Easy Pumpkin Spiced Trifles

I came across this recipe about two months ago while lying on the beach in Brigantine New Jersey. I had just picked up a copy of Southern Lady Magazine Best of the Season Autumn issue, and was perusing through the pages when my sister spotted these autumn inspired pumpkin trifles.

Ingredients:

1 c. pumpkin (you can use canned)

1 8oz container of whipped topping thawed

1 c. confectioner's sugar divided

1 1/2 tsp. pumpkin pie spice

1/2 tsp. cinnamon

1/4 tsp. salt

1 8oz pkg cream cheese,softened

2 tsp vanilla extract

1 cup gingersnaps, crushed

Garnish: whipped cream, gingersnaps and pumpkin spice

In a medium bowl add the pumpkin, half of the whipped cream, 1/2 cup confectioner's sugar, pumpkin pie spice, cinnamon and salt. Beat with mixer until well blended and set aside. In another bowl combine the softened cream cheese, the other half of the whipped topping minus a few tablespoons, the remaining confectioner's sugar and vanilla extract. Beat on medium speed until smooth.

In individual glasses,  spoon in the cream cheese mixture, then top with a layer of crumbled cookies. Add the pumpkin mixture, top with a dollop of whipped cream topping, one cookie and a sprinkle of pumpkin pie spice.

And enjoy!!!

I saved the unused pumpkin to make pumpkin ravioli in a butter sage sauce for lunch...Yum!!

XO

Sharing this post at link parties hosted at these fabulous blogs...
Daily Dish Magazine

Simple Banana & Coconut (Cream) Dream Pie!!

Summer is here and it is time for those yummy refrigerator pies to make an entrance! This recipe takes the classic cream pie to a tropical level with both banana and toasted coconut as part of the filling. Then it's topped with some whipped cream and more toasted coconut all sitting in a crumbled vanilla wafer crust!

And the best part is that it is easy peasy to make!!

The basic recipe I used is from Eagle Brand only I made a couple changes. First, instead of using a graham cracker crust, I  decided on a vanilla wafer crust. For some reason I just thought vanilla wafers would go better with the whole banana flavor thing. This was easy enough to make, although I should have opted to use my food processor to crumble up the cookies instead of pounding them down manually using my trusty rolling pin. Just mix the cookie crumbs with butter, about 1/3 cup butter to 1 1/2 cups cookie crumbs, and press into a 9 inch pie plate. Then for the whipped cream topping I just used good old Cool Whip instead of whipping up my own from heavy cream. This what helped to make the recipe so simple.

For the filling all I used was...

3 T corn starch

1 1/3 cups water

one 14 oz can of Sweetened Condensed milk

3 large egg yokes, beaten

2 T of butter cut up in small pieces

1 tsp. of vanilla extract

1/2 cup plus 2-3 T of flaked coconut, toasted

and 2 ripe bananas dipped in some lemon juice

Start by dissolving the 3 T of corn starch in the water in a medium size pot. Then add the sweetened condensed milk and then slowly add the egg yolks all the while stirring consistently with wire whisk over medium heat until the mixture becomes thick and bubbly. Remove from the heat and add the butter and vanilla extract. Then let it cool slightly before adding the 1/2 cup of toasted coconut.

Slice your bananas and dip into the lemon juice, this will prevent them from turning brown. Arrange slices in the bottom of the pie crust and then add your coconut cream filling. Cover with plastic wrap and refrigerate for at least 4 hours or until set. 

Before serving, remove plastic wrap and top with the whipped cream then garnish with the remaining toasted coconut.

See wasn't that easy???

Mr. Rosemary Lane and the kiddos LOVED it! Mr. RL said it was super creamy and even my son Michael, who is not the biggest fan of coconut, gave it a hearty thumbs up!

Thanks for stopping by today and remember to drop by Wednesday evening for another awe-inspiring 

Share Your Style link party!

'Til then...

XO 

Sharing this post at link parties hosted by these terrific blogs...

