Easy Pumpkin Pudding Dip makes the perfect sweet treat for the whole family!

This post and recipe was created for #HalloweenTreatsWeek! I was sent samples by some of the sponsor companies but as always opinions are my own.

Pumpkin Pudding Dip:

I love creating themed snacks and desserts, and pumpkin is the perfect flavor for the season. Candy eyeballs are a family favorite garnish, but you could also use gummy worms or candy spiders. I don’t recommend using anything non-edible, like spider rings, because little kids might try and bite or play with it.

I created this dip for my Kid-Friendly Halloween Snack Board. It was the perfect addition to the board and we loved dipping the straws and almond cookies into the pumpkin dip. You could even add sliced apples or graham crackers for dipping as well. This dip makes a large amount, so I served some on the tray and placed the rest back into the empty whipped topping container to enjoy as dessert the next few days.

Thawing and draining your ingredients:

I usually keep some frozen whipped topping in the house for easy desserts, like my French Vanilla Éclair Cake. The one caveat of whipped topping is I sometimes forget to thaw it, which is necessary for most recipes. I always have to set a reminder to place the container into the refrigerator the day before I need it.

The same time I put my whipped topping into the refrigerator, is when I drain my pumpkin. Depending on the brand, pumpkin can be very watery. I don’t want my Easy Pumpkin Pudding Dip to not get fluffy, or get too grainy from the extra liquid. Place and cover the pumpkin in a cheesecloth, inside a sieve or mesh strainer, over a bowl and refrigerator overnight. Alternatively, you could cook the pumpkin and spices a bit on the stove, but must also refrigerate to cool it down before mixing with the whipped topping.

TIPS, TRICKS, AND TOOLS:

• Here are some of my favorite entertaining products, like including wood boards, bowls and accessories.
• Drain the pumpkin at the same time you put the whipped topping in the refrigerator to thaw.
• Make sure everything on your board is edible. My eyeball decorations are store-bought candy that is safe for kids to eat.
• If you can’t find plain vanilla pudding, French vanilla is a great substitute.

Print

Easy Pumpkin Pudding Dip

Servings 8

Ingredients

• 15 ounces canned pumpkin, not pumpkin pie filling
• 1 teaspoon pumpkin pie spice
• ½ teaspoon ground cinnamon
• 3.4 ounces instant vanilla Jell-o pudding
• 1 teaspoon vanilla extract
• 8 ounces frozen whipped topping

Instructions

Day before:

• Place frozen whipped topping in refrigerator overnight to thaw
• Place pumpkin into cheesecloth, covered, in a mesh strainer over a bowl to drain.

Easy Pumpkin Pudding Dip

• In medium bowl, combine drained pumpkin, pumpkin pie spice, cinnamon, pudding mix and vanilla. Fold in thawed whipped topping. Keep refrigerated until consuming.

Take a look more spooky Halloween recipes from our #HalloweenTreatsWeek Bloggers today: 

Halloween Cookies & Bars:

• Meringue Witch Finger Cookies from BigBearsWife
• Pumpkin Snickerdoodles from Devour Dinner
• Shortbread Witches Fingers from The Flour Handprint
• Gingerbread Mummy Cookies from 4 Sons R Us

Halloween Breakfast:

• Hocus Pocus Mini Pancake Cereal from Fresh Coast Eats

Halloween Pies:

• Count Chocula Cream Pie from Sweet ReciPEAS

Sweet Halloween Treats:

•  Individual Halloween Parfaits from Tastes of Homemade
• Radioactive Jell-O Shots from A Kitchen Hoor’s Adventures
• Spiced Caramel Corn from Pastry Chef Online
• Halloween Strawberry Ghosts from I am a Honey Bee

Happy Halloween!

Spooky Season is here and it is time for 2020’s #HalloweenTreatsWeek event! #HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife  & its a creepy and haunting week-long event is filled with some amazingly wicked Halloween treats, recipes and some frightfully fun giveaways.

“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”

For the 3rd annual #HalloweenTreatsWeek event we have 30 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week!

Follow the hashtag #HalloweenTreatsWeek on social media and look at the bottom of each post to see all of the Halloween recipes that we’re sharing!

Plus, don’t forget that we have some great giveaways for you this week thanks to our amazing sponsor and bloggers this year!

Prize #1 from Dixie Crystals

OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set

Prize #2 from Angie at BigBearsWife 

Ninja OP301 Foodi 9-in-1 Pressure, Slow Cooker, Air Fryer and More, with 6.5 Quart Capacity and 45 Recipe Book, and a High Gloss Finish

Prize #3 from Nicole Taggart’s Origami Owl Jewelry Bar

Origami Owl Locket and Halloween Charms

Prize #4 from Kathy at Lemon Blossoms 

6 Quart Instant Pot Duo 7-in-1 Electric Pressure Cooker

Prize #5 from Terri at Our Good Life

Young Living’s Thieves Mints ($50 Value)

Pop a Thieves Mint into your mouth for cinnamint-fresh breath after meals. Made with naturally derived ingredients and free of artificial sweeteners, dyes, and preservatives, Thieves Mints are a choice you can feel good about. Created with Young Living’s Thieves essential oil blend, these mints deliver minty coolness with a hint of warm, sugar-free sweetness. Thieves Mints come in a conveniently sized container that is great to take on the go!!

Prize #6 from Julie  at Back To My Southern Roots

1 Copy of  – The Peanuts Family Cookbook: Delicious Dishes for Kids to Make with Their Favorite Grown-Ups

Prize #8 from Peabody of Sweet ReciPEAS

1 Copy of her new cookbook “Holy Sweet! 60 Indulgent Recipes for Bigger, Better Desserts”

Prize #9 from Megan of Strawberry Blondie Kitchen

1 Copy of her cookbook, “Incredible One-Pot Cooking: Easy, Delicious Recipes for Exciting Meals Without the Mess”

Prize #10 from Nicole of For the Love of Food Blog

1 Copy of “Friends: The Official Cookbook”

Prize #11 from Michaela from An Affair from the Heart, Jennifer from Take Two Tapas and Michele from West Via Midwest

ONE (1) $75 Amazon gift card

Prize #12 from Shanaka from It’s Shanaka

ONE (1) $25 Amazon gift card

Prize #13 from Ashley from Cheese Curd In Paradise

1 Copy of her cookbook, ” The Serial Killer Cookbook: True Crime Trivia and Disturbingly Delicious Last Meals from Death Row’s Most Infamous Killers and Murderers”

Prize #14 from Amy from House of Nash Eats

ONE (1) $100 Amazon gift card

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from October 5th – October 10th at 11:59PM EST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 14 prizes and therefore we will have a total of 14 winners. No purchase necessary. Void where prohibited by law.

