Tag Archives: Pumpkin

Sugar-Free Pumpkin Spice Frosted Blondies

by Jennifer Wieland
Sugar-Free Pumpkin Spice Frosted Blondies #Steviva #Fructevia
Thanks to Steviva for providing products for today’s post. All thoughts and opinions are 100% my own.

Being diagnosed as Diabetic earlier this year has sent me into a bit of a tailspin. As someone who loves sweets and baking I’ve been sort of at a loss. Before my diagnosis, I had tried low carb and cutting sugar from my diet. I always struggled staying on those types of diets for a few reasons. First, I hate being told I can’t have something. Childish, maybe. No willpower or self-control, possibly. It’s just that once I see a huge list of things I can’t eat those seem to be the things I crave the most. Second, I’m a girl who LOVES baking! That also means I’m tasting and trying a lot of sweets when developing recipes or just plain old eating sweets with friends and family. I have never found sweeteners that I could use instead of sugar that didn’t leave a funky aftertaste in my mouth. That has all changed for me now though. Recently, I was contacted by Steviva, a company specializing in sugar-free sweetener options. I’m not going to lie. I was very skeptical because hello, gross aftertaste. Then I started using some of the products they sent me and sauces tasted right and sweet treats tasted like, well sweet treats. My new fall favorite recipe I can enjoy with the Steviva products is my Sugar-Free Pumpkin Spice Frosted Blondies.

Sugar-Free Pumpkin Spice Frosted Blondies #Steviva #Fructevia

When looking at the products I received from Steviva I was reading each label. The Fructevia label boldly claimed it was excellent for cooking and baking. It even boasted a taste guarantee on the back. This had me intrigued. I decided to test the taste by making these Sugar-Free Pumpkin Spice Frosted Blondies. While pumpkin spice is a bold flavor combination even it can’t hide nasty sweeteners. I have to say I was amazed at how well the Fructevia delivered on it’s taste! These blondie sand the frosting were sweet without being overly sugary and had no nasty aftertaste.

Sugar-Free Pumpkin Spice Frosted Blondies #Steviva #Fructevia

To make these blondies I started out with fall favorites ingredients for the cookie bar base.

Sugar-Free Pumpkin Spice Frosted Blondies #Steviva #Fructevia

The dough for these blondies is thick and sticky. It also doesn’t spread out like most doughs do. To get it nicely in the pan I sprayed a large offset spatula with baking spray to get it spread out in the pan.

Sugar-Free Pumpkin Spice Frosted Blondies #Steviva #Fructevia

While the dough was baking I worked on the frosting.

Sugar-Free Pumpkin Spice Frosted Blondies #Steviva #Fructevia

This frosting was a bit of challenge for me. Originally I had planned on doing an icing but in my first attempts at this recipe it did not turn out well. I then tested out this recipe for a more traditional frosting and it worked surprisingly well.

Sugar-Free Pumpkin Spice Frosted Blondies #Steviva #Fructevia

I chilled the frosted blondies to get the frosting to set nicely. I was then able to cute them into squares and enjoy. 

Sugar-Free Pumpkin Spice Frosted Blondies #Steviva #Fructevia

If you’re looking to cut calories, lower carb intake or cut sugar from your diet then Steviva has just the products for you. With Steviva’s large product list of sugar alternatives you will easily be able to find just what you need for any cooking, baking or drink making you may need to do. All of their products can be purchased easily online form their store. Right now my readers can also enjoy a 20% discount on their purchases with the code THANKYOU at checkout. If you’re new to sugar alternatives and need recipes, ideas and inspiration be sure to follow Steviva on Facebook, Twitter, Instagram and Pinterest.

