Pumpkin Dinner Rolls

Okay, so I didn’t come up with this idea, but that’s the POWER of the internet…I did, however, made it my own….so easy with a few little tricks.

In a large mixing bowl add 1 box bread mix, yeast package, ½ cup canned pumpkin, 2 tablespoons melted butter and ½ cup warm water.  Mix until well combined.  Knead dough 4-5 minutes.  Place bread back into the mixing bowl and cover with a cloth towel.   Place in a warm spot for 45-60 minutes (or longer if you have time).

Divide dough into 12 equal pieces, roll into a ball and place on a baking sheet.

12 rolls

12 equal pieces rolled into a ball

Using a pair of scissors, make 6-8 cuts along sides, leaving the center intact.  Poke your finger into the center of the roll.

6-8 Cuts

6-8 Cuts

Whisk 1 egg with 1 teaspoon of water, brush over rolls.

Egg wash rolls

Egg wash rolls

Bake in a preheated 375 degree oven, 20 minutes.  Remove rolls from oven and place on a wire rack.  Mix 2 tablespoons of melted butter with 1 tablespoon of honey and brush over hot rolls.  Place ½ pecan piece in center of roll.

Pumpkin Dinner Rolls

Pumpkin Dinner Rolls

1 Package Fleishmann’s® Simply Homemade® Country White Bread Mix
½ cup canned pumpkin puree
2 tablespoons butter, melted
½ cup water, 115-120°F
1 egg

Honey Glaze:
2 tablespoons butter, melted
1 tablespoon honey

Preheat the oven to 375°F. Line a baking pan with parchment paper or spray with cooking spray.

In a medium bowl combine bread mix, yeast (included with the mix), pumpkin, and butter. Add water, mix until well combined. Knead dough 4-5 minutes. Place bread back into the mixing bowl and cover with a kitchen towel.  Place bowl in a warm spot for 45 minutes, or longer if time permits  (dough will not double in size).

Divide dough into 12 equal pieces. Roll each piece into a ball. Using a scissors, give 6 cuts on the edge to mimic flower petals but leave the center uncut. Poke the center with your finger to give a deep indentation, and repeat the same procedure to the 11 remaining pieces.

Place prepared mini pumpkins on a baking pan lined with parchment paper or spray with pan spray. Let the rolls rise another 10 minutes.

Mix egg with 1 teaspoon of water and brush over rolls. Bake for 10-15 minutes, or until rolls are golden brown.

Remove rolls from pan and place on a wire rack to cool. Brush rolls with honey butter and insert a pecan piece on top to mimic a pumpkin stem.

Buon Appetito!!!


“This is all you can eat in one day cake” or Cheesecake Layered Caramel Chocolate Cake

Lol…you know its going to be great with a title like that…..I really am not a baker, but this one is a gem.  A little time consuming, but definitely worth it…taking the best cheesecake, the best cake, the best candy bar and mixing it all together with the best frosting….YUM!!!!  If you are in need of a new recipe for a summertime outing…make this, sure you be a winner!

Cheesecake Layers:

2 bars (2.05 oz. each) Snickers
1 cup butter, melted
3/4 cup sugar
4 packages (8 oz. each) cream cheese
1 package (4-serving size) vanilla pudding & pie filling (not instant)
2 teaspoons baking powder
4 eggs

Cake Layers

1 box Super Moist dark chocolate cake mix
1 8 oz. container sour cream
1/2 cup water
1/3 cup vegetable oil
2 eggs

Filling

1 jar (12 oz.) caramel topping (you can also use chocolate or butterscotch)

Frosting

1 package (4-serving size) chocolate pudding, instant
1 cup milk
1 cup heavy cream

  1. Heat oven to 325°F.  Grease 2 9 inch round cake pans with Mazola pan spray.  Line bottoms of pans with parchment paper; lightly spray paper with Mazola pan spray.  Chop 2 candy bards into small pieces and store in refrigerator for later use.
  2. In a large mixing bowl, beat butter and sugar with an electric mixer until smooth and creamy.  Beat in cream cheese until smooth.  Scrape down bowl and beat in eggs one at a time, until well combined.  Add pudding mix, baking powder and 4 eggs; beat well until smooth.  Fold in chilled candy pieces.  Evenly divide batter between 2 pans.
  3. Bake 50-60 minutes.  Cake will puff up during baking and then deflate when removed from the oven.  Cool on a wire rack for 10 minutes.  Remove cheesecake from pans and place on a cookie sheet or individual plates.  Wrap cheesecake with plastic wrap and place in freezer for 3 hours, or overnight.
  4. Heat oven to 350°F.  Grease 3 9-inch round cake pans with Mazola pan spray.
  5. In a large mixing bowl, mix chocolate cake mix, sour cream, water, vegetable oil and eggs.  Beat with an electric mixer until well combined.  Divide cake evenly into the prepared pans.  Bake 15 to 20 minutes, or until toothpick inserted in center comes out clean.  Cool pans on cooling rack 10-15 minutes.  Remove cake from pan and cool completely.
  6. To assemble, place 1 cake layer on serving plate or cake stand.  Spread 1/4 cup caramel topping over top of cake layer.  Place 1 frozen cheesecake layer on top of cake layer; top with 1/4 cup of caramel topping.  Repeat with remaining layers, finally top with remaining cake layer.
  7. In a small mixing bowl add instant pudding mix, milk and heavy cream.  Beat at high speed with an electric mixer until creamy.  Top cake and sides with frosting.  Top with additional candy pieces, if desired.

Cheesecake layered Chocolate CakeYou can change a lot with this one…use other flavored cake mixes, candies, instant pudding for frosting…  “You are only limited by your imagination!”

ENJOY!


Jenny’s Favorite Birthday Cake

I know at this time of the year I should really be posting a good old Irish recipe, but since Jen’s birthday was the week before St. Patty’s day, thought I would post her favorite “Triple Chocolate Cake” recipe….this is definitely a chocolate lovers decant cake, especially good with ice cream….yum…

Cake

1 package chocolate cake mix

1 package chocolate instant pudding mix

1 ¾ cups milk

2 eggs

1 package chocolate chunks

 

Filling

¼ cup butter, softened

1 ½ cups sifted powdered sugar

¼ cup cream peanut butter

1 ½ tbsp. Milk

1 tsp. vanilla extract

Frosting

1 package instant chocolate mix

½ pint heavy cream

1-cup milk

Combine cake mix, pudding mix, milk, and eggs in a large bowl and mix until well blended.  Beat with an electric beater for about 2 minutes.  Fold in the chocolate chunks.  Pour batter into a well-greased Bundt pan or two layer cake pans.  Bake at 350 for 50 – 55 minutes for Bundt pan or 25 – 30 minutes for 9” round pans.  Do not over bake.  Cool 15 minutes in pan; remove from pan and continue cooling on rack.

When cooled, beat filling ingredients together until creamy.  Cut cake in half.  Layer filling on top of cake and place the other half on top.  Beat frosting until creamy.  Frost cake and refrigerate or serve immediately.Chocolate Lover's Cake