Pumpkin {Sweet Potato} Spice Bars

We have been enjoying a quieter week, finishing up some projects, and starting new ones. Family is coming into town and plans need to be made for the Christmas season, it's all going to go by so fast, as usual - trying to enjoy every bit of the season as it comes!

The fall color change is beautiful and we have been seeing the first bits of snow, including more snow today. Yesterday was windy and cold - a baking day!

I intended to make these with pumpkin, but found I only had sweet potatoes available... so you can also make sweet potato spice bars with this recipe. Either way, these are delicious! I know what I'm having with my coffee tomorrow morning... 

Pumpkin {Sweet Potato} Spice Bars

In a small bowl, soak 1 1/2 cups of raisins in hot water for 15 minutes. Drain and set aside. In a large bowl, combine: 

     2 1/2 cups soft wheat flour

     1 1/2 tsp. each of baking soda and baking powder

     1 tsp. sea salt

     2 1/2 tsp. ground cinnamon

     1 tsp. pumpkin pie spice

Whisk together. In a separate bowl, combine: 

     1 cup butter, melted

     1 1/2 cups brown sugar

     2 large eggs

     1 tbsp. vanilla extract

     

Whisk together until smooth. Add 1 1/2 cups pumpkin puree` or 1 1/2 cups of cooked, mashed sweet potato and stir until smooth. Add this mixture, drained raisins and 3/4 cup finely chopped walnuts or pecans (optional) to the dry ingredients and stir well. A little bit of rum, 2 tbsp. or so, does not hurt the batter here either! So, perhaps add some? I did. 

Pour into a greased and floured 18" x 13" jelly roll pan. Bake at 350 degrees for 20-22 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Cool for 10 minutes in the pan, and then turn out on to a rack to finish cooling, or leave in the pan to cool. Frost with Cinnamon Cream Cheese Frosting and cut into bars. Serve and store leftover bars in the refrigerator.                                                                                 ~ Makes about 32 bars

     

Cinnamon Cream Cheese Frosting

In a small bowl, combine:

     1/4 cup butter, softened

     1/2 cup cream cheese, softened

     1/2 tsp. ground cinnamon

     2 tsp. vanilla extract
     2 tbsp. half & half

     2 1/2 cups powdered sugar

     

Beat on high speed with a hand mixer for 2-3 minutes until fluffy. Add a little more half & half (one tablespoon at a time) if the frosting is too dry. Spread over cool bars.

Happy Fall! ~ Jessica ~ 

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. 
Read More...

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.

 YUMMY!

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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PUMPKINS! Fall Blog Hop Day 4

Welcome to day four 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!

If you leave a link, make sure to follow the guidelines for the hop by providing a back link to us. 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 - 3 Issues

 AND

Too Many Pumpkins - by Linda White - Our featured fall book!

AND WOW!!

A One Year Membership to Schoolhouseteachers.com!

SchoolhouseTeachers.com is a members-only website by The Old Schoolhouse® Magazine. Each month members have access to exclusive lessons from our Schoolhouse Teachers; have access to AppleCore for planning and tracking; have access to the TOS digital back issues; access all five of our exclusive Schoolhouse Planners; and access our recorded Expos-To-Go. Come do your homework with us! It is as easy as: Point, Click, Teach. One winner will receive a one-year membership to SchoolhouseTeachers.com valued at $99.
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Today's Post features our October book giveaway, Pumpkin Yarn Craft and some pumpkin recipes!

Too Many Pumpkins by Linda White is one of our favorite fall books! 

Rebecca Estelle does not like pumpkins! When a truck comes by at harvest and dumps one into her yard, her attitude must change.

This part is when my 5-year-old gasps and says, "PUMPKINS!" How did all those pumpkins get there? What will Rebecca Estelle do with all those pumpkins? You'll need to find out! Once you read the book, make the pumpkins below, bake pumpkin cookies, roast pumpkin seeds...Have fun!

Today's craft: Yarn Pumpkins

Supplies: Orange yarn, clear glue, green pipe cleaners, balloons

1. On the balloon you want to create sections with the yarn. Start by tying the yarn around the knot on top of the balloon. Bring the yarn down and up the other side, and again wrap the yarn around the knot.

Continue until you have at least 8 sections around the balloon, tie at the top. I had to do this for them.

2. Take a paintbrush and paint glue over the sectioned yarn.

 3. Now the messy part! I don't love messes but it's necessary here. Take a length of yarn that is easy for the child to work with, at least as long to go around the balloon once. I would say 10"-15". Soak this in glue, and squeeze down the glue back into the cup.

 4. Now it's a matter of wrapping the glue soaked yarn around the balloon and repeating until the balloon is well covered.

 


You might want to keep little wipes handy for them to occasionally wipe the glue off.














5. Let dry. We hung ours outside with yarn to dry in the air. It took several hours, and don't rush. If it feels slightly wet, it is. Overnight is probably better but they couldn't wait for the best part. When dry, pop the balloon.

 6. Don't panic if your creation caves in! They can be shaped back out to a round pumpkin shape. Carefully get the balloon out, you'll need to cut it off the inside top. Don't cut your pumpkin! Re-shape if needed. The time consuming part is getting all the glue off the yarn to make it pretty, but do this after you re-shape.

7. Now twirl some green pipe cleaner and tie onto the top knot.

How cute is that? Too bad you can't do this in orange fire-proof material, because I think a candle would look swell in there. You can hang these or shape them to sit on a table. On day two, they were a bit sturdier.

Bake up some of the softest pumpkin cookies ever! This was our one of our little ones very first cookie. They don't need the frosting, but you'll miss a real treat if you leave them plain!

