Fancy Fruit Pizza Tart

I know I have been MIA for a couple of months now!! To my faithful followers, I apologize for the lack of recipes posted over the past few months. I appreciate and love all my Culinary Queen Bee followers!!! I truly do! I love getting emails from my readers asking me cooking questions and giving me feedback! It makes me so happy to hear from all of you! 

I won't make any excuses for my absence or lack of blogging, however, let me just say that life has been crazy busy. And To be honest, I was getting overwhelmed with finding recipes, cooking and editing pictures. I needed a break from all the hard work that goes into blogging. I was also feeling like my love of cooking and blogging became a chore and I didn't want that to happen!! We all need breaks from time to time....So from now on, my recipe posts may be sporadic but I will still continue to share/post some of my favorite delicious recipes that I come across from time to time!

I hope you will bear with me and continue to follow my Culinary Adventures! 

I love having you stop by!

I wanted to share one recipe that I tried over the holidays, that I think has become a family favorite. It is a Fruit Pizza Recipe. I know some of you maybe thinking to yourself, "I have tried fruit pizza before and it isn't something to get that excited about!" Well, when I came across this recipe and read the ingredients, I decided to give this one a try! This recipe is different from all the other fruit pizza's you may have tried in your past! The ingredients that made me want to give this pizza a try was orange peel and orange extract in the crust and frosting. It also recommended drizzling the pizza with milk chocolate before serving!! Now, anything drizzled in Chocolate makes my mouth water and my heart go pitter patter!! I knew I had a winning recipe on my hands and so I made this pizza and low and behold it was a WINNER/KEEPER!!

Give this Fancy Fruit Pizza Tart a Try! You won't be disappointed!

Fancy Fruit Pizza Tart

Crust:

1 c. Real Butter ( No Substitutions!!!)

1 c. white sugar

1 Large egg

1 tsp. almond extract

3 c. all-purpose flour

11/2 tsp. baking powder

1/2 tsp. salt

Zest of 1 orange

Cream Topping:

1- 8 oz. Package Cream Cheese

1/4 c. Brown Sugar

1/2 tsp. orange extract

1 c. Whipping Cream

1/2 c. Powdered Sugar

Pizza Toppings

1 pint strawberries, washed, hulled, sliced and patted dry

1 pint blueberries, washed and patted dry

2 kiwis, peeled and sliced

1/2 c. milk chocolate chips

For the crust, cream the butter and sugar until light and fluffy- about 2 minutes. Add in the egg and extract and mix to incorporate.In a separate bowl combine flour, baking powder and salt. Slowly add the flour mixture to the butter mixture and mix until completely combined. Add the orange zest and mix until well combined. Spray a round pizza pan with non-stick cooking spray and using your hands and a rolling pin, spread the dough out to the edges of the pan. If desired, you can add a decorative finish by smashing down with a fork (think finishing off a crust for a pie) or fluting the edges. Cover with Saran Wrap and refrigerate for an hour.

When ready to bake the crust- Preheat oven to 350 degrees and bake for 18-25 minutes or until golden brown around edges and completely baked in the center. Allow to cool completely!

When the crust is almost cool, use an electric mixer to combine the cream cheese,  orange extract and brown sugar until light and fluffy. In a separate bowl, whip the cream and powdered sugar until medium peaks form. Fold the whipped cream into the cream cheese mixture and combine well. Spread the cream cheese mixture over the cooled crust. 

Arrange the berries as desired over the cream cheese topping. Place the chocolate chips in a heavy duty ziploc baggie and heat in the microwave for 20 seconds at a time until chocolate is melted and smooth. Massage bag in between 20 second intervals. Cut off a small corner off the bag and drizzle the melted chocolate over the berries. Refrigerate until ready to serve. Makes 12 Large Servings or 24 smaller servings!

I

Ashlee, The Culinary Queen

Baked Pumpkin Donuts

I am a girl that loves pumpkin! I used to belong to the pumpkin hatin' club, but that has long changed! I attribute my pumpkin dislikes to the picky-ness of my youth! So sad that I was missing out all those years on getting my pumpkin fix. Lesson learned! With Halloween behind us, I get a little sad to think I won't see pumpkins adorning the steps on porches- it gets too cold here in Northern Utah to keep the Jack O' Lanterns out for too long!  However, I am so glad that we still get another month to enjoy the pumpkin flavors on our palates instead of our porches! I love me some pumpkin bread, pumpkin pie, pumpkin fudge, pumpkin chocolate chip cookies, pumpkin pancakes... the list could go on! Pumpkin to me is truly the flavor of Fall and when I came across this recipe on Pinterest the other day, I filed it under my "Fall Favorites." I couldn't wait to make a batch of these up, so I whipped some up the night before Halloween for my family to eat while we carved our Jacks. 

