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Pumpkin Carrot Cake

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If you can’t get enough of classic fall flavors, indulge them all with this spicy, nutty Pumpkin Carrot Cake.

Nestled under cream cheese frosting, this moist, rich cake keeps everything you love about carrot cake while adding a seasonal touch that makes it perfect for fall.

Pumpkin Carrot Cake

Enjoy Your Favorite Flavors with Pumpkin Carrot Cake

Most of us think of carrot cake as a spring cake. It’s traditional for Easter and other spring holidays. That might make you hesitant to make it when the weather turns cooler.

Now, you don’t have to hold back. You can make carrot cake that fits into fall with the addition of creamy pumpkin and seasonal spices.

Pumpkin Carrot Cake Is a Holiday Star

You love all the holiday classics, but you want something a little different. If you want a break from pumpkin pie, pumpkin bread and pumpkin muffins, you need this rich, delectable Pumpkin Carrot Cake.

Tips for Making Pumpkin Carrot Cake

  • You need pumpkin puree for this recipe. Don’t use pumpkin pie filling, which contains additional ingredients. You can make your own from a fresh pumpkin, but be sure to select small, so-called sugar pumpkins.
  • Don’t use low-fat or nonfat cream cheese for the frosting. You won’t get smooth, creamy results.
  • Instead of using premade pumpkin pie spice, try mixing up your own.

What to Serve with Pumpkin Carrot Cake

Serve this Pumpkin Carrot Cake for breakfast or after dinner with a creamy cup of Cinnamon Coffee.

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Pumpkin Carrot Cake
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Pumpkin Carrot Cake

Nestled under cream cheese frosting, this moist, rich cake keeps everything you love about carrot cake while adding a seasonal touch that makes it perfect for fall.

Course Dessert
Author Good Living Guide

Ingredients

Cake

Frosting

Instructions

Cake

  1. Preheat oven to 350° F.
  2. Grease two 9-inch cake pans or line them with parchment paper.
  3. Whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
  4. In a separate bowl, beat together the eggs, pumpkin puree, granulated sugar, brown sugar, vegetable oil and vanilla extract.
  5. Gradually combine the dry mixture into the wet mixture.
  6. Fold in the carrots and chopped nuts. Pour equal amount into each of the cake pans.
  7. Bake until an inserted toothpick comes out clean, about 50-60 minutes.
  8. Let cool inside the pans for 15-20 minutes, then place on wire racks to cool completely.

Frosting

  1. Beat the cream cheese and butter until light and fluffy, about 4-5 minutes.

  2. Beat in the vanilla extract and whip until smooth.

  3. Gradually add the powdered sugar and continue to whip with a mixer on high for a few minutes.

  4. If the consistency is not to your liking, try adding more powdered sugar.

  5. Sprinkle cinnamon on top (optional).

Pumpkin Carrot Cake

Oogie Boogie Kid’s Halloween Drink

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Serve up shivery chills and thrills with this Oogie Boogie Kid’s Halloween Drink. It adds the perfect party touch to any gathering of little ghouls and goblins.

Kid's Halloween Drink

Drink to Halloween Fun with the Oogie Boogie Kid’s Halloween Drink

This whimsical drink adds just a touch of spookiness without being too scary. You can serve it to children of any age. Since it’s easy to make, bigger kids can have fun making and serving the drinks with you.

Here’s Why I Love It

I’m a Halloween fanatic, and any excuse to bring out the spooky stuff is fine with me. That’s why this Oogie Boogie Kid’s Halloween Drink is right up my alley. It’s easy to make, pretty to look at and fun to share.

Tips for Making the Oogie Boogie Kid’s Halloween Drink

  • Vanilla simple syrup is a terrific ingredient to have on hand for many treats. Here is a fast, easy recipe from the Domestic Goddess herself.
  • If you really want to get into the Halloween spirit, serve this in a plastic cauldron.
  • Turn the creepy factor up by adding gummy candies shaped like eyeballs.

Make It a Happy Halloween

This Oogie Boogie Kid’s Halloween Drink is fun for kids of all ages. The foamy texture and the green color make this look like a Halloween bubbly brew. The wiggly worms are the perfect garnish. Here’s to more Halloween fun!

