Dessert Recipes

By popular demand here are some of our favorite desserts! Enjoy!

Pumpkin Chocolate Chip Cake ( I haven't posted this one because you have to have the Pampered Chef Stoneware Fluted Pan to make it work according to directions. You can do it in a bundt pan in the oven, I just don't know how long it will take, sorry.)

1 Spice Cake Mix
2 cups Pumpkin
3 Eggs
1 8oz container of Cool-whip
2 cups Chocolate Chips

Mix cake mix, eggs, pumpkin and 1 cup of chocolate chips. Spray bottom and sides of fluted pan. Pour cake mixture into pan and microwave 11 minutes (unless your microwave doesn't have a turntable, then cook 12 minutes, rotating after each 4 minute interval). Remove from microwave and let rest 5 minutes. Turn out onto platter, cool completely. Melt remaining chocolate chips and 1/2 the cool-whip, about 1 1/2 minutes stirring after every 30 seconds. Pour over cooled cake. Serve with remaining cool-whip.


Microwave Caramels

In large glass bowl mix the following:
1/2 cup sweetened condensed milk
1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup corn syrup

Microwave 2 minutes, stir well. Microwave 2 more minutes, stir well. Microwave another 2 minutes, stir and pour in glass pan. Cool completely!

Mint Sandwiches
2 bags Milk Chocolate Chips
1 bag Mint Chocolate Chips
6 tbs. Shortening, seperated

Melt 1 bag milk chips with 2 tbs shortening. Pour into pan and let set up about 10 minutes (place your finger onto the chocolate to "Test" it. If your fingerprint shows up on the chips without making an indentation, it's ready. Melt the mint chips with 2 tbs. shortening. Pour over chocolate layer and let set. Melt the last bag of milk chips and pour over other 2 layers. Let set 10 minutes. Cut into squares. Refridgerate and let set completely.

Pumpkin Cake Roll
3/4 cup flour
3 eggs
1 tsp. baking powder
1 cup sugar
2 tsp. cinnamon
2/3 cup pumpkin
1 tsp. ginger
1 tsp. lemon juice
1/2 tsp. nutmeg
1 cup chopped walnuts or pecans
sprinkle of salt
1/4 cup powdered sugar

Sift together dry ingredients, set aside. Beat eggs 5 minutes or until thick. Gradually add sugar; pumpkin, lemon juice. Fold in dry ingredients. Spread in well greased and floured 15" x 10" baking pan or jelly roll pan (I use the stoneware bar pan layered with parchment paper instead of greasing and flouring.) Sprinkle top with nuts. Bake at 375 degrees for 15 minutes. Loosen edges, turn out onto dish towel sprinkled with powdered sugar. Starting at narrow end roll towel and cake together. Cool at least 1 hour. Unroll. Frost wth filling. Roll and chill before slicing to serve.

Filling:
1 cup powdered sugar
6 oz cream cheese
4 tbs butter
1/2 tsp vanilla

Mix cream cheese with butter, cream well. Add vanilla, then powdered sugar.