Disclaimer:

These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing brand sponsors: Dixie Crystals that provided a prize pack for our giveaways and also sent some samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes. We would also love to give a huge thanks to our Halloween Treats Week bloggers because a lot of them also donated prizes for the giveaways, including:  Angie of BigBearsWife ,  Nicole of Nicole Taggart’s Origami Owl Jewelry Bar, Kathy of Lemon Blossoms,  Terri of Our Good Life,  Julie of Back To My Southern Roots,  Peabody of Sweet ReciPEAS, Megan of Strawberry Blondie Kitchen, Nicole of For the Love of Food Blog, Michaela of An Affair from the Heart, Jennifer of Take Two Tapas , Michele of West Via Midwest, Shanaka of It’s Shanaka, Ashley of Cheese Curd In Paradise, and Amy from House of Nash Eats!

The post Easy Pumpkin Pudding Dip appeared first on Love and Confections.

Enjoy your PSL in cake form with a Pumpkin Spice Latte Layer Cake. Moist pumpkin spice cake is layered with a rich coffee buttercream, reminiscent of the coffeehouse Fall favorite drink.

Pumpkin Spice Latte Layer Cake will easily become a family favorite. Enjoy the flavors of the season in a delicious, and easy sweet treat.

Pumpkin Spice Cake:

Semi-homemade cakes are an easy way to create cakes at home. I used my favorite brand of box mix as a base and added pumpkin to it, similar to my Pumpkin Pecan Pie Layer Cake. The cake is delicious on its own, and would also be perfect with a Cream Cheese Frosting. I prefer the Pumpkin Spice Latte Layer Cake to have the separation of flavors – pumpkin in the cake and coffee in the buttercream. I didn’t want the coffee to overpower the pumpkin and spice flavors.

Pumpkin is often paired with pumpkin spice (cinnamon, nutmeg, ginger and allspice) because it doesn’t have much of a flavor on its own.

Coffee Buttercream:

This buttercream is one of my favorites to make, because it is fast and easy. It isn’t a true buttercream, but more an adaptation. There are no whipped egg whites, like in a Swiss meringue buttercream, but it is just as delicious.

If you love coffee-inspired baked goods, try my Gingerbread Latte Cupcakes! The gingerbread latte cupcake and coffee buttercream should definitely be on your Fall or Winter baking list!

TOOLS, TIPS & TRICKS:

• Most importantly, start with a good set of cake pans. I have both 6-inch and 8-inch round pans, depending on the type of cakes I want to make.
• I use a professional cake decorating turntable to fill and frost easier.
• A stainless steel scraper will help get clean edges and a smooth cake. All of my favorite baking tools are in my Amazon Store.
• Crumb coating is a thin layer of frosting that traps loose crumbs before applying the final frosting.

Print

Pumpkin Spice Latte Layer Cake

Ingredients

Pumpkin Spice Cake

• 1 box Duncan Hines spice cake mix (15.25 oz)
• ½ cup pumpkin puree, not pumpkin pie filling
• 3 large eggs
• ½ cup vegetable oil
• 1 cup water

Coffee Buttercream

• 1 cup salted butter, softened
• pinch salt
• 1 cup shortening
• 2 teaspoons vanilla extract
• 1 teaspoon pure coffee extract
• 5-6 cups powdered sugar
• 2 tablespoons milk

Instructions

Pumpkin Spice Cake

• Heat oven to 350F. Prepare 3 6-inch cake pans with cooking spray and parchment. Set aside.
• In stand mixer, add all ingredients and mix to combine on low speed. Increase speed to medium for 1 minute. Divide batter between cake pans.
• Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10-15 minutes then turn out on wire rack to cool completely.

Coffee Buttercream

• In bowl of stand mixer fitted with paddle attachment, beat butter and salt for 3 minutes. Add in shortening, vanilla, and coffee extract, and beat to combine.
• Sift together powdered sugar. Slowly add to butter mixture, alternating with milk 1 tablespoon at a time, to desired consistency. If not using immediately, transfer to bowl, cover with plastic wrap and store in the refrigerator. Bring to room temperature and re-whip before using.

Cake Assembly

• Level Cakes. Place bottom layer on 6-inch cake board. Using a small offset spatula, frost with approximately 1/4 cup frosting. Place second layer on top and repeat.
• Place third layer on top (turned upside down so it is completely smooth for frosting) and apply a crumb coat over cake. Place in freezer for 15-20 minutes.
• Frost top and sides and smooth with cake scraper/comb. Alternatively, use a small offset spatula to create a design around the outside of the cake by spinning the cake as you gently scrape a small amount of frosting away. Pipe top with 1M piping tip.
• Serve immediately or refrigerate then bring to room temperature before serving.

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

Drink Recipes

• Iced Pumpkin Pie Drink by Palatable Pastime

Breakfast and Baked Goods

• Chocolate Chip Pumpkin Muffins by The Mandatory Mooch
• Pumpkin Chocolate Chip Cupcakes by Hezzi-D’s Books and Cooks
• Pumpkin Chocolate Chip Protein Muffins by Our Sutton Place
• Pumpkin Chocolate Chip Scones by Veggies First Then Dessert
• Pumpkin Pie Baked Oatmeal by A Little Fish in the Kitchen
• Pumpkin Pull Apart Bread by Making Miracles
• Pumpkin Spice Coffee Cake by Blogghetti

Savory Recipes

• Baked Pumpkin Goat Cheese Alfredo Pasta with Bacon by Cheese Curd In Paradise
• Pumpkin Bacon Mac and Cheese by Our Good Life
• Pumpkin Corn Chowder by Cindy’s Recipes and Writings

Dessert Recipes

• Caramel Stuffed Pumpkin Cookies by Sweet Beginnings
• Easy Pumpkin Dump Cake byBig Bear’s Wife
• No Churn Pumpkin Ice Cream by Caroline’s Cooking
• Pumpkin Spice Latte Layer Cake by Love & Confections
• Vegan Pumpkin Spiced Muffins by Happily Curated Chaos

The post Pumpkin Spice Latte Layer Cake appeared first on Love and Confections.

Pumpkin Pecan Zucchini bread needs to be on your Fall menu. Zucchini and pumpkin create a moist and delicious loaf.

Pumpkin Pecan Zucchini Bread:

Pumpkin loafs are a seasonal favorite that I could enjoy year-round. Aside from Banana Bread, it is one of my favorite and easy quick breads. I adapted a family recipe for zucchini bread, and added pumpkin. I enjoy it warm and spread with whipped cream cheese. The sweetness from the loaf is balanced out by the tanginess of the cream cheese.

Pumpkin Bread Mix-ins:

I love being able to modify quick breads with different mix-ins. Pecans are a traditional nut, while others prefer walnuts. Chocolate chips are also a great choice for added sweetness. All three are perfect options for the Pumpkin Pecan Zucchini Bread – just substitute which mix-in you’d like. Additionally, dried cranberries are also a great choice for a delicious Fall flavor.

Looking for more delicious pumpkin recipes? Try my Easy Pumpkin Monkey Bread, Pumpkin Pie Macaroons, and Pumpkin Pecan Cupcakes.

TOOLS, TIPS & TRICKS:

• Make sure your loaf pan is well greased and floured.
• Zucchini is very watery. Press between paper towels to absorb some of the extra liquid.
• Here is one of my favorite baking sets with loaf pans for monkey bread.
• Feel free to add or subtract any mix-in – change the nuts to chocolate chips.

