Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts

24 June 2014

Birthday Cake Cookies


My youngest daughter turned four earlier this month.  How is that possible?  She's my baby!  But babies grow up, and mine is no exception.  

My big girl, Eva.

She got to take birthday treats to school twice.  She took them to her preschool class (a couple of weeks early because our last day of school was the Friday before Memorial Day) and she took some to her speech class at the public elementary school.  

When thinking about what kind of treats to make for this, I knew I wanted something easy to make, but also something that had a birthday feel to it.  Something a little more fun than just chocolate chip cookies.  I found the recipe for these cookies at Cookin' Cowgirl and knew immediately that they were perfect.  They are super easy  to make since they use a boxed cake mix, and since you use a cake mix, they really do taste just like birthday cake.  

Birthday Cake Cookies

Ingredients:
1 (15.25 oz.) box French Vanilla cake mix
⅓ cup flour
1 tsp baking powder
2 eggs
½ cup canola oil
½ tsp almond extract
½ cup sprinkles

Directions:
Preheat oven to 350°.

In a medium bowl, mix together the dry cake mix, flour, and baking powder.  Stir in the eggs, oil, and almond extract.  Stir in the sprinkles.

Take the dough by spoonfuls and roll into balls.  Place on a baking sheet and bake for 10 minutes.  Do not allow them to brown. Let cookies cool on baking sheet for 5 minutes before removing to a cooling rack or parchment paper.

Makes 28 cookies.

A couple of important things about these cookies: 1. Don't let them get brown.  They should be super soft and kind of fluffy.  If you take them out the oven before they are brown and leave them on the baking sheet for a few minutes before you transfer them to cool, they will be perfect.  2.  Keep them small.  If you make them too big, they will take longer to cook through and they will get brown on the bottom.  You don't have to roll them into balls, but I love how it makes them turn into perfect little round shapes.

These little cookies are amazing!  Soft and pillowy with a little bit of crunch from the sprinkles.  And they really do taste like cake which I think is so fun for a birthday treat.

Eva took these to her speech class and they were a big hit.  I made birthday cake blondies for her to take to her preschool class.  They are also make with cake mix, but have a completely different texture.  I'll post that recipe sometime as well.

19 June 2014

Improv: Berries and Cream Floats


It's time for this month's Improv Challenge!


The premise of the Improv Challenge is easy: each month there are two assigned ingredients.  The participants must make a recipe using both ingredients and blog about it.

This month's ingredients were berries and cream.  Classic combo.  In fact, we had done something similar a few years ago when our assigned ingredients were strawberries and cream.  I made this No-Bake Fresh Strawberry Pie.  Bad picture, but awesome pie.  I honestly didn't put too much thought into it this month.  I thought that when school got out, things would slow down around here, but quite the opposite happened!  We have been super busy ever since, so I didn't have a chance to be super creative and come up with a savory application for berries and cream.  I saw this float in the June issue of Food Network Magazine and thought it would be perfect.  

Berries & Cream Floats

Ingredients:
Vanilla ice cream
Berries of your choice
Red soda (I used Strawberry Crush)
Whipped Cream

Directions:
Layer the ice cream and berries in a glass.  Pour the red soda over all and top with whipped cream.

Makes as many as you want!

Kelsey Nixon made her own vanilla-sweetened whipped cream, but I went the lazy route and grabbed a can of Redi-Whip.  I like my desserts to be easy-peasy and this one definitely fits the bill.

I used raspberries because that's what was on sale at my grocery store.  Strawberries and blueberries would be good too.  And don't be afraid to mix them!

Desserts don't get much prettier than this one.  Perfect for summer!

Be sure to check out all the other great berries and cream recipes below and come back next month to see what I make with popcorn and peanuts.  Oh fun!




   

    An InLinkz Link-up
   


29 March 2014

Puppy Dog Cupcakes (My 7th Blogiversary)


It's my blogiversary!  Seven years of blogging!  Closing in on 600 recipes.  Wow!  Thanks so much for reading!

Since a blogiversary is kind of like a birthday, I thought I would share some fun cupcakes today.  These are the cupcakes I made for my daughter's birthday party earlier this month.  Lena turned six and she loves puppy dogs and often makes a game out of pretending to be a puppy with her younger sister.  So I decided to a puppy dog theme for her party this year.  I saw some puppy dog cupcakes on Pinterest, and even though there wasn't a real recipe to go along with the picture, I used some commenters' suggestions and was able to create my own with the help of my mom.  Here's how we did it.

