Mini Chocolate Chip Pumpkin Pies

This is another super simple tasty recipe from Picky Palate for adorable mini chocolate chip pumpkin pies that are just perfect for the holidays. Spicy pumpkin pie filling, sweet chocolate chips, and gooey mini marshmallows are all wrapped inside a flaky pie crust creating these little bite-sized desserts!

Mini Chocolate Chip Pumpkin Pies: (Picky Palate)

-1 cup canned pumpkin

-1/4 cup granulated sugar

-1/4 cup evaporated milk

-1/2 teaspoon cinnamon

-1/4 teaspoon fresh grated nutmeg

-1 egg, beaten

-2 rolls Pillsbury pie crust, thawed

-1/4 cup chocolate chips

-1/4 cup mini marshmallows

-1 egg, 1 teaspoon water; beaten for egg wash

-1/4 cup powdered sugar, for sprinkling

1. Preheat oven to 350 degrees F. Spray cookie sheet with non-stick cooking spray. In a bowl, mix together the pumpkin, sugar, milk, cinnamon, nutmeg, and egg until combined.

2. Roll out each pie crust. Use a 3-inch round cookie cutter or glass and cut out circles from pie crust. Be sure to re-roll extra dough. Place round pie crusts onto prepared cookie sheet. Place 1 teaspoon of pumpkin pie filling into center of each pie round. Top with 2 marshmallows and 4 chocolate chips. Brush edges with egg wash and fold crust over filling and press edges with a fork to seal. Poke top of each crust with fork for steam to escape. Brush tops with egg wash and bake for 20-22 minutes or until golden brown.

3. Let cool for 5 minutes, dust with powdered sugar and serve warm.

Chocolate Candy Bar Overload Cake

I wanted to use up some leftover halloween candy and I was also having a craving for a moist and delicious chocolate cake, so, this is what I came up with! A Chocolate Candy bar Overload Cake. Of course, I used my favorite chocolate cake recipe from HERSHEY'S, which turns out perfectly everytime, no joke! It is the best, and then I frosted it with HERSHEY'S "Perfectly Chocolate" Chocolate Frosting recipe slightly modified. I used half regular cocoa and half dark cocoa and I really, really loved the flavor combo of the two. Then, I just sprinkled some chopped candy bars in between the 2 cake layers and then decorated the top with some more candy bars!  This sure hit the spot and satisfied my chocolate cake craving and my whole family couldn't rave about it more! My sister said it was the best chocolate cake she has ever had.

HERSHEY'S "Perfectly Chocolate" Chocolate Cake:

For the Cake:

-2 cups sugar

-1 3/4 cups all-purpose flour

-3/4 cup HERSHEY'S cocoa

-1 1/2 teaspoons baking powder

-1 1/2 teaspoons baking soda

-1 teaspoon salt

-2 eggs

-1 cup milk

-1/2 cup vegetable oil

-2 teaspoons vanilla extract

-1 cup boiling water

-"Perfectly Chocoloate" Chocolate Frosting (recipe below)

-2 mini candy bars, coarsely chopped, and about 6 cut into bigger chunks (any kind will do!)

1. Heat oven to 350 degrees F. Grease and flour two 9-inch round cake pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in water. (Batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

4. Prepare frosting; spread between layers and sprinkle with about 2 of the coarsely chopped candy bars. Spread the rest of the frosting over the top and side of the cake. Decorate the top of the cake with the bigger chunks of the candy bars as desired.

"Perfectly Chocolate" Chocolate Frosting: (slightly adapted by me)

-1/2 cup (1 stick) butter

-2/3 cup HERSHEY'S cocoa, (I used 1/3 cup of regular cocoa and 1/3 cup of dark cocoa and I really loved the flavor of the combination of the 2, so I highly reccomend doing that : )!)

-4 cups powdered sugar

-1/2 cup-2/3 cup milk

-1 teaspoon vanilla extract

1. Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency, (I beat it for a few minutes on medium-high speed, which gave it a great texture and made it light and fluffy).

2. Stir in vanilla.

Pumpkin Spice Oatmeal

I haven't posted anything in over a week, I can't believe it! I must be honest though, I was going through a baking/blogging rut.......I haven't felt like my blog is as good as all the other amazing blogs that I look at, or that my pictures have been good enough to post for you, so I haven't posted anything. I know it just takes practice, practice, and more practice, and someday my blog will look like the blogs on foodgawker! I am hoping to get a new camera for Christmas, that is on the top of my wish list! On top of being in that short baking rut, I have also been super busy with school. This semester sure is kicking my butt, I am counting the weeks until it is over!

