Welcome to Scrumptious Foods! This is just the beginning but there will be more food posts coming your way. To start off, we will post a few requested recipes from our Facebook Group and we will move on from there.
Cheers,
Naho @ Scrumptious Foods
Scroll down for the full recipe or click the following links to go to their online location and website:
- Pumpkin Mousse Tarts
- Coconut Cake (Recipe from Parents.com)
- Milk Chocolate Truffles (Recipe from Eagle Brand Foods)
- Pecan Pie (Recipe from Kraft Kitchens)
- Pumpkin Cake (Recipe from Kraft Kitchens)
Ingredients:
Graham cracker Crumb Crust:
- 1-1/2 cups Graham Cracker Crumbs
- 1/2 tsp. Cinnamon
- 1/2 tsp. Nutmeg
- 1 tbls. Sugar
- 3 tbls. Margarine (melted)
- 1/4 cup slivered almonds (toasted)
- Caramel topping for Drizzle
- 1/2 cup pumpkin puree (up to preference, you may add more by a tbls. at a time)
- 1/2 tsp. pumpkin pie spice(up to preference, you may add more by a pinch at a time)
- 1 pkg. (250 g) PHILADELPHIA Brick Cream Cheese, softened
- 1 cup icing sugar
- 3 cups thawed COOL WHIP Whipped Topping (I used a tub but it may need more, I improvised)
Pumpkin Mousse:
- Beat cream cheese in small bowl with electric mixer on medium speed until creamy.
- Add sugar, pumpkin and 1/2 tsp. pumpkin pie spice; mix well.
- *Stir in the whipped topping.
Graham Cracker Crumb Crust:
- In a bowl add graham cracker crumbs, cinnamon, nutmeg, sugar and mix well.
- Add in melted margarine and with a fork, incorporate so that the mixture is slightly moist.
- In a greased mini cupcake pan, press down and pack in about 2 teaspoons of the mixture or more according to your preference.
- Place in a 350 degree oven for 5 minutes, remove and check. If they are hard and delicate to pick up, place in the oven for a 2 more minutes.
- Once the graham cracker crusts are complete and the mousse has been chilling, time to assemble.
- Place a teaspoon (or more to preference) of the pumpkin mousse onto the crust.
- Top with a few lightly toasted slivered almonds and drizzle with caramel topping.
Mile-High Coconut Cake (Recipe from Parents.com)
16 servings
Prep: 20 minutes
Bake: 30 minutes at 350 degrees F
Ingredients:
- 3-1/2 cups all-purpose flour
- 3-1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 6 egg whites
- 1 to 2 teaspoons coconut extract
- 1 cup light coconut milk or regular milk
- 1 package (8 ounces) reduced-fat cream cheese
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1 box (16 ounces) confectioners' sugar
- 1 teaspoon coconut extract
- 1 teaspoon lemon juice
- 1/2 cup prepared lemon curd
- 1-3/4 cups shredded coconut
- Raspberries, to garnish (optional)
- Heat oven to 350 degrees F. Coat three 8-inch regular or disposable round cake pans with nonstick cooking spray. Line bottoms with waxed paper; coat paper with spray; dust pans with flour (you can also use flour-and-oil baking spray).
- In medium-size bowl, mix flour, baking powder and salt. Set aside.
- With mixer on medium speed, beat butter and granulated sugar in large bowl until light and fluffy. Add egg whites one at a time, beating after each. Beat in 1 teaspoon coconut extract if you are using coconut milk; if using regular milk, use 2 teaspoons extract. On low speed, beat flour mixture alternately with coconut milk (or regular milk) into butter mixture, beating after each addition. Spread into prepared pans; batter is fairly thick.
- Bake at 350 degrees F for 25 to 30 minutes or until toothpick inserted in center of layers comes out clean and cakes begin to pull away from side of pan. Cool layers in pans on rack 10 minutes. Remove cakes from pans; cool completely.
- Frosting: In large bowl, beat cream cheese and butter until smooth. On low speed, beat in confectioners' sugar, coconut extract and lemon juice until smooth and good (but thick) spreading consistency. Add a few drops of water, if needed, for easier spreading.
- Place one layer on pedestal. Spread with 1/4 cup of the lemon curd. Top with a second layer. Spread with remaining 1/4 cup lemon curd. Top with last layer. Secure with skewers. Spread frosting on side and top of cake. Remove skewers before adding coconut.
- Press a handful of coconut gently into side of cake. If your pedestal does not have a lip, keep a bowl underneath area where you are working to catch excess. Continue around side of cake, then sprinkle over top. Garnish with raspberries, if desired.
Servings: Makes about 6 dozen truffles
Serving Size: 1/72 of a recipe
Nutrition: See Below
Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients:
- 3 cups (18 ounces) semi-sweet chocolate chips
- 1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
- 1 tablespoon vanilla extract
- Coatings (Optional): Finely chopped toasted nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa, confectioners' sugar or colored sugars
- In large saucepan, over low heat, melt chocolate chips with EAGLE BRAND®. Remove from heat; stir in vanilla.
- Pour into medium bowl. Cover and chill 2 to 3 hours or until firm.
- Shape into 1-inch balls; roll in desired coating and/or decorate with frosting and candies. Chill 1 hour or until firm. Store leftovers covered in refrigerator.
Perfect Pecan Pie (Recipe from Kraft Kitchens)
Prep: 20 min
Ready In: 1 hr 5 min
Serves: 8
Ingredients:
- 3 eggs
- 1 cup light corn syrup
- 1 cup sugar
- 2 Tbsp. butter, melted
- 1 tsp. vanilla
- 1/8 tsp. salt
- 1 cup pecan halves
- 1 unbaked 9-inch pastry shell
- PREHEAT oven to 400°F. Beat eggs lightly in medium bowl. Add corn syrup, sugar, butter, vanilla and salt; stir until well blended. Stir in pecan halves.
- POUR into pastry shell.
- BAKE 15 min. Reduce oven temperature to 350°F. Continue baking 25 to 30 min. or until pie is lightly browned and completely puffed across the top. Cool completely.
Prep: 20 min
Ready In: 1 hr 50 min
Serves: 14
Ingredients:
- 1 pkg. (2-layer size) yellow cake mix
- 1 can (14 fl oz/398 mL) pumpkin, divided
- 1/2 cup milk
- 1/3 cup oil
- 4 large eggs
- 1-1/2 tsp. pumpkin pie spice, divided
- 1 pkg. (250 g) PHILADELPHIA Brick Cream Cheese, softened
- 1 cup icing sugar
- 3 cups thawed COOL WHIP Whipped Topping
- 1/2 cup caramel ice cream topping
- 1/2 cup chopped toasted pecans
- PREHEAT oven to 350°F. Grease and flour two 9-inch round cake pans. Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 tsp. of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended. Pour evenly into prepared pans.
- BAKE 28 to 30 min. or until wooden toothpick inserted in centres comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add sugar, remaining pumpkin and remaining 1/2 tsp. pumpkin pie spice; mix well. Stir in the whipped topping.
- CUT each cake layer horizontally in half with serrated knife. Stack the layers on serving plate, spreading the cream cheese filling between layers. ( Do not frost top of cake.) Drizzle with caramel topping just before serving; sprinkle with the pecans. Store leftover cake in refrigerator.
If you don't have pumpkin pie spice, you can easily make your own by combining 3/4 tsp. ground cinnamon, 1/4 tsp. each ground ginger and ground nutmeg and 1/8 tsp. each ground allspice and ground cloves.
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