Homemade Pumpkin Bread Recipe

Welcome back friends! 

Who wants some fresh, oven baked pumpkin bread to enjoy on one (or more) of these beautiful autumn mornings? Maybe at a table with some coffee or tea and a good book? 

I know I do, so let’s bake some!

PUMPKIN BREAD
  • 2 cups of all-purpose flour
  • 1⁄2 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of ground cloves
  • 1 teaspoon of ground nutmeg
  • 1⁄2 teaspoon of salt
  • 3⁄4 cup of unsalted butter, softened
  • 2 cups of sugar
  • 2 large of eggs
  • 1 15-oz can of pumpkin puree
  • Powdered sugar (optional)
INSTRUCTIONS
  1. Set an oven rack to the middle position and pre-heat it to 325F. 
  2. Grease two 8 x 4-inch loaf pans with butter, then dust with flour.
  3. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt. Whisk until well combined, then set aside. 
  4. In a large bowl, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition and continue to beat until very light and fluffy, then incorporate the pumpkin.
  5. Slowly add the flour mixture to the pumpkin mixture and mix on a low speed until well combined. 
  6. Divide the batter evenly into the two prepared pans, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. 
  7. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely. 
  8. Place powdered sugar into a sifter and lightly dust the top of each loaf.
  9. Enjoy!

Homemade Halloween Cookies with Reese’s Pieces

Welcome back friends 

I have some chocolatey, peanut buttery halloween cookies for you!

You may have heard that you can make cookies with boxed cake mix and this recipe does just that, but with a boost of unsweetened cocoa powder and Reeses Pieces! They are delicious; rich and not too sweet. If you’re looking for something tasty to bake for yourself or someone(s) you love, please try these and enjoy!

HALLOWEEN COOKIES
  • 1 box of devil’s food chocolate cake mix
  • 1/4 cup of unsweetened cocoa powder
  • 3/4 cup of butter, softened
  • 2 eggs
  • 2 cups of Reeses Pieces candy
INSTRUCTIONS
  • Pre-heat the oven to 350F and line a baking sheet with parchment paper.
  • Open the cake mix and pour it into a large mixing bowl.
  • Measure 1/4 cup of unsweetened cocoa into the dry cake mix and stir gently to incorporate.
  • Add the softened butter and eggs into the dry ingredients and mix until a thick dough forms.
  • Divide the Reeses Pieces: stir one cup into the cookie dough and place the other cup into a separate small bowl.
  • Roll the dough into 1 to 1 1/2 inch balls, then dip the top of each dough ball into the small bowl of Reeses Pieces. Lightly press the Reeses Pieces on top a little more firmly into the dough if needed but don’t squash the dough ball and place it onto the baking sheet.
  • Place the baking sheet into the oven and bake for 10 to 12 minutes depending on the power of your oven.
  • Bring the cookies out of the oven and allow them to cool on a rack for about 5 minutes, then transfer the cookies to a cooling rack for another 5 to 10 minutes.
  • Enjoy!

Homemade Ghostly Brownie Recipe

Welcome back friends!

Who wants some fresh from scratch, oven baked ghostly brownies to enjoy on one (or more) of these beautiful autumn evenings? Maybe at a movie night, or a game night?

I know I do, so let’s bake some!

GHOSTLY BROWNIES
  • 1/2 cup of butter, melted
  • 2/3 cup of unsweetened cocoa powder
  • 1 1/3 cups of sugar
  • 2 tablespoons of vegetable oil
  • 2 large eggs, room temperature
  • 1/2 teaspoon of salt
  • 1 teaspoon of vanilla extract
  • 1/2 cup of flour
  • 1/2 cup of semi-sweet chocolate chips
  • Powdered sugar (for dusting)
INSTRUCTIONS
  1. Pre-heat the oven to 350F and coat a baking pan with cooking spray (I used a 13×9 pan).
  2. Combine the melted butter, oil, sugar and cocoa powder in a large bowl and whisk until smooth.
  3. Add the eggs, vanilla and salt.
  4. Slowly stir in the flour a little at a time until a thick batter forms, then fold in the chocolate chips.
  5. Spread the batter into a prepared pan and bake for 21 to 25 minutes or until they become glossy around the edges and a toothpick comes out clean.
  6. Place a little powdered sugar into a sifter and lightly sift the tops of the brownies until white.
  7. Using a ghost shape cookie cutter, cut ghost shapes into the brownies (leave them where they are) and add 3 chocolate chips for the eyes and the mouth of each ghost.
  8. Allow the brownies to completely cool and solidify, then carefully remove the ghosts from the pan. I peeled away the edges and extra spaces first, then used a flat metal spatula to lift the ghosts out.
  9. Enjoy!

