Fudgy Peanut Butter Brownie Cake

First off, I want to start with saying that this will be the last Try This! Thursday for a while. Every Thursday since October, I have been going hard at finding new recipes for you to try, and now...five months later, I think it's time to take a break. I do hope that you all have enjoyed the recipes I have featured here, and I will be bringing Try This! Thursday back when Summer comes into full swing!

Now, onto the recipe...

I love fudge, I LOVE peanut butter, I definitely love brownies, and do I even have to mention how much I love cake? Can you imagine what phenomena could occur when all of these things collide? It would be world shaking, glass shattering, opera singing, Fudgy Peanut Butter Brownie Cake!

Fudgy Peanut Butter Brownie Cake


Yield: 8 Servings

Ingredients:
- Crisco® Original No-Stick Cooking Spray
- 1 (12.35 oz.) package Pillsbury® Reduced Sugar Chocolate Fudge Brownie
- 1/3 cup Crisco® Pure Vegetable Oil OR 1/3 cup Crisco® Puritan Canola Oil with Omega-3 DHA
- 3 tablespoons water
- 1 large egg
- 3/4 teaspoon almond extract
- 1 cup Jif® Extra Crunchy Peanut Butter
- 1/3 cup chopped peanuts
- 1 (11.75 oz.) jar Smucker's® Hot Fudge Sugar Free Ice Cream Topping
- Mints leaves for garnish, if desired

Directions:
- HEAT oven to 350°F. Coat bottom of an 8-inch round cake pan lightly with no-stick cooking spray.
- PREPARE brownie mix as directed on package using oil, water and egg. Stir in almond extract, peanut butter and peanuts until blended. Spread batter evenly into prepared pan.
- BAKE 40 to 42 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pan. Place cake on serving platter. Stir topping until smooth. Spread over cake, covering top and sides. Place the tip of a frosting knife at the center of cake, pulling the knife toward the outer edge in a slight arc. Turn cake a notch counter clockwise. Repeat knife pull as a pattern forms all around the cake. Garnish center of cake with a fresh mint sprig, if desired.

To find this recipe, and more like it...click here.

Try This! Thursday - Brisket by Ian

This is a special edition of Try This! Thursday, because I have my first guest poster! I thought it would be fun to take guest posts, so that you could share some of your favorite recipes with everyone, and Ian (one of my favorite fellow bloggers) was the first to volunteer. You don't know Ian?! Ohmygosh, why the heck not?! Before you do anything else, you should click here and go check out his blog, and then make sure you come back and check out this recipe for his Mom's Brisket. I must say...it looks and sounds absolutely delicious! You have got to Try This!

Ian's Brisket

Sprinkle beef bouillon crystals, rub in. Season with salt, pepper, garlic powder.
Also put one bag off either Lipton Soup Mix usually whatever I have, beef and onion, onion mushroom, beef (just not chicken base).
Wrap tightly in foil, Bake one hour in a preheated oven at 350.
Open top...Mix 1/2 cup ketchup and 1/2 cup grape wine. Spoon over brisket.
Close in foil again. Cook for another 2 1/2 hours. (Note, this depends on the size).

I have found that most important thing to remember is that to cover tightly in foil.

Also, I usually get the flat cut, choice meat...I have never bought a whole brisket, my Mom always does, and hers is good also, one day I wll buy a whole and try. Flat Cut is the best part of the brisket, does not include the fat end, which I do love. It only has a little fat on top, but, you need that for flavor. I always use the Manischewitz Concord Grape. I also have the beef bouillon herb-ox, and I have onion mushroom lipton mix, so you can have them all. Especially if you do not use these things. Use heavy duty foil. I also put carrots in it after the first hour, and sometimes potatoes cut up, but not that many potatoes. I have found the potatoes taste great, but absorb so much of the sauce I have not enough left.

When I asked Ian if there was anything else he would like to add to the recipe he said, "EAT IT!" So, go on...EAT IT!

Try This! Thursday - Vanilla Spice Oatmeal

I've never been too big on oatmeal, at least not the instant microwavable kind, but I found a recipe for a home made oatmeal that blows those instant oatmeal mixes out of the water...literally. You have got to try this!

