Wednesday, September 26, 2012

Biscoff Pumpkin Cupcakes with Marshmallow Fluff Frosting


I have been trying to come up with new combos for my pumpkin recipes.  Biscoff Spread seemed like a good idea.  When is Biscoff ever a bad idea.  We all love it in this household.


I also added a little surprise in the middle.  I put a Hershey's Kiss with Caramel in each cupcake.

I was a little disappointed that the caramel oozed out of the Kisses, but it still made for a yummy center.  The cupcakes themselves were so full of flavor.  The pumpkin and pumpkin pie spices really played well with the sweetness of the Biscoff. Spicy and sweet, another great match.  I am on a roll.


Biscoff Pumpkin Cupcakes

by The Sweet Chick

Prep Time: 15-20 minutes

Cook Time: 18 minutes

Keywords: bake dessert biscoff pumpkin Hershey's Kisses with caramel marshmallow fluff cupcake fall

Ingredients (24 cupcakes)

    For the cupcakes
    • 2 cups all-purpose flour
    • 2 cups light brown sugar
    • 2 teaspoon salt
    • 1 teaspoon baking soda
    • 2 teaspoons pumpkin pie spice
    • 1 cup vegetable oil
    • 1 cup Biscoff Spread
    • 1 cup canned pumpkin puree
    • 4 large eggs
    • 3 teaspoons pure vanilla extract
    • 24 Hershey Kisses with caramel
    For the frosting
    • 1 stick (8 tablespoons) butter, softened
    • 2 1/1 cups marshmallow fluff
    • 1 1/2 cups powdered sugar
    • 1/2 cup flour
    • 1 teaspoon pure vanilla paste or extract
    • 2-3 tablespoons milk

    Instructions

    For the cupcakes

    Preheat the oven to 350º F and fill muffin tin with cupcake liners.

    Place flour, sugar, salt, baking soda and pumpkin pie spice into a large bowl, mix to combine. Set aside.

    In a stand mixer or using a hand mixer, place oil, Biscoff Spread, pumpkin puree, eggs and vanilla into the bowl and mix on medium speed until well incorporated.

    Slowly add dry ingredients and mix thoroughly, about 30 seconds.

    Spoon batter into prepared cupcake liners about 3/4 full.

    Place one Hershey Kiss in the center of each cupcake and press down until only the tip is sticking out.

    Bake for 18 minutes or until toothpick inserted in cupcake (a little off center, otherwise you will be sticking it in the kiss which will be gooey chocolate) comes out dry.

    Remove and let cool completely.

    For the frosting

    In a stand up mixer or using a hand mixer, blend butter and marshmallow fluff until smooth.

    Sift in confectioners' sugar and flour and beat on low speed.

    Add vanilla and milk and increase speed to high. Beat for 1 minute. Place frosting in fridge for 15 minutes to set.

    Then using a frosting piping bag and your favorite tip, frost each cupcake.

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    Monday, September 24, 2012

    Biscoff Caramel Pretzel Cookies with Pumpkin Spice Kisses

    After using all that pumpkin pie spice in my recipes lately, I have really got a craving for it.  So when I found the Hershey's Pumpkin Spice Kisses at the grocery, I had to have them.  They were all that and a bag of chips.  Of course, I saved a few to use in this recipe.


    The Pumpkin Spice Kisses have a strong flavor.  I didn't want my cookie to be too rich or too sweet.  I used crushed pretzels to balance out the Biscoff and caramel.  They worked great together before in my Biscoff Caramel Pretzel Bon Bons.  I just adapted them into my recipe for Biscoff Oatmeal Double Chocolate Chips Cookies.  I used a food processor to make the pieces small as possible.  So there are no hard, crunchy bits.

    The cookies were a perfect match for the kisses.  The only thing I would do different next time, I think, is to chop up the Kisses and spread the pumpkin spice love throughout the cookie.  Oh yeah!
    Biscoff Caramel Pretzel Cookies with Pumpkin Spice Kisses

