Thursday, October 13, 2016

Celebrate It! Blog Link Party!

Welcome to Celebrate It!

Hi! I hope you had a good week, and I am so glad you are here!
We had so many wonderful links last week! I can't wait to see what you will be linking up this week!
It is finally fall here in my part of North Carolina, but it has been a very tough week for so many people with the storms and rain from Hurricane Matthew. It is going to be a long recovery, so please keep them in your thoughts!

 Let's take a look at last week's three most clicks links:

Mad Scientist Elixir
from

7 Adorable Ways To Decorate with Pumpkins
from

20 DIY Halloween Decorations
from
Just 2 Sisters 

Thank you to every one who linked up and to those who stopped by to browse! I love all of you talented and creative people who take the time to share!

Here are a few ways to make the party fun for everyone:  



1. It is so much more fun when someone clicks  on your link and visits your page. so visit other blogs if you can!
 
2. I pin each of your link ups to the Celebrate It! board, and I will also pin them to another of my boards that fits the pin.    
Your link will get tweeted twice also.

3. By linking up you are giving me permission to feature your post on social media. Proper credit is always given.

Let's get this party going! 
 






Wednesday, October 12, 2016

Pumpkin Sugar Cookies / #BB Color Our World Round Up-Orange

I love to make decorated cookies! As the holidays approach, I tend to get into it a little more. I am not the best at it, so I like to keep the designs simple. These Pumpkin Sugar Cookies  are the perfect design for easy and simple, but still gives you pretty, decorated cookies to give as a gift or serve at a party!  
 


Pumpkin Sugar Cookies

Cookie Dough
5 cups Flour

3 teaspoon Baking Powder

1 teaspoon Salt

2 cups Butter

2 cups Sugar

2 Eggs

2 teaspoon Almond Extract

5-6 large parchment sheets


Antonia74 Royal Icing

6 ounces Warm Water
5 tablespoons Meringue Powder

1 teaspoon Cream of Tartar

2.25 pounds Confectioner's Sugar

Orange and Green Frosting Color

Pastry bag

Wilton #2 decorating tip

Mix together the flour and baking powder and set aside. Cream the butter and sugar together until light and fluffy. Mix in the eggs and extract. Add dry ingredients and mix well.
Place dough on a parchment sheet. Cover dough with another sheet. Roll out the dough using a rolling pin to a 1/4" thickness. You will be rolling on top of the parchment.  

Place the dough on a baking sheet, cover tightly with saran wrap, and let it chill in the fridge.Repeat the process until all dough is used, and all the sheets of parchment are in the fridge.
By the time you are done, the first sheet you put in should be cold. If not, wait about 30 minutes.Take out the first sheet, cut out, and start baking at 350 degrees for 8-10 minutes. The best thing is that you are not adding any additional flour to your cookies. When you have used all of the dough from one sheet that you can, re-roll it and place on the same parchment paper again. Refrigerate like when you started.
I found this recipe on the Kitchen Gifts blog. I love the recipe, and I have used it for years, but I made one change that has made it a great recipe for me. The original recipe calls for 6 cups flour. I use only 5cups. For some reason it just makes a better cookie for me. Let the baked cookies cool completely.
 
Continue by clicking the link below to see step by step instructions on  how to decorate the cookies.
The cookie in the link is a shamrock cookie, but the directions are the same for both cookies!
If you ever have questions about what I have written, or you need some clarification, just leave a note in the comments. I will answer you.  

This post is part of the Blooming Bloggers Color Our World Round-Up! Here what everyone else made:



Our Good Life  Halloween Decor
The Freshman Cook Orange Cookies
GardenChick  Orange Zinnas
Day to Day Adventures Volunteer Pumpkins
Blooming Secrets  The Year in Color: Orange
Sensible Gardening and Living  Growing Pumpkins


Click on the link to see all of these fantastic posts!















Monday, October 10, 2016

Choctober and a giveaway!

