Saturday, October 5, 2013

Fall Blog Hop Day 5 - It's Treat Day!

Welcome to day five of our fall blog hop! Our hop will consist of several things: giveaways, fun posts, and an opportunity to leave your link to your fall post! Please share the hop with your friends!

Make sure to follow the guidelines for the hop. Make sure to thank the link participants when you visit their blog!
Enter below to win today's giveaway!

Today's Giveaway:
Seasons at Home Magazine 2013 Subscription

Download Coupon - $14.95 value From Stacy Farrell at Homeschool Adventure - The Wise Woman with Literary Analysis Journal Questions - with George MacDonald -
The Wise Woman enchants readers while it contrasts the ugliness of pride, selfishness and conceit with the beauty of humility, sacrifice, and compassion. By offering 16 to 24 literary analysis questions per chapter, this 160-page spiral bound edition provokes meaningful discussion and teaches critical thinking in a way that is engaging and transformational. 

It's Saturday... and we have some deliciously fun 
recipes for you to make today!

Salted Caramel Rice Crispy Treats
I have seen lots of recipes for these floating around, but most of them have way too much caramel in and on them! This is our lighter version of a delicious fall treat.
AND OH WERE THEY GOOD! From Theresa :)

Butter a 9" x 13" glass casserole dish and set aside. In a large pot melt: 
5 tbsp. unsalted butter
2 tbsp. half & half 
2 tsp. vanilla extract
30 unwrapped Kraft caramels
1 10 oz. bag of mini marshmallows

Melt together over medium heat, stirring constantly until smooth. Add 7 cups of crispy rice cereal and stir to coat. Press mixture firmly in buttered pan. Sprinkle with about 1 1/2 tsp. of sea salt or flaked sea salt. Flaked sea salt is wonderful for this, but I used our regular sea salt! 

You can drizzle 1/3 cup of caramel topping over the bars before sprinkling them with salt, but I found them to be perfectly sweet enough! Cut the rice crispies into bars, and enjoy... 

~ Makes about 18 treats ~

Apple Butter Pie Pops

These were fun, and the children enjoyed them! We cut them out with acorn-shaped cookie cutters. You will need cake/cookie pop sticks.

I used my recipe for Apple Butter that I made in the fall issue of Seasons at Home. But you can you use any apple butter, homemade or store-bought, they will still be good! You can also use apple pie filling, but I would blend the filling in the food processor slightly to chop the apples a little finer.  

Cinnamon Pie Crust

In a small bowl, combine the following:
1 cup butter, cold 
2 tbsp. sugar
pinch of sea salt
1 tsp. ground cinnamon
2 1/2 cups unbleached white flour

Use a fork or a pastry blender (a pastry blender will make fast work of this!), cut the butter and flour together until the mixture resembles coarse crumbs. 

Drizzle with 1/4 cup of very cold water. Bring the flour mixture and water together with the fork, then use your fingers to form a dough. Do NOT knead the dough, just press the mixture until a dough forms. Chill for 30 minutes. 

Line a baking sheet with parchment paper and preheat the oven to 350 degrees. Roll the dough 1/4" thick between wax paper. Cut out shapes with a round, other cookie cutter. I would try to use rounder shapes, not shapes with a lot of points, like leaves. 

Place cut-outs on the lined baking sheet, and remember when you position them that you need to have room for the cookie sticks! Fill the center of each each one with 1 tbsp. of apple butter or pie filling. Place a cookie stick in the center as shown. 

Cover with another crust cut-out and seal the edges by lightly pressing with your fingers and crimping with a fork. Brush with an egg wash or melted butter and sprinkle with sugar. Bake for 18-22 minutes or until golden brown. Cool and serve! For a party, tie each pop with colored ribbon!

Cinnamon Glazed Pecans

Line a baking sheet with foil and spray with non-stick cooking spray. Set aside. 

In a large bowl, use an electric mixer to beat 2 egg whites until frothy. Add 1 cup of sugar and beat for 1-2 minutes, until thick. 

Add 2 1/2 tsp. ground cinnamon, 1/4 tsp. sea salt, 1/4 cup melted butter. Mix until smooth. Stir in 3 cups pecan halves. Stir until completely coated. 

Spread evenly on baking sheet and bake at 350 degrees stirring every 10 minutes, for about one hour or until dry and crunchy.

We hope you enjoyed the Fall Blog Hop!! Thank you so much for visiting and come back! Sign up for our newsletter and watch for our upcoming Holiday Hops!

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