pumpkin

Perfectly Pumpkin Vanilla Bars

- Mama 3 Comments

Some people mark Halloween as the end to all things pumpkin. Of course, Hobby Lobby starts discounting Christmas in, like, July, so really, our holiday schedule is thrown way out of whack.

I think that post-Halloween pumpkin is the best kind of pumpkin. There’s no reason to pass on all things pumpkin until after at least Thanksgiving! You might remember that I’m a huge fan of pumpkin. As evidenced by my Better Than Pumpkin Pie dessert that was a huge hit last Thanksgiving. Or my Pumpkin Butter recipe that has been a huge reader favorite this season. Or maybe even my Pumpkin Spice Krispie treats from last year.

No doubt about it, I love Pumpkin. So, even though we’re well into November, I still have just a few more pumpkin recipes left in me. My hope is that you’ll find something yummy to take to an upcoming Thanksgiving feast, or at the very least, enjoy while you cry over the Christmas music that started just after Halloween on some stations.

These Perfectly Pumpkin Vanilla Bars are so easy and tasty that you might want to consider making a double batch. Yum.

You’ll want to start with the Pumpkin Creme cake mix from Pillsbury. It comes with the vanilla mix that they use as a filling in the cake. I’m going to use it in a slightly different way in these bars, however.

In addition to the mix, you’ll need some milk, oil, eggs, and sprinkles, though the sprinkles are optional.

Set the vanilla filling packet aside and just pour the pumpkin cake mix into a large mixing bowl. Add in your egg, 1/4 cup of milk, and 1/4 cup of oil.

It will be an incredibly thick batter, and it will smell really, really awesome. So… try not to eat too much of it before pressing it into a greased 9×9 pan.

Just like that.

For the vanilla topping, you’ll want to mix together the filling packet, plus 2 tablespoons of oil and 2 tablespoons of water.

Spread this as evenly as you can on top of the pumpkin batter.

You’re going to bake these for 25 minutes at 350 degrees.

It’ll have a fun layered effect when it’s finished.

While the bars are still slightly warm, gently press your fall sprinkles into the top. Then, the hard part… waiting! You have to wait a full hour for these to cool. Don’t try cutting them sooner– they’ll fall apart!

Voila! Worth the hour wait… and so delicious. They’re a bit ooey-gooey and packed with fall flavor. The vanilla offsets the pumpkin perfectly for a delicious finish.

I got ten thin bars out of my 9×9 pan. You can also cut them into squares, triangles, or any other delicious desired shape you’d like.

Maybe eating something pumpkin will help counteract the Christmas special you’re watching on TV before Thanksgiving has even come and gone.

Are you a die-hard holiday separationist, waiting for one to end before the next begins, or do you blend your holidays in the last half of the year? When do you feel pumpkin is “out”? Sound off in the comments section below!

Triple Pumpkin Mini Tarts with Duncan Hines Pumpkin Spice Cupcake Mix

- Mama 4 Comments

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!

It’s the Great Pumpkin, Kansas City!

- Mama 3 Comments

Picture this. You’re driving south on I-35 near Gardner, and suddenly, just past a bridge, you see a giant Jack-O-Lantern come into view.

It’s huge. Massive, even.

No, it’s not the Great Pumpkin here to give you Halloween goodies, Charlie Brown. It IS a great pumpkin that will lead you to lots of family fun, however.

This giant pumpkin, attached to a slide, is one of the first signs that you’ve reached the Kansas City Pumpkin Patch, one of the larger, more exciting patches in the Kansas City area. Just outside of Gardner, it’s pretty local to most of the city, and provides for a ton of activities that you can do with your family, including the big pumpkin slide.

We started off on the tricycle race track. Complete with plenty of tricycles, both vintage and new, the little ones in the family can race around the track and have fun beating each other’s speed, or just enjoy a leisurely ride with the help of a loved one. Zach had a blast going around with Jeffrey giving him a push!

