Easy Sopapilla Pumpkin Cheesecake Bars {a guest post by Nela}

Thanks so much for doing this, Nela! I can't wait to try this recipe! And, for anyone who reads this, Nela's blog is
desiringgodsdesires.blogspot.com 

Ingredients: 

FOR THE BARS:

2 cans (8 Oz. Size) Crescent Roll Dough 

2 packages (8 Oz. Size) Cream Cheese, Softened 

1/2 cup + 2 TBSP of Sugar 

2 cups Pumpkin Puree 

2 teaspoons Vanilla Extract 

2 teaspoons Ground Cinnamon 

½ teaspoon Ginger 

½ teaspoon Nutmeg 

¼ teaspoon Allspice 

½ cups Butter, Melted 

FOR THE TOPPING: 

½ cup Sugar 

1 teaspoon Ground Cinnamon 

Honey (optional, For Serving)

Toasted Pecans (optional)

Preheat oven to 350ºF. Grease a glass 9×13 inch baking dish. Unroll one can of crescent roll dough (all in one piece) and...

lay it in the dish, pressing it out to cover the bottom and pinching any seams together. 

In a large mixing bowl, beat together the cream cheese and sugar... 

until light and fluffy. 

Add pumpkin, vanilla, cinnamon, ginger, nutmeg, and allspice, and beat to combine. 

Spread this mixture over the crescent roll dough in your pan. 

For the topping, in a small bowl, whisk together the sugar and cinnamon. 

Unroll the other can of crescent roll dough and lay it on top of the pumpkin cheesecake mixture. (I actually found it easier to lay it on some plastic wrap secured over a cutting board. This gave me a surface on which to pinch the seams closed and make it into one big rectangular sheet. I then used the plastic wrap to “flip” it carefully over onto the cheesecake mixture.) 

Pour melted butter over top of crescent roll dough 

and sprinkle the cinnamon and sugar topping evenly across the surface. 

Bake for 30 minutes or until golden brown. 

Let bars cool completely before covering them and placing them in the refrigerator to chill for at least a couple of hours (I left mine overnight). Cut into squares, heat for just about 20 seconds to take off the chill, and serve with a drizzle of honey and a sprinkle of toasted pecans.

Note: 

While the bars bake, you can also toast the pecans on another rack, just spread them out in a single layer on a baking sheet and toast for about 6 minutes or until fragrant, stirring about halfway through the cook time. Transfer nuts to a plate to cool.

Here's the Printable Recipe:
Easy Sopapilla Pumpkin Cheesecake Bars

Hope you enjoy! :)

Pumpkin Cake with Pumpkin Cream Cheese Frosting

My family had this cake for Thanksgiving dinner last night. All I can say is YUM! The pumpkin in the cream cheese was a nice touch.

Highly recommend. :)

Ingredients for cake:

Butter for coating cake pans, at room temperature
2 cups all-purpose flour, plus extra for dusting the pan
2 cups granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon kosher or sea salt
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
3 large eggs, beaten
1 cup canola or vegetable oil
2 teaspoons pure vanilla extract
1 1/4 cups canned unsweetened pumpkin purée
1 cup lightly packed sweetened flaked coconut
3/4 cup canned crushed pineapple (do not drain)

For cream cheese frosting:

2 packages (8 ounces each) cream cheese, at room temperature
1 cup (2 sticks) unsalted butter, at room temperature
2 tablespoons canned unsweetened pumpkin purée
1 1/2 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract

To assemble:

Position a rack in the center of the oven and preheat to 350°F. Butter two 9-inch diameter cake pans with 1 1/2-inch sides. Line the bottom of each pan with a circle of parchment paper. Butter the parchment paper. Sprinkle the pans with flour, tap the pans to evenly distribute the flour, and then shake off the excess flour. Set aside.

To make the cake, in a large bowl, sift together the 2 cups flour, the granulated sugar, baking soda, cinnamon, salt, nutmeg, and cloves. In a medium bowl, combine the eggs, oil, and vanilla. In another medium bowl, combine the pumpkin purée, coconut, and crushed pineapple.

Add the egg mixture to the flour mixture and stir with a wooden spoon until just combined. Add the pumpkin mixture and stir just until combined. Divide the batter between the prepared pans, spreading it evenly. Bake for 35 to 40 minutes until a toothpick inserted into the center of a cake comes out clean. Transfer to wire racks and let cool in the pans for 15 minutes. Run a table knife around the edge of the pans to loosen the cakes. Invert the cakes onto the racks and peel off the parchment paper. Let cool completely before frosting the cakes.