Choctoberfest-2015-1 Today is one of my favorite days of the year... because it is the first day of #Choctoberfest 2016! #Choctoberfest is a virtual event put together by The PinterTest Kitchen. Bloggers from around the world will be posting their favorite chocolate recipes, and you’ll get a chance to win some awesome prizes. What’s not to love? Thank you to the sponsors who make #Choctoberfest possible!
 This year, Imperial Sugar is back as our Gold Sponsor. They have been a trusted name in kitchens since 1843, and their website is home to thousands of sweet recipes tested in the Imperial Sugar Kitchen. You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and Youtube, or join their Sweet Community so you can share your own recipes, save recipes to a virtual inbox, print Imperial Sugar coupons, and connect with other sugar lovers.
 Imperial Sugar and our silver sponsors have banded together to offer a huge #Choctoberfest prize pack, which you can enter to win below! One lucky winner will be chosen at random to receive the following:
  • From our Gold Sponsor Imperial Sugar: 1 case of granulated sugar (40 pounds), 1 case of brown sugar (24 pounds), 1 case of dark brown sugar (24 pounds), 1 case of powdered sugar (24 pounds bags), and an Imperial Sugar red ruffle apron
  • From our Silver Sponsor Nature Nate's: 32 oz. Raw & Unfiltered Honey bottle, Honey Syrup, Honey Packets, a Nature Nate’s T-shirt, various kitchen supplies, and $50 Amazon gift card
  • From our Silver Sponsor Barlean's:16 oz Barlean’s Butter-Flavored Coconut Oil, 9.52 oz canister of Chocolate Silk Greens, and 8oz bottle of Essential Women Omega-Swirl Chocolate Mint


  •  From our Silver Sponsor Caveman Coffee: 1 Bag of Coffee (you choice of blacklisted or sabertooth), 1 coconut MCT oil, and 1 Cacao Butter
  •  
  • From #Choctoberfest blog hosts The PinterTest Kitchen: 1 specialty chocolate gift pack (your choice of dark or milk chocolate), 1 tin (14 ounces) drinking chocolate, and Divine's Fair Trade Gift Set

  • Enter now to win our #Choctoberfest 2016 prize pack! We'll be picking a winner at random winner on Saturday, Oct. 22, so enter by next Friday to make sure your name is in the drawing: a Rafflecopter giveaway

     Here's a list of all of the bloggers participating in #Choctoberfest 2016. Visit any of their blogs to get delicious chocolate recipes throughout the week:
    The PinterTest Kitchen