Near the tricycle track are a fun Gyro Ball, which is new this year, a pumpkin launcher, and a kid-friendly zip line. Unfortunately, these attractions appeared to be closed during our weekday visit. It’s one trade-off that you have to decide what is best for your family. For Zach, there was plenty to do without having the additional attractions open– slides, trikes, and dino digs! In that situation, going on a weekday is perfect because the patch isn’t as crowded, and you’re able to do the perfect kid-friendly activities. However, if you’ve got older kids interested in the Gyro Ball and launching pumpkins, a weekend visit may suit you better. Even though it will be more crowded, these activities are most likely open and running, so you can get the full effect of the patch. We’ll likely keep checking out the less crowded weekdays, because there was still a TON to do.

I couldn’t resist getting Zach’s photo in one of the cutouts on the farm. He was dying to be a kitty cat! With several of these stationed around the farm, from 1 person to multi-people, you’ll have no problem snapping a cute souvenir photo with your camera or to share on Instagram (#kcpumpkinpatch, for those curious) to share with your loved ones easily. Even Jeffrey was a good sport and let me snap his photo in the Kitty Cat cutout!

It was also fun seeing how much both boys had grown this year. Zach is almost up to 3 feet tall!

Jeffrey is thrilled to have passed mom and finally made it over the 5 feet mark.

We ventured into the barn, which is set up with some smaller, kid-friendly slides, a fun area to play in some corn, and a big sandbox with diggers!

The boys even worked together to fill up some toys.

Zach’s favorite part was easily the wooden train, which he had a blast running the length of, climbing through the tunnels, and sitting on the seats. It was so much fun, and gave him an opportunity to use some imaginary play. There were also a bunch of cars set up with steering wheels so kids could pretend to go for a drive!

Inside the barn near the big Mining Sluice is a great batch of educational opportunities like wood puzzles, trivia, a dino dig, and signs like this pumpkin life cycle. This would be perfect for a scavenger hunt or worksheet to turn a fun field trip to the pumpkin patch into a perfect educational opportunity. You can also have a good discussion about how pumpkins work, then use your newfound knowledge to try to grow your own pumpkin at home, or lead to a discussion about how much work it takes to make the pumpkin you’re getting ready to carve into! As you carve your pumpkins, you can go over how the seeds inside become vines and flowers that create green pumpkins that turn orange!

You can also quiz yourself on some Bee Facts while you’re in the barn!

Outside of the barn, the boys loved this big spider web! It was nearly impossible to walk on, forcing you to crawl it like giant spooky spiders! After a lot of playing, not even getting to see every single thing they offered (like a jump pillow and other kid attractions), it was time for the main event.

We hopped on the tractor-pulled wagon to a drive out to the patch! The corn maze is also accessed by this ride, with 10 acres in a military-themed design this year.

Zach and Jeffrey grabbed a big cart for us to load up our pumpkins!

This is just one of many sections of pumpkins, with more pumpkins closer to the slides and stuff (for those who would rather walk to the patch than ride the wagon), and even more pumpkins and gourds right at the front gate (in case you decide to swap out your patch pumpkins for other pumpkins, or realized you forgot a pumpkin, or you just don’t want to go out to the patches).

Zach was a fan of the small white gourds.

And Jeffrey was seeking out the biggest pumpkins in the patch!

Both boys searched and scoured for the perfect pumpkins to paint and carve, and wandered the patch for the pumpkins they wanted to buy.

After loading them all up in the wagon, it was time to pay and go home for a long nap.

The patch is really a great place for all ages, with tons of activities, so many that we didn’t even get to do them all (including life-sized Lincoln Logs, games, and more slides!) To me, it’s worth the admission cost. If you go on a weekday, not all areas are open, but the admission is $8.00. Weekends are $9.00 online,$10.00 at the gate, with all of the areas open. Anyone 2 and under is free, and military with valid ID get in for $5.00. (Tax isn’t included, nor are some of the activities like the mining sluice, which cost a little extra. Pumpkins are $0.60/lb, with varying prices for giant pumpkins, gourds, and other decor). They’re open through October 31!

It’s a really great family-friendly location for all ages, and the kids will get a kick out of trying the different slides, visiting the barns for more activities, and picking their own pumpkins from the patch.

Check out their website at kcpumpkinpatch.com.

