Even though Fall was so yesterday and it’s more like red velvet, chocolate covered strawberry season, we’re filling the kitchen this Saturday with the savory scent of Pumpkin Bread upon the request of one our kids. And it’s been a minute since we overindulged in this tasty treat, so why not! Plus we’re keeping it easy by following the simple instructions on the back of a box of Libby’s Pumpkin Bread Kit. Hands down the best pumpkin bread ever!
One word: WAFFLES. Two words: CAKE MIX. The best word ever: CHOCOLATE! Yep, we’re giving our ordinary toaster oven waffles this Saturday off and dusting off the waffle maker to make Chocolate Cake Mix Waffles with homemade butter cream frosting. They’re yummy enough to have for breakfast, lunch, and dinner!
1 box of Devil’s Food cake mix, plus ingredients on the back of the box
1 Heat waffle maker. Spray with non-stick spray.
2 Make cake batter as directed on box, using water, oil and eggs.
3 For each waffle, pour batter onto center of the hot waffle maker. Close lid of waffle maker. Bake 3 to 5 minutes or until steaming stops. Carefully remove waffle.
4 Serve waffles warm with buttercream frosting and your choice of toppings.
Homemade Buttercream Frosting
3 cups powdered sugar
1/3 cup butter or margarine, softened
1 1/2 teaspoons vanilla
1 to 2 tablespoons almond milk
1 In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the almond milk.
2 Gradually beat in just enough remaining almond milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
Oh Sweet Saturday!What could be better on a crisp November Saturday day than grabbing coffee with your girlfriends in the morning and baking Pumpkin Poke Cake with your sister in the afternoon? Sounds like the perfect Saturday to us!Pumpkin Poke Cake
1 box yellow cake mix
14 oz pumpkin puree (NOT PUMPKIN PIE FILLING)
1 tsp pumpkin pie spice
14 oz. can sweetened condensed milk
8 oz. tub cool whip
1/2 bag Heath Bits
Caramel Sundae Sauce
Mix together the cake mix, the pumpkin puree (DO NOT add the other ingredients on the cake mix box), and the pumpkin pie spice until a batter forms. Using the 14 oz. can of pumpkin puree will yield a thicker batter. You can add up to 1 cup more pumpkin if you’d like a thinner batter (which will yield a slightly fluffier cake).
Pour batter into a well greased 9×9 (9×13 if you added more pumpkin) baking dish. Bake at 350º for 35-45 minutes until a toothpick inserted comes out clean.
Let cool completely after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake (this post from a friend has great step by step photos for this part).
Pour the sweetened condensed milk over the cake, aiming to fill the holes. Refrigerate for 60 minutes or until the sweetened condensed milk has soaked into the cake.
Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight (best).
Recipe from Something Swanky
- 1 box of dark chocolate brownie mix plus ingredients on the back of the box
- Sea salt
Make the brownies according to the directions on the back of the box in a 9×13 pan. Once baked sprinkle with sea salt. Cool. Then use a pizza cutter to slice brownies into small 3 inch rectangles. Enjoy!
Even though our kiddos started school this week, it is only August and we are trying to hold onto any last bits of summer. Nothin says summer like ice cream sundaes. Around here we like to make things extra cutesy so we grabbed a few jars, some yummy toppings, a few flavors of ice cream and created our own ice cream sundae bar. From there we layered up the most deliciousy,
adorable ice cream sundaes in town. Summer never tasted so sweet!
It’s Memorial Day weekend and you know what that means- Party Time! Cue the music, grab the bathing suits, and don’t forget the picnic basket. If your cookout looks like ours’ it’s quite treat heavy! Who needs burgers, potato salad, and chips? Not us! Ain’t nobody got time for that! Bring on the desserts! We’ll be filling our plates with lots of goodies like Supreme Cookie Butter Cookies, Salty and Sweet Butterscotch Blondies, and Twix Brownies. What’s on your holiday menu this year?
We’re not sure if it’s the heart healthy ingredients in cherries, the color red for February, or that our bodies knew that today is National Cherry Pie, but something sparked a craving! And there’s only one thing to do when it’s Saturday! We’re cheatin and treatin with Cherry Pie Cobbler Bars. Grab your oven mit and join in the celebration!
1 cup butter, softened
1 3/4 cups sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 can (21 ounces) cherry pie filling
1/2 cup powdered sugar
1 tablespoon almond milk
1/8 teaspoon vanilla extract
Preheat oven to 350°. In a large bowl, cream butter and sugar. Add eggs, beat well. Stir in vanilla. Combine flour, baking powder and salt. Mix into creamed mixture.
Spread 3 cups batter into an ungreased baking pan. Spread pie filling over batter. Drop remaining batter by teaspoonfuls over top.
Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Combine powdered sugar, milk and vanilla. Stir until smooth. Drizzle over bars. Top with whipped cream and ice cream if desired.
*recipe inspired by Taste of Home