 

 

Pumpkin Spice Cookies

Soak 2 cups of raisins in hot water for 15 minutes. Drain and set aside. 

In a mixer combine: 

     2 1/2 cups butter, softened

     1 cup sugar

     1 cup brown sugar

     2 large eggs

     1 tbsp. vanilla extract

     1 15 oz. can of pure pumpkin

Beat on high speed until fluffy. Add: 

     1 1/4 tsp. sea salt

     1 1/2 tsp. ground cinnamon

     1 1/2 tsp. pumpkin pie spice

     1 tsp. baking soda

     1 tsp. baking powder

     7 cups soft wheat flour

Let the cookie batter sit for 10 minutes. Drop by rounded tablespoons on to a baking sheet lined with parchment paper. Bake at 350 degrees for 10-12 minutes. Cool on a rack. Frost with Butter Frosting! 

Butter Frosting

In a bowl, combine: 

     1/4 cup melted butter

     2 1/2 tsp. vanilla extract

     2 tbsp. half & half

     2 1/2 cups powdered sugar

     

Whisk together until smooth.

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 Roasted Pumpkin Seeds

1 Tbsp. oil
1 Tbsp. Worcester sauce
1/2 tsp. chili powder
1/2 tsp. onion powder
1/4-1/2 tsp. salt
pinch pepper

Mix together in a bowl and bake at 350 degrees, stirring every 7-10 minutes. These are done in about 30 minutes.   

We hope you enjoyed today's fall hop!

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Five Days of Fall Day 1 - Guilt-Free Creamy Pumpkin Mousse

Welcome to day one 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! And always read to the very bottom. You never know what you might find.

Enter below to win today's giveaways! Go through the Punchtab steps at the bottom of the post, and the more steps you complete, the more entries you get! Also, don't forget to leave links to your fall blog posts on our Fall Blog Hop! *Rules for participating in blog hop*

Today's Giveaways:

2013 Seasons at Home Magazine Issues (3) (Joyous Home)

Character Building for Families (Character Corner)
This is a 165 lesson, 12 topic Bible/character education study for parents and children of all ages. Each lesson takes about 20 minutes. Read more...

How about a great set of stainless steel measuring cups? Given by our first guest blogger! (MarmeeDear & Company)

Today's post is from Martha Greene of MarmeeDear & Company! She has a wonderful Pumpkin Mousse recipe to share and a printable card for your recipe box. Be sure to visit MarmeeDear's site! She has always had encouraging things to share! Thank you Marmee for being our guest today!!

Are you trying to keep off extra pounds? Do you still want to indulge in all the comfort foods as the season changes into chilly days, and swirling leaves float down to the ground?

I have switched our family over to a new food lifestyle after educating myself with the
Trim Healthy Mama plan. 

I made a guilt-free creamy and tasty pumpkin mousse that will remind you of pumpkin pie - minus the crust.  It's simple and fast, (simple clean up too!) and ready to eat as soon as it is thoroughly chilled.

Paired with Carrot Bars (made in a 8x8 cake pan from the Healthy Carrot Cake Recipe from HealthyIndulgences.net) it makes a guilt-free dessert that the whole family can enjoy!

The best part is it is all made in a hi-speed blender and only messes up one bowl! Pour it directly from the blender into the serving bowls and chill! Or pour into one glass serving bowl and cover and chill and spoon at serving time into individual bowls. This is best served ice cold straight from the refrigerator with a nice fluffy mound of whipped cream!

Creamy Pumpkin Mousse

Dump into blender and blend on hi-speed until smooth and creamy:
12 oz. block cream cheese
1 – 15 oz. can LIBBY’S 100% Pure Pumpkin
1/2 cup heavy whipping cream
3/4 cup almond milk (SILK Brand unsweetened)

1 Tbsp. vanilla flavoring
1/4 tsp. cinnamon

1/4 tsp. pumpkin pie spice

3 heaping Tbsp. coconut sugar
3-5 tsp. TRUVIA

Make your own TRUVIA here { http://healthyindulgences.net/2012/02/truvia-sweetener-review-how-to-make-your-own-truvia-substitute-in-bulk-much-cheaper/  for a bargain price!

Blend in a heavy duty blender on high speed for at least 2 minutes. Taste and adjust sweetener to taste.

Chill thoroughly and serve topped with whipped cream and Carrot Bars.

Enjoy a printable recipe 4x6 card for you and a friend by clicking here: http://marmeedearandcompany.com/FreebiesPDF/bloghop.fall.2013.pdf 

Are we done yet today? How about an easy craft for fall decor?

Paper Chains! This old-fashioned craft is easy and makes pretty decor for any room. Children love making paper chains. Find different pictures such as acorns, trees, turkeys etc., or trace cookie cutters.

1. Cut a full-size sheet of tissue paper in half lengthwise. Cut out a shape, pumpkin, leaf, etc. 

 2. Lay the shape on the edge of the tissue paper and mark the width of the shape with a light pencil mark. 

3. Accordion fold the tissue paper the width of the shape. lay the shape on the folded tissue paper, and cut around the top and bottom of the shape, leaving the sides connected (important for your chain to connect!)

4. Unfold your chain! Make a long chain by connecting several chains with scotch tape. 

We hoped you enjoyed today! Have fun and be sure to enter our giveaway! 

An InLinkz Link-up

Five Days of Fall! October 1st-5th!

During this event we are going to have a link up each day that you can share links to your fall blog posts on your blog! So get your posts ready to share!

Grab our button to share the event on your blog!

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