This Baked Pumpkin Donut Recipe is a keeper. The donuts turned out so fluffy and light and you wouldn't even know that they were Baked and not fried!! My kids, husband, and brother and sister law devoured them! I think that we may have to incorporate making pumpkin donuts every year when we carve our pumpkins! Give these a try... all you Pumpkin Lovers out there won't be disappointed! And for those that Hate Pumpkin, I will return again with out a recipe dedicated to My Pumpkin Loving Side.

Happy Fall!

Baked Pumpkin Donuts

Ingredients:

For the Donuts:

3 1/2 cups all purpose flour

3 teaspoons baking powder

1 teaspoon Salt

2 teaspoons Pumpkin Pie Spice

1 cup Sugar

6 T. Butter

2 eggs

2 teaspoons vanilla

1/2 c. buttermilk

1 cup Pumpkin Puree

For the Buttermilk Glaze:

3 c. Powdered Sugar

1/2 c. Buttermilk

1/2 teaspoon vanilla

Directions:

For the Donuts:

In a large bowl, whisk together the flour, baking powder, salt, spice and sugar. Whisk together all of the remaining ingredients in a second, medium bowl. Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients, and stir them around the bowl until the mixture is well combined. Turn out onto a lightly floured surface, rolling the donut dough to approximately 3/4" thick, then cute with donut cutter. Transfer to a lightly greased cookie sheet. Bake in a 400 degree oven for 12-15 minutes, or until the donuts are cooked through. Dip immediately into buttermilk glaze. Eat warm & enjoy!

For the Buttermilk Glaze:

Whisk together in a Small Bowl until smooth. Dip hot donuts in the glaze, then allow to air dry on a cooling rack.

I

Ashlee, The Culinary Queen

Pumpkin Gingerbread Trifle

Fall is my most favorite season during the year and several things that I just adore about fall is celebrating Halloween and eating all the yummy Fall food!! With Halloween almost upon us, there may be a few of you that will be celebrating the holiday by attending Halloween Parties. Last night, my husband and I headed to a Neighborhood Halloween Party. Each person was asked to bring a Halloween inspired potluck dish to share. I chose to take this pumpkin gingerbread trifle because it featured two popular fall flavors- Gingerbread and Pumpkin. I thought it would be a delicious alternative to pumpkin pie... and it was! The gingerbread cake, layered with the pumpkin vanilla pudding and the rum flavored whip cream is rich and delectable. I received a lot of compliments on this dessert! Another reason I chose to make this trifle is because it will feed a large crowd of people. Even though this dessert looks pretty elaborate, it was very easy to make and assemble-so don't feel intimidated if you choose to make it! This trifle was a huge hit and I have found a favorite to take to future Fall potluck parties! I hope you all have a Happy Halloween!

Pumpkin Gingerbread Trifle

Ingredients:

1/2 c. shortening

1/3 c. sugar

1 c. molasses

1 egg

2 1/3 c. all purpose flour

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

3/4 teaspoon salt

3/4 c. hot water

Filling and Topping:

2 c. cold milk

1 package (3.4 ounce) instant vanilla pudding mix

1 can (15 ounce) solid pack pumpkin

1/2 c. brown sugar

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

2 c. heavy whipping cream

1/3 c. Sugar

1 teaspoon rum extract

Directions:

1- In a large bowl, cream shortening and sugar until light and fluffy. Beat in molasses and egg. Combine the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water, beating well after each addition.

2- Pour into a greased 9X13 baking dish. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted comes out clean. Cool on a wire rack. Cut gingerbread into 1/2 inch to 1 inch cubes. Set aside.

3- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, brown sugar, vanilla and cinnamon; stir into pudding. In  another bowl, beat the cream until it begins to thicken. Add sugar and extract; beat until stiff peaks begin to form.

4- Set aside1/4 c. gingerbread cubes. In a 4 quart trifle bowl or glass serving bowl, layer a third of the remaining gingerbread cubes; top with a third of the pumpkin mixture and whipped cream. Repeat layers twice. Crumble reserved gingerbread; sprinkle over the top. Cover and refrigerate for at least 1 hour before serving so the flavors have time to blend. Enjoy!

I

Ashlee, The Culinary Queen

Apple Streusel Bars

Happy Wednesday you all!! Boy, do I have a delicious dessert recipe for you today! Apple Streusel bars-These Apple Streusel Bars are like Apple pie but even better and believe me, I am an expert when it comes to Apple Pie. No Joke. In fact, the reason I dub myself an expert in the Apple Pie arena, is because it happens to be my Husbands dessert of choice, so I have made a lot and I mean a lot of apple desserts during our 8 years of marriage! Don't get me wrong, he loves all the desserts I whip up around here but Apple pie is hands down the one dessert that he requests the most!

I

Ashlee, The Culinary Queen

Queen of Hearts Cheesecake Tartlets

With Valentines Day coming up right around the bend, I wanted to share a quick and easy dessert recipe with you, Queen of Hearts Cheesecake Tartlets. These dainty little tarts would be a wonderful finale to any Holiday Dinner; especially a Romantic Valentines Day Dinner with that special lady or guy in your life. Even your little cherubs will be excited about these tarts because they are perfect for little hands.

