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Tag Archives: thanksgiving

Caramel Pecan Cup of Cake!

caramel-pecan-cupcakes

Take a plain cupcake and turn it into a layered work of art this Thanksgiving!

Everyone loves those beautiful layered trifle desserts. This recipe creates individual layered desserts. Aren’t they fun?? I used butter pecan cupcakes with yummy caramel sauce, pecans and homemade butter cream frosting. They were delicious! You can use this idea with literally ANY combination of flavors though! Get all the flavors of a “filled” cupcake- but SO much easier to assemble!

caramel-pecan-cupcakes

Plus, you can wrap them up in cello bags with pretty fall ribbon and ties for an elegant holiday dessert!

caramel-pecan-cupcakes

Can you tell that I enjoyed taking pictures of these!?!  Here is how we made them (printable recipe here):

INGREDIENTS: (Makes 24 cups of cake!)

Cake:

  • One boxed cake mix (plus oil, water and eggs to make according to package). I used Betty Crocker’s Butter Pecan cake mix. It was AMAZING!!!!!!!

Caramel sauce:

  • 32 unwrapped Kraft caramels
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup (1 stick) butter, softened

Buttercream:

  • 4 sticks of butter (softened)
  • 3 cups of powdered sugar
  • 1 teaspoon of vanilla
  • You will also need 4-5 pecan halves per cup- and small clear Solo cups!

DIRECTIONS:

  • Make cake mix according to package and bake in 24 cupcake tins as directed by box (spray the pans with non-stick spray if you don’t use liners!). Cool.
  • Make caramel sauce by placing caramels, butter (1 stick) and sweetened condensed milk into a saucepan.
  • Melt over stove, stirring constantly, until caramels are entirely melted and smooth. 
  • Cool and place in a zip-top bag.
  • Make buttercream by placing 4 sticks of softened butter, powdered sugar and vanilla in a large mixing bowl. 
  • Use hand mixer to beat on high for 2-3 minutes until light and fluffy. 
  • Place frosting in a zip-top bag that has been fitted with a decorating tip. Set aside.
  • To assemble, cut a cupcake in half. Pipe a little bit of frosting into bottom of cup and press cupcake bottom in cup.
  • Clip a corner off the bag of caramel and pipe along edge of cup on top of cupcake bottom. 

caramel-pecan-cupcakescaramel-pecan-cupcakes

  • Press pecans into caramel along edges
  • Pipe a little frosting between pecans (only use a little- mine had a touch too much icing in the middle- you could even skip this step and just have frosting on the bottom and top)
  • Place top of cupcake on, pipe a little more caramel on top of cupcake, and pipe a swirl of frosting on top. 
  • Add a pecan and decorate as desired. I used cute icing leaves by Wilton that I found at Michael’s.

caramel-pecan-cupcakescaramel-pecan-cupcake

  • You’ll want to wrap these up or put them in an air-tight container to keep them fresh. I chose cello bags and ribbon ties- and they made me smile 🙂 These stay fresh for 3-4 days when covered.

caramel-pecan-cupcakes

My thoughts: These got RAVE reviews. Personally, I thought they were a little sweet and I wished I had used less frosting (plus I ran out of frosting with 3 to go!) so use a little less than pictured (or make a little more…if you really like frosting!!) One of my friends HIGHLY recommended crumbled bacon as a layer in these 🙂 The GREAT news is that you literally can add anything you want to make these into your family’s favorite dessert!  Enjoy!!  ~r

caramel-pecan-cupcakes

Other yummy pecan and/or caramel treats here on Easybaked! (click on a photo to see the recipe)

Praline Cupcakes1Turtle Bundt CakeMarshmallow Turtle Pops!Turtle Cheesecake

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Pumpkin-stuffed Oreos

pumpkin stuffed oreos

Why have plain old pumpkin pie, when you can have these Oreos- filled with pumpkin and dipped in white chocolate?!?

Admission: I don’t like pumpkin pie. I never have and probably never will. I don’t like pumpkin spice anything either. The best way to ruin a Starbucks drink is to add pumpkin spice. Ew.

