We are back to sweet treats, my favorite thing.
Pumpkin coffee cake
1 spice cake mix
6 TBS flour
1 C water
1 15-oz. can of pumpkin puree
2/3 C chopped walnuts
For brown butter spice glaze:
4 TBS butter
1½ C powdered sugar
1 tsp. vanilla
2 TBS milk
½ tsp. cinnamon
¼ tsp. ginger
¼ tsp. nutmeg
¼ tsp. cloves
Preheat oven to 350 degrees. Spray Bundt pan with non-stick cooking spray. Mix cake ingredients together (minus walnuts) on low in your mixer until combined, then on high for two minutes. Fold in chopped walnuts. Pour into prepared Bundt pan. Bake for 40-50 minutes or until toothpick inserted in middle comes out clean. Remove cake and cool slightly.
To prepare glaze: In a small saucepan over medium heat, melt butter, stirring constantly. Butter will begin to brown and become fragrant and amber in color. It’s done so be careful not to let it burn. Remove from heat and add in vanilla. Whisk in powdered sugar, spices and milk, adding more sugar if you want it a little thicker. Drizzle over warm (not hot) cake.
4 oz. cream cheese
1/4 C creamy peanut butter
2 TBS granular Swerve sweetener (or any natural sweetener of your choice)
1/2 C crushed dark chocolate chips, optional
Allow cream cheese and peanut butter to sit at room temperature until softened. In a bowl, combine peanut butter, cream cheese, and sweetener, stirring until well mixed and very smooth. Scoop small golf-sized amounts of dough and form balls. You can dip them into crushed chocolate chips if you like. This step is optional. Arrange your fat bombs on baking sheet lined with parchment paper. Freeze them for two hours or until solid. Store in freezer in airtight container.
12 oz. milk chocolate chips
1 C caramel bits
1 TBS water
½ C roasted salted peanuts, chopped
12 muffin liners
Place muffin liners into a muffin tin. In a microwave safe bowl, melt chocolate chips on high in 30-second increments, stirring after each increment until smooth. Spoon about two teaspoons of melted chocolate into bottom of each muffin liner.
In a separate microwave safe bowl, melt caramel bits with water in 30-second increments, stirring after each increment until smooth. Stir in chopped peanuts.
Spoon about a tablespoon of caramel mixture into each cup. If needed, reheat chocolate to melt and spoon enough to cover caramel and peanuts, about two
teaspoons to a tablespoon. Let cool and set. If they don’t firm up, place in refrigerator for 10-15 minutes.
She said, “Diet tip – If you think you are hungry, you might be thirsty. Why not drink a pitcher of margaritas and then see how you feel.”
If you would like to share a recipe with me, just send it to the J-T or email it to me.
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(Melanie Behrens – email@example.com)
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