Celebrate & Decorate

Daily Dish Magazine

Desighnthusiasm

Scrumptous Mixed Stone Fruit Pie

The fourth of July is upon us and this year for dessert I decided to diverge a little from the traditional Independence Day fruit pie. Now I love chilled pies for the summer and absolutely adore anything with a cream cheese, so when I saw this recipe in the July issue of Southern Living I felt it calling my name. There are three components to this delicious pie...the crust made of graham crackers and almonds...a filling of cream cheese, sweetened condensed milk and heavy whipping cream...and then the yummy stone fruit topping. It simply screams SUMMER!!!

Ingredients:

1 cup graham cracker

1 cup sliced almonds

6 tsp. butter melted

1/4 cup sugar

1 cup fruit juice (I used grape juice but your can also use cranberry)

3 tsp cornstarch

1/4 cup honey

1/8 tsp salt

2 cups heavy whipping cream

2 8-oz packaged of cream cheese, softened

1 14-oz can of sweetened condensed milk

1 tsp of lemon zest

 2 T. of fresh lemon juice

1/2 tsp vanilla extract

1/4 tsp of almond extract

1/4 tsp salt 

4 cups of mixed stone fruit (I used peaches plums and cherries)

Heat your oven to 325 degrees F. Start with the first four ingredients and place them into a blender or food processor. Pulse them until they are finely ground and then press the crust mixture into a 10-inc round pie plate, Bake in the oven for 10 to 12 minutes and then let cool completely. Place in frig to chill.

Next whisk the fruit juice with the cornstarch. In a small saucepan stir together the honey and salt and heat until it begins to bubble. Whisk in the fruit juice mixture into the pot with the honey and bring to a boil. Remove from heat and let cool. Chill in the frig until ready to use.

In a medium size bowl using an electric mixer, beat the heavy whipping cream until soft peaks form. Be careful not to over beat the cream. Then in a medium bowl of a heavy duty electric mixer, beat the cream cheese until smooth while gradually adding the condensed milk.  Add the next 5 ingredients and mix until blended.

Fold the cream cheese mixture into the prepared pie crust and chill for 12 to 24 hours.

Place fruit slices in a bowl and then toss with half of the chilled juice mixture. (If the mixture is too thick your can slightly heat it on the stove or in the microwave.) Once the fruit pieces are coated spoon onto the chilled pie and serve immediately with the remaining fruit mixture. 

(PS...I put the fruit on top to shoot my photos and then should have immediately removed it. If you leave the fruit on the pie the pie itself will begin to lose its firmness. My advice is to serve a pie slice and then add the fruit. But I do have to say the pie is absolutely delicious!)

Wishing you all a very safe and

XO

Sharing this post at link parties hosted by these fabulous blogs...

Daily Dish

Coastal Charm

A Stroll Thru Life

Savvy Southern Style

Adorable Cottontail Cake Balls

 Last year I pinned this tutorial to my Springspiration Pinterest board because I thought it was the most darling idea. I just never attempted it because I was a little leery about making the cake balls. (Something I am not that familiar with.) However when I came across a box of make-your-own key lime cheesecake pops at my local supermarket, I knew I was going to have to give this one a whirl!

They are actually pretty easy to make using the cake mix. You just follow the instructions on the back of the box and make your cake balls. Pop them in the freezer as instructed and then you can go on and make the little tails. 

To do this microwave some the the white candy that comes with the mix just til soft, about 30 seconds. Taking a toothpick, spear a marshmallow and dip it into the soft candy and then roll the candy covered marshmallow in the little white sprinkles. I poked the toothpick into a piece of fruit for drying.

Next you can add some green food dye to the coconut and toss until the coconut turns green. Set aside. Melt more of the candy and at this point your cake balls should be ready for dipping. Using one of the sticks in the kit, spear a cake ball and then either dip it into or spread on it with a spoon, the soft candy and then let dry on a piece of wax paper. It only takes a few minutes for the candy to harden onto the cake ball.

