Its Pumpkin Time!!
Welcome to the Pumpkin Page
Pumpkin Praline Fudge
1 bag pumpkin spice hershey kisses
1 cup white chocolate chips or candy melts
1 14.5 oz. can sweetened condensed milk
1/2 bag kraft caramels
1 cup heath toffee bits
pecans for topping
1.  Line a 8x8 dish with wax paper or parchment paper & lightly
spray with Pam. Set aside.
2. In a large saucepan over low heat stir together the hershey kisses,
the white chocolate & the unsweetened condensed milk until melted
& smooth. The mixture should start to pull away from the edges a
3. Turn the heat off but leave mixture in pot to stay warm.
4. Place the caramel in a bowl with 1 tablespoon of water. Stir to
moisten all caramels. Melt by 30 second intervals in the
microwave until smooth.
5.Pour the hershey kisses mixture into the 8x8 pan or dish.
Pour the caramel over the top of the fudge. Use a knife or spatula
to swirl the caramel into the fudge.
6.  Make sure to scoop up fudge from the bottom of the dish on
top of the caramel so that the caramel isn't all just sitting on top.
7. Sprinkle the toffee bits & the pecans over the top. lightly press
or mix into the fudge.
8. Let cool at room temperature to harden 4 - 6 hours or
overnight which is better. Cut into 16 squares. Makes
approximately 64 pieces.
You may notice fudge turning out a little gooey
which is delicious for sure, but a little hard to eat
without a mess. Use a full pack of caramels in the
fudge but recommending only 1/2 a package in this
recipe as to help you avoid a gooey caramel mess.
But feel free to use entire package if you're up to the
Pumpkin Cheesecake Muffins
Ingredients for Crumb Topping
1/4 cup dark or light brown sugar
1/2 cup all purpose flour
1 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
Ingredients for Pumpkin Muffins
1 3/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1/2 cup light or dark brown sugar
2 large eggs
1 cup pumpkin puree
1/2 veggie oil
1/3 cup milk
1 teaspoon vanilla extract
Ingredients for Cheesecake Filling
6 ozs. philly cream cheese, softened to
room temperature
1 egg yolk
1 teaspoon vanilla extract
3 tablespoons sugar
1. Preheat oven to 425 degrees. Line 2 muffin sheets with
14 liners or spray with Pam. Set aside.
2. Make crumb topping first: add brown sugar, flour &
cinnamon to a small bowl & mix until combined. Add melted
butter & mix until crumbs form. Set aside.
3.  Make muffins: In a large bowl toss flour, baking powder,
baking soda, salt,cinnamon & pumpkin pie spice together
until combined. Set aside.
4. In a medium bowl whisk the brown sugar & eggs until
well combined. Whisk in the pumpkin, oil, milk & vanilla.
Pour the wet ingredients into the dry ingredients, stir until
just combined. Do not overmix.
5. Make cheesecake filling: in a medium bowl beat cream cheese
with electric hand mixer on medium high speed until creamy. Add
egg yolk, vanilla & sugar. Beat till combined.
6. Spoon 1 tablespoon of pumpkin muffin batter into muffin
cups. Layer with 1 spoonful of cheesecake filling
then another tablespoon of pumpkin muffin batter or however
much is needed to fill the cup all the way to the top. Fill to very
7. Some cheesecake may poke out of the top or on sides.
Sprinkle each muffin evenly with crumb topping & press
topping down into the muffin so it sticks
Pumpkin Cinnamon Rolls
2 cans Pillsbury Cresent Rounds
4 tablespoons butter, melted
1/2 cup pumpkin puree not pie filling
1 tablespoon milk
1/4 cup packed light brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Ingredients for frosting
4 ozs. philly cream cheese, softened
1 1/2 cup powdered sugar
1/4 teaspoon pumpkin pie spice
1 teaspoon pure vanilla extract
1. Preheat oven to 375 degrees. Lightly grease a 2 - 8
inch cake pans with Pam. Set aside.
2. Separate dough into 16 rolls & unroll. Brush each
piece of dough with melted butter.
8. Bake muffins for 5 minutes at 425 degrees. Keeping the
muffins in the oven lower the temperature down to 350
degrees & bake for an additional 15 minutes or until a
toothpick inserted in center comes out clean.
9. Try not to overbake. Allow the muffins to cool for 10
minutes in the muffin pan than transfer to wire rack until
ready to eat.
