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Michael Meyer’s Pumpkin Cupcakes #HalloweenTreatsWeek

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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
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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 LOGOFor 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.

Caramel Apple Upside-Down Cake

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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
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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.


Fried Ice Cream Cake

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Fried Ice Cream Cake is a quick less mess and less prep version of traditional fried ice cream. Sweet pan-fried corn flakes, cinnamon ice cream, and a drizzle of honey make this a summer favorite- perfect for entertaining!

Ice cream cake in a pan being served

The first time I had fried ice cream it was at a birthday party at a local Mexican restaurant. Traditionally, fried ice cream is served in individual corn flake crusted scoops. Is is frozen and quickly fried to make sure the ice cream does not melt all over the fryer. It is normally served with a little honey, cinnamon, chocolate, and whipped cream. It is so delicious, but something I never made at home because it is a bit of work.

Enter “Fried” Ice Cream Cake. This cake incorporates all the yummy parts of fried ice cream with a fraction of the work and mess. Plus, it serves 12 people and it must easier to make for a group dessert.

My kiddos gave this Fried Ice Cream Cake two thumbs up! They especially loved picking off all the crispy topping before gobbling-up their ice cream.

Ice cream cake in a pan

Summer is my favorite time of year to enjoy no-bake and freezer treats. Check out this yummy collection from some of my blogging friends!

No Bake Dessert Recipes


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

Ice cream cake in a pan

How to make Fried Ice Cream Cake:

First, you will crush your corn flakes and lightly fry them on the stove in a medium skillet with butter and sugar.

Next, you will layer a small amount of the corn flakes into a 9×13 pan. In a large bowl, you will mix together the vanilla ice cream with the cinnamon and whipped topping. Then you will evenly spread the ice cream into the pan on top of the corn flakes.

Finally, you will top evenly with the remaining corn flakes and freeze. Once it is frozen, cut, and serve with a bit of honey.

It is beautifully simple, and the corn flake crust gives the flavor and texture combination that is essential to any fried ice cream.

Ice cream cake on a plate

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Ice cream cake on a plate

Frequently Asked Questions

Can I let the cake freeze for long than 5 hours?

Yes, my cake is typically ready to serve at 5 hours, but leaving overnight is fine as well.

I prefer a different flavor ice cream- can I change it up?

For sure! I like cinnamon ice cream, but that isn’t everyone’s jam. Use whatever flavor you like! I think chocolate or caramel would be delicious.

What do I do if my cornflakes get a little charred?

This happens and it is important to keep stirring those flakes. I actually don’t mind a bit of char, but if it is too far gone starting over is an option or just picking out the larger pieces. If you start over, adjust you stove temp to a lower heat.

I don’t love honey- what else can I use for a topping?

I suggest chocolate sauce or caramel. Maybe even strawberries if you have some on hand!

Ice cream cake on a plate

Looking for more hot weather treats and drinks?!

Creamy Lemon Cheesecake Parfaits

Strawberry Margarita Popsicles

Bikini Martini

Watermelon Lime Agua Fresca

Cucumber Margaritas

Print
Ice cream cake on a plate

Fried Ice Cream Cake

Prep Time 35 minutes
Cook Time 5 minutes
Freezing Time 5 hours

Ingredients

  • 8 cups Corn Flakes cereal
  • 2/3 cup sugar
  • ½ cup unsalted butter
  • 1.5 quart vanilla ice cream
  • 8 oz container whipped topping
  • 1 tsp ground cinnamon
  • 1/3 cup honey
US Customary – Metric

Instructions

  1. Take the ice cream from the freezer and place on the counter to allow time to soften- about 30 minutes.

  2. Place cornflakes in a gallon sealable bag and crush.

  3. Melt butter in a large skillet, over medium heat. Add the crushed corn flakes and sugar and stir. Cook for 3-4 minutes, stirring constantly, until cereal is golden-brown. Make sure that you are consistently stirring to prevent burning.

  4. In a 9×13 baking dish and spread 1/3 of the corn flakes evenly into the bottom of pan. Set aside.

  5. Place the softened vanilla ice cream and whipped topping in a large bowl. Add the cinnamon. Using a hand mixer, mix and till combined (you can also use a spatula for this step if desired). Spread ice cream the top of the corn flakes in the baking dish.

  6. Evenly spread the remaining corn flakes over the ice cream. Cover pan, and place in freezer. Freeze ice cream for at least 5 hours, or overnight.

  7. Cut into squares and serve with drizzles of honey. Option to add whipped cream, and cherries.

Recipe Notes

Recipe adapted from Life in the Lofthouse

fried ice cream cake on a plate with honey

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. 


