Category Archives: Desserts

Pumpkin Cream Cheese Sheet Cake: Boyd Street Kitchen


This Pumpkin Cream Cheese Sheet Cake is so moist and delicious, you will want to make it time and time again. It is not from a cake mix but from scratch and is so easy to make. This recipe has been tested and approved by BOYD STREET KITCHEN.

PumpkinCreamCheeseSheetCake

INGREDIENTS:

16 oz can pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs, beaten
2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt

DIRECTIONS:

n a mixing bowl, beat the pumpkin, sugar and oil. Add eggs and mix well. Combine the dry ingredients and add to the pumpkin mixture, beating until well blended. Pour into a greased 10×15 inch baking pan. Bake for 25-35 minutes at 350 degrees.

This is the pan I used from Bed, Bath & Beyond. I LOVE this bakeware and it is made in the USA.

Cool the cake completely and then frost it with the cream cheese frosting. Here’s what you’ll need for the frosting:

Cream Cheese Frosting:

5 Tbs. butter, softened
3 oz cream cheese, softened
1 tsp. vanilla
1 3/4 cups powdered sugar
3-4 tsp. milk
chopped nuts for the top, if desired

Beat the butter and cream cheese together. Add the vanilla and blend till smooth. Gradually add the powdered sugar and mix well. Add the milk a bit at a time until you get it to a spreadable consistency.

*Adapted from recipe of eatathomecooks.com

Easy Pumpkin Muffins: Boyd Street Kitchen


Another tailgate dessert  at a September game was PUMPKIN MUFFINS.  These are so moist and will stay that way for about a week, even if frozen and defrosted.

"Pumpkin Muffins via Boyd Street Kitchen"

Photo by allrecipes.com

 

Easy Pumpkin Muffins

 

Prep Time: 5 Minutes
Cook Time: 25 Minutes

Ready In: 30 Minutes
Servings: 12

Ingredients

1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
  2. In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
  3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.

 

 

Key Lime Pie Bars: Boyd Street Kitchen


A friend brought these tasty KEY LIME PIE BARS to a recent Titans tailgate in Nashville.  I immediately returned and searched for the recipe and found this one from melskitchencafe.com.  They are sweet and light and oh-so-delicious!  (hint:  the crust is made from animal crackers!)

"Key Lime Pie Bars"

via Mel’s Kitchen Cafe

 

Key Lime Bars

*Makes 16 bars

INGREDIENTS:
Crust:
5 ounces animal crackers (about 2 1/2 cups animal crackers)
3 tablespoons packed light brown sugar
Pinch salt
4 tablespoons butter, melted

Filling:
2 ounces cream cheese, softened to room temperature
1 tbsp grated fresh lime zest (from about 2 limes)
1 can (14-ounce) sweetened condensed milk
Pinch salt
1 large egg yolk
1/2 cup fresh lime juice (from about 3-4 regular limes or 20 Key limes)

Garnish (optional)
3/4 cup shredded coconut, toasted

DIRECTIONS:
Preheat the oven to 325 degrees F, adjusting an oven rack to the middle position. Line an 8-inch square baking pan with aluminum foil, letting two opposing edges hang over at least an inch or so. Grease the foil with cooking spray.

For the crust, process the animal crackers, sugar and salt together to fine crumbs in a blender or food processor. Drizzle the melted butter over the crumbs and pulse to incorporate (or stir together in a bowl with a fork). Sprinkle the mixture into the prepared pan and press the crumbs into an even layer. Bake the crust until fragrant and golden, about 15-18 minutes.

For the filling, while crust bakes, in a medium bowl, stir the cream cheese, lime zest and salt together until combined. Whisk in the sweetened condensed milk until smooth (you can use a handheld electric mixer, if you want). Whisk in the egg yolk and lime juice until combined.

Pour the filling evenly over the crust. Bake the bars until the filling is set and the edges just slightly begin to pull away from the sides of the pan, 15-17 minutes.