Puppy Dog Cupcakes

Ingredients:
24 prepared cupcakes, any flavor
White, off-white, or brown frosting
8-12 caramels
48 chocolate chips
24 brown peanut M&Ms
1 pkg Bubble Tape Gum

Directions:
Frost cupcakes with frosting.  You can use an icing bag, or you can just smear the frosting on and create a "furry" effect by touching a butter knife to the frosting and pulling it up.  You can also just kind of swirl the frosting around. 

For the ears, unwrap the caramels and soften one or two at a time in the microwave.  Don't completely melt the caramels; just soften them enough so you can mold them into ear shapes.  Cut each caramel into 2 or 3 pieces and mold them with your hands into floppy ear shapes.  Attach them onto the sides of the tops of the cupcakes.

Place two chocolate chips on each cupcake for eyes.  Place an M&M for the nose.  For the tongues, break off a 2" piece of Bubble Tape Gum and with a paring knife, round off one end into a tongue shape.  Stick the square end of the tongue up into the frosting at the bottom of the dog's face.

Makes 24 cupcakes.




Aren't they adorable?  I was really impressed with how they turned out.  I have to give my mom most of the credit for these as she did the frosting and molded all of the ears.  She's more creative and artistic than I am.  I made the tongues and put on the eyes and noses.

 I love how they each turn out looking just slightly different.  Like real puppies, they are all unique!


We didn't have enough M&Ms for the noses (I forgot to get them at the store and we relied on a stash that Mom just happened to have in her car to snack on during the trip up here), so Mom got creative again and made the rest into dalmatian cupcakes using regular chocolate chips and mini chocolate chips.  They are super cute too!


The birthday girl blowing out her candle.  She loved her cupcakes.


13 March 2014

Irish Cream Bundt Cake


It's been a rough couple of weeks around here.  I had grand plans for sharing several St. Patrick's Day recipes with you, but sickness has been running through our house for a week and a half now and we're just starting to feel kind of normal again.  Blah.  No fun!  I haven't cooked for a week!

But I thought I should be able to eke out at least one St. Patty's Day recipe for you.  Last year I made two bundt cakes for our church's women's Bible study just a few days before St. Patrick's Day.  I shared one of them last year, my Chocolate Mint Bundt Cake.  Now here is the other one.  It is a simple bundt cake made with a yellow cake mix and some instant pudding mix.  Very moist and delicious.  Irish cream is baked into the cake, and made the star of the yummy glaze.  You can use the real deal Irish cream, or you can use Irish cream flavored coffee creamer.  Great either way.  It's adapted from one I found at Allrecipes.

Irish Cream Bundt Cake

Ingredients:
1 box yellow cake mix
1 (3.4 oz.) box instant vanilla pudding mix
4 eggs
½ cup water, divided
½ cup vegetable oil
1 cup Irish cream liqueur or Irish cream coffee creamer, divided
½ cup butter
1 cup sugar

Directions:
Preheat oven to 325°. Grease and flour a 10” Bundt pan. (I used Pam for Baking.)

In a large bowl, combine cake mix and pudding mix. Mix in eggs, ¼ cup water, oil and ¾ cup Irish cream. Beat for 5 minutes at high speed. Pour batter into pan.

Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. 

When cake is nearly done baking, make the glaze.  In a saucepan, combine butter, remaining ¼ cup water and sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in remaining ¼ cup Irish cream.

When cake is done, allow to cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake with a toothpick. Place about ⅔ of the glaze in the bottom of the bundt pan.  Carefully place cake back into the pan while still warm to soak up the glaze.  Spoon remaining ⅓ of glaze onto the bottom of the cake.  Let sit for a few minutes.  Then remove from pan and place back onto the serving dish.  Allow to cool completely before slicing and serving.

Makes about 12 servings.





This cake is really delicious and was a big hit with the ladies at Bible study.  It is very moist.  The glaze is just the perfect consistency and lends just the right touch of Irish cream flavor.  

I have to spend most of the day tomorrow catching up on work in the church office that got put on hold earlier this week while being sick, but maybe I will be able to share another recipe perfect for St. Patrick's Day on Saturday.



06 February 2014

Strawberry Cake Mix Cookies with Dark Chocolate Chips


It's time once again for Fill the Cookie Jar.  I skipped last month because I just couldn't get into "cookie mode" right after the holidays.  I was kind of over all the sweet stuff.  But I'm back into it now and ready to share a fun Valentine's Day cookie with you.


