| ILoveToBake.comHow To Make Self-Rising Flour |
| Fun Facts to Know and Tell1) Measure self-rising flour like regular flour. 2) Keep all dry goods in airtight containers to avoid moisture and infestation |
| Ingredients |
| 6 cups of All-Purpose flour 3 tablespoons baking powder 1 tablespoon salt |
| Step by Step |
| Why buy self-rising flour when you can make your own? 1) In a large mixing bowl, measure 6 cups of flour 2) Add 3 tablespoons baking powder 3) Add 1 tablespoon salt 4) Either sift together or mix with a wire whisk until well combined 5) Can be stored in airtight container for monthsTink’s Notes I make both my own Self-Rising Flour and Biscuit Mix with Carbalose Flour low carb flour. I keep them in the refrigerator. I make sure that the containers, not the lids, are labeled so I don’t get the confused! |
Posted in Baking
Just when you thought pumpkin couldn’t get any better!
| ILoveToBake.com HALLOWEEN COUNTDOWN Pumpkin Pudding Cake |
| A rich, moist, nutty pumpkin cake. I can’t resist! LOL |
| Ingredients |
| 1/2 cup chopped walnuts 2 cups self-rising flour 1/3 cup sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 cup pumpkin 1/3 cup vegetable oil 1 egg 1/2 cup raisins 1 cup orange juice |
| Step by Step |
| Preheat oven to 350°F. 1) Spray a 10-inch Bundt pan with non-stick vegetable spray; 2) Sprinkle walnut evenly in bottom of Bundt pan 3) In a large mixing bowl, combine flour, sugar, cinnamon, and cloves. 4) Add pumpkin, oil, egg, raisins, and orange juice; beat until smooth. 5) Pour into prepared Bundt pan. 6) Bake 40 to 50 minutes or until a tester inserted in the center comes out clean. 7) Cool in pan for 20 minutes. Remove from pan.  Serve warm topped with whipped cream, if desired.9) Serve and Enjoy! |
| Check out today’s Halloween Countdown recipe at TheArmchairChef.com
Death By Chocolate |
| ILoveToBake.comHow To Make Self-Rising Flour |
| Fun Facts to Know and Tell1) Measure self-rising flour like regular flour. 2) Keep all dry goods in airtight containers to avoid moisture and infestation |
| Ingredients |
| 6 cups of All-Purpose flour 3 tablespoons baking powder 1 tablespoon salt |
| Step by Step |
| Why buy self-rising flour when you can make your own? 1) In a large mixing bowl, measure 6 cups of flour 2) Add 3 tablespoons baking powder 3) Add 1 tablespoon salt 4) Either sift together or mix with a wire whisk until well combined 5) Can be stored in airtight container for monthsTink’s Notes I make both my own Self-Rising Flour and Biscuit Mix with Carbalose Flour low carb flour. I keep them in the refrigerator. I make sure that the containers, not the lids, are labeled so I don’t get the confused! |
Posted in Cake Recipes for Halloween
A special treat for the grown-ups!
| ILoveToBake.com HALLOWEEN COUNTDOWN Murderous Maraschino Cherries |
| As my friend Janet Wagner, of A Slice of Heritage says… These are a little something for mom and dad on Halloween night. There are never any left! |
| Ingredients |
| one jar of maraschino cherries Jack Daniel’s Vodka |
| Step by Step |
| 1) Pour juice off one jar of maraschino cherries. 2) Discard juice. 3) Fill jar ½ full with Jack Daniel’s Whiskey 4) Fill jar to top with Vodka. 5) Cap and store a week before use. 6) Serve and Enjoy Responsibly!Can be used in cocktails, as topping for ice cream, on pound cake with whipped cream, or in meringue shell with whipped cream. |
| Check out today’s Halloween Countdown recipe at TheArmchairChef.com
Pumpkin French Toast Amish Pumpkin Pancakes |
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Posted in Holiday Recipes
This is a fun recipe to make with small helpers… they’ll be fascinated to see how the poking works!
| ILoveToBake.com HALLOWEEN COUNTDOWN Halloween Poke Cake |
| Do you need a cake to send to school for the class Halloween Party? This is a fun cake, sure to fascinate the younger members of your family… and it is YUMMY! |
| Ingredients |
| Cake Ingredients 1 (18.25-ounce) package white cake mix 1 cup boiling water 1/2 cup cold water 1 (3.25-ounce) package JELL-O Brand Orange Flavor GelatinTopping Ingredients 1 (8-ounce) tub CoolWhip Brand Whipped Topping, thawed 1/2 teaspoon yellow food coloring 1/4 teaspoon red food coloring Halloween sprinkles |
| Step by Step |
| Cake Instructions 1) Prepare cake batter and bake in 13 x 9-inch baking pan as directed on package 2) Cool cake in pan 15 minutes 3) Pierce cake with large fork at 1/2-inch intervals 4) Stir boiling water into dry gelatin in small bowl at least 2 minutes until completely dissolved 5) Add cold water; stir 6) Carefully pour over cake 7) Refrigerate 3 hoursTopping Instructions 1) Tint CoolWhip Brand Whipped Topping orange with food coloring 2) Spread onto top of cake 3) Refrigerate at least 1 hour or until ready to serve 4) Decorate with sprinkles 5) Serve and Enjoy! PS – Store leftover cake in refrigerator |
| Check out today’s Halloween Countdown recipe at TheArmchairChef.com
Spiced Pumpkin Tiramisu |
Posted in Cake Recipes for Halloween
This is a great cookie recipe with a wonderful icing that becomes just the… icing on the cake! And think how good the icing would be on the Black Magic Cake Recipe!
