Pumpkin Cookies and Cake

no-bake-pumpkinI feel like there has been a backlash lately against the overload of pumpkin in the cyber and the real world and I get it.  I feel the same way about many of the things that have gotten so popular in online culture that it’s assumed that everyone loves it.  For example, from my following of my many other bloggers online and on Instagram I have learned that everything that is awesome can be purchased at Target and while shopping there, don’t forget to have your dirty Diet Coke in hand.

better-than-pumpkin-cakeSee, I get it.  Pumpkin is overdone.  Which is so sad for me because I really do LOVE pumpkin.  So if you can’t look another pumpkin recipe (or two) in the face, please return next week and I promise no pumpkin there.  But for now, I have to let you know about two recipes that I’ve seen surfacing frequently in the blogging world that I couldn’t pass up trying.  The first is a No Bake Pumpkin Cookies Recipe from Once a Month Meals and the second is a Better than…Pumpkin Cake from Something Swanky.

 

 

AnneOpinion

The no bake cookies were good. They had a nice fall taste but I didn’t feel like they had a true pumpkin flavor.  They were very sweet and I added in chocolate chips that added a nice balance to the flavor.

These are a fun no hassle treat that is super quick to make.  Perfect for an after school snack.

Better Than…Pumpkin Cake- I was not that impressed with this cake.  The batter was super thick and cake was uneven on top once baked.  The whipped cream frosting was able to cover this up so that the cake looked fine.  I found the flavors to be a little bit lackluster.  I can’t say it was bad, I mean we did eat it, but it lasted for a few days, which at my house means, don’t make it again.  In short, it was not Better Than…most pumpkin desserts I can think of. 😉

I’m including the link for the Better Than…Pumpkin Cake here so you can check out the recipe if you want.  I didn’t see any point including it since it’s not something that I would make again.

If you want to make something pumpkin that I HIGHLY recommend try my Gluten Free Pumpkin Cheesecake with Brown Sugar Whipped Cream, Pumpkin Waffles with Buttermilk syrup (to die for!), and my recent post of Pumpkin Snickerdoodles.  All are completely AnneOpinion approved!

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No Bake Pumpkin Cookies
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No Bake Pumpkin Cookies
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Ingredients
Servings:
Instructions
  1. Lay out wax paper on counter. This is to place the cookies on. In a saucepan, combine sugars, butter and milk. Bring to a boil. Boil 2 minutes. Remove from heat and add in the pudding mix, stirring to combine completely (it will be lumpy, but keep stirring!) Add in pumpkin pie spice, vanilla and oats. Stir to combine and let stand for 5 minutes. Add the chocolate chips. Quickly stir in and stop. (the chips will start melting and if you continue they will mix in completely. Use large cookie scoop or spoon to drop mounds of cookie onto waxed paper. Allow to cool completely before serving..
Recipe Notes

AnneOpinion adapted from Once a Month Meals

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Earthquake Cake

mudslide-cakeEarthquake cake is

  • Chocolate Cake
  • Coconut
  • Pecans
  • Chocolate Chips
  • Cream Cheese
  • Butter

Is it just me or does that sound like it has to be a winning combination?  I found this recipe on The First Year and I think that I tried pinning it at least a half a dozen times (I always get that little “oops! looks like you’ve already pinned this!”) I finally got around to making it and here’s what I thought.

AnneOpinion

This was good.  It really was, but it wasn’t “I’m dying to have this again and need to think of an excuse to make it today” good.  I think that if I were to make it again that I would use a regular chocolate cake mix and not a German chocolate cake mix.  I wanted more chocolate flavor in the cake.

The chocolate chips add a rich chocolate taste and the crunch from the pecans add a nice texture to this rich dessert.  The melted butter and cream cheese is good but I can’t decide if it’s worth the calories.

Raspberries or strawberries were a delicious addition, when serving, that complimented the flavors in the cake well.

This would be a great dessert to take to a potluck.  It would go over well in a crowd and it looks like something that you just want to dive into.

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Earthquake Cake
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Earthquake Cake
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Ingredients
Servings:
Instructions
  1. Preheat the oven to 350 degrees F. Lightly spray a 9 x 13 inch pan with non-stick cooking spray. Sprinkle the coconut, chocolate chips, and pecans on the bottom of the pan. Mix the German chocolate cake mix with the oil, eggs, and water using a spatula or hand mixer on low. Pour the cake mix on top of the coconut/chocolate chip/pecan layer. In a saucepan, melt the butter and cream cheese. Using a spatula or hand mixer on low, beat in 1 pound of powdered sugar until it's smooth to the butter/cream cheese. Spread this mixture on top of the uncooked chocolate cake in the pan, and swirl into the cake mix using a knife. Bake for 35-45 minutes. It is done when it doesn't wobble in the pan if you shake it. The toothpick test shouldn't work because the cake should be more gooey in nature. Enjoy! Store any left over cake in the fridge.
Recipe Notes

AnneOpinion from The First Year

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Kitchen Sink Pies

kitchen-sink-piesHello Dollies, or Magic Bars as many people call them, have been a favorite of our family for years. For those of you not familiar with them they are a bar cookie with a graham cracker crust, chocolate chips, pecans, and coconut. They are then topped with sweetened condensed milk and baked so that the milk melts and brings all of the ingredients together in a decedent gooey square.

