Anns Chocolate Chip Carrot Cake Pumpkins Food
ANN'S CHOCOLATE CHIP CARROT CAKE PUMPKINS
Moist and delicious carrot cupcakes with pineapple and chocolate chips get frosted with orange buttercream and decorated like jack-o'-lanterns. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!
Provided by Ann Sayegh
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 20
Steps:
- Preheat oven to 325 degrees F (165 degrees C). (If using a countertop induction oven, preheat to 325 degrees F.) Grease 12 pumpkin-shaped cupcake molds (silicon molds work well).
- Sift 2 cups cake flour, cinnamon, baking soda, baking powder, and salt together in a bowl. Mix in sugar, oil, and eggs until combined. Stir carrots and pineapple into the batter.
- Place 1 tablespoon cake flour in a bowl. Toss walnuts and chocolate chips in flour until coated; fold into batter.
- Pour batter into cupcake molds to about two-thirds full; gently tap molds onto work surface to remove air bubbles.
- Bake in preheated oven (or countertop induction oven) until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes (or 15 to 20 minutes in the countertop induction oven). Cool to room temperature, 15 to 20 minutes; remove from molds.
- Combine butter, cream cheese, and vanilla extract in a bowl; beat with an electric mixer until well blended, 4 to 6 minutes. Mix in confectioners' sugar on low speed, 1/2 cup at a time, until frosting is smooth and spreadable. Add lemon juice and orange food coloring; stir until combined. Refrigerate until set, 15 to 20 minutes.
- Frost cupcakes with the cream cheese frosting; decorate with black decorating gel.
Nutrition Facts : Calories 818.3 calories, Carbohydrate 89.4 g, Cholesterol 102.9 mg, Fat 49.4 g, Fiber 1.6 g, Protein 7.3 g, SaturatedFat 15.9 g, Sodium 595.3 mg, Sugar 60.1 g
CHOCOLATE CAKE IN A PUMPKIN
Strange but true: You can bake a chocolate cake right in a pumpkin - and it tastes delicious!
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Make the cake: Preheat the oven to 350˚ F and line a baking sheet with parchment paper. Cut off the top one-quarter of the pumpkin; reserve. Scoop out the seeds with a spoon and scrape the inside clean. Place the pumpkin on the prepared baking sheet.
- Whisk the flour, cocoa powder, salt and baking powder in a medium bowl. Combine the butter, brown sugar and water in a medium saucepan over medium-high heat. Bring to a simmer, stirring, until the butter melts and the sugar dissolves, 3 minutes. Whisk in the chocolate until melted and smooth. Remove from the heat; whisk in the eggs, vanilla and scotch until smooth, then whisk in the flour mixture until combined.
- Pour the batter into the pumpkin, filling it about three-quarters of the way. Add the pumpkin top to the baking sheet, if desired (don't put it on top of the pumpkin). Bake until the cake is browned and rises slightly out of the opening of the pumpkin, about 1 hour. Reduce the oven temperature to 300˚ F and continue baking until a skewer inserted into the center comes out clean, about 50 more minutes. Let cool 3 to 4 hours before slicing.
- Meanwhile, make the butterscotch sauce: Melt the butter in a small saucepan over medium heat. Add the brown sugar and cook, stirring, until melted and bubbling, about 2 minutes. Whisk in the heavy cream and cook, stirring occasionally, until thickened, about 10 minutes. Stir in the pumpkin pie spice, salt, vanilla and scotch. Transfer to a small bowl and let cool slightly.
- Slice the cake into wedges, cutting through the pumpkin. Serve with vanilla ice cream and drizzle with the butterscotch sauce.
PUMPKIN CARROT CAKE
Make and share this Pumpkin Carrot Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Cream Cheese Frosting: Add cream cheese, butter, and powdered sugar to a large mixing bowl; beat with an electric mixer until fluffy.
- Add in vanilla, orange juice, and orange peel; beat to combine; set aside.
- Cake: In a mixing bowl, add the flour, baking soda, cinnamon, and salt; stir to combine.
- In a measuring cup, add the milk and lemon juice; stir to combine (will look curdled).
- In a big mixing bowl, add the eggs, pumpkin, sugars, and vegetable oil; beat to combine.
- Add in the pineapple, carrots, and milk mixture; mix well.
- Gradually add the dry ingredients to the batter; beat until combined.
- Add in coconut and 1 cup nuts; stir to combine.
- Pour batter into two 9-inch greased round baking pans.
- Bake at 350° for 30-35 minutes or until pick comes out clean.
- Cool in pans for 15 minutes.
- Turn cakes out onto wire rack and let cool completely.
- Frost cake between layers, on the sides, and on top of the cake with Cream Cheese Frosting.
- Garnish with remaining nuts.
- Store in the refrigerator.