| ILoveToBake.com HALLOWEEN COUNTDOWN Double Orange Cookies |
| Orange, Drop Cookies topped with a delicious Orange Icing |
| Ingredients |
| Orange Drop Cookie Ingredients 1 cup margarine 1 1/2 cups white sugar 1 cup sour cream 2 eggs 3 tablespoons grated orange zest 4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2/3 cup orange juiceOrange Icing Ingredients 1/4 cup margarine, melted 2 cups confectioners’ sugar 1 tablespoon grated orange zest 3 tablespoons orange juice |
| Step by Step |
| Orange Drop Cookie Instructions Preheat the oven to 375 degrees F 1) In a medium bowl, cream together the margarine, sugar and sour cream until smooth 2) Beat in the eggs one at a time 3) Stir in 3 tablespoons orange zest 4) In a different bowl. combine the flour, baking powder, baking soda and salt 5) Stir into the sugar mixture alternately with 2/3 cup orange juice 6) Drop by teaspoonfuls onto ungreased cookie sheets 7) Bake for 8 to 10 minutes in the preheated oven Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely Orange Icing Instructions1) In a small bowl, stir together the melted margarine, confectioners’ sugar and 1 tablespoon orange zest 2) Mix remaining orange juice in 1 tablespoon at a time until desired consistency is reached 3) Spread over cooled cookies 4) Serve and Enjoy! |
| Check out today’s Halloween Countdown recipe at TheArmchairChef.com
Gingered Pumpkin Flan |
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![Cake Mix Miracles [ 50 delicious recipes made superesy with cake mixes ] (layer cakes, snack cakes, sheet cakes, bundt cakes, cupcakes, breads, muffins, drop cookies, bar cookies)](http://ecx.images-amazon.com/images/I/519xNLD-3VL._SL75_.jpg "Cake Mix Miracles [ 50 delicious recipes made superesy with cake mixes ] (layer cakes, snack cakes, sheet cakes, bundt cakes, cupcakes, breads, muffins, drop cookies, bar cookies)")
Posted in Drop Cookie Recipes
Cheesecake bars are fun and easy variation on cheesecake. Here’s a version featuring pumpkin!
| ILoveToBake.com HALLOWEEN COUNTDOWN Great Pumpkin Cheesecake Bars |
| Yum! Need I say more? |
| Ingredients |
| Crust Ingredients 1 c. flour 1/3 c. brown sugar 5 T. butter, softened 1/2 c. chopped nutsFilling Ingredients 8 oz. cream cheese 1 1/2 cinnamon 3/4 c. sugar 1 t. allspice 1/2 c. pumpkin 1 t. vanilla 2 eggs |
| Step by Step |
| Crust Instructions Preheat Oven to 350 degrees F 1) In a large mixing bowl, combine 1 c. flour and 1/3 c. brown sugar 2) Stir in 1/2 c. chopped nuts 3) Set aside 3/4 c. of the above mixture for top 4) Press remaining amount in a buttered 8×8″ pan 5) Bake at 350 for 15 mins 6) Cool slightlyFilling Instructions Preheat Oven to 350 degrees F 1) Combine the cream cheese, cinnamon, sugar, allspice, pumpkin, vanilla, and eggs, mixing until smooth 2) Pour cream cheese mixture over baked crust 3) Sprinkle with reserved topping 4) Bake 30-35 minutes at 350 5) Cool before cutting 6) Serve and Enjoy! |
| Check out today’s Halloween Countdown recipe at TheArmchairChef.com
Pecan Pumpkin Mousse Bars |
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Posted in Halloween Cookie Recipes
Great cookies to be enjoyed year-round!
| ILoveToBake.com HALLOWEEN COUNTDOWN Pumpkin Haunted Hermits |
| A Halloween twist on a classic cookie recipe! |
| Ingredients |
| 3/4 cup butter 1 1/4 cups packed brown sugar 2 eggs 1 teaspoon vanilla 1 cup canned pumpkin 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon each baking soda and salt 1 teaspoon cinnamon 1/2 teaspoon each allspice, cloves, nutmeg 1 cup each chopped dates and raisins 3/4 cup chopped nuts |
| Step by Step |
| Preheat Oven to 375 degrees F 1) In large mixing bowl, with electric mixer, cream butter and sugar 2) Beat in eggs one at a time and add vanilla 3) Beat in pumpkin 4) In separate bowl, mix together flour, baking powder, baking soda, salt and spices 5) Stir flour mixture into creamed mixture 6) Stir in dates, raisins and nuts 7) Drop by tablespoonfuls onto greased baking sheets Bake in 375ºF oven for 12 to 15 minutes, or until lightly browned.9) Let cool for a few minutes on baking sheet, then remove to rack to cool completely 10) Store in airtight container; can be frozen 11) Serve and Enjoy! |
| Check out today’s Halloween Countdown recipe at TheArmchairChef.com
Pumpkin Bread Pudding |
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Posted in Halloween Cookie Recipes