Pumpkin Cream Pie

FOR THE CRUST:
1-½ package Graham Crackers (about 15 Cookie Sheets)
½ cups Powdered Sugar
1 stick Butter, Melted

FOR THE FILLING:
1 box (3 Oz. Box) Vanilla Pudding (Cook And Serve Variety)
1 cup Half-and-half
½ cups Heavy Cream
Pinch Of Cinnamon
Pinch Of Nutmeg
Pinch Of Ground Cloves
½ cups (plus 3 Tablespoons) Pumpkin Puree
½ cups (additional) Heavy Cream
2 Tablespoons Brown Sugar
Extra Graham Cracker Crumbs, For Garnish
Preparation Instructions
Preheat oven to 300 degrees.

Grind graham crackers in a food processor (or, if you don’t have a food processor, place them in a large ziploc and pound ‘em with a rolling pin.) Add powdered sugar and melted butter and process until totally combined. Press into the bottom and sides of a pie pan until nice and firm. Bake for 8 to 10 minutes, or until warm and “set.” Remove from oven and allow crust to cool completely.

In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick. Remove from heat. Add pumpkin and stir to combine. Place lid on pot and set aside to cool. When cool enough, place pot in the fridge to cool completely.

When mixture is cool, remove from the fridge. In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined. Pour into cooled crust.

Cover and refrigerate for a couple of hours or overnight. Serve with graham crackers crumbled on top.

Recipe From Pioneer Woman

Review: I was really dissappointed with this pie. I have heard so many great things about it but nobody in my family liked it, not even my dessert loving kids. Maybe we were just not in the mood or something but I don't think I'll be making this again. :(

Oreo Turkeys- (ht)

Oreo Cookies
Candy Corn
Whoppers
Peanutbutter Cups
Chocolate frosting
Yellow Frosting
Optional: Red frosting
Optional: black sprinkles for eyes

*For these kinds of things I love to use the little pre-filled tubes of colored frosting you can buy in the baking isle. The chocolate is easy to make, and homemade actually works a little better because you can make it stiff. However for the colored details like yellow and red, these little tubes are great. It doesn't really matter what they taste like and they last forever (which is both cool and disturbing at the same time.) I'm using store-bought tubes for everything here purely for convenience- works great!

First step: Grab a cookie. You don't have to put frosting in there, but I like to because it holds in the candy corn a little better. Just give it a little squeeze of chocolate.

Then stuff in your candycorn. If you're in some sort of candy corn shortage, you can cut off the white tips to use later for your beaks. I think the candy corn sticks in better with the tip so I leave it on. Go ahead and do all of the cookies through this step.

Next put a dab of frosting on the opposite end of the cookie and secure it to the "base" cookie. It helps to place them next to a wall as they dry so they stay put.

While those are drying, unwrap your PB cups. Take a sharp knife and cut a sliver off of one end. (I don't need to tell you what to do with the sliver, do I?) It helps to gently cut in a sawing motion so you don't break the PB cup. (Although I wouldn't have to tell you what to do with a broken one either, would I?) Cut it from the bottom like I show here:

Once those are ready, flip your cookies over, but you may find it's easy to keep them next to the wall. My frosting was a bit soft, so they needed the extra support.

Place a dab of frosting on the pb cup, and place it on the cookie like so:

Now those little guys will need heads, so glue a whopper on there with frosting as well. I put frosting on the side of the whopper that hits both the cookie and the PB cup. Wouldn't want a turkey running around with its head cut off, would we??

While they're still laying there, use a dab of frosting (I use yellow) and glue on the white tip of a candy corn for a beak. Put two yellow dots on for eyes, and for the black spots in the eyes you can use a dab of chocolate frosting, or a mini chocolate chip, or a little sprinkle like I've used. A sprinkle is really the perfect size if you have them.

Once the beak stays put you can flip them over and draw on some little yellow feet. If you have red frosting too (usually comes in a set with the tube of yellow) you can add a little gobble gobble. Or whatever that thing is called. What is it called? I'm too lazy to google. Extra giveaway entry for the first person who can tell me. Okay not really but I'll think you're awesome.