Carrot Cake Swirl Cheesecake #SpringSweetsWeek

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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 2019 hosted by Heather from Hezzi-D’s Books and Cooks and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the coming of spring than with food and a fun giveaway? 30 bloggers from around the country have come together to share over 100 sweet recipes perfect for spring!  Get ready to ditch your hats, coats, and snow boots and get ready for some delicious sweet treats like cupcakes, cookies, sweet breads, and cocktails! Our #SpringSweetsWeek sponsors are helping us give away some great prizes. Thank you so much Swiss Diamond, Dixie Crystals, Nancy’s Yogurt, Sprinkle Pop, Adams Extracts, Barleans, Melissa’s Produce, and PEEPS® for your generosity. We have an incredible giveaway below and would love if you would take a moment to read about it and what you can win!

I am kicking off Spring Sweets Week with one of my favorite recipes for cheesecake- Carrot Cake Swirl Cheesecake.

Cheesecake on a plate

This cheesecake is the best of both worlds. a perfectly spiced moist cake, swirled together with a rich creamy vanilla cheesecake. Topped with a cream cheese topping and some nuts this cheesecake is a must have for any holiday or spring time table.

This recipe has a few steps, but is really easy, and the cake is very forgiving for baking. Sometimes cheesecake can be a bit temperamental, but this cheesecake comes out perfect each time!

Cheesecake on a plate

Spring Sweets Week is lucky enough to have Dixie Crystals as one of our gold sponsors. I used their Pure Cane Sugar in my cheesecake. Dixie Crystals has been providing pure cane products since 1917, and we are so fortunate for their generosity for Spring Sweets Week!

Cheesecake on a plate

There are so many delicious offerings for Spring Sweets Week- check it out!

