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Yields: 12-16 servings. Prep Time: 10 mins. Total Time: 2 hours. Ingredients. Pumpkin Bars. 1 1/2 c. unsweetened pumpkin puree. 3/4 c. vegetable oil. 2/3 c. packed light brown sugar
With tender layers of heavenly spiced pumpkin cake and lots of cream cheese frosting spread between, on top, and all around, this fall cake is pure decadence. Get Ree's Pumpkin Layer Cake recipe ...
Spread the rest of the cream cheese filling over top, and then drop spoonfuls of the remaining pumpkin batter over top. Use a knife to cut through the batter to create a swirl on top. Step 5: Time ...
In a large bowl, stir together 3 1/2 cups of the flour, and the brown sugar, yeast, salt, and cayenne. Add 1 cup water, the pumpkin, and cheese, and mix until well combined. The dough will be slightly sticky. Turn the dough out onto a lightly floured work surface and knead until it forms a smooth ball. (Add up to 1/4 cup more flour if needed.)
Each gorgeous gourd is a delightful combination of real pumpkin puree, pumpkin pie spice, and tangy cream cheese, rolled in orange sanding sugar for a festive sparkle. Get the Mini Pumpkin ...
Gayle Covner. Spreading cream cheese on this leftover pumpkin pie spice bread adds a decadent touch. The loaf is also perfect for storing in the freezer and gifting later.
The candies have a coconut cream inside (generally made from some blend of coconut, confectioner's sugar, vanilla, and cream or cream cheese) and are rolled in cinnamon on the outside, resulting in an appearance reminiscent of small potatoes. [7] [8] The treats are about the size of a large marble and are especially popular around St. Patrick's ...
The pumpkin spice levels in these bars are top notch but, honestly, we're here for the cream cheese frosting. The bars are like a cross between a piece of a cake and a brownie.