And there you go, cute as can be!

These make really cute place card holders too, for either a kid, or adult table!

Recipe From Our Best Bites

Apple Dumplings- (ht)

2 sticks butter
1 tsp. vanilla
1 1/2 cups sugar
2 tubes crescent rolls
2 granny smith apples
12 ounces of Mountain Dew
Cinnamon
Vanilla ice cream

Directions: Peel and slice your apples. Wrap each slice in a crescent dough triangle and place in sprayed (greased) pan. In a bowl, melt your butter and stir in sugar and vanilla. Pour over top of the wrapped apples....or spread on top with a spoon. Pour the Mt. Dew all around and sprinkle with Cinnamon. Place in 350 degree oven for 30 to 40 minutes. Serve hot with ice cream!

Recipe From Or So She Says

Gingerbread Pudding Cake Recipe- (ht)

1/4 cup butter, softened
1/4 cup sugar
1 egg white
1 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
1/2 cup molasses
1 cup water
1-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans

TOPPING:
6 tablespoons brown sugar
3/4 cup hot water
2/3 cup butter, melted
Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg white and vanilla. Combine molasses and water. Combine the flour, baking soda, cinnamon, ginger, salt, allspice and nutmeg; gradually add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans.
Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Combine hot water and butter; pour over batter (do not stir).
Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted near the center of cake comes out clean. Turn off heat. Let stand for 15 minutes. Serve warm. Yield: 6-8 servings.

Recipe From Taste of Home

Sour Cream Apple Pie- (ht)

1 recipe pastry for a 9 inch single crust pie
2 tablespoons all purpose flour
1/4 teaspoon salt
3/4 cup sugar
1/4 teaspoon ground nutmeg
1 egg
1 cup sour cream
1 teaspoon vanilla
3 cups apples, peeled and sliced
2/3 cup all purpose flour
2/3 cup sugar
2 teaspoons cinnamon
4 tablespoons butter

Stir together 2 tablespoons flour, salt, 3/4 cup sugar and nutmeg in bowl. Combine egg, sour cream and vanilla in another bowl; mix well. Add egg mixture to dry ingredients; mix well. Stir in apples and spoon mixture into unbaked or par-baked pie shell (depending on preference).

Bake in a preheated 400 degree F (205 degrees C) oven 15 minutes.

Reduce temperature to 350 degrees F (175 degrees C) and bake 30 minutes more. Remove pie from oven. Increase temperature to 400 degree F (205 degrees C).

Combine 2/3 cup sugar, 2/3 cup flour and 2 teaspoons ground cinnamon in bowl. Cut in 4 tablespoons butter until crumbly, using a pastry blender.
Sprinkle crumb topping over pie. Return to oven and bake 10 minutes more. Cool on rack.

Recipe From Taste and Tell

Pumpkin Cinnamon Rolls- (ht)

For Dough:
1/3 cup milk or soymilk
2 Tbs butter
½ cup canned pumpkin or mashed cooked pumpkin
2 Tbs granulated sugar
½ tsp salt
1 large egg, beaten
1 package active dry yeast
1 cup unbleached all-purpose flour
1 cup bread flour

For Filling:
1/3 cup brown sugar, packed
1 tsp ground cinnamon
2 Tbs melted butter

For Icing:
¼ cup (4 Tbsp.) butter
½ cup brown sugar, packed
2 Tbs milk
¼ tsp vanilla extract
dash of salt
½ to ¾ cup sifted powdered sugar

Directions

Prepare rolls: In a small saucepan, heat milk and 2 Tbsp. butter just until warm (120 – 130°) and butter is almost melted, stirring constantly.

In large mixer bowl, combine pumpkin, sugar and salt. Add milk mixture and beat with an electric mixer until well mixed. Beat in egg and yeast. In a separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed for 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly. Cover and let rise in warm place until doubled, about 1 hour.

Punch dough down. Turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle. On lightly floured surface, roll dough into 12×10-inch rectangle.

In a small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jelly-roll style. Pinch seam to seal. With a sharp serrated knife, gently cut roll into twelve 1-inch slices. Place rolls cut-side-up in greased 9-inch-square baking pan. (At this point the rolls can be covered and refrigerated overnight if necessary).