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Kid's Halloween Drink
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Oogie Boogie Kid's Halloween Drink

Serve up shivery chills and thrills with this Oogie Boogie Kid's Halloween Drink. It adds the perfect party touch to any gathering of little ghouls and goblins.

Course Drinks
Author Good Living Guide

Ingredients

Instructions

  1. Place lime sherbet into the glass.

  2. Add in vanilla syrup.

  3. Top with 7UP, but be careful not to over fill the glass. It will foam.

  4. Top off with gummy worms and serve.

  5. This can also be done with more to make a punch bowl. Just add the entire container of sherbert and the full 2 liters of 7UP. Toss in the gummy worms and serve!

Kid's Halloween Drink

Octoberfest Brats and Apples

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Octoberfest Brats and Apples

These Octoberfest Brats and Apples are as warm, crisp and colorful as the first red leaves of fall. This recipe combines fall’s favorite flavors of apple and spices with the classic, comforting taste of brats. It’s an easy skillet meal that will warm your belly and your soul.

Octoberfest Brats and Apples

Spice Up Your Fall Flavors with Octoberfest Brats and Apples

This recipe will get your fall cooking off to a flavorful start. Even on a busy night, it’s quick and easy to put together.

If you’re planning a full Octoberfest meal, you’re halfway there. All you need to add is sauerkraut or braised red cabbage and warm pumpernickel rolls.

If you can’t go to Bavaria to celebrate this special day, bring Bavaria to you with Octoberfest Brats and Apples.

Tips for Making Octoberfest Brats and Apples

  • I like using gala apples because the mild, sweet flavor is a nice contrast with the spicy brats. You can use the type you prefer. Are you confused by all the apple varieties out there? Here’s a handy chart that literally lets you compare apples to apples.
  • Some recipes for brats and apples call for adding cabbage or sauerkraut to the pan. I prefer to serve the cabbage on the side to keep the apples nice and crisp.

What to Serve with Octoberfest Brats and Apples

Make it memorable with an Octoberfest beer. Try a Yeungling Oktoberfest to capture the true taste of the holiday. Make a sparkling cider punch for kids and nondrinkers.

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Octoberfest Brats and Apples
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Octoberfest Brats and Apples

Octoberfest Brats and Apples are as crisp and colorful as the first red leaves of fall. It’s an easy skillet meal that will warm your belly and your soul.

Course Main Course
Cuisine German
Author Good Living Guide

Ingredients

Instructions

  1. Preheat oven to 350 degrees.

  2. Heat the cast iron skillet with 1 tablespoon of olive oil on medium-high.

  3. Add the brats.

  4. Continue to cook the brats for about 6 minutes while occasionally turning them over (or until brown).

  5. When cooked, remove the brats from the skillet.

  6. Set aside.

  7. Add the rest of the olive oil into the cast iron skillet.

  8. Cook the onions for about 1 minute.

  9. Next add the peppers, cooking for about 3 minutes.

  10. Lastly add the mushrooms, cooking for 1 minute.

  11. Continue to stir as each ingredient is added. (They should appear slightly soft.)

  12. Add the sage, salt, and pepper.
  13. Stir well.

  14. In a separate skillet, saute the apples.

  15. When the apples are done, add them to the cast iron skillet.

  16. Add the brats and broth to the cast iron skillet.
  17. Stir to combine.
  18. Transfer the cast iron skillet to the preheated oven set at 350 degrees for about 10 minutes. (Check to make sure that the sausage is completely cooked and the vegetables are tender.)

Octoberfest Brats and Apples

Pumpkin Cake Roll

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Retro recipes are all the rage lately, and the best part of that trend is the return of the venerable cake roll. This Pumpkin Cake Roll lets you enjoy this classic treat with a crunchy shell and a creamy, luscious center.

Pumpkin Cake Roll

What’s Special About This Pumpkin Cake Roll?

This cake roll combines cream cheese, vanilla, walnuts and traditional pumpkin pie spices. It tastes rich and delectable without being overly sweet.

In short, it tastes as lovely as it looks.

Yes, You Can Make This Pumpkin Cake Roll

Have you shied away from making cake rolls, jelly rolls and Swiss rolls? This recipe shows you there’s nothing to fear. Yes, you can create this bakery-perfect confection.

