••••CHOCOLATE COVERED PUMPKIN PIE SPICE APPLES••••

(Source: acultivatednest.com & photos also)

Homemade Chocolate Covered Pumpkin Pie Spice Apples

 

Author: A Cultivated Nest

Recipe type: Dessert

Ingredients

• 6 tart apples (Granny Smith is particularly good with the chocolate)
• 1- 10-12 oz. bag of white chocolate chips
• 2 tsp. pumpkin pie spice
• 1 tsp.vanilla
• optional- walnuts, crushed

Instructions

1. Spread out enough waxed paper to hold however many apples you are preparing.
2. Wash apples well, then dry thoroughly with a clean towel to remove all wax.
3. Push a 8” skewer into the center of the apple through the core, about 3” -4” in.
4. Place white chocolate chips in a glass or other micrwave safe bowl and melt by heating it for 30 seconds at a time, stirring between each one until completely melted and smooth.
5. Stir in vanilla and pumpkin pie spice to combine.
6. Use a spatula to spread and smooth chocolate over apple.
7. While chocolate is still wet, dip into a bowl of crushed walnuts if desired.
8. Put your apple on the cookie sheet.
9. When all the apples are covered put them in the refrigerator until the chocolate sets (about 15 min)
10. Slip a fun fall themed straw over your skewer if you like.
    

••••DOUBLE LAYER PUMPKIN PIE••••

(Source: www.meals.com & jello.com)

••••CURRIED PUMPKIN WAFFLES••••

(Source: akitchenhoorsadventures.com & photos also)

Ingredients

• 3/4 cup all-purpose flour
• 3/4 cup buckwheat flour
• 1 teaspoon baking soda
• 3/4 teaspoon garlic salt
• 1/4 cup butter
• 1 cup milk
• 2 large eggs
• 1 cup sourdough starter
• 3/4 cup pumpkin puree

Instructions

1. Combine the first four ingredients (flour through salt) in a medium mixing bowl. Set aside.
2. With a whisk, combine the wet ingredients. Stir with a whisk until the starter is dissolved into the milk mixture. Then pour the wet ingredients into the dry ingredients and stir until just combined.
3. At this point, you could make your waffles now, or allow the dough to rest and develop a more sourdough flavor. I rested mine for at least 3 hours before cooking the waffles.
4. Preheat a waffle iron. Spray lightly with cooking spray or brush with butter before pouring 1/4 cup to 1/3 cup batter (depending on your waffle maker) and cooking waffles according to manufacturer’s directions of your waffle maker. Serve with honeyed lebneh, chana masala, or baba ganoush.
   

••••PUMPKIN ROLL WITH CREAM CHEESE FILLING••••

(Source: sixfollarfamily.com & photos also)

Pumpkin Roll With Cream Cheese Filling Recipe

 

 

Sweet, creamy and bursting with pumpkin flavor, this Pumpkin Roll with Cream Cheese Filling recipe is the perfect taste of fall!

Author: Stacy Barr

Ingredients

• For the cake:
• 3 eggs
• 1 cup sugar
• ⅔ cup canned pumpkin
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¾ cup flour
• Small amount of powdered sugar for dusting
• Kitchen towel or old bath towel (yes, I know. Sounds odd. Bear with me)
• For the Filling:
• 8 oz cream cheese, softened
• 4 Tablespoons Butter, softened (use real butter! Not margarine! Down with Margarine!)
• 1 cup powdered sugar
• 1 teaspoon vanilla

