Cheese Curd In Paradise

Bakery

Hummingbird Bundt Cake with Cream Cheese Glaze #SpringSweetsWeek

by 7 Comments


This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

Welcome to #SpringSweetsWeek! I have teamed of with other bloggers to celebrate all things spring. I have all of our amazing sponsors below, and encourage you to to check them out below!

Hummingbird Cake is a traditional southern cake, but it is originally from Jamaica before the recipe came to the south and became very popular. Traditionally, it uses bananas and pineapple, which I use in mine, but I also add a little fresh orange zest for a light citrus flavor.

For this recipe, I am working with a company called Millican Pecan Co. This company is really neat because it has been a family business for 5 generations. Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is still producing delicious products- like the Pecan Pieces I used for this recipe! I have worked with this company before, and love the wide variety of products- everything from pecan pieces, to pecan halves, to ground pecans, and to pecan butter!

These pecans are delicious and they work so well with the crushed pineapple, citrus and banana in the cake. The banana in the cake results in a moist and delicious cake everyone will love. I top this beautiful cake with a cream and rich cream cheese frosting and a few additional pecans. The flavors are so delicious and it is a perfect dessert for a holiday or just to enjoy on the sofa after a busy day. I know that I love to end my day with something sweet while I am lounging on the couch. Right now I am really loving Homeland. We like to watch Criminal Minds, House Hunters, and Lego Masters these days as well.

What do you need to make Hummingbird Bundt Cake with Cream Cheese Glaze?

  • chopped pecans
  • all-purpose flour
  • sugar
  • baking soda
  • ground cinnamon
  • salt
  • eggs
  •  large bananas, mashed
  • crushed pineapple, do not drain
  • fresh orange zest
  • canola oil
  • vanilla extract
  • plain cream cheese, room temperature
  • powdered sugar
  • vanilla
  • milk
  • bundt cake pan

For Cake:

  1. Preheat oven to 350°. Grease a bundt cake pan with cooking spray or butter, and set aside.
  2. Stir together flour, sugar, baking soda, cinnamon, and salt. In a separate large bowl, mix eggs, bananas, zest, crushed pineapple, and oil. Add the wet ingredients to the dry and slowly mix until just incorporated together.
  3. Next, place the nuts into the prepared bundt pan. Spoon the batter into the bundt pan.
  4. Bake at 350° for 1 hour toothpick inserted in center comes out clean. Cool cake in pan for 15 minutes. Remove cake form the pan. Allow to cool for about 1 1/2 hours.

For Glaze:

  1. Place cream cheese into a stand mixer bowl, or a regular bowl if you are using a hand mixer.
  2. Whip the cream cheese and sugar together till well combined and fluffy.
  3. Add milk slowly. Add vanilla and continue to mix till smooth and light. Pour prepared glazed over the bundt cake.

Looking for more delicious spring sweets?

Creamy Lemon Cheesecake Parfaits

Carrot Cake Swirl Cheesecake

PEEP S’Mores Skillet

Cadbury Monster Cookie Cake

Are you following me yet? What are you waiting for?

Print

Hummingbird Bundt Cake with Cream Cheese Glaze

Course Bakery
Cuisine American
Keyword Baking, Banana, cake
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 2 hours
Servings 10 people

Ingredients

For Cake

  • 1 1/2 cups chopped pecans
  • 3 cups all-purpose flour
  • 1 3/4 cups sugar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 eggs
  • 3 large bananas, mashed
  • 8 oz can crushed pineapple, do not drain
  • 1 1/2 tsp fresh orange zest
  • 3/4 cup canola oil
  • 1 tsp vanilla extract

For Glaze

  • 4 oz plain cream cheese, room temperature
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 2 tbsp milk

Instructions

For Cake:

  1. Preheat oven to 350°. Grease a bundt cake pan with cooking spray or butter, and set aside.

  2. Stir together flour, sugar, baking soda, cinnamon, and salt. In a separate large bowl, mix eggs, bananas, zest, crushed pineapple, and oil. Add the wet ingredients to the dry and slowly mix until just incorporated together.

  3. Next, place the nuts into the prepared bundt pan. Spoon the batter into the bundt pan.

  4. Bake at 350° for 1 hour toothpick inserted in center comes out clean. Cool cake in pan for 15 minutes. Remove cake form the pan. Allow to cool for about 1 1/2 hours.

For Glaze:

  1. Place cream cheese into a stand mixer bowl, or a regular bowl if you are using a hand mixer.

  2. Whip the cream cheese and sugar together till well combined and fluffy.

  3. Add milk slowly. Add vanilla and continue to mix till smooth and light. Pour prepared glazed over the bundt cake.

Recipe Notes

Recipe adapted from MyRecipes.com

a Rafflecopter giveaway Welcome to #SpringSweetsWeek 2020 hosted by Heather from Hezzi-D’s Books and Cooks!  What better way to celebrate the warmer weather and flowers blooming than with food and a fun giveaway? 27 bloggers from around the country have come together to share over 100 sweet recipes perfect for spring!  So stop thinking about cold and snow and get ready to enjoy the best spring sweets like cupcakes, cookies, brownies, pies, and even beverages! Our #SpringSweetsWeek sponsors are helping us give away some great prizes. Thank you so much to Dixie Crystals, Millican Pecan, Door County Coffee, Anolon, Deiss Cookware, Adams Extract, and Fresh April Sprinkles for your generosity. We have an incredible giveaway below and would love if you would take a moment to read about it and the prizes you can win!

Monday #SpringSweetsWeek Recipes

Check out the amazing prizes you can win in our #SpringSweetsWeek Giveaway!

