NEW WREATH

I have been watching video's y Julies wreath boutique and purchased a wood burner for cutting my poly burlap which cut down on fraying....I got that idea from her videos...she has been an inspiration  to me.

She also gave me the idea for cloth pumpkins.

  

MINI PUMPKIN PIES

Ingredients

• 1 can of pumpkin (15oz)
• 2 eggs
• 1 can of sweetened condensed milk
• 1 tsp of salt
• 1 tbsp pumpkin pie spice
• 2 store bought pie crust

Instructions

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1. Preheat oven to 400F
2. Combine pumpkin, eggs, milk, salt, and pumpkin pie spice.
3. Using a circular mold or jar, cut pie crust. Ideally you need a 3-4 inch mold. A wide mouth jar is 3"
4. Using a pie crust mold cutter, cut out cute patterns.
5. Add pie crust to cupcake pan
6. Add pie filling
7. Add cute pie crust garnishes to top
8. Bake for 30 minutes at 400F.

PUMPKIN CHEESECAKE WITH OREO'S

INGREDIENTS

For the crust:

• 2 ½ cups Oreo cookie crumbs, about 26 Oreo Cookies
• 6 tablespoons unsalted butter, melted

For the cheesecake filling:

• 16 oz cream cheese, softened
• 1 cup brown sugar
• 1 ½ cup pumpkin pure
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 2 cups heavy whipping cream

For garnish:

• 10 Oreos, crushed
• INSTRUCTIONS
  To make crusts:
  1. Finely crush the cookies in a food processor, add melted butter and blend until it's all moistened
  2. Press crumb mixture onto the bottom of prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray
  3. Place in the freezer while you make the filling
  To make cheesecake filling:
  1. In a medium bowl, mix cream cheese and sugar until smooth and creamy, set aside
  2. In separate bowl whip heavy cream until soft peaks form add vanilla extract and continue mixing until stiff peaks form
  3. Add cream cheese mixture into beaten heavy cream and mix on low speed just to combine
  4. Spread ⅓ cheesecake filling into the bottom of the Oreo crust
  To make pumpkin cheesecake filling:
  1. To the remaining cheesecake filling add pumpkin pure and pumpkin spice and stir until fully combined
  2. Carefully spread the pumpkin cheesecake filling on top of the cheesecake filling
  3. Set in the fridge to firm
  4. Refrigerate for at least 3-4 hours or until set
  5. When the topping is set and cooled run a thin knife around the sides and remove the springform pan sides
  6. Garnish with additional whipped cream and crushed Oreos if desired
  7. Serve
  8. WELL ENOUGH PUMPKIN DESSERTS TODAY  I HAVE TO START CRAFTING BEFORE THERAPY                      !!!!!!!!!!!!!!!

MINI PUMPKIN BUNDT CAKE

INGREDIENTS

For the Bundt cake:

• 15 oz can pumpkin puree
• ¾ cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• ¾ cup evaporated milk
• ⅔ cup flour
• 2 teaspoon pumpkin pie spice
• Pinch of salt
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda

For cream cheese filling:

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

White candy melts

• Orange candy melts
• 6 pretzel sticks
• INSTRUCTIONS

  To make Bundt cake:

  1. Preheat oven to 350F.
  2. Coat 12 mini silicone fluted bundt molds with nonstick spray or grease your 12 mini Bundt pans
  3. In a bowl stir together flour, pumpkin pie spice, salt, baking powder and baking soda
  4. In a medium bowl, mix the pumpkin puree with granulated sugar, eggs, vanilla extract and evaporated milk
  5. Add dry ingredients in the pumpkin mixture and mix until just combined
  6. Fill each Bundt pan with ⅓ cup of the mixture
  7. Bake for 20 minutes
  8. Allow to cool in pan for about 10 minutes before inverting onto wire rack

  To make cream cheese filling:

  1. In a bowl, beat the cream cheese until smooth
  2. Add powdered sugar and vanilla extract and mix until well incorporated

  To assembly:

  1. If the Bundt cake have large puffed tops, use a sharp serrated knife to cut off the tops so that that they are completely flat
  2. Pipe or spread cream cheese filling onto the bottom of one mini Bundt cake and press a second cake on top to form a pumpkin shape
  3. Repeat with the remaining cakes, until you have 6 small pumpkins

  To make decorate:

  1. Melt the candy melts according to the directions on the bag
  2. Place in a two separate small baggies and cut a small hole in one corner
  3. Carefully drizzle over to mini pumpkin Bundt
  4. Place pretzel sticks as the pumpkin stems and serve
  NOTES

  The pumpkin Bundt cake can be made several days in advance and kept, well-wrapped in plastic until you are ready to assemble them

