Dessert

Pumpkin Deliciousness Cake

I have several enemy foods- foods I just do not like and do not intend to ever like. One of those things is Chicken Pot Pie. Before you yell at me, erectile let me say that I don’t know why I don’t like Chicken Pot Pie. I like chicken and I like pie…but somehow all together it all turns icky. Like really icky. (And don’t tell me I haven’t had a “good” chicken pot pie. No such thing exists).

I remember one day when I was young (7 or 8) and my mom bought a Chicken Pot Pie for dinner. But she also bought Boston Cream Pie. And Boston Cream Pie is one of my all-time favorite desserts ever- I used to have it for my birthday cake every year. So anyway, that night I sat at the table for probably an hour (or more) trying to choke down that horrible horrible dinner. And you know what? I did it! And I got boston cream pie for dessert! Ahh good times :)

My mom has a dish that she makes called like Harvest Vegetable Pot Pie (or something like that) and my sister and I love it! But we refuse to call it “pot pie” so we renamed it “Pre-Spring Deliciousness.” Likewise, this cake is really good, but its given name is Pumpkin Dump Cake. Dump cake? That does not sound appealing at all! So I am presenting you with Pumpkin Deliciousness Cake :) This cake is seriously good. I can’t even tell you how good it is, you’ll just have to make it yourself! It’s also really easy to make. But I was having serious issues the afternoon I made it and kept being totally spacey! I’m so glad it turned out good :)

You start by mixing together a can of pumpkin puree, a can of evaporated milk, a cup of brown sugar, 3 eggs, and 3 tsp pumpkin pie spice and just whisk it all together!

Here’s the first place I went wrong. See that nice action shot of the box cake mix pouring in the batter? I thought it was a pretty nice picture. Too bad it was the wrong thing to do! Here’s what you should do: pour the batter into a 9 by 13 cake pan and sprinkle the cake mix on top. I realized my mistake before I mixed the whole box mix in, though, so I was able to salvage it.

It still looks pretty good! So I put it in the oven. Ohhhh mistake number 2. Geez! Airhead much, girl? I forgot to pour melted butter over the whole thing.

I realized before too much time had passed and pulled it out. I poured the melted butter (2 sticks) over the batter. Then I put it back in the oven and baked it.

It fluffed up nicely in the oven! And oh my goodness does it taste good. I think I already said that but seriously, this deliciousness cake is delicious!

Mmm cut yourself a nice piece and take a bite.

Oh wait, that’s better! So after you add some whipped cream do this:

I tried this cake with vanilla ice cream, chocolate ice cream, and whipped cream and thought it was best with whipped cream (see the things I do for you???)

Oh this looks so good…so good in fact that I might have to take another bite. Just one…

Wait??? How did that happen??? Look at the sacrifices I make for you guys. I’ve probably tried this cake a good dozen times, just to make sure it was acceptable to post ;)

Pumpkin Deliciousness Cake

Ingredients:

1 (15 oz) can Pumpkin Puree
1 (10 oz) can Evaporated Milk
1 cup light brown sugar
3 eggs
3 tsp pumpkin pie spice
1 box yellow cake mix
1 cup (2 sticks) butter melted
1 cup coarsely crushed graham crackers or pecans
1/2 cup toffee bits (optional) <– I didn’t do this but it sounds seriously good!

Directions:

  1. Preheat oven to 350 and butter a 9 by 13 cake pan.
  2. In a medium mixing bowl, combine the pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice. Stir to combine.
  3. Pour into your prepared pan.
  4. Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
  5. Pour your melted butter evenly on top.
  6. Bake for 45-50 minutes until center is set and edges are lightly browned.

Enjoy with whipped cream! (or vanilla ice cream or chocolate ice cream or more cake)

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Blackberry Cobbler

What are you doing posting a recipe with blackberries in December??? That is soooo not Christmasy!

