Tag Archives fordessert

Pumpkin Pie Cupcakes with Cream Cheese Frosting

I know I can’t be the only person to buy canned pumpkin pie mix by mistake. You’ve done it, right?! I like to keep canned pumpkin on hand throughout the year for those cravings. I never pay much attention to the can when I pick them up so when I was cleaning my cabinets I found a can of Pumpkin Pie Mix.

pumpkin pie with cream

I didn’t want to make a pumpkin pie so I did some experimenting and I’m so glad I did. The results are delicious for sure. These cupcakes are like Pumpkin Pie without the crust, with a yummy frosting. I’m even considering making the same mistake and buying more pumpkin pie mix just for this recipe.

pumpkin pie cakes

If you’ve ever accidently bought pumpkin pie mix instead of a can of pumpkin don’t toss it. Try this recipe for Pumpkin Pie Cupcakes instead.

pumpkin pie with cream

Pumpkin Pie Cupcakes with Cream Cheese Frosting
Recipe Type: Dessert
Cuisine: American
Author: Amber
  • [b]Cupcakes[/b]
  • 1 can Pumpkin Pie Mix (I use Libby’s)
  • 2 cups all purpose flour
  • 2 eggs
  • 1 1/3 cup vegetable oil
  • 4 tablespoons baking powder
  • 1 1/4 cup sugar
  • 1 Tablespoon each: Cinnamon, Ground Cloves, Nutmeg, Allspice (or 2 tablespoons Pumpkin Pie Mix)
  • [b]Frosting[/b]
  • 4 ounces (1 stick) of unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups powdered sugar
  1. [b]Cupcakes[/b]
  2. Preheat your oven to 350 degrees F. Lightly grease and flour muffin tins (or use liners)
  3. Combine the first 5 ingredients and blend well
  4. Beat in the sugar and spices
  5. Fill the muffin tins 3/4 of the way full and bake for 30 minutes.
  6. [b]Frosting[/b]
  7. While the cupcakes are baking prepare the frosting.
  8. In the bowl of a stand mixer whip the butter and cream cheese with the paddle attachment. Gradually increase the speed until it is mixed thoroughly.
  9. Carefully add in the powdered sugar while mixing at low speed. Increase the speed once the sugar is in and mix until fluffy.
  10. Cool the cupcakes then pipe or spread the frosting on top.


Oreo Cheesecake Recipe

Cheesecake is one of those foods that is so simple to make yet puts a smile on your face with every bite. This Oreo Cheesecake is no different. I got the inspiration for this recipe while grocery shopping. I look at everything in the grocery store as a recipe and as soon as I saw Oreo’s sitting on the shelf the first thing that popped in my head was cheesecake. Naturally!


Whipping up the Oreo Cheesecake was so easy and yes I did snack on a few cookies during the process – don’t judge me! I did have to keep reassuring myself the destruction of the Oreo’s was for a good cause – my belly! By the way, smashing Oreo cookies into itty bitty crumbs is surprisingly therapeutic. Sure you can use a food processor but I prefer my handy dandy meat tenderizer.


Since this was my first time making an Oreo Cheesecake I decided to play it safe and Google it. I found a recipe here and decided to play off of that. It was hard to wait an entire day to try the finished product, but let me tell ya – it was well worth it! You’ll never look at Oreo’s the same after tasting the Oreo Cheesecake. I know I’m crushing Oreo’s and freezing the crumbs from here on out!



Okay, okay – I’ll shut up and give you the recipe 🙂

Oreo Cheesecake
Author: Amber
  • [b]Crust[/b]
  • 22 Oreo cookies, crushed into crumbs
  • 2 tablespoons butter, melted
  • [b]Filling[/b]
  • 12 ounces cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 3 eggs, room temperature
  • 1/3 cup Greek Yogurt
  • 1 teaspoons vanilla extract
  • 15 Oreo cookies, chopped – not crushed
  1. Preheat oven to 325°F;
  2. Combine the melted butter and Oreo Cookie crumbs in a large bowl. I use a spatula to mix mine. Press into the bottom of a 9″ Springform pan.
  3. Bake the crust for 10 minutes.
  4. While the crust is baking, prepare the cheesecake filling. Use the paddle attachment with your stand mixer to whip the cream cheese on medium speed.
  5. Add the sugar and mix to thoroughly combine.
  6. Add the eggs one at a time, continuing to mix, then add the yogurt and vanilla.
  7. Turn the speed up one notch and allow to mix for 2 more minutes. Carefully pour in the chopped Oreo’s and pour the batter in the baked crust. Make sure the filling is even and bake for 40 minutes.
  8. Allow the cake to cool at room temp for 2 hours then cover with plastic wrap and refrigerate overnight.


