Cornbread Layer Cake with Pimento Cheese Filling

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Tender Cornbread + Pimento Cheese Spread = the perfect accompaniment to a big pot of chili or soup!!

I bake a lot of cornbread in the fall and winter, because it goes perfectly with the chili and soup I love to make!! I often take a weeknight shortcut and use that little blue box mix. I usually bake up a pan of cornbread or cornbread muffins right in my favorite countertop oven.

 1/4 Sheet Pan and Black KitchenAid Countertop Oven Roasting Pan

1/4 Sheet Pan and Black KitchenAid Countertop Oven Roasting Pan

We’re offering at QVC this Sunday 9/23/18 a Today’s Special Value: KitchenAid Countertop Convection Oven with two roasting pans. This is the oven I use everyday at home!

I’ve been having so much fun trying out all the items I can bake up using the two roasting pans. Turns out each pan fits perfectly two of those little blue cornbread mixes! …and if you bake up two layers of those (at the same time, because the oven has two baking racks) you can slather a homemade pimento cheese spread in between the cornbread layers and make this “Cornbread Layer Cake with Pimento Cheese Filling!” This will be a big hit at your next fall gathering!!

If you don’t have those pans or that oven - No Worries! A quarter sheet pan is similar in size and you can bake these up in your traditional oven, I would just watch the bake time as they may finish a little sooner as the cornbread will be spread out a little more, bake faster and come out a bit thinner. KitchenAid Countertop Oven (Black) Pan: 9 ⅛” x 11”, Quarter Sheet Pan: 9” x 13” (brands can vary)

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Prepare Your Pans for Baking:

Cornbread Layer Cake with Pimento Cheese Filling Recipe:

Tina Verrelli - epicuricloud.com

Makes 16 generous pieces

INGREDIENTS:

Cornbread:

non-stick baking spray

4 boxes Jiffy Cornbread/Muffin Mix

4 eggs

1 1/3 cups milk

Pimento Cheese Filling:

8-ounces Philadelphia Cream Cheese, room temperature

1/2 cup mayonnaise

4-ounce jar chopped pimentos (drained)

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon paprika

1/4 teaspoon pepper

1 teaspoon - 1 tablespoon hot sauce (I used 1 teaspoon Frank’s Red Hot)

2 cups finely shredded sharp cheddar cheese


DIRECTIONS:

Cornbread:

Preheat oven to 375 F degrees if using dark pans. 400 F if using lighter pans.

In my KitchenAid Countertop Convection Oven - I use rack positions 1 and 5.

For this recipe I used the two black enamel coated steel pans that came with my KitchenAid Countertop Convection Oven. They measure: 9 ⅛” x 11”. You could alternatively use a quarter sheet pan (9” x 13” approx.) in your traditional oven, but you will need to monitor the bake time as the pan is a little larger and they will be more spread out and thinner.

Spray pan with non-stick baking spray, line bottom of pan with parchment paper, spray again with non-stick baking spray.

Mix your cornbread mix, pour into pans (I actually mix 2 boxes in one bowl and two boxes in another bowl, so I just have to pour the contents of 1 bowl into 1 pan and I know they’ll be even.)

Bake for about 12 minutes, rotating after 5 minutes.

Allow to cool about 10 minutes before turning out of pans.

Pimento Cheese Filling:

Use hand mixer or stand mixer to beat the cream cheese until smooth. Add mayonnaise and all seasonings and mix until combined. Mix in cheese.

Assemble:

Place one layer of cornbread on your platter. Spread the pimento cheese filling over that layer, top with other cornbread layer.

If making ahead (few hours - 1 day) refrigerate covered.

Printable Recipe: Cornbread Layer Cake with Pimento Cheese Filling





Halloween Pretzel and Kisses Treat Recipes

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Need a Quick, Easy & Cute Halloween Treat Idea?

Halloween is always such a busy time with costumes, parties and parades, but I always want to make a fun festive treat… These delicious no-mix, 3-ingredient treats fit the bill and come together in about 5 minutes! They are delicious with the salty crisp pretzels and the creamy sweet candy kisses! You can pack them up into trick-or-treat bags, fill up jars for teacher or hostess gifts or you can save them all for yourself!

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Halloween Pretzel and Kisses Treat Recipes:

Tina Verrelli - epicuricloud.com

Makes as many as you like!

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INGREDIENTS:

For the Candy Corn Hug Treats You’ll Need:

  • Bite Sized Pretzels (checkerboard Snaps, Minis or round wagon wheel shaped ones all work great!)

  • Hershey Hugs Candy Kisses, unwrapped

  • Candy Corn

For the Eyeball Treats You’ll Need:

  • Bite Sized Pretzels

  • Hershey Candy Cane Kisses, unwrapped (I bought these out-of-season on Amazon)

  • Eyeball Candies (I used Wilton brand - You can find these in grocery and craft stores during Halloween season or Amazon off-season)

DIRECTIONS:

Preheat oven to 25O degrees F.

