Pumpkin Roll

Moist pumpkin cake is rolled up with a spiced cream cheese filling in this delightful spiraled pumpkin dessert. If you've been craving all things pumpkin lately, try this yummy and fun pumpkin roll. 

Here's how the filling gets rolled up in the pumpkin cake:

One 15x10 pumpkin sheet cake is cooled and then rolled up in a tea towel.

The cake is allowed to cool completely in the tea towel which it helps maintain it's shape and then it's slathered with a spiced cream cheese filling.

The spices in the cream cheese mixture are optional. I added them and thought it gave the cream cheese filling a nice warm flavor that went well the pumpkin cake.

I left a border with the filling because I thought it would squish out when I rolled it. The cream cheese filling is firm so make sure you spread yours all the way to the edge! It doesn't ooze out.

Once it's rolled up, the pumpkin cake is wrapped in plastic and chilled until ready to serve. This allows for the filling to setup and makes its easier to cut.

Right before serving, sprinkle powdered sugar on top.

Slice, Serve, Dig in!

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Pumpkin Roll
1/4 cup powdered sugar (to sprinkle on
towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
Filling:
1 (8 ounce) package cream cheese,
softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine,
softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

DIRECTIONS:
1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.
2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
4. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Recipe Source: Libby's

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My Notes:
* I always up the spices in pumpkin desserts. This one was no exception. I used a heaping half teaspoon of cinnamon and 1/4 teaspoon or so of nutmeg and pumpkin pie spice. The cake actually wasn't too spicy and it probably could stand for a pinch more of each.


* I added a sprinkle of cinnamon, ground cloves and nutmeg to the cream cheese filling. This was a welcome addition. 


* Sprinkle your tea towel with powdered sugar before rolling the cake to prevent sticking.


* Make sure the cake has completely cooled before adding the cream cheese mixture or it will melt slightly and make it harder to roll. 


* This dessert is great as is, but would be tasty with toasted pecans rolled up in the filling and maybe a drizzle of caramel on top right before serving! Or a scoop of vanilla ice cream with a drizzle of caramel and a sprinkle of nutmeg. OK, OK, I'm done.

White Silk Raspberry Tart

This white chocolate tart is just luscious! The filling is creamy and fluffy with the perfect amount of white chocolate flavor that pairs wonderfully with the tangy raspberry sauce and crispy oreo crust. Each bite was like heaven. My whole family really enjoyed this. This recipe will be going into my 'keep' file.

White Silk Raspberry Tart

20 creme-filled chocolate sandwich cookies, crushed (about 2 cups)

1/4 cup butter, melted

(1) 6-oz pkg white chocolate baking bars, chopped

2 cups whipping cream

1 tsp vanilla

(1) 8-oz pkg cream cheese, softened

(1) 10-oz pkg frozen raspberries in syrup, thawed

2 tsp cornstarch

1 cup fresh raspberries

Heat oven to 375ºF. In medium bowl, mix crushed cookies and butter. Press in bottom and 1 inch up side of ungreased 9- or 10-inch springform pan (glass pie plate). Bake 7 to 9 minutes or until set. Cool completely, about 30 minutes. 

Meanwhile, in 1-quart heavy saucepan, heat white baking bars and 1/2 cup of the whipping cream over low heat, stirring frequently, until chocolate is melted. Stir in vanilla. Cool to room temperature, about 15 minutes.

In a large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add white chocolate mixture; beat on medium speed until creamy. Set aside.

In a chilled large bowl, beat remaining 1½ cups whipping cream on high speed until stiff peaks form. Using rubber spatula, fold half of the whipped cream into the cream cheese mixture until blended. Fold in remaining whipped cream. Spoon into crust. Refrigerate 3 to 4 hours or until set.

Place small strainer over 1-quart saucepan. Pour package of raspberries into strainer. With back of spoon, press raspberries through strainer to remove seeds; discard seeds. Stir cornstarch into raspberry purée. Heat to boiling over medium heat. Cool completely, about 20 minutes.

