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Cheesecake-filled pumpkin bread

If you love fall baked goods but aren’t a fan of super sweets, this cream cheese filled pumpkin bread recipe will satisfy your seasonal cravings. You’ll love this bread-like snack and its slightly sweet center. It’s dense, decadent, and the perfect fall treat to make for breakfast, dessert, or just about anytime. Also try this Classic Pumpkin Roll recipe. cheesecake-filled pumpkin bread Ingredients Bread 1 cup canned pumpkin puree 1/2 cup canola oil 1 cup sugar 1/4 cup brown sugar 2 eggs 1-1/2 cups flour 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1/2 tsp ground cinnamon 1/4 tsp nutmeg 1/4 tsp ground cloves 1/4 tsp ground ginger Filling 8 ounces cream cheese, room temperature 1/3 cup sugar 2 tbsp flour 1 egg 1 tsp vanilla extract What else you’ll need: 9×5 inch loaf pan electric mixer nonstick cooking spray cooling rack toothpick Directions Preheat oven to…

Classic pumpkin roll recipe

Pumpkin rolls are a classic fall dessert that everyone goes crazy for. This homemade pumpkin roll recipe will give you the most deliciously moist spongey spiced pumpkin cake with dreamy cream cheese filling rolled up inside. These rolls might look difficult, but don’t let that perfect swirl intimidate you. It’s actually quite simple! Just follow these easy directions and you’ll master this must-make dessert in no time. Classic Pumpkin Roll Ingredients For the pumpkin cake: 3/4 cup all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 2 tsp ground cinnamon 1/2 tsp ground cloves 1/4 tsp ground nutmeg 1/4 tsp ground ginger 1/4 tsp ground allspice 1/4 tsp salt 3 eggs, room temperature 2/3 cup pumpkin puree (I like to use Libby’s) 1/2 cup packed brown sugar 1/2 cup sugar 1 tsp vanilla extract 1/2 cup confectioners’ sugar For the cream cheese frosting: 6 ounces cream cheese, room temperature…

Pumpkin pie with a pecan sandy crust

How do you make a Thanksgiving classic pumpkin pie even better? Replace your basic pie crust with this delicious pecan sandy cookie crust instead! Pecan candies bring a delicious buttery, nutty goodness to everyone’s all-time favorite holiday pie. The unexpected twist adds some mild fun without upsetting the pumpkin pie purists. Note: Process cookies in a food processor or place cookies in a  zip-top bag and crush with a heavy rolling pin.  Pumpkin pie with a pecan sandy crust For the crust:  2 cups pecan shortbread cookie crumbs (about 1 package of Keeblers Pecan Sandies or 20 cookies) 5 tbsp melted butter 1/4 tsp salt For the pie: 3/4 cup sugar 2 tsp ground cinnamon 1 tsp ground cloves 1/2 tsp salt 1/2 tsp ground ginger 2 large eggs 1 can (15 ounce) pure pumpkin puree (Libby’s 100% pure pumpkin is my favorite) 1 can (12 fl. ounce) Evaporated Milk…

Old-fashioned caramel apples

Crisp fall apples, bathed in delicious, gooey caramel — it’s a Halloween delight you simply must make this year! The good news is that they’re super easy to make and tons of fun to personalize. Dip them in crushed nuts, candy or Oreos then decorate with drizzles of white or milk chocolate.  The combos are endless. These goodies will rival those fabulous gourmet caramel apples you see in candy store windows — but you can enjoy them for a fraction of the cost. Make them as favors for your Halloween party or as a sweet treat on Oct. 31 for the whole office. Classic Caramel Apples Recipe Ingredients 8 large tart apples (I like Granny Smith) 1 cup butter 2 cups packed brown sugar 1 cup light corn syrup 14-ounce can sweetened condensed milk 2 tsp vanilla extract What you will need 8 wooden chopsticks Candy thermometer 8 fun straws…

Does pumpkin pie have to be refrigerated?

