Nutty Pumpkin Bundt Cake and a few shopping finds!

Is it fall yet?  Are we there yet?

So many stores have Fall/Halloween merchandise and candy on their shelves … fall must be around the corner!

I have found so many great recipes featuring apples and pumpkin on the internet and in magazines!  I could bake forever and not get thru everything that I want to ;)

To make a long story short … I am sharing a recipe that falls in the “semi-homemade” category.  I was shopping and found this boxed mix on such a good sale, that I had to buy it and try it …

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However, I made the addition of a nutty filling and it was a hit.  Pumpkin, cinnamon, nutmeg and pecans … some of the things that make me swoon!

This bundt cake … whenever I hear bundt cake, I can’t help but think of the movie “My Big Fat Greek Wedding” … am I alone?  Whether you call it a bundt cake or bunnnttt cake, it’s easy to make, easy to serve and freezes beautifully!

Nutty Pumpkin Bundt Cake

Nutty Pumpkin Bundt Cake

  • 1 Libby’s Pumpkin Bread Kit (56.1 oz.) plus the ingredients listed on mix (eggs, oil, water)

FILLING INGREDIENTS -

  • 1-1/4 cups chopped pecans
  • 2 tablespoons brown sugar
  • 1 teaspoon nutmeg
  • 2 teaspoons cinnamon
  1. Grease & flour a 12 cup bundt pan (I use a spray that contains flour). Preheat oven to 350°F.
  2. In a large mixing bowl prepare pumpkin batter according to directions on box.  Set aside.
  3. In a small mixing combine all filling ingredients.
  4. Pour 1/3 to 1/2 pumpkin batter in prepared bundt pan.  Sprinkle filling mixture over batter and top with remaining batter.
  5. Bake for 60-70 minutes.  Cool for 15 minutes and remove from pan.  Use icing packet according to directions on box.

I’m telling you … this was easy peasy and tasted like fall … perfect with a cup of coffee or tea!

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Now … I have good new and bad news … the good news is that I went to Target without responsible adult supervision … I need help resisting temptation … look what I found …

P1030162 Cute glittery garland in the $1 bin … I did resist temptation to buy all of cute fall and Halloween decorations ;)

P1030163 Twine packs for $1 in the gift wrap section … perfect for tying up little treat bags ;)

P1030164 Fall candy is on the shelves and Pumpkin Spice M&M’s (Target exclusive) … I neeeeded these … I’ll figure out what to do with them later ;)

The bad news … it’s only bad news for the hubby … I won’t let him open the candy ;)

I look forward to your comments!

♦  I share my stuff at these fun parties 

 

 

About these ads

Chocolate Football Snack Mix

Are you ready for some football?

Do you need a cute manly football snack?  This snack isn’t just for men, everyone will love it … just can’t call footballs cute around my guys!  All I hear from them is “footballs aren’t cute!”  Check it out …

Football Snack Mix

I think those little footballs are cute … all tiny things are cute … even footballs!  Shhh, don’t tell my hubby or sons ;)

You can use any snack mix that you buy or make … the real star of this game, is chocolate covered almond footballs!

This what you will need …

Chocolate almond football snack mix

  • Your favorite snack mix (I made a mix of pretzels, Goldfish crackers, Corn Chex cereal and peanuts)
  • Chocolate covered almonds (I used Trader Joe’s Sea Salt & Turbinado Sugar Dark Chocolate Almonds)
  • Melted white CandiQuik (candy coating/white chocolate) in a squeeze bottle or bag with tip cut off

Chocolate almond footballs

  1. You can use any chocolate covered almonds.  I chose these because I love them and they’re bumpy.  I found a few sources if you don’t have a Trader Joe’s near you.
  2. Use the melted CandiQuik to draw a line from almost tip to almost tip (I hope that makes sense, please look at the photo above ;) ) and let sit to firm up.
  3. Use the melted candy to draw three lace lines across first line and chill for a minute or let sit to firm up.

chocolate footballs

I ♥ your comments!  Is it OK to call footballs cute?

  ♦  I share my stuff with these fun parties 

Valentine’s Day Recap

This is just a reminder that tomorrow is Valentine’s Day!  Are you ready?  If not … don’t panic … I thought that I would do a little recap of a few quick Valentine’s Day ideas.