    2 Cookin’ Mamas

    A Kitchen Hoor's Adventures

    addicted 2 recipes

    Amy’s Cooking Adventures

    An Affair From The Heart

    Balancing Motherhood

    Body Rebooted

    Bottom Left of the Mitten

    By the Pounds

    Canning and Cooking at Home

    Coconut & Lime

    Cook with 5 Kids

    Cook's Hideout

    Cookaholic Wife

    Cooking with Carlee

    CopyKat Recipes

    Cricket's Confections

    Crumbs in my Mustachio

    Elisabeth Jean

    Fairyburger

    Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

    Family Around the Table

    Fantastical Sharing of Recipes

    Feed Your Soul Too

    Feeding Big

    Frankly Entertaining

    Full Belly Sisters

    Get the Good Stuff

    Grumpy’s Honeybunch

    Hezzi-D's Books and Cooks

    Hostess At Heart

    Ink and Sugar

    Jane’s Adventures in Dinner

    Join Us, Pull Up a Chair

    Karen's Kitchen Adventures

    Kate's Recipe Box

    Kudos Kitchen by Renee

    Kylee Cooks

    Letz Eat

    Life Currents

    Life on Food

    Making Miracles

    Monica's Table

    Moore or Less Cooking Food Blog

    My Catholic Kitchen

    My Gluten Free Miami

    Our Good Life

    Palatable Pastime

    Restless Chipotle

    Seduction in The Kitchen

    Sew You Think You Can Cook

    Simple Food 365

    Southern With A Twist

    Sumptuous Spoonfuls

    Take Two Tapas

    Tampa Cake Girl

    Teaspoon of Goodness

    That Recipe

    The Crumby Cupcake
     
    The Flavourista
     
    The Food Hunter's Guide To Cuisine

    The Freshman Cook

    The Pajama Chef

    The Redhead Baker

    The Spiffy Cookie

    Tramplingrose

    Wildflour's Cottage Kitchen

    Zesty South Indian Kitchen

     I'm looking forward to seeing all of the yummy recipes posted on these blogs. Check them out throughout the week and don't forget to follow our sponsors and bloggers using the Rafflecopter giveaway widget above for your chance to win our sweet prize pack. Are you a fellow food blogger who wants to get involved with events like #Choctoberfest? Sign up here to get notifications when they happen from The PinterTest Kitchen.

    Sunday, October 9, 2016

    A Giveaway You Won't Want to Miss!

     I am joining a group of fellow bloggers in promoting this beautiful e-book by blogger Evelyne Nemcsok. Just the cover alone shows you how gorgeous her creations are! I am loving the multi colored hat, and the white infinity scarf, and the pom pom on the red cap, and well, I guess I can't pick just one favorite! But you don't have to!

    Enter the giveaway below to win  a copy of Evelyne's new e-book! Just follow the directions on the rafflecopter below.

    All these designs are original, and a great place to start if you are new to knitting, and what a nice gift to give to someone you know is interested in learning to knit!! Combine the book with some yarn and needles for a fun gift idea! Enter below!                                      
     If you can't wait to see if you won, buy it here right now!



    Good Luck! 

    Make It Yourself Caramel Apple Bar / #SundaySupper

     I can remember lots of sleepovers when my son was little. It was always fun for me because I got to be creative and make tasty foods. One night we made caramel apples, which was a great time! Everyone made their own, from dipping into the caramel to adding the sprinkles. This activity brings out the creativity in everyone! This Make It Yourself Caramel Apple Bar is a great way to celebrate special days and events, like fall! You can coordinate the sprinkles and decorations to fit any occasion, and it is a great time for your guests!

    Make It Yourself Caramel Apple Bar

     (printable recipe at end of post)

    Trader Joes Organic Apples

    Sticks for apples

    Caramels

    Milk Chocolate

    Mini reese cups, mini reese pieces, mini bullseyes, mini candy corn

    Sprinkles, crushed mints

    Chopped nuts, crushed whoppers, mini marshmallows, smarties

    Take each apple and dunk it into boiling water for 30 seconds, remove and wipe dry. This will remove the wax from the apples.

    Place sticks into each apple.

    Melt caramel in a crock pot, or a pot on the stove. Do the same thing to the chocolate.

    Place candies, nuts, and sprinkles in containers with easy access.

    Make your caramel apples anyway you like. As you can tell by the pictures, we are not Picasso's here at The Freshman Cook house, but we sure enjoyed making these and eating them too!
    I hope you and your family give this a try, and I would love to see how you decorate your apple!

    Thanks for stopping by today! Keep reading to find a list of what wonderful creations the #SundaySupper family made for today!

     Much thanks to Marion from Life Tastes Good, for hosting today's tasty event!

     

     

    Breakfast

    Desserts

    Snacks

    Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper
    yield: 10-12 Applesprint recipe

    Make It Yourself Caramel Apple Bar

    INGREDIENTS:


    • Trader Joes Organic Apples
    • Sticks for apples
    • Caramels
    • Milk Chocolate
    • Mini reese cups, mini reese pieces, mini bullseyes, mini candy corn
    • Sprinkles, crushed mints
    • Chopped nuts, crushed whoppers, mini marshmallows, smarties

    INSTRUCTIONS:


    1. Take each apple and dunk it into boiling water for 30 seconds, remove and wipe dry. This will remove the wax from the apples.
    2. Place sticks into each apple.
    3. Melt caramel in a crock pot, or a pot on the stove. Do the same thing to the chocolate.
    4. Place candies, nuts, and sprinkles in containers with easy access.
    5. Make your caramel apples anyway you like.

