Oh My Goodness Chocolated Dessert

INGREDIENTS: 1 15 oz. can pure pumpkin puree 3/4 cup granulated sugar 2 large eggs 1 tsp. vanilla extract 3/4 cup evaporated milk 2/3 cup all-purpose flour 2 tsp. pumpkin pie spice mix 1/4 tsp. kosher salt 1/4 tsp. baking soda 1/4 tsp. baking powder whipped cream for topping DIRECTIONS: Preheat oven to 350F and line a muffin pan with cupcake liners. In a large bowl, combine pumpkin puree, sugar, eggs, vanilla extract, and evaporated milk and whisk until smooth. In a separate medium bowl; combine flour, pumpkin pie spice mix, salt, baking soda, and baking powder and whisk until combined. Pour dry mixture into pumpkin mixture and mix just until combined. Use a cookie scoop to scoop batter into the prepared muffin pan, filling each muffin cup with 1/3 cup batter (make sure you fill at least half way full - these will deflate a bit when they are cooling). Bake for about 20 minutes, until cupcakes are set. Let cool in the muffin pan for about 30 minutes. Transfer...

Ingredients For the cake: 3/4 cup all-purpose flour sifted 1 tsp. baking powder 1 tbsp. pumpkin pie spice 1/4 tsp. kosher salt 3 eggs lightly beaten 1 1/2 tsp. vanilla extract 1 cup sugar 2/3 cup canned pumpkin For the filling: 8 oz Cream cheese softened, full fat 1 cup Powder Sugar 6 tbsp. salted butter softened 1 tsp. vanilla extract Instructions Preheat oven to 375 degrees F and line a jelly roll pan with parchment paper. Set aside. In a medium bowl, combine flour, baking powder, pumpkin pie spice, and salt and whisk. In a large bowl, combine sugar, eggs, vanilla extract, and pumpkin puree and whisk until smooth. Add dry mixture to wet mixture and stir just until combined, you don't want to overmix the batter. Pour batter into pan and bake for 15 minutes. Turn cake out onto a work surface and slowly (and carefully) roll the cake into a log. Place on a cooling rack and let cool completely. To prepare the filling combine all ingredients in the bow...

Ingredients For the cake: 2 cups granulated sugar ½ cup vegetable oil 3 large eggs 2 teaspoons Rodelle pure almond extract 1 teaspoon Rodelle pure vanilla extract ½ cup light sour cream 2 ½ cups all-purpose flour 2 teaspoons espresso powder (or finely ground coffee) 3 teaspoons baking powder 1 teaspoon salt 1 ¼ cups strong brewed coffee, cooled For the filling: 1 cup (2 sticks) unsalted butter 3 cups powdered sugar 1 ½ teaspoons espresso powder 1 ½ tablespoons strong brewed coffee, cooled 1 teaspoon Rodelle pure vanilla extract 2/3 cup hot fudge sauce For the frosting: 1 ½ cups (3 sticks) unsalted butter ½ cup Rodelle dutch process cocoa powder 5 cups powdered sugar 2 tablespoons heavy whipping cream 1 teaspoon Rodelle pure vanilla extract For the ganache (optional): 1 ounce dark chocolate 2–3 tablespoons heavy whipping cream 1 tablespoon corn syrup 1/2 cup sliced almonds Instructions For the cake: Preheat the oven to 350°F. Pre...

Ingredients Cake: 3 cups all-purpose flour 1/4 teaspoon salt 3/4 cup of sugar 4 teaspoons baking powder 1 1/2 cups milk 2 eggs 2 teaspoons vanilla 1/3 cup melted butter Topping: 1/4 cup butter melted 1/2 cup brown sugar 2 tablespoons flour 1 tablespoon cinnamon Glaze 1 cup powdered sugar 2 to 3 tablespoons milk 1/2 teaspoon vanilla Instructions Preheat oven to 350 degrees F (175 degrees C). Spray a 9 x 13 pan with non stick spray. Cake: In a large bowl, mix everything together for the ingredients of the cake. Pour batter into prepared pan. For the topping, mix all of the ingredients well in a small bowl. Drop spoonfuls of topping on the batter and then swirl it with a knife. Bake in preheated oven for 30 to 35 minutes. Drizzle glaze over warm cake. (You can reduce the glaze and the cake would still be yummy.) This recipe adapted from this site

Ingredients 1 chocolate cake, baked in a 9x13'' pan 1 recipe caramel sauce, or one 16oz jar caramel topping 14 ounce can sweeten condensed milk 1 1/2 cups heavy whipping cream 1/4 cup powdered sugar 3-4 Heath candy bars, chopped Instructions Bake cake according to directions in a 9x13 pan. Allow cake cool for about 5 minutes, then poke holes in it with a fork or the handle end of a wooden spoon. Immediately pour caramel sauce all over the cake. Then pour the sweetened condensed milk (I only usually use about 1/2 of the can of sweetened condensed milk because I think it's sweet enough with just half. But, the traditional recipe uses the entire can. It's up to you!) Allow the cake to cool completely. While the cake cools, add the whipping cream to a mixing bowl and beat until soft peaks.  Add powdered sugar and then beat the mixture until stiff peaks. Smooth the fresh whipped cream over the cooled cake.  Sprinkle with heath candy pieces. Refrigerate fo...

Ingredients for the crust: 1 cup graham cracker crumbs 2 tbsp sugar 3 tbsp butter melted for the cheesecakes: 16 oz cream cheese softened to room temperature 1/2 cup sugar 2 eggs 1/2 tsp vanilla extract 21 oz cherry pie filling Instructions Place paper cupcake liners into muffin cups. In a small bowl, stir together crust ingredients. Evenly divide mixture among the 12 muffin cups, about 1 tablespoon in each. Using the bottom of a spice jar, press the crust mixture firmly into the bottom of each muffin cup. Set aside. In a large bowl, beat together softened cream cheese, sugar, eggs, and vanilla until smooth. Pour mixture evenly over crusts. Bake at 350 degrees for 15 - 17 minutes or until just set in the middles, do not overbake. Allow cheesecakes to cool. Serve topped with cherry pie filling. This recipe adapted from this site

Ingredients Crust: 2 1/2 cups graham crumbs 2 sleeves 1/2 cup unsalted butter Layers: 2 cups powdered sugar sifted 1/2 cup unsalted butter softened 4 oz cream cheese softened 8 oz Cool Whip fat-free 20 oz crushed pineapple drained well Instructions Preheat oven to 300 F. Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly into an 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool. Beat the cream cheese and butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so. Add a heaping tablespoon of the drained pineapple and stir in with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust. Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle the remaining graham cr...