Print

Pumpkin Pecan Zucchini Bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 4

Ingredients

• 3 large eggs
• ½ cup vegetable oil
• 1 cup granulated sugar
• 1 ¾ cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 ½ teaspoons pumpkin pie spice
• 1 ½ teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 cup zucchini, grated and drained (1 medium)
• ½ cup pumpkin puree, not pumpkin pie filling
• ½ cup chopped pecans

Instructions

• Heat oven to 325°F and grease and flour a loaf pan.
• In the bowl of your stand mixer, or in a medium bowl with a hand mixer, beat the Eggs for 1 minute. Add in the Vegetable Oil and Granulated Sugar. Beat until well combined.
• Add in Flour, Salt, Baking Soda, Pumpkin Pie Spice, and Baking Powder. Beat on low until all the dry ingredients are incorporated. Scrape down the sides of the bowl to insure everything is mixed together well.
• Add in the Vanilla Extract, grated Zucchini, and pumpkin puree. Mix briefly, just to combine. By hand, stir in the chopped pecans.
• Pour batter into loaf pan and bake for 50-60 minutes, until golden brown and a toothpick inserted into the center comes out clean.
• Cool on a wire rack. Can be stored in an airtight container for up to 3 days. For freezing, once room temperature, slice and wrap each piece individually with plastic wrap, store in plastic bags for up to 2 weeks.

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

Drink Recipes

• Pumpkin White Hot Chocolate by The Redhead Baker

Breakfast and Baked Goods

• Pumpkin Pecan Zucchini Bread by Love & Confections
• Pumpkin Zucchini Bread by A Day in the Life on the Farm

Dessert Recipes

• Pumpkin Pie Bread Pudding by Making Miracles

The post Pumpkin Pecan Zucchini Bread appeared first on Love and Confections.

A favorite childhood treat gets a nutty upgrade with Cheerios Peanut Butter Treats. Honey Nut Cheerios, peanut butter, and marshmallows are a delicious sweet and crunchy snack the whole family will love.

Cheerios Treats:

Cheerios has always been a snack food for us. When I was a toddler, and when my daughter was a toddler, Cheerios were a go-to. Now, this recipe is a little more grown up, with the addition of marshmallows, peanut butter and chocolate. Cheerios Peanut Butter Treats can definitely be customized, which is a great part of this recipe. Some nut butters can be used interchangeable, but I have not experimented with anything other than Jif peanut butter.

Cheerios comes in many different flavors, but our favorite is Honey Nut. Other flavors that would also work with this are Original, Toasted Coconut, Chocolate, Banana Nut, Multi Grain, and Chocolate-Peanut Butter. If you experiment with these or other flavors, let me know how it turns out.

Chocolate Drizzle:

The chocolate drizzle on top is optional, but I love chocolate and peanut butter together. I was originally going to leave the bars as-is, which I might do next time, but the whole family asked for chocolate on top. I used semi-sweet chocolate chips, but you could also use milk chocolate if you prefer.

Chocolate drizzle always adds a nice touch, like on my Chocolate Coconut Congo Squares or German Chocolate Cookie Bars. This chocolate does harden pretty fast, so if you want it to stay more liquid, add a little bit of coconut oil or shortening to the chocolate as you are melting it in the microwave.

TIPS, TRICKS, AND TOOLS:

• Here are a few of my favorite entertaining products, like including wood boards and cake stands to display the treats.
• Chocolate drizzle is optional.
• Store in an airtight container at room temperature for up to 3 days.
• Be careful of allergies, including nuts, if making this for other children.

Print

Cheerios Peanut Butter Treats

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 24

Ingredients

• 3 tablespoons Salted butter
• 10 ounces Mini marshmallows
• ½ cup Peanut butter
• 5¼ cups Honey Nut Cheerios
• 2 ounces Melted semi-sweet chocolate chips, optional

Instructions

• Prepare 9x13 baking pan with parchment paper and non-stick cooking spray. Set aside.
• In large non-stick pot on medium-high heat, melt butter. Reduce heat to medium and add marshmallows and stir until mostly melted. Reduce heat to medium-low and add peanut butter and stir to combine. It's okay if some marshmallows are still whole.
• Remove from heat and stir until most of the marshmallows melt. Add Cheerios and stir until completely coated. Pour into prepared pan and spread evenly. Optional: use a piece of parchment to press Cheerios into an even layer.
• Let cool completely, then remove from pan. Optional: Drizzle with melted chocolate. Cut into 24 pieces.

Summer is winding down, and we are celebrating with #BacktoSchoolTreats hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 11 bloggers will be sharing 30+ fantastic recipes for both parents and kids, with breakfasts, snacks, desserts, and drinks to get you back in the school routine.

Breakfast Recipes
Banana Chocolate Chip Muffin Breakfast Casserole by Making Miracles

Snack Recipes
Cheerios Peanut Butter Treats by Love & Confections
PB&B Ritz-wiches by A Kitchen Hoor’s Adventures

The post Cheerios Peanut Butter Treats appeared first on Love and Confections.

Caramelized Pineapple adds delicious flavor to the no-churn ice cream. Top it with salted caramel for a perfect salty-sweet combination everyone will love.

No-churn ice cream base:

No-churn ice cream is a dream to work with. The base is sweetened condensed milk and heavy whipping cream – the rest is up to you. With ice cream, flavor combinations are limited only by your imagination. My all-time favorite flavor is No-Churn Cheesecake Ice Cream, although I also make a delicious No-Churn Blueberry Cobbler Ice Cream.

Caramelized pineapple:

I opted to caramelize the pineapple for my pineapple no-churn ice cream. It creates such a great flavor. I normally use light brown sugar in my baking, but dark brown sugar gives it a little bit more caramel-molasses flavor. If you only have light brown sugar, use that instead.

You can use the same method of cooking pineapple and brown sugar with pineapple chunks or rings. Caramelized pineapple chunks is a perfect ice cream topping. Grilling pineapple is also a good way to caramelize it. Simply dip the pineapple in brown sugar and grill. The sugar caramelizes and makes beautiful grill marks. Caramelized pineapple can also be used for savory dishes – like chicken or shrimp.

Print

Caramelized Pineapple No-Churn Ice Cream

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Chill time 1 day day

Servings 8

Ingredients

Caramelized Pineapple

• crushed pineapple, drained, reserving 2 teaspoons
• ½ cup dark brown sugar

No-Churn Ice Cream

• 14 ounces sweetened condensed milk
• 2 cups heavy whipping cream
• caramelized pineapple
• salted caramel, optional

Instructions

Caramelized Pineapple

• In medium skillet, combine crushed pineapple, 2 teaspoons juice, and brown sugar. Cook on medium for 5-7 minutes, stirring frequently, until liquid reduces and pineapple is caramelized.
• Cool to room temperature, preferably chill for 10 minutes.