Prize #1:  Millican Pecan is giving one winner a Tower of Treats!  The Tower of Treats is a beautiful and unique gift for that special friend, family member, client or associate. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). Millican Pecan began when E.E. Risien, founded the West Texas Pecan Nursery in the late 1800’s at the junction of the San Saba and Colorado Rivers.  He received much recognition for his experiments that altered the course of the pecan industry and helped to establish San Saba as the “Pecan Capital of the World.” From this location, they developed many great pecan varieties, as well as a prosperous orchard that serves our customers well, even to this day.  Today Millican Pecan is being run by the 5th generation, the one that launched the Millican Pecan website in 2002.  Visit https://millicanpecan.com/ to learn more about pecans, find delicious recipes, and buy their amazing pecans and pecan products. Prize #2:  Door County Coffee is giving one winner 20 full-pots of coffee and a Door County Coffee mug.  Full pots will consist of seasonal flavors, flavored coffee, and non-flavored coffee.  Door County Coffee & Tea Co. was founded in 1993 in Door County, Wisconsin.  It is a small, family-owned business, roasting coffee the old-fashioned way – in small batches to exacting specifications. The mission has always been to produce some of the best-tasting and highest quality coffee.  They have over 100 types of coffee, all of which are roasted right on site.  Visit https://www.doorcountycoffee.com/ to see their selection of coffees and teas as well as to find some fabulous recipes. Prize #3:   Dixie Crystals is giving one winner a set of Nordic Ware Bundt Pans.  This set contains one Chiffon Bundt Pan and one Vaulted Cathedral Bundt Pan perfect for decorative baking. Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.   Visit www.dixiecrystals.com for hundreds of recipes, holiday ideas, great ways to get kids baking in the kitchen, and plenty of baking videos. Prize #4:  Anolon is giving one winner an Anolon Advanced 5 piece Bakeware set.  This nonstick bakeware set includes two 8 inch round cake pans, one 8 inch square cake pan, a 10 x 15 cookie pan, and a 9.25 x 14 cooling rack!   It’s the perfect set for any baker. Established in 1950’s, Meyer Manufacturing started by making and selling flashlights.  In 1971 they started their journey into selling cookware and by 1986 they released the world’s first hard-anodized nonstick cookware that would revolutionize the world of home cooking because the nonstick surface didn’t flake or scratch easily.  Today they sell bakeware with nonstick interior and exterior that is made with a special blend of  sapphire-reinforced nonstick that is triple coated.  Visit https://anolon.com to see their selection of cookware, bakeware, tools, and to get amazing recipes. Prize #5:  Fresh April Sprinkles is giving one winner their choice of three 4 ounce bags of sprinkles!   Winner can choose from favorites like the Birthday Party Blend, Cotton Candy Blend, Pink Lemonade Blend, and so many others! Fresh April Sprinkles was founded in the summer of 2019 by Lynn April who runs the food blog Fresh April Flours.  They produce small batch, hand blended sprinkles in a suburb outside of Philadelphia.  Our sprinkle blends are carefully crafted with beautiful desserts in mind and can be custom blended just for you!  Visit https://freshaprilsprinkles.com to see the collection of sprinkles available or to find recipes from Lynn! Prize #6:  Adams Extract is giving one winner an Adams baking pack with 4-6 items including their amazing 4oz Adams Best® Vanilla Flavor.   This prize package is great for anyone who loves to bake! John A. Adams began making and selling his Green Plant Sarsaparilla extract in 1888 in Battle Creek, Michigan. In 1905, he moved his family to Beeville, Texas.  Working with just $6.71 worth of materials on top of an old icebox, John A. Adams created a new formula for vanilla. His wife tested it by whipping up a cake and announced, “John, this is the BEST flavoring I have ever used.” “Well, that’s old man Adams BEST,” he responded. The name stuck, and Adams Best was born! Today, Adams manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, and many more.  To learn more about Adams Extract, to shop their products, or to find delicious recipes visit https://www.adamsextract.com.  Prize #7: Deiss Kitchenware is giving one winner a kitchen utensil prize package!  The winner will receive a digital thermometer, a grater, an apple slicer and corer set, and a 5 piece utensil set! Deiss Kitchenware is a small, family driven company that believes it’s easy to cook with pleasure when you have the right tools.  This company will bend over backwards to make you happy and the president of the company will even answer your letters!  They create easy to use, innovative, and reliable products for use in your kitchen.  To learn more about the company and the products they sell visit https://deisskitchenware.de/.

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Millican Pecan, Door County Coffee & Tea Co., Anolon, Fresh April Sprinkles, Deiss Kitchenware, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

Cheese Curd In Paradise uses affiliate links. These links are at no additional cost to the reader and/or user. However, Cheese Curd In Paradise will make commission is you click the link AND make a purchase.


My Favorite Posts of 2019

by 5 Comments


It is one of my favorite times of the year because I am excited to share my favorite posts of 2019 with you! Truth be told all of the recipes I share with you are tested multiple times and enjoyed in my home, but I do have a few favorite of the bunch.

It is hard to pick just one recipe per month so I opted to share two because why now!? For each month of 2019 I have selected my two favorite recipes. These recipes range from savory to sweet, and incorporate a variety of different cooking styles.

collage of the recipes chosen as best of 2019

2019 was a good year for me.

I finished school and have a teaching degree. I love teaching, and I currently work as a substitute in two districts because it gives me time in the classroom and I am able to work on Cheese Curd In Paradise.

I started swimming and have found so much joy in the meditation of lap swimming that I kick myself for not starting earlier.

I traveled to Disney World with my family and had a wonderful time.

My Dad fully recovered following a cancer diagnosis he received early this year.

I spent a ton of time in Door County at our cottage with my family and friends.

I took a trip to Wisconsin Dells over the summer with my family, and it was a blast!

I get to spend lots of time with my sister and mom, and I love it.

I met some major goals with Cheese Curd In Paradise, and am so thankful for all of my readers.

My kids are healthy and happy.

My husband is healthy and happy.

I got to see Pink, Bret Michaels, and the Goo Goo Dolls in concert.

I got a new kitten named Ripley and I love him!

I have had opportunities to volunteer and contribute to my son’s school.

I have had the opportunity to contribute to the community with volunteer work to help bring resources to parents and families in Wisconsin.

I have developed meaningful and deep relationships with other women and parents in my community, and it makes such a difference in my life.

I took steps to start creating video content for all of you from Cheese Curd in Paradise for 2020. So exciting!

I wrote a cookbook. It is niche. It is unique. It took hard work and research. It will be out in March 2020. I can hardly contain my excitement, and am so excited to share details with you very very soon.

2019 brought me struggles as well, but it brought all of the amazing things I listed above. Some are small, but so great to me, and some are large and outwardly impressive. I can only hope that 2020 allows me the same opportunities to grow and learn new things.

Without further delay here are my favorites of 2019. Wishing you a Happy New Year!

January 2019:

Wisconsin Beer Brats

brats in a basket in buns

Loaded Beer Dip

dip in a white bowl

February:

Slow Cooker Pea Soup with Potatoes and Ham

soup in bowls

Easy Corned Beef and Cabbage

corned beef on a plate with a fork

March:

Dill Pickle Pasta Salad with Ham

pasta salad in a white bowl

Crispy Baked Asparagus Fries with Lemon Pepper Sauce

asparagus fries on a cooling rack

April:

Blueberry Yogurt Pancakes

pancakes on a plate with syrup

Toll House Cookie Pie

cookie pie on a plate

May:

Easy Creamy Grape Salad

grape salad in a bowl

Calico Beans with Hamburger

Baked beans in a pot with a wooden spoon

June:

Beer Battered Deep Fried Cheese Curds

cheese curd in a basket

Crockpot Cheddar Beer Chicken Tacos

Holding a chicken taco

July:

Lasagna Roll Ups with Meat Sauce

Lasagna on a white plate

Bomb Pop Jello Shots

red white and blue jello shots in plastic containers

August:

Pizza Muffins

pizza muffin dipped in sauce

Oreo Fudge Ice Cream Pie

oreo pie in the pie pan

September:

Pumpkin French Toast with Maple Butter

french toast on a plate

Burgundy Mushrooms

mushrooms in a white bowl with a spoon

October:

Hocus Pocus Spell Book Brownies

brownies on a platter

Crispy Spicy Pickle Chicken Sandwich

chicken sandwiches held in hand

November:

Grinch Shortbread Cookies

cookies on a cooling rack

Everything But The Bagel Cheese Ball

cheese ball on a plate with bagel chips around it

December

Christmas Wreath Veggie Pizza Appetizer

veggie pizza on a plate

Old-Fashioned Ham Salad

Ham salad sandwich

Christmas Light Cookies

by 11 Comments


Christmas Lights Cookies are twinkling, sparkling, and so delicious! A classic sugar cookies, with a simple white icing, and garnished with a chocolate string of lights. Perfect for any cookie exchange to keep the season merry and bright.

christmas lights cookies on a baking sheet

Today is National Cookie Day and what better was to celebrate with a festive Christmas cookie? Christmas lights are one of my favorite thing about the holidays. Our family love to go on light drives to look at all the beautiful displays and decorations. We bundle up, sip hot chocolate, and enjoy the ride with some holiday tunes.

