Pumpkin Swirl Cheesecake Brownies with Pumpkin Spice M&Ms

I was in Target yesterday and found these Pumpkin Spice M&Ms. First I thought I will make cookies, then I decided on brownies. So I looked in the pantry and decided on Pumpkin Swirl Cheesecake Brownies with Pumpkin Spice M&Ms. My Red Velvet Cheesecake Brownies were so good, I thought these would be great since it is getting close to pumpkin season.

Finished Pumpkin Swirl Cheesecake Brownies

I love anything pumpkin, ask my hubby, pumpkin ice cream, pumpkin fudge, pumpkin smoothies and pumpkin creme brulee to mention a few things.

 

These brownies are very moist and more like a cheesecake bite with some brownie added, you can leave out the M&Ms, but why not add the extra goodness of chocolate,  crunch and a little more spice.

 

Pumpkin Swirl Cheesecake Brownie Batter

After brownies are baked you can take out of the pan and slice into 16 pieces.

Baked Pumpkin Swirl Cheesecake Brownies

Pumpkin Swirl Cheesecake Brownies with Pumpkin Spice M&Ms

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 16

Serving Size: 1 inch squares

Ingredients

  • Pumpkin Swirl
  • 3 oz of softened cream cheese
  • 1/2 cup of canned pumpkin puree
  • 1 large egg
  • 3 TB of white granulated sugar
  • 1 ts ground cinnamon
  • 1/4 ts ground nutmeg
  • For Brownies:
  • 1 box of brownie mix
  • (oil, water and eggs for mix)
  • M&M Pumpkin Spice

Instructions

Heat oven to 350 degrees F.

Line a 8" or 9" square pan with aluminum foil and spray with nonstick cooking spray

In Medium bowl, mix brownie batter, oil, water and eggs as called for on box.

Pour 3/4 of batter into pan.

In electric mixer, beat filling ingredients (starting with pumpkin and cream cheese first) then when smooth add the other ingredients.

Add the filling mix on top of the brownie layer.

Add the remaining brownie mixture and with a knife swirl the two together.

Then add 1/2 a bag of M&Ms on top.

Bake for 45 minutes or until done.

Cool completely in refrigerator.

Take foil out of pan and cut into 16 pieces.

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I first saw this post on The Comfort of Cooking and adapted it. I hope you will try these Pumpkin Swirl Cheesecake Brownies with Pumpkin Spice M&Ms.

 

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Gluten Free Dairy Free Chocolate Cupcakes

Last week I had a friend who wanted gluten free chocolate cupcakes. I like to make them with a blend of gluten free flours and then top it off with dairy free chocolate ganache and dairy free vanilla frosting. I could have made her gluten free magic bars but I decided on cupcakes.

There are lots of flours on the market but I prefer to make mine with a blend of flours. I have tried boxed cupcakes from the grocery store, but I don’t really like the texture. So I tried several blends and several brands and came up with this homemade blend.

Gluten Free Chocolate Cupcakes on plate with fork

Gluten Free and Dairy Free

 

One thing I have noticed about gluten free cupcakes is that they don’t last as long as regular cupcakes and they are also a little moister and don’t stick to the cupcake wrapper as well. My tip for this is to fill them a little more than you would regular cupcakes and take them out of the pan right away so they don’t get more condensation on them. I don’t know why this happens but I like to take my cupcakes out and put then in airtight containers and it doesn’t work as well with gluten free. So let them cool completely first.

 

 

Gluten Free Dairy Free Chocolate Cupcakes

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 18 approximate.

Ingredients

  • 1 1/4 cups gluten-free flour blend
  • 1 cups white granulated cane sugar
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup unsweetened coconut milk or almond milk
  • 1/2 cup warm water
  • 1/3 cup sunflower or canola oil
  • 1 tablespoons white vinegar
  • 1 1/2 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees F.

Line 12 - 14 cupcake with cupcake liners

In large mixing bowl sift flour blend, sugar, cocoa powder, baking powder, baking soda and salt.

In Stand mixer combine coconut milk, water, oil, vinegar, and vanilla. Add in the sifted dry ingredients. and beat for 1 minute.

Evenly distribute into cupcake liners. Bake for 20 minutes. Test for doneness.

Remove from oven and carefully take out of cupcake pans and let cool.

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Gluten Free chocolate cupcakes with dairy free frosting

Try this easy gluten free chocolate cupcake recipe with dairy free ganache and frosting and let me know how you like it.  You can find some of my other recipes on the pages below. You can also follow me on instagram and twitter.