Homemade Baked Pumpkin Doughnut Recipe

Welcome back friends!

Who wants some fresh, oven-baked, cinnamon and sugar coated pumpkin doughnuts to enjoy on one (or more) of these beautiful Autumn mornings? Maybe at a table with some coffee or tea and a good book?

I know I do, so let’s bake some!

PUMPKIN DOUGHNUTS
  • 2 cups of all purpose flour
  • 2 teaspoons of baking powder
  • 1 teaspoon of kosher salt
  • 2 teaspoons of pumpkin pie spice
  • 1 15 oz can of pumpkin puree
  • 3 large eggs
  • 1 1/2 cups of sugar
  • 4 tablespoons of unsalted butter
  • 1 teaspoon of vanilla extract
  • 1/3 cup of vegetable oil
TOPPING
  • 3/4 cup of sugar
  • 2 teaspoons of ground cinnamon
  • 3 tablespoons of unsalted butter, melted
INSTRUCTIONS
  1. Pre-heat the oven to 350F.
  2. Whisk the flour, baking powder, salt, and pumpkin pie spice together in a medium bowl.
  3. Beat the pumpkin puree, eggs, sugar, butter, vanilla and vegetable oil together in a large bowl.
  4. Slowly add the flour mixture to the pumpkin mixture and beat until well combined.
  5. Fill 3, six cup nonstick doughnut pans with batter so each mold is almost full, then smooth the tops with a small spoon.
  6. Bake the doughnuts for about 15 minutes or until a toothpick comes out clean, then remove them from the oven and invert them onto a cooling rack.
  7. While the doughnuts are baking and/or cooling, stir the sugar and cinnamon together in a shallow bowl and melt the topping butter in another bowl.
  8. Once the doughnuts have cooled to a comfortable handling temperature, brush both sides of each one with butter and then dip each side in the cinnamon and sugar to coat.
  9. Enjoy!

Simple Shaken Homemade Ice Cream Recipe

You scream, I scream, we all scream for ice cream!

It’s summertime, and many of us think about cold and refreshing treats for the hot days ahead. When I was a little girl, my grandpa would bring out a hand-cranked ice cream maker during family barbecues and my job was to sit on it to hold it steady. It may sound silly, but I loved that job, and felt super important doing it.

I’m not sure if that old ice cream maker fell apart, or it’s stored away somewhere and I can’t find it. I would love to buy or make another one some day, but for now we’ll get Zoey involved in making ice cream another way, that will admittedly burn off more energy!

Let’s make some homemade ice cream in bags!

INGREDIENTS
  • 1 cup of half and half
  • 1 1/2 teaspoons of vanilla extract
  • 1 tablespoon of sugar
  • Ice
  • 1/4 cup of salt
  • 2 plastic sandwich bags
  • 1 plastic gallon bag
INSTRUCTIONS
  1. Pour the half and half, sugar and vanilla extract into a small bowl, then whisk to combine.
  2. Pour the half and half mixture into one of the plastic sandwich bags and seal, then place it into the other sandwich bag and seal.
  3. Fill half of the gallon bag with ice and the salt.
  4. Place the smaller bag into the larger bag and cover the rest of it with ice, then seal the larger bag.
  5. The salt will make the ice colder than comfortable so wear oven mitts to protect your hands and shake the bag for about 6-12 minutes.
  6. Remove the small bag from the larger bag and rinse it well to remove any salt residue.
  7. Carefully open the bag and empty the ice cream into a bowl, stirring a bit to smooth.
  8. Enjoy!

Merlin’s Soft Ginger Cookie Recipe (The Sword in the Stone)

INTRODUCTION

Welcome back friends! This week we’ll be baking Merlin’s soft ginger cookies from Disney’s The Sword in the Stone.

This recipe is featured when Arthur drops in on Merlin for the first time. Of course Merlin is expecting him, with tea and these large delicious-looking cookies waiting for him!

