Ice Cream Social Gender Reveals

Holy cow, I have been busy (and I just finished a custom Barnyard Bash printable order so I know where this cow is coming from:)  Our little Juneberry Lane invitation shop has been SWAMPED with orders.  Which is absolutely awesome but completely crazy, so bear with me while I pull it all together (and take care of my wild & crazy two year old and the sweet little 5 month old too:)  5 months already...can you believe it??!

I am stopping by with a new printable for the shop...our very favorite thing in the party world, Gender Reveal cards, are pumping out of the Juneberry Lane Etsy shop like mad!  So here is a new design for you to take a look at.  These little guys just need your tender-loving DIYing (scratch-off stickers right HERE) and they will be all set to mail to friends & family to announce the gender of your baby on the way!!!  Without further adieu...

The chevron option:

Or if polka dots float your boat:

You can purchase these over at our Juneberry Lane etsy shop by following this link right HERE!  And don't worry, I PROMISE we will be back soon with full-time party inspiration (and a TON of new printable invitation options too:)  

Countdown to Valentine's Day! 6...

Oh my heavens, I just love today's idea!  I love it so much that I added a free printable for you too!  First off, the recipes are both so easy...and I even included two different options (and two different printables) for whichever type of dessert you prefer!  

First off, the printable (you can download it below)....

And next up, the idea!! 

Pop Tart Cake Pops
(via The Family Kitchen)

Ingredients:

FOR THE TWO-BITE POP TARTS:
1 c. fresh cherries, pitted and diced
3 T. sugar
2 T. cornstarch
2 T. water
1/2 tsp. almond extract
1 pkg. prepared pie crusts

FOR THE POPS:
wooden popscicle sticks

FOR THE GLAZE:
1 c. powdered sugar
1-2 T. milk
1/2 tsp. vanilla
food coloring and sprinkles (optional)

Directions:

1.) In a small saucepan, combine cherries, sugar, cornstarch and almond extract. Heat on stove over medium heat until mixture has thickened. Remove from heat and allow mixture to cool. Unroll pie crusts and using a pizza cutter to slice them into 1 1/2″x 2″ rectangles (I used a ruler to measure mine into equal sizes.  Just use a butter knife to score your pie crust before cutting).

2.) Place a wooden popscicle stick on top of one of the cut rectangles, then spoon a small amount (about 1 1/2 tsp.) of cooled cherry filling into the center of the pie square, taking care not to get it near the edges.   Gently lay a second rectangle over the top of the cherry filling.  Press the edges of the rectangles together with a fork.  Transfer to a baking sheet.  Bake poptart pops in an oven preheated to 400 degrees for 8-10 minutes, or just until the edges begin to brown.

3.) In a small bowl, combine powdered sugar, milk, and vanilla to make glaze.  Tint with food coloring, if desired.  Spoon over cooled poptart pops, sprinkle with colored sugar, and allow to the glaze to harden slightly before serving. Enjoy!

Cake pops not your thing?  Well then how about these absolutely divine homemade pop tarts.  You are really going to love how simple these are...and how much better for you than the store bought kind!!

Homemade Pop Tarts
(courtesy of So Rumbly in my Tumbly)

Ingredients:

~ Pie crust, refrigerated or homemade
~ Jam or Preserves (I used raspberry)
~ Glaze or Egg Wash
~ Sparkling Sugar

Directions:

1.) Preheat the oven to 375°

2.) Roll out one of the pie crusts and square the edges. Cut into rectangles. Place 1 tsp of jam in the center of a rectangle and top with another piece of crust. Crimp all four edges. Repeat until all of the pie crust is used. Take the rounded edges that you cut off and roll them together to form more pop-tarts.

3.) Brush with egg wash.

4.) Place on a baking sheet lined with parchment paper.  Bake the pop-tarts for about 7 – 8 minutes or until slightly brown.

5.) Once cool, pour glaze over and decorate with sugar. If you don’t want to add extra sugar with the glaze, you can use an egg wash on the tops with some white sugar.

To Make the Glaze:
~ 1 cup powder sugar
~ milk to thin

1.) Place powdered sugar in bowl. Pour milk slowly until it has a consistency of really thick syrup.

The printable comes in two versions....one perfect to cut into squares, cut a small slit on the top & bottom center of each label and slide it onto your cake pop stick and the other to cut out and fold over table-tent style, to add to the tray of your homemade pop tarts!

Here's where you get them . . .

Valentine's Day Cake Pop Tart Labels from Juneberry Lane by Misty McGrew Tumino

Valentine's Day Homemade Pop Tart Labels from Juneberry Lane by Misty McGrew Tumino

And don't you worry, we'll be back all weekend to keep the countdown coming!!