Tips for Making a Pumpkin Cake Roll

  • Getting the cake to roll without cracking can be a little tricky. Some baking experts suggest using parchment paper during baking. Don’t get overly anxious about this. Even professional bakers produce cake rolls with a crack or two.
  • This recipe uses plain, canned pumpkin. Canned pumpkin pie filling has spices added to it. If you use it, just omit the spices.
  • How do you soften cream cheese? There are several ways.

What to Serve with Pumpkin Cake Roll

This Pumpkin Cake Roll will be the star of any holiday gathering, but you don’t have to wait for a special occasion to bake it.

To make it special, pair it with a fall-flavored beverage. This warm cranberry, apple and bourbon toddy is a perfect match for your Pumpkin Cake Roll.

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Pumpkin Cake Roll
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Pumpkin Cake Roll

This Pumpkin Cake Roll is a classic treat with a crunchy shell and a creamy, luscious center. It's rich and delectable without being overly sweet.

Course Dessert
Cuisine American
Author Good Living Guide

Ingredients

Cake

Filling

Instructions

Cake

  1. Beat eggs at high speed for 5 minutes. Gradually add sugar.

  2. Stir in pumpkin and lemon juice. Set aside.

  3. Stir together flour, baking powder, salt, ginger, cinnamon and nutmeg.

  4. Fold into the pumpkin mixture.

  5. Spread into greased and floured pan (10x15x1).

  6. Top with chopped walnuts.

  7. Bake at 375° for 15 minutes.

  8. Turn onto towel dusted with powdered sugar.

  9. Starting at the narrow end, roll towel and cake together.

  10. When cool, unroll and fill with filling.

  11. Roll up again and refrigerate.

Filling

  1. Beat until smooth.

Pumpkin Cake Roll

Crème de Menthe Brownies

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Take yourself back to a time of flappers, speakeasies and café’ society with a batch of Crème de Menthe Brownies. These rich, fudgy squares resurrect a lovely, old-fashioned liqueur to create a fresh new sensation.

Crème de Menthe Brownies

These Brownies Are the Cat’s Meow

I have a weakness for old-fashioned liqueurs and cocktails. I still think drinks like the Pink Squirrel, the Sidecar and the Golden Cadillac should be served in any proper establishment.

Crème de menthe is one of those iconic liqueurs. These Crème de Menthe Brownies allow me to blend my love of this liqueur with my love of chocolate.

They Are a Grownup Treat

These brownies offer three layers of rich, boozy indulgence that your guests will love. Be sure to keep them safely away from children and pets.

Tips for Making Crème de Menthe Brownies

  • Crème de menthe comes in white or green versions. If you can’t find the green type, add half a drop of green food coloring to the white one.
  • Use a good quality chocolate syrup for the richest flavor. Making your own chocolate syrup is easy, and the taste is amazing.

What to Serve with Crème de Menthe Brownies

Crème de Menthe Brownies are perfect for a party. They already have alcohol, and they already have a color scheme.

Go all out with the mint and chocolate by making these fabulous Grasshopper Drinks. This recipe is a good way to put your extra crème de menthe and chocolate sauce to good use.

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Crème de Menthe Brownies
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Crème de Menthe Brownies

CRÈME DE MENTHE BROWNIES…..three layers of rich, boozy indulgence!

Course Dessert
Author Good Living Guide

Ingredients

Instructions

Brownie

  1. Mix together the sugar, butter (1/2 cup), eggs, vanilla, flour, salt and chocolate syrup.

  2. Pour mixture into a greased pan (9"x13").

  3. Bake for 25-30 minutes at 350°F.

Middle Layer

  1. Mix together the powdered sugar, butter (softened) and crème de menthe.

  2. Spread the mixture evenly over the cooled brownies.

Icing

  1. Melt together the chocolate chips and butter (6 tbps).

  2. Pour the mixture evenly over the crème de menthe layer.

  3. Cut into bars while at room temperature and then keep refrigerated.

Crème de Menthe Brownies

Pesto Turkey Sliders

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Good things come in small packages, and that’s definitely true of these scrumptious Pesto Turkey Sliders. This recipe lets you keep all the fun of a bite-size burger while cutting the fat and adding some sophistication

Why You Need to Try These Pesto Turkey Sliders.

