Daily Foolishness

Shortcut Carrot Cake by Kraft Foods

I’m not sure where the alleged shortcut is… but this cake was tasty!

Ingredients
1 pkg. (2-layer size) spice cake mix
3 large carrots, shredded (about 2 cups)
1 can (8 oz.) crushed pineapple, drained
1 cup chopped PLANTERS Pecans, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 cups powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Directions
HEAT oven to 350°F.

PREPARE cake batter as directed on package; stir in carrots, pineapple and 3/4 cup nuts. Pour into 2 (9-inch) square pans sprayed with cooking spray.

BAKE 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.

BEAT cream cheese and sugar in large bowl until blended. Whisk in COOL WHIP.

STACK cake layers on plate, spreading frosting between layers and on top and sides of cake. Sprinkle with remaining nuts.

Pumpkin Pecan Spice Cookies by Betty Crocker

These came out perfectly!  Very yummy cookies, great for snacking.  Evren vetoed them because they don’t have chocolate, so you may want to throw a handful of chocolate chips in the mix if you have one of those in your family. 

Ingredients
1 1/2 cups packed light brown sugar
1/2 cup butter or margarine, softened
2 eggs
1/2 cup canned pumpkin (not pumpkin pie mix)
3 teaspoons vanilla
2 3/4 cups Gold Medal® all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
Pinch ground cardamom
1 1/3 cups finely chopped pecans
1/2 cup white vanilla baking chips
4 oz vanilla-flavored candy coating (almond bark), chopped

Directions
Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mat.

In large bowl, beat brown sugar, butter, eggs, pumpkin and vanilla with electric mixer on medium speed. Stir in flour, baking powder and spices. Stir in pecans and baking chips. Drop dough by tablespoonfuls onto cookie sheet.

Bake 10 to 14 minutes or until edges are lightly browned. Remove to cooling rack. Cool completely, about 30 minutes.

Place candy coating in small resealable freezer plastic bag; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until coating is smooth; cut off tiny corner of bag. Squeeze bag to drizzle coating over cookies. Let stand until set.