Well first off, more about blackberries are currently on sale at Kroger. Who knows why, hemophilia they’re just there! I bet you could find some in your grocery store right now.

And yeah, this isn’t Christmasy…but it’s super yummy!

And look, this picture has Christmas lights in the background. So it’s Christmasy. So there! :)

I am so excited to start some legit Christmas baking (lots of cookies are going to be flooding this blog soon!). But before that happens, I have some other really great recipes to share with you, starting with this Blackberry Cobbler. When my mom came home with the blackberries, I had one of those conversations with myself and my shoulder angels (like Kronk!). The white angel said I should just eat the blackberries on my cereal and be all healthy. The red angel said to bake it into some delicious unhealthy dessert. The red angel could do a handstand, so clearly it won (if you don’t get that reference, go watch the Emperor’s New Groove! It’s so great :).

The other day when I was watching the Pioneer Woman’s TV show, she made this blackberry cobbler. I remembered that and decided that I would make it with our blackberries. Now this cobbler is not a traditional cobbler, but it tastes really good! It’s also super easy to make. It has 1 cup of sugar, 1 cup of self rising flour, 1 cup of milk, and 2 cups of blackberries (plus an extra 1/4 cup sugar to sprinkle on the top). You mix all the ingredients (besides the blackberries and 1/4 cup sugar) together, pour it in a baking dish (I used a glass pie pan), sprinkle the blackberries and sugar on top, and bake it!

When I made this cobbler, I always ate it with a hefty scoop of vanilla ice cream. My mom and sister just ate it plain. My sister said she just doesn’t like ice cream on desserts. Crazy the both of them! But this dessert was practically healthy because it has lots of blackberries and I had low-fat ice cream. :D It really is super delicious, with the perfect combo of sweet and tart.

Blackberry Cobbler

Ingredients:

  • 1 stick Butter
  • 1-1/4 cup Sugar (divided use)
  • 1 cup Self-Rising Flour
  • 1 cup Milk
  • 2 cups Blackberries (frozen Or fresh)

Directions:

  1. Melt butter in a microwavable dish.
  2. In a large mixing bowl, pour in the 1 cup of sugar and flour. Mix in the milk, whisking until well bended. Pour in the melted butter and mix it all together.
  3. Pour batter into a well-buttered baking dish (I used a 9in glass pie pan).
  4. Rinse the blackberries pat them try. Sprinkle the blackberries over the top of the batter. Sprinkle 1/4 cup of sugar on top of the batter and blackberries.
  5. Bake in the oven at 350 degrees for 1 hour, or until golden brown.

Enjoy warm with a big scoop of vanilla ice cream or whipped cream!

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Dreamy Apple Pie

Yesterday was an interesting day! I had gotten very little sleep and so I was pretty much a zombie at school. A sleepy zombie. I slept through physics and art history (to be fair, there we were watching a movie in art history…about buildings and stuff. I was not the only one who fell asleep). In English we started reading The Dollhouse and I knew I would sleep through it if I was just listening, anabolics so I volunteered for a speaking part. I still managed to almost nod-off between lines. I knew I had to do something about this sleepy-ness-nonsense so I took a legit nap in study hall. I was fine for the rest of the day, just super hyper in my delirious sleep-deprived state. Only 8 more days of school before I am out for Christmas!!!

Yesterday evening, I had my interview with a Brown alumni (alumna? alum? alumnaei?) at Starbucks. Many schools allow you to arrange interviews with alumn…uhh people who graduated from that school in the hopes that they’ll get a better sense of who you are. The woman I met with was very nice and we had a very laid-back conversation. She told me a little about her experience at Brown it made me want to go there even more! I should be hearing if I’ve been accepted in just over two weeks which is pretty nerve-wracking. I want to go so bad but I know that if I don’t get in, I’ll go somewhere else and it’ll be great. But I still wanna get in. A lot. As I was driving home, I had to get on the interstate. The sign said that the entrance was in the right lane. So I moved all the way over. To my left. It took me several minutes before I realized that I was on the left instead of right. The girl who just had her Brown interview can’t tell her left from right. Yeah..I’m pretty special.