No-Churn Ice Cream

• Prior to making ice cream, place loaf pan and medium metal mixing bowl, or bowl of your stand mixer and whip attachment, into refrigerator to chill.
• In large bowl, combine sweetened condensed milk and caramelized pineapple. Set aside.
• In chilled medium bowl, or bowl of stand mixer, whip heavy cream to stiff peaks. Fold into pineapple mixture.
• Place half into loaf pan. Drizzle with salted caramel and swirl together. Repeat with remaining ice cream mixture. Drizzle with salted caramel and swirl again.
• Cover with plastic wrap and freeze 10-12 hours. Serve with warm salted caramel.

Welcome to the 4th Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’re celebrating all things summer with a week-long event that is absolutely filled with some of the best summer dessert recipes! Follow the hashtag #SummerDessertWeek on social media to find recipes and make sure to check out the bottom of this post for even more summer desserts!

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Ice Cream & Chilled Desserts:

• Caramelized Pineapple No-Churn Ice Cream from Love and Confections
• Chocolate Covered Frozen Strawberries from Our Sutton Place
• Coffee Panna Cotta from Pastry Chef Online
• Strawberry Margarita Popsicles from Cheese Curd In Paradise
• Pineapple-Orange Sherbet Popsicles from Palatable Pastime
• Strawberry Rhubarb Ice Pops from Jolene’s Recipe Journal

Summertime Pies:

• Mason Jar Lid Cherry Cheesecake Pies from For the Love of Food

Sweet Summertime Cakes and Cupcakes:

• Southern Pineapple Sunshine Cake from Big Bear’s Wife
• Strawberries and Cream Cupcakes from Hezzi-D’s Books and Cooks
• Strawberry Pound Cake from Savory Experiments
• Blueberry Lemon Dump Cake from Sweet ReciPEAs
• Key Lime Sheet Cake from It’s Shanaka

No Bake Treats:

• Fruity Watermelon Pizza from Bloggetti

Baked Desserts:

• Chocolate Chess Pie from Back To My Southern Roots
• Bourbon Peach Empanadas from A Kitchen Hoor’s Adventures
• Rhubarb Thumbprints from A Day in the Life on the Farm

Summer Treats:

• Easy Caramel Banana Sauce from Cindy’s Recipes and Writings

The post Caramelized Pineapple No-Churn Ice Cream appeared first on Love and Confections.

Decorated sugar cookies get a fun and nutty twist that is perfect for the holiday season. Pecan Pie Cut-Out Cookies taste as good as they look!

I received product samples from sponsor companies to aid in the creation of the #ChristmasCookies Week recipes. All opinions are mine alone.

Cut-out sugar cookies are a must for all our holidays. After creating my adorable Pumpkin Pie Cut-Out Cookies, I wanted to try pecan pie, but in decorated sugar cookies. Pecan Pie Cut-Out Cookies are perfect for any Fall or Winter Celebration!

Pecan Pie Cut-Out Cookies:

Decorated sugar cookies are among my favorite type of cookie. In addition to my traditional cookies, I have also played with flavoring the dough recipe. I used pumpkin powder and pumpkin pie spice for the pumpkin pie cookies. I am also experimenting with apple cider and hot chocolate for some upcoming Winter recipes. I can’t decide which one I like the best, as they are all delicious!

These cookies start with my regular cookie base, plus some fun extras. Millican Pecan Company shipped some of their pecans for my recipes. I used both pecan meal and pecan halves for this recipe. Butter rum flavoring and a small amount of brown sugar helps add more flavor to the recipe

Royal Icing:

I use meringue powder when making Royal icing. It can be found in any craft store with a baking section, online, and in some grocery store.  I not only use royal icing for cookie decorating, but also for cakes, like my Purple Velvet Halloween Layer Cake. There are different consistencies to be aware of when using royal icing – stiff, to piping, to flooding. Practice makes perfect when it comes to knowing and using these royal icings for cookies.

Tools, Tips, and Tricks for Pecan Pie Cut-Out Cookies:

• My Amazon Cookie Tools Store has lots of my favorite cookie-making tools, piping tips and gel food color.
• If you’re not comfortable using a tipless bag, piping tips are a great way to start cookie decorating
• Use an adjustable rolling pin, because this is such an easy fix for even baking!
• I used 3 different gel colors for the cookies – chocolate brown and a mix of warm brown/ivory for the pie crust.
• Sweet Sugarbelle is a decorated cookie guru. I love her adorable designs, and she has great tips and tricks for decorating and icing consistency.

Print

Pecan Pie Cut-Out Cookies

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Chill time 4 hours hours

Servings 20 cookies

Ingredients

Pecan Cookie

• 3 cups all-purpose flour
• 1/4 cup Millican Chopped Pecans
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1 cup unsalted butter, softened
• 1 large egg
• 3 tablespoons heavy whipping cream
• 1 teaspoon butter rum extract
• 1 teaspoon vanilla extract

Royal Icing

• 3 tablespoons meringue powder
• 4 cups powdered sugar
• 5 tablespoons water
• 1 teaspoon clear vanilla extract
• 1 tablespoon corn syrup
• chocolate brown gel food color
• warm brown gel food color
• ivory gel food color
• Millican pecan halves

Instructions

Pecan Pie Cookie Dough

• Place flour, baking powder, salt, sugar, brown sugar, and pecan meal into a large mixing bowl. Whisk together briefly. Cut in butter using a pastry blender.
• In a small bowl or measuring cup, whisk egg, heavy cream, butter rum extract, and vanilla together. Pour egg mixture into the flour/butter mixture and combine with a spoon, or by hand, until it forms a cohesive ball of dough.
• Wrap the dough in plastic wrap and refrigerate for a minimum of 4 hours. If not using the same day, the dough can stay in the refrigerator overnight, or you can securely wrap it, place in a ziploc bag and store in the freezer for up to 2 weeks. Thaw overnight in refrigerator or a few hours on the counter.
• When ready to make cookies, heat oven to 400F, roll out to 3/8 inch thick. Using a candy corn cookie cutter, cut out and place on a parchment-lined baking sheet.
• Bake for 5-8 minutes (or 9-12 minutes on an Airbake cookie sheet or until just barely golden brown around the edges. Cool on cookie sheet for 5 minutes, then transfer to cooking rack and cool completely before icing.

Royal Icing

• Make sure the bowl and whip from your stand mixer is completely clean and grease-free. If necessary, wipe down with a paper towel and lemon juice.
• Combine meringue powder, powdered sugar and water in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until incorporated, add in corn syrup, then beat on medium high for 5 minutes.
• Once royal icing is whipped to desired consistency, separate it into two different bowls. About 2/3 of the icing will be tinted chocolate brown. Add water, a teaspoon at a time, until desired flood or 20-second icing consistency.
• For the pie crust color, mix a small amount of warm brown with ivory to get desired color. Add a small amount of water to the pie crust color, so you have an easy flowing, but still stiffer consistency icing.
• Place icing into piping bags. (You can use tipless or a #2 piping tip. Place the pie crust icing into a piping bag fitted with a #104 petal tip. Cover the open tips with a wet paper towel while piping the pumpkin.
• Outline and flood the entire cookie with chocolate brown icing. Place pecan half on each cookie. Let dry completely. Pipe the pie crust, with the small side facing out. Let dry completely.

