••••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)