Archive for October, 2011

So have you enjoyed your month of Halloween?  I am so happy that today is the Spooky Fun filled day of haunts and treats! I saved a special recipe/idea for our last day of the pumpkin count down.  Baked Pumpkin Seeds.  Easy and perfect for the occasion.

Baked Pumpkin Seeds

As many pumpkins as you want!




Cut your pumpkin top out.

Start spooning all of the guts out of the pumpkin.

Put your guts in a strainer in your sink.

When all guts are out, pull out the seeds and place them in a cool water bath.

let them sit for at least an hour.

Strain the seeds and spread the put on a baking sheet. I use parchment paper!

Heat oven to 375.

Sprinkle Sea Salt, cinnamon, cracker pepper, Parmesan. . .

what ever you like to snack on over the tops.

Bake for 20-35 minutes until they are golden brown and crispy.

Now Enjoy!

You can carve your pumpkin after you gut it!

Two projects in one! You can’t beat that.

I have people coming over this evening so I am really in a hurry to get the house cleaned, the yard decorated and the food prepared! A Witch’s work is never done!!!

Have a very Happy Halloween, Samhain, All Hallows Eve or what ever you call it. Just  take a moment to remember all of  those who are no longer with us on this earth. Although, tonight they are walking among us in the shadows!

Until Then,




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This morning is so cold. My husband actually turned the heater on. He said it was because the Dogs were cold but I know better.  When I went to Atlanta at the beginning of the month I took this recipe so that we could make them with my Niece. Well she had better things

to do but I can tell you that she helped us eat them up!I hope you like this one as much as me!  I know it is a huge favorite of mine.

Pumpkin Whoopie Pies

1 stick unsalted butter, melted
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned  pumpkin
1 tablespoon pumpkin pie spice
1 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1-2/3 cups flour

1/2 stick unsalted butter, softened
4 ounces cream cheese, chilled
1 cup confectioners’ sugar
2 pinches of salt
1/2 teaspoon vanilla extract

a few shakes of cinnamon

Preheat the oven to 350°. Line two baking sheets with parchment paper.

In a large bowl, whisk together the melted butter and brown sugar until smooth.

Whisk in the eggs, pumpkin, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt.

Using a rubber spatula, fold in the flour.

Using a spoon, drop small mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes.

Transfer to a rack to cool completely.

For the icing: using an electric mixer, cream the softened butter with the cream cheese.

Add the confectioners’ sugar and the remaining 2 pinches salt, 1/2 teaspoon vanilla, and cinnamon; mix on low  until blended, then beat on medium-high speed until fluffy, about 2 minutes.

Spread the flat side of half of the cakes with the cream cheese frosting.

Top each with another cake.

Enjoy the Goodness!

My Mom and I had such a good time making these. It was fun and we enjoyed the fruits of our labor! That is the best part ya know.

Only one more recipe left. Then it is party time in my back yard. I have about 10 people coming over for snacks and a bon fire. It should be a spooktacular good time!!

Until Then,


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Hello everyone. I am up and at it very early this morning because today is a special day. You see today is the Making Strides Against Breast Cancer Walk here in Mobile, Alabama.  This is my 3rd year as a Team Captain. We call ourselves Bosom Buddies! Clever huh?  Anyway I wanted to bake something that would be warm and go great with coffee. So I have decided to make Harvest Bread.  And yet another easy recipe for you.

Harvest Bread

2 eggs

½ cup of butter

1 cup cooked pumpkin

1 tsp baking soda

1 tsp salt (optional) I leave it out

1 tsp cinnamon

1 tsp pumpkin pie spice

½ cup sugar

1 ½ cups flour

¾ cup of nuts (your choice) Also optional

Lightly grease a loaf pan

Melt butter until soft.

Add all ingredients into mixer and blend well.

Bake at 375 for 30 – 45 minutes or until toothpick comes out clean.

Slice and enjoy!

This will be a nice treat for such a brisk fall morning!

I will have some photos a bit later from our adventure walk!

Until Then,


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Oh My Goodness time has flown by! All Hallows Eve is right around the corner and I am thrilled about this!  I have many ghouls and goblins coming to my house Monday evening. There will be spirits and delicious delicacies involved, I promise. But for now let us focus on the sweet treat of pumpkin cupcakes with a wonderful cream cheese frosting!  Yeah!!

