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Pumpkin Coffee Cake with Brown Sugar Glaze

24 Nov

My name is Jessica and I am a Pinterest Addict.
I’ve been obsessive compulsively pinning recipes on Pinterest.  Quite honestly, I need a life.  I decided to actually start making some of the 800+ recipes that I’ve hoarded.  This is one of them.  It was very yummy!

This recipe came from this pretty blog.  Gotta give credit where credit is due 🙂 How Sweet It Is

Pumpkin Coffee Cake with Brown Sugar Glaze

Serves 18
Ingredients

⅓ cups Water
1 can Pureed Pumpkin (15 Oz)
2 whole Eggs
1 Tablespoon Vanilla Extract
2 teaspoons Pumpkin Pie Spice
1 box Yellow Cake Mix (18 Ounce Box)
1 teaspoon Baking Soda
1 cup Brown Sugar, Divided
½ cups Flour
4 Tablespoons Butter, Melted
¼ cups Granulated Sugar
1 teaspoon Vanilla Extract
¼ cups Heavy Whipping Cream

Preparation Instructions

Preheat the oven to 350F.

In a large bowl mix together the water, pumpkin, eggs, 1 Tablespoon of vanilla, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined.

Grease a 9×13 pan with butter and pour batter into pan.

In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour and melted butter. Use your fingers to sprinkle over the top of the cake. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.

For the glaze, combine the other 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.

When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.

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Jessica Bakes a Cake. (Yes, this really happened.)

18 Jun

Ok, so here is Pinterest recipe attempt number two.  This weekend I decided to make a Strawberry Lemonade Layer Cake.

First, I never really baked a cake before.  This one was still out of a box, but I still think that counts.  I did actually make the icing so I guess that is also a step in the right direction.  Second, my pics are still crappy because I was too lazy to use my good camera.

As always….here is what the cake is “supposed” to look like 🙂

(Recipe from easybaked.net)

INGREDIENTS:

  • One box of strawberry cake mix (plus oil, water and eggs as directed on box)
  • 8oz. Philadelphia Cream Cheese (softened to room temp.)
  • 1 packet (0.23oz.) of Kool-Aid Lemonade
  • Yellow food coloring gel (as desired for color)
  • 2cups Jet-Puffed Marshmallow Creme
  • 8 oz. Cool Whip Topping
  • Fresh strawberries to garnish.

DIRECTIONS:

  • Make cake according to box and bake in 2- 9 inch round cake pans as directed.  Turn finished cakes over on cake racks and allow to cool completely.

What a surprise! I do not own a cooling rack. This is how they cooled and it was perfectly fine.

  • Cream together cream cheese, lemonade and yellow food coloring until smooth.
  • Mix marshmallow creme in and then mix in Cool Whip until completely smooth.  Refrigerate until cake is cooled and cut.
  • Cut each cake layer in half.
  • Alternating layers of cake with layers of filling, assemble cake.  End with layer of filling.
  • Top with sliced strawberries.
  • Refrigerate and serve chilled.

I did a couple things differently.  I used pink lemonade mix for the icing.  I guess people went crazy for some lemonade Kool-Aid this weekend because there was absolutely NONE at the store.  I did not use yellow food coloring because the pink lemonade obviously turned the icing pink and I thought adding yellow to that would be a little odd.  Also,  I did not cut each layer in half for two reasons: 1. Because I’m a spaz.  and 2. Because I was advised by several people that since I am not an experienced cake baker I should probably hold off on that for a little while.  Overall, the cake was very good.  It is very refreshing and light.  It would be something good to bring to a BBQ or just for a yummy treat on a hot summer day.  It was very “lemony”.  I LOVEEE me some lemon so I didn’t mind.  But for people who aren’t into lemon that much I would recommend using less lemonade mix…maybe half a packet.  So….here is the end result!  Not so bad if I do say so myself 🙂

Warm Toasted Marshmallow S’more Bars

9 Jun

I’ve been collecting recipes on Pinterest for several weeks now.  It’s actually becoming sort of addicting.  Anyway,  I decided that I am going to try at least one recipe from my Pinterest collection every week, otherwise it makes no sense to just waste time pinning recipes all day like a weirdo with no life.  This weekend I decided to make Warm Toasted Marshmallow S’more Bars.  I LOVE S’mores.  If you don’t believe me, please refer to this post: I Effing Love S’mores.  Before you read any further, I would just like to point out a couple things.

1. I DO NOT bake.

and

2. I haven’t mastered the art of food photography yet so forgive the crappy pics.  Next time I will use my Nikon instead of my iPhone.

This is how they are SUPPOSED to look.

Warm Toasted Marshmallow S’more Bars

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 cup graham cracker crumbs
1 cup butter or margarine, melted
3 cups milk chocolate chips (18 oz)
4 1/2 cups miniature marshmallows

1. Heat oven to 375°F. In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft dough forms. Press into ungreased 13×9-inch pan.

2. Bake 18 to 20 minutes or until set.

3. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Spread chocolate evenly over crust.

3. Set oven control to broil. Sprinkle marshmallows over melted chocolate. Broil with top 4 to 5 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 10 minutes. For bars, cut into 6 rows by 4 rows. Serve warm. Store any remaining bars tightly covered.

These were pretty delicious although I have a few complaints.  I wish the crust was a little more “graham crackery”.  The next time I make them I will probably try a different graham cracker crust.  Also, it said to serve warm but when it is warm it does not come out in “bar” form like the pretty picture all the way at the top.  It actually comes out more like this:

Overall, for my first recipe I think it was a success.  They are kind of messy and hard to serve if you are having a party or something.  But they are very yummy so I would suggest that anyone who loves them some s’mores should try them!