If you only eat pumpkin pie in the fall, it’s easy to forget the rules of safely storing them. You may wonder if pumpkin and other custard-style pies can be left on the counter overnight or if you need to clear space in your fridge. And now that we’re on the topic, can pumpkin pie be frozen? Here are the answers to all your pumpkin pie problems: How to store pumpkin pie from a store This time of year you’re likely to see pumpkin pies at the grocery store sitting out on a table, rather than stacked in the fridge or freezer sections. Store-bought pumpkin pies are loaded with enough shelf-stable preservatives that they can sit out. Rule of thumb: if you purchased a pie that’s been sitting out, it can continue to sit out on your kitchen counter for a few days (or until its expiration date, if it…

Football whoopie pies are a total touchdown for game day desserts

Football season has officially kicked off, so bring on the food! These football-shaped whoopie pies will score points for being delicious as well as adorable. They’ll be the MVP of your tailgating table. Note: If you’re making these in the off season, or if you’re shorter on time, you can, of course, make this recipe without forming cookie batter into footballs.  Football Whoopie Pies Makes about 48 cookies, or 24 gobs Ingredients For the cookies 2 cups all-purpose flour 2/3 cup cocoa 1/4 tsp salt 1 tsp baking soda 1/2 cup hot water (in a large glass) 2/3 cup milk 1/2 cup shortening 1 cup sugar 1 egg 1 tsp vanilla extract 1 tsp butter flavoring For the filling 1/4 cup butter, softened 1/2 cup shortening 1 tsp vanilla extract 1 tsp butter flavoring 3 cups confectioners’ sugar 2 tbsp milk (if necessary) Directions Preheat oven to 350ºF. In a…

What’s the difference between ice cream and custard?

Creamy. Cool. Sweet. Satisfying. I could be describing ice cream, or I could be describing custard. The truth is, they’re both very similar, and even the most serious sweet tooth among us might have trouble telling them apart in a blind taste test. Yet, they are two distinctly different frozen dairy treats. Here’s proof: They have different ingredients Ice cream is typically made with milk, cream, sugar, vanilla or other flavorings and occasionally a pinch of salt. Custard is made with all of those ingredients plus egg yolks. Eggs help make the custard mixture thicker and the flavor smooth and rich. The FDA regulates these terms. To be considered a frozen custard, the product must have at least 1.4 percent egg yolk and 10 percent milkfat. If the egg yolk content is any lower than 1.4 percent, it immediately drops to ice cream status. They have slightly different consistencies and…

Blueberry red grape popsicles with mint

Popsicles aren’t rocket science. Of course you know they’re just frozen juice, but if you’re saving time and buying the store-bought version, that juice is loaded with extra sugars and artificial dyes. And that’s not even to mention the delicious flavor combinations you’re missing out on. This blueberry, red grape popsicle recipe makes a healthy summer treat. No unwanted ingredients — just blueberries, grapes, coconut milk, and mint. They’re so good for you, you could even eat one for breakfast! So grab a handful of fresh grapes and get started. You may never buy the boxed kind again! Blueberry Grape Mint popsicles Ingredients 1 1/2 cups fresh purple grapes 1 cup frozen blueberries 1/4 cup light coconut milk (from the carton) 6-7 fresh mint leaves (optional) Directions Add all of the ingredients to a high-powered blender and blend until smooth. Pour mixture into popsicle molds (or paper cups if you…

What’s the difference between limes and key limes?

It’s August and the celebration of summer foods continues, as we gorge on watermelon, all things caprese, and grilled goods every night. One more summer speciality we just can’t get enough of? Key Lime Pie. Of course, if you’ve ever made or eaten this tart and tasty pie, you might have asked yourself: What the heck is the difference between a regular, old lime and this fancy fruit called a “Key lime?”  Perhaps you’ve even gone to the grocery store, and wondered if you could substitute one for the other — particularly if your store doesn’t stock the teeny speciality Key limes. So what’s the difference between the two? Well, not really that much. The truth is that “regular” limes and Key limes can be used interchangeably in recipes without risking too much of a disaster. Though, without using Key limes, your Key lime pie is arguably just a “Lime pie.”…

Sandy Bottom Shark Bark

Take a big bite out of Shark Week with this fun and festive Shark Bark. (It’s also great for ocean-themed or shark birthday parties, too!) The “sandy” Ritz cracker bottom tastes like delicious toffee. The swirly water layer is made with melted white chocolate. And if you like a little bloody realism to your Shark Bark, add a few drops of red food coloring! Top with big, blue gummy sharks. Then crack into pieces for an incredibly delicious, totally jawsome dessert! What you will need: cookie sheet spoon parchment paper space in your refrigerator for cookie sheet oven set to 375ºF. Sandy Bottom Shark Bark Ingredients Ritz crackers (about 1 1/2 sleeves of standard size box) 1/3 cup butter 3/4 cup brown sugar 1 1/2 packages white chocolate chips blue food coloring red food coloring gummy sharks Directions Preheat oven to 375ºF. Line cookie sheet with parchment paper. Place Ritz…