Pumpkin Honey Bun Cake

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Ingredients

For the Cake Batter:

• 1 box super moist yellow cake mix
• 1/2 cup vegetable oil
• 4 eggs
• 1/2 cup sour cream
• 3/4 cup canned pumpkin (not pumpkin pie mix)
• 2 1/2 Teaspoons pumpkin pie spice
• 3/4 cups brown sugar
• 1/2 cup chopped walnuts

For the Glaze

• 1 cup powdered sugar
• 2 Tablespoons milk
• 1 Teaspoon vanilla

Instructions

1. Heat oven to 350 degrees. Greased the bottom and sides of a 13x9 inch baking pan.
2. Place the cake mix, oil,eggs, sour cream, pumpkin and pumpkin pie spice in a large bowl. Beat with an electric mixer on medium speed about 2 minutes until ingredients are just incorporated.  Measure out 2 cups of batter, place the batter onto the bottom of your prepared pan.
3. In a small bowl combine the walnuts with the brown sugar. Toss to combine. Sprinkle evenly over the cake batter.  Spoon the remaining batter evenly over the filling. Using a spatula, carefully spread batter over the filling to the edges of the pan.  Place in the oven and bake about 35 - 40 minutes or until a toothpick inserted comes out clean. Remove the pan to a cooling rack.
4. Make the glaze:
5. Place the powdered sugar, milk and vanilla in a medium bowl. Whisk to combine. Pour the glaze over the top of the hot cake, using a spatula to cover the entire cake with glaze. Cool the cake completely before serving.

Base Recipe adapted from this SITE

Apple Pie Cupcakes

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Ingredients

• 2 pre-made, ready to roll pie crusts or Homemade All Butter Pie Crust
• Apple Filling
• 2 tablespoons unsalted butter
• 2 large apples, peeled, cored and diced in to 1/4-inch cubes
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 tablespoons lemon juice

Crumble Topping

• 2 tablespoons unsalted butter
• 1/3 cup flour
• 1/3 cup brown sugar
• 1/3 cup pecan halves, toasted
• 1/8 teaspoon salt
• 1 egg for egg wash
• Whipped cream, ice cream, or caramel sauce for topping

Instructions

1. Heat oven to 350 degrees F. Lightly spray 24 mini muffin cups with cooking spray.
2. In a medium size pan, melt butter, add apples, brown sugar, salt and cinnamon. Cook over medium-high heat, stirring often until apples are tender, about 10-12 minutes. Stir in lemon juice and set pan aside to cool.
3. In a medium bowl, combine the flour, brown sugar and pecans/walnuts add butter and mix in until crumbly.
4. Roll the pie crust out on a floured surface with a floured rolling pin.
5. Using a round cookie or biscuit cutter (approximately 3 inches diamater) cut at least 24 rounds out ( 12 rounds of each pie crust, if using store bought)
6. Carefully press each round into the mini-muffin pan. Use your fingers to round the ends into a pie crust. Brush egg wash to the top edges of each cupcake.
7. Divide the apple filling evenly onto pie crusts in muffin cups then top with the crumble topping.
8. Bake for 15-20 minutes or until golden around the edges. Remove from oven and let cool on a cooling rack. Once cooled, use the tip of a knife to loosen the crusts from the mini muffin cups.
9. Serve the cupcakes topped with whipped cream, with ice cream, or topped with a drizzle of caramel sauce.

This article and recipe adapted from this site

Caramel Apple Pecan Cobbler

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Ingredients

For the Apple Filling

• 9 apples, peel, core and slice (I used Granny Smith)
• ⅓ cup brown sugar
• ⅓ cup sugar
• 2 tsp lemon juice
• 2 tsp corn starch
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1 cup pecans, chopped

For the Caramel Sauce

• ¾ cups butter (1½ sticks)
• 1 cup light brown sugar
• ¼ cup milk
• 1 tsp vanilla

For the topping

• 3 cups all purpose flour
• 2/3 cup brown sugar
• 2/3 cup sugar
• 3 tsp baking powder
• 1 tsp salt
• 2 stick butter, cut into small pieces
• 2/3 cup boiling water

Additional topping

• 3 Tbs sugar
• 1 tsp cinnamon

Instructions

1. Preheat oven to 375°

For the Filling

1. Add sliced apples to large mixing bowl.
2. Sprinkle brown sugar, sugar, cinnamon, corn starch, lemon juice and nutmeg over apples.
3. Stir until apples are coated then add pecans. Stir.

For the Caramel Sauce

1. In a small heavy bottom pan, melt butter over low heat.
2. Stir in brown sugar and milk.
3. Bring to a boil over low heat and continue stirring constantly for 12 minutes.
4. Remove from heat and add 1 tsp of vanilla. Stir.
5. Let caramel cool for 10 minutes. Pour over apple mixture and stir (save a small amount to drizzle over the top. You will have to heat it up again so that the sauce is easy to pour).
6. Pour into an ungreased 13 x 9 baking dish.

