Easy Mini Pumpkin Cinnamon Rolls

If you just can't get enough pumpkin flavor.

These mini rolls are a yummy treat 

with your morning coffee.

Not really a recipe so mush as a few 

simple instructions. 

 You need a tube of crescent rolls, pumpkin
 butter, brown sugar, and pumpkin spice or
 cinnamon. I found the pumpkin butter at
Trader Joe's. 

 Unroll the dough and press the seams together.

Spread evenly with pumpkin butter. Sprinkle 

evenly with brown sugar and pumpkin spice. 

You really don't need to measure 

anything. Just eyeball it.

 Cut into rounds. Dental floss works great for this. 

Be sure it's unscented, of course. Put into

a greases pie dish. 

Bake until golden. Glaze with frosting if desired. 

Mini Pumpkin Cinnamon Rolls

 1 tube crescent rolls

¼ C pumpkin butter

3 T brown sugar

 1 t pumpkin spice or cinnamon

~~~~~~~~~~~~

1. Preheat oven to 375 degrees F.

2. Unroll dough into one large rectangle, 

pressing seams to close. 

3.  Spread pumpkin butter evenly over the dough. 

4. Evenly sprinkle brown sugar.

5. Evenly sprinkle with pumpkin spice or  cinnamon.  

6. Starting with short side of the rectangle roll up

 into a log. Using string, dental floss, or a serrated

knife, cut the roll into 10 sliices. Place slices, cut 

side down, in a greased in a 8 x 8 pan or a pie dish.

7. Bake 14-18 minutes or until golden brown. 

     Let cinnamon rolls cool in pan for 5 minutes.

8. While the cinnamon rolls are cooling, make the

    cream cheese frosting. In a medium bowl, stir 

    together cream cheese and butter until smooth. 

    Whisk in the confectioner's sugar, vanilla, and 

    milk. If the frosting is still too thick, add a 

    little more milk and whisk until smooth.

9. Spread frosting over cinnamon rolls and serve! 

Frosting

½ C powdered sugar

1 T butter, soft

1 T cream cheese, soft

 1 t milk (enough to thin)

a few drops of vanilla

Enjoy!

tip: You can also try this using apple butter.
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Chocolate Cloud Cake

No flour and No butter, just 4 ingredients.

Delicate and delectable.

Melt chocolate in a bowl, then whisk in the 

sugar and egg yolks until well combined.

 In another bowl, beat egg whites to soft peaks.

 Whisk  1/3 of the egg whites into the chocolate.

 Fold in the remaining egg whites gently with a 

rubber spatula. Do not overmix.

Pour the batter in a dish and set the dish in a
larger pan, like a roasting pan.  You're going to
 bake it in a water bath. It's easy, just fill
the roasting pan with boiling water until it's
halfway up the sides of the dish.  

 A water bath helps it bake gently and stay moist.

 Bake until puffed and just set.

 Let cool 5 minutes.

Dust with powdered sugar just before serving.

Serve warm. 

Chocolate Cloud Cake

1/2 C sugar

5  eggs, separated

1 bag (6 oz) semisweet chocolate chips

pinch salt

Powdered sugar for dusting

Bring a kettle of water to a boil for the

water bath. Butter a shallow 2-qt baking

(casserole) dish and sprinkle with sugar,

tapping out excess.

~~~~~~~~~~~~~

In a large bowl, beat egg whites on high until

soft peaks form. In another large bowl melt

the chocolate in the microwave for 1 minute.

