Arugula and Grilled Pear Salad

This arugula and grilled pear salad combines the peppery flavor of arugula with the sweetness of grilled pears tossed in tangy Dijon vinaigrette dressing. I grew up with iceberg lettuce. I only thought lettuce was iceberg lettuce. I had no idea the wondorous varieties of lettuces in this vast world. After all, mom did the […]

Award Winning Fresh Peach Salsa

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Slow Cooker Cola Ribs

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Texas Roadhouse Rolls with Honey Cinnamon Butter

Hi, it’s Jen from Bakerette.com here to share with you one of my FAVE recipes: Texas Roadhouse Rolls with Honey Cinnamon Butter. If you’ve ever been to Texas Roadhouse, you know how amazing their rolls are! Does anyone go to Texas Roadhouse for anything else? Their rolls are soft, buttery, sweet, and when slathered with […]

Spanish Garlic Bread

Hi, It’s Jen from Bakerette again and I’m excited to be back at Made From Pinterest to share with you one of my favorite garlic bread recipes: Spanish garlic bread! Holy cow, is it ever delicious and full of flavor. When I originally made this bread, I made it while everyone was away from home […]

Pumpkin Chocolate Chip Cake Donuts

Jen at Bakerette.comI love Autumn, don’t you? It’s my favorite time of year. The colors are just fantastic. I love the oranges, reds, yellows, and even browns. The other day I went exploring downtown Salt Lake City and took my camera along with me. I had so much fun being by myself. Ya, I’m a nerd. I enjoy being by myself–experiencing the quiet and reverence of nature without kids saying “mom, mom, MOM!” or arguing or just gabbing. I enjoy the quiet. The sounds of birds. The flapping of their wings. Their squawks as I approach warning me to leave them alone. I love hearing the wind roar and feel my hair fly across my face tickling my cheeks. I get satisfaction out of small, yet great, things.

Here are a few pics I took today at the Brigham Young Historic Park in downtown Salt Lake City. These statues reminded me of my childhood playing in the nearby pond and catching polliwogs with my older brother. Ah, such fond memories.

Brigham Young Historical Park

Another fond memory is coming out of the chilled outdoors and sipping hot chocolate and eating pumpkin chocolate chip bread or muffins. I love the combination of pumpkin and chocolate. Today, I made pumpkin chocolate chip cake donuts. And they are wonderful. I might have eaten half a batch before everyone got home from work and school. But I’m not saying. No, you can’t make me confess. Okay, I will give you a hint: I will be tipping the scale come tomorrow morning! Oy!

Pumpkin Chocolate Chip Cake Donuts. Bakerette.com

These pumpkin chocolate chip cake donuts are moist, tender, and full of flavor! Enjoy a bite before autumn ends.

Pumpkin Chocolate Chip Cake Donut Tower. Bakerette.com

Pumpkin Chocolate Chip Donuts
Recipe Type: Dessert
Author: Bakerette.com
Prep time:
Cook time:
Total time:
Serves: 12 donuts or 15 muffins
Ingredients
  • 1/2 cup unsweetened applesauce
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 1/2 cups pure pumpkin purée (not pie purée)
  • 1 1/2 teaspoons pumpkin pie spice (or 1 teaspoon ground cinnamon plus 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground ginger)
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoon baking powder
  • 1 3/4 cups + 2 tablespoons all-purpose flour
  • 1/2 cup miniature semi-sweet chocolate chips
  • Confectioners sugar, sprinkled (optional)
  • 3 tablespoons cinnamon-sugar mixture (optional)
Instructions
  1. Preheat oven to 350 degrees F. Lightly grease two standard donut pans. [i]If you don’t have a donut pan, you can make these into muffins. See notes below.[/i]
  2. With a wire whisk, mix all ingredients minus the chocolate chips.
  3. Fold in the chocolate chips.
  4. Pour into prepared donut pans about 3/4 full and bake for 15-20 minutes or until springy to touch.
  5. Let cool for 5 minutes, loosen their edges, and turn out onto a wire rack to cool. Sprinkle with powdered sugar or with a cinnamon-sugar mixture
  6. Don’t wrap leftover donuts in plastic or they’ll become soggy. Either place on a plate and top with a cake cover, or place in a plastic baggy leaving the bag unfastened.
Notes
[b]For Muffins[/b]: If you don’t have a donut pan, you can make these in a standard-size muffin tin. Bake for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean.

Recipe adapted from KingArthurFlour.com

Thank you Debbie, Sherri, and Tracy for allowing me to share your space today with you and your readers! I’d love it if you all stopped by Bakerette.com to see what else is cooking! Have a wonderful Thanksgiving!

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Halloween Poke Cake

Helloooooo Made From Pinterest fans! I’m so excited to be sharing again with you! I love this time of year. Fall is my favorite time of year and we have the fun holidays coming up that we can make so many yummy things.

I saw this fun cake recipe on TasteofHome, but it called for a marble cake box mix. For the life of me, I could NOT find a pre-made marble cake mix, so I came up with my own and it turned out so yummy!

The cake mix is incredibly moist and features a chocolate buttery frosting that this trick-or-treater delight will keep you coming back for more!

Halloween Poke Cake. Bakerette.com

Halloween Poke Cake
Author: Bakerette.com
Prep time:
Cook time:
Total time:
Serves: 12-15 slices
Ingredients
  • 1 box white cake mix (regular size)
  • 1/3 to 1/2 cup cocoa powder, to taste
  • 2 packages (3 ounces each) orange gelatin
  • 1 cup boiling water
  • 1/2 cup cold water
  • [b]Frosting[/b]
  • 1/2 cup butter, softened
  • 3 1/2 cups powdered sugar
  • 1/3 cup baking cocoa powder
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 12-15 candy pumpkins (optional)
Instructions
  1. Preheat oven to 350 F for metal or glass pans, or 325 F for dark or coated pans. Grease sides and bottom of a 9 x 13-inch cake pan. Flour lightly. Set aside.
  2. Prepare cake mix according to boxed directions. Divide cake batter into two separate bowls. In one bowl, add cocoa powder and with an electric mixer, mix until smooth and creamy.
  3. Evenly spread the white cake batter on the bottom of the pan. Next, take the chocolate cake batter and spoon onto top of white batter. With a knife, swirl the batter back and forth.
  4. Bake for 25-30 mins or until a toothpick inserted in the center of the cake comes out clean.
  5. Remove cake from oven and cool completely.
  6. Pour gelatin in a small bowl and add boiling water. Stir until gelatin dissolves. Stir in ice cold water to the mix.
  7. With a wooden skewer or meat fork, poke holes in the cake about 2 inches apart. Slowly pour the gelatin over the cake. Refrigerate for 2-3 hours before frosting.
[b]For frosting:[/b]
  1. With an electric mixer, beat butter until creamy and fluffy. Add powdered sugar, cocoa, milk, and vanilla and beat on low and slowly increase to high speed until frosting is smooth and creamy. Cover and refrigerate until ready to use.
  2. Top with candy pumpkins

Thank you Debbie, Sherri, and Tracy for letting me invade your awesome space today!

You can also find me on the Web at:

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