Family Bake-off and Pumpkin Granola {recipe}

Heeeeyyyy! Remember me?? Yeah, so life gets in the way of blogging sometimes. Remember that annual family bakeoff I told you about? I have been meaning to share some photos and a recipe from it! The women in my family (8 of us this year) get together and bake, and bake, and bake until there is no butter left.

Here goes!

Here is my nephew packaging up some almond brittle. Yes, he washed his hands. 

My sister! She made these super cute ornaments from Pinterest!

My brother! I'm getting him a pair of scissors for Christmas. 

My mom! She is the artsy one of us all. Need a tiny pair of felt elf boots? She's on it. 

We were frantically trying to finish the ornaments. This meant dull scissors and lots of hot glue.  

Whoa. Monster Baby. 

Nope. Try again. 

Perfect. 

Like I said, we package it all up and send them out as gifts. I made the Cowboy Cookies (seen here, Pinterest inspired packaging!) and 3 batches of Pumpkin Granola (recipe below).

In addition we had Lemon Squares, Chex Mix, Pistachio Seat Salt Bark, Almond Bark, Pumpkin Bread, Puppy Chow, Hello Dollies, Peanut Butter and Maple Rice Krispies Treats, Tarts, and Pecan Muffins.

Pumpkin Granola

Prep Time: 20 minutes

Bake: 325 degrees for 20 minutes 

Cool: 20 minutes

Yield: 6 cups granola

Ingredients

5 cups rolled oats
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 teaspoon salt
3/4 cup brown sugar
1/2 cup pumpkin puree
1/4 cup maple syrup
1/4 cup applesauce
1 teaspoon vanilla
3/4 cup dried cranberries
1/2 cup sliced almonds

Instructions

In a large bowl, combine the rolled oats, pumpkin pie spice, cinnamon, nutmeg, salt, and brown sugar.

In another bowl, combine the pumpkin, maple syrup, applesauce, and vanilla.

Pour the pumpkin mixture into the oat mixture.

Toss the mixture until all of the oats are coated. Spread the granola onto a baking sheet lined with foil or parchment.

Bake in a preheated 325 degree oven for 20 minutes. Take the granola out and stir it around. Bake another 20 minutes or until the granola gets crisp. Take the granola out and mix in the cranberries and almonds.

Pumpkin Spice Rice Krispies Treats {recipe}

And yes, despite Windows Live Writer’s hate for the spelling of ‘krispies’ that is how you spell it. Google it.

::what did we do before Google??::
Oh right, read…and learn…

Anyway, I know know know that you are rolling your eyes at ANOTHER pumpkin post. I seriously need help.



But this is the last one…I promise think.
These are super easy (like anything I post wasn’t created for Nim Chimpsky’s skill level) and are a nice change from the traditional rice krispies treats. I thought I was being all creative and on top of things when I bought the pumpkin spiced marshmallows. I was so proud. I told myself I would be the first one to whip these up and share with the world.

WRONG.
Look at the back of the package ding dong.

I didn’t exactly follow their recipe because well, theirs included candy corn. Gross. Who eats candy corn??

Pumpkin Spice Rice Krispies Treats

Prep: 10 minutes
Makes: 12 treats
1/4 cup (1/2 stick of butter)
1 10 oz package Kraft pumpkin spice marshmallows
1/4 teaspoon cinnamon
6 cups Rice Krispies cereal





Line a 13x9  inch pan with foil. Lightly spray with non-stick cooking spray. In a large bowl, microwave butter for 30-45 seconds or until melted. Add marshmallows and toss to coat evenly with butter. Microwave for 45 seconds, then stir well. Microwave and additional 30-45 seconds or until marshmallows are completely melted. Add cereal and cinnamon; mix well. BEFORE you press your treats into the pan, wet your hands. This will prevent you from having sticky krispie hands. Press treats firmly into pan and let cool. Cut into squares or fun shapes with cookie cutters.



Please visit my link parties page to see who I linked up with this week!

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Pumpkin Cinnamon Roll Vanilla Sheet Cake with Cream Cheese Glaze {recipe}

Wow. Say that 3 times fast.