Vanilla Spice Oatmeal


Yield: 4 servings Cook time: 10 minutes

Ingredients
- 3 1/2 cups water
- 1/4 teaspoon salt, optional
- 2 cups old-fashioned oats
- 1/2 cup raisins
- 1/2 cup walnuts, coarsely chopped, optional
- 1/4 teaspoon vanilla extract
- Pinch nutmeg
- 2 tablespoons dark brown sugar, plus more, to taste
- 1 cup lowfat milk, divided
- 1/8 teaspoon ground cinnamon

Directions
- In a medium saucepan, bring the water and salt to a boil. Stir in the oats and raisins, reduce the heat to low and simmer, stirring occasionally, uncovered, for 5 minutes.
- In the meantime, place nuts, if using, in a dry skillet over a medium-high flame, and toast, stirring frequently, until golden and fragrant, about 5 minutes. Set aside.
- When the oats are cooked remove pan from the flame and stir in the vanilla and nutmeg. Swirl in the brown sugar and place the oatmeal in serving bowls. Pour 1/4 cup of milk on top of each bowl, and top with toasted nuts and a sprinkle of cinnamon.

Note: For a quicker version using quick cooking or plain instant oatmeal: Cook the oatmeal according to the directions on the package. Stir raisins, brown sugar, and nutmeg into the cooked oatmeal. Top with milk, nuts (toasted or un-toasted) and cinnamon.

For this recipe and more like it, click here.

I am looking for guest posters to guest post for Try This! Thursday. I thought it would be fun for you to share some of your favorite recipes! So, if you are interested in doing a guest spot, please drop me an email!

Try This! Thursday - Chocolate & Nut Butter Bites

Hey, did you know that dark chocolate is actually good for you? Yeah! When eaten in moderation, it is actually a healthy little treat! Dark Chocolate helps lower blood pressure, and is a potent antioxidant. So how excited was I when I found this healthy, super easy, Dark Chocolate dessert? You have got to try this!

Chocolate & Nut Butter Bites


Ingredients
- 8 1/4-ounce squares of bittersweet dark chocolate
- 4 teaspoons almond, cashew or pistachio butter

Directions
-Top each chocolate square with 1/2 teaspoon nut butter of your choice (almond, cashew, pistachio).

To find this recipe & others like it, click here.

Try This! Thursday - Sugar Heart Sandwich Cookies

I know I despise Valentines Day in every sense of the word, but who can resist all of the lovely sugary treats that this little pointless Holiday does bring? I love a good cookie, and this my friends, looks like an ah-mazing cookie. You have got to Try This!

Sugar Heart Sandwich Cookies


Ingredients
- 1 recipe Sugar Cookie Dough, at room temperature
- 6 ounces cream cheese, at room temperature
- 4 tablespoons unsalted butter, at room temperature
- 1/2 cup confectioner's sugar
- 1 tablespoon pomegranate juice
- Small red sugar hearts, for decorating
- 2 1/4-inch round cookie cutter, 1 1/2-by-1-inch heart-shaped cookie cutter

Directions
- Prepare dough as directed and chill for 2 hours.
- Preheat the oven to 375 degrees F.
- Sprinkle a work surface and rolling pin with confectioner's sugar and roll out dough to 1/8-inch thick. Move dough frequently to prevent it from sticking and add more confectioner's sugar to the work surface and rolling pin as needed. With a 2 1/4-inch round cookie cutter, cut 72 dough rounds, re-rolling dough as needed. With a small heart-shaped cookie cutter (about 1 1/2-by-1-inch), cut hearts from the center of half the dough rounds. Place the rounds and cutouts about 1 inch apart on parchment -lined baking sheets. Bake until just set but not brown, about 6-8 minutes. Let cool on the pan slightly before transferring to a rack to cool completely.
- Meanwhile, make the filling: In a small bowl, whisk together the cream cheese, butter, confectioner's sugar, and pomegranate juice until smooth and fluffy. Spread about 1 teaspoon filling on each round cookie and top with a cut-out cookie. Place a red candy heart in the center of each. Leftover filling can be used to sandwich the small hearts together.

To get this recipe & more Valentines Day treats like it click here.

Try This! Thursday - Hashbrown Casserole

As you all know, I have been sick for the last week and have found myself indulging in comfort foods. Pizza, chicken, and potatoes have been guilty pleasures for the last week. Monday night I was craving a Hashbrown Casserole. I had never made it before, so I called my Mom up and got the recipe from her. Let me tell you, it was delicious! Perfect comfort food for those of us who have been sick with a cold lately. You have got to Try This!