#SpringSweetsWeek

Monday #SpringSweetsWeek Recipes

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

Prize #1:  Swiss Diamond Cookware is giving one winner an XD Nonstick 6 Piece Newlywed Kitchen Kit!  Swiss Diamond’s 6-Piece XD Newlywed Set is the ultimate nonstick cookware collection, with a pot or pan for nearly every recipe you can think of! Nothing conducts heat more efficiently than diamonds, and combined with the extra-thick cast aluminum body, these pans have amazingly even heat distribution. With this superior heat retention, they sear ingredients as well as stainless steel, but without the messy cleanup. The XD nonstick coating releases so well, you can cook anything without a drop of oil or butter.   This set includes a 9.5″ fry pan, an 8″ fry pan, a 2.2 quart saucepan with lid, and 5.5 quart soup pot with lid.Swiss Diamond® International dates back to 1974, when HORT Coating Center SA was founded in Sierre, Switzerland, as a scientific research company exploring new materials and surface coatings. Fast forward a few years to 2001, when a revolutionary nonstick coating suitable for use on cookware was developed, which led to the creation of Swiss Diamond® International SA. Visit https://www.swissdiamond.com/ for delicious recipes and the best nonstick cookware around.Prize #2: Dixie Crystals is giving one winner the Wilton Ultimate Cake Decorating Tools Set!   What better way to decorate your cakes made with Dixie Crystals sugar then to use this decorating set?  A blue and white rectangular organizer caddy has 4 see-through drawers and 2 top compartments for holding tips, plus slots on the side to hold spatulas.  Included in the caddy are 263 pieces including piping tips, a practice board, decorating bags, straight and angled spatulas, flower nails and an icing comb. There’s also a lot of handy fondant tools including a roller, cut-out sets, impression mats, modeling tools, shaping foam and a fondant smoother. It’s a cake decorators dream!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 #3:  Melissa’s Produce is giving one winner an Organic Family Produce Box.  This box contains 100% organic fruits and vegetables including kale, cucumbers, apples, pears, lemons, oranges, carrots, onions, celery, garlic, and so much more!  It’s easy to get in your five servings of fruits and vegetables with this fun produce box.Joe and Sharon Hernandez founded Melissa’s Produce with a decade of produce industry experience in a small, rented produce warehouse lunchroom. The original office had just three telephones and four chairs.  In a few short years the company would grew to occupy a newly renovated and expanded 280,000 square foot office and warehouse complex.  The Melissa’s brand is named after Joe and Sharon’s daughter, who takes an active role in the company.  The company’s Food Service Division has become a full-service operation that supplies culinary professionals with staples, exotics and Melissa’s full line of organic produce.  Visit https://www.melissas.com to find the best fruits, vegetables, gifts, and to get tasty recipes!Prize #4: Nancy’s Yogurt is giving one winner a fabulous Nancy’s Yogurt tote bag full of fun items!   One winner will receive a tote bag stuffed with coupons for free Nancy’s Yogurt products, a super cute T-shirt, recipe cards, and Post-Its.  It’s everything you need to learn more about Nancy’s Yogurt.Chuck and Sue Kesey opened Springfield Creamery in Oregon in 1960 right after they got married.  For the first decade they focused on bottling glass jugs of milk for home delivery and school lunches.  Nancy Van Brasch Hamren joined the Creamery in 1969 and shared her recipe for making yogurt.  Nancy’s became the first yogurt sold in the United States to contain live probiotics.  In 1999 Nancy’s Yogurt began distributing to all 50 states.  Today there are nearly 60 employees and Springfield Creamery makes over 100 cultured dairy and soy products.   To learn more about Nancy’s Yogurt, the products they sell, and how they make their products visit https://nancysyogurt.com/.Prize #5:  PEEPS is giving one winner a gift card to PEEPS® & Co.  The winner can choose from a variety of delicious PEEPS® & Co candy items as well as apparel.  They even have fun gifts like throw blankets, slippers, plush bunnies, and socks.   The choice is yours!Just Born, the company that makes PEEPS® & Co., was founded in 1923 in New York and moved to Bethlehem, Pennsylvania in 1932.  Just Born got its name when founder, Sam Born, proudly displayed in his store window an evolving line of daily-made candy, declaring them “just born”.  Today we enjoy the wonderful combination of sweet colored sugar and fluffy marshmallows that create the unforgettable taste experience of PEEPS® Brand Marshmallow Candies.  Visit https://www.marshmallowpeeps.com/ to buy PEEPS® & Co. candy, gifts, and apparel.Prize #6:  Barlean’s is giving one winner a bottle of Seriously Delicious Omega-3, Extra Strength Ideal CBD Hemp Oil, and a bag of Super Seeds.    Seriously Delicious Omega-3 is a tasty way to add Omega-3’s to your diet without a fishy after taste.  The Extra Strength Ideal CBD Hemp Oil is made from US grown hemp, contains no artificial ingredients, has a natural mint flavor, and is gluten free, vegan, and is known to promote health and to keep people resilient to changes in their environment.  Super Seeds are a delicious way to add antioxidants and Omega-3’s to your morning oatmeal, smoothies, and yogurt. Barlean’s believes that people can make a difference in the world through ordinary purchases. They are on a mission to make premium natural supplements and functional foods that feed the mind and body and using our profits to support outreach programs for people in need, both locally and around the world.  Visit www.barleans.com to learn more about their products, community, and where you can purchase their products. Prize #7:  Adams Extract is giving one winner four of their amazing extracts and a set of their food colors.   The extracts include Pure Almond Extract, Pure Vanilla Extract, and Pure Lemon Extract.  The winner will also receive Adams Best Twice as Strong Vanilla which is awesome to bake with. 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, TX.  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/default.aspx.Prize #8:  Sprinkle Pop is giving one winner six fabulous sprinkle mixes from their Easter collection!   The sprinkle mixes include Hangin’ with my Peeps, Bewitched, Signature, Green Tea, Cottontail Confetti, and Egg Hunt.  These fun sprinkles are a great addition to any spring or Easter baked goods. Liz Butts founded Sprinkle Pop in Texas.  Liz found that not only can she pinpoint exactly what sprinkle color combinations work best together, she can create a custom blend with the perfect textures.  She grew the business from a one-woman show operating out of the small “sprinkle room” in her house on nights and weekends then soon expanded to a dedicated warehouse space with a devoted team of sprinkle fairies in under a year. She makes delicious sprinkle mixes that are custom, vibrant and luxurious.  Over 50% of all the sprinkles are dyed in house so they are one of a kind!   Visit https://sprinklepop.shop/ to shop their sprinkles, learn how they give back to the community, and for fun recipes!
Cheesecake on a plate

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Here are some helpful tools to make your cheesecake:

Cheesecake on a plate

Looking for More Cheesecake deliciousness!?

