No Bake Eclair Cake

Source: FB page

No Bake Eclair Cake

Ingredients:

1 package (1 lb.) graham crackers
2 small french vanilla instant pudding (3.4 ounces each)
3 1/2 cups milk (I used skim)
8 oz. Cool whip

Ingredients for the frosting:

3 tablespoons of Cocoa
1 1/2 cups powdered sugar
3 tablespoons of butter (room temperature)
3 tablespoons of warm milk

Mix above ingredients til smooth. Add more powdered sugar if you like the frosting a little thicker. If it’s too thick, just add a little more milk.

Directions:

Mix pudding and milk in a bowl. Blend together for about 2 minutes then fold in the cool whip.

Spray a 9 x 13 pan with non-stick spray. Place a layer of whole graham crackers on the bottom, then top with 1/2 the pudding.

Cover pudding with another layer of graham crackers, top with remaining pudding and another layer of whole graham crackers, then carefully spread the frosting on the graham crackers.

Chill over night or for at least 8 hours.

Pumpkin Spice Cookies

 

Source: www.againstallgrain.com  

 great site if you want paleo and grain free recipes.

 

Ingredients

• 2½ cups blanched almond flour, sifted
• 2 tablespoons coconut flour
• 1½ teaspoon cinnamon
• ½ teaspoon ginger
• ½ teaspoon baking soda
• ½ teaspoon nutmeg
• ¼ teaspoon cardamom
• dash of sea salt
• ⅓ cup grade B maple syrup (honey for SCD)
• ½ cup pumpkin puree
• 1 egg
• 1 teaspoon vanilla
  Icing
• 1 tablespoon raw honey
• 2 tablespoons coconut butter (also called coconut manna or creamed coconut)
• 2 tablespoons coconut milk
• 1 teaspoon palm shortening or butter
• ⅛ teaspoon cinnamon
• ⅛ teaspoon vanilla beans (or ½ teaspoon vanilla extract)

Instructions

1. Preheat oven to 350 degrees F.
2. Mix together the dry ingredients in a small bowl.
3. In the bowl of a stand mixer (or for a smoother texture, food processor), combine the maple, pumpkin, egg, and vanilla.
4. Slowly incorporate the dry ingredients into the wet while the mixer is running.
5. Scoop golf-ball size balls of dough onto a lined cookie sheet. Press down lightly with your palm to flatten them a bit.
6. Bake for 18 minutes at 350 degrees. Let cool completely.
7. While the cookies are cooling, make the icing by pureeing all of the ingredients in a blender or small food processor. Leave at room temperature until you are ready to frost the cookies.

Fresh Apple Cake

source: FB page

bout 5 to 7 granny smith apples (or whatever you prefer), peeled, cored & thinly sliced
1 (9 ounce) package yellow cake mix
2 tablespoons sugar
1 tablespoon ground cinnamon
1 stick real butter

Directions:

1. Preheat oven to 350°F.
2. Cut apple slices crosswise in half.
3. Place in pan; sprinkle with dry cake mix.
4. In small bowl, combine sugar & cinnamon; sprinkle over cake mix.
5. Drizzle with butter.
6. Bake 30 minutes or until topping is golden brown.
7. Serve warm with ice cream, if desired!

Camoflauge Cupcakes

Source: Crafty Mom

Camouflage Cupcakes!

Start out with 2 box mixes, one chocolate, one white.
Divide the batter into 4 bowls.
1. White batter.
2. White batter with green food coloring and a dash of chocolate batter.
3. Equal parts chocolate and white batter.
4. Chocolate batter.
Mix the different batters together until you get the colors you want. I ended up with a lot more chocolate batter than the rest of the colors, but I ended up making a few plain chocolate cupcakes to use it up.
Line a cupcake tin with paper liners.
For the batter, you can either use spoons and dump little blobs of each color into each wrapper, or you can get fancy and use pastry bags. I chose to get fancy with bags. It makes filling the cupcakes tins a little easier and a little less messy.
Just drop a bunch of blobs in each wrapper until they’re all about 3/4 of the way full. Bake according to the directions on the box.
Once the cupcakes are done baking, pop them out of the tins so they can start cooling.