These are some awesome cookies I made on Valentine's Day last year with my daughters.  I found the recipe at Sally's Baking Addiction.  They are cake mix cookies, which are perfect for when you have little ones helping in the kitchen.  They are very easy to put together.  The pink strawberry cake mix is perfect for Valentine's Day and to make them even more indulgent, I used dark chocolate chips instead of semi-sweet.

Strawberry Cake Mix Cookies with Dark Chocolate Chips

Ingredients:
1 box (18.25 oz) strawberry cake mix
1 tsp baking powder
2 eggs
⅓ cup canola oil
½ tsp vanilla extract
1¼ cup dark chocolate chips

Directions:
Preheat oven to 350°. 

Place the cake mix in a large bowl and stir in the baking powder. Set aside. In a smaller bowl, whisk together the eggs, oil, and vanilla. Pour the liquid ingredients into the dry ingredients.  Stir well; dough will be thick.  Just try to make sure all of the dry powder gets moistened.  Stir in the dark chocolate chips.

Drop rounded balls of dough, about 2 tbsp each, onto a stoneware baking sheet.  Bake for 10 minutes.  Be careful not to overbake these.  Take them out before they start to brown. Let them rest on the baking sheet for a few minutes to firm up.  Then transfer to parchment paper to continue cooling.  

Makes about 2 dozen cookies.

These are so yummy!  This was my first time making cake mix cookies, so I wasn't sure what to expect.  I liked them a lot.  They are soft and chewy, which is how I like my cookies.  If you are a thin and crispy cookie lover, these may not be for you.  But the texture was just perfect for me and I loved how easy they were to make.  The thing I hate most about making cookies is all the measuring cups that you have to dirty up and the plethora of ingredients you have to pull out of your pantry.  But these simplify the process.

Like I said above, I made these with my daughters (then almost 5 and 2½).  We had just completed a big move from Michigan to Wisconsin and my husband had gotten really sick, so I had been a rough couple of weeks, to say the least.  I decided the girls needed a special day, so I made Valentine's Day really fun.

My little kitchen helpers.


 Lena cracking the eggs.


 Eva stirring.


 Time to taste test!


We couldn't resist trying some warm from the oven, so they ended being a little messy for a two-year-old!  But that was okay.  It was totally worth it.

I loved making these cookies with my two precious Valentines.  We may have to make them again this year!

Check out all the other great Valentine's Day cookies below and come back next month to see what kind of cookie I come up with for St. Patrick's Day.




28 January 2014

Butterscotch Puppy Chow (Muddy Buddies)

Butterscotch Puppy Chow (Muddy Buddies)



Are you headed to a big Super Bowl party this weekend?  My husband and I are not into football at all (I'm a baseball girl, thankyouverymuch), so we will not be watching "the big game".  While I don't get everyone's obsession with football, I can definitely appreciate the food aspect of the Super Bowl and its parties.  I have a couple of super simple snack recipes to share with you this week.  These recipes are great because they are way better than just opening a bag of something from the store, but they don't require much time in the kitchen.

First up is a yummy snacky-type dessert.  Puppy Chow.  Or do you call it Muddy Buddies?  I have heard it both ways.  I grew up calling it Puppy Chow, so that has stuck in my mind.  Call it whatever you want; it's good!  The traditional version is a mixture of chocolate and peanut butter of course, but there have a myriad of twists on it lately.  Have you seen them?  They all look and sound so delicious.  I came across this recipe for a butterscotch version at Sally's Baking Addiction and just had to try it since I am obsessed with all things butterscotch.  One of my most favorite flavors ever.

Butterscotch Puppy Chow

Ingredients:
6½ cups Rice Chex 
1 (11 oz.) pkg butterscotch chips
½ cup creamy peanut butter 
2 cups powdered sugar

Directions:
Pour the cereal into a very large bowl with a lid. Set aside.

In a small saucepan over low heat, melt the butterscotch morsels and peanut butter. Stir constantly until smooth. Remove from heat and pour over the cereal.  Fold the butterscotch mixture very carefully into the cereal, being careful not to crunch up the cereal.  

Pour the powdered sugar on top of the cereal and put the lid on the bowl.  Shake the bowl until the powdered sugar is evenly distributed over the cereal.  Use a large slotted spoon to separate the cereal from the extra powdered sugar and place the cereal in a serving bowl.

