Creamy Pumpkin Pie

What you'll need

• 4 ounces cream cheese, softened
• 1/2 cup white sugar
• 1/2 cup packed light brown sugar
• 3 eggs, at room temperature
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 1/4 cups solidly packed pumpkin mash or canned pumpkin
• 3/4 cup light cream
• 9-inch piecrust (use your favorite recipe or our Foolproof Pie Shell)
• TOPPING:
• 1/4 cup orange juice
• 2 teaspoons cornstarch
• 1 16-ounce can whole-berry cranberry sauce

How to make it

1. Heat the oven to 375º F. Using an electric mixer, blend the cream cheese in a large mixing bowl to further soften it. Beat in the white sugar and the brown sugar, then beat in the eggs one at a time. Add the vanilla extract, spices, salt, pumpkin, and cream, and blend the filling on a low speed until it is smooth.
2. Pour the filling into the pie shell and bake the pie on the center rack for 30 minutes. Reduce the heat to 350º and continue baking until the pie puffs slightly around the edges and the center is no longer soupy, about another 20 minutes. Remove it from the oven and let it cool to room temperature. Cover the pie and refrigerate it for at least 4 hours.
3. To prepare the topping, blend the orange juice and cornstarch in a small saucepan until smooth. Stir in the cranberry sauce. Bring the mixture to a boil over medium heat, stirring all the while. Let the filling boil for 1 minute, then remove it from the heat and let it cool for 10 minutes.
4. Pour 1 1/2 cups of the topping over the pie and smooth it up to the edges with a spoon. Pour the rest of the topping into a serving bowl. Chill the pie for 15 minutes before serving, and set out the remaining topping for those who prefer an extra-tart flavor. Makes 12 servings.

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Rainbow Ribbon Cake

Need an idea for a summer birthday cake? Here is a fun colorful cake that everyone would love at their birthday!









Ingredients
For the cake:


1 (18.25-ounce) box white cake mix (recommended: Betty Crocker)
1 1/4 cups water
1/3 cup canola oil (recommended: Wesson)
3 egg whites
1/2 teaspoon vanilla extract
1 tablespoon each flavored gelatin: lemon, orange, cherry, grape, lime, and blue raspberry (recommended: Jell-O)
2 cups boiling water


For decoration:
2 (12-ounce) cans white whipped icing (recommended: Betty Crocker)
Colored decorating icing: yellow, orange, red, purple, green, blue (recommended: Cake Mate)




For the cake:


Directions
Preheat oven to 350 degrees F. Lightly spray 2 (8-inch) round cake pans with cooking spray; set aside.

In a large mixing bowl, beat together cake mix, water, oil, egg whites, and vanilla on low speed using an electric mixer for 30 seconds. Scrape down sides of bowl using spatula and beat on medium speed for 2 minutes.

Divide batter into the prepared pans evenly and bake in the oven for 32 to 36 minutes or until a toothpick inserted into the center of the cake comes out clean. Use oven mitts to remove pans from oven and let cool for 10 to 15 minutes before turning over onto wire racks to cool completely. Trim off the tops of the cakes, to make a smooth surface.

Place 1 tablespoon of each flavor of gelatin in separate small bowls. Stir 1/3 cup boiling water into each and stir until dissolved. On the trimmed sides of the cakes, splash the different gelatin all over the cakes. Cover cakes, separately, with plastic wrap and refrigerate for 3 to 4 hours.

For decoration:
Remove cakes from refrigerator. Unwrap the cakes and place 1 cake on a plate or stand and spread white icing evenly on top. Place the second cake on top and finish icing cake, top and sides with the white icing. Randomly place big dollops of the colored decorating icing all over the iced cake. Using a small spatula, swirl the dollops together to create a tie-dye/rainbow effect on the cake.