To serve, spoon fresh raspberries around top edge of tart. Remove side of pan. Cut tart into wedges; place on individual dessert plates. Drizzle raspberry sauce over individual servings.

Recipe Source: Dorothy Lane Market

Salted Caramel Cupcakes!

A moist brown sugar cupcake is filled with gooey caramel, topped with a fluffy salted caramel butter cream and drizzled with more caramel. This is one delicious cupcake.

After the cupcakes are baked and cooled, the centers are cut out and filled with caramel.

The tops get put back on...

And the cupcakes get a generous swirl of salted caramel buttercream and a nice drizzle of caramel sauce.

I really enjoyed these cupcakes and I think you will too!
The recipe looks daunting, but see my tips below for an easier method.


Salted Caramel Cupcakes Source: Sprinkle Bakes
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon sea salt
1 stick unsalted butter, room temperature
1 cup plus 2 tablespoons light brown sugar, packed
2 large eggs, room temperature
1 teaspoon vanilla
1/2 cup buttermilk

Directions:
Preheat oven to 325 degrees and line a muffin tin with cupcake liners. In a medium bowl, combine the flour, baking powder, and sea salt together and set aside. 

In the bowl of an electric mixer, cream the butter and brown sugar on medium-high until the batter begins to appear fluffy. Add eggs, one at a time, until each is well incorporated into the mixture. Then add the vanilla.

In three batches, add the flour and alternate adding the buttermilk, making sure that each previous batch is incorporated before adding the next. Fill each muffin tin about half way with batter and bake for 23-25 minutes. Allow cupcakes to cool completely on a wire rack before the next step.


Salted Caramel Filling *

Ingredients:
1/2 cup sugar
3 tablespoons salted butter, cubed
1/4 cup heavy cream

Directions:
In a large pot, melt sugar over medium/high heat. Begin to gently whisk the sugar until it begins to melt. Add the butter and mix until it begins to melt. Incorporate the heavy cream. The mixture will immediately begin to foam.

Remove from heat and allow the sauce cool just slightly. Cut a small circle out of the top of each cupcake. Fill with a teaspoon of caramel sauce and re-top the cupcake piece that you cut out.


Salted Caramel Buttercream Frosting **

Ingredients:
1/4 cup sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
1 stick salted butter
1 stick unsalted butter
1/2 teaspoon sea salt
1 1/2 cups powdered sugar

Directions:
In a saucepan, combine sugar and water and bring to a boil. Cook, without stirring at all, until it starts turning a deep brown/amber.

Remove from heat and very slowly add the cream and vanilla. Lightly mix until the mixture is smooth in texture. Allow the caramel to cool, for about 20-25 minutes, but make sure while it's cooling you keep an eye on it to make sure you're still able to pour it. If it gets too thick, you can add a touch of water, reheat on the stovetop, and continue whisking until the caramel is pourable again.

In your mixer, beat the butters and salt until fluffy. Slow the mixer speed down a bit and add the powdered sugar, until combined. Using a spatula, scrape the sides of the mixer and add in the caramel. Mix until all of the caramel is incorporated. Top the cupcakes with the frosting.

* I used a jar of Trader Joe's fleur de sel caramel in place of making it from scratch. I can eat that stuff with a spoon!

** For the frosting, I whipped together 1 stick butter with 1 1/2 cups powder sugar until fluffy. Then I beat in spoonfuls of the fleur de sel caramel until I got the flavor I wanted. It turned out delicious and saved me the hassle of making my own caramel. 

Chocolate Chip Cookie Dough Brownies!

Cookie dough lovers rejoice! These fudgy brownies, topped with a layer of egg free chocolate chip cookie dough are simply amazing. They are my new favorite treat. 

These bars are pretty easy to make. They start with a yummy homemade brownie batter.

 Once they bake, cool completely.

Then spread homemade chocolate chip cookie dough (egg free!) on top of the brownies. I couldn't really spread the dough, so I patted it into disks and then pressed it together on top of the brownies.

