Monthly Archives: November 2013

Pumpkin Pie!

What holiday baking week would be complete without a good old fashioned pumpkin pie?

So today I bring you how to make a pumpkin pie! This is by far the easiest recipe to make. It takes the least amount of time to get from the mixing bowl to the oven.

So here goes pumpkin pie making 101.

When I went to make these pies for dinner on Thanksgiving, I was planning on showing you how to make a pie crust as well. However, I have not mastered the art of making pretty looking pie crusts yet. Mine taste great, but don’t look pretty. So you will need a non frozen non cooked pie crust to make this with.

You will also need:


3/4 c sugar

1 tsp ground cinnamon

1/2 tsp salt

1/4 tsp ground cloves

1/2 tsp ground ginger

2 large eggs

1 can pumpkin

1 can evaporated milk

*You can substitute 1 3/4 tsp of pumpkin pie spice for the cinnamon, ginger, and cloves, however your taste will be slightly different*

To make begin by combining the sugar, and the spices in a small bowl:

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In a large bowl beat the eggs:

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Stir in the pumpkin and the sugar spice mixture:

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Mix well. Shake the can of evaporated milk before you open in then gradually stir it into your pumpkin mixture:

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Pour it into your pie shell- this recipe makes one 9 in deep dish pie or 2 9 in shallow pies.


Cover the crusts with a pie crust cover- if you don’t have one of these nifty items, a little bit of foil folded to only cover the crust will work:

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Bake in a preheated 425 oven for 15 minutes. Remove the crust cover, reduce the oven temperature to 350, and bake for an additional 40- 50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 2 hours .

*if you are using 2 shallow pie crusts, bake at 425 for 15 minutes, reduce temp to 350 and bake for 20- 30 minutes*

And there you have it. Simple, easy and a crowd favorite:


So if you are in a pumpkin mood, remember you can’t go wrong with homemade pumpkin pies!

Until next time,

Happy Baking!


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Pumpkin Cheesecake

The next thing on my list this week was a yummy pumpkin cheesecake! Another easy recipe all ready for you to give it a try!

Here’s what you’ll need:


1 1/2 c graham cracker crumbs

5 tbsp. butter, melted

1 c plus 1 tbsp. sugar

3 packages cream cheese, softened

1 tsp vanilla

1 can of pumpkin

3 eggs

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

Here’s how to make it:

First combine the graham cracker crumbs, 1 tbsp. of the sugar, and the melted butter. Mix until all the crumbs are coated:


Line your 9in springform pan with foil across the bottom and up the sides:


Press the crust mixture into the bottom of the pan and 1/3 of the way up the sides of the pan. You don’t want your crust to go all the way up the pan:


Bake this at 350 for 5 minutes then set aside until ready to fill.

In a large bowl beat the cream cheese, the rest of the sugar and the vanilla, until smooth

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Add the pumpkin, the eggs, and the spices. Beat this until smooth and creamy:

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Pour the filling in the pan:


And bake at 350 for 60- 70 minutes.

Your cheesecake top will be darker at this point:


Let cool completely then put in the refrigerator overnight.


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Pumpkin Bread Balls?

Got too much pumpkin bread? Why not turn it into a “cake ball”? Pair it with a delicious cream cheese frosting and you’d be set.

This idea first came to me from my awesome sister, have you been over to Banana Bluebird yet? You should she’s pretty talented.

Anyways she suggested to me that I should try turning pumpkin bread into pumpkin balls. So here today I bring to you Pumpkin Bread Balls!

To make these you will need some pumpkin bread. And some cream cheese frosting. Since I made the bread in this post, I’m going to leave that step out and show you how to make the frosting instead.

For the frosting you need:


1 package of cream cheese, softened

1 stick of unsalted butter, softened

2 c sifted powdered sugar

2-3 tsp milk

pinch of salt, if frosting is too sweet

To make these awesome bite sized bread chunks, start with the frosting.

Cream together the cream cheese and the butter


Sift in the powdered sugar. No sifter, try a sieve:


Stir well.


Add the milk to make your frosting smooth and creamy


Now set your frosting aside, for use in just a minute.

Remove the crust from your bread. You don’t want the chunks it will leave when you are done.

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Then cut your bread into pieces and place in a large bowl:


Now using your mixer blend these with approx. 2/3 c of your frosting. The amount will vary based on the amount of bread, the consistency of your frosting, and how moist your bread is to begin with. The drier the bread, the more frosting you will need.


You will know you have enough when you scoop one out and it holds its shape nicely


Now scoop out and roll into balls


Then dip into melted white chocolate coating, let dry and you are done!
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I would at this point trim off the excess coating, it gives a nicer presentation when you are done.

So if you are tired of plain old pumpkin bread, why not turn some into bite sized bread balls? They are delicious and make a great addition to any Thanksgiving dessert table.

Until next time,

Happy Baking!


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Pumpkin Bread!

Bakecation continues! Up next is some delicious pumpkin bread!