Sugar-Free Pumpkin Spice Frosted Blondies
Serves 24
Write a review
Print
197 calories
12 g
49 g
15 g
3 g
9 g
60 g
126 g
1 g
0 g
5 g
Nutrition Facts
Serving Size
60g
Servings
24
Amount Per Serving
Calories 197
Calories from Fat 135
% Daily Value *
Total Fat 15g
24%
Saturated Fat 9g
47%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 49mg
16%
Sodium 126mg
5%
Total Carbohydrates 12g
4%
Dietary Fiber 1g
3%
Sugars 1g
Protein 3g
Vitamin A
42%
Vitamin C
1%
Calcium
4%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Sugar-Free Pumpkin Spice Blondies
  1. 2 1/2 c. All Purpose Flour
  2. 1 tsp. Baking Soda
  3. 1/2 tsp. Baking Powder
  4. 1 1/2 tsp. Pumpkin Pie Spice
  5. 1/2 c. Salted Butter, softened
  6. 8 oz. Cream Cheese, softened
  7. 3/4 c. Fructevia
  8. 1 c. Pumpkin, canned
  9. 1 Egg
For the Sugar-Free Pumpkin Spice Frosting
  1. 1 c. Milk (I used whole milk.)
  2. 2 tbsp. All Purpose Flour
  3. 1/4 tsp. Corn Starch
  4. 1 c. Butter, softened
  5. 1 tsp. Vanilla Extract
  6. 1/2 tsp. Pumpkin Pie Spice
For the Sugar-Free Pumpkin Spice Blondies
  1. Preheat oven to 350° and grease a 9"x13" pan.
  2. Place the flour, baking soda, baking powder and pumpkin pie spice into a bowl and stir to combine.
  3. Cream together the butter and cream cheese in a large bowl with a mixer.
  4. Add in the Fructevia and mix to combine.
  5. Mix in the canned pumpkin.
  6. Stir in the egg.
  7. Scrape down the sides of the bowl.
  8. In small batches mix in the dry ingredients until combined.
  9. Spread the dough into the prepared pan.
  10. Bake for 20-25 minutes.
  11. Remove from oven and let cool completely.
For the Sugar-Free Pumpkin Spice Frosting
  1. Place the flour and cornstarch into a small saucepan.
  2. Over medium heat whisk the milk into the flour and corn starch.
  3. Heat until the mixture begins to boil while stirring.
  4. Lower the temperature some and continue whisking until the mixture thickens. It should be the consistency of paste.
  5. Pour the mixture into a bowl and let cool. You can cool it in the refrigerator for an hour or two if you don't want to wait but it must be completely cooled.
  6. In the bowl of a stand mixer fitted with the whisk attachment cream together the butter, sugar and vanilla on medium-high speed.
  7. Scrape down the sides and bottom of the bowl and then add in the cooled flour mixture.
  8. Beat on medium-high speed for 7-10 minutes. The longer you beat the mixture the creamier and fluffier it will become.
  9. Frost the cooled blondies.
Notes
  1. This dough is very thick and sticky. To spread it evenly in the pan you will want to use a greased spatula.
beta
calories
197
fat
15g
protein
3g
carbs
12g
more
My Sweet Sanity http://mysweetsanity.com/

 

 

 


Super Moist Box Mix Pumpkin Spice Crumb Cake

by Jennifer Wieland
Super Moist Box Mix Pumpkin Spice Crumb Cake

I don’t know if I have ever mentioned this on here before but I hate the word moist! I know that I am not alone in this dislike of the word but I tried to find another word to describe this cake and the other options were even worse. Damp, dank, oozy, soggy… You get the idea here not a one of them was a good word choice for a cake. They were all wrong, wrong, wrong and so here we are now, stuck with the word moist to describe this Moist Box Mix Pumpkin Spice Crumb Cake. Okay, now that we have examined one of my neuroses let’s move on shall we?

We are huge fans of coffee and crumb cakes in our house. In fact, it is one of the few breakfast items my 10-year-old son will eat with his sensory issues. Because of this, I always try to have crumb cake on hand just for him. Don’t worry I am not sending him out into the cruel world with just that in his belly. He usually also has some fruit to go with it. Sadly, I can’t get him to eat eggs, bacon, sausage or pretty much any other breakfast items. So like I said, crumb cake it is for us on hand at all times. To change it up a bit and make it more seasonal I decided to make this Pumpkin Spice Crumb Cake and I am so glad that I did. This is a perfect weekend treat to share with family and friends.

