Grandma’s Pumpkin Ravioli with No Pasta Machine

Flavorful al dente pasta filled with a winter spiced pumpkin ricotta, dressed with brown butter and sage sauce.

Every summer, my grandma and uncle grow an elaborate garden in their backyard with a variety of different melons, pumpkins, and veggies. They grow enough for the whole family to eat! This year, there were a lot of Asian Pumpkins. Typically, we stir fry, roast, or make soup from the pumpkins, but I wanted to prepare the pumpkin in a way my family was not used to: pumpkin ravioli!

This pumpkin ravioli is naturally sweet and delicious. It is paired with a brown butter and sage sauce, inspired by Trader Joe’s. It is impossible to resist!

What is an Asian Pumpkin?

Asian Pumpkins are sweet and earthy, similar to butternut squash. These pumpkins are grown over the summer and harvested in late summer/early fall. However, once harvested, they can be stored throughout the winter season. Each pumpkin ranges from 5 to 10 pounds, so this recipe doesn’t use the whole pumpkin. It can also be prepared by roasting it in the oven, making soup, or stir fry it.

Can’t find an Asian Pumpkin?

Asian pumpkins can be hard to find in stores. However, for this recipe, you can use your favorite type of pumpkin or squash like butternut squash, spaghetti squash, acorn squash, or regular American pumpkin.

There is no need for a pasta machine to make ravioli!

I had always thought that in order to make ravioli, you need to have a pasta machine. Oh how very wrong I was! There is no need for a fancy pasta machine, all you need is a rolling pin and a cookie cutter, and a little bit of patience.

Roast, season, and puree your pumpkin.

Begin to roast the pumpkin in the oven, seasoned to your liking. I seasoned my pumpkin with salt, oil, maple syrup, fresh garlic, thyme, rosemary, and sage. These are great winter flavors that complement the natural sweetness of your pumpkin of choice. You may want to add some spices like chili powder, nutmeg, paprika and/or Tumeric. Once seasoned, roasting is the best method to cook the pumpkin because it will dry out the excess water and make sure your filling isn’t too runny.

When the pumpkin is roasted and cooled, puree it in a food processor. Be sure to take out the leafy spices, they tend to get bitter during the roast. You will put some puree in the pasta dough and leave the rest for the filling. Adding the pumpkin to the pasta dough will add a little bit of sweetness and a beautiful orange color to the dough. Let the dough rest in the refrigerator for the gluten relax. This will make the dough much easier to work with. While the dough is chilling, make the filling and place in a piping bag fitted with a round tip.

Assembly

Cut the dough into quarters to make it easier to work with. Roll 2 quarters as thin as you could get it, roughly 1/8th of an inch. Gently mark the bottom sheet of dough with the 2.5 inch cookie cutter. This will help you map out how many ravioli you are going to make.

In the center of each mark, pipe about 1 Tablespoon of filling. Wet the rim of each mark and gently place the second sheet of pasta on top. Press and seal around each mound of filling. Cut each ravioli out with the cookie cutter. Place each finished ravioli on a lightly floured sheet pan to dry out.

Once you have made all of the ravioli, place them in the freezer to chill. Cold pasta will help ensure a more even boil. It will take about 4-8 minutes to cook the pasta, depending on how cold the ravioli is and how al dente you like your pasta.

While the pasta is cooking…

Make the butter and sage sauce in a large saucepan. Right away, place the cooked ravioli into the hot saucepan with the sauce and serve!

This recipe has a lot of flexibility in it with the endless seasoning possibilities and different types of pumpkins you could use! I would love to see how you make your ravioli! Tag me in your photos on Instagram @beyondbakingwithamandajane and use the #beyondbakingwithamandajane.

Grandma's Pumpkin Ravioli with No Pasta Machine

  • Rating: ★★★★★
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Ingredients

    For the Pumpkin Puree:
  • 2 1/2 lb Pumpkin of choice
  • salt and pepper to taste
  • 2 Tablespoons olive oil
  • 1 Tablespoon maple syrup
  • 7 Cloves of garlic, smashed
  • 8 Sage leaves
  • 5 Sprigs of Thyme
  • 5 Springs of Rosemary
  • For the Dough:
  • 2 Large eggs
  • 3 cups all-purpose flour
  • 2 teaspoons salt
  • 1 Tablespoon olive oil
  • For the filling:
  • 4 oz. Whole milk ricotta
  • 1/3 cup Parmesan cheese, shredded
  • For the Sauce:
  • 1/2 cup butter, cubed
  • 10 Sage leaves