So I made these for you. All of you lovers of pumpkin out there! I also distributed these to as many pumpkin-addicted friends as possible, to get their thoughts. They LOVED them. I like that they are cute. Cute is always good.

pumpkin filled oreo

Like that photo, pumpkin people??? 🙂 I bet you do…. If you love pumpkin pie- you will go crazy over these fun little cookies!

Here is how we made them (printable recipe here)

INGREDIENTS: (makes about 20 cookies- but see notes at end of recipe)

  • 1 (15 oz) can of pumpkin
  • 1 (14 oz) can of sweetened condensed milk
  • 3 eggs 
  • 1 1/2 teaspoons of pumpkin spice seasoning
  • 1/2 teaspoon salt
  • 1 refrigerated pie crust
  • 1-2 boxes of Oreo Thins in vanilla (see notes)
  • 1-2 bags of Wilton’s Candy Melts in white (see notes)

DIRECTIONS:

  • Preheat oven to 375F degrees.
  • Place pumpkin, condensed milk, TWO eggs (save one), pumpkin spice, and salt into a medium mixing bowl and blend well using a whisk.
  • Pour into a baking dish (a pie plate works perfectly!)
  • Bake at 375 for 45-50 minutes- until a toothpick inserted into the center comes out clean. 
  • Remove from oven, spoon into a clean mixing bowl and blend until fairly smooth (it’s pumpkin, so it won’t be creamy smooth- but without big lumps).
  • Freeze for 30 minutes- until chilled through.
  • While baking /freezing pumpkin, make pie crust toppers.
  • Unroll pie crust and use a small cookie cutter to cut shapes out. Place these on a parchment paper-covered cookie sheet.
  • Separate remaining egg and keep just the white. Use a brush to coat top of each pie piece with egg-white. (I added a bit of orange and green food coloring in separate bowls to give them a hint of color- but this is optional!)
  • Bake at 375F for 7-8 minutes. Keep an eye on them! Mine got a little too brown.  I just popped these in while my pumpkin was still baking. Cool on counter.
  • Place 1/2 of Oreo Thins on a small cookie sheet. 
  • Scoop cooled pumpkin on top of each and gently press second Oreo on top.

pumpkin pie cookiesimg_0116

  • Freeze for at least 30 minutes (until pumpkin in the center is fairly hard).
  • Melt Candy Melts in a bowl the microwave in 30 second increments, stirring until smooth.
  • Set a pumpkin-stuffed Oreo into candy melts and spoon over the top and sides. 
  • Remove using a fork. Tap against edge of bowl to drain excess away and gently slide onto parchment paper. 
  • Before candy hardens, place a pie piece on top and sprinkle with a little pumpkin spice seasoning. 
  • Allow candy to fully harden ( a couple of hours).
  • Serve in a pie plate- or bag them up in cute cello bags with ribbon. 
  • Enjoy!

Pumpkin pie oreos

My thoughts: Honestly, these take a little time. You bake a pie and then turn it into cookies. Everyone loved the HUGE amount of pie filling in each cookie- but if you haven’t done much dipping in chocolate before, I highly recommend you get a second box of Oreo Thins and put less in between each cookie. The hardest part of this process was coating such a tall cookie in white chocolate. If I made these again I would use less pumpkin filling to make that easier. If you do this, you will need a second bag of candy melts as well.

pumpkin-oreo3

See… half that amount would still be enough! Once these were hardened, I placed them in little cello bags and tied them with ribbon. They were still yummy (to my pumpkin loving friends) several days later. Because of the moist pumpkin filling, I recommend you serve these fairly soon after making them though. Within a few days. Enjoy!!!  ~r

Pumpkin filled oreos

Other fun recipes for Thanksgiving! (click on a photo to see the recipe)

Pecan Pie CupcakesTepee CupcakesHoney cut-out cookiesPeanut butter cup cheesecake

Mini Pumpkin Cupcakes with Cream Cheese Icing

Pumpkin Cupcakes4

These cute little bites of pumpkin and sweet cream cheese frosting are a perfect Fall treat! Top them with a little Hershey Kiss acorn, and they are a sweet place setting for Thanksgiving!