Countdown to Valentine's Day! 9...

This really is a ton of fun, coming up with a new idea to highlight as every day we get closer to this lovely holiday!

Today's source of inspiration is a darling little project from Smitten on Paper via  Green Wedding Shoes, and is so downright simple and sweet, you are just going to swoon with glee!!  Take a look . . .

DIY HEART GARLAND

Supplies You Will Need:

~ Baker’s Twine
~ Stripes of paper in various sizes and colors
~ Hole Punch
~ Double Sided Tape

Directions:

Step 1: Grab a strip of paper and fold it in half. A variety of different size stripes of paper and colors will add some charm to your heart garland, trust us-it’ll be so cute when the hearts are in different weights of chubbiness!

Step 2: While your paper is still folded in half, add double sided tape to the outside of one end.

Step 3: Curl the two ends in until they meet in the middle and form the shape of a heart, then press down so it is secured by the tape.

Step 4: Add 3 hole punches. Add one in the center and one on the left and right side of the heart. Hole punch toward the top so the hearts don’t topple over when strung through with twine.

Once all your hearts are hole punched, just string through some baker’s twine and you’re done!

Twenty minutes later and you have the sweetest little banner, perfect for stringing along the mantel, along the TV stand, or wherever makes your heart content:)

Countdown to Valentine's Day! 10....

Hey there, hello, & Happy Monday!  With only ten more days left until the most romantic day of the year, I thought it would be fun to countdown with 10 days of inspiration for you to bring a little love into your life.

First up, Rock Candy cupcakes...a super retro riot that are a ton of fun and oh-so-pretty to look at too, these little stunners are made by dyeing regular rock candy with gorgeous colors to make it look like sparkling crystal.  Here's what you do...

ROCK CANDY CUPCAKES
(via Sugar Britches Cakery and created by Elisa Strauss)

Ingredients:


For the rock-candy crystals:
• 1 1/2 cups (12 ounces) vodka
• Food-coloring gels: bakers rose, super red
• 2 pounds rock-candy crystals

For the cupcakes:
• 1 cake recipe, any flavor
• 1 frosting recipe

Equipment:
• Trays lined with parchment or wax paper
• Metal bowl
• Toothpicks
• Strainer• Cupcake tins
• Pale pink cupcake wrappers
• Small offset spatula

To prepare the rock-candy crystals:

1.) At least 1 day in advance, dye the rock-candy crystals.
Combine the vodka and 1/4 teaspoon of pink or red food coloring in a metal bowl. Stir to distribute the food coloring evenly.

2.) Place a handful of rock-candy crystals in a strainer and lower the strainer into the vodka mixture. After a few seconds, remove the strainer from the bowl, allowing the excess liquid to drain back into the bowl. If the color is too dark, add some more vodka or water to lighten it.

3.) Spread the dyed rock-candy crystals in a single layer on a tray lined with parchment paper and let them dry overnight.

4.) Repeat this procedure with the rest of your rock-candy crystals. If you want more than one color (at least three shades will provide a nice assortment), start with the lightest shade, then add more food coloring to the vodka to adjust the color of the rock-candy crystals, and color the next set. The longer you keep the strainer in the mixture, the darker the crystals will become. Keep the different colors separate while drying.

To prepare and assemble the cupcakes:

1.) Prepare the cake batter as directed. Line the cupcake tins with wrappers. Fill each halfway with batter and bake the cupcakes as directed by the recipe. Let them cool completely.

2.) While cupcakes are cooling, make the frosting.

3.) When they are cool, frost the cupcakes with a dome of frosting. (Create a dome by spooning or piping a small amount of frosting onto the cupcake. Beginning at the center, use an offset spatula to pull icing out to the edges and create a smooth, domed surface 1/2-inch thick.)

4.) Use a spoon or your hands to pile the colored rock-candy crystals onto the cupcakes. If the candy is not sticking to itself to create the height you want, spritz it with some water. Let the cupcakes set for 10 to 15 minutes.

Makes 24 cupcakes.

(above two images via A Little Zaftig)

Aren't they gorgeous?!  We'll be back tomorrow with more . . .

FROSTED: Lions, Tigers, and Bears...Oh My!! Frosted Animal Cookie Creations!!

As a child I remember one of my favorite things to do was to go to the local zoo and see all of the exotic animals. I LOVED watching the monkeys swing from the ropes in their habitat, the hippos taking an afternoon nap in the cool, refreshing water, and giraffes using their long necks to dine on all the green leaves growing high on the trees.

