Peaches and Pumpkin

Enjoying the sweet and sour in life.

Carrot Cake April 4, 2012


I wanted to go ahead and pass along a Carrot Cake recipe I found before Sunday! I found this recipe on Life as a Lofthouse (food blog). She has the most wonderful recipes! We recently made her Baked Sweet and Sour Chicken with Fried Rice recipe…and I could not stop eating it. I think I finished Paige’s plate too!

Anyways..here it is!

Carrot Cake

  • 2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 1/4 cups canola oil
  • 4 eggs
  • 5 large carrots (peeled and grated, about 4 cups)
  • 1 cup coconut

Directions: 

  1. Preheat oven to 350 degrees. Grease two 9 inch round pans.
  2. Sift together flour, cinnamon, baking powder, baking soda and salt. Set aside
  3. In a large bowl with a hand mixer, mix together sugar, oil and eggs on low-speed until combined. Mix in dry ingredients just until blended. Fold in the carrots and coconut. Divide the batter evenly in the greased baking pans, and bake for 35-45 minutes, or until a toothpick comes out clean.
  4. Cool cakes on wire racks for about ten minutes. Loosen the edges with a knife, then place another rack on top of the cake. Turn upside down, and tap the pan to loosen it. The cakes should cool completely before icing.

Basic Cream Cheese Frosting

From allrecipes.com

  • 1/2 cup butter, softened
  • 8 ounces cream cheese, softened
  •  4 cups  confectioners’ sugar
  • 2 teaspoons vanilla extract

Directions:

  1. Beat softened butter and cream cheese until well blended.
  2. Add powdered sugar, and vanilla until creamy.

I showed a picture yesterday of a Bunny Cake. You could use this carrot recipe for it! Once your two round cakes have cooled..place one in the center as a face. Cut two half moons inwardly into the second cake, making a bow-tie and two ears for a bunny. Ice the whole thing, and decorate! You could also make cupcakes. Enjoy!

 

Easter Findings April 3, 2012


This year marks the first of many fun times with the kids! After having Paige, I was too excited for all the celebrations, adventures, and excitement that seemingly disappeared after I grew out of my childhood. I couldn’t wait for our first trip to the beach, or the zoo, were I could show her everything that being a kid has to offer! Little did I know, I had to wait until she’s old enough to actually understand everything! Since she will two in May, now seems like the best time to start the fun..with Easter! Some good food, family, and a visit from the Easter Bunny should kick things off right! Maybe next year, Colt will be able to join in on the fun.

I wanted to share some Easter ideas that I found this week, that I plan on trying.

First on my list, are these cuties…

Peep Deviled Eggs (compliments of Pinterest)

We love to eat in our family. I’m pretty sure everyone just shows up to eat…unless there are presents involved.  This year, the most amazing chef I will be cooking! These deviled eggs are so cute, and just as easy. Boil your eggs, and cut the top off instead of slicing long ways. Prepare your filling how you like it, stuff the eggs, and place the top back on. You can use triangular slices of carrots as noses, and bits of black olives as eyes.

Next is the cake!

Easter Bunny Cake!

I actually found this on a search in Yahoo! and my mother in law told me how easy it was. Bake two round cakes. Put one in the center for the face, then cut two half moons inwardly into the second round cake. Place the middle under the face for a bow-tie, and the two outer pieces on top for ears! I am planning on doing this with a carrot cake recipe I found, and doing a homemade cream cheese icing.  I wanted to wait to post the recipe for the cake until I personally tried it though!

Easy Decorations:

These were actually made by my cousin Karrie, and are so cute, I can’t wait to make them! All you have to do is mix one cup of liquid starch and half a cup of flour. You will also need embroidery floss, and water balloons. Blow up the water balloons (with air, not water) until they are egg-shaped. Unroll your embroidery floss, and press it into the glue mixture you already made. Wrap the gooey string around the balloon, and allow several hours to dry. Then, pop the balloon once it dries. I’ve also seen someone hang these on a string as garland!

As you can see I’ve been playing around on Pinterest for Easter ideas..and I just loved this. Very refreshing to see a change in the usual flower bouquets. On the left, are just regular colored eggs. Obviously you wouldn’t want to leave this bouquet out too long! On the left is a vase filled with M&Ms, and peeps. This one you could really get creative with, mixing and matching colors, or treats!

Last on my list for now! No one likes to eat a big meal, then have to do the dishes…Here is a fun way to dress up your plastic ware:

I will continue my search for Easter goodies…and post my recipes later! I hope everyone has a safe, and happy holiday.

Before I forget! We are in the running to become a Top Mommy Blog! On the top right sidebar there is a picture of a juggling woman..you can click her to vote for us, or at the banner on the bottom! You can come back daily to vote. Once you click, that’s all you have to do! Votes are tallied by how many clicks from my site each day. I also wanted to thank all of my followers who have been so supportive.

