Cashew Butterscotch Pudding Pie

Simple Sundays | Cashew Butterscotch Pudding Pie

 

Cashew Butterscotch Pudding Pie

Ingredients:

For the crust:

  • 10 sheets chocolate graham crackers
  • 3/4 cup roasted cashews
  • 1/3 cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the filling:

  • 1 envelope gelatin
  • 4 tablespoons (1/2 stick) butter (I prefer salted, but unsalted is good too)
  • 1 vanilla bean
  • 1 cup dark brown sugar
  • 1/2 teaspoon kosher salt
  • 3 cups Silk® cashewmilk, divided
  • 4 tablespoons cornstarch
  • 3 egg yolks

For the cashew whipped cream:

  • 3 tablespoons confectioners’ sugar
  • 1 cup raw unroasted cashews
  • 1/2 cup Silk® cashewmilk
  • 1 teaspoon vanilla extract

See full instructions on: www.sheknows.com

Smores Brownie Pie

Smores Brownie Pie

Smores Brownie Pie

 

Ingredients:

  • 1/2 cup unsalted butter (1 stick)
    2 ounces dark chocolate, coarsely chopped (I used Trader Joe’s 72% Pound Plus Bar)
    1/4 cup unsweetened natural cocoa powder
    2 large eggs
    1 cup granulated sugar
    1 teaspoon vanilla extract
    1 teaspoon instant espresso granules, optional but recommended
    1/2 cup all-purpose flour
    3/4 cup semi-sweet chocolate chips
    about 8 ounces large marshmallows, enough to cover pan completely
    about 2 tablespoons graham cracker crumbs (half of 1 graham cracker, crushed in your fist)

See full instructions on: www.averiecooks.com

 

Tres Leches Cake

Tres Leches Cake

Tres Leches Cake

Ingredients

for the cake:
    • 1 cup all-purpose flour
    • 1 1/2 tsp baking powder
    • 1/4 tsp salt
    • 5 eggs, separated
    • 1 cup sugar, divided
    • 1/3 cup milk
    • 1 tsp vanilla
    • 1 can evaporated milk
    • 1 can sweetened condensed milk
    • 1/4 cup heavy cream*
for the icing:
    • 1 3/4 cup heavy cream*
    • 3 tbsp sugar
decoration:
  • 1/2 lb sliced strawberries

See full instructions on: www.ohsweetbasil.com

Moon Cakes

Moon cakes

Moon Cakes

Ingredients

      Dough:

    • 150 g all purpose flour
    • 90 g golden syrup
    • 40 g vegetable oil (sunflower or peanut)

Filling:

    • 200 g grounded almond
    • 150 g confectioners’ sugar
    • 45 ml water
    • 2 tbs unsweetened cocoa powder (30 g)

Egg wash:

  • 1 egg yolk beaten with 1 tbs water

See full instructions on: www.larecetadelafelicidad.com

 

Pumpkin Ice Cream Pie

Pumpkin Ice Cream Pie

Pumpkin Ice Cream Pie

 

Ingredients:

  • 1/3 cup unsalted butter, melted (about 5 1/2 tablespoons)
    1 1/3 cups graham cracker crumbs (use gluten-free graham cracker crumbs if necessary)
    1/4 cup granulated sugar
    3 cups Breyers Gluten Free Extra Creamy Vanilla (or similar vanilla ice cream), well-softened
    1 cup pumpkin puree
    1/3 cup light brown sugar, packed
    1 teaspoon vanilla extract
    1 teaspoon cinnamon
    1 teaspoon pumpkin pie spice
    whipped cream or whipped topping for serving, optional

See full instructions on: www.averiecooks.com

Easy Yellow Cake with Buttercream Frosting

Easy Yellow Cake with Buttercream Frosting

 

Easy Yellow Cake with Buttercream Frosting

 

Ingredients:

  • Cake
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt, or to taste
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/3 cup sour cream, lite is okay (plain Greek yogurt may be substituted)
  • 3 tablespoons canola or vegetable oil
  • 2 teaspoons McCormick Pure Vanilla Extract
  • Buttercream Frosting
  • 1/2 cup unsalted butter, softened
  • 2 teaspoons McCormick Pure Vanilla Extract
  • pinch salt, optional and to taste (helps offset the sweetness)
  • 1 1/2 to 2 cups confectioners’ sugar (I use 2 cups)
  • 2 to 4+ drops McCormick Red Food Coloring, or as necessary to achieve desired color

See full instructions on: www.averiecooks.com

Chocolate Cupcakes with Salted Caramel Frosting

Chocolate Cupcakes with Salted Caramel Frosting

 

Chocolate Cupcakes with Salted Caramel Frosting

Ingredients:

CUPCAKES

  • 1 box Devil’s Food Cake Mix
  • 1 small box Jello Chocolate Fudge instant pudding mix
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 1 cup sour cream (or low fat Greek or regular yogurt)

SALTED CARAMEL FROSTING

  • 1/2 cup (1 stick) salted butter
  • 1 cup packed dark brown sugar
  • 1/3 cup heavy cream
  • 1/4 tsp salt
  • 2-3 cups powdered sugar, sifted
  • 20 pretzel twists, optional

See full instructions on: sallysbakingaddiction.com

Brown Sugar Butterscotch Cupcakes

Brown Sugar Butterscotch Cupcakes

 

Brown Sugar Butterscotch Cupcakes

Ingredients:

BUTTERSCOTCH SAUCE

  • 1/4 cup (60g) unsalted butter
  • 3/4 cup (150g) packed light brown sugar (or dark brown)
  • 3/4 cup (180ml) heavy cream
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt

BROWN SUGAR CUPCAKES

  • 1 and 2/3 cup (210g) all-purpose flour (careful not to overmeasure)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (200g) packed light brown sugar (or dark brown)
  • 1/2 cup (1 stick or 115g) unsalted butter, melted
  • 1 large egg, at room temperature
  • 1/4 cup (60 grams) yogurt*
  • 3/4 cup (180 ml) milk*
  • 1 Tablespoon (15 ml) vanilla extract

VANILLA FROSTING

  • 1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
  • 3-4 cups (360-480g) powdered (confectioners’) sugar
  • 1/4 cup (60 ml) heavy cream*
  • 2 and 1/2 teaspoons vanilla extract
  • salt, as needed

See full instructions on: sallysbakingaddiction.com

Coconut Cream Truffles

Coconut Cream Truffles

 

Coconut Cream Truffles

 Ingredients
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 2 tablespoons cream of coconut (I used Coco Real Brand)
  • Pinch salt
  • 1 1/2 cups powdered sugar
  • 1 cup shredded coconut
  • 6-8 ounces chocolate candy melts or semi-sweet baking chocolate

See full instructions on: www.crazyforcrust.com

Pumpkin Doughnuts

Pumpkin Doughnuts

 

Pumpkin Doughnuts

Ingredients

    • 1 3/4 cup + 2 Tbsp all-purpose flour (measure 2 cups remove 2 Tbsp)
    • 1 3/4 tsp baking powder
    • 1 1/4 tsp salt
    • 3/4 tsp ground cinnamon
    • 1/4 tsp ground nutmeg
    • 1/4 tsp ground ginger
    • 3/4 cup granulated sugar
    • 3/4 cup packed light-brown sugar
    • 1/2 cup canola oil
    • 3 large eggs
    • 1 1/2 cups canned pumpkin puree
    • 1 tsp vanilla extract
Coating
  • 1/3 cup granulated sugar
  • 1 1/4 tsp ground cinnamon

See full instructions on: www.cookingclassy.com