Pumpkin Dip

I made this yummy Pumpkin Dip on Halloween night, but I think it would be perfect all Fall and Winter... or any time for that matter! I cut the recipe in half, since I was only serving 10 and the original recipe serves 32! Recipe adapted from Carolina Charm and allrecipes.

This adaption serves about 12-16.

1 small pumpkin (I used a pie pumpkin and it was perfect!)

1/2 of a (15 ounce) can of pumpkin
1/2 of a 5 ounce box of instant vanilla pudding mix {just the powder, don't make the pudding}
1 (8 ounce) container of low-fat whipped topping, such as Cool Whip, thawed

1/2 teaspoon Pumpkin Pie Spice
Cinnamon to sprinkle on top, if desired

Make sure your Cool Whip is thawed in the refrigerator a few hours before you begin.

Mix pumpkin, pudding mix, Cool Whip, and pumpkin pie spice together in a large bowl. Chill for at least an hour before serving. 

Meanwhile, carve your pumpkin! Hollow out the inside and the lid and spoon the pumpkin mix inside. Sprinkle with cinnamon, and serve with fresh apples slices, vanilla wafers, ginger snaps or graham crackers. 

Roasted Pumpkin Seeds

I LOVE Halloween! I love the chill in the air, pumpkins, spooky decorations and the idea of Fall (I say that because we don't really have Fall here in California!) I also everything pumpkin, including the seeds. My 5 year old came home from Kindergarten last week to tell me that she tried pumpkin seeds at school and that she loves them. It was the perfect excuse to pull out a recipe my sister gave me over 10 years ago. If you carve some pumpkins this Halloween, give these yummy seeds a try. Recipe from Andrea Fredrick...

HaPpY HalLoWeEn!!!

2 cups fresh, raw pumpkin seeds

1 teaspoon Worcestershire sauce

2 Tablespoons butter, melted

1 teaspoon salt

Line a cookie sheet with tin foil and set aside. Preheat oven to 225 degrees F. Clean seeds of all pumpkin pulp. (I put mine in a large colander and rinse until all the pulp is gone) Boil  seeds in salty water (water + 1 teaspoon salt) for 10 minutes, then drain. In a bowl, mix melted butter, 1 teaspoon salt and Worcestershire. Spread seeds on prepared cookie sheet and bake for 2 hours, or until slightly browned, stirring occasionally during baking. Cool completely. Store seeds in an airtight container. 

Quick and Easy Pumpkin Chocolate Chip Muffins

I am loving Fall this year! The cooler temperatures, the soccer games, the cute pumpkins everywhere we go, and the amazing colors of the leaves as they change. With all the Fall spirit in the air, I have been craving a good pumpkin chocolate chip something or other. I found this recipe and was thrilled! You only need three ingredients (that I had in my house all ready), 25 minutes to cook, and they taste just as good as they smell. Happy Fall baking!

1 box Spice Cake Mix

1- 15 oz. can pumpkin

1 small bag of chocolate chips

Preheat oven to 350 degrees and line 2 muffin tins with paper liners. Combine cake mix and pumpkin in a medium bowl and mix for about 30 seconds on low speed and then for about 2 minutes on medium speed. Stir in chocolate chips (these can be omitted if you are looking for a healthier alternative). Using a large cookie scoop, fill each muffin cup about 2/3 full and smooth out the batter. Bake for 25 minutes or until a toothpick inserted into the middle of one cupcake comes out clean. Allow to cool slightly and then enjoy!

** This recipe makes about 24 muffins but can easily be doubled. These muffins will freeze well and would make a great snack to pull out of the freezer and pop into a school lunch. They would be thawed and delicious by lunch time!

Pumpkin Cookies

These are my very favorite pumpkin cookies! I make them with chopped pecans or chocolate chips, depending on what I'm in the mood for. Either way, they are delicious!

Recipe from my friend Linda Thorne...

1 cup brown sugar

1 cup canned pumpkin

1/2 cup canola oil

1 egg

1 tsp. vanilla

2 cups flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ginger

1/2 tsp. salt

1 cup chopped nuts -or- 1 cup chocolate chips (optional)

Beat together brown sugar, pumpkin, oil egg and vanilla. Stir together the baking soda and powder, cinnamon, nutmeg, ginger and salt, then add to the pumpkin mixture. Stir in nuts or chocolate chips, if desired. Bake for 10-12 minutes at 350 degrees F. Makes 3 dozen cookies.

Witch's Fingers Cookies

My oldest daughter and her friend made these this week to get them in the spirit of Halloween. They are delicious and would be perfect for a costume party! Recipe from allrecipes.com

1 cup butter, softened
1 cup confectioners' (powdered) sugar
1 egg
1 teaspoon almond extract
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3/4 cup whole almonds
1 (.75 ounce) tube red decorating gel (optional)

Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.

Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets or use parchment paper.

Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a board that's lightly floured and roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Use a dull knife to make "knuckles" on each cookie near the tip and again near the center. Arrange the shaped cookies on the baking sheets.

Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.

Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.

Creamy Pumpkin Soup

This soup is comforting and unique... SO perfect for a warm winter meal! 

Recipe from my friend Lisa Cheney.

          3 cups chicken broth

          1 (8 oz.) can diced tomatoes, undrained

          1 onion, finely chopped

          Bay leaf

          1 (15 oz.) can pumpkin

          Just a small pinch of ground cloves and ginger

          Salt, to taste

          1/4 tsp. white pepper

          1 Tbs. lemon juice

          1 cup cream

Optional garnishes:

          Roasted pumpkin seeds (Pepitas)

          Sour cream

Bring broth, tomatoes, onion and bay leaf to boil in a saucepan. Cover and simmer 10 minutes. Remove bay lead and allow soup to cool slightly. Purée in a blender until smooth. Pour back in saucepan and add seasonings. Simmer for a few minutes. Stir in cream, but do not boil. Serve hot with a sprinkle of pumpkin seeds and/ or sour cream. Serves 6-8.