Once the candy is hard, you can take one of your pre-made bunny tails, dip it into some of the candy and then "glue" it on to the top of the pop. Roll out two mini marshmallows for each bunny bottom and then again "glue" it just beneath the bunny tail with more of the soft candy. Take your icing in a tube and then make 4 dollops on the marshmallow to create the bunny's pads. Fill your cupcake wrappers with the green coconut and then spread a little more of the candy onto the opposite end of your bunny pop and place it in the wrapper.

And that it it! You now have one dozen little bunny bottoms sticking up at you!

Hope the week is going swimmingly for you all, and remember to stop back this evening at 7pm EST/6 central for another 

Share Your Style Link party!

XO

Sharing this post at link parties hosted by these super blogs...

Savvy Southern Style

Walking on Sunshine

Fun Holiday Idea ~ Christmas Tree Cupcakes

How adorable is this little forest of Christmas trees...that you can eat! When I saw this floating around on Facebook the other day I knew I just couldn't resist the idea of giving them a try! So I followed the link and it took me to a wonderful foodie site called Just a Taste. This is actually a lot less complicated than it may look and if yours truly can pull it off than you should have no problem in creating your own forest of pretty little Christmas trees!

All you need is this...

1 box of chocolate cake mix of your choosing

a box of sugar cones which usually come 12 to a box

2 containers of vanilla frosting or you can always make your own

yellow and blue food coloring

some pearl sprinkles

* You will also need a pastry bag or gun fitted with a star shape pastry tip. I used a pastry gun with a #18 Wilton tip.

Make the cake according to the box directions and then fill muffin pan prepared with cupcake liners. While cupcakes are baking take one of your jars of vanilla frosting and using the food color begin to make the frosting color for your tree. Then taking one of the sugar cones, spread on a thin layer of frosting and repeat for the remaining cones. Transfer the rest of the frosting to the pastry bag or gun.

Once the cuppycakes are all done baking let cool and if necessary cut the tops of the cakes to create a nice flat surface. Slather on some of the white vanilla frosting to create a base for the cone and then pop the cone on top.

Starting at the base of the cone, pipe the leaves onto the tree. Once done add the little pearl sprinkles and a dusting of powdered sugar.

And there you have your very Merry Christmas Tree Cupcakes! These can even double as a festive centerpiece. We have a few holiday events going on this coming weekend so I think I will be taking a forest or two as desserts. 

Also don't forget that the Open House blog hop hosted by Sherry Carroll of the blog 

No Minimalist Here begins today and will be featuring open house tours from some of your favorite bloggers.

Wednesday 

No Minimalist Here

Uptown Acorn

The Vintage Nest

Dixie Delights

Thursday

Common Ground

Housepitality Designs

The Essence Of Home

Northern Nesting

Friday

Miss Kopy Kat

21 Rosemary Lane

A Stroll Thru Life

All About Vignettes

 Here is wishing you a wonderful day!!!

XO

Sharing this post at link parties hosted by these wonderful blogs...

StoneGable ~ The Scoop

A Stroll thru Life

Savvy Southern Style

My Uncommon Slice of Suburbia

FRENCH COUNTRYCOTTAGE

Easy Cranberry-Oatmeal Cheesecake Bars

It is totally cranberry season!!! I love cranberries, whether it is cranberry sauce, cranberry stuffing or cranberries paired with oatmeal and cream cheese in these little buttery bites...I love cranberries! Making only a few changes, I decided to give this dessert recipe from Borden a whirl.

Ingredients:

2 cups  flour

1 1/2 cups rolled oats

3/4 cup plus 1 tablespoon firmly packed brown sugar

1 cup (2 sticks, but I used 3 sticks) butter, softened 

1 (8 oz.) package cream cheese, softened

1 (14 oz.) can sweetened condensed milk

1/4 cup lemon juice ( I substituted orange juice)

2 tablespoons cornstarch

1 (16 oz.) can whole berry cranberry sauce

Heat oven to 350 degrees and spray a 13X9 inch baking pan with cooking spray, Next combine the flour, oats, brown sugar and butter until it forms coarse crumbs. Reserve 1 1/2 cups of the mixture and press the rest into the bottom of your baking pan. Bake in oven for 15 minutes.

