Baked Pumpkin Donuts
To make these donuts you will need a donut pan. They are so moist and delicious!
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 3/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 cup sugar, divided
- 1/2 cup dark brown sugar, packed
- 1/3 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 2 teaspoons vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
Preheat oven to 400 degrees. Coat a donut pan with nonstick spray.
In a large bowl, combine flour, baking powder, pumpkin pie spice, salt and baking soda.
In the bowl of an electric mixer fitted with the paddle attachment, beat 1/2 cup granulated sugar, brown sugar and vegetable oil on medium-high until well combined, about 1-2 minutes. Beat in eggs, one at a time, until well combined. Beat in pumpkin and vanilla until just combined. Gradually add flour mixture to sugar mixture at low speed, beating just until incorporated.
Using a piping bag fitted with a round piping tip or a large Ziplock bag with the corner cut off, pipe the batter evenly into the donut pan. Place into oven and bake for 10-12 minutes, or until donuts are slightly browned and spring back when touched.
In a medium bowl, combine remaining 1/2 cup granulated sugar and cinnamon.
When the donuts are done, cool for 10 minutes and brush the tops with butter, gently tossing in the cinnamon sugar mixture.
Serve warm or at room temperature.
Makes 12 donuts.
“Encouraging words bring hope to the human spirit.”
Stabilized Whipped Cream
This can be used as a replacement for Cool Whip.
- 8-oz. pkg. cream cheese, softened to room temperature
- 2 cups heavy whipping cream
- 4 tablespoons confectioners’ sugar (or to taste)
- 2 teaspoons vanilla extract
In a mixing bowl, beat cream cheese with confectioners’ sugar and vanilla until soft and creamy. Transfer to a small bowl.
In the same mixing bowl (you don’t have to clean it), beat heavy whipping cream just until soft peaks form. You’ll want them to collapse, not stand up.
Add the cream cheese mixture by distributing it in thirds around the mixing bowl. Beat until stiff peaks are formed.
Store in refrigerator until ready to use.
Yields about 5 cups.
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Chocolate Cake in a Mug
I made this for myself for Valentine’s Day. My husband isn’t much into chocolate so I just made it for me. Very moist and delicious!
- 3 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons cocoa powder
- 1/4 teaspoon baking powder
- 3 tablespoons milk
- 1 tablespoon canola oil
- 1 drop vanilla extract
- 10 semi-sweet chocolate chips
In a 1-cup capacity mug or cup, whisk (or use a fork) flour, sugar, cocoa powder and baking powder. Add the milk, oil and vanilla.
Whisk until the batter no longer has lumps. Sprinkle with chocolate chips.
Cook cake in microwave for 45 seconds. Let cool for 5 minutes to allow for the cake to finish cooking.
Note: If you want to triple or quadruple the recipe for more servings, combine the ingredients in a bowl. Then pour into your mugs. Remember, you have to cook cakes one by one in microwave for uniform cooking.
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Pineapple Cheesecake Dessert
This is a delicious no-bake cheesecake. Very easy dessert to make.
- 1 (20 oz.) can crushed pineapple in juice, undrained
- 1 (3.4 oz.) pkg. vanilla instant pudding mix
- 1 (8 oz.) tub whipped topping, thawed, divided
- 2 (8 oz.) pkg. cream cheese, softened
- 1/3 cup sugar
- 1 (10 oz.) angel food cake, cut into 1-inch cubes
- Strawberries, quartered lengthwise
Whisk pineapple and dry pudding mix in medium bowl until blended. Stir in 1 cup whipped topping.
Mix cream cheese and sugar in large bowl until blended. Gently stir in remaining whipped topping.
Place half the cake cubes in 9-inch springform pan; top with layers of cream cheese mixture and remaining cake cubes. Cover with pineapple mixture.
Refrigerate 4 hours. Remove rim of pan. Transfer dessert to plate. Serve topped with strawberries.
Makes 12 servings.
“Encouragers pick others up when troubles weigh them down.”
Heavenly Coconut Cream Cake
This is so easy to make and so delicious!
