FROSTED: Skip the Latte...Spice Up Your Fall With Pumpkin Spice Treats!

For some people, the first sign of Fall is seeing the leaves on all of the trees turn beautiful shades of red, yellow, and orange; watching those nail-biting Sunday afternoon football games, or putting on a sweater on a cool evening for the first time.  But I feel the first sign that Fall has begun is when I see all of those advertisements for Pumpkin Spice Lattes at the coffee shops around town.  I can slowly see my wallet shrink every time I take a gulp of that sweet, creamy pumpkin coffee.

But just in case you want to get that fabulous Fall flavor without breaking the bank, today I am sharing some Pumpkin Spice Dessert recipes with you. These yummy treats not only look scrumptious, but are a great way to incorporate that spicy pumpkin taste without staying up all night from caffeine or drinking a hot beverage if you live in a state where the temperatures are still soaring!

So put down that pricey latte....and try a bite of these mouth-watering pumpkin spice goodies.

Pumpkin Spice Pretzels
(Courtesy of Alaska From Scratch)

Ingredients:

• 1 (15 oz) bag of bite-sized pretzels
• 1/2 cup of canola oil
• 1/3 cup of sugar
• 2 teaspoon of pumpkin pie spice
• 1/4 cup of cinnamon sugar
• 1 cup of white chocolate chips
• Sprinkles (optional)

Directions:

1.  Set aside two large baking sheets. Into a large microwave-safe bowl, pour the pretzels. In a small bowl, whisk together the oil, sugar, and pumpkin pie spice until well combined. Drizzle mixture over pretzels and toss to coat.

2.  Microwave the pretzels for 60 seconds. Stir well and microwave again, another 45 seconds. Pour the pretzels out onto two large baking sheets. Sprinkle generously with cinnamon sugar while still hot. Melt the white chocolate (over low heat or in the microwave in 30 second increments, stirring each time, being careful not to burn). Drizzle white chocolate over the pretzels. Then, sprinkle the pretzels with sprinkles, if using.

3.  Allow white chocolate to set and cool completely. Break apart and store in bags or airtight containers.

Pumpkin Spice Thumbprint Cookies
(Recipe by Pass The Sushi)

Ingredients:

• 1/2 cup (1 stick) of unsalted butter, at room temperature
• 1/2 of cup sugar
• 1/4 cup of chai concentrate
• 1 large egg
• 1 teaspoon of vanilla extract
• 1 3/4 cups of all-purpose flour
• 1/2 teaspoon of baking soda
• 1/8 teaspoon of salt
• 1/2 teaspoon of chai spice mix
• 22-24 Pumpkin spice Hershey’s Kisses

 Directions:

1.  Combine the butter and sugar in the bowl of your stand mixer and cream at medium speed until fluffy, or with a hand mixer, for about 2-3 minutes. Add the egg, chai concentrate,  and the vanilla, mix until combined. Add the flour, baking soda, and salt, scraping down the sides of the mixing bowl as necessary. Cover with plastic wrap and refrigerate for 1 hour.

2.  Preheat the oven to 325 degrees F. Using your hands, roll the dough into 22 to 24 1 inch round balls. Place the dough balls on parchment paper lined baking sheets and sprinkle chai spice mix lightly over cookies.

3.  Bake the cookies for 12-15 minutes. Meanwhile, unwrap kisses. Remove the cookies from the oven and immediately place pumpkin kisses in the center of each cookie. Don’t touch or the kisses will turn into puddles! Cool completely.

 Pumpkin Spice Rice Krispie Treats
(Via Shugary Sweets)

 Ingredients:
(Serves approximately 16)

•  1/4 cup of unsalted butter
• 10 oz bag of marshmallows
• 1 box (3.4oz) of pumpkin spice instant pudding mix
• 5 cups of rice krispies cereal
• 1 cup of white chocolate, melted
• sprinkles

Directions:

1.  Line a 9-inch square baking pan with foil. Grease the foil with butter. Set aside.

2.  In large pot, melt butter over medium heat. Add in marshmallows and stir constantly until melted (lower heat to low-medium). Remove from heat and quickly stir in pudding mix. Fold in cereal.

3.  Pour mixture into buttered foil pan. Press treats into pan (but not too hard, that will dry them out).

Spread melted white chocolate over top of treats and sprinkle immediately with sprinkles. Allow to set about 1 hour. Cut and serve.

