![Hello, fall... this pumpkin spice mix is amazing in hot cocoa and coffee, and it's super simple to make. Whip up a batch and keep it in the fridge for days you don't have time to make it to the coffeeshop, and use a Dixie To Go cup from @DixieProducts to be sure you can take it with you. #CupForCrushingIt [ad] | pumpkin spice latte | pumpkin spice cocoa | pumpkin spice coffee |](http://i.imgur.com/f4QJ5OT.jpg)
I pride myself on always being on time. Even if it means leaving my house incredibly early and sitting outside a place for half an hour because I arrived too soon, I pride myself on being on time. It’s just something that was instilled in me from a young age, and it’s important to me. But sometimes things don’t go as planned… and that’s when it’s time to just totally forget everything else that’s bringing me down and Crush It.
I partnered with the Roasterie Kansas City Air Roasted Coffee for this post. All opinions are my own.
Fall is upon us, and it’s seriously starting to get chilly… temperatures are dipping lower and lower and I’m pretty much ready to turn my heat on. The only thing saving my heating bill right now is a nice steaming hot cup of coffee. And what’s better with coffee than a really delicious piece of biscotti? Nothing. Except maybe a delicious piece of pumpkin spice biscotti, especially if you’re dipping it into incredible Roasterie Kansas City Air Roasted Coffee. Plus, it’s so easy to make, which means it’s the perfect gift for your Thanksgiving hostess, your friends, and, well, yourself. And since biscotti is a treat that ships really well, it’s also great for those friends who live halfway across the country. Here’s how to make this sweet pumpkin spice treat.
I love a good baby shower. I mean, who isn’t a fan of welcoming new life into the world? There’s just so much to celebrate when a new baby is due. So when I found out a blogger I totally love was having a baby, I had to make some special mints to celebrate! These pumpkin spice cream cheese mints are perfect for welcoming autumn babies, but also for any celebration (like a football watch party, a Halloween bash, or Thanksgiving). Plus, they’re so easy to make that you’ll find any excuse to make them. But this time, I’ve made them to celebrate Katie from Clark’s Condensed as she welcomes her new little boy!
I know we’re starting to get to the part of the year where everyone is saying “Pumpkin’s out! Bring on the peppermint!” However, I couldn’t resist just one more fall recipe before Thanksgiving. I kind of view Thanksgiving as that time where you transition from fall to winter. It’s like the last Hurrah for pumpkin spice lattes, caramel apple cider, and other truly fall-ish treats before they disappear and it’s all peppermint mochas and salted caramel brownies until spring.
So, think of these truffles as, like, Custer’s Last Stand, but in Pumpkin form. It’s Pumpkin’s Last Stand, and it promises to please and leave you with nothing but good pumpkin memories to get you through the sea of Winter Wonderland.
You’ll need everything pictured above, and water. I didn’t include water because I’m really hoping y’all have some on hand and I don’t have to tell you to buy it.
I’ve shared with you about this Duncan Hines mix before, but I have to share again, because, hello, it’s really awesome. See, when I went to New Jersey this year to the Duncan Hines Test Kitchen, I got the opportunity to reconnect with a lot of really great people, like Chef Joe. And while we were chatting, a lot of us were throwing some ideas out there that we’d love to see. It was dinner, and we were brainstorming. And this was one idea that I shared with Chef Joe. I told him I’d love to see a Pumpkin Spice Decadent mix come from Duncan Hines, similar to their Red Velvet Decadent Mix, the Strawberry Cheesecake mix, and the amazing chocolate Decadent Mix they’ve created. Because, y’know, I’m a huge pumpkin fan.
Chef Joe kind of looked at me like “Yeah, okay. I don’t know. Seasonal products can be hard sometimes because there’s not a ton of time that seasonal products are in stores.” My hopes were a little dashed, I suppose. Then my awesome friend Jeannie suggested that Duncan Hines do seasonal products on a shipper, which is a type of cardboard display, to make sure they have more prominence in stores. It was a great idea, but again, Chef Joe was kind of “Eh, I don’t know.”
So then, the next day, we were all getting pumped up. They were about to do a big reveal of the NEW products coming from Duncan Hines! It is always such an exciting part of our trip, to see the new products that Duncan Hines is releasing. They pulled back the curtain, and… OHMYGOSH! It was a Decadent Mix… but not just any decadent mix. It was THIS decadent mix. Pumpkin! I was dying. Then, they revealed the next seasonal product and, in the words of my dear friend Jeannie, “Dontchaknow, it was on a shipper!”
