Leftover Halloween Candy?!

I don’t know about y’all, but we are STILL overflowing with Halloween candy! So, last week, I put some of it to good use! I grabbed a few handfulls of the chocolate kind, crushed them up and added them to a brownie mix! Sure, I added LOTS of extra calories to our already calorie-filled treat, but it was GOOD!

Easy Pumpkin Perfection

Need a quick and easy fall treat? Look no further! This is AS EASY as it gets…and SO yummy! They remind me of my Diet Coke Cupcakes…but for fall! And, they were gone in no time! Easy Pumpkin Muffins
1 box of cake mix (I tried Chocolate and White…white is MUCH better!)
1 can of 100% Pure Pumpkin

Mix together cake mix and pumpkin until well blended. Fill cupcake cups 3/4 full and bake according to box directions. Frost or don’t….or glaze. (recipe below)

Apple Cider Glaze
1 pkg. of Apple Cider mix
1/2 cup Powered Sugar
2 T water (or more if needed)

Mix together until desired consistency and drizzle over cupcakes.

“A New Starbucks Flavor” Dessert

When I made this dessert a few weeks ago, our friend James said that it could be the new Starbucks flavor! I took that as a compliment! :) And, I loved it…very different and perfect for Fall!
Chocolate-Pumpkin Cheesecake Bars

1-1/4  cups  graham cracker crumbs
1/4  cup  sugar
1/3  cup  butter, melted
2  8-ounce packages  cream cheese, softened
1-3/4  cups  sugar
3    eggs
1  cup  canned pumpkin
1/2  teaspoon  pumpkin pie spice
1/2  teaspoon  vanilla
1/4  teaspoon  salt
6  ounces  semisweet chocolate, cut up, or 1 cup semisweet chocolate pieces
2  tablespoons  butter
1-1/4  cups  sour cream
1/4  cup  sugar

 1. Preheat oven to 325 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside. In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Stir in the 1/3 cup melted butter. Press mixture evenly into bottom of the prepared baking pan; set aside.

2. In a large bowl, combine cream cheese and the 1-3/4 cups sugar. Beat with an electric mixer on medium speed until smooth. Add eggs, one at a time, beating on low speed after each addition just until combined. Beat in pumpkin, pumpkin pie spice, vanilla, and salt on low speed just until combined. Remove 1-1/4 cups of the mixture.

3. In a small heavy saucepan, combine the 6 ounces chocolate and the 2 tablespoons butter. Cook and stir over low heat until melted. Whisk chocolate mixture into the 1-1/4 cups pumpkin mixture. Pour over crust, spreading evenly. Bake for 15 minutes.

4. Carefully pour the remaining pumpkin mixture over baked chocolate layer, spreading evenly. Bake for 40 to 45 minutes more or until filling is puffed and center is set. Cool on a wire rack for 30 minutes.

5. In a small bowl, combine sour cream and 1/4 cup sugar. Gently spread over cookies. Cool completely. Cover and chill for at least 3 hours. Cut into bars. Makes 24 to 36 bars.

Pumpkin Cuteness

These tiny muffins were a hit at our monthly mom’s group at church! And, the leftovers made for a perfect breakfast. We’ll for sure make them again and again! Mini Pumpkin Muffins

1 1/2 cups flour
1 cup sugar
1 teaspoons baking powder
1 teaspoon baking soda
pinch of salt
1 teaspoon pumpkin pie spice
1 can 100% pure pumpkin
2 large eggs lightly beaten
1/2 cup canola oil or vegetable oil
1/3 cup lowfat Greek yogurt
1/4 cup milk

Preheat oven to 400 degrees. Spray mini muffin tins with cooking spray. Mix flours, sugar, baking powder, baking soda, pumpkin pie spice and salt in large bowl. In a separate bowl whisk together pumpkin, eggs, oil, yogurt and milk. Combine wet and dry ingredients until just blended. Spoon batter into muffin tins. Bake for 8 to 10 minutes or until toothpick comes out clean.  Transfer muffins to rack to cool.  Makes 30 to 35 mini muffins.

