Thursday, October 24, 2013

Cream Cake Owl Treats...




Finally our household is settling down. For a little while at least.

Soccer is wrapping up and volleyball is over. We can relax. That allows me the time to make fun seasonal treats!

It's the perfect time of year for whimsical food, as Halloween is right smack dab around the corner. I've seen a lot of owl themed treats on the blogosphere, but have to say, these from One Charming Party are adorable!

Taking inspiration from Brittany, I wanted to make owl treats that were no bake, because sometimes, you just don't want to hassle with it. Am I right!?!

Anyway, if you don't want to bake, but would like to conjure up a sweet treat... this is perfect for you!

Now, whoooo would like to make these little lovelies?


Cream Cake Owl Treats

  • Chocolate Covered Cream Cakes
  • Oreo Cookies, Original and/or Peanut Butter Filled
  • Reece's Pieces Candies
  • Chocolate Candy Melts

Begin by removing the amount of cream cakes that you are using from the packaging. Place them on waxed paper.

Separate the cookies, keeping the cream in tact on one side. Save the other half of the cookie, if you'd like. You can crumble them up to make pie crust later, if you so choose!

Place the candies in a bowl, so they are easier to grab. Then, melt the candy melts according to the package directions, until smooth. 

Using a spoon or frosting spatula, spread a small amount of the melted chocolate onto the cookies, where it will attach to the cream cakes. Place the cookies onto the cream cakes, so they look like the outline of owl eyes.

Next, take two candies (any color) and using a toothpick, apply a dab of melted chocolate onto the each of them. Place in the middle of the cookie center, onto the cookie cream.

Finally, take a third candy (orange) and dip one edge, into the melted chocolate. Attach in between the owl eyes, to look like an owl beak.

Let the melted chocolate set, and serve.

Enjoy!

I'm linking this post up to I'm Lovin' It...  

Thursday, October 17, 2013

Mini Pumpkin Cheesecakes...

 


Who is watching Sleepy Hollow on Fox channel?

This lady right here is.

I love supernatural genres and British actors. So, this is pretty much a win/win for me. Is the program a little corny? Yeah, just a little, but that makes it all the more enjoyable in my opinion.

For example, the Headless Horseman wreaks havoc, not only with his terrifying ax, but with a machine gun.

I won't give anymore away, just in case you would like to check it out... which you should totally do.

The original tale of Sleepy Hollow has always captivated me. I especially love reading or watching adaptations of it during this time of year.

I also love stocking my pantry with canned pumpkin this time of year. I cannot go without it during the fall. This is a fact.

This fall, I made some mini cheesecakes. Pumpkin... mini cheesecakes. They were to die for and a huge hit with the family.

You really should make them... and eat them. While watching Sleepy Hollow. I highly suggest it.

Mini Pumpkin Cheesecakes

For the Crust:

  • 10 Whole Graham Crackers, Finely Crushed
  • 1 Tablespoon Granulated Sugar
  • 6 Tablespoons Unsalted Butter, Melted
For the Pumpkin Filling:

  • 2- 8oz. Bars Cream Cheese, Softened
  • 1 Cup Canned Pumpkin
  • 1 Cup Granulated Sugar
  • 1 Teaspoon Pure Vanilla Extract
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Nutmeg
  • 1/4 Teaspoon Ground Cloves
  • 1/4 Teaspoon Ground Ginger
  • 2 Whole Eggs, Room Temperature
  • Whipped Cream for Garnish
Preheat the oven to 325 degrees (F).

Begin by lining muffin pans with 20 cupcake liners.

In a small bowl, use a fork to mix the graham cracker crumbs and 1 tablespoon of sugar. Add the melted butter and mix. Divide the graham cracker crust mixture evenly between the 20 cupcake liners. Press the crust down firmly. Set aside.

In a large bowl, cream the cream cheese, pumpkin, and 1 cup of sugar with a hand mixer. Add the vanilla, then all the spices. Next, add the eggs one at a time, incorporating well. Scrape down the sides of the bowl with a spatula and mix once more. 

Pour the batter over the pressed crusts, dividing evenly. I used a small ice cream scoop for this step. Bake the cheesecakes for 25 minutes, or until the centers of the cheesecakes are barely set. Remove the muffin pans from the oven and cool completely. Finally, remove the cheesecakes from the muffin pans and chill at least two hours in the refrigerator. Dollop with whipped cream and serve. Makes 20 servings.

Enjoy!

Friday, October 11, 2013

Apple Spice Cake with Brown Sugar Glaze...

 


This week is Homecoming Week at my oldest daughter's high school.

First of all, I can't even believe that my oldest is in high school, but second, that she has a date to Homecoming this weekend.

A date.

There, I said it.

I can still remember my own high school experiences......
...... I'm not that ancient!

I'm excited for her to have her own, but a little sad that she is growing up so fast.

While she is having a blast at the dance, I'll be having a blast eating a piece of this cake. When I think of spice cake, apples, and brown sugar... I think of comfort food.

And who doesn't love comfort food!?!


Apple Spice Cake with Brown Sugar Glaze

For the Glaze:

  • 1-1/2 Cups Brown Sugar
  • 1 Cup Heavy Cream, Room Temperature
  • 1-1/2 Sticks Unsalted Butter, Softened
  • 1 Teaspoon Fine Sea Salt
For the Cake:

  • 1 White Cake Boxed Mix (16.5 oz), Plus Ingredients Listed
  • 1 Tablespoon Ground Cinnamon
  • 1/2 Teaspoon Ground Ginger
  • 1/2 Teaspoon Ground Nutmeg
  • 1/2 Teaspoon Ground Cloves
  • 1 Can Apple Pie Filling (21 oz)


In a large heavy duty saucepan, whisk together the brown sugar and cream. Heat on medium high and add the butter and salt. Continue to heat until the mixture comes to a rolling boil, stirring constantly. Allow the mixture to boil for 3 minutes, while stirring. Take off the heat, and chill in the refrigerator.  


Preheat the oven to 350 degrees (F).

Grease and flour a large bundt pan well, set aside. 

In a large bowl combine the cake mix, cinnamon, ginger, nutmeg, and cloves. Add the rest of the ingredients listed on the box and mix according to the directions. Gently fold in the apple pie filling. 

Pour the cake batter into the prepared bundt pan as evenly as possible. Bake for 45-50 minutes, or until a knife or skewer inserted comes out clean. 

Using a spatula, spread the chilled brown sugar glaze over the cake, covering completely. Store any extra glaze in the refrigerator. It tastes great as a fruit dip!

Dollop whipped cream on top or serve with a scoop of vanilla ice cream. This cake makes 8-10 servings.

Enjoy!

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