With all the time you’ve spent collecting twigs for your Groot costume, you may not have had an opportunity to consider what you’re taking to the Halloween party you’re going to this weekend. Let me give you a step in the right direction: candy corn. Candy corn upon candy corn upon candy corn. Four different candy corn-flavored products melted and mashed together in a bar that will remind you that you don’t have to be a kid to enjoy Halloween.
Candy Corn Marshmallow Bites
For the full recipe, that's scary good, visit Foodbeast.
Have you seen/tried this recipe from Betty Crocker? Looks awesome, right? Know what else is awesome? Pumpkin. Duh. So because it's fall, and I just can't help myself, I used BC's recipe as a starting off point to create a seasonally satisfying recipe of my own, and it went a little something like this...
Heat oven to 350°F. Grease your fabulous "Edge" brownie pan (a 9x13 will do).
Combine brownie mix, pumpkin pie spice, and pumpkin puree until no streaks are left, spread into pan, and bake as directed (25-30 minutes). Cool completely, about 1 hour.
In medium bowl, beat together butter, pumpkin peanut butter, powdered sugar, and milk on medium speed until smooth. Spread mixture evenly over brownie base.
Microwave morsels and butter together (will get a little greasy but keep stirring and keep an eye on it as it melts). Let it cool a smidge and then spread over filling. Refrigerate about 30 minutes or until set.
Cut and pig out.
Wasn't sure how I'd feel about the pumpkin-flavored peanut butter, but after trying this recipe, I'm a fan. Every layer tastes like leave-pile-jumping, jack-o-lantern carving childhood memories.
They'd make a great Halloween or Thanksgiving dessert. Be sure to grab the pumpkin PB and the pumpkin morsels when you get the chance though. You never know when they'll be off the shelves, and you definitely don't want to miss out on this.
Did you know that you can substitute pumpkin for eggs (1/4 cup pumpkin puree for 1 egg)? In baked goods, that is. I wouldn’t recommend trying to make scrambled eggs and subbing out the eggs for pumpkin… but I wouldn’t NOT recommend it either.
So, because it's fall and therefore everything must taste of pumpkin, I put this switcheroo to good use and made these Pumpkin Oreo Stuffed Pumpkin Cookies. The dough recipe is adapted from Alton Brown’s “Chewy” and the concept is based on Picky Palate’s Oreo Stuffed Chocolate Chip Cookies… with my own seasonal twist.
Pumpkin Oreo Stuffed Pumpkin Cookies
To find out how to fill your face... and your heart, with this perfectly pumpkin-y cookie, visit Foodbeast.
So I know I've already made fudge using the Salted Caramel Flavored Hazelnut spread from Jif, but it's so good, and I needed to get it out of my pantry so I would stop just eating it straight from the jar. Plus, there's all this pumpkin stuff out this season that I needed to try. So I thought I'd put the two flavors together (I know I'm not the first and shant be the last) to create this simple and simply fall-tastic fudge.
Salted Caramel Pumpkin Oreo Fudge
10 Pumpkin Oreos, coarsely chopped
10oz Salted Caramel Flavored Hazelnut Spread
10oz Nestle Pumpkin Spice Morsels
Line 9x9 baking dish with wax paper.
Microwave pumpkin morsels until melted. Stir in caramel hazelnut spread, then stir in chopped up Pumpkin Oreos.
Pour fudge mixture into wax paper lined baking dish and spread around evenly.
Let set in freezer for 30 minutes. Cut into bite-sized pieces and enjoy!
The verdict? Like l said before, it's salted caramel and pumpkin. You know it's a good combo. You don't need me to confirm that for you.
October is here and fall-themed, limited edition foods are out in full force. Pumpkin this. Candy Corn that. Caramel Apple Oreos. Wait, what? Yes, Caramel Apple Oreos are a thing, and they are awesome: half caramel and half green apple creme sandwiched between two golden Oreo cookies. They were just begging to be used in a recipe. So I headed to Target, bought every caramel apple flavored item in sight, and put them all together in this sweet and easy white chocolate bark.
It's fall! That means it's time for leavings changing, crisp mornings, and fruit harvests. A coworker has been bringing her spoils from her plum tree to the office, so I thought I'd grab a few pounds and see what I could make.
Buttery Plum Dump Cake
1.5lbs of Italian plums, halved and pitted (I weighed them before I
1/2c brown sugar
1 box spice cake
2 sticks butter, melted
Preheat oven to 350 degrees and grease a 9x13 glass baking dish.
Melt 4T butter and pour it into the baking dish.
Combine brown sugar and cinnamon and sprinkle evenly over melted butter.
Cover bottom of baking dish with single layer of halved plums, cut side
down. (Mine were really tight together.)
Pour dry cake mix evenly over plums
Pour remaining melted butter (2 sticks worth) evenly over cake mix.
Bake 50-60 minutes until dark brown and not runny.
The conclusion? This cake has two sticks of butter in it and then some, so of course it's good. If you don't have plums, I imagine any kind of stone fruit would do just as well.
Are you familiar with the appetizer “Devils on Horseback”? While there are many variations, the basic idea includes dates wrapped in bacon then stuffed with some sort of cheese and/or nut. I wanted to take this time-tested recipe and use it in a new way… and what a more fitting way than to reimagine this classic as a dessert? So today we have Bacon, Date, and Goat Cheese Cupcakes:
Bacon, Date, and Goat Cheese Cupcakes
Wanna know how to make it happen? Visit Foodbeast.