Chocolate acorns

Instructions:

Hershey kisses,

Mini kisses

vanilla wafers,

peanut butter, or chocolate chip frosting

Use a little bit of frosting to attach the kiss to the bottom of the vanilla wafer. Then do the same with the mini kiss on the top 

Pumpkin Praline Trifle

Instructions:

Pumpkin pudding:

1/3 cup cornstarch

1/2 cup granulated sugar

1/2teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon cloves

Pinch of salt

3 cups cold whole milk

3/4 cups pumpkin pie filling

1 tablespoon vanilla extract

Vanilla pudding:

1/3 cup plus 1 tablespoon cornstarch

½ cup granulated sugar

Pinch of salt

3 cups cold whole milk

2 tablespoon vanilla extract

Praline Crumble:

1/2 cups toffee bits

1/2 cups granola

Pumpkin pudding:

Combine cornstarch, sugar, cinnamon, nutmeg, cloves, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon. Add pumpkin pie and stir to combine. Add vanilla and stir to combine.

Vanilla pudding:

Combine cornstarch, sugar, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon. Add vanilla and stir to combine.

Praline crumble:

Place toffee bits and granola in a bowl and mix to combine

Assembly:

1.      Fill pastry bags with each flavor of pudding. Or use a ziploc bag with a corner cut off.

2.      Pipe a pumpkin layer onto bottom of glass.

3.      Sprinkle praline mixture on top pumpkin layer.

4.      Pipe vanilla pudding on top of granola and praline layer.

5.      Continue layering by repeating steps 2-4.

Pumpkin Chocolate Chip Muffins

Ingredients

1½ c. flour
1½ c. sugar
½ c. brown sugar, packed
½ c. canola oil
2 eggs
1 c. pumpkin puree
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 tsp. pumpkin pie spice
½ tsp. cinnamon
1 tsp. vanilla
1/4 c. mini semi-sweet chocolate chips
3/4 c. semi-sweet chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees. Line 2 muffin tins with 16 cupcake liners. Set aside.

2. In the bowl of a stand mixer, beat sugars, oil and pumpkin puree until smooth. Add vanilla and one egg, mix. Add the second egg and mix until combined.

3. In a medium size mixing bowl, whisk together flour, salt, baking powder, baking soda, cinnamon and pumpkin pie spice. With mixing speed on low, gradually and to wet ingredients. Mix until smooth. Remove bowl from stand and fold in the chocolate chips.

4. Scoop into liners filling each ¾ of the way full. Place in oven and bake for 20-23 minutes or until the tops are golden brown. Remove from oven and place pans on a wire rack to cool for 5 minutes before removing muffins and letting them cool on the rack for 15 minutes.

MINI PUMPKIN CHEESECAKES WITH GINGERSNAP CRUSTS

Ingredients

1 package (8 oz) Original Philadelphia Cream Cheese, room temperature
½ c. pumpkin puree
¼ c. + 2 tbsp. sugar
1 egg
2 tsp. heavy cream
¼ tsp. vanilla
¼ tsp. cinnamon
¼ tsp. pumpkin pie spice (or allspice)
¹⁄₈ tsp. nutmeg

For the crust:
8 gingersnap cookies
1 graham cracker
1½  tbsp. melted butter
1½ tsp. brown sugar
¼ c. pecans
pinch of salt

For the vanilla bean whipped cream:
1 c. heavy cream
1 tbsp. granulated sugar
Seeds from ¼ a vanilla bean

Pumpkin pie spice for garnish

DIRECTIONS:
1. Preheat oven to 350 degrees. Lightly grease a mini cheesecake pan with baking spray. Set aside.

2. In the bowl of a food processor, grind all ingredients for crust, except for the melted butter. The mixture should resemble slightly coarse crumbs. Remove mixture and pour melted butter over. Mix until crumbs are wet. Press into the bottom of each hole. Place in oven and bake for 10 minutes.

3. While crust is baking prepare filling beating together cream cheese, sugar and pumpkin puree until smooth. Add spices, vanilla, heavy cream and egg. Mix until just combined.

4. Pour filling over each crust, dividing evenly. Place in oven and bake for 20 minutes. Remove from oven and cool in pan for 20 minutes before removing cheesecakes (yes your cheesecakes will sink a little, this is normal).

5. Remove cheesecakes from pan using the bottom of a wooden spoon. Using a butter knife, remove metal bottoms and place cheesecakes in an airtight container. Refrigerate for 2 hours before serving.

6. While cheesecakes are cooling, prepare vanilla bean whipped cream by fitting a chilled mixing bowl into your stand mixer. Add heavy cream, sugar and scraped vanilla bean seeds. Using the whisk attachment beat on high for 2-3 minutes until stiff peaks begin to form. Return to refrigerator until cheesecakes are ready to be served.

7. To assemble, using a mesh sieve, lightly dust cheesecakes with pumpkin pie spice before or after topping with a swirl of whipped cream. Enjoy!

