Pumpkin Pie Bars

It’s that time of year! Pumpkin Pie Time 🙂 Thanksgiving is right around the corner and I have the perfect recipe for you! Pumpkin Pie bars taste like pumpkin pie, but better. They are very moist, just like pie, but the crust on these is sooo good! Could you imagine the holidays without a pumpkin dessert?!

If you like pumpkin, these are a must! I have made these for years and they are always a crowd pleaser.

I got this recipe off the tasty kitchen back in 2011. I have made it every year since! Hats off to the person who came up with this delicious dessert.

This recipe can be soy free, dairy free and gluten free! It’s all in the cake mix! Choose a soy free mix or get the gluten free yellow cake mix! You can also substitute the milk and butter for non dairy options!

Ingredients

  • FOR THE CRUST:
  • 1 box Yellow Cake Mix, 18 Ounce Box, Reserve 1 Cup
  • ½ cups Melted Butter
  • 1 whole Egg, Beaten
  • FOR THE MIDDLE LAYER:
  • 2 whole Eggs
  • ⅔ cups Evaporated Milk
  • ¼ cups White Sugar
  • 1 teaspoon Cinnamon
  • 15 ounces, weight Canned Pumpkin
  • ½ cups Brown Sugar
  • 1 teaspoon Pumpkin Pie Spice
  • 1 teaspoon Vanilla
  • FOR THE TOPPING:
  • 1 cup Reserved Cake Mix
  • ½ teaspoons Cinnamon
  • ½ cups White Sugar
  • ½ cups Melted Butter

Instructions

  • Mix together the first 3 ingredients (make sure to reserve 1 cup of the cake mix and set that aside) and press into a 9×13 ungreased pan.
  • Combine the eggs, evaporated milk, sugar, cinnamon, pumpkin, brown sugar, pumpkin pie spice and vanilla and pour over the crust.
  • Lastly, mix together the topping ingredients: reserved cake mix, cinnamon, white sugar, and melted butter. Spoon over pumpkin filling.
  • Bake at 350F for 40-50 minutes (it will be a bit soft still).
  • Serve with whipped topping, warm. OR even better, serve it the next day, cold!
I definitely prefer these cold! They are so delicious and make me so happy!

I hope you enjoy these Pumpkin Pie Bars as much as I do! Follow me on Pinterest or right here on my blog for more recipe ideas!

Chocolate Sweet Rolls

So I am going out on a limb here and trying something new! Since my Cinnamon Rolls are such a hot commodity, I am going to branch out with other flavors!! How can you go wrong with Chocolate?! Chocolate Sweet Rolls for the win!!!

These Chocolate rolls are amazing, especially if you love chocolate like myself! Cinnamon Rolls will always have a place in my heart, but sometimes you just need to change things up!!

Not So Cinnamon-y Cinnamon Roll?

Basically, I took my Cinnamon Roll Recipe and altered the filling! easy peasy! I used the same dough, and the same frosting recipe!! Let me know what you think!!! Let’s get right to it!

Ingredients

  • 1 1/2 Cups Milk
  • 1/2 Cup Butter
  • 6 1/2 Cups All Purpose Flour Divided
  • 2 Packets Rapid Rise Yeast .25 oz Packets
  • 1/2 Cup Sugar
  • 1 Teaspoon Salt
  • 1/2 Cup water
  • 2 Large Eggs
  • 1/4 Cup Melted Butter

Filling

  • 2 Cups Brown Sugar
  • 4 Tbsp Unsweetened Cocoa Powder
  • 1 Cup Chocolate Chips
  • 1 Cup Butter Softened

Cream Cheese Frosting

  • 1 8 oz Pack Cream Cheese
  • 1/4 Cup Butter
  • 4 Cups powdered sugar
  • 1 Teaspoon Vanilla
  • 3 Tablespoons heavy whipping cream

