Brownie Heart Cutouts

Just About Baked




This is as simple as it gets, but those are the best recipes sometimes!

A lot of people make adorable sugar cookies iced beautifully for holidays, but I prefer a brownie to a cookie. So why not do these cutouts instead? Plus, you can eat all the brownie scraps that are leftover from the heart cutouts. It's a perfect snack!


Ingredients

Brownies

1 cup unsalted butter, melted
1 cup unsweetened cocoa
2 cups sugar
4 eggs
4 teaspoons vanilla
1 cup all-purpose flour
1/2 tablespoon salt

Frosting

one container store-bought vanilla frosting
red gel food coloring
pink sugar sprinkles

Read the whole recipe on Just About Baked 

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Caramel Pecan Delight

 


Makes 2 pies....this cool and creamy pie is a perfect summer dessert!

Ingredients

• 2 cups rough chopped pecans
• 2 cups flaked coconut( optional)
• 1 stick butter
• 8 oz cream cheese, softened
• 14 oz can condensed milk
• 16 oz cool whip
• 1 jar caramel ice cream topping
• 2 graham cracker crusts ( store bought)

Instructions

1. In a skillet, lightly brown the pecans and coconut in the butter. Set aside to cool.
2. With an electric mixer, blend the cream cheese, condensed milk and cool whip.
3. Divide evenly between two pie crusts.
4. Top each pie with the pecan and coconut mixture
5. Drizzle the entire jar of caramel topping over the tops of both pies.
6. Refrigerate or freeze for at least 3 to 4 hours.The pies cut best if they are frozen.
7. Top with extra cool whip if desired.

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Orange Puff Cupcakes

Ingredients

• ⅓ c. margarine
• 1 c. sugar
• 2 eggs, beaten
• 1-3/4 c. all-purpose flour
• 1 T. baking powder
• ½ c. frozen orange juice concentrate, thawed
• Optional: zest of 1 orange
• Garnish: white frosting, orange zest strips

Instructions

1. Beat together margarine and sugar in a bowl; add eggs.
2. Combine flour and baking powder; add alternately with orange juice to margarine mixture.
3. Stir in zest, if using.
4. Fill paper-lined muffin cups ⅔ full.
5. Bake at 375 degrees for 15 minutes.
6. Let cool.
7. Spread with frosting and garnish with orange zest strips, if desired.

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Mini Mousse Cupcakes

Ingredients

• 2-1/3 c. milk chocolate chips
• 6 eggs, beaten
• ¼ c. plus 2 T. all-purpose flour
• Garnish: whipped cream, chocolate shavings

Instructions

1. Melt chocolate in a double boiler over medium heat and let cool slightly.
2. In a large bowl, beat eggs and flour.
3. Beat in melted chocolate until combined.
4. Fill paper-lined mini muffin cups ⅔ full.
5. Bake at 325 degrees for 7 to 10 minutes, until edges are done and centers shake slightly.
6. Cool in tin on wire rack for 20 minutes.
7. Remove from tin; cool completely.
8. Garnish with whipped cream and chocolate shavings.

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Easy Boston Cream Cupcakes

Ingredients

• 18-1/4 oz. pkg. yellow cake mix
• 3.4-oz. pkg. instant vanilla pudding mix
• 1 c. cold milk
• 1-1/2 c. frozen whipped topping, thawed and divided
• 4 1-oz. sqs. semi-sweet baking chocolate

Instructions

1. Prepare cake mix according to package directions.
2. Fill greased muffin cups ⅔ full and bake at 350 degrees for 15 to 20 minutes.
3. Cool completely.
4. Whisk pudding mix and milk for 2 minutes; let stand 5 minutes.
5. Use a serrated knife to cut off the top of each cupcake; set tops aside.
6. Stir ½ cup whipped topping into pudding.
7. Spoon one tablespoon onto each cupcake; replace cupcake tops.
8. In a microwave-safe bowl, combine remaining whipped topping and chocolate.
9. Microwave for one minute; stir and microwave an additional 30 seconds.
10. Stir until chocolate is melted; let stand 15 minutes.
11. Frost cupcakes with chocolate mixture.

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Coffee Cream Brownies

Ingredients

• 3 1-oz. sqs. unsweetened baking chocolate, chopped
• ½ c. plus 2 T. butter, softened and divided
• 2 eggs, beaten
• 1 c. sugar
• 1 t. vanilla extract
• ⅔ c. all-purpose flour
• ¼ t. baking soda
• 1 t. instant coffee granules
• ⅓ c. plus 1 T. whipping cream, divided
• 1 c. powdered sugar
• 1 c. semi-sweet chocolate chips

Instructions

1. In a saucepan over low heat, melt baking chocolate and ½ cup butter; let cool. In a bowl, beat eggs, sugar and vanilla.
2. Stir in chocolate mixture.
3. Combine flour and baking soda and add to the chocolate mixture.
4. Spread in a greased 8” x 8” baking pan. Bake at 350 degrees for 25 to 30 minutes.
5. Let cool. In a bowl, stir coffee granules into one tablespoon cream until dissolved.
6. Beat in remaining butter and powdered sugar until creamy; spread over brownies.
7. In a saucepan over low heat, stir and melt chocolate chips and remaining cream until thickened.
8. Spread over cream layer.
9. Let set and cut into squares.