Hashbrown Casserole


Ingredients
- 1 can of fat free cream of chicken soup
- 1 onion
- 16 ounces of fat free sour cream
- 8 ounces of fat free sharp cheddar cheese
- 1 bag of frozen cubed hashbrowns
- 1/2 cup of reduced fat butter (or margarine)
- Ritz crackers or Corn Flakes

Directions
- Combine hashbrowns, sour cream, cream of chicken soup, onion, and cheese. Mix them all together until blended well.
- Poor ingredients into a 9x13 pan
- Sprinkle cheese on top of the casserole
- Crumble up Ritz crackers, and sprinkle over the cheese and top of casserole until covered
- Drizzle melted butter over the top of the Ritz Cracker crumbs
- Bake at 350 for 45 minutes to an hour, or until bubbly

Note: In the picture above, Corn Flakes are used as topping instead of Ritz

*If you haven't submitted your questions to me for my Blogaversary, DON'T FORGET to do so!! If you have no idea what I'm talking about, or you are new to my blog...click here to find out how you can help me celebrate my Blogaversary!!*

Try This! Thursday - Healthy Cheese Popcorn Snack!

I don't know about you, but Popcorn is one of my favorite snacks! I can eat a whole bucket of it at the movie theater, and I enjoy popcorn as an afternoon snack from time to time. The bad thing about our little kernel friends is that it's a healthy snack until we drown it in butter and salt. So, I found a perfect solution for our popcorn loving butt's. A healthy version of popcorn! Woo hoo! Now, we can have our favorite snack and not feel guilty about it! You have got to try this!

Cheesy Popcorn

Cook Time: 10 minutes
Yield: 4 Servings, about 1 Cup Each

Ingredients
- 4 cups hot air-popped popcorn
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup extra-virgin olive oil
- Cayenne pepper to taste

Directions
- Toss popcorn with Parmesan & Cayenne to taste

For this recipe and others like it, click here.

Try This! Thursday - Pimiento Cheese Snacks

I love, love, love Pimiento Cheese like nobody knows! But, it's not usually very healthy. Most Pimiento Cheese is packed with mayonnaise, fattening cheese, and who knows what else that will make our bellies bigger. UNTIL I found this recipe for a healthy Pimiento Cheese snack! Once you make it all up, spread it over some whole wheat crackers and you've got yourself a snack! You have got to try this!

Pimiento Cheese Snacks

Cook Time: 15 minutes
Yield: 1 1/2 Cups

Ingredients
- 1 1/2 cups shredded reduced-fat sharp Cheddar cheese
- 1/4 cup low-fat mayonnaise
- 1 4-ounce jar sliced pimientos, drained and chopped
- 2 tablespoons minced scallions
- Hot sauce to taste (optional)

Preparation
- Combine cheese, mayonnaise, pimientos, scallions and hot sauce (if using) in a medium bowl.

Note: You can make ahead of time and refrigerate for up to 3 days.

For this recipe & more like it, click here

Try This! Thursday - Broccoli Rabe, White Bean and Fontina Pasta

So, it's 2010 and a lot of people are looking for healthy recipes and meal ideas for their families so that they can get their families healthier. I know I am. Now, we eat pretty healthy already, but not near as healthy as we should. We don't cook anything fried, we eat whole wheat pasta, whole wheat bread, and try to put some type of veggie with every supper. My problem is that we get stuck cooking the same things over and over again, and I'm ready to add some variety to our family dinners. I absolutely LOVE pasta, and I was pretty excited when I found this recipe. Besides it being healthy, it's super quick too! So, try this!

Broccoli Rabe, White Bean & Fontina Pasta

Cook Time: 15 minutes
Yield: 4 servings, 1 1/2 Cups Each

Ingredients
- 8 ounces whole-wheat shells, fusilli or chiocciole
- 1 large bunch broccoli rabe, trimmed and cut into 1-inch pieces, or 8 cups baby spinach
- 1 1/2 cups vegetable broth or reduced-sodium chicken broth
- 1 tablespoon all-purpose flour
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 1 19-ounce can cannellini beans, rinsed
- 2 tablespoons red-wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup shredded fontina cheese
- 2/3 cup Toasted Breadcrumbs, optional (see Tip)

Directions
- Bring a large pot of water to a boil. Add pasta and cook, stirring occasionally, according to package directions. Stir in broccoli rabe (or spinach) during the last 2 to 3 minutes. Drain. Dry the pot.