Thank you to Ellen of Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #ChristmasCookies Week! And a huge thank you to our sponsors Adams Extract and Millican Pecan Company for supporting the bloggers and events like Christmas Cookies Week.

Check out today’s cookie recipes:

Brown Butter Thumbprint Cookies by Food Above Gold
Buttered Pecan Shortbread Cookies by Cheese Curd In Paradise
Candy Cane Whoopie Pies by Strawberry Blondie Kitchen
Cherry Pecan Shortbread Rounds by Family Around the Table
Chocolate Cherry Cookies by Sweet Beginnings
Chocolate-Dipped Christmas Butter Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Christmas Crinkle Cookies by Blogghetti
Christmas Pecan Bar Cookies by Intelligent Domestications
Cinnamon Roll Blondies by Hezzi-D’s Books and Cooks
Dark Chocolate Dipped Citrus Spice Shortbread by The Spiffy Cookie
Easy Italian Pizzelles by Frugal & Fit
Ginger Spice Cookies by Red Cottage Chronicles
Kahlua Hot Chocolate Cookies by Books n’ Cooks

Linzer Cookies by Palatable Pastime
Neiman Marcus Cookie Recipe by Everyday Eileen
Pecan Pie Cookies by Daily Dish Recipes
Pecan Pie Cut Out Cookies by Love and Confections

Prize 1 – Millican Pecan Tower of Treats Gift Tins

Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.

Prize 2 – Adams Extract Prize Pack

Adams traces its beginnings back to Battle Creek, Michigan, when John A. Adams began making and selling his Green Plant Sarsaparilla extract, Adamur, in 1888. In 1905, he moved his family to Beeville, TX. At the time, most vanilla sold to pharmacies and was often labeled “Do not bake or freeze.” John A. Adams’ wife yearned for a flavoring that wouldn’t bake or freeze out. He announced that he could produce a better vanilla than the one his wife was currently using. Working with just $6.71 worth of materials on top of an old icebox, John A. Adams discovered the formula he wanted. To test this product, his wife whipped up a cake for the family to try. “John, this is the BEST flavoring I have ever used,” she announced. “Well, that’s old man Adams BEST,” he responded.

a Rafflecopter giveaway

DISCLAIMER:

Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #ChristmasCookies bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway.

Entries will be verified. No purchase necessary. Void where prohibited by law. Must be 18 years of age or older to enter giveaway and contest is open only to US residents. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookies posts or entry. Thank you to our sponsors Millican Pecan Company, and Adams Extracts and Flavorings for providing prizes.

The post Pecan Pie Cut-Out Cookies #ChristmasCookies appeared first on Love and Confections.

Celebrate Halloween with a cute Sugar Skull Layer Cake. Moist chocolate cake is frosted with vanilla and chocolate buttercream stripes, colorful rosettes and piped marigolds. A colorful sprinkle mix and marshmallow sugar skulls adorn the top of this Dia de Los Muertos inspired cake.

I received product samples from sponsor companies to aid in the creation of the #HalloweenTreatsWeek recipes. All opinions are mine alone.

I have known about the Mexican Dia de Los Muertos holiday for a while, but never appreciated it’s meaning and beauty until watching Disney’s Coco. The vibrant colors and significance of the day is beautiful, and I tried to capture that lively essence in this Sugar Skull Layer Cake.

Sugar Skull Layer Cake:

I used this chocolate cake recipe from Liv for Cake. She makes the most gorgeous cakes and I have used a few of her recipes before. It is such a rich, moist and flavorful chocolate cake. For this cake, just like the recipe, I used 3 6-inch cake pans. I like making 6-inch cakes because there is just the right amount of cake for my friends and family.

Chocolate cake is a family favorite, and this recipe contains 3/4 cup strong coffee. For those that don’t drink coffee on a regular basis, you will definitely be able to notice it. Coffee enhances the chocolate flavor, and I love adding it to chocolate cakes.

Vanilla and Chocolate Buttercream:

Two different buttercream recipes are in this cake. I made a full batch of my vanilla almond buttercream and a half batch of my chocolate buttercream. Vanilla almond buttercream is the filling between the layers and the crumb coat. Then it is used in both the main frosting portion, and separated and colored for all the rosettes and piped marigolds. I am in no way a buttercream flower expert. I have lots of practice ahead of me to be good, but a couple Youtube videos later, I attempted the marigolds. They are a good start and a flower that I will continue to practice.

The chocolate buttercream is essential because it is easier to dye it black with little gel color, than start with a base of while and use a lot of black food coloring. I used to do that – start with a base of white – and it was way too much gel coloring. Starting with chocolate as a base is great for those darker colors like black and maroon.

Sprinkles and Decorations:

Sweets & Treats is my go-to sprinkle Heaven! They seriously have the cutest sprinkle mixes. I used their Monster Mash sprinkle mix for my Purple Velvet Halloween Layer Cake last year. I created my own sprinkles for this cake from a number of Sweets & Treats sprinkles. I used the Rainbow Brite sprinkle mix and added in black, lime, and purple jimmies for my own Dia de Los Muertos sprinkle mix. Sweets & Treats also has a Sugar Skull sprinkle mix, but it had a bit more white and pink than I wanted.

The marshmallow sugar skulls on top were from Treat Street. I based the buttercream rosette colors off of them. I wanted a bright and vibrant assortment, and the skulls are the perfect cake topper.

Tools, Tips and Tricks for Sugar Skull Layer Cake:

• Here are some of my favorite piping tips, including the 8B, 1M, 18, 2D, 104, and the 59 which I used for the marigolds here
• Acrylic cake disks help make even sides easy. I have both the 6.25 cake disks and 8.25 cake disks for my cakes.
• I use a rotating cake stand when frosting my cakes, along with a decorating comb for both straight and striped sides.

Check out the amazing #HalloweenTreatsWeek recipes from our bloggers today!

