Pumpkin Snickerdoodle Blondies

Soft pumpkin bars, cinnamon-sugary snickerdoodles, and buttery blondies rolled into one easy recipe.

 The bars are super soft, moist, and full of robust pumpkin flavor. The cinnamon-sugar topping lends an awesome texture contrast to the density the pumpkin creates.

And make no mistake, they're dense like blondies should be, rather than cakey or light. They’re for those of us who relish a thick, fudgy texture. I could see where some people would want to add baking powder or soda for some lift, but I prefer them without.

Ingredients:

1/2 cup unsalted butter (1 stick), melted
1 large egg
1 cup light brown sugar, packed
3/4 cup pumpkin puree (not pumpkin pie filling)
1 tablespoon vanilla extract
2 teaspoons pumpkin pie spice
1 1/4 cups all-purpose flour
3 tablespoons granulated sugar, for sprinkling
2 teaspoons cinnamon, for sprinkling

 Directions:

1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
3. Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, pumpkin, vanilla, pumpkin pie spice, and whisk until smooth.
4. Add the flour and stir until just combined, don't overmix.
5. Turn batter out into prepared pan, smoothing the top lightly with a spatula; set aside.
6. In a small bowl, combine the granulated sugar, cinnamon, and stir.
7. Using a small spoon, evenly sprinkle cinnamon-sugar mixture over the prepared pan. Looks like a lot but it sinks down and soaks in while baking.
8. Bake for about 25 to 27 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. The moisture content in pumpkin varies, as do climates and ovens; bake until yours are done. Allow bars to cool in pan for at least 30 minutes before slicing and serving. I find the bars taste better on the second and third day after the flavors have married. Bars continue to get softer and moister for about 3 days after baking, noting the cinnamon-sugar coating will melt (liquify) as time passes rather than stay granular due to the moisture from the bars. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Hummingbird Cake is a dense and moist southern cake flavored with bananas, pineapple, and cinnamon and covered in a rich cream cheese frosting topped with toasted pecans.

Typically dense and moist and very rich and sweet, Hummingbird Cake is a great dessert for parties and get togethers. It will fill you up in a hurry and should be cut in small slices. It is known to induce tummy aches if eaten in too large a quantity. Hummingbird Cake almost tastes like banana bread and carrot cake had a baby together. The banana flavor overshadows the pineapple, but the pineapple no doubt helps create a moist cake and the little pieces of pineapple help give Hummingbird Cake its unique texture.

Ingredients
3 cups all-purpose flour, sifted
2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
 ¼ teaspoon allspice
1⅓ cups vegetable oil
2 teaspoons vanilla extract
3 large eggs, lightly beaten
1¾ cups very ripe banana, mashed
 2 cups toasted chopped pecans, divided
1 (8-ounce) can crushed pineapple, undrained
1 cup butter, softened
6 cups powdered sugar
 2 teaspoons vanilla extract
pinch of salt
2 (8-ounce) packages cream cheese, cut into 1-ounce pieces and chilled

 Instructions
 Preheat oven to 350 degrees.
Grease and flour 3 9-inch cake pans.
In a large bowl, combine flour, 2 cups sugar, salt, baking powder, baking soda, cinnamon, and allspice.
 Add vegetable oil, vanilla extract, and eggs and stir just until dry ingredients are moistened.
Stir in banana, 1 cup pecans, and pineapple just until evenly mixed.
 Divide batter evenly between the 3 cake pans.
Place in oven and bake for 25 to 28 minutes, or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes and then remove to wire racks to cool completely.
 To make frosting, use and electric mixer to beat together butter and powdered sugar, adding powdered sugar gradually.
Add vanilla extract and salt and mix until smooth.
With mixer on medium, add 1 piece of cream cheese at a time.
Turn mixer off once all cream cheese has been incorporated.
 Spread frosting between layers of cake and cover top and sides.
Sprinkle remaining chopped pecans on top.

Mini Red Velvet Bundt Cakes

Mini Red Velvet Bundt Cakes with Cream Cheese Frosting - http://pinterest.com/pin/A2meSgAQgOsARYNm_OMAAAA/?s=3&m=blogger

Lazy Cookie Cake

This is one simple yet sweet dessert you can make in about 20 minutes. All you need is a tall glass of milk and you will be ready to go!

- 1 box yellow or white cake mix
- 2 eggs beaten
- 5 TBS melted butter
- 2 C mini chocolate chips
- Mix together
- Put in a greased 9×13 pan and bake at 350 for 20 min