Monday, October 31, 2016

#MuffinMonday ~ Apple Crisp Muffins

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

I had a good sized bag of apples from my visit to the apple orchards a couple weeks ago and decided to do a muffin for today using up an apple or two. This is a very tasty muffin recipe perfect for fall - the crumb topping makes it extra special (and extra messy)! I like the texture from the oats in the topping with the tender muffin beneath. Just the right amount of sweetness. I found these to be a tad on the mild side in terms of flavor - so suggest adding a tsp of cinnamon to the batter (which I added to the recipe ingredients below). Happy fall!

Have a wonderful morning browsing through these delicious recipes!

Apple Crisp Muffins adapted from Broma Bakery


1 medium apple
¾ cup light brown sugar
2 large eggs, room temperature
¼ cup vegetable oil
2 teaspoons vanilla extract
1 ½ cups flour
1 ½ teaspoons of baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tsp cinnamon

½ cup light brown sugar
½ cup all purpose flour
½ cup old-fashioned oatmeal
1 teaspoon ground cinnamon
pinch nutmeg
4 tablespoons butter, chilled

  1. Preheat oven to 350°F. Spray a 12-cup muffin tin with baking spray (I used my Pampered Chef Brownie Pan - hence the square muffins!) Set aside.
  2. Grate the apple and set aside (I left the peel on, peel if preferred).
  3. In a large bowl, combine the brown sugar, eggs, vegetable oil, and vanilla extract. Fold in flour, baking powder, baking soda, cinnamon, and salt. Fold in shredded apples.
  4. In a separate bowl, combine crumble ingredients - brown sugar, flour, oatmeal, cinnamon, and a pinch of freshly grated nutmeg. Use a pastry cutter to work in butter until texture resembles a fine sand.
  5. Scoop batter into muffin cups, spreading evenly between 12 muffin cups. Crumble oatmeal topping over batter.
  6. Bake muffins for 20-25 minutes, then allow to cool sightly before serving.

#SecretRecipeClub ~ Buckeye Brownies

Welcome to the October 2016 Fall Dishes themed reveal day for Secret Recipe Club. I hope you will take a moment to visit the Secret Recipe Club if you've never heard of it before - it is a wonderful group of food bloggers who are given a secret assignment of another member's blog each month and our goal is to pick ANYTHING from their blog to make and post about on our designated reveal day. For this special edition reveal day, I had the pleasure of visiting Cook with Sara. I enjoyed browsing through her extensive recipe index. Sara is a midwestern girl who enjoys spending time in the kitchen and has loved cooking since she was young Like many of us, time spent watching her mother prepare meals with love for their family inspired her.

We were thinking comforting dessert recipes for this reveal day. You may not jump to chocolate and peanut butter when you think of fall - but we think this recipe definitely belongs in your fall line up for delicious, tasty desserts to share with those you love. 

These brownies are rich, sweet, and a sure way to resolve your sweet tooth in a hurry. That fluffy layer of peanut butter frosting puts these over the top. I did have issues with my chocolate layer - but I tried to do it in the microwave in small bursts and think I went a little too long, so it skipped the glossy easy to pour phase and turned into play dough. Delicious, chocolate play dough. Serve this rich, satisfying treat with a hot cup of coffee on a cool fall day for the best end to you day!

Buckeye Brownies from Cook with Sara

1 brownie mix, for a 9x9 pan
2 eggs
1/2 cup oil
1/4 cup water

2 cups powdered sugar
3/4 cup creamy peanut butter
1/4 cup butter, softened
3-5 TBS milk

1/2 cup semisweet chocolate chips
1 1/2 TBS butter

  1. For the brownies, combine the brownie mix, eggs, oil and water in a large mixing bowl and stir with a wooden spoon until well mixed (I really like my dough whisk for brownie batter). Pour into a greased 9x9 pan and bake according to package directions, about 25 minutes at 350. Cool completely.
  2. For the filling, beat together the powdered sugar, peanut butter, butter and 3 TBS milk using an electric mixer. Add more milk if needed to achieve a spreading consistency. Spread the filling over the brownie layer and refrigerate until firm. Whip for about 3 minutes, until very creamy and fluffy in consistency.
  3. For the glaze, melt the chocolate chips and butter in a small saucepan over low heat, stirring constantly. Spread over peanut butter layer, or drizzle. Refrigerate until firm. Makes 3 dozen.