My love for animals continued whenever my mother allowed me to have a treat at the grocery store. I will never forget the times that I chose those delicious, sweet pink and white frosted animal cookies. These yummy treats not only satisfied my sweet tooth, but also provided me with hours of play time as I acted out the animals that I had seen at the zoo with each cookie that I pulled out of the bag.

In honor of the birth of my new niece, Cecily Kate Tumino, (whom I hope not only loves the color pink, but also has a love for animals like her Aunt) I am sharing some colorful tasty frosted animal cookie inspired goodies that will not only remind you of your childhood, but will bring a smile to your kids' faces at your next event.

So, take a peek at these wild treats...and recreate the sweetness of your youth.

Frosted Animal Cookie Truffles
(Courtesy of The Domestic Rebel)

 

Ingredients:

• 3 cups of Frosted Animal cookies
• 1/2 can of cream cheese frosting
• 1 package of white chocolate almond bark
• Rainbow nonpareils
• Pink food coloring  

Directions:

1.  Line a rimmed baking sheet with foil and set aside. Meanwhile, in a food processor, grind the animal cookies (about a cup at a time–work in batches) until finely ground, coarse crumbs. Pour all the ground cookies into a large bowl.

2.  Once cookies are ground, spoon in the half can of cream cheese icing. Using your clean hands or a spoon, and mix together the crumbs and frosting until thoroughly combined.

3.  Begin portioning the crumb mixture into inch-sized balls (I used a small cookie dough scoop) and place the balls onto the foil-lined baking sheet. Repeat until all the mixture is used up.

4.  Freeze the truffles for about 3 hours or until completely frozen and solid. While they’re freezing, prepare your white chocolate according to package directions until smooth and melted. Pour half that mixture into a separate bowl, and using your pink coloring, tint one of the bowls a pretty pink shade.

5.  Dip half the batch of truffles into the white chocolate, and the other half into the pink chocolate. I used a fork to coat all sides of the truffles, then allowed the excess to drip off the bottom before gently placing each dipped truffle back onto the foil-lined sheet. While still wet, sprinkle the truffle tops with the rainbow nonpareils.

6.  Allow all the truffles to harden and set, about 20 minutes in the fridge. Store leftover truffles airtight for about 2-3 days at room temperature, or a week in the freezer–just allow them to come to room temperature before eating them that way.

 (Picture from Just A Spoonful of Sugar)

Jumbo Frosted Animal Cookies

(Via Munchkin Munchies)

Ingredients:

(Makes approximately 15 cookies)

• 5 cups of all-purpose flour
• 2 teaspoons of baking powder
• 1 teaspoon of salt
• 1/4 teaspoon of freshly grated nutmeg
• 1/4 teaspoon of mace
• 1 1/2 cup (3 sticks) of unsalted butter, at room temperature
• 2 cups of sugar
• 2 eggs
• 2 teaspoons of vanilla extract
• 16 oz. of buttercream icing
• pink food coloring
• nonpareils (rainbow)

 Cookie Directions:

1.  Preheat an oven to 350°F. Over a small bowl, sift together the flour, baking powder, salt, nutmeg and mace. Set aside.

2.  In the bowl of an electric mixer fitted with the flat beater, beat the butter on high speed for 2 minutes. Reduce the speed to medium, slowly add the sugar and beat for 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the egg and vanilla and beat for 1 minute, stopping the mixer once to scrape down the sides of the bowl.

3.  Stop the mixer and add half of the flour mixture. Beat on low speed until most of the flour has been absorbed. Add the remaining flour and beat until all of the flour has been absorbed and the dough starts to pull away from the sides of the bowl, 2 to 3 minutes.

4.  Turn the dough out onto a work surface and divide into 2 equal balls. Shape each into a disk and wrap separately in plastic wrap. Refrigerate for at least 2 hours or up to 2 days.

5.  Let the dough stand at room temperature for 5 minutes.  Roll out the dough to almost 1/2-inch thick on a lightly floured surface. Cut out shapes with cookie cutters and move them to parchment-lined baking sheets with a firm, metal spatula. (I used stoneware baking sheets, so didn't need to line them.)

6.  Bake the cookies until very light golden brown, about 18 minutes. Transfer the baking sheets to wire racks to cool for about 5 minutes. Transfer cookies to wire racks to cool completely.

Icing Directions:

1.  Place the buttercream icing in a microwave-safe bowl from 15-30 seconds (until pourable). If it becomes too runny then, add some powdered sugar. Divide icing into 2 bowls. Tint half of it pink and keep the other half white.

2.  With the cookies on a wire rack, place the rack over a baking sheet (or over wax paper). Use a spoon to cover each cookie with the icing. Sprinkle with the nonpareils.  