Directions

  1. Pre-heat oven to 400 degrees F. Cut the pumpkin into cubes. Line a sheet pan with parchment paper and season the pumpkin. Roast for about 30 minutes, or until deeply roasted and tender.
  2. Puree the cooled pumpkin with the garlic until very smooth. Set aside.
  3. Back in the food processor, add the eggs, flour, salt, oil, and 1/2 cup of pumpkin puree. Pulse until the dough forms. If needed, add water if the dough is too dry, or add flour if the dough is too wet.
  4. Turn the dough out onto a lightly floured surface and form a smooth disc. Cover tightly with plastic wrap and let chill in the refrigerator for 30 minutes.
  5. To make the filling, stir in the cheeses until well combined. Scoop into a large piping bag fitted with a large round tip.
  6. Roll out a quarter of the dough at a time until 1/8-inch thick and form your ravioli. Place the ravioli on a lightly floured baking sheet and freeze while the water is boiling.
  7. Bring a large pot of salted water to boil, meanwhile, make the browned butter and sage sauce by browning butter in a large saucepan with leaves of sage.
  8. Boil the ravioli for 4-8 minutes. Immediately place the hot ravioli into the saucepan and toss.

Taste tested by friends and family with love.

Reindeer Peanut Butter Cookies

Light and airy peanut butter cookies shaped just like Santa’s reindeer!

It wouldn’t be Christmas without a peanut butter cookie! Growing up, we always made peanut butter cookies because it is my brother’s favorite. This year, I decided to spice up our peanut butter cookies and make them look like Rudolph! These cookies are so fun and festive AND they are full of delicious peanut buttery flavor.

You may recognize this recipe from my Perfect Peanut Butter Blossoms recipe. My peanut butter blossom recipe can be made throughout the year, but during the holidays, you can make them more festive by shaping them into reindeer! Every week leading up to Christmas, I will be sharing some of my favorite cookie recipes! Last time, I shared my Chocolate Lover’s Chocolate Crinkle Cookie and Pastel Christmas Sugar Cookie Pinwheels! Don’t forget to also check out my Christmas cookie recipes from last year under the Christmas Cookie tab on my blog!

For this recipe, you make the dough just as you would the Perfect Peanut Butter Blossoms recipe. Instead of just rolling balls of dough, you are going to shape balls of dough into an upside-down triangle like this:

Make sure the dough is not too thin, it should be around 3/4-inch thick. Then, coat the dough in granulated sugar and place it on the cookie sheet about 2 inches apart. While the cookies are baking, gather the reindeer’s ears, eyes, and nose. For the ears, it is easiest to buy the Snyder’s of Hanover itty bitty mini pretzels. This will avoid the hassle of trying to break larger pretzels in half for the ears. For the eyes, I like to use mini chocolate chips, and for the nose, I went to my local Party City to get red M&Ms. Set out all of these ingredients so you are ready to turn these triangles into reindeer when the dough comes out of the oven.

Once the dough comes out, immediately place two pretzels on the top for ears, two mini chocolate chips for eyes, and one red M&M for the nose. Next thing you know, you’re going to have a tray full of little reindeer! Have fun decorating (and eating) these deliciously cute cookies!

I would love to see your little reindeer too! Tag me in your pictures @beyondbakingwithamandajane on Instagram and use the #beyondbakingwithamandajane! I hope you enjoy these cookies!

Reindeer Peanut Butter Cookies

  • Servings: 25 Cookies
  • Rating: ★★★★★
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Ingredients

  • 1/2 cup unsalted butter, softened
  • 3/4 cup creamy peanut butter (do not use chunky)
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 Tablespoons milk
  • 3 teaspoons vanilla extract
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 to 1/3 cup granulated sugar for rolling (optional)
  • about 70 Snyder’s of Hanover Itty Bitty Mini pretzels
  • 2 Tablespoons mini chocolate chips
  • 25-30 red M&M’s

Directions

  1. Preheat oven to 375 degrees F and line cookies sheets with parchment paper or a silicone mat.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, peanut butter, granulated sugar, and brown sugar until pale and fluffy, about 3-5 minutes.
  3. Add the egg, milk, and vanilla. Mix until combined.
  4. Add the flour, baking soda, and salt. Mix until just combined.
  5. Scoop 1 1/2 inch dough balls and shape them into upside-down triangles, making sure the cookie is about 3/4-inch thick. Roll the dough in granulated sugar. Place on a prepared cookie sheet about 2 inches apart.
  6. Bake for 8-10 minutes. While the cookies are baking, prepare the ears, eyes, and nose.
  7. Remove the cookies from the oven and immediately, gently push the reindeer facial features into the dough. Let sit for 5 minutes for the cookie to cool.

Taste tested by friends and family with love.

A Chocolate Lover’s Chocolate Crinkle Cookies

Super rich and chocolatey chocolate cookies with a cracked dusting of powder sugar.

Today, I am sharing my second cookie recipe for this Christmas cookie season, A Chocolate Lover’s Chocolate Crinkle Cookies! I always have an eye out for chocolatey cookies because my family loves chocolate everything and anything! These cookies remind me of an upgraded brookie (brownie + cookie): rich and cakey. The powder sugar dusting adds a pretty crackling effect and an extra sweetness to each bite. This is my favorite part of the cookie!

