EGGNOG CINNAMON ROLLS

Eggnog Cinnamon Rolls

EGGNOG CINNAMON ROLLS

EGGNOG CINNAMON ROLLS

Repin It Here

These homemade cinnamon rolls have a really delicious Eggnog flavor to them. The roll has Eggnog in it and so does the frosting. These are actually pretty easy to make too. We like making these on Christmas morning for a sweet treat. Enjoy!

If you like this recipe, check out our  PUMPKIN PIE POKE CAKE, our COPYCAT CRACKER BARREL FRIED APPLES, our COPYCAT STARBUCKS PUMPKIN SPICE LATTE WITH PUMPKIN SYRUP and our PUMPKIN CHEESECAKE PARFAIT.

Eggnog Cinnamon Rolls

INGREDIENTS:

Dough:

  • 1/2 cup Milk
  • 1/2 cup Eggnog
  • 2 1/4 tsp Active Dry Yeast
  • 1/4 cup Sugar
  • 4 tbsp melted Butter
  • 1 Egg
  • 1 tsp Vanilla
  • 2 3/4 cup Flour

Filling:

  • 1/2 cup softened Butter
  • 1/2 cup Sugar
  • 3 tbsp Cinnamon

Glaze:

  • 2 cup Powdered Sugar
  • 1/3 cup Eggnog
  • 2 tbsp melted Butter 2

DIRECTIONS:

  1. Heat the milk and eggnog just until feels warm (about 100 degrees)
  2. Sprinkle the yeast on top and leave it sit for 10 minutes.
  3. Whisk in the egg, butter and vanilla.
  4. In a stand mixer with whisk attachment, add the flour and sugar and run on low for 3 minutes.
  5. Switch to dough hook attachment.
  6. Add the wet ingredient mixture in the center and mix on low speed dough comes together.
  7. Increase to medium and knead until the dough sticks to the hook (6-8 minutes). 3
  8. Shape dough into a ball.
  9. Clean mixer bowl and lightly grease with butter.
  10. Return the dough to the bowl and turn to coat.
  11. Cover with towel and allow to rise until doubled (about 1 1/2 hours).
  12. Flour your work surface
  13. On a lightly floured surface, roll the dough into roughly 12×15″ rectangle. 4
  14. With longer side facing you, spread butter over the the surface, except for 1/2″ edge opposite you.
  15. Mix together your sugar and cinnamon and sprinkle mixture evenly over buttered area. 5
  16. Roll the dough towards the unbuttered edge, trying not to leave gaps.
  17. Gently rub water along the unbuttered edge and continue rolling to seal up the roll. 6
  18. Cut the roll into 12 even pieces.
  19. Line a 9×13″ pan with parchment paper and place buns in the pan, leaving a little space between each. You can use multiple smaller pans if desired. 7
  20. Cover with towel and allow to rise about 45 minutes.
  21. Preheat the oven to 325.
  22. Bake until golden brown (20-30 minutes). 8
  23. Cool for 15 minutes.
  24. Combine powdered sugar, melted butter and eggnog and whisk until well blended.
  25. Transfer the glaze to piping bag and drizzle over rolls.
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salted caramels

Salted Caramels

salted caramels

salted caramels

Repin It Here

I love caramel and I really love making my own from home. Not only did it turn out delicious but they are super fresh and gooey in a good way. These make for great gifts during the holidays for neighbors and friends. You can use parchment paper to wrap them in.

If you like this recipe, you’ll want to try our PUMPKIN PIE POKE CAKE, our SNICKERS CARAMEL APPLE PIE (NO BAKE), our PUMPKIN CHEESECAKE PARFAIT and our COPYCAT STARBUCKS ICED PUMPKIN SCONES

Salted Caramels

INGREDIENTS:

  • 1 cup Heavy Cream
  • 1/2 cup Butter
  • 1 1/2 cup Sugar
  • 1/4 cup Corn Syrup
  • 1/4 cup Water
  • 1/2 tsp Vanilla
  • 1/2 tsp Coarse Sea Salt 2

DIRECTIONS:

  1. Spray with non stick spray and line an 9×5 loaf dish with parchment so that excess paper comes up the sides.
  2. Cut up butter into slices and combine with cream and microwave 1-2 minutes until butter is melted. 3
  3. In the medium to large saucepan, combine the sugar, corn syrup, and water.
  4. Stir just until the sugar is moistened and uniform, being careful not to splash sugar on sides.
  5. Heat over medium heat until the mixture comes to a boil.
  6. Cover with a lid for 1 minute (this helps wash any sugar on sides back in).
  7. Remove lid and do not stir the after this point.
  8. Place the pot with the sugar mixture over medium to medium-high heat.
  9. Let the sugar syrup come to a boil without stirring.
  10. Cook until mixture reaches 320, the syrup will begin to darken slightly.
  11. Turn off the heat and slowly add the warm cream and butter mixture a little at a time while gently whisking (will bubble violently).
  12. Turn burner back on to medium-high.
  13. Let the caramel come to a boil and reach 240 without stirring. 4
  14. Remove from heat and whisk in the vanilla.
  15. Pour into the prepared pan.
  16. Cool 20 to 30 minutes then scatter the salt over the caramel.
  17. Let the caramel cool 4 hours.
  18. Lift out of the pan using parchment paper and onto a cutting board.
  19. If caramels are still too soft, refrigerate for 30 minutes.
  20. Cut the caramels into candies with a very sharp knife.
  21. Cut squares of wax paper a little larger than caramels.
  22. Wrap each in the wax paper and twist the ends.
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pumpkin pie poke cake

Pumpkin Pie Poke Cake

pumpkin pie poke cake

pumpkin pie poke cake

Repin It Here

I love making Poke Cakes because it ensures that the middle will be moist and creamy (my favorite kind of cake). This Pumpkin Pie cake tastes just like Pumpkin Pie and it extremely delicious. This is a good snack for the kids. Just make sure you make enough because it won’t last long! ;-)

Pumpkin Pie Poke Cake

INGREDIENTS:

  • 1 box White Cake Mix
  • 3 Eggs
  • 1/4 cup Vegetable Oil
  • 15 oz Pumpkin Puree
  • 12 oz Evaporated Milk
  • 2 box Vanilla Instant Pudding
  • 1 tsp Pumpkin Spice
  • 12 oz Whipped Topping thawed 3

DIRECTIONS:

  1. Bake cake in 13×9 pan according to box directions.
  2. Allow to cool.
  3. Poke large holes throughout cake. 5
  4. Combine pumpkin, evaporated milk, 1 and 1/2 boxes of pudding mix and pumpkin pie spice in large bowl.
  5. Beat until blended.  4
  6. Pour over cake making sure to get into all holes. use a spatula to spread out evenly.
  7. Refrigerate 15 minutes to set.
  8. Combine remaining 1/2 box of pudding and whipped topping and mix well.  2
  9. Spoon over cake and spread out.
  10. Dust with a little pumpkin spice.
  11. Refrigerate at least one hour before serving.

Pumpkin Pie Cake

Pumpkin Pie Cake

Ingredients

  • 1 box White Cake Mix
  • 3 Eggs
  • 1/4 cup Vegetable Oil
  • 15 oz Pumpkin Puree
  • 12 oz Evaporated Milk
  • 2 box Vanilla Instant Pudding
  • 1 tsp Pumpkin Spice
  • 12 oz Whipped Topping thawed

Instructions

  1. Bake cake in 13x9 pan according to box directions.
  2. Allow to cool.
  3. Poke large holes throughout cake.
  4. Combine pumpkin, evaporated milk, 1 and 1/2 boxes of pudding mix and pumpkin pie spice in large bowl.
  5. Beat until blended.
  6. Pour over cake making sure to get into all holes. use a spatula to spread out evenly.
  7. Refrigerate 15 minutes to set.
  8. Combine remaining 1/2 box of pudding and whipped topping and mix well.
  9. Spoon over cake and spread out.
  10. Dust with a little pumpkin spice.
  11. Refrigerate at least one hour before serving.
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oreo spider cupcakes

Oreo Stuffed Spider Cupcakes

oreo spider cupcakes

Halloween recipe

oreo spider cupcakes

Repin It Here

Here is a very simple Halloween recipe that is fun to make and even funner to eat. My kiddos love to help come up with ideas for fun recipes during the holidays and this one turned out perfect! It is a great recipe to have the kids help out with (which I love doing). You don’t have to use exactly what I did, you can use twizzlers, chocolate chip cookies, whipped cream, etc. Enjoy!