Pumpkin Cupcakes1

If you have followed this blog for very long, you know that I hate pumpkin. I cave in to autumn recipes though and sometimes create pumpkin treats for you all. I rely on others to tell me how they taste, and these got RAVE reviews from my taste-testing friends.

They are an adaptation of my mom’s delicious Pumpkin Roll, but in cute and bite-size portions!

And then there are those cute little acorns- easy and fun to make for your fall celebrations.

Pumpkin Cupcakes3

Here’s how we created all of this yummy-ness! (printable recipe)

INGREDIENTS: (makes about 38-40 mini cupcakes)

Cupcakes:

  • 2/3 cup pumpkin
  • 3 eggs
  • 1 cup sugar
  • 3/4 cup flour
  • 1/2tsp. cinnamon
  • 1 tsp. baking soda

Frosting: (halve this if you don’t like piles of frosting as shown in my photos!)

  • 8 oz (1 package) cream cheese (softened)
  • 1/2 cup of butter (softened)
  • 1 teaspoon vanilla
  • dash of salt
  • 4 cups powdered sugar
  • 1 cup white chocolate chips (melted)

Acorns: 

  • 40 Hershey kisses
  • 40 mini Nilla Wafers
  • about 1/2 cup of chocolate chips

DIRECTIONS:

Cupcakes:

  • Preheat oven to 375 degrees.
  • Mix together all of the cupcake ingredients, adding the flour, cinnamon and soda last.  Blend well.
  • Spoon into mini cupcake liners, filling each about 3/4 full.
  • Bake for 14-16 minutes
  • Cool completely and frost.

Frosting:

  • On medium speed, beat together cream cheese, butter, vanilla, and salt until creamy.
  • Gradually add powdered sugar, beating until smooth.
  • Melt white chocolate chips in the microwave in 30 second increments, stirring between, until smooth.
  • Add melted white chocolate to icing and beat on low until completely combined.
  • Place in a zip-top bag fitted with a decorating tip and pipe frosting on top of cooled mini cupcakes.
  • Add leaf sprinkles and acorn (if desired)

Acorns:

  • Count out about 40 chocolate chips, Nilla Wafers and (unwrapped!) Hershey kisses.
  • Melt remaining chocolate chips
  • Set Nilla Wafers flat side up on a plate.
  • Spread a small amount of melted chocolate on the bottom of a Hershey kiss and set it (melted chocolate side down) on a Nilla Wafer. Repeat until all kisses are placed and refrigerate until hardened together.
  • Use a toothpick to put a small amount of melted chocolate on a chocolate chip and carefully hold to the top of the Nilla Wafer until it hardens and stays (when the Nilla Wafer is cold from the fridge, this happens in seconds).
  • Use to decorate your table and your cupcakes!!!

Pumpkin Cupcakes2

My thoughts: Cute, easy and (according to my friends!) delicious! I hope you get a chance to try these little bites of fall happiness! Enjoy!!  ~r

Pumpkin CUpcakes5

Other really fun and cute fall treats: (click on a photo to see the recipe!)

Tepee CupcakesPumpkin Pie Cutout cookies!Football Field Oreo PopsChocolate Football Cookies!

 

 

 

Caramel Pecan Pie Cupcakes

Pecan Pie Cupcake3

If you like pecan pie, you will go nuts over these cupcakes! With caramel pecan pie filling in the middle and crisp pie crust decorating the top, these say Happy Thanksgiving in a fun new way!

There’s nothing more yummy than a warm caramel pecan pie in the fall. I have a favorite- and it’s here already on Easybaked as my Christmas Eve Caramel Pecan Pie. These cupcakes take that pie up a notch and they turned out better than I even imagined they would~yum!

Pecan Pie Cupcakes

There are a couple of steps to this recipe, so it is a little more time consuming, but well worth the effort~ I promise!

