Friday Features from the Holiday Sweet Swap

Well my reign as Holiday Sweet Swap Hostess is drawing to a close.  Never fear, there will be 2 new great hostesses next month (A Creative Space and Crumbs and Chaos) and also in December that will provide you more drool-worthy recipes and features.  I wanted to go out on a high, sugar high that is, note and leave you with 5 mouth watering recipes to get you motivated to get in the kitchen this weekend and bake up something delicious. 

In no particular order, here's my list:

Pecan Chocolate Chip Gooey Butter Bars

Pumpkin Bread with Cream Cheese Filling

Pumpkin Snickerdoodle Cookie Bars

Pumpkin Caramel Bars with Bacon (or not!)

Pumpkin Cupcakes with Maple and Toffee Frosting

If you're feeling inspired or have baked something recently, we'd love for you to share your recipe with us at the Holiday Sweet Swap link party!  A big "thanks" to everyone who entered in the month of October!!  I hope you'll play again in November.  See you soon.

Holiday Sweet Swap: Pumpkin S'mores

I made a huge sacrifice agreeing to be a hostess for the Holiday Sweet Swap.  I mean make scrumptious desserts, look at other delicious desserts, and feature my favorite recipes?  Twist my arm!

Believe it or not, I am not a big fan of s'mores.  I'm not a huge chocolate fan and I'm also not a fan of marshmallows.  I know I'm strange but there are plenty of other sweets out there that I do love.  However, when I saw a recipe that combined s'mores (one of Wes' favorites) with pumpkin (one of my favorites), I thought this might just be a match made in heaven.

We did both enjoy it but I still ended up scraping my marshmallows off the top and picking out the chocolate chips.  Actually, I did half the pan with butterscotch chips and the other half with chocolate chips, in anticipation of me not liking them.  Turns out, I didn't really like the butterscotch chips either.  They were too sweet and I didn't like the contrast of texture.  Now the pumpkin filling is to. die. for.  Just give me a bowl of that and I'd be one happy girl.  I actually had a little leftover and ended up using that to make a pumpkin latte - yum!

Pumpkin S'mores
adapted from Taste and Tell

• 1/2 cup of butter
• 2 cups of pumpkin puree (I used a combination of pumpkin and sweet potatoes)
• 1 can sweetened condensed milk
• 1 teaspoon of cinnamon 
• 1/2 teaspoon of nutmeg
• 1 cup of Graham cracker crumbs
• 45 graham crackers (approximately)
• 9 cups of mini-marshmallows
• 1/2 cup of semi-sweet chocolate chips
• 1/2 cup of butterscotch chips

Preheat over to 450F  Line a 9x13 baking pan with waxed paper.

In a small saucepan on medium heat, combine the butter, pumpkin mix, milk, cinnamon and bring to a boil.  Remove saucepan from heat and stir in Graham cracker crumbs. Set aside.

Line 15 Graham crackers side by side ensuring that the entire pan is covered.  Pour 1/3 of the pumpkin mix onto the Graham crackers and spread evenly using a small offset spatula or the back of a spoon.  Top the pumpkin mix with approximately 3 cups of mini-marshmallows, ensuring it is as even as possible.
Sprinkle evenly 1/3 cup of the chocolate chips and/or butterscotch chips over the mini-marshmallows.

Repeat steps 5,6,7, 8 twice more. In all, there will be three layers of graham crackers, pumpkin mix, mini-marshmallows and chocolate/butterscotch chips.

Bake for 4 minutes at 450F and place gently on counter when taking it out of the oven.  Let it cool and set for 3-4 hours to firm up otherwise it will not cut well into squares (15).

 

 Linking up to This Chick Cooks, Lady Behind the Curtain, What's on Your Plate, Tastetastic Thursday, and Remodelholic.

Friday Feature: Pull Apart Pumpkin Cinnamon Bread

When I agreed to co-host the Holiday Sweet Swap for October, I couldn't wait to see some of the entries and get the chance to highlight a few throughout the month.  I knew there would be tons of pumpkin, apples, and other fall goodies throughout and boy was I right! 

It didn't take long for me to find one that made me drool.  As a matter of fact, I honestly haven't stopped thinking about this recipe ever since.  I had seen it elsewhere on someone else's blog but as I told Sweet Pea from Newlyweds, her photo tutorial was awesome!  Sometimes I get bored of the step-by-step pictures when you're just combining everyday ingredients, but when it comes to something a little more involved and different than I'm used to, I appreciate the visuals. 

This bread makes me want to jump through the computer screen every time I see it.  If I could squeeze another hour or two into the day, this would be the first thing on my list to do.  I may have to carve out some time to tackle this just to get it out of my head.  See for yourself, doesn't it look amazing with all it's glorious layers and ooey goodness?!!

Pull-Apart Cinnamon Pumpkin Bread
Adapted from Sunny Side in San Diego, original recipe Willow Bird Baking
Dough
2 Tbsp unsalted butter
1/2 cup milk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 1/2 cups bread flour
Filling
1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
3 Tbsp unsalted butter
Buttered Rum Glaze
2 Tbsp unsalted butter
1/8 cup brown sugar
1 1/2 Tbsp milk
3/4 cup powdered sugar
1/2 teaspoon rum (or Vanilla)
In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black) about 2-3 minutes. Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through. Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof about 10 minutes. Then add the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.
Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.
While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well.** Making sure sugar evenly absorbs the butter. Set aside. Next, grease and flour a 9×5 loaf pan and set aside.
When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20×12 inch rectangle.*** Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.
In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes or until top is a very deep golden brown.
To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar.
**I forgot to add the cinnamon sugar mixture to the dough before I cut it, so I just dipped each piece in the dough, both sides, and sprinkled the remaining on top. 
*** If dough is difficult to roll out, cover with a towel and allow to relax for a few minutes then try again.