 Pumpkin Spice Donut Holes
(Recipe by Pennies On A Platter)

Donut Ingredients:

•  1 3/4 cups of all-purpose flour
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 1/2 teaspoons of cinnamon
• 1/2 teaspoons of nutmeg
• 1/2 teaspoon of allspice
• 1/8 teaspoons of ground cloves
• 1/3 cup of vegetable oil
• 1/2 cup of brown sugar
• 1 egg
• 1 teaspoon of vanilla extract
• 3/4 cup of pumpkin puree (not pumpkin pie filling)
• 1/2 cup of low-fat milk 

Coating Ingredients:

• 1 stick of of unsalted butter, melted
• 2/3 cup of granulated sugar
• 2 Tablespoons of cinnamon

Directions:

1.  Preheat oven to 350 degrees. Generously grease a 24-cup mini muffin tin with nonstick spray.

2.  In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves. In a separate large bowl, combine the oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix the batter. 

3.  Divide the batter evenly among the muffin cups, about 1 tablespoon in each cup. (You will have batter left over for about another dozen.) Bake for 10 to 12 minutes or until passes the toothpick test.

4.  Remove the muffins from the oven and allow to cool for 2 minutes, or until just cool enough to handle. With the melted butter in one bowl and the sugar and cinnamon combined in another, dip each muffin into the butter then roll in the cinnamon sugar to coat. Repeat with remaining batter. Serve immediately. 

Pumpkin Spice Truffles

(Courtesy of Annie's Eats)

Ingredients:

(Makes about 30 truffles)

• 1 cup of white chocolate, coarsely chopped (about 5 oz)
• 1/2 cup of pumpkin puree
• 3/4 cup of finely ground gingersnaps
• 3/4 cup of graham cracker crumbs
• 2 Tablespoons of confectioners’ sugar
• 1/4 teaspoon of ground cinnamon
• Pinch of orange zest
• 4 oz. of cream cheese, softened

Dipping Ingredients:

• About 16 oz. chopped white chocolate, melted (or white candy melts)

Garnish Ingredients:

• Additional gingersnap crumbs

Directions:

1.  To make the truffle filling, melt the white chocolate in a heatproof bowl set over simmering water just until smooth.  Set aside to cool slightly.  Add the pumpkin, gingersnap and graham cracker crumbs, confectioners’ sugar, cinnamon, orange zest and cream cheese.  Mix well until completely blended and smooth.  Transfer the mixture to the refrigerator or freezer until it has thickened up enough to scoop and roll into balls (about 1 hour).

2.   Scoop the filling mixture and roll into balls, about 1 inch in diameter.  Transfer to a parchment- or foil-lined baking sheet.  Transfer the baking sheet to the freezer and let chill until firm, about 2 hours.

3.  When you are ready to dip the truffles, melt the white chocolate or candy melts for coating in a heatproof bowl set over simmering water.  Once completely melted and smooth, carefully dip one of the balls of filling into the chocolate.  Turn quickly to coat and balance on the tines of a fork to shake off the excess.  Transfer to a lined baking sheet and sprinkle with additional gingersnap crumbs, if desired.  Repeat with the remaining filling balls.  Transfer the baking sheet to the refrigerator and chill until the coating is set.

 Low Fat Pumpkin Spice Chocolate Chip Cookies

(Courtesy of SkinnyTaste.com)

Ingredients:

(Around 12 Servings)

• 1/2 cup of whole wheat pastry flour
• 1/2 cup of all purpose flour
• 1/4 teaspoon of baking soda
• 2 teaspoon of pumpkin pie spice
• 1/8 teaspoon of salt
• 1/2 cup of granulated sugar
• 1/2 cup of brown sugar
• 2 Tablespoon of butter, melted
• 1 egg white
• 2 Tablespoons of pumpkin puree
• 1 teaspoon of vanilla extract
• 1/2 cup of mini chocolate chips

Directions:

1.  Preheat oven to 350°.  Line two cookie sheets with non-stick silicone baking liners (such as Silpats) or lightly spray cookie sheets with cooking spray. 

2.  In a large bowl, combine the flours, baking soda, salt and pumpkin spice; stir to blend. In another bowl, whisk the sugars, butter, egg white, pumpkin puree and vanilla together until light and fluffy.

3.   Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.

4.  Drop by level spoonfuls about 1 inch apart onto baking sheets. Bake 8 - 10 minutes. Remove from the oven, and let them stand 5 minutes before removing the cookies from the pans to cool on wire racks.