Next beat the cream cheese until fluffy and then add the sweetened condensed milk and beat until smooth, then mix in the orange juice. Spread the mixture over the partially baked crust. In a small bowl blend together the cranberry sauce, the 1 T of brown sugar, the cornstarch. Then spread the cranberry mixture evenly on top of the cream cheese mixture and top with the remaining crumb mixture. Bake for 40 - 45 minutes depending on your oven, until golden brown. Remove from oven and let cool complete. Chill and then cut into bars.

This is a great recipe for a Thanksgiving dessert. You can even bake an extra batch and freeze them to have on hand for the Christmas season

Enjoy!!!

XO

Fudge Brownie Topped with Decadent Pumpkin Marshallow Frosting

OK...who doesn't LOVE spicy pumpkin and chocolate fudge married together in on scrumptious fall dessert? This recipe I found posted to my Facebook page a couple weeks ago by my dear friend Pegs, and boy does she know me because as soon as I saw it I knew I had to try it!

The recipe can be made with any one of your favorite fudge brownie mixes, and then it's jazzed up with some chocolate grenache and a homemade marshmallow-pumpkin frosting. It is a pretty rich dessert so this little brownie will go a long way.

First you make your brownie according to the package directions. (I made my brownie more fudgey than cake like...Mr. RL prefers the fudgey version.) Now this is important...make sure to prep a 9 inch round cake pan with cooking spray or butter, and then trace the bottom of the pan onto a piece of parchment paper. Cut the circle out and then place the paper in the bottom of your cake pan, coat the parchment with cooking spray or butter. This will insure your brownie will release from the cake pan without any sticking. Make sure you let your brownie cool completely.

In the meantime in small sauce pan, bring to a low boil 1/3 cup of heavy cream. Just as it reaches a rolling boil remove the pan from the heat and add 1/2 cup of semi-sweet chocolate morsels. DO NOT STIR THE MORSELS. Just make sure they are all covered and let the pan sit for about 5 minutes, then mix the chocolate until the mixture is creamy and well blended. Place the chocolate mixture in the fridge and let cool until it reaches a spreading consistency, about 5-8 minutes.

Next remove the chocolate grenache from the fridge and spread it over the top of your cooled brownie. Refrigerate for about 15 minutes, this will give you time to prepare the pumpkin marshmallow topping.

To make the topping you will need:

3/4 cup sugar
3 T. cold water
1 egg white
1/4 tsp. cream of tarter
1 tsp. vanilla
4 T pumpkin Puree
1/2 tsp. ground cinnamon
1/4 tsp. pumpkin pie spice
1/4 tsp ground nutmeg
1/4 tsp ground cloves

Using a double boiler, fill the bottom pan with just enough water so it is not touching the bottom of the top pan, and bring to a boil. In the top pan combine the sugar, cold water, egg white and cream of tarter, and blend with a hand held mixer on low speed for about 30 seconds. Place the top pan over the boiling water and cook while beating with mixer consistently for about 8-10 minutes. The mixture will thicken as it cooks. Remove the pan from the heat and add the vanilla. Beat for about another minute until you can form stiff peaks by pulling the beaters from the mixture, and then add the pumpkin, cinnamon, pie spice, nutmeg and cloves, beat again until blended. Spread mixture over the top of the grenache and return the brownie to refrigerator for another 15 minutes.

 Preheat your oven to 450 degrees Fahrenheit. Once the brownie has set, bake it in the oven for about five minutes or until lightly browned. Cool on wire rack and dust lightly with cocoa powder.  

Enjoy this perfectly pumpkined brownie dessert with either a cup of your favorite coffee or a nice port wine.