Most of us want to eat healthy, but we can’t resist our favorite guilty pleasures. This recipe lets you have it all.

These little sandwiches pack a lot of flavor into a small size. They’re a twist on classic hamburger sliders. This version uses lean turkey meat, oats and low-fat, antioxidant-packed pesto.

Pesto Turkey Sliders

Tips for Making Pesto Turkey Sliders

  • Pesto is the secret ingredient that takes these sliders from tame to tantalizing. Use a good pesto from the grocery store or an Italian deli. You can also make your own.
  • The best rolls for sliders are small, soft and dense. Try potato rolls for a buttery flavor or Hawaiian-style rolls for a touch of sweetness.
  • Oats are a great way to stretch out ground meat. Your meat will be tender and full of flavor. Best of all, oats are cheap and they’re good for you.

What to Serve with Pesto Turkey Sliders

French fries are a natural with sliders. Bake a batch of fragrant, golden sweet potato fries for a real taste treat.

Make a pitcher of Cajun Lemonade to enhance the fresh, sunny flavors of the pesto and turkey. For a nonalcoholic version, use lemon-lime soda in place of the rum.

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Pesto Turkey Sliders
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Pesto Turkey Sliders

These Pesto Turkey Sliders let you keep all the fun of a bite-size burger while cutting the fat and adding some sophistication.

Course Main Course
Cuisine American
Author Good Living Guide

Ingredients

Instructions

  1. Mix first three ingredients in a large bowl.
  2. Add in ground turkey and mix with your hands.

  3. Form slider-sized patties.

  4. Cook on a nonstick griddle or pan for a total of about 14 minutes, turning approximately every 4 minutes.
  5. Add cheese on top and cook for one more minute.

Recipe Notes

Makes 6-8 patties; Serves 4-6 with sides.

I used store-bought refrigerated pesto. I think any kind of traditional pesto would work though. Also, mozzarella cheese was really good, but provolone or swiss would be good alternatives.

Pesto Turkey Sliders

Coconut Lime Cupcakes

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Immerse yourself in all the flavors that take you back to your favorite island paradise with these Coconut Lime Cupcakes. These light, fluffy cupcakes are pretty as a picture and not too sweet. They’re a perfect bite of tropical bliss.

Coconut Lime Cupcakes

What’s Special About These Coconut Lime Cupcakes

Some of us can’t get enough of tropical flavors, and we chase them all year long. We know that the sharp, clean smell of limes and the warm, creamy taste of coconut belong together.

If you like Key lime pie or coconut cream pie, you will enjoy this twist on those old favorites.

Tips for Making Coconut Lime Cupcakes

  • Make sure you use fresh lime juice. Bottled juice won’t give you the same flavor. To squeeze the most out of your limes, follow the handy tips here.
  • If you’ve never heard of icing sugar, don’t worry. Icing sugar and confectioners’ sugar are essentially the same, and either one is fine.
  • These cupcakes are great at any gathering. You can even make them ahead of time if you store them properly or wait to frost them.

What to Serve with Coconut Lime Cupcakes

If you’re serving them at a kids’ party, this easy, bubbly pineapple sherbet punch is a great match.

For a grown-up gathering, make the most of their lime-infused, tropical nature by serving them with margaritas or straight shots of a good tequila.

They also pair perfectly with a light-bodied white wine like Riesling, Sancerre or Chenin Blanc.

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Coconut Lime Cupcakes
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Coconut Lime Cupcakes

These Coconut Lime Cupcakes are pretty as a picture and not too sweet. They're a perfect bite of tropical bliss.

Course Dessert
Author Good Living Guide

Ingredients

Buttercream Frosting

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line a muffin tin with cupcake liners and set aside.
  3. In a bowl, sift together flour, baking powder and salt.
  4. In another bowl, beat together butter, sugar and eggs. Add lime and stir some more.
  5. In thirds, add dry ingredients into bowl of wet ingredients, alternating with the milk. Mix until batter completely forms.
  6. Fold shredded coconut into batter.
  7. Scoop cupcake batter into each section of the muffin tin, filling it about 2/3 of the way.
  8. Bake for 15-18 minutes and allow to cool before decorating.