If you have older kids (tweens and teens), you might also want to check out the Kansas City Fear Farm, at the same location as the KC Pumpkin Patch, which operates on weekends, and is a great haunted event with 5 spooky attractions, plus the Zombie Apocalypse Paintball adventure.

One last thing… if you’re hoping to visit the KC Pumpkin Patch, be sure to do it quick, because this is their very last year at this location! They’re currently looking for a new home to move to after this year, but for now, you can find them in Gardener, address on their website.

You can also check out my Facebook page for more photos of our fun trip! The link is over to the right in the sidebar.

Is going to a pumpkin patch a tradition in your family? Tell me all about it in the comments below!

 

Disclosure: I received tickets to the KCPP in exchange for my honest review. All opinions are my own, and not altered by this compensation in any way.

A Trip to Louisburg Cider Mill

- Mama 3 Comments

Growing up in Kansas, the fall gets a bit chilly, with winter following after, and during those seasons, hot apple cider is a necessity. However, I just so happened to win hometown jackpot in that I grew up only about 15 minutes away from the absolute best cider mill, Louisburg Cider Mill. Family owned since 1977, it’s been a part of my entire life, and I was able to get a personal tour of the mill recently. I was shocked to see exactly how much had been added since I was last able to make a trip out there, making it a perfect field trip for Zach, and even Jeffrey.

Greeted by a simple sign proclaiming “Fresh Apple Cider” as I turned off of 68 Highway, I honestly felt flashbacks to childhood. I didn’t realize, though, that a lot had changed at this family-run business, and a lot of that was thanks to Clea, my tour guide for the day. Before I got to the Apple Cider Mill I knew and loved, I was directed to the other half of the Louisburg Cider Mill– the pumpkin patch and corn maze.

Just past the metal sign welcoming you to the patch is a family-friendly fall wonderland, made of pumpkins and bonfires and really fun homemade playsets, which were designed with the intention that families could borrow a lot of the playset ideas for home.

For $8 (or nothing, if you’re under the age of 3), you get access to all of this, and then some. Tires, a hay fort, the corn maze, pallet maze, wagon ride…. all of it.

I think Zach’s favorite part was the pallet maze, which was bright and exciting. Inside of the maze are some super secret letters. Find all of them, unscramble them on an entry form, and you could win a $25 gift card to the country store! Fun, AND educational. The giant corn maze (10 acres!) also has a word puzzle hidden inside.

Speaking of the corn maze… it’s a scarecrow this year. Isn’t he cute?

While there, we got greeted by some friendly little guys, but this one was a bit rude– he stuck his tongue out at us!

The funny thing about a pumpkin patch in Kansas is that, many times, you have to kind of search for a pumpkin at the beginning of the season. Even though there are 10 acres of patch, and there are gobs of pumpkins, large and small, to be picked, we haven’t had a frost yet, which means all of those green vines are intact. Once the frost hits, the vines die out, and the pumpkins gather at the base of the fallen vines, becoming a sea of orange.

I never realized how many things that the Cider Mill had to offer on the patch side. The wagon ride takes about 15 minutes and brings you all around the property, including past the witches’ house (which, I’ll let you in on a little secret, isn’t a witches house at all, but the home that the owners of the Cider Mill used to occupy). New this year is a huge jump pillow, which looks like an absolute blast (for an additional $2). The admission fee gives you access to everything so you can take your time exploring and playing, and with it being open until 10pm, there’s plenty of playtime to be had. You’re even able to bring a flashlight and go through the corn maze at night, until close– spooky! Many weekends, they light up the big bonfires and play live music on the stage, so it’s a perfect way to get the family out for a great night under the stars, next to a cozy fire. It even makes a really romantic date night. You can check out all of the live music dates on the Louisburg Cider Mill website.

Of course, pumpkins and mazes aren’t all the Cider Mill has to offer. They also, obviously, have cider. And, the pumpkins you see there are the pumpkins you can purchase if you don’t feel like taking a trip over to the patch to pick one yourself. Believe it or not, this barn was once just a neglected hay barn that was over 120 years old. In 1977, it was restored, and that fall, they bottled a jug of cider for the first time in that barn. It didn’t take much time after that for the cider to become hugely popular in the area, which led to a second barn being purchased from a neighbor, then assembled right near the old one to make the country store.