    Friday, October 7, 2016

    Pumpkin Hummus / #PUMPKINWEEK

    I am starting to get some ideas together for special food and drinks I would like to serve during the holidays. Every year I like to serve something different than the year before. The only exception is that I also make whatever was the favorite from the year. This holiday season I will definitely be serving this Pumpkin Hummus. It is the perfect appetizer! The flavors are amazing together and this appetizer is not difficult to make at all. It has a pretty, festive color, and I served it with baked tortilla chips for something different!


    Pumpkin Hummus
    (printable recipe at end of post)

    1 3/4 cups dry Garbanzo Beans
    15 ounces Pumpkin Puree  
    5 ounces Lemon Juice
    1/3  cup Extra Virgin Olive Oil
    1/2 cup Tahini Paste
    3 cloves Garlic, minced
    1/2 teaspoon Ground Cinnamon
    Sprinkle of Cayenne Pepper
    Salt  To Taste



    Place the beans in a pot and cover with cold water, Let stand for 8 hours or overnight. The next morning, drain and rinse beans, and place back in pot and cover with water. Bring to a boil, then reduce to a simmer and cook for 1 1/2 to 2 hours. Refrigerate beans and the liquid. Once beans and liquid are cold, drain the beans, but keep the liquid.
    Place the beans in the blender and add 1/2 cup of reserved water. Blend until smooth.
    Add the pumpkin puree, lemon juice, olive oil, tahini, garlic, cinnamon, pepper, and salt. Blend until smooth. You may need to add some more reserved water if needed.

    Serve with crackers or tortilla chips!
    Thank you for stopping by today!



    Looking for more Pumpkin Recipes? Well, here they are! Scroll down to see how pumpkin was used today!
    Cheese Ravioli with Pumpkin Cream Sauce from The Chef Next Door
    Chocolate Chip and Pumpkin Empanadas from Caroline's Cooking
    Gluten Free Pumpkin Crepe Cake from Gluten Free Crumbley
    Kabak Tatlisi from Culinary Adventures with Camilla
    Mexican Braised Pumpkin with Pork from A Day in the Life on the Farm
    Pumpkin Bread Pudding from A Kitchen Hoor's Adventures
    Pumpkin Cheesecake Cream Puffs from Cooking With Carlee
    Pumpkin Churros from The Redhead Baker
    Pumpkin Chocolate Chip Cookies from Rants From My Crazy Kitchen
    Pumpkin Cornbread from Feeding Big
    Pumpkin Cranberry Bread from Grumpy's Honeybunch
    Pumpkin Hummus from The Freshman Cook
    Pumpkin Layer Cake with Brown Butter Cream Cheese from The Crumby Cupcake
    Pumpkin Madeleines from Family Around The Table
    Pumpkin Mashed Potatoes from Kudos Kitchen by Renee
    Pumpkin Pie Oatmeal from Love and Confections
    Pumpkin Pierogies with Brown Butter Sauce from Palatable Pastime
    Slow Cooker Pumpkin Spice latte with Rum Chata from Hezzi-D's Books and Cooks
    Whipped Cinnamon Pumpkin Honey Butter from Making Miracles
    Cheese Ravioli with Pumpkin Cream Sauce from The Chef Next Door
    Chocolate Chip and Pumpkin Empanadas from Caroline's Cooking
    Gluten Free Pumpkin Crepe Cake from Gluten Free Crumbley
    Kabak Tatlisi from Culinary Adventures with Camilla
    Mexican Braised Pumpkin with Pork from A Day in the Life on the Farm
    Pumpkin Bread Pudding from A Kitchen Hoor's Adventures
    Pumpkin Cheesecake Cream Puffs from Cooking With Carlee
    Pumpkin Churros from The Redhead Baker
    Pumpkin Chocolate Chip Cookies from Rants From My Crazy Kitchen
    Pumpkin Cornbread from Feeding Big
    Pumpkin Cranberry Bread from Grumpy's Honeybunch
    Pumpkin Hummus from The Freshman Cook
    Pumpkin Layer Cake with Brown Butter Cream Cheese from The Crumby Cupcake
    Pumpkin Madeleines from Family Around The Table
    Pumpkin Mashed Potatoes from Kudos Kitchen by Renee
    Pumpkin Pie Oatmeal from Love and Confections
    Pumpkin Pierogies with Brown Butter Sauce from Palatable Pastime
    Slow Cooker Pumpkin Spice latte with Rum Chata from Hezzi-D's Books and Cooks
    Whipped Cinnamon Pumpkin Honey Butter from Making Miracles