Store at room temperature up to 2 weeks. 

Makes 6½ cups.

This is so amazing.  It comes together in about 5 minutes.  I love that.  This would be such a perfect thing to take to a Super Bowl party.  I made it on New Year's Eve and took it to our friends' house.  I was delighted to realize that my box of Rice Chex contained 13 cups, so there was exactly enough leftover needed for a second batch, which I made last week to cheer myself up when my husband was out of town for four days.

I seriously don't know if I can go back to traditional puppy chow now that I've had the butterscotch version.  So addicting!  My almost-six-year-old and I nearly had it all gone by the time my husband came home.  We left him a few bites. :)

On Thursday I'll share a great savory snack for your Super Bowl party.  And a quick shout-out to my mother-in-law, who made me that pretty table runner in the photo above. Thanks Tammy!

23 December 2013

Peppermint Crunch Brownies

Are you ready for Christmas?  I hope so, because it's coming up fast!  I have one last recipe for you before the big day.  I get totally obsessed with chocolate peppermint things this time of year.  It's just the perfect combo.  I've made a couple different recipes for peppermint brownies over the years, but this year I perfected them.  I started with this recipe from Julie's Eats and Treats and changed it up slightly.  Here's the recipe for the "perfect" peppermint brownie.

Peppermint Crunch Brownies

Ingredients:
1 box brownie mix
Eggs, oil, and water called for on brownie mix box
1 tsp peppermint extract
½ cup butter, melted
⅓ cup buttermilk
½ cup cocoa
3½ cups powdered sugar
1 cup Andes Peppermint Crunch Baking Chips

Directions:
Prepare brownie mix according to package directions, stirring in the peppermint extract along with the eggs, oil, and water.  Bake according to package directions in a 9x13” pan.

When brownies are almost done, combine butter, buttermilk, and cocoa in a medium saucepan.  Bring to a boil over medium-high heat.  Remove from heat and stir in powdered sugar. 

When brownies are done, remove them from the oven and spread the frosting over them while warm.  Let cool.  Sprinkle on the peppermint bits and press down very lightly to set them in place.  Cut into bars and serve.

Makes 20 brownies.


I don't usually frost brownies, but it really takes these brownies up a notch and makes them more special.  Perfect for Christmas.  You can't really taste the buttermilk in the frosting, but it just gives it a tangy depth of flavor.  



This is what I used for the topping.  Yummy little peppermint bits.  You want to put them on at just the right time.  If you put them on when the brownies and the frosting are still hot, they could melt into it.  The first time I made them, I did that and then put the lid on my dish to take it somewhere.  They were all melty by the time we got there.  But you don't want the frosting to completely cool and set up either.  Then the peppermint bits won't stick and will fall off when you eat them.  

This will most likely be my last post in 2013. I wish you all a Merry Christmas and a Happy New Year!  



19 December 2013

Improv: White Chocolate and Lime Cheeseball

It's time for this month's Improv Challenge.


This month's assigned ingredients were white chocolate and lime.   Mmm.  Definitely dessert ingredients, which is perfect for this time of year.  I had a few ideas rolling around in my head, but then something reminded me of a dessert cheeseball.  Have you ever had a dessert cheeseball?  My husband and I used to host a St. Nicholas Day open house every year when we lived in Michigan, and every year I went to Hallmark where they sell these little mixes for dessert cheeseballs.  You mix the contents of the package with cream cheese and butter and then roll it in some sort of coating.  Then a few years ago I tried making one of my own, a Peanut Butter Cheeseball.  That was awesome!  So I decided it was time to make another dessert cheeseball.  I googled "white chocolate lime cheeseball" and didn't come up with anything with those specific flavors, so I took a recipe for a White Chocolate and Hazelnut Cheeseball and adapted it. I added lime zest and juice to the cheeseball and used almonds instead of hazelnuts on the outside.  Here's how I did it.

White Chocolate and Lime Cheeseball

Ingredients:
⅓ cup white chocolate chips
2 tbsp corn syrup
1 (8 oz.) package cream cheese, softened
1½ tsp lime zest, finely grated
1 tsp lime juice
½ cup powdered sugar
½ cup sliced almonds, very finely chopped

Directions:
Put the white chocolate chips and corn syrup in a small glass bowl.  Microwave for 30 seconds or until the white chocolate has completely melted.  Stir well.  In a medium bowl, mix the cream cheese and the white chocolate mixture until completely smooth.  Stir in the lime zest and lime juice.  Dump in the powdered sugar and stir to combine.  Form into a ball shape in the bowl and refrigerate mixture for a couple of hours to set up.