These cookies are a simple way to enjoy editable lights! I use a simple soft sugar cookie recipe and a simple white icing that sets as it dries. The decorations are a black frosting tube with a fine decorating tip and mini M&Ms for the lights!

These cookies are sooooo cute and a showstopper at any exchange or holiday gathering. My kiddos love to pick off the M&Ms, gobble them up, and then enjoy he cookie. However, you can enjoy in any order your heart desires!

christmas lights cookies on a baking sheet
Celebrate #NationalCookieDay with all my fellow cookie fanatics! Below is a list of great cookies to make this holiday: (Thanks to Erin of The Spiffy Cookie for hosting)
christmas lights cookies on a baking sheet

What do you need to make Christmas Lights Cookies?

For the Cookies:

  • Butter
  • Granulated Sugar
  • Vanilla Extract
  • All-Purpose Four
  • Baking Powder
  • Baking Soda
  • Salt

For Icing:

  • Egg Whites
  • Powdered Sugar
  • Cream of Tartar
  • Salt

For Decorations:

  • Black Piping Icing (these can be found in the baking aisle)
  • Mini M&M’s

Helpful Kitchen Items:

Electric Mixer

Stand Mixer

Baking Sheet

Mixing Bowls

christmas lights cookies on a baking sheet

How do I make Christmas Lights Cookies?

For the cookies:

  1. Preheat the oven to 350°F. Line two large, rimmed baking sheets with parchment paper and set aside.
  2. Cream butter and granulated sugar until lightly and fluffy, 3-4 minutes using an electric mixer. Scrape down the sides at the half-way point.
  3. Add the egg and vanilla and mix again for an additional minute. The batter will become lighter in color.
  4. In separate mixing bowl, whisk together the flour, baking powder, baking soda and salt.
  5. Add the dry ingredients to the wet ingredients and mix until combined.
  6. Scoop the cookie dough into rounded balls about 3 tbsp in size. Place cookies on the baking sheets a couple inches apart (about 8 cookies per baking sheet).
  7. Bake for 12-13 minutes until slightly crackly on top.
  8. Let the cookies cool for a few minutes on the baking sheet before removing to a cooling rack.

For icing:

  • Using an electric mixer, whisk egg whites for 1 minute till foamy.
  • Add powdered sugar, cream of tartar and salt to egg whites and continue to whisk. Mix until the egg whites are extremely light and fluffy, almost like whipped a fluffy whipped cream.
  • Add water by the tablespoonful until it has the consistency of hot fudge. Typically this takes between 3-5 tbsp of water to get the right consistency.
  • Icing dries out somewhat quickly, so keep covered until ready to use.

For decorating:

  • Using the black icing, pipe swayed lines to mark the string of lights. Place mini m&m’s on to the string. Icing will harder as you do this so paint a few string at a time versus the entire batch.

Check out more delicious cookie recipes!

Grinch Shortbread Cookies

Hot Chocolate Chip Cookies

Peppermint Shortbread Cookies

Gingerbread Cookies Dipped in White Chocolate

Eggnog Snickerdoodle Cookies

christmas lights cookies on a baking sheet

Are you following me yet? What are you waiting for?

Print
christmas lights cookies on a baking sheet

Christmas Lights Cookies

Course Dessert
Cuisine American
Keyword christmas, cookies
Prep Time 30 minutes
Cook Time 12 minutes
Servings 16 Cookies

Ingredients

For cookies

  • 1 cup unsalted butter room temperature
  • 1 1/3 cups granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

For icing

  • 3 large egg whites
  • 3 ¾ cups confectioners’ sugar
  • 1/4 tsp cream of tartar
  • 1/4 tsp salt

For decoration

  • Black pipping icing
  • Mini M&M's
US Customary – Metric

Instructions

For Cookies

  1. Preheat the oven to 350°F. Line two large, rimmed baking sheets with parchment paper and set aside.

  2. Cream butter and granulated sugar until lightly and fluffy, 3-4 minutes using an electric mixer. Scrape down the sides at the half-way point.

  3. Add the egg and vanilla and mix again for an additional minute. The batter will become lighter in color.

  4. In separate mixing bowl, whisk together the flour, baking powder, baking soda and salt.Add the dry ingredients to the wet ingredients and mix until combined.

  5. Scoop the cookie dough into rounded balls about 3 tbsp in size. Place cookies on the baking sheets a couple inches apart (about 8 cookies per baking sheet).

  6. Bake for 12-13 minutes until slightly crackly on top.Let the cookies cool for a few minutes on the baking sheet before removing to a cooling rack.

For Icing

  1. Using an electric mixer, whisk egg whites for 1 minute till foamy.
  2. Add powdered sugar, cream of tartar and salt to egg whites and continue to whisk. Mix until the egg whites are extremely light and fluffy, almost like whipped a fluffy whipped cream.
  3. Add water by the tablespoonful until it has the consistency of hot fudge. Typically this takes between 3-5 tbsp of water to get the right consistency.
  4. Icing dries out somewhat quickly, so keep covered until ready to use

For Decoration

  1. Using the black icing, pipe swayed lines to mark the string of lights. Place mini m&m's on to the string. Icing will harder as you do this so paint a few string at a time versus the entire batch.

Recipe Notes

Cookie Recipe adapted from Mel’s Kitchen Cafe

Icing Recipe adapted from New York Times

Cheese Curd In Paradise uses affiliate links. These links are at no additional cost to the reader and/or user. However, Cheese Curd In Paradise will make commission is you click the link AND make a purchase.


Cranberry Gingerbread Upsidedown Cake

by 16 Comments


Cranberry Gingerbread Upside Down Cake is a mix of holiday favorites. Moist and rich gingerbread cake baked with fresh cranberries, and topped with a dusting of powdered sugar.

gingerbread cake on a plate

Gingerbread is a holiday staple for me. I love the flavor in almost any sweet- cake, cookies, coffee, bread, cheesecake…you name it and I am a fan. It is hard to beat a traditional gingerbread cookie, but my recipe for Cranberry Gingerbread Upside Down Cake is one of my favorite holiday desserts.

In addition to loving gingerbread, I also love cranberries. The combination of the two together is one of my favorite flavor pairings.

Upside Down cake is a wonderful way to get really a really moist cake. The batter is placed over the chosen fruit and baked to get a gooey bottom that is eventually flipped to become the top. The gingerbread in this cake is so rich and full of flavor and the tart cranberries are the perfect combo for this cake. I like to keep this cake simple with a light dusting of powdered sugar, but a little whipped cream would be delicious as well.

gingerbread cake on a plate

Check out even more gingerbread recipes to celebrate all thing gingerbread for National Gingerbread Cookie Day!

gingerbread cake on a plate

What do you need to make Cranberry Gingerbread Upside-Down Cake?

How do you make Cranberry Gingerbread Upstide-Down Cake?

