'Tis the Season for Fall - Pumpkin Fluff Dip

Gingersnap cookies get my vote to be paired up with this pumpkiny goodness dip!

Pumpkin Fluff Dip

1 (16 ounces) container frozen whipped topping, thawed
1 (5 ounce) package instant vanilla pudding mix
1 (15 ounces) can solid pack pumpkin
1 teaspoon pumpkin pie spice

In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

Recipe from AllRecipes.com / Picture from FaulknersRanch.blogspot.com

'Tis the Season for Fall - Baked Apple Chips

My friend Andrea buys these apple chips from the store that Elianna just loves. Who will get the I-love-mom-award after I make these for her? Yup, me! Wahoooo!

Baked Apple Chips

1-1/2 tablespoons of cinnamon
1/4 teaspoon nutmeg
1 tablespoon sugar
1/4 teaspoon kosher salt
3 apples

Preheat oven to 200 degrees. Line two baking sheets with parchment.

In a small bowl, mix together spices and salt.

Crosswise, cut off both ends of each of the apples. Using a mandolin (or sharp knife), slice the apples as thin as possible. Remove and discard any seeds from the apple slices.

Transfer the apple slices to the baking sheets, in a single layer, being sure they do not overlap. Sprinkle apple slices with a touch of the spice mixture. Rub it in with your fingers. Bake in the oven for about 30 minutes, then flip them over. Bake for another 30-60 minutes, or until crispy in appearance.

Recipe and picture from HalfSqueezedLemon.wordpress.com

'Tis the Season for Fall - Pumpkin Cream Cheese Muffins

Starbucks makes these delicious pumpkin cream cheese muffins that I could eat and eat! They are so good! And the cream cheese inside?! Hello! Luckily for me, Elianna sometimes doesn't eat that cream cheese middle. Can't let that go to waste! Distracted by the cream cheese again . . . these are said to be similar to the Starbucks muffins. Can't wait to try them!

Pumpkin Cream Cheese Muffins

Filling
8 ounces cream cheese, softened
1 cup confectioners' sugar

Muffins
3 cups all purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 tablespoon plus 1 teaspoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1-1/4 cups vegetable oil

Topping
1/2 cup sugar
5 tablespoons flour
1-1/2 teaspoons ground cinnamon
4 tablespoons cold unsalted butter, cut into pieces

To prepare the filling, combine the cream cheese and confectioners' sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1-1/2 inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

To make the muffins, preheat the oven to 350 degrees. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of topping mixture over each of the muffin wells.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving.

Recipe and picture from Annies-Eats.com

'Tis the Season for Fall - Apple Cider

What shouts Fall more than Apple Cider? A cool Fall evening next to the fire outside drinking hot apple cider. Delicious!

Apple Cider

1 medium navel orange, cut into 12 inch slices
50 to 60 whole cloves
6 cups apple cider or juice
1 cinnamon stick
2-1/4 cups unsweetened pineapple juice
1/4 cup honey
3 tablespoons lemon juice
1 teaspoon grated lemon peel
1/4 teaspoon ground nutmeg
Additional cinnamon sticks, optional

Cut orange slices in half. Using a wooden toothpick, poke holes in the peel of each orange slice at 1/2 inch intervals. Insert a clove into each hole; set aside.

In a large saucepan, bring apple juice and cinnamon stick to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in the pineapple juice, honey, lemon juice and peel and nutmeg; return to a boil. Reduce heat; cover and simmer for 5 minutes.

Discard cinnamon stick. Garnish with orange slices. Serve warm with additional cinnamon sticks for stirrers if desired.

Recipe and picture from TasteOfHome.com

'Tis the Season for Fall - Pumpkin Granola

The perfect Fall breakfast.  Or snack.  And can you imagine how good your house would smell while making this granola?

Pumpkin Granola

2-1/2 cups old fashioned oats
2-1/2 cups quick cooking oats
2 cups brown rice crisp
1 tablespoon pumpkin pie spice
1 (15 ounce) can of pumpkin
1/2 cup honey
1/2 cup brown sugar
2 tablespoons canola oil
2 teaspoons vanilla extract
1/2 cup sliced almonds
3/4 cup chopped walnuts
3/4 cup chopped pecans
1 cup raisins

Place two oven racks on the top and bottom 1/3 of the oven.

Preheat the oven to 300 degrees.

Set aside two baking sheets with sides lined with parchment paper or aluminum foil.

In a large bowl, combine both oats, brown rice crisp and pumpkin pie spice.

In a separate bowl, combine the canned pumpkin, honey, brown sugar, canola oil and vanilla extract.

Stir the wet ingredients into the dry ingredients.

Pour the granola on the baking sheets, splitting evenly between the two baking sheets.

With a silicone spatula, push down the granola to make a compact, flat and even layer of granola.

Place the baking sheets in the oven for 20 minutes (one on the top, one on the bottom).

While that is in the oven, chop your nuts and combine them in a bowl and set aside.

With a large spatula flip over the granola, cut the larger clumps in half and add the nuts to the baking sheet.

Bake for another 20 minutes, stir around and break up any clumps that wouldn't fit in one bite.

Bake for a final 20-30 minutes, until completely dry and golden bronw.

Let the granola cool completely on the baking sheets.

Once cool, add in the raisins.

Recipe from ChocolateAndCarrots.com / Picture from SkinnyTaste.com