Easy Pumpkin Turnovers w/ a Chocolate Candy Drizzle / #Pumpkin Week

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 Hello and Welcome to Pumpkin Week! This week I am joining with some fellow bloggers to share some fun and tasty recipes featuring the star of the season~Pumpkin! Today I have some pumpkin turnovers to share with you! These turnovers are easy to make using purchased dough. They are full of homemade pumpkin and topped with a chocolate candy drizzle. These pumpkin turnovers can be the perfect way to start your day, or the perfect ending to a fantastic meal!

Easy Pumpkin Turnovers w/a Chocolate Candy Drizzle

(Feeds 4)

(printable recipe at end of page)

1 cup Pumpkin

1/2 cup Brown Sugar

1/2 teaspoon Pumpkin Pie Spice

1 egg

1 Box Pepperidge Farm Puff Pastry

Milk Chocolate

Heath Milk Chocolate English Toffee Bits

 

Place pumpkin, brown sugar, pumpkin pie spice and egg in a medium size bowl.

 

Mix ingredients together.

 

Unroll the Puff Pastry and cut along the three lines where it was folded. Then cut each strip into four equal pieces. Don't worry about making them all the same size. It won't make any difference in the finished product.

Sprinkle the pumpkin pie spice over the pastry pieces. Place them on a cookie sheet or a pan to bake at 350 for 10-15 minutes. 

Remove from the oven and let cool.

To melt the chocolate, pour it into a cup and add a little cream or milk. Microwave on medium for 10-15 seconds until melted. You want the consistency to be fairy loose so you can drizzle the chocolate.

Cut the pastries in half long ways, place the pumpkin filling on the top of the bottom, then place the top piece on. Once all the pastry is filled, drizzle the tops with the melted chocolate and sprinkle with the toffee bits! Enjoy! 

Don't forget to check out all these tasty recipes from my blogging friends! They all look amazing! Thanks for stopping by!

 

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

Drink Recipes

• Hot Pumpkin Apple Cider by Palatable Pastime

Breakfast and Baked Goods

• Chocolate Chip Pumpkin Spice Amish Friendship Bread by For the Love of Food
• Copycat Starbucks Pumpkin Bread by Big Bear's Wife
• Cranberry Pumpkin Sourdough Bread by The Spiffy Cookie
• Disney's Pumpkin Muffins by Simply Inspired Meals
• Easy Pumpkin Bread by Veggies First Then Dessert
• Easy Pumpkin Monkey Bread by Love & Confections
• Keto Pumpkin Bread by Keto Basic AF
• Pumpkin Cranberry Bread Recipe by Blogghetti
• Pumpkin Croissants by The Redhead Baker
• Pumpkin Rolls by Sweet Beginnings
• Pumpkin Smoothie by Our Sutton Place
• Pumpkin Snickerdoodles by Hezzi-D's Books and Cooks
• Pumpkin Spice Granola by The Mandatory Mooch
• Pumpkin-Apple Muffins by A Little Fish in the Kitchen
• Vegan Pumpkin Crepes by Happily Curated Chaos

Savory Recipes

• Fall Harvest Chowder by A Day in the Life on the Farm
• Pumpkin Chili by Cheese Curd In Paradise
• Pumpkin Ravioli by Cindy's Recipes and Writings
• Spiced Pumpkin Hummus by Our Good Life
• Spicy Thai Curry Pumpkin Noodle Soup by Making Miracles

Dessert Recipes

• Candied Pumpkin Pie by A Kitchen Hoor's Adventures
• Easy Pumpkin Turnovers w/ a Chocolate Toffee Drizzle by The Freshman Cook
• Maple Pumpkin Cheesecake by Shockingly Delicious
• Pumpkin Macarons by April Golightly
• Tikvenik - (Bulgarian Pumpkin Strudel) by Caroline's Cooking

 

 puff pastry, pumpkin, dessert, chocolate, toffee candy pieces, dessert, treats

Yield: 10-12

Author: The Freshman Cook

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Easy Pumpkin Turnovers w/ a Chocolate Candy Drizzle

Ingredients:

Easy Pumpkin Turnovers w/ a Chocolate Candy Drizzle

• 1 cup Pumpkin
• 1/2 cup Brown Sugar
• 1/2 teaspoon Pumpkin Pie Spice
• 1 egg
• 1 Box Pepperidge Farm Puff Pastry
• Milk Chocolate
• Heath Milk Chocolate English Toffee Bits

Instructions:

1. Place pumpkin, brown sugar, pumpkin pie spice and egg in a medium size bowl.
2. Mix ingredients together.
3. Unroll the Puff Pastry and cut along the three lines where it was folded. Then cut each strip into four equal pieces. Don't worry about making them all the same size. It won't make any difference in the finished product.
4. Sprinkle the pumpkin pie spice over the pastry pieces. Place them on a cookie sheet or a pan to bake at 350 for 10-15 minutes.
5. Remove from the oven and let cool.
6. To melt the chocolate, pour it into a cup and add a little cream or milk. Microwave on medium for 10-15 seconds until melted. You want the consistency to be fairy loose so you can drizzle the chocolate.
7. Cut the pastries in half long ways, place the pumpkin filling on the top of the bottom, then place the top piece on. Once all the pastry is filled, drizzle the tops with the melted chocolate and sprinkle with the toffee bits!

https://www.thefreshmancook.com/2020/09/easy-pumpkin-turnovers-w-chocolate.html

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Tag @thefreshmancook on instagram and hashtag it #Easy PumpkinTurnovers

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Autumn Veggies with Rice / #TasteCreations

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Every holiday, I like to try new side dishes. I love making my old favorites, but it is fun to try new ones. Sometimes the new ones go over well with my family and sometimes, well, not so good! This year my new dish is this Autumn Veggies with Rice. It is simple, tasty, and it will be joining my list of holiday side dishes! 
At the bottom of this post, check out the list of new side dishes from fellow members of the #TasteCreations group, and find even more side dishes for the holidays in the link up!

