I'm an Only Child-but I can share...

YUM !
Here are TWO of my absolute favorite Fall Time Desserts (who am I kidding I have 1000 favorites)
These are family recipes- but once again family recipes are SWORN to secrecy haha
so I found the alternatives on Food Network
for you all to try :)
They are pretty darn close, Enjoy!

Almost Famous Pumpkin Cheesecake-
Can you say Fabulous !

Pumpkin Roll Cake- the one thing this has that mine doesn't however is toffee (which I love) and I am adding it to ours this year :) Shhhh



XOXO
MissSweetTreats <3

Pumpkin Whoopie Cookie Pies :)

Absolutely Divine- Just in Time for Thanksgiving :)

5 Stars - Heavenly <3>

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 tablespoons ground cinnamon
• 1 tablespoon ground ginger
• 1 teaspoon ground cloves
• 2 cups firmly packed dark-brown sugar
• 1 cup vegetable oil
• 3 cups pumpkin puree, chilled
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 
  
• FOR THE CREAM-CHEESE FILLING
• 3 cups confectioners' sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 8 ounces cream cheese, softened
• 1 teaspoon pure vanilla extract

Directions

1. Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
3. Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
4. Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
5. Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

Just a tip if you want to use fresh pumpkin its better- more work obviously but better :)
Happy Baking
XOXO
MissSweetTreats <3>

Perfect Pumpkin Pie

Just in time for Halloween..........I absolutely Love this Recipe :D

Cook Time: 55 Minutes

Ingredients:

• 1 cup pumpkin pureé, canned or fresh cooked
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 3 eggs, slightly beaten
• 1 cup half-and-half
• 1 9-inch pastry shell, unbaked

Preparation:

Combine pumpkin, sugar, salt, and spices. Add beaten eggs and half-and-half. Blend well. Pour pumpkin mixture into prepared pie shell. BAke at 450° for 10 minutes. Reduce heat to 325°; bake 45 minutes longer, or until a knife inserted in center comes out clean.


MMmmmmm
Enjoy :D
MissSweetTreats <3>

October Break

Don't fret I'll be back I'm going on a little vacation for a few days ---some fall fun and baking of course planned-shopping and maybe a haunted hayride or two :)
Homecoming Weekend at home-- so I'm excited !!!

Here's a fall craft for you to try :)
A molded candle can light up a room even after the flame is out. Create whimsical orange pumpkins, yellow gourds, and green 'Forelle' pears with blushes of red). They're ideal as a centerpiece for the holiday table or as a gift for a dear friend.

The first thing you'll need to make these candles is a mold in which to pour the molten wax.

A large selection of molds is available at crafts stores, or you can make your own, as we've done using birch logs and pumpkins. Even a candy mold will do the job. Just don't use plastic, which may melt.

Beeswax is soft, with an opaque glow, which provides a visual warmth that remains after the wax has been colored. Finally, dress up some of the candles with paint.

Grouped together, pumpkin and gourd candles, along with walnuts, hazelnuts, pecans, and bittersweet, make an eye-catching display.

Color Glossary
Colorant is sold in blocks; cut 1/4-inch square shavings with a knife or a vegetable peeler. For every pound of bleached beeswax, use the following number of shavings to create the various projects in this article.

Pale-orange pumpkins and gourds: 6 white, 4 brown, 2 rust brown, 2 sunshine yellow, 1 olive
Orange pumpkins and gourds: 10 sunshine yellow, 5 rust brown, 2 brown
Yellow gourds: 6 sunshine yellow, 4 white, 2 brown, 1/2 rust brown
Burnt-orange gourds: 6 sunshine yellow, 4 brown, 4 rust brown, 3 cherry, 3 ruby
Violet pinecones: 3 violet, 2 brown, 1 ruby
Logs: 10 brown, 3 rust brown, 3 true black
Pears: 2 olive, 1 turquoise, 1 sunshine yellow, 1/2 rust brown

XOXO
Happy Crafting

Caramel Crunch Apple Pie

If you love caramel apples in the fall and can't get enough Apple Pie then try this one out---its delicious- but- my personal trick is to sprinkle toffee crunchies on top--- FABULOUS !

INGREDIENTS

• TOPPING:
• 1/4 cup all-purpose flour
• 1/3 cup packed brown sugar
• 2 tablespoons butter or margarine, softened
• 1/2 teaspoon ground cinnamon
• PIE:
• 6 cups peeled, sliced baking apples
• 1 tablespoon lemon juice
• 1/2 cup sugar
• 3 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 (9 inch) unbaked pastry shell
• 28 caramels
• 1 (5 ounce) can evaporated milk

DIRECTIONS

1. Combine flour, brown sugar, butter and cinnamon; spread into an ungreased 8-in. square baking pan. Bake at 400 degrees F for 6-8 minutes or until golden brown. Cool; crumble and set aside. Sprinkle apple with lemon juice. Combine sugar, flour and cinnamon; toss with apples. Place apples in pie shell. Cut a circle of foil to cover apples but not the edge of pastry; place over pie. Bake at 425 degrees F for 10 minutes. Reduce heat to 375 degrees F; bake for 35 minutes or until apples are tender.
2. Meanwhile, in a saucepan over low heat, melt caramels with milk, stirring frequently. Remove foil from pie. Pour caramel mixture over apples. Sprinkle with topping; return to the oven for 5 minutes. Serve warm.

<3>

XOXO
Happy Baking
let me know how it turns out :)
Miss Sweet Treat <3

Mmmm Fall is Here......

and that means Pumpkin Pie.... a perfect fall dessert, but this one takes the cake ! Or the pie I guess haha... its phenomenal!!!! The candied hazelnut topping is amazing and it fills your home with that beautiful smell of fall that I love sooo much !

INGREDIENTS

Crust:
2 cups all-purpose flour
2 tablespoons powdered sugar
1 teaspoon salt
3/4 cup cold butter, cut into 1/2-inch cubes
1 teaspoon vinegar
5 tablespoons ice water, or more if needed

Filling:
1 (15 ounce) can pumpkin
3/4 cup light brown sugar, packed
2 teaspoons pumpkin pie spice
2 tablespoons flour
3 eggs, beaten
2 tablespoons Frangelico liqueur (optional)
1/2 cup sour cream

Candied Hazelnut Topping:
2 tablespoons flour
1/4 cup light brown sugar, packed
1 tablespoon Frangelico liqueur (optional)
3 tablespoons cold butter, cut into 1/2 inch pieces
1/2 cup hazelnuts, peeled and chopped
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DIRECTIONS
Crust: In a bowl, stir together flour, sugar and salt. Using a pastry blender, cut butter cubes into flour mixture until pieces are pea-size. Sprinkle vinegar over flour mixture, tossing with a fork. Sprinkle 5 to 6 tablespoons cold water, 1 tablespoon at a time, over flour mixture, tossing with a fork each time until dough is moistened and crumbly. Press crumbs firmly on bottom and up sides of a 9-inch pie plate.
Filling: Preheat oven to 375 degrees F. In a bowl, stir together pumpkin, brown sugar, pumpkin pie spice, flour, eggs, Frangelico and sour cream; mix well. Pour into pie crust, fold narrow strip of foil over edges of crust to prevent over browning; bake 30 minutes.
Meanwhile, make topping. In a bowl, combine flour, brown sugar and Frangelico. Cut in butter until crumbly. Stir in hazelnuts.
Remove foil from pie and sprinkle with topping. Bake 15 to 20 minutes more or until knife inserted near center comes out clean. Cool on a wire rack.

Recipe courtesy of allrecipes.com

Xoxo
Happy Baking :)