I’m still not done sharing my Thanksgiving recipes! I’ve already shared the appetizers I made (Hot Spinach dip and Pumpkin pie dip) and I shared the Marshmallow pie I made, but I just had to share this apple pie. I didn’t actually make this pie, my mom did, but it is one of my favoritest pies. I love apple pies in general, but this one is extra special tasty.

So I don’t really like this picture of the apple pie slice. It really just doesn’t do the pie justice. For all you food bloggers out there, do you still post pictures of food even though they’re not your best? Do you try to retake them? Do you just not post that recipe at all? I try to take good pictures, but I’m still learning about food photography so not all the photos I take turn out good. And it can also be hard because a lot of the baking I do is at night where I don’t have pretty natural lighting. I usually try to wait to take the picture the next day, but then I can’t take step by step photos or a picture of the finished product before people eat it. I appreciate all of you guys who have come to my blog and leave comments. It makes me super happy! And any feedback or advice about the photographs (or writing) would be very appreciated :)

I hope you’re able to make this pie sometime soon because it truly is AMAZING! It’s a Pioneer Woman recipe (which explains it’s delicious-ness) so I’m just going to link to her website. My mom follows Pioneer Woman’s recipe, she just left the pecans out of the topping. Either way it’s delicious!

Dreamy Apple Pie

Top it with whipped cream, ice cream, or Pioneer Woman’s hard sauce, or all three! ;)

Enjoy :)

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Delicious Marshmallow Pie

Yesterday my family and I started decorating for Christmas! The tree is up, pulmonologist the mantle is decorated, the piano has a beautiful village on it, and the hutch shelf thing in the kitchen has villages and snowmen and all sorts of wonderful things! We have lights outside and everything is just shaping up wonderfully. Sigh :)

But school had to come along and ruin my Christmas mood. Grrr school. Today was my first day back from Thanksgiving break and I was not ready to do any sort of work at all. But some great news is that I am a senior and will be exempt from all my exams! This means I can be done with school early and I don’t have to worry about studying. In past years, exams have always been really stressful for me and I’ve spent a lot of time preparing for them. But this year, I can be done with school on December 9th! Yes you read that correctly! That means that I only have 9 more school days left…I think I can make it.

This recipe I’m sharing today is for Marshmallow Pie. I’ve made this pie for Thanksgiving for the past several years and it’s always a hit. The first year I made it, I was concerned that the pie would be way too sweet, since the main ingredient is marshmallow, but the grated unsweetened chocolate in the marshmallow mixture tones it down. It’s one of my favorite pies ever and it’s really easy to make. This would be the perfect pie for a holiday party or even Christmas celebration!

Mmm :) So tasty! I topped mine with mini chocolate chips just for fun but you don’t have to. I actually like eating it better without the chocolate chips! Here’s how you make it:

Marshmallow Pie

Ingredients for Chocolate Coconut Crust:

10 chocolate graham crackers (5in by 2.5 in each)

1/2 cup sweetened coconut flakes, toasted

5-6 tablespoons butter, melted

Ingredients for Marshmallow Filling:

34 large marshmallows

1/2 cup milk (I used 2%)

1 1/2 cups heavy whipping cream

1 ounce unsweetened chocolate, grated

Chocolate shavings or mini chocolate chips for garnish (optional)