- Whisk broth and flour in a small bowl until smooth. Heat oil in the pot over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth mixture and bring to a simmer, whisking constantly, until it thickens, 3 to 4 minutes. Add beans, vinegar, salt and pepper and the pasta and broccoli rabe (or spinach). Cook, stirring, until the mixture is heated through, about 1 minute. Remove from the heat; add cheese, stirring until it melts. Serve immediately, topped with Toasted Breadcrumbs, if using.

- To make toasted breadcrumbs, trim the crusts from 2 slices of whole-wheat sandwich bread. Tear the bread into pieces and process in a food processor into coarse crumbs. Toss breadcrumbs with 1 tablespoon extra-virgin olive oil and a pinch of salt in a small bowl. Cook in a large skillet over medium heat, stirring often, until golden and crisp, 3 to 5 minutes.

To print out this recipe, or to see more like this, click here

...Samantha

Try This! Thursday - The New Years Eve Edition

Unlike other people, I am not a big fan of the New Years. To me, it's just another reminder that the clock keeps ticking and I am getting older. It also makes me wonder if I made the best of my year. Did I accomplish anything? Did I change? Did I do anything right? Thinking about the future scares me. I don't want to think about the year 2010. Changes scare me. The unknown scares me. And the fact that Bree is going to be 3 years old in 2010 scares me the most! Nevertheless, considering how much I hate the New Year and looking into the future...I have started a little tradition for myself that I began about two years ago. I make a list of things that I would like to accomplish in 2010. I don't think of my list as New Years Resolutions like others write. For me, it's different. Usually the things that fall on my list are things I accomplished the previous year, and would like to continue to accomplish.

So, for Try This! Thursday, I thought it would be fun for you to make your own list. Not a list of Resolutions, but a list of accomplishments that you would like to accomplish even more. For example, vow to make your finances more...well...there. Or maybe you have already achieved your weight loss goal, and would like to lose more...list that too. Perhaps you just want to be healthier, that can go on the list too.

You don't have to publish this list, and you don't even have to show your hubby if you don't want to. This is your own personal, private list, for you...for the year 2010.

I hope you all have a wonderful New Years! Stay safe, and don't forget to watch the ball drop at midnight!


...Samantha

Try This! Thursday - The Christmas Eve Edition

I can hardly believe that is already Christmas Eve. Tonight, our kids will be waiting impatiently for Santa to come down the chimney, and we will be resisting the temptation to eat the cookies laid out for Santa. Tonight, we will be continuing traditions that we have been practicing through out the years and hoping that our Children will take them with them when they grow older and have families of their own.
For this edition of Try This! Thursday I thought it would be fun if you shared some of your favorite Christmas traditions. You can send them to me personally, or leave them in the comments section for everyone to read! So, go ahead, Try This! Share with us your favorite Christmas Traditions.


...Samantha

Try This! Thursday - Candy Stick Vase

I can't believe that Christmas Eve is a week from today! Where did December go? Better yet where did 2009 go? Nevertheless, I have found the perfect craft for you and your child to make together! You can use it as a beautiful center piece for your Holiday table, or simply give it to a special someone on your Christmas list. Either way, it is a super cute craft and I think I may even make it myself! Remember, I am not a very crafty person! So, Try This!!!

Candy Stick Vase


What You Will Need
- Aluminum can
- Candy
- Double-sided foam mounting tape
- Ribbon
- Plastic cup

Directions
- To make one, first snugly wrap 3 or 4 rings of double-sided foam mounting tape around a clean, dry, and labelless aluminum can (ours was 15 ounces).
- Peel off the tape's protective covering to expose its second sticky side.
- One at a time, attach colorful individually wrapped candy sticks (available at candy shops; we used 26) to the tape, setting them as close together as possible and pressing them firmly in place.
- For a festive finish, tie a ribbon around the container. To use the vase for fresh flowers or plants, set a plastic cup inside the can as a liner before adding water.

To see this craft and others like it, click here

7 days until Santa comes to town! Holy Crap!


