1/2 cup butter, softened
1 cup sugar
1/2 teaspoon salt
2 eggs, room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups flour
1 can cherry pie filling
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 to 1 1/2 tablespoons heavy cream
Preheat Oven to 350 degrees and prepare a 13x9 baking pan with a baking
In a stand up mixer, cream butter, sugar and salt until light and fluffy. Add eggs, one at a time and beat well after adding each egg. Add vanilla and almond extracts. Gradually add flour until completely mixed.
Spread 3/4 of the dough in the prepared baking pan. Spread the pie filling over the dough. Drop the remaining dough by teaspoonfuls over filling.
Bake about 30-35 minutes or until golden brown. Completely cool in the pan on a wire rack. Glaze: in a cup measurer mix confectioners' sugar, vanilla and almond extracts and enough heavy cream to reach desired consistency; drizzle over top.
original recipe by tasteofhome.com
I like my glaze to be thick so, I usually cut back on the heavy cream. The more heavy cream you use the thinner it will be.
Melt butter in a small sauce pan on low heat, slowly. Add the cocoa powder, strong coffee and stir until butter is completely melted. Set aside and let this chocolate mixture cool.
In a medium bowl whisk together the eggs and the sugar. Add the vanilla extract. Once the chocolate mixture is cool, add into the sugar mixture. Stir in slowly.
In a small bowl, mix together the flour, baking powder and salt.
Mix together the wet and dry ingredients, some lumps are fine, do not over mix.
Pour the batter in the pan and drizzle the caramel sauce over the batter. I used a butter knife to pull the caramel through the batter. Starting at the top and ending at the bottom of the pan.
Bake for 20-30 minutes. This is a fudgy recipe so, if you put a toothpick in the center it will not come out totally clean.
Once cooled, sprinkle with Flaky Sea Salt.
recipe inspired by https://www.verybestbaking.com/toll-house/.
1½ cups firmly packed light brown sugar
2 teaspoons pumpkin spice
1/4 teaspoon cinnamon
1 teaspoon baking soda
¾ teaspoon kosher salt
1 cup canned pumpkin
½ cup unsalted butter, melted
2 large eggs
⅓ cup whole milk
Oatmeal Spice Streusel/Topping
¾ cup flour
½ cup rolled oats
¼ cup packed light brown sugar
1 teaspoon pumpkin spice
1 teaspoon cinnamon
¼ cup unsalted butter, melted
Preheat oven to 350°F. Use muffin liners, baking pan spray or shortening and flour to prepare muffin pans.
Oatmeal Streusel Topping--In a small bowl, stir together flour, oatmeal, brown sugar, pumpkin spice and cinnamon. Add melted butter, stir until large clumps form. Then squeeze mixture together with hands to create more clumps. And set aside.
In a large bowl, combine the flour, brown sugar, pumpkin spice, cinnamon, baking soda, and salt. In a medium bowl, whisk together pumpkin, melted butter, eggs, and milk. Add wet ingredients to the dry and fold until well combined.
Spoon batter into prepared muffin cups, filling them a little more than halfway. Spoon 2 tablespoons Oatmeal Streusel on top of batter in each muffin cup.
Bake until a wooden pick inserted in center comes out clean, 18 to 28 minutes.
**optional--sugar glaze topping--3 tablespoons powdered sugar, 1 1/2 tablespoon
milk. Stir and drizzle on top of muffin once it has cooled.**
--recipe inspired by: bakefromscratch.com