Apple Pie Cupcakes with Cinnamon Buttercream Frosting

Cinnamon, apple, and cake all in one with buttercream on the top! Happiness!

Apple Pie Batter:
1 (15.25 oz) box vanilla cake mix
1 (21 oz) can apple pie filling
3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg

Preheat oven to 350°. Line cupcake pans with paper liners (24). Pour cake mix in large bowl. In food processor or blender, process apple pie filling, add to cake mix. Add eggs, cinnamon, and nutmeg; mix with electric mixer until well combined. Scoop batter into prepared cupcake pans (each cup about 2/3 full). Bake 15-18 minutes. Cool completely before frosting.

Cinnamon Buttercream Frosting:
1 cup butter, softened
6 cups powdered sugar
1 tsp cinnamon
5-6 Tbl milk

Whip butter with electric mixer until light and fluffy. Add powdered sugar, cinnamon, and enough milk to make desired frosting consistency. Frost cooled cupcakes. Sprinkle with cinnamon sugar and garnish with lattice pastry if desired.

One Year Ago Today: Lemon Truffle Pie

Two Years Ago Today: Peanut Buster Brownies

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

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Caramel Filled Peanut Butter Brownies

My name is Kristen and I am a chocoholic. Today I needed something chocolate (well, everyday I need something chocolate), so this is it. Inspired by a recipe Caramel-Filled Brownies, this is my twist. I think you want one…

1 pkg (18.25 oz) dark chocolate cake mix
1/2 cup butter, softened
1 cup evaporated milk, divided
1 pkg (8 oz) Nabisco Nutter Butter Bites, coarsely chopped, divided
1 pkg (8 oz) Reeses Peanut Butter Cup Minis
1 pkg (14oz) caramels, unwrapped

Preheat oven to 350°. With pastry blender or two knives, cut butter into cake mix until crumbly. Add 1/2 cup of evaporated milk and mix well to make brownie dough. Mix in half of the chopped Nutter Butter Bites (about 1 heaping cup). Press 2/3 of the dough into a sprayed 9″x13″ pan to make brownies base. Bake for 12 minutes, or until set, cool on wire rack about 10 minutes.

Melt caramels and remaining 1/2 cup evaporated milk together in microwave or in saucepan over low heat, stir until smooth. Set aside, to cool slightly.

Evenly sprinkle remaining chopped Nutter Butter Bites and Reeses Minis over baked brownie base. Pour melted caramel all over the top of Nutter Butters and Reeses Minis. Drop remaining brownie dough in little globs evenly over caramel. Bake for 15-18 minutes. Cool completely. Refrigerate a bit for easier cutting. Store at room temperature.

One Year Ago Today: Valentine Chex Mix

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Easy Pumpkin Spice Cookies

Keep these three ingredients on your pantry shelf and you can have incredibly delicious cookies in a snap.  My mom made these for a family gathering, perfectly beautiful to look at and impossible to eat just one!

2 (18 oz) spice cake mixes
1 (29 oz) can pumpkin
1 (12 oz) bag semisweet chocolate chips

 

Preheat oven to 350°.  Mix dry cake mixes and pumpkin together until moist.  Mix in chocolate chips.  Bake 12-15 minutes.
One Year Ago Today:  Oatmeal Butterscotch Cranberry Cookies 

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Pumpkin Pecan Dessert

I am not crazy about the name of this recipe.  Using the name dessert bothers me, it seems too generic, especially for something so incredibly delicious.  But, what do you name something that is part pie and part cake?  I guess, dessert.  There are many sites featuring this recipe and some call it Pumpkin Crunch Cake.  It is found at bettycrocker.com, tasteofhome.com, allrecipes.com, and many other places around the web.  I first saw it on my internet friend’s wonderful website thethankfulheart.wordpress.com.

I am upstairs and every once in awhile I think I hear a voice from the refrigerator calling me…it is that good!  If you want pumpkin pie and you are not in the mood to make and roll out pastry, this is a quick fix for you craving.  Here is my version…

1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3 large eggs
1 tsp vanilla
1½ cups sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp cloves
1/2 tsp salt
1 box white cake mix (can use yellow or spice)
1½ cups chopped pecans
1 cup butter, melted

Heat oven to 350°.  Spray bottom of 9″ x 13″ baking pan.  Mix pumpkin, milk, eggs, vanilla, sugar, cinnamon, nutmeg, allspice, cloves, and salt.  Pour mixture into prepared baking pan.  Sprinkle dry cake mix over pumpkin mixture and top with pecans.  Drizzle melted butter over pecans.  Bake 55-60 minutes.  Serve with whipped cream or vanilla ice cream if desired.  Keep refrigerated.

One Year Ago:  Happy Halloween Boo! Sugar Cookies  

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Coconut Spice Bars

A spice cake mix makes a cinnamon spice shortbread crust with coconut, white chocolate chips, and walnuts in a creamy layer on top.  Tastes like fall time to me!

Crust:
1 pkg spice cake mix
1/3 cup butter, softened
1 egg, beaten

Topping:
1 can sweetened condensed milk
1 tsp vanilla
1 egg
1½ cups flaked coconut, divided
1 cup chopped walnuts
1 cup white chocolate chips

Preheat oven to 350°.  Mix cake mix, butter, and egg until well combined and crumbly.  Press into sprayed 9″x13″ baking pan.  Mix together sweetened condensed milk, vanilla, and egg, beat until well combined.  Stir in 1 cup coconut, walnuts, and white chocolate chips, pour over crust mixture in baking pan.  Sprinkle remaining 1/2 cup coconut evenly over topping.  Bake for 30-40 minutes, until golden brown and center is set.  Cool completely and cut into bars.