Chef Joe said it was SO hard not to tell us the night before, but he just had to wait for the big reveal! It’s the key thing that tells me they really did listen to our thoughts and advice from the previous year. I definitely get how Chef Joe said it was hard to keep it a secret, though, because then *I* had to keep it a secret from all of you until it hit stores! Crazy! In fact, I still have a few secrets that my lips are sealed on.
Anyway, just like the other Duncan Hines Decadent Mixes, this cupcake mix comes with your cupcake mix (enough for twelve), frosting mix, and a pastry bag so you can fill and decorate cupcakes easily. You’ll want to set the frosting mix and pastry bag aside for now, and grab your cupcake mix.
Mix it up according to the ingredient instructions on the back of the box, but instead of putting it in a cupcake pan…
…put it in a greased 8″ round cake pan. I used my Wilton Ultragold for this one. Bake at 350 for about 28-30 minutes, then remove it from the oven and let it cool completely.
While that cools, you’ll want to mix the frosting pouch, but you’re going to just totally disregard the package directions for this one. Take 1 block of softened Philadelphia cream cheese (8 oz) and mix it with the frosting pouch using your mixer of choice until it’s well blended and creamy. Don’t add the water or butter listed on the back of the package. It’s totally not necessary, as the cream cheese is enough, and will give it that cheesecake taste.
Once your cake is cooled, shred it to bits. I can honestly tell you, making cake pops is the easiest way to save your sanity when you have a child experiencing the terrible twos. While he is throwing a temper tantrum in the background, you can just tune him out to shredding cake instead of pulling your hair out. It’s a great way to keep that bald spot you’re getting the size it is instead of letting it get bigger. (Zach really isn’t too deep into the terrible twos, luckily, but those teeth are killing us!)
From there, you’ll mix in large spoonfuls of the frosting, stirring and rolling until your shredded cake mixture is more like a thick dough that can be rolled into balls.
Roll them into balls about quarter-sized, and then chill them for at least half an hour.
There are two ways you can finish these, both involving Wilton Candy Melts. The first way to finish them is to grab the Vanilla melts (or white, or whatever your favorite vanilla-ish dipping melt is). The second way, which will really pack in the pumpkin flavor, is to use the Pumpkin Spice Candy Melts, pictured above.
They smell so good! Go ahead and melt those in the microwave or in a double boiler the way you would typically melt chocolates. For microwave, I’ve found that trying 1 minute, stirring, and then doing additional 30 second increments if needed is an easy way to melt without scorching.
It’ll look creamy. If you used vanilla instead, it’ll look just like this, but white instead of orange.
I decided to make some of each! Dip the ball into the melts, then tap off the excess and place them on waxed paper. While they’re wet, you can sprinkle on some cute fall sprinkles!
Or, you can tint leftover vanilla melts green using Wilton gel food coloring, and use the pastry bag that came with your Duncan Hines Decadent Mix to pipe little pumpkin vines and stems onto the orange balls.
So yummy. They’re like, melt-in-your-mouth yummy.
How do you feel about winter flavors starting before Thanksgiving? Would you prefer to wait until after for peppermint, or do you like to bring those flavors on early? Let me know in the comments below!
If you were keeping an eye on my Instagram and Twitter at the end of last month, you probably know that in September, I got to visit the Duncan Hines Test Kitchen for the SECOND year in a row. It was such a fantastic experience the first year around, so I knew the second year would be amazing!
After signing a very strict non-disclosure agreement, we were all allowed to do some special taste testing of the latest and greatest that is coming soon from Duncan Hines. While I can’t spill the beans on EVERYTHING just yet… I CAN show you this delicious product, which has already been hitting stores nationwide. It’s something I’ve been waiting for and excited about for SO long! Duncan Hines, as part of their Decadent Mixes line, has released a brand new Pumpkin Spice Cupcake mix, complete with cupcake mix, frosting, and a pastry bag to make filling and piping easy without you needing to buy additional supplies.
While I was in New Jersey, I dropped a little hint on Twitter about a tip that Chef Joe gave us during an exclusive baking demonstration for those of us who were there… and that is how to make a cake mix pie crust. Yup, that’s right,you can make a pie crust out of cake mix!
Well, I decided to make a little adaptation to his recipe, and have some fun experimenting with it, and I came up with something that I know will be a hit at any fall party. In fact, it’s what I’m taking for Thanksgiving dinner this year, along with my Better Than Pumpkin Pie Dessert from last year. There’s just something about a twist on a classic like pumpkin pie that makes for an extra special dessert.
Luckily, all of the ingredients are either in your kitchen, or in your local grocery store. It isn’t a too-complicated recipe which makes it perfect for a last-minute take-along.