    by The Sweet Chick
    Prep Time: 15 minutes
    Cook Time: 10-12 minutes
    Keywords: bake dessert biscoff caramel pretzels Hershey's Pumpkin Spice Kisses cookie fall
    Ingredients (24 cookies)
    • 1/2 cup Biscoff Spread
    • 1/4 cup caramel spread/caramel topping
    • 1/2 stick (1/2 cup) Crisco Vegetable Shortening
    • 1/3 cup granulated sugar
    • 1/3 cup light brown sugar
    • 4 tablespoons milk
    • 1 teaspoon pure vanilla extract
    • 1 large egg
    • 1 1/2 cups all purpose flour
    • 3/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/2 cup crushed pretzels
    • 24 Hershey's Pumpkin Spice Kisses
    Instructions
    Preheat oven to 350º F.
    In a large bowl or stand mixer combine the Biscoff spread, caramel, shortening, both sugars, milk, and vanilla. Beat at medium speed of electric or stand mixer until well blended. Then add egg and blend again.
    In a separate bowl blend together the flour, baking soda, and salt. Add this dry mixture to the wet mixture and mix on low speed.
    Slowly add the crushed pretzels until all is well blended.
    Using a medium cookie scoop, drop the balls of dough onto a greased cookie sheet about 2 inches apart.
    Place one Hershey Kiss in the middle of the ball of dough and press down until the cookie flattens a little and there is a slight indent when the Kiss is.
    Bake for 10-12 minutes or until cookies are a golden color. Then let cookies cool on cookie sheet for 2 minutes before removing and placing on cooling rack.
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    Monday, September 17, 2012

    Pumpkin Pops


    While I am still indulging myself in all sorts of pumpkin delights, I thought I would bring back this recipe.  It's not made of pumpkin, but it looks like one.  I made these last year for my daughter's class.  The kids loved them.  These are perfect for parties around this time of year. Inside is just crushed Oreos and cream cheese.  You can also make them out of cake if you like.


    Pumpkin Pops

    by The Sweet Chick
    Prep Time: 30 minutes
    Keywords: no bake dessert oreos cream cheese pops 

    Ingredients (24 pops)
    • 1 pkg. (15.5 oz.) Oreo cookies
    • 1 - 8 oz. pkg. cream cheese
    • 1 bag (14 oz.) Orange candy melt
    • 24 Lollipop sticks
    • Brown fondant
    • Green fondant
    Instructions
    Grind Oreo cookies in a food processor and hand mix or use stand mixer to combine with cream cheese until it becomes a dough like consistency.
    Roll Oreo mixture into quarter size balls and place in airtight container lined with wax paper. Place the container in the refrigerator overnight to set.
    After the balls are set, melt candy in the microwave as per directions on package. (30 second intervals , stirring in between)
    Remove Oreo balls from the refrigerator and insert lollipop sticks into each ball.
    Dip the Oreo balls into candy coating until all covered. Once covered, remove and softly tap and rotate until excess candy melt falls off. Don't tap too hard or the Oreo ball will fall off , too.
    Then place pops on wax paper, stick facing upwards.
    Once candy melt has hardened, it is time to decorate. Use brown fondant to create a stem for the pumpkin. Shape by hand.
    Cut green fondant into leaves and strips that can be rolled into vines. Carefully attach leaves and vines to the stems.
    Pumpkin Pops can be made ahead of time and refrigerated for 3-4 days.
    (recipe adapted from My Little Cupcake and Bakerella)
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    Wednesday, September 12, 2012

    Pumpkin Apple Scones


    Yep, I still have some pumpkin left in me.  The pumpkin apple flavor worked well for my smoothies, so I thought I'd try it in a scone.  Scones are so easy to make and make a great breakfast or snack.  Scones are light and not too sweet, so they don't feel as guilty as a slice of cake or pie.

    I am so loving the cool weather we have been having lately.  Fall is almost here and I am ready.

    I usually cut my scones into eight large pieces, but you can cut them into sixteen slices.  The skinnier they are, the better for dunking in coffee or milk.

    The chocolate and caramel drizzle on top of the scone just brings it to another level.  It's a definite must.


    Pumpkin Apple Scone

    by The Sweet Chick
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Keywords: bake breakfast dessert pumpkin apple dark chocolate caramel scones fall 


    Ingredients (8 scones)
      For the scones
      • 2 3/4 cups all purpose flour
      • 1/2 cup brown sugar
      • 2 teaspoons baking powder
      • 1 teaspoon pumpkin pie spice
      • 6 tablespoons cold butter
      • 1/2 cup milk
      • 1 egg
      • 1/3 cup pumpkin
      • 1 cup chopped apple
      For the toppings
      • 1/2 cup melted dark chocolate
      • 1/4 cup caramel or caramel flavored topping
      Instructions
      For the scones
      Preheat oven to 425º F.
      In a stand mixer, add flour, sugar, baking powder and spice. Mix on low until all is well blended.
      Add butter and milk. Mix on low for 2 minutes, then add egg and pumpkin and mix for 3 minutes or until all is well incorporated.
      By this point the mixture should be like a pizza dough or bread dough consistency. Add the apples and mix on low until pieces are evenly mixed in.
      Take the dough out of the mixer and form into a ball by hand, then place on a well floured workspace and flatten out into a round disk about 1 inch thick.
      With a knife or pizza cutter divide dough into 8 even slices. Place slices on a well greased baking sheet.
      Bake at 425º F for 15 minutes. Then take out of the oven and let cool on a cooling rack.
      For the toppings
      Place melted chocolate and caramel into two separate Ziplock bags with tips cut off and drizzle over the scones. Or if you are too lazy like me, just dip two separate forks into the chocolate and caramel and wave it over the scones. Imperfection stills tastes delicious.
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      Monday, September 10, 2012

