Sugar Fruit Cups

I have seen pictures of these on pinterest, and I figured I didn’t need a recipe I could create them on my own! I used the cream cheese frosting I used for pumpkin bars.

Frosting:

  • 1 8oz. package of cream cheese
  • 1/3 cup softened butter
  • 4 cups powdered sugar
  • 2 tsp pure vanilla extract
  • 1 Tbsp milk

I used a store bought sugar cookie mix, and filled my muffin tins with them, I squished them down with a spice bottle to create a bowl with the cookie. Baked and mixed according to the package.

I had frozen berries in the freezer and topped the berries with this. I like the juice that comes with a defrosted berry.

The problem was I should of used MINI tins, the cookies came out so HUGE and it was hard for one person to eat. If I made them again, I probably wouldn’t use such a heavy cream cheese mixture,and definitely make smaller cups!!

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Emoji Cookies

I was having an emoji party, where everyone was told to come dressed as an emoji. I picked the bride ( obviously). It was a great time, I thought the best dessert would be emoji cookies!

I used store bought sugar cookies I bought two mixes and made it according to the package. This was my first time attempting icing cookies and I was a bit nervous. I had a few pasty bags and tips.

Here is the recipe I followed for the icing: which I doubled

  • 4 cups powdered sugar
  • 6 tablespoons whole milk
  • 6 tablespoons light corn syrup
  • 1 ½ teaspoon almond extract

In a large mixing bowl, whisk together powdered sugar and milk until smooth.

Add in corn syrup, and 1 ½ teaspoons almond extract.  You can use vanilla extract if you wish; but almond really tastes the best here.

To be honest it was bit runny and I should of added more sugar but it was tasty!

I cut all the cookies into circles, with the exception of some triangles for the little poops. Which I pinched on the ends and top to make the curves of the poop.

First I covered all of the cookies with yellow icing, and some with “red” for the angry faces. The triangles were covered in brown.

I tried to make every emoji possible, I wish I took more pictures, but it was definitely fun to create all the different faces. I made pink and blue for accents, like the heart emojis or crying. They were all surprisingly easy to make! They would make a great gift for someone too!

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Pumpkin Cream Cheese Bars

These bars are so good! and so tasty! Super moist cake that only gets more moist as days pass. So greasy although, and def not good for you!! Thanks Breadmans Wife! 

Ingredients:

  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg *
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 eggs
  • 1 and 2/3 cups sugar
  • 1 cup oil
  • 1 can (15oz) pumpkin (not pumpkin pie filling)

Frosting:

  • 1 8oz. package of cream cheese
  • 1/3 cup softened butter
  • 4 cups powdered sugar
  • 2 tsp pure vanilla extract
  • 1 Tbsp milk

Instructions:

Directions:
  1. Sift dry ingredients (flour, baking powder, cinnamon, nutmeg, salt & soda) and set aside. In a large bowl, combine eggs, sugar, oil and pumpkin until light and fluffy. Add the dry ingredients, gradually. Mix well.
  2. Spread batter in a greased 15x10x1 baking pan. Bake at 350 degrees for 25 – 30 minutes or until a toothpick inserted comes out clean. Cool completely.
  3. Cream together butter and cream cheese until smooth and fluffy.  Add powdered sugar, vanilla and milk.  Mix on high speed until smooth creamy.

Apple Dumplings

A easy tasty pinterest dessert, with a different kind of ingredient. So easy to make, and small amount of ingredients.  When it comes out of the oven the sprite mixes with sugar mixture and makes it a goey tasty mixture. Thanks Southern Bite! 