 This glorious mixture goes into the refrigerator for an hour to setup.

 Then just cut and enjoy!

My family loved these and I had plenty of extras, so I shared them with the neighbors and they loved them too!

chocolate chip cookie dough brownies

Source: RecipeGirl.com

BROWNIE:
4 ounces unsweetened chocolate, finely chopped
1 cup butter, at room temperature
2 cups light brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour

COOKIE DOUGH (EGG FREE!):
3/4 cup butter, at room temperature
3/4 cup light brown sugar, packed
3/4 cup granulated white sugar
3 Tablespoons milk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups mini chocolate chips
1/2 cup semisweet chips + 1 teaspoon shortening for drizzle, optional

Directions:

Prepare the brownies: Preheat oven to 325 degrees F. Spray a 9x13-inch pan with nonstick spray. In a medium glass bowl, melt chocolate in the microwave in short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. In a large mixing bowl, mix butter and brown sugar with an electric mixer. Beat in eggs and vanilla extract. Mix in melted chocolate. Blend in flour and mix just until combined (don't over-mix). Spread batter into prepared pan. Bake 25 to 35 minutes*. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.

Prepare the cookie dough: In a medium bowl, use an electric mixer to combine butter, brown sugar and white sugar. Mix in milk and vanilla. Mix in flour just until combined. Stir in chocolate chips.

Spread cookie dough over the cooled brownies. Refrigerate until the dough is quite firm. It's okay to speed up the process and place it in the freezer too. The firmer the dough, the easier it will be to cut into neat squares. Use a sharp knife to cut the brownies. You may need to wipe the knife off with a paper towel in between cuts since the fudgy brownies and cookie dough will tend to stick to the knife a bit. These brownies are best to serve placed inside cupcake papers and served with a fork.

If you'd like to add chocolate drizzle on top, melt 1/2 cup chocolate chips with 1 teaspoon of shortening in the microwave; stir until smooth. Scoop the melted chocolate into a zip baggie and snip off the corner. Squeeze the bag to drizzle the chocolate on top of each brownie. Sprinkle additional chocolate chips on top, if desired.


*  These took longer to bake then the stated time. More like 30-40 minutes. Start checking them for doneness around 30 minutes and then give the pan a slight shake ( with an oven mit on of course). If they jiggle, check them every 5 minutes or so. Once they longer jiggle and a tooth pick comes out almost clean, they're done. They'll finish cooking as they cool.
** The brownies do puff up fairly high, but will settle once they cool and then you can press them down further when you add the cookie dough on top. 
*** The cookie dough topping will have the texture of regular cookie dough, so be sure to beat your sugar and butter really well until light and fluffy. Also, let the vanilla and milk beat in for a few minutes.  This will help the slight grittiness from the sugar.
**** I'm not sure if packaged brownie mix would work for these, but if you do go that route, stick with fudgy, thin brownies so you don't end up with monster tall bars.

New Year's Eve

Tasty appetizers, Cocktails and Desserts
Baked Brie with Caramelized Onions
Ranch Veggie Bruschetta
Chili Cream Cheese Dip

Shrimp Ceviche
Chicken Empanadas with Chili Cheese Dip
Festive White Wine Sangria
Beer Margaritas
Chocolate Fudge Cake
The Ultimate Coconut Cupcakes

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Baked Brie with Caramelized Onions

This is a simple yet elegant appetizer and it is so delicious. Creamy brie is topped with sweet caramelized onions and then wrapped in a flaky buttery crust. The sweet onion flavor pairs really well the cheese and salty crust.

I used my brother's method for getting nicely caramelized onions. Make sure you slice your onions really thin (this will allow them to brown nicely and release their sugars quickly). And you'll need just a bit of olive oil and some brown sugar.

Drizzle some olive oil in a pan, add onions and sprinkle with brown (not white) sugar. Cook on low, stirring occasionally and sprinkling periodically with brown sugar.