    yield: 25 servingsprint recipe

    Pumpkin Hummus

    INGREDIENTS:


    • 1 3/4 cups dry Garbanzo Beans
    • 15 ounces Pumpkin Puree
    • 5 ounces Lemon Juice
    • 1/3 cup Extra Virgin Olive Oil
    • 1/2 cup Tahini Paste
    • 3 cloves Garlic, minced
    • 1/2 teaspoon Ground Cinnamon
    • Sprinkle of Cayenne Pepper
    • Salt to Taste

    INSTRUCTIONS:


    1. Place the beans in a pot and cover with cold water, Let stand for 8 hours or overnight. The next morning, drain and rinse beans, and place back in pot and cover with water. Bring to a boil, then reduce to a simmer and cook for 1 1/2 to 2 hours. Refrigerate beans and the liquid. Once beans and liquid are cold, drain the beans, but keep the liquid.
    2. Place the beans in the blender and add 1/2 cup of reserved water. Blend until smooth.
    3. Add the pumpkin puree, lemon juice, olive oil, tahini, garlic, cinnamon, pepper, and salt. Blend until smooth. You may need to add some more reserved water if needed. Serve with crackers or tortilla chips!
     

    Thursday, October 6, 2016

    Celebrate It! Blog Link Party!

    Welcome to Celebrate It!
    Thank you for stopping by! I am so glad you are here!
    I hope you have been busy creating lots of fun things you want to share with us! Let's get started!!

    Last weeks most clicked links:

    Lemonade Pie
    from
    Spicy Butter Chicken Wings
    from 
    DIY Halloween BOO Kit
    from


    Thank you to every one who linked up and to those who stopped by to browse! I love all of you talented and creative people who take the time to share!

    Here are a few ways to make the party fun for everyone: 
    1. It is so much more fun when someone clicks  on your link and visits your page. so visit other blogs if you can!

    2. I pin each of your link ups to the Celebrate It! board, and I will also pin them to another of my boards that fits the pin.  
    Your link will get tweeted twice also.


    3. By linking up you are giving me permission to feature
    your post on social media. Proper credit is always given.
    Let's get this party going!






    Wednesday, October 5, 2016

    Pumpkin Whoopie Pies / #PUMPKINWEEK

    I love all things Whoopie Pie! It is probably one of my top 5 favorite things to bake. I love how versatile they are. You can create any filling you want, to go with any cookie you want. It's up to you and your imagination! And they are so soft and creamy! Mmm!
    So I decided to look up some history on Whoopie Pies, and I found out that who originally came up with the Whoopie Pie is a controversial subject. Who knew?! Apparently Maine claims it as theirs and Pennsylvania says that it was first a product of the Amish kitchen. So I decided to look up Amish Whoopie Pies and the first thing that came up was a recipe for a Pumpkin Whoopie Pie! I knew I had to make it for #PumpkinWeek! This recipe for the cookie portion is directly from their web page, except for two changes. I used dark brown sugar for the brown sugar, and I changed the filling. I wanted something to compliment the taste of the pumpkin and not add additional sugar. I simply softened a block of cream cheese, whipped it in a bowl with a mixer, and piped it onto the cookie base. It is perfectly addicting, and I know you will love it! 
    Pumpkin Whoopie Pies
    (printable recipe at end of post)
     (Yields 2 dozen)
     
    2 Cups Pumpkin
    2 Egg Yolks
    2 Cups Dark Brown Sugar
    1 Cup Vegetable Oil
    1 Teaspoon Cloves
    1 Teaspoon Cinnamon
    1 Teaspoon Ginger
    Pinch Salt
    1 Teaspoon Baking Powder
    1 Teaspoon Baking Soda
    1 Teaspoon Vanilla
    3 Cups Flour
    8 ounce Cream Cheese, softened 

    Preheat oven to 350 degrees.

