Seasonal Recipes

Seasonal

Recipes

Pumpkin Butter Dessert Squares Ingredients:

• One package yellow cake mix; set aside one cup
• 1/2 cup butter, melted
• Three eggs, large
• One 13.5 oz jar of pumpkin butter (Recommended: Williams Sonoma Pecan Pumpkin Butter)
• Two tbsp milk
• 1/4 cup sugar
• 1/4 cup butter, softened
• 1 tsp cinnamon

Baking Instructions

1. Preheat oven to 350 degrees Fahrenheit
2. Divide yellow cake mix, placing all but one cup in a mixing bowl
3. Stir the melted butter and one egg into the cake mix and press mixture into the bottom of a greased 9" x 13" pan
4. Mix the jar of pumpkin butter with two eggs and milk. Pour over the first layer in the pan
5. Stir the reserved cup of cake mix with the flour, sugar, softened butter, and cinnamon. Mix together until crumbly
6. Sprinkle over top of the pumpkin layer
7. Bake for 35 to 40 minutes or until golden brown. Let cool before serving

Pumpkin Cupcakes with Cream Cheese Frosting Ingredients Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 1 1/2 ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 1/4 cups granulated sugar
• 1/2 cup vegetable oil
• 1 cup canned pumpkin
• 2 large eggs
• 1/4 cup apple juice or water

Cream cheese frosting:

• 8 ounces cream cheese
• 1 cup unsalted butter (room temperature)
• 2 1/2 tsp vanilla extract
• Pinch of salt
• 4 cups powdered sugar

Baking instructions:

1. Preheat oven to 350 degrees and put liners in pan
2. In a large bowl mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger
3. In a different bowl mix together the sugar, oil, pumpkin, eggs, and apple juice until it is well incorporated
4. Pour pumpkin mixture into the flour mixture and fold with a rubber spatula until fully combined
5. Fill muffin cups with batter. Fill to they are almost full
6. Bake for 20-25 or until toothpick comes out clean
7. While muffins are baking begin making the frosting
8. In a mixing bowl add cream cheese, unsalted butter, vanilla extract, salt, and powdered sugar
9. Begin mixing and continue mixing until frosting is smooth and creamy
10. Once muffins are done let them cool and put the frosting in the fridge until muffins are ready to be frosted
11. Once the muffins are cool take out your frosting and put it in an icing bag and ice your muffins

Spiced Pecan Logs Ingredients:

• 2/3 cup butter, softened
• 3/4 cup icing sugar
• 1 egg
• 1 tsp vanilla
• 2 1/4 cups all-purpose flour
• 3/4 cup ground pecans
• 1/2 tsp cinnamon
• 1/4 tsp ground allspice
• 1/2 toffee pits

Cinnamon sugar dust:

• 1 cup icing sugar
• 3 tbsp cinnamon

Baking instructions:

1. Beat butter with icing sugar
2. Beat in egg and vanilla
3. Whisk together flour, pecans, cinnamon, and allspice; stir into butter mixture until well blended
4. Stir in toffee pieces
5. Divide dough into sixths; roll out each into a 14-inch long rope. Cut each rope into 8 pieces
6. Arrange dough on parchment paper-lined baking sheets and refrigerate for 20 minutes.
7. Bake on center rack at 375 degrees Fahrenheit for 10-12 minutes
8. Let cool on pans on racks
9. Add cookies to cinnamon sugar dust and toss to coat

Chai Tea Eggnog Cookies Ingredients

• 1 chai tea bag
• 1 package sugar cookie mix (17.5 oz)
• 1/2 cup melted butter
• 1 large egg
• 4 tbsp eggnog, divided
• 1 cup icing sugar
• 1/2 teaspoon ground nutmeg

Baking instructions:

1. Preheat oven to 350 degrees Fahrenheit
2. Remove teas leaves from tea bag; discard the bag
3. Stir together tea leaves, cookie mix, butter, egg, and 2 tbsp eggnog
4. Drop dough by tbsps onto parchment paper-lines baking sheets. flatten the dough slightly with the bottom of a glass dipped in cinnamon sugar
5. Bake for 8-10 minutes. Remove cookies from baking sheet, place on a wire cooling rack and let cool
6. Whisk together powdered sugar, nutmeg, and remaining 2 tbsp eggnog until smooth. Spoon onto cooled cookies

Toffee Ingredients:

• 1/2 lb butter
• 1 cup of sugar
• 3 Hershey milk chocolate bars
• Chopped pecans (optional)

Baking instructions:

1. Cook butter and sugar in a heavy saucepan until the color is golden and the consistency of peanut butter
2. Spread into a jelly roll pan
3. Set 3 Hersey milk chocolate bars onto hot toffee and spread
4. Sprinkle chopped pecans on top (optional)
5. Let cool until chocolate is dry