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.
 

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.

Peaches and Cream Tart

Peaches and Cream Tart

submitted: Summer Thatcher

Crust:
2 c. Macaroon Cookie crumbs (almost 1 pkg. cookies)
1/4 c. butter, melted

Combine crumbs and butter. Put in spring form pan or mini cheesecake pan. Freeze for 15 minutes.

Filling:
1 c. heavy cream
2 (8 oz.) pkg. cream cheese
2/3 c. sugar
4 TBS orange juice concentrate
2 tsp. vanilla
1 tsp. almond extract

Whip whipping cream till stiff, set aside. Beat cream cheese, sugar, OJ, vanilla and almond. Stir in whipping cream. Spread over crust. Refrigerate 2-4 hours or freeze 1 hour. Peel and slice peaches (or strawberries, raspberries, blueberries...) and sprinkle with sugar. Put fruit on top of filling before serving.

If you want you can make some homemade whipped cream (1 c. heavy cream, 1/2 c. sugar, 1 tsp. almond) and put on top before the fruit...so good:)

Chocolate Trifle and English Trifle

Here is the chocolate trifle that I brought to the ward party. I'm including the other trifle I use for the summer months.

Chocolate Trifle

By: Katrina Moody

1. Bake a package of brownies. Let cool.
2. In a bowl, beat whipping cream until stiff and forms peaks when lifting out beaters. (I don't add anything to the whip cream, though you can add vanilla or sugar.)
3. In a bowl, mix 1 large or 2 small packages of instant chocolate pudding.
4. Purchase bag of toffee bits.

In trifle or glass dish (so you can see the nice layers) layer brownies, pudding, toffee bits, and whip cream. Repeat layers. Add a few toffee bits on the last layer of whip cream for some prettiness.

English Trifle

By: Katrina Moody

Ingredients:
bananas
blueberries
strawberries
pound cake
vanilla pudding
whip cream

1. Peel and slice bananas.
2. Cut off tops and slice strawberries.
3. Rinse and drain blueberries.
4. Make 1 large or 2 small packages of vanilla pudding.
5. Cut pound cake into 1" cubes.
6. Beat whip cream until it is stiff and forms peaks when lifting up beaters.

In trifle dish or glass bowl, layer cake, bananas, pudding, blueberries, strawberries and whip cream. Repeat layers. Add a few pieces of fruit on last layer of whip cream for some prettiness.

Peanut Butter Cup Surprise Cookies

Peanut Butter Cup Surprise Cookies

adapted from Picky Palate

posted by: Summer Thatcher

1/2 cup margarine (I used butter)
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 1/4 cup flour
1 egg
1/2 tsp. vanilla
3/4 tsp. baking soda
1/2 tsp. salt
about 24 miniature peanut butter cups (mine made about 32 cookies)

36 mini marshmallows
1 c. semi sweet chocolate chips
2-3 TBS heavy cream
1/4 c. mini M&M's

Cream margarine and peanut butter. Add sugars and flour and beat until fluffy. Add eggs, vanilla, salt and soda. Chill one hour, shape into 1 inch balls. Spray mini-muffin pans with Pam. Put balls into pans and bake at 350 for 12 minutes. Remove and immediately press a mini peanut butter cup into the middle of the cookies. Top each cookie with 3 mini marshmallows and return to oven for 2-3 more minutes or until marshmallows are puffed. Let cool for 10 minutes.

Place chocolate chips into a microwave safe bowl and microwave in 30 second intervals until melted smooth. Stir in 2-3 TBS heavy cream until silky and smooth. You can return back to microwave for 15 seconds to get a thinner consistency. Spoon chocolate over top of puffed marshmallows and sprinkle with mini M&M's.

Peanut Butter S'Mores Turnovers

These are so yummy! You definitely need the whole 1 TBS of peanut butter on them, so don't skip like I did;) These would also be really good with Nutella instead of the chocolate bar.

Peanut Butter S'Mores Turnovers

from: Recipe Girl

Submitted by: Summer Thatcher

1 box Puff Pastry (2 sheets), thawed
3 whole graham crackers, gently broken into fourths
9 small milk chocolate bars (I used Hershey’s .49 oz. bars)
1/2 cup creamy peanut butter
small bowl of water
1 egg whisked with 1 Tbsp. water (to make egg wash)
1/2 cup jarred Marshmallow Creme (or Fluff)

1. Preheat oven to 400°F. Line baking sheet with parchment paper or spray with nonstick spray.

2. Lay Puff Pastry on cutting board. Working with one sheet of Puff Pastry at a time, cut on three folds, creating 3 rectangles (about 3″ x 10″ each). Cut each 3 x 10 rectangle in half. You’ll have 6 pieces to work with for each sheet of Puff Pastry.

3. Assemble turnovers: Lay graham cracker on 1/2 of each square, top with chocolate that has been cut down to match the length of the graham cracker. Scoop a scant 1 Tbsp. peanut butter on top of each chocolate bar.

4. Working with one turnover at a time, wet edges of Puff Pastry and fold (over) in half to meet opposite edges. Gently push edges together to stick; use fork to seal edges together and create ridged pattern. Repeat with each turnover until all are sealed up. Gently move sealed turnovers to baking sheet with a small spatula. (At this point, the turnovers may be refrigerated for up to an hour before baking- cover baking sheet with plastic wrap- when ready to bake, remove from refrigerator and continue with instructions).