Instructions

1. Preheat your oven to 350 degrees. Beat the eggs and sugar into a medium bowl and beat on low/medium their well combined.
2. Slowly add the remaining ingredients and mix well.
3. Grease a 10×14 jelly roll pan, cake pan or cookie sheet then line with waxed paper. Lightly grease the waxed paper.
4. Use a sifter and lightly sprinkle a small bit of powdered sugar onto the paper.
5. Pour the cake batter into your jelly roll pan and give it a gentle shuffle or two to be sure that its
6. even.
7. Bake at 350 degrees until toothpick inserted in the middle comes out clean.
8. While the cake is baking, make your filling.
9. Combine all of the cream cheese filling ingredients in a bowl and mix well until it has a smooth spreading consistency.
10. Set aside and prepare the towel.
11. Take the towel and lay it on a flat surface. Using your sifter, make it snow powdered sugar over the towel.
12. When your cake is done, let it cool for just a few minutes then turn it onto your towel. Do NOT let your cake cool entirely.
13. Remove the wax paper. At this point, you can trim any ends that are crispy or uneven. You don’t want crispy ends for this and even edges help when you roll.
14. Once you’ve trimmed your edges (if you’re going to), spread the cream cheese filling onto the cake. Make sure you get edge to edge so that you don’t have any areas without filling.
15. Next , grab one end of your towel and flip it up over the end of the cake. Then, very slowly and carefully, ROLL the cake into the towel.
16. Once you’ve got the roll started, remove the towel and finish rolling! Make sure you move slowly when you roll. You’ll tear the cake if you move too quickly.
17. Carefully set it aside and let cool completely!
18. Chill for 2-3 hours then slice and serve!
    

••••PUMPKIN CHOCOLATE CHIP MUG CAKE••••

(Source: welcoming kitchen.com & photos also)

••••This looks quick and easy!!!

Pumpkin Chocolate Chip Mug Cake (vegan, gluten-free, sugar-free, dairy-free, food allergy safe)
Makes 1 cake

Ingredients:

• 5 tablespoons oat flour (gluten free, if necessary)
• pinch of salt
• 1/2 teaspoon pumpkin pie spice (or 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg & 1/8 teaspoon ground ginger)
• 1/4 teaspoon baking powder
• 2 tablespoons pumpkin puree (not pumpkin pie filling)
• 2 tablespoons maple syrup
• 1 tablespoon apple juice or water
• optional: 1 tablespoon allergy-free chocolate chips 

Preparation:

1. In a mug or ramekin , whisk together flour, salt, spice and baking powder.
2. Thoroughly mix in remaining ingredients.
3. Stir in chocolate chips if using.
4. Microwave for one minute.
5. Note: If you'd prefer to make this without a microwave, you can bake it in an oven-safe vessel at 350F for 12-15 minutes, or until a toothpick inserted in the center comes out clean. 

Happy Cooking!

Kim

••••HAPPY NATIONAL COFFEE DAY••••

(photos-seattlesbest.com & kappboom wallpaper & wheniscalendars.com)

••••ENJOY A CUP TODAY!!!

••••PUMPKIN SPICE MICROWAVE FUDGE••••

(Source: dianarambles.com & photos also)

••••MICROWAVE FUDGE•••• 

•By Diana Rambles

•Prep Time: 20 minutes

•Cook Time: 2 minutes

Ingredients (2 pounds)

• sweetened condensed milk, 1 can
• semi-sweet chocolate chips, 1.5 bags
• 2 Tbsp butter
• 1.5 teaspoon pumpkin extract
• 1.5 teaspoon pumpkin pie spice
• orange food coloring

Instructions

In a large glass bowl soften the butter in the microwave. Add the condensed milk and chocolate chips to the bowl and microwave in 30 second increments, stirring in between. Repeat until the chips are melted.

Stir in the extract. Stir in pumpkin pie spice. Stir in some orange food coloring. I used 3 drops of yellow and 2 drops of red food coloring. Pour into a foil lined 8x8 dish. Refrigerate until firm. Cut & serve.

••••FALL FUN LIST••••

(photos-Google+)

••••QUICK PUMPKIN GINGERBREAD••••

(Source: Publications Iternational & photo also)

••••QUICK PUMPKIN GINGERBREAD••••

•1 package (14 1/2 ounces) gingerbread mix

•1/2 (15-ounce) can solid-pack pumpkin

•1/2 cup orange juice

•1 egg 

•+Cream Cheese (optional)

1. Preheat oven to 350 degrees. Spray 9 by 5-inch loaf pan with nonstick cooking spray.

2. Beat gingerbread mix, pumpkin, orange juice and egg in medium bowl with electric mixer at medium speed until well blended. Pour into prepared pan.