 

 

Peach Cobbler in Mason Jars

I love desserts made in Mason Jars. So I decided to make this Peach Cobbler in Mason Jars and decorate them like little gifts. Because when you bake for someone, it is like a gift. Don’t you think?  I especially like these small jars that completely contain the dessert and you can add a lid to it and transport it, plus you can either decorate the lid or the top of the jar or even add a label to it, if it was for a shower or birthday. I have more dessert recipes to get you in the kitchen and bake some deliciousness for your special someone.

Peach and Blueberry Cobbler

 

I also included blueberries in this dessert because I think they look pretty together and taste good together also. I went and picked some peaches this weekend and they were so juicy they almost melted in my mouth. I knew they would be good in this dessert. Plus, how can you go wrong with cobbler or crisp is another name you can use. Talk about a simple quick dessert, I forgot how easy these were to make. You can also modify the recipe to make more or less.

I am sure you will be seeing an apple recipe in the near future since we also picked apples at the same time.

 

Peach and Blueberry cobbler in a jar with ribbon for gift giving

 

 

Chopped peaches and blueberries in dish for peach cobbler

Peach Cobbler in Mason Jars

Ingredients

  • 16 oz of peaches chopped
  • 1 - 2 cups of blueberries
  • 1 1/2 cup of self rising flour
  • 1 cup of brown sugar
  • 1 TB of lemon juice
  • 2 ts of Cinnamon
  • Whipping Cream or whipped cream

Instructions

Preheat oven to 350 degrees

Spray the inside of 6 - 8 oz jars with cooking spray, and place in a baking pan

Add the lemon juice to the fruit and stir until coated

Place the Peaches and or Blueberries in the jars equally

Mix all the dry ingredients and sprinkle on the top of fruit

Bake for 25 minutes

Mix up whipping cream and place a dollop on top and add a (optional) sprinkle of cinnamon on top

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Three mason jars of peach and blueberry cobbler

 

 

White plated dish of peach cobbler with blueberries and whipping cream a quick and delicious dessert

 

I hope you will take advantage of peaches and blueberries while they are in season and you can also use your frozen fruits and make this all year.  If you missed my Crockpot Nutella Crunch recipe  in a mason jar this week you can find it at It’s a Keeper.

Try this Peach Cobbler  soon and save and pin the recipe for later.

Here are a few more recipes to visit.

 

Easy Chocolate Brownie Recipe

Today I am sharing an one of my recipes about chocolate brownies. Brownies are a moist chocolaty  treat, plus there are so many variations  to change them up. The possibilities are endless. This recipe is a basic recipe and then I will share things you can add to them at then end of this post. I have a few more brownie recipes below.

 

Easy Chocolate Brownie Recipe on plate

Chocolate Brownie Recipe

 

 

I always like to bring something to parties I go to and since the kids are home right now they also like a treat now and then. Plus I make so many cupcakes, they like it when I do something different.

Easy Chocolate Brownie Recipe

Ingredients

  • 2 Cups (12 oz pkg) Semi Sweet Chocolate Chips divided
  • 1 Stick Butter
  • 3 Large Eggs
  • 1 Cup Granulated Sugar
  • 1/4 Teaspoon baking soda
  • 1 1/4 cup All purpose flour
  • 1 teaspoon Vanilla Extract
  • 1/2 cup chopped nuts

Instructions

Preheat oven to 350 degrees F.

Grease 13 X 9 inch baking pan

Melt 1 Cup morsels and butter in large, heavy duty saucepan over low heat, stir until smooth. Remove from heat. stir in eggs. Stir in flour, sugar, vanilla extract and baking soda. Stir in remaining morsels and nuts. Spread into prepared baking pan.

Bake for 18 to 22 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars.

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Variations to Easy Brownies

 

 

Do you love brownies as much as I do? Do you like to make them out of a box or by scratch? You can take a box mix and also add in some of the above extra ingredients. I enjoy baking from scratch so that’s what I do mostly, but I know there are some of you readers that are in a hurry or don’t have the right ingredients when you need them.  But I suggest you try making these by scratch one time at least. Another fun pan to use is this Brownie pan. It lets you have end pieces on all four sides. They are like your own individual treat, perfectly like the next one. I know we all like the end pieces.

Enjoy your easy chocolate brownie recipe,and you can also top those off with whipping cream or ice cream.

