It is that time of year... cooler weather, pumpkin everything, apple everything, desserts to serve with warm drinks, muffins for breakfast. I L.O.V.E. fall.
So, I've started to pick up my fall recipes again . . here are a few recent ones!
Pumpkin Spice Cake Muffins! This is Jeff's favorite fall breakfast and it is EASY BREEZY to make.
Ingredients for muffin mix:
1 box of Spice Cake Mix
1 1/2 cans of pureed pumpkin
Ingredients for topping:
1/4 cup of brown sugar
1 - 2 tablespoons of ground cinnamon (depends on how much cinnamon you like)
Directions:
Mix spice cake and pureed pumpkin and there are very few lumps in the dough
Spray muffin cups with nonstick baking spray
I use a cookie scoop to fill muffin cups about 2/3 of the way (note that the muffins do not fluff much)
Mix brown sugar and cinnamon with fork and sprinkle on each muffin
Bake at 350 for 18 - 22 minutes
Makes about 18 - 20 muffins
S'mores Cookie Bars
This recipe came from the Hershey website, but I doubled all ingredients, baked it in a 9x9 pan instead of 8x8, and it turned out much better! They were gone in a flash!
Heat oven to 350°F. Grease 8-inch square baking pan.
Beat butter and sugar in large bowl until light and fluffy. Add egg
and vanilla; beat well. Stir together flour, graham cracker crumbs,
baking powder and salt; add to butter mixture, beating until blended.
Press half of dough into prepared pan.
Arrange chocolate bars over dough, breaking as needed to fit. Spread
with marshmallow creme. Scatter bits of remaining dough over
marshmallow; carefully press to form a layer.
Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. 16 bars.
No-Bake Oatmeal Cookies
This is currently the best dessert I can possibly make while pregnant! I could eat them all in a minute! YUM!
I just use melted semi-sweet chocolate chips instead of cocoa (about 1/2 cup). I also add about 1/2 cup of extra peanut butter and 1/2 cup LESS sugar.