Tuesday, October 18, 2016

#Choctoberfest ~ Chocolate Mint Mocha

A big thank you to a sponsor of our #Choctoberfest event this year, Barlean's for the delicious samples they sent us to try out this year. See my thank you post to learn a little more about the goodies we were given a chance to try out, and more about this terrific company!

For this recipe I chose to use the Essential Woman Omega Swirl - Chocolate Mint. All of their products are great quality and have delicious flavors, but I really wanted to do something with that chocolate mint profile. This drink was the way to go. You can easily increase the power of the espresso or chocolate by increasing / decreasing the mixed in Swirl and / or espresso as desired. It's a great base to play with. It was deliciously creamy and that whipped cream melting in made it extra over the top yummy. I hope you give this one a try! Thank you to Barlean's for sponsoring #Choctoberfest this year!

Chocolate Mint Mocha adapted from

2-3 TBS Barlean's Omega Swirl Chocolate Mint
4 ounces prepared espresso
12 ounces heated milk

Whipped Cream
3/4 cup whipping cream
1 1/2 tsp Barlean's Omega Swirl Chocolate Mint
1/2 TBS powdered sugar

Optional: crushed peppermint or candy cane

  1. Prepare whipped cream by blending whipping cream, powdered sugar, and 1 1/2 tsp Omega Swirl Chocolate Mint in the bowl of a stand mixer at high speed until stiff peaks form. Set aside. 
  2. Pour Omega Swirl Chocolate Mint into the bottom of a large measuring cup (4-cup) with pouring spout. Pour espresso and heated milk in. Blend together. (Taste - you can adjust the amount of Omega Swirl Chocolate Mint and espresso at this point if desired. You can also blend in some cocoa powder if you'd prefer a stronger chocolate flavor.)
  3. Pour into two cups and top with Mint Chocolate Whipped Cream.
  4. Sprinkle with crushed candy cane or peppermint, if desired.

Friday, October 14, 2016

#Choctoberfest ~ Chocolate Coffee Bean Brittle

Caveman Coffee sent us some pretty fantastic goodies (see my Thank You post here), and with their delicious and aromatic coffee beans I decided to make something new and unusual (well at least to me it was!) Chocolate.Coffee.Bean.Brittle. You read that right.

The smell of the coffee hits you in such a good way when that hot, gooey chocolate gets smeared over it... Then you have to just be patient... or try, while it sets up... then the goodness! The chocolaty coffee goodness begins. This stuff is coffee chocolate crack, and would make amazing gifts this Holiday season!

Thank you Caveman Coffee for sponsoring #Choctoberfest this year and for the samples of your amazing products!

Find Caveman Coffee online!

Chocolate Coffee Bean Brittle adapted from Instructables

1/2 cup semi-sweet chocolate chips
2 - 3 TBS Caveman Coffee White Gold coffee beans

  1. Prep by laying out a sheet of wax paper and having your coffee beans ready to go.
  2. In a microwave proof bowl, microwave chips in 30 second bursts stirring between until melted and smooth (it took me 80 seconds total).
  3. Smooth about half of the chocolate mixture onto the wax paper. Immediately sprinkle the coffee beans over, then smooth the other half of the chocolate over the top.
  4. Allow to set. Break into chunks and enjoy!

Thursday, October 13, 2016

#Choctoberfest ~ Thank you Barleans!

One of our fantastic sponsors for this delicious event this year is Barlean's. Barlean's provides high quality products - their mission is impressive and one I think we can all get behind.

They sent a few samples of some pretty fantastic products, including their Butter Flavored Coconut Oil, Chocolate Silk Greens, and the Essential Woman Omega Swirl - Chocolate Mint flavor. I am really, really excited to try out these products. Stay tuned for recipes including these products on the blog soon, and again a HUGE thank you to Barlean's for sponsoring #Choctoberfest this year!

Find Barlean's around the internet:

#Choctoberfest ~ Chocolate Pecan Strudel

Welcome to day 4 of #Choctoberfest - a celebration of ALL THINGS CHOCOLATE!! Grab a cup of cocoa, sit back, and join in the sugary madness. Make sure to visit the kick-off post from Monday to enter the fantastic raffle, and see all our incredible sponsors this year. There are 69 bloggers bringing you sooo much chocolate deliciousness this week. Make sure to check out all the drool-worthy goodies from today, linked at the bottom of this post.

Thanks to a sheet of puff pastry, this strudel comes together in no time at all and is a rich, and delicious chocolatey dessert to end your day with. The pastry is so flaky, and the nuts add some nice texture and contrast to the rich, thick chocolate filling. A little slice goes a long way - and these are the accompaniment to a hot cup of coffee. Perfect way to end a fall day.

