Archive for the ‘Fall Desserts’ Category

I’ve made apple butter plenty of times but never pumpkin butter, that is until yesterday.  It is sooooooooo good!  I think I might even enjoy it more than apple butter.  As usual I didn’t follow just one recipe I combined a couple and took my favorite things from each recipe to make my own.  The best thing I changed about the recipes was making it in the crock pot instead of over the stove.  Thank God for the person who invented crock pots, right?!  Pair this delicious Pumpkin Butter with a loaf of bread for a great Thanksgiving gift!


29 oz pumpkin puree

1 1/2 tsp ground ginger

1/4 tsp ground cloves

1 tsp cinnamon

1/2 tsp nutmeg

1 1/2 C sugar


Mix all these ingredients in a crock pot and warm on high for about 3 hours, stirring occasionally.  It’s as easy as that!

*I used homemade pumpkin puree wich has a more watery consistency than that of canned pumpkin puree.  If you find your pumpkin butter is too thick you can thin it with a little apple juice.



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I’m sorry to say that I do not have a football food for this week.  Yesterday was my daughter’s birthday so it was all about her and what she wanted to eat, watch, play and do.  Even though I don’t have a football food to share with you doesn’t mean I don’t have a recipe to share with you.  No, in fact, I’m going to share one of my favorite cookie recipes with you…

Melt In Your Mouth Pumpkin Cookies…

First off I have to mention that this is not my picture I copied it from Better Homes & Gardens which is where I found this recipe.  I first tried these cookies last fall and they immediately became one of my families favorite recipes.  We’ve found that we prefer them with cream cheese frosting though instead of the frosting that is mentioned in the recipe (click on the image to link you to BH&G’s recipe).  These cookies live up to their name “Melt In Your Mouth” they are so soft it’s like biting into a really soft, moist cake.  Take me word for it, you’ll love them, now go ahead and give them a try!

Cookie Ingredients:

cups butter, softened

cups granulated sugar

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

2 eggs

2 teaspoons vanilla

1 15 ounce can pumpkin

4 cups all-purpose flour

Frosting Ingredients: 

8 oz cream cheese, softened

1/2 stick butter, softened

1 teaspoon vanilla

2 cups powdered sugar

1 tsp cinnamon


Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons vanilla; beat until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.

Combine cream cheese and butter in medium sized mixing bowl and cream together with electric mixer until smooth.  Add vanilla and mix again.  Next add powdered sugar 1 cup at a time, mixing until smooth.  Last mix 1 tsp cinnamon for a bit of spicy flavor in your frosting and spread over cooled cookies.


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One of my favorite memories of my childhood is of the sweet taste of popcorn balls in the fall.  I not only enjoyed eating these gooey, delicious balls but I loved helping my mom make them.  I would stand on a stool that my grandpa made for me and stir, and stir and stir until my little arms would tire and then my mom would take over and my sister and I would pick out a color to dye them.  Then I would watch my mom as she stirred the goo over the popped kernels and formed them into balls.  When I got older and she knew I could handle forming the hot balls I got to stand alongside her and help form them.  I loved fall popcorn ball days!  Thanks, Mama, for such a wonderful memory.

When my oldest daughter was little I decided that I wanted to carry the popcorn ball tradition into my family so on a cool fall day when my mom was over she, my oldest daughter, who was about two then, and I made some up.  Each fall I make these, at least twice, for my family.  Now it’s my children who help stir until their little arms tire, and they are the ones to choose the color, and like when I was little they ask to help form the balls, but they are still too little to handle the hot gooey kernels so that will have to wait a bit longer.  They don’t really seem to mind though, as long as they get to enjoy the sweet flavor of popcorn balls, like we did the other night when we were gathered around our campfire!

I hope that you can start a fall popcorn evening tradition with your family now too!


20 C of popped popcorn

3/4 C light corn syrup

1/4 C butter (not margarine)

2 tsp cold water

1 tsp vanilla

2 3/4 C powder sugar

1 C mini marshmallows

Desired food coloring


Placed popped popcorn in a very large mixing bowl and set aside, be sure to remove any unpopped kernels.

In a medium saucepan combine corn syrup, butter, water, vanilla, sugar and marshmallows.  Stir constantly over medium heat.  When butter and marshmallows are melted add food coloring.  Continue to stir over medium heat until it just reaches a soft boil stage.  Remove from heat and pour over popcorn and softly toss and stir until each kernel is coated.  Set a small bowl of very cold water beside your popcorn and use this to dip your hands in to keep them cool while you quickly form balls.  Enjoy!

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I got the idea for these cookies from Pinterest  last fall.  I only copied the candy corn design and not the recipe.  (I’don’t like lemon flavored deserts and the Pinterest recipe has lemon in it.)  Instead, I used my old-fashioned sugar cookie recipe because I knew it would be the perfect dough for me to obtain the same look.  Plus my kids love old-fashioned sugar cookies because they are so buttery, sugary and delicious!  

Warning – You may find yourself popping more than just one more of these bite sized little treats!


1 C butter (not margarine)

1 C sugar

1 egg

1 tsp vanilla

3 C all-purpose flour

1 1/2 tsp baking powder

1/2 tsp salt


In a large bowl cream butter with an electric mixer on medium speed.  Add sugar, egg and vanilla and beat until combined.

In a medium bowl, combine flour, baking powder and salt and stir into the butter mixture.

Divide dough into 3 portions, leaving one white and dying one yellow and the other orange.  Layer these 3 portions in a greased bread, one at a time, by patting them down to cover each layer below it.  Dough will be thin.  Cover pan and chill for 3-4 hours.

Preheat oven to 350°.  Remove chilled dough from pan onto a cutting board and, using a good cutting knife, cut dough into 1/3″ thick slices.  I slice one row at a time then cut into little triangles resembling candy corn.  Place on cookie sheet about one inch apart, sprinkle with sugar and bake for 5-7 minutes or until bottoms are just turning a light golden color.

Cool on wire cookie sheet and enjoy!

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Caramelized Spiced Pears

This delicious, fast, super easy fall treat was inspired by the Spiced Pear Yankee Candle I received as a wedding gift 12 years ago. Sadly the candle has been discontinued but luckily I’ll always be able to have these!


2 – 3 Ripe Pears

1 TBSP Brown Sugar

1/2 tsp Cinnamon

1/2 tsp Ground Cloves

1/4 tsp Ground Ginger

A dash of nutmeg

1 1/2 TBSP Butter (not margarine)


Combine brown sugar, cloves, ginger and nutmeg in a small bowl and mix.

Melt butter in skillet and toss in pears, cook on medium heat stirring constantly for about 2-3 minutes.  Add sugar and spice mixture and cook for an additional 5 mins or until pears are soft, again stirring constantly.  (Do not overcook pears they will become mushy and not taste as well.)  When done spoon spiced pears over ice cream and enjoy!

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