To make this wonderful bread you will need:


3 c sugar

1 c vegetable oil

4 eggs

3 1/3 c flour

2 tsp baking soda

1 1/2 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1/4 tsp ground cloves

1/4 tsp ginger

2/3 c water

1 can pumpkin

To make it begin by beating together the sugar and oil in a large mixing bowl:


Add eggs one at a time and mix well



In another large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger



Add water and half of the flour mixture to the sugar mixture:

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Stir well.

Add the other half of the flour mixture and mix well:

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Beat in the pumpkin. If you want walnuts or pecans in your bread, go ahead and add them here:


Stir this well, one last time.



Divide your batter between the two pans:


Bake on the middle rack of a 350 degree oven for 50-60 minutes


You want a knife to come out clean when inserted into the center of the bread. Let cool completely, and you are done.

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You can add a cream cheese frosting if you like or you can enjoy as is! This is great served warm with a little butter on each slice.

Until next time,

Happy baking!


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Posted by on November 27, 2013 in Recipe of the week, Thanksgiving Desserts


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Raspberry Cheesecake!

It’s “bakecation” day three, and to start the day off I just finished this delicious raspberry cheesecake.


1 1/4 c graham cracker crumbs- you can make your own, just put some graham crackers in a ziplock bag and crush them with a rolling pin.

1/4  c sugar

1/3 c butter or margarine- melted

2 1/2 c frozen raspberries

1 tbsp. cornstarch

3 packages cream cheese, softened

1 can sweetened condensed milk

1/4 c lemon juice

3 eggs

You will also need a 9 in springform pan and some parchment paper.

First you will make the crust:

mix together the graham crackers, the sugar, and the butter. Stir till the crumbs are evenly coated with the butter.

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Then line your pan with the parchment, and trim off the excess:

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Now using a spoon or a measuring cup press the graham cracker mixture firmly into the bottom of the pan. This crust does not go up the sides of the pan, bottom only:

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The set the whole pan in the refrigerator until you are ready to use it.

For the filling:

In a blender or food processor combine your raspberries and your cornstarch. I also like to add a couple tablespoons of sugar to the mix, as raspberries are a little on the bitter side.

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Then blend till smooth:


Once blended, pour into a saucepan, heat to boiling and let boil for 2 minutes.

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Set aside to cool.

In a large mixing bowl beat your softened cream cheese until smooth and light and fluffy:


Stir well,. At this point it is wise to lift the beaters, and make sure there is no cream cheese stuck to the bottom of the bowl. You want it all to be mixed in. Then add the lemon juice and stir well:

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Pour half of your filling onto the crust:


Then drop by spoonfuls, almost 1/2 of your raspberry mixture, and using the back of the spoon, carefully spread it over the layer of cream cheese:


At this point, to give it a little pizzazz, I added a thin layer of melted chocolate to the cheesecake, but this step is totally optional:


Carefully spoon and smooth out the rest of the cream cheese filling onto your raspberry layer:


Now comes the fun part! Using a small spoon carefully drop the remaining raspberry sauce onto the top of the cake:


And using a knife, only cutting through the top layer, create swirls with the raspberry sauce:

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Keep swirling until everything is swirled:

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Very pretty.

Now bake in a 300 degree oven for 45-50 minutes. Until the center of your cheesecake is almost set.

Let cool on a wire rack for 10 minutes, then slowly run a knife around the outside edge of your cheesecake, between the cake and the pan:


Then let cool for another hour, and then put it in the fridge overnight….

The next day, carefully remove the springform pan and place the cheesecake on a serving dish, I used a pretty mirrored cakeboard:


This cheesecake is lovely as is, or you can fancy it up a bit more by melting down some chocolate and creating swirls on the top of the cake. I also added swirls to the board for additional effect:

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Voila! There you have it. A pretty raspberry cheesecake. If you have any of the raspberry sauce left over, put it in a squeeze bottle and use it as a drizzle once you cut into the cake. It never hurts to have additional raspberry flavoring!

Until next time,

Happy Baking!

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Posted by on November 27, 2013 in Recipe of the week


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Turkey Cake Balls! Part 2

Yesterday I teased you all a little with a preview on how to make these adorable turkey cake balls.


So here is part 2 of the process on making them.

You will need:


Milk and white chocolate coating, red and orange candy melts, black frosting color, and a paint brush.

Begin by making your cake balls as usual, except only use milk chocolate coating. Need the recipe for cake balls? Find it here.

Once you have coated all your cake balls, instead of saving, or discarding your remaining coating, add a couple chunks of white chocolate coating to it as well.


Then melt that all together to make a light brown


Go ahead and put this in a squeeze bottle and set aside.

Now using a sharp knife trim all of the excess coating off of your soon to be turkeys


Once you have done this to every one, you are ready to start making their faces. Begin with the light brown that you just made, and turning the cake ball so that while leaving the bottom on the bottom, you have the flattest side facing away from you. Now draw an oval with your light brown. This will be your turkey’s face:

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See face on rounded side.

Do this step with all of your balls first. It is easier to do each step with every ball vs having to keep re melting your chocolate….