An operation that first started out of the barn in small batches has become a huge operation for the owners of the Cider Mill, with apples coming in by the truckload getting washed and turned into fresh cider. All of the apples come from orchards in Kansas and Missouri, a blend of Jonathan, Red Delicious, and Golden Delicious apples in 1,000lb bins.

The clean apples move up a conveyor belt into the barn for processing.

The conveyor belt leads them into the blademill, cutting the apples into pomace, which is a raw apple sauce.

From there, pomace is pushed through a cider press, squeezing the juice out of it for cider.

The cider is pushed through a rotating filter screen which finishes making sure all of the apple bits are out and it’s just cider. It’s then cooled in a cooling tank to 38 degrees. Once it gets cold enough, it goes to a bottling room to be filled into jugs.

Like these! Which can be found in the Country Store and also in grocery stores all across the metro, and even beyond that.

So what happens to the apple pomace and the rest of the apple-y goodness? Well, it’s turned into apple butter! And anything leftover from that goes to compost or cattle feed, meaning the entire apple is used, with little waste.

After exploring everything, I knew we couldn’t leave without stopping in the Country Store near the barn.

We each ate an apple cider doughnut, fresh made (they stopped making them for the morning literally minutes before we bought ours, so they were extra fresh!), and of course, a cup of fresh apple cider.

Needless to say, we’re all big fans of the cider doughnuts.

Nearly everything that isn’t made on-site at the Cider Mill is purchased locally, including the apples, and many of the preserves found in the Country Store. However, a good chunk of the products are made right there on the site, like the pumpkin and apple butters.

The cider isn’t the only claim to fame that Louisburg Cider Mill has, either. They’re also known for Lost Trail Root Beer, which I remember being the only root beer that our local BBQ joint, K&M, would serve. It was always so special to sip root beer out of a glass bottle; it’s something I still enjoy to this day. It’s microbrewed and made from an original formula that the great-great grandfather of one of the owners of the mill encountered while on the trail; an excerpt of his journal entry about the root beer is printed on the bottles still.

Honestly, you can’t beat a trip to the Louisburg if you’re looking for a fun thing to do with your family. It’s not that far from the Kansas City Metro, less than half an hour, and it’s worth every minute.

Looking for a reason to head out that way? The annual CiderFest is this weekend, September 30-October 1, and the following weekend, October 5-6. CiderFest is a free event and craft fair with plenty of exciting booths to explore. They also always have fresh, hot apple cider doughnuts and their famous cider for sale the entire weekend.

If you don’t live near the KC area and want to find out more about Louisburg Cider Mill or buy things like their Cider Doughnut mix so you can make your own Cider Doughnuts at home, you can order online at louisburgcidermill.com.

They do offer school tours and tours for homeschooling groups if you contact them in advance to schedule a trip out there. It’s an amazing educational opportunity for fall, and fits perfectly with an apple-themed unit study.

Want to see more photos of my trip to the Louisburg Cider Mill? Be sure to LIKE my Facebook page, over in the sidebar!

Pumpkin Spice Rice Krispie Truffles

- Mama 3 Comments

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!

All That Glitters Sparkly Pumpkin Tutorial

- Mama 5 Comments

Sparkly pumpkins seem to be easy enough to make, and they’re a very affordable way to add a little sparkle to a Halloween party or even your front porch. Plus, because there’s no carving, it can be kid-friendly, too.

You’re going to want to start out with a pumpkin or three or twelve that suits your size. We picked out three pie pumpkins from the grocery store of varying sizes that were on sale for 79 cents per pound.

Grab some spray paint. I got my Krylon Spray Paint in satin black for 30% off on sale at Hobby Lobby. Spray it on in short strokes. Try to stay at least 6 inches away from the pumpkin, because otherwise, the paint will blow right off.

Try to hit the pumpkin from varying angles and heights so you can get every curve and dimple of the pumpkin pretty covered. You will have to flip the pumpkin over once it’s dry and spray paint the bottom of the pumpkin, too.