This cake is so easy to make as it mixes up in just minutes since the base for it is a box mix. It’s just a matter of blending the cake batter and the crumb topping and spreading it all out in the pan. The pumpkin helps keep the cake super moist (Ugh, there’s that word again!) and skipping the oil altogether is a plus in my opinion and a way to cut out some calories.

Super Moist Box Mix Pumpkin Spice Crumb Cake

Pumpkin Spice Crumb Cake
Write a review
Print
3319 calories
546 g
527 g
112 g
51 g
47 g
1249 g
2651 g
111 g
2 g
57 g
Nutrition Facts
Serving Size
1249g
Amount Per Serving
Calories 3319
Calories from Fat 988
% Daily Value *
Total Fat 112g
173%
Saturated Fat 47g
236%
Trans Fat 2g
Polyunsaturated Fat 21g
Monounsaturated Fat 36g
Cholesterol 527mg
176%
Sodium 2651mg
110%
Total Carbohydrates 546g
182%
Dietary Fiber 15g
60%
Sugars 111g
Protein 51g
Vitamin A
1538%
Vitamin C
39%
Calcium
102%
Iron
94%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the cake
  1. 1 15.25 oz. box spice cake mix
  2. 1 15 oz. can pumpkin
  3. 2 lrg. eggs
  4. 2 tbsp. milk
For the crumb topping
  1. 3/4 c. all-purpose flour
  2. 3 tbsp. dark brown sugar
  3. 2 tbsp. sugar
  4. 1/4 tsp. pumpkin pie spice
  5. 5 tbsp. butter, melted
  6. confectioner's sugar
Instructions
  1. Preheat oven to 350° and spray a 9"x13" pan with baking spray.
  2. In a large bowl combine the cake mix, pumpkin, eggs and milk and beat with a mixer on low speed for 30 seconds to combine. Turn the mixer up to medium speed and beat for 2 minutes. Spread the batter into the prepared pan.
  3. In a bowl combine the flour, brown sugar, sugar and pumpkin pie spice with a fork and be sure to break up any lumps. Pour in the melted butter and stir with the fork. As the dry ingredients become moist they will turn into a crumb texture. Sprinkle over the cake batter.
  4. Bake the cake for 28-32 minutes. Let the cake cool and once cool dust with confectioner's sugar.
beta
calories
3319
fat
112g
protein
51g
carbs
546g
more
My Sweet Sanity http://mysweetsanity.com/

A special thank you goes out to the kindergarten teachers at my children’s school for being my guinea pigs for this recipe and for volunteering to continue being my taste testers. Y’all are some of the best teachers!

 

 


Girl’s Chunky Bubble Jack-O-Lantern Necklace

by Jennifer Wieland
Girl's Chunky Bubble Jack-O-Lantern Necklace

My daughter is so girly and I’m sure many would think she would be a total tomboy being the youngest of six and the only girl. The thing is though that she is the polar opposite of that. Her brothers tend to dote on her and give her what she wants and so she is a total high-maintenance diva. Being the little diva that she is means she also loves having her pretty clothing, fashionable shoes and the perfect accessories for every outfit and season at the old age of five. Luckily for her I like having a little girl to dress up and I help feed her diva tendencies. This week I did that by creating a girl’s chunky bubble jack-o-lantern necklace for her to wear with all of her Halloween outfits.

Girl's Chunky Bubble Jack-O-Lantern Necklace

The necklace was really easy to make and came out just as cute as I had hoped it would. This project was not only easy it was also inexpensive. Plus all of the supplies for it were found at my local craft store. The beads I used had a matte coating that gives them an almost rubber feel to them.

Girl's Chunky Bubble Jack-O-Lantern Necklace

Supplies:

2 sets of Blue Moon Beads 7″ Strand, Neon Orange Coated Glass, 12mm round

1 set of Blue Moon Beads 7″ Strand, Neon Green Coated Glass, 6mm round

Elastic cord ( I used silver metallic)

Fine point black Sharpie

Scissors

Girl's Chunky Bubble Jack-O-Lantern Necklace

Leaving the beads attached to the package string draw a jack-o-lantern face on each of the orange beads. Be careful not to touch them and let them completely dry before handling them.

