Pumpkin Chocolate Brownies

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Welcome fall. I’ve always been a fan of pumpkin flavored food and drinks in the fall, and knowing fall just started and it’s the season where coffee shops are starting to sell pumpkin flavored drinks, I wanted to create a fall brownie. Pumpkin and chocolate are one of my favorite combinations to use in the fall, because it gets you into the fall spirit. I made pumpkin chocolate brownies for the season. The pumpkin complements the chocolate very well, and gives the brownie a little spice. This recipe is super easy and great for family get-togethers, and you can decorate them for Halloween parties. I look forward to reading your comments! Happy Fall!

Makes 14 bars

Things you will need:

1 box of brownie mix (I used Duncan Hines)

1 egg

1/3 cup of water

1/2 cup of oil

Two mixing bowls

9×9 pan

1/2 cup of canned pumpkin (I used Libby’s)

16 oz of cream cheese icing

1/2 tsp of vanilla extract

1/2 tsp of cinnamon

1/2 tsp of pumpkin pie spice

2 tbsp of powdered sugar

Instructions for brownies:

  1. Using your first mixing bowl, mix together brownie mix, water, oil, and egg.
  2. Grease your 9×9 pan and pour brownie mixture into pan.
  3. Place in oven for 40 minutes or until toothpick comes out clean.
  4. Pull out of oven and let cool before spreading icing on.

Instructions for Pumpkin Icing:

  1. Using your other mixing bowl, mix together cream cheese icing, pumpkin, vanilla extract, cinnamon, and pumpkin pie spice.
  2. Mix in powdered sugar to help thicken the icing.
  3. Spread onto brownies.
  4. Enjoy!!

Note: While brownies are cooling, place icing in fridge to thicken.

© 2018 Sundown Pointe

 

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Chocolate Raspberry Brownies

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Chocolate and raspberry are one of my favorite combinations, especially when it comes to baking. The raspberry gives the chocolate a great rich complementary flavor. I was very pleased with how this recipe turned out, and I am excited to say I found a new way to make brownies! This recipe is super easy and great for family get-togethers, or any other occasion. I look forward to reading your comments!

Makes approximately 9-16 bars

Things you will need:

1 box of brownie mix (I used Duncan Hines)

8 oz. of cream cheese

½ cup of confectioners sugar

½ cup of raspberry filling

8×8 pan

Instructions for brownies:

  1. Bake brownies as directed on box until toothpick comes out clean
  2. Pull out of oven and let it cool
  3. Spray Wilton’s Spray-N-Seal on and stick in fridge for 5 minutes

Instructions for Raspberry Icing:

  1. Using your kitchen aid, beat the cream cheese, confectioners sugar, and raspberry filling until smooth.
  2. Spread over brownies
  3. Enjoy!!!

© 2018 Sundown Pointe

 

 

 

 

Chocolate Raspberry Cake

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I love chocolate and raspberry! This is a great recipe to make for a family get together, especially when it is chocolate with a raspberry filling. YUM! As I’ve mentioned in my cake balls blog, I love cake. When I saw a can of raspberry filling sitting in my pantry, I thought what a great way to use in a cake. You can use any type of frosting for this recipe. I used vanilla frosting because I didn’t want to overpower the chocolate and raspberry flavors. If you also want a little extra raspberry flavor, then feel free to put some fresh raspberries around the cake. I look forward to reading your comments!

Things you will need:

1 box of chocolate cake mix (I used Duncan Hines)

16 oz. of vanilla frosting

12 oz. of raspberry cake and pastry filling

Fresh Raspberries (optional)

9×13 cake pans

Instructions:

  1. Bake cake as directed on box until toothpick comes out clean
  2. Pull out of oven and let it cool
  3. Take Wilton’s Spray-N-Seal and spray it on the top and side of the cake to help it from crumbling 
  4. Next, place one layer on cake container and spread the raspberry filling over the top
  5. Put the next layer on top and frost the cake, so it’s fully covered
  6. Decorate with frosting or place the fresh raspberries around the top of the cake
  7. Enjoy!!!

© 2018 Sundown Pointe

Chocolate Covered Cranberry Chocolate Cake Balls

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If you love cake as much as I do or just love eating it, then this is a must! Chocolate Covered Cranberry Chocolate Cake Balls are a great recipe to make, especially if you have a box of cake mix that has been sitting in your pantry for a while or extra cranberry sauce from the holidays. This is a fun recipe to make. It’s easy for the kids to get involved and help too. I wasn’t sure how these would come out at first, but I was delighted with the final result.

Makes: Approximately 40

Things you will need:

1 box of cake mix (any flavor, my favorite is chocolate)

½ bowl of cranberry sauce

7 oz. of frosting (any flavor)

Toothpicks

Parchment paper

Wilton’s melting chocolate pot

1 lb. of melting chocolate

Instructions:

  1. Bake cake as directed on box until toothpick comes out clean
  2. Pull out of oven and let it cool off
  3. Once cake is cooled, crumble the cake in a large bowl
  4. Add in the cranberry sauce and the frosting
  5. Mix all the ingredients together until it’s fully combined
  6. Stick in freezer for an hour, or in the fridge overnight
  7. Roll cake mixture into balls (this may get messy!)
  8. Place rolled cake balls onto parchment paper
  9. Stick toothpicks in each cake ball and place back in the fridge or freezer
  10. Melt chocolate, dip balls until fully covered, place back on parchment paper
  11. Once the balls are covered with melted chocolate, place in freezer for 15 minutes until chocolate is hard
  12. Remove from freezer when ready to serve
  13. ENJOY!!!!

© 2018 Sundown Pointe

 

Chocolate Covered Peanut Butter Balls

 

Chocolate covered peanut butter balls, also known as Buckeyes in some countries, are a great recipe to make during any time of the year, especially during the holiday season. I wanted to try out the Chocolate covered peanut butter balls this year, and was very pleased with how they turned out. I also used my kitchen aid for this recipe because after adding the third cup of powdered sugar, the mixture became hard to mix. So, I highly recommend using a Kitchen Aid for this recipe.

 

Makes: Approximately 30

Ingredients:

1 ½ cups of peanut butter

½ cup of butter (softened)

1 teaspoon of vanilla extract

3 cups of powdered sugar

8 oz. of melting chocolate

 

Instructions:

  1. Mix peanut butter, butter, and vanilla extract together with the Kitchen Aid mixer.
  2. Slowly add a cup of powdered sugar to the creamy mixture, but making sure to mix well each time.
  3. Once all the powdered sugar is incorporated into the peanut butter mixture, put it in the freezer for a few hours, or overnight.
  4. Line a baking sheet with parchment paper.
  5. Pull the peanut butter mixture out of the freezer and start making balls with a small scoop. Then, place the peanut butter balls onto the baking sheet with parchment paper.
  6. Once you have made all of your balls, stick toothpicks into the peanut butter ball before placing them back into the freezer to harden.
  7. Melt your chocolate. Personally, my favorite way to do this is by using Wilton’s melting chocolate pot. Of course you can use a double boiler, or a saucepan with either a metal or glass bowl on top with about 1 inch of water.
  8. One at a time, dip the peanut butter ball into the melted chocolate using the tooth pick, so they are fully coated. Place them back on the parchment paper.
  9. When all of the peanut butter balls are coated, place the cookie sheet back in the freezer for about 15-30 minutes to make sure the chocolate coating is hard.
  10. Enjoy!!!!!

 

Note: If peanut butter mixture becomes too soft while rolling, stick back in the freezer for 5-10 minutes.

 

 

© 2017 Sundown Pointe