Instructions

  • In a saucepan, put the milk and butter together and turn burner on low until melted.
  • Remove from heat once the butter has melted, and allow to cool slightly.
  • In your stand mixer, with the mixing blade, add 2 1/2 cups of flour, yeast, sugar, and salt. Mix together
  • Add your water and eggs, as well as the warm butter/milk. Mix well.
  • Add the remaining flour (4 cups) 1/2 cup at a time. When the dough starts to form a ball, it’s ready!
  • remove mixing blade and attach a dough hook
  • Mix for 5 minutes
  • Once the dough is ready, transfer to another bowl that is lightly floured, and start working on the filling
  • In your stand mixer, using the paddle attachment, mix the brown sugar, cocao, and softened butter.
  • Roll out the dough as wide as you can.
  • Spread on the filling and sprinkle the chocolate chips on top!
  • Starting at a short end, roll the dough.
  • If you want smaller Cinnamon rolls, cut the dough in half before you roll it up!
  • Cut the dough to the size you want. The thicker you want, the farther apart you cut!
  • Place the rolls, swirl down, in a greased 9×13 pan.
  • Preheat your oven to 375 Degrees F. Bake for 15-20 minutes. Then cover loosely with foil and bake another 10 minutes.
  • Melt 1/4 cup butter and drizzle over the rolls
  • Make your frosting while the rolls are baking.
  • When your rolls are ready, spread on the frosting!

I hope you enjoy these Chocolate Sweet Rolls! Subscribe to my blog and follow me on Pinterest!

Cinnamon Swirl Cake

Who doesn’t love a warm Cinnamon Cake? It has one of those irresistible smells, like the smell when you walk past Mrs. Fields cookies or Cinnabon! This cake is great for dessert, breakfast/brunch or even a snack. I mean what cake isn’t!!!!!

I love a simple dessert, because I am a mom on the go and I don’t have a lot of time on my hands. With two wild boys, who are always on the go I am constantly running around. Everyone has a good intention to make dessert from scratch, but it doesn’t hurt to get a little help from a box mix. There is no shame with that. With seven simple ingredients this cake is fast, fun and oh so delicious!

Ingredients

For The Cake

  • 1 Box of Yellow Cake mix. (I used Duncan Hines – Soy Free!)
  • 3 Eggs
  • 1/3 Cup Oil ( I use Canola – again Soy Free)
  • 1 Cup Water

For the Cinnamon Mixture

  • 1/3 Cup melted butter
  • 1/3 Cup light brown sugar
  • 1 Tablespoon cinnamon

Icing

Instructions

  • Preheat oven to 350 degrees
  • Grease 9×13 glass dish with butter and flour (you can use baking spray but I avoid that because it has soy). You can also use a metal dish as well. I like to use glass to see how the bottom is baked
  • Follow the instructions on the box of cake to make the cake
  • Pour into dish
  • Melt butter (30 seconds or so)
  • Mix in the brown sugar and cinnamon – Stir it up nice and good!
  • Drizzle over the cake and swirl it around with a knife. See my video below!
  • Bake for 20-24 Minutes
  • Let cool completely
  • I put half a can of Vanilla frosting in a piping bag and used Wilton tip #22
  • The rest of the frosting I put in the microwave for 15 seconds to drizzle on top. Yum! You can be as liberal with the frosting as you want
  • I hope you enjoy this recipe. Come back for more deliciousness!!

Halloween Cookie Cake

I am so excited for Halloween this year! The weather is cool, but not too cold and the leaves are starting to turn. My house is fully decorated and ready to go for Halloween. I absolutely love this time of year; being in the kitchen baking, with a scented candle. It just feels like fall.

Sometimes I get in the mood for a fresh baked chocolate chip cookie and I can’t get it out of my mind! So I decided I am going to make a HUGE chocolate chip cookie, and then make it look like a Jack-o-lantern!! My kids loved the idea and it was so simple and easy to make.

Allergy Friendly

I have a soy, peanut and tree nut allergy. It stinks, right? I am pretty used to it by now and can get around it most of the time without being frustrated with it. You kind of just learn to deal with it. The good news is, there is an increased awareness of food allergies these days and companies are getting more allergy friendly as well. I always use Enjoy Life chocolate chips when baking. People can never tell the difference when I give them baked goods. The ingredients are Cane Sugar, Unsweetened chocolate and Cocoa Butter. They are free from:

  • Gluten
  • Wheat
  • Peanuts
  • Tree Nuts
  • Dairy
  • Casein
  • Soy
  • Egg
  • Sesame
  • and a few others

Ingredients

  • 12 Tablespoons (1.5 sticks) of Salted Butter at room temperature
  • 1 Cup white Sugar
  • 3/4 Cup light brown sugar
  • 2 Teaspoons Pure Vanilla (I always buy my Vanilla at Costco. For a big bottle it’s the best deal in town, since the cost of Vanilla went way up)
  • 2 Eggs
  • 3 Cups All Purpose Flour
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 1/12 Cups Chocolate Chips ( I use “>Betty Crocker Rich & Creamy Vanilla Frosting
  • 1 Can of “>Wilton Orange Gel Food coloring

Tools Needed

Instructions

  • Cream together the butter and the sugars
  • add in the Eggs and vanilla, mix well but don’t over-beat
  • Mix together the flour, baking soda and salt in a different bowl and then slowly incorporate them into the other mixture
  • Add in the chocolate chips until mixed in
  • Put the dough in the greased pan and press down with spatula and/or spoon to get it evenly spread throughout the pan (see video below)
  • Bake for 18-20 Minutes
  • Let cool in the pan for at least 10 minutes then transfer to a cooling rack
  • Let completely cool before you frost

Now For The Frosting…

  • Fill the

Easy Pumpkin Cake with Cream Cheese Frosting

It’s Pumpkin Season!