Let the pumpkin dry for at least two hours before starting on a second coat. If you spray paint your second coat while the pumpkin is still wet, it will just make the paint bleed, so waiting helps you really see the areas that need a little extra attention and prevent it from bleeding.

While the pumpkin is still wet, choose your glitter and start sprinkling it on while the pumpkin is still wet. If you let the pumpkin dry first, you’ll have to give it a coat of spray adhesive or brush on glue with a large brush, but since the perfect amount of glitter will stick directly to the pumpkin’s spray paint, why add more work for yourself?

We decided just to glitter the top of our pumpkin, and we also decided that large glitter flakes would stand out more than fine glitter. You can choose the best options for you and your style. Polyester fine glitter also works very well. If you plan to glitter the entire pumpkin, you can put on some rubber gloves to avoid getting paint on your fingers and roll the pumpkin in glitter or sprinkle it on the sides.

Let that dry for several hours. Shake off the extra glitter, and display!

We chose black-on-black for our Death By Chocolate Girls’ Night In Party, but you can go with any color scheme you want… pink on pink, blue on blue, or even your favorite sports team’s colors…. like a Sporting Blue pumpkin with dark blue glitter, or, if soccer’s not your game, a red pumpkin with golden yellow glitter for the Chiefs. There are tons of color schemes you could do, and since the pumpkin is SO easy to create, it’s up to your imagination!

Plus, you can display them in all kinds of fun ways. What about pink-painted glitter pumpkins displayed on black cupcake stands on a little girl’s dresser this fall, or harvest browns, greens, and yellows of different sizes displayed on a mantel? You could have glitter pumpkins in every room of the house!

So, grab your kids, the can of spray paint, and the big can of glitter, and you’re set to go for a budget-friendly no-carve option for Halloween Decorations!

 

 

SNAP!

Fall Flavors Tour: Better Than Pumpkin Pie

- Mama 9 Comments

There was this dessert, growing up. It was always appearing at family functions, and almost everyone I knew had heard of the dessert in some form or capacity, though it took different names. For many, it was simply called “Four Layer Dessert,” as though it was something like a seven layer dip. That adequately described it, of course, but it lacked a certain… flavor… that the dessert deserved. Others called it Better Than Robert Redford, which was apparently very important to the adults around me who discussed the dessert, but honestly, as a child or even a tween, that reference was largely lost on me.

There was one other name for the dessert. The one thing I remember, when people would call it by this name, is that typically, the last word of the dessert was kind of whispered, with a wink. “Yes, the, uh, dessert… well, it’s called better than… (whispers) sex.”

Truthfully, though, whether you call it Four Layer Dessert or Better than Robert Redford or even Better Than Sex (I don’t have to whisper, do I? I can, really, if I need to), the dessert was definitely a staple. It took all of the best things in life, from flaky crust to nuts to chocolatey perfection, and amped it up into a light, cool, creamy dessert.

But you see, chocolate just isn’t everyone’s thing. And part of me always wondered why that was served at Thanksgiving, a time when so many beautiful fall flavors are present.

So, while definitely inspired by Better Than Sex, well, this just isn’t it.

This is that, only much.

Much.

Better.

But sincerely, since I couldn’t think of a name that could really suit this dessert while still being exciting and thrilling like the hush-hush name of it’s chocolatey cousin, I decided to simply call this dessert exactly what it is. It’s better than pumpkin pie.

I don’t care if you love pumpkin pie more than your own right foot, this is better. No one, not even my dad (who really REALLY loves pumpkin pie) disagreed with me.

First, the crust.

You’re going to take 1 cup of flour and 1/2 cup of softened butter, as well as 1 tsp cinnamon and 1/2 tsp each of cloves and nutmeg, and mix them together.

Then, press that into a greased 9×13 pan.

Bake that for 15 minutes, and then cool it completely. You want to make sure it’s absolutely 100% cool, or the whole dessert will melt onto itself and get really weird and not at all like the perfect dessert this is, so don’t try to rush it.