Nutrition Facts : Calories 728, Fat 34.7, SaturatedFat 13.7, Cholesterol 97.1, Sodium 628.6, Carbohydrate 99.2, Fiber 3.5, Sugar 75.7, Protein 9.4
PUMPKIN CHOCOLATE CHIP CAKE
I have been baking this cake for friends and neighbors for years. It's an easy to make-and-take treat. -Kellie Moore, Fort Collins, Colorado
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, beat pumpkin, sugar, oil and eggs until well blended. In another bowl, whisk flours, baking powder, baking soda, salt and spices; gradually beat into pumpkin mixture. Fold in chocolate chips., Spread into prepared baking pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Meanwhile, in a large bowl, beat butter until creamy. Beat in milk, vanilla and, if desired, cloves. Gradually beat in cocoa and enough confectioners' sugar to reach a spreading consistency. Spread over top of cake. If desired, sprinkle with additional chocolate chips.
Nutrition Facts : Calories 374 calories, Fat 17g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 219mg sodium, Carbohydrate 56g carbohydrate (40g sugars, Fiber 3g fiber), Protein 4g protein.
ANN'S CHOCOLATE CHIP CARROT CAKE PUMPKINS
Moist and delicious carrot cupcakes with pineapple and chocolate chips get frosted with orange buttercream and decorated like jack-o'-lanterns. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!
Provided by Ann Sayegh
Categories Pineapple Desserts
Time 1h10m
Yield 12
Number Of Ingredients 20
Steps:
- Preheat oven to 325 degrees F (165 degrees C). (If using a countertop induction oven, preheat to 325 degrees F.) Grease 12 pumpkin-shaped cupcake molds (silicon molds work well).
- Sift 2 cups cake flour, cinnamon, baking soda, baking powder, and salt together in a bowl. Mix in sugar, oil, and eggs until combined. Stir carrots and pineapple into the batter.
- Place 1 tablespoon cake flour in a bowl. Toss walnuts and chocolate chips in flour until coated; fold into batter.
- Pour batter into cupcake molds to about two-thirds full; gently tap molds onto work surface to remove air bubbles.
- Bake in preheated oven (or countertop induction oven) until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes (or 15 to 20 minutes in the countertop induction oven). Cool to room temperature, 15 to 20 minutes; remove from molds.
- Combine butter, cream cheese, and vanilla extract in a bowl; beat with an electric mixer until well blended, 4 to 6 minutes. Mix in confectioners' sugar on low speed, 1/2 cup at a time, until frosting is smooth and spreadable. Add lemon juice and orange food coloring; stir until combined. Refrigerate until set, 15 to 20 minutes.
- Frost cupcakes with the cream cheese frosting; decorate with black decorating gel.
Nutrition Facts : Calories 818.3 calories, Carbohydrate 89.4 g, Cholesterol 102.9 mg, Fat 49.4 g, Fiber 1.6 g, Protein 7.3 g, SaturatedFat 15.9 g, Sodium 595.3 mg, Sugar 60.1 g
CHOCOLATE CHIP-PUMPKIN SPICE CAKE
A yummy cake for fall or any time of year.
Provided by Ariel A
Time 1h10m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix sugar, pumpkin, oil, and eggs together in a bowl. Add flour, baking powder, cinnamon, baking soda, cloves, and ginger and mix well. Add bran flakes, chocolate chips, and walnuts; gently mix. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Nutrition Facts : Calories 510 calories, Carbohydrate 66.2 g, Cholesterol 62 mg, Fat 26.6 g, Fiber 4.7 g, Protein 7.4 g, SaturatedFat 5.4 g, Sodium 240.2 mg, Sugar 43.5 g
ANN'S CHOCOLATE CHIP CARROT CAKE PUMPKINS
Moist and delicious carrot cupcakes with pineapple and chocolate chips get frosted with orange buttercream and decorated like jack-o'-lanterns. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!
Provided by Ann Sayegh
Categories Pineapple Desserts
Time 1h10m
Yield 12
Number Of Ingredients 20
Steps:
- Preheat oven to 325 degrees F (165 degrees C). (If using a countertop induction oven, preheat to 325 degrees F.) Grease 12 pumpkin-shaped cupcake molds (silicon molds work well).
- Sift 2 cups cake flour, cinnamon, baking soda, baking powder, and salt together in a bowl. Mix in sugar, oil, and eggs until combined. Stir carrots and pineapple into the batter.
- Place 1 tablespoon cake flour in a bowl. Toss walnuts and chocolate chips in flour until coated; fold into batter.
- Pour batter into cupcake molds to about two-thirds full; gently tap molds onto work surface to remove air bubbles.
- Bake in preheated oven (or countertop induction oven) until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes (or 15 to 20 minutes in the countertop induction oven). Cool to room temperature, 15 to 20 minutes; remove from molds.
- Combine butter, cream cheese, and vanilla extract in a bowl; beat with an electric mixer until well blended, 4 to 6 minutes. Mix in confectioners' sugar on low speed, 1/2 cup at a time, until frosting is smooth and spreadable. Add lemon juice and orange food coloring; stir until combined. Refrigerate until set, 15 to 20 minutes.