    Add pumpkin, egg yolks, dark brown sugar, vegetable oil, cloves, cinnamon, ginger, salt, baking powder, baking soda, vanilla and flour to a large mixing bowl. 
    Using a 1 tablespoon scoop, place scoops of batter on a parchment covered cookie sheet. Bake for 7-9 minutes, checking pies to make sure they are done by using a toothpick.
    Let cool completely on cooling rack.
    Mix cream cheese in a bowl until there are no lumps. Using a #2A decorating tip, pipe whipped cream cheese over the flat portion of half of the Whoopie Pies. Top the whipped cream cheese with the other half of the flat portion of the Whoopie Pies.
    Refrigerate and Enjoy!

    Scroll down to see what other wonderful, tasty recipes were created today!
      
    Bean Soup with Pumpkin and Zucchini from Feeding Big
    Chocolate and Pumpkin Cheesecake Bars from A Day in the Life on the Farm
    Gluten Free Pumpkin Pizza from Gluten Free Crumbley
    Kadu Bouranee from Culinary Adventures with Camilla
    Maple Pumpkin Butter from Cooking With Carlee
    Pumpkin Biscotti from Love and Confections
    Pumpkin Bread Rolls from Making Miracles
    Pumpkin Cornbread from A Kitchen Hoor's Adventures
    Pumpkin Cream Pasta with Bratwurst from Kudos Kitchen by Renee
    Pumpkin Crepes from The Redhead Baker
    Pumpkin Cupcakes with Maple Cream Cheese Frosting from The Chef Next Door
    Pumpkin Milkshake from Cindy's Recipes and Writings
    Pumpkin Waffles with Pumpkin Praline Topping from Grumpy's Honeybunch
    Pumpkin Whoopie Pies from The Freshman Cook
    Slow Cooker Pumpkin Chili from Palatable Pastime
    Whipped Pumpkin Spice Honey Butter from Family Around The Table
    yield: 2 dozenprint recipe

    Pumpkin Whoopie Pies

    INGREDIENTS:

    • 2 Cups Pumpkin
    • 2 Egg Yolks
    • 2 Cups Dark Brown Sugar
    • 1 Cup Vegetable Oil
    • 1 Teaspoon Cloves
    • 1 Teaspoon Cinnamon
    • 1 Teaspoon Ginger
    • Pinch Salt
    • 1 Teaspoon Baking Powder
    • 1 Teaspoon Baking Soda
    • 1 Teaspoon Vanilla
    • 3 Cups Flour
    • 8 ounce Cream Cheese, softened

    INSTRUCTIONS:

    1. Preheat oven to 350 degrees.
    2. Add pumpkin, egg yolks, dark brown sugar, vegetable oil, cloves, cinnamon, ginger, salt, baking powder, baking soda, vanilla and flour to a large mixing bowl.
    3. Using a 1 tablespoon scoop, place scoops of batter on a parchment covered cookie sheet. Bake for 7-9 minutes, checking pies to make sure they are done by using a toothpick.
    4. Let cool completely on cooling rack.
    5. Mix cream cheese in a bowl until there are no lumps. Using a #2A decorating tip, pipe whipped cream cheese over the flat portion of half of the Whoopie Pies. Top the whipped cream cheese with the other half of the flat portion of the Whoopie Pies.
    6. Refrigerate and Enjoy!