Oreo Stuffed Spider Cupcakes
(yield 24 cupcakes)

INGREDIENTS:

CUPCAKES:

  • 1 box Chocolate Cake Mix
  • 1/2 cup Vegetable Oil
  • 3 Eggs
  • 24 Oreo Cookies

ICING:

  • 1 cup softened Butter
  • 2 tbsp Milk
  • 4 cup Powdered Sugar

SPIDERS:

  • 24 Oreo Cookies
  • 24 Rips Whips Candy Strings
  • 48 colored M&M’s
  • 1/2 cup Black Candy Melting Chips 3

DIRECTIONS:

  1. Bake cupcakes according to box directions except when filling cupcake liners fill halfway with batter place cookie in liner and finish filling. 4 5
  2. Allow to cool.
  3. Place black candy chips in corner of zippered sandwich bag and heat in microwave for 45 seconds. Gently massage to ensure it is melted and smooth. Clip tiny piece off corner of bag to pipe.
  4. Make a black dot in the center of each M&M to be an eye.
  5. Gently twist apart each Oreo.
  6. Cut each candy string into 4 equal parts.
  7. Press each piece into icing to make 8 legs. 6
  8. Pipe a little melted candy to act as glue and put top back on cookie.
  9. Pipe a little melted candy on top to glue eyes in place.
  10. Allow to cool and set.
  11. Cream butter and vanilla in a large bowl
  12. Slowly add in the powdered sugar, and milk as needed, until everything is incorporated and frosting is right consistency.
  13. Beat for 5 minutes to make sure it is fluffy. 7
  14. Ice cupcakes then decorate tops with Spiders. 2

Oreo Stuffed Spider Cupcakes

Oreo Stuffed Spider Cupcakes

Ingredients

  • CUPCAKES:
  • 1 box Chocolate Cake Mix
  • 1/2 cup Vegetable Oil
  • 3 Eggs
  • 24 Oreo Cookies
  • ICING:
  • 1 cup softened Butter
  • 2 tbsp Milk
  • 4 cup Powdered Sugar
  • SPIDERS
  • 24 Oreo Cookies
  • 24 Rips Whips Candy Strings
  • 48 colored M&M's
  • 1/2 cup Black Candy Melting Chips

Instructions

  1. Bake cupcakes according to box directions except when filling cupcake liners fill halfway with batter place cookie in liner and finish filling.
  2. Allow to cool.
  3. Place black candy chips in corner of zippered sandwich bag and heat in microwave for 45 seconds. Gently massage to ensure it is melted and smooth. Clip tiny piece off corner of bag to pipe.
  4. Make a black dot in the center of each M&M to be an eye.
  5. Gently twist apart each Oreo.
  6. Cut each candy string into 4 equal parts.
  7. Press each piece into icing to make 8 legs.
  8. Pipe a little melted candy to act as glue and put top back on cookie.
  9. Pipe a little melted candy on top to glue eyes in place.
  10. Allow to cool and set.
  11. Cream butter and vanilla in a large bowl
  12. Slowly add in the powdered sugar, and milk as needed, until everything is incorporated and frosting is right consistency.
  13. Beat for 5 minutes to make sure it is fluffy.
  14. Ice cupcakes then decorate tops with Spiders.
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halloween recipes

23 Halloween Recipes (Desserts, Appetizers, Drinks and more!)

halloween recipes

Halloween Recipes

halloween recipes

Repin It Here

Below you will find a ton of fun and easy Halloween recipes to keep you busy in October. There are things like candy corn drinks to pumpkin cheese balls! These are great for parties, bake sales, school treats or just a fun way to let the little ones help out in the kitchen. It would also be fun to let your kids choose 1 recipe they want to make every other day or every weekend in October. Have fun!