Frosted Animal Cookie Mini CheeseCakes
(Recipe from Culinary Concoctions by Peabody)

Ingredients:

• 16 ounces of cream cheese, at room temperature
• 1/2 cup of granulated sugar
• 2 eggs
• 1/4 teaspoon of vanilla extract
• 1/2 cup of Greek yogurt (2%)
• 1 bag of Frosted Animal Cookies

Directions:

1.  Preheat oven to 275F. Line muffin tins with cupcake liners (preferably white). Place a pink (they show up better) cookie at the bottom of each cupcake, sprinkle side down. Set aside.

2.  Using a stand mixer, beat cream cheese and sugar on medium-high speed for about 5 minutes.
Add eggs, one at a time, beating for about 1 minute. Scrape down the bowl after each addition.
Add vanilla and Greek yogurt, beat until incorporated.

3.  Crush up remaining Animal Cookies. You can use as many or as much as you want. I just used the rest of the bag because I really like the cookies. Add them to the cheesecake batter and mix until the cookies are throughout the batter evenly. Pour into prepared cupcake liners.

4.  Bake for 22 minutes, rotating half way through. Remove from oven and let cool to room temperature. Chill in fridge in muffin tins for at least 4 hours or overnight.

Frosted Animal Cookie Ice Cream
(Recipe by Purple Chocolat Home)

 

(Courtesy of The Domestic Rebel)

Ingredients: 

( Makes around 2 quarts of ice cream)

• 1 1/4 cup of white sugar
• Equivalent of 4 pasteurized eggs (Egg Beaters)
• 1/2 cup of marshmallow cream
• 2 cups of heavy whipping cream
• 1 cup of milk
• 2 cups of crushed frosted animal cookies
• Pink Food Coloring
• Additional Frosted Animal Crackers   

(Via The Domestic Rebel)

Directions:

1.   In a large mixing bowl, combine the sugar, Egg Beaters, and marshmallow cream on low. The stir in the whipping cream and milk. Add a few drops of pink food coloring to make it pink (if desired).

2.  Place the cream mixture in your ice cream maker freezer container.

3.  When the ice cream is almost frozen sprinkle in half of the crushed cookies. Let the ice cream maker freezer mix them in.

4.  When it is frozen (as frozen as the ice cream maker can make it), hand stir the remaining cookies into the frozen ice cream. Make sure to stir all the way to the bottom. Add additional crushed cookies, if desired.

5.  Place the ice cream in the freezer for several hours until solid.

(Picture by The Domestic Rebel)

Frosted Animal Cookie Cupcakes

(Courtesy of Cake FYI)

 

Cupcake Ingredients:

• 1/2 cup of butter
• 1 1/4 cup of sugar
• 2 eggs
• 2 teaspoons of vanilla
• 1 1/4 cup of flour
• 1 1/3 teaspoon of baking powder
• 1/4 teaspoon of salt
• 3/4 cup of milk
• 24 Frosted Animal Cookies
• nonpareils (rainbow)

Buttercream Icing Ingredients:

• 1/2 cup of butter
• 1 1/2 - 2 cups of powdered sugar
• 1 teaspoon of pure vanilla extract
• 1 Tablespoon of milk

Directions:

1.  Preheat your oven to 350 degrees. Cream the butter and sugar until fluffy. Beat in eggs one at a time, then add the vanilla and mix well.

2.  In a separate bowl, combine flour, baking powder, and salt. Add a third of the flour mixture to the butter mixture and beat until incorporated. Add half of milk and mix well. Add another third of the flour, mix, then add the remaining mix. Beat in the remaining flour mixture until well incorporated.

3.  Line or spray a cupcake tin. In each well, add a tablespoon of batter, then drop one frosted animal cracker into each. Then add 1/4 cup of batter to each, covering the frosted animal cracker. Add another frosted animal cracker on top of the batter in each cupcake well.

4.  Bake for 16-18 minutes until golden. Once cupcakes have cooled, top them with buttercream icing and nonpareils!

 What a scrumptious way to bring back all those wonderful childhood memories and share with your children one of your favorite treats from when you were their age. All of these pretty pink and white desserts would stand out at a kid's circus birthday party, a girly carousel-themed baby shower, or as a snack for your child's class on their next school trip to the zoo. 

Not only will you get rave reviews from adults and children at your next party...but think of how much fun you can have guessing each animal shape as you pour them out of the bag.  So allow your kids to finally get that bag of frosted animal cookies that they have been begging you for and create some of these fabulous rainbow sprinkled desserts. Have a wonderful weekend!

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!