Recipe: 2-Ingredient Pumpkin Cake with Apple Cider Glaze
Seriously, only 2-ingredients for the cake! You can’t go wrong. This is going to be a yearly recipe. Pin it so you can save it for years to come!
Ingredients:
Cake:
- 1 box of yellow cake mix
- 1 can (15 oz) of pumpkin puree
Glaze:
- 1 1/2 cups of powdered sugar
- 3 Tbsp apple cider
- 3/4 tsp pumpkin pie spice
Directions:
- Empty the contents of the boxed cake mix and pumpkin puree into a large bowl. Using a hand or stand mixer, beat until well mixed together. The batter will be very thick, but it will mix well.
- Pour batter into a greased 7 x 11 x 2 pan (the small rectangular pan). Bake at 350-degrees for 28 minutes or until toothpick inserted into center comes out clean. DO NOT OVER BAKE!
- Let cool for 5-10 minutes in the pan, then flip cake onto a plate. While waiting for the cake to cool in the pan, make the gaze.
- Combine powdered sugar, apple cider, and pumpkin pie spice. Glaze should be thick, but thin enough to pour. Add more sugar or apple cider to find the right consistency.
- Pour glaze over the cake while it’s still warm to allow it to harden onto the cake.
- Make more glaze or set aside some to pour onto each piece when served.
10 Homemade Copycat Starbucks Recipes
Everyone has gone through those moments of considering dropping the daily rounds to Starbucks in order to cut back on spending. Well, now you can make those tasty Starbucks Coffee Drinks at home and Save money while doing it. Check out these recipes for 10 Homemade Starbucks Copy Cat Drinks!
- Homemade Pumpkin Spice Latte from Mom Advice
- Mocha Cookie Crumble Frappaccino from The Dallas Socials
- Caramel Macchiato from Snapguide
- Cinnamon Dolche Latte from Ambivalent Attorney
- Passion Fruit & Lemon Tea from It’s the Life
- Chai Tea Latte from Cheerios and Latte’s
- Frappaccino from Cheerios and Latte’s
- Strawberries and Creme Frappaccino from ReplicaRecipes
- Iced Green Tea Latte from So, hi
- Caramel Mocha Frappuccino from Recipe Tips
Recipe: Candy Corn Poke Cake
Isn’t this SO CUTE!? The blog, Wine and Cake, has perfected this poke cake. I’ve seen it made by Taste of Home and Betty Crocker, but hers is by far the prettiest and easiest to make. Go over to her and say hi and thank you for the recipe!
Ingredients:
- 1 box of white cake mix, and all the ingredients necessary to make the cake included on the box (eggs, oil, etc.)
- food coloring (yellow & orange)
- 14 oz sweetened condensed milk
- whipped topping (whipped cream in a tub)
- candy corn
Directions:
- Make the cake batter as directed and divide it into 3 equal parts in bowls: Color one yellow, one orange, and leave one uncolored. Make sure you add food coloring enough to make the cake layers really vibrant.
- Spray the bottom of a 9 x 13 pan. Spread the yellow layer evenly across the bottom, and then stick it in the freezer (make sure it is sitting flat) and leave it for 20 minutes.
- As soon as you pull it out, very carefully add the orange layer, pouring it as evenly as possible around the pan, and gently spreading it out to cover the yellow. Put the cake back in the freezer for another 20 minutes.
- Preheat your oven to the temperature on the cake mix.
- Take out the cake batter pan again, and carefully spread the white layer. Let it sit on top of the preheating oven for at least 30 minutes. Bake the cake according to package directions.
- As soon as the cake comes out of the oven, poke holes throughout the cake with the end of a wooden spoon. Pour the sweetened condensed milk evenly over the cake, making sure to fill each hole.
- Refrigerate cake overnight, then top with whipped topping, candy corn, and enjoy!
Recipe: Low Calorie Dark Chocolate Pretzel Turtles
I love chocolate, and I love that dark chocolate is considered healthy (in moderate quantities, obviously). The magnesium alone is worth eating dark chocolate for. This recipe from Women’s Health Magazine is low in calories and fat, plus surprisingly has fiber and protein. It’s a really easy recipe, too. Note: Instead of regular mini pretzels, if you opt for gluten-free mini pretzels, these turtle treats will be 100% GF!)
Directions:
- Line a baking sheet with parchment paper and spray the paper with nonstick cooking spray.
- In a heatproof bowl, melt 22 dark chocolate kisses in 30 second increments in the microwave.
- Crumble 10 mini pretzels into pieces and gently fold into chocolate, along with 2 tablespoons dried currants.
- Drop 8 spoonfuls of the mixture onto the baking sheet. Sprinkle each with a pinch of sea salt.
- Refrigerate for at least 1 hour before serving.
MAKES 4 SERVINGS
Serving =2 turtles: 140 cal, 8 g fat (5 g sat), 22 g carbs, 120 mg sodium, 2 g fiber, 2 g protein
Recipe: Copycat P.F. Chang’s Mongolian Beef
P.F. Chang’s is known for their delicious take on Chinese food, and their Mongolian Beef is one of their most popular dishes. Serve the Mongolian Beef with steamed broccoli and rice for a complete meal! Note: If you use a gluten-free soy sauce in this recipe, then the beef, served with broccoli and rice will be all gluten-free!
Ingredients (Serves 2):
- 2 teaspoons vegetable oil
- 1/2 teaspoon ginger, minced
- 1 tablespoon garlic, chopped
- 1/2 cup soy sauce
- 1/2 cup water
- 3/4 cup dark brown sugar
- vegetable oil for frying (about 1 cup)
- 1 lb flank steak
- 1/4 cup cornstarch
- 2 large green onions, sliced on the diagonal into one-inch lengths
Directions:
- Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat. Don’t let the oil get too hot.
- Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
- Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. Once thickened, remove sauce from heat.
- Slice the flank steak against the grain into 1/4″ thick bite-size slices (Note:Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts).
- Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef, then place on a plate. Let the beef sit for about 10 minutes so that the cornstarch sticks.
- As the beef sits, heat up 1 cup of oil in a wok (Using a skillet is fine as long as the beef will be mostly covered with oil).
- Heat the oil over medium heat until it’s hot, but not smoking.
- Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. (Note: The meat will be heated once again after this step, so it doesn’t need to be cooked thoroughly.)
- Stir the meat around a little so that it cooks evenly.
- After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
- Put the pan back over the heat, dump the meat back into it and simmer for one minute.
- Add the sauce, cook for one minute while stirring, then add all the green onions.
- Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate or bowl and eave the excess sauce behind in the pan.