These little tartlets are made up of Nilla wafers that are placed in the bottom of cupcake liners for a crunchy crust and then topped with creamy cream cheese filling and then baked in the oven for a few short minutes and then topped with your favorite pie filling. A few of my favorites are the Wilderness brand pie fillings such as cherry, blueberry, and Berry Medley (my personal favorite) they are a little more expensive but the extra few cents are worth it!

These tarts are a perfect way to woo your Valentine and fit for the Royalty in your life! Enjoy!

Queen Of Hearts Cheesecake Tartlets

Ingredients:

2 packages of Cream Cheese, softened

1 cup Sugar

1 t. vanilla extract

2 eggs

12-15 vanilla wafers

1 21 ounce Pie filling of your choice (cherry, blueberry or berry medley are my favorites)

Directions:

Preheat oven to 350 degrees. Place paper cupcake liners in the bottom of a muffin pan. When I made this recipe I was able to get 15 tarts but each pan is different.

Beat Cream Cheese with an electric mixer until smooth and fluffy. Add sugar and vanilla, beating well. Add the eggs one at a time, beating well after each addition. Place a Nilla Wafter, flat side down in each cupcake liner. Spoon cream cheese mixture over wafers til 3/4 of the way full. Bake for 20 minutes or until golden brown. Allow tarts to cool completely before topping with your choice of pie filling. Store in the Fridge. Yield: 12-15 mini tarts.

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Ashlee, The Culinary Queen

Easy No-Bake Cherry Cheesecake

Cheesecake is one of my all time favorite desserts but much to my dismay it is laden with calories! This cheesecake is a slightly less fattening version plus you don't have to bake it! It starts with a homemade graham cracker crust or if you are short on time you can buy and use a pre-made one that you can purchase at the store in the baking section. The filling in this dessert, is a combination of Dream Whip and a brick of cream cheese whipped to a light and fluffy texture. The topping can be your choice of pie filling. My personal favorite is CHERRY. I like to make my cheesecake the day before I serve it so that all the flavors have time to marry each other (or blend). :D Speaking of lovely things like getting married...Valentines Day will be here before you know it so this would be the perfect dessert to make for that special sweetheart in your life! I made this cheesecake for my sweetheart for our very first Valentines Day we were together and boy was he impressed. I make this cheesecake for him every year during the month of February. Out of all the dishes that I made my sweet husband when we were dating, I think this is the dish that sealed the deal for him! I think he knew he couldn't live without me and my cooking. Tee hee. Especially with the crunchy sugary crust, creamy dreamy filling and the bright cherry red filling that tops this dessert, it is a sure fire way to tell some one that you LOVE THEM! Make one for the sweetheart in your life... they will be glad you did!

Easy No-Bake Cherry Cheesecake

from the kitchen of Wilma DeMille (my madre)

Ingredients:

1 Premade Graham Cracker Crust or make your own

1 envelope dream whip

1 8oz. pkg. cream cheese

1 16 oz. can Cherry Pie filling

To Make your own crust:

1 individual package of Graham Crackers, crushed

3 Tbsp. white sugar

3 oz. butter, melted

Directions:

In a medium sized bowl, combine crushed Graham crackers and melted butter and sugar. Mix well and mold to the contour of pie plate. Brown in a 350 degree oven for 5-8 minutes. Watch closely so it won't burn.

For filling:

Whip dream whip envelope according to the package instructions. In another bowl beat cream cheese until smooth. Then combine both mixtures. Pour into the prepared graham cracker crust. Let it set for a few minutes. Then Top with the pie filling and chill over night.

I

Ashlee, The Culinary Queen

Brownie Batter Cocoa- Fudge Cupcakes

OR DEATH BY CHOCOLATE is what these cupcakes should be called. CHOCOLATE LOVERS will adore this recipe!! Proceed with caution though when making these because these fudge-like cupcakes might cause you to slip into a chocolate induced coma after eating just one, but I can't think of a better way to leave this life than by eating one of these scrumptious cupcakes *Swoon*. The cupcake is made up of 3 components: delicious cakey brownie, the fudgy brownie centers, and the smooth and creamy chocolate frosting that tops off this sinful dessert. After making a batch of these, be prepared to share with your girlfriends or even guy friends because this recipe makes and frosts 36 godlike cupcakes. I promise that they really will thank you for putting them into a chocolate cupcake induced coma! Enjoy MY fellow Chocolate Lovers!

Brownie Batter Chocolate Fudge Cupcakes

Brownie Batter

1/4 c. butter, melted

1/3 c. fat free sweetened condensed milk

1/3 c. milk

1 (18.25 oz.) box Devils food cake mix

Directions: Combine all ingredients in a large bowl and mix On medium speed for two minutes until well combined. Using a small scoop (about 1.5 tbsp) drop batter onto a parchment lined cookie sheet and freeze overnight.

