Chocolate Pumpkin Cake with Pumpkin Buttercream Frosting

Cake portion:
1 box chocolate cake mix
1 small box chocolate instant pudding
1/2 cup whole milk
4 large eggs
1/2 cup vegetable oil
1/2 cup sour cream
15 oz. canned pumpkin (separate 2 Tbsp. out for frosting)
2 cups semi-sweet chocolate chips

Pumpkin Buttercream Frosting portion:
1 cup or 2 sticks butter, softened
2 Tbsp. pumpkin
1/4 ground cinnamon
4-5 cups powdered sugar
2-4 Tbsp. milk

Cake:
Heat oven to 350 degrees F.  Grease 2 9x5in. loaf pans.  In a mixer combine all cake ingredients except for chocolate chips.  Mix on medium speed until smooth.  Add chocolate chips and mix on low until completely mixed in.  Pour into loaf pans evenly.  Place in the oven and bake for 55-65 minutes or until toothpick comes out clean.

Frosting:
In a mixer mix butter, pumpkin and cinnamon on medium speed.  Gradually add powdered sugar and milk.  Mix until smooth.

Cool cakes for about 10 minutes, remove from the pans and place on a cooling rack.  Once cakes are cool frost and serve.C

Homemade Microwave Caramels

1/4 cup of butter
1/2 cup of corn syrup
1/2 cup of sweetened condensed milk
1/2 cup of brown sugar
1/2  cup of granulated(white) sugar
Wax Paper

In a large microwave-safe mixing bowl combine all ingredients.  Put it in the microwave for 2 minutes.  Then stir with a whisk and put in the microwave for another 2 minutes.  Then stir with a whisk and put it back in the microwave for another 2 minutes.  Stir with a whisk and pour into a greased 8x11 cake pan.  Let it completely cool and cut it into candy-sized pieces.  Remove each piece from the pan and wrap it in wax paper.  Store in an air tight container.

Cinnamon Roll Cake

I don't make cinnamon rolls from scratch, so this was a perfect alternative for me.
Cake Portion:
3 c. of flour
1/4 tsp. of salt
1 c. of granulated sugar
4 tsp. of baking powder
1 1/2 c. of milk
2 eggs
2 tsp. of vanilla(I always do like 3 cause I loves me some vanilla)
1/2 c. of melted butter

Cinnamon Mixture:
1 c. of butter, softened(yes, this calls for a lot of butter :)
1 c. of brown sugar
2 Tbsp. of flour
1 Tbsp. of cinnamon

Glaze:
2 c. of powdered sugar
5 Tbsp. of milk
1(or 2) tsp. of vanilla

Heat the oven to 350 degrees F.
Grease a 13x9 pan.  Mix all of the cake ingredients together, EXCEPT for the melted butter, in a mixer until it becomes smooth.  Slowly stir in the melted butter at this time.  Pour all of the cake batter into the pan.  Set aside.  Next combine ALL of the cinnamon mixture ingredients.  Mix until smooth.  Plop(yes, I said plop) spoonfuls of the mixture onto the cake batter.  Swirl with a knife until it looks all pretty and a little bit more evenly dispersed. Bake in the oven for about 28-32 minutes.
While the cake is baking make the glaze.  Put all of the glaze ingredients into a measuring pitcher and mix with a fork until smooth.  Once the cake is done baking, let it sit for about 10 minutes, then pour the glaze evenly over the cake.  Let it cool for about another 5 minutes and serve.  Reheat when you eat the leftovers, it's like reliving the whole experience of the first bite.  Enjoy!

2-Ingredient Fudge

Another quick and easy treat to make!
1 tub of frosting(I used vanilla, but I have also done this with caramel)
1 pkg of white chocolate chips(when I did the caramel frosting I used milk chocolate chips)
2 tsp. of raspberry extract

In a medium to large mixing bowl dump the entire little tub of frosting.  Add the raspberry extract and mix well.  In a small saucepan over the lowest heat, melt the whole bag of chips.  I don't do a double-boiler or the microwave.  I simply put my burner on its lowest heat and stir constantly until becomes smooth.  This works great, actually.  Then add the melted chips to the mixing bowl and immediately start mixing with a mixer until it is completely mixed and smooth, almost fluffy.  Grab a cookie sheet and some wax paper.  Lay the wax paper on the cookie sheet and tape it to the ends of the cookie sheet.  Dump the fudge mixture onto the cookie sheet and spread it until it is about 1/2-1/3 in. think all over.  You can do some sort of design if you want or add sprinkles.  There is no need to spread this too the edges of the pan, it will not reach.  Stick the fudge into the fridge for about 20-30 minutes.  Cut and serve.  Enjoy!