candy corn drink

Candy Corn Drink

oreo eyeballs

Oreo Eyeballs

twinkie frank

Twinkie Frankenstein

pumpkin cheese ball

Pumpkin Shaped Nacho Cheese Ball

ghost peep brownies

Ghost Peep Brownies

pumpkin pretzels

Pretzel Pumpkins

witch finger cookies

Halloween Witch Finger Cookies

candy bones

Halloween Bone Candy

c

Clementine Pumpkins and Banana Ghosts

witch's broom

Witch’s Broom Snacks

mummy hot dogs

Cheesy Mummy Hot Dogs

witches hats

Witches Hat Treats

scarecrow bars

Scarecrow Bars

candy corn rice krispies bites 3 final

Candy Corn Rice Krispies Bites 

ghost nutter butter cookies

Ghost Nutter Butter Cookie Pops

Candy Corn Muddy Buddies

Halloween Muddy Buddies

monster pop balls

Green Monster Popcorn Balls

candy corn fudge 2

Candy Corn Fudge (Using Cake Batter!)

halloween monster mouths

Halloween Monster Mouths Recipe

halloween bag toppers

FREE Halloween Bag Toppers (Pumpkin Poop, Spider Poop, Happy Halloween and more!)

candy corn cupcakes

Candy Corn Cupcakes Recipe

halloween mummy pizzas

Yummy Mummy Pizzas

halloween stuffed cockroach

Halloween Stuffed Cockroach Snacks Recipe

mummies

Twinkie Mummies

 

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oreo eyeballs

Oreo Eyeballs

oreo eyeballs

Halloween recipes

oreo eyeballs

Repin It Here

These Oreo cookie eyeballs are really fun and easy to make. This is the perfect little craft/snack to make in the month of October. My little ones love making these every Halloween. Plus, they make for a super cute dessert dish if you’re heading to or having a Halloween party. Enjoy…

Oreo Eyeballs

INGREDIENTS:

  • 12 Oreos
  • 12 Life Saver Gummies
  • 12 Chocolate Chips
  • 1/4 cup Red Candy Melting Chips 2

DIRECTIONS:

  1. Carefully remove tops of Oreos and save for use in another treat.
  2. Place on cookie sheet.
  3. Melt red chips by heating in a microwave for 30 seconds then stirring and repeating until smooth.
  4. Transfer red candy to zippered sandwich bag and clip tiny tip for piping.
  5. Pipe tiny red zig zag lines from center of cookie to edges to simulate bloodshot eyes.
  6. Place a gummie as the iris.
  7. Pipe some red chocolate in the middle of the gummie to act as glue and place a chocolate chip (flat side up) to be the pupil. 3
  8. Place in refrigerator to set for 10 minutes.

Oreo Eyeballs

Oreo Eyeballs

Ingredients

  • 12 Oreos
  • 12 Life Saver Gummies
  • 12 Chocolate Chips
  • 1/4 cup Red Candy Melting Chips

Instructions

  1. Carefully remove tops of Oreos and save for use in another treat.
  2. Place on cookie sheet.
  3. Melt red chips by heating in a microwave for 30 seconds then stirring and repeating until smooth.
  4. Transfer red candy to zippered sandwich bag and clip tiny tip for piping.
  5. Pipe tiny red zig zag lines from center of cookie to edges to simulate bloodshot eyes.
  6. Place a gummie as the iris.
  7. Pipe some red chocolate in the middle of the gummie to act as glue and place a chocolate chip (flat side up) to be the pupil.
  8. Place in refrigerator to set for 10 minutes.
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Cracker Barrel fried apples

Copycat Cracker Barrel Fried Apples

Cracker Barrel fried apples

Cracker Barrel Fried Apples

Cracker Barrel fried apples

Repin It Here

I love a lot of things at Cracker Barrel but one of my favorites is their Fried Apples…they are really sweet and full of flavor. I can’t go there all the time so I decided to make my own at home and let me just tell you, these are…dare I say it…better than the restaurant ones. ;-) Enjoy this scrumptious side dish or dessert.