Remove and stir to melt completely. Whisk in

the sugar, then whisk in egg yolks. Whisk in

about 1/3 of the egg whites. Add the remaining

egg whites and gently fold in using a rubber 

spatula just until combined.

 ~~~~~~~~~~~~

Transfer to the baking dish. Set the dish

 in a roasting pan, and pour enough boiling

 water into the pan to come about 1 inch up 

the sides of the dish. Bake @350º until 

puffed and just set, about 25-35 minutes. 

Center of cake should barely move when 

jiggled. Let cool 5 minutes. Dust with 

powdered sugar just before serving warm.

Enjoy!

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Easy Apple Tart

This is one of the easiest and prettiest 
apple desserts in my repertoire.

You can make this anytime.  It's nice to have a 

home-baked treat if you have unexpected

 visitors in the afternoon.  It's takes 

only a few ingredients and 5 minutes to make

 I cheat and use Pepperidge Farm Puff Pastry

Sheets. One pastry sheet, two apples, and 

brown sugar. 

 Lay the apple slices in 3 rows and
spritz with lemon juice.

 Sprinkle brown sugar over the top; about 3/4C.

 Sprinkle on a little cinnamon if you like.
I like.

 Bake at 400º for 20 minutes.

 Spoon any melted brown sugar over the top.

Let cool a bit and dust with powdered sugar.

 Pretty little tart.

 I suppose a scoop of vanilla ice cream
would top this nicely.

Definitely good with a cup of coffee. 

Easy Apple Tart

1 Puff Pastry Sheet

2 apples

3/4 C brown sugar

cinnamon (optional)

lemon juice

Thaw puff pastry for 20 minutes.

Unfold and put on a parchment lined

baking pan. Peel, core and thinly slice 

the apples. Line the apples in rows along

 the inside of the pastry. Spritz with a

little lemon juice. Sprinkle the brown sugar

evenly over the apples. Sprinkle lightly

with cinnamon if desired, or just sprinkle

on half of the apples. Bake @400º for 20

minutes until puffed and golden. 

Let cool a bit and dust with powdered 

sugar to serve. 

Enjoy!

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Chocolate Lava Microwave Mug Cake

We've all been there, it's late and you're craving
chocolate cake. You don't want to make one just
 for yourself. No time, too much trouble, plus you
want it right this very minute!  Here's the answer:
microwave chocolate mug cake. If you've ever been
disappointed with mug cakes, try this one. It's
easy, takes only 1 minute to cook, and it will give
 you a warm, moist, chocolatey dessert for one.

When you need a chocolate fix and you need
it NOW! This chocolate cake is ready
 in 1 minute. YES!

I've tried several microwave mug cake recipes.  

Some were too dry, some were too eggy, some
were too dense, but this one is just right.
You can adjust the amount of chocolateness
using 1-2T cocoa. I use a rounded tablespoon.

I usually remember to spray the mug
Sometimes I forget to spray the mug,
so that's optional. Mine cooks perfectly
in 1 minute. Your microwave may take

a few seconds longer, maybe 10 seconds
at the most. It will be puffed
and slightly springy when touched.
Whatever you do, don't over micro it
or your'll end up with a sponge.

Sprinkle with powdered sugar and
a good squirt of whipped cream.

So moist, gooey, and chocolatey.

I've premixed the dry ingredients in
little baggies. All I need to do is add
oil, milk, and vanilla. Great to have in
an RV, office, or dorm for an instant
gratification of your chocolate needs.
Here you go!

Chocolate Microwave Mug Cake

4 T flour (¼ C)

4 T sugar (¼ C)

1-2 T cocoa

¼ t baking powder

Mix in a 12-oz microwave-safe mug

that you've sprayed (I usually forget)
with cooking spray. Then add:

3 T milk

3 T oil

¼ t vanilla

 to the mug and mix well with a fork

or small whisk until completely blended.

 Top with (I use mini)

2 T chocolate chips

Microwave for 1-1 ½  minute.
Remove from microwave and
let rest for another minute. 

Serve warm dusted with powdered sugar

and topped with whipped cream. 

Enjoy!

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Crock Pot Chocolate Lava Cake

Have you ever made dessert in the crock pot?

If you like your chocolate ooey-gooey-saucey 

warm, than this is the dessert for you.

 The nice thing is that you can prep and cook it 

before you make dinner and it will be done when

 you are ready to serve dessert.

 It uses cake mix and instant pudding mix.

 Sprinkle chocolate chips on top.

 Cover and bake on low for 2 ½ hours. 

 Let sit a bit then scoop out while it's still

 warm and gooey. This definitely wants to 

be topped off with a scoop of vanilla ice cream.

Crock Pot Chocolate Lava Cake

1 box chocolate cake mix

1 ¼ C milk

½ C vegetable or canola oil

3 L eggs

1 box (3.9oz) instant chocolate pudding

2 C milk

1-2 C chocolate chips

Spray a 4 qt or larger crock pot with cooking spray.

In a large mixing bowl combine the first 4 

ingredients. Beat on medium speed for 3-4 

minutes, scraping the bowl as needed until 

the batter is nice and glossy. Pour the batter 

into the crock pot. Rinse out the mixing bowl

 and beaters and combine the pudding mix 

and 2 C milk to the bowl. Beat about 3 minutes

 to thicken slightly. Pour over the cake batter. 

DO NOT stir. Sprinkle the chocolate chips on top.

 DO NOT stir. Cover and cook on low for 2 ½ hours 

or until the top of the cake is set. 

Serve by scooping out with a large serving spoon

 and add a scoop of ice cream or whipped cream.

Enjoy!

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The Best Pumpkin Bread

This pumpkin bread is moist and full of
spicy goodness. It's wonderful still warm
from the oven.

The next day it's wonderful all over again warmed 

in  the microwave or toasted in the toaster and

served with a little butter.

Great with your morning cuppa Joe.

Here's how easy it is to make.
Combine pumpkin, eggs, oil, water, sugar, salt,

 spices, and vanilla. Whisk to mix well.

I like my pumpkin bread loaded with spices.

 Add flour, soda, powder, and chopped nuts.

I also like it loaded with chopped pecans.

 Pour into a greased loaf pan.

 Bake for about 45-50 minutes. 

This recipe will give you 2 loaves. One for you

 and one for the freezer or a friend. It can easily

 be cut in half. You'll be left with ½ can (1 C) of

 pumpkin to use in another recipe.

PUMPKIN BREAD

1 can, 15 oz pumpkin

4 eggs

1 C oil

⅔ C water

2 ½ C sugar

½ t salt

2 t cinnamon

1 t ground nutmeg

1 t ground ginger

1 t ground cloves

1 t ground allspice

1 t vanilla

*********

3 C flour

1 t baking soda

2 t baking powder

1 C chopped nuts

Combine pumpkin, eggs, oil, water, sugar, salt, 

spices and vanilla in a large bowl. Whisk to blend.

Add flour, soda, powder, and chopped nuts.

Whisk to combine. Pour into 2 greased 9x5 loaf 

pans. Bake @350º for 50-55  minutes or until

 a skewer comes out clean. Cool 10 minutes then

 turn out onto a platter.

Enjoy!

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