Wednesday, November 26, 2014

Pumpkin Pie Hack

An easy, adorable way to serve the classic pumpkin pie!


Looking for an easy way to serve pumpkin pie?! Need a quick bridal or baby shower dessert? I've got ya covered. My mother-in-law had to serve pie to a big group of ladies and these were a huge hit. Go buy some pumpkin pies from Costco (they are only $6.00 and are huge) You can buy them anywhere, but I feel like this is the cheapest, best option. And no, I'm not sponsored by Costco :) 
You need a 2" biscuit cutter and all you do is press and pull out perfect little, adorable circles. Top with whipped cream and whatever toppings you want. Nobody has to know you didn't make the pie. Because sometimes you just need a little shortcut / time saver in your life. 


You could top them with chopped pecans, caramel sauce, chocolate sauce or sprinkle with pumpkin pie spice! 


I mean, those little forks! So darn cute. We found them at the dollar store but I also found them on amazon. 




You can cut all the way up to the edge. The bottom will be a little curved from the crust but if you serve in a cupcake liner you won't even see it and it still tastes great!

Costco Pumpkin Pie Hack

Ingredients:
  • pumpkin pie
  • whipped topping cream
  • TOPPINGS:
  • pumpkin pie spice
  • chopped pecans
  • salted caramel sauce
  • chocolate sauce
  • TOOLS: 
  • 2" biscuit cutter
  • cupcake liners
  • mini forks
Directions:
  1. Spray your biscuit cutter with cooking spray. Press cutter into the pie. Twist gently as you pull out. Press top of pie to push out the circle. Cut as many circles as you can out of your pie. You should be able to get 18- 19 2" circles from a costco pumpkin pie.
  2. Top with whipped cream and desired toppings. Serve in a cupcake liner and mini fork for easy serving. 
  3. NOTES: If using a ready whipped topping cream, add right before serving. Homemade whipped cream will last longer than the spray can. You can find the mini forks at the dollar store sometimes.
Here are some photos of the pie after we cut it with the biscuit cutter:

 

*Amazon affiliate links used to the products we used to do this.

Wednesday, November 19, 2014

No Fail Fudge


I'm sharing my favorite No Fail Fudge recipe over on Classy Clutter today! Head on over and check it out! I filled a bunch of Christmas cookie cutters with the fudge for a fun holiday gift idea!


Friday, November 14, 2014

Pumpkin Blondies

A blonde brownie with pumpkin, butterscotch, white chocolate & pecans! A prefect fall treat.

In case you haven't noticed, I have a thing for brownies. I wold much rather have a brownie over cake any day! Unless the cake has a really great, thick layer of buttercream frosting, I usually can "take it or leave it." So I try to "leave it" and save room for something I really like.


We had a Halloween party or "Trunk or Treat" at our church the other day. I didn't go (I stayed home with my new little guy) but my husband took the kids and had signed up to bring a dessert. I recently come across this recipe and thought it was the perfect dessert for him to bring to the party.


I have always loved blonde brownies. Add in pumpkin, white and butterscotch chips?! Wow, amazing I tell you. The texture is kind of a mix between a brownie & a pie. Mmmmm! 


Pumpkin Blondies

Ingredients:
  • 2 1/2 cups flour
  • 1 1/2 teaspoons cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup butter, melted and cooled to room temperature
  • 1 cup dark brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1 tablespoon vanilla
  • 1 (15 ounce) can pumpkin puree
  • 1 cup butterscotch chips
  • 1 cup white chocolate chips
  • 1 cup pecans, chopped
Directions:
  1. Heat your oven to 350 degrees. Spray a 13x9 glass pan with cooking spray and line with parchment paper. Set aside.
  2. In a medium sized bowl, whisk together the flour, cinnamon, pumpkin pie spice & salt. Set aside.
  3. In a large bow, whisk together the melted butter, brown sugar & white sugar until smooth and no lumps remain. Add the egg and vanilla and whisk till blended. Add the pumpkin and whisk again until fully incorporated. 
  4. Add the flour mixture to the batter and then use a rubber spatula to fold the mixtures together until no pockets of flour remain. 
  5. Fold in the butterscotch chips, white chocolate chips and pecans. Pour the batter into the prepared pan and bake for 35 to 40  inures or until a thin knife inserted into the cent comes out clean.
  6. Set the pan on a wire rack to cool completely. Use the parchment paper to life the bars out of the pan and cut into desired size squares. These can be stored in an airtight container for up to 5 days.
  7. Recipe Source: adapted from Brown Eyed Baker (I used pumpkin pie spice instead of using ginger, allspice & nutmeg separate) 

Monday, November 10, 2014

Triple Vanilla Brownies

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This recipe is the first recipe I ever looked up "online" haha (makes me feel so old). I was about 16 and had promised my Sunday School class that I would bring treats to Church that day. I thought I would make good 'ole chocolate chip cookies but all we had in the kitchen were white chocolate chips. After a little searching around the web I came across this recipe and decided to give it a try. It has been in my recipe book ever since. A keeper for sure. Enjoy!



Other names I thought about calling these brownies:
White Chocolate Brownies
Heavenly Brownies
Can't get enough white chewy brownies...you get the idea :)


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