I have a LONG break from school and volleyball so I will definitely be doing some baking with my free time.
I am hoping to make homemade SNICKERS and homemade REESES. I love a good candy bar copy-cat recipe.
You are in for a TREAT this week!
Yes, you heard right. PUMPKIN! If you are anything like me then you love all things pumpkin! This pumpkin bread is to die for. It's so moist and melt-in-your-mouth delicious! It is definitely one of my new favorites.
This recipe is simple and easy! It would be great to make for a Thanksgiving or Christmas snack! Trust me, this pumpkin bread recipe will NOT disappoint.
*For an even better experience: Try it with some butter on top!
How to make Pumpkin Bread:
First, beat all of the eggs. Then add the vegetable oil and pumpkin to the beaten eggs. Make sure to scrape the sides of the can well to ensure you are getting all the pumpkin possible! Once it is well beaten together the mixture will be nice and smooth!
Next, combine the flour, sugar, vanilla pudding mixes, baking soda, ground cinnamon, and salt. Once combined, gradually beat the dry mixture into the pumpkin mixture.
Next, grease your pans. The recipe is supposed to yield 5 small loaf pans, but because I didn't have any small pans I used two large loaf pans instead which worked just as well! Pour the batter evenly into each pan so each pan has about the same amount.
Lastly, place in the oven which should be set at 325 degrees. Bake for 1 hour and 15 minutes if you use 2 big loaf pans. If you decide to use 5 small loaf pans bake for 50-60 minutes. When done baking, cool on wire racks.
Enjoy!
Pumpkin Bread Recipe:
Yield: 5 small loaf pans or 2 large loaf pans
Prep Time: 20 minutes
Total Time:
Oven Temp: 325
Ingredients:
- 5 eggs
- 1 1/4 cup veg. oil
- 1 (15 oz.) can of pumpkin
- 2 cups flour
- 2 cups sugar
- 2 (3 oz.) packs vanilla pudding mix
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
Instructions:
In a mixing bowl, beat the eggs. Add oil and pumpkin; beat until smooth. Combine remaining ingredients in a separate bowl. Gradually beat into pumpkin mixture. Pour batter into greased loaf pans. Bake at 325 for 1 hour and 15 minutes if using two big loaf pans. Bake at 325 for 50 to 60 minutes if using 5 small loaf pans. Cool on wire racks.
Enjoy!
Updated: Oct 13, 2019
Twix cookies are a sugar cookie base with creamy caramel and milk chocolate layers on top. These taste just like a Twix candy bar and are definitely a family favorite right now. Why buy the candy bar when you can make your own?
Twix isn't my favorite candy bar, but I'm not picky. I wish I could turn every candy bar into my own. If I could pick though, I'd choose to make homemade Take 5s (recipe to come in the future). What do Twix and Take 5 have in common? Milk chocolate and caramel. You can't go wrong with this dynamic duo!
How to Make Twix Cookies:
First, I start out with the sugar cookie base. The sugar cookie dough is basically made up of butter, sugar, an egg white, vanilla, flour, and baking powder. The dough should be soft and flexible.
Then, roll the cookie dough out until it is about 1/4 to a 1/2 inch thick. The cookies do not rise when baking, so however thick or thin they are cut is how they will come out of the oven when finished baking. I used a 2 1/2 inch round cookie cutter.
Next, bake the sugar cookies at 350 degrees for 6-8 minutes. Cookies should be puffy and not shiny. Let cool completely.
While the cookies are cooling, microwave the unwrapped caramels with a little bit of milk. Microwave until melted and then stir until combined. Spoon caramel onto each cookie, and spread it around to almost cover the whole cookie. Then refrigerate for 10 to 15 minutes to help the caramel cool and harden.
While the cookies cool in the fridge, melt the milk chocolate. Spoon and spread the milk chocolate onto the caramel. Spread it around to almost cover the caramel layer. Set back in fridge to help the chocolate cool quickly.
Then Enjoy!
*The cookies can be stored at room temperature, but I stored mine in the fridge which I think made them taste so much better!
Recipe will be below!
Yield: 2 Dozen Cookies
Ingredients
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 egg white
- 1 1/2 cups flour
- 1 tsp baking powder
- 20 caramels (unwrapped)
- 1 tbsp milk
- 2 cups milk chocolate chips
Instructions
1. Preheat oven to 350 degrees.
2. Cream together the butter and sugar.
3. Add in the egg white and vanilla. Mix until well combined.
4. Add the flour and baking powder. Mix thoroughly.
5. Roll the dough out until 1/4 to 1/2 inch thick. Use a round cookie cutter to cut out circles. Transfer to an ungreased pan.
6. Bake at 350 degrees for 6-8 minutes. Pull out of the oven when the cookies are puffy and no longer shiny.
7. Transfer to a wire rack and allow to cool comopletely.
8. While the cookies are cooling, microwave the caramels and milk for 1 minute. Stir at the 30 second mark. Stir until smooth and creamy.
9. Carefully spoon a few teaspoons of caramel onto each cookie, spreading until it almost covers the cookie.
10. Place the cookies and caramel into the fridge for 10-15 minutes or until completely cold.
11. Melt the chocolate chips for 30 second intervals until completely melted and incorporated. This will make a fudge.
12. Spread a small amount of chocolate onto each cookie. Let the chocolate layer cool and set up before serving.
© 2019 by Tastefully Prairie. Proudly created with Wix.com