I know, I know…the pumpkin bandwagon is on its last wheel, but this cake is good. REALLY GOOD. I’m not trying to hold out on you guys, but I saved the best for last. This got the husband, child, and dog seal of approval. It is dangerously good.
 
I’m sure I will get a few email about how includes a few “sketchy” ingredients. And yes, I know. I also know I have never claimed to eat nothing but twigs and berries. 85% of the time I am a very conscious eater and educated consumer. The other 15% of the time, I’m eating this cake.
Now, go get your sweat pants and let’s do this!

Pumpkin Cinnamon Roll Vanilla Cake with Cream Cheese Glaze
1 box yellow cake mix
4 eggs
1/2 cup canola or vegetable oil
1/2 cup milk or buttermilk
3.4 ounce box Vanilla Instant Pudding Mix
1/2 cup sour cream
15 ounce can pumpkin
1 stick (8 tablespoons) unsalted butter
3/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 cups powdered sugar
1/2 cup heavy cream
1/2 package cream cheese
Here is the line up.

Preheat oven to 350 degrees F. Spray a jelly roll pan with non-stick cooking spray. 
Let’s start with the cake batter. Add dry boxed cake mix to a large bowl.
 
Add vanilla pudding mix.
  
Time for the eggs, milk, and oil.

Then, add the sour cream and pumpkin.

Time to mix!

Pour cake batter into jelly roll pan. Smooth the batter out into an even layer. Pretty!
 
Time for the cinnamon swirl. In a medium bowl, melt butter in the microwave, 30-40 seconds should do. Add brown sugar and cinnamon, whisk until combined.

Drizzle over cake and using a butter knife, swirl throughout the pumpkin batter.

  Bake for 35-40 minutes or until an inserted knife comes out clean!

Once your cake is out of the oven, combine cream cheese, powdered sugar, and cream. I played around with the ingredients a bit to achieve the glaze consistency rather than a frosting. You want it thin enough to almost see through when put on the warm cake.

Again, make sure you add the glaze while the cake is warm. Let the cake and glaze cool  for about 30 minutes before refrigerating for a few hours. This is the best served chilled.

  Cut into squares and store remainder in the refrigerator. Enjoy!

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Mini Pumpkin Pies with Gingersnap Crust {recipe}

Ah yes, the pumpkin dessert posts continue. Everyone in our house really enjoyed these mini versions of our favorite holiday pie! Something about mini desserts just make them taste better. I have a soft spot for mini cheesecakes (thanks, mom!) and combined with a little Dashing Dish inspiration, I knew I had to make these!


  
Mini Pumpkin Pies with Ginger Snap Crust
makes 18-24 mini pies
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon cloves
2 large eggs
1 can (15 oz.) pumpkin (not pumpkin pie filling)
1 can (12 fl. oz.) evaporated milk
1 box/bag of gingersnaps
Whipped cream (optional) I use Redi-Whip (because the tv told me Cool Whip is made of chemicals) or if I’m feeling extra domesticated I will whip my own from the cow I milk out back before dawn.


Preheat oven to 350° F. Line muffin tin with cupcake wrappers (I would recommend the foil kind) and fill each wrapper with one ginger snap.
Combine sugar, cinnamon, salt, ginger, and cloves in a small bowl (you can use pumpkin pie spice instead of the cinnamon, ginger, and cloves like I did. The conversion is on the back of the spice jar.) Beat eggs in a large bowl then stir in the sugar spice mixture. Gradually add pumpkin until well combined. Slowly add evaporated milk.


Distribute pumpkin mixture evenly among cupcake wrappers. Fill each enough to cover the ginger snap generously. Just like pumpkin pie, these will not rise, so its really up to you how thick or thin you want your mini pies. Mine ended up being about 1 1/2-2 inches tall. Bake for 15-20 minutes, or until firmly set. Remove from oven and allow pies to cool before refrigerating for at least 2-3 hours.  Top with whipped cream and crushed ginger snaps before serving. ENJOY!

Please visit my link parties page to see who I linked up with this week!

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