Pumpkin-Spiced Gingersnap Truffles
1 1/4 cups semisweet chocolate pieces
1/4 tsp. pumpkin pie spice
1/4 tsp. vanilla
1/2 cup whipping cream
3/4 cup chopped gingersnaps (about 10 cookies)
1/3 cup finely crushed gingersnaps (about 7 cookies) and/or 1/4 cup unsweetened cocoa powder
In a medium bowl combine chocolate pieces, pumpkin pie spice, and vanilla.
In medium microwave-safe bowl place whipping cream. Microwave on 100% power (high) 70 seconds or until boiling. (Or place cream in saucepan. Bring just to boiling. ) Pour whipping cream over chocolate mixture. Let stand 5 minutes. Whisk until smooth. Stir in chopped gingersnaps. Cover; chill for 1 1/2 to 2 hours or until firm but still able to form into balls.
Place crushed ginger snaps and/or cocoa powder in small bowl(s). Roll 1 tablespoon portions of truffle mixture into ball and roll in crushed gingersnaps or cocoa to coat. Chill 1 hour or until firm. If desired, cover and chill up to 3 days.
Friday, November 6, 2009
Maple Pumpkin Cake
Maple Pumpkin Cake
1 pkg. (18 1/4 oz.) white cake mix
3/4 cups flour, divided
1 cup water
3/4 cup canned pumpkin
2 eggs
1/3 cup canola oil
1 tsp ground cinnamon
2 tbsp brown sugar
1 1/3 cups vanilla or white chips
1/4 cup chopped pecans
Frosting:
1 cup butter-flavored shortening
7 1/2 cups confectioners' sugar
3/4 cup milk
2 tsp vanilla
1 to 1 1/2 tsp maple flavoring
Grease three 9-inch round baking pans. Line with waxed paper. Grease the paper. Set aside. In a large bowl, combine the cake mix, 1/2 cup flour, water, pumpkin, eggs, oil, and the cinnamon. Beat for 30 seconds on low speed. Beat for 2 minutes on medium. Transfer a third of the batter to a small bowl. Beat in the brown sugar and the remaining flour. Stir in the chips and the pecans. Pour into one prepared pan. Divide the plain batter between the two remaining pans. Bake at 350 F for 20-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely. For the frosting: In a large bowl, cream the shortening until fluffy. Add the confectioners' sugar, milk, vanilla, and maple flavoring. Beat until smooth. Place one plain cake layer on a serving platter. Top with a quarter of the frosting. Top with the pumpkin-nut cake layer.
Top with a quarter of the frosting. Top with the remaining plain cake layer. Spread the remaining frosting over the top and the sides of the cake. Makes 12-14 servings
1 pkg. (18 1/4 oz.) white cake mix
3/4 cups flour, divided
1 cup water
3/4 cup canned pumpkin
2 eggs
1/3 cup canola oil
1 tsp ground cinnamon
2 tbsp brown sugar
1 1/3 cups vanilla or white chips
1/4 cup chopped pecans
Frosting:
1 cup butter-flavored shortening
7 1/2 cups confectioners' sugar
3/4 cup milk
2 tsp vanilla
1 to 1 1/2 tsp maple flavoring
Grease three 9-inch round baking pans. Line with waxed paper. Grease the paper. Set aside. In a large bowl, combine the cake mix, 1/2 cup flour, water, pumpkin, eggs, oil, and the cinnamon. Beat for 30 seconds on low speed. Beat for 2 minutes on medium. Transfer a third of the batter to a small bowl. Beat in the brown sugar and the remaining flour. Stir in the chips and the pecans. Pour into one prepared pan. Divide the plain batter between the two remaining pans. Bake at 350 F for 20-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely. For the frosting: In a large bowl, cream the shortening until fluffy. Add the confectioners' sugar, milk, vanilla, and maple flavoring. Beat until smooth. Place one plain cake layer on a serving platter. Top with a quarter of the frosting. Top with the pumpkin-nut cake layer.
Top with a quarter of the frosting. Top with the remaining plain cake layer. Spread the remaining frosting over the top and the sides of the cake. Makes 12-14 servings
Thursday, November 5, 2009
3 Musketeer Brownie Gems
3 Musketeer Brownie Gems
1 box brownie mix
Eggs (amount according to box directions)
Oil (amount according to box directions)
1 13-ounce bag 3 Musketeer Miniatures
1. Line the muffin pan with the paper liners.
2. Make the brownie mix according to the directions.
3. Spoon a little of the brownie mixture into each cup, then place
unwrapped a 3 Musketeer on top of the mixture.
4. Spoon additional brownie mixture into each cup, covering the
miniatures.
5. Bake in a preheated 350-degree oven for 20 minutes
1 box brownie mix
Eggs (amount according to box directions)
Oil (amount according to box directions)
1 13-ounce bag 3 Musketeer Miniatures
1. Line the muffin pan with the paper liners.
2. Make the brownie mix according to the directions.
3. Spoon a little of the brownie mixture into each cup, then place
unwrapped a 3 Musketeer on top of the mixture.
4. Spoon additional brownie mixture into each cup, covering the
miniatures.
5. Bake in a preheated 350-degree oven for 20 minutes
Slices of Sin
lices of Sin
Serves 10-12
8 oz. semisweet chocolate (use a good brand)
1/2 cup strong brewed coffee (not instant)
2 sticks butter
1 cup sugar
4 eggs (do not pour in one bowl)
1 cup heavy cream
Preheat oven to 350°F. Line a glass loaf pan with foil and then butter foil. In the top of a double boiler melt the chocolate in the coffee. Add the butter and sugar, stirring until the butter is melted.