Chocolate Pecan Strudel adapted from Pepperidge Farm

1 egg
 1 tablespoon water
 4 ounces semi-sweet chocolate chips
 2 tablespoons milk
 1 tablespoon butter
 1/2 package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
 1/2 cup chopped pecans
 1 tablespoon confectioners’ sugar  (optional)

  1. Heat the oven to 375°F.  Beat the egg and water in a small bowl with a fork.
  2. Place the chocolate, milk and butter into a medium microwaveable bowl.  Microwave on for 30 seconds.  Stir.  Repeat until the mixture is melted and smooth.
  3. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 16x12-inch rectangle.  Spread the chocolate mixture on the pastry to within 1 1/2 inches of the edge.  Sprinkle with the pecans.  Starting at a short side, roll up like a jelly roll.  Place seam-side down onto a baking sheet. Tuck the ends under to seal.  Brush with the egg mixture.
  4. Bake for 35 minutes or until the pastry is golden brown.  Let the strudel cool on the baking sheet on a wire rack for 30 minutes.  Sprinkle with the confectioners' sugar.

Wednesday, October 12, 2016

#Choctoberfest ~ Thank you Caveman Coffee!

One of our fantastic sponsors for this delicious event this year is Caveman Coffee. Caveman Coffee sent me two free samples of their aromatic White Gold coffee along with some cacao butter.

Caveman Coffee's website states: "Single Source. Small Batch Coffee. Quality you can trust. Taste you will love." I think we can all get behind that!

I am really excited to get into the Cacao Butter they sent - there are so many really fun recipes to make, many of them body products like chapstick... sounds like a fun way to spend an afternoon to me!

The coffee they sent me is whole bean - it smells wonderful and will make an excellent cup of coffee, or I'm thinking about ways to use the beans in recipes in other ways too. Lots of possibilities! Stay tuned for recipes on the blog when I get some time to be creative!

They have a great line up of flavors - from Blacklisted, Sabertooth Roast, to White Gold.

Find Caveman Coffee online!


Thank you Caveman Coffee!

#Choctoberfest ~ Baileys Chocolate Cherry Cookies and Cream Parfaits

Welcome to day 3 of #Choctoberfest - a celebration of ALL THINGS CHOCOLATE!! Grab a cup of cocoa, sit back, and join in the sugary madness. Make sure to visit the kick-off post from Monday to enter the fantastic raffle, and see all our incredible sponsors this year. There are 69 bloggers bringing you sooo much chocolate deliciousness this week. Make sure to check out all the drool-worthy goodies from today, linked at the bottom of this post.

Today's recipe is rich, boozy, and a wonderful way to wind down at the end of the day for those old enough to enjoy it. Layers of rich, luscious, Chocolate Cherry Bailey's infused whipped cream and chocolate cream... my oh my. This stuff is strong. A little really goes a long way. I love the play of the cherry with the chocolate in the liquer and how it goes so well with the fluffy layers and Oreo crumbles. You can mix and match the layers to your preferred liking - more chocolate, more whipped cream, more cookies? You decide! I used my Vitamix to make quick work of turning the Oreos into an easy to sprinkle cookie dust. 

Baileys Chocolate Cherry Cookies and Cream Parfaits adapted from Homemade Hooplah

15 Oreos, crushed into fine crumbles
4 oz semi-sweet chocolate chips
1/2 cup milk
2 cups heavy whipping cream chilled
1/3 cup Chocolate Cherry Baileys chilled
1/4 cup powdered sugar

  1. Place chopped semi-sweet chocolate in a small bowl. Heat milk until steaming, then pour over chocolate. Let sit for 2-3 minutes, then stir. If any chunks of chocolate remain, heat in the microwave for 30-second intervals until all the chocolate has melted. Mixture will be very liquid, like chocolate milk. Set aside and let cool to room temperature.
  2. In the bowl of a stand mixer, pour in chilled heavy cream, Baileys, and powdered sugar. Beat on high until stiff peaks form, about 5 minutes.
  3. Divide cream mixture in half. The first half of the whipped cream is ready to use in the parfait. 
  4. To the second half of the whipped cream, slowly add the chocolate mixture, gently folding them together until completely and evenly mixed.
  5. To assemble the parfaits: Spoon layers of the chocolate cream, whipped cream, and crushed cookies as desired. 
  6. Parfaits can be served immediately. If you'd like the chocolate layer to be firmer, chill parfaits for 2-3 hours before serving.