• Chocolate Candy Witch Cauldrons from Big Bear’s Wife
• Candy Corn Fudge from Fake Ginger
• Candy Corn Layer Cake from Hezzi-D’s Books and Cooks
• Candy Corn Cookie Bars from 4 Sons R Us
• Halloween Potato Eyes from Pastry Chef Online
• Monster Munch Chex Party Mix from I am a Honey Bee
• Gluten Free Chocolate Monster Cookies from Frugal & Fit
• Caramel Sprinkle Baked Donuts from Cookaholic Wife
• Ghostly Popcorn Balls from Our Good Life
• Hocus Pocus Spell Book Brownies from Cheese Curd In Paradise
• Mummy Cake Pops from Jen Around the World
• Zombie Chocolate Donuts from Kelly Lynn’s Sweets and Treats
• Black Cauldron Bubbly Cupcakes from Daily Dish Recipes
• Boolicious Caramel Chocolate Covered Fruit from Everyday Eileen
• Jack-o-Lantern Candy Bark from Sweet Beginnings
• Caramel Apple Blossoms from For the Love of Food
• Monster Marshmallows from Shockingly Delicious
• Halloween Muddy Buddies from Back To My Southern Roots
• Mummy Crinkle Cookies from Creative Southern Home
• Sally’s Sugar Cookies from The Spiffy Cookie
• Eyeball Thumbprint Cookies from A Kitchen Hoor’s Adventures
• Eye of Newt Halloween Wands from Who Needs A Cape?
• Halloween Brownie Pudding Parfait from Desserts Required
• Halloween No Bake Cheesecake from Lemon Blossoms
• Halloween Dipped Ice Cream Cones from West Via Midwest
• Pumpkin Soup with Savory Spices and Roasted Pumpkin Seeds from Nancie’s Table
• Halloween Stuffed Chocolate Whoopie Pies from Karen’s Kitchen Stories
• Death by Chocolate Dessert Ball from Strawberry Blondie Kitchen
• Jack o Lantern Bundt Cake from The Redhead Baker
• Frankenstein Cupcake Cake from Jonesin’ For Taste
• Chocolate Truffle Pumpkin Spider Cake from Sweet ReciPEAs
• Spooky Sprinkled Brownies from The Beard and The Baker
• Halloween Candy Charcuterie Board from Pint Sized Baker
• Halloween Monster Buttermilk Pancakes from Katie’s Cucina
• Sugar Skull Layer Cake from Love and Confections
• Mummy Meringue Pops from My Sweet Zepol
• Halloween Hidden Bat Loaf Cat from Savory Moments
• Vegan Halloween Cookies & Cream Fault Line Cake from The Baking Fairy
• Halloween Corn Chip Dessert Bars from Intelligent Domestications
• Oogie Boogie Meringue Cupcakes from A Blender Mom
• Smores Ghost Brownies from Books n’ Cooks

Happy Halloween! It’s October which means it’s time for Spooky Season and this year’s #HalloweenTreatsWeek event! #HalloweenTreatsWeek is hosted by Angie from Big Bear’s Wife & its a creepy and haunting week-long event is filled with some amazingly wicked Halloween treats, recipes and some frightfully fun giveaways.

“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”

For the 2nd annual #HalloweenTreatsWeek event we have 41 fantastically talented bloggers that are sharing their favorite Halloween recipes throughout the week! There are going to be over 160 Halloween themed recipes shared during this year’s #HalloweenTreatsWeek and we can’t wait for you to see them all! Follow the hashtag #HalloweenTreatsWeek on social media and look at the bottom of each post to see all of the Halloween recipes that we’re sharing!

Plus, don’t forget that we have 6 (six) great giveaways for you this week thanks to our amazing sponsors!

Scroll down to take a look!

Prize #1

Prize #1 — Dixie Crystals is giving away a “Dinner and Dessert Set” – ONE 6-Quart Cook & Carry Programmable Slow Cooker, a Pyrex mixing bowl set plus some fun Dixie Crystals items like a Dixie Crystal Apron and Cookbook!

Prize #2

Prize #2 — Adam’s Extract is giving away – 1 Gift Pack – including 4oz Adams Best, 1.5 oz Peppermint, 1.5oz Almond, 1 bottle vanilla cinnamon sugar, 1 bottle pumpkin pie spice

Prize #3

Prize #3 —Wilton is giving away a Texturra 7-Piece Bakeware Set

Prize #4

Prize #4 — Sweets and Treats Shop is giving away a large baking box of goodies! Sweets and Treats will send one lucky winner a large assortment of sprinkles and lines and other samples of their products!

Prize #5

Prize #5 — Treat Street USA is giving away a set of Holiday Treat Decorations (1 Gummy Assortment, 1 Marshmallow Snowman, 1 Toy Solider and 1 Gingerbread Men)

Prize #6

Prize # 6– Litehouseis giving away the following: 1 Litehouse® Honeycrisp Apple Cider, 1 Litehouse® Old Fashioned Caramel, 1 Litehouse® Pumpkin Spice Caramel, 1 Litehouse® Butterscotch Caramel & 1 Litehouse® Chocolate Dip, Snack Packs

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from October 7th – October 13th at 11:59PM EST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 6 (six) prizes and therefore we will have a total of 6 (six) winners. No purchase necessary. Void where prohibited by law.

Disclaimer:

These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors: Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop, Treat Street USA and Litehouse! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes.

The post Sugar Skull Layer Cake #HalloweenTreatsWeek appeared first on Love and Confections.

Pumpkin Pecan Cupcakes with Cinnamon Cream Cheese Frosting is a delicious and festive combination of all your favorite Fall flavors.

I received product samples from sponsor companies to aid in the creation of the #FallFlavors recipes. All opinions are mine alone.

Pumpkin puree, spice cake and chopped pecans blend perfectly for a moist and flavorful base. Cinnamon and vanilla cream cheese frosting is piped on top and decorated with either chopped pecans or a fun and festive sprinkle mix.

Pumpkin Pecan Cupcakes:

These cupcakes are one of my go-to Fall creations. While I love making cakes and cupcakes from scratch, there is no shame in doctoring up a box mix, in my opinion. I love being able to bake and create cupcakes in a couple hours, and this recipe makes it easy. I used almost the exact same recipe in my Pumpkin Pecan Pie Layer Cake last year. It turned out so good, that I had to make it in cupcake form this year!

The cupcake has both butter and oil, and has a nice tender crumb. I love the crunch of pecans from Millican Pecan. They not only provide a great flavor in the cupcake, but also as a garnish on top. I always have a supply of pecans year-round for baking. They can last approximately 6 months in the refrigerator or 1 year in the freezer when sealed properly.

Cinnamon Cream Cheese Frosting:

I could eat enjoyed this Cinnamon Cream Cheese Frosting with a spoon. Let’s be honest, I am definitely one of those people who can grab a small spoonful of frosting and be happy with that. I don’t need gobs of it. This frosting is the perfect pairing for the cupcakes. It has just the right amount of spice, but feel free to add up to a teaspoon more if you want. It is smooth and sweet and tangy and creamy. I love piping it too. The French star piping tip is quickly becoming a favorite tip to use.

I chose to have a variety of toppings for the decoration. I left a third of the cupcakes plain, because the French tip makes such a beautiful design. Another third was decorated with chopped pecans, to tie into the cupcake flavor. The last were decorated with a fun Autumn sprinkle mix from my favorite sprinkle company. You can also frost these with an offset spatula and dip them in pecans or sprinkles to cover the top.

Tools, Tips, and Tricks for Pumpkin Pecan Cupcakes:

• Cookie scoops or dishers make portioning out the cupcakes easier and more even
• French star piping tip adds a fun and whimsical design.
• Disposable piping bags are my favorite for an easy cleanup.
• All ovens are different, so be sure to watch the cupcakes so they don’t overcook.