To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed for about 3 minutes until smooth. Add the butter and beat for about 2 minutes until combined. Add the pumpkin purée and beat until incorporated, about 1 minute. Add the confectioners’ sugar and vanilla and beat for about 3 minutes until fluffy.

Place 1 cake layer on a cake plate or platter. Using an offset spatula, spread half of the frosting over the top of the first cake layer. Spread the frosting right to the edge of the top without frosting the sides of the cake. Carefully place the second cake on top, lining up the edges. Spread the remaining frosting over the top of the cake without frosting the sides. Swirl the frosting to decorate the top. Refrigerate the cake to set the frosting. Remove from the refrigerator 30 to 40 minutes before serving.

Old-Fashioned Caramels

AMAZING! They have a lovely texture, and they're so creamy! I have tried candy recipes before, and none have worked as well as these! They are so much better than the ones in the store - the nuts in them are a nice touch (though they are optional, just in case you do not like nuts or are allergic).

Old-Fashioned Caramels

1 cup butter

2 1/4 cups firmly packed yellow sugar

1 cup corn syrup

14 oz. can sweetened condensed milk

1 teaspoon vanilla

In a heavy 3 quart saucepan, melt butter. Add sugar and mix until well blended. Stir in corn syrup; cook until sugar has dissolved; remove pan from heat. Stir in sweetened condensed milk; cook over medium heat, stirring constantly until mixture reaches the soft ball stage (240), about 20 to 30 minutes of constant stirring. Add vanilla. Pour hot mixture into buttered 9"by13" inch pan.

Cut caramels; wrap individually in waxed paper.

Optional: Add 2/3 of a cup of nuts at the same time you add the vanilla. I used walnuts, and they definitely added. I definitely recommend that you use them

Southern Shortcake

In case you were wondering, that's basically a fancy name for strawberry shortcake. So, now you don't have to wonder.

Anyways, it's very yummy (I ♥whip cream) and very not good for you!!!!!! Though the shortcakes have no sugar in them. In fact, they have almost nothing in them except the key ingredients, such as flour, butter....

 Ingredients

• 2 quarts fresh strawberries, sliced
• 1/4 to 1/2 cup sugar
• 1/2 cup shortening
• 2-1/2 cups self-rising flour
• 1 egg
• 1 cup buttermilk
• Whipped cream

Directions

• Combine the strawberries and sugar; set aside. In a large bowl, cut shortening into flour until crumbly. In a small bowl, beat egg; add buttermilk. Stir into flour mixture just until moistened. Turn onto a lightly floured surface; knead three to four times. Roll out to 1/2-in. thickness; cut with a 3-in. round biscuit cutter. Place on a lightly greased baking sheet. Bake at 400° for 15-18 minutes or until lightly browned; cool slightly.
• Split biscuits lengthwise; place the bottom halves on serving plates. Top with about 1/3 cup strawberries and whipped cream. Replace biscuit tops; spoon about 1/3 cup strawberries and more whipped cream on top. Serve immediately. Yield: 10-12 servings.

Note:  As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.

Chocolate Chip Cookie Dough Cupcakes

When I make cookies, I'm always so sad to put that oh-so-yummy cookie dough into the oven and bake it. What's the point? The cookie dough is so good on its own! That's why I was so happy to find this delicious recipe for cookie dough cupcakes!!! You are going to love them!

Here are my frozen cookie dough balls.

Here's my frozen cookie dough stuck into the cupcake batter. The next step is baking them.

Here are my cupcakes, fresh out of the oven. See the cookie dough peeking out of the top?

Iced and sprinkled with chocolate chips....

The finished product. Doesn't that cookie dough in the middle look scrumptious?

For the cookie dough:
2 sticks softened butter (one stick is 1/4 of a cup)
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 24 cupcakes.

Carrot Gold Cake

I LOVE carrot cake! And this is the best carrot cake recipe ever! It was made for a choir concert that my sister was in... Sooo good!

