Here’s a yummy treat to bring to your holiday parties. Thank Betty Crocker.
Chex Pumpkin Pie Crunch
1/4 cup brown sugar
1 T pumpkin pie spice
1/4 cup butter
2 t vanilla
8 oz. pecans
2 cups Cinnamon Chex
2 cups Rice Chex
2 cups Honey Nut Chex
1. In a small bowl, mix brown sugar & pumpkin pie spice, set aside.
2. Melt butter in another bowl. Stir in vanilla.
3. In a microwave-safe bowl, mix together cereals and pecans. Pour butter over the mixture & stir until evenly coated. Stir in sugar & spice mixture.
4. Microwave uncovered on high. Microwave one minute at a time for five minutes. Stir between each one minute interval. It will have browned a bit.
5. Spread on wax paper or a cookie sheet to cool.
6. Store in airtight containers.
Pumpkin TrifleIf you’re still looking for a dessert to serve at Thanksgiving tomorrow, try an easy and yummy pumpkin trifle. The trendy dessert rule is that everything looks cuter in a mason jar! It doesn’t even matter what your cake looks like, since you’ll be spooning it into your Anthropologie-esque display of jars. I layered pumpkin spice cake with my Pumpkin Whip: http://yummy-pumpkin.tumblr.com/post/63387266328/autumn-is-the-time-of-year-i-start-making-my Add whipped cream before serving.
I paid a visit to Treat House, the new rice cereal treat bakery in NYC. I wanted to check out their Pumpkin Spice Treat (not very pumpkiny) and also picked up the Salted Caramel Treats and the Maple Bacon Treat. Cute concept, but in the end, I’d rather have a cookie as my treat.
Introducing Pumpkin Pie Snickerdoodle Bars, these might be my new favorite pumpkin dessert! They are rich and delicious, I used cookie cutters to cut mine into shapes. Here’s the recipe from Eat Cake for Dinner, a very yummy blog.
Today I pretended that I work in an old-timey confectionary and made my own marshmallows.
3 packets of Knox unflavored gelatin
1/2 cup of water
another 1/2 cup of water
2/3 cup honey
1t pumpkin pie spice
1/4 t salt
1/3 cup powdered sugar
1. Spray a glass Pyrex dish with non-stick cooking spray.
2. In a bowl, mix the gelatin and 1/2 cup of water. Mix in the 2 T of pumpkin. Set aside.
3. On the stovetop, pour 2/3 cup honey, 1/2 cup water, 1 t pumpkin pie spice, and 1/4 t salt. Bring to a boil. Boil the syrup for 8 minutes.
4. Turn on hand mixer and slowly pour the syrup into the gelatin bowl. Mix on high until you create a marshmallow creme, this will take 8-10 minutes.
5. Pour the marshmallow creme into the Pyrex dish. Let this set for 3 hours.
6. Once the marshmallow is firm, wiggle the dish to loosen the sides, and flip over onto a cutting board. Cut into squares.
7. Roll marshmallows in powdered sugar.
You may want to leave the marshmallows uncovered to dry out more overnight. Roll in powdered sugar again if they soak up the first application.
Cake mix cookies are light, soft, delicious and dare I say, a cousin to doughnuts. They are also easy to make. Here’s a link to the recipe I used: http://makebakecelebrate.com/pumpkin-cake-mix-crinkle-cookies/. I used half the rolling sugar than her version.
Pumpkin Cake Mix Crinkle Cookies
1 box of Pillsbury Perfectly Pumpkin Cake Mix
1/3 cup vegetable oil
1/2 cup granulated sugar (to roll)
1/2 cup powdered sugar (to roll)
1. Beat cake mix, eggs and oil until it forms a nice dough.
2. Work dough into a ball. If it’s too soft and sticky, refrigerate for about 20 minutes.
3. Spray cookie sheet with non-stick oil.
4. Roll dough into balls.
5. Roll balls in granulated sugar (it melts while baking) and then the powdered sugar.
6. Bake at 350 degrees for 8-10 minutes.
7. Sprinkle remaining powdered sugar on top.
The Mini Pumpkin Pies from Trader Joe’s are a tasty little dessert, but they are so tiny, you could eat all six. I think their best use is for a children’s tea party. Your American Girl doll will love them!
Also, how cute are these Parisienne Carrots?
It is time to plan Thanksgiving side dishes. Tonight, I tested Pumpkin Mashed Potatoes. Brown sugar seems to be the key to this dish’s flavor success. Keep adding until it no longer tastes like baby food!
Pumpkin Mashed Potatoes
2 sweet potatoes (peeled & diced)
1 Idaho russet potato (peeled & diced)
1 small apple (peeled & diced)
1 cup pumpkin
2-3 T butter
1 t pumpkin pie spice
salt & pepper to taste
1+ T brown sugar
Boil potatoes and apple under tender. Drain water. Heat pumpkin in the microwave. Add pumpkin and mash until smooth. Mash in remaining ingredients. Add more seasonings, butter, and brown sugar until you make them yummy!
I have been hearing a lot about “overnight oatmeal,” so I decided to attempt a pumpkin version. I learned upon tasting today that cold oatmeal really does not appeal to me; So I heated it up and it was far better, creating a thicker version than if you cooked fresh oatmeal for breakfast.
1 cup oatmeal
1/3 cup canned pumpkin
3/4 cup almond milk
1/2 t pumpkin pie spice
1/8 t salt
1 T agave
1/2 t vanilla
Mix all ingredients together and refrigerate overnight.
We went to Pop Pub to watch Michigan beat Northwestern in triple overtime. I also heard that besides tuning in to the Big 10 Network and serving their “popular” mini burgers, they make a Pumpkin Pie Milkshake. It was more subtle in the pumpkin department than other shakes I’ve had, because of it’s strong vanilla base. They’d be wise to join forces with Trader Joe’s down the block and use their Pumpkin Ice Cream instead. A victory for my football team, but not my taste buds.