Cupcakes

1 (18.25 oz.) box of Devils food cake mix

1 (3.9 oz) Instant Chocolate Fudge Pudding mix

1 c. Sour Cream

1 c. Vegetable Oil

4 eggs, beaten

1/2 c. milk

2 c. mini semi-sweet chocolate chips

Directions: Preheat oven to 325 degrees. Spray muffin tin with cooking spray and then line muffin tin with cupcake liners. Combine all ingredients except Chocolate chips into a very large bowl and mix on medium speed for 2 minutes until well combined. Stir in Chocolate chips. Using a Large Scoop (3 Tbsp.) drop batter into cupcake liners, filling 2/3 the way full. Remove brownie batter from freezer and press into the cupcake batter. Bake for 22- 28 minutes. Allow to cool completely before frosting.

Frosting

5 sticks of butter, softened

8 oz. powdered sugar

1.5 cups of unsweeted cocoa powder

a pinch of table salt

1.5 cups of light corn syrup

2 tsp. vanilla extract

16 oz. Milk chocolate chips

Directions: Melt chocolate chips in the microwave stirring well every 30 seconds. Allow to cool for 5-10 minutes. Meanwhile, combine butter, sugar, cocoa and salt in a food processor and process till smooth, about 30 seconds. Scrap the bowl as needed. Add the corn syrup and vanilla and process until just combined about 5-10 seconds. Scrape the bowl again, then add the melted chocolate chips and pulse until creamy and smooth. If you don't have a food processor, you can use your mixer, just don't whip the butter too much. Frost cupcakes with knife or put frosting in a ziploc baggie and cut off tip to make an elegant frosted topped cupcake!

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Ashlee, The Culinary Queen

Cookie Dough Cupcakes

I have a HUGE SWEET TOOTH! I think it is embedded in my DNA. Really and Truly! Every day I get the urge to splurge in some way or another but every once in a while I really go all out! One of my very favorite places to visit is the Sweet Tooth Fairy. It is a darling and very whimsical bakery shoppe located in Draper, Utah. I know that their are more shops all over Utah. One in Provo, Utah and another in St. George, Utah. My kids and I frequently visit and enjoy ordering their delicious desserts, homemade suckers and especially their cupcakes. My very favorite cupcakes are their Raspberry Cheesecake Cupcakes (only available in June and because it is my birthday month! :D You can also preorder this flavor) and the Vanilla Squared. What can I say? I love desserts and any opportunity I get to go visit the Sweet Tooth Fairy, I do! About a week ago, I came across this gourmet Cookie Dough Cupcake recipe online and I had to try it out. I decided that instead of visiting the Sweet Tooth Fairy, I would become her! I was not disappointed with these delectable cupcakes. The recipe makes about 3 dozen cupcakes (not 2 dozen like the recipe states in the directions, I have changed the yielded amount in this recipe). Needless to say, this sweet tooth fairy floated on over with cupcakes in tow, and took several around to my neighbors so I didn't eat all of them. I received many compliments on these cupcakes and I will be adding this yummy recipe to my collection. This recipe takes a bit of time to make but I promise you won't be disappointed in the results!

Cookie Dough Cupcakes

recipe and picture adapted from kevinandamanda.com

For the Cookie Dough:

2 sticks softened butter

3/4 cup sugar

3/4 cup brown sugar

4 tbsp milk

1 tbsp vanilla

2 1/2 cups all purpose flour

1/4 tsp. salt

1 cup mini chocolate chips

For the Cupcakes:

3 sticks softened butter

1 1/2 cups light brown sugar, packed

4 large eggs

2 2/3 cups all purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1 cup milk

2 tsp. vanilla extract

For the Frosting:

3 sticks softened butter

3/4 cup light brown sugar, packed

3 1/2 cups powdered sugar

1/2 tsp. salt

2 tbsp. milk

1 tsp. vanilla extract

Directions:

To make the cookie dough, combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. Beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a 1.5 tbsp scoop, shape the dough into balls or tubes. Freeze on a parchment lined baking sheet overnight.

To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners (24 total). In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla.

Using a 3 tbsp scoop, fill the prepared cupcake liners 2/3 full with the cupcake batter. Place a frozen cookie dough ball on the top center of each cupcake.

Bake at 350 for 16-18 mins.

To make the frosting, combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy. Beat in the powdered sugar until smooth. Beat in the salt, milk, and vanilla extract until smooth and combined.

Frost the cupcakes and sprinkle with mini chocolate chips!

Makes 36 cupcakes.

Cookie dough adapted from Picky Palate. Cupcake and frosting adapted from Annie’s Eats.

I

Ashlee, The Culinary Queen

Happy Haunting!