Anyway, I  can now say that I am officially back into baking mode and I am super excited to get started on all the holiday baking! I have bookmarked so many recipes lately and I am ready to get moving! Woo Hoo!

Now, what I have for you is a recipe for a delicious and delightfully decadant, yet healthy breakfast that is just perfect for these brisk fall mornings and will be great for the upcoming chilly winter mornings, and that is this Pumpkin Spice Oatmeal. It is filled with hearty oats, pumpkin puree, milk, cinnamon, nutmeg, ginger, and vanilla. Although it takes a little longer to prepare then a bowl of cereal or toast, it is very simple to make and it is totally worth getting up a few minutes early just to make it! This is totally a comfort food breakfast, it has the perfect hint of sweetness and spice, it is comforting, filling, and satisfying. It has a wonderful pumpkin flavor and the spices will warm you right up from the inside out and keep you nice and cozy. If you are a lover of pumpkin, then be sure to give this a try!

Isn't that color just gorgeous? And I love how you can see the lovely specks of the spices!

Pumpkin Spice Oatmeal: (adapted from Chocolate and Tea) 

2 servings

-1 1/2 cups soy or almond milk or regular millk

-1 cup pumpkin puree

-1/2 teaspoon vanilla

-1 teaspoon cinnamon

-1/4 teaspoon ginger (I omitted this)

-1/4 teaspoon nutmeg

-1 cup rolled oats

-2 tablespoons brown sugar

In a large saucepan, whisk together the milk, pumpkin puree, vanilla, and spices over medium heat. When it starts to boil, add the oats and cook for 7-10 minutes, stirring occasionally, until the oats are soft and the liquid has been absorbed. Sprinkle with desired amount of brown sugar and enjoy!

Monster Munch

WARNING: This Halloween treat is highly addictive! This yummy monster munch is the perfect sweet and salty combination. It is filled with sweet, melt-in-your-mouth home made caramel corn, crunchy and chocolately peanut m&m's, cheesy and salty CHEEZ-IT crackers, and my favorite, candy corn! Which I absolutely love because they are just so darn cute and tasty and the perfect Halloween candy! Next time, I want to add pretzals into the mix as well! This is one of those treats that you can make your own and put all of your favorite things in, or a great way to clean out your pantry! I think it would also be perfect to put in cute little Halloween baggies and hand out to all your trick-or-treaters! And remember, I warned you!!!!

Monster Munch:

-1 recipe for caramel corn (recipe below)

-1 (9-ounce) box CHEEZ-IT crackers

-1 (11-ounce) package Autumn Mix Candy Corn

-1 medium bag (12.60-ounce) peanut m&m's

In a large bowl, carefully combine the caramel corn, CHEEZ-IT crackers, candy corn, and peanut m&m's. Store in an airtight container. Enjoy!

Caramel Corn: (adapted from Sugar Cooking)

-3.5 quarts (one large bowl) plain popped popcorn

-1 cup brown sugar

-1/4 cup light corn syrup

-1/2 teaspoon salt

-1/2 cup butter

-1/4 teaspoon baking soda

-1/2 teaspoon vanilla

Directions:

1. Line a large baking sheet with parchment paper or aluminum foil. Preheat oven to 250 degrees F.

2.Make popcorn and place in a larg bowl.

3. Combine the brown sugar, corn syrup, salt, and butter in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.

4. Remove from heat, and stir in baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the bowl. Stir to coat.

5. Bake for 1 hour, removing the pans, and giving them a good stir every 15 minutes. After it has baked, seperate into pieces if needed. Allow to cool completely and then store in airtight containers or ziploc baggies. 

Halloween Oreo Truffles

These Oreo Truffles are super simple to make, super tasty, and only call for a few ingredients!

Halloween Oreo Truffles: (Kraft foods)

What You Need:

-1 package (8 ounces) cream cheese, softened

-1 package (1 lb. 2 oz.) OREO cookies, finely crushed, (about 4-1/4 cups), divided

-2 packages (8 squares each) BAKER'S semi-sweet chocolate, melted (I used milk chocolate chips)

Make It:

Mix cream cheese and 3 cups of the cookie crumbs until well combined. Shape into 48 (1-inch) balls. Dip into the melted chocolate (I used a double boiler and 2 spoons to dip them in). Place on a baking sheet covered with aluminum foil or parchment paper. Sprinkle with reserved cookie crumbs or Halloween sprinkles. Refrigerate for at least an hour.

