Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes.
Add eggs, one at a time, beating just until yellow disappears. Add vanilla mixing well.
Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition.
Pour batter into a greased and floured 10-inch tube pan.
Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist.
Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.
For the glaze: Mix together till desired consistency is reached, but should be thin. Add more milk one teaspoon at a time to get the thinness you want. Drizzle over cooled cake
3 pkgs cream cheese softened (leave on counter for 45 minutes)
3 eggs (also left on counter to warm for 45 minutes)
¾ cup sugar
1 bag of nestle semi sweet MINI chocolate chips
1 ready made Graham Cracker pie crust
Preheat oven to 450°
Beat sugar and cream cheese on medium for 2 minute.
Add eggs and vanilla and beat until smooth consistency.
Fold in ¾ cup of mini chips. Stir well. Pour into pie crust.
Bake in 450 degree oven for 13 minutes (Yes 13).
DO NOT OPEN OVEN DOOR.
Reduce the oven temp to 250° and continue baking for 35 minutes.
Cool cheesecake in fridge before eating.
Put remaining chips in a microwave safe cup, add 1 tsp milk (more if too thick) and heat in microwave for 30 seconds... Stir and put back in for another 30 seconds... Take out and stir until chocolate is smooth. Spread over cool cheesecake and refrigerate until the chocolate is hardened.
These delightful cupcakes give a little feeling of Spring in the dreary days of Autumn. Simply ice a cupcake with your favorite frosting. Use chocolate icing for a contrast or try orange to keep with the candy corn color theme.
Arrange the candy corns on the frosting in a flower pattern. You can use a dot of frosting in the middle to finish your flowers or just let the frosting from the cupcake show through, like shown below. You could even do a whole cake with multiple flower patterns for an eye-catching design.
This is a creepy little party treat or decoration and all it requires is a plastic glove, candy corn, some popped corn and a string or elastic. Start by placing one candy corn to each glove tip and then fill the glove with popcorn. Tie off the end of the glove, so the popcorn doesn’t spill out.
Preheat oven to 350°F and grease a mini muffin pan.
Mix all the ingredients for the brownie bites together until a batter forms. Divide evenly between the cups in the mini cupcake pan and bake for 12-15 minutes until mini cupcakes are springy. Remove from pan and cool to room temperature.
Cream together butter, Chocolate Whoopie Pie Filling, and powdered sugar until smooth.
Beat in milk to loosen up the frosting before frosting the brownie bites.
Whip together all ingredients for the icing until smooth and transfer to a piping bag.
Pipe a small dot and circle onto each cupcake and pull a tooth pick from the center to the edges of the cupcake multiple times in different directions to make a spider web design.
Add sugars, butter, and milk in a medium pan over medium heat.
Mix well and cook until a rolling boil, set timer for 2 minutes and allow to boil the 2 minutes. Remove from heat and add the pudding mix and stir well, then add the vanilla , pumpkin pie spice, and the oats.
½ cup semi-sweet chocolate chips (regular or mini's)
In a medium bowl, mix the melted butter, brown sugar, and granulated sugar together until no lumps remain. Mix in the vanilla and pumpkin until smooth. Set aside.
In a large bowl, mix together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or you can use your hands and knead it together Then Fold in ½ cup semi-sweet chocolate chips. They may not stick to the dough because Cover the dough and chill for 30 minutes.
Take the dough out of the refrigerator. Preheat the oven to 350F degrees. Spray the cookie sheet with non cooking spray ( Pam) or use Parchment Paper
Roll the dough into balls, then slightly flatten the dough balls because the cookies will only slightly spread in the oven. Bake the cookies for 8-10 minutes do not leave them in the oven longer than that, that may dry them out. Remove from the oven and press a few more chocolate chips onto the tops,if you like. If you find that your cookies didn't spread much at all, you can flatten them out when you take them out of the oven.
Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring them to the wire wrack The longer the cookies cool, the chewier they will be. I leave them sitting out for at least an hour before enjoying them. Cookies will stay soft, moist, and chewy stored at room temperature for up to a week but they will be gone wayyy before that!
Easy Individual Cinnamon Apple Tarts with Maple Whipped Cream
1 pack frozen puff pastry, thawed
1 egg yolk
1 T. water
3 T. unsalted butter
3 medium apples, peeled, cored and cut into thin slices
2 T. brown sugar
2 t. ground cinnamon
1 t. nutmeg
1 t. ground cloves
For The Whipped Cream Ingredients:
1 pint heavy whipped cream
2 T. maple syrup
Defrost puff pastry in the refrigerator for several hours or overnight.
In a large glass bowl, blend 1 pint of heavy whipping cream with a hand or immersion blender until it doubles in size and changes texture. Then, drizzle maple syrup into the bowl and continue blending until the mixture is light and fluffy. Set aside.
Adjust baking rack to middle position and preheat oven to 400 degrees.
Prepare an egg wash by beating one egg yolk with water until thoroughly combined. Set aside.
Remove thawed puff pastry from refrigerator. Place pastry on a lightly floured surface. Roll dough into a uniform square shape and cut into 4 equal-sized squares. Place squares on a large rimmed baking sheet lined with parchment paper. Dock (pierce with a fork) the center of each pastry square and place in the freezer while preparing the apple mixture.
Melt butter in a saucepan over medium heat. Add apple slices to pan and cook for several minutes until soft, stirring occasionally. Add brown sugar, cinnamon, nutmeg and ground cloves to pan. Stir to combine, then remove from heat and set aside.
Remove prepared puff pastry from freezer and spoon ¼ of the apple mixture into the center of each square. Fold each corner toward the middle of the square to “close” the pastry, but leave a couple openings to vent.
Brush puff pastry with egg wash and sprinkle with additional cinnamon, if desired.
Place the baking sheet in the pre-heated oven on the middle rack. Bake until pastry is light and puffy, approximately 25–30 minutes. When ready, the tart should be a rich golden brown. Actual cooking time will vary by individual oven, so keep a close eye on the pastries to avoid over-browning.
Remove from oven and allow to cool slightly before serving. To serve, top with maple whipped cream or your favorite ice cream.
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