Here’s how we made them: (printable recipe)

INGREDIENTS:

Cupcakes:

  • One boxed caramel cake mix (plus water, oil and eggs to make according to box)

Pie filling:

  • 2/3 cup granulated sugar
  • 1/4 cup (1/2 stick) butter (melted)
  • 3 eggs (these are in addition to the eggs used for cake mix)
  • 1 (12 oz) jar of caramel topping
  • 2  cups chopped pecans (plus 24 pecan halves for decorating if desired)

Frosting and pie crust toppers:

  • One refrigerated pie crust
  • 1 cup (2 sticks) of salted butter
  • 1 cup (2 sticks) of unsalted butter
  • 3 cups of powdered sugar
  • 2 teaspoons of clear vanilla flavoring

DIRECTIONS:

Pie Filling:

  • Make pie filling 1st. Start by preheating oven to 350F degrees
  • In a large mixing bowl, beat 3 eggs together lightly with a fork.
  • Add sugar, stirring until dissolved
  • Stir in caramel topping and butter
  • Stir in chopped pecans
  • Pour into a greased casserole dish and bake for 50-60 minutes.
  • Cool completely (I placed this in the fridge to cool more quickly)

Cupcakes:

  • As the pie filling bakes, make cake mix according to directions on boxed mix and divide evenly among 24 cupcake liners placed in a tin.
  • Once pie filling is finished, bake cupcakes according to box.
  • Remove cupcakes from oven and tins and allow them to cool completely.

Frosting and pie crust toppers:

  • Unroll pie crust onto counter and use any cookie cutter you like to cut into 24 pieces. I used a fall leaf Linzer cookie cutter and added the leaf cut-outs on the cupcakes too.
  • Place pie pieces on a cookie sheet and spray lightly with non-stick spray.
  • Bake until slightly browned and crispy. Cool.

Pecan Pie Crust Cut-outs

  • Make frosting by combining butter, powdered sugar and vanilla in a large mixing bowl and beating on high for 3 to 4 minutes until light and fluffy.

Assembling Dessert:

  • To assemble cupcakes, make sure everything has cooled. Use a cupcake corer to remove a core out of the center of each cupcake.
  • Scoop or spoon some pie filling into each cupcake and replace the top of the core back on top of the filling.

Pecan Pie Cupcake1Pecan Pie Cupcake2

  • Place frosting into a zip-top bag fitted with a decorating tip and pipe swirls of frosting on the top of each cupcake.
  • Add a pie crust topper and a pecan half and ENJOY!!!!

Pecan Pie Cupcakes

My thoughts: These really do capture the delicious flavor of pecan pie. They were a big hit with everyone who tried them. I really liked the pie crusts on top- so yummy in that buttercream frosting! I hope you have a chance to try this recipe out!  Enjoy! ~r
Pecan Pie Cupcakes

Love pecans? We do too!  Here are some other yummy pecan recipes. Just click on a photo to see the recipe!

Turtle Cheesecake SquareCaramel Turtles!!!Caramel Pecan CookiesToffee Pecan Crunch!!!!!!

Need a fun and unique gift idea? Easybaked has adorable boxed sets of notecards. They have an Easybaked dessert photo on the front and a recipe on the back! The come in a cute box and the best part? They are ON SALE for Christmas, include free shipping and the site that is hosting them offers $10 off a $50 purchase! Enjoy!!! (Click on photo for more information)

Easybaked Card sale

 

 

Pumpkin Pie Spice Cookies

Pumpkin Pie Cutout cookies!

These cute little pumpkin cutout cookies are chock-full of pumpkin spices and capture the tastes of fall in every bite!

I really dislike pumpkin pie. This time of year it is found everywhere! I’ve discovered that it is truly the pumpkin I dislike though- not the spices. These cookies offer all the yummy spices of pumpkin pie without a hint of actual pumpkin… plus they are cute as can be! These cookies can be cut into any shape you like and decorated accordingly. I had a hard time not eating them all up before  I decorated them- so use frosting…or don’t…. maybe just cut them in circles and add a few sugar sprinkles to make them really easy!