...Samantha

Try This! Thursday - Mocha Hot Chocolate

I don't know about you, but it has been freeeeeezing where I live. Of course, not as cold as those mid-western states. If we ever saw 16 inches of snow or -25 degrees, the entire state of South Carolina would self-destruct. Nevertheless, there is nothing better than having a nice cup of hot chocolate in these cold days ahead. So, when I ran across this mocha hot chocolate recipe, I just had to get you all to try this!!

Mocha Hot Chocolate

Serves 1
Ingredients:
- Shaved Chocolate
- Whipped Cream
- 1-2 rounded tsp. sugars
- 1/2 c. freshly made coffees
- 1 rounded tsp. unsweetened cocoa powder
- 1 c. milk

Method:
- Prepare coffee using your favorite method.
- Heat milk to steaming (you can use the microwave).
- Mix cocoa and sugar in the bottom of a large mug.
- Add a few tablespoons of hot milk and stir to blend.
- Stir in the rest of the milk, and then add the coffee.
- Place a dollop of whipped cream on top and sprinkle with shaved chocolate, cocoa powder or cinnamon.

Warning:'Tis not wise to drink before bed time...unless you want to be up all night.

You can find this recipe along with others here.


...Samantha

Try This! Thursday - Homemade Time Capsule Ornament

I remember for a brief period of time while growing up, my Mom had a few ideas for some home made ornaments. This of course only happened after we got internet. Before the internet, we didn't know a thing! Which leaves me to wonder how the world functioned before the internet was invented. Anyway, that's beside the point. My point is that there were a few years there that me, my Mom, and my two brothers made Christmas ornaments. One year this included making an ornament out of a plastic spoon, and one year we made snowmen out of those powder puffs that come in the powder compacts. It was fun, and the ornaments still decorate my Parent's tree to this day. So, while I was "googling" unique crafts to feature on Try This! Thursday, I ran across this adorable ornament! So, have a look and Try This!

Time Capsule Ornaments


Commemorate your baby's first Christmas -- and each one thereafter -- with a tree ornament that's filled with handwritten recollections of the year. The plastic balls are easy to open, so your child can reread the notes every Christmas.

What You Will Need
- Fillable clear plastic ornament (ours is 80 mm)
- Double-sided tape (we used Terrifically Tacky Tape for its extra-strong hold)
- Rickrack or ribbon
- Scrapbooking paper cut into strips (ours are 5/8 inch wide)
- Small photos or other memorabilia that fits inside the ball (optional)

Instructions
1. Separate the two halves of the ball. Apply a strip of tape around the outside of the wider half. Carefully press the ribbon to the tape so that it's close to but not touching the outer edge.

2. Write notes on the strips of scrapbooking paper, then roll them up and tuck them inside the ball. Add pictures, a photocopy of your child's newborn footprint, and other mementos, if you like. Put the ball back together, then tie some ribbon and a tag with the year written on it onto the plastic loop.

Picture and Craft found here

...Samantha

Try This! Thursday - Thanksgiving Place Card Holders

Since Thanksgiving is next Thursday, I thought this would be the perfect craft for you and your kids to do! If you have a lot of family coming over for Thanksgiving, this will make seating arrangements easy and won't leave anyone guessing where they need to sit. Besides, these are super cute and add a little spunk to your Thanksgiving Day!

Thanksgiving Place Card Holders


Supplies
- Heavyweight letter-sized or card stock paper
- Pencils
- Safety Scissors
- Colored Markers
- Glitter glue pens (red, green, or gold) opitional
- Crayons

Directions
Step One:
Pass out paper and a pencil to each child. Have them place one hand down on the page with their fingers spread widely apart. Show them how to slowly outline the shape of their spread hand, tracing between each finger. Tracing should begin and end just below the wrist joint. This extra piece will be the stand. Keep repeating this step until you have as many name cards as you will need.

To ensure a sturdy card, use the heaviest stock paper you can find. It should be thin enough to cut with safety scissors, but rigid enough to stand on its own when folded.

Step Two:
Make a medium-sized rectangle in the center of the body (or palm); this is where the name will be written. Outline the box in black marker, or with one of the glitter glue pens.

If using the glitter glue pens, allow the glitter to dry before proceeding to the next step.

Step Three:
Pass out the crayons and markers and let kids color in the feathers (or fingers) of the turkey and its head (or thumb), being sure to add the eyes. Encourage kids to color around the outlined name box as they color in the body. The final step will be adding legs to the bottom of the body.