Here in Utah whenever a major Holiday falls onto a Sunday,

we celebrate the holiday the day before or after. Since Halloween falls on Sunday this year, we are celebrating today! This morning my little family and I invited my sweet brother in law and his wife over to carve pumpkins. We all enjoyed making scary, wacky, pirate (my little boys pumpkin), throwing up pumpkins. I was impressed with all of our creativity!

When it comes to Holidays, I am a little bit of a Fanatic so since it technically is the night before Halloween I thought you would enjoy this ode to this Frightfully Haunting Holiday!

'Twas the Night Before Halloween

EVERY creature was stirring.

The monsters had gathered

to plan and prepare,

for the trick-or-treaters

who soon would be there.

Mummies unraveled and put on new wraps.

Spiders found corners and spun silky traps.

Count Dracula grinned and slicked back his hair.

Frankenstein's bride cried, "I've nothing to wear!"

"Hurry up!" said a ghoul who started to yawn.

"There's so much to do before bedtime at dawn

."

So the witches brewed up a magical potion

which set every monster and goblin in motion.

They blew up balloons, and hung streamers and lights,

and decorated till the wee hours of night.

Meanwhile the children were tucked in their beds

while visions of candy corn danced in their heads.

And when the awoke, it was Halloween Day.

There was bobbing for apples and rides in the hay.

There were costume parties, and games to be played;

Cupcakes and candy and, of course, a parade!

After dinner was served and the kids were done eating,

it was finally time to go trick-or-treating!

Moms re-painted faces, and straightened clown hats,

put wings back on fairies, angels and bats.

Jack-o-Lanterns were set out on porches with care.

Their grins seemed to say, "Knock if you dare."

Gypsies and pirates and zombies in rags,

grabbed their bright flashlights and trick-or-treat bags.

They walked down each lane, avenue and street,

rang every doorbell and yelled, "Trick-or-Treat!"           

But just when the children thought they were done,

the princess piped up, "We've forgotten just one!"

So they walked to the house at the top of the hill,

which gave all the kids a spine-tingling thrill.

They stood on the porch and were ready to knock,

when they heard heavy footsteps, and a turn of the lock.

When what to their curious eyes should loom,

but a wicked old witch holding a broom.

Her cape-how it shimmered! Her face-oh, how scary!

Her hat was so pointy, it frightened the fairy!

The wicked witch said, "Welcome. We have a surprise."

And the children yelled, "Run! It's not a disguise!"

The monsters were sad when the kids ran away.

They wanted the children to come in and play.

The wicked witch said, "We can have our own fun!

Come on, little monsters, the night's just begun!"

The monsters all cheered as they danced with delight,

"Happy Halloween to all...and to all a fright's night!"

--author unknown

Happy Haunting!

Love,

Ashlee

The Culinary Queen

I

Ashlee, The Culinary Queen

Sugar Cookies

I added this sugar cookie recipe to my recipe book two years ago. One of my darling neighbors brought over these sugar cookies for a Christmas neighbor gift. They were so good that Mark and I hid from our kids and ate every last crumb. They truly are that good!! What is wonderful with this recipe is that you can change the flavor of the dough and frosting by using several different extracts such as: vanilla, almond or lemon. My favorite is the almond and is what I use every time I make these yummy cookies. I started the tradition of making these sugar cookies with my kids each Halloween, Christmas and Valentines day Holiday. It does take some time to make these but are well worth the wait. It is also fun because you can decorate these cookies to your liking and imagination!! I hope you all enjoy this recipe because it truly is one of our family favorites!

I made these cookies with my kids a few weeks ago and we decorated them in very cute Halloween fashion. We delivered them to our neighbors and they were delighted for an early Halloween treat!

My lil' chef! Isn't he cute?

Sugar Cookies

recipe adapted from the kitchen of Brittany Brown

Ingredients:

1 c. shortening (butter flavor)

2 c. sugar

2 eggs

1 c. Sour Cream

1/2 tsp. salt

1 tsp almond extract( you can use lemon or vanilla)

1/2 tsp. baking soda

4 tsp.baking powder

5 1/2 c. Flour

Mix ingredients together and roll thick. Bake in a 375 degree oven for 8 1/2 minutes or until golden brown.

Frosting:

1 cube butter, softened

1- 3oz. cream cheese

1 tsp. almond extract (or you can use lemon or vanilla)

1 lb. powdered sugar

Mix ingredients together until fluffy and thick. Sometimes I add a Tablespoon or two of milk so the frosting is a thick and creamy texture. Add any food coloring of your choice, frost cookies and enjoy!!

I

Ashlee, The Culinary Queen

Caramel Apple Cake

If you have a love affair with caramel and apples like I do, then you will love this cake! It is very easy to make and is very moist! There are several things that I love about this cake... Let me count the ways! I love that the recipe begins with a store bought cake mix, making it a great shortcut dessert and perfect for entertaining (especially when time is short). I also love that you add Jell-O pudding, which gives this cake the moist texture. You will find this to be true as soon as you begin to cut the first slice. I also love that it showcases a few flavors that go hand in hand with the Fall season- apples, vanilla and caramel! Last but not least, I love that it is drizzled with caramel! This cake recipe will definitely take the cake when you serve this dessert at your next Fall gathering!

