Pumpkin Whoopie Pies with Maple Cream Cheese Frosting

Source: Our Best Bites, via Ashlee Webster

Ingredients:

Cakes: 

3 c. all-purpose flour

1 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

2 tbsp. cinnamon

1/2 tsp. nutmeg

1 tsp ground ginger

1 c. oil

1 c. dark brown sugar

1 c. white sugar

3 c. pumpkin puree

1 tsp. vanilla

2 eggs

Cream Cheese Filling:

1/2 c. butter

1 8-oz. package cream cheese

3 c. powdered sugar

3 tablespoons maple syrup or 1/2 - 1 tsp. maple extract

1 tsp vanilla

Directions:

1. Preheat oven to 350

2. Lightly spoon the flour into the measuring cup and level with a knife. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside. 

3. In a large bowl, beat together the brown sugar, white sugar, and oil. Add the pumpkin puree and mix well. Add the vanilla and eggs and mix well. Slowly add in the flour mixture and mix until combined. 

4. Using a 1 tablespoon scoop or a 1/2 tablespoon measuring spoon, drop the batter onto a baking sheet (lined, if possible, but not necessary), leaving about 1" between the drops. Try to keep the batter as circular as possible. 

5. Bake for 10-14 minutes or until the tops are done and a toothpick inserted into the middle of one of the cakes comes out clean. Remove from oven and allow to cool for 5 minutes on the pan and then transfer to a cooling rack. 

6. To prepare the filling, beat the butter on high for 1-2 minutes until smooth and fluffy. Add the cream cheese and beat until smooth. Add the powdered sugar, maple, and vanilla and beat until combined. Transfer to a large Ziploc bag and cut 1/2" - 1" off the corner. 

7. Flip the cakes over on a flat surface. Squeeze about 2-3 tablespoons of filling per large whoopie pie (less if you used a 1/2 tablespoon measuring spoon) onto every other cake. Top each pie with the remaining cakes. Serve immediately if possible; otherwise, these can be refrigerated in an airtight container. Makes about 30 large whoopie pies. 

Notes: Once again, this treat was sampled at the Webster household and we nearly died. Prepare yourself, these are a calorie-laden celebration of autumn! So wonderful warm or cold!

Croissant Bread Pudding

Source: Ann Gallagher's family (via The Food Network)

Ingredients:
3 extra-large whole eggs
8 extra-large egg yolks
5 cups half-and-half
1 1/2 cups sugar
1 1/2 teaspoons pure vanilla extract
6 croissants, preferably stale
1 cup raisins

Directions:
Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.

Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.

Baked Peach French Toast

Source: my friend, Ashlee Webster


Ingredients:
1 loaf french bread cut into 1" slices (I have also used a texas toast loaf of bread)
8 ounces cream cheese
1 bottle sliced peaches, drained (I used home-bottled. You'd use a 28 ounce if you buy it at the store)
1 cup milk
1/3 cup maple syrup
3 eggs
1 teaspoon cinnamon
2 tablespoons melted margarine
1 tablespoon sugar
1 teaspoon vanilla

Directions: Preheat oven to 400. Spread cream cheese on both sides of all slices bread, arrange in 9x13 pan (I usually fit 6), top with peaches, and another layer of bread (or you can leave the top layer of bread off...we love two layers). Stick bread with fork to allow absorption. Whisk together milk through vanilla, then pour over bread. Bake for 25 minutes.


Notes: We've made (and eaten) this with our friends, the Websters, several times. It's so rich, but oh so incredibly delicious. Next time you want a knock-your-socks off, high-calorie breakfast, make this the star of your menu!