Tuesday, October 11, 2016

#Choctoberfest ~ Reeses Chocolate Peanut Butter Tart

Welcome to day 2 of #Choctoberfest - a celebration of ALL THINGS CHOCOLATE!! Grab a cup of cocoa, sit back, and join in the sugary madness. Make sure to visit the kick-off post from yesterday to enter the fantastic raffle, and see all our incredible sponsors this year. There are 69 bloggers bringing you sooo many chocolate deliciousness this week. Make sure to check out all the drool-worthy goodies, linked at the bottom of this post.

To the main attraction. This ridiculous tart. Seriously. I bought my tart pan about a year ago and have been wanting to break it in, but have had so many other yummy things to make, the occasion just hasn't presented itself. Until now. And oh I picked a good recipe to get it dirty for. A Oreo cookie crust, layers of gooey, creamy, super smooth peanut butter and chocolate ganache and a liberal dousing of chopped mini Reese's on top? Yep. This one is a total winner.

This is one of those desserts that is sure to impress and would absolutely be share-worthy at a special occasion. And it is so incredibly rich, that you don't need more than a small sliver per person for a few bites of heaven. Serve this along some good strong coffee and it will be a very happy way to end the day indeed!

Reese's Chocolate Peanut Butter Tart from Life Love and Sugar

1 1/2 cups Oreo cookie crumbs (roughly 18 cookies)
4 TBS butter, melted
6 oz Reese's peanut butter chips
1 cup heavy whipping cream, divided
6 oz semi-sweet chocolate chips
12-15 mini Reese's, quartered (mix white chocolate and milk chocolate mini Reese's)

  1. Add melted butter to cookie crumbs and mix until combined.
  2. Press cookie mixture evenly into the bottom and up the sides of a greased 9 inch tart pan, with removable bottom, then set aside.
  3. Put the peanut butter chips into a microwave safe glass measuring cup. Add 1/2 cup of heavy whipping cream to the bowl. (The cream should mostly cover the peanut butter chips.)
  4. Microwave mixture until cream begins to boil (90 seconds was perfect for me). Remove from microwave and whisk until smooth and creamy.
  5. Pour peanut butter ganache into the crust and spread into an even layer. Refrigerate for about 15 minutes, or until fairly firm.
  6. Meanwhile, put chocolate chips into a microwave bowl or measuring cup and add remaining 1/2 cup of heavy whipping cream. Heavy cream should mostly cover the chocolate chips.
  7. Microwave mixture until cream begins to boil, about 1-2 minutes. Remove from microwave and whisk until smooth.
  8. Pour chocolate ganache over peanut butter ganache and spread into an even layer.
  9. Top with halved mini Reese's.
  10. Refrigerate until firm, about an hour.

Monday, October 10, 2016

#Choctoberfest ~ Welcome and Giveaway!


Today is one of my favorite days of the year... because it is the first day of #Choctoberfest 2016! #Choctoberfest is a virtual event put together by The PinterTest Kitchen. Bloggers from around the world will be posting their favorite chocolate recipes, and you’ll get a chance to win some awesome prizes. What’s not to love? Thank you to the sponsors who make #Choctoberfest possible! This year, Imperial Sugar is back as our Gold Sponsor. They have been a trusted name in kitchens since 1843, and their website is home to thousands of sweet recipes tested in the Imperial Sugar Kitchen. You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and Youtube, or join their Sweet Community so you can share your own recipes, save recipes to a virtual inbox, print Imperial Sugar coupons, and connect with other sugar lovers. Imperial Sugar and our silver sponsors have banded together to offer a huge #Choctoberfest prize pack, which you can enter to win below! One lucky winner will be chosen at random to receive the following:
  • From our Gold Sponsor Imperial Sugar: 1 case of granulated sugar (40 pounds), 1 case of brown sugar (24 pounds), 1 case of dark brown sugar (24 pounds), 1 case of powdered sugar (24 pounds bags), and an Imperial Sugar red ruffle apron
  • From our Silver Sponsor Nature Nate's: 32 oz. Raw and Unfiltered Honey bottle, Honey Syrup, Honey Packets, a Nature Nate’s T-shirt, various kitchen supplies, and $50 Amazon gift card
  • From our Silver Sponsor Barlean's16 oz Barlean’s Butter-Flavored Coconut Oil, 9.52 oz canister of Chocolate Silk Greens, and 8oz bottle of Essential Women Omega-Swirl Chocolate Mint
  • From our Silver Sponsor Caveman Coffee: 1 Bag of Coffee (you choice of blacklisted or sabertooth), 1 coconut MCT oil, and 1 Cacao Butter
  • From #Choctoberfest blog hosts The PinterTest Kitchen: 1 specialty chocolate gift pack (your choice of dark or milk chocolate), 1 tin (14 ounces) drinking chocolate, and Divine's Fair Trade Gift Set

