It’s Pumpkin Time! Sweeet!

We’re barely into September and we’re going for it! Pumpkin spice season may not officially start until October, but really who’s keeping track? Our Pumpkin Bars are just one of many pumpkin goodies we’ll be inhaling this fall. Pumpkin Spice Forever!

Ingredients:

2 cups unbleached flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking soda
4 egg whites
1 2/3 cups sugar
1 cup canola oil
1 can (15oz) pumpkin (not pumpkin pie filling)
Walnuts
Toffee bits
Butterscotch chips
Directions:
Mix dry ingredients (flour, baking powder, cinnamon, nutmeg, salt & soda) and set aside. In a large bowl, combine egg whites, sugar, oil and pumpkin until light and fluffy. Add the dry ingredients, gradually. Mix well.
Spread batter in a greased 15x10x1 baking pan. Bake at 350 degrees for 25 – 30 minutes or until a toothpick inserted comes out clean. Cool completely.
Frost bars with cream cheese frosting (recipe below) once cooled, sprinkle with walnuts, toffee bits, and butterscotch chips. Then cut into snack size pieces.
Frosting:
1 8oz. package of cream cheese
1/3 cup softened butter
4 cups powdered sugar
2 tsp pure vanilla extract
1 Tbsp almond milk
Cream together butter and cream cheese until smooth and fluffy.  Add powdered sugar, vanilla and almond milk.  Mix on high speed until smooth creamy.
*recipe inspired by Bake It And Love It
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Whoopie! It’s Sweet Pumpkin Time!

Whoopie! It’s that glorious time of year again. Fall has officially arrived. Time to put our pumpkin spice to work! Pumpkin Whoopie Pies with Salted Caramel Cream Cheese Frosting are just the start to a season of yumminess!

INGREDIENTS

• 3 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking soda

• 1 1/2 teaspoons baking powder

• 1 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon nutmeg

• 1/4 teaspoon cloves

• 1 cup butter-flavored Crisco

• 2 cups packed brown sugar

• 2 egg whites

• 1 teaspoon vanilla extract

• 3/4 cup canned pumpkin

Filling

• Cream Cheese Frosting recipe -see below

• 1/2 cup salted caramel sauce

• 1/2 teaspoon sea salt

• Chopped pecans

•. Heath bits

Directions

1 Begin by preheating your oven to 400 degrees F. Then, in a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

2 In a large bowl, cream together Crisco and brown sugar until light and fluffy. Add the egg whites, one at a time, beating well after each addition. Beat in the vanilla.

3 Mix in the dry ingredients, alternating with the pumpkin.

4 Drop rounded tablespoons about 2 inches apart on a parchment lined baking sheet. Flatten slightly with the back of a spoon or your fingers. Bake 10-11 minutes. Transfer to a wire rack to cool.

5 In the meantime, prepare batch of Cream Cheese Frosting recipe. Once prepared, beat in 1/2 cup salted caramel sauce and an additional 1/2 teaspoon kosher salt. Beat until incorporated.

6 Once the cookies are cooled, spread the frosting onto the bottom of half of the cookies, then top with remaining cookies. Roll some of the frosted edges of the cookies in chopped pecans, some in Heath bits, and some in butterscotch chips

7 Store whoopie pies in the refrigerator.

Cream Cheese Frosting

1 packages (8 ounces) cream cheese, softened

3/4 cups unsalted butter, softened

1/4 teaspoon kosher salt

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

3 cups confectioner’s sugar

In the bowl of an electric mixer fitted with the paddle attachment, beat together the cream cheese, butter, and salt until light and smooth. This will take about five minutes.

Blend in the vanilla and almond extract. Beat to combine.

Add the confectioner’s sugar slowly, about one cup at a time, and mix until smooth.

*recipe inspired by Inspired By Charm

Sweet Fix

Are you hooked? Pumpkin spice is all the rage and we’re not immune to it. We’re skipping the coffee shop drive thru this morning and getting our fix from the oven instead. Our doctored up Pumpkin Spice Latte Mini Loaves with definitely satisfy our sweet tooth and caffeine cravings all in one!