I am a fan of chewy cookies and these are perfect! All the taste of a gingersnap or gingerbread, but with more bounce! They pair well with black tea, but I’m sure you could experiment with other types of beverages too!

MERLIN’S SOFT GINGER COOKIES
  • 2 1/4 cups of all-purpose flour
  • 2 teaspoons of ground ginger
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of baking powder
  • 3/4 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground cloves
  • 1/4 teaspoon of salt
  • 3/4 cup of butter, softened
  • 1 cup of sugar
  • 1 egg
  • 1 tablespoon of water
  • 1/4 cup of molasses
  • 2 tablespoons of sugar
INSTRUCTIONS
  1. In a large bowl, sift together the flour, baking soda, baking powder, cinnamon, cloves, ginger and salt, then set this bowl aside.
  2. In another large bowl, use a hand mixer to cream together the butter and the 1 cup of sugar until light and fluffy.
  3. Add the egg and then the molasses and water to the creamed butter, and mix again thoroughly.
  4. Slowly add in the dry ingredients and mix until fully incorporated. The dough will be soft and slightly sticky when ready.
  5. Cover the bowl and place it in the refrigerator to chill for at least one hour or more, then remove the dough from the refrigerator.
  6. Preheat the oven to 350F and line a large baking sheet with a baking mat or parchment paper. 
  7. Place the remaining 1/2 cup of granulated sugar to a small mixing bowl and set it aside.
  8. Scoop out portions of 1 to 2 tablespoons of dough, rolling them into balls bout an inch to an inch and a half in diameter. Toss each cookie dough ball in the bowl of sugar to coat, then place them on the prepared baking sheet.
  9. Bake the cookies for 8 to 10 minutes (this varies per oven so keep an eye on them) or until the top of the cookie begins to crinkle and the bottom sides turn golden brown.
  10. Let cookies rest on the baking sheet for 5 to 10 minutes. Then transfer them to a wire cooking rack to cool completely.
  11. Enjoy!

Tiana’s Beignet Recipe (The Princess and the Frog)

Tiana's Beignet Recipe
INTRODUCTION

Welcome back friends! This week we’ll be frying up Tiana’s Beignets from Disney’s The Princess and the Frog.

Tiana's Beignet Recipe
Tiana's Beignet Recipe

This recipe is featured several times as it is one of Tiana’s specialties, but the most memorable is when she’s preparing them in Duke’s Cafe. She is seen dusting a large batch with powdered sugar, then lightly drizzling them with honey. They look so good!

These Beignets are fluffy and delicious! The dusting of powdered sugar and drizzle of honey give a nice sweetness, without overload. I added nutmeg to the recipe because it was mentioned as Tiana’s secret ingredient in one of my daughter’s books!

Tiana's Beignet Recipe
TIANA’S BEIGNETS
  • 3 cups of flour, plus more for dusting
  • 3/4 teaspoons of kosher salt
  • 1/2 teaspoon of nutmeg
  • 3 tablespoons of sugar, divided
  • 1 cup of warm whole milk
  • 1 packet of active dry yeast
  • 1 large egg
  • 3 tablespoons of butter, melted
  • 1 1/2 to 2 quarts of vegetable oil
  • 2 cups of powdered sugar
  • Honey
INSTRUCTIONS
  1. Combine the flour, salt, nutmeg and 2 tablespoons of the sugar in a large bowl.
  2. In a separate medium bowl, combine the warm milk, 1 tablespoon of sugar and the yeast, then allow it to sit for about 5 minutes or until foamy.
  3. Beat the egg into the foamy mixture, then add it to the bowl of dry ingredients. 
  4. Mix by hand until until the dough comes together, then add the melted butter and keep mixing and kneading with your hand until well incorporated (the dough will be smooth and slightly tacky to the touch).
  5. Shape the dough into a ball and place it in a greased bowl.
  6. Cover the bowl with plastic and allow it rise until doubled in size (this could be 1 to 2 hours depending on the temperature of the room).
  7. Once the dough has risen, turn it out onto a floured surface and roll it out into a rectangular shape about 1/4 inch thick. Cut the dough into 12 rectangles, then cover them with a flour dusted towel to rest while you heat the oil.
  8. In a large heavy bottomed sauce pot (I use my dutch oven), slowly heat the oil to about 325F as read on a candy or deep fry thermometer.
  9. Place a cooling rack over a baking sheet next to the pot of oil and have tongs or a spider ready.
  10. Scoop the powdered sugar (about 1/3 cup at a time) into a sifter and set it next to the rack and the sheet pan. 
  11. Fry the beignets for about 90 seconds on each side, or until golden.
  12. Use your tongs or spider to lift the beignets out of the frying oil and place them on the cooling rack for at least a minute.
  13. While they are still hot sift powdered sugar over both sides, top and bottom, then drizzle with honey.
  14. Enjoy!
Tiana's Beignet Recipe
Tiana's Beignet Recipe