Cut a length of elastic cord measuring between 16″-18″ long depending on the age of the child and so you will have some cord left to tie off at the end of beading. Making sure that you are placing your “pumpkins” facing in the same direction thread the beads onto the elastic alternating between the green and the orange ones. The green beads will look like the pumpkin stems. When you have enough beads on for your desired length tie the ends of the cord together and you now have your own jack-o-lantern necklace for a child in your life.

Girl's Chunky Bubble Jack-O-Lantern Necklace

 


Easy, Inexpensive Fall Pumpkin Wreath

by Jennifer Wieland
Fall Pumpkin Wreath

Fall is officially here this week so it’s time to put away all of the summer decorations and break out with everything that yells horror or harvest. This afternoon I decided to make a quick, easy and most importantly inexpensive fall pumpkin wreath. This wreath came together in under half an hour and is quite cute if I do say so myself. The nice thing is that this can easily be a family project with help from the kids because the felt pumpkins I used to decorate came with sticky backs so once deal with the hot glue gun you can call the kiddie sin to decorate. I love that this wreath is more about the fall harvest than haunting the neighbors. This makes it a great wreath that can easily carry you right through Halloween and Thanksgiving.

This wreath was not only easy to make but it was also so unbelievably inexpensive to make that you will want to make one for everyone you know. The foam wreath came from the dollar store. The burlap I already had on hand from this Fourth of July wreath but it had cost me under $4 at Walmart. The ribbon I used I found on clearance at my local Jo-Ann store for a mere $.50 and the felt pumpkins were eight in a pack for $2.99 but I used a 50% off coupon. So all in all this was super cheap compared to what you would buy a fall pumpkin wreath for at a craft fair or someplace similar.

Fall Pumpkin Wreath

Supplies

1 10″ foam wreath

burlap ribbon

felt pumpkins

fall colored ribbon

hot glue

hot glue gun

Fall Pumpkin Wreath

Using the hot glue gun you’ll need to glue the end of the burlap ribbon to the back side of the foam wreath. Then begin wrapping it around the wreath adjusting as necessary until you have covered the entire thing. Cut off the excess and glue the cut end to the back of the wreath.

Fall Pumpkin Wreath

Next you will arrange your pumpkins the way you want them on the wreath. If they are self sticking like mine were then go ahead and stick them on. If they are not or you want to make sure they really stick then go ahead and add some hot glue to the back of them and press into place. Finally, cut about a yard of ribbon, fold it in half and place behind the top of the wreath with the loop at the top. Pull the two loose ends of ribbon through the looped end and adjust the ribbon so that it lays nicely. Finally, knot the loose ends together to hang from a wreath hanger or a Command adhesive hook.

Fall Pumpkin Wreath

Now you have a beautiful fall pumpkin wreath on your door to welcome all of your visitors.

 


Soft Pumpkin Snickerdoodle Cookies

by Jennifer Wieland
Soft Pumpkin Snickerdoodle Cookies

Hi, my name is Jennifer and I am a soft pumpkin snickerdoodle cookies addict! No, don’t laugh. I’m very serious here. I made these cookies yesterday and they are now like crack to me. I at first thought that it must just be me. Maybe I needed a sweet fix and these were what I had made so they worked. Then the hubs got home from work and I shoved one of the cookies at him to taste test for me. He took a bite while I held it out for him and then turned to answer one of the kids. I shoved the rest of the cookie in my mouth. Why waste a good cookie, right? Now the hubs is not a fan of pumpkin anything. So I was surprised when he turned around and asked where the rest of his cookie was. I guiltily told him I ate it. I did let him know I had more left. He then proceeded to grab a few. I asked him if he knew they were pumpkin and he did but liked them anyway.

So what makes these cookies so good you ask? The pumpkin and pumpkin pie spice flavor is perfectly balanced in these cookies. These cookies are also nice and soft. When I say they are soft I mean they are almost cake like in their consistency. These are the type of cookie that you don’t even realize you have eaten three of them. They are perfect with a nice cold glass of milk and since they have pumpkin in them I like to tell myself they are better for me than your average cookie. Adding a fruit to anything makes it healthier, right? In all seriousness though these cookies are so perfect and good for fall. Anyone you share them with may fight you for them though so be warned.