Pumpkin Pie Cutout CookiesHere’s how we made the cookies- and how we decorated them. (printable recipe)

INGREDIENTS:

  • 2 sticks (1 cup) unsalted butter (softened)
  • 1 1/2 cups of granulated sugar
  • 2 eggs
  • 1 teaspoon of vanilla
  • 1 teaspoon of butter flavoring
  • 3 cups of flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 2 Tablespoons of pumpkin spice seasoning

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • In a large mixing bowl, cream together butter and sugar until smooth.
  • Add eggs, vanilla and butter flavoring and mix well.
  • Add all dry ingredients and mix until able to knead into a firm ball of dough (add additional flour if necessary).
  • Roll out on a floured counter with a flour coated rolling pin to desired thickness.
  • Cut using a large (I used a 6″) round cookie cutter
  • Use a knife or pizza cutter to divide circle into even triangle “pie” pieces.
  • Place cookies on ungreased cookie sheets and bake at 350F degrees for 8 to 10 minutes.
  • Slide baked cookies onto parchment paper to cool completely.
  • To decorate, use royal icing (so it will harden into a firm shell) my recipe for that is here.
  • Use thicker icing to outline the shape of the cookie and then flood the inside of the outline with thinner icing.

Pumpkin Pie Cut-out CookiesPumpkin Pie Cutouts CookiesPumpkin Pie Cutout cookies

  • Allow icing to harden up and then make the “crust” by using royal icing colored to match the cookies and swirling a loose “m” pattern across the end of each cookie.
  • Use a star tip to add a little white icing as “whipped cream”

Note: I wanted to add some cute factor to these yummy cookies and saw sugar cookies done as slices of pie on a REALLY fun blog called sweetsugarbelle.com. She does a GREAT job of showing the decorating process step-by-step, and I highly recommend you visit her site if you decide to make these cookies in slice form. The hardest part is the crust. I’m NOT a cake decorator and I really had to practice to get the crust to look acceptable. Her pictures and instruction were a big help! Plus the rest of this site is so addictive. Beautiful creations! Love it!

Slice of Pumpkin Pie CutoutsMy thoughts: YUM. Seriously yummy cookies. If you are up for a challenge make them into pie slices, but if you just want some simply delicious and EASY cookies just cut these into fun fall or Christmas shapes and sprinkle with a little colored sugar. Don’t omit that butter flavoring- you can find it with other flavors and extracts at the grocery- it adds such a yummy flavor!  Hope you get a chance to try these!!! Enjoy! ~r


Pumpkin Spice CookiesOther fun Thanksgiving recipe ideas~ click on a photo to see the recipe:

Cinnamon Upside Down Cakes!!Red velvet cookies with cream cheese icing!!Cinnamon Roll Cheesecake!!Brownie Oreo Cookie Cup

Turtle Cookie Cups

Posted on

Turtle Cookie Cup

Chocolate cookie cups full of creamy caramel, chocolate and pecans.  So many fun fall flavors in one little dessert!

There’s something about November that makes me think caramel and pecans. Comfort food, maybe? Thanksgiving?  I’m not sure, but these yummy little treats hit the spot!  They are fun to make, and a pretty mini dessert for all those November and December get-togethers.

Here’s how they are made: (printable recipe)

INGREDIENTS:

Cookies:

  • 2 sticks (one cup) butter (softened)
  • 1 ½ cups sugar
  • 2 eggs
  • 1 teaspoon of vanilla extract
  • 2/3 cup unsweetened cocoa powder
  • 3 cups flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder

Toppings:

  • 1 bag of Wilton’s candy melts in milk chocolate
  • 2 cups of chopped pecans and about 60 whole pecans
  • 32 Kraft caramels (unwrapped)
  • 1 can (14oz) sweetened condensed milk
  • 1 stick (1/2 cup) butter

DIRECTIONS:

Cookies:

  • Preheat oven to 350 degrees
  • Add butter, sugar, eggs and vanilla together in a large mixing bowl
  • Blend on medium speed with a mixer until smooth
  • Gradually add dry ingredients and mix until smooth (use clean hands at the end, and knead into a soft ball of dough
  • Use a small cookie scoop (I used one that holds ½ tablespoon of batter) to portion your dough into mini muffin tins that have been sprayed with non-stick spray
  • Use a tart shaper, or a wooden spoon to press the dough into a cup shape.