Pastry Wrapped Baked Apples with Nutella & Granola Recipe

Have you ever had a pastry wrapped, baked apple? It’s like having our own personal apple pie and if you stuff it with something you love? Pure delight!

These pastry wrapped, baked apples are stuffed with something I love, Nutella! I also added some granola for texture, but you can go full Nutella if that’s what you’re into! This does take some work in preparation time, but it will be well worth it to eat! Enjoy it my friends!

PASTRY WRAPPED BAKED APPLES WITH NUTELLA & GRANOLA
  • 2 tablespoons of sugar 
  • 1/2 teaspoon of ground cinnamon
  • 1 egg
  • 1 tablespoon of water
  • 4 Granny Smith apples
  • 1 package of frozen puff pastry
  • Nutella
  • Granola
INSTRUCTIONS
  1. Set out the pastry dough to thaw enough to work with while you prepare the other ingredients.
  2. In a small bowl, combine the sugar and ground cinnamon, then set it aside.
  3. In a separate small bowl, beat the egg and the water together until combined, then set it aside.
  4. Peel the apples and then use a melon baller to scoop out the cores, leaving the bottoms intact.
  5. Coat the outside of each apple with the cinnamon sugar mixture and set them aside.
  6. On a lightly floured surface, roll out a pastry sheet to about a 9 by 10 inch rectangle, then cut the rectangle into 9, 1 inch strips.
  7. Repeat step 6 with the second pastry sheet.
  8. Starting at the bottom of the apple, begin winding a pastry strip around and up, slightly overlapping the edges of the pastry. Once a strip ends, align another strip and continue winding until you reach the top of the apple. Strips can be attached to one another by wetting your finger with water and smoothing dough together.
  9. Repeat step 8 with each apple until they are all wrapped in pastry and place them all on a baking sheet lined with parchment paper or a baking mat.
  10. Use the extra dough to create leaf shapes and attach them to the top of each apple by wetting your finger with water and smoothing the dough together.
  11. Lightly scoop some Nutella into the hole in the apple, then press some granola in and add more Nutella on top of the granola.
  12. Repeat step 11 with each apple.
  13. Lightly brush the pastry dough with the egg wash.
  14. Chill the apples in the refrigerator for 20 to 25 minutes.
  15. Preheat the oven to 400F.
  16. Remove the apples from the refrigerator and bake them for 25 minutes or until the pastry is golden brown.
  17. Allow to cool and enjoy!

Trigger’s Blackberry Pie Recipe (Robin Hood)

INTRODUCTION

Welcome back friends! This week we’ll be baking Trigger’s Blackberry Pie from Disney’s Robin Hood!

This recipe is featured when Robin Hood is discovered at Prince John’s archery competition and a fight ensues. One of the Sheriff of Nottingham’s henchmen, Trigger the vulture, is hiding out in a pie booth surrounded by these pies.

Note to self: Blackberries have seeds! This pie is sweet, tart and delicious, but there are seeds from the blackberries that startled me before I expected them! You could strain the seeds out by forcing the blackberries through a sieve. This recipe calls for whole berries, but you can adjust accordingly if the seeds throw off your groove!

