Tag: Soyfree

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!

Mickey Mouse Beignets

I Love Beignets!!! Fried dough, with powdered sugar…how can you go wrong?!?! Beignets are great for breakfast, brunch, snack, dessert, or anytime really!! This beignet recipe is easy to make, and one you will want to keep!

When we go to Disney World these beignets are a must, among a few other treats that I cannot resist. You can only get the beignets at a few places, and Disney’s Port Orleans French Quarter in Walt Disney World is where I had my first taste!!!

Disney’s Recipe

You may be wondering, where did you get that recipe?? There is a Disney Park’s Blog and they have been releasing favorite recipes! When I saw this one back in April, I knew I had to try them!!

I am in no way trying to take credit for this awesome recipe, I just want to share the wealth, as well as my own pictures of how awesome they turned out! We just happened to have a Mickey Mouse Cookie cutter (we have hundreds of cookie cutters), but you can use whatever shape!!

Ingredients:

  • 1/2 teaspoon active dry yeast
  • 1/4 cup warm water
  • 1/4 cup sugar
  • 2 tablespoons vegetable shortening
  • 1/2 teaspoon salt
  • 1/2 cup heavy cream
  • 1 egg
  • 4 cups all-purpose flour
  • 1/2 cup boiling water
  • Vegetable or Canola oil for frying
  • Powdered sugar for topping!

Directions:

  1. Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes.
  2. Combine sugar, shortening, salt, heavy cream, egg, flour and boiling water in a large bowl; stir in yeast mixture. With the dough hook attachment of an electric mixer on medium speed, mix the dough just until combined and smooth. Let dough rest for 30 minutes.
  3. Roll to 1/4-inch thickness and cut individual beignets with a Mickey Mouse-shaped cutter or cut into 2 1/2 to 3-inch squares. Cover with a towel and let dough rise until doubled in size in a warm, draft-free area, about 1 to 1 1/2 hours. 
  1. Using caution, heat 3 inches of vegetable oil to 350°F in a deep, heavy pot over medium-high heat. Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side. Remove with tongs and place on paper towels to drain.  Dust warm beignets with powdered sugar and serve immediately.

Delicious!!

I seriously can’t believe I had never made beignets before. They were easy to make and so delicious! These are going to be a must for special occasions! I will admit, it’s not the same as actually eating them at Disney World, but it will do until I can get back there again!!

Disney Park’s Blog

Be sure to check out the Disney Park’s Blog too! This is where I got this awesome recipe.

#DisneyMagicMoments: Create Magical Mickey Mouse-shaped Beignets at Home with this Fan-Favorite Classic Disney Recipe

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S’mores Cookie Bars

Now that I have had a S’more’s Cookie Bar, I don’t know how I have survived without them. Life surely just got better! Any type of “cookie bar” is really my favorite kind of dessert. They are easy to make, easy to eat, and the possibilities are endless!

Marshmallow Fluff

We are still in isolation here in Michigan, due to the Coronavirus. Therefore, I stare for hours on end into my pantry. Then I see it- Marshmallow fluff. This has been sitting in my pantry for months and months. I can’t remember why I bought it, I can only imagine I told myself I would need it someday. Well guess what? That day came, I definitely needed it!

I’ll be honest, S’mores are not a “go to” dessert for me. Although delicious, and I won’t turn down a s’more, they aren’t something I have to have. However, I’ve been watching my husband build our fire pit and patio in the backyard this past few weeks and I keep thinking about the fun bonfire’s we will have! Now, I’ve got s’mores on my mind.

Like I said earlier, I really wanted to use the Marshmallow fluffy stuff, so S’mores cookie bars, here we come! They are very easy to whip up and they don’t take that much time. The are delicious, rich with chocolate and marshmallow, but have a great cookie texture. Part S’more and part cookie! You will not be able to stop eating these! These are best eaten warm in my opinion. Stick them in the microwave for a few seconds to heat them up and…yummy!

Here’s What You Need

  • 1 Cup all purpose flour
  • 1 Cup graham cracker crumbs (I used Nabisco, because they are Soy Free!!)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 stick of unsalted butter (8 Tbsp)
  • 3/4 Cup light brown sugar
  • 1 tsp vanilla
  • 1 egg
  • 7oz. container of marshmallow fluff (or you could substitute for marshamallows – just enought to cover the surface)
  • 1 cup semi-sweet chocolate chips (you can also use chocolate bars) (I used Nestle Toll House Simply Delicious – they are soy free!)