Strawberry Cherry Chip Cookies

These are so quick and simple to make!!
1 box of strawberry cake mix
1 bag of cherry chips(I found them at Walmart, I have also seen them at Target)
2 eggs
1/3 c. of oil(vegetable or canola)

Heat your oven to 375 degrees F.
In a large bowl or mixer combine the oil and eggs.  Then gradually add the cake mix.  Once these are completely mixed add the chips.  Spoon out Tbsp.-sized spoonfuls onto a cookie sheet.  Bake for 8-10.  Cool.  Enjoy!!

Coconut Cream Macaroons

3 packages(7oz. each) flaked coconut(7 2/3 cups)

1 cup of flour

1/2 tsp. salt

1 can(14 oz.) sweetened condensed milk

2/3 cup of coconut milk

3 tsp. vanilla

2 tsp. almond extract

1 large egg

1 1/2 cups of milk chocolate chips

2/3 cup of sliced almonds

1 Tbsp vegetable oil

Heat oven to 350 degrees. Line cookie sheet with aluminum foil or parchment paper.

Sprinkle 1 cup of the coconut over aluminum foil. Bake 5-7 minutes, stirring occasionally, or until golden brown; cool.

Mix toasted coconut, remaining coconut, chocolate chip, sliced almonds, the flour and salt all in a large bowl. Beat milk, coconut milk, vanilla, almond extract and egg in a medium bowl until well mixed. Pour milk mixture over coconut mixture and stir until well mixed.

Drop mixture by heaping tablespoonfuls onto the cookie sheet.

Bake 12-14 minutes or until golden brown(cookies will be soft in center and set at edges). Immediately slide aluminum foil with cookies from cookie sheet to wire rack. Cool completely.

Fresh Lemon Cake

1 pkg. (2-layer size) lemon cake mix
2 pkg. (3.4 oz. each) lemon Instant Pudding
1-1/2 cups cold milk
1 tub (8 oz.) whipped cream
PREPARE and bake cake mix as directed on package for 2 (8- or 9-inch) round cake layers. Cool completely.
BEAT pudding mixes and milk with whisk 2 min. Immediately spread over tops of cake layers.
STACK cake layers. Frost with whipped cream. Keep refrigerated.

Cream Cheese Pumpkin Bread

1 cup canned pumpkin
1 cup plus 3 Tbsp. granulated sugar, divided
3/4 cup packed brown sugar
4 eggs, divided
1/2 cup milk
1/4 cup oil
2 cups flour
2-1/2 tsp. Baking Powder
2 tsp. pumpkin pie spice
1/2 tsp. salt
1 1/2 pkg. (12 oz.) Neufchâtel cream cheese, softened
Make It!
HEAT oven to 325ºF.
Mix pumpkin, 1 cup granulated sugar, brown sugar, 3 eggs, milk and oil in large bowl. Add flour, baking powder, spice and salt; stir just until moistened. Beat cream cheese, remaining granulated sugar and remaining egg with whisk until well blended.
Spoon half of pumpkin batter into greased 9x5-inch nonstick loaf pan; cover with layers of cream cheese mixture and remaining pumpkin batter.
BAKE 1 hour 15 min. or until toothpick inserted in center comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove bread from pan to wire rack; cool completely.

Cookies 'n' Cream Cheesecake

1 pkg. (1 lb. 2 oz.) Oreo Cookies, divided
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup Sour Cream
4 eggs

HEAT oven to 325ºF.
LINE 13x9-inch pan with foil, with ends of foil extending over sides(I didn't do that when this picture was taken, I don't know why). Process 30 cookies in food processor until finely ground. Add butter; mix well. Press onto bottom of pan.
BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating just until blended after each. Chop remaining cookies; stir 1-1/2 cups into batter. Pour over crust; top with remaining chopped cookies.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

Cheesecake Brownies

1 box of Duncan Hines(because it's the best kind) brownie mix (for 13x9 size)
1 8 oz. package of neufchâtel cheese(softened)
1 egg
1/2 c. sugar
1/4 c. flour

Preheat oven to 350 degrees. Mix brownie mix according to the directions on the box. Pour into a 13x9 baking pan sprayed with cooking spray.

Mix neufchâtel cheese, egg, sugar, and flour until well blended. Spoon over brownie batter. Cut through batter with knife several times for marble effect.

Bake 30-35 minutes or until toothpick comes out with just crumbs. Cool on wire rack.