Start by separating your eggs. This is one of the more complicated parts of the recipe because you’ll want to keep these two portions straight… for the crust, you will need 3 egg yolks and 1 whole egg. For the filling, it is 2 egg whites and 1 whole egg… which means you’ll separate the first 3 eggs (putting 3 yolks in the cake bowl, 2 whites in the filling bowl, 1 full egg in each bowl, and then saving 1 egg white for another purpose, like a morning omelette or other exciting dish).
From there, it’s all easy.
Begin by preparing your crust. Reserve the frosting mix for later, so just get the cake mix out now. Pour in the cake mix, eggs (3 yolks, 1 egg, in case you forgot), and 1 Tablespoon of softened butter. (Or margarine, or shortening, but… I like butter for this particular crust, but only had margarine on hand and it worked fine). You’ll want to knead the dough while rotating the bowl. If you find that the dough is sticky, add up to 3 Tablespoons more flour, just adding a tiny bit at a time while you knead it. Because this is a cupcake mix, it contains a little bit less volume than the cake mixes; for a cake mix, the additional flour shouldn’t be necessary, but for any of the cupcake mixes, I find the extra flour helps.
Your dough will look, smell, and taste like pumpkin spice. Yummy. The best part of this Duncan Hines mix is how it already comes with the frosting, which provides a crucial part of the recipe, so it really makes the full thing so easy to make and enjoyable.
When your dough is ready, flour a surface and roll your dough out into pie-crust thickness.
Take a biscuit cutter or other 5-inch round cutter and cut your pie crust into circles, leaving for as few scraps as possible.
Just press through like you would any sort of cookie or cut-out.
Lightly grease and flour two to three mini muffin tins (depending on how much crust dough you ate, how thickly you rolled the crust, and how much flour you used in the initial dough, if any), then lightly place the circles into the tins.
Set those aside so you can prepare your filling.
For the filling, it’s just a basic pumpkin pie filling recipe. Take 1 can of your pureed pumpkin, 3/4 cup brown sugar, 1 tsp ground cinnamon, 1/2 tsp salt, 1/2 tsp ginger, 1/4 tsp ground cloves, 1 can of evaporated milk, and your eggs from above (2 whites, 1 whole).
Some people prefer to use (or are just very used to using) granulated sugar for their pumpkin pie. I’ve found that the brown sugar lends a richer flavor and more complex taste, pairing well with the cinnamon and spices. It is up to your personal opinion. You may also decide instead of using my egg mixture to use the traditional two whole eggs, but I used the 2 whites and 1 whole to use the remainder of my eggs. It is up to your personal preference about pie filling.
Start by mixing your sugar and spices in a small bowl, and your eggs in a large bowl. Pour the pumpkin and the sugar into the large egg bowl, continuing to mix. Finish by gradually stirring in your evaporated milk.
Put about 1 tablespoon of filling into each unbaked shell.
Bake your mini tarts at 350 for about 10-11 minutes. Remove, and let them cool.
As those cool, prepare your pumpkin spice frosting that came in the Duncan Hines Decadent Pumpkin Spice Cupcake Mix according to the package directions.
I mentioned above that the box mix comes with a pastry bag so you can fill your frosting straight into it without having to purchase bags separately. You can easily just fill this bag, cut the tip off, and use it. I decided to put my Wilton 1M tip into the bag before filling to give a star-shaped frosting puff, but you can choose any large tip you like, or go tip-less!
Just do a slight squeeze until the filling is covered, pulling up slightly, and release.
They’ll look like this!
Yummy… a perfect pumpkin surprise in every bite!
Remember, you can get creative with this and use the crust recipe from Chef Joe at Duncan Hines to make any pie you like, with any Duncan Hines cake mix. Want a cherry pie with chocolate crust? Go for it! Want a set of mini pumpkin pies with a yellow crust? Do it. The sky is the limit, and you can bake any pie you’d like with the recipe above, getting extra creative and having some fun with it.
Tell me in the comments below, what is your favorite fall dessert? Are you a pumpkin pie traditionalist, or do you skip the pumpkin pie and go straight for another treat?
For a printable version of this recipe, go to the Duncan Hines website, which is brand new and has been totally revamped for #bakingseason! Don’t forget to create your own delicious Duncan Hines treats and tell Duncan Hines what #bakingseason means to you on Facebook, Twitter, and Instagram!
There’s something about fall that I really love… perhaps it’s the sudden influx of seasonal flavors. Think about it. Spring might bring some yellow-tinted Oreos and a little Easter candy, but summer seems to be lacking for fun seasonal flavors. Fall is the first time when all of that comes back.