For your second layer, you’re going to whip up 8 oz. of Philadelphia cream cheese (that’s one of those little blocks), 1 cup of powdered sugar, and 1 cup of Cool Whip. I like to use my mixer for this, but if you prefer to use a fork, you can.

Spread that evenly on top of your cooled crust.

In the same bowl, take two packages of Jell-O Pumpkin Spice pudding (it’s seasonal) and mix that with three cups of milk.

Let that sit for about 3-4 minutes to thicken up after you’ve mixed it together thoroughly. Then, pour that evenly on top of the cream cheese mixture.

On top of that, take more Cool Whip (enough to cover the pudding) and spread that all over the top.

Then, grate Pumpkin Spice Hershey Kisses over the top. Mmmmm…

Refrigerate, then slice and serve cold.

See? Isn’t that MUCH better than Robert Redford? And pumpkin pie?

One of my dearest friends and taste testers said “This dish is so light and fluffy that you eat it not realizing how many calories you’re eating! It seems like you’re eating a pumpkin cloud, not actual calories!”

She’s right. It’s easy to eat one two fifteen slices of this without a second thought.

If that’s a concern, you can absolutely swap out the cream cheese for a reduced fat cream cheese and the milk for a lighter percentage of milk, and use low-fat Cool Whip as well.

This is the lightest, flakiest, most incredible dessert you can imagine. Even people who don’t like pumpkin pie like this, and it’s got a nice, rich pumpkin flavor to it thanks to the Jell-O pumpkin spice pudding and the Hershey’s Pumpkin Spice Kisses.

Because it’s so light and airy, there’s no way it won’t fit around the turkey and stuffing and everything else at Thanksgiving, and it’s also perfect for Halloween parties because of it’s very festive color.

If you don’t try any other recipe from my Fall Flavors Tour, I am begging you… try this one. Please. I promise you’ll thank me.

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Growing up, did you have a variation of Better Than Sex dessert, and if so, what was it called in your family?

If you try this dessert, leave a comment below and let me know what you think of it! And as always, share pictures- I’d love to see them!

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Fall Flavors Tour: Homemade Pumpkin and Apple Butter

- Mama 2 Comments

I grew up only about 15 minutes away from Louisburg Cider Mill. If you’re not familiar, it’s one of the top 10 cider mills in America according to MSNBC, and in addition to some absolutely crave-worthy cider, they are known for apple cider doughnuts, their signature Lost Trail rootbeer, and some of the best Apple Butter and Pumpkin Butter I’ve ever tasted.

Living so close to the Cider Mill meant that Apple and Pumpkin butters are staples of fall for me. When the air starts to get cooler, when the leaves crunch under my feet, there’s nothing like a thick slice of toast with a smear of pumpkin or apple butter and a sprinkle cinnamon, except maybe waffles topped with the same.

What I didn’t anticipate was how easy it was to make my very own apple and pumpkin butters right at home. When I first stumbled upon a recipe for apple butter on pinterest, I thought, “it can’t be that easy.” After reading over it again and again, I decided to make it for myself and see. And, of course, if I was going to make apple butter for my fall flavors tour, I may as well go all-out and make it’s pumpkiny pair, too.

I honestly believe that if there is a good recipe out there, there’s no reason to try to re-invent the wheel. As much as I love to play around with recipes, there are some that I believe are tried and true, so I make very few modifications to them. Since these butters are not a part of my natural element, I stuck mostly to the recipes I had found online, taking bits and pieces from other recipes just to be sure.

For my apple butter, I decided to do a slight variation on the amazing Apple Butter found at Changing My Destiny.

I started by taking about 10 apples. The original recipe called for 12, but I was too busy chatting with the really nice produce guy at Hy-Vee that I forgot to count properl. Oops. I chose Gala because I like Gala and they happened to be on sale for 88 cents a pound, but you can really go with almost any apple you prefer.

Seriously, does anything scream fall more than a pretty bowl of shiny apples?

Now, take those and peel them.