Caramel Apple Cake

1 pkg. (2 layer cake) yellow cake mix
1 pkg. 4 serving size Vanilla or French Vanilla Instant Pudding
1 c. water
4 eggs
1/3 c. vegetable oil
3 Granny Smith Apples, peeled and coarsely chopped
20 Kraft Caramels, unwrapped
1/4 c. milk

Directions:
Preheat the oven to 350 degrees. Grease and flour a 12 cup fluted bundt pan or a 10 inch tube pan. Beat cake mix, dry pudding mix, water, eggs and oil in a large bowl with an electric mixer on low speed until well blended. Beat on high speed 2 minutes. Gently stir in apples. Pour into a prepared pan.
Bake 50 minutes to an hour or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan. Cool completely on wire rack.
Microwave caramels and milk in microwaveable bowl on HIGH 11/2 minutes, stirring 30 seconds, until blended. Cool 10 minutes until slightly thickened. Drizzle over cake.
Makes 16 servings.
* Note: Place caramels in freezer for 5 minutes before unwrapping- the plastic peels off in a cinch!

I

Ashlee, The Culinary Queen

Pumpkin Cream Cheese Rolls

This past weekend I threw a craft night for a few of my closest girl friends. We made these darling count down to candy blocks. The advent calendar was so easy to make and I can't wait to use it to count down to Halloween with my kids this next month. My cute kidlets are chomping at the bit to start rotating the blocks! While we were busy crafting we had some delicious desserts and snacks to munch on! One of my all-time favorite fall desserts is Pumpkin Cream cheese Rolls. These cream cheese rolls are delicious and even though they might look intimidating to make they are really simple and very elegant!

Pumpkin Cream Cheese Rolls

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S 100% Pure Pumpkin
1 cup walnuts (optional), chopped
Filling:
1 pkg. (8 oz.) cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)
For Cake:
Preheat oven to 375°F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
For Filling:
Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
Makes 10 servings

Note: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

I

Ashlee, The Culinary Queen

Blackberry Pie

I love this time of year when Blackberries are ready to be harvested and made into yummy desserts and jams. I had some frozen blackberries left over from last years harvest and I decided to make this special weekend treat and use them up. I got my Blackberries from my Favorite Aunties Blackberry plants. She has the biggest, sweetest, juiciest blackberries I have ever laid eyes on! Blackberry pie is one of my favorite desserts and being able to use my Aunt's Blackberries make this dessert even better! This pie is to die for and is very easy to make especially since you can use pre made pie crusts if you are in a hurry or if you get frustrated with making homemade pie crusts like I do. You can also use Frozen Blackberries if you don't have any fresh berries on hand. This pie is definitely one to try the next time you have a hankering for something sweet! Serve this pie right out of the oven and top with Vanilla Bean Ice cream for a delectable dessert!

Blackberry Pie

Ingredients:
4 c. fresh blackberries
1/2 c. white sugar
1/2 c. all purpose flour
1 (9 inch) double pie crust, I like the Pillsbury brand
2 T. milk
1/4 c. white sugar

Cooking Instructions:
Step 1: Preheat oven to 425 degrees. Press bottom part of crust into greased 9" pie plate. In a large bowl combine 3 1/2 c. of berries with 1/2 c. white sugar and 1/2 c. flour. Spoon the mixture into the pie crust. Spread remaining berries on top of the sweetened berries. Cover the pie with top crust and crimp edges to seal.Brush the top of crust with milk and dust with remaining sugar. With a knife or a fork, make small slits in the top of pie so the hot air can escape and cook the pie. Step 2: Bake at 425 degrees for 15 minutes then reduce the oven temperature to 375 degrees and bake for another 20-25 minutes.

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Ashlee, The Culinary Queen

Sopaipilla's

I know that Cinco De Mayo has come and gone but this dessert would be a great finale to any Cinco De Mayo party!! A good friend of mine recently brought these yummy desserts over for our little family to enjoy. I had never heard of Sopaipillas before and I did a little research about them. For those of you that don't know what a Sopaipilla is, it is a fried pastry and a type of quick fry bread that is served in New Mexico, Chile and other South American countries. After the pastry is fried it is served with a generous amount of cinnamon and sugar sprinkled on top. It can also be served with honey drizzled on top. This particular Sopaipilla recipe of course isn't fried and has been "Americanized." This Sopaipilla recipe calls for crescent rolls that are layered between a cream cheese mixture. It may sound hard to make but they are actually very easy to make and are so delicious. Naturally after trying these little pieces of heaven, I had to have the recipe for my own. I can guarantee that this delicious recipe will become a regular dessert at our home! Enjoy!

