Monday, November 24, 2014

The Ultimate Fall Baked Good: Pumpkin Maple Coffee Cake

For those nights when you get home hungry, stressed, and impatient, Hangry is here to help. Each Monday, Kendra Vaculin will share quick, exciting meals to rescue anyone who might be anxiously eyeing a box of minute rice.
Today: Give in to fall. Buy that can of pumpkin. Make this cake. 
Pumpkin Maple Coffee Cake
I love themed sections of grocery stories. Not The Deli Department or Produce or The Cereal Aisle, though certainly we would all be very lost and hungry without those feats of spatial organization; what I mean, and what I love, is when the store tries to send you a message. Like the leaning tower of marshmallow bags, Hershey's bars, and boxes on boxes of graham crackers at the end of some aisle, precarious and perfect.

"Making s'mores this weekend?" the tower asks you, literally blocking out your view of the vegetables.




"WELL YOU ARE NOW!!!!" And how can you argue with that shouting mound of convenience? It joined everything you didn’t know you needed together in one place! It would be foolish not to make use of that kind of efficiency! Right? That's why I bought all of those disparate matzo ball soup ingredients in one fell swoop when I'd really only gone to the store for detergent, because I was being efficient? Right? Anybody?
In November, the grocery hints stop being polite and start getting real, compounding the glory of fall with the persuasiveness of those ingredient groupings, which are totally and completely irresistible: Stuffing mix and cranberry sauce in a Thanksgiving skyscraper. A monument to pecan pie, all grand spires of crusts and bags of nuts. And the reason for this coffee cake: Mount Canned Pumpkin, surrounded by foothills of cinnamon and nutmeg in jars. I could not say no and I could not turn away, so I loaded up my cart, snagged a bottle of maple syrup from The Breakfast Aisle for good measure (conveniently adjacent to that mountain), and hurried home.
Pumpkin Maple Coffee Cake
Pumpkin Maple Coffee Cake
Serves 8
For the cake:

2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 1/2 cups packed pumpkin purée
1/2 cup brown sugar
1/4 cup vegetable oil
1/4 cup maple syrup
1/4 cup buttermilk
1/2 teaspoon vanilla



For the crumble and glaze:

4 tablespoons butter, cold
1/3 cup flour
2 tablespoons brown sugar
1 tablespoon plus 1/4 cup maple syrup
1/2 teaspoon cinnamon
1 cup powdered sugar
2 tablespoons milk

Saurce:food52
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Friday, November 7, 2014

No-Bake Muddy Buddies® Snickerdoodle Drop Cookies

No-Bake Muddy Buddies® Snickerdoodle Drop Cookies
  • Prep Time 5 min
  • Total Time 1 hr 5 min
  • Servings 50

2
bars (4 oz each) white chocolate baking squares, chopped
1
can (14 oz) sweetened condensed milk (not evaporated)
1
cup chopped walnuts
2 1/2
cups Chex Mix® Muddy Buddies® Snickerdoodle snack mix, slightly crushed
3/4
cup shredded coconut
4
squares (1 oz each) bittersweet baking chocolate or semisweet baking chocolate, chopped
2
teaspoons shortening 
 

Directions

  • 1 Place mini paper baking cup in each of 50 mini muffin cups or place wax paper on cookie sheet.
  •  
  • 2 In large microwavable bowl, microwave white chocolate uncovered on High 2 to 3 minutes, stirring every 30 seconds, until melted. Stir in condensed milk. Stir in walnuts, snack mix and coconut. Cover with plastic wrap. Let stand 15 to 20 minutes. Scoop by tablespoonfuls into muffin cups or cookie sheet. Refrigerate 2 hours.
  •  
  • 3 In medium microwavable bowl, microwave bittersweet baking chocolate and shortening uncovered on High in 30-second increments until mixture can be stirred smooth. Drizzle over top of each candy drop cookie. Refrigerate until set. Store refrigerated in airtight container.
  •  
  • Expert Tips

    To make bars: Line 8- or 9-inch square pan with foil, leaving foil hanging over 2 sides for easy removal. Melt 1 tablespoon butter; grease foil in pan with melted butter. Press white chocolate mixture into pan. Drizzle with dark chocolate mixture. Refrigerate 2 hours before cutting.
    Sprinkle snickerdoodle drops with colored sugars.

    Saurce: bettycrocker
     
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Saturday, May 17, 2014

Marbled Cheesecake Brownie Dessert

Marbled Cheesecake Brownie Dessert
  • Prep Time 10 min
  •  
  • Total Time 2 hr 50 min
  • Servings 16

 

 

Ingredients

1
box (1 lb .5 oz or 1 lb 2.9 oz) Betty Crocker™ walnut or triple chunk Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box
1
package (8 oz) cream cheese, softened
1/3
cup sugar
1/2
teaspoon vanilla
1
egg
1
jar (10 oz) raspberry spreadable fruit


Directions

  • 1Heat oven to 350°F (325°F for dark or nonstick pan). Grease (or use cooking spray) bottom only of 9-inch square pan.
  • 2Make brownie batter as directed on box.--except spread brownie batter in pan. In medium bowl, beat cream cheese with electric mixer on low speed until creamy; beat in sugar, vanilla and 1 egg until well blended. Drop by tablespoonfuls over brownie batter in pan. Cut through batter with knife several times for marbled design.
  • 3Bake 37 to 41 minutes or until cream cheese mixture is light brown. Immediately spread fruit on top. Cool completely, about 2 hours. Store covered in refrigerator.
  • 4For serving pieces, cut into 4 rows by 4 rows.
  • Saurce : bettycrocker
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Brownie and Berries Dessert Pizza

Brownie and Berries Dessert Pizza
  • Prep Time 20 min
  •  
  • Total Time 2 hr 50 min
  • Servings 16

 

Ingredients

1
box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box
1
package (8 oz) cream cheese, softened
1/3
cup sugar
1/2
teaspoon vanilla
2
cups sliced fresh strawberries
1
cup fresh blueberries
1
cup fresh raspberries
1/2
cup apple jelly


Directions

  • 1Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 12-inch pizza pan with cooking spray or shortening.
  • 2Make batter as directed on brownie mix box. Spread in pan.
  • 3Bake 26 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
  • 4In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth. Carefully spread mixture evenly over brownie base. Arrange berries over cream cheese mixture. Stir jelly until smooth; brush over berries. Refrigerate about 1 hour or until chilled. Cut into wedges. Store covered in refrigerator.
  • Saurce : bettycrocker

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Key Lime Poke Cake

Key Lime Poke Cake
  • Prep Time 20 min
  •  
  • Total Time 1 hr 55 min
  • Servings 15

Ingredients

Cake

1
box Betty Crocker™ SuperMoist® white cake mix
1 1/4
cups water
1
tablespoon vegetable oil
4
eggs

 

Key Lime Filling

1
can (14 oz) sweetened condensed milk (not evaporated)
3/4
cup whipping cream
1/2
cup Key lime juice or regular lime juice
1
teaspoon grated lime peel
4
drops yellow food color
1
drop green food color

Frosting

1
container (12 oz) Betty Crocker™ Whipped vanilla frosting
2
teaspoons grated lime peel

Garnish, If Desired

Fresh strawberries
Key lime slices
Lemon leaves


Directions


  • 1Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
  • 2In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • 3Bake 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.
  • 4In medium bowl, stir together filling ingredients (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.
  • 5Spread frosting over cake; sprinkle with lime peel. Garnish as desired. Store loosely covered in refrigerator.
  • Saurce: bettycrocker
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