I hope you subscribe for my weekly email here, and also follow me on facebook and twitter.

If you like these brownie recipes you might also like

 

Milky Way Poke Cake Recipe

I have a confession. I had never had a poke cake before this weekend. So I made a Milky Way Poke Cake on Sunday. I saw so many recipes and I really wanted to make a Pina Colada Poke Cake, but I asked my kids which one they wanted and Milky Way Poke Cake was the winner.

Now I usually make all my desserts by scratch and you could definitely do that but this is a short cut and since it takes a while because it has to be refrigerated, boxed cake mixes are fine.  I found the original recipe here. There are also lots of recipes for poke cakes here. This may be my new obsession. How long will it take to make all the poke cakes that I come across.

It only took two days for it to be completely gone. My kids asked the neighbors over and before I knew it, it was gone. The cake is super moist and I am sure all the different recipes are a little different. You can find some of my other desserts on my Easy Recipes page.

 

Milky Way Poke Cake

Milky Way poke cake on plate

Milky Way Poke Cake Recipe

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients

  • 1 Box Chocolate Cake Mix plus ingredients it calls for
  • *Nouget
  • *1/4 cup butter
  • *1 cup sugar
  • *1/4 cup evaporated milk
  • 1 1/2 cups marshmallow creme fluff
  • 1 tsp Vanilla
  • 1 12 oz jar caramel topping
  • 1 8 oz tub cool whip thawed
  • 2 regular size Milky Ways and 2 Snickers Bars Chopped

Instructions

Bake cake according to directions in a 9 X 13 pan

Let cake cool for about 5 minutes.

While cake is cooling, make the nougat filling. Melt butter in saucepan over medium hat. Add sugar and milk stirring constantly to until sugar is dissolved. Bring to a boil and stir for 4 minutes. Remove from stove and stir in marshmallow cream and vanilla. Mix until smooth

Poke holes in cake with the handle end of a wooden spoon.

Evenly our and distribute *nougat filling into the holes in the cake.

Next evenly our and distribute caramel topping into the holes in the cake.

Let cake cool completely.

Once cake is cooled completely, evenly spread thawed cool whip over the top of cake.

Sprinkle chopped Milky Ways ( I also used snickers) over the top of cool whip.

Store in fridge until ready to eat.

Adapted by Chef in Training

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Milky Way Poke Cake whole cake

Have you made any poke cakes? I should have drizzled some caramel over the top but we ate it too quick. I hope you enjoy this Milky Way Poke Cake recipe and leave me a comment letting me know what you think. Also follow me on twitter. Leave your twitter link and I will follow you back.

Red White and Blue Oreos

In just a few days it will be 4th of July and I made these Red White and Blue Oreos this week. Who doesn’t like oreos? These are so pretty and easy to make. I wrote this 4th of July Recipe Round Up last week and then made these Oreos a little late to make it in the post. I made these Oreos a few months ago and we finished them off pretty quickly.  I can’t tell you how many times I bought a package, planning to make them and they were gone by morning. And no it wasn’t me, it was may darling children.

*Disclosure – There are affiliate links in this post.

So once again, I ran down to the store to get the Oreos, and then went into my collection of Wilton Candy Melts and picked out Red Velvet and Blue and then got my sprinkles out, and also a few candy sticks.

Red velvet Oreo Pops in glass jar

Red White and Blue Oreos

 

Place about a cup of Candy Melts into a microwavable cup and melt at 30 second intervals until melted, stirring in between. Set aside.

Carefully open your oreos and place on a cookie sheet covered in wax paper.

Dip a cookie stick into the candy melts and place between the cookie sides. Be very careful not to break them.

Place tray in refrigerator to set and harden for 15 minutes

Take out of refrigerator and start dipping the pops into the candy melts and use a spoon to smear it over the Oreo.

Carefully tap the stick onto your pointer finger to remove excess candy melts.

Now place back on the tray and sprinkle with pretty sprinkles and when finished place back in refrigerator for 20 minutes.

Red White and Blue Oreos

 

Glass of Blue Oreo Cookie Pops

 

Oreo Cookie Pops for 4th of July

 

The possibilities for these cookies are endless. You can make them any color and add flavors to the Candy Melts. I used Wilton’s Red Velvet Candy Melts that I bought a while ago, but they were a limited flavor. You might be able to find them in your favorite hobby store. You can make them with the stick or without.

 

I hope you enjoy these Red White and Blue Oreo Cookie pops and will pin them to your favorite board.