Ingredients:

2 cups sugar
1 - 1/2 cups vegetable oil
4 eggs, well beaten
2 cups flour
2 teaspoons baking powder
1 - 1/2 baking soda
1 teaspoon salt
1 teaspoons ground cimmamon
2 cups finely grated raw carrots
1 cup crushed pineapple, drained
1 cup angel flake coconut
1/2 cup nuts (optional)

Beat together sugar and oil. Add in the eggs, beating unti fluffy. Stir together the flour, baking powder, baking soda, salt, and cinnamon. Finally, fold in the carrots, pineapple, coconut, and nuts. Pour into 3 greased and floured 8-inch layer pans and bake at 350 degrees for 25 to 30 minutes. Or bake in a 9 by 13 pan for 40 to 45 minutes. Ice with cream cheese frosting.

Almond Roca

Caution: VERY, VERY GOOD!!!!! I make this every year around Christmas time.

Before you start...

*Spray or grease a large cookie sheet
*Line sheet with graham crackers

Instructions:

Gather...
1 cup brown sugar
1 cup butter or margarine
*Melt together brown sugar and butter, bring to a boil for about 2 minutes (until gelatinous in texture).
*Spread over graham wafers
Bake for 10 minutes at 325, be careful not to burn them!

*Once it's done in the oven, sprinkle two cups chocolate chips over it and let it sit for 5 minutes. When the 5 minutes are up, the chocolate chips should be soft and melted. Spoon/spread the chocolate chips around. Sprinkle slivered almonds on top. Freeze. Break up like an ice tray to serve.
Bon Appetit!

Lemon Crumb Bars

From the kitchen of: Nela
Thank you for the great recipe, Nela. It was delicous! I love the fact it has cracker crumbs in it! And I love the lemon flavour!

Ingredients:
1 package (18-1/4 ounces) lemon cake mix
1/2 cup cold butter
1 egg
2 cups crushed saltines (about 60 crackers)
3 egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup lemon juice

Directions:
In a large bowl, beat the cake mix, butter and egg until crumbly. Stir in cracker crumbs; set aside 2 cups for topping.
Press remaining crumb mixture into a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 18-20 minutes or until edges are lightly browned.
In a small bowl, beat the egg yolks, milk and lemon juice. Pour over crust; sprinkle with reserved crumb mixture. Bake 20-25 minutes longer or until edges are lightly browned. Cool on a wire rack. Cut into bars. Store in the refrigerator. Yield: 2 dozen.

Peanut Butter Ice Cream Squares

I made these squares to celebrate my brother finishing piano! They are sooo good!

Make sure to set aside half the peanuts. I forgot to and the peanut butter mixture was very thick.

Ingredients:

2 cups graham cracker crumbs

1/3 cup margarine, melted

3 tablespoons sugar

1 1/2 cups peanuts, chopped (reserve half, I forgot to do this)

3/4 cup light corn syrup

1/2 cup chunky peanut butter

1/2 gallon vanilla ice cream, softened slightly (divided in half)

To assemble:

Mix together graham cracker crumbs, butter, and sugar. Press into bottom of 9 x 13 baking dish. Place in freezer for at least 10 minutes to chill.

Blend together peanuts, light corn syrup, and peanut butter. Set aside.

Spoon vanilla ice cream evenly over graham cracker crust. Spread peanut butter mixture as the next layer. Then add the last of the ice cream.

Sprinkle reserved peanuts over the top. Freeze until firm. Remove from the freezer about 15 minutes before serving to soften.

Banana Chocolate Coffee Cake

This cake is a MUST try! My brother requested it for his last two birthdays and we have made it for several other occasions as well.

Ingredients:

1 cup margarine
2 cups granulated sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups mashed bananas (five bananas)
3 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1 cup sour milk
1/2 cup brown sugar
1 teaspoon cinnamon
2 cups chocolate chips


Cream margarine and sugar
Add eggs. Beat.
Add vanilla and mashed bananas.
Sift together flour, baking powder, and baking soda. Add to banana mixture alternately with sour milk.
Grease and flour a 9 by 13 baking pan.
Pour half the batter into the baking pan.
Combine together brown sugar and cinnamon in a bowl and sprinkle half of it over the batter in the pan. Then sprinkle half the chocolate chips over the batter.
Pour the rest of the batter into the pan, and then top with the rest of the cinnamon/sugar mixture and the rest of the chocolate chips.
Bake at 350 for 45-50 minutes.

Angel Lush

I made this cake for my dad's birthday. It's VERY good! It's good as it is beautiful!

Ingredients:

1 package (4-serving-size) vanilla instant pudding

1 can (398 ml) no sugar added crushed pineapple, undrained

1 cup thawed light cool whip topping

1 prepared (store-bought or homemade) angel food cake

10 fresh strawberries

Mix dry pudding mix and pineapple (with juice) in medium bowl. Gently stir in the whipped topping.