Pictured with French Peasant Bread.

Scary Spider Halloween Cupcakes

My daughter and I made these this week for her school class Halloween party and they were a hit!

24 chocolate cupcakes
Chocolate sprinkles
Candy Corns
White chocolate chips
Red or black rope licorice, trimmed to about 2"

Chocolate Buttercream Frosting(click to see original post)

1/2 c. softened butter 

3-4 c. powdered sugar 

1/2 c. cocoa powder
1/4 cup evaporated milk

2 tsp. vanilla 

Cream butter with mixer. Beat in milk, vanilla, cocoa powder and 3 cups powdered sugar. Add powdered sugar until you reach your desired consistency.


To make spider cupcakes, frost individually, then immediately dunk top of frosted cupcake into a small bowl of chocolate sprinkles. Squirt a small dot of frosting, then place white chocolate chips for eyes and candy corn for fangs. Use a toothpick to poke holes for spider legs, then insert 4 licorice pieces into each side of the cupcake. Place a small dot of frosting on the very tip of the white chocolate chips to finish the eyes. Enjoy and Happy Halloween!!!

Ghost Cookies

I made these for some parties we have the next few days and I thought I would hurry and post the recipe in case anyone was looking for a last minute Halloween treat idea. I got the idea from the Pillsbury website. These are simple, fun and taste good too. They are great for kids! 

1 package Nutter Butter cookies

vanilla-flavored candy coating (I use about 20 oz.)

mini chocolate chips

Melt candy coating according to package directions (using a double boiler pan is best in my opinion) Use tongs to dip cookies into coating (the original recipe says to just dip the top but I think they are better if you coat the whole cookie,  Place on wax paper and place 2 chocolate chips for eyes. Allow to cool at least 10 minutes. 

All things PUMPKIN

Our book club decided to rotate every other month and do a cooking night instead of a book night (so fun right?) Each time we have a theme. This month the theme was recipes using pumpkin. I thought I would share a few of the yummy recipes with you. 

Maple Iced Pumpkin Bars

2 1/4 c. flour

2 1/2 tsp. baking powder

2 tsp. cinnamon

1/4 tsp. salt

1 1/4 c. packed brown sugar

3/4 c. butter, soft

2 tsp. vanilla

2 large eggs

1 c.  Libbys pumpkin

Directions: Preheat oven to 350. Combine flour, baking powder, cinnamon and salt in a bowl. In mixer beat sugar butter and vanilla. Add eggs one at a time, beating well after each. Beat in pumpkin then gradually add in flour mixture. Pour batter into a greased jelly roll pan and cook 20-25 minutes. Top with icing and topping of your choice (sprinkles, mini chocolate chips, or chopped pecans) 

Icing:

8 oz. cream cheese, soft

2 Tbs. Butter, soft

2 c. powdered sugar

1 tsp. maple flavor

Cream together butter and cream cheese, gradually add sugar. Add maple flavoring last.

Pumpkin Cake Roll

3/4 c. flour

1 tsp. baking powder

2 tsp. cinnamon

1 tsp. ginger

1/2 tsp. nutmeg

dash of salt

3 large eggs

1 c. sugar

2/3 c. pumpkin

1 tsp. lemon juice

chopped walnuts (optional)

Pour batter into 10x15 jelly roll pan lined with waxed paper. Bake at 375 for 15 minutes.Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.Meanwhile mix the filling: 

1 c. powdered sugar

1 (8 oz.) pkg. cream cheese

4 Tbs. butter

1.2 tsp. vanilla 

Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired. slice into pieces. 

Double Layer Pumpkin Cheesecake (sorry no picture)

2 (8 oz.) pkgs. cream cheese

1/2 c. sugar

1/2 tsp. vanilla

2 eggs

1 (9 inch) prepared graham cracker crust

1/2 c. pumpkin puree

1/2 tsp. ground cinnamon

1 pinch ground cloves

1 pinch ground nutmeg

1/2 c. frozen whipped topping, thawed

Directions: Preheat oven to 325 degrees. In large bowl combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 c. batter and spread into bottom of crust; set aside. Add pumpkin, cinnamon, cloves and nutmeg to remaining batter and stir gently until well blended. Carefully spread batter in the crust. Bake for 35-40 minutes or until center is almost set. Allow to cool, the refridgerate 3 hours or overnight. Top with whipped topping.

Four-Layer Pumpkin Cake

1 pkg. (2-layer size) yellow cake mix

1 can  (15 oz.) pumpkin, divided

1/2 cup milk

1/3 cup  oil

4 eggs

1-1/2 tsp.  pumpkin pie spice, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup  powdered sugar

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1/4 cup  caramel ice cream topping

1/4 cup chopped PLANTERS Pecans

HEAT oven to 350°F.

BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.

BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.

HOW TO SLICE AND STACK CAKE LAYERS:
Place 1 of the cooled cake layers on serving plate. Make 2-inch horizontal cut around side of cake, using long serrated knife. Cut all the way through cake layer to make 2 layers. Remove top layer by sliding it onto 9-inch round cardboard circle. Frost cake layer on plate with 1/3 of the COOL WHIP mixture. Slide top half of split cake layer from cardboard circle onto frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into 2 layers as done for the first layer. Repeat process of transferring cake layers to stacked cake layers on plate using the cardboard circle.