Monday, October 21, 2013

Pumpkin Magic Cake

This recipe is one I found on Pinterest and it is ridiculously GOOD. While it bakes the cake separates from the pumpkin filling creating these lovely layers. It is so magically delicious!!! Thank you Pinterest!
 1 box of yellow cake mix PLUS ingredients needed to make (eggs, water, oil)
For the pumpkin filling-
  • 1 (15oz) can Pumpkin Puree
  • 1/2 cup evaporated milk
  • 1/2 cup heavy cream
  • 3 eggs
  • 1 cup brown sugar
  • 1 tsp pumpkin pie spice
 For the frosting-
  • 1 (4 serving size) box vanilla instant pudding mix
  • 1 tsp pumpkin pie spice
  • 1 cup cold milk
  • 8 oz Cool Whip, thawed
  • Preheat oven to 350 degrees F.
  • Prepare box of cake mix according to package instructions, then pour into a lightly greased 9"x13" cake pan. DO NOT BAKE. Set aside.
  • In another bowl whisk together the ingredients for the Pumpkin Pie (pumpkin, evaporated milk, cream, eggs, brown sugar, and pumpkin pie spice), until smooth. Slowly pour the pumpkin pie mixture all over the cake mix.
  • Carefully place cake into the oven and bake for 50-60 minutes or until the center is no longer jiggly, and a toothpick inserted into cake mix comes out clean. NOTE: The cake might be slightly darker than normal, but still tastes great. Let cool to room temperature.
  • Make the frosting: Place the vanilla pudding mix into a large bowl, add the pumpkin pie spice and pour in the cold milk. Whisk until combined and starting to thicken. Gently fold in the Cool Whip until it's completely combined. Spread on top of the cooled cake. Cake can be served now but I prefer it chilled. YUMMY!!

Tuesday, October 1, 2013

Butternut Squash Mac N Cheese

A healthy twist on a classic favorite!! It makes a perfect side dish to any meal and it's a dish even your kiddos will LOVE. Click on the link above to see my TV segment on this lovely recipe! 
3 cups uncooked whole wheat pasta shells
4 cups 1/2-inch peeled & cubed uncooked butternut squash
1/2 of a minced onion- about 1/3 cup
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup chicken or vegetable stock
1 cup milk. divided
3/4 cup freshly grated smoked gouda cheese- fontina cheese would work well too
1/4 cup freshly grated parmesan cheese
3/4 cup shredded cheddar
2 tablespoons butter
2 tablespoons fine breadcrumbs
fresh chopped herbs for garnish (sage, basil, cilantro, thyme)
Preheat oven to 375 degrees F. Prepare water for pasta and once it comes to a boil, cook pasta according to directions, then drain.
While water is boiling, heat a large cast-iron (or oven-safe) skillet over medium-low heat. Add olive oil, then toss in squash, & onion. Season with salt, pepper and whatever fresh herbs you are using. Add stock and cover skillet, cooking for 15-20 minutes, stirring occasionally, until squash is soft and can easily be mashed. Remove cover and reduce heat to low. Mash squash with a potato masher or fork until smooth. Add in 1/2 cup of milk, and all of the cheeses stirring until melted and smooth, about 5 minutes. If mixture is too starchy, add in additional milk , stirring until sauce is the consistency you want. Stir in butter, mixing for a minute or so until incorporated. Taste and season additionally if desired.
Fold pasta into the sauce, so they are all coated. You can top with additional shredded cheese and breadcrumbs and bake for 15 minutes or until golden & bubbly. Serve while hot.