Archive for the ‘DESSERTS’ Category
Pumpkin Brownies
This recipe comes from a social media friend. I made this on 7 Sep 2021, and these are excellent! I made these exactly as written using a Great Value brand brownie mix and prepared this an an 8x8 inch pan. Hands down, these are delicious! Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Electric Mixer
- Oven
- Baking Pan
Ingredients
- 1 box brownie mix, of your choice, and ingredients listed on brownie box to prepare the mix
- ½ can pumpkin, (15 oz / 425 g, use just ½ of the can)
- 170 grams cream cheese, softened, (6 oz)
- 3 tablespoons sugar
- 1 tablespoon pumpkin pie spice, Shortcut
- ½ cup chocolate chips
Instructions
- Preheat your oven to what the box of brownie mix states.
- Make the brownie mix in a mixing bowl, using the ingredients called for on the box and the box instructions. Mix in the chocolate chips.
- In another mixing bowl, add the cream cheese, pumpkin, sugar, and pumpkin pie spice. Use an electric mixer to mix until smooth and well blended.
- Use an electric mixer to mix until smooth and very well blended. Don't let the spoon fool you, I used that to clean down the side of the bowl, you will need an electric mixer for this.
- For the baking pan, depends on what the brownie mix recommends, 9x13 or 8x8 inches seem fairly standard, but do make a note of the baking time for the size pan you use. Grease the pan with butter or cooking spray.
- Pour half the brownie batter into the prepared pan and spread out evenly.
- Add the pumpkin to the pan, spreading evenly over the brownie batter.
- Add the remaining brownie batter to the pan, spreading evenly over the pumpkin.
- Bake the brownies, adding 10 minutes to the time stated on the brownie box instructions, this is due to increased thickness. To check for doneness, insert a fork in the center and if it comes out clean, it is done, if there is batter on the tines, continue baking, checking every 5-8 minutes until done. The fork method for testing works perfectly!
- Let brownies cool completely, cut into squares, serve, and enjoy.
Notes
Shortcut: Pumpkin Pie Spice.
Zucchini Squash Cake
This comes from a social media friend, and it sounds tasty as well as a great way to use fresh zucchini. On my to make and taste list.
Equipment
- Oven
- Bread Pans (two 4x8 inch)
Ingredients
- 2 cups zucchini
- 1 cup vegetable oil
- 2 cups sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup raisins
- ½ cup nuts, chopped, optional
Instructions
- Cook some peeled zucchini in a saucepan with 1 inch of water, until cooked through and soft. Drain, mash, and measure 2 cups. Set aside.
- Preheat your oven to 180° C (350° F), get out two 4x8 inch loaf pans, grease the bottom of the pans with butter or cooking spray.
- In another mixing bowl, add the flour, baking powder, baking soda, and salt. Whisk together, set aside.
- In another mixing bowl, add the mashed zucchini, oil, sugar, eggs, and vanilla. Mix together with a large sturdy spoon.
- Add the flour mixture to the zucchini mixture and mix together.
- Pour evenly into the two loaf pans.
- Bake for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pans on a rack for 10 minutes.
- Loosen sides of loaves with a butter knife, turn out loaves and place right side up on rack and cool completely, about 2-3 hours, before slicing.
- Serve and enjoy.
Zucchini Bars
This comes from a social media friend, and it sounds tasty as well as a great way to use fresh zucchini. On my to make and taste list.
Equipment
- Electric Mixer
- Oven
- Baking Pan (9x13 inch)
Ingredients
For the Bars
- 3 eggs
- 1 cup sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 2 cups fresh zucchini, finely grated
- 2 cups all-purpose flour
- 3 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons baking soda
For the Frosting
- 113 grams cream cheese, softened, (4 oz)
- ½ cup butter, softened, (1 stick / ½ block)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 180° C (350° F), get out a 9x13 inch baking pan and grease with butter or cooking spray.
- In a mixing bowl, add the flour, cinnamon, salt, baking powder, and baking soda, whisk together. Set aside.
- In another mixing bowl, add the eggs, both sugars, and oil. Beat with an electric mixer until well mixed and creamy.
- Using a large sturdy spoon, mix in the flour mixture.
- Mix in the zucchini.
- Spread mixture into the prepared baking pan.
- Bake for 30 minutes. Cool in the pan on a wire rack until completely cooled.
- Prepare the frosting by adding the cream cheese, butter, and vanilla in a mixing bowl, mix with an electric mixer until smooth.
- Gradually add the powdered sugar and beat in with the mixer, until all the sugar is added. Beat on high speed to make a light and fluffy frosting.
- Spread the frosting over the "bars".
- Slice into bars, serve, and enjoy.
Big Red Heinz Ketchup Cake
This recipe comes from a friend on my recipe site and it sounds very good, on my to make and taste list.
