Pumpkin Pie Candy

Do you like pumpkin pie and pie crust?  Do you like candy?  How about having fun with food?

I have got a treat for you …

pumpkin pie candy with crustThis is candy on pie crust!  Kind of looks like pumpkin pie … doesn’t it?

I don’t normally serve my pie with a candy pumpkin on top … since this isn’t really pumpkin pie … figured it was OK here.   This is just a fun little treat … hope it puts a smile on your face :)

Add a few chocolate chips for those who like chocolate with pumpkin!Pumpkin Pie candy chocolate SixletsMaking faux pumpkin pie is easy peasy … let me show you how to make two Candy Pumpkin Pies …pumpkin pie candy 1,2,31.  Supplies for 2 pies –

  • 1 package (1 pound) of Vanilla CandiQuik (or candy melts)
  • Orange Candy Coloring (oil based)
  • 1 package of refrigerated pie crusts (2)
  • 1/2 to 1 cup butterscotch chips
  • 1 to 2 teaspoons Pumpkin Pie Spice
  • 1/4 cup mini chocolate chips (optional)
  • Autumn Sixlets and candy pumpkins for garnish

2.  Cover 2 baking sheets with parchment paper.  Follow package directions for oven temperatures and handling dough.  Spread dough on prepared baking sheets.  Prick the dough several times with a fork.  Fold the dough edge up about 1/2″ and crimp or pinch the edge, just like making a real pie.  Chill for a few minutes.

3.  Bake according to package directions.  Please notice the crust on the right … I didn’t chill it … the edges didn’t hold their shape as well at the crust on the left.  Let the crusts cool.

pumpkin pie candy 4,5,74.  Melt 3/4 of the package (12 ounces) of CandiQuick in a medium bowl (I used a 4 cup measuring cup).  Add a few drops of orange candy coloring.  Stir in 1/2 cup of butterscotch chips (until melted) and 1 teaspoon of pumpkin pie spice … taste it!  Add more butterscotch chips and/or pumpkin pie spice if you like!  We like the flavor of butterscotch and used the whole cup of chips with 1-1/2 teaspoons of spice.  Spread candy mixture over the two pies crusts.  Add a few chocolate chips if desired.  Chill for just a couple of minutes, then let it sit at room temperature until it’s totally firmed up. 

5.  Warning - be patient!!!  Look at the center of the candy … I wasn’t patient … the candy was not firmed up and I tried to cut it!  Do not do this … learn from my mistakes!  Sorry to sound so bossy … just trying to help ;)

6.  No Photo … Wait for the candy to harden up and then wait five more minutes!

7.  Cut the candy with the longest knife you own.  Try not to use a sawing motion … just press down.

pumpkin pie candy 8,9,108.  I cut each pie into 8 slices … cleaning off your knife between slices is helpful.

9.  Melt the remaining 4 ounces of CandiQuick … this is the fake whipped cream for your fake pie.  Add a small spoon of candy to each slice … let it sit a minute.

10.  Add another little dollop of candy whipped cream on top of the first dollop … gives it a little dimension.  Add candy garnish!

Pumpkin Pie Candy

I ♥ your comments!

Thank you to Miss CandiQuick for supplying the vanilla coating!  Thank you to SweetWorks for supplying the Sixlets!  

♦  I share my stuff at these fun parties  ♦

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Butterscotch Cake with Butterscotch-Caramel Sauce

Have you made a cake in a slow cooker or crock pot?

This was a first for me … something to check off my “to try” list!

Butterscotch Cake with Butterscotch Caramel Sauce 2

This cake is moist, butterscotchy (if that’s a word), best served warm with vanilla ice cream and warm sauce.  The sauce is made separate, from the cake, on the stove top.

I cooked this cake at home … placed the crock pot in an insulated bag and drove it to my sister-in-law’s home.  It stayed warm and yummy in the crock pot for several hours.

I definitely will make a cake in a crock pot again!  You will too, once you try it!

I almost forgot to mention … you mix everything up in the crock pot … fewer dishes to wash, yeah!!!