Muffins taste best on the same day though they may be stored, covered tightly at room temperature for 3 days or
in the frig for 5 days. Muffins freeze well up till 2 months.
3. In a small bowl, mix together pumpkin puree, milk,
brown sugar, cinnamon & nutmeg.
4. Evenly divide pumpkin filling & spread evenly over
each piece of rolled out dough. Carefully roll up each
dough, lightly pinching seams togethe.r
5.Arrange the rolls 1 inch apart in the prepared cake
pans. Bake 16 -18 minutes or until tops are golden
Prepare Frosting
Place cream cheese in a mixing bowl &
cream for 1 minute.
Gradually add in powdered sugar &
continue to beat until well combined.
Mix in pumpkin pie spice.
Add vanilla & mix until thoroughly
combined. Remove pans from oven &
immediately brush with frosting. Serve.
Pumpkin Pecan Tassies
1 15 oz. package rolled refrigerated unbaked piecrust 2 piece
3/4 cip canned pumpkin
1/4 cup sugar
1 teaspoon pumpkin pie spice
1/8 teaspoon salt
1 egg lightly beaten
1/4 cup 1/2 & 1/2, light cream or milk
1/3 cup chopped pecans
1 tablespoon packed brown sugar
1 tablespoon butter, melted
maple syrup
1. Let pie crust stand according to package directions.
Preheat oven to 350 degrees. Unroll piecrust. Using a
2 1/2 inch round cookie cutter, cut 12 rounds from
each piecrust.
2. For filling, in a large bowl stir together pumpkin,
sugar, pumpkin pie spice & salt. Add egg, stir until
combined. Gradually add 1/2 & 1/2. stir just until
3. For pecan topping, stir together pecans, brown
sugar & melted butter. Spoon about 2 teaspoons
filling into each pastry cup.
4. Top each with a scant 1 teaspoon pecan topping.
Bake about 35 minutes or until filling is set & crust is
golden brown.
5. Remove tassies from mini muffin tins & cool
completely on a wire rack. If desired drizzle maple
syrup on top just before serving.
To Store: place tassies in a single layer in an airtight container. Store in the refrigerator for up to 2 days.
Three months in the freezer. Thaw 1 hour at room temperature before serving.
Pumpkin Patch Whoopie Pies
Ingredients for cookies
1 box white cake mix or spice mix if using spice
omit pumpkin pie spice
1 tablespoon pumpkin pie mix
15 oz. pumpkin puree
1/3 cup applesauce, oil or melted butter
2 teaspoons vanilla extract.
Ingredients for filling
4 ozs. philly cream cheese, softened
1/4 cup butter, softened
2 tablespoons pumpkin puree
1/2 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
2 - 3 cups powdered sugar
orange food dye
6 - 7 apple laffy taffies
12 tootsie rolls
1. Preheat oven to 350 degrees. Line a cookie sheet with
parchment paper.
2. Combine cake mix, pumpkin pie spice, pumpkin, applesauce &
vanilla extract.
3. Scoop dough balls ( just smaller than golf balls). The dough will be
sticky, refrigerate dough for a few minutes if its to hard to work with.
4. Gently pat down each dough ball a  little so that the cookies don't
bake too high. Bake for 12 - 14 minutes.
Remove & let cool.
5.Filling: beat cream cheese & batter until smooth. Add pumpkim
puree, pumpkin pie spice, vanilla & slowly add in powdered sugar
until you reach your desired consistency. Colored to desired color
with dye.
6. To make your stems: roll tootsie rolls in hands till smooth &
elongnated. Pinch with fingers to give an hour glass shape & bend
sides to make like a stem.
7. To make leaves: heat laffy taffy in the microwave 5 - 10
seconds ( be careful cause it burns easily) Break off about 1/3 of
the taffy & roll into a ball.
8. Use fingers to shape a large leaf & use a fork to make a vein in
the leaf. Microwave 1 taffy at a time because they cool quickly.
9. Stick leaves onto stems, they are both sticky, so they don't
come apart.
10. Pipe filling onto the bottoms of 1/2 the cookies & place another
cookie on top, creating whoopies. Using a finger to poke a shallow
hole in the middle of the cookies on top of your whoopies & press
the stem & leaf into the hole.
If you want to make vines, simply roll a piece of taffy between your
hands & then gently twist & pull to make a long snake, then make a
little loop d loop.
I also make a mean lasagne!!