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Pound Cake S’mores

Ingredients

• 1 pound cake, sliced
• 1 to 2 c. mini marshmallows
• 12-oz. pkg. semi-sweet chocolate chips
• 12-oz. jar caramel ice cream topping
• ½ to 1 c. chopped walnuts

Instructions

1. Place cake slices on an ungreased baking sheet; sprinkle with marshmallows and chocolate chips.
2. Place 4 to 6 inches under broiler; broil for 2 to 3 minutes, or until marshmallows are lightly golden.
3. Transfer 2 slices each to 6 to 8 serving plates and drizzle with caramel topping; sprinkle with walnuts.

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Carrot Cake

Makes 1 – 9×13 inch cake

Ingredients

• 4 eggs
• 1¼ cups vegetable oil
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups grated carrots
• 1 cup chopped pecans
• ½ cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

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Cinnabon Clone

 

PREP 20 mins COOK 15 mins READY IN 3 hrs

Ingredients

• 1 cup warm milk (110 degrees F/45 degrees C)
• 2 eggs, room temperature
• ⅓ cup margarine, melted
• 4½ cups bread flour
• 1 teaspoon salt
• ½ cup white sugar
• 2½ teaspoons bread machine yeast
• 1 cup brown sugar, packed
• 2½ tablespoons ground cinnamon
• ⅓ cup butter, softened
• 1 (3 ounce) package cream cheese, softened
• ¼ cup butter, softened
• 1½ cups confectioners’ sugar
• ½ teaspoon vanilla extract
• ⅛ teaspoon salt

Instructions

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16×21-inch rectangle. Spread dough with ⅓ cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, ¼ cup butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

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Donut Mini Muffins

Ingredients

• ½ cup white sugar
• ¼ cup margarine, melted
• ¾ teaspoon ground nutmeg
• ½ cup milk
• 1 teaspoon baking powder
• 1 cup all-purpose flour
• ¼ cup margarine, melted
• ½ cup white sugar
• 1 teaspoon ground cinnamon

Instructions

1. Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
2. Mix ½ cup sugar, ¼ cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
3. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
4. While muffins are baking, place ¼ cup of melted margarine in a bowl. In a separate bowl, mix together ½ cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

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Sinful Blueberry Muffins

Ingredients

• 1½ cups all-purpose flour
• ¾ cup white sugar
• ½ teaspoon salt
• 2 teaspoons baking powder
• ⅓ cup vegetable oil
• 1 egg
• ⅓ cup milk
• 1 cup fresh blueberries
• ½ cup white sugar
• ⅓ cup all-purpose flour
• ¼ cup butter, cubed
• 1½ teaspoons ground cinnamon

Instructions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1½ cups flour, ¾ cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together ½ cup sugar, ⅓ cup flour, ¼ cup butter, and 1½ teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

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Perfect Pumpkin Dessert

Ingredients

• 1 (15 ounce) can pumpkin puree
• 1 (12 fluid ounce) can evaporated milk
• 3 eggs
• 1 cup white sugar
• 4 teaspoons pumpkin pie spice
• 1 (18.25 ounce) package yellow cake mix
• ¾ cup butter, melted
• 1½ cups chopped walnuts

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
2. In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9×13 inch pan.
3. Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.
4. Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.

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Strawberry Cola Cake

Ingredients

• 1 box yellow cake mix
• 1 lg. pkg. strawberry Jello
• 1 can strawberry soda
• 1¼ c. boiling water
• 1 lg. container Cool Whip
• 1 lg. box instant vanilla pudding
• 1¼ c. milk

Instructions

1. Bake cake mix according to directions in a 13 x 9 x 2 inch pan. Remove from oven; punch holes in cake.
2. Mix strawberry Jello with 1¼ cup boiling water; mix well,then add 1 can strawberry soda. Mix and pour over cake. Bake 5 more minutes. Let cake cool.
3. For Topping: Mix box of pudding with 1¼ cup milk until thick. Mix with Cool Whip and spread on cake. Refrigerate and serve the next day.

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Candy Corn Cupcakes

Ingredients

• 1 (18.25 ounce) package white cake mix
• 1 cup water
• ⅓ cup vegetable oil
• 3 eggs
• 14 drops red food coloring, or as needed – divided
• 22 drops yellow food coloring, or as needed – divided
• 6 drops green food coloring, or as needed
• 2 cups prepared white frosting
• 12 pieces of yellow, orange, and white candy corn
• 12 pieces of brown, orange, and white candy corn