For accompaniments, roasted garlic, slices of pear, grapes, raw almonds and jam all go really well with the brie.

This is a festive and tasty appetizer to serve over the holidays. You can dress it up anyway you like. Serve with crackers and enjoy.

Baked Brie with Caramelized Onions
1 (8 oz) round of brie
1 onion, caramelized
1 sheet frozen puff pastry, thawed
Butter, melted

Preheat oven to 400'. Cut onion thinly and caramelize as stated above, let cool. Unroll thawed puff pastry and place brie in center (I cut the rind off of mine). Top with the caramelized onions. Wrap dough around brie and onions and pinch to seal. Brush with melted butter. Bake for 20-25 minutes, until pastry is puffed and golden brown. I checked mine at 20 minutes and brushed it with more butter, then let it brown for the last five minutes.
You can pair the Brie with whatever you like. Sliced fruit, jam, crackers, caramelized garlic, candied pecans, grapes, red wine...

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Chicken Empanadas with Chili Cheese Dip

This is always a party favorite!

Thin rounds of pie dough are stuffed with a delicious mixture of chicken, red pepper, jalapeno, cream cheese and spices and then baked until crispy and golden brown. I serve them up with my Aunt's easy and delicious chili cheese dip. These are bit time consuming, but can be made ahead and are well worth the effort.

Chicken Empanadas
3 cups chopped, cooked chicken (I use whole cooked rotisserie chicken. It's quick and easy)
1 (8 oz) Pkg. shredded cheese
6 oz Cream Cheese
1/2 cup chopped red bell pepper (I used canned red and yellow peppers)
1-2 Jalapenos, seeded and chopped (1 small can of green chilies are tasty too. Add a little red pepper flakes for heat)
1 Tablespoon cumin
1 1/2 tsp. Salt
1/2 tsp. Pepper
2 (15 oz) pkgs. pie dough
Water

Preheat 400
Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 scant teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.

*This makes a ton of filling, so three to four pie crusts are needed. You can cut the filling mixture in half and use two pie crusts if you want.

* To spice these up a bit more, brush an egg wash on the top and sprinkle with chili powder.

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My Aunt's Chili Dip
1 (8 0z) pkg. cream cheese
1 can Nalley's Chili (regular, with beans, no beans, turkey or veggie are all delicious)
1 small can green chile's
Combined all ingredients in a bowl and heat in microwave, covered for 2 minutes. Stir and heat mixture in 30 second increments until combined. You can also heat this mixture in a crock pot or a pan on the top of the stove.

Serve empanadas hot out of the oven with warm chili dip. Yum!

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Ranch Vegetable Bruschetta
1/2 Cup Ranch Veggie dip

1 loaf french bread, cut diagonally into 1-in slices

1/3 cup olive oil
salt
1/2 an english cucumber, diced
2 medium tomatoes, diced
1/4 cup red onion or chives, diced

Preheat oven to 400 degrees. Brush each slice of bread with olive oil and sprinkle with salt. Toast in oven for 4 to 5 minutes. Cool completely. Spread each toast with veggie ranch dip. Combine cucumbers, tomatoes and onion in a medium bowl. Spoon vegetable mixtures on top of ranch.

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Shrimp Ceviche
1 lb bay or salad shrimp
1/2 lb lump crab
1 small container pico de gaio, drained
1/2 red bell pepper, finely diced
1/2 - 1 jalapeno, diced fine
1 tsp. diced cilantro
Juice of one lime
salt and pepper to taste
cumin to taste
Any other spices you like

Combine all ingredients in a bowl and enjoy. Serve with crackers or thin slices of toasted baget.

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White Wine Sangria

This drink is refreshing and delicious. Everyone always really enjoys this.

White Wine Sangria

1 Bottle of white wine (Riesling, Albarino, Chablis, Pinot Gris, Chardonnay, Sauvignon Blanc)
2/3 cup white sugar
3 oranges (sliced) or may substitute 1 cup of orange juice)
1 lemon (sliced)
1 lime (sliced)
1/2 liter of ginger ale or club soda (ginger ale for those with a sweeter tooth!) * Pierre is also tasty.