Have a great day!!!

XO

This recipe was adapted from Better Homes and Gardens 

Hot Cocoa Brownie Cake with Pumpkin Marshmallow Frosting. 

Sharing this post at link parties hosted by these wonderful blogs...

Have a Daily Cup of Mrs. Olson

FRENCHCOUNTRYCOTTAGE

Elegant 4 Layer Carrot Cake

I've been making this cake for about a year now and I have to say that it may look like a complex dessert but in all actuality it is REALLY easy to create! In order to achieve this pretty rectangular cake, instead of baking the cake in conventional cake pans it is baked in an 16 X 11 jelly roll pan. Then the cake is cut into 4's and are stacked  to create an elegant look. 

The ingredients are fairly basic but since the cake is in a wider longer pan, the baking time is drastically reduced. The recipe uses baking soda in the batter so to raise its pH. This is done to insure the carrots soften enough during the shorter cooking time. 

Ingredients:

1 3/4 cups all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

1 1/2 tsp. ground cinnamon

3/4 tsp. ground nutmeg

1/2 tsp. salt

1/4 tsp. ground cloves

1 1/4 cups packed light brown sugar

3/4 cup vegetable oil

3 large eggs

1 tsp. vanilla extract

2 2/3 cups shredded carrots

cream cheese frosting (I used store bought, roughly 32 ounces, but of course you can always make your own.)

2 cups chopped pecans

First set your oven's baking rack to the middle position, then preheat it to 350 F. Prepare your jelly roll pan by greasing it with cooking spray and then lay a a piece of parchment paper on top and grease the paper with the spray.

In large bowl whisk together the first seven dry ingredients. In another large bowl whisk together the brown sugar, vegetable oil, eggs and vanilla extract. Stir in the carrots and the dry ingredients. Then using a rubber spatula, fold the mixture until it is just combined. Pour the batter into your prepared pan making sure to spread the batter into the corners. Place in oven and bake for 16-18 minutes. Remove from oven and let cool 5 minutes on a baking rack. 

Next transfer the cake onto the rack with the parchment paper still under the cake and let cool completely, about 30 minutes. Once cake is cooled, slice the cake in half crosswise cutting through the parchment paper as well. Then slice each half lengthwise, again making sure you cut the parchment paper, to create 4 equal rectangle cakes. 

Using a cake board or large plate turn one of the cakes onto it, paper side up, and then carefully peel off the paper. Spread about 1/2 to 2/3 cup of frosting on to the first layer and then repeat for the other three layers. (If your cake has baked with an uneven thickness, adjust the orientation of the layers so they are stacked to produce a level cake.) Once your cake is assembled frost all 4 sides of the cake. Then gently press the chopped pecans into the 4 sides of the cake. 

Chill for about one hour before serving.

Enjoy!!!

 

Sharing this post at link parties hosted by these wonderful blogs...

Thoughts from Alice

Blueberry and Lime Mini Cheesecakes

This recipe was adapted with minor changes from Southern Living Magazine July 2014 issue

Simple ingredients + easy directions = a killer looking and fabulous tasting dessert. 

When it comes to baking this is my favorite equation!

These darling little cakes were sooooo incredibly easy to make that even I couldn't screw up the final product. It is possible that you could have the ingredients to make this yummy dessert in your kitchen right now, that's how no fuss this recipe is.

All you need is as follows...

12 paper baking cups

14 graham crackers

2-3 T melted butter

pinch of salt

12 oz. cream cheese (an 8oz package plus another half package) at room temp

1/3 cup sugar

2 T lime juice

1/2 tsp vanilla extract

2 large eggs

about 1/4 cup of blueberry preserves

1/2 cup fresh blueberries

Preheat your oven to 325 degree F. In a food processor or blender, pulse the graham crackers until they are finely crushed. Add the melted butter to the cracker crumbs along with a pinch of salt and mix. Using a standard size muffin pan, line the cups with the paper baking cups. (Note: I used foil cups lined with paper. This made it easier to create a nice clean presentation of the mini cheesecakes.)