One Year Ago Today:  Applesauce Oatmeal Spice Cake with Chocolate Cinnamon Frosting 

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Sweet Bread Rolls

This started after a conversation with my sister who is planning her daughter’s wedding reception.  She said she wanted to serve a roll, a little sweet, with enough flavor that it is great on its own.  This is a recipe from recipelink.com using a yellow cake mix to make rolls a lot like King’s Hawaiian rolls.  They tasted great to me last night with dinner, but even better this morning when I had one for breakfast!  Sweet!

 

2½ cups warm water (110°)
2 pkg (4½ tsp) active dry yeast
1 (15.25 oz) yellow cake mix
1 Tbl oil
5½ cups flour
1½ tsp salt
4 Tbl butter, melted

In bowl of mixer, pour warm water, sprinkle yeast over, then cake mix.  Let sit 5 minutes.  Add oil, flour, and salt, mix all together.  Knead.  Let rise 1 hour.  Knead lightly again and turn out onto well floured surface. Pat out and cut for rolls and place on sprayed baking sheet or divide evenly into 30 pieces, make balls and place in two sprayed 9″x13″ pans (like pictured above).  Can also be made into two large loaves.  Let rise until double.  Bake at 375° for 12-15 minutes for rolls and 30-35 minutes for loaves.  Brush with melted butter as they come from the oven.

Cake Mix Rice Krispie Treats

Just for fun!

1/2 cup butter
1  bag marshmallows
1 cup dry cake mix (I used confetti cake mix)
8 cups Rice Krispies cereal
sprinkles

Spray 9″x13″ cake pan with nonstick spray.  Measure cereal into large bowl.  In another bowl, melt together butter and marshmallows in microwave at 30 second intervals, stirring until melted.  Stir dry cake mix into marshmallow mixture and then pour over rice krispies.  Gently fold and stir until thoroughly combined.  Pour into prepared pan and press down evenly.  Sprinkle with sprinkles.  Let set up then cut into bars.  Try other cake mix flavors!

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Black Forest Cupcakes

I was thinking cupcakes today and thought I would make easy Black Forest Cake Cupcakes.  So, here goes…

Black Forest Cupcakes:
1 box (16.5 oz) Devil’s food cake mix
3 Tbl dark chocolate cocoa
1 can (21 oz) cherry pie filling
3 eggs
1 tsp rum extract

Preheat oven to 350°.  Put cupcake liners in cupcake tray (this recipe makes 24 cupcakes).  In large bowl with electric mixer, mix together on low cake mix, dark cocoa, cherry pie filling, eggs, and rum extract.  Mix on medium for 3 minutes.  Scoop batter into cupcake papers, evenly distributing batter for 24 cupcakes.  Bake for 18-21 minutes, until center of cupcake is set.  Cool completely before frosting.

Buttercream Frosting:
1 cup butter, softened
5 cups powdered sugar
1 tsp vanilla
3 Tbl whole milk or cream

Whip butter until light and creamy.  Mix in half the powdered sugar.  Mix in vanilla and milk.  Add remaining powdered sugar.  Whip well.  Pipe onto cupcakes.  Garnish with dark chocolate shavings, mini chocolate chips, chocolate jimmies, maraschino or bing cherries.

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Coconut Cupcakes with Coconut Cream Cheese Frosting

I love coconut and cupcakes.  These are pretty easy, a white cake mix with a twist.  Very coconutty flavor, light and fluffy cake and creamy coconut cream cheese frosting.

Coconut Cupcakes:
1 box white cake mix
1 cup coconut milk
1/4 cup oil
3 tsp coconut extract
3 egg whites

Preheat oven to 350°.  Line cupcake pan with papers (makes about 18).  In large bowl with electric mixer, whip cake mix, coconut milk, oil, coconut extract and egg whites until well combined.  Evenly distribute batter between cups.  Bake 18-20 minutes.  Cool completely before frosting.

Coconut Cream Cheese Frosting:
1/2 cup butter, softened
3 oz cream cheese, softened
3 cups powdered sugar
1 tsp coconut extract
3 Tbl coconut milk

Cream all frosting ingredients together adding 1 Tbl of coconut milk at a time to make perfect frosting consistency.  Frost cupcakes and sprinkle with toasted coconut if desired.

One Year Ago Today:  Frosted Cinnamon Milk Chocolate Chip Cookies

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Chocolate Cherry Bars

This is a recipe that I grew up with, a family favorite.  It is from pillsbury.com they call them bars but to me it is cake.  It is an incredibly moist fudgy cake with bites of sweet cherry, and a ganache like frosting.  Make a 13″x9″ cake or a sheet cake to feed more.  A quick fix for dessert at home or travels well to take and share with others.

1 chocolate cake mix
1 can (21 oz) cherry pie filling
1 tsp almond extract
3 eggs

Preheat oven to 350°.  Decide whether you will use a 13″x9″ pan or 15″x10″ sheet pan, spray with non-stick cooking spray and flour.  In large bowl with electric mixer, combine cake mix, cherry pie filling, almond extract, and eggs.  Mix until well combined.  Pour into prepared pan and bake for 25-35 minutes for 13″x9″ and 20-30 minutes for 15″x10″.  Watch carefully and test with toothpick in center to come out clean.  Make frosting.

5 Tbl butter
1 cup sugar
1/3 cup milk (I use cream)
1 cup semi-sweet chocolate chips

In small saucepan, combine butter, sugar, and milk.  Bring to boil.  Boil 1 minute, stirring constantly.  Remove from heat and stir in chocolate chips until smooth.  Pour and spread over warm cake.  Cool completely.

One Year Ago Today:  Favorite Chocolate Chip Cookies

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