Last month I saw that Raegun over at raegunramblings.com had made Mini Magic Pies and all I could think was “Brilliant!” Sometimes you just know right away something is going to be good and this was definitely on of them. Seriously, you have to make some!

AnneOpinion

kitchen-sink-ingredientsI started by making a few with the traditional ingredients and they were great; but then I thought, wouldn’t these be so fun to have as a “Make Your Own Pie” bar? The answer to that is “Yes!!” So I gathered together a dozen different ingredients that I thought would be fun and set them up one afternoon for my kids and their friends and that is how Kitchen Sink Pies were born.

kitchen-sink-pie-makingThe kids thought it was the greatest thing ever and they loved getting to express their own personality. One made one was all black and white, another filled it with all M&M’s and another made sure to get some of each of the ingredients into the pie. After they came out of the oven we topped them with ice cream and dug in. So much fun!

They really are very simple and take zero baking skills to make. You buy the mini graham pie crusts and the rest in just filling them and putting them in the oven. Simple as that! I’ve listed the ingredients that I used in the recipe below. You don’t need to have all of them and I’m sure you can think of ones that you would like to add. (Let me know if you discover something wonderful!)

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Kitchen Pies – – mini graham crusts, sweetened condensed milk, coconut, Chocolate Chips, Butterscotch chips, peanut butter chips, white chocolate chips, mini oreos, mini nutter butters, mini marshmallows, M&M’s, pecans, Andes mint chips, toffee chips, Fill each pie crust with desired ingredients. Cover with sweetened condensed milk. Bake at 350 until bubbly and hot about 15 Minutes. Serve warm.; – AnneOpinion adapted from <a href="http://www.raegunramblings.com/2015/06/coconut-magic-cookie-pies-recipe.html#_a5y_p=3867193">Raegunramblings</a>%5B/wpurp-searchable-recipe%5D

Kitchen Pies
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Kitchen Pies
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Instructions
  1. Fill each pie crust with desired ingredients. Cover with sweetened condensed milk. Bake at 350 until bubbly and hot about 15 Minutes. Serve warm.
Recipe Notes

AnneOpinion adapted from Raegunramblings

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Slow Cooker Mexican Hot Fudge Cake


 

 

Hot-Fudge-CakeWhen I was somewhere around five, I remember my mother making a Hot Fudge Cake.  It was a cake that had boiling water poured over the top before it was cooked and then magically that water seeped under the cake while cooking and made a layer of hot fudge.  I believe that she served it with milk.  I don’t think that she ever made it again.  I always secretly hoped that one day she would decide to pull out that recipe and treat us to that hot fudge goodness once more, but it never happened.  I found out when I grew older that my father doesn’t like chocolate cake (how I never noticed this fact growing up, I don’t know) and so that’s why my mother never made it again.  One time when I was home from college I asked my mother about the recipe and she gave me a bizarre look like “I can’t believe you remember that” and looked for it but didn’t find it. So, I continued through life, though not as happily as if I had this recipe in my arsenal. 😉

I found a recipe for Slow Cooker Chocolate Lava Cake on Hello Little House.  It had hot boiling water poured over the top.  Could this be that long sought after recipe?

AnneOpinion

It was just how I had remembered.  Super moist chocolate cake on the top, rich hot fudge layer on the bottom; and when you have it with vanilla ice cream….Wow!

It makes a good amount and is pretty rich, so this recipe will go a long way.

I added some cinnamon to give it a Mexican chocolate flavor and it works very well.

I also added chocolate chips.  They are the perfect addition adding a needed burst of concentrated chocolate and a nice textural change.

I’ve already made this a couple of times.  I’m so excited to be able to share something with my family that made such an impression on me at a young age.  I hope it makes an impression on you too!

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Slow Cooker Mexican Hot Fudge Cake
Print Recipe
Amazing Mexican Chocolate Cake has a surprise layer of hot fudge underneath. Perfect for a crowd.
Servings Prep Time
10-12 people 15 minutes
Cook Time
3-3.5 hours
Servings Prep Time
10-12 people 15 minutes
Cook Time
3-3.5 hours
Slow Cooker Mexican Hot Fudge Cake
Print Recipe
Amazing Mexican Chocolate Cake has a surprise layer of hot fudge underneath. Perfect for a crowd.
Servings Prep Time
10-12 people 15 minutes
Cook Time
3-3.5 hours
Servings Prep Time
10-12 people 15 minutes
Cook Time
3-3.5 hours
Ingredients
Servings: people
Instructions
  1. Lightly grease your slow cooker. To make the cake, mix together the sugar, flour, cocoa, baking powder, cinnamon and salt in a large bowl. Whisk in milk, melted butter and vanilla until well combined. (The batter will be very thick) Spread the batter over the bottom of your slow cooker. Mix together the brown sugar and cocoa, and chocolate chips. Pour evenly over the cake batter. Carefully pour the boiling water over the top, making sure to not make divots in any one place of the cake. Do not stir! The water should be sitting on top of the batter. Put the lid on and cook on high for 1 hour, (the outside edges should start to look "cakey,") then turn heat to low and cook for a further 2-2.5 hours. Turn off the heat, serve immediately or remove the lid and let sit for 20-30 mins. (It will thicken as it cools, so it's personal preference on how soon you want to eat it.) You can also put the slow cooker on low until you are ready to serve it. Serve cake warm with ice cream or milk.
Recipe Notes

AnneOpinion, adapted from Hello Little House

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