My Pumpkin Eggnog Pie has one simple change to the old favorite, substitute eggnog for the milk in the good ol’ pumpkin pie recipe. For another flavorful twist, this year I think I will put the filling in a ginger snap crumb crust.
Preheat oven to 350°. Cream butter and sugar. Add eggs and vanilla; beat well. Mix in flour and salt. Spread half the batter into the bottom of sprayed 13″x9″ baking pan.
Prepare Cream Cheese Layer: Beat cream cheese and sugar. Mix in vanilla and egg. Spread evenly over batter layer in pan. Spread raspberry pie filling gently over cheesecake layer. Drop remaining batter over the pie filling. (It will spread as it bakes, don’t worry if it doesn’t cover all the pie filling). Bake 30 to 35 minutes, or until top is light golden-brown. Cool completely. Once cooled, whisk together glaze ingredients and drizzle over top. Cut into bars when glaze is set.
Key Lime Cupcakes:
1 (16.25 oz) white cake mix
1 can (22 oz) key lime pie filling (Duncan Hines Comstock), divided
1/2 cup oil
Preheat oven to 350°. Put cupcake liners in cupcake pans. In large bowl with electric mixer, mix cake mix, key lime pie filling (same 2 Tbl pie filling for frosting), eggs, and oil. Scoop batter evenly into prepared cupcake pans. Bake for 18-20 minutes or until set in center. Cool in pan 5 minutes, remove to wire rack and cool completely. Makes 18-24 depending on how full you fill the cups.
Key Lime Buttercream:
1 cup butter, softened
2 Tbl key lime pie filling
5 cups powdered sugar
3-4 Tbl key lime or lime juice
2 drops green food coloring, optional
With electric mixer, whip butter until light and fluffy. Add the 2 Tbl key lime pie filling and whip. Add powdered sugar one cup at a time and lime juice one Tbl at a time, whipping until desired consistency. You can add a couple drops of green food coloring if desired. Frost completely cooled cupcakes. Sprinkle with green sprinkles if desired.
Whenever I can, I like a shortcut…as long as the end product is presentable and delicious. These lemon cupcakes are light and tender with creamy raspberry buttercream, definitely presentable and delicious!
1 (15.25 oz) yellow cake mix
1 can (15.75 oz) lemon pie filling
1/4 cup oil
1/4 cup milk
Preheat oven to 350°. Put cupcake liners (makes 24) in cupcake pan. In large bowl with electric mixer, mix cake mix, lemon pie filling, eggs, oil, and milk. Scoop batter evenly into prepared cupcake pans. Bake for 18 minutes or until set in center. Cool in pan 5 minutes, remove to wire rack and cool completely.
1 cup butter, softened
4 Tbl seedless raspberry jam
5 cups powdered sugar
4 Tbl milk
With electric mixer, whip butter until light and fluffy. Add jam and whip. Add powdered sugar one cup at a time and milk one Tbl at a time, whipping until desired consistency. You can add a couple drops of red food coloring if desired. Frost completely cooled cupcakes.
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
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.
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.
I can never get enough sweet rolls. This recipe is regular homemade sweet rolls with blackberry pie filling over the top. Try raspberry or lemon, whatever you are craving.
1¼ cups warm water (110°)
2½ tsp (1 pkt) dry yeast
1/2 cup sugar
2 Tbl oil
3½ cups flour
1½ tsp salt
1/4 butter, softened
1/4 cup sugar
1/4 cup brown sugar
1 Tbl cinnamon
1 can (21 oz) blackberry pie filling
In bowl of electric mixer, sprinkle yeast over warm water. Add the 1/2 cup sugar, oil, and 1 cup flour. Mix until well combined. Add remaining flour and salt. Knead. Let rise until doubled. Mix the 1/4 cup sugar, the 1/4 cup brown sugar, and cinnamon together in small bowl. Roll out dough to 18″×8″ rectangle. Spread butter over dough then sprinkle cinnamon sugar mixture over butter. Roll from long end to long end, pinch seam. Cut into 12 1 1/2-inch rounds (I use thread, place under dough, cross ends over and pull quickly through dough), put in sprayed 13×9 pan. Cover and let rise until doubled. Spoon blackberry filling evenly over the top of the 12 rolls. Bake in preheated 350° oven for 25-30 minutes. Cool slightly and drizzle with sweet roll glaze.
Sweet Roll Glaze:
2 Tbl butter, melted
3/4 cup powdered sugar
Stir powdered sugar into melted butter, add milk to make drizzle consistency. I put in plastic bag, snip corner to make small hole and drizzle.
One Year Ago:
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