Enter now to win our #Choctoberfest 2016 prize pack! We'll be picking a winner at random winner on Saturday, Oct. 22, so enter by Friday the 21st to make sure your name is in the drawing: 

Here's a list of all of the bloggers participating in #Choctoberfest 2016. Visit any of their blogs to get delicious chocolate recipes throughout the week: The PinterTest Kitchen2 Cookin’ MamasA Kitchen Hoor's Adventuresaddicted 2 recipesAmy’s Cooking AdventuresAn Affair From The HeartBalancing MotherhoodBody RebootedBottom Left of the MittenBy the PoundsCanning and Cooking at HomeCoconut & LimeCook with 5 KidsCook's HideoutCookaholic WifeCooking with CarleeCopyKat RecipesCricket's ConfectionsCrumbs in my MustachioElisabeth JeanFairyburgerFaith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceFamily Around the TableFantastical Sharing of RecipesFeed Your Soul TooFeeding BigFrankly EntertainingFull Belly SistersGet the Good StuffGrumpy’s HoneybunchHezzi-D's Books and CooksHostess At HeartInk and SugarJane’s Adventures in DinnerJoin Us, Pull Up a ChairKaren's Kitchen AdventuresKate's Recipe BoxKudos Kitchen by ReneeKylee CooksLetz EatLife CurrentsLife on Food Making MiraclesMonica's TableMoore or Less Cooking Food BlogMy Catholic KitchenMy Gluten Free MiamiOur Good LifePalatable PastimeRestless ChipotleSeduction in The KitchenSew You Think You Can CookSimple Food 365Southern With A TwistSumptuous SpoonfulsTake Two TapasTampa Cake GirlTeaspoon of GoodnessThat RecipeThe Crumby CupcakeThe FlavouristaThe Food Hunter's Guide To CuisineThe Freshman CookThe Pajama ChefThe Redhead BakerThe Spiffy CookieTramplingroseWildflour's Cottage KitchenZesty South Indian Kitchen 

I'm looking forward to seeing all of the yummy recipes posted on these blogs. Check them out throughout the week and don't forget to follow our sponsors and bloggers using the Rafflecopter giveaway widget above for your chance to win our sweet prize pack.

#SecretRecipeClub ~ Frito Salad

Welcome to the October 2016 Group B reveal day for Secret Recipe Club. I hope you will take a moment to visit the Secret Recipe Club if you've never heard of it before - it is a wonderful group of food bloggers who are given a secret assignment of another member's blog each month and our goal is to pick ANYTHING from their blog to make and post about on our designated reveal day.

For October I had the pleasure of browsing Amy's Cooking Adventures! There is SO much to see on Amy's blog. I love Amy's About Me page. From no interest at all in spending time cooking, to calling her mom for all the childhood favorite recipes, and starting her own blog focused on healthy family friendly meals that will encourage adventurous eaters. She also hates housekeeping - yes, all the yes. Why don't houses just keep themselves, there are too many other important things to do every day! I love that Amy's husband is so supportive of her cooking adventures as well - we all need adventurous and willing taste testers in our lives! :)

There were SO many amazing recipe options to pick from on Amy's blog, and I wasn't quite sure which direction to go in at first. Ultimately I decided to look at salads and had some good ones to pick from - I saved this Roasted Beet Salad for soon. Very soon.

This is a wonderfully filling entree salad packed full of protein and tasty ingredients. The fritos add a fun pop of crunch and we all enjoyed this dinner! You can mix and match the add-ins, tweak the ground beef seasoning, change up the flavor of cheese used, add some salsa and / or Ranch dressing as well, etc. As always, I love how versatile entree salads are. This is a definitely a good one to keep in mind the next time you're looking for something veggie packed and a little different for lunch or dinner.