Sopaipillas

from the kitchen of Carlynn Payne

2 cans crescent rolls 1- 8 oz. bar of cream cheese
1 c. Sugar
1 stick of butter melted
1/2 c. of cinnamon and sugar mixture

In a 9X13 pan, roll out the crescent rolls. Pinch the perforations together. Then mix the cream cheese and sugar together and then spread the mixture over the crescent rolls. Next, top with the second can of crescent rolls and pinch perforations together. Drizzle with melted butter and sprinkle with cinnamon and sugar mixture. Bake in a 350 degree oven for 30 minutes.

* These are the best when they are served warm but are also good when served cold. Enjoy!

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Ashlee, The Culinary Queen

Strawberry Shortcake

I have loved Strawberry Shortcakes ever since I was a little girl. There is just something about this dessert that screams summer and it makes me think of my Grandma DeMille! My Grandma is an excellent cook and used to serve this when we would go and visit her on Sunday afternoons in the summer. The thing I love most about Strawberry shortcakes are the sweet juicy berries layered in between pound or yellow cake and topped with real whipping cream. I also like to dust the tops of my shortcakes with a tiny bit of powdered sugar for a more fancy look. These cakes are very easy to make and you can make them as simple or as fancy as you would like.

Strawberry Shortcakes

1 loaf of pound cake or one 9 x13 pan of yellow cake
1 pint of real whipping cream, whipped and flavored to your liking ( I add sugar and vanilla to mine)
1-2 Cartons of Strawberries
2-4 heaping Tablespoons Sugar (to coat strawberries)
Powdered Sugar

Step 1: Slice strawberries into a strainer. When all strawberries are sliced, rinse with cool water to remove any green leaves or dirt. Then pour strawberries into a clean mixing bowl. Add several heaping Tablespoons of sugar to coat the strawberries. Gentle mix the sugar around with the strawberries. A(dding sugar helps to also draw the juices out of the strawberries.) Refrigerate for several hours to let the strawberries release their juices.
Step 2: Mix whipping cream up by adding several huge Tablespoons of sugar to whipping cream, as well as, a teaspoon or two of real vanilla. Beat with hand mixer until whipping cream has set up and is firm but not stiff.
Step 3: Slice pound cake or if using yellow cake cut it in squares and then in half.

To assemble: Place slice of cake on your desired dessert plate. Then place a dollop of whipping cream onto the slice of cake. Then top with the desired amount of strawberries you would like to use onto the dollop of whipping cream. Top whipping cream and strawberries with another slice or piece of cake. Then top with desired amount of strawberries and another dollop of whipping cream. Dust shortcakes with a whiff of powdered sugar. Enjoy!

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Ashlee, The Culinary Queen

Angel Lush Cake

For our Easter Dessert this year, I decided to make something that was light, airy and fruity in taste. Since it is so sweet, light and airy, I think it is truly something an Angel might dive into if one was hungry!!

This dessert is the perfect ending to any meal but I thought it would be the perfect finale to our Easter Feast this year.

Angel Lush Cake

1 box Yellow Cake Mix (plus ingredients on box)
20 oz. can Crushed Pineapple
1 c. sugar
1 small box of Vanilla Pudding
1 1/2 c. Milk
1 Large Container of Cool Whip
1 c. coconut, toasted ( I put my coconut on a sprayed cookie sheet in a 350 degree oven. Check on coconut frequently and spread around coconut with a spatula until lightly golden brown.)

Prepare cake as directed on box. You can pour cake into a greased 9X13 pan or you can use a spring form cheesecake pan. After baking, remove cake from oven and using a chopstick, pierce holes into the cake. Combine the pineapple and sugar in a saucepan, and bring to a boil over medium heat. Stir constantly. Remove from heat and allow to cool. Pour the pineapple mixture over the cake. Prepare pudding with 1 1/2 c. milk. Allow to set up a little and then spread over cake and refrigerate until completely chilled. Cover cake with Cool Whip and sprinkle Coconut over the top. Enjoy!

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Ashlee, The Culinary Queen

Lemon Sponge Cake

When I think of spring foods, I think of things that are fruity, light and very flavorful! I came across this lemon sponge cake dessert recipe and just had to make it. I have had a little bit of a hankering for lemon lately and this recipe takes the "cake." It is a very easy recipe to make and can easily be made for a quick after dinner dessert or for fancy entertaining. I would vouch and say that this recipe is probably something you might find in a 5 star restaurant! It is that elegant but so simple!