      Pumpkin, Banana, & Apple Yogurt Smoothie

      I am still on a pumpkin kick this week.  I have been making a lot of fruit and yogurt smoothies lately, so I thought I'd make a pumpkin smoothie.  I try to eat more yogurt, but I go through phases.  Sometimes I will eat it for two weeks straight and then get sick of it and don't eat it for a month.

      When I am in my "I am so sick of yogurt" phase, I usually throw it in a blender with fruit and make a smoothie.  It's easier to slurp down with a straw and I am eating something healthy.  It's a win, win situation.

      I just dump all the ingredients in the blender and turn it on.  Simple, easy, and healthy.  Ok so maybe the caramel is not so healthy, but I just had to do it.  Besides, I only used a teaspoon.

      This smoothie was a big hit.  I gave it to my six year old daughter, thinking she would take a few sips and then not like the pumpkin taste.  Instead she downed the entire glass all by herself while eating a pumpkin apple scone (recipe coming later in the week).  So see, kids will love it too.  I think the pumpkin and apple were a perfect match and the caramel added just the right amount of sweetness, without making it too rich.


      Pumpkin, Apple, and Banana Yogurt Smoothie

      by The Sweet Chick
      Prep Time: 15 minutes
      Keywords: breakfast beverage snack pumpkin apple banana yogurt 








      Ingredients (serves 2)
      • 1 banana, chopped
      • 1 6oz. container Chobani Apple Cinnamon Greek Yogurt
      • 1/4 cup pumpkin puree
      • 1/2 teaspoon pumpkin pie spice
      • 1 teaspoon caramel (or caramel topping, or pure maple syrup)
      • 1 cup milk
      Instructions
      Place chopped banana in blender.
      Then add yogurt, pumpkin puree, spice and caramel.
      Pour in milk and blend for 1-2 minutes, or until smooth and well mixed.
      Pour into two glasses, add straws, and share with a friend. Enjoy!
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      Thursday, September 6, 2012

      Maple Pumpkin Rice Krispie Treats

      I had some leftover maple butter from this recipe and some pumpkin puree leftover from this recipe.  What to do, what to do??  How about some Rice Krispie Treats?  Well, that's just what I made.  I am really beginning to like pumpkin.

      I also ended up throwing in some leftover dark chocolate chips at the last minute.  That was a good call.

      This is such a quick and easy recipe.  And so far this is my favorite of all my Rice Krispie treats.  It has all the wonderful flavors of pumpkin spice, maple, and dark chocolate with an added crunch factor.  It doesn't taste anything like your average Rice Krispie treat.

      In fact, it almost tasted like a granola bar.  It had a bit of a nutty flavor and was super moist and chewy.

      I cut mine out in the shape of a pumpkin for fun, but you can certainly make yours into bars and drizzle with dark chocolate.
      Maple Pumkin Rice Krispie Treats

      by The Sweet Chick
      Prep Time: 15 minutes
      Cook Time: 5 minutes
      Keywords: no bake dessert pumpkin maple butter dark chocolate chips rice krispies rice krispie treats fall
      Ingredients (12 pumpkins or 24 squares)
        For the treats
        • 5 tablespoons maple butter (see recipe below)
        • 1 package (16 oz.) marshmallows or 4 cups mini marshmallows
        • 1/3 cup canned pumpkin puree
        • 1/2 teaspoon pumpkin pie spice
        • 1/4 teaspoon vanilla extract or paste
        • 1/4 teaspoon salt
        • 7 cups Rice Krispie cereal
        • 1 cup dark chocolate chips
        For the maple butter
        • 3/4 cup butter, softened
        • 1 cup pure maple syrup
        For the decoration
        • 2 cups orange candy melt
        • 1/2 cup dark chocolate candy melt
        • 1 cup green candy melt
        Instructions
        For the treats
        In a large sauce pan, melt butter, marshmallows, and pumpkin over low heat. Stir until completely melted.
        Remove from heat and add pumpkin spice, vanilla, and salt. Let mixture cool for 5 to 10 minutes.
        Once cooled, add Rice Krispies one cup at a time and stir until it is all well blended.
        Then add the chocolate chips and stir gently. Some of the chocolate may melt. It's ok.
        Pour the mixture into a greased 9 x 13 pan or a cookie sheet and spread it evenly with a piece of waxed paper.
        Place in fridge to cool.
        For the maple butter
        Place the butter in a small microwave safe bowl and heat in the microwave for 20 seconds, until softened.
        Add maple syrup and mix together with hand mixer until smooth.
        Place in fridge for 1 hour to set.
        For the decoration
        Place dark chocolate candy melt in a microwave safe bowl and melt for 30 seconds at a time until completely melted. Outline the shape of the stem with the candy melt and fill in.
        Then melt the orange candy melt and place in another Ziplock bag with tip snipped off and carefully outline the pumpkin shape with the candy melt and fill in.
        Last melt the green candy melt in the same fashion and place in a third Ziplock bag with tip snipped off and carefully draw a leaf and a curly vine.
        Place the treats back in the fridge to cool.
        (recipe adapted from In Sock Monkey Slippers)
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        Tuesday, September 4, 2012