Lay pretzels on baking sheet(s).

Top with desired Hershey Kisses Candies.

Place in oven for about 4 minutes or until Kisses are soft and shiny (they should still hold their shape, but can be “smooshed” when topped with candy corn or eyeball)

Remove from oven and top with either candy corn or eyeball candies.

Let them cool off and set-up. (You can speed this up in the refrigerator.)

Store in a cool place in an air-tight container.


Printable Recipe: Halloween Pretzel and Candy Kisses Treats

Brookie Bars = Sugar Cookie Bars + Brownies Recipe

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Sugar Cookie Bars + Buttercream Frosting + Brownies = YUMMMMMY!

This recipe came about while working on some ideas for using the two roasting pans that will come with the KitchenAid Countertop Convection Oven w/Two Roasting Pans that will be featured on QVC 9/23/18 as a Today’s Special Value K47520!! I bake the brownies in 1 pan and the sugar cookie bars in the other - in the Countertop Oven. 😊 (If you don’t have these pans or oven - alternate directions below.)

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If you don’t have those pans or that oven - No Worries! A quarter sheet pan is similar in size and you can bake these up in your traditional oven, I would just watch the bake time as they may finish a little sooner as the bars and brownies will be spread out a little more, bake faster and come out a bit thinner. KitchenAid Countertop Oven (Black) Pan: 9 ⅛” x 11”, Quarter Sheet Pan: 9” x 13” (brands can vary)

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This is definitely a “Supermarket Shortcut” type recipe as I used a mix for both the brownies and the cookie bars. I found it great to know that both a single brownie mix and a single sugar cookie mix baked up perfectly in the roasting pans in the Countertop Oven. I did make a homemade buttercream frosting for the filling between the layers.

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See the photo directions below for how to make a foil sling for the pan. I bake all my brownies and bars with a foil sling in the pan for easier removal and neater cutting. The roasting pan is black enamel coated steel. As with any dark baking pan, I reduced the oven temperature by 25 degrees. Most box mixes print this suggestion right on the box.

Prepare Pan with a Foil Sling:

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“Brookie” Bars Recipe:

Tina Verrelli - epicuricloud.com

Makes 16 bars

INGREDIENTS:

BROWNIES:
1 (18-ounce) package brownie mix (I used Ghiradelli Double Chocolate)

1/4 cup water

1/3 cup oil

1 egg

COOKIE BARS:

1 (17.5-ounce) package sugar cookie mix (I used the Betty Crocker pouch)

1/2 cup butter (1-stick) softened

1 egg

1/3 cup colorful sprinkles


FROSTING:

1 stick (1/2 cup) salted butter, room temperature

1 (one pound) box powdered sugar

1 teaspoon vanilla extract

3-4 tablespoons milk

DIRECTIONS:
Preheat oven to 300 F degrees if using dark pans. 325 F if using lighter pans.

For this recipe I used the two black enamel coated steel pans that came with my KitchenAid Countertop Convection Oven. They measure: 9 ⅛” x 11”. You could alternatively use a quarter sheet pan (9” x 13” approx.) in your traditional oven, but you will need to monitor the bake time as the pan is a little larger and they will be more spread out and thinner.

Prepare pans with non-stick baking spray and foil sling as described in blog and notes below.

Mix together brownie mix and pour into pan.

Mix together cookie mix, stirring in 1/4 cup sprinkles.

Press into prepared pan and sprinkle top with remaining sprinkles.

Bake brownies for about 15 minutes and sugar cookie bar for about 12 minutes.

Make sure to turn and rotate pans half-way through for even baking results.

(Timing will vary depending upon your pans and oven.)

Remove from oven and allow to cool completely in pan.

While cooling, Make frosting:

Beat butter until fluffy, add powdered sugar, vanilla and 1 tablespoon milk, mix until combined, then beat until fluffy. Add more milk as need to reach thick but spreadable consistency.

Use overhanging foil edges of sling to lift brownies/bars to platter or cutting board.

Carefully peel off foil sling, you can invert cookie or brownie layer onto a platter or thin cutting board to get to underside to peel off sling if layers seem too delicate to handle.

Place brownie layer on serving platter, spread a layer of frosting (may not use it all - can freeze) and top with the sugar cookie bar layer.

Gently press down to stick together.

Cut into 16 bars.

Can be stored in air-tight container.

Note:

How to make Foil Sling - see original blog post at epicuricloud.com for photo tutorial

Spray the pans with non-stick baking spray.

Cut two sheets of foil three inches longer than the long sides of the pan.

Press the foil into the bottom of the pan.

fold down the excess foil at the edges and tuck under the edge of the pan.

Spray foil and edges of pan with non-stick baking spray.

Allow baked items to cool completely in pan before lifting out.

Printable Recipe: Brookie Bars