Lemon Sponge Cake

1 1/4 c. whole milk
3 large eggs, yolks and whites separated
1 Tbsp. grated lemon zest
1/3 c. fresh lemon juice (about 2 lemons)
2 Tbsp. unsalted butter
1 c. sugar
1/2 c. flour
Garnish: Fresh Raspberries
1. Heat oven to 325 degrees. You'll need eight- 4 oz. ramekins or custard cups and a roasting pan large enough to hold them all.
2. In a medium saucepan, heat the milk just until simmering. Remove from heat. In a medium bowl, whisk yolks to blend, then gradually whisk in hot milk. Whisk in lemon zest and juice, then butter until butter melts. In a small bowl, whisk sugar and flour together until blended. Whisk into lemon mixture until smooth.
3. In a medium bowl, beat egg whites with electric mixer until stiff peaks form when beaters are lifted. Gently whisk half the egg whites into the lemon mixture. Whisk in remaining whites until blended.
4. Ladle into ramekins. (If mixture in bowl starts to separate, gently stir, then proceed to ladle mixture into remaining ramekins.) 5. Place ramekins in roasting pan(I don't have a roasting so I just used a 9X13 glass dish and it worked perfectly). Carefully add very hot tap water to pan to come about halfway up sides of ramekins.
6. Bake 25 minutes or until puddings are firm to the touch and very light golden. Remove from water to a rack to cool. Let cool 30 minutes before inverting, or cover cooled ramekins and refrigerate up to 2 days.
7. To serve: Run a knife along edges of ramekins, then invert puddings onto serving plates. Spoon any of the mixture clinging to the ramekins over the top. Garnish with fresh raspberries.

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Ashlee, The Culinary Queen

Apple or Cherry Cobbler

This recipe was given to me by a friend that lives in Ivins, Utah. She and her hubby are great cooks and invited me and my hubby over for dessert one evening. I just had to have the recipe after one bite of this delicious cobbler. It is so easy, and it is such a delectable dessert, it will have you wiping the baking dish with your finger to scrap off ever last bite of yummy goodness. My friend baked this dessert in the oven but I have tailored it to be made in the crock pot as well.

Baked Apple or Cherry Cobbler
(Oven Version)
2 cans of Apple or Cherry pie filling
1 package (18 1/4 ounce) Yellow cake mix
1/2 c. melted butter (1 stick)
1/2 c. chopped Walnuts or Pecans
Whipped Topping or Vanilla Ice Cream

1- Pour pie filling into a greased 9X13 pan. Sprinkle generously with cinnamon (if you are making the apple) on top.
2-In a mixing bowl, combine the cake mix and melted butter. Mix together until well combined.
Then add the nuts and stir into the mixture until well combined.
3-Spread mixture over pie filling and bake in a 350 degree oven for 45 minutes or until lightly browned. Serve with Icecream.

Apple or Cherry Cobbler in a Crock Pot
2 cans of Apple or Cherry pie filling
1 package(18 1/4 ounce) Yellow cake mix
1/2 c. melted butter (1 stick)
1/2 c. chopped Walnuts or Pecans
Whipped Topping or Vanilla Ice Cream

Place pie filling in a 2 to 4 quart Crock pot slow cooker and sprinkle with cinnamon if using Apple Pie filling- be generous!! Mix together cake mix and melted butter in a medium bowl. Add nuts and mix together. Spread evenly over pie filling. Cover and cook on Low 3-4 hours or High for 1 1/2- 2 hours. Spoon into serving dishes and serve warm with whipped topping or ice cream, if desired.
**Note: I usually cook this on Low because on High it seems to burn very easy.

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Ashlee, The Culinary Queen

A Piece of Cake

While I was in Southern Utah visiting extended family a few weeks ago, my mother-in-law who knows I like to cook, gave me a Crock Pot cook book. A lot of the recipes call for 5 ingredients or less. I love easy recipes and I especially love recipes that I can make in my crock pot. I love being able to throw things into a pot and let it do the work for me! In my new cookbook, I came across this Chocolate Pudding Cake recipe. I was a little hesitant about making a cake in my crock pot since I have never tried making a cake in it before but it turned out so delicious! We made it for our FHE (Family Home Evening) Treat last night. The cake is very moist and I love the pudding swirled through the cake. It is the perfect blend of chocolate and It satisfied my chocolate fix without being too rich!

Easy Crock Pot Chocolate Pudding Cake

1 package (6 serving size) instant Chocolate pudding and pie filling
3 cups of Milk
1 package (181/2 ounces) chocolate fudge cake mix plus ingredients to prepare mix
Whipped Topping or Ice Cream (optional)
Crushed peppermint Candies

1.Spray 4 quart Crock pot slow cooker with nonstick cooking spray. Place pudding mix in Crock Pot slow cooker. Whisk in Milk.
2. Prepare cake mix according to package directions. Carefully pour cake mix into Crock Pot slow cooker. DO NOT STIR!! Cover, cook on HIGH for 1 1/2 hours or until set. Serve warm with ice cream or whipped topping and crushed peppermint candies, if desired.
Makes 16 servings.

Note: I cooked mine for the full 1 1/2 hours. Next time I make this I will check on it after an Hour and keep my eye on it. Some of the edges of the cake got a little done for my taste.

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Ashlee, The Culinary Queen