  1. Pre-heat oven to 350°F. Grease a 9-inch spingform cake pan with butter and set aside.
  2. In a stand mixer using the paddle attachment, combine egg, sugars, molasses, butter, and water and mix well. In a large bowl, whisk together flour, baking soda, ginger and salt. Slowly, add the flour mixture to the molasses mixture while mixing on low speed.
  3. Evenly spread cranberries in the cake pan. Evenly pour the batter into cake pan, and bake for 40-50 minutes, or until toothpick is almost clean when inserted into the middle of the cake (you will have some crumbs, but not raw batter).
  4. Remove from oven and allow the cake to slightly cool so you can handle the cake pan. Flip upside down and gently remove the springform.
gingerbread cake on a plate

Frequently Asked Questions

My springform is leaking- what can I do?

The can can be wrapped in foil to help prevent leaks. Sometimes springforms can warp and it can cause issues with leaking.

My cake has a little too much height in the middle and is not flat to flip- what should I do?

Trim some of the gingerbread so that is can sit relatively flat on a plate.

Can I use cranberry sauce?

I have not tested it with cranberry sauce. It will likely not stay separate, but will still be tasty. It might work better to swirl the sauce into the cake versus putting it at the bottom.

gingerbread cake on a plate

Are you following me yet? What are you waiting for?

Print
gingerbread cake on a plate

Cranberry Gingerbread Upside Down Cake

Course Dessert
Cuisine American
Keyword cake, christmas, Cranberry
Prep Time 15 minutes
Cook Time 50 minutes
Servings 10 people

Ingredients

  • 2 eggs beaten
  • 1 stick of unsalted butter melted (+ an additional non-melted Tbl to butter the cake pan)
  • 3/4 cup molasses
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 1/3 cup cold water
  • 2 1/2 cup all-purpose flour
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tsp ground ginger
  • 12 oz fresh cranberries
US Customary – Metric

Instructions

  1. Pre-heat oven to 350°F. Grease a 9-inch spingform cake pan with butter and set aside.

  2. In a stand mixer using the paddle attachment, combine egg, sugars, molasses, butter, and water and mix well. In a large bowl, whisk together flour, baking soda, ginger and salt. Slowly, add the flour mixture to the molasses mixture while mixing on low speed.

  3. Evenly spread cranberries in the cake pan. Evenly pour the batter into cake pan, and bake for 40-50 minutes, or until toothpick is almost clean when inserted into the middle of the cake (you will have some crumbs, but not raw batter).

  4. Remove from oven and allow the cake to slightly cool so you can handle the cake pan. Flip upside down and gently remove the springform.

Recipe Notes

* A regular 9-in cake can be used. I recommend lining the bottom with a circular piece of parchment paper to prevent the cake from sticking in the pan. *

gingerbread cake on a plate

This post was originally created in 2015, and updated in 2019 for reader enhancement and recipe updating.

Cheese Curd In Paradise uses affiliate links. These links are at no additional cost to the reader and/or user. However, Cheese Curd In Paradise will make commission is you click the link AND make a purchase.


Butter Pecan Shortbread Cookies

by 6 Comments


I received products from sponsor companies to aid in the creation of the Christmas Cookies Week recipes. All opinions are mine alone.

Butter Pecan Shortbread Cookies are light and buttery. Filled with flavors and vanilla and toasted pecans make these cookies a perfect recipe for the holidays.

cookies on a cooling rack

It is likely becoming less and less obvious that I just love shortbread. I love to make it and I love eating it even more. Today is the last day of Christmas Cookie Week, and I wanted to end with one of my favorite simple shortbread cookie recipes.

These cookies are so buttery and delicious. Even though they are rich they are so light and flaky when you bite into one. I opted to stud these cookies with pecans from our sponsor Millican Pecan Company. I love to use the pecan pieces in this recipe. The size is perfect for the cookie, and only required a quick couple of chops from me before I mix them into the cookie dough.

These cookies will be a favorite on any cookie platter. They are also delicious dipped half way into chocolate! I opted to go sans chocolate this time, but will likely opt for a quick chocolate dip for a cookie exchange.

cookies on a cooling rack

What do you need to make Butter Pecan Shortbread Cookies?

How do you make Butter Pecan Shortbread Cookies?

{Printable recipe below}

1. Using a stand mixer, cream butter, powdered sugar, vanilla, and salt until smooth. 

2. Mixing on low speed, slowly, add flour until combined. Add chopped pecans and stir to mix.

3. Remove dough from mixer and place on parchment paper. Form into a 12- to 14-inch log. It is easier to get a uniform log is you start the dough at one side of the paper, form, and then roll it into a log.  freeze at least 30 minutes or until firm. Note: If you freeze the dough for longer than 30 minutes let it sit for 20-30 minutes so you are able to cut it and get even slices.  If your slices are not even rounds the cookies will not cook evenly.

4. When ready to bake the cookies, preheat oven to 350°F. Cut the shortbread dough into 1/3 -1/2-inch slices and bake for 12-13 minutes on parchment lined or slip-mat lined baking sheets. Remove from oven and allow cookies to cool a few minutes in the pan and then on parchment paper on the counter.

cookies on a cooling rack

We are fortunate to be working with to sponsors, Adams Extract and Millican Pecan Company. I have worked with both of these companies before, and I can tell you that I was thrilled to use their products again! The products are high quality, and the flavors are wonderful! These two companies are also offering a giveaway for my readers! Check out the details at the bottom of this post.

Frequently Asked Questions

I am having a hard time cutting the cookies- any tips?

My sure that your dough is not too frozen. If it is it tends to give uneven slices and it hard to slice.

My cookies seem dry- should I be adding more butter or an egg?

No, shortbread is not a moist soft cookie. It is a bit crumbly and very buttery. You do not want to cookies to be too soft. When the cookies first come out of the oven they will be soft, but will set as they cool.

Can I use a different type of nut?

I have not experimented with this before so I can’t recommend anything but pecans, but I do think walnuts or almonds would work well.

Are you following me yet? What are you waiting for?

cookies on a cooling rack

Check out more delicious cookie recipes!

Grinch Shortbread Cookies

Hot Chocolate Chip Cookies

Peppermint Shortbread Cookies

Gingerbread Cookies Dipped in White Chocolate

Eggnog Snickerdoodle Cookies

cookies on a cooling rack

Are you following me yet? What are you waiting for?

Print
cookies on a cooling rack

Butter Pecan Shortbread Cookies

Course Dessert
Keyword Appetizer
Servings 30 cookies

Ingredients

  • 1/2 lb unsalted butter softened at room temperature (2 sticks)
  • 3/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 2 1/3 cups flour
  • 2/3 cup chopped pecan pieces

Instructions

  1. Using a stand mixer, cream butter, powdered sugar, vanilla, and salt until smooth.
  2. Mixing on low speed, slowly, add flour until combined. Add the pecans and mix.
  3. Remove dough from mixer and place on parchment paper. Form into a 12- to 14-inch log. It is easier to get a uniform log is you start the dough at one side of the paper, form, and then roll it into a log. freeze at least 30 minutes or until firm. Note: If you freeze the dough for longer than 30 minutes let it sit for 20-30 minutes so you are able to cut it and get even slices. If your slices are not even rounds the cookies will not cook evenly.
  4. When ready to bake the cookies, preheat oven to 350°F. Cut the shortbread dough into 1/3 -1/2-inch slices and bake for 12-13 minutes on parchment lined or slip-mat lined baking sheets.
  5. Remove from oven and cool a few minutes on the cookie sheet and then transfer to parchment paper.

