Friday, August 31, 2012

Pumpkin Cake

Submitted by Laura Hintze

1 yellow cake mix
15 oz. can pumpkin, divided (1 c. for cake, remainder for filling)
1/2 c. milk
1/3 c. oil
4 large eggs
1 tsp. pumpkin spice

8 oz. cream cheese, softened
1 c. powdered sugar
8 oz. cool whip
1/2 tsp. pumpkin spice
Remainder of pumpkin

Combine ingredients and beat as directed on back of cake mix box (30 seconds on low and then 2 minutes on medium). Bake cake in two 9-inch rounds (grease well or use parchment paper). Bake at 350 degrees F for 22-25 minutes. Cool, then carefully cut both rounds in half.

Mix all ingredients except cool whip until well blended. Fold in cool whip.


Drizzle with caramel and sprinkle pecans on top.

Sweet Potato Cupcakes with Toasted Marshmallow Frosting

Submitted by Cathryn Matheson
Recipe from Annie's Eats


For the cupcakes:
2 c. all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 tsp. ground cinnamon
16 Tbsp. unsalted butter, softened
1½ c. sugar
3 large eggs
17 oz. sweet potato puree
½ tsp. vanilla extract

For the frosting:
8 large egg whites
2 c. sugar
½ tsp. cream of tartar
2 tsp. vanilla extract


Preheat the oven to 350° F. Line two cupcake pans with paper liners. In a medium bowl combine the flour, baking powder, baking soda, salt and cinnamon; stir together with a fork and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl after each addition. Mix in the sweet potatoes and vanilla extract, beating just until combined. Reduce the mixer speed to low and add the dry ingredients, mixing just until incorporated.

Divide the batter evenly between the prepared cupcake liners. Bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler. (Note: I just set my clean, dry mixer bowl over simmering water, to avoid dirtying two bowls.) Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined. Frost cooled cupcakes as desired. Brown with a kitchen torch and garnish with a sprinkle of brown sugar, if desired.

Baked S'mores

Submitted by Dayna Jamison
recipe courtesy Baked Perfection

1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla
1 1/3 cups flour
1/4 tsp salt (optional)
3/4 cup graham cracker crumbs (approximately 5 full graham crackers)
1 tsp baking powder
2 or 3 super-sized (5 oz.) chocolate bars (e.g. Hershey’s)
1 1/2 cups marshmallow creme/fluff (or mini marshmallows if you must!)

Preheat oven to 350 F degrees. Grease bottom of pan. In a large bowl or stand mixer, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Two 5 oz. Hershey’s bars should fit perfectly [for 8 by 8] side by side, but break the chocolate (if necessary) to get it to fit in a single layer. [use 3 Hershey's for 12 by 8 pan]

Spread marshmallow fluff evenly over the chocolate layer.

Place remaining dough in a single layer on top of the creme. This is most easily done by putting the second half of the dough in a gallon size freezer bag. Use your palms or rolling pin to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other three layers. From there peel the bag up and carefully spread the dough where it is uneven.

Bake for 30 to 35 minutes, until lightly browned. Cool completely or almost completely for the melty factor before cutting into bars.

Pumpkin Cake

Submitted by Jennifer Gilbert

1 yellow cake mix (take out 1 c. dry mix and set aside)
½ c. melted butter
1 egg

Mix together and spread into 9 x 13 pan.

1 - 15 oz. can pumpkin
2 eggs
2/3 c. evaporated milk
2 tsp. cinnamon
½ tsp. cloves
½ c. brown sugar
¼ tsp. salt

Spread on top of the cake mix.

Combine the following and crumble on top:
1 c. dry cake mix
½ c. white sugar
¼ c. butter (do not melt)
1 tsp. cinnamon

Bake at 350 degrees F for 40-45 minutes (maybe 50 minutes).  Can be served warm with ice cream or whipped cream.  Drizzle on caramel topping too.

Thursday, August 30, 2012

Apple Pie in a Paper Bag

Submitted by Emily Golden

*I know it sounds crazy to put a paper bag in the oven, but I promise it’s okay! The trick is to make sure the bag isn’t touching the coils on the top of the oven.


1 1/2 c. flour
1 1/2 tsp. sugar
1 tsp. salt
1/2 c. salad oil
2 Tbsp. cold milk

Combine all ingredients. Mix until well blended. Press into bottom and sides of a 9-inch pie pan. (Do not roll it out!)


4 c. pared, cored, diced apples (for BEST results, use a tart baking apple)
1/3 c. sugar
2 Tbsp. flour
1 rounded tsp. cinnamon
1 rounded tsp. ground nutmeg

Combine dry ingredients and then toss lightly with diced apples. Pour into unbaked pie shell.


1/2 c. flour
1/2 c. softened butter
1/2 c. sugar

Combine ingredients and mix together until crumbly. Sprinkle over top of pie. Place the pie in a brown paper bag (standard paper grocery bag), and staple it closed.

Bake at 350˚ for 1 1/2 hours. DON'T PEEK!!