www.mybakingaddiction.com/dreamsicle-fruit-dip-recipe/ 

Bread Pudding with Salted Caramel Sauce

We love bread pudding so I was all about trying this recipe. Very velvety and rich. Loved it. Easy to make too. One slice is 300 calories and 4g of fat.

Bread Pudding Ingredients:
5 cups (1/2") cubed French bread
1 cup evaporated fat free milk
3/4 cup 1% low fat milk
1/3 cup granulated sugar
2 TBS bourbon
1 TBS vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 large eggs

Sauce Ingredients:
3/4 cup packed light brown sugar
3 TBS bourbon
1 TBS unsalted butter
6 TBS half and half, divided
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
cooking spray

Preheat oven to 350. Arrange the cubed bread pieces on a baking sheet. Bake 8-10 minutes or until slightly toasted. Combine evaporated milk and next 7 ingredients (through eggs) in a large bowl, stir with a whisk. Add bread cubes. Let stand 20 minutes, occasionally pressing on the bread to soak up the liquid.

To prepare the sauce, combine brown sugar, 3 TBS bourbon and butter in a small saucepan over medium high heat, bring to a boil. Simmer 2 minutes or until sugar dissolves, stirring frequently. Stir in 5 TBS half and half, simmer 10 minutes or until its reduced to about 1 cup. Remove pan from heat. Stir in remaining 1 TBS half and half, 1 teaspoon vanilla, and 1/8 teaspoon salt. Keep warm.

Spoon half of the bread mixture into a 9x5 loaf pan coated with cooking spray. Drizzle 3 TBS sauce over the bread mixture. Spoon remaining half of bread mixture over the sauce. Bake at 350 for 45 minutes or until a knife inserted in the center comes out clean. Pour the remaining warm sauce over each slice before serving.

Peppermint Patties

I haven't actually made these but found them in Family Fun magazine and they look delish!

Ingredients:

2 TBSP + 1 tsp water
1 TBSP light corn syrup
1 tsp fresh lemon juice
1 tsp peppermint extract
1 (1lb) box confectioners' sugar (3 3/4 C)
1 TBSP shortening
10 TO 12oz semisweet or bittersweet chocolate chips
6 hard mint candies (starlight) crushed in a ziplock bag with a rolling pin

Directions:

In the bowl of an electric mixer, stir together the water, corn syrup, lemon juice and peppermint extract. Then sift in half the confectioners' sugar. Add the shortening. Beat on medium, then slowly sift in the remaining confectioners' sugar until the mixture is well combined.

Knead the mixture into a ball (it will be very stiff; if necessary, add 1/2 teaspoon of water to make it workable). Use the bottom of a glass pie plate to apply firm , even pressure to flatten the ball between sheets of waxed paper into a circle about 9 inches in diameter and 1/4 inch thick. Lay the waxed paper-covered disk on a cookie sheet and freeze until it's firm, about 15 min.

Place the frozen disk on a cutting surface and remove and reserve the waxed paper. Cover a cookie sheet with parchment. With a small round cutter (1 1/4 inches), cut out circles from the disk, then place them on the cookie sheet. Gather the scraps into a ball, use the pie plate and waxed paper to flatten it again, and cut more circles until the entire disk is used up. Freeze the circles for 10 minutes.

Meanwhile, melt the chocolate in the top of a double boiler over barely simmering water. Coat t he patties one at a time: balance each on a fork and dip it (use another form as needed to flip the patty in the chocolate), then shake off any excess chocolate before returning the coated patty to the parchment. Sprinkle each patty with a bit of crushed mint candy. Add more chocolate to the double boiler as necessary until all the patties are coated.

Harden the finished patties in the refrigerator for at least an hour, and preferably overnight. Store them in an airtight container in the fridge, layered between sheets of waxed paper, for up to one month.

Makes 5 dozen.

Apple Pie Bars

I got this recipe out of Family Fun magazine. These bars have all of the yummy goodness of a slice of pie! Yum!