Copycat Cracker Barrel Fried Apples

Ingredients:

  • 1/4 cup Butter
  • 1/2 cup Apple Cider
  • 1 tbsp Cornstarch
  • 2 lb Golden Delicious Apples
  • 1 tsp Lemon Juice
  • 1 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1/8 tsp Allspice
  • 1/4 cup Brown Sugar 2

Directions:

  1. Core, peel and cut apples into 1/4″ wedges. 3
  2. Melt butter in a large skillet over low heat.
  3. Place apples in a single layer in skillet.
  4. Top with top with lemon juice then brown sugar and spices.
  5. Cover and simmer over low heat until tender. 4
  6. Remove apples from skillet leaving juices.
  7. In a small bowl whisk together 1/2 cup apple cider and cornstarch until bended with no lumps.
  8. Whisk this mixture into juices in skillet stirring constantly over medium heat until thickened.
  9. Pour over apples and mix to coat.

Copycat Cracker Barrel Fried Apples

Copycat Cracker Barrel Fried Apples

Ingredients

  • 1/4 cup Butter
  • 1/2 cup Apple Cider
  • 1 tbsp Cornstarch
  • 2 lb Golden Delicious Apples
  • 1 tsp Lemon Juice
  • 1 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1/8 tsp Allspice
  • 1/4 cup Brown Sugar

Instructions

  1. Core, peel and cut apples into 1/4" wedges.
  2. Melt butter in a large skillet over low heat.
  3. Place apples in a single layer in skillet.
  4. Top with top with lemon juice then brown sugar and spices.
  5. Cover and simmer over low heat until tender.
  6. Remove apples from skillet leaving juices.
  7. In a small bowl whisk together 1/2 cup apple cider and cornstarch until bended with no lumps.
  8. Whisk this mixture into juices in skillet stirring constantly over medium heat until thickened.
  9. Pour over apples and mix to coat.
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twinkie frank

Twinkie Frankenstein

twinkie frank

Halloween Recipes

twinkie frank

Repin It Here

I love make Halloween recipes. Aren’t these seriously adorable?! These Twinkie Frankensteins are the perfect snack for kiddos, they are also perfect for taking to a Halloween party, bake sale, etc. I like to make a batch on my own and then let the kiddos help and make their own twinkies…they actually turn out pretty cute. ;-) Enjoy this delicious and festive treat…

Twinkie Frankenstein

Ingredients:

  • 12 oz Green Melting Chips
  • 4 oz Black Melting Chips
  • 1 Red Melting Chip
  • 6 Twinkies
  • 12 Candy Eye Decorations 2

Directions:

  1. Place Twinkies in freezer for at least 30 minutes.
  2. Prepare a baking sheet or cutting board by covering with parchment or wax paper.
  3. Melt green candy chips by microwaving 30 seconds then stirring and repeating until melted.
  4. Dip each Twinkie in chocolate and roll to completely coat.
  5. Transfer to prepared paper.
  6. using a toothpick, spear a mini marshmallow and dip in green chocolate to cover completely.
  7. Position marshmallow in middle of Twinkie to act as nose. Use another toothpick to loose marshmallow from first toothpick and to smooth out chocolate.
  8. Using chocolate as “glue”, set 2 eyes just above the nose.
  9. Place in refrigerator for 10 minutes to set.
  10. Lift each Twinkie to separate from paper.
  11. Using a knife carefully trim excess chocolate that ran off.
  12. Melt black candy chips by microwaving 30 seconds then stirring and repeating until melted.
  13. Dip top of each Twinkie in black chocolate to make hair.
  14. Return to prepared paper.
  15. Using toothpick method, dip 8 mini marshmallows in black chocolate to coat completely and place on prepared paper to use as neck bolts.
  16. Place in refrigerator for 5 minutes to set. 3
  17. Trim any excess chocolate that ran off.
  18. Using chocolate as glue attach neck bolts to sides of Twinkies.
  19. Take the one red chip and heat for 30-60 seconds until melted.
  20. Using a toothpick, draw a mouth on each and draw the forehead scar.
  21. Place in refrigerator for 10 minutes to set.

