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r combine flour baking powder baking soda cinnamon cloves and salt in small bowl beat eggs and granulated sugar in large mixer bowl until thick beat in pumpkin stir in flour mixture spread evenly into prepared pan sprinkle with nuts bake for 13 to 15 minutes or until top of cake springs back when touched if using a dark colored pan begin checking for doneness at 11 minutes immediately loosen and turn cake onto prepared towel carefully peel off paper roll up cake and towel together starting with narrow end cool on wire rack for filling beat cream cheese 1 cup powdered sugar butter and vanilla extract in small mixer bowl until smooth carefully unroll cake spread cream cheese mixture over cake reroll cake wrap in plastic wrap and refrigerate at least one hour sprinkle with powdered sugar before serving if desired cooking tip be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick posted by brittany seager at 4 49 am no comments pumpkin spiced cream cheese breakfast rolls yum pumpkin spiced cream cheese breakfast rolls 2 packages cans pillsbury crescent rolls 4 0z cream cheese softened 1 4 cup brown sugar 1 4 cup canned pumkin libby s 1 4 teaspoon ground cinnamon 1 8 teaspoon fresh ground nutmeg 1 preheat oven to 350 degrees f unroll crescent rolls to form 4 rectangles placed side by side pinch seams together to form one long rectangle place cream cheese brown sugar pumpkin cinnamon and nutmeg into a mixer beat until well combined spread mixture over crescents leaving a 1 2 inch border around edges starting at long end roll up then cut into 1 inch pieces place around 2 9 inch cake pans that have been sprayed with cooking spray i left the centers open so the rolls form a circle 2 bake for 28 30 minutes or until rolls are golden brown remove and let cool for 10 minutes frost warm rolls with cream cheese frosting recipe below frosting 4 oz softened cream cheese 1 2 cup powdered sugar 1 2 teaspoon vanilla 1 tablespoon canned pumpkin libby s 1 mix all ingredients into a large bowl until smooth spread over warm rolls posted by brittany seager at 4 43 am no comments pumpkin pie milkshake pumpkin pie milkshake recipe by our best bites 1 3 c pumpkin canned or homemade 1 4 1 2 c milk 1 4 t vanilla 1 2 t cinnamon 1 16 t cloves just use a 1 8 t measure and fill it half way or do a pinch 1 16 t nutmeg 2 t brown sugar 2 c vanilla ice cream 1 2 graham crackers pop everything but graham crackers in a blender start with 1 4 c milk and then slowly add more if needed to make the blender process it all i used somewhere between 1 4 1 2 c a note about blenders here s the problem with making thick diner style milkshakes at home a lot of times you have to add so much milk to the thing to get the blender to process that it turns into a milk slushie instead or you have to blend and plunge blend and plunge etc you know the drill right so if you have any trouble with your blender i would recommend blending everything but the ice cream first and then mashing it into the ice cream by hand well with a hand holding a fork or spoon if your scooped ice cream sits out at room temp while you measure the other things and get them all ready then by the time you mash it all together it should be a good consistency sprinkle with crushed graham cracker crumbs before serving it reminds me of dq s pumkin pie blizzard posted by brittany seager at 4 38 am no comments carmael corn easy caramel corn 12 c popped popcorn about 1 2 c kernels 1 c brown sugar 1 4 c white karo syrup 1 2 t salt if you are using salted microwave popcorn then omit salt here 1 stick real butter 1 2 t baking soda 1 t vanilla pop popcorn and set aside place brown sugar karo syrup salt and butter in a microwave safe dish i cut up the butter into chunks so it melts better are you ready for the directions i m warning you it s complicated you might want to take notes here we go microwave for 30 seconds that should be enough to melt the butter at least half way stir it all to combine no microwave on high for 2 minutes take it out and stir microwave for 2 more minutes told you it was complicated while the caramel is cooking put the popcorn in a big bowl use one that is way bigger than you think you ll need just trust me also try to get any un popped kernels out so you don t break a tooth and try to sue me when the caramel is done cooking take out of microwave and add baking soda and vanilla sit back and watch it do cool things like bubble and foam at this point you ll probably want to stick your finger in there and lick it don t do it you are mesmerized by the caramely goodness and are forgetting how hot boiling sugar is especially on your tongue it s hot really hot don t ask me how i know stir it well and then pour it over the popcorn mix it up well with a big spoon i usually spread it all out on a piece of foil and let it cool for a minute so it doesn t get stuck in one big clump the longer it sits out the