Preparation:
Pour wine in the pitcher and squeeze the juice wedges from the orange,lemon and lime into the wine. Toss in the fruit wedges (leaving out seeds if possible) and add sugar. Chill overnight. Add ginger ale or club soda just before serving.If you'd like to serve right away, use chilled white wine and serve over lots of ice.

Addition ideas: sliced strawberries, peaches, handful of fresh blueberries, raspberries, kiwi, a shot or two of gin, brandy or rum, a cup of citrus-flavored soda pop.

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Too Much Chocolate Cake!

This fudgy chocolate cake would be perfect for any New Year's Eve Table. Decorate it with white edible pearls and set it on a pretty cake platter and you've got a delicious dessert and centerpiece all-in-one.

Too Much Chocolate Cake!

allrecipes.com

1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips (I used mini chips and they were perfect)

Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

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Coconut Cupcakes

Moist dense cupcakes loaded with coconut and topped with a generous amount of delicious cream cheese frosting.

Coconut Cupcakes
Ina Garten
Makes two dozen cupcakes
3 cups cake flour (not self-rising)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 large eggs
3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons almond extract
1 cup buttermilk
1 pound sweetened flake coconut

Directions
Heat oven to 350 degrees. Sift the dry ingredients together into a medium mixing bowl, and set the bowl aside. Break eggs into a small bowl, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 3 to 5 minutes. With the mixer running, carefully pour in eggs and vanilla and almond extracts. Mix in the flour mixture and buttermilk by alternating between 1 cup flour and 1/2 cup buttermilk; be sure to start and end with the flour mixture. Add half the coconut, and mix until just incorporated.Line a cupcake tin with paper liners.

Fill each cup with batter using an ice-cream scoop with a 1/4-cup capacity; the batter should nearly reach the tops of the cups. Bake until a cake tester inserted in the center comes out clean, 25 to 30 minutes. Remove cupcakes from the oven, and allow them to cool briefly in the tin before transferring them to a wire rack to cool completely, about 45 minutes. Generously ice them with cream cheese frosting, and sprinkle with remaining coconut

Cream Cheese Frosting
Makes about 2 cups
8 ounces cream cheese, room temperature
8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract

DirectionsPlace cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.

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Beer Margaritas

Delicious, Addicting, Deadly

Pic Source

Beer Margaritas

1 can frozen limeade drink mix

8-12 oz tequilia (depending on how strong you like it!)

12 oz water

1 can light beer

Ice

2 limes, cut into wedges for garnish

Stir limeade, tequilia, water and beer together until limeade is dissolved. Stir in ice and squeeze in a few lime wedges. Taste and adjust as needed. Garnish glasses with extra lime wedges.

Luscious Four-Layer Pumpkin Cake

repost

If you like pumpkin flavored treats, you'll love this layer cake!

Two light and fluffy pumpkin cakes are cut in half and slathered with a pumpkin cream cheese filling to make a rich and decadent four-layer cake.

The cake is topped off with toasted pecans and caramel sauce. A very delicious combination of flavors!

Cutting into the cake exposes all the creamy, pumpkin layers. Yum!

Heaven

This cake is delicious, beautiful and easy to make. What are you waiting for?

Luscious Four-Layer Pumpkin Cake
Source: Kraft Foods
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup milk
1/3 cup oil
4 eggs
1-1/2 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup caramel ice cream topping
1/4 cup chopped PLANTERS Pecans


HEAT oven to 350°F.


BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.


BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.


BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.

Best Damn Pumpkin Dessert, Period!

Yes, that is the title. And, it's pretty accurate I must say.

I made these bars/dessert/plain goodness for a dinner we had with some friends. Everyone loved these and had seconds and thirds! 