Step Four:
When all the cards are colored, cut them out. You can do them all yourself, or have your kids help you.

Once all the cards are cut out, begin filling in the guests' names. Let kids help out, or at least allow them write their name on their card.

Step Five:
To make the cards stand up, fold the excess paper under and towards the back of the name card (the fold should begin at the feet of the turkey).

A variation is to make a quarter-inch cut on either side of the excess paper at the bottom of the name card and fold it into a "v" to serve as a stand.


To find more crafts like this one, click here
Craft Directions, and picture found here

Try This! Thursday - The Ultimate Cookie

For this edition of Try This! Thursday, I'm going back to a classic. Every man, woman, and child LOVES a good ol' fashioned chocolate chip cookie with a big glass of milk. This recipe takes a classic cookie, like a chocolate chip cookie, and adds additional yummy-ness. Try This!

The Ultimate Cookie

Prep: 30 min., Bake: 14 min. per batch

Yield: Makes about 5 dozen
Ingredients

Ingredients
-3/4 cup butter, softened
-3/4 cup granulated sugar
-3/4 cup firmly packed dark brown sugar
-2 large eggs
-1 1/2 teaspoons vanilla extract
-2 1/4 cups plus 2 tablespoons all-purpose flour
-1 teaspoon baking soda
-3/4 teaspoon salt
-1 (12-ounce) package semisweet chocolate morsels

Preparation
-Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating until blended.
-Combine flour, soda, and salt in a small bowl; gradually add to butter mixture, beating well. Stir in morsels. Drop by tablespoonfuls onto lightly greased baking sheets.
-Bake at 350° for 8 to 14 minutes or until desired degree of doneness. Remove to wire racks to cool completely.

Types of Cookies to Use
-Peanut Butter-Chocolate Chip Cookies: Decrease salt to 1/2 teaspoon. Add 1 cup creamy peanut butter with butter and sugars. Increase flour to 2 1/2 cups plus 2 tablespoons. Proceed as directed. (Dough will look a little moist.)
-Oatmeal-Raisin Chocolate Chip Cookies: Reduce flour to 2 cups. Add 1 cup uncooked quick-cooking oats to dry ingredients and 1 cup raisins with morsels. Proceed as directed.
-Pecan-Chocolate Chip Cookies: Add 1 1/2 cups chopped, toasted pecans with morsels. Proceed as directed.
-Almond-Toffee Chocolate Chip Cookies: Reduce morsels to 1 cup. Add 1/2 cup slivered toasted almonds and 1 cup almond toffee bits. Proceed as directed. Note: For testing purposes only, we used Hershey's Heath Bits O'Brickle Almond Toffee Bits.
-Dark Chocolate Chip Cookies: Substitute 1 (12-ounce) package dark chocolate morsels for semisweet chocolate morsels. Proceed as directed. Note: For testing purposes only, we used Hershey's Special Dark Chips.
-Chunky Cherry-Double Chip Cookies: Microwave 1 tablespoon water and 1/2 cup dried cherries in a glass bowl at HIGH 30 seconds, stirring once. Let stand 10 minutes. Substitute 1 (12-ounce) package semisweet chocolate chunks for morsels. Add 1 cup white chocolate morsels, 1/3 cup slivered toasted almonds, and cherries with chocolate chunks. Proceed as directed.
-Coconut-Macadamia Chunk Cookies: Substitute 1 (12-ounce) package semisweet chocolate chunks for morsels. Add 1 cup white chocolate morsels, 1/2 cup sweetened flaked coconut, and 1/2 cup macadamia nuts with chocolate chunks. Proceed as directed.

Recipe and picture found here

Try This! Thursday - Pumpkin Nut Bread

Halloween is almost here, which means soon, you'll be guest and host to lots of Fall and Thanksgiving dinner parties! Over the last month, I have shared with you many recipe ideas for those moments when you need to make something for those dinners. You can find all of those recipes, here. If you are anything like me, you want to make something different. Something that will stand out. Something that will make everyone ask where in the world they can get that recipe!

Growing up, my Grandmother always made banana nut bread and I have always loved it. Each and every time I take a bite out of banana nut bread, I feel like I am eating it for the first time! That's why I got pretty excited when I found this Pumpkin Nut Bread recipe! Plus, it's really simple. Hardly any labor involved!! So, make sure you jot this one down. It'll be something to take for those Fall/Thanksgiving dinner parties!

