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Recipes
Salted Caramel Mocha Bundt Cake
By srumbel
Chocolate pound cake made with coffee and topped with salted caramel
- 1 chocolate cake mix (I used a Pillsbury mix)
- 1 instant chocolate pudding mix
- 1 cup plain yogurt
- 4 eggs
- 1/2 cup oil
- 1 cup brewed coffee, cooled
- 1 cup mini chocolate chip
- 1/2 cup white chocolate chips
- 1/2 teaspoon shortening
- 1/2 cup caramel baking bits (Kraft)
- 2 Tablespoons heavy cream
- 1 1/2 Tablespoons sea salt, divided
No Bake Baileys Chocolate Cheesecake
By srumbel
Here’s a No Bake Baileys Chocolate Cheesecake with a chocolate cookie crust
- For the crust:
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 5 ounces chocolate wafer cookies (I use Nabisco Famous Chocolate Wafers)
- 1 tablespoon granulated white sugar
- For the cheesecake:
- 16 ounces (good quality) semi-sweet chocolate, chopped
- 1/3 cup granulated white sugar
- 12 ounces cream cheese, room temperature
- 2 cups heavy cream, whipped to soft peaks
- 1/4 cup Irish Cream liqueur
- 2 teaspoons vanilla extract
- To serve (optional):
- Sweetened whipped cream
- Strawberries
- Chocolate curls or shaved chocolate
Pumpkin Bars with Nutella Buttercream Frosting
By srumbel
These Pumpkin Bars with Nutella Buttercream Frosting combine 2 of my favorite ingredients! This is a must make reci...
- For the Pumpkin Bars:
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 tsp. baking powder
- 2 tsp. ground cinnamon
- 1 tsp. baking soda
- 1/4 tsp. ground cloves
- 4 eggs, lightly beaten
- 1 can (15 oz.) pure pumpkin (not pumpkin pie filling)
- 1 cup vegetable oil
- For the Nutella Buttercream Frosting:
- 1/2 cup butter, softened
- 1/2 cup Nutella
- 3 tbsp. milk
- 2 cups powdered sugar
Creamy Lemon Tart
By srumbel
This Lemon Tart is the perfect balance of sweet and tart! With the addition of the sweetened condensed milk, it’s...
- Crust
- 1 1/2 cups graham cracker crumbs
- 2 tbsp sugar
- 6 tbsp butter, melted
- Filling
- 1/2 cup fresh lemon juice (about 3-4 lemons)
- 14 oz can sweetened condensed milk
- 2 tsp finely grated lemon zest
- 4 egg yolks
- Whipped Cream
- 2/3 cup heavy whipping cream
- 1/3 cup powdered sugar
- 1/2 tsp vanilla extract
Reese's Magic Bars*
By srumbel
Reese’s brownies with sweetened condensed milk - an easy party dessert known as Reese’s Magic Bars! from thefir...
- 19 to one box of 19 oz brownie mix (be sure to check the oz!)
- 1 1 1 stick unsalted butter, softened (1/2 cup)
- 1 1 1 egg
- 1/4 1/4 1/4 cup vegetable oil
- 6 6 6 Reese’s peanut butter cups, chopped (regular size, more if using mini’s)
- 1/2 1/2 1/2 cup peanut butter chips
- 14 14 3/4 14 oz can sweetened condensed milk (use about 3/4 of the can)
How to Make Vegan Cream Cheese Frosting
By srumbel
4-ingredient Vegan Cream Cheese Frosting, perfect for cakes, cupcakes, quick breads, cookies and more! Author: Mini
- 1/2 cup vegan cream cheese, softened (such as Tofutti or Trader Joe’s brand)
- 1/3 cup vegan butter, softened (such as Earth Balance | butter sticks are best, not the spreadable tub)
- 2 1/2 - 3 cups powdered sugar
- 1/2 cup flour (optional for thickening | alternatively sub more powdered sugar)
Crock Pot Apple Crisp
By srumbel
Celebrate fall and apples with this ultra simple crock pot apple crisp
- 4 apples medium
- 1/2 cup flour
- 1/2 cup light brown sugar
- 1/2 cup rolled oats
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 4 tablespoons butter
Magic Lemon Cherry Cheesecake
By srumbel
Instructions Preheat oven to 350
- 1 box lemon cake mix, prepared according to directions (I usually get Duncan Hines, but any brand will do)
- 32 ounces Ricotta Cheese
- 4 eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 2 cans good quality cherry pie filling (I usually grab Comstock brand)
Pumpkin Pie Turnover Recipe w/ Cinnamon Glaze
By srumbel
A delicious and easy Pumpkin Pie Turnover Recipe that has an amazing cinnamon glaze that is the perfect finishing t...
- For the turnovers:
- 1 box Pepperidge Farms Puff Pastry (found in the freezer section)
- 1 cup pumpkin puree
- 1/4 cup brown sugar
- 2 tablespoons white sugar
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 2 eggs
- For the glaze:
- 1 cup Powdered Sugar
- 1/4 - 1/2 teaspoon Cinnamon
- 2 tablespoons Milk
Funfetti Cheesecake Cookie Cups
By srumbel
Makes 24 cups. Cookie cups stay fresh covered at room temperature for 5 days
- Cookie Cups
- 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
- 3/4 cup light brown sugar (or dark brown)
- 1/4 cup sugar
- 1 large egg, at room temperature preferred
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/4 cup semi-sweet chocolate chips
- Funfetti Cheesecake Layer
- 16 ounces cream cheese (two 8 oz packages), softened to room temperature
- 1/2 cup sugar
- 1 large egg
- 3/4 teaspoon vanilla extract
- 1/2 heaping cup sprinkles (not the little ball sprinkles, aka nonpareils; those will bleed their color)