Buttercream Frosting Instructions

  1. Use an electric mixer to beat together butter, icing sugar, lime and milk. Start on slow speed, then gradually increase to high.

  2. Once the ingredients are well-incorporated and smooth, add gel food coloring and beat more. The buttercream is ready once it forms semi-stiff peaks.
  3. Scoop buttercream into a piping bag with Wilton #12 attached. Frost each cupcake generously.
  4. Sprinkle cupcakes with shredded coconut. Serve and enjoy!

Recipe Notes

Yields: 12 to 18 cupcakes

Coconut Lime Cupcakes

Cuban Mojo Potatoes

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Are you looking for a way to kick a bland, ho-hum dinner into a spicy fiesta of flavor? Look no further than these Cuban Mojo Potatoes.

Cuban Mojo Potatoes

You Need These Cuban Mojo Potatoes In Your Life

Potatoes are a wonderful side dish, but after a while they can get boring.

That’s when these Cuban Mojo Potatoes step up. They’ll rescue your dinner with that twist you’re looking for. They’re easy to make, and they perk up any meal.

You’re Going to Love These Cuban Mojo Potatoes

Use them as a side dish, take them to a potluck or serve them to guests you want to impress. These delicious, versatile potatoes can do it all.

The best part is that you cook them on your barbecue, so there’s no hot oven to worry about. Let them roast away while you get other things done.

How to Make Cuban Mojo Potatoes

  • These take about an hour to cook on the barbecue. Make sure you time everything correctly if you’re dinner for the same meal.
  • The recipe calls for Yukon Gold potatoes. If you don’t have any on hand, you can substitute red potatoes or white potatoes.

What to Serve with Cuban Mojo Potatoes

If you want to make them part of a whole meal, why not stay with the Cuban theme? Try some Cuban shredded beef that you can make in your crockpot, or go all out and make authentic Cuban sandwiches stuffed with meat and cheese.

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Cuban Mojo Potatoes
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Cuban Mojo Potatoes

Are you looking for a way to kick a bland, ho-hum dinner into a spicy fiesta of flavor? Look no further than these Cuban Mojo Potatoes.

Course Side Dish
Cuisine Cuban
Author Good Living Guide

Ingredients

Instructions

  1. Allow BBQ Grill to heat up for 10 minutes.

  2. Using a cookie sheet, cover the bottom with foil.

  3. Place all ingredients into the center of the foil, except the cilantro.

  4. Cover ingredients with the foil into a tight package.

  5. Cover the ingredients with another layer of foil.

  6. Place the potatoes over the hottest part of the grill.

  7. Rotate the potatoes every 10 minutes for about 50-60 minutes.

  8. Remove from grill, unwrap, top with cilantro and enjoy!

Cuban Mojo Potatoes

Stuffed Bell Pepper Soup

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If you crave the taste of stuffed peppers, but want an easy version with no stuffing required, check out this totally satisfying Stuffed Bell Pepper Soup. This soup smells amazing while it’s cooking, and it tastes even better.

Stuffed Bell Pepper Soup

Here’s Why You Need This Stuffed Bell Pepper Soup

Do you ever get the craving for something but don’t have enough ingredients or enough time to make it? When that happens, count on soup to save the day.

A slow simmer of spices, fresh ingredients and rich-tasting broth can create a great meal that captures the flavors you want.

Soup is easy to make, easy on your budget and a surefire family favorite.

Helpful Tips for Making Stuffed Bell Pepper Soup

  • For the best taste, use fresh ingredients. Here’s a great guide to picking and storing peppers of all kinds.
  • Like all soups, you can change ingredients according to what you have on hand. Switch the ground beef for ground turkey or vegetarian crumbles. Use saffron rice or Mexican-style rice instead of white. The possibilities are all delicious.

What to Serve with Stuffed Bell Pepper Soup

The southwestern flavors in this soup make it a natural to pair with tortilla chips. Set out cut limes, avocado slices, shredded cheese and sour cream as topping options. They’ll take these flavors to the next level.

If your family prefers bread, serve warm, crusty rolls.