- Frost cupcakes with the cream cheese frosting; decorate with black decorating gel.
Nutrition Facts : Calories 818.3 calories, Carbohydrate 89.4 g, Cholesterol 102.9 mg, Fat 49.4 g, Fiber 1.6 g, Protein 7.3 g, SaturatedFat 15.9 g, Sodium 595.3 mg, Sugar 60.1 g
PUMPKIN CHOCOLATE CHIP CAKE
Seasonal favorite great for dessert OR even breakfast! Use canned pumpkin or better yet, bake a halved pumpkin, scoop out the meat and mash well. Mmmmm!
Provided by Debber
Categories Dessert
Time 1h25m
Yield 1 13x9 pan, 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Grease and dust a Bundt pan or 13x9 cake pan or put paper in 30 cupcake spots.
- Mix wet ingredients in large mixing bowl.
- In a separate bowl, combine dry ingredients then add to wet ingredients, mixing well. Add mini-chips last.
- Pour batter into prepared pan.
- Bake cake for 1 hour, 20 minutes; cupcakes for about 20-25 minutes.
Nutrition Facts : Calories 438.5, Fat 21.7, SaturatedFat 6.1, Cholesterol 52.9, Sodium 442.5, Carbohydrate 60.3, Fiber 3.5, Sugar 38, Protein 5.3
PUMPKIN CHOCOLATE CHIP BUNDT CAKE
This is a wonderful Fall cake, the taste is so yummy, super to serve for a Thanksgiving dinner, it's a never-fail cake, always turns out high, and mighty and very moist, if desired, you could replace the chocolate chips with walnuts or pecans or make it with both the chocolate chips and nuts together, anyway you choose to make it...it is a super cake recipe.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h25m
Yield 1 Bundt cake
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees rack set at second lowest position Grease and flour a Bundt pan In mixing bowl, blend sugar and oil; add eggs, beating well after each addition Combine all dry ingredients; add to egg mixture, alternately with pumpkin Add in chocolate chips Transfer to a Bundt pan; bake for 60-65 mins, or until done.
ANN'S CHOCOLATE CHIP CARROT CAKE PUMPKINS
Moist and delicious carrot cupcakes with pineapple and chocolate chips get frosted with orange buttercream and decorated like jack-o'-lanterns. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!
Provided by Ann Sayegh
Categories Pineapple Desserts
Time 1h10m
Yield 12
Number Of Ingredients 20
Steps:
- Preheat oven to 325 degrees F (165 degrees C). (If using a countertop induction oven, preheat to 325 degrees F.) Grease 12 pumpkin-shaped cupcake molds (silicon molds work well).
- Sift 2 cups cake flour, cinnamon, baking soda, baking powder, and salt together in a bowl. Mix in sugar, oil, and eggs until combined. Stir carrots and pineapple into the batter.
- Place 1 tablespoon cake flour in a bowl. Toss walnuts and chocolate chips in flour until coated; fold into batter.
- Pour batter into cupcake molds to about two-thirds full; gently tap molds onto work surface to remove air bubbles.
- Bake in preheated oven (or countertop induction oven) until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes (or 15 to 20 minutes in the countertop induction oven). Cool to room temperature, 15 to 20 minutes; remove from molds.
- Combine butter, cream cheese, and vanilla extract in a bowl; beat with an electric mixer until well blended, 4 to 6 minutes. Mix in confectioners' sugar on low speed, 1/2 cup at a time, until frosting is smooth and spreadable. Add lemon juice and orange food coloring; stir until combined. Refrigerate until set, 15 to 20 minutes.
- Frost cupcakes with the cream cheese frosting; decorate with black decorating gel.
Nutrition Facts : Calories 818.3 calories, Carbohydrate 89.4 g, Cholesterol 102.9 mg, Fat 49.4 g, Fiber 1.6 g, Protein 7.3 g, SaturatedFat 15.9 g, Sodium 595.3 mg, Sugar 60.1 g
ANN'S CHOCOLATE CHIP COOKIES
I have actually won contests with this recipe. I just adapted it from the Nestle Toll House recipe on the back of the package. I have yet to find a chocolate chip I like better than Toll House for cookies! My teens, church friends, fellow parents, & kids' teachers beg for these!
Provided by Madre Mia
Categories Chocolate Chip Cookies
Time 26m
Yield 50 cookies, 3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F
- Beat shortening, sugar, brown sugar, and vanilla in mixer until creamy.
- Add eggs.
- Gradually beat in flour, baking soda, and salt.
- Mix in chocolate chips.
- Drop by rounded tablespoons (I use a meatball-sized scooper and shape them with a soft flattening) onto ungreased baking sheets.
- Bake for 9 - 11 minutes or until golden.
Nutrition Facts : Calories 2042.2, Fat 110.3, SaturatedFat 40.6, Cholesterol 124, Sodium 498.8, Carbohydrate 264.4, Fiber 10.2, Sugar 172.5, Protein 20.3
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