Last week, I posted my Pastel Christmas Sugar Cookie Pinwheels, click the link to check that recipe out! I also did a weekly Christmas cookie countdown last year, so don’t forget to check those recipes out under the Christmas Cookies category of my blog!

This recipe is quick and easy to whip up for a last-minute occasion. It is a one-bowl recipe, and the chill time is very minimal. When you are making this recipe, use dark cocoa powder because it will make the cookie even more rich and delicious. It is necessary to chill the dough so it is easier to work with when rolling the dough in powder sugar. I like to chill it in the freezer for 45-60 minutes. Then, using a cookie scoop, scoop balls of dough and roll each ball in a generous amount of powder sugar. Don’t be shy to add more powder sugar because this is what makes the beautiful cracking effect.

I hope you enjoy and have fun making these festive chocolate crinkle cookies! I would love to see your cookies on Instagram! Tag me @beyondbakingwithamandajane and use the #beyondbakingwithamandajane.

A Chocolate Lover's Chocolate Crinkle Cookies

  • Servings: 3 dozen cookies
  • Rating: ★★★★★
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Ingredients

  • 1/2 cup unsweetened dark cocoa powder
  • 1 cup sugar
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup confectioners sugar

Directions

  1. In a large mixing bowl, combine the cocoa, sugar, and oil until well combined.
  2. Beat in eggs, one at a time, mixing well after each addition.
  3. Add the flour, baking powder, and salt. Stir until just combined.
  4. Cover the dough and chill in the freezer for 45-60 minutes, or in the refrigerator for 4 hours.
  5. Preheat oven to 350 degrees F.
  6. Line cookie sheets with parchment paper. Scoop 1 inch balls using a cookie scoop. Roll each dough ball in powder sugar and place it on the cookie sheet about 2 inches apart.
  7. Bake for 9-11 minutes. Let cool completely on a wire rack.

Taste tested by friends and family with love.

Pastel Christmas Sugar Cookie Pinwheels

It’s finally December and you know what that means, Christmas cookie season is here! This is my favorite time of year! So, every week until Christmas, I will be sharing some of my favorite Christmas cookie recipes with you! To kick things off, I want to share my Pastel Christmas Sugar Cookie Pinwheels. Every year, when I plan out my cookie list, I never have enough color in my cookie assortment to make the platter look holly and jolly. BUT these cookies do just the job; they are bright and colorful and pop out on a plate full of cookies. AND they are absolutely delicious!

You may recognize this pastel sugar cookie recipe from my Pumpkin Shaped Pastel Cookies that my mom and I make together every Halloween. Instead of making orange pumpkins, we are going to make pinwheels!

Once you make the dough, divide it into 3 equal portions. You can dye these portions any color you may like, to suit any holiday you may celebrate, but for the spirit of Christmas, I dye one portion red, the other green, and leave the last portion as it is.

Once you dye your dough, roll each portion of dough until it is 1/4-inch thick between two pieces of parchment paper (roll each portion of dough out between their own two sheets of parchment paper). Once you have rolled each portion out, place everything on a baking sheet and refrigerate for 2 hours. This dough will be so much easier to work with when it is very chilled.

When the dough is chilled, it is time to layer the sheets of dough. I like to layer my colors with green at the bottom, then white, then red. I like to have the red on the outside of the cookie, but it doesn’t matter what order you choose to do! To start, leave the bottom sheet of parchment paper on the bottom layer of dough. For the next layer, remove the top sheet of parchment paper, line up the edges of dough, and slowly lay the top layer down. Repeat with the final layer of dough.

Gently press all of the layers together so they stick. Using the very bottom piece of parchment paper, begin to tightly roll the dough starting at the long edge. Freeze the roll for 1 hour.

When the roll is very cold, take a very sharp knife and cut 1/4-inch thick slices of dough. Place them on a cookie sheet, about 1 inch apart, and bake for 7 to 10 minutes at 350 degrees. Enjoy these colorful cookies!

I would love to see your version of my Pinwheel Cookies! Tag me in your pictures on Instagram @beyondbakingwithamandajane and use the #beyondbakingwithamandajane!