Treats for the young and old …

  Edible Cupcake Box

    Valentine Bug Cupcakes

  Conversation Marshmallow Pops

  Strawberry Heart Marshmallows

    Valentine Sno-Caps

  Red Velvet Bottom Cupcakes

A few ideas that can be made in a big batch, divided up and packaged for individual treats …

Chocolate Caramel Salty Peanut Bark

  Chocolate Peanut Popcorn

I would like to say “THANK YOU” to everyone who voted for me in the Celebrations Cupcake Crown contest!

Chocolate Popcorn Party Mix

Popcorn, peanuts, Rice Krispies, chocolate, a hint of peanut butter and easy to make … what’s not to like?  The sweetness of the chocolate is balanced with the salt of the peanuts … yum!

Back in October, I made a version of this for Halloween.  This is one of those recipes that can be changed a little to fit your needs.

This is what you will need …

  • 7-8 cups popcorn (1 bag microwave popcorn 2.5 – 3 ounce bag)
  • 1 pound white chocolate or candy melts (melted)
  • 1/4 cup dark chocolate (melted)
  • 1 tablespoon peanut butter
  • 1 cup Rice Krispie cereal
  • 1 cup salted peanuts

In a large bowl combine popcorn (no unpopped kernels), cereal and peanuts …

Melt the white chocolate and stir in the peanut butter …

Add the chocolate mixture to the popcorn mixture and mix well …

Spread the mixture out on a large baking sheet lined with waxed paper … and drizzle with dark chocolate …

Pop the tray in the fridge or freezer for just a few minutes to harden up the chocolate … then break it up into chunks …

Great Super Bowl party snack!

Chocolate Popcorn Party Mix

  • 7-8 cups popcorn (1 bag microwave popcorn 2.5 – 3 ounce bag)
  • 1 pound white chocolate or candy melts (melted)
  • 1/4 cup dark chocolate (melted)
  • 1 tablespoon peanut butter
  • 1 cup Rice Krispie cereal
  • 1 cup salted peanuts
  1. In a large bowl combine popcorn (no unpopped kernels), cereal and peanuts.
  2. Melt the white chocolate and stir in the peanut butter.
  3. Add the chocolate mixture to the popcorn mixture and mix well.
  4. Spread the mixture out on a large baking sheet lined with waxed paper and drizzle with dark chocolate.
  5. Pop the tray in the fridge or freezer for a few minutes to harden up the chocolate.
  6. Break up into chunks and serve.

I ♥ comments …

 

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!

 

Spicy Salty Sweet Pecans

I like to give gifts that are useful … or edible.  I found this recipe on Martha Stewart’s website www.marthastewart.com/recipe/spiced-pecan-hostess-gift  There is even a link to print out recipe cards that I attached to my bag of pecans.  http://images.marthastewart.com/images/content/web/pdfs/pdf3/tvs8847_spicedpecans.pdf

One time I made these nuts and accidentally forgot the cayenne!  I still liked them … just not as spicy.  This recipe is very flexible … you can easily adjust the spiciness and saltyness.  With Father’s Day around the corner … these could make a nice gift.

This is what you will need … unsalted pecans, pure maple syrup, coarse salt, crushed red pepper flakes, chili powder, cayenne and chili paste …

Mix all ingredients (except pecans and 1 teaspoon of salt) … then mix with pecans …

 

Spread nut mixture on parchment lined rimmed baking sheet … and bake …

Remove from oven and toss with remaining salt … let cool

 

Now package up for a pretty spicy gift!!!

Spiced Pecans

4 cups unsalted pecans

2 tablespoons pure maple syrup

4 teaspoons coarse salt

1 teaspoon crushed red pepper flakes

1 teaspoon chili powder

1 teaspoon cayenne

1 teaspoon chili paste (from the Asian food section)

Preheat oven to 300º.  Line a rimmed baking sheet with parchment paper, set aside.  In a small bowl, mix syrup, 3 teaspoons of the salt, red pepper flakes, chili powder, cayenne and chili paste.  Pour over pecans and toss to coat.

Spread nuts in a single layer on paper lined baking sheet and bake for 20 minutes.  Remove from oven, toss with remaining teaspoon of salt and let cool.  Serve immediately or store at room temperature in an airtight container for up to 1 week.

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When my friend’s parents came to visit her from India, they were so nice to bring several whole nutmeg for me.  As a thank you, I made these pecans for them.  Yesterday, I received this beautiful plate as a thank you for the pecans!  I am very fortunate to have such generous friends.