Brownie Pumpkin Cheesecake

This month's theme is pumpkin. I LOVE anything pumpkin, so this was perfect for me. I made a brownie pumpkin cheesecake, mmm...

Ingredients:
1 box chocolate fudge brownies
(whatever is needed to make them)

Filling:
2 (8 oz) cream cheese, softened
1/2 cup sugar
1/2 cup canned pumpkin
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon pumpkin pie spice
1/2 cup semisweet chocolate chips, melted

Heat oven at 350 degrees. Spray 10" springform pan with cooking spray. Make brownie batter as directed, bake in pan for around 30 minutes or until a toothpick inserted 2inches from side of pan comes out almost clean.

In a large bowl, or mixer, beat cream cheese and sugar on medium speed until creamy. Beat in pumpkin until well blended. On a low speed, beat in eggs 1 at a time, just until combined. Stir in vanilla & pumpkin pie spice. Reserve 1/2 cup of filling in a small bowl, pour the rest over baked brownie base.
Stir melted chocolate with the reserve batter, and pipe over top of cheesecake. Take a knife and swirl chocolate on top of cheesecake.
Bake 40-45 minutes or until center is almost set. Cool 30 minutes. Run a knife around the edge of the pan to loosen the cheesecake. Cool another 30 minutes. Refrigerate at least 2 hours before serving. This cheesecake will change your life!

To find more great pumpkin recipes head on over to Bake at 350

For previous Flavor-of-the-Month recipes click here.

The Breakfast Club Bundt Cake

Welcome back fellow bakers! This month's theme is John Hughes. Not quite sure who he is? Well have you ever heard of 16 Candles, Pretty in Pink, The Breakfast Club, Ferris Bueller's Day Off? He wrote all these classic movies and many more! He passed away this past August, so what better way to give tribute, then to bake something inspired from his movies.
I am not positive I truly captured the theme correctly, but my idea was The Breakfast Club Bundt Cake.


Here is what you need:
1 box yellow cake mix
(Do not follow instructions on the back of box, just follow below)
1 small box vanilla instant pudding
4 eggs
1/2 cup oil
1 (measuring) cup instant coffee (Make first, then set aside to cool)
1/4 cup chocolate sprinkles

Topping:
1/4 cup chopped walnuts
1 tsp sugar
1 tsp brown sugar
1 tsp chocolate sprinkles

Mix together the ingredients, pour into greased bundt pan, sprinkle on the topping, and bake at 350 degrees for 45-50 minutes. Once cool, flip out of pan, then flip back over. (It's an upside down bundt cake) Enjoy!

To see who else in honoring John Hughes, head on over to Bake at 350
For previous Flavor of the Month post click here

Megan (Formerly at www.mmdivito.blogspot.com)

Key Lime Buttercream Icing

Welcome back fellow bakers! Pucker up because this month's theme is "Lime or Lemon." Unfortunately, I don't care for lime or lemon desserts, but I decided to give it a try. I made a Key Lime Buttercream Frosting. Here is what you need:

(Also salt, not pictured)

1/2 cup butter (1 stick)
1 1/2 tsp key lime zest
1 tsp vanilla extract
1/8 tsp salt
1 16oz package powdered sugar
3 tbsp key lime juice
1-2 tbsp milk

Beat together the first 4 ingredients at a medium speed until creamy.
On a low speed, gradually add powdered sugar alternately with key lime juice & milk.
Beat together, add additional milk for desired consistency.
(Recipe makes around 2 3/4 cups)


I decided instead of making a cake or cupcakes, I would make sugar cookie sandwiches! Here is the finished product:

(sorry for the blur- my camera was acting up!)

To see what everyone else is baking, head on over to Bake at 350!

For previous Flavor-of-the-Month posts, click here.

Peanut Butter Pie

Welcome to the first ever Flavor-of-the-Month post. Get out those mixers, because this months theme is "Pie", and one of my favorite pies is Peanut Butter Pie. Here is what you need:

2 envelopes of Dream Whip topping mix
2 3/4c cold milk, divided
1 tsp vanilla
2 pkg (small box) Jello instant vanilla pudding
1 1/2c Peanut Butter
1 9in graham cracker pie crust

Beat whipped topping mixes, 1c of the milk and vanilla in a large bowl with electric mixer on high speed for 6 minutes or until topping thickens and forms a peak, like this:


Add remaining 1 3/4c of milk and pudding mixes. Beat on low speed for a minute or two, then beat on high speed for 2 more minutes, (scraping bowl occasionally). Now add 1 1/2c of peanut butter.


Beat until well blended. (If it appears to be too thick, add a little more milk to get the consistency you like).


Once fully blended, spoon into pie crust, and refrigerate for at least 4 hours before serving. Enjoy!


To find out what else is baking out there, head on over to Bake at 350!