Let the bars cool completely in the pan set on a wire rack, about 2 hours. Then cover the pan with foil and refrigerate until chilled, about 2 hours. Remove the bars from the pan using the foil overhang and cut into squares. Sprinkle with toasted coconut if desired.

Recipe Source: from The Cook’s Country Cookbook

 

 

German Chocolate Snack Cake: Boyd Street Kitchen


Need something easy to throw in the kid’s lunch box or take to a tailgate or potluck?  Then try this German Chocolate Snack Cake! They say it tastes like a dense brownie with a cheese cake topping.

"German Chocolate Snack Cake via Boyd Street Kitchen"

German Chocolate Snack Cakes

Southern Living NOVEMBER 2009 and myrecipes.com

  • Yield: Makes 18 squares
  • Prep time:15 Minutes
  • Total:2 Hours, 20 Minutes

Ingredients

  • 1/2 cup chopped pecans
  • 1 (18.25-oz.) package German chocolate cake mix
  • 4 large eggs, divided
  • 1/2 cup butter, melted
  • 1 (16-oz.) package powdered sugar
  • 1 (8-oz.) package cream cheese, softened

Preparation

1. Preheat oven to 350°. Arrange pecans in a single layer in a shallow pan. Bake pecans 5 to 7 minutes or until lightly toasted and fragrant. Remove from oven. Reduce oven temperature to 300°.

2. Stir together cake mix, pecans, 1 egg, and butter; press mixture into bottom of a lightly greased 13- x 9-inch pan.

3. Beat powdered sugar, softened cream cheese, and remaining 3 eggs at medium speed with an electric mixer until smooth. Spoon powdered sugar mixture over batter in pan, spreading to edges.

4. Bake at 300° for 1 hour. Let cake cool completely (about 1 hour). Remove cake from pan to a cutting board, and cut into 2 1/2- to 3-inch squares.

ENJOY!

*Picture and recipe from Southern Living Classic Southern Desserts

Hershey’s Cream Cheese Swirl Brownies


Saw these heavenly looking HERSHEY’S CREAM CHEESE SWIRL BROWNIES on doughmesstic.com (isn’t that a cute name?) the other day and thought I would share.  Anything with cream cheese and chocolate is okay with me 🙂

Hershey's Cream Cheese Swirl Brownies

via doughmesstic.com

Prep Time: 15 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 25 minutes

Yield: 16-20 Brownies

 

Ingredients

    • 10 Tablespoons butter
    • 3 ounces Hershey’s Milk Chocolate Chips
    • 1 cup sugar
    • 2 large eggs
    • 2 teaspoons vanilla
    • 3/4 cup All Purpose Flour
    • 1/4 teaspoon salt
    • 2 tablespoons Unsweetened Hershey’s Cocoa Powder
For the Cream Cheese Swirl
  • 8 ounces Cream Cheese, softened
  • 1/3 cup sugar
  • pinch salt
  • 1 large egg
  • 2 teaspoons vanilla
  • Full Sized Hershey Bars, to top

Instructions

  1. Preheat oven to 350. Prepare 8×8 baking pan with parchment paper long enough to hang over on two sides, making it easier to remove from pan once baked. Spray pan and paper.
  2. In small saucepot over medium heat, or in the microwave, melt chocolate and butter until smooth. Allow to cool slightly.
  3. In a separate bowl, beat eggs, vanilla with the sugar. Slowly add in chocolate mixture until well combined.
  4. In small bowl, sift together cocoa, salt and flour. Add mixture to rest of batter. Do not overmix.
  5. Pour batter into prepared baking pan.
  6. !For the Cream Cheese Swirl
  7. Beat ingredients together until smooth. Pour over brownie batter. Use sharp knife to swirl together.
  8. Bake 1 hour to 1 hour 10 minutes, or until just set and toothpick inserted comes out clean. Top with full sized hershey Bars and return to still warm (but off) oven until lightly melted. Allow to cool. Serve with vanilla ice cream, if desired.
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