Pumpkin Fritters with Creamy Caramel Glaze

Pumpkin Fritters with a Creamy Caramel Glaze

What can I say about these divine Pumpkin Fritters that just looking at the picture doesn’t tell you? They are a light and fluffy pumpkin pillow that is covered in a creamy buttery caramel that makes you want to lick the plate clean! They are seriously addictive!…Therefore a MUST make as soon as possible treat. :)

Pumpkin Fritters with a Creamy Caramel Glaze
1 Cup Pumpkin Puree
1 Cup All Purpose Flour
1/3 Cup Sugar
2 teaspoons Baking Powder
1/4 teaspoon Salt
1 teaspoon Pumpkin Pie Spice
2 Eggs, beaten
1/4 Cup Buttermilk

~Creamy Caramel Glaze
1/2 Cup Butter
1/2 Cup Buttermilk
1 Cup Brown Sugar
1 teaspoon Vanilla
1/2 teaspoon Baking Soda

In a mixing bowl combine the pumpkin, sugar, eggs, buttermilk together. Slowly add in flour, baking powder, salt and pumpkin pie spice mixing until smooth. I like to then start heating my oil on medium heat . *Watch the heat of the oil as you cook your fritters, it will become hotter. So you may need to lower the heat setting. Carefully drop fritter batter into the heated oil, a spoonful at a time. The fritter will float to the top as it cooks, you will want to cook each side for 2-3 minutes or until golden and center of fritter is cooked all the way through. Place each fritter onto a paper towel to drain off any excess oil, then allow fritter to cool on a wire rack. When all the fritters have been cooked and are then cooling, its time to start making the caramel glaze. You will want to make this is a large sauce pan, because when you stir in the baking soda the mixture will become aerated and will rise. Combine the butter, buttermilk, brown sugar and vanilla together. Stirring until butter is melted and sugar is dissolved. Bring mixture to a boil for 3 minutes, remove from heat and stir in the baking soda. Let this cool for at least 10 minutes before serving. You can either pour the glaze over a plateful of fritters or serve the caramel glaze on the side for your guests to dip the fritters into. No matter how you serve these, I am sure they will be a hit! Happy Fall Y’all! ~Lark



Caramel Apple Mini Bundt Cake

What a great pairing Caramel
and Apple’s make together.
Tart, tangy and sweet….what’s not to love?
It took me 2 attempts to get these 
just right , to share with you.
I am glad I decided to make a few changes
because these are DIVINE!!!
*This made 6 Mini Bundt cakes, you may make this
recipe into a bundt, 9×13, or 2~ 8″ round’s*
Caramel Apple Mini Bundt Cake
1 (18.5 oz.) Yellow Cake Mix
1 C. Apple Butter
1 Lg. Granny Smith Apple~ diced
2 Eggs
1 tsp. Apple Pie Spice
1 tsp. Cinnamon
* or Caramel Ice Cream Topping
Preheat oven to 350
In a mixing bowl combine the cake mix,
apple butter, apple, eggs, spices.
Then stir in 1/2 C. of the caramel dip.
This will be a thick batter.
Pour into lightly greased bundt pans.
Bake for 35-38 minutes, until the center is 
cooked all the way through.
Let cakes cool on wire rack IN the pan.
Once they have been cooled, flip out of pans
and drizzle the remaining caramel dip
over each of the cake.
Delightfully Divine,

Peach Pie Fritters

Peach Pie Fritters

With the end of Summer days comes the bounty of fresh peaches. At this time each year you will find my freezer full of peaches, just waiting to be turned into something delicious. Smoothies, Jams, Pie filling and of course Peach Fritters! These little gems combine three of my favorite desserts into one,~peach pie, peach cobbler and doughnuts. Give them a try and see if you agree with me, that they are FABULOUS!

Peach Pie Fritters
1 Cup All Purpose Flour
1 teaspoon Salt
1 teaspoon Baking Powder
1/4 Cup Sugar
1/2 teaspoon Cinnamon
1/8 teaspoon Nutmeg
2 Eggs~ beaten
1/3 Cup Milk
2 Tablespoon Butter~ melted
1 1/4 Cup Fresh Peaches~ diced

3 Cups Powdered Sugar
1 teaspoon Vanilla
3-5 Tablespoons Milk

Sift together the flour, salt, baking powder, sugar, cinnamon and nutmeg. Stir in beaten eggs, milk and melted butter mixing until smooth. Fold in fresh diced peaches, cover and chill while you are heating you oil. When the oil is ready drop scoops of batter carefully into the hot oil. *I like to use a 2 inch cookie scoop. The dough will fall to the bottom of the oil and will rise to float on the surface. Cook each side until golden brown, about 2-3 minutes. Make sure to keep an eye on the temperature of the oil, the longer you cook the hotter it will become, even while on the same heat setting.  Place cooked fritters onto a paper towel to drain any excess oil.  place on a wire rack to cool completely. While the fritters are cooling, mix together your vanilla glaze in a small bowl by whisking together all the ingredients. Start with adding 3 TBSP of milk and add more until you reach your desired consistency. Dip each fritter top into the glaze. I also like to sprinkle on a little bit of cinnamon/sugar. ~ Happy Fall Baking! Lark 