Making cookie cups

  • Bake at 350F degrees for 7-8 minutes and remove from oven.
  • Press centers in a second time and allow cups to cool for just a couple of minutes.
  • Use a small paring knife to pop each cup out and allow them to cool on the counter.

Toppings:

  • Place caramels, sweetened condensed milk and butter into a medium saucepan and heat on medium over the stove until all of the caramels are melted.
  • Heat milk chocolate candy melts in the microwave in 30 second increments until melted and smooth.
  • Place chopped pecans into a small bowl.
  • To assemble, dip top edge of cup in candy melts and then in chopped nuts.

Dipping tops of cookie cups in chocolate

  • Place caramel sauce into a sturdy zip top bag and clip a corner.
  • Pipe caramel into each cup until filled completely and top with a whole almond.
  • Allow caramel and chocolate to firm up.
  • Store in an airtight container for 2-3 days.
  • Enjoy!

Turtle Cookie Cup2

My thoughts: These are a little time-consuming to make, but sooooo yummy. They are a perfect mini-dessert for any of the upcoming holidays, and they got RAVE reviews in my little world! That caramel….!!!! Enjoy! ~r

Other fun mini desserts here at Easybaked (click on a photo to see the recipe)

Cheesecake Sundaes Mint Creme Brownie CupsCake balls filled with cream cheese frostingMini chocolate chip cookie cheesecakes

Heath Bar Ice Cream Dessert

Heath Bar Ice cream Dessert2
This recipe is a classic family favorite.  It is one of my grandma’s recipes, and I say “one of” because my grandma is a treasure trove of recipes (especially desserts!)  My cousins and I joke about how many desserts show up at family gatherings.  The conversations go something like this:

“Oh no, we only have 8 desserts today…this could be a disaster.”

“There are 24 of us here…that means we can each only have 1/3 of a dessert.”

“I want to try a little of everything.”

“I get a third of that chocolate cake”

“There’s ice cream?  Does that count as a ninth dessert?”

This is nearly always one of the desserts at our family dinners.  It’s fabulous. Creamy and light and butterscotch-y…oh my.  You’ve got to try this one out with your family!

Heath Bar Dessert!!

Ready for the recipe?  Here you go: (printable version)

INGREDIENTS:

  • 1 stick (1/2 cup) butter, melted
  • 1 package (10 oz) Lorna Doone cookies, crushed (if you can’t get these specific cookies, use 2 cups of another brand of shortbread cookies)
  • 3 packages (3.4 oz) INSTANT vanilla pudding
  • 2 and 3/4 cups milk
  • 1 quart of butter pecan ice cream (softened)
  • 1 (8oz). Cool Whip
  • One bag of Heath Milk Chocolate Toffee Bits (or several crushed Heath bars)

DIRECTIONS:

Crust:

  • Combine  melted butter with crushed shortbread cookies and press into a 9″ by 13″ cake pan (I use glass)

Filling:

  • In a large bowl, combine milk and pudding and beat on high for about two minutes, until pudding becomes thick.
  • Add softened ice cream to pudding and stir by hand until well combined.
  • Pour over crust in pan.

Topping: 

  • Spread Cool Whip topping over the entire dessert.
  • Top this with desired amount of Heath Milk Chocolate Toffee Bits (I used the whole bag!!)
  • Cover dessert tightly with plastic wrap and freeze until serving.  Allow dessert to warm for several hours before serving.
  • Enjoy!

Heath Bar Ice Cream Dessert3
My thoughts: I love toffee and pecans and butterscotch and ice cream…this dessert just makes me smile.  It reminds me of family meals and laughter and love.  You can’t argue with a dessert that does that!  I hope you have a chance to try this recipe with your family!  Thanks for sharing your recipe grandma!  Love you!  ~r

Other yummy treats for your family:

German Chocolate Pie!Chocolate lava cupcakes!Peanut Butter Cup Layer CakePumpkin Roll

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