Cheesecake Cupcakes

Mini Chocolate Chip Cheesecake

Red Velvet Cheesecake

Mini Churro Caramel Cheesecakes

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Cheesecake on a plate

Carrot Cake Swirl Cheesecake

Course Dessert
Cuisine American
Keyword Cheesecake, Dessert
Prep Time 25 minutes
Cook Time 1 hour
Rest/Fridge/Freezer Time 9 hours 30 minutes
Total Time 1 hour 25 minutes
Servings 12 people

Ingredients

Cheesecake:

  • 1/2 cup sugar
  • 1/2 tsp all-purpose flour
  • 16 oz cream cheese, room tempurature
  • 2 eggs
  • 1 1/2 tsp vanilla extract

Carrot Cake:

  • 1 1/3 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/2 cup canola oil
  • 1/3 cup unsweetened applesauce
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/3 cup shredded carrots

Cream Cheese Topping

  • 2 oz cream cheese, room tempurature
  • 1 tbsp butter, softened
  • 1 1/4 cups powdered sugar
  • 1/3 cup sour cream
  • 1 tbsp milk
  • 1/2 tsp sour cream
  • Chopped pecans, for topping (optional)
US Customary – Metric

Instructions

  1. Pre-heat oven to 350°F and lightly grease a 9-inch springform round baking fan. 

For Cheesecake:

  1. In a mixing bowl, whisk together sugar, flour, and cream cheese till smooth. 

  2. Next, mix in eggs one at a time. Add vanilla and sour cream and stir till smooth. Set aside. 

For Carrot Cake

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

  2. In a separate large mixing bowl, add oil, applesauce, sugar, brown sugar, eggs and vanilla.

  3.  Slowly add the dry ingredients and wet ingredients until well mixed. Add carrots and mix until evenly distributed.

To Assemble:

  1. Pour half of the carrot cake mixture into springform pan and spread evenly. Dollop a few 1/3 potions of the cheesecake on top of the carrot cake. Do not swirl or stir.  Spoon remaining carrot cake mixture over the cheesecake layer.  Finish by drizzling by the remaining cheesecake mixture over carrot cake layer.  

  2. Bake in preheated oven 60 – 65 minutes, until center portion only jiggles slightly.  Remove from oven and allow to cool for 1 hour. Cover with foil and chill over night.

Cream Cheese Topping:

  1. Once cake has sat in the fridge overnight make the cream cheese topping. 

  2. In a mixing bowl, using an electric hand mixer, whip together cream cheese and butter until smooth. Add remaining topping ingredients and mix until fluffy, about 4 – 5 minutes. Spread evenly over top of cheesecake then chill cheesecake in freezer for 20 – 30 minutes. Sprinkle top with chopped pecans, if desired. 

Recipe Notes

Adapted from Cooking Classy

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Cheesecake on a plate

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Swiss Diamond, Nancy’s Yogurt, Barlean’s, Sprinkle Pop, PEEPS, Melissa’s Produce, 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. Eight (8) 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.


Chocolate Pumpkin Layer Cake

by 1 Comment


I am having so much fun with #Choctoberfest! We are so lucky to have such generous sponsors and today I am highlighting our sponsor Imperial Sugar. 

For 175 years, Imperial Sugar has been a trusted name in family kitchens. Imperial Sugar provides high-quality sugar and sweetener products and over 100 years of time-tested recipes. Products include granulated sugar, light and dark brown sugar, free-flowing sugar, powdered sugar, sugar shakers and Steviacane® (Stevia + sugar blend). Imperial Sugar products are 100% pure cane sugar, non-GMO and provide consistently delicious results. For participating in Choctoberfest, I received sugar, measuring cups, and baking mats, but words, recipes, and silliness are all mine. 

I decided that I needed to make a cake for Choctoberfest, but not just any cake. I needed to make a chocolaty pumpkin layer cake. 

A Slice of cake on a white plate with the full cake in the background

I mean, how can you resist that?! I folded semi-sweet chocolate chips into my pumpkin spice cake,baked till it was just right, layered with a light chocolate buttercream, and topped with chocolate chips. This cake is absolutely delicious. Baking with pumpkin can lead to dense cakes, but that is not the case for this cake. The cake is rich, but not dense and it is full of flavor from the pumpkin spice. The buttercream uses semi-sweet chocolate chips (versus cocoa powder), powdered sugar, and a touch of milk. The frosting so light and not too sweet- the perfect topping. 

You know you want a slice of that. 

A Slice of cake on a white plate with the full cake in the background

I know layer cakes can feel intimidating, but do not let that stop you! There are a few important best practices that I can advise.  One, make sure the cake is cool before you frost. In fact, I like to make mine the night before I plan to frost because the cake is much easier to transfer and work with. Two, use buttered parchment in your cake pan because it will save you from clingy cake tops. Third, use a spreading spatula, like this one, to frost, and make sure to do a thin crumb coat before the full icing (this can also double as a scraper to smooth the sides or you could use something like this). This will keep the crumbs out of the surface icing and give you a prettier cake. Also, if something isn’t perfect, oh well- I like the look of a little texture to my frosting. The cake tastes great, and you can cover it with a little icing. If anyone complains they don’t deserve to eat cake with you anyways, right?! 

