If you like the taste of pumpkin bread, then you will love these truffles from GHK! Decorate them like mini pumpkins to for a beautiful Fall dessert.
- 9×5-in. (about 1 lb) loaf of cooled pumpkin bread (can be store bought or homemade)
- 1 cup (about 8.5 oz) cream cheese frosting
- 24 oz orange candy coating
- 2 Tbsp chocolate chips or chocolate candy coating
- 2 oz green candy coating
- Break apart the pumpkin bread into small bits into a large bowl, then work gently between your fingers until it is in tiny crumbled pieces.
- Add the frosting to the pumpkin bread crumbs then stir together until well-combined and no streaks of frosting remain. The mixture should be moist and hold together if you squeeze it into a ball between your fingers. If it is too dry, add another spoonful of frosting to get it to the best consistency. Keep adding frosting until the mixture is at the right consistency.
- Use a small 1″ candy scoop or a spoon to scoop out small balls of the pumpkin bread mixture. Roll the dough between your palms until perfectly round, then place them on a parchment or waxed paper covered baking sheet.
- Stick the balls in the refrigerator and chill them for 2 to 3 hours or until firm.
- Put orange candy coating in a medium microwave-safe bowl and microwave until melted, stirring every 30 seconds to prevent overheating.
- Use dipping tools or a fork to dip a pumpkin bread truffle into the orange candy coating. Let the excess candy drip back into the bowl, then place the truffle back on the baking sheet. Repeat until all of the truffles are dipped.
- Melt the chocolate chips or chocolate candy coating in the microwave, then stir the melted chocolate into the remaining melted orange coating to make a deeper orange color. Transfer the dark orange coating to a paper cone, piping bag fitted with a small round tip, or a plastic bag with a small hole cut in the corner. Draw piping of intersecting lines across the top of the truffles to create pumpkin creases.
- Melt the green candy coating in a microwave-safe bowl, then transfer it to a paper cone, piping bag fitted with a small round tip, or a plastic bag with a small hole cut in the corner. Pipe curls of green coating on top of each pumpkin to look like vines.
- Refrigerate the truffles briefly to set the candy coating.
- For the best taste and texture, serve the Pumpkin Bread Truffles at room temperature, and store extra truffles in an airtight container in the refrigerator for up to 2 weeks.
It’s Pumpkin Spice EVERYTHING time! I bet you never thought you’d see Pumpkin Spice Cheesecake Enchiladas!!! Well, here it is and it’s a fairly easy recipe, too. Thank you to Jamie at Love Bakes Good Cakes for this awesome recipe! Go over and tell her thank you from us. Also, check out her other pumpkin recipes. She has a ton!
Ingredients: (9-12 servings)
- 1 pkg (8 oz.) of cream cheese, softened
- 1 cup of canned pumpkin
- 1/2 cup of sugar
- 1/2 tsp of pumpkin pie spice
- 2½ cups pf Cool Whip, thawed
- 18-24 flour tortillas
- 6 tbsp of butter, melted
- 2 tsp of sugar
- 2 tsp of cinnamon
- Caramel sauce
- In a large bowl, beat the cream cheese, pumpkin, sugar and pumpkin pie spice with an electric mixer on medium speed until well blended. Then gently stir in the whipped topping.
- Divide the cream cheese mixture evenly between the tortillas. Roll each tortilla up and put on serving plates.
- In a small bowl, combine the butter, sugar and cinnamon. Brush the mixture over the over the rolled tortillas.
- Top with caramel sauce, and either serve immediately, or cover and place in refrigerator until ready to serve. It’s that simple!
It’s that time of year again — PUMPKIN EVERYTHING!!! Instead of going to the store or bakery, you can make your own super easy pumpkin cake at home with a recipe from Eat at Home.
Ingredients & Directions for Pumpkin Cake:
- 16 oz can of pumpkin
- 2 cups of sugar
- 1 cup of vegetable oil
- 4 eggs, beaten
- 2 cups of flour
- 2 tsp of baking soda
- 2 tsp of cinnamon
- 1/4 tsp of nutmeg
- 1/2 tsp of salt
- Beat the pumpkin, sugar and oil in a medium mixing bowl. Then add eggs and mix well.
- Combine the dry ingredients and add to the pumpkin mixture, beating until well blended.
- Pour into a greased 10×15 inch baking pan.
- Bake for 25-35 minutes at 350 degrees.
- Cool the cake completely and then frost it with the cream cheese frosting.
Here’s what you’ll need for the frosting:
Ingredients & Directions For the Cream Cheese Frosting:
- 5 Tbs of butter, softened
- 3 oz of cream cheese, softened
- 1 tsp of vanilla
- 1-3/4 cups of powdered sugar
- 3-4 tsp of milk
- Optional: Chopped nuts or fall candies for the top
- Beat the butter and cream cheese together. Add the vanilla and blend till smooth.
- Gradually add the powdered sugar and mix well.
- Add the milk a bit at a time until you get it to a spreadable consistency.
- Spread gently and evenly over the cooled pumpkin cake.
- Optional: Add the nuts or candies to the top of the cake evenly or in a decorative fashion.
If you don’t want to carve your pumpkin or you have a fake pumpkin to decorate, here’s a great, simple, and very pretty idea that you can imitate and create your own version with different colors and words. Thanks to Pomp & Circumstance Events for the cute idea. All instructions below are for the pumpkin in the picture with all black decorations.
What You’ll Need:
- Pumpkin (real or fake in size of your choice)
- Ribbon (black or designed)
- Black paint (optional)
- Sharpie (black)
- Buttons (preferably black)
- Hot glue gun & extra sticks
- Write a word/phrase across your pumpkin of your choice. Write in size and design you want the letters to look.
- Use hot glue gun to glue buttons on top of the word/phrase you wrote in marker. Try to get buttons as close together as possible.