Soft Pumpkin Snickerdoodle Cookies

Soft Pumpkin Snickerdoodle Cookies
Write a review
Print
2247 calories
316 g
430 g
99 g
27 g
60 g
582 g
1450 g
153 g
4 g
31 g
Nutrition Facts
Serving Size
582g
Amount Per Serving
Calories 2247
Calories from Fat 870
% Daily Value *
Total Fat 99g
152%
Saturated Fat 60g
302%
Trans Fat 4g
Polyunsaturated Fat 5g
Monounsaturated Fat 26g
Cholesterol 430mg
143%
Sodium 1450mg
60%
Total Carbohydrates 316g
105%
Dietary Fiber 11g
44%
Sugars 153g
Protein 27g
Vitamin A
174%
Vitamin C
5%
Calcium
18%
Iron
24%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 c. all-purpose flour
  2. 1/2 tsp. baking soda
  3. 1/4 tsp. baking powder
  4. 1/4 tsp. salt
  5. 1 tsp. pumpkin pie spice
  6. 1/2 c. butter, softened
  7. 3/4 c. sugar
  8. 1 egg
  9. 1 tsp. vanilla
  10. 1/4 c. pumpkin pie filling (fresh or canned)
  11. cinnamon sugar for the tops of the cookies
Instructions
  1. Preheat the oven to 375° and line baking sheets with parchment paper or silicone liner.
  2. In a bowl stir together the flour, baking soda, baking powder, salt and pumpkin pie spice and set aside. Cream together the butter and sugar until light and fluffy. Mix in the egg and vanilla. Scrape down the sides and stir in the pumpkin until completely incorporated. Next, stir in the dry mix until thoroughly combined.
  3. Using a cookie scoop, scoop the dough out and dip the tops into the cinnamon sugar. Place on the baking sheets and then lightly press the dough down until it is roughly 1/4" thick. Bake for 8-10 minutes. Cool on the pan for a few minutes before removing to a wire rack to finish cooling.
beta
calories
2247
fat
99g
protein
27g
carbs
316g
more
My Sweet Sanity http://mysweetsanity.com/

 


Gooey Butter Pumpkin Cake

by Jennifer Wieland
Gooey Butter Pumpkin Cake

 

 

When I was a kid I was sure I hated pumpkin as a food and flavor. I mean I had been forced to endure my fair share of pumpkin pie and I hated it. The thing was though that pumpkin pie was the only way I was ever exposed to pumpkin. It was not until I was in my mid thirties that I tried pumpkin as anything other than pie and when I did I was shocked. I liked pumpkin! I mean I really, really liked pumpkin. I tried other pumpkin things and I liked them too. It was only pumpkin pie that I had an aversion to and still do for some reason. I think my aversion to pumpkin pie though stems from the fact that my birthday often falls on Thanksgiving and what little girl wants pumpkin pie instead of a pretty cake? Now if someone had given me this Gooey Butter Pumpkin Cake for a birthday I might have overlooked the fact that it was not pretty but it sure does taste amazing!

I know half the U.S. population hates pumpkin like I used to and the other half are pumpkin addicts who can’t wait for summer to end and fall to start just to get their hands on all that is pumpkin. I like to help those people out and so every year now I try to come up with a new take on pumpkin to share with family and friends during the fall. This year is no exception but, I wanted something that could easily be thrown together when there is a ton of other stuff in life keeping me busy and starting with a box cake mix fit the bill for that. This recipe comes together in minutes and then you just bake, cool and serve. How much easier can you get in life and on top of that it is so unbelievably good that it will definitely impress your friends and family.