        Maple Pumpkin Chocolate Chip Bread


        I know it's still summer, but I can smell fall in the air and I like it.  I love the cool weather, the colorful foliage, the pumpkin picking, and the smell of wood burning stoves.  It's such a cozy season.  A time to light a fire, put on a sweater, and snuggle up under a blanket.  Yep, I like fall.

        So I thought I would make something that captured all those warm and fuzzy thoughts.  I fiddled around with my Maple Zucchini Nut Bread recipe and came up with this Maple Pumpkin Chocolate Chip Bread.  I was never really a fan of pumpkin recipes, but maybe that was because I didn't eat any growing up.  That has all changed now.  This recipe has inspired me to make more recipes using this fabulous squash.


        I am in love with McCormick's Pumpkin Pie Spice.  The house smelled so good while the bread was baking.  I am considering sprinkling it all over the house.  It is the essence of the fall season.  Mmmmm.

        I made  this recipe as little mini loaves, but you can surely make one big loaf.  The mini ones disappear too quickly.

        They are delicious straight out of the oven, but I wanted to decorate them.  Nothing complicated, just chocolate drizzle with sprinkles and nuts.

        I must say, the dark chocolate really brought out the flavors of the pumpkin pie spice.  The maple syrup added just enough sweetness without overpowering the other flavors and help make the bread moist.

        I am going to have to make this again for Thanksgiving.  Forget pumpkin pie, this is so much better.
        Maple Pumpkin Chocolate Chip Bread

        by The Sweet Chick
        Prep Time: 10-15 minutes
        Cook Time: 15 minutes
        Keywords: bake bread pumpkin dark chocolate maple syrup
        Ingredients (24 muffins)
          For the bread
          • 1 3/4 cups all purpose flour
          • 1/2 cup brown sugar
          • 1/2 teaspoon baking powder
          • 3/4 teaspoon baking soda
          • 1/2 teaspoon salt
          • 2 teaspoons pumpkin pie spice
          • 2 eggs
          • 1/2 cup pure maple syrup
          • 1/2 cup oil
          • 1 cup canned pumpkin puree
          • 1 teaspoon vanilla
          • 1/2 cup quick oats
          • 1 cup dark chocolate chips
          For the chocolate drizzle
          • 1/2 cup dark chocolate candy melt, melted
          • 1/4 cup dark chocolate bar, melted
          For the toppings
          • chopped walnuts
          • sprinkles
          Instructions
          For the bread
          Preheat oven to 350º F.
          In a stand mixer blend together the flour, sugar, baking powder, baking soda, salt and spice.
          Then add eggs, maple syrup, oil and vanilla. Mix on low speed until everything in incorporated.
          Scrape down the sides and bottom of the mixing bowl. Then add the pumpkin puree and oats. Mix on low speed for 2 minutes.
          Add the chocolate chips and mix until the chips are evenly distributed in the batter.
          Pour the batter into a greased muffin tin and bake for 15 minutes per batch.
          (If making a loaf, pour batter into a greased loaf pan and bake for 40-45 minutes, until a toothpick inserted in the center comes out clean.)
          Let bread cool off before adding chocolate drizzle and toppings.
          For the chocolate drizzle
          Melt the candy melt and the chocolate in microwave safe bowls in the microwave for 30 seconds at a time until all chocolate is melted. Mix the two chocolates together until well blended.
          Pour the chocolate mix into a Ziplock bag and snip off the tip.
          Drizzle the chocolate mix over the mini loaves and then add the walnuts or the sprinkles before the chocolate hardens.
          Let the bread cool off before eating.
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