Cut the cake horizontally into 3 layers. Place bottom cake layer, cut side up, on serving plate; top with some of the pudding mixture. Cover with middle cake layer and spread on more of the pudding mixture.

Top with remaining cake layer; spread with remaining pudding mixture. Refrigerate for at least one hour. Top with strawberries just before serving.

Banana Hazelnut Split Cake

This is such a good cake!
I made it for my grandma's birthday. I especially like it because I LOVE whip cream!

1 cup margarine or butter
1 1/2 cups sugar
3 eggs
1 tsp. vanilla
3-4 mashed bananas
1 cup buttermilk
1/4 tsp. salt
3 cups flour
2 tsp. baking soda
2 tsp. baking powder
2 cups whipping cream
1 teaspoon vanilla
3 tablespoons sugar
Nutella (chocolate hazelnut spread)
1 pint fresh strawberries


Mix butter and sugar.
Beat in eggs...and vanilla, bananas and buttermilk.
Combine flour, salt, baking soda and baking powder.
Add to banana mixture; stir until blended.
Pour into two well greased nine inch round cake pans.
Bake at 350 degrees for about 40 minutes...or until set in centre.
Allow cakes to cool completely.


To assemble:


Whip cream, vanilla and sugar until stiff.
Split each cake layer in half horizontally.
Spread the bottom half of each cake with a generous layer of Nutella, and reassemble to form two cakes.
Create a flat top on one of the cakes by shaving off the rounded top.
Set this layer on a cake plate...and spread with whipped cream, sliced strawberries and more whipped cream.
Gently set remaining cake layer on top.
Frost with whipped cream. Garnish with strawberries.

Peach Pie

For crust:
Your favourite pie crust recipe

For filling:
3 cups fresh sliced peaches
1 egg, beaten
1/3 cup melted margarine
1 cup sugar
1/3 cup flour
1/2 teaspoon nutmeg, optional

Have the pie crust ready.
Pour cut up peaches into pie crust.
Mix together egg, margarine, sugar, flour, and nutmeg thoroughly.
You can put crumbs on top if desired. Or you can put a second crust on top.Just roll out a piece of pie crust, about the same size as the first crust, and place it gently on top of the pie. Put the pie in the oven and bake at 350 for about 45 minutes until lightly brown.
To use up leftover pie dough you can roll it out and use a cookie cutter on it. You can place the shapes on the pie or sprinkle sugar and cinnamon on them and eat them by themselves.

Banana Chocolate Chip Cookies (right) and Cherry Slice (left)

This is an easy, delicious cookie recipe. The first time me and my sister made it we put in 1 and 1/2 cups of cinnamon and nutmeg, not enough butter, and we made the oven smoke! The only person home was my uncle in the garage. My aunt came home just in time to find the oven smoking!

Ingredients for Banana Chocolate Chip Cookies:
1 1/2 cups flour
1 cup sugar
1/2 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup margarine
1 egg, beaten
1 cup mashed bananas (about 2 medium)
1 3/4 cup quick oatmeal
3/4 cup chocolate chips

Sift together flour, sugar, baking soda, salt, ground cinnamon, and ground nutmeg. Cut in margarine until crumbly. Add egg, bananas, quick oatmeal, and chocolate chips, mixing well. Drop by spoonfuls onto greased baking sheet. Bake at 350 degrees for 8 to 10 minutes.


This recipe is really good. I made it when my friend from Mexico came to visit.

Ingredients for Cherry Slice:
1/2 lb. soft margarine (1 cup)
1 1/2 cups white sugar
1 teaspoon vanilla
1 1/2 teaspoons almond extract
4 large eggs
2 1/2 cups white flour
1 tin cherry pie filling (you can use any other pie filling if you want)

Cream margarine and sugar with an electric beater; add vanilla and almond extract. Beat in eggs, one at a time, beating well after each one. Add flour one cup at a time and beat well after each.
Grease a 10 by 15 by 1 cookie sheet. Spread 2/3 of the batter over the bottom. Then drop pie filling here and there, spread lightly. Then drop the rest of the batter in by spoonfuls and just spread it very lightly. Bake at 350 F for 25 to 40 minutes until golden brown. You can drizzle on a thin icing over the cherry slice while still warm. This recipe is very good warm, but I prefer it cold.