Pumpkin & Cheese Spice Bread

Ingredients

For the Cheese Batter:

8 oz (230 g) cream cheese, room temperature

1 large egg, room temperature, lightly beaten

1/4 cup (30 g) powdered sugar

1/2 teaspoon pure vanilla extract

For the Pumpkin Spice Batter:

3/4 cup (150 g) brown sugar, lightly packed

2 large eggs

3/4 cup (180 g) pumpkin puree (homemade or canned is fine; not pumpkin pie filling)

2 tablespoons canola oil

1 teaspoon pure vanilla extract

1 1/4 cups (160 g) all-purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/8 teaspoon cloves

Other:

Butter, to grease the pans

Instructions

     1.       Preheat oven to 350F; lightly grease 3 mini loaf pans with butter.

     2.       For the cheese batter, use a handheld electric mixer to beat together all ingredients in a medium bowl until smooth and creamy.

     3.       For the pumpkin spice batter, whisk together the brown sugar and eggs in a medium bowl until light and fluffy, then stir in the pumpkin, canola oil, and vanilla. In a separate bowl, whisk or sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually stir the dry ingredients into the wet, being careful not to over-mix.

     4.    Divide the pumpkin batter between the 3 loaf pans, then pour the cheese batter on top. Bake until golden around the edges, about 35 to 40 minutes, or until a toothpick inserted inside comes out clean or with just a couple crumbs.

     5.       Cool 10 minutes in the pans, then remove from the pans and transfer to a wire rack to finish cooling.

Mini Pumpkin Bread with Cinnamon Pepita Streusel Topping

Ingredients

FOR THE BREAD
3 1/2 cups (445 grams) all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup (125 ml) canola or vegetable oil
1/2 cup apple sauce
1 1/2 cups (300 grams) sugar
1/2 cup (127 grams) brown sugar, packed
4 eggs (or 1/4 cup ground flaxseeds combined with 3/4 cup (187 ml) water, for vegan/dairy free)
1 15-ounce can pumpkin puree
2/3 cup (167 ml) water

FOR THE STREUSEL (optional, this bread is still amazing without it)
1/2 cup ( 127 grams) brown sugar
1/2 cup (63 grams) all-purpose flour
1/2 cup pepitas (or pecans, walnuts, or any other nut, chopped)
2 teaspoons ground cinnamon
1/4 cup (half a stick or 56 grams) unsalted butter, melted (or margarine for vegan/dairy free*)

when buying margarine for vegan/dairy free usage, be sure it’s actually vegan. I prefer Earth Balance

To make the bread: Preheat oven to 350 degrees (165 C). Lightly spray 6 mini or 3 7×3-inch loaf pans with nonstick cooking spray with flour, or grease and flour each one; set aside.

In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves; set aside.

In a large bowl, or the bowl of a standing mixer, combine the oil and apple sauce. Stir in the sugars until combined, then add the eggs, one at a time, mixing well between each addition. Stir in the pumpkin until thoroughly combined. Stir in the water. Sprinkle about half of the flour mixture over the wet ingredients and mix until just combined. Add the remaining flour mixture, and mix just until no streaks of flour remain. Divide the batter evenly between the prepared pans and set aside while you mix the streusel topping.

To make the streusel: In a medium bowl, mix the sugar, flour, and cinnamon together, whisking until thoroughly combined. Stir in the pepitas or nuts. Drizzle the melted butter over the mixture and stir with a spoon until you have a mixture that resembles lumpy wet sand. Do not break up the clumps too much.

Divide the streusel evenly between the pans, sprinkling it over the top of the bread batter to cover it completely.

Bake mini loaves, three at a time on a rimmed baking sheet, for 20 minutes. Rotate the pans, front to back, and bake for another 20 to 22 minutes, until a toothpick inserted in the center comes out clean. If making large loaves, bake all 3 7×3-inch loaves on a rimmed baking sheet for 25 minutes. Rotate the pans, front to back, and bake for another 25 to 27 minutes, until a toothpick inserted in the center comes out clean. Allow to cool at least 10 minutes before serving, preferably longer, if you can.

Oreo Cookie Turkeys

Ingredients:

24 Oreo Double Stuff cookies

12 miniature peanut butter cups

12 malted milk balls

1 cup candy corn

4 ounces chocolate frosting

4 ounces white frosting

red food coloring

Directions:

1 Place one Oreo cookie as the base. Put one teaspoon of chocolate frosting on top.

2 Place one small peanut butter cup on it's side so that the top and bottom are perpendicular to the base -- and stuck in the frosting. Place a teaspoon of chocolate frosting on the top(widest part) of the p-butter cup.

3 For the second cookie. Stick some candy corn into the Oreo 'stuff' along one edge for the feathers -- pointy side down. They should fan out around the edge. If you have trouble doing this, you can help them stick with some white frosting.

4 Place this second Oreo cookie (the tail) on it's edge and sticking to a dab of brown frosting on the back of the peanut butter cup.

5 Place a dab of chocolate frosting on top of the peanut butter up (for the head). Place a malted milk ball on top for the head.

6 Take a small amount of the white frosting in a separate dish. Mix in red food coloring.

7 Use a toothpick with the white and red colors to place eyes, and wattle. You can pinch off the small pointy top of a candy corn and dip it in brown frosting for the beak.

8 Your turkey is complete!