- (Optional) – Paint the stem black, then wait for paint to dry fully.
- Cut ribbon the length of the pumpkin
- Tie ribbon in a bow around the stem and secure with hot glue.
Many places across the country are getting storms for Halloween! The kids (and parents!) are going to be soaked and cold after Trick-or-Treating, so make this delicious recipe for Baked Mini Pumpkins to warm up! This recipe serves 4.
- 4 mini pumpkins
- 1/4 teaspoon salt, divided
- 1 cup diced, unpeeled apple
- 3 tablespoons chopped pecans
- 2 tablespoons melted butter
- 2 tablespoons brown sugar
- 1 teaspoons vanilla extract
- 1/4 teaspoons ground cinnamon
- pinch nutmeg
- pinch ginger
1. Preheat oven to 350`. Carefully cut off top 1/2-inch of pumpkins with a serrated knife. Scoop out seeds and membranes in pumpkins; discard. Sprinkle 1/8 teaspoon salt evenly among cavities of pumpkins.
2. Combine apple and remaining ingredients in a medium bowl; sprinkle with remaining 1/8 teaspoon salt. Stir well to combine. Fill pumpkin cavities with apple mixture. Replace tops of pumpkin on top of apple mixture.
3. Place pumpkins on a baking sheet lined with parchment paper. Bake at 350` for 55 minutes or until pumpkins are tender when pierced with a fork.
Here are some more cute Halloween Treats that your kids will be sure to love! So simple as always!
What you need:
- Half package (7 ounces) white meltable candy wafers
- 36 pretzel sticks and thin rods of various lengths
- 72 mini marshmallows (about 1 cup)
1. Follow the instructions on the candy wafers package to melt the candy in a wide bowl. For each bone, press marshmallows onto both ends of a pretzel stick or rod, with the marshmallows’ flat sides parallel to the pretzel.
2. Dip each pretzel into the melted candy to coat it. Lift it out with a fork, letting the excess drip back into the bowl. Place the bone onto a sheet of waxed paper to set at room temperature.
Courtesy: FamilyFun Magazine
Here’s a fun dinner to make for Halloween! They’re very simple and surprisingly scary-looking finger pizza slices. You just need to bake a cheese pizza then cut into strips or sticks. You can use pepperoni, red pepper, green pepper, or olives as cut into nail shapes. Cut the pizza even smaller and make them into toes! Too fun and kids will love them.
Thanks to Cute Food For Kids for the idea!
Removing your makeup can be be a pain and some of those products just seem to dry your skin out. This gentle recipe is great for removing your makeup with out being irritating. Use cotton balls or a washcloth with the makeup remover and rub very gently to remove all the makeup off your face.
What You’ll Need:
- 2 cups warm water
- 1-2 Tbsp of liquid coconut oil (not the same measurement as in its solid form)
- Face wash soap or baby body wash
- Container for storage
- Start by pouring warm water into the storage container.
- Add a tbsp. (or two) of coconut oil that has been melted in it’s liquid state.
- Next, add a squirt of face wash and stir everything together.
- You may need to shake the container before each use, but it will keep for several months.
Most of us have seen the picture of fairies in a jar that went viral last year. We all found out that it was fake and photoshopped, much to many kids’ dismay. Here’s a REAL way to do it, no photoshop needed. BIG thanks to The Gold Jelly Bean for helping to make so many kids’ days brighter with this tutorial!!
What You’ll Need:
- Glass jar (cleaned one from spaghetti sauce or similar, or you can buy them at the dollar store)
- Glow sticks
- Rubber gloves
- Eye protector (like goggles or glasses)
- White tulle (optional, but looks better!)
- Cut the tulle into a larger size than the jar and stick it inside. The tulle helps it look like the fairies are suspended in the jar, not just stuck on the sides of the glass.
- Put on rubber gloves and crack the glow stick to get the glow to activate, then stick the end of the glow stick into the jar and cut the top off. Be careful with this! There are glass and chemicals inside the stick, so be sure to not touch your eyes.
- Shake the stick all over the inside of the jar. This will take a while because it doesn’t just pour out, it may even get clogged. Use a new one, don’t try to get the glass out.
- After putting in the amount of glow liquid you want, put the cap on and shake. It will probably take 2-3 necklaces or 3-4 bracelet glow sticks to get the right amount.
- Turn out the lights and watch the amazement in your kids’ eyes!
This is the coolest and most creative use of hard candies I’ve seen since the DIY Christmas platters using peppermint candies I posted back in December. They’re beautiful, fun to look at, easy to make, and completely, 100% edible! Make them for your next potluck, for holidays, or just for fun. I can’t wait to hear how you like them!
Ingredients & Tools:
- Jolly Ranchers Hard Candies (Any hard candy will work, but cannot be sugar-free candy)
- Your favorite sugar cookie recipe (either premade or made from scratch, both work)
- 2 sizes of cookie cutters (these were hearts, but you can use your choice of 2 of the same shape, but different sizes)
- Baking sheet
- Wire racks
- Waxed paper
- Roll out sugar cookie dough and cut out the cookies with a large cookie cutter. Use a spatula to move them to the baking sheet.
- Using the small cookie cutter, remove the centers of the large cookies that are on the baking sheet.
- Place 2 Jolly Ranchers (or other hard candy) of different colors inside the new empty center of the cookies. Choosing 2 different colors gives the stained glass look.
- Bake cookies with candy centers according to your cookie recipe’s instructions.
- Let the cookies cool on the baking sheet for 5 minutes to allow the candy center to harden before you then transfer them to wire racks to cool completely.
- Once fully cooled, you can move them onto a plate or into a storage container, but to prevent the hard candies from sticking together place waxed paper between layers of cookies. Enjoy!