Rhubarb Pie

Ingredients:

Filling: (enough for one pie)
4 cups Rhubarb, cut into 1/2 inch pieces
2 cups sugar
2 tablespoons flour
1/4 teaspoon salt
3 eggs
2 tablespoons butter

For pie crust:
Your favourite pie crust recipe

Crumb topping: (enough for one pie)
3/4 cup quick oatmeal
1/2 cup brown sugar
1/2 cup flour
1/4 cup margarine

For filling, stir together sugar, flour, salt, and slightly beaten eggs. Add Rhubarb.
To make pie, roll out pie crust dough on lightly floured surface. With floured rolling pin, roll dough outward from center until dough is a circle one inch larger than pie plate. Transfer dough into pie plate without stretching and evenly trim around plate, or decorate edges however you want. Pour filling into pie crust.
For crumbs, mix until crumbly and sprinkle on top of the pie. Put the pie in the oven and bake at 425 for 10 minutes, then turn heat down to 350. Continue baking for 30 to 40 minutes , or until brown.
Freeze other half of pie crust for future use.

Ultimate Double Chocolate Brownies

This recipe took grand prize in my mom's favourite magazine.

Ingredients:
3\4 cup baking cocoa
1\2 teaspoon baking soda
2\3 cup butter or margarine,melted,divided
1\2 cup boiling water
2 cups sugar
2 eggs
1-1\3 cups all-purpose flour
1 teaspoon vanilla extract
1\4 teaspoon salt
1\2 cup coarsely chopped pecans (optional)
2 cups (12 ounces) semisweet chocolate chunks

In a large bowl, combine cocoa and baking soda; blend in 1\3 cup melted butter. Add boiling water;stir until well blended. Stir in sugar,eggs and remaining butter. Add flour,vanilla and salt. Stir in the pecans and chocolate chunks. Pour into a greased 13-in. by 9-in. baking-pan. Bake at 350 for 35-40 minutes or until brownies begin to pull away from sides of pan. Cool.

Butterscotch Buns

Butterscotch Buns are a variation on cinnamon buns, that don't require rising time!

.
Igredients:
1\3 cup margarine or butter
3\4 cup packed brown sugar
1\3 cup chopped walnuts
2 cups all-purpose flour
2 tablespoons white sugar
4 teaspoons baking powder
1 teaspoon salt
1\4 cup butter, chilled, or margarine
1 cup milk

1.Cream 1\3 cup butter or margarine and brown sugar together in a small bowl.
2.In large bowl, whisk together flour, white sugar, baking powder, and salt. Cut in 1\4 cup of butter or margarine until crumbly. Make a well in the center, and pour in milk. Stir to make a soft dough.
3.Knead dough 8 to 10 times. Pat or roll out on a lightly floured surface into a large square. Spread with brown sugar mixture that you made in step one. Sprinkle with chopped walnuts. Roll up the dough as you would do for a jelly roll, and pinch edge to seal. Cut into slices (about 12). Place into a greased 8 inch by 8 inch pan.
4.Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes. Invert over tray while hot, and serve.

Oreo Blitz Torte

We had this ice cream cake for my birthday, my brother's birthday, and my sister's birthday. It's delicious!

Crust:
1 1\3 cups oreo baking crumbs
1\3 butter, melted

Filling:
8 squares semi-sweet chocolate
1\2 cup unsalted butter
1 tbsp. hot coffee(optional)
2 eggs, separated
3\4 cup icing sugar
1 carton(500 ml) Oreo Vanilla ice cream, slightly softened

Topping: (optional)
4 squares semi sweet chocolate
3 tbsp. butter
1 tbsp. corn syrup

For crust, combine Oreo Baking Crumbs and melted butter. Press into 9"(23cm) springform pan. For Filling, melt 8 semi-sweet chocolate squares and 1\2 cup butter over hot, not boiling water, stirring often. Beat egg yolks with hot coffee and icing sugar until light and fluffy. Beat egg whites until just stiff. (Do not over beat). Stir melted chocolate into the yolk mixture and then fold in the egg whites. pour over crust and freeze until firm (about 2 hours). Spoon ice cream over chocolate layer and spread evenly.Freeze until firm and unmold. If using topping, melt semi-sweet chocolate with butter and corn syrup.Pour over top and down sides of torte. Freeze for several hours or over night. Garnish with mini oreos and whipped cream. When ready to serve, slice carefully slice with a hot knife. For a thicker layer, use 1 Litre of ice cream.