5. Brush turnovers lightly with egg wash, then use a sharp knife to cut two small slits into the top of each turnover.

6. Bake 15 minutes, or until turnovers are puffed and golden. Remove from oven. Let cool for 5 minutes. Scoop marshmallow creme into a zip baggie (don’t zip). Microwave for 8 seconds to soften. Zip bag and snip a small piece off of the corner of the bag. Drizzle marshmallow onto the top of each turnover. Serve immediately.

Servings: 12
Yield: 12 Turnovers

Cooking Tips
*Use any sort of chocolate that sounds good to you. Just cut it down or break it into pieces that fit on top of a 1/4 of a whole graham cracker. (Leftover mini Hershey’s bars from Halloween work great!)
*I tested this recipe with real marshmallows and they didn’t work as well as the marshmallow creme.
*This recipe can be easily cut in half- just thaw out one sheet of Puff Pastry.
*These are best served while warm & gooey, but they can certainly be eaten any time!

Halloween Goodies

Liz and Summer invited the ladies they visit teach (Katie Bowman, Katrina Moody and Katie Fox) over to make some fun Halloween treats. These are the fun things that we made:)

• These can be used for any holiday...add sprinkles instead of "eyeballs".
• Butterfinger Eyeballs
• by: Liz Rasmussen
• adapted from VeryBestBaking.com
• 
  
• 1 cup creamy peanut butter (not all-natural)
• 2 tablespoons butter or margarine, softened
• 2 cups powdered sugar
• 1 (2.1 oz.) NESTLÉ BUTTERFINGER Candy Bar, finely chopped
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
• 3 tablespoons vegetable shortening
• 1/4 cup (1.38-oz. pkg.) NESTLÉ GOOBERS Milk Chocolate-Covered Peanuts
• 1 small tube red decorator icing
• Wooden pick or skewer for dipping

Directions:

LINE 2 baking sheets with wax paper.

BEAT peanut butter and butter in large mixer bowl until creamy. Beat in powdered sugar until mixture holds together and is moistened. Stir in chopped Butterfinger. Shape into 1-inch "eyeballs." Place on prepared baking sheets. Freeze for 1 hour.

MELT morsels and shortening in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute 30 seconds; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Remove one baking sheet of frozen "eyeballs" from freezer (keep other sheet in freezer until ready to use).

DIP one "eyeball" into melted morsel mixture using a wooden pick or skewer. Shake off excess and return to baking sheet. Gently press 1 Goober on top of "eyeball" to make a "pupil." Repeat procedure with remaining "eyeballs" on baking sheet. Refigerate until coating is set. Repeat with remaining sheet of "eyeballs" and coating. You may find it necessary to reheat morsel mixture before dipping second batch. Before serving, pipe decorator icing around eyeballs to create bloodshot markings. Store in covered container in refrigerator. Best served cold.

You can use this for any holiday, just switch things out...if you don't want candy corn, use M&M's , use red and green sprinkles, etc...

Candy Corn Cookie Bark

by: Summer Thatcher

14-16 whole Oreos, broken up

1 1/2 c. mini pretzels, broken into pieces

1 lb. white chocolate (chocolate wafers or almond bark)

1 c. candy corn

brown and orange colored sprinkles

Place waxed paper on large cookie sheet.Spread cookies, pretzels and about 3/4 cup of the candy corn into a 9x13 inch rectangle on the waxed paper.

Place chocolate in glass measuring cup and heat in microwave for about 1 1/2 minutes. Stir and then microwave for another 30 seconds until melted and smooth.

Drizzle melted chocolate immediately over cookie mixture, spreading with spatula (if needed) to coat evenly. Top with reserved candy corn and colored sprinkles. Work quickly before chocolate hardens.

Place into refrigerator until firm. Remove and gently break apart into small pieces for serving. Store in airtight container.

Yield: about 2 dozen pieces.

GhOsTLy StRAwbeRRieS

By: Liz Rasmussen

White chocolate (wafers or almond bark work best)

Strawberries

Chocolate chips

Melt chocolate according to package directions. Dip Strawberries in chocolate and add chocolate chips as the face. Put in refrigerator until set up. Enjoy!

Great Pumpkin Dessert

Great Pumpkin Dessert

By: Patty Petty

This recipe is from a Park Glen ward cookbook.

1 (15 ox.) can solid pack pumpkin

1 (12 oz.) can evaporated milk

3 eggs

1 C. sugar

4 tsp. pumpkin pie spice

1 pkg. yellow cake mix

3/4 c. butter or margarine, melted

Cool Whip

In a mixing bowl, combine pumpkin, milk, eggs, sugar and spice. Transfer to greased 13 x 9 x 2 inch baking pan. Sprinkle with dry cake mix and drizzle with butter. Top with nuts if desired. Bake at

350 for 1 hour or until knife inserted near the center comes out clean. Serve with ice cream or whipping cream. Yield: 12-16 servings.

Sopapilla Cheesecake

Sopapilla Cheesecake

by: Summer Thatcher

2 (8 oz.) crescent rolls

2 (8 oz.) pkg. cream cheese

1 c. sugar

1 tsp. vanilla

1/2 c. butter

1 c. sugar

1 tsp. cinnamon

Unroll one can of crescent roll dough and fit onto bottom of 9 x 13" pan coated with Pam. Press seams to seal. Beat the cream cheese, 1 c. sugar and vanilla in a bowl. Spread over the dough in the pan. Unroll the second can of crescent dough and press the seams to seal. Place on top of the cream cheese mixture. Melt the butter in saucepan, stir in 1 c. sugar and cinnamon. Pour over dough. Bake at 350 degrees for 30-35 minutes or until golden brown. Serves 10-12 people