Cover and let rise until nearly doubled, 30 to 45 minutes.

Preheat oven to 350°F. Bake rolls about 20 minutes, or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes.

While rolls are cooling, prepare icing: In small saucepan, heat butter until melted. Stir in brown sugar and milk. Stir in brown sugar and milk. Cool over medium-low heat for 1 minute. Transfer to a small mixing bowl and cool mixture slightly. Stir in vanilla, salt and powdered sugar. Beat with an electric mixer until well blended. If necessary, add more powdered sugar for desired consistency.

Drizzle icing over warm rolls.

Recipe from Love and Olive Oil

Apple-Cider Pie

Ingredients
Crust:
2 cups all-purpose flour, divided
1/3 cup ice water
1/2 teaspoon salt
1/4 cup chilled stick margarine or butter, cut into small pieces
1/4 cup vegetable shortening
Filling:
2 cups apple cider
1/3 cup sugar
3 tablespoons cornstarch
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
1 1/4 teaspoons pumpkin-pie spice
7 Braeburn apples, peeled and quartered (about 3 pounds)
Cooking spray
1 large egg, lightly beaten
1 tablespoon water
1 tablespoon sugar
Preparation
To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine 1/3 cup flour and ice water, stirring with a whisk until well-blended. Combine 1 2/3 cups flour and salt in a bowl; cut in margarine and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add ice water mixture; toss with a fork until moist. Divide dough in half. Gently press each half of mixture into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll one half of dough, still covered, into a 12-inch circle, and chill. Roll other half of dough, still covered, into an 11-inch circle; chill.

To prepare filling, bring cider to a boil in a large, heavy saucepan over high heat. Cook until reduced to 1/2 cup (about 20 minutes). Cool completely.

Preheat oven to 450°.

Combine cooled cider, 1/3 cup sugar, cornstarch, lemon juice, vanilla, and pie spice in a large bowl. Cut each apple quarter crosswise into 1/4-inch-thick slices. Stir apple slices into cider mixture.

Remove 1 sheet of plastic wrap from the 12-inch circle; fit dough into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate. Remove top sheet of plastic wrap. Spoon apple mixture into crust, and brush edges of crust lightly with water. Remove 1 sheet of plastic wrap from the 11-inch circle, and place on top of apple mixture. Remove top sheet of plastic wrap. Press edges of dough together; fold edges under, and flute. Cut 6 (1-inch) slits into top of pastry using a sharp knife. Combine egg and 1 tablespoon water. Brush top and edges of pie with egg mixture, and sprinkle with 1 tablespoon sugar. Place pie on a baking sheet, and bake at 450° for 15 minutes. Reduce oven temperature to 350° (do not remove pie from oven), and bake an additional 45 minutes or until golden. Cool on a wire rack.

Review: I was kind of dissapointed with this recipe. It smeeled good while I was making it, it looked and smelled awesome when it was done baking. But then when I finally tried it, it was really tart and not as good as I ahd hoped it would be. Next time I would put some salt in the crust and I would use a bunch more sugar in the filling and maybe even cut back on the lemon juice.

Recipe from My Recipes

Sunday Beef Stew- (ht)

1 1/2-2 lb. lean stew beef, cut into even smaller bite-sized pieces (just pull out a pair of kitchen shears and cut anything that looks like you'd need to use a knife and fork on)
4-5 medium red potatoes, chopped
4-5 medium carrots, peeled and chopped
4 stalks celery, chopped
2 onions, chopped
4-5 cloves garlic, minced
2 12-oz. cans or 3 c. vegetable juice cocktail (like V8 or even Bloody Mary mix)
1 10-oz. can condensed tomato soup
10 oz. water (just use the can from the tomato soup to measure)
1 tsp. basil
2 beef bouillon cubes (or 2 tsp. beef base)
1/2 tsp. freshly ground black pepper

Now...this is super tricky. Preheat oven to 350. Combine ingredients in a large oven-safe pot that comes with an oven-safe lid.
Cook in heated oven for 3 hours. Remove from oven and serve. Awesome, huh?
You can also cook this in your slow cooker on low for 9-10 hours (or until vegetables and meat are tender) or on high for 5-6.