3. Bake 35 to 37 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely on wire rack. Serve with cream cheese, if desired.

•Makes about 8 servings

••••PUMPKIN CUSTARD••••

(Source: Taste of home.com & publications international & photo also)

••••PUMPKIN CUSTARD••••

•2 cups milk

•1/3 cup CREAM OF WHEAT Cinnamon Swirl Instant Hot Cereal, uncooked

•1/2 cup canned pumpkin pie mix

•tsp ground cinnamon

•+Whipped Cream (optional)

•+Toasted Pecans (optional)

1. Bring milk to a boil in saucepan over medium-high heat; stir in Cream of Wheat. Cook and stir until thickened, about 5 minutes.

2. Add pumpkin pie mix and stir until well combined. Let stand 10 minutes. Spoon into 4 small ramekins. Refrigerate at least 1 hour. Sprinkle with cinnamon and serve with whipped cream and toasted pecans, if desired.

TIP: To toast pecans, spread in single layer in heavy-bottomed skillet. Cook over medium heat 1 to 2 minutes, stirring frequently until nuts are lightly browned. Remove from skillet immediately. Cool before using.

TIP: This dessert is also delicious served warm, right after you make it. You can prepare it in the time it takes to make coffee.

****In addition to creating delicious desserts, Cream of Wheat is also a good source of calcium and iron.

••••HAPPY BATMAN DAY••••

(photos-Google+ & wipedia.org)

••••MELT-IN-YOUR-MOUTH PUMPKIN COOKIES••••

(Source: parent pretty.com & photos also)

••••These LOOK DIVINE!!!

Melt-in-your-mouth-pumpkin cookies

yield: ABOUT 60 COOKIES

 

prep time: 30 MINUTES

 

cook time: 10 MINUTES PER BATCH

INGREDIENTS:

2 cups butter, softened
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 eggs
2 teaspoons vanilla
1 15-ounce can pumpkin
4 cups all-purpose flour

Frosting
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup milk
1 teaspoon vanilla
3 to 4 cups powdered sugar (add until desired consistency/firmness)
ground cinnamon sprinkled on top (optional)

DIRECTIONS:

1. Preheat oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder,baking soda,salt,the 1 teaspoon cinnamon,and the nutmeg. Beat until combined. Beat in the eggs and 2 teaspoons of vanilla until combined. Beat in pumpkin. Beat in as much of the four as you can with the mixer. Stir in remaining flour with a wooden spoon.

2. Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.

3. For frosting, in a small saucepan heat the 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon of vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. Sprinkle with additional cinnamon if desired.

••••10-MINUTE NO BAKE HALLOWEEN CHEESECAKE••••

(Source: chelseysmessyapron.com & photos also)

••••A HALLOWEEN PREVIEW••••

10-Minute No-Bake Halloween Cheesecake

 

 

Prep time

10 mins

Total time

10 mins

 

Author: Chelsea

Serves: 6-8

Ingredients

• 1 pre-made Sara Lee Original Cream Classic Cheesecake
• 6-7 Oreo Sandwich cookies
• 4-5 Milano cookies
• Black gel frosting tube
• Pumpkin mellowcreme candies
• Candy corns

Instructions

1. Thaw out the cheesecake according to package directions.
2. In a blender or food processor (or in a sealable bag) crush the oreos (no need to remove the cream) until they resemble crumbs.
3. Sprinkle the crumbs evenly over the cheesecake.
4. Decorate the Milano cookies with the letters "RIP" using the black gel frosting tube or put some black frosting in a small plastic bag, cut off the top, and pipe it onto the cookies.
5. Press the cookies randomly into the cheesecake.
6. Place the pumpkin mellowcreme candies and candy corns randomly on top of the cheesecake.
7. Serve immediately
   
   

   

   

   
   

••••PUMPKINS••PUMPKINS••PUMPKINS••••

(photo-Google+ & bigbloomhydro.com & punkrockor.wordpress.com)

••••AUTUMN ARRIVES TODAY••••

(photos-Google+)

••••HAPPY ICE CREAM CONE DAY••••

(photo-Twitter.com & Pinterest.com & shutterstock.com)