Directions:
  1. Preheat oven to 375º F. Prepare chocolate coconut crust: Break graham crackers into crumbs, either by using a food processor or by placing them in a large plastic bag and beating them with a mallet (I prefer the second method)
  2. Toast the coconut either by placing the coconut on a cookie sheet and putting it in your oven on broil (be careful because it will burn quickly!) or by putting it in a skillet on medium heat and using a spatula to toss it around until golden brown.
  3. In a 9-inch pie plate, mix coconut and graham cracker crumbs together. Add the melted butter and use hands to press mixture on the bottom and sides of the pie plate. Bake the crust for 10 minutes.
  4. While crust is cooling, prepare the marshmallow filling. In a large saucepan or skillet, heat marshmallows and milk over low heat until melted and smooth, stirring constantly. Remove saucepan from heat and cool the mixture completely, about 30 minutes.
  5. When the marshmallow mixture and graham cracker crust is cool, beat the cream in a large bowl with a mixer at medium speed until stiff peaks form. Be careful not to turn the cream into butter.
  6. Stir the marshmallow mixture, making sure it is still smooth and doesn’t have lumps. Fold the mixture into the whipped cream. Fold in the grated chocolate.
  7. Pour the filling into the cooled crust. Refrigerate pie at least 3 hours, or overnight.

And enjoy!

 

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Pumpkin Pie Dip

Oh goodness! Are you guys still full from Thanksgiving dinner? I’m not! I woke up this morning and was huuungry. I was really wanting to eat some of this pumpkin pie dip on a waffle, web but my littlest sister ate the last waffle! Oh well :) Some other time.

How was your Thanksgiving? Mine was really good.I spent the day with my parents, audiologist sisters, and grandparents which was really nice. We made our Thanksgiving dinner and ate around 2:30. We then went on our traditional post-big-meal walk (it was such a beautiful day!) and then we came home and watched Elf and ate pie! Watching Elf on Thanksgiving has become a family tradition and is the perfect way to kick off Christmas. My family loves Elf…we quote it all the time :)

I really enjoyed cooking. I was in charge of the appetizers, a side, and a pie. My middle sister always makes the deviled eggs so I decided to make Pumpkin Pie dip, Hot Spinach Dip, and then we had cheese and crackers, too. I’ll share all the recipes I made (because everything turned out great) but I’m sharing the Pumpkin Pie dip first. I’ll be posting a lot of Thanksgiving recipes the next few days, but you can certainly make them for occasions other than Thanksgiving…they’d be great everyday, party, or Christmas desserts as well!

I settled on making this dip last minute and didn’t know how it would taste. But I really liked it! My family doesn’t really like pumpkin pie, so it’s not a dessert we usually eat, but they all liked this. This dip was super easy to make and was very light and sweet with a slight tang from the sour cream. The blend of spices with the pumpkin make it a perfect seasonal appetizer or dessert. I served it with graham crackers and apple slices which was really tasty.

I got the recipe from The Girl Who Ate Everything. I made some substitutions to make the dip a little lower in fat and calories, but it certainly didn’t taste like it! You can certainly use full-fat cream cheese, sour cream, and cool whip if that’s what you have at home (no judging…calories don’t count on holidays, weekends, birthdays, or days with vowels), but I promise the dip doesn’t taste light at all! We have a lot left over so I’ll be enjoying it the rest of the week. Maybe I’ll get another chance to eat it on waffles! I will make this again, perhaps for Christmas :)

Pumpkin Pie Dip

Recipe adapted from The Girl Who Ate Everything :)

Ingredients:

One 8 ounce package of 1/3 reduced fat cream cheese

1 1/2 cup powdered sugar

1 cup canned pumpkin

1/2 cup reduced fat sour cream

1 tsp. cinnamon

2 tsp. pumpkin pie spice

1/2 tsp. ground ginger

1 cup frozen lite cool whip, thawed

Gingersnaps, apple slices, or cinnamon graham crackers for dipping

Directions:

  1. In a large mixing bowl, beat together the cream cheese and powdered sugar.
  2. Add in the cup of pumpkin puree, sour cream, cinnamon, pumpkin pie spice, and ginger.
  3. Fold in the cup of thawed cool whip until incorporated.
  4. Keep it in the fridge until ready to eat!

Makes…umm a big bowl. We had 7 people munching on it and we didn’t even make a dent.

Enjoy!

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