How To Make

  • Preheat oven to 350 degrees F
  • Grease a 8″ square pan (If you don’t have baking spray you can use my cake release recipe and it works great!)
  • Crush your graham crackers into crumbs. You can use a food processor or put the crackers in a bag and hit with a mallet, rolling pin or crush with fist)
  • In a small to medium bowl, mix together graham crackers, flour, salt, and baking powder. Set aside
  • In a large bowl, use an electric mixer or your stand mixer to mix the butter and sugar
  • Add in the eggs and vanilla, beat until well mixed and scrape the sides of the bowl
  • Slowly add in the flour mixture
  • Divide the dough in two.
  • Press half of the dough into the bottom of your greased pan. You may want to coat a spatula or your hand in flour, so the dough sticks to the pan and not your fingers!
  • Spread the marshmallow fluff onto the dough
  • Sprinkle the chocolate chips on top of the marshmallow
  • Take the remaining dough and crumble over the top. It doesn’t not need to be even.
  • Bake for 28-20 minutes. Or until the top and the marshmallow turns a golden brown.
  • Enjoy!!!

Follow me on Pinterest for more great ideas! https://www.pinterest.com/FunandFrosted/

Chocolate Chip Cookie Cupcakes

Chocolate Chip Cookie Cupcakes are easy and a great alternative to a regular cupcake! Perfect for parties big or small.

You do not need a lot of ingredients, which is nice, because these use a box of cake mix in the batter! They are part cookie and part cupcake!

The best thing about Chocolate Chip Cookie Cupcakes is that you can top them however you want. There are so many variations.

Different Mix-In’s

  • M&M’s
  • Chocolate Chips
  • Butterscotch Chips
  • White Chocolate Chips
  • Marshmallows
  • Sprinkles

Different Toppings

  • Ice Cream
  • Frosting
  • Whipped Cream
  • Chocolate Sauce
  • Strawberry Sauce
  • Caramel Sauce
  • Sprinkles
  • Cherry on top!

Those are just a few ideas, get creative!

Here is what you need for the recipe:

  • 1 Box of yellow cake mix
  • 1 egg
  • 1/3 cup of heavy whipping cream or milk
  • 1/4 cup of canola oil
  • 1 cup chocolate chips (or other mix-in’s you want)

Instructions:

  • Heat the oven to 350 degrees F
  • Mix together the cake mix, egg, oil, and cream in a bowl with a hand mixer or stand mixer
  • Add in the chocolate chips, stir until well combined
  • Prepare muffin tins with 24 muffin papers
  • Evenly distribute the batter among the 24 cupcake papers
  • Bake 18 minutes
  • Let cool
  • Remove the cupcake paper
  • Serve with desired toppings!

These were so so so delicious! I served them for my son’s birthday and the adults and the kids all loved them! It’s a good alternative to a normal cupcake! It was also very last minute, and they were so quick and easy to make. I had all of the ingredients in my pantry, so it was a win-win!

I hope you enjoy these Chocolate Chip Cookie Cupcakes!

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Easy Boxed Brownie Ideas

Hey Brownie lovers!! I know I am always looking for a go to dessert for a crowd, for people of all ages. Brownies happen to be that go-to dessert, especially when you are in a pinch! I always use a boxed brownie mix, but sometimes you want to add a little “extra” to doctor them up. Below you will find some ideas to make them a little more special.

I may sound like a broken record with my allergies, but seriously, I cannot eat store bought baked goods! Making brownies from “scratch” or at least from a box, ensures I can have them…Yay! Keep in mind when feeding a bunch of children, you never know what allergies kids might have! Better be safe than sorry!

Betty Crocker’s Fudge Brownie mix is so good. With that, I always use canola oil, to keep them soy free, and the mix is already, soy free, peanut free, and tree nut free. Perfect for me!

The great thing about brownie mix is you can pretty much put anything in it to make it a little more fun. Here is a list of some of the mix-ins and toppings. When in doubt, ask a child what they would want in their brownies and you will get some great ideas!

  • Caramel – for inside and on top!
  • Chocolate Chips
  • White Chocolate Chips
  • Butterscotch Chips
  • Chocolate Syrup
  • Marshmallow fluff or just marshmallows (they will disappear when baked)
  • Cherry pie filling…yup
  • Sprinkles
  • Rice Krispies cereal – for a crunch!
  • Cookie chunks
  • Frosting on top
  • Chocolate Ganache
  • This list could go on!

For this particular batch, I chose to go with caramel inside and out as well as some chocolate chips inside. I used Nestle Tollhouse Simply Delicious chocolate chips. They are made with 3 ingredients: 100% pure chocolate, cocoa butter, and cane sugar. Additionally, they taste delicious and don’t have all of those filler ingredients like soy lecithin!

What You Need

  • 1 Box of Brownie Mix – I used Betty Crocker Fudge Brownie
  • Oil
  • Eggs
  • 3 Tbsp Caramel from a jar (2 for the mix and 1 for the top)
  • 1/4 cup Chocolate Chips

Directions

  • Mix together the brownies according to the box. Usually you don’t even need a hand mixer for this. A whisk will do the trick!
  • Pour in the caramel and swirl it around with a knife
  • Add the chocolate chips on the top
  • Bake according to the directions on the box – 9×13 baking dish at 350 degrees for about 20 minutes should do it
  • Drizzle more caramel on top of the baked brownies
  • Cut with a PLASTIC KNIFE. I cannot stress this enough. You will get a clean cut. Metal knifes pull the brownies and the cut isn’t smooth.