Equipment
- Electric Mixer
- Oven
- Baking Pans (two 9 inch round)
- Parchment Paper
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ cup tomato ketchup
- ½ cup water
- 1 tablespoon red food coloring
- 1½ cups butter, divided, softened, (3 sticks / 1½ blocks)
- 1½ cups brown sugar, packed
- 2 eggs
For the Frosting
- 170 grams cream cheese, softened, (6 oz or ¾ of a 8 oz package)
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Instructions
- Preheat your oven to 180° C (350° F), get out two 9 inch round baking pans and grease with butter or cooking spray, line bottoms with parchment paper.
- In a mixing bowl, add the flour, baking powder, baking soda, cinnamon, ginger, and nutmeg. Whisk together and set aside.
- In another bowl, add the ketchup, water, and food coloring. Mix together, and set this aside.
- To another mixing bowl, add ¾ cup butter (1½ sticks) and all the brown sugar, beat with an electric mixer until creamy and fluffy.
- Beat in eggs one at a time.
- Alternately add the flour mixture and ketchup mixture, mixing well after each addition until both are mixed into the batter.
- Pour batter evenly into both prepared baking pans.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pans for 10 minutes on a wire rack, then remove from pans and allow to cool on the wire rack until completely cooled.
- Prepare the frosting by adding the remaining ¾ cup butter (1½ sticks), cream cheese, and vanilla to a mixing bowl. Beat with an electric mixer.
- Add powdered sugar a little at a time, beating to mix in, until all the powdered sugar is mixed in. Beat on high speed to make the frosting light and fluffy.
- When the cake has completely cooled, place the first one upside down on a plate, frost the top of that, then place the second cake right side up on top of the first. Frost the sides and top to complete the cake.
- Slice, serve, and enjoy.
Moist Zucchini Cookies
This recipe comes from a friend, and is delicious! As a way to use zucchini, I have a lot on hand, I had to try this, and it is certainly worth it! Very easy to prepare, and the chill time is a must to keep the cookies from spreading out too much.
Equipment
- Electric Mixer
- Box Shredder
- Oven
- Baking Sheets
- Parchment Paper
Ingredients
- 1 cup fresh zucchini, finely shredded
- ½ cup raisins, or dried cranberries, optional but works well
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter, softened, (1 stick / ½ block)
- ½ cup light brown sugar, packed
- ½ cup sugar
- 1 egg
Instructions
- Shred zucchini using the small holes on your box shredder until you have 1 cup, just lightly packed. Measure out raisins or cranberries if using those.
- In a mixing bowl, add the flour, baking soda, cinnamon, and salt, whisk together.
- In another mixing bowl add the butter and sugars. Beat with an electric mixer for about 1 minute.
- Mix in the egg and zucchini.
- Add ½ the flour mixture and mix in, then add the remainder and mix in. Then mix in the raisins or cranberries. Cover and place in the fridge to chill for at least 2 hours or up to overnight.
- When ready to bake, preheat your oven to 190° C (375° F), get out 2 baking sheets and line with parchment paper.
- Drop by round tablespoons on the prepared sheets.
- Bake for 10-12 minutes or until lightly browned on the edge. Cook on the sheet for 5 minutes then transfer to wire racks to cool.
- Serve and enjoy.
Yummy Zucchini Brownies
My Dad found this recipe searching the internet for zucchini recipes, and comes from the Farmers' Almanac. I made these on 28 Aug 2021, and the family absolutely loved these! Highly recommended to use up some of that zucchini from your garden in a very delicious way. This is an egg free recipe.
Equipment
- Box Shredder
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 2 cups fresh zucchini, shredded
- ½ cup walnuts, chopped
- 2 cups all-purpose flour
- ½ cup cocoa powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- ½ cup vegetable oil
- 1½ cups sugar
- 2 teaspoons vanilla extract
Instructions
- Shred zucchini with a box grater to make 2 cups, packed down just a little. Measure out the walnuts.
- In a mixing bowl, add the flour, cocoa, baking soda, and salt. Whisk together.
- Preheat your oven to 190° C (375° F), get out a 9x13 inch baking pan and grease with butter or cooking spray, and flour it.
- In another mixing bowl, add the oil, sugar, and vanilla. Mix together.
- Add the flour mixture to the sugar mixture and mix together, it will be quite dry.
- Add the zucchini and walnuts, mix together. it will seem a dry, just keep mixing and it will come together with a shiny or wet appearance. If your mixture is drier than what this photo shows, mix in a tablespoon of water. The mixture will be much drier than a regular brownie mix, as it cooks, the zucchini will release moisture.
- Spread mixture into prepared baking pan evenly.
- Bake for 25-30 minutes or until the top springs back up after gently pressed.
- Cut into squares, serve and enjoy.
Homemade Jiffy Yellow Cake
This recipe uses the Homemade Jiffy Cake Mix, which is the small box and only makes a single layer 8 inch round or square cake or 12 cupcakes. This cake will not be yellow like the boxed version. I made this cake on 2 Sep 2021 to test out the Jiffy cake mix, and this is very good cake!
