yummyrecipes05

Ingredients 1 Spice Cake Mix 2 eggs 1/4 cup oil 1 can pumpkin 15 oz Cinnamon sugar topping 2/3 cup sugar 2 tbsp cinnamon 1/4 cup butter melted Instructions In a bowl, whisk together the pumpkin, eggs, and oil until combined. Stir in the spice cake mix until combined. Preheat donut maker. Meanwhile, pour cake batter into a gallon size ziplock bag. Snip off a corner to make a dime sized hole. When donut maker is preheated, spray it with nonstick spray. Pipe out batter into each donut well, filling the bottom half of the donut well. Close the donut maker and cook for 5 minutes. Remove donuts to cooling rack and continue with the next batch. You'll be able to make about 36 mini donuts. Place melted butter in one small bowl. Mix together cinnamon and sugar in another small bowl. Dip the top side of each donut quickly in butter, then in the cinnamon sugar. Donuts taste best when complete...

Ingredients Crumble 3/4 cup all-purpose flour 2/3 cup packed brown sugar 1/2 cup large flake oats 1/4 teaspoon cinnamon 1/4 teaspoon salt 1/2 cup unsalted butter , cut into cubes Apple Filling 6 large apples , I recommend Granny Smith 3 tablespoons unsalted butter , melted 3 tablespoons all-purpose flour 2 tablespoons water 1/3 cup white sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg Instructions Preheat the oven to 350F degrees. Grease a 2-quart baking dish. In a medium bowl stir together the flour, brown sugar, oats, cinnamon & salt.  Add in the butter and cut it in using a pastry cutter or rub the butter into the dry ingredients using your fingers. At the end it should be crumbly in texture, but no large chunks of butter should remain. Place in the fridge as you make...

INGREDIENTS 1/2 cup unsalted butter, melted 1 tablespoon cooking oil, (olive oil or coconut oil are fine) 1 1/8 cup superfine sugar, (caster sugar or white granulated sugar)* 2 large eggs 2 teaspoons pure vanilla extract 1/2 cup all purpose (or plain) flour 1/2 cup unsweetened cocoa powder 1/4 teaspoon salt INSTRUCTIONS Preheat oven to 175°C | 350°F. Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside. Combine melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute). Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies). Pour batter into prepared pan, smooth...

Ingredients 4 oz cream cheese softened 4 1/2 cups powdered sugar 1/2 teaspoon mint extract several drops of green gel food color 1 cup heavy whipping cream 10 oz semi-sweet chocolate chips Instructions Combine cream cheese and one cup of powdered sugar in a large bowl and use a stand mixer or hand mixer to combine. Add the extract and gel food color and mix until combined. Gradually add the rest of the powdered sugar and mix until combined, scraping down the sides of the bowl as needed. Use your hands to combine the ingredients if your mixer is not up to the task. (I usually end up using my hands because it's faster.) Line a large baking sheet with parchment paper. Scoop out a teaspoon of the dough and form into a ball using the palm of your hands. Place it on the prepared baking sheet. Repeat with the rest of the dough. Use the end of a wooden spoon or a small measuring spoon to create indentions in ea...

INGREDIENTS FOR THE BROWNIE LAYER: 10 oz butter cubed 17 1/2 oz granulated sugar (2 1/2 cups) 5 1/4 oz unsweetened cocoa powder (1 3/4 cups) 1 tsp salt 1 tsp vanilla extract 1/2 tsp peppermint extract 4 eggs 4 1/2 oz flour (1 cup) FOR THE MINT CHOCOLATE CHIP MOUSSE LAYER: 12 oz white chocolate chips or chopped white chocolate 2 cups heavy cream divided use 1/4 tsp salt 2 1/2 tsp unflavored powdered gelatin (1 packet) 2 tbsp cold water 3/4 tsp peppermint extract Green and yellow food coloring 3 oz semi-sweet chocolate (1/2 cup), finely chopped FOR THE CHOCOLATE GLAZE: 4 ounces semi-sweet chocolate finely chopped 1/2 cup heavy cream INSTRUCTIONS TO MAKE THE BROWNIE LAYER: Preheat the oven to 350 F. Line a 9x13-inch pan with foil...

Ingredients 1 18 oz box red velvet cake mix* 2/3 cup unsalted butter , melted 2 large eggs 1 cup white chocolate chips Instructions Preheat the oven to 350F degrees & line cookie sheets with parchment paper Beat together the cake mix, melted butter & eggs until smooth. Mix in the chocolate chips. I like to mix in 3/4 cups & reserve the rest for placing on top of each cookie. Form into balls about 1 - 1.5 tablespoons in size and place 2 inches apart on a lined cookie sheet. Optionally dot the top of each cookie with a few extra chocolate chips. Bake for 8-11 minutes, or until the tops look set. Cool for 10 minutes, then transfer to a wire rack to continue cooling.  Notes *If your box of cake mix is 15oz, I recommend using 1/3 cup melted butter instead.  This article and recipe adapted from this site

Ingredients 57 g / 1/2 stick / 1/4 cup unsalted butter 1/2 can / 200g / 7 oz sweetened condensed milk 100 g / 1/2 cup packed / 3.5oz dark brown sugar 1 1/2 tablespoons liquid glucose (or light corn syrup) (notes) 100 g white chocolate, chopped 2 teaspoons vanilla extract 500 g milk chocolate 1 1/2 cup puffed rice Instructions Chop the white chocolate up finely. Line a square 8x8 inch baking pan with baking paper. Combine the sweetened condensed milk, sugar, glucose (or corn syrup) and butter in a heavy based saucepan. Stir, without boiling, until the sugar is dissolved. Bring the mixture to a gentle simmer and simmer while stirring for another 5-6 minutes until the mixture starts to come away from the side of the pan (when you stir, you will clearly see the side or bottom of pan before the mixture covers it up again). Take the mixture off the heat and mix through the v...