Brownie How To Video

Top with whipped cream or ice cream and more caramel or fudge and you have a winner! Delicious.

I hope I have inspired you to be more creative with your brownies. The best part is they are so easy, and you can call them “homemade”!!

Easy Cherry Pie Bars

Do you ever find yourself needing a quick and easy last minute dessert for a party? These Cherry Pie Bars are the answer. They are easy to make, easy to eat and are so yummy. They are great for ANY occasion. Once I start eating these I honestly have a hard time stopping!!

This is one of those desserts, that if you have these leftover in your refrigerator you keep going in for just one more bite…

Honestly I cannot tell you enough how EASY these are to make. I like a quick and easy dessert, and when I am in a pinch I don’t want to have to give it much thought. This recipe would be fantastic swapping out the Cherry filling with strawberry, blueberry, peach or even lemon filling! I am going to try that next time I go to make this.

I served these Easy Cherry Pie Bars up at our Christmas Party with my friends. They were very festive and were perfect for the holidays! They even went well with my Grapefruit Paloma aka Margarita…

This recipe is a great go-to for anyone who has food allergies to peanuts, tree-nuts and soy. I happen to have all three. This recipe can be found in many variations, but mostly people use almond extract, which is an absolute no for me! I just supplemented with more vanilla!!

Ingredients

  • 1 cup butter softened
  • 2 cups granulated sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 3 cups all purpose flour
  • 1 tsp salt
  • 1-2 cans cherry pie filling 21 oz. Depending on how much cherry you like!

Glaze Ingredients

  • 1 cup confectioner’s sugar
  • 3-4 tbsp milk
  • 1 tsp vanilla

Instructions

  • Preheat oven to 350 degrees F
  • In your stand mixer cream together butter and sugar
  • Add in eggs and vanilla
  • In a separate bowl combine the dry ingredients
  • Add the dry ingredients into the mixture
  • Press the majority of the dough into a greased 9×13 baking dish. You will need about 1 cup of reserve for the top. You can use spray or use this recipe for Cake Pan Release. It’s amazing and soy free! Nothing sticks with this!
  • Spread on the cherry pie filling
  • Take the rest of the dough and drop spoonfuls on the top
  • Bake for 30 minutes. Should be a golden brown on top
  • Cool completely
  • Mix together the glaze ingredients and drizzle on top
  • Serve immediately or refrigerate until ready to serve
  • Warm them up and serve with ice cream, or just eat them by themselves!

Like I said before, you can try different pie fillings to change up this recipe!

I hope you enjoy this recipe and come back for more!!

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One Happy Camper Birthday Cake!

Franklin Is One Happy Camper

My nephew Franklin just turned one and he had such a fun birthday party theme. He was “One Happy Camper”. This theme was perfect because he is always so happy and smiley! Just look at him!

Of Course he needed a cake (or two) for his party! (recipe below!) I love making the cakes for my family. It is so fun, and I always get to partake in eating them! LOL

The hardest part about making a cake is deciding on what to make. So when the theme is chosen by someone else it makes it easy for me!

I decided to do a tent and a campfire in the woods for the sheet cake. I frosted the bottom half with chocolate buttercream (recipe below) for the “ground” and used regular buttercream (recipe below) dyed blue for the sky. Once that was all smoothed out I did the details! Making the fire was my favorite part. I got the new Wilton color swirl coupler. How it works is you put up to three colored frostings that are in separate bags in the same coupler. So when you go to pipe the frosting it swirls the colors together out of one tip! Genius! It was super easy.

Here are the tips I used for the decorations

  • Logs
  • Tree
  • Writing
  • Tent
  • Fire

Here are the colors I used for the cake decorations. I always prefer to make the piping bags with the frosting before I start. It can be time consuming and when your in the “zone” decorating it’s hard to stop and fill more bags…

Since this was a 1st birthday party, we needed a smash cake of course! This was super fun and easy to make. I frosted the cake with chocolate buttercream (recipe below) and made a big campfire using the frosting and the color swirl tool I mentioned above. How easy is that?! Franklin definitely “smashed” this cake. It was such a mess, but well worth the cleanup. (especially because I didn’t have to clean it!)

How cute are these cookies?! I sadly did not make them, but someone did and they were awesome! We were all “One Happy Camper”!

The party was such a great time and a big success! As long as the birthday boy was “One Happy Camper”, so was everyone else!!

Check out my other cakes by visiting my cake gallery and also below are some more posts you might enjoy. Subscribe to Fun and Frosted to stay in the loop!!

12×18 Sheet Cake great for any Occasion
A Birthday Party in the Trees
Frozen Birthday Cake