001002 cloudy day for photos :(

Slow Cooker Butterscotch Cake with Butterscotch-Caramel Sauce

for the cake -

  • 4 eggs
  • 1 cup sour cream (I used light)
  • 3/4 cup canola oil
  • 1 cup water
  • 16.5 ounce package yellow cake mix (I used Duncan Hines Classic Yellow)
  • 3.4 ounce package instant butterscotch pudding mix
  • 12 ounce package butterscotch chips
  1. Place 4 eggs in your crock pot (I used a 6 quart size) and beat well.
  2. Add sour cream, oil and water … mix well.
  3. Add cake mix and pudding mix … mix well.
  4. Stir in butterscotch chips.  Cover and cook on high setting for 3 hours.

for the sauce -

  • 1 cup brown sugar (packed)
  • 1/3 cup light corn syrup
  • 3 tablespoons butter
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla bean paste (or extract)
  1. Heat brown sugar, syrup and butter over low heat to boiling, stirring constantly.
  2. Remove from heat, stir in cream and vanilla.  Allow to cool and stir before serving.

serves 12    (recipe adapted from 101 Slow-Cooker Recipes)

Slow Cooker Butterscotch Cake

So what do think … I look forward to your comments!

 

Quick to Make Gift Ideas

Here is little “roundup” of quick and easy gifts to make … or use for a dessert table!

Clear bags and pretty ribbons make wrapping a cinch :)

Spiced pecans

Candy coated popcorn

(just substitute holiday M&M’s or similar candy for the candy corn)

Brownie Oreo Cupcakes 

Chocolate Caramel Peanut Bark   

Smoothies 

All of these ideas are quick and easy.  I just made 30 bags of Chocolate, Caramel and Salty Peanut Bark in a few hours.

What last minute goodies are you making?  Comments … anyone?

 

Smoothies

As you can see … these are not the kind of smoothies that contain fruit.  They are smoothies because of their smooth texture and taste.  The peanut butter keeps the candy soft … they will melt in your mouth and your hand!

Smoothies are one of those quick things that you can whip up in no time.

This is what you will need …

  • 12 ounces white chocolate chips
  • 11 ounces butterscotch chips
  • 3/4 cup smooth peanut butter (not the type requiring refrigeration)
  • paper cups (mini muffin or smaller)
  • sprinkles (optional decorations)
  • squeeze bottle (optional)

Line a mini muffin pan with paper cups.  Put both types of chips and the peanut butter in a microwave safe bowl …

Microwave for 1 minute, then stir.  Microwave again for about 30 seconds, stir … repeat if necessary …

This next step will just make your life easier … using a squeeze bottle helps keep the cups neat and speeds up the cup filling process.  Pour the melted mixture into a large squeeze bottle …

Warning … if you have teenage (or adult) boys helping you in the kitchen today, they may be tempted to squeeze the smoothies into their mouth instead of the paper cups!  I have lost many smoothies due to this “help”  with the holiday candy making in my home :)

Now, if you have the “help” under control … fill up the paper cups …

Tap the pan on the counter to flatten out the tops …

I like to add chocolate sprinkles just to give them a little decor … so add some sprinkles or drizzle with chocolate … if you like.  Place in the fridge or freezer for a few minutes to harden up …

Package up and give them to someone you like …

This recipe makes about 40 mini muffin size cups.  Use smaller cups to get more!

I ♥ comments,  please, please leave one …

No-Bake Peanut Butter Butterscotch Crisp Cookies

I found this recipe last week on Brown Eyed Baker.  I thought that I had everything in my pantry to make them … well, I had to make a slight change because I didn’t have enough peanuts.  But the good news is … this is a very versatile recipe.  Make changes to fit your needs … the original recipe from Smuckers called for chow mein noodles … but Rice Krispies are in this version.  I may use some Cheerios in my next batch!

I did store these in the fridge because of the heat.  Here is my slightly adapted recipe …

No-Bake Peanut Butter Butterscotch Crisp Cookies

1 3/4 cups peanut butter (creamy, chunky or a combo)

1 – 12 oz. package butterscotch chips

1 cup white chocolate chips

1/2 cup chopped salted peanuts

3 1/2 cups Rice Krispies cereal

1.  Line two baking sheets with waxed paper or parchment paper, set aside.

2.  In a medium-large saucepan combine the peanut butter, butterscotch chips and white chocolate chips over low heat, stirring occasionally until completely melted and smooth.

3.  Stir in the peanuts and Rice Krispies cereal.  Drop mounds onto the lined baking sheets.  Chill until set (freezer 5 minutes or refrigerator about 30 minutes).  Store in an airtight container at room temperature or in the refrigerator.

 Remember to enter my Cupcake Bracelet Giveaway.  The deadline is Thursday, September 8, midnight!