Twinkie Frankenstein

Twinkie Frankenstein

Ingredients

  • 12 oz Green Melting Chips
  • 4 oz Black Melting Chips
  • 1 Red Melting Chip
  • 6 Twinkies
  • 12 Candy Eye Decorations

Instructions

  1. Place Twinkies in freezer for at least 30 minutes.
  2. Prepare a baking sheet or cutting board by covering with parchment or wax paper.
  3. Melt green candy chips by microwaving 30 seconds then stirring and repeating until melted.
  4. Dip each Twinkie in chocolate and roll to completely coat.
  5. Transfer to prepared paper.
  6. using a toothpick, spear a mini marshmallow and dip in green chocolate to cover completely.
  7. Position marshmallow in middle of Twinkie to act as nose. Use another toothpick to loose marshmallow from first toothpick and to smooth out chocolate.
  8. Using chocolate as "glue", set 2 eyes just above the nose.
  9. Place in refrigerator for 10 minutes to set.
  10. Lift each Twinkie to separate from paper.
  11. Using a knife carefully trim excess chocolate that ran off.
  12. Melt black candy chips by microwaving 30 seconds then stirring and repeating until melted.
  13. Dip top of each Twinkie in black chocolate to make hair.
  14. Return to prepared paper.
  15. Using toothpick method, dip 8 mini marshmallows in black chocolate to coat completely and place on prepared paper to use as neck bolts.
  16. Place in refrigerator for 5 minutes to set.
  17. Trim any excess chocolate that ran off.
  18. Using chocolate as glue attach neck bolts to sides of Twinkies.
  19. Take the one red chip and heat for 30-60 seconds until melted.
  20. Using a toothpick, draw a mouth on each and draw the forehead scar.
  21. Place in refrigerator for 10 minutes to set.
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STARBUCKS Pumpkin scones

Copycat Starbucks Iced Pumpkin Scones

STARBUCKS Pumpkin scones

Copycat Starbucks Iced Pumpkin Scones

STARBUCKS Pumpkin scones

Repin It Here

I love anything to do with Starbucks! This recipe is for copycat pumpkin scones with a delicious icing. The frosting is really easy to make and makes it all come together. These are really good to have for a brunch or just a delicious treat. Enjoy!

Copycat Starbucks Iced Pumpkin Scones

Ingredients:

Scones:

  • 2 1/2 cup Flour
  • 6 tbsp Sugar
  • 1 tbsp Baking Powder
  • 1/4 tsp Salt
  • 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/4 tsp Cloves
  • 1/4 tsp Ginger
  • 1/2 cup cold Butter, cut into cubes
  • 1/2 cup Pumpkin Puree
  • 3 tbsp Heavy Cream
  • 1 Egg
  • 1 tsp Vanilla

Plain Glaze:

  • 1 cup Powdered Sugar
  • 2 tbsp Milk
  • Spiced Glaze:
  • 1 cup Powdered Sugar
  • 2 tbsp Milk
  • 1/4 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • Pinch of Cloves
  • Pinch of Ginger 2

Directions:

  1. Preheat oven to 400.
  2. Line a baking sheet with parchment paper or a silicone baking mat.
  3. In food processor combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. 3
  4. Pulse to combine.
  5. Add cold butter and pulse until blended and it has texture like cornmeal.
  6. In a bowl, whisk together pumpkin puree, cream, egg and vanilla.
  7. Combine wet and dry ingredients and stir until a soft dough forms.
  8. Turn out dough onto lightly floured surface, knead the dough 4-5 times until it comes together.
  9. Roll the dough into roughly and 8×10″ rectangle, about 1″ thick.
  10. Cut the rectangle in half lengthwise, then crosswise, making four small rectangles.
  11. Then cut each each of these diagonally, making 8 triangles. 4
  12. Place scones onto prepared baking sheet and bake for 14-18 minutes, or until a toothpick inserted in the center comes out clean.
  13. Allow to cool on wire rack.
  14. Slowly whisk milk into powdered sugar until desired thickness is reached for plain glaze.
  15. Slowly whisk milk into dry ingredients until desired thickness is reached for spiced glaze.
  16. When the scones are cool, spoon the plain glaze on each scone and allow to harden for 10 minutes before drizzling with spiced glaze.