Sidebar: Are you a peeler person or a knife person? I’ve found that I use a peeler almost exclusively for anything I need to peel, from apples to carrots and everything in between. I’m always afraid I’m going to take a chunk out of my finger with a knife, and I feel like I peel so much more off if I use the knife, too. My mom is just the opposite, refusing the peeler in favor of a knife, for the very same reasons that I prefer the peeler! I feel like this is another one of those you either love it or hate it things, so seriously, sound off in the comments below– are you a peeler person or a knife person, and why?

Now, since the apples are all peeled, you’re going to want to dice them up.

The size of your apples only matters a little bit. The larger the chunks, the longer it will take for the apples to break down, and the less smooth your finished product will be, and if they’re smaller, they’ll take less time and be a little smoother. Whichever direction you choose, try to stay consistent.

Now, dump your apples into a crockpot (leave it off for now) with 1/2 cup water. Then, it’s time to mix the spices.

This is where my recipe starts to get a little farther from the original recipe I borrowed from Changing My Destiny. She suggests Allspice, which I don’t tend to keep on hand, and even if I did, I just don’t use it as often as I do making my own spice blends from my selection of McCormick spices.

I started with about 1/2 cup brown sugar, then tossed in 1 1/2 teaspoons of McCormick ground cinnamon plus just under 1/4 teaspoon each of cloves and nutmeg.

I tossed the spices with my apples and set my crockpot to low around 6:30pm.

When I got up the next morning, around 9:00am, I checked on it and it looked a little something like this:

It smelled amazing, but, well… it wasn’t apple butter. It tasted like it, sure, but it was more a heavily seasoned chunky applesauce.

I then poured it, bit by bit, into my Magic Bullet. I am a huge fan of that thing… I swear it can do almost anything (I used it to shred fresh coconut just a few days ago), so I thought it would be perfect for this job, too, and it was!

Within minutes, I had a full batch of fresh apple butter.

I was able to fill one pint jar and two 8-oz jelly jars, so that would make 32 ounces total of Apple Butter fresh from the crockpot. Before putting the lid on, I let my apple butter cool, then I lidded the jars and stuck them in the fridge.

The pumpkin butter recipe I selected as a starting point came from Oh She Glows.

I started out with 2 cans of Libby’s Pumpkin and 3/4 cup white grape juice in a saucepan. Her original recipe calls for apple juice, which I’m sure is delicious, but I happened to have a bottle of white grape on hand and I didn’t want to run to the store for 3/4 cup, so… white grape it was (I was feeling lazy).

From there, I also tossed in 1 packed cup of brown sugar, 1 teaspoon of McCormick ginger, 1/2 teaspoon cloves, 1/2 teaspoon ground nutmeg, and a full tablespoon of cinnamon.

I gave that a good stir and turned the pan on over low heat. After stirring near continuously for about an half an hour, it looked a little something like this:

And for the record, I’m not kidding about the near continuous stirring. My first batch’s remnants are still soaking off of the pan 4 days and about 15 scrub sessions later. This stuff will heat up (and burn) quickly if you’re not stirring regularly.

You’ll know it’s done when the spices taste like they’ve really blended in and the mixture is smooth and creamy.

Let it cool and pour it into your clean glass jars or other airtight container. Again, I used my Ball jars for this, and the mixture filled one pint jar and two jelly jars. It will keep for around 3 weeks in the refrigerator.

For both the apple and the pumpkin butter, I chose to keep the pint and give each of the jelly jars as gifts, and oh they’re SO cute (not to mention seasonal!)

These make perfect gifts for Halloween and Thanksgiving party hostesses, of course, and they’re perfect for passing along to a friend.

And besides… what DOESN’T look cute in a Ball jar these days?

For the record, even though these are in canning jars, I did not go through a canning process with them, and I have no advice on how to go through that with them. I’m not a canner (yet)… just a Ball jar addict!

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What’s your favorite way to serve apple or pumpkin butter? What’s your favorite treat in a Ball jar? And, also, do you have any advice on how to get burnt-on pumpkin butter out of the bottom of a pan? Because I think I could sell this stuff to make paint stick better or something. It will NOT come off. Absent-mindedness and cooking? They don’t go together.

And, of course, if you try out these recipes or any others, I’d love it if you came back here and left a comment or photo of your finished product and what you thought of the recipe!