Ingredients:

 

  • 1 apple
  • 1 8-count tube of crescent rolls (8 oz)
  • 1 stick of butter, melted
  • 3/4 cups sugar
  • 1/2 teaspoon cinnamon
  • 1 1/2 tablespoons flour
  • 6 oz Sprite

Instructions:

  1. Core and peel apple into eight slices.
  2. Open can of crescent rolls and unroll. Place one apple slice on the wide end of one crescent and roll it up in the crescent.
  3. Place into a greased 8×8 (or 9×9) pan.
  4. In a small bowl combine melted butter, sugar, cinnamon, and flour and mix until just combined.
  5. Spoon over each crescent
  6. Pour Sprite into empty space in the middle of pan (NOT over the crescents).
  7. Bake at 350 degrees F for 35 to 40 minutes or until crescents are golden brown.
  8. Serve with ice cream!!

 

Portuguese Rice Pudding

Any recipe where you put milk on the stove, I tend to mess up. Rice pudding I have made in the past has not gone so well, so I tried this recipe and it actually worked!!! Rice pudding is a traditional Portuguese dessert sometimes called sweet rice. Its cheap to make and very tasty! Tjhanks Family Foodie!

4 cups of water
zest of one lemon
2 tablespoons of butter
1/2 tsp of Salt
2 cups of long grain white rice
2 cups of hot milk ( I used whole)
1 1/4 cup of sugar
5 egg yolks
Cinnamon to decorate top.

Instructions:
1. In large saucepan, bring water, lemon zest, butter and salt to a boil.
2. Add rice and reduce heat to a simmer.
3. Simmer for 30 minutes or until almost all the water has been absorbed. ( It only took 15 mins for me!)
4. Add Hot Milk
5. Let simmer for 10 minutes.
6. Add sugar until absorbed.
7. In separate bowl beat the egg yolks and add a few tablespoons of the rice mixture to temper eggs.
8. Add the egg mixture into sauce pan/
Let rice continue to simmer for about 10 minutes until thick.

Serve in a 9×13 pan and dust or design cinnamon on top!

BlueBerry Hand Pies

My BFFL messaged me on facebook one day and asked me to make her these. Me, being the good friend that I am invited her over and actually did :).  Thanks Yahoo for the recipe!  Ingredients: All-purpose flour (for dusting) 2 cups blueberries … Continue reading

Churro Cheesecake

Whats not to love? Churros and Cheesecake combined. It was so tasty and so easy. I wish I served it warm cuz thats when it was the tastiest. My cousin loved  this recipe! 

 

  • 2 cans (oz. each) Pillsbury Crescent Dinner Rolls (I used the butter flake kind)
  • 2 pkg. (8 oz. each) Cream Cheese, softened
  • 1 tsp vanilla
  • 1 egg, slightly beaten
  • 1 cup sugar, divided
  • 2 Tbsp ground cinnamon
  1. Preheat the oven to 350 degrees. Using a hand mixer or a kitchenaid, beat together the cream cheese, vanilla, partially beaten egg, and ½ cup sugar until smooth.
  2. Mix together the rest of the sugar (1/2 cup) and 2 tablespoons cinnamon. Set aside.
  3. Spray a 9×13 baking dish with cooking spray and sprinkle ¼ cup (or half) of your cinnamon sugar mixture evenly into the bottom of the 9×13.
  4. On a piece of parchment paper, roll out your crescent dinner roll dough into a big 9×13 square and press the seams together so the dough is completely sealed. Set the dough in the bottom of your 9×13 baking dish on top of the cinnamon sugar.
  5. Spread the cheesecake evenly on top of your dough and unroll the other can of crescent dough and place on top also making sure that the seams are completely sealed.
  6. Sprinkle the top with the remaining ¼ cup of cinnamon sugar mixture and bake for 30-35 minutes or until golden brown.

Thanks Recipe Critic! 

 

Stuffed French Toast

This is a recipe I first had at a wedding brunch, and I begged for the recipe. I have since made it for a christmas breakfast at school and for a Christmas brunch I hosted at my house. It is so easy and I make it the night before and let it sit in the fridge and bake it the next morning.