I absolutely love pumpkin desserts! Unfortunately for my husband, he does not. I don’t get it, I literally can’t even get him to try a piece! That is not going to stop me from making them though. Clearly, there are plenty of people that will help me eat these. I took this cake to work and everyone LOVED it!! It didn’t last long!!

Usually, I look for desserts that are EASY to make, and don’t have a lot of ingredients. Once I see a long laundry list of ingredients and directions, I shut down and move on. I turn to box cake mix for a lot of desserts, for a few reasons…it’s quick, it’s easy and did I mention it’s quick and easy?! Additionally, there are so many different flavors you can add to a box of yellow cake mix, and pumpkin is one! This dessert tastes as good as it looks and you can definitely taste all of the flavors. I love how this cake is super moist (thanks to the pumpkin) and the cream cheese frosting gives it an extra creamy texture. I can’t wait for you to try it!

With only 15 minutes of prep time and 25 minutes of baking time, this cake is a real winner in my book!

  • 15 Minute Prep Time
  • 20-25 Minutes Bake Time

Ingredients

  • 1 box Yellow Cake Mix (Use Duncan Hines Yellow Cake for Soy Free!)
  • 1 15-ounce can of Pumpkin
  • 2 Eggs
  • 5 Tablespoons salted butter (softened)
  • 1 Teaspoon vanilla
  • 1 Teaspoon cinnamon + extra to sprinkle on top!
  • 1 Teaspoon pumpkin pie spice
  • 1-2 Cans of cream cheese frosting

Directions

  • Preheat Oven to 350 Degrees F
  • Grease a 13×9 inch pan (I used butter and Flour, but you can use a baking spray)
  • Mix together butter, cake mix, and eggs
  • Add the pumpin, vanilla and the spices
  • Mix until well incorporated
  • Pour into the dish
  • Bake for 20-25 Minutes
  • Let the cake cool before frosting
  • Decorate with Cream Cheese frosting and sprinkle with cinnamon

How To Decorate The Top

  • #22 Wilton Decorating Tip (my favorite!)
  • Fill a 12″ or 16″ piping bag with the cream cheese frosting
  • I used 1.5 cans to do the top because I was generous with the frosting. If you only want to spread it out with a spatula, 1 can will do.
  • Start at one end of the cake and do a row of swirls, followed by a row of star dots and repeat until the cake is completely frosted
  • Sprinkle with Cinnamon
  • Enjoy!

Fall Is Here!! Let’s make a Cake

Yesterday was the first day that has really felt cold in Michigan. I love fall and have been waiting patiently for sweater weather!! So, I wanted to celebrate what felt like the first day of fall with a fall cake!! 🍂 I sort of winged this cake and I wish I was a little more calculated on what I was doing, but nonetheless it’s still pretty and will get eaten for sure! In my video below I am going to show you how to make a simple, but cute Fall Cake! I used Betty Crocker Vanilla Cake this time, which I LOVE, and Betty Crocker Creamy Vanilla frosting and Chocolate (for the tree). Why would I ever want to dye something brown when you can use Chocolate!!! Yum! With some fall colors this cake surely gives me all the fall feels.

Decorating Cakes can be frustrating, however if you stick to it and have fun with it that is all that matters. I find the initial frosting of the whole cake is the hardest part! Watch the video below to see how this cake came to be!

What I used

Directions

  • Start by first frosting your entire cake with white frosting
  • Pipe on your sunflowers petals, and stems
  • Outline your pumpkin and fill it in!
  • Make your tree trunk and branches then top with leaves
  • Do the border of the cake, and your finished. Easy peasy!

Tips and Tricks

  • If you have any cookie cutters at home, they are great for creating an outline on a cake! If you don’t have any you can always trace around a shape printed on a piece of paper.
  • It always helps to color your frosting at once and have your bags ready to go!
  • #18 Star tip is my FAVORITE decorating tip. It’s easy to control and always looks great!