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.
2. Place cake mix in a bowl, and pour in water and vegetable oil; add 3 eggs. With electric mixer on low speed, beat the cake mix with water, oil, and eggs until thoroughly combined, about 2 minutes. Pour half the cake mix into a second bowl; divide the remaining cake mix in half, and place into 2 separate small bowls.
3. Color the largest portion of the cake mix orange by mixing in 4 drops of red food coloring and 6 drops of yellow food coloring. Into a second, smaller bowl of cake mix, mix in 10 drops of red food coloring, 12 drops of yellow food coloring, and 6 drops of green food coloring, to color that bowl brown. Into the last remaining small bowl of cake mix, stir in 5 drops of yellow food coloring to color that bowl yellow.
4. Spoon yellow cake batter into the bottoms of 12 prepared cupcake cups, filling them about ⅓ full. Spoon the brown batter into the bottoms of the remaining 12 prepared cupcake cups, filling them about ⅓ full. Spoon orange cupcake mix over the yellow and brown layers, filling the cupcakes about ⅔ full. Try not to jar or shake the filled cupcakes, to avoid mixing layers.
5. Carefully place cupcakes into the preheated oven, and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Allow to cool.
6. Frost each cooled cupcake with the white frosting; place a piece of yellow, orange, and white candy corn on top of each yellow and orange cupcake. Place a brown, orange, and white piece of candy corn on top of each brown and orange cupcake.

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Pumpkin Ginger Cupcakes

Ingredients

• 2 cups all-purpose flour
• 1 (3.4 ounce) package instant butterscotch pudding mix
• 2 teaspoons baking soda
• ¼ teaspoon salt
• 1 tablespoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground allspice
• ¼ teaspoon ground cloves
• ⅓ cup finely chopped crystallized ginger
• 1 cup butter, room temperature
• 1 cup white sugar
• 1 cup packed brown sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1 (15 ounce) can pumpkin puree

Instructions

1. Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
2. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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Double Layer Pumpkin Cheesecake

Ingredients:

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed


Directions:

Preheat oven to 325 degrees F (165 degrees C).

In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

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Caramel Apple Cake

Ingredients:

Cake:
3 cups all-purpose flour
1 1/3 cups sugar, plus 1/4 cup for the apples
1 1/2 teaspoons ground apple or pumpkin pie spice blend
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
4 large golden delicious apples, peeled, cored, and roughly chopped (about 5 cups)
3 large eggs
1/2 cup vegetable oil
1/2 cup sour cream
Finely grated zest from 1 orange
Juice of 1 orange (about 1/3 cup)
1 tablespoon pure vanilla extract

Caramel Glaze:
1/2 cup sugar
1 tablespoon light corn syrup
2 tablespoons water
1/2 cup heavy cream
3/4 cup pecans, toasted and roughly chopped
1/2 teaspoon pure vanilla extract
Pinch salt

Special equipment: 10 cup bundt pan


Directions:

Preheat oven to 350 degrees F. Generously butter and flour the bundt pan.
Whisk the flour, 1 1/3 cup of the sugar, 1 teaspoon of the pie spice, the baking powder, baking soda, and salt together in a large bowl.

Toss the apples with the remaining 1/4 cup sugar and 1/2 teaspoon pie spice and set aside.

Whisk the eggs and oil together in another bowl. Whisk in the sour cream, orange zest and juice, and vanilla. Pour the egg mixture into the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy.

Using a slotted spoon, scatter about 1/2 cup of the apples in the bottom of the bundt pan. Put about 1/3 of the batter on top. Repeat, alternating with the remaining apples and batter, ending with the batter.

Bake the cake until it pulls away for the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour and 15 minutes. Cool 10 minutes and invert onto a rack placed over a baking sheet. Cool. (The cake can be prepared to this point a day ahead.)

To make the caramel: Stir the sugar, corn syrup, and 2 tablespoons water in a small saucepan. Bring to a boil over medium heat and cook, swirling the pan but not stirring, until the sugar is dark amber-colored caramel, about 15 minutes. Pull pan from the heat and carefully pour in the cream (take care it will splatter). Stir in the pecans, vanilla, and salt. Cool until caramel becomes thick and syrupy, then evenly pour over the cake and cool until set.

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Caramel Apple Nachos

Ingredients:

30 large marshmallows
5 Tbsp butter
35 caramels
1 Tbsp water
4-5 apples, sliced
toppings (peanuts, sprinkles, mini chocolate chips, crushed candy bars, etc)


Directions:

Melt the marshmallows and butter in a saucepan over low heat.
Stir periodically until completely melted and smooth.
Combine the caramels and water in a bowl and microwave until melted. ( It works best to microwave in 30-45 second intervals, stirring in between until the caramel was smooth.)
Arrange the sliced apples on a plate and pour the caramel and marshmallow mixtures over them.
Add any additional toppings and serve immediately!

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Pumpkin Bars

Ingredients:

4 eggs
1 2/3 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 (3 ounce) package cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar


Directions:

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.

Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.

To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.

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Magic Wands

Ingredients:

1 (15 ounce) package pretzel rods
1 (16 ounce) container prepared vanilla frosting
1/2 cup sprinkles or colored sugar for decoration


Directions:

Dip each pretzel rod into frosting, not quite half way.
Roll in sprinkles to coat the frosting.
Abracadabra, you have a magic wand!

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