Peanut Butter Pumpkins
1 1/2 sticks butter room temperature
1 cup smooth peanut butter
1 1lb. box of powdered sugar about 3 1/2 cups
yellow & red food coloring
more yellow than red
mini chocolate chips
1. Mix by hand or can use a dough hook on your mixer.
Strarting with peanut butter brown, add food coloring
about 3 times to make them orange enough.
2. Use a toothpick to make pumpkin creases. Use a mini
chocolate chip for the stems.
Pumpkin Cupcakes with Salted Caramel Buttercream
Ingredients for Cupcakes
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon ground allspice
1 cup packed brown sugar
1 cup sugar
1 cup  (2 sticks) unsalted butter, melted, cooled
4 large eggs
1 can 15 ozs. pumpkin puree
Salted Caramel Buttercream Recipe Follows Cupcake Recipe
1. Preheat oven to 350 degrees, line cupcake pan with paper liners. Set aside..
In a medium bowl whisk together, flour, baking powder, baking soda, salt,
cinnamon, ginger, nutmeg & all spice. Set aside.
2. In a bowl of a stand mixer fitted with a paddle attachment, combine brown
sugar, sugar, butter & eggs. Beat on medium speed till well combined. Add
dry ingredients & mix on low until smooth. Fold in pumpkin puree.
3. Divide batter evenly among liners, filling each 1/2 way. Bake until tops
spring back when touched & a cake tester inserted in the center comes out
clean. Bake 20 - 25 minutes rotating pans once if needed. Transfer to wire
rack, let cool completely. 8 cupcakes
1. In a medium saucepan, stir together sugar & water. Bring to
a boil over medium high heat. Cook without stirring till
mixture turns a deep amber color about 10 minutes.
Cupcake Recipe
Salted Buttercream Frosting Recipe
Ingredients for Frosting
1/4 cup sugar
2 tablespoons water
1/4 cup heavy whipping cream
1 teaspoon vanilla extract 1 stick salted butter
1/2 teaspoon sea salt
2 cups powdered sugar
2. Remove from heat & slowly add in cream & vanilla
stirring until very smooth. Let caramel cool for about 20
minutes until it is just barely warm & still pourable.
Alternatively you can use just under 1/2 cup of your favorite
caramel sauce.
3. In a mixer fitted with paddle attachment, beat butter & salt together
intil lightened & fluffy. Reduce speed to low & add powdered sugar.
Mix until thoroughly combined.
4. Scrape down side of bowl & add caramel. Beat on medium high
speed until light & airy & completely mixed (about 2 minutes).
Mixture should be ready to use without refrigeration.
5. If your caramel was too hot when added, it will cause your icing
to be runny. If this happens refrigerate for 15 - 20 minutes. Used a
wilton 1A large round tip to frost.
Mini Pumpkin Cheesecakes w/ Gingersnap Crust
Ingredients For Base
24 gingersnap cookies
3 tablespoons melted butter
Ingredients for Cheesecake
1 8oz. Philly cream cheese, softened
1/2 cup canned pumpkin
1/2 cup suagr
1/2 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt 1 egg
cool whip topping caramel sauce if desired
1.  Preheat oven to 350 degrees. In a food processor grind
gingersnap cookies to crumbs. Add melted butter & pulse
until mixed.
2. Lightly spray mini cheesecake pan with Pam. Place
approximately 1 tablespoon of gingersnap crust mixture into
each of the 12 cheesecake cavities.
4.  Spoon cream cheese mixture into mini cheesecake pan
on top of gingersnap crust. Bake 20 - 25 minutes until set.
3. Beat cream cheese, pumpkin, sugar, vanilla, salt &
spices with electric mixer on medium speed until well
blened. Add eggs & beat until just blended.
5. Remove from oven & let cool in pan for at least 30
minutes. Chill at least 2 hours preferably overnight.
Pumpkin in the Jar
Makes 6 small mason jars
Ingredients for Pumpkin Pie Filling
1 - 15 oz. can pumpkin puree
5 tablespoons brown sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
pinch of cloves
2 tablespoons heavy cream
Ingredients for Cream Cheese Mousse
3 egg whites
1/2 cup sugar
4 ozs. Philly cream cheese, softened
1/4 teaspoon vanilla
2 cups mini marshmellows
Ingredients for Cookie Layer
1 1/2 cup chopped gingersnaps &
graham crackers
4 graham crackers
8 gingersnaps
Additional whipped cream for topping if
desired & caramel sauce for drizzling.