These Pumpkin Spice Rice Krispie Truffles are packed with seasonal flavor, plus they’ve got fun fall decor. If you think cake pops are trendy, you’ll love this new twist on them!
It helps that assembly is easy!
Start by melting 1/4 cup butter (in pieces) and 1 (10 oz) bag of Jet-Puffed Mini Marshmallows over low heat in a saucepan, stirring frequently. Once melted, remove from the heat and pour in 1 box of Jell-O Pumpkin Spice Pudding Mix, stirring it in until the pudding mix is completely dissolved.
Fold in 5 cups of Kellogg’s Rice Krispies, then let cool for about 15 minutes.
Spray your hands with some Pam and shape the mixture into small balls with a diameter about the size of a quarter. Place them in the refrigerator for about 15 minutes to firm up.
Melt white chocolate chips or vanilla almond bark, letting cool slightly. Dip Rice Krispie balls into coating, making sure they’re completely coated. Top with sprinkles while still wet and set on waxed paper until firm. I chose to use Wilton sprinkles in a fun fall leaf motif! I love them!
You can also spear the finished truffles on lollipop sticks or bamboo skewers to turn these fun truffles into a pop perfect for a seasonal display. My favorite way of serving them? Fill a vase with Rice Krispies, then stick the pops into the vase.
Would you like more Rice Krispie fun? Stay tuned today for more Rice Krispie recipes, then check out my Rice Krispie Pinterest Board here. Don’t forget to head over to my Rice Krispie Party Post for a chance to win a Rice Krispie Prize Pack!
I’m an ice cream addict. I seriously love it, and there’s one ice cream shop in my area that was literally the most amazing place to get ice cream growing up. It still is a great place for ice cream, but I find myself being able to make the trip up there less and less. They have the wittiest flavor titles, like Rock Chocolate Jayhawk, Tiger Tracks, and Powercat Crunch for our major college teams in the area. My personal favorite at the moment is Cookie Monster, which is a sweet cream ice cream tinted blue with Oreos and chocolate chip cookies mixed in. It’s to. die. for.
I still remember the very first ice cream I tried at Sylas and Maddy’s though. It was fall, and they had this one perfect fall flavor that I couldn’t get enough of. See, it was Pumpkin Pie Ice Cream, but they actually included a full pie in every gallon. Not even kidding, they just chopped the pie up and threw it into the ice cream maker. It was rich. It was creamy. It had every ounce of pumpkin pie flavor in this ice cold treat.
I had to see if I could recreate that incredible, intense pumpkin pie flavor, minus the full pie. So, I considered what I had on hand, and thought about ways to use actual pumpkin puree in my ice cream maker, and toyed with different options and recipes. None of them were thick enough, hearty enough, and packed with enough pumpkin spice flavor.
Finally, I remembered that Jell-O has a seasonal pumpkin spice pudding that had exactly the quality of flavor I was looking for. However, the texture of it took it from an idea for ice cream, to an amazing custard-like finished product. It was thick and creamy, just what I needed.
This recipe does call for an ice cream maker to churn it into a creamy creation. However, if you do not have one, you could put the mixture into your regular freezer, but it will be slightly less creamy and whipped.
Because this recipe is straightforward, I just didn’t have many pictures of the in-between process.
Here’s the recipe:
2 Cups whole milk
1 Cup sugar
2 (3.5 oz) pkgs Pumpkin Spice Jell-O Pudding
4 Cups heavy Whipping Cream (I used A&E)
2 tsp. Vanilla Extract
Whisk all ingredients together, put in an airtight container, and refrigerate for two or more hours. Then, pour mixture into ice cream maker and use according to manufacturer instructions. Once thickened, you can serve it as-is, or put it in the freezer to allow it to thicken further.
Serve in a waffle bowl, sugar cone, cake cone, or straight out of the freezer, however you’d like.
You can also take a pie crust and press it into mini tart or muffin tins, brush with butter, sprinkle with cinnamon sugar, and bake until golden brown, then serve a scoop of the frozen custard in the middle to make a delicious frozen pie. Or, you can sandwich the frozen custard between gingersnap or shortbread cookies for a delightful fall ice cream sandwich!
The possibilities are endless.
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Do you have an ice cream maker at home? What is your favorite recipe for it? Do you enjoy ice cream during specific seasons or all year round?
As always, I’d love it if you left pictures or comments down below to let me know what you think of this recipe, especially if you try it out!
Oh, and if you’re ever in Olathe, KS or Lawrence, KS, be sure to stop by Sylas and Maddy’s for some of the best ice cream you’ll ever have, ever.