For the Topping

1. In a medium mixing bowl, whisk flour, sugar, brown sugar, baking powder and salt together.
2. Using a pastry blender, mix butter into flour mixture until crumbly.
3. Pour in boiling water and stir until combined.
4. Spoon mixture over apples and spread making sure to cover all the apples.
5. In a small bowl, mix sugar and cinnamon together and sprinkle on top.
6. Bake for approximately 35 minutes, or until topping is golden brown.

This article and recipe adapted from this site

Sugar Cookie Truffles

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INGREDIENTS

• 15 sugar cookies , hard not soft
• 2-3 ounces cream cheese softened
• 1/2 teaspoon vanilla
• 1 1/2 cups chocolate melting wafers
• Optional: sprinkles

INSTRUCTIONS

1. Line a baking sheet with parchment or freezer paper.
2. Place the cookies in a blender or food processor and blend until they have turned into fine crumbs. Add in the cream cheese and vanilla, pulse until it has combined. Using a small cookie scoop or Tablespoon scoop out the dough and roll into balls. Then place onto the baking sheet. Freeze for about 20 minutes, or until firm.
3. Melt the chocolate in a microwave bowl for 1 minute. Stir until smooth and melt for an additional 15-30 seconds if needed.
4. Dip the truffle balls into the chocolate using a fork. Tap the fork on the side of the bowl and then place back onto the lined baking sheet. Use a toothpick to help slide the ball off onto the pan. Add sprinkles immediately after dipping each ball.
5. Place in the refrigerator until ready to serve.

This article and recipe adapted from this site

Lunch Lady Brownies

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Ingredients

• 1 cup butter, melted
• ½ cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 4 large eggs
• 4 teaspoons vanilla extract

Chocolate Frosting

• ¼ cup butter, softened
• ¼ cup milk ( I use 2%)
• ¼ cup unsweetened cocoa powder
• 3 cups powdered sugar

Instructions

1. Preheat oven to 350° F. Line a 9x13-inch baking dish with foil and spray foil with non-stick spray. Set aside.
2. In the bowl of an electric stand-mixer, add the melted butter and cocoa powder. Using the paddle attachment, blend until smooth.
3. Add the flour and sugar. Beat together then add eggs and vanilla. Mix just until combined. Don't over mix. (Batter will be thick)
4. Pour batter into prepared baking dish and spread out evenly. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove brownies from oven and let stand 15 minutes before frosting. You want the brownies still warm when you frost them!
5. FOR CHOCOLATE FROSTING: Beat together all the frosting ingredients until smooth. Pour and spread over warm brownies. Let cool completely before cutting and serving.

This article and recipe adapted from this site

Honey Garlic Chicken

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Ingredients

• 500 g / 1 lb chicken breast , boneless and skinless (2 pieces)
• Salt and pepper
• 1/4 cup / 60g flour (Note 1)
• 50 g / 3.5 tbsp unsalted butter (or 2 1/2 tbsp olive oil)
• 2 garlic cloves , minced
• 1 1/2 tbsp apple cider vinegar (or white or other clear vinegar)
• 1 tbsp light soy sauce (or all purpose, Note 2)
• 1/3 cup / 90g honey (or maple syrup)

Instructions

1. Cut the breasts in half horizontally to create 4 steaks in total. Sprinkle each side with salt and pepper.
2. Place flour in a shallow dish. Coat chicken in flour and shake off excess.
3. Melt most of the butter in a large skillet over high heat - hold back about 1 tsp for later.
4. Place chicken in skillet and cook for 2 - 3 minutes until golden.
5. Turn and cook the other side for 1 minute.
6. Turn heat down slightly to medium high.
7. Make a bit of room in the pan and add garlic and top with remaining dab of butter. Stir garlic briefly once butter melts.
8. Add vinegar, soy sauce and honey. Stir / shake pan to combine. Bring sauce to simmer, then simmer for 1 minute or until slightly thickened.
9. Turn chicken to coat in sauce. If the sauce gets too thick, add a touch of water and stir.
10. Remove from stove immediately. Place chicken on plates and drizzle over remaining sauce.

This article and recipe adapted from this site

10-Minute Teriyaki Chicken & Broccoli

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INGREDIENTS

• 3 organic chicken breasts, cut into 1 1/2-inch pieces
• 3 cups broccoli, steamed
• 1 Tablespoon oil

Teriyaki Sauce

• 1/4 cup low sodium soy sauce (or liquid aminos)
• 3 Tablespoon coconut sugar
• 1 Tablespoon sesame oil
• 1 teaspoon ginger (grated fresh or dried)
• 2 teaspoon corn starch
• 2 garlic cloves, minced
• 1/2 teaspoon sesame seeds *optional

INSTRUCTIONS

1. Whisk all of teriyaki sauce ingredients in a small bowl.
2. On medium heat in a cast-iron skillet brown chicken in oil until cooked on all sides and slightly crispy. *If pan isn't hot enough the chicken will steam so make sure pan is hot but not burning.*
3. Add teriyaki sauce to cooked chicken and stir for 1 to 2 minutes for sauce to thicken.
4. Stir in broccoli with chicken and sauce. Serve over rice with sprinkled sesame seeds and enjoy!

This article and recipe adapted from this site