Thank you! Happy Easter!

 

Peanut Butter Truffle Brownies February 2, 2012


Oh my gosh. That’s all I have to say about these! Brandon described them as Reese’s on a brownie. I found this on The Girl Who Ate Everything’s site.. and she has some awesome recipes on there! The recipe calls for Betty Crocker’s brownies, but I used Pillsbury, still just as good! Here it is:

Peanut Butter Truffle Brownies

Bottom:

  • 1 (1 lb. 6.5 oz) box of Betty Crocker Original Supreme brownie mix
  • Water, vegetable oil and eggs the brownies call for

Middle:

  • 1/2 cup butter, softened
  • 1/2 cup creamy peanut butter
  • 2 cups powdered sugar
  • 2 teaspoons milk

Top:

  • 1 cup semi-sweet chocolate chips
  • 1/4 cup butter

Directions:

  1. Heat oven to 350 degrees. Line a 9×13 pan with foil, and grease the bottom. (makes cutting the brownies SO much easier)
  2. In a medium bowl, mix together the brownies as directed on the package. Spread in prepared pan and bake 28-30 minutes, or until a toothpick inserted 2 inches from the side comes out clean. Cool completely, about an hour.
  3. In a medium bowl, beat the middle layer ingredients together until smooth. Spread over brownies.
  4. In small microwavable bowl, microwave topping ingredients uncovered on high 30 to 60 seconds; stir until smooth. Cool 10 minutes and then spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator. It’s better to take brownies out a few minutes prior tp serving.

Enjoy!

 

Brownie Chocolate Chip Cheesecake January 26, 2012

Filed under: Deserts — Peaches and Pumpkins @ 9:53 am
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This was my second attempt at cheesecake, and was it great! I wrote in my last cheesecake post, that I totally disregarded the springform pan listed in the recipe, and almost had a huge mess in the oven because of it! Come to find out..Brandon’s grandparents are frequent readers of my site:) and surprised me with a new springform pan! I couldn’t wait to try this recipe:

Brownie Chocolate Chip Cheesecake

originally from allrecipes.com

  • 1 (19.5 ounce) box of Pillsbury Classic Traditional Fudge Brownies
  • 3 (8 ounce) packages of cream cheese, softened
  • 1 (14 ounce) can of Eagle Brand Sweetened Condensed Milk
  • 3 large eggs (+ 2 more for the brownies)
  • 2 teaspoons vanilla extract
  • 1/2 cup mini chocolate chips
  • Whipped topping, or other favorite garnish

Directions:

  1. Preheat the oven to 350 degrees. Grease the bottom and sides of a 9 inch springform pan.
  2. Mix brownies as directed on the package, and spread evenly in pan. Bake for 35 minutes, or until set.
  3. Meanwhile, in a large mixing bowl, beat cream cheese until fluffy. Slowly beat in the sweetened condensed milk. Add the eggs and vanilla, mix well. Stir in mini chocolate chips.
  4. Reduce oven heat to 300 degrees.
  5. Pour cheesecake mix evenly on top of cooked brownies. Bake 50 minutes, or until set. Cool completely, then remove the sides to the springform pan. Garnish as desired. Store covered in the refrigerator.

A couple of things I noticed with mine: the brownies were a little hard towards the edge.. I probably would have reduced the cooking time a couple of minutes. The cheesecake on the other hand, I almost had to double its cooking time. But it was worth it! It took nearly 2 hours to cool, but I then garnished it with cool whip, and more mini chocolate chips. Everyone loved it. Thank you Memaw and Pawpaw for the pan!

 

Turtle Cheesecake January 16, 2012

Filed under: Deserts — Peaches and Pumpkins @ 9:32 am
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Hey everyone! I know I haven’t posted in a while.. but I had a little spare time this weekend to try out a few new recipes. I’ve never been a baker. Somehow or another I always screw up somewhere. In this one.. I completely ignored the type of pan I was supposed to use. I almost had a disaster in the oven, but I caught it at the last-minute, and it turned out amazing! Brandon loved it, and I will definitely be making this again. I originally found this recipe at www.blogchef.net.

Turtle Cheesecake

  • 1 3/4 cups semi-sweet chocolate graham cracker crumbs, crushed
  • 1/2 cup melted butter
  • 3 (8 ounce) packages of cream cheese, softened
  • 1 (14 ounce) can of sweetened condensed milk
  • 1/2 cup sugar
  • 3 large eggs
  • 3 tbsp. lime juice
  • 1 tbsp. vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips
  • 2 tbsp. chocolate syrup
  • 2 tbsp. caramel sundae sauce
  • 1/2 cup chopped pecans
  • 1/4 cup semi-sweet chocolate chips

Directions:

  1. Grease a springform pan. Preheat the oven to 300 degrees.Combine chocolate graham cracker crumbs and melted butter. Press mixture into the bottom of the springform pan, and 1 inch up the sides.
  2. In a large bowl, beat softened cream cheese and sweetened condensed milk until smooth. Add sugar, eggs, lime juice, and vanilla extract. Beat together until fully mixed, and smooth.
  3. Microwave 1 1/2 cups of chocolate chips in 10 second intervals until melted. Add two cups of cream cheese mixture into chocolate chips, and stir to combine.
  4. Spoon batters alternatively into graham cracker crust. Start with the cream cheese mixture, then then chocoalte chip mixture, then end with the cream cheese mixture.
  5. Bake for one hour and fifteen minutes, or until cheese cake is done. The center will move slightly when done. Cool completely. Once cooled, top with chocolate syrup, carmel syrup, chocolate chips, and chopped pecans.

