Pumpkin Nutella Bread

Source: Two Peas and Their Pod

Submitted: Liz Rasmussen

1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 tablespoon cinnamon
1 1/2 teaspoons nutmeg
1 1/2 cups sugar
1/2 cup canola oil
1/3 cup water
1 cup canned pumpkin (not pumpkin pie filling)
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon hazelnut extract
8 tablespoons Nutella (2 tablespoons per mini loaf)

1. Preheat the oven to 350 degrees F. Spray 4 mini loaf pans with cooking spray. Set aside.

2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

3. In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and extracts. Whisk until smooth and combined.

4. Slowly stir in the flour mixture. Mix until ingredients are combined.

5. Pour the batter into the mini loaf pans, making sure batter is evenly divided. Drop 2 heaping tablespoons of Nutella onto each loaf pan. Swirl the Nutella into the pumpkin batter with a knife. Place the loaf pans onto a baking sheet and place in the oven. Bake for 40-45 minutes or until a toothpick comes out clean.

6. Place the loaf pans on a wire rack. Cool for 15 minutes in the pan and then carefully remove the loaves. Cool completely before slicing.

*Note-You can make regular size loaves. This recipe should make 2 8×4 loaves. Adjust baking time to about 60 minutes.

Pumpkin Oatmeal Scotchies Recipe:

Recipe from: Make and Takes

Submitted: Denise Crook and Liz Rasmussen

1 1/4 cup cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon pumpkin spice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla
1 cup pumpkin puree (not pumpkin pie filling)
3 cups old-fashioned oats
1 1/2 cups butterscotch chips

1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper or a silicone baking mat and set aside.

2. Whisk flour, baking soda, pumpkin spice, cinnamon, nutmeg, and salt in a small bowl. Set aside.

3. Beat butter, sugar and brown sugar until smooth and creamy. Add egg and vanilla extract. Next, add in pumpkin and mix until combined.

4. Slowly add in flour mixture. Stir in oats and butterscotch chips.

5. Drop dough by the tablespoon onto prepared baking sheets. Bake for 10 to 12 minutes or until the cookies are set and golden. Remove cookies from the oven and cool on the baking sheet for 2 minutes. Transfer to a wire rack and cool completely.

Makes 2 1/2 dozen cookies

Upside-Down Pumpkin Filled Chocolate Cupcakes 

Courtesy of Paula Deen:

Submitted: Lindsay Rincon

·  1 (18.25-ounce) box dark chocolate cake mix

·  4 ounces cream cheese, softened

·  1 cup canned pumpkin

·  1 cup confectioners' sugar

·  8 (1-ounce) squares semisweet chocolate

·  3/4 cup heavy whipping cream

·  Candy corn, for garnish

Directions

Preheat the oven to 350*. Spray 2 (12-cup) muffin pans with nonstick baking spray with flour. Do not use paper liners.

Prepare the cake mix according to package directions for cupcakes and bake. 
Let cool in the pans for 10 minutes. Remove the cupcakes from the pans, and arrange them, rounded side down, on wire racks to cool completely.

In a medium bowl, beat the cream cheese with an electric mixer on medium speed until creamy. Add the pumpkin and confectioners' sugar, and beat until smooth.
Cut each cupcake in half horizontally. Spread about 2 tablespoons the pumpkin mixture evenly over cut side of rounded cupcake halves. Top with the cut side of the flat cupcake halves.

Using a double boiler, melt the semisweet chocolate. Add the whipping cream and mix until well combined. Spoon the desired amount of chocolate over each cupcake and garnish with candy corn. Cover, and chill, or serve immediately.


Cook's Note: Cupcakes can be stored, covered, in the refrigerator for up to 2 days. 

Pumpkin Blondies

Pumpkin Blondies
Source:  adapted from Martha Stewart
Submitted: Summer Thatcher
2 c. flour
1 TBS pumpkin pie spice
1 tsp. baking soda
3/4 tsp. salt
2 sticks butter
1/2 c. brown sugar
3/4 c. sugar
1 large eggs
2 tsp. vanilla
1 c. pumpkin puree
1 c. white chocolate chips
1 c. butterscotch chips
1/2 c. chopped, toasted nuts (opt.)

Preheat oven to 350 degrees.  Line a 9x13-inch baking dish with foil.  In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt.  Stir together and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugars on medium-high speed until light and fluffy, about 2 minutes.  Beat in the egg and vanilla until well combined.  Mix in the pumpkin puree.  With the mixer on low speed add the dry ingredients and mix just until incorporated.  Fold in the white chocolate and butterscotch chips (and nuts, if using) with a rubber spatula.

Spread the batter evenly into the prepared pan.  Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes.  Transfer the pan to a wire rack and let cool completely before cutting.

To serve, lift the cake from the pan using the foil and transfer to a cutting board.  Peel off the foil and using a sharp knife, cut into 24 squares.

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies
submitted by: Lindsay Rincon

1 c butter 
1 c white sugar
1 c brown sugar
1/2 tsp salt
2 tsp baking soda
2 eggs
1 tsp vanilla
1 1/2 c canned pumpkin pie mix
3 c flour
2 c chocolate chips (one bag)
 
Preheat oven to 350*.
 
Beat butter, sugars and eggs together. Then, add pumpkin and vanilla and mix together. 
 
Add all dry ingredients and mix. Then, add chocolate chips and stir. 
 
Bake for 15 minutes.
 

Jean Pocket Bean Bags

Liz submitted this really cute craft!  Bean Bags made out of pockets from your old jeans!  I love them!  Thanks for sharing Liz!

I found this easy bean bag pattern in an old craft book of my moms.  Basically you cut out the butt pocket of your blue jeans (no holes in front or back) around the sewn edges, fill with rice or beans and sew two seams along the open edge.  Watch for fraying edges.  I used pockets from women's & men's jeans and added 3/4- 1 cup of rice.  I made 14 bags and used about 2/3 of my 10 lb bag of rice.

Double Chocolate Cookie Bars

Double Chocolate Cookie Bars
submitted: Summer Thatcher
From: Heidi Bakes Blog

24 OREO cookies
1/4 c. butter, melted
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla
2 c. semisweet chocolate chips

Preheat oven to 325 degrees.  Set aside 6 cookies and grind the rest in a food processor or blender.  IN a small bowl, stir together the cookie crumbs and butter until well blended.  Press into the bottom of a 9x13 pan.

Over a double broiler or in the microwave (for 1 minute), melt 1 cup of chocolate chips together with the condensed milk.  Stir and add the vanilla.  Stir frequently until smooth.  Spread evenly over the crumb crust.  Sprinkle the remaining cup of chocolate chips over the top.  Break remaining cookies into pieces by hand and sprinkle over the top.

Bake for 20-25 minutes in the oven.  Cool completely before cutting into the bars.