Pumpkin Nut Bread


Ingredients
-1 Duncan Hines nut bread mix
-1 egg
-3/4 c. water
-1/2 c. canned pumpkin
-2 tsp. cinnamon
-3/4 tsp. nutmeg
-1/4 tsp. ground cloves

Directions
-Preheat oven to 375 degrees. Grease and flour bottom only of a 9"x5" or 8"x4" loaf pan.
Combine all ingredients in large bowl. Stir with spoon about 60 strokes until all ingredients are moistened. Pour into prepared pan.

-Bake 45 to 55 minutes. Bread is done when toothpick inserted in the center comes out clean.

-Cool 15 minutes, remove from pan. Let bread cool completely before slicing or wrapping. Store wrapped bread in refrigerator. To freeze bread, cool for 3 hours, then wrap securely and keep in freezer for up to 3 months.

Note:For gift giving, bake 3 loaves, since 1 (16 oz.) can of pumpkin will yield 3 1/2 cups. If you do not choose to bake 3 loaves at once, the extra pumpkin can be pre-measured and frozen for later use.

You can find this recipe, along with others here.

Try This! Thursday: Toasted Pumpkin Seeds!!

We just carved our pumpkin for Halloween, and I wanted to keep the pumpkin seeds to do something special with them. I had a recipe last year, and my seeds didn't turn out too well, but this recipe sounded pretty promising. So, if you have any left over pumpkin seeds...try this!

Toasted Pumpkin Seeds

INGREDIENTS
-One medium sized pumpkin
-Salt
-Olive oil

Directions
1 Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.
2 In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
3 Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.

Recipe & picture from Simply Recipes [dot] Com

Try This! Thursday - Mini Pumpkin Cakes

It seems over the last few weeks, I have featured nothing but recipes on Thursdays. So, I decided to deem Thursday, "Try This! Thursday". "Try This! Thursday" may feature arts and crafts, or recipes, or something completely random that I think you should try!

Today I am featuring "Mini Pumpkin Cakes". The pictures of the "Mini Pumpkin Cakes" on the cover of "Southern Living" is the whole reason why I bought the magazine in the first place. So, if you have a Halloween party coming up, these would be the most perfect desserts! Get a pen and a piece of paper & jot this recipe down!

Mini Pumpkin Cakes


Yield: Makes 8 pumpkins

Ingredients
-3/4 cup butter, softened
-1 (8-oz.) package cream cheese, softened
-2 cups sugar
-2 large eggs
-1 1/2 cups canned pumpkin
-1/2 teaspoon vanilla extract
-3 cups all-purpose flour
-1 teaspoon pumpkin pie spice
-1/2 teaspoon baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-Caramel-Rum Glaze*
-Or Vanilla Glaze
-Caramel Stems, Leaves, and Vines (optional, instructions below)

Preparation
1. Preheat oven to 350°. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Stir in pumpkin and vanilla.

2. Combine flour and next 4 ingredients; gradually add to butter mixture, beating at low speed just until blended. Spoon batter into 2 lightly greased pumpkin-shaped muffin pans, filling three-fourths full.

3. Bake at 350° for 24 to 26 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes).

4. Cut rounded tops off muffins to make them flat. Invert top muffins onto bottom muffins, forming pumpkins. Drizzle Caramel-Rum Glaze over pumpkins. Decorate with Caramel Stems, Leaves, and Vines, if desired.

*Vanilla Glaze may be substituted.

CARAMEL STEM:
Press 1 caramel between fingers, lengthening to 1 1/2 to 2 inches to form a stem. Curl stem gently.

CARAMEL LEAVES:
Roll caramels into 2-inch squares on a flat surface, using a rolling pin. Cut into leaves, using a paring knife. Gently press tips of leaves to flatten, if desired. Score leaves, using a paring knife. Pinch bottoms of leaves together.

CARAMEL VINES:
Cut 1 caramel into 3 equal pieces. Squeeze each piece gently to flatten, and roll between hands or on a flat surface into a long thin rope. Twist ends to curl.

Note: We tested with Wilton Dimensions Multi-Cavity Mini Pumpkin Pans. Only have one pan? Bake batter in two batches, washing and drying pan between batches.