TRIGGER’S BLACKBERRY PIE

CRUST

  • 2 1/2 cups of all-purpose flour
  • 1 teaspoon of kosher salt
  • 1 cup of unsalted butter, chilled
  • 6-8 tablespoons of water, chilled

FILLING

  • 1 cup of sugar
  • 1/2 cup of flour
  • 4-6 cups of fresh blackberries
INSTRUCTIONS (CRUST)
  • Add the flour and salt to a bowl and whisk to combine.
  • Cut the chilled butter into cubes and add the cubes to the bowl of flour and salt. Using a pastry cutter, cut the butter into the flour mixture until well combined.
  • Begin adding the tablespoons of chilled water one at a time and stirring well after each addition until the dough forms.
  • Turn the dough out onto a clean flat surface and work it into a ball. Cut this ball in half and plastic wrap each piece, then set inside the refrigerator to chill for at least 1 hour.
  • Bring out the first half of the dough and roll it out until it is about 1/4 inch thick and large enough to fit into your pie pan. 
  • Gently pick up the rolled out dough and place it gently into the bottom of your pie pan, then smooth it in and trim the edges.
INSTRUCTIONS (FILLING)
  1. Pre-heat the oven to 425 F.
  2. Wash the blackberries and add them to a bowl.
  3. Add the sugar and stir until well coated, then add the flour and stir until well coated.
  4. Pour the filling into the prepared pie crust.
  5. Bring out the second half of the dough and roll it out until it is about 1/4 inch thick and large enough to cover your pie.
  6. Gently pick up the rolled out dough and place it gently over the top of the pie, then trim the edges.
  7. Using a fork or your fingers, crimp or pinch the edges.
  8. Add 3 to 4 slits for venting while the pie bakes.
  9. Cover the edges of the pie with a 2 to 3 inch strip of foil to prevent excessive browning.
  10. Bake for 45-55 minutes or until the crust is golden brown and juice begins to bubble through the slits in crust, remove the foil for the last 15 minutes of baking. 
  11. Remove from the oven and allow it to cool on the rack at least 2 hours or more to allow the filling to thicken.
  12. Enjoy!

Jack Jack’s Num Num Cookie Recipe

Jack Jack's Num Num Cookie Recipe from Incredibles 2
INTRODUCTION

Welcome back friends! I hope this post finds you and your loved ones safe and healthy! This week we’ll be baking Jack Jack’s Num Num Chocolate Chip Cookies from Disney and Pixar’s Incredibles 2.

Jack Jack's Num Num Cookie Recipe from Incredibles 2This recipe is featured when Lucius Best (Frozone) checks in on Bob Parr (Mr. Incredible) in his new homemaking role. Bob is struggling with Jack Jack’s abundant powers, but has discovered he will temporarily settle down for cookies.

Jack Jack's Num Num Cookie Recipe from Incredibles 2These chocolate chip cookies are slender, soft and scrumptious. Pixar recently released an official recipe for Jack Jack’s cookies that looks and tastes absolutely fantastic, but the cookies come out much thicker-looking than the ones in the film so I decided to create my own independent recipe for the fun of it. I imagine Jack Jack wouldn’t discriminate!

Jack Jack's Num Num Cookie Recipe from Incredibles 2 Jack Jack's Num Num Cookie Recipe from Incredibles 2

JACK JACK’S NUM NUM COOKIES
  • 1 cup of butter, softened
  • 1 1/2 cups of packed brown sugar (I used dark)
  • 1 teaspoon of vanilla extract
  • 2 large eggs
  • 2 1/4 cups of cake flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 2 cups of semi-sweet chocolate chips
INSTRUCTIONS (COOKIES)
  1. Using a mixer, cream the butter and brown sugar.
  2. Add the vanilla and then the eggs in one at a time, mixing after each egg.
  3. In a separate bowl, combine the cake flour, baking soda and salt with a whisk.
  4. Slowly add the dry ingredients to the wet, mixing well after each addition until a thick fluffy dough forms.
  5. Using a mixing spoon, fold in the 2 cups of semi-sweet chocolate chips until well-distributed throughout the dough.
  6. Cover the bowl and place it in the refrigerator for about 24 hours. This step is optional if you’re in a rush for the cookies, but they will spread a little less if chilled.
  7. After the dough has chilled, preheat the oven to 325F and prepare a baking sheet with parchment paper.
  8. Remove the dough from the refrigerator and using a small ice cream scoop or a regular spoon (I used a spoon), begin portioning out the dough into balls of cookie dough (about 1 1/4 to 1 1/2 inches in diameter), and placing them on the baking sheet.
  9. Place the baking sheet in the oven and bake for about 14 minutes. Baking time may vary depending on your oven so please keep an eye on the cookies and find a time that works for you.
  10. Remove the cookies from the oven when they are golden brown on the edges and allow them to cool on the pan for about 2 minutes. Then remove them from the pan and allow them to completely cool on a wire rack.
  11. Enjoy!