Copycat Starbucks Iced Pumpkin Scones

Copycat Starbucks Iced Pumpkin Scones

Ingredients

  • Scones:
  • 2 1/2 cup Flour
  • 6 tbsp Sugar
  • 1 tbsp Baking Powder
  • 1/4 tsp Salt
  • 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/4 tsp Cloves
  • 1/4 tsp Ginger
  • 1/2 cup cold Butter, cut into cubes
  • 1/2 cup Pumpkin Puree
  • 3 tbsp Heavy Cream
  • 1 Egg
  • 1 tsp Vanilla
  • Plain Glaze:
  • 1 cup Powdered Sugar
  • 2 tbsp Milk
  • Spiced Glaze:
  • 1 cup Powdered Sugar
  • 2 tbsp Milk
  • 1/4 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • Pinch of Cloves
  • Pinch of Ginger

Instructions

  1. Preheat oven to 400.
  2. Line a baking sheet with parchment paper or a silicone baking mat.
  3. In food processor combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  4. Pulse to combine.
  5. Add cold butter and pulse until blended and it has texture like cornmeal.
  6. In a bowl, whisk together pumpkin puree, cream, egg and vanilla.
  7. Combine wet and dry ingredients and stir until a soft dough forms.
  8. Turn out dough onto lightly floured surface, knead the dough 4-5 times until it comes together.
  9. Roll the dough into roughly and 8x10" rectangle, about 1" thick.
  10. Cut the rectangle in half lengthwise, then crosswise, making four small rectangles.
  11. Then cut each each of these diagonally, making 8 triangles.
  12. Place scones onto prepared baking sheet and bake for 14-18 minutes, or until a toothpick inserted in the center comes out clean.
  13. Allow to cool on wire rack.
  14. Slowly whisk milk into powdered sugar until desired thickness is reached for plain glaze.
  15. Slowly whisk milk into dry ingredients until desired thickness is reached for spiced glaze.
  16. When the scones are cool, spoon the plain glaze on each scone and allow to harden for 10 minutes before drizzling with spiced glaze.
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ghost peep brownies

Ghost Peep Brownies

ghost peep brownies

 Halloween recipes

ghost peep brownies

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I love Halloween recipes! Talk about a super cute recipe for Halloween! You can make these cute ghost peep brownies for the kiddos or a bake sale. I love making these during the month of October. Not only do they look super cute but they are delicious too! Enjoy this fun treat…

Ghost Peep Brownies

Ingredients:

Brownies:

  • 1 3/4 cup Flour
  • 2 cup Sugar
  • 1/2 cup Cocoa Powder
  • 1 tsp Salt
  • 5 Eggs
  • 1 cup Vegetable Oil
  • 1 tsp Vanilla

Icing:

  • 7 oz Marshmallow Creme
  • 1-2 boxes Ghost Peeps 2

Directions:

  1. Grease 13×9 pan.
  2. Preheat oven to 350.
  3. Combine brownie ingredients and mix until well blended. 3
  4. Pour batter into prepared pan and bake 30 minutes or until toothpick inserted in center comes out clean.
  5. Allow to cool.
  6. Cut into individual brownies and place on heat proof plate(s).
  7. Heat marshmallow creme (about half at a time) in microwave for 20-30 seconds and spread over brownies.
  8. Top each brownie with a ghost peep.
  9. Take a butane torch and brown the marshmallow creme around peep.

Ghost Peep Brownies

Ghost Peep Brownies

Ingredients

  • Brownies:
  • 1 3/4 cup Flour
  • 2 cup Sugar
  • 1/2 cup Cocoa Powder
  • 1 tsp Salt
  • 5 Eggs
  • 1 cup Vegetable Oil
  • 1 tsp Vanilla
  • Icing:
  • 7 oz Marshmallow Creme
  • 1-2 boxes Ghost Peeps

Instructions

  1. Grease 13x9 pan.
  2. Preheat oven to 350.
  3. Combine brownie ingredients and mix until well blended.
  4. Pour batter into prepared pan and bake 30 minutes or until toothpick inserted in center comes out clean.
  5. Allow to cool.
  6. Cut into individual brownies and place on heat proof plate(s).
  7. Heat marshmallow creme (about half at a time) in microwave for 20-30 seconds and spread over brownies.
  8. Top each brownie with a ghost peep.
  9. Take a butane torch and brown the marshmallow creme around peep.
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