Pastel Christmas Sugar Cookie Pinwheels

  • Servings: 3 dozen cookies
  • Rating: ★★★★★
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Ingredients

  • 3 1/4 c all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup butter, softened
  • 2 large egg yolks
  • 6 Tablespoons milk
  • Red food coloring
  • Green food coloring

Directions

  1. In a medium sized bowl, combine the flour, baking powder, and salt.
  2. In the bowl of a stand mixer, cream the butter and sugar.
  3. Beat in the egg yolks. Beat in the milk.
  4. Gradually add in the dry ingredients until dough is formed.
  5. Divide the dough into 3 pieces and dye. (one red, one green, and one with no dye)
  6. Roll each piece between two sheets of parchment paper until 1/4 inch thick. Place all 3 sheets of dough on a tray and chill for 3-4 hours.
  7. Stack each layer on top of each other, gently pressing down to make sure the layers are stuck together.
  8. Roll the dough, beginning on the long edge, into a tight cylinder. Freeze for 1 hour.
  9. Preheat oven to 350 degrees F.
  10. Once chilled, cut 1/4-inch thick discs of dough and place on a baking sheet, about 1 inch apart. (note: if the dough begins to soften, put in the freezer for another 30 minutes)
  11. Bake for 7 to 10 minutes.

Taste tested by friends and family with love.

Maple Butter Pecan Cake with Cream Cheese Frosting

Decadent, moist cake with a maple simple syrup and a butter pecan crunch. This cake is paired with a delicious cream cheese frosting, perfect for a fall dessert!

Maple butter pecan is the perfect cake flavor for any fall event, especially during the holiday season! The deliciousness of the cake starts with the pecans that are toasted in browned butter. These butter-roasted pecans are then folded into the cake batter. Each cake layer is doused with maple-flavored simple syrup for a hint of maple flavor. It gets even better when it is paired with cream cheese frosting which adds a little bit of tang to the overall flavors. This cake is definitely a hit with my family, and it can be a hit for yours too!

The process for making this cake is pretty simple. You begin by roasting your chopped pecans in browned butter. I find that when you buy chopped pecans, the pieces are still too large for the cake. I like to put the pecans in a food processor and pulse until they are about pea-sized. While I process the pecans, I have the butter browning on a skillet, so when the pecans are chopped, the butter is almost ready. Roast the pecans in the browned butter until fragrant and slightly brown. This should take about 4 minutes. Spread them out on a baking sheet to cool.

The batter uses whipped sour cream to add moisture and airiness to the cake. I whip the sour cream until medium-stiff peaks form and then gently fold it into the milk. It’s important not to skip out on the sour cream, opt for the full-fat version of sour cream and whole milk for the best results.

Once the cakes are done baking, let them cool completely. This is a good time to wrap your cakes very well in plastic wrap and refrigerate them overnight if this cake is going to be a two-day project.

When you are ready to assemble your cake, make your maple simple syrup, and let it cool completely before brushing the cake layers with the syrup. Be sure to level off your cake layers because it will not only keep your stacked cake straight, it will also expose the pores of the cake, allowing the syrup to better absorb into the whole layer. I add about 4 Tablespoons to each 9-inch cake. Finally, when frosting the cake, sprinkle some roasted pecans between each layer for added texture. Have fun decorating this cake!

I would love to see your Maple Butter Pecan Cakes! Tag me in your pictures @beyondbakingwithamandajane and use the #beyondbakingwithamandajane! I look forward to seeing your creations!

Maple Butter Pecan Cake with Cream Cheese Frosting

  • Servings: 3-9 inch round cakes
  • Rating: ★★★★★
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Ingredients

    For The Cake:
  • 2 cups pecans, chopped
  • 3 Tablespoons unsalted butter
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cup granulated sugar
  • 4 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup sour cream, whipped
  • 1/2 cup whole milk
  • For The Maple Simple Syrup:
  • 1 cup water
  • 1 cup sugar
  • 1 teaspoon maple extract
  • For The Cream Cheese Frosting:
  • 1 cup butter, softened
  • 12 oz. cream cheese, softened
  • 1 teaspoon vanilla extract
  • 5 cups powdered sugar
  • 1 cup pecans, chopped, for layering

Directions

    For The Cake:
  1. Pre-heat oven to 350 degrees F. Grease and line 3 9-inch round cake pans, and dust with a little flour.
  2. Melt 3 Tablespoons of butter in a medium skillet over medium heat. Once the butter is slightly browned, toss chopped pecans in the brown butter until fragrant, about 3-5 minutes. Toss frequently to avoid burning. Pour out onto a parchment lined baking sheet to cool.
  3. In the bowl of a stand mixer with the whisk attachment, whip the sour cream until medium peaks form. Add the milk and set aside.
  4. In a medium size bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  5. In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and mix well.
  6. Mix in the flour alternating with the milk mixture, beginning and ending with the flour mixture. Be sure to not overmix during these steps, or the cake will be very dry.
  7. Fold in the cooled roasted pecans. Divide the batter among the 3 prepared pans.
  8. Bake for 20-28 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
  9. For The Maple Simple Syrup:
  10. In a small sauce pan, combine the water and sugar. Melt over medium-low heat until the sugar has completely dissolved.
  11. Stir in the maple extract and remove from heat. Let cool.
  12. For The Cream Cheese Frosting:
  13. In the bowl of a stand mixer fitted with a paddle attachment, whip together the butter and cream cheese until very smooth.
  14. Stir in the vanilla and powdered sugar.
  15. Assembly Notes: – Level off each layer of cake to create a flat top, and brush about 4 Tablespoons of syrup onto each layer. – Between each layer, sprinkle about 1/3 cup chopped pecans. – You can also use the remaining chopped pecans for decorating the outside of the cake!