Creamy Chicken Enchilada Soup

Although the weather is still hotter than blazes here in Nevada, The calendar say’s it Fall…(somewhere in the world) And when Fall time rolls around each year, I start getting my “soup itch”! Well the other day when I shared  my White Queso Fresca Dip it got me to thinking that I had never shared my Creamy Chicken Enchilada Soup with Y’all. And of course I needed to make it again so I could take a picture. (wink, wink) So…guess what we had for Dinner?This soup is so creamy and with the added chicken it fills you right up. I just know you will love it too.

Creamy Chicken Enchilada Soup

Creamy Chicken Enchilada Soup
3 Cups Cooked Chicken, diced
2 (10 3/4 oz.) Cream of Chicken Soup
2 (10 3/4 oz.) Cheese Soup
1 (10 oz.) Diced Tomatoes with Green Chile’s
1 (20 oz.) Red Enchilada Sauce
3 Cups Whole Milk
Garnishes~ Sour Cream, shredded cheese, corn chips 

Combine all ingredients into your slow cooker, stirring to blend ingredients together. Place on high heat setting for 4 hours, or low for 6 hours. *You can also prepare this on a stove top, by combining all the ingredients together in a large sauce pan, simmer for 30 minutes, stirring occasionally. Right before serving I like to add my garnishes to each bowl. This will make a large batch of soup 12 cups! Perfect for tailgating parties. ENJOY~ Lark


Frosted Pumpkin Cookies

Frosted Pumpkin Cookies

Happy 1st Day of Autumn!! I have been dying to share these super soft Frosted Pumpkin Cookies for weeks now. And seeing that Autumn is officially here, I decided today was the perfect day to share them. :) 

Frosted Pumpkin Cookies 
~Cookie Dough
1 Cup Shortening
1 Cup Sugar
1 Cup Pumpkin Puree
1 Egg
1 teaspoon Vanilla
2 Cups All Purpose Flour
1/2 teaspoon Salt
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Ground Cinnamon
1 teaspoon Pumpkin Spice

1 (8oz.) Cream Cheese, softened
1/2 Cup Butter, softened
1 teaspoon Vanilla
5-6 Cups Powdered Sugar

Preheat oven to 350 degree’s
Cream together the shortening, sugar until light and fluffy. Add in pumpkin, egg and vanilla,mix for 1 minute. Sift together the flour, salt, baking soda, baking powder, cinnamon and pumpkin spice, add to the pumpkin mixture. Mix until all ingredients are blended.  Scoop  dough into 2 inch balls, place onto a parchment lined cookie sheet that has been lightly greased. Bake for 12-15 minutes. The cookies will spread and puff up while baking. Let cookies cool for 2-3 minutes on the pan before removing them to a wire rack. While cookies are cooling I like to start making the cream cheese frosting. In a mixing bowl beat together the cream cheese and butter until smooth. Add in vanilla and the powdered sugar 1 cup at a time, this will be thick and creamy. I like to cover and chill the frosting until the cookies are cooled. Frost and enjoy!
~Happy Fall Baking, Lark

White Queso Fresca Dip

White Queso Fresca
This spicy, creamy, cheesy dip has my mouth begging for more. Served warm with corn chips, it is sure to disappear quickly! With only 3 ingredients, you can prepare this dip just before the party gets started.

White Queso Fresca Dip
2 lbs. White Cheddar Cheese, shredded
1/4 Cup Heavy Cream
1 (15oz.) Queso Dip
1 Cup Fresh Pico de Gallo 

In a saucepan over medium heat stir together the cheese, cream and jar of dip until melted and smooth. Remove from heat and stir in pico de gallo. Serve warm with corn chips.
Say Cheese!, Lark

Buttery Zucchini Casserole

Buttery Zucchini Casserole
If you are lucky enough to still be harvesting fresh zucchini from your garden, this is a must try recipe! Although I serve it as a side dish, it is filling enough to be served as the main dish!

Buttery Zucchini Casserole
3 Cups Fresh Zucchini, shredded
1 Cup White Onion, chopped
2 Eggs, beaten
1/2 Cup Sour Cream
1 teaspoon Salt
1 teaspoon Black Pepper
1/2 Cup Butter, melted
1 Cup Butter Cracker, crushed
1 Cup Fried Onions

Preheat oven to 350 degree’s.
Combine zucchini, onion, eggs, sour cream, salt and pepper together. Transfer to a
2 quart baking dish. Mix together the crushed crackers and fried onions, sprinkle this over the top of zucchini mixture. Pour melted butter over crackers, cover with tin foil. Bake covered for 15 minutes. Remove foil and continue baking for another 15-20 minutes. Serve warm. Enjoy, Lark