Holiday Sweet Swap: Cream Cheese Pumpkin Muffins

A couple of weeks ago, I introduced you to the Holiday Sweet Swap that Pressed Down and Shaken Together was hosting.  As a co-host I wanted to share a holiday recipe with you as well.  It will come as no surprise to you that I chose a pumpkin recipe!  In the fall, 99% of my desserts involve pumpkin, so it was impossible not to share a recipe with you that didn't include my favorite orange gourd.

This recipe is a keeper.  That is if you remember to add the sugar!  Wes tried to make me feel better by reminding me that I'm always trying to cut the amount of sugar in recipes, so I should be happy about it.  I would have been if I didn't miss it.  Thankfully the cream cheese filing and the crumb topping contain sugar and I managed to remember to add it to both of those.  Not being one to waste, I still ate them, as did Colin (who was none the wiser).  Note to self, when your sous chef is a non-stop talking 4-year old, read and reread the recipe multiple times so as to not forget an ingredient or step!

Someday I will remake these with the sugar but I have no doubt they're delicious.  They were pretty tasty even without the sugar!

Pumpkin Cream Cheese Muffins
adapted (on accident) from Tracey's Culinary Adventures

Filling
6 oz cream cheese, softened
3/4 cup confectioners' sugar

Topping
1/3 cup sugar
4 T flour
1 tsp ground cinnamon
3 T cold unsalted butter, cut into 1/4-1/2-inch cubes

Muffins
2 cups all-purpose flour
1/4 cup whole wheat flour
2 tsp ground cinnamon
1 1/2 tsp ground nutmeg
1 tsp ground allspice
1/2 tsp ground ginger
1 tsp baking soda
1 tsp salt
3 large eggs, at room temperature
1 1/2 cups sugar
1 1/2 cups pumpkin puree
1/2 cup applesauce
1/2 cup oil

To make the filling:  In a medium bowl, mix the cream cheese and confectioners' sugar together until smooth.  Transfer to a piece of plastic wrap and shape into a log that is about 1 1/2-inches in diameter.  Wrap and transfer to the freezer for at least 2 hours (or until firm enough to cut).

To make the topping:  In a medium bowl, whisk together the sugar, flour, and cinnamon.  Add the butter and use a pastry cutter to cut it in until the mixture is coarse and crumbly.  Refrigerate while you make the muffin batter.

Preheat the oven to 350.  Line muffin pans with paper liners.

Whisk the flours, cinnamon, nutmeg, allspice, ginger, baking soda and salt together in a medium bowl.  in the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, sugar, pumpkin, applesauce, and oil until blended.  With the mixer on low, gradually add the dry ingredients, beating just until incorporated.

Remove the cream cheese filling from the freezer and slice the log into 16 equal pieces.  Place just enough batter in each muffin well to cover the bottom - about 1-2 tablespoons.  Put one slice of the cream cheese mixture in each well on top of the batter.  Divide the remaining batter among the muffin wells, covering the cream cheese filling completely.  Remove the topping from the refrigerator and sprinkle evenly over the muffins.

Bake the muffins for about 20-25 minutes, or until they spring back when gently pressed in the center.  Transfer the pan to a wire rack and let the muffins cool for 5-10 minutes before removing them to the rack to cool completely.

Makes 16 muffins.

Holiday Sweet Swap

Since I can't personally send each and every one of you a holiday care package (although I'd love to), I thought I'd do the next best thing and provide you with a plethora of inspiration to create your own!  I have agreed (and been chosen!) to be a hostess for Keri at Pressed Down, Shaken Together and her first ever Holiday Sweet Swap!  I'm so excited to be getting in on the ground level and hope you will join me in the fun!

Pumpkin Cinnamon Rolls

Here's how it will work:
1) Over the next 3 months, 6 hostesses (2 per month) will host a link-up party.  You, my Betty Crocker-esque bakers will submit your favorite holiday sweets recipes.  It can be anything from quick breads, to candy, to cookies, cakes, and pies.  As long as it's sweet, you can submit it!  It can be your own original recipe, one you've adapted, or one you copied from another source.  If possible, please provide a link to the original source.

2) The link-up party will go on for the entire month, so feel free to add as many recipes over the course of the month that you wish.  I will be joining in on the fun and submitting a couple recipes of my own - it's not fair for you to have all the fun (:

3)  During the month I will select a few recipes to spotlight, based solely on my taste buds.  However, I'm not too proud to accept monetary donations, should you wish to bump yourself up in the line (:  I'm just sayin'.  Anywho, stop back by during the month to see if you've been featured and to see your name in lights!

Chocolate Cake with Mocha Cream

So let's get this party started!  Get cooking, post your link, and watch for your recipe to be highlighted during the month.  Come back often to see what other great recipes have been added.  Please also remember to share the blog love and comment on some of the other recipes.

When linking to your recipe, please be sure to use the actual post URL and not just your blog address.

Happy baking!