Print

Easy Pumpkin Pecan Cupcakes

Prep Time 15 minutes minutes

Cook Time 17 minutes minutes

Servings 24

Ingredients

Pumpkin Pecan Cupcakes

• 1 box 15.25 oz spice cake mix
• 3 large eggs
• 1/2 cup unsalted butter, softened
• 1/2 cup pumpkin puree, not pumpkin pie filling
• 1/2 cup water
• 1/4 cup vegetable oil
• 1/2 cup Millican Chopped Pecans

Cinnamon Cream Cheese Frosting

• 1 cup unsalted butter, softened
• 8 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 5 cups powdered sugar
• chopped pecans or sprinkles to garnish

Instructions

Pumpkin Pecan Cupcakes

• Heat oven to 325F for dark/coated cupcake tins. Prepare cupcake tins with greaseproof liners. Set aside.
• In stand mixer, add spice cake mix, eggs and butter and mix to combine on low speed. While on low, add in pumpkin, water and oil. MIx on low, then slightly increase speed to medium for 1 minute. Stir in pecans. Divide batter between cupcake tins.
• Bake for 17-19 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10-15 minutes then turn out on wire rack to cool completely.

Cinnamon Cream Cheese Frosting

• In a stand mixer, beat butter and cream cheese together until light and fluffy. Add in 2 cups powdered sugar and mix slowly to combine. Add in vanilla and cinnamon and 2 more cups powdered sugar. Mix to combine. Scrape down sides of bowl to make sure everything is incorporated. Add last cup of powdered sugar, mix, then scrape down sides of bowl. Beat on medium for 2-3 minutes until light and fluffy.
• Prepare piping bag with French start piping tip and pipe on frosting. Alternatively, use an offset spatula for more rustic looking frosting. Garnish with chopped pecans or sprinkles. Refrigerate if not eating immediately. Before serving, let sit at room temperature for a few minutes so frosting is not solid and cupcake is not cold.

Welcome to Flavors of Fall where we celebrate all things associated with fall like squash, apples, pecans, sweaters, football; you get the idea!  Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures have gathered 24 bloggers who have over 100 recipes they’re sharing this week in celebration of cool weather and sweatshirts.  We hope you find many must make recipes so get your pinning, tweeting, and sharing fingers ready!

Here’s what we made for Saturday:

Beverages
Pumpkin Spice Margarita by Family Around the Table
Breakfast
Sweet Potato Cinnamon Buns by Love and Confections
Savory
Acorn Squash and Fig Salad by The Redhead Baker
Maple Cinnamon Butternut Squash & Spinach Salad by Simple and Savory
Sweet Potato Casserole with Pecan Streusel by A Day in the Life on the Farm
Sweet Potato Fries with Bourbon Pecan Pie Barbeque Dipping Sauce by Culinary Adventures with Camilla
White Castle Stuffing by Palatable Pastime
Wild Rice Salad with Honey Mustard Dressing by Red Cottage Chronicles

Dessert
Autumn Spice Mocha Cake by Daily Dish Recipes
Butter Pecan Macaron by A Kitchen Hoor’s Adventures
Easy Pecan Tarts by Everyday Eileen
Maple Coffee Brownies by Daily Dish Recipes
Sweet Potato Dutch Baby by Jolene’s Recipe Journal

Make sure you like Fall Flavors on Facebook and follow the Fall Flavors on Pinterest, too!

a Rafflecopter giveaway

Prize 1 – Door County Coffee and Tea Company

Founded in 1993 in Door County, WI, Door County Coffee and Tea Company is a small family owned business. Roasting a variety of flavors for 26 years, one winner will receive three full pot bags of all of their fall flavors. 21 bags in all! Their mission through the years has been to produce high quality, best-tasting coffee using only Specialty Class 1 Arabica coffee beans. Combine that with superior roasting technology and you get a wonderfully even and perfect roast every time and that means the perfect pot of coffee. A $40 value.

Prize 2 – Millican Pecan Tower of Treats Gift Tins

Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.

Disclaimer:

Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway.

Entries will be verified. No purchase necessary. Void where prohibited by law. Open to US Residents only. Must be 18 years of age or older to enter the giveaway. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entry. Thank you to our sponsors Millican Pecan and Door County Coffee and Tea for providing prizes.

The post Easy Pumpkin Pecan Cupcakes appeared first on Love and Confections.

Enjoy your basic PSL as a delicious and filling breakfast. Pumpkin Spice Latte Chia Pudding made with real pumpkin and pumpkin spice coffee, is the perfect way to start your Fall day!

I received product samples from sponsor companies to aid in the creation of the #FallFlavors recipes. All opinions are mine alone.

Chia Pudding:

Chia pudding is a recipe I often make when I am on a time crunch. Usually I whip up a batch on Sunday nights, and have enough for a few days during the week. Oftentimes, I combine chia with oatmeal for a delicious and healthier breakfast option, like my Carrot Cake Overnight Chia Oatmeal, or my Pina Colada Overnight Oatmeal.

Chia seeds are an excellent source of omega-3 fatty acids, are full of vitamins and minerals, and provide fiber, iron, and calcium. They can absorb 9 times their weight in liquid, such as milk, juice, and water. As always, consult your doctor before making diet changes.

Tools, Tips, and Tricks for Pumpkin Spice Latte Chia Pudding:

• Chia seeds can be kept in a sealed container in a cool, dark and dry pantry.
• I keep my chia seeds in a tightly sealed glass jar in the freezer.
• Small dessert cups or mason jars are the perfect size for chia pudding.
• The Door County Pumpkin Spice Coffee can be added warm, but preferably chilled.

Welcome to Flavors of Fall where we celebrate all things associated with fall like squash, apples, pecans, sweaters, football; you get the idea!  Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures have gathered 24 bloggers who have over 100 recipes they’re sharing this week in celebration of cool weather and sweatshirts.  We hope you find many must make recipes so get your pinning, tweeting, and sharing fingers ready!

Here’s what we made for Wednesday:

Beverage
DIY Pumpkin Spice Vanilla Latte by Our Good Life
Pecan Spice Latte by Hezzi-D’s Books and Cooks
Pumpkin Spice Caramel Mocha by Family Around the Table

Breakfast
Cranberry Apple Quick Bread with Coffee Glaze by Jolene’s Recipe Journal
Pumpkin Spice Glazed Scones by Blogghetti

Savory
Cinnamon Coffee Rubbed Pork Chops by Simple and Savory
Mom’s Roasted Brown Sugar & Butter Butternut Squash by Books n’ Cooks
Sheet Pan Pecan Maple Pork Tenderloin by Cheese Curd In Paradise
Sweet Potato Cornbread by Palatable Pastime
The Best Slow Cooker Coffee Rub Brisket by Everyday Eileen
Turkey Pecan Cranberry Sliders by Tip Garden

Dessert
Apple Crisp Hand Pies by The Freshman Cook
Brownies with Coffee Buttercream by Sweet Beginnings
Caramel Apple Tiramisu by The Redhead Baker
Maple Butter Pecan Rice Krispie Treats by A Kitchen Hoor’s Adventures
Pumpkin Spice Latte Chia Pudding by Love and Confections

Make sure you like Fall Flavors on Facebook and follow the Fall Flavors on Pinterest, too!

Prize 1 – Door County Coffee and Tea Company

Founded in 1993 in Door County, WI, Door County Coffee and Tea Company is a small family owned business. Roasting a variety of flavors for 26 years, one winner will receive three full pot bags of all of their fall flavors. 21 bags in all! Their mission through the years has been to produce high quality, best-tasting coffee using only Specialty Class 1 Arabica coffee beans. Combine that with superior roasting technology and you get a wonderfully even and perfect roast every time and that means the perfect pot of coffee. A $40 value.