Thank you to Ellen of Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #ChristmasCookies Week! And a huge thank you to our sponsors Adams Extract and Millican Pecan Company for supporting the bloggers and events like Christmas Cookies Week.

Check out today’s cookie recipes:

Brown Butter Thumbprint Cookies by Food Above Gold
Buttered Pecan Shortbread Cookies by Cheese Curd In Paradise
Candy Cane Whoopie Pies by Strawberry Blondie Kitchen
Cherry Pecan Shortbread Rounds by Family Around the Table
Chocolate Cherry Cookies by Sweet Beginnings
Chocolate-Dipped Christmas Butter Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Christmas Crinkle Cookies by Blogghetti
Christmas Pecan Bar Cookies by Intelligent Domestications
Cinnamon Roll Blondies by Hezzi-D’s Books and Cooks
Dark Chocolate Dipped Citrus Spice Shortbread by The Spiffy Cookie
Easy Italian Pizzelles by Frugal & Fit
Ginger Spice Cookies by Red Cottage Chronicles
Kahlua Hot Chocolate Cookies by Books n’ Cooks
Linzer Cookies by Palatable Pastime
Neiman Marcus Cookie Recipe by Everyday Eileen
Pecan Pie Cookies by Daily Dish Recipes
Pecan Pie Cut Out Cookies by Love and Confections


 

Flavors of Fall Millican Prize Package

Prize 1 – Millican Pecan Tower of Treats Gift Tins

Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.

 

Adams Extract

Prize 2 – Adams Extract Prize Pack

Adams traces its beginnings back to Battle Creek, Michigan, when John A. Adams began making and selling his Green Plant Sarsaparilla extract, Adamur, in 1888. In 1905, he moved his family to Beeville, TX. At the time, most vanilla sold to pharmacies and was often labeled “Do not bake or freeze.” John A. Adams’ wife yearned for a flavoring that wouldn’t bake or freeze out. He announced that he could produce a better vanilla than the one his wife was currently using. Working with just $6.71 worth of materials on top of an old icebox, John A. Adams discovered the formula he wanted. To test this product, his wife whipped up a cake for the family to try. “John, this is the BEST flavoring I have ever used,” she announced. “Well, that’s old man Adams BEST,” he responded.

a Rafflecopter giveaway

Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #ChristmasCookies bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookies posts or entry. Thank you to our sponsors Millican Pecan Company, and Adams Extracts and Flavorings for providing prizes.

Cheese Curd In Paradise uses affiliate links. These links are at no additional cost to the reader and/or user. However, Cheese Curd In Paradise will make commission is you click the link AND make a purchase.


Grinch Shortbread Cookies

by 8 Comments


I received products from sponsor companies to aid in the creation of the Christmas Cookies Week recipes. All opinions are mine alone.

“You’re a mean one Mr. Grinch….”. A favorite holiday character inspires a tasty Christmas cookie- Grinch Shortbread Cookies. A simple, sweet, and buttery recipe with a tinge of green and the Grinch’s growing heart.

cookies on a cooling rack

The Grinch Who Stole Christmas is my favorite holiday movie. I always find myself singing a lot and laughing at The Grinch and his sneaky ways. My boys love the movie as well and we end up watching it numerous times during the holidays. We have watched the different versions of the movie, and we are a strong vote for the original version.

To give a little nod to my favorite holiday movie character I am sharing my recipe for Grinch Shortbread Cookies. These cookies are delightfully easy, and so festive for a cookie exchange or a holiday cookie tray. I use my traditional shortbread base, a bit of green color, and a heart sprinkle for the Grinch’s heart when it was still “three sizes too small”.

I use my recipe for Peppermint Shortbread Cookies and omit the peppermint to get the base of these cookies. This recipe is so simple, and one of my all-time favorite cookies recipes.

cookies on a cooling rack

What do you need to make Grinch Shortbread Cookies?

How do you make Grinch Shortbread Cookies?

{Printable recipe below}

1. Using a stand mixer, cream butter, powdered sugar, vanilla, and salt until smooth. 

2. Mixing on low speed, slowly, add flour until combined. Add food coloring and mix to give a green color.

3. Remove dough from mixer and place on parchment paper. Form into a 12- to 14-inch log. It is easier to get a uniform log is you start the dough at one side of the paper, form, and then roll it into a log.  freeze at least 30 minutes or until firm. Note: If you freeze the dough for longer than 30 minutes let it sit for 20-30 minutes so you are able to cut it and get even slices.  If your slices are not even rounds the cookies will not cook evenly.

4. When ready to bake the cookies, preheat oven to 350°F. Cut the shortbread dough into 1/3 -1/2-inch slices and bake for 12-13 minutes on parchment lined or slip-mat lined baking sheets.

5. Immediately when cookies come out of the oven add a heart sprinkle to each cookie. Transfer to cooling rack.

cookies on a plate

Frequently Asked Questions

I do not have gel food coloring- can I use regular bottled?

Yes, but you might not get as vibrant green color. The gel tends to give a brighter color.

I am having a hard time cutting the cookies- any tips?

My sure that your dough is not too frozen. If it is it tends to give uneven slices and it hard to slice.

My cookies seem dry- should I be adding more butter or an egg?

No, shortbread is not a moist soft cookie. It is a bit crumbly and very buttery. You do not want to cookies to be too soft. When the cookies first come out of the oven they will be soft, but will set as they cool.

cookies on a plate

We are fortunate to be working with to sponsors, Adams Extract and Millican Pecan Company. I have worked with both of these companies before, and I can tell you that I was thrilled to use their products again! The products are high quality, and the flavors are wonderful! These two companies are also offering a giveaway for my readers! Check out the details at the bottom of this post.

Check out more delicious cookie recipes!

Hot Chocolate Chip Cookies

Peppermint Shortbread Cookies

Gingerbread Cookies Dipped in White Chocolate

Eggnog Snickerdoodle Cookies

cookies on a cooling rack

Are you following me yet? What are you waiting for?

Print
cookies on a cooling rack

Grinch Shortbread Cookies

Course Dessert
Cuisine American
Keyword christmas, cookies
Prep Time 10 minutes
Cook Time 12 minutes
Freezer Time 30 minutes
Servings 30 cookies

Ingredients

  • 1/2 lb unsalted butter softened at room temperature (2 sticks)
  • 3/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 2 1/3 cups flour
  • 3 drops green gel food coloring
  • 30 heart shaped sprinkles
US Customary – Metric

Instructions

  1. Using a stand mixer, cream butter, powdered sugar, vanilla, and salt until smooth.

  2. Mixing on low speed, slowly, add flour until combined. Add food coloring and mix to make the dough green.

  3. Remove dough from mixer and place on parchment paper. Form into a 12- to 14-inch log. It is easier to get a uniform log is you start the dough at one side of the paper, form, and then roll it into a log. freeze at least 30 minutes or until firm. Note: If you freeze the dough for longer than 30 minutes let it sit for 20-30 minutes so you are able to cut it and get even slices. If your slices are not even rounds the cookies will not cook evenly.
  4. When ready to bake the cookies, preheat oven to 350°F. Cut the shortbread dough into 1/3 -1/2-inch slices and bake for 12-13 minutes on parchment lined or slip-mat lined baking sheets.