Pumpkin Spice Whoopie Pies
( Via Kitchen Heals Soul)

 Whoopie Pie Ingredients:
(Makes approximately 18-20 assembled whoopie pies)

• 1 1/2 cups of all-purpose flour
• 1 teaspoon of  baking soda
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1 teaspoon of cinnamon
• 1/4 teaspoon of nutmeg
• 1/4 teaspoon of ginger
• 1/8 teaspoon of cloves
• 1/4 cup of unsalted butter, room temperature
• 1 cup of granulated sugar
• 2 eggs, room temperature
• 1/2 cup of puréed roasted pumpkin
• 1/2 cup of buttermilk 

Filling Ingredients:

• 1/4 cup of butter
• 7/8 cup of full-fat cream cheese, room temperature
• 1/2 cup–1 cup  icing sugar, sifted   

Whoopie Pie Directions:

1.  Preheat the oven to 350°F. Spray the whoopie pie pan with cooking spray. Set aside for later. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

2.  In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the sugar for about 5 minutes.Add the eggs, one at a time, scraping down the sides of the bowl as needed with a spatula. In another small bowl, combine the pumpkin and buttermilk.

3.   To the mixer, add the flour mixture and the pumpkin mixture, alternately, beginning and ending with the flour.

4.  Fill each whoopie pie mold no more than half full, spreading the mixture into all the nooks and crannies. Bake for 7 to 10 minutes. Let the whoopie pies cool for 5 minutes in the pan, then tap them out onto a rack to cool completely before filling.

Filling Directions:

1.  Begin by browning the butter in a small saucepan over medium heat until the milk solids turn a nutty brown. Set aside to cool.

2.  Beat together the cream cheese and the cooled brown butter (be sure to add all those nutty brown bits!) in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, slowly add the icing sugar. Beat until the desired consistency and level of sweetness is achieved.

Assembly Directions:

1.  Spread the filling on one cake and sandwich with another. Repeat to assemble remaining whoopie pies.     

 

What a great way to begin this Fall season, with the refreshing creamy spicy flavor we all love, but with a whole new look. These pumpkin spice desserts would compliment any Fall vintage-inspired bridal shower, would be perfect when hosting your own Autumn Harvest Party (like Juneberry Lane showed us this week with the creative hay bale seating), or at your next spooky Halloween cocktail party.

So when you find yourself craving a refreshing spicy Fall beverage from your local coffee shop, just walk into your kitchen, whip up some of your own pumpkin spice inspired treats, and impress your guests with your baking barista skills. Have a wonderful weekend!

Hay bale Heaven: Creative Seating on a Budget . . .

Thinking of having an outdoor affair...perhaps an Autumn wedding, a Fall Harvest Party in the backyard, a Halloween shindig, or just a few friends over for a rustic good time?  I just love the look of outdoor couches and chairs as the temperatures drop, but adding excess rentals to your event can definitely prove costly.

That's why these big old bales of hay just fit the bill when it comes to setting up an unforgettably chic & affordable special day.  Rustic & neutral enough to fit any palette, throw a few of these down and toss some pretty fabric and pillows on top and you have seating for as many as you need in no time!  Take a look . . .

(photo via Grey Likes Weddings)

(courtesy of Simply Bloom Photography)

(via Elizabeth Anne Designs)

(above two images via Green Wedding Shoes)

(photo via Celebrity Bridal Guide)

Why not make a whole conversation set, while you are at it?

(courtesy of Juxtapost)

(via Bee the Buzz Event)

Rustic tabletops . . .

(courtesy of United With Love)

(via Love and Lavender)

And how perfect is this enormous couch for your backyard Halloween party?

(photo from I love SW Mag)

(via SC Media)

(from Photography by Yui)

Add in elegant fabric for just the right mix of style . . .

(photo courtesy of Simply Springfield Weddings)

And there you have it!  Hope this first week in October is starting of fantastically for you!!  

FROSTED: Buckeye Dessert Inspirations...Not Just For Ohioans Anymore!

With college football season starting, all I hear from many of my family and friends from Ohio are cheers and support for the Ohio State Buckeyes. But while I may not be the biggest fan of the Buckeye football team, I am a HUGE fan of Ohio's most well-known Buckeye candy!  Made with smooth, creamy peanut butter dipped in sweet chocolate, these candies are famous for resembling the nuts that fall off buckeye trees in the Midwest . . .

(Image by Very Best Baking)

Buckeyes are a tradition in my home state and they remind me of my childhood. But while I still often crave the sweet, gooey taste of these candied treats, I wish there was another way to share the delicious flavor of buckeyes without the look of lumpy peanut butter balls dipped in messy chocolate.