Serve with a loaf of French bread or homemade rolls and some honey butter

Recipe from Our Best Bites

Pumpkin Spice Marshmallows- (ht)

makes about 50 1" marshmallows

3 (1/4 ounce) envelopes unflavored gelatin
1/2 cup cold water
2 cups sugar
2/3 cup corn syrup

1/4 cup water
1/2 cup pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice
14 teaspoon salt
about 1/2 sleeve graham crackers

Line a 9x13 pan with plastic wrap and spray it uniformly with cooking spray. Set aside.

Put the 1/2 cup cold water and the 3 envelopes of gelatin in the bowl of a stand mixer. Allow to sit and bloom for 10 minutes.


Meanwhile, combine the sugar, corn syrup and water in a saucepan over medium-high heat. Bring to a boil. Once it has started boiling, do not stir. Bring to 250F, or until a small amount of syrup dropped in a glass of cold water forms a rigid ball.

In a separate bowl, combine the pumpkin, cinnamon, ginger, nutmeg and allspice. Mix well.


Attach the mixing bowl to a stand mixer fitted with the wire whip attachment and start the mixer on low speed. Carefully pour the boiling sugar mixture down the side of the mixing bowl. Increase the speed to medium high and add the salt. Mix until stiff, shiny and white, about 5 to 12 minutes. Scrape down the sides of the mixing bowl occasionally with a rubber spatula.

Remove the bowl from the mixer and fold in the pumpkin mixture until combined. Return the bowl to the mixer and mix for an additional 3 minutes. You can test to see if it is ready if you dip a spatula in the mixture and it should form a continuous ribbon off the spatula into the bowl.

Pour the mixture into the prepared pan. Let it sit at room temperature for at least 8 hours.


Put the graham crackers in a food processor and process until you have very fine crumbs. Lay a piece of waxed paper on the counter and spread out about half of the crumbs. Turn the marshmallow pan over onto the crumbs and remove the plastic wrap.

Cut the marshmallows into squares about 1" x 1". Place the remaining crumbs in a bowl and dip the individual marshmallows in the graham cracker crumbs until all sides are covered.

The marshmallows are best eaten fresh, but can be kept in an airtight container or about a week or in the freezer for a month.

Recipe from Taste and Tell

Pumpkin Chocolate Chip Muffins

1 2/3 cups flour
1 cup granulated sugar
1 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
3/4 tsp. mace
(may substitute pumpkin pie spice for individual spices)
1/4 tsp salt
1 cup canned pumpkin
2 eggs
1/2 cup butter - melted
1/2 cup sliced almonds
6 ounces chocolate chips

Preheat oven to 350 degrees . Put almonds on a baking sheet or pie pan and bake about 5 min., just until lightly browned. Grease 12 cup muffin pan or line with muffin papers. Thoroughly mix flour, sugar, spice, baking soda, baking powder, and salt in a large bowl. Break eggs into another bowl. Add pumpkin and butter to eggs and whisk until well blended. Stir in chocolate chips and almonds. Pour over dry ingredients and fold in just until moistened. Do not over mix. Scoop into tins and bake 20-25 minutes. Do not over-bake. Test with toothpick. They should still seem a little underdone when removed from the oven.

Review: I love fall time and being able to make pumpkin everything! These were really good and fallish. They were better when they cooled off rather than hot out of the oven though.

Apple Cider Spice Doughnuts- (ht)

1 c. apple cider, preferably fresh apple cider or something high-quality like Simply Apple
1 c. sugar
3 1/2 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 tsp. pumpkin pie spice
1/4 c. butter-flavored shortening
2 eggs
1/2 c. buttermilk
1 quart canola or peanut oil (for frying)

Spiced Sugar

Shake or whisk to combine:
3/4 c. white sugar
1 Tbsp. + 1 tsp. pumpkin pie spice

In a medium saucepan over high heat, bring the apple cider to a boil. Continue to cook over high heat for about 7-10 minutes or until it's reduced to 1/4 c. Remove from heat and allow to cool (you can transfer it to a heat-safe cup and place in the refrigerator or freezer to make things move a little more quickly. Also, if you're in a pinch, you can use 1/4 c. of undiluted apple juice concentrate).