- 1 white cake mix, baked as directed on box
- 1 can Eagle Brand Condensed Milk
- 1 (15-oz.) can Cream of Coconut (Not coconut milk)
- 1 (8-oz.) container Cool Whip
- 7 oz. shredded coconut
Bake white cake in a 9-in. x 13-in. pan. Mix 1 can condensed milk with cream of coconut. Poke holes all over cake about an inch apart. Pour mixture into holes and over warm cake. Cool in refrigerator. Frost with Cool Whip and coconut. Keep refrigerated.
“A world in darkness needs the light of Jesus.”
Lime Poke Cake
Here’s your St. Patrick’s Day dessert. I served this for bridge with mint chocolate chip ice cream. Delicious and very pretty!
- 1 pkg. white cake mix
- 2 (3-oz.) pkg. lime jello
- 1 cup boiling water
- 1/2 cup cold water
- 1 cup cold milk
- 1 (3.4-0z.) instant vanilla pudding mix
- 1 (8-oz.) carton whipped topping, thawed
- Green sprinkles
Prepare and bake cake according to package directions, using a greased 13-in x 9-in baking dish. Cool on a wire rack for 1 hour. In a small bowl, dissolve jello in boiling water; stir in cold water and set aside.
With a wooden skewer, poke holes about 2 in. apart into cooled cake. Slowly pour jello over cake. Cover and refrigerate.
In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Fold in whipped topping. Spread over cooled cake. Decorate with sprinkles. Cover and refrigerate until serving.
Makes 12-15 servings.
“Whoever guards his mouth and tongue keeps his soul from troubles.”
Red Velvet Cheesecake
This is an easy no-bake white chocolate cheesecake. Layered between red velvet cake rounds. I made this for my Valentine’s Day meal for my family. Rest of menu was Bacon-wrapped Filet, Twice Baked Potatoes and Creamed Corn. Delicious!
- 2 (9-inch) red velvet cake rounds (I used a cake mix, but you can use any red velvet cake recipe you like)
- 2 cups (8-oz.) confectioners’ sugar
- 8 tablespoons unsalted butter, softened
- 3 (8-oz.) packages cream cheese, softened
- 3/4 teaspoon vanilla extract
- Pinch salt
- 1 1/2 teaspoons unflavored gelatin
- 1 1/2 cups heavy cream
- 1/2 cup granulated sugar
- White chocolate curls
For the cake: Using serrated knife, split cakes horizontally 1 inch from bottom. Using your fingers, crumble tops into small crumbs; set crumbs aside in airtight container. Set 1 remaining cake round in 9-inch springform pan; reserve second cake round.
For the Frosting: Using stand mixer fitted with paddle, beat confectioners’ sugar and butter on medium-high speed until fluffy, about 2 minutes. Cut 8 oz. cream cheese into 4 pieces and add 1 piece at a time, continuing to beat until incorporated, about 30 seconds. Beat in vanilla and salt. Refrigerate frosting until ready to use.
For the filling: Sprinkle gelatin over 1/2 cup heavy cream in small saucepan and let sit until gelatin softens, about 5 minutes. Cook mixture over low heat until edges are just bubbling. Add white chocolate and continue to cook, stirring constantly, until just melted and smooth. Set aside to cool slightly, about 15 minutes. Using clean stand mixer fitted with whisk, whip remaining 1 cup heavy cream on medium-high speed to soft peaks, 1 to 2 minutes; transfer to medium bowl and set aside. Using now-empty stand mixer fitted with paddle, beat remaining 1 pound cream cheese and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce speed to medium-low, add white chocolate mixture, and mix until just combined, scraping down sides of bowl as needed. Using rubber spatula, gently fold in whipped cream until combined.
To assemble: Spread filling over cake in pan and smooth into even layer. Place remaining cake round, cut side down, on top. Cover with plastic wrap and refrigerate until set, about 6 hours. Run thin knife between cake and sides of pan; remove sides of pan. Transfer cake to cake stand or plate. Spread frosting in even layer over top and sides of cake. Gently press reserved cake crumbs onto sides of cake. Place mound of chocolate curls in center of cake.
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