Gooey Butter Pumpkin Cake

Gooey Butter Pumpkin Cake
Serves 18
Write a review
Print
279 calories
45 g
55 g
11 g
4 g
5 g
73 g
184 g
14 g
0 g
5 g
Nutrition Facts
Serving Size
73g
Servings
18
Amount Per Serving
Calories 279
Calories from Fat 98
% Daily Value *
Total Fat 11g
17%
Saturated Fat 5g
26%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 55mg
18%
Sodium 184mg
8%
Total Carbohydrates 45g
15%
Dietary Fiber 3g
12%
Sugars 14g
Protein 4g
Vitamin A
5%
Vitamin C
7%
Calcium
16%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 15.25 oz. box of yellow cake mix
  2. ½ c. butter, melted
  3. 2 eggs
  4. 1 3.4 oz. box of pumpkin spice instant pudding
  5. ½ tsp. vanilla
  6. 8 oz. pumpkin spice cream cheese
  7. 2 eggs
  8. ½ tsp. pumpkin pie spice
  9. 2 c. powdered sugar
Instructions
  1. Preheat oven to 350 degrees and spray a 9 x 13 pan with baking spray. Mix cake mix, melted butter, pumpkin spice instant pudding mix, vanilla, and 2 eggs on low speed until combined. Press into the prepared pan.
  2. Mix pumpkin spice cream cheese, eggs, and pumpkin pie spice with an electric mixer. Slowly beat in confectioner's sugar mixing until combined. Pour and spread evenly over the cake layer.
  3. Bake for 45 to 50 minutes. Cool in pan and then cut and serve.
beta
calories
279
fat
11g
protein
4g
carbs
45g
more
My Sweet Sanity http://mysweetsanity.com/

 So tell me, are you pro or con pumpkin everything?

 

My favorite baking pan for this recipe:

prosperInsert q=wilton 9 x 13 pan gtm=prodPage mid=127072, v=grid id=Wilton_Bake_It_Better_9__x_13__Cake_with_Handle~ ft=fetchProducts imgt=original fb=Wilton_Bake_It_Better_9__x_13__Cake_with_Handlequery_wilton 9 x 13 pan_~
 
 

 

 

 


Pumpkin Pie Cannoli

by Jennifer Wieland
Pumpkin Pie Cannoli - My Sweet Sanity

With Halloween now past, it’s time to move on to the upcoming Thanksgiving holiday here in the U.S. Thanksgiving has always been a favorite holiday of mine. You see my birthday falls on or near it every year. So for me I always get a big family get together and a feast for my birthday. Since I was a kid Thanksgiving was always when we celebrated my birthday and that tradition continues. Since this is when we celebrate I always like to make sure I have amazing fall desserts for my birthday treats and this year will be no exception.

This year one of the treats we will be having is pumpkin pie cannoli. For those of you that regularly follow you know my mother has a sort of love affair with cannoli filling. What you didn’t know was up until this year I had always adamantly refused to try a cannoli. There was just something about sweet flavored cheese that freaked me out a bit. I don’t know why. Everyone has their quirks and that was just one of mine. So one day I decided to make some Biscoff cannolis for my mom and as any good cook knows you have to taste to make sure things are right. So I tasted and not only were they right but they were amazing and my only thought was, “Wow, have I been missing out all these years!” I have since made these Dark Chocolate Dreams P.B. cannolis and now pumpkin pie ones too.

Pumpkin Pie Cannoli - My Sweet Sanity

Pumpkin Pie Cannoli
Write a review
Print
974 calories
96 g
188 g
48 g
45 g
31 g
653 g
872 g
14 g
0 g
14 g
Nutrition Facts
Serving Size
653g
Amount Per Serving
Calories 974
Calories from Fat 425
% Daily Value *
Total Fat 48g
74%
Saturated Fat 31g
154%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 13g
Cholesterol 188mg
63%
Sodium 872mg
36%
Total Carbohydrates 96g
32%
Dietary Fiber 23g
91%
Sugars 14g
Protein 45g
Vitamin A
481%
Vitamin C
16%
Calcium
87%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 c. ricotta cheese
  2. 1 c. pumpkin pie filling
  3. seeds from one vanilla bean
  4. 1/4 tsp. pumpkin pie spice
  5. 1/4 tsp. cinnamon
  6. 24 mini or 12 regular cannoli shells
  7. 1 tbsp. cinnamon sugar
Instructions
  1. Measure out the ricotta cheese and then place it in some cheesecloth. Wrap it completely and squeeze out as much liquid as possible. Measure out the pumpkin pie filling and do the same thing as you did with the ricotta cheese. Both should be dry feeling.
  2. Place the ricotta cheese and pumpkin pie filling in a bowl and add the vanilla bean seeds, pumpkin pie spice and cinnamon. Stir to combine all of the ingredients thoroughly. Put the mixture into a pastry bag fitted with your tip of choice and pipe the filling into each of the cannoli shells. Dip each end of the cannolis into the cinnamon sugar.
beta
calories
974
fat
48g
protein
45g
carbs
96g
more
My Sweet Sanity http://mysweetsanity.com/