Pumpkin Cupcake Recipe

1 can pumpkin puree

3 eggs

2 cups flour

½ cup vegetable oil

2 cups sugar

½ tsp. salt

½ tsp. cinnamon

2 tsp. baking powder

2 tsp. baking soda

Pre heat oven to 350

Spray muffin tin

Add dry ingredients to mixer, except the chocolate chips, mixing  well.

Add wet ingredients and mix. ( add eggs 1 at a time)

Blend in chocolate chips by hand mixing.

Pour mixture into  greased tin.

Bake 25 to 35 minutes or until cake tester comes out clean.

Remove and allow to cool before serving and/or frosting.

Cream cheese Frosting

2  8oz. cream cheese, room temp.

½ cup butter, room temp.

2 cups confectioners’ sugar

1 tsp vanilla

Add cream cheese and butter to mixer and blend well.

Add vanilla and blend well.

Slowly add sugar and make sure to stop and scrape

the sides and bottom of the bowl.

Mix until all sugar is blended and is smooth.

They are so pretty! I just could eat them all up myself!


You know the drill. Now it is your turn.

Until Then,


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#9 Pumpkin Cheesecake Bars

Number 9 already. Wow how time and recipes fly by. I hope that you have been  pleased with the recipes thus far.  I know my friends and family have loved them.  I was a little iffy on this recipe but I have to say it turned out to be one of my personal favorites.

Pumpkin Cheesecake Bars Recipe


1 Cup Flour

½ Cup Brown Sugar

1 Stick butter

½ cup walnuts (optional)


8 oz cream cheese

½ cup sugar

2 eggs

½ cup pumpkin

1 tsp vanilla

¼ tsp nutmeg

½ tsp cinnamon

½ tsp ginger


Directions for crust

Blend in a food processor until a ball forms and press in 8×8 pan

Taste your crust and see how you feel. I added a bit more brown sugar to taste. I felt it was a bit bland.

Make sure go press up the sides a bit!

Bake 350 degrees for 15 – 20 minutes

Cool slightly

Directions for Filling:

Blend all ingredients until smooth

Pour over crust

Bake 350 degrees for 35-40 minutes or until set

Cool and cut into bars.

As you can see these were a hit at my house!

They did not last long but that means it is a good recipe!

Until Then,


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I can not believe that my 13 Days of Pumpkin is almost over. It seems like I was freaking out about finding enough good recipes just yesterday.  I have to say that this one is very tasty. My Husband loves pumpkin pie and when I found this I knew it would be a huge hit.

It makes it even better that the weather is nice and cool here in the mornings and afternoons.  Our days get pretty warm still, In the 80’s but I just grin and bear it. I like baking most when it is crisp fall weather. Don’t you?  Well regardless, I have this great recipe to share.

So her ya go.

Pumpkin Pie Bites

2 refrigerated ready-to roll pie crusts

8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter

Preheat oven to 350 degrees.
Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)

As you can see I made them in each cup. I just did not make my crust over thic. My Husband said they were divine!

Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.

Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.

I used a round biscuit cutter. I had 3 that graduated in size. I had to decide which one was best so mine are not very pretty.

Looks are not everything… Taste is!

This will be a nice change from the typical pumpkin pie at Thanksgiving. I am sure they will be eaten up just the same.

Until Then,


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Let’s bake a cake shall we?  YAY! I love baking and when I found this gem I knew it was going to be a perfect dessert. I was right! How can you go wrong with chocolate chips and pumpkin? Exactly, you can’t.

So get your ingredients ready and let us get to the mixin and fixin!

Pumpkin Chocolate Chip Cake Recipe

1 can Pumpkin

3 eggs

2 cups flour

½ cup veg oil

2 cups sugar

½ tsp salt

½ tsp cinnamon

2 tsp baking powder

2 tsp baking soda

1 small bag choc chips

Pre-heat oven to 350 degrees.

Grease and flower a tube pan.

Add all ingredients, except the chocolate chips, into a mixing bowl.

Mix well.

Blend in chocolate chips by hand mixing.

Pour mixture into the greased and floured tube pan

Bake for one hour.

Remove and allow to cool before serving.

Moist and delicious!

I got one piece of this cake.  I took it to work and they ate it up.

I hope you like it as much as my co workers did.

Until Then,


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