Caramel Filled Pumpkin Spice Rice Krispie Treats
1/2 cup butter
1 (10 oz) bag pumpkin spice marshmallows **see note below
8 cups of Rice Krispies cereal
50 caramels, unwrapped
2/3 cup sweetened condensed milk
1/2 cup butter
2 cups mini marshmallows
Spray two 9×13 inch baking pans with cooking spray. In a large sauce pan over medium to medium low heat, melt 1/2 cup butter with pumpkin spice marshmallows until completely melted and well blended. Mix in the Rice Krispies cereal and fold in until the cereal is well coated with marshmallow mixture. Divide the cereal mixture between two 9×13 inch prepared pans. Press the cereal in each pan until it covers the pan evenly. In another sauce pan, place the caramels, condensed milk, and 1/2 cup butter. Melt over medium heat until melted and well combined. Remove from heat and let cool for a few minutes. Spread the caramel evenly over one pan of the Rice Krispies. Sprinkle the mini marshmallows over the caramel. Invert the other pan of Rice Krispies on top of the miniature marshmallows. You are basically creating a Rice Krispie sandwich with the caramel and the mini marshmallows in the center. Refrigerate for 1 hour and cut while cool. Makes 18 treats.
** the pumpkin spice marshmallows may be replaced with a 10.5 ounce bag of the miniature marshmallows.
This recipe is from RealMomKitchen.com
Halloween Layered Fudge
1 teaspoon butter (used to grease foil)
2 cups (12 oz) semisweet chocolate chips
1 can (14 oz) sweetened condensed milk, divided
8 ounces white candy coating (aka almond bark)
1/4 teaspoon orange extract
2 to 4 drops orange paste food coloring
Line an 8 inch square pan with foil. Butter butter and set aside. In a microwave safe bowl, heat chocolate chips and 1 cup of the sweetened condensed milk on high for 30 seconds; stir. Repeat (I did 15 sec intervals) until chips are melted and mixture is smooth. Pour into prepared pan and chill for 10 minutes. After 10 minutes, in a microwave safe bowl, melt candy coating with remaining sweetened condensed milk. Stir in extract and food coloring. Spread over chocolate layer. Chill for 1 hour or until firm. Using foil, remove fudge from pan. Cut into 1 inch squares.
This recipe is from RealMomKitchen.com
Halloween Pumpkin Mini Cheesecakes
12 Halloween Oreos
1 (8 oz) package cream cheese, softened
1/4 cup sugar
1 tablespoon sour cream
1/2 teaspoon vanilla
1/2 cup canned pumpkin
red and yellow food coloring
3/4 cup whipping cream
2 tablespoons powdered sugar
Preheat oven to 350 degrees. Line a 12 count muffin pan with cupcake liners (foil ones work best for this). Place one entire Oreo into the bottom of each liner. In a large bowl, beat the cream cheese and sugar together with a hand mixer until creamy. Add the egg and beat it until smooth. Add the sour cream, 1/2 tsp vanilla and pumpkin and beat again until smooth. Add some red and yellow food coloring to the batter until it reaches a nice orange color. You want it as close to the orange frosting in the Oreos as possible. It will darken a little while cooking. I believe I used 4 drops of red with 2 drops of yellow. Divide the batter evenly between the 12 liners. Place in the oven and bake 20-22 minutes. Cool in pan for 15-20 minutes before removing and placing on a wire rack to finish cooling. While cheesecakes cool, beat the whipping cream until firm. Then beat in the powdered sugar and vanilla until blended. Pipe whipping cream on the cheesecakes and sprinkle with sprinkles. Keep refrigerated until serving.
This recipe is from realmomkitchen.com
Pumpkin Dump Cake
1 (29 ounce) can pumpkin puree
1/2 cup packed brown sugar
1/2 cup white sugar
1 (12 fluid ounce) can evaporated milk
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 (18.25 ounce) package spice cake mix
1/2 cup coarsely chopped pecans
1/2 cup melted butter
Preheat oven to 350 degrees. Grease a 9×13 inch pan. In a large bowl, combine pumpkin puree, eggs, brown sugar, white sugar and milk. Stir in cinnamon, ginger, cloves and salt. Pour into pan. Sprinkle dry cake mix evenly over the pumpkin filling. Spring pecans over the cake mix. Drizzle melted butter over all. Bake in the preheated oven to 50 to 60 minutes, or until the edges are lightly browned. Allow to cool.
This recipe is from allrecipes.com
Pumpkin Pie Cupcakes
2/3 cup all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice
1 (15 oz) can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
3/4 cup half and half (or evaporated milk)
Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper or silicone liners. In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice. In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half until well combined. Add in dry ingredients and whisk until no streaks of flour remain and batter is smooth. Fill each muffin cup with approximately 1/3 cup of batter. Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool. Chill cupcakes before serving. Top with lightly sweetened whipped cream.
Makes 12 cupcakes.
This recipe is from bakingbites.com
Homemade Pumpkin Spice Latte
2 tablespoons half and half
2 teaspoons white sugar, or to taste
1/4 teaspoon pumpkin pie spice
1 cup coffee
Mix half-and-half, sugar, and pumpkin pie spice together in a coffee mug. Pour coffee into mug; stir to blend. Heat in microwave until hot, about 15 seconds. Top with whipped cream.
Monster Munch Halloween Popcorn
1 package Almost Bark (1lb)
12 cups popped popcorn (a/b 1/2 cup kernels)
1 cup candy corn
1 cup dry roasted, honey roasted peanuts
3/4 cups M&Ms
Line two baking sheets with parchment paper. Melt chocolate/bark according to package directions. Put the popped popcorn in a very large bowl, taking car to remove all of the unpopped kernels before proceeding. You may need to do this step in two batches if you don’t have a big enough bowl for all of the popcorn. Add the candy corn, peanuts, and M&Ms to the top of the popcorn. Pour the chocolate over the top f the popcorn and mix-ins. Using a large spoon, carefully stir the chocolate into the popcorn, working in large scoops up from the bottom of the bowl. Spread the popcorn mixture out onto the baking sheets and let set-up for 30 minutes at room temp before breaking the popcorn into chunks. If you’re in a hurry, you can pop the baking sheets in the fridge for 10-15 minutes.
This recipe is from HERE.
Chocolate Pumpkin Balls!
1/2 cup canned pumpkin
1/2 cup powdered sugar
1 cup cream cheese
2 cup graham cracker crumbs
cinnamon – to taste
Mix all together (except chocolate) and chill. Then form into balls and dip into melted chocolate and place on parchment paper and chill in fridge again. Makes about 25-30 balls.
** Producer Emilie – I made these balls and they turned out more like blobs! I couldn’t dip them in the chocolate, so I just poured the chocolate on top. Maybe if after you form into balls/blobs pop them in the freezer for a bit and then maybe they’ll dip better…?
Jodi’s Famous Pumpkin Bread
2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup vegetable oil
3 1/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon nutmeg
3/4 teaspoon ground cloves
Heat the oven to 350. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and ground cloves into a separate bowl, then stir until combined (great job for the kids). Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
Grease two 9- by 5-inch loaf pans and dust them with flour. Evenly divide the batter between them. Bake for 60 to 70 minutes or until toothpick inserted into the center comes out clean. Cool for 10 to 15 minutes. Remove from pans by inverting them into a rack and tapping the bottoms. Slice and serve plain, buttered, or with cream cheese.
Click here to watch Jodi make the pumpkin bread and to see the nutrition facts!