Pumpkin Spice M&M Cookies

by Jennifer Wieland

I was able to spend the day yesterday working on some new recipes, posts and getting my daughter’s Chromebook setup. The day had been going relatively well. That is until I was rushing to cook dinner and get online to a chat room with some other bloggers for a weekly meet-up that we do. As I am finishing up cooking dinner, my son Luke comes up to me and says, “Ellie is in a LOT of trouble! She put makeup all over herself and my desk.” My response was, “WHAT!?!?” I then yelled up to my husband who was upstairs with her to look into this. He promptly started yelling for me to get upstairs.

I walked into Jackson and Luke’s room and came to an abrupt stop where my mouth dropped open for what felt like a minute. After that I don’t know exactly what I said. I know there was yelling and probably some cussing too but, OH MY GOD! That child hadn’t gotten into my makeup per se. No, my dear sweet little girl got into every single bottle of nail polish I own, and I own around 50 bottles. She had painted herself in a vast array of colors. So not only was she covered head to toe in nail polish but she had managed to get layers of it on in places. She smiled proudly, thinking she was beautiful with gobs of dry and drying nail polish spattered on her face and body. (She was too.)

My total shock and freak out because of this may seem excessive, but well, my daughter is going to grow up to be a tattoo girl. Which is fine, but we have had to hide all markers in the house or else she colors herself completely if she finds any of them. Don’t worry, we got rid of all the Sharpies a long time ago after learning the hard way how to remove it best from skin. (Rubbing alcohol but not on her face. We used baby oil to lighten that up.) We also learned that same lesson with getting Sharpies off of a LCD TV and furniture. (Toothpaste, not the gel kind, and gently scrub with a damp cloth.) I digress though. The reason for my freak out was yes, she had once again colored herself and I was one again going to have to clean it but it was also that today is school picture day.

Out of all the days she could have done this it had to be shortly before bed, while I am rushing to get to something and trying to get school bags ready for tomorrow. Ugh! I had my husband get her in the tub. Ran and got dinner plated up. Then headed back upstairs to scrub the Dickens out of her skin. It did come off with much scrubbing and she should look okay for pictures today. Looking at it now, after I have had some time to relax, I am sad that I didn’t take a picture. Oh the horror story picture to show future dates that would have made.

Before things went off the deep end here last night with Ellie though, I was able to bake some out of this world cookies for the fall season. These pumpkin spice M&M cookies are a great alternative to a chocolate chip cookie during the fall months and holidays. They are a change from the standard pumpkin pie and also make a great treat when trying to escape your daughter’s bizarre behavior.