  5. Remove cookies from oven and immediately place one heart sprinkle on each cookie while they are soft. Cool on a cooling rack.

cookies on a cooling rack

Thank you to Ellen of Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #ChristmasCookies Week! And a huge thank you to our sponsors Adams Extract and Millican Pecan Company for supporting the bloggers and events like Christmas Cookies Week.

Check out today’s cookie recipes:

Christmas Funfetti Pecan Shortbread Bites by Family Around the Table
Grinch Shortbread Cookies by Cheese Curd In Paradise
Melody Cookies by Karen’s Kitchen Stories
Macadamia Nut Shortbread Cookies by A Kitchen Hoor’s Adventures
Pecan Gingerbread Thumbprint Cookies by Sweet Beginnings
Pecan Whiskey Cookies by Cindy’s Recipes and Writings
Soft Cinnamon Apple Pecan Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice


 

Flavors of Fall Millican Prize Package

Prize 1 – Millican Pecan Tower of Treats Gift Tins

Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.

 

Adams Extract

Prize 2 – Adams Extract Prize Pack

Adams traces its beginnings back to Battle Creek, Michigan, when John A. Adams began making and selling his Green Plant Sarsaparilla extract, Adamur, in 1888. In 1905, he moved his family to Beeville, TX. At the time, most vanilla sold to pharmacies and was often labeled “Do not bake or freeze.” John A. Adams’ wife yearned for a flavoring that wouldn’t bake or freeze out. He announced that he could produce a better vanilla than the one his wife was currently using. Working with just $6.71 worth of materials on top of an old icebox, John A. Adams discovered the formula he wanted. To test this product, his wife whipped up a cake for the family to try. “John, this is the BEST flavoring I have ever used,” she announced. “Well, that’s old man Adams BEST,” he responded.

a Rafflecopter giveaway

Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #ChristmasCookies bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookies posts or entry. Thank you to our sponsors Millican Pecan Company, and Adams Extracts and Flavorings for providing prizes.

Cheese Curd In Paradise uses affiliate links. These links are at no additional cost to the reader and/or user. However, Cheese Curd In Paradise will make commission is you click the link AND make a purchase.


Eggnog Snickerdoodle Cookies

by 8 Comments


I received products from sponsor companies to aid in the creation of the Christmas Cookies Week recipes. All opinions are mine alone.

Eggnog Snickerdoodle Cookies combine a holiday favorite drink with the delicious cinnamon and sugar flavors of snickerdoodle cookie. Simple and sweet- it will be too hard to stop at just on cookie!

cookies on a cooling rack

It is Christmas Cookies Week! I know, I know…before you say, “but we haven’t even gotten to Thanksgiving!” remember that 1) Thanksgiving is later this year, and 2) it is never never never too early to get started on deciding what you want to make for holiday baking.

I go to an annual cookie exchange, and I can’t wait to share these Eggnog Snickerdoodles with my friends. They are so easy to make, are covered in cinnamon and sugar, and have a touch of the classic holiday eggnog flavor baked into the cookie. As you can see, the little hands in my house absolutely loved them.

cookies on a cooling rack

So, a little more about Christmas Cookies Week. We are fortunate to be working with to sponsors, Adams Extract and Millican Pecan Company. I ahve worked with both of these companies before, and I can tell you that I was thrilled to use their products again! The products are high quality, and the flavors are wonderful! These two companies are also offering a giveaway for my readers! Check out the details at the bottom of this post.

cookies on a cooling rack

What do you need to make Eggnog Snickerdoodle Cookies?

  • Flour
  • Cinnamon
  • Baking Powder
  • Sugar
  • Cinnamon
  • Nutmeg
  • Salt
  • Eggs
  • Butter
  • Baking Sheets
  • Baking Mat
  • Stand Mixer
cookies on a cooling rack

What are some of your favorite holiday baking traditions? Like I said, I have a cookie exchange with a few of my girlfriends in December. We sip drinks, eat and exchange cookie, and make a pot a chili to enjoy as we chat and enjoy our sweets. Last year I brought my Easy Peppermint Shortbread and White Chocolate Dipped Gingerbread Cookies, and they where a hit! I am thinking that I might need to make these cookies this year.

cookies on a cooling rack
cookies with a bite taken
Print
cookies with a bite taken

Eggnog Snickerdoole Cookies

Course Dessert
Cuisine American
Keyword christmas, cookies
Prep Time 10 minutes
Cook Time 9 minutes
Resting Time 2 hours
Servings 32 cookies

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 egg
  • 1/3 cup eggnog
  • 1 tsp vanilla
US Customary – Metric

Instructions

  1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

  2. In the bowl of a stand mixer with a paddle attachment, beat the butter until smooth. Add sugar and mix on medium speed until creamy.

  3. Scrape the sides of the bowl. Add the egg, and beat until combined. Add the eggnog and vanilla and beat on medium-high speed until the dough is fluffy.

  4. Add the flour mixture and beat on low just until combined.

  5. Cover the dough refrigerate for at least 2 hours.

  6. Preheat oven to 375F degrees and line a baking sheet with parchment paper or a baking mat.

  7. In a bowl, combine the sugar and cinnamon.

  8. Form dough into 1-inch balls, roll in the cinnamon sugar, then place on the baking sheet, about 2 inches apart. Bake for 8 minutes.

Recipe Notes

The dough can remain in the fridge for up to 5 days. 

 

Adapted from Abajillianrecipes.com

Thank you to Ellen of Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #ChristmasCookies Week! And a huge thank you to our sponsors Adams Extract and Millican Pecan for supporting the bloggers and events like Christmas Cookies Week.

Check out today’s cookie recipes:

Brown Sugar Christmas Cookies by Intelligent Domestications
Browned Butter Cookies with Browned Butter Frosting by Daily Dish Recipes
Chewy Hazelnut Oatmeal Cookies by Food Above Gold
Chocolate Peppermint Biscotti by Sweet Beginnings
Cinnamon Pecan Snowball Cookies by The Spiffy Cookie
Cream Cheese Red Velvet Thumbprint Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Dark Chocolate Orange Crinkle Cookies by A Kitchen Hoor’s Adventures
Eggnog Crackle Cookies by Hezzi-D’s Books and Cooks
Eggnog Snickerdoodle Cookies by Cheese Curd In Paradise
French Toast Snickerdoodles by Love and Confections
Gluten Free Hungarian Rugelach by Frugal & Fit
Iced Chocolate Pumpkin Spice Cookies by Family Around the Table
Iced Molasses Cookies by Palatable Pastime
Kipplens AKA: Pecan Snow Balls by Hardly A Goddess
Lemon Sponge Tassies by Cindy’s Recipes and Writings
Oatmeal Pecan Cookies by Creative Southern Home
Pecan Sandies by Everyday Eileen
Peppermint Madeleines by Books n’ Cooks
Pumpkin Spice Latte Biscotti by Strawberry Blondie Kitchen
Raspberry Shortbread Cookies by Blogghetti
Salted Chocolate Pecan Cookies by Cookaholic Wife
Speculoos (Belgian Spice Cookies) by Karen’s Kitchen Stories
White Chocolate Cranberry Shortbread Cookies by Red Cottage Chronicles


Flavors of Fall Millican Prize Package

Prize 1 – Millican Pecan Tower of Treats Gift Tins

Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is an 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.