Prize 2 – Millican Pecan Tower of Treats Gift Tins

Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.

a Rafflecopter giveaway

Disclaimer:

Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway.

Entries will be verified. No purchase necessary. Void where prohibited by law. Open to US Residents only. Must be 18 years of age or older to enter the giveaway. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entry. Thank you to our sponsors Millican Pecan and Door County Coffee and Tea for providing prizes.

The post Pumpkin Spice Latte Chia Pudding appeared first on Love and Confections.

Dutch apple pie meets cheesecake bars in a delicious and easy Fall-inspired treat – Apple Cheesecake Streusel Bars.

I received product samples from sponsor companies to aid in the creation of the #FallFlavors recipes. All opinions are mine alone.

Changing leaves, cool weather, pumpkin patches, hot apple cider, and Fall-inspired baked goods are my favorite part of the season.  Apples, pumpkins, and cinnamon are the typical flavors associated with Autumn. I love using pumpkin in recipes and even created #PumpkinWeek to showcase my love of pumpkin-flavored recipes.

Apple Cheesecake Streusel Bars:

I saw this recipe, from The Food Network, and immediately knew it was going on my Fall baking list. I made some adjustments to the original recipe, and it turned out to be a winner with my family and friends. Everyone raved about these apple bars so much that I have them on my Thanksgiving dessert menu this year. While I like the flavors and streusel topping of Dutch apple pies, I am not a big fan of pie crusts. Graham cracker crusts are my favorite, so when this recipe came along, minus the pie crust, I was sold.

Some family members are not fans of cheesecake, but these Apple Cheesecake Streusel Bars won them over. It’s just the right amount of cheesecake filling, spiced apples and streusel topping.

Choosing the right apples:

Granny Smith apples are tart, tangy, and have a firm flesh. They are among the most popular apples to bake with because they can stand up to the heat. If you’d like to add a different variety to the apples, Honeycrisp, Jonagold, or Braeburns are also good choices to add along with the Granny Smith apples.

There is no right or wrong answers when it comes to apples, but I prefer using Granny Smith or a combination of Granny Smith and Honeycrisp in my cooking and baking. My Molasses Apple Pie Parfaits use Granny Smith, and my Harvest Apple Grilled Cheese with bacon, cheddar, and Honeycrisp apples is always a Fall favorite.

Print

Apple Cheesecake Streusel Bars

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Servings 15

Ingredients

• 2 cups all-purpose flour
• 1/2 cup light brown sugar, firmly packed
• 1 cup unsalted butter
• 16 ounces cream cheese, softened
• 1/2 cup sugar plus 2 tablespoons, divided
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 Granny Smith apples, peeled, cored and finely chopped
• 1 1/2 teaspoons apple pie spice

Streusel topping:

• 1 cup light brown sugar, firmly packed
• 1 cup all-purpose flour
• 1/2 cup quick cooking oats
• 1/2 cup butter + 2 tablespoons, softened

Instructions

• Heat oven to 350F. Line a 9x13 pan with aluminum foil and spray with cooking spray. Set aside
• In a medium bowl combine flour and brown sugar. Using a pastry blender or knives, cut in butter until mixture is crumbly. Press into the bottom of the baking pan. Bake for 15 minutes or until lightly browned. Remove from oven and set aside while preparing the rest of the recipe
• In a medium bowl with a hand blender, or the bowl of your stand mixer, combine cream cheese and 1/2 cup sugar on medium until smooth and combined. Add eggs one at a time and beat until combined. Mix in vanilla. Pour cheesecake over crust and prepare apples and streusel.
• Combine diced apples, 2 tablespoons sugar and apple pie spice. Spoon evenly over cheesecake mixture.
• In medium bowl, combine ingredients for streusel topping and cut in butter until mixture is crumbly. Sprinkle topping over apple layer and bake for 30 minutes, or until filling is set. Cool completely before cutting.

Welcome to Flavors of Fall where we celebrate all things associated with fall like squash, apples, pecans, sweaters, football; you get the idea!  Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures have gathered 24 bloggers who have over 100 recipes they’re sharing this week in celebration of cool weather and sweatshirts.  We hope you find many must make recipes so get your pinning, tweeting, and sharing fingers ready!

Here’s what we made for Monday:

Breakfast
Cinnamon Glazed Donut French Toast by Daily Dish Recipes
Cranberry Pecan Coffee Cake by Family Around the Table
Ginger Pear Muffins by Jolene’s Recipe Journal
Healthy Chocolate Pumpkin Waffles by Tip Garden
Spiced Coffee Toffee Bread by Cheese Curd In Paradise

Savory
Baked Stuffed Acorn Squash with Sausage and Apples by Simple and Savory
Door County Maple Coffee-Crusted Steak by Culinary Adventures with Camilla
Fig and Brie Grilled Cheese by The Redhead Baker
Java Beef Flatbread Pizza by Cindy’s Recipes and Writings
Pecan Crusted Chicken Cutlets with Pears by A Day in the Life on the Farm
Tuna Pot Pie by Palatable Pastime
Vegan Chili by Red Cottage Chronicles

Dessert
Apple Cheesecake Streusel Bars by Love and Confections
Caramel Apple Cookie Cups by Sweet Beginnings
Caramel Pecan Cookie Sticks by The Freshman Cook
Chocolate Cappuccino Biscotti with Pecans by Blogghetti
Cinnamon Maple Pecan Cookies by Hezzi-D’s Books and Cooks
Coffee Granita by Karen’s Kitchen Stories
Irish Apple Cake by A Kitchen Hoor’s Adventures
Pecan Chocolate Chip Skillet Cookie by Crumb Top Baking
Pecan Pie Bars by Books n’ Cooks
Pumpkin Bundts with Brown Butter Glaze and Candied Pecans by Our Good Life
Vegan Coffee Layer Cake by The Baking Fairy

Make sure you like Fall Flavors on Facebook and follow the Fall Flavors on Pinterest, too!

a Rafflecopter giveaway

Prize 1 – Door County Coffee and Tea Company

Founded in 1993 in Door County, WI, Door County Coffee and Tea Company is a small family owned business. Roasting a variety of flavors for 26 years, one winner will receive three full pot bags of all of their fall flavors. 21 bags in all! Their mission through the years has been to produce high quality, best-tasting coffee using only Specialty Class 1 Arabica coffee beans. Combine that with superior roasting technology and you get a wonderfully even and perfect roast every time and that means the perfect pot of coffee. A $40 value.

Prize 2 – Millican Pecan Tower of Treats Gift Tins

Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.

Disclaimer:

Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway.

Entries will be verified. No purchase necessary. Void where prohibited by law. Open to US Residents only. Must be 18 years of age or older to enter the giveaway. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entry. Thank you to our sponsors Millican Pecan and Door County Coffee and Tea for providing prizes.

The post Apple Cheesecake Streusel Bars appeared first on Love and Confections.