Full round cake with chocolate buttercream and topped with chocolate chips

As I said, I am so grateful of the generosity of our sponsors so I can provide you with as many tasty treats as possible! 

Full round cake with chocolate buttercream and topped with chocolate chips

My kids and husband were immediately intrigued when they came home and saw a layer cake on the table. They were very curious as to who was having a birthday and, most importantly, when we were eating, Needless to say that everyone’s chocolate sweet tooth was not left disappointed! 

Full round cake with chocolate buttercream and topped with chocolate chips

Many thanks, again, to Imperial Sugar for your support and generosity! Check out Imperial Sugar on Facebook, Pinterest, Instagram, and Twitter for more sweet adventures! A Slice of cake on a white plate with the full cake in the background

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A Slice of cake on a white plate with the full cake in the background

Pumpkin Chocolate Chip Layer Cake

Course Dessert
Cuisine American
Keyword cake, Dessert, Pumpkin
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 25 minutes
Total Time 55 minutes
Servings 10 people

Ingredients

Cake

  • 8 tbsp unsalted butter, softened, plus extra for greasing
  • 2 cups flour, plus extra for dusting
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 3 eggs
  • 1 1/2 cups pumpkin puree
  • 1 cup semi-sweet chocolate chips

Chocolate Buttercream

  • 12 tbsp unsalted butter, softened
  • 2 1/2 cups powdered sugar
  • 10 oz semisweet chocolate, melted and cooled to room temperature
  • 1/2 tsp vanilla extract
  • 2 1/2 tbsp milk
US Customary - Metric

Instructions

  1. Arrange oven rack in the middle of the oven. Heat oven to 350 degrees. 

  2. Use a little butter and toweling to grease two 9-inch round cake pans. Line bottoms with parchment paper and place in the pan. Butter the paper and then flour the paper. 

  3. In a large bowl, whisk flour, pumpkin pi spice, baking soda, baking powder and salt together. Set aside. 

  4. Using an stand or electric mixer, cream 8 tablespoons butter and granulated sugar together until fluffy.  Beat in eggs one at a time. Next, stir in pumpkin purée. Stir in flour mixture about half a cup at a time until smooth. Gently fold in chocolate chips.

  5. Divide batter into the cake pans and bake for about 35 minutes, or until a tester inserted in center comes out clean. Cool cakes in pans for 10 minutes, run a knife around edges, place upside down onto racks or counter, and peel off paper. Let cakes cool completely.

  6. While cakes cool, mix 12 tablespoons butter and confectioners' sugar together with a stand r electric mixer. Mix in chocolate and 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. 

  7. Place one cake layer, smooth side up, on a platter. Ice top with a crumb coat. Place second layer, smooth side down, on top; ice top and sides of cake with a crumb coat. Complete icing the cake with the remainder of the frosting. 

Recipe Notes

Recipe Adapted from New York Times



Better Than Sex Cake

by 11 Comments


Another Crazy Cooking Challenge has come!
 
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 Last month I was very excited to receive the Ultimate Recipe for my submission of Slow Cooker Thai Chicken Noodle Soup! The theme for February is chocolate cake which fits perfectly considering Valentine’s Day is right around the corner.  I searched for an easy recipe that could be adapted into a gluten free dessert. After making the round on pinterest I found Better Than Sex Cake from Barefoot and Baking. I have had versions of this cake when I was in high school, but have not had it since. I figured that it couldn’t be too hard after reading the recipe, and what could be wrong with a cake with a name that carried a little sass?! This recipe is really easy to put together. I think this would be a great addition to a girls night with a few (or a bunch) glasses of vino. My husband loved this cake, but when I asked him if it was better than sex he just grinned. 
 
 I can’t wait to see what my fellow bloggers came up with! Don’t forget to click my link below to vote for me.
 
chocolate cake on a plate
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chocolate cake on a plate

Prep Time 1 hour
Cook Time 30 minutes
Servings 12 people

Ingredients

  • 1 box chocolate cake mix + whatever it calls for on the back
  • 1 can sweetened condensed milk
  • 1 jar hot fudge sauce
  • 8 oz container of cool whip
  • 4 Crushed heath bars
US Customary – Metric

Instructions

  1. Make and bake cake according to box directions. As soon as it comes out of the oven, poke holes with the handle of a wooden spoon all over the cake. Pour sweetened condensed milk over the top. Let cool completely. Next spread fudge over the cake, and put in the fridge to set. When it is cool, spread coolwhip over the top and then top with crushed Skor bars. Refrigerate leftovers.