1. Pumpkin Pie Filling: Scoop pumpkin puree into a medium
sized bowl. Add brown sugar, cinnamon, pumpkin pie
spice, cloves & heavy cream & mix well. Set in frig to firm
while you make mousse.
2. Cream Cheese Mousse: Add egg whites to mixer bowl
(separate from pie filling) & beat on medium high until soft
peaks form. While beating slowly add sugar & beat until
stiff peaks again.
3. Mixture will go from kind of frothy to smooth & will give
volume. When done set egg white bowl aside.
4. In another bowl mix cream cheese & vanilla together
until smooth. Add cream cheese mixture to egg whites &
5. Melt marshmellows in a small bowl in the
microwave about 15 - 30 seconds. Add melted
marshmellow to egg whites & cream cheese mixture &
mix well until combined. Refrigerate an hour or so.
Last to Assemble
1. Start with about 1 1/2 tablespoon of graham
cracker/ gingersnap crumbs on the bottom of the
mason jar. Add 2 tablespoons of pumpkin pie filling.
2. Add 2 tablespoons cream cheese mousse. Repeat
layers 1 - 3 times, you should have 2 of each. At this
time you can put the tops on the jars & put in the frig.
3. When you are ready to serve them, remove the
lids & top with whip cream & caramel drizzle. You
can also add sugared pecans on top.
Pumpkin Cake Cookies w/a Pecan Maple Glaze
Ingredients for Cookies
1 box Pillsbury Pumpkin Cake Mix
1/2 cup unsalted butter, softened
1 tablespoon flour
2 eggs
Ingredients for Maple Syrup Icing
3/4 cup powdered sugar
2 tablespoons brown sugar
1/4 cup unsalted butter, melted
4 tablespoons pure maple syrup
1/2 tablespoon vanilla
1/2 cup crushed pecans
1.Mix together the ingredients for the cookie dough. Then take
1 tablespoon of dough & roll it into a ball.
2. Place them on a silpat sheet on your cookie sheet so they
don't stick. Bake at 350 degrees for 10 - 15 minutes
depending on your oven. Take out & let cool 5 minutes then
transfer to a wire rack.
3. Place wire rack on top of a sheet pan covered with
parchment paper. Once they are cooled, mix together all the
ingredients for the maple surup icing. Spoon the icing over the
cookies. All the drips will land on the parchment paper so
clean up is easy.
4. Once  the glaze has set you can put them in a box or container.
Pumpkin Bread with Cream Cheese
Ingredients for Bread :
1 large egg
1 can pumpkin puree
1/2 cup light brown sugar, packed
1/4 cup sugar
1/4 cup coconut oil in liquid form or canola
1/4 cup sour cream or greek yogurt
2 teaspoons vanilla
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
1 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
Ingredients for Cream Cheese Filling :
1 large egg
4 ozs. Philly cream cheese, softened
1/4 cup sugar
3 tablespoons all purpose flour
Preheat oven to 350 degrees.
1. Spray a 9x5 loaf pan with Pam or grease & flour. Set aside.
2. Bread : In a large bowl add first 10 ingredients, then add nutmeg & whisk to combine.
3. Add flour, baking powder, baking soda salt & fold with a spatula  until just combined, don't over mix.
Set aside.
4. Turn about 2/3 of the batter out into the prepared loaf pan, smoothing the top lightly with a
spatula & pushing it into the corners & sides. Set aside.
5. Cream Cheese Filling : In a large bowl add all ingredients & whisk to combine.
6. Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula & pushing
into corners. Top filling with remaining pumpkin batter, smoothing the top very lightly with a
spatula as to not disturb cream cheese layer & push batter into corners.
7. Bake for about 46 minutes or until top is domed & golden & center is set after testing with a
toothpick. This can be tricky cause the cream cheese never gets solid. Tip: tent the pan with a
sheet of foil draped over it at the 35 minute mark so top & sides won't get too brown before
center is done. Baking times are going to vary on moisture content of bananas, cream cheese &
oven variences. Bake until done, watch the bread.
8. Allow bread to cool in pan 15 minutes before turning out on a wire rack to cool completely.
Serve with honey butter, cinnamon sugar butter or vanilla browned butter glaze. Bread will keep
in an airtight container at room temperature for a few days or freeze for 6 months.
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