So after some searching, I have discovered a few new and fabulous ways to create the signature nut-like candy flavor; the perfect desserts to bring to your next tailgating party, as a get well treat for your Midwestern friends, or a unique sweet to enjoy around a bonfire.  Just sink your teeth into these tasty goodies...

Buckeye Bark

(Courtesy of Big Red Kitchen)

 (Via Live Sigma Kappa)

Ingredients:

• 2 1/2 lbs of chocolate candy coating
• 1 (16.3 oz) jar of creamy peanut butter
• 2 cups of  confectioners’ sugar
• 8 Tablespoons (1 stick) of unsalted butter, melted
• 1 teaspoon of pure vanilla extract 

Directions:

1.  Melt 1 1/4 pounds chocolate according to package directions and spread over parchment paper or a Silpat lined cookie sheet. Spread to a large rectangle but not too thin, maybe 1/8-1/4 inch thickness. Place in freezer.

2.  In a large bowl whip together the remaining ingredients until smooth and creamy. Spread over first chocolate layer. While it sits in the freezer, melt the remaining chocolate and spread over peanut butter layer. Freeze until set.

3.  Break up into small pieces using a butcher knife. Store in the refrigerator or freezer until ready to serve. 

(Provided By Live Sigma Kappa)

Buckeye Brownies

(Recipe From Cookies and Cups)

Ingredients:

(Make approximately 30 bars)

• 1 box (18-19 oz) of brownie mix
• 2 eggs
• 1/3 cup of vegetable oil
• 3/4 cup of coarsely chopped peanuts
• 1 (14 oz) can of sweetened condensed milk
• 1/2 cup of peanut butter

Directions:

1.  Preheat oven to 350 degrees. Lightly grease a 9x13 pan.

2.  With your mixer combine brownie mix, oil, and eggs until incorporated and smooth. Stir in chopped peanuts.

3.  Divide batter in half. Press half the batter into bottom of prepared pan (it will be a thin layer) and set the other half to the side.

4.  In a large bowl combine peanut butter and sweetened condensed milk with whisk. Pour the mixture over the bottom layer of brownie mixture.

5.  Drop the remaining brownie mix on top of peanut butter mixture, pressing each spoonful lightly into peanut butter. Bake for 25 minutes or until just set. Let cool completely before cutting into squares.

 Buckeye Cookies
(Via Brown Eyed Baker)

 

Cookie Ingredients:

(Make about two dozen cookies)

•  1 1/2 cups of all-purpose flour
• 1/2 cup of unsweetened cocoa powder
• 1/2 teaspoon of baking soda
• 1/4 teaspoon of salt
• 1/2 cup of unsalted butter, at room temperature
• 1/2 cup of granulated sugar (plus more for rolling)
• 1/2 cup of light brown sugar
• 1/4 cup of creamy peanut butter
• 1 egg
• 1 teaspoon of vanilla extract

Filling Ingredients:

• 3/4 cup of creamy peanut butter
• 3/4 cup of powdered sugar 

 Directions:

1.  Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.

2.  In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt; and set aside.

3.  With an electric mixer on medium speed, cream together the butter, sugars and peanut butter until light and fluffy, about 3 minutes. Add the egg and vanilla extract and beat to combine. Reduce the speed to low, add the flour mixture and mix until combined.

4.  In a separate medium bowl, mix together the peanut butter and powdered sugar for the filling until smooth.

5.  In a small bowl, put some extra granulated sugar for rolling the cookies.

6.  Use a medium cookie scoop (or heaping tablespoon) of cookie dough and flatten it with your hands. Take about 1 teaspoon of the peanut butter filling (or a small cookie scoop) and place it in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter center, pressing to seal. Roll the cookie into a ball and roll in the sugar. Place the cookies on the prepared baking sheet about 2 inches apart. Flatten each cookie slightly with the palm of your hand.

7.  Bake for 7 to 9 minutes. Let cool on the baking sheet for 2 minutes, then remove to a wire rack to cool completely. Store cookies in an airtight container at room temperature.

Buckeye Cake
(Courtesy of Buns In My Oven)

 Peanut Butter Cheesecake Ingredients:

• 2 (8 ounce) packages of cream cheese, softened
• 1 cup of white sugar
• 1/2 cup of creamy peanut butter
• 3 Tablespoons of all-purpose flour
• 4 eggs
• 1/2 cup of milk
• 1 box chocolate cake mix, prepared according to package directions (homemade works too, if you're feeling adventurous) and baked in 2 (9 inch) round cake pans

Frosting Ingredients:

• 1/2 cup of butter, softened
• 1 cup of creamy peanut butter
• 4 cups of powdered sugar
• 1/3 cup of heavy whipping cream

Glaze Ingredients:

• 8 ounces of semi-sweet chocolate chips
• 3 Tablespoons of creamy peanut butter
• 2 Tablespoons of light corn syrup
• 1/2 cup of heavy whipping cream

Cheesecake Directions:

1.   Bake the cake one day in advance so that it has plenty of time to chill in the fridge before layering with the chocolate cake. Preheat oven to 325 degrees.