S’mores Pie Parfait

Being sick is my least favorite thing – ever. If I had to choose between being sick and going to the dentist every day for the rest of my life I’d have to go with the dentist. I’ve been sick more than half of the year and now that I’m finally shaking this nasty cold my tastebuds are back to functional. I wouldn’t wish not being able to taste on anyone. Well, unless you’re stuck with nasty food and then maybe.


I wanted my first treat to be something special; something to make these past 3 weeks not be in vain. You’d think the first thing I thought of was chocolate because, well, I’m human – but no. What I thought of first was so much more than just chocolate; I wanted S’mores. During the past 3 weeks I’ve been whining like a kid so it’s only fitting that I’d want a childhood favorite to comfort me. Well, that’s my logic at least.


Realizing that I’m not actually a child (except at heart) I decided to make something with a little more grown up feel. I went with a S’mores Pie at first and while it was simple to make and tasted great, it was missing something. I opened the fridge to get some inspiration or answers to what was missing and it was staring me in the face. Yogurt. Greek yogurt to be exact. And from there it was all downhill. I went with a S’mores Parfait and it was just what the doctor called for.


Of course you can stick with the S’mores Pie if you’d like, but the yogurt adds something great.

S’mores Pie Parfait
Recipe Type: Dessert
Cuisine: American
Author: Amber
  • 2 cups graham cracker crumbs
  • 1 stick butter, melted
  • 1 1/2 cups chocolate pudding
  • 4 ounces semi-sweet chocolate, softened in the microwave
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 5 jumbo marshmallows or 1 1/2 cup regular marshmallows
  • 2 cups greek yogurt
  1. Preheat the oven to 350 degrees F
  2. In a medium sized bowl, combine the graham cracker crumbs and melted butter. Pat into the bottom and sides of a pie dish.
  3. MIx together the pudding, softened chocolate, eggs and vanilla in a bowl and spread into the pie dish over the graham cracker crust.
  4. Top with the marshmallows and bake for 20 minutes.
  5. Allow to come to room temperature and dump into a large bowl.
  6. Add a tablespoon of the yogurt to the bottom of your serving dishes.Take turns layering the crumbled pie and yogurt to fill the dishes.
  7. Refrigerate for 2 hours and serve.


Peanut Butter & Jelly Fudge – Yea, I Went There

So, after reading that title you’re thinking one of two things: a.) This broad is nuts – or – b.) This broad is awesome. Hopefully it’s b but I’d totally understand if it were a. See, I get weird cravings (nope, not preggers) and urges to throw random stuff together and see if it works. Peanut butter & Jelly isn’t random in theory but in fudge? I’ve never heard of it. I’m sure if you Google it there will be recipes because I’m not as creative/original as I’d like. I’m not going to Google it though, that’ll just burst my bubble – that one shard of hope that I am original. So yea, if you do Google Peanut Butter & Jelly Fudge please don’t tell me there’s a gazillion others out there. Peanut-Butter-Jelly-Fudge-2

Peanut Butter fudge is my all time favorite fudge. I love fudge period, but when peanut butter is involved I would give up a kidney for it. Grandma Goldie (the hubsters grandmother)  has this thing where she bakes her grandkids their favorite desserts on their birthdays. Jess gets Dark Chocolate Fudge, Josh gets German Chocolate Cake and John gets a Poor Man’s Cake. You can {maybe} imagine how special, loved and welcomed I felt when I got a huge batch of peanut butter fudge on my 25th birthday (one of them at least 😉 ) I was one of her grandkids! Yay! Peanut-Butter-Jelly-Fudge-1

Since this weeks Food Blogger Challenge ingredient is peanut butter I immediately thought of peanut butter fudge. But, peanut butter fudge isn’t challenging enough for this, so I thought of making it a Peanut Butter & Jelly Fudge. Mmhm. That’s how I came up with this childhood favorite turned decadent dessert. Peanut-Butter-Jelly-Fudge

First things first, the fudge. The recipe is so incredibly simple and only takes a bit of effort. It’s so far from your traditional chocolate fudge, yet still delicious. The jelly part is the fun part – use your favorite and just swirl it on through to make sure you’re actually getting that PB&J flavor.