A doctored cake mix is used for both the crust and topping. And sandwiched between the two, is a spicy layer of creamy pumpkin filling. This dessert is a cross between pumpkin pie and a pumpkin bar. The buttery, cakey topping makes this dessert stand out.

The crust and topping are studded with toasted pecans which gives this dessert a nice texture and flavor. The pumpkin layer in the middle is rich and creamy and has a nice balance of sweet and spice.

This dessert has a few steps, but it's really simple to make. It can be served plain or dressed up with ice cream or whipping cream. (Plus, the leftovers go extremely well with coffee in the morning!)

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Pumpkin Dessert

Inspired by: Slight Detour

Preheat oven to 350

CRUST:

1 Box yellow cake mix (Reserve 1 1/4 cups and set aside)

1/2 cup melted butter

1 egg, beaten

1/2 cup pecans, chopped and toasted

Mix cake mix (minus the 1 1/4 cup), melted butter, beaten egg and nuts until combine. Press into a 9x13 greased pan.

FILLING:

1 (15 oz) can of pumpkin puree

4 eggs, beaten

1/2 cup brown sugar

1/2 cup white sugar

2/3 cup evaporated milk

2 1/2 tsp cinnamon

1 tsp nutmeg
A pinch ground ginger and cloves

1/4 tsp salt

Mix together above filling ingredients until smooth (mixture is runny, but just keep beating it with a fork until you have a smooth consistency and all the spices are blended in). Pour filling over the crust.

TOPPING:

Reserved 1 1/4 cups cake mix

1/4 cup sugar

1/2 cup pecans, chopped and toasted

5 Tablespoons butter, softened

Mix together topping ingredients until crumbly. Gently scatter mixture over filling.

Bake @ 350 for 50-60 minutes. Cool and serve with whipped cream or ice cream.

My Notes:

* My pumpkin dessert was done at 57 minutes. The topping was golden brown and the filling was set (no giggle) when I took it out of the oven.

* I served a scoop of Dryers Pumpkin Ice Cream on the side. Eggnog or vanilla would be tasty too.

Caramel Pecan Bars

These caramel bars are incredible! The crust is so buttery and rich and the honey pecan topping is just divine. Plus, these are a snap to put together (after making Ian Garten's version that is).

They would make a nice bite-size treat for Thanksgiving. Come to think of it, you could probably throw a pinch of pumpkin pie spice in the recipe (maybe in the crust?) to add a nice festive flavor. Yum!

Once they're complete cooled and cut, it's hard to have just one. In fact, it's impossible!

My only problem with these was with the amount of butter in the crust. It was way too much! It pooled on top of the crust while it was baking and the bars came out of the oven oozing with butter. Once they cooled to room temperature they setup up fine, but I think 3/4 cup butter (in the crust) or even less would be perfect. The buttery flavor would still be just as delicious.

That aside, these are so good and very addicting. They would be a perfect treat for Thanksgiving or any holiday table.

Caramel Pecan Bars

Makes about 24 squares

Shortbread

1 1/2 cups all-purpose flour

1 1/4 cup powdered sugar

1 cup butter, cut into one inch cubes

Caramel Pecan Topping
3/4 cup unsalted butter, melted

1/2 cup honey

1/3 cup brown sugar
3 tablespoons maple syrup, opt.

3 tablespoons heavy cream

3 1/2 cups pecans, roughly chopped

Preheat oven to 350 degrees F. Grease a 9 x 13 inch baking dish and line with parchment paper, if desired.

Mix the flour and sugar together in a bowl. Add the cubed butter and cut into the flour mixture with a fork or pastry cutter until the butter is the size of small peas. Press into the prepared baking dish and bake until it just starts to turn golden brown, about 25 minutes.

Decrease oven to 300.

In another bowl, mix together the melted butter, honey, maple syrup (if using), brown sugar, and heavy cream. Add the pecans and stir until all the pecans are coated. Pour on top of the baked crust and spread evenly. Bake for an additional 20-25 minutes.

Cool completely before slicing.