Like I said above, I totally ignored the part about the springform pan, which is a two peice pan that is about two to three inches deep. The sides of the pan can be removed, as well as the bottom if needed. The baker that I am, thought cheesecake..pie plate. It went well until I added the batter into the crust, and realized I had way to much..then I googled springform pan. Anyways, I quickly figured out that much batter in my little pie plate wouldn’t work, so I had to remove some, and continue baking. It still turned out wonderful, just wanted to share my mishap so none of you do the same! Let me know what you think:)

 

Lemon Bites January 5, 2012

Filed under: Deserts — Peaches and Pumpkins @ 2:11 pm
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I love love love these. Beware: they are so addicting! They can also be on the messier side to make. I found this in a local church group’s recipe book.

Lemon Bites

  •  1 package of Lemon cake mix
  • 1 egg
  • 1 8 ounce container of Cool Whip
  • 1/2 cup sifted powdered sugar

Directions:

  1. Combine the cake mix, egg and cool whip. Batter will be very stiff.
  2. Drop dough 1 teaspoon at a time into powdered sugar.
  3. Roll into one inch balls using the sugar to keep the dough from sticking to your hands.
  4. Place the balls two inches apart on a greased baking dish.
  5. Bake for 10-12 minutes in a 350 degree preheated oven. Tops will be slightly browned, but the middles should still be gewey. Do not over bake!

 

Peanut Butter Cup Brownies December 28, 2011

Filed under: Deserts — Peaches and Pumpkins @ 2:45 pm
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This is a wonderful desert I found yesterday. Adds a little spin to plain old brownies. You could also play around with it, and maybe add marshmallows, or different types of chocolate chips. Enjoy!

Baked Peanut Butter Cups

from Baked Perfection:

  •  1 box brownie mix
  • 1/2 cup peanut butter chips
  • 1/2 cup semi-sweet chocolate chips
  • 3/4 cup creamy peanut butter

Directions:

  1. Preheat oven to 350 degrees, and grease mini muffin tin.
  2. Prepare brownie mix as directed, and distribute evenly into muffin cups. Bake 13-15 minutes or until a toothpick comes out slightly wet when inserted.
  3. Once brownies are out of the oven, wait for the centers to fall. This usually happens upon cooling. If it doesn’t, you can take the back of a teaspoon and tap the tops of the brownies.
  4. Microwave the peanut butter in a microwave-safe dish for 45 seconds, then stir.
  5. While brownies are still warm, spoon a small amount onto each one, then top with peanut butter chips, and chocolate chips.
  6. Cool completely before serving.

 

Oreo Balls: Our Favorite No-Bake Treat! December 22, 2011

Filed under: Deserts — Peaches and Pumpkins @ 9:17 am
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A friend gave me this recipe last year, and it has definitely become one of our favorite deserts. Make sure you have a little time on your hands to do this though. The recipe usually makes about 70 balls when I do it, but the size of them can vary. You can also experiment with different types of Oreos. I know the mint flavored and the peanut butter flavored are great for this recipe. These are a great, easy holiday gift I usually make..if Brandon can go without eating all of them! Enjoy!

 Oreo Balls

  • 1 Package of Bark White Chocolate
  • 1 Pack of Bark Milk Chocolate
  • 1 Package of Cream Cheese, softened
  • 1 Package of Oreo Cookies

Directions:

    1. Separate the Oreo cookies, and the cream filling. Mix together the cream fillings and the softened cream cheese. Crush the Oreo cookies very fine. Slowly mix into cream cheese mixture.
    2. Line a baking sheet with wax paper. Roll Oreo mixture into one inch balls, or sized to your liking. Place on wax paper, and freeze for one hour.
    3. Melt white chocolate according to package. Using tooth picks, dip Oreo balls into chocolate, and allow to cool on the wax paper. It usually takes about 15 minutes to cool. If you find that the balls are falling apart, or the chocolate is becoming gunky: try sticking them back into the freezer for a few minutes before dipping them into the chocolate.
    4. Melt milk chocolate according to package. Drizzle over Oreo balls, and allow to cool on the wax paper.
    5. You can leave the finished Oreo balls out at room temperature, or serve them frozen.