Showing posts with label nutmeg recipes. Show all posts
Showing posts with label nutmeg recipes. Show all posts

Wednesday, October 29, 2014

Spider Wed Pumpkin Cheesecake Brownie



Spider Web Pumpkin Cheesecake Brownie is delicious and creamy...everyone will love it!


Ingredients

1 brownie mix (18 oz.)
1/4 cup oil
1/4 cup water
1 Tablespoon  instant coffee
2 eggs
1 package cream cheese (8 oz.)
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
2 Tablespoon flour
3/4 cup pumpkin puree
1/4 cup plain Chobani Greek Yogurt
1 container Cool Whip (8 oz.)Chocolate Syrup



Directions

In a mixing bowl, combine the brownie mix, oil, water, coffee, and one egg. 


Beat until combined. 

Carefully spread in the bottom of the pie crust. Bake for 30 minutes at 350*.

While the brownie layer is baking, in a large bowl mix cream the cream cheese, sugar, yogurt, and vanilla together until smooth. Add the egg and pumpkin and cream again. Slowly beat in the cinnamon, nutmeg, allspice and flour.

When the brownie layer is finished, remove from the oven and carefully spread the cheesecake on top of the brownie layer. 


Place back in the oven and bake another 20-25 minutes. 

Remove from the oven and set on a cooling rack. Let cool for an hour. 

Place in refrigerator and cool completely. 

Spread the cool whip on top.

Microwave chocolate and 1 tsp. butter in microwaveable bowl on medium (50%) 30 sec.; stir until chocolate is completely melted. 

 Drizzle over cheesecake in spiral pattern. 

 Starting at center of cheesecake, pull toothpick through lines from center of cheesecake to outside edge to resemble a spider's web.

Place in refrigerator for 2-3 hours.



Sunday, October 26, 2014

Pumpkin Pie Colada


Yum--Pumpkin Pie Colada in 10 minutes! This smooth, blended of rums with spices and frozen Pumpkin will quickly become addictive...it's just that good!


INGREDIENTS

4 oz. White Rum
5 oz. Cruzan Clipper Spiced Rum
1 Pumpkin Pie Yogurt (6 oz.)
1 cup frozen pureed Pumpkin
¼ teaspoon allspice
¼ teaspoon nutmeg
¼ teaspoon Cinnamon

Cool Whip (optional)

DIRECTIONS

Fill Ice trays with pureed Pumpkin 2 hours before serving.

Blend together white rum, spiced rum, yogurt, allspice, nutmeg, Cinnamon until smooth.


Add frozen pureed Pumpkin and blend until smooth. 


Pour into a cocktail glass.


Garnish with a Cool Whip and sprinkle with Cinnamon.








Enchantment Ice Coffee Cocktail


Add a few incredible Enchantment Ice Coffee Cocktails to your evening, but be careful they sneak up on you and before you know it everybody starts looking fabulous.


Ingredients


3 oz. Baileys Vanilla Cinnamon Irish Cream Liqueur
1 oz. Goldschlager Cinnamon Schnapps
6 oz. cold coffee
Coffee Ice Cubes
Edible gold flakes or Nutmeg


Directions

Mix ingredients in a cocktail shaker with ice.

Strain into a 12 oz. glass.

Sprinkle with gold flakes or nutmeg.

Serving size: One Serving



Pumpkin Cheesecake Brownie Pie


Pumpkin Cheesecake Brownie Pie is delicious and creamy! You can’t have enough pumpkin really!


Ingredients

2 sheets refrigerated Pillsbury pie crust
1 brownie mix (18 oz.)
1/4 cup oil
1/4 cup water
1 Tablespoon  instant coffee
2 eggs
1 package cream cheese (8 oz.)
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
2 Tablespoon flour
3/4 cup pumpkin puree
1/4 cup plain Chobani Greek Yogurt
1 container Cool Whip (8 oz.)

Directions


Roll out the refrigerated pie crusts. 

Place one sheet in a 10 inch glass pie plate. 

Cut small shapes out of the second pie crust with tiny cookie cutters. 

Arrange around the top of the pie crust in the pan.

In a mixing bowl, combine the brownie mix, oil, water, coffee, and one egg. 

Beat until combined. Carefully spread in the bottom of the pie crust. 

Bake for 30 minutes at 350*.

While the brownie layer is baking, in a large bowl mix cream the cream cheese, sugar, yogurt, and vanilla together until smooth. 

Add the egg and pumpkin and cream again. 

Slowly beat in the cinnamon, nutmeg, allspice and flour.

When the brownie layer is finished, remove from the oven and carefully spread the cheesecake on top of the brownie layer. 

Place back in the oven and bake another 20-25 minutes. 

Remove from the oven and set on a cooling rack. 

Let cool for an hour. 

Place in refrigerator and cool completely. 

Spread the cool whip on top and sprinkle with cinnamon if desired.