firmer it will get but it won t ever get crunchy hard unless you bake it for crunchy caramel corn spread out on a cookie sheet you might need 2 and bake at 300 degrees for 30 minutes stirring every 10 minutes posted by brittany seager at 4 36 am no comments pumpkin crumble easy pumpkin crumble recipe by our best bites 1 boxed yellow or white cake mix 1 2 sticks butter see notes in instructions 1 16 oz can pumpkin 2 eggs 1 can sweetened condensed milk 1 t cinnamon 1 2 t pumpkin pie spice 1 4 t ginger 1 8 t cloves 1 8 t nutmeg 1 2 t salt 1 3 c chopped pecans 1 2 t additional cinnamon for topping this makes a dessert about an inch thick or less that s because i like a high topping to pumpkin ratio if you d like it thicker use a large can of pumpkin and double the rest of the filling ingredients eggs sweetened condensed milk and spices leave the rest of the recipe the same preheat oven to 350 place 2 c of the cake mix in a bowl cut in 3 t chilled butter just use your fingers to crumble the butter until it s in small crumbly pieces place mixture in a 9x13 baking dish and press flat with your fingers posted by brittany seager at 4 35 am no comments halloween popcorn mix monster munch halloween popcorn mix recipe by our best bites 1 package almond bark 1 lb 12 c popped popcorn about 1 2 c kernals 1 c candy corn 1 c dry roasted salted peanuts 1 2 c reeces pieces pop popcorn and place in a large bowl much larger than you think you need the largest you have it will make mixing easier pour peanuts candy corn and reeces pieces on top take a large knife and break up almond bark melt according to package directions i just chop it up a little and microwave it in intervals until smooth and melted pour over popcorn mixture stir until everything is well coated and then spread out onto waxed paper parchment or foil let sit until completely dry and then break up into clumps see easy posted by brittany seager at 4 33 am no comments pumpkin and cream cheese whoopie pies pumpkin and cream cheese whoopie pies original recipe from baked new frontiers in baking cakes 3 c all purpose flour 1 tsp salt 1 tsp baking soda 1 tsp baking powder 2 tbsp cinnamon 1 2 tsp nutmeg 1 tsp ground ginger 1 c oil 1 c dark brown sugar 1 c white sugar 3 c pumpkin puree 1 tsp vanilla 2 eggs cream cheese filling 1 2 c 1 stick butter 1 8 oz package cream cheese you could use light 3 c powdered sugar 3 tablespoons maple syrup of 1 2 1 tsp maple extract 1 tsp vanilla preheat oven to 350 lightly spoon the flour into the measuring cup and level with a knife in a medium bowl whisk together the flour baking soda baking powder salt cinnamon ginger and nutmeg set aside in a large bowl beat together the brown sugar white sugar and oil add the pumpkin puree and mix well add the vanilla and eggs and mix well slowly add in the flour mixture and mix until combined using a 1 tablespoon scoop or a 1 2 tablespoon measure drop the batter onto a baking sheet lined if possible but not necessary leaving about 1 between the batter try to keep the batter as circular as possible bake for 10 14 minutes or until the tops are done and a toothpick inserted into the middle of one of the cakes comes out clean remove from oven and allow to cool for 5 minutes on the pan and then transfer to a cooling rack to prepare the filling beat the butter on high for 1 2 minutes until smooth and fluffy add the cream cheese and beat until smooth add the powdered sugar maple and vanilla and beat until combined transfer to a large ziploc bag and cut 1 2 1 off the corner flip the cakes over on a flat surface squeeze about 2 3 tablespoons of filling per large whoopie pie less if you used a 1 2 tablespoon measure onto every other cake top each pie with the remaining cakes serve immediately if possible otherwise these can be refrigerated in an airtight container makes about 30 large whoopie pies posted by brittany seager at 4 28 am no comments honey carmael apples honey caramel apples recipe by our best bites inspired by everyday magazine 4 large or 6 small crisp apples chilled in the fridge for at least 1 hour 1 cup honey 1 cup heavy cream 1 pinch salt about 1 4 teaspoon 1 2 tsp vanilla extract in a heavy sauce pan over medium heat combine cream honey and salt once warmed and whisked together bring to a rolling boil reduce heat to a simmer it should still be bubbling but not so hot that is splatters all over stir and scrape sides of pot down occasionally until a candy thermometer you should all have one by now they cost about 3 bucks reaches 260 degrees to reach 260 degrees can take about 30 minutes so while your caramel is cooking prepare your apples wash and dry them and skewer them with a popsicle stick or bamboo skewer place in the fridge to continue chilling until ready to use also line a baking sheet or cutting board with waxed paper or parchment paper and set aside when caramel has reached 260 degrees remove from heat and let sit for 5 minutes stirring occasionally it