Peanut Butter & Jelly Fudge
Recipe Type: Dessert
Cuisine: American
Author: Amber
  • 4 cups sugar
  • 4 tablespoons unsalted butter
  • 1 6 oz. can evaporated milk
  • 1 14 oz. can sweetened condensed milk
  • 1 1/2 teaspoon vanilla extract
  • 1/2 tsp. salt
  • 1 cup peanut butter (creamy or crunchy)
  • 4 tablespoons of your preferred jelly (I use grape)
  1. Line a 13×9 inch baking dish with wax paper (or grease generously)
  2. In a large saucepan combine the sugar and milks. Set the heat to medium and bring to a hard boil, stirring continuously.
  3. Boil for 10 minutes, without stirring, until the fudge reaches 236 degrees or the soft ball stage (get a bowl and fill it with ice water. Drip a teaspoon of the mixture into the ice water and when it can be formed into a ball without losing its shape that’s soft ball stage. It should be the consistency of play dough and lose shape once removed from the water. If soft ball stage hasn’t been reached continue cooking, checking in 30 second intervals.
  4. After the mixture has reached soft ball stage remove the saucepan from the heat and let it cool down for 20 minutes.
  5. Beat in the vanilla, salt and peanut butter with an electric mixer (easier), pour in the bowl of your stand mixer with the paddle attachment (easiest) or beat with a wooden spoon (great workout) until the mixture begins to get stiff.[b]This is important because if you don’t beat long enough you’ll end up with a syrupy mess. Delicious, but not fudge.[/b]
  6. Immediately pour the fudge into the prepared dish and spread the jelly on top. With a knife, swirl the jelly into and around the fudge.
  7. Allow to cool then turn out onto a cutting board. Cut the fudge into desired size pieces and enjoy with a glass of cold milk.

So, what do you think? Nostalgic or overkill?

Be sure to check out the other amazing Peanut Butter inspired recipes linked up this week.

Tres Leches Bread Pudding with Chocolate Rum Raisin Sauce

My grandmother always found the most delicious ways to stretch a dollar. Eating at her house you’d never know she struggled financially, living paycheck to paycheck. Everything was always so divine and full of flavor that nothing else compared to. One of my favorite desserts has always been bread pudding. The way Granny made it was like heaven in a dish.


I was craving bread pudding tonight after a light dinner. I wanted to do a twist on hers so I added some chocolate covered raisins and a chocolate rum raisin sauce on top  – yum! I love this bread pudding for so many reasons, mainly because it’s so easy and inexpensive to make. If you’re looking for a frugal dessert idea, this is it.


One thing to note, we rarely – if ever – have stale bread in the house. Neither did Granny. I used Granny’s trick for priming the bread for bread pudding. I tore the bread into small squares and placed them in the oven (at 200 degrees F) for 5 minutes. Long enough for most of the moisture to come out but not long enough to toast it. You can do this, or use stale bread/brioche if you have it.


Tres Leches Bread Pudding with Chocolate Rum Raisin Sauce
Recipe Type: Dessert
Cuisine: American
Author: Amber
  • [b]Bread Pudding[/b]
  • 2/3 cup whole milk
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) can evaporated milk
  • 1 tablespoon granulated sugar
  • 1 tablespoon Madagascar vanilla Bean Extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 large eggs
  • 2/3 loaf stale bread, torn into 1 inch pieces
  • 3/4 cup chocolate covered raisins
  • [b]Rum Raisin Sauce[/b]
  • 1 cup chocolate covered raisins
  • 1/3 cup spiced rum
  • 1 cup heavy whipping cream
  • 1/2 teaspoon Madagascar Vanilla Bean Extract
  • 1/3 teaspoon cinnamon
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  1. Spray or butter the inside of a casserole dish well. Preheat the oven to 350 degrees F. Place the chocolate covered raisins for the sauce into a medium sized bowl with the rum. Allow them to sit and soak for at least 45 minutes.
  2. In a large bowl, whisk together the milks, chocolate covered raisins, sugar, vanilla, cinnamon, salt and eggs. Toss the bread into the bowl and gently mix to coat.
  3. Dump the mixture into the prepared casserole dish and place on the middle rack in the oven. Bake for 1 hour.
  4. After your raisins have sat for the desired amount of time, heat a heavy skillet over low heat. Add the heavy whipping cream to the skillet. Slowly stir in the rum soaked raisins, vanilla and cinnamon then allow to come to a simmer.
  5. Simmer for 25 minutes over low heat. While waiting combine the water and the cornstarch and mix until completely combined. After the sauce has simmered for 25 minutes whisk in the cornstarch mixture. Continue to whisk until the sauce begins to thicken, about 10 minutes.
  6. When the bread pudding is ready to come out, carefully remove it from the oven. Allow to sit for 10 minutes before serving. Top with the sauce and serve with vanilla ice cream (if desired.)