Muirhead Pecan Pumpkin Butter DESSERT SQUARES
1 package yellow cake mix; set aside one cup
½ cup butter, melted
3 eggs, large
1 jar of Muirhead Pecan Pumpkin Butter
2 tbsp milk
1 tbsp flour
2 tbsp sugar
¼ cup butter, softened
1 tsp cinnamon
Preheat oven to 350° F. Divide yellow cake mix, placing all but one cup in a mixing bowl. Stir the melted butter and one egg into the cake mix. Press the mixture into the bottom of a greased 9" × 13" pan. Mix the jar of Muirhead Pecan Pumpkin Butter with two eggs and milk. Pour this result over the cake mix. Stir the reserved cup of cake mix with the flour, sugar, softened butter, and cinnamon. Mix together until crumbly. Sprinkle over top of the pumpkin layer. Bake for 35 to 40 minutes or until golden brown. Cool. Cut into "2 squares. Serves 24.
*** I received this recipe from Williams Sonoma company they are EXCELLENT!!! You can substitute the Muirhead Pecan Pumpkin butter for a pumpkin butter you find in your local grocery store****
*** I received this recipe from Williams Sonoma company they are EXCELLENT!!! You can substitute the Muirhead Pecan Pumpkin butter for a pumpkin butter you find in your local grocery store****
Chocolate Brownie and Peanut Butter Cup Torte
Ingredients
1 (18-21 ounce) package brownie mix
3 eggs
1/2 cup vegetable oil
1 tablespoon vegetable oil
1/4 cup water
1/4 cup creamy peanut butter
6 (1 1/2 ounce) peanut butter cups, bars
1 2/3 cups peanut butter chips (10 oz. pkg)
2 cups miniture marshmallows
Preheat oven to 350 degrees F. Spray two torte pans with nonstick cooking spray with flour. Place 8 inches circles of parchment or wax paper over centers of pans, set aside. In mixing bowl combine brownie mix, eggs, 1/2 cup oil, water and peanut butter, mix well. Divide batter between 2 pans spreading to edges. Bake 10 to 12 minutes or until centers feel firm to the touch.
Meanwhile, dice peanut butter cups, set aside. In microwavable bowl, combine peanut butter morsels and remaining 1 tbsp of oil, microwave on HIGH 1-2 minutes or until melted and smooth, stirring after each 30 second interval. Spoon 1/4 cup of the peanut butter mixture into a re-sealable plastic bag, set aside. Fold marshmallows into remaining peanut butter mixture.
Remove pans from oven to cooling rack. Let brownies stand in pans for 4 minutes. To assemble torte, invert one brownie well side up onto large round platter. Make sure to remove paper from bottoms of brownies. Using scraper spread marshmallow filling into brownie well. Invert remaining brownie well side up onto cooling rack then slide onto top of bottom layer. Evenly distribute diced peanut butter cups into brownie well. Snip tip of corner of baggie to allow peanut butter mixture to flow through, drizzle over torte. Serve immediately.
*** Recipe from Recipe Zaar ***