    Tuesday, October 4, 2016

    Baked Pumpkin Doughnut Holes / #PUMPKINWEEK

    There is just something about Doughnut Holes that make me think of fall! They always taste so great when there is a slight chill in the air, a roaring campfire, and lots of friends! These Baked Pumpkin Doughnut Holes are the perfect way to welcome fall, start your day, or celebrate anything!

    Baked Pumpkin Doughnut Holes  
    (printed recipe at bottom of page)
    Makes 3 1/2 dozen

    2 cups Flour
    2 teaspoon Baking Powder
    Pinch Salt
    1 teaspoon Nutmeg
    1 1/2 teaspoon Cinnamon
    2 Eggs
    1/4 cup Sunflower Oil
    1 cup Brown Sugar
    1 cup Pumpkin

    Glaze 
    4 ounces Cream Cheese
    1/2 cup Confectioner's Sugar
    1 teaspoon Vanilla Extract
    3-4 tablespoon Milk


    Mix flour, baking powder, salt, nutmeg and cinnamon in mixing bowl. Set aside.
    Add eggs, oil, brown sugar, and pumpkin to a separate bowl. Mix together.
    Add wet ingredients to the dry ingredients and mix together.
    Lightly spray a mini cupcake pan with baking spray. Fill each cavity with 1 tablespoon scoops of batter. Bake at 350 degrees for 7-8 minutes. Cool completely.
    Add cream cheese glaze ingredients to a blender. Mix on high until glaze is smooth with no lumps. If too thick, add another tablespoon of milk.
    Pour into bowl and dunk doughnuts into glaze, submerging them to completely cover. 
    Let doughnuts drain and dry on a wire rack on top of parchment paper. 

    Sprinkle and Enjoy!

    Look at all of these amazing recipes from blogging friends!!

    Ginger Pumpkin Leek Soup from A Day in the Life on the Farm
    Gluten Free Pumpkin Bread from Gluten Free Crumbley
    Lula Na Morango from Culinary Adventures with Camilla
    No-Churn Pumpkin Pie Ice Cream from Love and Confections
    Old Fashioned Soft Pumpkin Cookies from Family Around The Table
    Pumpkin Cinnamon Rolls from The Redhead Baker
    Pumpkin Doughnut Holes from The Freshman Cook
    Pumpkin Fudge from Palatable Pastime
    Pumpkin Grilled Cheese with Apples and Cheddar from Making Miracles
    Pumpkin Ooey Gooey Cake from Cooking With Carlee
    Pumpkin Sage Cloverleaf Rolls from The Crumby Cupcake

    yield: 3-4 dozenprint recipe

    Baked Pumpkin Doughnut Holes

    prep time: 30 MINScook time: 20 MINStotal time: 50 mins

    INGREDIENTS:

    Doughnuts
    • 2 cups Flour
    • 2 teaspoon Baking Powder
    • Pinch Salt
    • 1 teaspoon Nutmeg
    • 1 1/2 teaspoon Cinnamon
    • 2 Eggs
    • 1/4 cup Sunflower Oil
    • 1 cup Brown Sugar
    • 1 cup Pumpkin
    Glaze
    • 4 ounces Cream Cheese
    • 1/2 cup Confectioner's Sugar
    • 1 teaspoon Vanilla Extract
    • 3-4 tablespoon Milk

    INSTRUCTIONS:

    1. Mix flour, baking powder, salt, nutmeg and cinnamon in mixing bowl. Set aside.
    2. Add eggs, oil, brown sugar, and pumpkin to a separate bowl. Mix together.
    3. Add wet ingredients to the dry ingredients and mix together.
    4. Lightly spray a mini cupcake pan with baking spray. Fill each cavity with 1 tablespoon scoops of batter. Bake at 350 degrees for 7-8 minutes. Cool completely.
    5. Add cream cheese glaze ingredients to a blender. Mix on high until glaze is smooth with no lumps. If too thick, add another tablespoon of milk
    6. Pour into bowl and dunk doughnuts into glaze, submerging them to completely cover.
    7. Let doughnuts drain and dry on a wire rack on top of parchment paper.
    8. Sprinkle and Enjoy!