Ingredients:

For the crust:

2 1/2 cups flour

1/4 tsp salt

1 cup butter

1 egg

milk (about 2/3 c)

For the Filling:

1 3/4 cups cornflakes

8 cups peeled and sliced apples (i used Gala)

1 C sugar

1 1/2 tsp cinnamon 

1/2 tsp nutmeg

For the topping:

2 TBS sugar

1/2 tsp cinnamon

1 C confectioners sugar

2 TBS milk

1/2 tsp vanilla extract

Instructions:

In a medium-sized bowl, stir together the flour and salt. Using a pastry blender or two knives, cut the butter into the flour until the mixture is crumbly. Separate the egg yolk and white, reserving both parts. Beat the yolk in a liquid  measuring cup, then add enough milk to measure 2/3 c and blend well. With a fork, stir together the yolk-milk mixture and the flour-mixture until the ingredients form a sticky dough. Halve the dough and flatten each half into a 3/4 inch thick disk. Cover the disks in plastic wrap and refrigerate them until well chilled, at least 30 minutes.

Heat the oven to 350. Pour the cornflakes into a plastic bag and use a rolling pin to lightly crush them.

On a sheet of waxed paper, roll one portion of the dough into a 10 1/2 inch rectangle. Transfer the dough into an ungreased 10x13 dish. Sprinkle the crushed cereal over the dough, then layer on the apple slices.

Roll out the remaining dough as in Step 3. In a small bowl, mi x the sugar, cinnamon, and nutmeg for the filling. Sprinkle the mixture over the apples, then lay the dough on top. Use the tines of a fork to seal the dough edges.

In a small bowl, use a fork to beat the reserved egg white until foamy, then brush it over the dough. In another small bowl, stir together the sugar and cinnamon for the topping and sprinkle it on the crust.

Bake the pasty until lightly browned, about 50 to 55 minutes. Let it cool for an hour, then mix the confectioners sugar, milk, and vanilla to make a glaze and drizzle it over the top. When the dish is completely cooled, cut it into bars and serve.

Pumpkin Cheesecake

My husband loves all things pumpkin and my son loves all things cheesecake so this is a perfect dessert for all. :)

INGREDIENTS:
2 packages (8oz each) Cream Cheese softened (we usually get the low fat or fat free)

1/2 cup sugar

1/2 tsp. vanilla

2 eggs

1/2 cup canned pumpkin

1/4 tsp. ground cinnamon (I added a bit more because we would eat anything with cinnamon in this house but 1/4 tsp is what the recipe calls for).

Dash ground nutmeg (I was heavy on my dash - recommend)

Thawed Cool Whip
1 Graham Cracker Pie Crust

HOW TO MAKE:
Heat oven to 325 degrees.

BEAT cream cheese, sugar and vanilla with mixer until well blended. Beat in eggs, 1 at a time, until blended. Remove 1 cup batter; place in medium bowl. Stir in pumpkin and spices.

TOP the pie crust with layers of plain and pumpkin batters. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours. Serve topped with cool whip.


*recipe courtesy of Kraft

Kit Kat Bars

This dessert is definitely a crowd pleaser! 

Ingredients:

* 60-80 buttery rectangular crackers

* 1 1/2 cups graham cracker crumbs
* 3/4 cup packed brown sugar
* 1 cup white sugar
* 3/4 cup butter
* 1/3 cup milk
* 1 cup milk chocolate chips
* 1 cup semisweet chocolate chips
* 3/4 cup peanut butter

Directions:

1. Put graham cracker crumbs, brown sugar, white sugar, butter and milk into a saucepan and bring it to a boil. Boil for 5 minutes.

2. Spray pan with oil spray. Put a layer of whole crackers in a 9x13 inch pan and pour 1/2 of the graham cracker crumb mixture over it. Put another layer of crackers and pour the remaining mixture. Add last row of crackers. Note: Press down after each cracker layer.

3. To Make Topping: Melt over low heat the milk chocolate chips, chocolate chips, and peanut butter. Melt at low heat and spread over the top.

4. Cut into thin strips or bars for serving.

The Best Rum Cake Ever

Ingredients:

1 or 2 quarts of Rum

1 C butter

1 tsp. sugar

2 large eggs

1 c. dried fruit

baking powder

1 tsp. soda

lemon juice

brown sugar

nuts

Directions:

Before you start, sample the Rum to check for quality. Good isn't it?

Now go ahead. Select a large mixing bowl, measuring cup, etc. Check the rum again. It must be just right.

To be sure Rum is of the highest quality, pour one level cup of Rum into a glass and drink it as fast as you can. Repeat.