2.  Beat together the cream cheese, peanut butter, sugar, and flour until light and smooth and creamy. Beat in the eggs one at a time. Stir in the milk.

3.  Grease a 9-inch round springform pan VERY WELL. There is no crust on this cheesecake, so it is imperative that you really grease the pan so that the cheesecake will release from it easily. Pour batter into the greased pan.

4.  Bake for 10 minutes at 325 degrees. Reduce heat to 260 and bake for 50 minutes or until just the center is slightly jiggly. Cool on the counter for 2 hours. Transfer to a refrigerator to chill overnight.

Chocolate Cake Directions:

1.  Prepare the cake mix according to the package or use a recipe for homemade cake. Bake in 2 (9-inch) round, well greased cake pans. Cool completely
 

 Frosting Directions:

1.  Cream together the butter and peanut butter until light and fluffy. Add half of the powdered sugar and mix well. Beat in half of the cream. Add the remaining powdered sugar and continue mixing until combined. Beat in the remaining cream.

Glaze Directions:

1.  In a double boiler or a bowl set over a pot of simmering water, melt the chocolate, peanut butter, and corn syrup. When melted remove from heat and whisk in the cream until it is a smooth, creamy consistency.

Assembly Directions:

1.  Place one layer of chocolate cake on your cake stand and top with 1/4 of the chocolate peanut butter glaze. Spread to the edges.

2.  Very carefully remove the sides of your springform pan and place the entire cheesecake upside down on the chocolate cake layer. The bottom of the springform pan should now be on top of the cheesecake. Carefully slide a knife in between the cheesecake and pan bottom to loosen. If you greased your pan well this should be fairly simple and the pan bottom will easily lift off.

3.  Pour another 1/4 of the chocolate glaze over the cheesecake and spread to the edges. Top this with the second layer of chocolate cake. Place the whole cake in the refrigerator for 15 minutes to harden up a bit.

4.  Cover the top and sides of the cake with the peanut butter frosting. Smooth it out as best you can. Microwave the chocolate glaze for about 5-10 seconds to soften it back up. Whisk well and then pour over the top center of the cake. Use an offset spatula to spread the glaze to the edges, letting it drip down in some areas. Store in the refrigerator.

 

Nothing could be more enticing than a beautiful confection made with smooth peanut butter and gooey chocolate! So why not serve these fantastic treats at your next potluck lunch at work, Fall-inspired bridal shower, or monthly book club gathering?

Now you don't have to be a native Ohioan to enjoy the delicious chocolate and peanut butter flavor of buckeyes. So show off your fabulous baking skills to all of your Midwestern friends and family with a unique spin on the traditional buckeye candies. Have a wonderful weekend!

Golden Harvest Inspiration....

The start of summer is always full of so much sun & fun & possibility...but it is the first promise of Autumn that will always have my heart.  That certain something in the air just sneaks up on you sometime in the middle of August, and you find yourself dreaming of toasting s'mores and drinking spiced cider in your favorite cozy socks and chunky knit sweater.  

And this stunning 'Golden Harvest' Inspiration shoot is the most delightful way to celebrate fall and all of the gorgeous color and charm it has to offer.  Brought to us via Magnolia Rouge, styled by Antonia Christianson Events, and photographed by Allyson Magda, this stunning mix of elegance and rustic beauty is sure to have you feeling ready for the cooler weather indeed . . .

Bronze fabric perfection . . .

Planning/Design: Antonia Christianson Events, Photography: Allyson Magda, Photography Produced by: Be Inspired PR, Stationery: Azulsahara, Bridal Gown: Jenny Yoo, Accessories: Lo Boheme, Floral Design: Camilla Svennson Burns Couture Floral and Event Design, Wedding Ring: Diamond in the Rough, Cake: Cupcakes Couture of Manhattan Beach, Hair/Makeup: Rhonda Johnson, Venue: Hammer Sky Vineyards, Paso Robles California, Sparkling Wine: OneHope Weddings, Linen: La Tavola, Napkins: Custom made by Antonia Christianson Events

Is it just me, or do you feel a MAJOR bronze moment coming our way?