When the cheese ball has firmed up, remove it from the bowl, shape into a ball, and then roll in chopped almonds.  Place on a serving platter or large plate and serve it with graham crackers, pretzels, or anything else you like.

Makes lots of servings.




This was a great success.  I love the little flecks of bright green inside there.  The lime flavor is very subtle; it's definitely not overpowering.  Just sweet with a hint of lime.


I served this with graham crackers, but pretzels would be really good too.  Especially if you like that whole sweet and salty thing.  Another option would be apple slices if you wanted to make it a little healthier.  Any way you serve it, this would be a great addition to your next holiday gathering.

Be sure to check out all of the great white chocolate and lime recipes below and come back next month to see what fun thing I make with cheese and crackers!


08 December 2013

SRC: Gingerbread Oreo Blondies


It's time for this month's Secret Recipe Club! The Secret Recipe Club is a group of food bloggers who secretly make one of someone else's dishes and post them all on the same day at the same time.  It's really fun, choosing a recipe to make, making the recipe, then reading about everyone else's recipes.  It's a great way to "meet" other bloggers and check out some great blogs that you never knew about before.

Secret Recipe Club

This month I was assigned the blog Food Ramblings, written by Elizabeth.  I love her blog!  She has so many great recipes that I want to try.  A couple of savory dinners that caught my eye were her Beef and Tomato Risotto and her French Onion Casserole.  But with the holidays coming up, I was kind more in the mood for dessert.  The first dessert of hers I pinned was her Chocolate Buttermilk Pie.  I make a regular buttermilk pie and was very interested in how a chocolate version would taste.  But then I saw her recipe for Gingerbread Oreo Blondies, and I am all about everything "gingerbread" right now, so that's what I went with.  

Gingerbread Oreos are very hard to find.  I googled it and found out that last year Walmart was the only store to carry them.  My Walmart didn't have them this year.  Shoot!  But I already had my mind set on making these blondies, so I did something I have never done before: I bought food on Amazon.com.  They were selling them as an "add-on" item, so I ordered my daughters some Christmas presents and added on these cookies.  It wasn't until after I received them and went to print out Elizabeth's recipe, that I saw her solution to the availability problem.  She couldn't find them either, but found a similar cookie at Target.  Oops.  I had read that the first time I saw that post, but had (inconveniently) forgotten that part.  Oh well!  



Gingerbread Oreo Blondies

Ingredients:
1 cup butter, melted
2 cups brown sugar
2 eggs, beaten
2 tsp vanilla extract
2 cups flour
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
¼ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
1 cup white chocolate chips
20 Gingerbread Oreos or Target Brand

Directions:
Preheat oven to 350°. Spray 9x13 pan with baking spray and set aside.

In a large mixing bowl, combine butter and brown sugar.  Stir in eggs and vanilla.  Dump in the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.  Mix dry ingredients into wet ingredients until combined.  Stir in the white chocolate chips.

Pour half of the blondie dough into the pan and spread evenly. Press the Oreos on top of the blondie dough, evenly spacing them out.  Using two spoons, place a blob of remaining dough on top of each cookie.  Spray a silicone scraper with Pam and use it to flatten out the dough blobs a little bit.  Don’t worry about the spaces between the cookies; they will fill in with dough as it bakes.

Bake for 30-40 minutes or until a fork comes out clean. Allow to cool completely. Cut into squares and serve.


Makes 20 blondies.

Here are a few pics of the process.

 The dough is very thick, so you have to be very careful in spreading it out in the pan.  


 The cookie layer.  I forgot to take a pic of the next step, where I blobbed the dough on top of the cookies and flattened it out.  Sorry!  It's really neat how the cookies just kind of meld into the dough as it bakes.  After it cools on the counter for a while, you can kind of see the lumps where the cookies are, which is really nice because it makes it very easy to cut even portions (something I am always bad at).


They aren't the prettiest things in the world, but after one bite, no one will care what they look like.

