PuMpKiN cAkE!

Ingredients:
One Cake mix- (I used yellow)
1 -15 ounce can pumpkin filling

Directions:
Preheat oven to 350°. In a large bowl mix cake mix with pumpkin filling using a hand mixer or a stand mixer. Beat on medium for 2 minutes. Pour batter into a greased 7 x 11 inch baking dish. Bake for 28 minutes or until tooth pick comes out clean. Cool completely before frosting. Serves 8.

White chocolate and macadamia nut pumpkin cookies!

Here is the recipe for white chocolate and macadamia nut cookies! Enjoy!


Ingredients:
1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cup all-purpose flour
2 tea baking powder
2 tea cinnamon
1 tea nutmeg
1/2 tea salt
1 tea milk
1 tea baking soda
1 Tablespoon vanilla extract
2 cup semi-sweet milk chocolate or white chocolate
1/2 cup chopped walnuts or macadamia nuts

Directions:
1. Combine pumpkin, sugar, vegetable oil, egg
2. In a separate bowl, combine flour, baking powder, cinnamon, salt, nutmeg.
3. Dissolve baking soda in milk and stir in.
4. Add flour mixture to pumpkin and mix well.
5. Add vanilla, chocolate chips, nuts.
6. Spoon onto greased cookie sheet and bake for 10 min or until slightly brown.

CaKe PoPs!

Girlies-
I am so excited about this blog!!! Here is my recipe from Friday.

CaKe PoPs makes approx. 45-50

1 box cake mix, cooked according to directions for 9x13 pan
2/3 can cream cheese frosting
chocolate, white chocolate, or almond bark
wax paper, lollipop sticks

1. After cake is cooked and cooled completely, crumble cake in large bowl. (I recommend crumbling 1/4 of the cake at a time)

2. Mix frosting into crumbled cake. Roll mixture into quarter-size balls and lay on cookie sheet. Chill for 1 hour in freezer.

3. Melt chocolate. Stick lollipop sticks into cake balls.

4. Roll balls in chocolate and lay on wax paper until firm. Decorate as desired.