Taste tested by friends and family with love.

Hearty Harvest Autumn Bread

The perfect blend of banana bread, zucchini bread, and carrot cake; a simple taste of fall in a slice of bread!

It’s finally beginning to feel like fall! The weather is getting colder, days are getting shorter, the holiday season is here! Have you ever thought about combining your favorite fall flavors? My Hearty Harvest Autumn Bread is the perfect blend of banana bread, zucchini bread, and carrot cake. The loaf is super airy, moist, and delicious. The flavors all compliment each other very well, and the cinnamon pulls all the flavors together perfectly! This bread will be a crowd favorite!

Shout out to my non-pumpkin lovers because this recipe is perfect for you. My family is a big apple and banana-loving family, so our normal go to’s are my Dad’s Apple Pecan Crumb Bread or my Brunching Banana Muffins. I wanted to try something different this fall, but it’s so hard to find recipes without apples or pumpkins! This bread was the perfect idea from Shelly at Cookies and Cups!

This bread is so simple to make, anyone can do it! The recipe will make 2 loaves, or you can make one loaf and 6 muffins. I personally like to make the one loaf and 6 muffins so I could share the muffins with my neighbors and share the loaf with my family. However, you can choose which combination works best for you. I wouldn’t suggest combining everything into one loaf, though, because the batter will rise over and out of the pan.

Begin by preparing your 9×5 loaf pan(s) and/or cupcake tins. Grease the loaf pan and line the bottom with parchment paper, leaving an overhang over the sides for easy removal, and line the cupcake tins with cupcake liners. To begin, I like to mash my banana and shred my zucchini and carrot to set aside. Then, in a large bowl combine the sugar, oil, eggs, vanilla, cinnamon, salt, baking soda, and baking powder until just combined. Next, fold in the flour, mashed banana, shredded zucchini and carrot, and chopped pecans until just combined. Make sure to not over mix the batter or the loaf will be tough and dry. Pour the batter into the prepared loaf pan(s) and/or cupcake liners. Bake the cupcakes for 20-30 minutes, or until a toothpick inserted in the middle comes out clean. Bake the loaf for 45-60 minutes, or until a toothpick inserted in the middle comes out clean. Keep an eye on the loaf during baking and cover with foil if the top becomes too dark to preserve the beautiful golden brown top.

This loaf can be served warm or at room temperature, for breakfast, or for dessert! Store in an air-tight, sealed container and enjoy! I would love to see your Hearty Harvest Autumn Bread creation! Tag me on Instagram @beyondbakingwithamandajane and use the #beyondbakingwithamandajane with your pictures!

Hearty Harvest Autumn Bread

  • Servings: 2 loaves or 1 loaf and 6 muffins
  • Rating: ★★★★★
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Ingredients

  • 1/2 cup banana, mashed (about 1 medium size banana)
  • 1 cup zucchini, shredded (about 1 medium size zucchini)
  • 1/2 cup carrot, shredded (about 1 medium size carrot)
  • 1 3/4 cup sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 3 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 3/4 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 3/4 cup all-purpose flour
  • 3/4 cup chopped pecans

Directions

  1. Pre-heat oven to 350 degrees F and grease 2-9×5 loaf pans and line with parchment paper leaving excess hanging over the edge (or grease and line 1 loaf pan and line 6 muffin tins).
  2. Mash the banana and shred the zucchini and carrot. Set aside.
  3. In a large mixing bowl, stir together the sugar, oil, eggs, vanilla, cinnamon, salt, baking soda, and baking powder until combined.
  4. Fold in the flour, banana, zucchini, carrot, and chopped pecans until just combined, being careful not to over mix.
  5. Pour batter into prepared pans. Bake loaves for 45-60 minutes (if the top begins to brown too much, finish baking with a piece of foil covering the bread), and bake the muffins for 20-30 minutes, or until a toothpick comes out with a few moist crumbs. Let cool on a wire rack.

Taste tested by friends and family with love.

One Pot Chocolate Gooey Brownies

Fudgy yet cakey, rich chocolate brownies. Perfect for every type of brownie lover.

Over the years, I have started to perfect my brownie recipe. I have to admit, I used box brownie mix for a while because I thought that the box mix was comparable to homemade. Oh how very wrong I was. I liked the box mix because it was easy and fast, but I finally made a simple homemade brownie recipe that made me not want to use the box ever again.