Hot Spinach Artichoke Dip

Source: Janae Duncan via Our Best Bites

Ingredients:
1 (9 ounce) box frozen spinach, thawed and drained
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 cup sour cream
2 cloves garlic, pressed or finely minced
1 tablespoon fresh lemon juice
1 teaspoon hot sauce
2 teaspoons dry parsley
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
1 (15 ounce) jar marinated artichoke hearts, drained and chopped
1 cup grated Parmesan cheese

Directions:
1. Preheat oven to 350 degrees F.
2. Use a clean dry cloth to squeeze all moisture out of spinach and then roughly chop. Place in a medium bowl. Add the cream cheese, mayonnaise, and sour cream and mix well. Add remaining ingredients and stir to combine.
3. Place in an 8 x 8 or 9 x 9 inch pan and bake for 35-45 minutes or until hot and bubbly.

*This can be assembled 1-2 days ahead of time, covered tightly, refrigerated, and then baked for an additional 5-10 minutes.

Comments:
This stuff is insanely good! Janae made both this and the caramel toffee dip for my book group Christmas party last week, and we all begged for both recipes. By far the best spinach artichoke dip I've had. . .even if it isn't exactly figure-friendly!

Gingersnaps

Source: My mom's recipe box

Ingredients:
3/4 cup shortening (Mel's Kitchen Cafe's version is almost identical to this recipe, but she uses all butter, which is also super delicious and I do that when I need a shortening-free version of these cookies)
1 cup sugar
1/4 cup light molasses
1 egg, beaten
2 cups flour
1/4 teaspoon salt
2 teaspoons soda
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger

Directions:
Cream shortening and sugar, add molasses and egg, beat well.  Add sifted dry ingredients.  Mix well.  Roll in small balls and roll in sugar.  Bake at 375° for 8-10 minutes.  (I'd say definitely toward the lower end of that time scale - you don't want them to burn!)

Notes:
A Christmas tradition at the Elwood house.  These gingersnaps are so wonderful - and the best part is that they are soft - so maybe not "snappy" but definitely delicious and spicy.  (If yours tend to harden up, just keep them in an airtight container with a slice of bread - the bread will dry out leaving the cookies soft as can be.)  We love these!

Cinnamon Applesauce Ornaments

Source: food.com and Martha Stewart

Ingredients:
3/4 cup cinnamon
1 teaspoon nutmeg
1/2 cup warm applesauce
2 tablespoons of white glue

Directions:
Mix all ingredients in a bowl. Knead to stiff dough. (You may need to add more applesauce, but a little at a time.). Roll out between sheets of foil to 1/4 inch thick.  (I just rolled it out on the counter - if it stuck to the rolling pin, I dusted it with a little more cinnamon so it wouldn't stick.)

Cut out with cookie cutters. Use straw (or, if you don't have a straw, the barrel of a ball point pen) to make a hole near the top for hanging.

Let dry. You may also want to turn over so both sides dry thoroughly. (Martha suggests - and this is what I did - to dry them in a 200F oven for 2 hours, flipping once in the middle.)

Thread the hole with ribbon, thread, twine, or yarn and hang on your tree.  They would also make cute gift toppers.  Breath deeply and enjoy the magical scent of Christmas!

Notes:
I realize this isn't a recipe that you'd really want to eat, but I just had to share since they smell so good!  I remember my mom making these cute little ornaments a long time ago, and I always loved pulling them out of the decoration box to put on the tree each year.  When I saw this idea floating around Pinterest, I knew that I had to try them this year for our little tree.  They are really easy and fairly quick.  I made two batches to get the number of ornaments shown in the picture - about 20.

Caramel Toffee Fruit Dip

Source: Our Best Bites


Ingredients:

1 8-oz. package cream cheese (you can use light cream cheese)
3/4 c. brown sugar
1 1/2 tsp. vanilla (you can add more to taste)
Toffee bits (look by the chocolate chips and try and find the chocolate covered ones if you can! Your dip won’t be pretty, but it will sure taste good!)
1 tsp. cinnamon (optional)
1/8 tsp. (about a pinch) nutmeg (optional)

Directions:

Meanwhile, combine cream cheese, brown sugar, cinnamon, nutmeg, and vanilla with an electric mixer. When ready to serve, stir in about 1/2 a bag of toffee bits with more sprinkled on top. Serve in a hollow pumpkin with the spooky cinnamon chips and fresh fruit.