Cool the mixture for 10 minutes then beat in 1 egg at a time. Pour
the mixture into the prepared loaf pan. Bake until a crust forms on
top, approximately 35-45 minutes. Set the loaf pan in enough cool water to come halfway up the pan. The dessert will rise and fall as it cools. When cool, wrap the pan well and refrigerate for at least 2 days or up to 2 weeks. (this helps set it).When ready to serve, un-mold and slice and place a little whipped cream on a plate and a slice of sin on top.
Serves 10-12
8 oz. semisweet chocolate (use a good brand)
1/2 cup strong brewed coffee (not instant)
2 sticks butter
1 cup sugar
4 eggs (do not pour in one bowl)
1 cup heavy cream
Preheat oven to 350°F. Line a glass loaf pan with foil and then butter foil. In the top of a double boiler melt the chocolate in the coffee. Add the butter and sugar, stirring until the butter is melted.
Cool the mixture for 10 minutes then beat in 1 egg at a time. Pour
the mixture into the prepared loaf pan. Bake until a crust forms on
top, approximately 35-45 minutes. Set the loaf pan in enough cool water to come halfway up the pan. The dessert will rise and fall as it cools. When cool, wrap the pan well and refrigerate for at least 2 days or up to 2 weeks. (this helps set it).When ready to serve, un-mold and slice and place a little whipped cream on a plate and a slice of sin on top.
Cranberry Banana Bread
Cranberry Banana Bread
1 cup sugar
1/2 cup butter or margarine, softened
1 cup mashed banana
1/4 cup milk
2 eggs
2 cups flour
2 teaspoons baking powder
1/2 cup walnuts, chopped
1 package (6-ounce size) sweetened dried cranberries
Preheat oven to 350 degrees F. Grease an 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pan.
Mix sugar and butter together in a medium mixing bowl until completely blended.
Add banana, milk and eggs, mixing well.
Add dry ingredients, mixing just until moist. Stir in nuts and sweetened dried cranberries. Spread batter evenly in a loaf pan.
Bake for 1 hour or until a toothpick inserted into the center of the bread comes out clean. Remove from pan and cool.
Serves/Makes: 16
1 cup sugar
1/2 cup butter or margarine, softened
1 cup mashed banana
1/4 cup milk
2 eggs
2 cups flour
2 teaspoons baking powder
1/2 cup walnuts, chopped
1 package (6-ounce size) sweetened dried cranberries
Preheat oven to 350 degrees F. Grease an 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pan.
Mix sugar and butter together in a medium mixing bowl until completely blended.
Add banana, milk and eggs, mixing well.
Add dry ingredients, mixing just until moist. Stir in nuts and sweetened dried cranberries. Spread batter evenly in a loaf pan.
Bake for 1 hour or until a toothpick inserted into the center of the bread comes out clean. Remove from pan and cool.
Serves/Makes: 16
Mexican Chicken Tortilla Soup
Mexican Chicken Tortilla Soup
3 cups defatted chicken broth
1/2 cup sliced onions
1 cup diced red potatoes
1/2 large green pepper, diced
2 tsp minced garlic
2 boneless skinless chicken breast halves, cut into thin strips
1 can (14 ounces) Mexican-style stewed tomatoes
1 tsp chopped jalapeno peppers
1/2 tsp ground cumin
4 (6") corn tortillas
Olive oil no-stick cooking spray
1 tbsp lime juice
1/4 cup chopped fresh cilantro
In a large soup pot over medium-high heat, bring 1/2
cup of the broth to a boil. Add the onions, potatoes,
green peppers and garlic. Cook and stir for 5 minutes.
Add the chicken; cook and stir for 1 minute.
Add the stewed tomatoes, jalapeno peppers, cumin and
remaining 2 1/2 cups of broth. Bring to a boil. Simmer
the soup, uncovered, over medium heat for 15 minutes,
or until the potatoes are soft.
Meanwhile, preheat the oven to 350 F. Coat both sides
of the tortillas with olive oil no-stick cooking spray;
cut them into thin strips and place on a baking sheet.
Bake for 15 minutes, or until crisp. Add the lime juice
and cilantro to the soup; top each bowl with the
tortilla strips.
The lime juice and cilantro give this soup an authentic
taste and aroma.
3 cups defatted chicken broth
1/2 cup sliced onions
1 cup diced red potatoes
1/2 large green pepper, diced
2 tsp minced garlic
2 boneless skinless chicken breast halves, cut into thin strips
1 can (14 ounces) Mexican-style stewed tomatoes
1 tsp chopped jalapeno peppers
1/2 tsp ground cumin
4 (6") corn tortillas
Olive oil no-stick cooking spray
1 tbsp lime juice
1/4 cup chopped fresh cilantro
In a large soup pot over medium-high heat, bring 1/2
cup of the broth to a boil. Add the onions, potatoes,
green peppers and garlic. Cook and stir for 5 minutes.
Add the chicken; cook and stir for 1 minute.
Add the stewed tomatoes, jalapeno peppers, cumin and
remaining 2 1/2 cups of broth. Bring to a boil. Simmer
the soup, uncovered, over medium heat for 15 minutes,
or until the potatoes are soft.
Meanwhile, preheat the oven to 350 F. Coat both sides
of the tortillas with olive oil no-stick cooking spray;
cut them into thin strips and place on a baking sheet.
Bake for 15 minutes, or until crisp. Add the lime juice
and cilantro to the soup; top each bowl with the
tortilla strips.
The lime juice and cilantro give this soup an authentic
taste and aroma.
Tuesday, November 3, 2009
Pumpkin Oatmeal Servings
Pumpkin Oatmeal
Servings: 2
- 1 cup quick-cooking rolled oats
- 3/4 cup milk, or as needed
- 1/2 cup canned pumpkin puree
- 1/4 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon sugar
Mix together oats and milk in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring once. Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds. Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat through, and serve.
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