This is a one-pot recipe that you do not want to miss. This brownie is neither 100% fudgy nor 100% cakey. It is a perfect mix of both and will satisfy all preferences, perfect for the holidays! I just recently perfected my recipe, and it was by accident. I was making brownies for my friends and me to snack on while we were catching up, but I did not have enough chocolate chips to stir into the batter like I used to do. So, I chopped up 4 oz. of milk chocolate and folded that into the batter. Something about it made these brownies to. die. for. The chopped chocolate bar is better than plain old chocolate chips because when you chop chocolate the chunks are all going to be different sizes. The small pieces melt throughout the brownie adding more richness while the larger chunks are large pockets of gooey chocolate. This chocolate adds a little bit of a fudgy texture to the cakey brownies. This is why it is so perfect.

It doesn’t matter what type of chocolate bar you decide to chop up. I just use whatever is around the house. I prefer to use milk chocolate because it adds a little more sweetness, and I have a huge sweet tooth. I also like to spice things up with flavored chocolate like milk chocolate hazelnut bars, caramel milk chocolate, and dark chocolate almond.

Overall, this brownie recipe is super easy and basic, but the chopped chocolate brought this recipe to a whole new level. You only use one pot and mix everything together. It takes less than 20 minutes to make the batter and you bake it for another 20. I can’t wait for you all to try it!

I would love to see your brownies! Tag me in your pictures @beyondbakingwithamandajane on Instagram and use the hashtag #beyondbakingwithamandajane!

One Pot Chocolate Gooey Brownies

  • Rating: ★★★★★
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Ingredients

  • 1/2 cup butter
  • 1 cups granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup unsweetened dark cocoa powder
  • 1/2 cup all purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 4 ounces chocolate bar of choice
  • Chocolate chips to top

Directions

  1. Preheat oven to 350 degrees F, grease an 8 x 8 in. pan. Place your 4 ounces of chocolate in the freezer.
  2. In a medium-large size sauce pan, melt butter until just melted (if butter is hot, let it cool before adding ingredients).
  3. Mix in sugar, eggs, and vanilla.
  4. Add the cocoa powder, flour, salt, and baking soda. Mix until just combined.
  5. Remove the chocolate bars from the freezer and chop into small chunks. Fold into the batter.
  6. Pour batter into prepared pan. Sprinkle top with chocolate chips, If desired. Bake for 20-25 minutes.

Taste tested by friends and family with love.

Ruby Red, Red Velvet Cupcakes

Vibrant red, moist, and delicious cupcakes, just like the famous Magnolia Bakery’s in NYC.

July 4th was just last week, and what better way to celebrate than with red white and blue cupcakes? Every year, I make my famous Ruby Red, Red Velvet Cupcakes! They’re perfectly festive, and they’re also a huge hit with the crowd for any occasion.

I’ve been making this recipe for as long as I can remember. It’s a copycat recipe for the delicious Magnolia Bakery red velvet cupcakes. My mom clipped the recipe from a newspaper a while back, and there’s no better recipe. These cupcakes are so perfect. They’re light and fluffy, yet so moist. And even better, they’re so simple to make!

The most important part of this recipe is to not over mix otherwise the cupcakes will be too dry. To help with this, it’s important to make sure all of the ingredients are at room temperature. I would also suggest using real buttermilk as opposed to making your own with vinegar or lemon juice and milk.

For this recipe, you will need several bowls: a bowl of a stand mixer, two small bowls, one medium bowl, and a liquid measuring cup.

Begin by sifting the cake flour in a medium-size bowl and set it aside. In the bowl of a stand mixer, cream butter until smooth then gradually add the sugar and beat until very light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. In a small bowl, whisk together the liquid food coloring, cocoa, and vanilla. This will appear to not come together at first, but keep whisking, it will come together. In a liquid measuring cup, mix the buttermilk and salt together.

Beginning with the buttermilk, add in three parts, alternating with the flour. Be sure not to over mix. Lastly, in a small bowl, stir together vinegar and baking soda. Add to the batter and mix well.

Fill lined cupcake tins for 3/4 of the way full and bake for 18-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Make sure you don’t over bake these cupcakes or they will be dry. Keep a close eye on them while they bake as every oven bakes differently.

Once the cupcakes are cooled, you can frost these cupcakes with anything you like ermine frosting, cream cheese frosting, or American buttercream. I personally top my cupcakes with American buttercream because my family and I are not big fans of cream cheese frosting, but you can cater these cupcakes to what your friends and family like! I like to decorate my cupcakes with blueberries so there can be red, white, and blue which makes it more festive!

I would love to see how you decorate your Ruby Red, Red Velvet Cupcakes! Share your creations on Instagram and tag me @beyondbakingwithamandajane and use the #beyondbakingwithamandajane!