The Perfect Fall Treat

I got this “yumm-o” (Quinn’s word) recipe from Meals at the Muirs…and it was a hit!!! Quinn ate these babies for dessert, snack and breakfast for days!!! And, the cream cheese icing made them even better! A perfect fall treat to have around!
 Pumpkin Cupcakes

1 box yellow cake mix
1/2 tsp. pumpkin pie spice
1 (16oz.) can 100% pumpkin
eggs
oil

- Preheat oven to 350 degrees.
- Prepare the cake mix according to the directions on the box but DO NOT ADD WATER.
- Stir in pumpkin puree and spices.
- Pour in to muffin tin.
- Bake for 18-22 minutes.

So “Granola” of Me!

My new favorite recipe blog is this cute one of a Mommy cooking with her little man. And, when I found this recipe on her site, I couldn’t wait to try it!  Who knew it was so easy to make your own granola!? I have a feeling I’ll be trying lots of variations! And, I have a feeling that this tub is going to be gone before you know it…because Q and I both LOVE it!

By the way…my storage container is the rolled oats can that I covered with fun paper! Quick, easy and fun! :) I actually think it would make a thoughtful little gift! :)


Pumpkin Pie Granola Recipe

Ingredients:
1/3 cup honey
1/3 cup vegetable oil
1/3 cup 100% pure canned pumpkin
2 tablespoons water
1 teaspoon pumpkin pie spice
4 cups old-fashioned rolled oats
1/2 cup sliced almonds
1/2 cup golden raisins 
1/2 cup dried cranberries
1/2 cup chocolate covered sunflower seeds

Preheat oven to 300 degrees.  Combine oats, almonds and pumpkin pie spice in a large bowl. Stir well and then toss with the honey, water, oil and pumpkin until everything is moist. Spread it out on a rimmed cookie sheet lined with parchment paper. Bake for 20 minutes and then use a spatula to stir up granola so that it bakes evenly. Cook for another 15 minutes and stir again. Cook for 10 more minutes or until everything is beginning to look toasty and brown. Remove from oven and stir in dried cranberries, raisins, and sunflower seeds. Cool completely on the cookie sheet before storing in airtight container or bags.

Candy Corn Cuteness

Since the scary stuff that goes with Halloween just isn’t my thing, I’d say my favorite Halloween symbol is the candy corn. It’s so cheerful, gets me in the Fall spirit…and it’s YUMM, of course! So, when I saw this cute recipe, I was so excited to make them for us! And, they turned out presh! Make ‘em and ENJOY before the stores sell out of this yummy little sugary goodness!

  

Candy Corn Cupcakes

1 box yellow cake mix
3 eggs
1/2 c vegetable oil
1/4 c water
1 c sour cream
Food coloring (orange and yellow)
Frosting of choice

With an electric mixer, beat all ingredients for about 2 min. Divide batter into two separate bowls. Add about a 1/2 tsp of food coloring in to each bowl. Stir Well. Spoon about 1 TB of yellow into the bottom of each cupcake liner. Then spoon about 1 TB of orange batter on top of that. Bake for 20 min, remove and let cool completely before frosting.

        

Homemade Fun!

While at Mammer and Slickpaw’s, we made homemade pumpkin play dough. It was so easy and smelled so good. Quinn loved it and has already enjoyed playing with it since we’ve been home. I’m not sure why we haven’t made it before…but we surely will again! Homemade Play dough

1 cup flour
1 cup water
1/2 cup salt
1 TBS cream of tartar
1 TBS oil
spices, flavor
food coloring

Heat all ingredients in a saucepan, slow to medium heat. Stir continuously. Once dough is at the consistency you want, remove from heat. Have fun!

       

If you like pumpkin pie...

...then this will be right up your alley! It's a great "take to Thanksgiving" little treat! And, it is great with gingersnaps, graham crackers, or on your breakfast bagel! We love it around here! :) Pumpkin Fluff

1 can of pumpkin pie filling
1 small container of cool whip
Pumpkin Pie Spice

Mix filling and cool whip. Add spice to taste. Enjoy! Seriously easy!!!