Pumpkin Cookie Cakes
- 1 package (18.5 oz) butter cake mix
- 1/2 cup oil
- 2 eggs
- 2 cups pumpkin pie filling
- 1 c. oats
- 1 c. flour
- Optional: 6 oz white chocolate chips
- Preheat oven to 375 degrees F.
- Combine cake mix, oil, eggs and mix.
- Add pumpkin pie filling and mix.
- Stir in the oats and flour in a bowl. Batter will be slightly lumpy.
- Add the white chocolate chips and mix.
- Bake for 12 minutes at 375 degrees F.
- NOTE: These cookies don’t settle as they bake.
Adapted from Cake Mix Cookies on cooks.com.
Pumpkin Pie Cookies
(An adapted recipe)
- 1 c packed brown sugar
- 1 c granulated sugar
- 2 sticks unsalted butter (room temperature)
- 2 large eggs
- 3 cups flour
- 1 t baking powder
- 1 t baking soda
- 1.5 c pumpkin pie mix
- 1 cup oats
Mix all ingredients together. Drop 2″ balls 2″ apart on a cookie sheet and bake at 350 degrees for 15 minutes.
Recipe courtesy Giada De Laurentiis
- 1 pound homemade pizza dough, recipe follows, or
- purchased pizza dough
- 2 teaspoons butter, melted
- 1/4 cup chocolate-hazelnut spread (recommended: Nutella)
- 1/2 cup semisweet chocolate chips
- 2 tablespoons milk chocolate chips
- 2 tablespoons white chocolate chips
- 2 tablespoons chopped hazelnuts, toasted
Position the oven rack on the bottom of the oven and preheat to 450 degrees F.
Line a heavy large baking sheet with parchment paper. Roll out the dough to a 9-inch-diameter round. Transfer the dough to the prepared baking sheet. Using your fingers, make indentations all over the dough. Brush the dough with butter, then bake until the crust is crisp and pale golden brown, about 20 minutes. Immediately spread the chocolate-hazelnut spread over the pizza then sprinkle all the chocolate chips over. Bake just until the chocolate begins to melt, about 1 minute. Sprinkle the hazelnuts over the pizza. Cut into wedges and serve.
- 1/2 cup warm water (105 to 110 degrees F)
- 2 teaspoons active dry yeast
- 2 cups all-purpose flour, plus more for kneading
- 1 teaspoon salt
- 3 tablespoons olive oil, plus more for bowl
Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day.
Yield: 1 (16-ounce) ball of pizza dough
Prep Time: 10 minutes
Inactive Prep Time: 1 hour
Copyright 2006 Television Food Network, G.P., All Rights Reserved
Aunt Barb’s Sweet Potatoes
- 2 large cans of sweet potatoes
- 15oz crushed pineapple, ”not” drained
- brown sugar
- 1 stick butter
- Pre-heat the oven to 350°F
- Get a large baking pan
- Completely drain 1 can of sweet potatoes and mostly drain the 2nd can
- Spoon the crushed pineapple over the potatoes
- Sprinkle brown sugar over the potatoes to taste
- Slice the stick of butter and cover the potatoes
- Bake uncovered for 60+ minutes
- Cover with miniature marshmallows and put back in the oven until melted
- Pecans (suggested by Mike (Karen Heaston))