Ruby Red, Red Velvet Cupcakes

  • Servings: 36 Cupcakes
  • Rating: ★★★★★
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Ingredients

  • 3 1/3 cups cake flour
  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 2 1/4 cups sugar
  • 3 large eggs, room temperature
  • 6 Tablespoons liquid red food coloring
  • 3 Tablespoons cocoa powder
  • 3 teaspoons vanilla extract
  • 1 1/2 teaspoons salt
  • 1 1/2 cup buttermilk, room temperature
  • 1 1/2 teaspoons apple cider vinegar
  • 1 1/2 teaspoons baking powder

Directions

  1. Pre-heat oven to 350 degrees F and line 36 cupcake tins.
  2. In a medium bowl, sift cake flour. Set aside.
  3. In the bowl of a stand mixer, cream the butter until smooth. Gradually add the sugar and beat until very light and fluffy, about 5 minutes.
  4. Add the eggs, one at a time, beating well after each addition.
  5. In a small bowl, whisk the food coloring, cocoa, and vanilla. Add to the batter and beat well. Scrape down the sides of the bowl.
  6. In a liquid measuring cup, stir the salt into the buttermilk. Add this to the batter in three parts, alternating with the cake flour. Do not overbeat.
  7. In a small bowl, stir together apple cider vinegar and baking soda. Stir into the batter until combined.
  8. Fill cupcake tins 3/4 full and bake for 18-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  9. Let cool completely on wire racks. Frost with the frosting of your choice.

Cookies and Cream Chocolate Cupcakes

Flavorful, rich, and creamy Oreo crumb buttercream frosting with a decadent and moist chocolate cake.

I am so excited to be sharing this recipe with you! I am officially back from college and can’t wait to share some of my delicious recipes with you all this summer! I’m kicking the summer off with Cookies and Cream Chocolate Cupcakes because who doesn’t love Oreos?! It is a crowd favorite, so it is perfect to bring to a summer BBQ.

I started making these cupcakes because my house always seems to have a half-eaten box of Oreos that get stale and then nobody wants to eat it. So, I had to find a way to repurpose these cookies to make them more enjoyable. Cookies and cream is one of my favorite flavors paired with chocolate. For these cupcakes, I use my chocolate cupcake recipe from my Peanut Butter Lover’s Chocolate Cupcake recipe; feel free to view that post for tips and tricks on how to perfect these cupcakes!

Bake the chocolate cupcakes first and set aside to cool completely. When the cupcakes are cooling, make the frosting. For the cookies and cream frosting, I suggest you use single stuffed Oreos to reduce the sweetness of the frosting from the Oreo cream. I generally use Trader Joe’s Joe-Joe’s which are Trader’s Joe’s versions of Oreos, but any brand of Oreos will work perfectly.

Make this frosting like any other traditional American buttercream. Using a food processor, process the Oreos until very fine crumbs. I find that the fine Oreo crumbs produce a better product because the frosting will easily come out of the piping tip. If the Oreo crumbs are too large, then you will have problems with the Oreo crumbs clogging the piping tip. In the bowl of a stand mixer, cream the butter. Slowly add the powder sugar and vanilla extract. Then, add heavy cream. At this point, the frosting may seem a little thinner than what you would expect. Add the Oreo crumbs. This will thicken the frosting to the perfect consistency for piping. If you still think the frosting is too thin, then add more powdered sugar. On the other hand, if you think that the frosting is too thick, add more cream. The frosting should form soft peaks. Transfer the frosting into a large piping bag fitted with a Wilton 4B tip, or something similar.

These cupcakes are a huge hit, and I hope you give them a try soon! I would love to see pictures of your cupcake creations! Tag me in your pictures on Instagram @beyondbakingwithamandajane and use the #beyondbakingwithamandajane!

Cookies and Cream Chocolate Cupcakes

  • Servings: 24 Cupcakes
  • Rating: ★★★★★
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Ingredients

    For the Cake:
  • 1 3/4 cups granulated sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cups dark unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup flavorless oil (I used vegetable oil)
  • 3 teaspoons vanilla extract
  • 1/2 cup very hot coffee
  • 1/2 cup very hot milk
  • For the Frosting:

  • 1 cup (2 sticks) butter, room temperature
  • 5 cups powder sugar
  • 2 teaspoons vanilla extract
  • 2 cups Oreo crumbs (about 20 Oreos)
  • 1/3 cup heavy cream

Directions

    For the Cake:
  1. Preheat the oven to 325 degrees F and line 24 large cupcake tins with a paper liner.
  2. In a large bowl, stir together the sugar, flour, cocoa powder, baking soda, baking powder, and salt until well combined.
  3. In a small bowl or large measuring cup, whisk together the eggs, 1 cup milk, oil, and vanilla.
  4. Make a small well in the middle of the dry ingredients and pour in the wet ingredients. Gently mix until just combined. Don’t over mix.
  5. Mix together the hot coffee and hot milk. Slowly pour the hot liquid into the batter and stir until it is well combined. The batter will be very thin.
  6. Let the batter sit for 5-10 minutes, then fill the cupcake liners 2/3 of the way full. Clean any excess batter around the pan. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out with a few crumbs. Let cool to room temperature, then put the cupcakes in the refrigerator while making the frosting.
  7. For the Frosting:
  8. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter. Add the powder sugar, then the milk and vanilla.
  9. Add in Oreo crumbs and whip on medium speed for 1 minute.
  10. Add more milk or powder sugar, if needed, to obtain soft peaks.
  11. Put the frosting in a large piping bag fitted with your desired tip, and decorate!

