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Seasonal

Recipes

Pumpkin Cupcakes with Cream Cheese FrostingIngredientsCupcakes:1 1/2 cups all-purpose flour1 tsp baking powder1/2 tsp baking soda3/4 tsp salt1 1/2 ground cinnamon1/2 tsp ground nutmeg1/4 tsp ground ginger1 1/4 cups granulated sugar1/2 cup vegetable oil1 cup canned pumpkin2 large eggs1/4 cup apple juice or waterCream cheese frosting:8 ounces cream cheese1 cup unsalted butter (room temperature)2 1/2 tsp vanilla extractPinch of salt4 cups powdered sugarBaking instructions:Preheat oven to 350 degrees and put liners in panIn a large bowl mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and gingerIn a different bowl mix together the sugar, oil, pumpkin, eggs, and apple juice until it is well incorporatedPour pumpkin mixture into the flour mixture and fold with a rubber spatula until fully combinedFill muffin cups with batter. Fill to they are almost fullBake for 20-25 or until toothpick comes out cleanWhile muffins are baking begin making the frostingIn a mixing bowl add cream cheese, unsalted butter, vanilla extract, salt, and powdered sugarBegin mixing and continue mixing until frosting is smooth and creamyOnce muffins are done let them cool and put the frosting in the fridge until muffins are ready to be frostedOnce the muffins are cool take out your frosting and put it in an icing bag and ice your muffins

Spiced Pecan LogsIngredients:2/3 cup butter, softened3/4 cup icing sugar1 egg1 tsp vanilla2 1/4 cups all-purpose flour3/4 cup ground pecans1/2 tsp cinnamon1/4 tsp ground allspice1/2 toffee pitsCinnamon sugar dust:1 cup icing sugar3 tbsp cinnamonBaking instructions:Beat butter with icing sugarBeat in egg and vanillaWhisk together flour, pecans, cinnamon, and allspice; stir into butter mixture until well blendedStir in toffee piecesDivide dough into sixths; roll out each into a 14-inch long rope. Cut each rope into 8 piecesArrange dough on parchment paper-lined baking sheets and refrigerate for 20 minutes.Bake on center rack at 375 degrees Fahrenheit for 10-12 minutesLet cool on pans on racksAdd cookies to cinnamon sugar dust and toss to coat

ToffeeIngredients:1/2 lb butter1 cup of sugar3 Hershey milk chocolate barsChopped pecans (optional)Baking instructions:Cook butter and sugar in a heavy saucepan until the color is golden and the consistency of peanut butterSpread into a jelly roll panSet 3 Hersey milk chocolate bars onto hot toffee and spreadSprinkle chopped pecans on top (optional)Let cool until chocolate is dry

Chai Tea Eggnog CookiesIngredients1 chai tea bag1 package sugar cookie mix (17.5 oz)1/2 cup melted butter1 large egg4 tbsp eggnog, divided1 cup icing sugar1/2 teaspoon ground nutmegBaking instructions:Preheat oven to 350 degrees FahrenheitRemove teas leaves from tea bag; discard the bagStir together tea leaves, cookie mix, butter, egg, and 2 tbsp eggnogDrop dough by tbsps onto parchment paper-lines baking sheets. flatten the dough slightly with the bottom of a glass dipped in cinnamon sugarBake for 8-10 minutes. Remove cookies from baking sheet, place on a wire cooling rack and let coolWhisk together powdered sugar, nutmeg, and remaining 2 tbsp eggnog until smooth. Spoon onto cooled cookies

Pumpkin Butter Dessert SquaresIngredients:One package yellow cake mix; set aside one cup1/2 cup butter, meltedThree eggs, largeOne 13.5 oz jar of pumpkin butter (Recommended: Williams Sonoma Pecan Pumpkin Butter)Two tbsp milk1/4 cup sugar1/4 cup butter, softened1 tsp cinnamonBaking InstructionsPreheat oven to 350 degrees Fahrenheit Divide yellow cake mix, placing all but one cup in a mixing bowlStir the melted butter and one egg into the cake mix and press mixture into the bottom of a greased 9" x 13" panMix the jar of pumpkin butter with two eggs and milk. Pour over the first layer in the panStir the reserved cup of cake mix with the flour, sugar, softened butter, and cinnamon. Mix together until crumblySprinkle over top of the pumpkin layerBake for 35 to 40 minutes or until golden brown. Let cool before serving