Pumpkin Spice M&M Cookies 

Pumpkin Spice M&M Cookies
Write a review
Print
3069 calories
576 g
308 g
89 g
45 g
50 g
883 g
1344 g
238 g
2 g
23 g
Nutrition Facts
Serving Size
883g
Amount Per Serving
Calories 3069
Calories from Fat 763
% Daily Value *
Total Fat 89g
136%
Saturated Fat 50g
248%
Trans Fat 2g
Polyunsaturated Fat 6g
Monounsaturated Fat 17g
Cholesterol 308mg
103%
Sodium 1344mg
56%
Total Carbohydrates 576g
192%
Dietary Fiber 49g
197%
Sugars 238g
Protein 45g
Vitamin A
239%
Vitamin C
114%
Calcium
210%
Iron
336%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/4 c. salted butter, softened
  2. 1/4 c. canned pumpkin puree
  3. 1/2 c. sugar
  4. 1/2 c. firmly packed, dark brown sugar
  5. 1 egg
  6. 1 tsp. vanilla
  7. 1 2/3 c. all-purpose flour
  8. 1 1/2 tbsp. instant vanilla pudding mix
  9. 1/2 tsp. baking soda
  10. 1/2 tsp. pumpkin pie spice
  11. 1 9.9 oz bag of Pumpkin Spice M&M's
Instructions
  1. Preheat oven to 350° and line baking sheets with parchment paper or silicone baking liner.
  2. In the bowl of a stand mixer fitted with the paddle attachment cream together the butter, pumpkin, sugars, egg and vanilla. Beat on medium-high for 3-4 minutes until well mixed and smooth.
  3. In another bowl combine the flour, pudding mix, baking soda and pumpkin pie spice. Whisk together to combine. Add half of the flour mix to the wet ingredients and mix on low until combined. Scrape down the sides and bottom of the bowl and then add the second half of the flour mix. Mix just until completely incorporated. Stir in the Pumpkin Spice M&M's.
  4. Drop the dough onto the pans using a cookie scoop or spoons. Bake for 10-12 minutes. Let cool on the pan for 5 minutes before removing them to a wire rack to finish cooling.
beta
calories
3069
fat
89g
protein
45g
carbs
576g
more
My Sweet Sanity http://mysweetsanity.com/

Pumpkin Cupcakes with Brown Sugar Buttercream

by Jennifer Wieland

I am not a big fan of pumpkin pie. It’s okay and I’ll eat it but if there is another pie variety around I would prefer it over pumpkin most times. It’s not that I don’t like pumpkin. I do. It’s just that I do not like it in pie form for some reason. It is for this reason that I decided to go the cupcake route instead. I created a pumpkin cupcake that I baked and then brushed with a yummy new Red Stag by Jim Beam flavor called Spiced. This is a cinnamon bourbon whiskey and it is good! Brushing it on the warm cupcakes helps to keep the cupcakes moist but also adds a bit more cinnamon flavor. For the frosting I went with a brown sugar buttercream.

pumpkin cupcake

Pumpkin Cupcakes
makes 24 cupcakes

2 1/4 c. all purpose flour
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 c. butter, softened
1/4 c. natural, unsweetened applesauce
1 c. sugar
1/3 c. firmly packed brown sugar
2 eggs
1 c. canned pumpkin
3/4 c. milk
1-2 tbsp. Red Stag Spiced bourbon whiskey

Preheat oven to 375 degrees and line pan with cupcake liners.

Sift together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg into a bowl. Cream butter, applesauce and sugars until light and fluffy on medium-high speed. Beat in the eggs. Blend in the mashed pumpkin. Add half of the flour mixture and mix on low until just combined. Add in the milk and stir until combined. Add the remaining flour mixture and stir until combined. Scrape down the sides and bottom of the bowl and mix on medium for a minute. Fill liners 2/3 of the way full and bake for 20 minutes. When the muffins come out of the oven let them sit for a few minutes and then brush with the Red Stag Spiced. Remove from pan and allow the to cool completely before frosting.

Brown Sugar Buttercream

1 c. butter, softened
1/2 c. brown sugar
3 c. confectioner’s sugar, sifted
1 tsp. vanilla extract
4-5 tbsp. heavy whipping cream

Sift the confectioner’s sugar into a bowl and set aside. Beat the butter and brown sugar until creamed. About 3 minutes on medium-high. Add all of the confectioner’s sugar and stir in on low until combined. Add in the vanilla and 4 tbsp. of the heavy whipping cream. Beat on medium-high for a minute and check consistency. Add last tbsp. of heavy whipping cream if needed. Beat frosting on high for 5-6 minutes until fluffy.


Top
Theme by Selim Alvele | Copyright 2017 My Sweet Sanity | Powered by WordPress | 101 queries in 1.234 seconds.
WordPress Backup