CReePy BUck EyE baLLs!

It's almost Halloween so for the next few days I will be posting some festive, maybe spooky, yet oh so sweet holiday tricks and treats! I hope you enjoy them! To start you off, I have creepy peanut butter buck eye balls which are always a popular Christmas staple in my house! For Halloween, I decided to coat these creamy and rich peanut butter centers with white chocolate and place a brown M&M on top and then decorate them with red veins. Enjoy!

CrEEpy BuCk EyE bAllS:

-1 1/2 cups peanut butter

-2 1/2 cups powdered sugar

-1/2 cup butter, softened

-1 teaspoon vanilla

-1 (12 oz.) bag white chcocolate chips

-2 tablespoons shortening

-24 brown M&M's

-red frosting

Mix peanut butter, butter, and vanilla with an electric mixer until well blended. Add the powdered sugar, a little at a time, blending with the mixer until all the sugar is fully incorporated.

Roll dough into tablespoon sized balls and place on a baking sheet lined with aluminum foil or parchment paper. Refrigerate about 30 minutes.

Heat a double boiler to the lowest heat and combine white chocolate chips and shortening in the double boiler.

When the chips are melted, dip one peanut butter ball in the melted chocolate until it is well coated (I used 2 spoons and found that is the easiest for method for me), place on the prepared baking sheet, and immediately press one M&M on top. Repeat until all the peanut butter balls are coated and topped with the candy.

Let the chocolate harden and then make decorate the balls with red veins using your favorite frosting.

 

Chicken Pot Pie

If you are looking for a hearty, stick-to-your-ribs, and comforting one pot meal to warm your whole body up this fall and winter, then this delicious Chicken Pot Pie is the perfect one for you! This pot pie gets filled to the brim with chicken, tons of colorful mixed veggies, mushrooms, onion, potatoes, and fresh parsley and thyme which gives this pot pie a wonderful fresh flavor. It then gets topped off with buttery and flaky cresent dough which lends a nice small hint of sweetness to complement the hearty, rich, and savory flavor of the pot pie. I used a Martha Stewart recipe that I found here and adapted it slightly to make it a little more simple and more convenient for me.  

Chicken Pot Pie: (Martha Stewart, adapted by me)

Ingredients:

-1 roll (8 ounces) pillsbury cresent dough

-5 tablespoons all-purpose flour

-5 tablespoons unsalted butter

-1 large onion, chopped

-3 medium potatoes (about 1 pound), peeled and cut into 1-inch pieces

-1 bag (12 ounces) frozen carrots

-12 ounces small cremini mushrooms, stems trimmed

-2 cups chicken stock, from a can

-1 cup milk

-1 rotisserie chicken (about 5 cups, chopped or shredded)

-1 cup frozen mixed vegetables

-2 tablespoons chopped fresh flat-leaf parsley

-2 tablespoons fresh thyme leaves

-salt and pepper to taste

-1 egg

Directions:

1. Preheat oven to 375 degrees F. In a large heavy-bottom pot, melt 5 tablespoons butter over medium-high heat. Add onion and potatoes. Cook, stirring occasionally, until potatoes are fork-tender, 10 to 12 minutes. Add mushrooms, cooking until heated through. Add 1/3 cup of the chicken stock and flour, and cook, stirring, for 1 minute. Pour in the rest of the chicken stock and the milk. Bring to a simmer; cook until thick and bubbly, stirring constantly, 2 to 3 minutes. Stir in chicken, mixed vegetables, parsley, and thyme. Season with salt and pepper. Transfer to a 3-quart casserole dish. Transfer to a rack to cool slightly, about 5 minutes.

2. Make egg wash: In a small bowl, whisk together egg and 1 teaspoon water. Unroll cresent dough and place it directly over the casserole, pressing to seal overhanging dough to the side of the dish. Brush top surface of dough with wash. Cut a small circle in the center of dough, to allow the steam to vent.

3. Transfer casserole to a baking sheet. Bake for 10 minutes; cover just the edges loosely with aluminum foil to prevent crust from burning, and continue baking for 25 minutes more.