Frito Salad from Amy's Cooking Adventures
Makes 4 entree salads

1 lb lean ground beef
1 tsp chile powder
¼ tsp salt
Dash of cayenne pepper
12 oz spinach or lettuce, chopped (or combination)
1 (15 oz) can black beans, drained and rinsed
1/2 cup canned corn, drained
2 tomatoes, chopped
1 large avocado, sliced
Shredded cheese
Fritos Corn Chips
Sour Cream
Optional: Ranch dressing, salsa


  1. Cook the ground beef in a large skillet over medium high heat until browned and crumbled. Drain excess grease and season with chile powder, salt, and cayenne pepper (taste and adjust if desired). Set aside while you prep the rest of the salad. 
  2. Cover each plate with your greens.  Add ¼ of the cooked ground beef, 2 - 3 TBS beans, 2 TBS corn, a sprinkle of diced tomatoes, ¼ of the avocado, 1 TBS cheese, ¼ cup fritos, and 1-2 TBS sour cream.
  3. Stir together and enjoy!
  4. If you want additional dressing ingredients - add additional sour cream, a splash of salsa, and or a drizzle of Ranch dressing. 

Friday, October 07, 2016

#PumpkinWeek ~ Whipped Cinnamon Pumpkin Honey Butter

Welcome to the final day of #PumpkinWeek! Hosted by Terri from Love and Confections, 21 Bloggers have now shared 81 pumpkin-filled recipes over the course of the past week. Be sure to browse back through each day to see all the delicious creations - from muffins to cakes, cocktails, breakfast baked goods, savory pastas and stews, and gluten-free recipes too. You can also find these great recipes and more on Love and Confections' #PumpkinWeek Pinterest Board!

On Wednesday I shared some homemade pumpkin rolls, and this whipped butter is the perfect accompaniment for them. Warm from the oven, slather this tasty concoction over the top, or break one open and stuff some inside and sit back and say mmmm.... This butter takes just minutes to whip together and is lightly spiced with a touch of sweet to compliment the pumpkin blended in. You can increase the vanilla, honey, and / or cinnamon to your personal tastes, but I thought the quantities below yielded a lovely, lightly flavored butter that works so well with warm, toasted rolls. Slather this on French Toast, your morning slice of toasted bread, pancakes, etc. There are so many ways to use this delicious treat!

Thank you for joining us over the past week for #PumpkinWeek - I always so look forward to this week. It gives me a nudge to get out there and make some of the amazing goodies I've been stashing away on my Pumpkin Pinterest page. :) Next is some version of pumpkin soup. I still have a few cups of homemade pumpkin puree in my refrigerator - so that is definitely going to be making an appearance in my kitchen at some point next week!

Here are the last of the #PumpkinWeek goodies for 2016 - you can also visit my 2014 or 2015 #PumpkinWeek posts if you haven't had your fill just yet!

Cheese Ravioli with Pumpkin Cream Sauce from The Chef Next Door
Chocolate Chip and Pumpkin Empanadas from Caroline's Cooking
Gluten Free Pumpkin Crepe Cake from Gluten Free Crumbley
Kabak Tatlisi from Culinary Adventures with Camilla
Mexican Braised Pumpkin with Pork from A Day in the Life on the Farm
Pumpkin Bread Pudding from A Kitchen Hoor's Adventures
Pumpkin Cheesecake Cream Puffs from Cooking With Carlee
Pumpkin Churros from The Redhead Baker
Pumpkin Chocolate Chip Cookies from Rants From My Crazy Kitchen
Pumpkin Cornbread from Feeding Big
Pumpkin Cranberry Bread from Grumpy's Honeybunch
Pumpkin Hummus from The Freshman Cook
Pumpkin Layer Cake with Brown Butter Cream Cheese from The Crumby Cupcake
Pumpkin Madeleines from Family Around The Table
Pumpkin Mashed Potatoes from Kudos Kitchen by Renee
Pumpkin Pie Oatmeal from Love and Confections
Pumpkin Pierogies with Brown Butter Sauce from Palatable Pastime
Slow Cooker Pumpkin Spice latte with Rum Chata from Hezzi-D's Books and Cooks
Whipped Cinnamon Pumpkin Honey Butter from Making Miracles

Whipped Cinnamon Pumpkin Honey Butter from The Kitchen McCabe

1 stick butter (1/2 cup), softened
1/4 + 1/8 tsp cinnamon
3 TBS pumpkin puree
2 TBS Honey
1/2 tsp vanilla

  1. Beat the butter in the bowl of a stand mixer until smooth.
  2. Add the cinnamon and 1 TBS  of the pumpkin puree. Beat until well combined. Continue beating, adding in 1 TBS of pumpkin puree every 30 seconds.
  3. Add the honey and vanilla and beat until thick and fluffy, about 2 minutes (taste - adjust cinnamon and sweetness if desired).
  4. Keep refrigerated in a sealed container.