Use this recipe for icing.
1. Diving the icing into 3 bowls.
2. Keep one batch white/ivory.
3. The other bowl you will add a little bit of green food coloring and a little bit of cocoa powder until it’s the desired color.
4. The last bowl you will add cocoa powder until it’s the desired color brown.
5. For the fancy swirled icing, take 3 pastry bags.
6. Fill each bag with it’s own color of icing.
7. Take all 3 bags and put them into 1 larger bag with a start tip in it.
Pipe a swirl onto the tops, and you’re done!

Apple Cider Doughnut Holes

Source: happy seasons FB page

Ingredients:

2 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 teaspoons cinnamon
1 large egg
2/3 cup brown sugar
1/2 cup apple butter
1 tsp vanilla extract
1/3 cup honey
1/3 cup apple cider
1/3 cup plain yogurt (I used plain nonfat Greek yogurt)
2 Tbsp canola oil
canola cooking spray
2 Tbsp unsalted butter
1/4 cup sugar
1 Tbsp cinnamon
Instructions:
Preheat oven to 400 degrees and spray a mini muffin pan with cooking spray.
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
In another large bowl, whisk together the egg, brown sugar, apple butter, vanilla extract, honey, apple cider, yogurt, and canola oil. Pour the wet ingredients into the dry ingredient mixture and whisk until just incorporated. Don't over-mix - a few lumps are okay.
Using a tablespoon or cookie scoop, fill a 24-hole mini muffin pan with the batter; fill each hole only 3/4 of the way, or you'll end up with huge mini muffins (maxi muffins?). Bake for approximately 10-12 minutes and cool on a wire rack.
While doughnut holes are still warm, melt butter in a microwave safe dish. Combine cinnamon and sugar in another dish. Using a pastry brush, very lightly brush a tiny bit of melted butter onto the top of each doughnut hole, then dip the top of the muffin in the cinnamon sugar mixture. Roll the doughnut hole in the cinnamon sugar to coat the sides and top. Serve warm or at room temperature.
Alternatively, you can dust the cooled doughnut holes with powdered sugar; I prefer the texture of the cinnamon sugar, so I went in that direction. You can also omit the butter - the cinnamon sugar sticks nicely to the doughnut holes.
**Depending on the size of the holes in your mini muffin pan, you may get many more doughnut holes than I did - the mini muffins from my pan appear to be a bit larger than the average mini muffin pan. - most get about 36-48 minis.

Source: Hillbilly Recipes (FB page)

Crescent Roll Breakfast casserole.
Can Flaky Grands
Bag shredded cheddar
Half cup milk
Cubed ham or ground cooked sausage
5 eggs
S&P
Add all ingredients and mix saving biscuits for last. Cut biscuits into fours and carefully mix in. Transfer to roomy casserole dish that has been oiled. Cook 25 at 350. You can't mess this up and it comes out looking JUST like picture. Serve for breakfast or dinner w small salad.

Mississippi Mud Pie

Source: Matt Lewis' Baked Explorations Cookbook,
also on Martha Stewart's website: http://www.marthastewart.com/348641/mississippi-mud-pie-aka-muddy-mississippi-cake

Ingredients

For the Chocolate Cookie Crust

• Nonstick cooking spray
• 16 ounces chocolate sandwich cookies such as Oreos (35 to 40 cookies), crushed
• 5 tablespoons unsalted butter, melted

For the Flourless Chocolate Cake

• 4 tablespoons (1/2 stick) unsalted butter
• 6 ounces good-quality dark chocolate (60 to 70 percent), chopped
• 2 tablespoons plus 1 teaspoon instant espresso powder
• 1/4 cup strong coffee, at room temperature
• 1/4 teaspoon salt
• 1 tablespoon pure vanilla extract
• 6 large eggs, separated, at room temperature
• 1 cup sugar