Equipment
- Electric Mixer
- Oven
- Baking Pan
- Parchment Paper
Ingredients
- 1 recipe Jiffy Yellow Cake Mix, Shortcut
- 1 egg
- ½ cup cold water
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
Instructions
- For the Baking Pan, feel free to use one 8 or 9 inch round pan, a 8x8 inch pan, or a cupcake pan with 12 cells.
- Preheat your oven to 180° C (350° F), get out the appropriate baking pan you want to use. Grease the pan with butter or cooking spray and then coat with flour, line bottom with parchment paper if not serving from the pan. For cupcakes, grease and flour cells or use cupcake liners.
- Place all ingredients in a mixing bowl, use an electric mix on low speed for 30 seconds, then 3-4 more minutes on medium speed. Or beat by hand for 5-6 minutes.
- Pour batter into cake pan or fill cupcake cells ½ full.
- Bake for 25-30 minutes for 8 inch round pan.20-25 minutes for 9 inch round pan.20-25 minutes for 8 inch square pan.15-20 minutes for cupcakes.Cake is done when a toothpick inserted in the center comes out clean.
- Cool on a wire rack 10 minutes, and then if not serving from the pan, remove cake from pan and cool completely on a wire rack. Frost cake as desired after the cake is completely cooled.
- Frost as desired, serve and enjoy.
Notes
Shortcut: Homemade Jiffy Yellow Cake Mix.
Fruit Magic
This recipe comes from a box of Jiffy Yellow Cake mix, the tiny box of cake mix, and it is delicious, this is an excellent cobbler. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (8x8 inch)
Ingredients
- 1 can fruit pie filling, any flavor, (21 oz / 1 lb 5 oz / 595 g)
- 1 box Jiffy yellow cake mix, (9 oz / 255 g), Shortcut
- ½ cup nuts, chopped, optional
- ¼ cup butter, softened, (½ stick / ¼ block)
Instructions
- Preheat your oven to 180° C (350° F), get out a 8x8 inch baking pan.
- Add the pie filling to the baking pan and spread out evenly. I used blueberry filling.
- In a mixing bowl, add the cake mix and nuts if using and mix together. I used roughly chopped pecans.
- Cut in the butter.
- Sprinkle cake mix over the pie filling.
- Bake for 45-50 minutes. Let cool on a wire rack.
- Serve and enjoy.
Notes
Shortcut: Homemade Jiffy Yellow Cake Mix.
Variant: 1. Serve with a scoop of vanilla ice cream.
Easy Fruit Crumble Bake
This recipe comes from a friend on the Just a Pinch recipe site and it is delicious. This can be easily tailored depending on the pie filling you use. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (8x8 inch)
Ingredients
- 1 box Jiffy yellow cake mix, (9 oz / 255 g), Shortcut
- 1 can fruit pie filing, any flavor, (21 oz / 1 lb 5 oz / 595 g)
- 3 tablespoons butter, melted
Instructions
- Preheat your oven to 180° C (350° F), get out a 8x8 inch baking pan, and grease with butter.
- Sprinkle ½ the cake mix on the bottom of the pan.
- Pour pie filling over the cake mix.
- Sprinkle remaining cake mix on top of the pie filling.
- Drizzle the butter all over the cake mix.
- Bake for 45 minutes. Let cool on a wire rack.
- Serve and enjoy.
Notes
Shortcut: Homemade Jiffy Yellow Cake Mix.
Variant: 1. Serve with a scoop of vanilla ice cream.
Easiest Peanut Butter Fudge
I came across this on the internet and is a twist on frosting fudge, but less expensive compared to using chips. This is excellent fudge, highly recommended.
Equipment
- Microwave
- Baking Pan (8x8 inch)
- Foil
Ingredients
- 1 can vanilla frosting, (1 lb / 454 g)
- 1 jar creamy peanut butter, (1 lb / 454 g)
- topping, optional; mini chocolate chips, M&Ms, broken candy bars, etc.
Instructions
- Line an 8x8 inch baking pan with foil. (I just cover the bottom and two sides.)
- Remove the lids and seals from the peanut butter and frosting. Place in the microwave on a paper plate, in case they dribble over, and cook for 1 minute to melt both items. The peanut butter may need another 30 seconds to 1 minute to melt into a liquid state. This is just before I put them in the microwave.
- Pour each item into a large mixing bowl. The frosting was perfect at 1 minutes so I poured that in and the peanut butter was nuked for another 30 seconds,
- Mix together well.
- Pour into the prepared pan and spread out evenly.
- If you want to add a topping, do so now, and gently press them if needed. I added a 10 oz (283 g) bag of dark chocolate chunks.
- Let cool to room temperature then place in the fridge for 1-2 hours to firm up.
- Remove from the fridge when set well, run a butter knife along the two sides where there is no foil, unwrap the ends of the foil from the pan, and lift the fudge out and place on a cutting board.
- Cut into squares, making sure no foil is on the bottom of the pieces and place on a serving tray. Serve and enjoy.
- With chocolate frosting and caramel bits on top. Delicious!
Notes
I will be experimenting with other frosting flavors as well as chunky peanut butter.
Variant: 1. Use chocolate frosting in place of vanilla.