Next grab your orange, melt it and you are ready to make their beaks. All you have to do is find a spot on the center of their faces, and slowly pulling outward while very slightly squeezing your bottle add the orange to their faces. Doing it this way will give you a nice beak shape.

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Repeat for all of your turkeys


Now grab your red, melt it and you are ready to make their wattles- the little red thing that’s on their chins.

Add the wattles below the beak, in an upside down hear type of pattern:

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And you guessed it, repeat for all:


Your turkey army is starting to come together.

For the eyes, it’s super simple. Using your paint brush- the finer the tip, the better, dip it in the frosting color and add a dot above their beaks, one on each side:


And once again repeat for all:


Finally you are ready to add some tails to your turkeys. Don’t have the tails made? Then check out turkey cake balls, part 1.

Ok now that you have all of your tails made, you are ready to attach them to your turkeys. Using that same light brown, you can us it as glue in one of two ways. Either add it to the back of the turkey:


Or add it right to the bottom of the feathers:


You want your feathers to be bumpy side facing forward. It makes them look more like real feathers that way.

To get the feathers to stick, if your turkey is really flat on his back, you can lay him on his feathers till he dries:

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Or you can stand him straight up, with his feathers pressed up against something flat, like the wall.

Once you are done, don’t throw those leftover feathers away! They can me used to add to your turkey display.

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And that’s it. Turkey cake balls!


Note: The best way to travel with these is to put them in a square or rectangular metal cake pan like this:

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By staggering them like this they are less likely to break while in transport.


And that’s it! A super cute Thanksgiving treat that is fun for all ages. These are sure to be a huge hit. While they are really time consuming they are a great addition to any Thanksgiving dessert table.

Do you have a favorite turkey themed dessert that you make? Share below. It’d be great to see what turkey inspired ideas you all have!


Until next time,

Happy Baking!




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Turkey Cake Balls! Part 1

It’s turkey time! Thanksgiving is just a few days away, and as such it is my “bakecation” week.

What this means for you all is that I have TONS of new desserts going on in my kitchen this week, and that means there are many new posts and how tos for you. I thought I’d start with the most time consuming one,

Cake Ball Turkeys!


How adorable are those? They are a fan favorite, but of all the cake ball variations I know and/ or have done, they certainly take the longest. Because they are more time consuming than the other variations, I’m breaking them down into two different posts. So today it is all about making their tails.

To make these you will need:


Candy melts in yellow, orange, and red. Also some milk chocolate.

Don’t have the candy melt colors available? No worries, you can also use white chocolate and dye it the right colors with these awesome candy colors. These are found at any craft store with a candy decorating aisle, such as Hobby Lobby


You will also need some squeeze bottles like so:


And a turkey feather tail pattern. Your pattern will vary in size based upon how big of a cookie scoop you are using. The bigger the scoop the bigger the feather you will need.


Each tail takes 5 feathers to make. So if you know already how many cake balls your scoop makes- mine make 90! go ahead and do the math to figure the number of feathers you will need. Then add AT LEAST 10 of each color to account for accidental breakage. It happens. I made 136 of each color- so 544 feathers! Don’t fret you might not need them all.

To begin this place your pattern under some parchment paper. Put your chocolate into your squeeze bottles, melt and you are ready to begin.

These are really easy to make they are just time consuming.

Just follow the outline of your pattern with the tip of your bottle:


And fill in. It’s like coloring a picture:


No squeeze bottle? No problem. Just add your candy melts to a ziplock bag:


And melt:


Then just snip off a TINY part of the corner and use it like a piping bag:


Once you have filled your parchment with tail feathers


Put them someplace cool to set up. I prefer my fridge, but if your area is like Missouri right now- I.e. cold and chilly, you can put them on a table next to a window. Just don’t leave your feathers anywhere warm to set up, they will break.


After 5 – 10 minutes they will be ready to remove from the baking sheet. You can tell if they are ready by lifting up on one side of the sheet. If they easily slide off they are done.

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See they will just fall into a nice little pile.

Do this will all 4 of your colors.

Once you are done with all of your colors go ahead and get an area ready for assembly.


That’s a lot of feathers….

Pick 5 and lay out on an empty sheet of parchment. Have a squeeze bottle of brown ready to use as “glue”


On whatever feather you pick to be the middle on, add a line of chocolate about 1/2 way up both sides:


Then attach two feathers, one to each side. Just line up the edges, and remember it doesn’t have to be perfect. These are meant to be unique to each turkey.


Then on the outside edge of the two new feathers, add another line of chocolate about 1/2 way up.


Attach your two outside feathers:


And that’s it. One complete turkey tail. Repeat the above assembly steps until you have more than enough tail feathers for your turkeys.


It doesn’t hurt to have extra tails. Nor does it hurt to have extra feathers. If you have extras left you can always use them as part of your display in the end. Kids love eating the leftover feathers.

When you are all done you should have an army of tails ready for attachment to their turkeys:


Be on the lookout tomorrow for the rest of the steps for making those adorable turkeys.

Until next time,

Happy Baking!

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Posted by on November 25, 2013 in Cake ball variations


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