Crisp salads always go well with soup. Try a southwestern salad with homemade avocado dressing like this one.

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Stuffed Bell Pepper Soup
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Stuffed Bell Pepper Soup

If you crave the taste of stuffed peppers, but want an easy version with no stuffing required, check out this totally satisfying Stuffed Bell Pepper Soup. This soup smells amazing while it’s cooking, and it tastes even better.

Course Soup
Cuisine American
Author Good Living Guide

Ingredients

Instructions

  1. Prep stock pot with cooking spray.
  2. Add the ground meat in the stock pot.
  3. Brown the meat. Drain the fat.
  4. Add the pepper and onion.
  5. Cook the onion and pepper until the onion is translucent but not brown.
  6. Add the tomatoes, tomato sauce, chicken broth, thyme, and sage. Season with the salt and pepper. (to taste).
  7. Cover the stock pot . Allow the soup to simmer for 30-45 minutes. (Or until the peppers are tender)
  8. Add 2 cups of water in the saucepan. Bring to a boil.

  9. Add rice cooking until tender.

  10. Add the rice to the soup.
  11. Garnish with the fresh chopped sage.

Stuffed Bell Pepper Soup

Muffaletta Sandwich

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Maybe you can’t take a trip to New Orleans, but your taste buds will feel like they’re there when they bite into this delectable, hearty Muffaletta Sandwich. This street food classic from the Big Easy is big and easy to make.

What’s Special About This Muffaletta Sandwich

Muffaletta sandwiches were created by Sicilian immigrants living in New Orleans.

This tasty meal combines the hearty goodness of freshly baked bread with the satisfying flavors of Italian cold cuts and Creole spiciness.

Muffaletta Sandwich

Helpful Tips for Making a Muffaletta Sandwich

  • The recipe calls for olive muffaletta salad. You can buy this premade in most grocery stores or Italian specialty shops, but you can also make your own in about 10 minutes.
  • Authentic muffaletta sandwiches are made with round loaves of sesame seed bread. If you can’t find them, use any large, crusty loaves that will stand up to the cheese, spread and meats. You can also bake the bread yourself.

What to Serve with a Muffaletta Sandwich

A sandwich this big and flavorful deserves the right pairing when it comes to beverages.

Keep the New Orleans theme going by pairing it with an Abita beer. I suggest the crisp Maison Blanc or the summery Strawberry Lager.

Abita is the oldest and best-known craft brewery in New Orleans. You can find Abita beers at any liquor store that carries craft beers.

If you’re serving it to kids or adults who prefer nonalcoholic beverages, match it with a refreshing, Southern-style tea or sipper.

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Muffaletta Sandwich
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Muffaletta Sandwich

Maybe you can’t take a trip to New Orleans, but your taste buds will feel like they’re there when they bite into this delectable, hearty Muffaletta Sandwich. This street food classic from the Big Easy is big and easy to make.

Course Main Course
Cuisine American
Author Good Living Guide

Ingredients

Instructions

  1. Open bread on a large surface like a cutting board. Remove some of the inner bread to create room for the stack of meats and cheeses.
  2. Brush the open sides on each half of bread with olive oil. Spread olive salad over the olive oil on both pieces of bread.
  3. On the bottom half of the sandwich, begin layering the ham, provolone, mortadella or bologna, and mozzarella.

  4. On the opposite (top) half of the sandwich, place the salami over the olive salad. Using the salami to help hold the olive salad in place, invert the top and place on the bottom.

  5. Press the sandwich down and secure with plastic wrap. Remove plastic wrap before serving.

  6. Sandwich can be stored overnight (covered with plastic wrap) if needed or sliced and served immediately.

Recipe Notes

Mortadella is not easy to find in common grocery stores. A cured pork embedded with pieces of fat, the closest substitute is common bologna. But don’t be skeptical. It tastes amazing in this combination. Also, it is easier to make this sandwich if you stack everything on one side EXCEPT for the final layer of meat. Place the salami on the opposite side to help hold the olive salad in place as you invert the sandwich half onto the other side. This sandwich is easier to slice with a serrated bread knife. To prepare this for a picnic or potluck, slice into portions and rewrap each part in plastic wrap.

Muffaletta Sandwich