PEANUT BUTTER PUMPKIN NO-BAKES

INGREDIENTS

• 1 cup creamy peanut butter
• ½ cup butter, softened
• 3-4 cups powdered sugar
• Orange food coloring
• Chocolate chips, optional
• INSTRUCTIONS

1. Beat the butter and peanut butter until creamy
2. Slowly add powdered sugar until a soft dough forms
3. Add orange food coloring in a little bit a time, until you reach the desired color and mix until color is uniform
4. Scoop out tablespoons of the peanut butter mixture and roll into balls with your hands and place them onto a tray lined with baking paper
5. Using a toothpick gently press into the sides and make creases to get pumpkin shape
6. Repeat for all balls
7. Gently place chocolate chips for the stems
8. Refrigerate until ready to serve
9. Store in a loosely sealed container for 1-2 days, or in the refrigerator for longer

PUMPKIN FOOD DAY

INGREDIENTS

For the crust:

• 1⅔ cup graham cracker crumbs
• ¼ cup melted butter
• 2 tablespoons sugar

For the cheesecake layer:

• 16 ounces cream cheese, softened
• ½ cup sugar
• 2 eggs
• ¼ cup sour cream
• 1 teaspoon vanilla extract

For the pumpkin layer:

• 1 cup pumpkin puree, canned (not pumpkin pie mix)
• 2 eggs
• ½ cup milk
• ½ cup brown sugar
• ½ cup granulated sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 envelope unflavored gelatin
• ¼ cup water

For topping:

• Whipped cream

INSTRUCTIONS

1. Preheat oven to 325F, line a 9x13 baking dish with foil lightly spray with non-stick spray, set aside

To make crusts:

1. In a medium bowl combine graham cracker crumbs, sugar and melted butter until all crumbs are moist
2. Lightly press crumb mixture into prepared baking dish

To make cream cheese layer:

1. In a mixing bowl, beat cream cheese until smooth, add in sour cream and sugar and beat again
2. Add eggs, one at a time to cream cheese mixture, beating well after each addition
3. Add vanilla extract and beat one more time
4. Spoon mixture on top of prepared crust and spread evenly
5. Bake for about 30-35 minutes or until just set
6. Remove from the oven and cool completely on a cooling rock
7. While the crust is cooling prepare the pumpkin layer

To make a pumpkin layer:

1. In a medium saucepan set over medium low heat, combine pumpkin puree, eggs, brown sugar and granulated sugar, milk, pumpkin spice and cinnamon
2. Cook and whisk every few minutes for 10 minutes
3. Remove from the heat and whisk in the vanilla extract
4. In a small sauce pan, sprinkle the gelatin over the water and allow 5 minutes to soften
5. Turn heat to low and stir to melt gelatin completely
6. Remove to heat
7. Add gelatin mixture to pumpkin mixture and combine until smooth
8. Pour the pumpkin mixture over the cooled cream cheese layer and place in the refrigerator to chill for several hours or overnight
9. Cut into bars
10. Serve with whipped cream if desired

PUMPKIN CHEESE CAKE BALLS

INGREDIENTS:

-Pillsbury Perfectly Pumpkin Cake Mix

-1 Tub of Cream Cheese Icing

-1 Pack Vanilla Almond Bark

DIRECTIONS:

Just follow the instructions on the box, and once baked crumble cake in a large bowl and mix with about 1/2-3/4 of the jar of frosting. Roll into balls and coat with vanilla almond bark. If you want to make them look fancier, sprinkle with crumbled graham crack crumbs.

*We have added DETAILED, STEP-BY-STEP instructions for actually making the cake balls below:

After baking, let the cake cool for a couple minutes, but not completely. Start breaking up cake and transferring to a large bowl with a spoon. With two forks crumble the cake until you are left with ultra fine crumbs. The finer the better. Start with the center of the cake and slowly work my way outwards. Try to avoid using the harder, crispier edges because it creates lumps in your cake balls when you roll them.

Next it’s time to mix the cake crumbs with about 3/4 jar of frosting to form the “dough”. It is helpful to refrigerate the dough for a little bit before rolling so it doesn’t get quite as messy. Chill them until they’re firm. This will make the Almond Bark coating much easier.

Now, microwave Almond Bark for 30 seconds to start. It can be quite finicky, and there is no way to revive overcooked chocolate so after the first 30 seconds increase in 10-15 second increments. Be sure to stir chocolate each time to avoid overheating since it holds it’s shape even when warm.

Next, remove your cake balls from the fridge or freezer and pour a small amount of Almond Bark over each one (enough to fully coat). Or, you can place Popsicle sticks into each one and dip them into the melted Almond Bark.

COOL until the outer layer has hardened, and EAT!