With an electric mixer beat 1 cup of butter in a large fluffy bowl. Add 1 seaspoon of thugar and beat again. Meanwhile, make sure that the Rum is of the finest quality. Try another cup. 

Open second quart if necessary. Add 3 arge leggs, 2 cups fried druit and beat til high. If druit gets stuck in the beaters, just pry it loose with a drewscriver. Sample the Rum again, checking for tonscisticity.

Next, sift 3 cups of pepper or salt (it really doesn't matter). Sample the Rum again.

Sift 1/2 pint of lemon juice. Fold in chopped butter and strained nuts. Add 1 babblespoon of brown sugar, or whatever color you can find. Wix mel.

Grease oven and turn cake pan to 350 gredees.

Now pour the whole mess into the boven and ake.

Check the Rum again and bo to ged.

Double-Chocolate Mousse

Absolute Heaven for your mouth. This dessert is both rich and creamy and tastes a lot worse for you than it really is! You can whip this up in no time if you need a quick dessert to serve drop-in guests, or an impromptu dinner invite! Oh, and it comes from Kraft so it's gotta be good, right?

Ingredients:

1-1/2 cups cold fat-free milk, divided 
2 squares BAKER'S Semi-Sweet Chocolate 
1 pkg. (2.1 oz.) JELL-O Chocolate Fat Free Sugar Free Instant Pudding 
2 cups thawed COOL WHIP FREE Whipped Topping, divided 
1/2 cup fresh raspberries (or any in-season berry)

Directions:

MICROWAVE 1 cup milk and chocolate squares in large microwaveable bowl on HIGH 2 min.; whisk until chocolate is melted. Add remaining milk and dry pudding mix; beat 2 min. Refrigerate 20 min. 

WHISK in 1-1/2 cups COOL WHIP; spoon into 6 dessert dishes. 

TOP with remaining COOL WHIP and berries.

Calories: 140, Fat: 4.5g

Frosted Banana Bars

Ingredients:

1/2 c butter or margerin, softened

2 c sugar

3 eggs

1 1/2 c mashed ripe bananas (about 3 medium)

1 tsp vanilla

2 c all purpose flour

1 tsp baking soda

pinch of salt

Frosting:

1/2 c butter or margarine, softened

1 pkg (8oz) cream cheese, softened

4 c powdered sugar

2 tsp vanilla

Directions:

Cream butter and sugar. Beat in eggs, bananas and vanilla. Combine the flour, baking soda and salt. Add to creamed mixture. Mix well. Pour into greased 15x10x1 baking pan. Bake at 350 for 25 min or until toothpick comes out clean. Cool.

For Frosting: Cream butter and cream cheese in mixing bowl. Gradually add powdered sugar and vanilla. Beat well. Spread over bars.

Kahlua Mudslide Brownies

A different spin on the ordinary brownie.

Ingredients:

Brownie Mix:

2 c flour

1/2 tsp baking powder

1/2 tsp salt

2/3 c butter

4 squares unsweetened choc chopped

3 eggs

1 1/2 c sugar

*** Don't feel like making homemade brownies? Just grab a box version and add the alcohol below!***

4 tbsp khlua

2 tbsp irish cream

1 tbsp vodka

Kahlua Glaze

1 1/4 c powdered sugar

3 tbsp kahlua

Directions:

Preheat oven to 350 

Combine all brownie ingredients and blend well. Pour into a well greased 8x8 glass pan. Bake until toothpick comes out clean (about 28 min)

Combine glaze ingredients and pour over cool brownies.

Creamy Banana Pudding

This is a popular one and there are NEVER leftovers at parties.

Ingredients:

1(14oz) can Eagle Brand Sweetened Condensed Milk

1 1/2 cups cold water

1 (4 serving size) package of instant vanilla pudding

2 cups (1 pint) Cool Whip

1 box vanilla wafers (the mini's are good for this)

3 medium bananas dipped in lemon juice

Directions:

In a large bowl combine sweetened condensed milk and water. Add pudding mix, beat well. Chill 5 minutes. Fold in cool whip. Spoon 1 cup pudding mixture into glass bowl. Top with wafers, banana and then pudding. Repeat layering ending in pudding. Chill and garnish as desired!