Press about a tablespoon and a half of the graham cracker mixture in to each one of the paper cups. Bake in the oven for 6 minutes, remove from oven and let cool. Again reset your oven to 325 degrees F.

While the crumb crust is baking, blend together with a hand mixer the cream cheese, lime juice, sugar and vanilla extract. Then add in the eggs one at a time blending until all the yellow yolk disappears. 

Divide the mixture between the 12 cups and then bake in the oven for about 15-20 minutes or until the cream cheese mixture is set. Cool on wire rack for 30 minutes then cover and place in the refrigerator for a minimum of 4 hours.

Now this is why I used the foil and paper baking cups.

Remove the foil cup and then gently peel the paper cup off of your cake and discard. Place your cheesecake back onto the opened foil cup and top it with a dollop of blueberry preserves, three or four blueberries and garnish with some lime zest.

See how easy this was. And yes my kiddies and Mr. Rosemary Lane loved 'em!

Wishing you a great day!!!

XO

Sharing this post over at these wonder blog link parties...

My Uncommon Slice of Suburbia

A Stroll Thru Life

Savvy Southern Style

Have a Daily Cup of Mrs. Olson

From My Front Porch to Yours

Mommy on Demand

The Dedicated House

Thoughts From Alice

StoneGable

Daily Dish Magazine

Strawberry Rhubarb and Cheese Danish Ring

With summer just a month away, I love picking and baking with fresh rhubarb. Yup we have a rhubarb plant right in our back yard. When I went to college out in Lancaster Pennsylvania, rhubarb was very plentiful. Almost every home that backed up to campus had at least 3 or 4 plants. Admittedly I never had rhubarb when I lived out there, it wasn't until I really began to experiment with cooking and baking that I took the opportunity to taste this red stem. 

Now I love rhubarb paired with strawberries. Typically I make strawberry-rhubarb jam, but I came across this recipe in the June 2nd issue of First magazine and thought I'd give it a whirl!

What I like about the recipe, aside from the rhubarb, strawberries, cream cheese and white chocolate, was the fact that the dough used is actually two types or refrigerated dough, making this recipe fast and easy.

Spring Danish Ring

1 3/4 cups chopped fresh rhubarb stems

1 3/4 cups chopped strawberries

1/2 cup strawberry preserves

2 T. cornstarch

1 8 oz pkg refrigerated crescent rolls

2 pkg. 8 oz refrigerated dinner rolls

1/2 cup (4 oz) Neufchatel cheese at room temp

1 oz white chocolate for baking, melted

In a medium post over medium heat, bring the first three ingredients to a boil. Reduce heat and let simmer 15 minutes while stirring. In a small bowl mix together the cornstarch and 2 T cold water, add to the pot. Simmer one minute and then remove from heat and let cool. Drop 10 tablespoon size dollops of the strawberry rhubarb mixture onto a plastic or wax paper lined baking sheet. Freeze for one hour. Set the remainder of the mixture aside.

Preheat oven to 350 degrees F.  Line a 9" springform pan with wax paper and spray with cooking spray. Unroll the crescent rolls and press into the bottom of the pan. Separate the biscuits and roll them with a rolling pin or press them out with your fingers until thin. Now wrap each one of the frozen dollops in a biscuit making sure to pinch it closed, and place around the edge of the pan. Spoon the remainder of the strawberry mixture into the center.

In another small bowl mix the cheese with the white chocolate and swirl all but about 3 T into the fruit mixture. Bake in the oven for 25-35 minutes ( it took closer to 35 minutes in my oven) or until the dough is golden in color. Remove from oven let cool. Unmold the rind and drizzle with remaining cheese/chocolate mixture. 

The kids just got home from school and were chomping at the bit to try a slice. It got 2 thumbs up from my two.

Wishing you a great Memorial Day Weekend!!!

XO