Toasted Marshmallow Cupcakes

INGREDIENTS

3/4 cup unsweetened cocoa powder

1 1/2 cups all-purpose flour

1 1/2 cups sugar

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

1/4 teaspoon salt

2 large eggs, lightly beaten

3/4 cup warm water

1/2 cup whole milk

1/4 cup sour cream

1/3 cup unsalted butter, melted

3/4 teaspoon pure vanilla extract

18 cupcake liners

1 bag of jumbo marshmallows




DIRECTIONS

STEP 1
Make the cake: Preheat oven to 350 degrees Fahrenheit. Line cupcake tins with cupcake liners.

STEP 2
Whisk cocoa powder, flour, sugar, baking soda, baking powder, and salt in a large bowl. Stir in eggs, warm water, milk, sour cream, butter, and vanilla, mixing until smooth.

STEP 3
Fill each muffin cup half way (about 2 ounces each). Bake until a tester inserted into the center comes out clean, 15 to 18 minutes.

STEP 4
Let cake cool slightly and change the oven to broil.

STEP 5
Make the topping: Place one marshmallow vertically in the center of each cupcake. Put the cupcakes back into the oven (careful not to knock any marshmallows off) and watch them closely, as the marshmallows will roast in a matter of seconds.

STEP 6
When the marshmallows appear golden brown on top and puffed slightly, take the cupcakes out of the oven and carefully press the marshmallows down, using your hand or a spoon, to cover the whole top of the cupcake.

Tiramisu Cupcakes Recipe

INGREDIENTS:

For the Cupcakes:
1¼ cups cake flour (not self-rising), sifted
¾ teaspoon baking powder
½ teaspoon coarse salt
¼ cup milk
1 vanilla bean, halved lengthwise, seeds scraped and reserved
4 tablespoons unsalted butter, at room temperature, cut into pieces
3 whole eggs plus 3 egg yolks, at room temperature
1 cup granulated sugar

For the Coffee-Marsala Syrup:
1/3 cup plus 1 tablespoon freshly brewed very strong coffee (or espresso)
1 ounce marsala wine
¼ cup granulated sugar

For the Mascarpone Frosting:
1 cup heavy cream
8 ounces mascarpone cheese, room temperature
½ cup confectioners' sugar, sifted
Unsweetened cocoa powder, for dusting

DIRECTIONS:

1. Preheat oven to 325 degrees F. Line standard muffin tins with paper liners. Sift together cake flour, baking powder, and salt. Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.

2. With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.

3. Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir ½ cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.

4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.

5. Make the syrup: Stir together coffee, marsala, and sugar until sugar is dissolved. Let cool.

6. Brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes.

7. Make frosting: With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners' sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.

8. To finish, Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.

Black Forest Cupcakes

Ingredients
1 (18.25-ounce) box devil's food cake mix
1 1/3 cups black cherry soda
1/2 cup vegetable oil
3 eggs
1 container vanilla frosting
2 teaspoons cherry extract
1 to 2 drops pink food coloring
24 whole maraschino cherries with stems
Directions
Preheat oven to 350 degrees F. Line 2 (12-cup) muffin tins with paper liners.

In a large bowl combine cake mix, soda, vegetable oil and eggs. Using a hand mixer combine all ingredients, batter will still be somewhat lumpy. Pour batter into muffin cups. Bake 19 to 22 minutes, turning the pans halfway through baking. Remove to a rack and allow to cool completely.

In a large bowl combine frosting, extract and pink food coloring. When cupcakes are cool ice with pink cherry frosting and top each with maraschino cherry

Animal Cupcakes

Howdini.com Animal Cupcakes

Simple Chocolate Cupcake

Ingredients

1/2 c.butter 1c.allpurpose flour
2eggs dash off salt
3/4 cup sugar 8tbsp.pure cocoa
2/4c.milk 1/8tbsp vanilla extract

Directions

start by pre-heating your oven to 350oF, next take you butter and sugar, combine for 2-3 min. add your vanilla and sugar to the mixture on medium. Then,combing your dry ingredients in a separate bowl slowly on low incorperate a tbsp at a time the flour and the milk flour then milk once all your ingredients have been used
up pour the batter evenly in to a 12 cup baking set. bake for 20-25 min. or when a toothpick is inserted in the middle and comes out clean cool for 15-20mins
frost,serve......................................