Oh my goodness, these were so good it was totally worth the Amazon splurge.  I just love blondies.  I certainly don't have anything against brownies, but there is just something about blondies.  They are so buttery and decadent. And the gingerbread flavor in these is just perfect.  The only thing I changed about Elizabeth's recipe was to increase the ginger in the dough.  She called for 1/8th of a teaspoon, but I love ginger, and since "ginger" is in the title of the recipe, I decided to bump it up a bit.  The cookies are really good on their own too.  I had to try one by itself, of course!  I'm surprised that Oreo doesn't distribute these more, because they are delicious.  If you happen across a package, get one!  (Or two.)  I am definitely going to look for the Target brand too.

These made the perfect dessert for when we had friends over.  They were a hit with the adults and kids alike.  These blondies definitely satisfied my craving for gingerbread-something and they are the perfect dessert for this time of year.  Thanks for a great recipe, Elizabeth!

The Secret Recipe Club is taking a little holiday break, so Group A is taking January off.  We'll be back with another great reveal the first Monday of February.  Merry Christmas to all of my fellow SRC members!


05 December 2013

Fill The Cookie Jar: Reindeer Cookies


Happy December!  Now that we are done with Thanksgiving, I am in full Christmas-y mode.  Perfect timing as today we are all posting Christmas-themed cookies for this month's Fill the Cookie Jar.


This is actually a cookie that I made last year, that I never got around to posting before Christmas.  I got the idea from Caffeine and A Prayer.  I made them for my daughter's preschool class last year and she reported back that they were a big hit with the kids.  Not only are these cookies bound to be loved by kids, but they are great cookies to be made by kids.  They are easy for kids to help with and a lot less messy than decorating sugar cookies!  I did my cookies just slightly different from the original; here's how I did them.

Reindeer Cookies

Ingredients:
Frosting (canned is fine)
Brown food coloring
Nutter Butter cookies
Tiny twist pretzels
Red and brown M&Ms


Directions:
Stir brown food coloring into frosting until it is the approximate shade of the Nutter Butters.  Spread a small glob of frosting on the top of each Nutter Butter and attach two pretzels to make the antlers.  Place two small dollops of frosting and stick on brown M&Ms for the eyes.  Do another small dollop of frosting near the bottom and attach a red M&M for the nose.

Let sit for an hour or so to allow the frosting to harden.  Serve or store in an airtight container for serving the next day.

Makes as many as you like!

If you click through to the original recipe, you will notice two main differences.  She didn't color her frosting for the "glue".  You don't have to do this, but I think it looks better this way.  You don't want that part to stick out so much.  It would be tempting to use peanut butter for this purpose, but it won't harden as much as the frosting, and your antlers, eyes, and noses might not stay on very well.

The other thing I changed was to use two pretzels for the antlers instead of just one.  I think they look more "antler-y" this way.

Aren't they adorable?

Check out all the other great holiday cookies below and happy baking!



22 November 2013

No-Bake Pumpkin Cheesecake


It's Day Five of Thanksgiving Week!  It only seemed natural to end the week on a sweet note.  This is a recipe I found at Skinnytaste and tweaked a little.  It's great for Thanksgiving as an alternative to traditional pumpkin pie.  Perfect for those who don't want a heavy dessert after such a filling meal.  This is pumpkin pie's lighter, airier, and fluffier cousin!

No-Bake Pumpkin Cheesecake

Ingredients:
8 oz. cream cheese, softened
¾ cup pumpkin puree
1 tsp vanilla
1½ tsp pumpkin pie spice
¼ cup brown sugar
8 oz. Cool Whip, thawed
9” graham cracker crust

Directions:
In a large bowl, whip cream cheese, pumpkin, vanilla, pie spice, and brown sugar until fluffy using a stand mixer, hand mixer, or stick blender.  Gently fold in Cool Whip.  Pour into the graham cracker crust and refrigerate at least two hours before serving.

Makes 8 servings.

Changes I made: I increased the cream cheese from 7 oz. to 8 oz, because it seemed really pointless to leave 1 oz. of cream cheese leftover.  Just easier to use the whole brick.  The biggest change I made was to use more pumpkin.  It originally called for half a cup, but I gave it a taste and could hardly taste the pumpkin at all.  So I added more and threw in some more pie spice for good measure.


I am lazy and always buy the store-bought graham cracker crusts.  Which means the pie is always served in the ugly foil pan it comes in, but oh well!  You can certainly make your own graham cracker crust and put it in your prettiest pie plate instead.


Creamy, pumpkin-y goodness!

Thanksgiving Week

I hope you have enjoyed the Thanksgiving recipes I have shared with you this week and that I have inspired you to try something new this year.  Next week I will share two great recipes using turkey leftovers.