Picture & Recipe courtesy of Southern Living [DOT] Com

Pumpkin Cheesecake - Sex on a Plate

Last night we went to eat at Olive Garden for my Sister-In-Law's birthday. As we flipped through the menus, I sneaked the dessert menu into my view and spotted the most delicious looking dessert I have EVER seen! Pumpkin Cheesecake. I started salivating at the thought of it, and I knew right then that I would HAVE TO HAVE THIS!! After a wonderful meal, I was hesitant at ordering this dessert. It took me a long time to get back into a size 4 jeans, and I was about to blow it if I ate this cheesecake. I cast my concerns aside and we ordered it. I took the first bite. Everyone at the table watched me, waiting on my re-action. The first bite was followed by a slight moan, then my eyes rolling into the back of my head, and smile spread across my face. It was absolutely one of the BEST desserts I have EVER put into my mouth.

Guess what? I found the recipe! This is a copy-cat of Olive Garden's Recipe. It's alot to take in, but I think I may attempt it. I know. I must not have learned my lesson from the Birthday Disaster but this is too good to pass up!

Pumpkin Cheesecake

INGREDIENTS
Crust
1 -1/2 cups gingersnap cookie crumbs
3/4 cup finely chopped pecans or walnuts -optional
6 tablespoons unsalted butter, melted

Filling
3-8 ounce pkgs cream cheese, at room temperature
1 cup sugar
1 teaspoon cinnamon
3/4 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg, freshly grated if possible
1-1/4 cup pumpkin puree
5 large eggs
1/2 cup heavy cream

Caramel Sauce
1/2 cup butter
1/2 cup brown sugar
1/4 cup milk
1/2 teaspoon vanilla extract
dash of salt

Sweetened Whipped Cream
1 cup heavy cream
1/2 teaspoon granulated sugar
1/2 teaspoon vanilla extract

Garnish
1/4 cup gingersnap snap cookies, coarsely crushed for larger crumbs than used in crust.

DIRECTIONS:
Crust:
Lightly butter a 10x2 inch round cake pan. Combine gingersnap crumbs, nut, and butter in a bowl, and mix well. Press mixture firmly into prepared pan, and refrigerate for at least 30 minutes. Preheat oven to 350 degrees.
Filling: In a bowl, beat cream cheese until smooth. Add sugars and spices,
beat until light in texture. Add pumpkin puree and mix until just blended.
Stir in eggs one at a time, scraping sides of bowl after each addition. Stir
in cream. . Pour batter into crust, and put cake pan in a roasting pan. Add
hot water to roasting pan halfway up sides of cake pan. Bake in center of
oven until cheesecake is firm to touch and slightly puffed, about 50
minutes. Let cheesecake cool on a wire rack for about 45 minutes. Cover, and refrigerate for at least 4 hours. When cheesecake is completely chilled,
lower pan into a hotwater bath for 2-3 min. to loosen the crust. Invert a
large, flat plate on top of cheesecake; invert pan, and remove. Put a second
plate on bottom of cheesecake, and turn it right side up.

Caramel Sauce:
Put all ingredients except vanilla in small saucepan with
heavy bottom. Bring to boil over medium heat. Boil 4 minutes.Remove from
heat, let cool approximately 5 minutes then stir in vanilla extract. .
Sweetened Whipped Cream: Whip cream an high with an electric mixer. When
cream begins to thicken and form soft peaks add sugar and vanilla. Mix until
cream has firm peaks. Fill decorating bag fitter with #22 star tip with
whipped cream and pipe rosettes onto cheesecake.

Garnish:
Pipe sweetened whipped cream on top of cheesecake. Sprinkle top
with reserved crumbs. Drizzle with caramel sauce.

- Cheesecake will keep for 4-5 days in refrigerator and 2 weeks in the
freezer.

Freezing Cheesecakes
To freeze cheesecakes remove from baking pan when
chilled. Do not add any toppings or garnishings before freezing. You will
just be freezing the cheesecake. Transfer to a cardboard cake circle or
small round flatpan or freezer safe plate. Place in freeze until the
cheesecake has frozen firm. Remove from freezer and wrap in a double layer
of plastic wrap, followed by a layer of heavy-duty foil. Be sure to seal
completely. For the best quality do not freeze longer than 4-6 weeks. Lable
and date your wrapped cheesecake. To thaw, place the wrapped cheesecake in the refrigerator overnight. When ready to serve add toppings, whipped cream and or any garnishes.