Taste tested with love by friends and family.

Homemade Original Chex Mix

Better than the pre-packaged! Flavorful and perfectly spiced homemade Chex Mix with a wonderful and buttery crunch.

When I was younger, my family and I would go on yearly road trips from New Jersey to places like the Outer Banks in North Carolina, and this homemade Chex Mix would make the car rides a little more bearable – except that one year when, two hours into the ten hour car ride, I spilled the whole container while my sibling and I were passing it back and forth. After that unfortunate experiance, my mom packed a few big containers of it in the car so my siblings and I could all munch on our own.

On top of being the perfect road trip snack, it is also the best study snack. I have about four more weeks of my semester until summer. I depend on this homemade Chex Mix to keep me awake and energized to study. Yes, the pre-made, pre-packaged Chex Mix is delicious, but the homemade Chex Mix is on a whole different level. Whenever I make this Chex Mix, it is gone within a few days! Although, I am the one who eats most of it anyway.

My favorite thing about this homemade Chex Mix is the light and buttery crunch that the Chex and add-ins have after baking. It is also amazing because it is so customizable, and you can add or remove anything that you like or don’t like. I prefer to eliminate the Wheat Chex because they’re too hard to chew and eat, so in my Chex Mix, I like to put Corn Chex, Rice Chex, pretzel sticks, Goldfish crackers, and peanuts, and I season it with garlic powder, onion powder, salt, and Worcestershire sauce.

The options for add-ins are endless. You can add anything! You can add bagel chips, cheez-itz, different types of seeds or nuts, any cereals like cheerios, potato chips, or anything else that is bite-sized. You can even change up the proportions of the different kinds of Chex, just make sure it totals to 9 cups. I like to do half Corn Chex and half Rice Chex. For the add-ins, I like to add 1 cup of everything (but 1-1/2 cups for mini pretzels or pretzel sticks) to get the perfect proportion of add-ins to Chex.

Begin by placing the butter in a large roasting pan (16×12) and placing it in the oven as it is preheating. While the butter is melting, place all the Chex and add-ins in a large bowl and mix well. In order to prevent the Chex from breaking up, take two large wooden spoons and toss all the ingredients together gently.

Once the butter is melted, add the garlic powder, onion powder, salt, and Worcestershire sauce to the melted butter and mix well. Then, pour the Chex and add-ins into the large pan, be careful the pan will be really hot. Taking the two wooden spoons fold and gently toss the Chex so the butter and spice mixture is evenly distributed. Bake for a total of 60 minutes, but every 15 minutes, remove the pan from the oven and fold and gently toss the mixture. After 60 minutes, line your counter with paper towels and pour the mixture on top of the paper towels. This will prevent the Chex Mix from getting soggy. This is a critical step to achieve that perfect airy crunch that makes homemade Chex Mix so much better than the pre-made stuff. Once cooled, place in an airtight container, and enjoy!

I would love to see your homemade Chex Mix! What did you add into your Chex Mix? Tag me in your pictures on Instagram @beyondbakingwithamandajane and use the #beyondbakingwithamandajane.

Homemade Original Chex Mix

  • Servings: ~12 cups
  • Rating: ★★★★★
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Ingredients

  • 4 1/2 cups Rice Chex
  • 4 1/2 cups Corn Chex
  • 1 cup Goldfish crackers
  • 1 1/2 cups pretzel sticks (or mini pretzels)
  • 1 cup unsalted peanuts
  • 6 Tablespoons butter, melted
  • 4 Tablespoons Worcestershire sauce
  • 1 1/2 teaspoons salt
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder

Directions

  1. Preheat oven to 250 degrees F and place butter in a large roasing pan (16×12) until melted.
  2. While the butter is melting, mix the Rice Chex, Corn Chex, Goldfish, pretzels, and unsalted peanuts together.
  3. Once the butter is melted, remove the pan from the oven and add Worcestershire sauce, salt, garlic powder, and onion powder. Mix well.
  4. Pour the Chex mixture into the large pan with the butter and spices. Gently mix until the butter and seasoning are well distributed.
  5. Bake for a total of 60 minutes, but every 15 minutes, take the pan out and gently stir everything then put the pan back in the oven.
  6. After 60 minutes, pour the Chex Mix onto the counter lined with paper towels until cooled. Place in an air tight container.

Taste tested with love by friends and family.