Bread Ingredients

  • 1 box Libby’s Pumpkin Bread Mix, plus ingredients on the back of the box
  • 2 Starbucks Vias
  • Follow the directions on the back of the box. Stir in Vias.
  • Fill a greased mini loaf pan 3/4 full. Tip each loaf with streusel topping. Directions below.

Streusel Ingredients

• 6 tablespoons butter

• 1 1/2 cups all-purpose flour

• 1/2 cup light brown, dark brown

• 1/4 teaspoon salt

• 1 to 2 teaspoons ground cinnamon

Directions

1 Place the butter in a small pot over medium-low heat, until melted.

2 Stir in the remaining ingredients with a fork, until evenly distributed.

Bake the loaves for 18 min at 350 or until a toothpick inserted into the center comes out clean. Cool then top with cream cheese frosting.

Sweet Taste of Fall in February 

Even though Fall was so yesterday and it’s more like red velvet, chocolate covered strawberry season, we’re filling the kitchen this Saturday with the savory scent of Pumpkin Bread upon the request of one our kids. And it’s been a minute since we overindulged in this tasty treat, so why not! Plus we’re keeping it easy by following the simple instructions on the back of a box of Libby’s Pumpkin Bread Kit. Hands down the best pumpkin bread ever! 

Sweet Sharing Season

Saturday is here! Eeep!!! Let the Christmas baking festivities begin. Whether you have a neighborhood cookie exchange, office party, or early family get together, we’re here to help you bake something special to bring along. A little goodie called Frosted Snickerdoodles. They are just your regular cinnamony-sugary snickerdoodles elevated with tasty cream cheese frosting. ”Tis the season to share some sweets!

Frosted Snickerdoodles

INGREDIENTS

1 3/4 cups sugar, divided
1 stick Crisco Baking Sticks Butter Flavor 

2 large egg whites

2 tablespoons almond milk

2 teaspoons vanilla extract

2 3/4 cups Pillsbury BEST™ All Purpose Flour

2 teaspoons cream of tartar

1 teaspoon baking soda

3/4 teaspoon salt

1 tablespoon ground cinnamon 

1 can cream cheese frosting 

DIRECTIONS

HEAT oven to 400°F.
COMBINE 1 1⁄2 cups sugar, shortening, eggs, milk and vanilla in large bowl. Beat with electric mixer at medium speed until well blended.

COMBINE flour, cream of tartar, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Mix just until blended.

COMBINE remaining 1⁄4 cup sugar and cinnamon in small bowl. Shape dough into 1-inch balls. Roll in cinnamon-sugar mixture. Place 2 inches apart on ungreased baking sheets.

BAKE 7 to 8 minutes. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely, then frost with cream cheese frosting. 

Eek! It’s Sweet!

Forget the tricks! Bring on the treats! While the kids are out filling their goodie bags with loads and loads of candy, we’ll be filling our bellies with Autumn Velvet Spider Cupcakes. Don’t worry we’ll share with our trick-or-treaters, just as long as we can raid their tasty loot. October 31 is a sugar overload kind-of day and we love every second of it. We hope you have a spooktacularly sweet Halloween! Autumn Velvet Spider Cupcakes

Ingredients

  • 1 box of Duncan Hines Autumn Velvet Cake Mix, plus ingredients on the back of the box
  • 1 container of cream cheese frosting
  • 1 spider cupcake kit

Directions

  1. Follow the directions on the box for making cupcakes.
  2. Frost cupcakes with cream cheese frosting when cool.
  3. Assemble spiders using cupcake kit.

Sweets To Scarf Up

This Saturday we are hosting a Scarf Swap with our neighborhood friends. And you know we can’t host a party without including a few treats to share. We have several things on our menu but are most excited about the Pumpkin Bars. Tina got the recipe from a sweet friend at work. We simply can’t wait to bake it. We will be scarfing it up in no time!  

Pumpkin Bars courtesy of Donna Swihart