For the Chocolate Pudding

• 3/4 cup sugar
• 1/2 cup dark unsweetened good-quality cocoa powder
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks
• 2 1/2 cups whole milk
• 3 tablespoons unsalted butter
• 2 teaspoons pure vanilla extract
• 3 ounces good-quality dark chocolate (60 to 70 percent)

For the Whipped Cream Topping

• 1 1/4 cups heavy cream
• 2 tablespoons granulated sugar

Directions

1. Step 1

   Make the Chocolate Cookie Crust: Preheat oven to 300 degrees. Lightly spray a 9-inch springform pan with nonstick cooking spray. Line pan with parchment paper and lightly spray parchment and sides of pan.

2. Step 2

   Place cookies in the bowl of a food processor; process to very fine crumbs. You should have about 3 1/2 cups. Transfer to a small bowl. Add melted butter and, using a spatula, stir until well combined.

3. Step 3

   Pour crumb mixture into prepared pan and press evenly with the back of a spoon into bottom and up sides, leaving about 1/2 inch between the top of the crust and top of the pan. Transfer to freezer until crust is set, about 10 minutes.

4. Step 4

   Transfer crust to oven and bake until dry to the touch, about 10 minutes. Transfer pan to a wire rack and let cool.

5. Step 5

   Make the Flourless Chocolate Cake: Increase oven temperature to 350 degrees.

6. Step 6

   Place butter and chocolate in a heatproof bowl set over (but not touching) simmering water to melt; stir to combine. Remove from heat. In a small bowl, whisk together espresso powder, coffee, salt, and vanilla; set aside.

7. Step 7

   In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until light and almost doubled in volume, about 5 minutes. Add melted chocolate mixture and beat until just combined. Scrape down sides and bottom of the bowl and mix on low speed for 5 seconds. Add coffee mixture and beat until just combined. Scrape down the sides and bottom of the bowl and mix on low for 5 seconds.

8. Step 8

   In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until foamy. Gradually increase speed to high and slowly add remaining 1/2 cup sugar, beating until soft peaks form.

9. Step 9

   Transfer 1 cup egg white mixture to chocolate mixture and, using a rubber spatula, gently fold to combine, about 30 seconds. Add remaining egg whites and continue gently folding until they are almost completely combined; do not overmix. Pour into cooled cookie crust and transfer to oven. Bake until cake is set but still jiggles slightly, 38 to 42 minutes. It may not appear completely cooked. Transfer to a wire rack to cool completely. Cake will deflate in the center as it cools. Tightly wrap cooled cake with plastic wrap and refrigerate at least 3 hours and up to overnight.

10. Step 10

    Make the Chocolate Pudding: In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Add egg yolks and whisk until combined. The mixture will look like a thick paste. Slowly pour in milk, whisking constantly.

11. Step 11

    Place saucepan over medium heat and bring mixture to a boil, whisking constantly to prevent it from burning on the bottom of the pan. Boil for 30 seconds and immediately transfer to a medium bowl. Add butter, vanilla, and chocolate; whisk until combined. Continue whisking until mixture is cooled slightly. Let stand at room temperature for 15 minutes. Press a piece of plastic wrap directly on the surface of pudding to prevent a skin from forming. Transfer to refrigerator until chilled, at least 3 hours.

12. Step 12

    Stir pudding to loosen and pour on top of cake, making sure to stay within the cookie crust border. Using an offset spatula, spread pudding to form an even layer on top of the cake. Transfer to refrigerator for 30 minutes.

13. Step 13

    Prepare the Whipped Cream Topping: In the chilled bowl of an electric mixer fitted with a chilled whisk attachment, beat cream until soft peaks form, about 1 minute. Sprinkle sugar over cream and continue whisking until stiff peaks form. Spread whipped cream over chilled pudding layer, working all the way out to the sides. Unmold cake and serve immediately. The cake can also be kept, covered, refrigerated, for up to 2 days.

Source

The Martha Stewart Show, November 2010