While the cider is reducing, combine shortening and sugar in a large bowl and mix with an electric mixer on high for 2-3 minutes or until it's light and fluffy (if you're using a KitchenAid mixer, use the paddle beater). Add eggs one at a time, beating completely after each addition. Add reduced cider and buttermilk and beat until combined.

In a separate bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Add flour mixture to the liquid mixture and beat until just blended. The dough will be very soft--it will be about the consistency of chocolate chip cookie dough (minus the chocolate chips, of course! :) )
Carefully lay a sheet of plastic wrap on top of a baking sheet. Transfer dough to the plastic wrap. Lightly flour a rolling pin and roll dough out to about 1/2" thick. Top with another layer of plastic wrap and transfer the pan to the freezer for about 20 minutes or the refrigerator for 1 hour. While dough is chilling, you can prepare the spiced sugar topping.


When the dough has chilled, remove from the freezer/refrigerator. Using a round cookie cutter, cut circles out of the dough. Using a smaller cookie cutter cut the centers out of the circles and reserve the "holes" for little bite-sized pieces of apple-spiced goodness! Place cut dough pieces on a lightly floured baking sheet. When all the dough has been cut out, place the pan back in the refrigerator while you prepare the oil for frying.

In a large, deep saucepan or Dutch oven, heat 1 quart of oil over medium heat. If you don't have a candy thermometer, go buy one--they're not just handy for this recipe, but they are also a) fabulously cheap and b) ALWAYS useful. Anyway, using a candy thermometer, heat oil to 325 degrees. While oil is heating, line a plate or baking sheet with paper towels.
When the oil is hot, carefully place a few pieces of dough into the hot oil (don't crowd the pan, but you can probably get away with cooking 3-4 at a time, at least). The dough will sink down and then rise to the surface. Check the bottom side; if it's golden brown, flip the doughnut. If it's still a little pale, give it another 30 seconds or so and then check it again. After you've flipped the doughnut, the other side will cook significantly faster, so keep an eye on them. All in all, they should take about 90 seconds-2 minutes to cook completely.

Remove doughnuts from hot oil with a heat-proof slotted spoon and transfer to paper towels, followed by a baking rack (if you need the paper towel space for more doughnuts

Repeat frying process with remaining dough and then with the holes--the doughnut holes will cook EXTREMELY quickly, so be careful not to burn them.


Place spiced sugar mix in a large Ziploc bag and then shake a few doughnuts at a time in the mixture.

Makes about 24-36 doughnuts (plus as many doughnut holes), depending on how big you cut the doughnuts and how many times you roll out the scraps.

Hot Caramel Apple Cider- (ht)

1/2 gallon apple cider (64 oz or 8 C)
1/2 C orange juice, fresh squeezed or good quality bottled like Simply Orange
1 orange
8 cloves
2 cinnamon sticks (if yours are more than a year old- buy new ones!!)
1/4 t ground allspice
1/3 C jarred caramel sauce* more to taste if needed
optional: caramel flavored syrup
sweetened whipped cream (or from a can is fine!)
*For a delicious twist, substitute maple syrup for the caramel sauce in this recipe

Let's make this stuff. Begin by pouring 8 C of apple cider into a large stock pot on the stove pot. Set heat to medium-high. Add orange juice, cinnamon sticks, and allspice.

And since I have a feeling people will ask... no, I wouldn't substitute ground cinnamon or cloves. For one thing, the whole spices taste a lot better, but also ground spices will just add grainy pulp to the mixture. I used ground allspice because it's a small amount and sometimes whole allspice berries are difficult to find.

Thoroughly wash your orange and then gently stab the whole cloves into it. If you find it hard to do that without destroying the cloves, use a toothpick to poke little hole first and then insert the cloves. This is brilliant (if I don't say so myself) because it eliminates the need for a little bag to hold your cloves, and stabbing them in the orange releases oils and lots of yummy flavor! (If you are doubling the recipe, you can still just use one orange, just double the number of cloves you poke into it).