should start thickening you ll have to eyeball the consistency for dipping if you d like to help it along you can place your pot in a bowl of ice and if it gets too hard to coat the apples just return it to the heat until it s thin again remove apples from fridge and dry them thoroughly with a towel dip in caramel rolling and twirling each one so it gets well coated let excess drip off and then place on prepared sheet refrigerate for 10 20 minutes to set the caramel and then enjoy tip once caramel is set you can drizzle with chocolate roll in cookie crumbs etc check out this post about traditional caramel apples for lots of great ideas posted by brittany seager at 4 27 am no comments pumpkin muffins pumpkin chocolate chip muffins from mel b 1 2 3 c flour 1 c sugar 1 t pumpkin pie spice 1 tsp soda 1 tsp baking powder 1 4 tsp salt 2 eggs slightly beaten 1 c canned pumpkin puree 1 2 c butter softened 1 c chocolate chips mix ingredients well and then add chocolate chips pour into greased muffin tin or use muffin liners bake at 350 degrees for 20 25 minutes don t overbake or they will be dry my tip if you don t have pumpkin pie spice use the following combination 1 2 teaspoon cinnamon 1 4 teaspoon ginger 1 8 teaspoon nutmeg and 1 8 teaspoon cloves mix together and woila you have the equivalent of 1 teaspoon pumpkin pie spice and it is much cheaper than buying it premade so for this recipe you would need to triple the above amounts to equal one tablespoon pumpkin pie spice posted by brittany seager at 4 23 am no comments pumpkin bars pumpkin bars from paula deen bars 4 eggs 1 2 3 cups granulated sugar 1 cup vegetable oil can substitute 1 2 cup applesauce for 1 2 cup oil 15 ounce can pumpkin 2 cups sifted all purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon salt 1 teaspoon baking soda icing 8 ounce package cream cheese softened 1 2 cup butter or margarine softened 2 cups sifted confectioners sugar 1 teaspoon vanilla extract preheat the oven to 350 degrees f using an electric mixer at medium speed combine the eggs sugar oil and pumpkin until light and fluffy stir together the flour baking powder cinnamon salt and baking soda add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth spread the batter into a greased 13 by 10 inch baking pan bake for 30 minutes let cool completely before frosting cut into bars to make the icing combine the cream cheese and butter in a medium bowl with an electric mixer until smooth add the sugar and mix at low speed until combined stir in the vanilla and mix again spread on cooled pumpkin bars posted by brittany seager at 4 21 am no comments pumpkin white chocolate blondies pumpkin white chocolate chunk and candied ginger blondies 1 4 cup butter 3 4 cup white chocolate chips 1 2 cup granulated sugar 1 cup all purpose flour 1 2 teaspoon baking powder 1 2 teaspoon salt 1 2 cup white chocolate chips 2 eggs 2 tablespoons sour cream 1 2 cup pumpkin 1 2 teaspoon ground cinnamon 1 4 teaspoon fresh grated nutmeg pinch of kosher salt 1 4 cup chopped crystallized candied ginger 1 2 cup powdered sugar 4 5 tablespoons heavy cream 1 preheat oven to 350 degrees f melt butter in a microwave safe dish until melted and hot pour in chocolate chips let sit for a minute then stir until melted set aside in a large bowl add sugar flour baking powder salt and white chips stir in melted chocolate beat eggs and sour cream into a small bowl then mix into main bowl stir in pumpkin cinnamon nutmeg and salt until just combined then pour into a foil lined 8 8 inch baking pan that s been sprayed with cooking spray top with 1 4 cup chopped candied ginger bake for 28 35 minutes or until toothpick comes out clean from center let cool completely cut into squares then refrigerate so much better chilled trust me on this one 2 mix heavy cream and powdered sugar in small bowl until smooth drizzle over blondies just before serving 9 blondies posted by brittany seager at 4 18 am no comments punpkin kissed chocolate chunk cookies double pumpkin kissed chocolate chunk cookies 2 sticks softened butter 1 cup granulated sugar 3 4 cup packed light brown sugar 2 large eggs 1 tablespoon pure vanilla 1 cup pumpkin from can 3 1 4 cups all purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 4 teaspoon fresh grated nutmeg 12 oz bag chocolate chunk pieces or chocolate chips work fine too 35 or so unwrapped pumpkin spice kisses quartered 1 preheat oven to 350 degrees f in stand mixer cream butter and sugars until light and fluffy beat in eggs and vanilla until well combined then add pumpkin 2 place flour salt baking soda cinnamon and nutmeg into large bowl mix to combine then slowly add to wet ingredients then chocolate and kisses mix only until just combined 3 if using muffin top pan scoop 1 4 cup dough into each muffin top cup that has been sprayed with non stick cooking spray press to spread to edges bake 10 12 minutes or until edges begin to brown let cool in pan for 5 minutes before tra...