‘Give thanks to the Lord, for he is good.’ – Psalm 136:1
The. Thanksgiving. Dessert.
These little bites of Thanksgiving goodness are a fun way to have your pumpkin pie with a twist on Thanksgiving day. They are the perfect ratio of pumpkin to crust to whipped cream. They are also adorable…and who doesn’t want an adorable Thanksgiving dessert?
Mini Pumpkin Pies
2 – 9 inch pie crust (You can use homemade or store bought. In all honesty store bought is slightly easier to work with, but the cost is a bit high for what is actually in pie crust. I used this wonderful recipe, you can use refrigerated ready-to roll pie crusts)
8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Circle Cookie Cutter
Preheat oven to 350 degrees.
Use cookie cutter to cut 12 circles from each pie crust.Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.) Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined. (You will have lots of extra batter if you are making the mini pies) Spoon mixture into each pie crust. Bake for 12-15 minutes. Cool and top with whipped cream. You can use cool whip or whip cream from a can, but homemade whip cream is quite holds up better and tastes amazing.
Whipped Cream and Topping:
2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp. vanilla
Combine cream, sugar, and vanilla. Whip until light and fluffy. Pipe onto pies and enjoy.
Makes 24 pies. Keep refrigerated.
In case you didn’t realize, the holidays are just around the corner. I’m so excited! (Matt and I did a little Christmas shopping this evening!) With Thanksgiving, Christmas & New Years, comes breakfasts and brunches with friends and family. This is a (fairly) quick and easy recipe for delicious and beautiful cinnamon rolls!
Quick & Easy Cinnamon Rolls
from Rachel’s Ramblings
1 C milk (whole would be awesome)
1/4 C butter
3 1/2 C all-purpose flour, divided
1/4 C sugar
1/2 tsp salt
1 envelope instant yeast, or 2 1/4 tsp
1/2 C sugar
1/2 C brown sugar
3 Tbsp cinnamon
1/2 C butter complete softened (not melted)
Cream Cheese Icing:
1/2 butter, softened
1/4 cream cheese
1 1/2 C powdered sugar
1-2 Tbsp milk (if needed)
Combine milk and butter in a small sauce pan. Heat over medium low heat, stirring until the butter is melted and the milk is warm to the touch but not hot.
In the bowl of a stand mixer fitted with the dough hook attachment, add 3 cups flour, yeast, sugar and salt. Stir by hand to combine. Add the egg and milk mixture, and beat on medium-low speed until combined. Add the remaining flour, 1/4 cup at a time, beating after each addition until incorporated. When the dough begins to form a ball and pulls away from the sides of the bowl, you have added enough flour (I used all 3 1/2 cups). Continue beating for 5 minutes on medium-low speed (speed 2 on the KitchenAid). Remove the dough hook and cover the dough with a damp towel and let rest for 10 minutes.
Meanwhile, make your filling by mixing together sugars and cinnamon in a bowl until combined.
When the dough is ready, turn it out onto a floured work surface. Then use a floured rolling pin to roll the dough out into a large rectangle, about 14 x 9 inches in size. Use a knife or pastry spatula to spread the softened 1/2 cup of butter out evenly over the entire surface of the dough. Then sprinkle evenly with the cinnamon and sugar mixture.
Beginning at the 14-inch edge, tightly roll up the dough. And then give the final seam a little pinch so that it seals. Use a serrated knife to cut the remaining dough into 11 or 12 equal pieces. (11 rolls seem to fit in a pie plate, while 12 rolls fit in a rectangular pan.
Place each of the cut cinnamon rolls into a greased pie plate or 9 x 13-inch baking dish. Then cover again with a damp towel, and leave the dish in a warm place to rise for 1 hour (dough always takes longer to rise in my house, so I let the rolls rise for two hours, they were perfect).
While the dough is rising, make the icing (instructions below).
When the rolls have risen, uncover the dish. Then place on the center rack of the oven and bake at 350 degrees F for 15-20 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes. Drizzle with your desired icing and serve.
Either in the bowl of an electric stand mixer, or a mixing bowl, beat softened butter and cream cheese together until combined. Then beat in powdered sugar until combined. If the icing is too thick, add a tablespoon or two of milk to thin.
Halloween is just a few more days away! I am going to have to be honest, each year I love Halloween more and more. I love the color scheme and all the possibilities for sweets and snacks; plus it is the one time of year you get to dress up like whatever you want. It’s so so good.
A couple weeks back, Ean saw a spider whoopie pie kit at Target, and it quickly became his mission to make some. This is his spider whoopie pie. I helped with the eyes and he did the legs. So easy a 4 year old can do it. We used the Classic Whoopie Pie Recipe. Added black licorice legs (The thin licorice would have been best, but we had some already so we took the easy route) and eyes made of frosting and mini chocolate chips. He is becoming quite the little guy in the kitchen.
Here are a couple other spooky treats that are super fun for Halloween:
Love these Bats from One Sweet Appetite!
These little monsters are so cute from Hungry Happenings.
I have been in love with cinnamon rolls lately.
Homemade cinnamon rolls twice in one week. The husband isn’t complaining.
It must be because it is fall. Nothing is better on a cool crisp morning than a warm cinnamon roll…but let’s face it we were eating them after dinner.
Uh-em. These really are perfect for fall because they are packed with apples and caramel.
Caramel Apple Cinnamon Rolls
adapted from The Baker Chick
3/4 cup milk
1/4 cup butter
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 cup brown sugar, packed
1 tablespoon ground cinnamon
5 tablespoons of butter, melted
2 small tart apples, peeled, and diced into small pieces (about 1 cup of chopped apple total)
caramel sauce for drizzling* (about 2 tablespoons plus 1/2 cup as needed for icing below)
It has been a couple week since I have posted on here. I am so sorry! It has been non-stop since mid September…and it will probably be that way until December 26. I know, Excuses. Excuses.
A couple weeks ago I made this Nutella Gooey Butter Cake from Tidy Mom. Oh my word. It was amazing. Everything you would imagine it to be. Gooey Butter Cake + Nutella.
Nutella Gooey Butter Cake from Tidy Mom
My little guy turned four last week! This year, Ean asked for a Lego party. We didn’t do a big party, but E got to have his three cousins (the ones who are old enough) over for a sleepover. We ordered pizza, headed to the park then came back for dessert, lots of legos and a movie.
On the Lego Dessert Table:
Lego Cookies – Frosted sugar cookies with M&M’s. I did run across the idea on the internet, but have know clue where.
Candy – Yellow Gumballs, M&M’s, Twizzler Bites and Lego Candy.
We used legos, stripy straws, cut out circles and lots of color to decorate. My mom and dad had bought me the wonderful cakeplate for my birthday…it was perfect! I designed the printables and invites. Jacob, Hannah, Clayton & Nora got legos & candy in their favor bags…which kept them all busy on Friday night.
In the past I have had some pretty crazy projects for Matt to do for the party. This time he was pretty thankful he only had to construct an E made out of Legos…hey it is basketball season. He did a pretty good job!