Ingredients:

1 loaf of french bread
1 cup brown sugar
2 tsp corn syrup
1/2 cup of butter
1 3/4 cups of milk
8 eggs
1 1/2 tsp vanilla
8 oz/ cream cheese

Step 1:
Make caramel sauce by melting butter and brown sugar over medium heat, add corn sryup, begin to boil, do not let it come to rolling boil, it will harden and turn into candy. Remove mixture from heat. Pour mixture into 9×13 pan that is greased. (I cover mine in foil)

Step 2:
Toast layer: Cut up french toast 3/4 inch thick. Lay bread into pan side by side. Spread cream cheese of top layer of bread then add another layer.

Step 3:
Mix eggs milk and vanilla in a bowl with a whisk. Pour over the bread. Place in oven at 350 for about 40-50 minutes.

When you serve it, serve caramel side up.

the last time I made this I ran out of milk and I used some rum chata and egg nog. What a rich flavor it gave!

You may serve this with syrup or whippped cream and fresh berries, although I never do~

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Pumpkin Monkey Bread

My aunt had invited my cousin and myself over for a lesson in Kale soup, when I quickly realized she had nothing planned for dessert. I took inventory of her cabinets and whipped this up. However I was a little bit disappointed because the monkey bread didn’t have that strong of a pumpkin flavor. Over all though it was great tasting and I couldn’t get enough. Thanks Pillsbury!

1/2 cup granulated sugar

2 tablespoons pumpkin pie spice
4 cans Pillsbury® Grands!® Flaky Layers refrigerated biscuits
1 cup packed brown sugar
3/4 cup butter
1/4 cup canned pumpkin (not pumpkin pie mix)

Steps

1.Heat oven to 350°F. Spray 6-cup (9-inch) fluted tube cake pan or angel food (tube) cake pan with cooking spray.
2.In large food-storage plastic bag, mix granulated sugar and pumpkin pie spice. Separate each can of dough into 8 biscuits; cut each biscuit into quarters. Place 6 to 8 biscuit pieces in sugar-spice mixture; shake well. Continue to add more biscuit pieces to sugar-spice mixture until all are completely coated. Place biscuit pieces in pan.
3.In 1-quart saucepan, melt butter, brown sugar and pumpkin over medium heat. When mixture begins to boil, cook and stir 1 minute. Pour over biscuits in pan.
4. Bake 35 minutes or until golden brown. Cool in pan 10 minutes. Place plate upside down over pan; turn plate and pan over. Remove pan. Serve warm.

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Cotton Candy Bars

One of those weekend nights where I was just in the mood to bake. I like trying the Domestic Rebel’s crazier recipes I tried this on a whim. The only problem was I forgot to buy two packets of cotton candy flavoring, so my frosting was just plain. Most of the bars thought I ate without the frosting! This is a great treat for the kids!!! Thanks Domestic Rebel! I ate them so fast didn’t get time to click my own photo! 

Cotton Candy Bars

1 box Funfetti cake mix
2 eggs
1/2 cup oil
2 pkts Duncan Hines Cotton Candy Recipe Creations Flavor Mix
1 cup white chocolate chips
1 can Duncan Hines Frosting Starter kit (sold next to the flavor mixes)
Sprinkles

1. Preheat oven to 350 degrees F. Lightly grease a 13×9 inch baking pan with cooking spray. Set aside.
2. In a large bowl, mix together the cake mix, eggs, oil and ONE packet of the cotton candy mix with a rubber spatula until blended and combined. Stir in the chocolate chips.
3. Spread the mixture evenly into the prepared pan and bake for approx. 14-16 minutes or until edges are lightly golden and center is set. Allow to cool completely before frosting (center will set up a little more once removed from oven; just don’t overbake these!)
4. Stir the remaining flavor packet into the can of icing (or prepare your own vanilla buttercream, if you wish). Spread the icing evenly onto the cooled bars and top liberally with sprinkles. Pop in the fridge to set the icing for about an hour before cutting into squares. Store airtight for approx. 1-2 days.

 

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