Gently drop the whole orange into the pot. Bring cider to a boil and then reduce heat to a low simmer. Simmer on low for 60 minutes and longer if you wish. If you're keeping the pot on the stove for an extended period, keep an eye on the orange. If at any time it splits open, remove it from the pot. If the white pith is exposed it will add a bitter taste to your cider. If you're going to have the pot warming for hours on end, take out the orange. After you've simmered for an hour, add caramel sauce and stir to combine and dissolve. Add more caramel to taste if needed.

When ready to serve, ladle into mugs, top with whipped cream, and give it a drizzle of caramel and a sprinkle of cinnamon!

Recipe From Our Best Bites

Baked Potato Soup

4 baking potatoes (about 2 1/2 pounds)
1/2 c. all-purpose flour
6 cups 1% milk
1 1/4 c. cheddar, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 c. light sour cream
3/4 c. chopped green onions, divided
6 slices bacon, cooked and crumbled.

1. Pierce potatoes with a fork; bake at 400 for 1 hour or until tender. This step can be done in advance or you can even use leftover baked potatoes. Allow to cool. Slice in half and then scoop insides into a bowl. Discard the skins and break any large chunks into bite-sized (or smaller) pieces.

2. Place flour into a large pot and gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly, but do NOT bring to a full boil! Boiling will lead to curdled soup, and hey, no one likes curdled soup.

3. Add potatoes, 3/4 c. cheese, salt, and pepper. Stir until cheese melts and remove from heat.

4. Stir in sour cream and 1/2 c. onions

5. Cook over low heat until soup is heated thoroughly. Again, this is a recipe where you have to be vigilant--don't let it boil and don't let it burn the bottom of the pot (unless it's someone else's night to do the dishes and you hate them). No running off to check your email.

6. Ladle into bowls and sprinkle with bacon, remaining cheese, and green onions.

Review: This was some pretty good soup. I only used about 4 cups of milk instead of six because our family likes thicker soup. I also added a bit more salt. I will be making this one again.

Recipe from Our Best Bites

Gingerbread Cupcakes- (ht)

1 box spice cake mix
3 eggs
1/3 cup molasses
1/3 cup oil
1/2 cup milk

Mix together cake mix, eggs, molasses, oil and milk.
Pour into paper liners and fill 3/4 full. (I did 18 cupcakes)
Bake at 350 degrees for 15-18 minutes until the cake springs back when lightly touched.
Cool completely before frosting

Recipe from Real Mom Kitchen

Gingerbread White Chocolate Blondies

2 ¾ cups plus 2 tablespoons all-purpose flour
1 ¼ teaspoons baking soda
1 ¼ teaspoons salt
1 ¼ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
1 ¼ cups (2 ½ sticks) butter, room temperature
1 ¼ cups packed light brown sugar
½ cup plus 2 tablespoons granulated sugar
2 large eggs plus 1 egg yolk
1 ¼ teaspoons pure vanilla extract
1/3 cup unsulfured molasses
1 ¾ cups white chocolate chips
Nonstick cooking spray

Preheat oven to 350 degrees F. Prepare a 13×9 baking dish with cooking spray and set aside (I lined my pan with aluminum foil and then sprayed the aluminum foil with cooking spray).

Whisk together flour, soda, salt, and spices in a bowl.

In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), beat butter and sugars on medium-high speed until creamy and pale, about 3 minutes. Add eggs and yolk one at a time, scraping down sides of bowl as needed. Add vanilla and molasses and mix on medium speed until combined.

Add flour mixture on low speed until combined. Stir in white chocolate.

Spread batter evenly into prepared pan and bake until golden around edges and toothpick comes out clean, about 25 minutes. Let cool completely in pan; cut into 24 squares. Blondies can be stored in airtight containers at room temperature up to 1 week.

Review: This was definitely a fun fallish twist on traditional brownies and they made my house small awesome while they were baking! I thought they were really tasty and my husband and kids didn't complain about having to eat them either. :)

Recipe from My Kitchen Cafe