 

Adams Extract

Prize 2 – Adams Extract Prize Pack

Adams traces its beginnings back to Battle Creek, Michigan, when John A. Adams began making and selling his Green Plant Sarsaparilla extract, Adamur, in 1888. In 1905, he moved his family to Beeville, TX. At the time, most vanilla sold to pharmacies and was often labeled “Do not bake or freeze.” John A. Adams’ wife yearned for a flavoring that wouldn’t bake or freeze out. He announced that he could produce a better vanilla than the one his wife was currently using. Working with just $6.71 worth of materials on top of an old icebox, John A. Adams discovered the formula he wanted. To test this product, his wife whipped up a cake for the family to try. “John, this is the BEST flavoring I have ever used,” she announced. “Well, that’s old man Adams BEST,” he responded.



a Rafflecopter giveaway
cookies on a cooling rack

Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #ChristmasCookies bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookies posts or entry. Thank you to our sponsors Millican Pecan Company, and Adams Extracts and Flavorings for providing prizes.


Michael Meyer’s Pumpkin Cupcakes #HalloweenTreatsWeek

by 5 Comments


I received products from sponsor companies to aid in the creation of the #HalloweenTreatsWeek recipes. All opinions are mine alone.

Pumpkins, trick or treat, and scary masks are the influence behind my Michael Meyer’s Pumpkin Cupcakes. A pumpkin spice cupcake, stuffed with caramel, topped with a vanilla butter, and Michael’s signature weapon. As Dr. Loomis said of the king of Halloween horror- “He came home”.

cupcake on a plate

This is my last post for Halloween Treats Week and I needed to end with the ultimate classic, Halloween. Michael Meyers is a fixture in Halloween horror, and these cupcakes are the perfect way to bring a little fear to dessert.

I remember the first time I saw Halloween, and I can still hear the creepy and catchy music. Halloween is my favorite spooky Halloween movie. I love the little details of it, and the little jumps that get us prepped for the grand finale. The mystery behind the man is what makes the movies so intriguing t me, and make me excited for a Halloween marathon in October.

cupcake on a plate

These cupcakes are delicious, as well as spooky. I use a simple shortcut with a boxed spice cake, but I add pumpkin to the mix for a seasonal treat- and who could forget that giant pumpkin in Halloween. After baking, I stuff these cupcakes with a little caramel from Lite House. I top with a vanilla butter cream- which I use Adam’s Vanilla Extract. Dixie Crystals sugar, sprinkle black jimmies from Sweets and Treats. I finally finish it with a Michael’s signature knife from Wilton!

  Check out the amazing #HalloweenTreatsWeek recipes from our bloggers today!
cupcake on a plate

What are your favorite Halloween traditions? Do you carve pumpkins? Horror movie bingefest? Trick or Treat? Pumpkin Patch? Haunted House? I love all of the different traditions and malarkey that Halloween brings!

cupcake on a plate

Looking for more delicious Halloween offerings?!

Camp Crystal Lake Punch

Zombie Dirt Cups

Hocus Pocus Spell Book Brownies

Pasta and Eyeballs

Pumpkin Ham and Cheese Pockets

French Bread Mummy Pizzas

Candy Corn Rice Krispie Treats

Meaty Bat Wing Pasta

Mummy Meatballs

Pumpkin Pie Milkshake

cupcake on a plate
Print
cupcake on a plate

Michael Meyer’s Pumpkin Cupcakes

Course Bakery
Cuisine American
Keyword cake, Halloween, Pumpkin
Prep Time 15 minutes
Cook Time 16 minutes
Servings 24 cupcakes

Ingredients

For Cake

  • 15.25 oz box super moist spice cake mix
  • 3/4 cup pumpkin puree
  • 3 eggs
  • 1/4 cup vegetable oil
  • 1/2 cup caramel for dipping or topping
  • Sprinkles
  • Candy Knives

For Butter Cream

  • 1 1/2 cups unsalted butter, softened to room temperature
  • 6-7 cups powdered sugar
  • 1/4-1/3 cup whole milk
  • 2 tsp vanilla extract
US Customary – Metric

Instructions

For Cake:

  1. Place 24 cupcake liners into a 24 dozen muffin tin. Pre-heat oven to 350°F.

  2. In a large bowl, mix cake mix, pumpkin, eggs, and oil till smooth.

  3. Spoon batter into prepared muffin tin so it is about 3/4 the way up the tin.

  4. Bake 15-17 minutes. Test with a toothpick. When inserted into the center the toothpick should only have a few crumbs.

  5. Cool completely before frosting.

For Butter Cream:

  1. While cakes cool, mix and confectioners' sugar together with a stand electric mixer. Mix in vanilla extract and beat until smooth. Add milk by the tablespoon, blending well after each addition, until it reaches spreading consistency. If you need to use more milk please add slowly.

For Assembly:

  1. Once cakes are cool, cut a small portion of cake in the middle. Place about a teaspoon of caramel in the center.

  2. Place frosting in a pipping bag and frost the cupcakes.

  3. Add black or red sprinkles and place candy knives on the cupcakes.

    Happy Halloween! It’s October which means it’s time for Spooky Season and this year’s #HalloweenTreatsWeek event! #HalloweenTreatsWeek is hosted by Angie from Big Bear’s Wife & its a creepy and haunting week-long event is filled with some amazingly wicked Halloween treats, recipes and some frightfully fun giveaways.

“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”

Halloween Treats Week LOGO For the 2nd annual #HalloweenTreatsWeek event we have 41 fantastically talented bloggers that are sharing their favorite Halloween recipes throughout the week! There are going to be over 160 Halloween themed recipes shared during this year’s #HalloweenTreatsWeek and we can’t wait for you to see them all! Follow the hashtag #HalloweenTreatsWeek on social media and look at the bottom of each post to see all of the Halloween recipes that we’re sharing!

Plus, don’t forget that we have 6 (six) great giveaways for you this week thanks to our amazing sponsors!

Scroll down to take a look!

Prize #1

Prize #1 — Dixie Crystals is giving away a “Dinner and Dessert Set” – ONE 6-Quart Cook & Carry Programmable Slow Cooker, a Pyrex mixing bowl set plus some fun Dixie Crystals items like a Dixie Crystal Apron and Cookbook!

 

Prize #2

 

Prize #2 — Adam’s Extract is giving away – 1 Gift Pack – including 4oz Adams Best, 1.5 oz Peppermint, 1.5oz Almond, 1 bottle vanilla cinnamon sugar, 1 bottle pumpkin pie spice

   

Prize #3

Prize #3 —Wilton is giving away a Texturra 7-Piece Bakeware Set

 

Prize #4

Prize #4 — Sweets and Treats Shop is giving away a large baking box of goodies! Sweets and Treats will send one lucky winner a large assortment of sprinkles and lines and other samples of their products!

 

Prize #5

 

Prize #5 — Treat Street USA is giving away a set of Holiday Treat Decorations (1 Gummy Assortment, 1 Marshmallow Snowman, 1 Toy Solider and 1 Gingerbread Men)

 

Prize #6

Prize # 6– Litehouseis giving away the following: 1 Litehouse® Honeycrisp Apple Cider, 1 Litehouse® Old Fashioned Caramel, 1 Litehouse® Pumpkin Spice Caramel, 1 Litehouse® Butterscotch Caramel & 1 Litehouse® Chocolate Dip, Snack Packs     a Rafflecopter giveaway    

Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from October 7th – October 13th at 11:59PM EST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 6 (six) prizes and therefore we will have a total of 6 (six) winners. No purchase necessary. Void where prohibited by law.

  Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop, Treat Street USA and Litehouse! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes.

Hocus Pocus Spell Book Brownies

by 13 Comments


I received products from sponsor companies to aid in the creation of the #HalloweenTreatsWeek recipes. All opinions are mine alone.

It is just a little Hocus Pocus!!! These Hocus Pocus Spell Book Brownies are the perfect sweet treat for a Halloween party, or to enjoy at home with your favorite Sanderson “sistaaahhhhs”.

brownies on a platter

Oh my you guys….. this is it. This is Halloween Treats Week. This week is devoted to Halloween themed creations from over 40 different recipe creators and bloggers. I can say to you with certainly that you will not find a better selection of Halloween goodies that this week-long event with me a my fellow Halloween enthusiasts.

I am starting this week with my Hocus Pocus Spell Book Brownies. These brownies are homemade and packed with chunks of yummy chocolate. They are rich, fudgey, and a little spooky. They will have you calling “Boooooooooooooooook”to your kitchen hoping one will come flying to you.

brownies on a platter

To make these beauties I used a few products from Halloween Treats Week sponsor, Wilton. I have worked with Wilton a few times, and they are so generous, and their seasonal goodies hit it out of the park every time! If you follow me on Instagram (CLICK HERE TO FOLLOW) you know I did an unboxing to show off all the goodies. Well, for this recipe I put them to good use and used the black decorating icing with a piping tip, and the candy eyes. The eyes are so fun because they come in a little case with 3 different sizes. For the brownies I alternated between the large ans medium size for Winifred’s Spell Book’s glaring eye.

I love how these turned out, and they are a perfect for a little Halloween nostalgia. I don’t know about you, but Hocus Pocus was the movie for me and my friends during Halloween. It came out when I was 10, and I loved it. AND I still love it. I get excited every fall when it is on t.v. and I get to watch my favorite witchy “sistaaaaahhhhs”. I still laugh at the part when they set off the sprinklers in the museum, and the sisters eventually realize that they are being sprayed with water and not the “burning rain of death”.

brownies on a platter
Check out the amazing #HalloweenTreatsWeek recipes from our bloggers today!

Caramel Apple Upside-Down Cake

by 8 Comments


I received product samples from sponsor companies to aid in the creation of the #FallFlavors recipes. All opinions are mine alone.

This cake has uses fresh apples and creamy caramel as a base, and then topped with a cinnamon spiced applesauce cake. Baked together to create the a delicious gooey cake that any caramel apple lover will adore.

cake on a plate

I know this cake may look simple, but it is so delicious, easy to make, and a crowd pleaser.

I start this cake with a layer of fresh peeled apples. I like to use a tart apple because this cake is pretty sweet due to the caramel. The next step is a layer of creamy caramel. I finish this cake with a super simple cinnamon applesauce cake. The cake bakes for about 30-40 minutes and when it is done it is so hard to wait to dig in!

The caramel and the apples make an ooey gooey layer on top of the cake. The cake is fluffy, ad filled with cinnamon flavors- perfect with the apple and caramel. I like to serve this cake with a little whipped cream on top- or a little vanilla ice cream if you are serving it warm.

cake on a plate
Welcome to Flavors of Fall where we celebrate all things associated with fall like squash, apples, pecans, sweaters, football; you get the idea!  Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures have gathered 24 bloggers who have over 100 recipes they’re sharing this week in celebration of cool weather and sweatshirts.  We hope you find many must make recipes so get your pinning, tweeting, and sharing fingers ready!

Here’s what we made for Thursday:

Beverage
Homemade Pumpkin Spice Creamer by Tip Garden
Plum Spice Bubble Tea by Daily Dish Recipes

Breakfast
Cinnamon Pecan Muffins by Cindy’s Recipes and Writings
Coffee Cupcakes with Salted Caramel Frosting by Hezzi-D’s Books and Cooks
Praline Pumpkin Spice Mini Muffins by Family Around the Table

Savory
Butternut, Kale, Butterbean & Pesto Salad by Sweet Beginnings
Coffee Rubbed Pork with Autumn Spices by A Day in the Life on the Farm
Eggplant Parmesan Boats by Culinary Adventures with Camilla
Potato Rosemary Bread with Roasted Garlic by Karen’s Kitchen Stories
Savoury Pecan Granola by Crumb Top Baking

Dessert
Caramel Apple Upside Down Cake by Cheese Curd In Paradise
Caramel Pear Galette by A Kitchen Hoor’s Adventures
Easy Cinnamon Roll Apple Cobbler by Palatable Pastime
Vegan Chocolate Pecan Hand Pies by The Baking Fairy

Make sure you like Fall Flavors on Facebook and follow the Fall Flavors on Pinterest, too!
apples in a pan
apples in a pan with caramel
cake being served

Looking for more fall favorites?!

Apple Cider Old Fahsion

Instant Pot Cinnamon Apples

Instant Pot Pumpkin Cinnamon Applesauce

bite of cake
Print
cake being served

Caramel Apple Upsidedown Cake

Course Bakery
Cuisine American
Keyword Apples, cake, caramel
Prep Time 10 minutes
Cook Time 35 minutes
Servings 8 people

Ingredients

  • 3 large apples, peeled and cut into slices
  • 11 oz caramel bits
  • 2 tbsp whole milk
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 cup unsalted butter
  • 3/4 cup granulated sugar
  • 1/2 cup unsweeted applesauce
  • 2 large eggs
  • 1 tsp vanilla

Instructions

  1. Pre-heat oven to 350° F. Line a 9-inch cake pan with parchment paper and set aside.

  2. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.

  3. In a stand mixer or large bowl and hand mixer, cream the butter, applesauce, and sugar will smooth fluffy. Add the apple sauce and the vanilla. Slowly add the eggs one by one.

  4. Place caramels in a microwave safe bowl. Add milk and melt caramel in microwave. Arrange apples in the baking pan. Pour caramel evenly over the apples.

  5. Add the cake on top of the caramel and apples. Smooth with a spatula.

  6. Bake for 35-40 minutes.

  7. Allow cake to to cool. Place a plate on top of the cake and flip to allow the cake to release from the pan. Enjoy!

apple cake on a plate
Flavors of Fall Door County Prize Package  

Prize 1 – Door County Coffee and Tea Company

Founded in 1993 in Door County, WI, Door County Coffee and Tea Company is a small family owned business. Roasting a variety of flavors for 26 years, one winner will receive three full pot bags of all of their fall flavors. 21 bags in all! Their mission through the years has been to produce high quality, best-tasting coffee using only Specialty Class 1 Arabica coffee beans. Combine that with superior roasting technology and you get a wonderfully even and perfect roast every time and that means the perfect pot of coffee. A $40 value.  

Flavors of Fall Millican Prize Package

Prize 2 – Millican Pecan Tower of Treats Gift Tins

Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value. a Rafflecopter giveaway

Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway. Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entry. Thank you to our sponsors Millican Pecan and Door County Coffee and Tea for providing prizes.