••••HAPPY CANADIAN THANKSGIVING••••

(photo-Google+)

••••BROWNIE PUMPKIN WAFFLE ICE CREAM SANDWICHES••••

(Source: asprinkleofthisandthat.com & photos also)

originally from Brit and Co.

Ingredients:

1 box brownie mix

15 ounce can pumpkin pie filling

2 eggs

1/3 cup vegetable oil

1 tsp cinnamon

nonstick spray

vanilla ice cream

Directions:

In a large bowl, mix together brownie mix, pumpkin pie filling, eggs, vegetable oil and cinnamon.  Heat waffle iron.

Spray with non-stick spray.  Pour batter into each section of waffle iron.  Cook for about 4-5 minutes before removing. 

Let cool slightly.  Cut each waffle into quarters.  Top one side with ice cream and place the other waffle on top.

••••HAPPY COLUMBUS DAY••••

(photo-theravive.com)

••••PUMPKIN CUPCAKES WITH BROWN SUGAR MERINGUE FROSTING••••

(Source: bakedbyrachael.com & photos also)

cupcakes

 

Prep Time: 5 minutes

 

Cook Time: 20-22 minutes

 

Total Time: 25 minutes, plus

Pumpkin Cupcakes with Brown Sugar Meringue Frosting

Small batch moist pumpkin cupcakes topped off with brown sugar meringue frosting. A perfect Fall dessert!

Ingredients:

Batter:

• 1/4C unsalted butter, softened 
• 1/4C light brown sugar
• 1/4C granulated sugar
• 1 large egg
• 3/4 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 3/4 tsp cinnamon
• 1/4 tsp all spice
• 1/8 tsp nutmeg
• Pinch cloves
• 1/8 tsp salt
• 1C all purpose flour
• 1/2C pumpkin puree

Frosting:

• 2 egg whites
• 1/2C light brown sugar
• 1/4 tsp cream of tartar
• 1/2 tsp vanilla extract

Directions:

1. Preheat oven to 350°F. Line a cupcake pan with 8 paper liners. 
2. In a large bowl or stand mixer, cream together butter and sugars until light and fluffy. Beat in eggs and vanilla. Scrape bowl as needed. Mix in baking powder, baking soda, salt and spices. Mix in flour and pumpkin in alternating batches until fully incorporated and no streaks remain. 
3. Divide batter between prepared liners using a large cookie scoop.
4. Bake for 20-22 minutes or until a toothpick inserted comes out clean. Cool in pan for 2 minutes before transferring to a wire rack to cool completely. 
5. Add egg whites, brown sugar and cream of tartar to a metal stand mixer or mixing bowl. Place over simmering water. Whisk mixture until sugar dissolves and egg whites are frothy and warm to the touch. 
6. Place mixing bowl in stand mixer, beat with whisk attatchment until stiff peaks form. Whisk in vanilla during the last 30 seconds. Transfer mixture to a large piping bag fit with a piping tip. 
7. Pipe meringue frosting on cooled cupcakes. Lightly char frosting using a kitchen torch.
   
   
   

   
   

••••PUMPKIN SPICE BREAKFAST PIES••••

(Source: pie sandlots.net & photos also)

Pumpkin Spice Breakfast Pies

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 1 pie

Ingredients

1 Keebler® Ready Crust® Mini Graham Cracker Pie Crust

1 container Dannon® Greek Yogurt Oikos® Pumpkin Pie

½ teaspoon ground cinnamon

¼ teaspoon ground ginger

2 tablespoons chopped pecans

1 tablespoon crumbled granola bar

Reddi-wip® original

Instructions

Stir together the yogurt, cinnamon, ginger, and pecans until combined. I did it right in the container – so easy! Pour into the pie crust.

Top with crumbled granola bar and Reddi-wip®. Serve immediately.

••••PUMPKIN SUGAR COOKIE BARS••••

(Source: sixsistersstuff.com & photos also)

Frosted Pumpkin Sugar Cookie Bars Recipe

Author: Six Sisters' Stuff

Recipe type: Dessert

Cuisine: American

Prep time:  15 mins

Cook time:  15 mins

Total time:  30 mins

Serves: 48

Ingredients

• 1 cup unsalted butter, at room temperature
• 1 cup brown sugar
• 1 cup white sugar
• 4 large eggs
• 2 teaspoons vanilla
• 1 cup pumpkin puree (not pumpkin pie filling)
• 5-6 cups flour
• 1 teaspoon salt
• ½ teaspoon baking soda
• 3 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon

Frosting:

• 1 (8 oz) package cream cheese, softened
• ½ cup butter, softened
• 1 teaspoon vanilla
• 2 tablespoons milk
• 3-4 cups powdered sugar

Instructions

1. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, mixing after each egg. Mix in vanilla and pumpkin.
2. In a separate bowl whisk together flour (start with 5 cups and add more if you feel that your dough is too runny), salt, baking soda pumpkin pie spice, and cinnamon. Add to wet mixture and mix just until combined. Spread on a greased, rimmed baking sheet (I used a 15x10x1" cookie sheet). The dough will be just like cookie dough- heavy and sticky- so it’s best to spray your hands with a little nonstick spray and use them to help mold the dough into the pan.
3. Bake at 375 degrees for 15-18 minutes, or until bars are a light golden brown (or a toothpick comes out clean when stuck in the middle). Cool completely before frosting.
4. For frosting, cream butter and cream cheese together, then add vanilla, milk and powdered sugar. If you want the frosting to be thicker, add more powdered sugar. If you want it to be thinner, add more milk. Spread frosting on top of cooled bars.
   
   
   

••••FOOD TIP••••

(photo-Google+)