Autumn Veggies w/ Rice
(printable recipe at end of page)
(makes 1 recipe that feed 3-4 people)

2 cups White or Brown Rice
1 tablespoon Butter
2 teaspoon Minced Garlic chopped
1/2  cup diced Winter Squash
2 stalks Green Onion~chopped
1 slice Red Onion~chopped
1 Orange Mini Bell Pepper~chopped
1 Red Mini Bell Pepper~chopped 
1 Roma Tomato~chopped
1 large Mushroom~sliced thin
Garlic Powder
Black Pepper

 Cook the rice. Melt butter in pan and mix in the garlic. Add the squash and let cook on medium heat for 5-10 minutes. Add the peppers and onions, cooking them with the squash until just tender. Add the pepper. Turn the heat to medium high.

 Add the mushrooms and tomato, along with more pepper and garlic powder if you want more. Take off the heat.

Add vegetables to the rice. Drizzle with soy sauce. Serve and enjoy!

Here's what my fellow #TasteCreations members are sharing today:

Aren't these fabulous looking? 

Cider Glazed Bacon Roasted Brussels Sprouts~Tikkido.com

Easy Buttery Parsley Potatoes~Mom Home Guide

Baked Double Cheese Mashed Potatoes~An Italian in My Kitchen 

Homemade Applesauce ~Our Good Life
 

Looking for more side dishes?

Today at #TasteCreations we are talking about side dishes and sharing some favorites. Take a look and find a new favorite you will want to try! Click the InLinkz below!

An InLinkz Link-up

Caramel Pecan Pumpkin Bread / #PumpkinWeek

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This Caramel Pecan Pumpkin Bread is my favorite pumpkin recipe. It is full of fall flavors like nutmeg, cinnamon, dark brown sugar, and of course, pumpkin. I added a caramel drizzle to the bread with some pecans and roasted pepitas to decorate the top of the loaf. This recipe is easy to make, and so much fun to eat. It is perfect for fall, snacks, picnics, or just because! You can also change the recipe to fit the likes and dislikes of your family. For example, omit the pecans and use chocolate chips instead! Drizzle the bread with chocolate instead of caramel, if you prefer. Also~my favorite way to eat this bread, is to spread a thin layer of softened cream cheese on a slice. It is the best! Keep reading down the page and you will find lots of delicious #PumpkinWeek recipes from fellow bloggers, and a printable recipe for my Caramel Pecan Pumpkin Bread!

Caramel Pecan Pumpkin Bread
( printable recipe at end of page)
(makes 1 loaf)

3 1/2 cups Flour 
2 teaspoons Baking Soda
Pinch of Salt
1 teaspoon Cinnamon
1 teaspoon Nutmeg
2 cups Sugar
1/2  cup Dark Brown Sugar
1 cup Corn Syrup
4 Eggs
2/3 cup Water
2 cups Pumpkin
1 cup chopped Pecans
Caramels
Pecan Halves
Toasted Pepitas


Preheat oven to 350 degrees. 

 Add flour, baking soda, salt, cinnamon, nutmeg, sugar and brown sugar to a large bowl. Make a hole in the center.

Add the corn syrup, eggs, water, and pumpkin to the bowl. Mix together.

Add in the chopped pecans, and pour batter into a greased and floured pan. Bake for 30-40 minutes. Bake longer if needed. Check with a toothpick like you do with a cake to check if bread is done.

Remove from oven and cool completely.

 Melt caramel chips or squares and drizzle over the bread. Add pecan halves and roasted pepitas.

Enjoy your Caramel Pecan Pumpkin Bread! Thanks so much for stopping by today!

Here are today's #PumpkinWeek recipes:

Pumpkin Drink Recipes:

"Grown Up" Potter Pumpkin Juice from The Crumby Kitchen
Hot'N'Spicy Pumpkin Margarita from Culinary Adventures with Camilla

Savory Pumpkin Recipes:

Pumpkin and Fish Stew from A Day in the Life on the Farm
Pumpkin Chili from Making Miracles
Pumpkin Crab Soup from Hardly A Goddess
Pumpkin Pasta from Caroline's Cooking
Thai Pumpkin Curry from Palatable Pastime

Sweet Pumpkin Recipes:

Caramel Pecan Pumpkin Bread from The Freshman Cook
Easy Pumpkin Ice Cream from Forking Up
Fall Harvest Pumpkin Sourdough Muffins from Cooking With Carlee
Homemade Pumpkin Pie Pecan Fudge from Love and Confections
Pumpkin Cheesecake Macaron from A Kitchen Hoor's Adventures
Pumpkin Cream Horns from Mildly Meandering
Pumpkin Milkshake from Family Around The Table
Pumpkin Pancakes with Apple Cider Syrup from The Chef Next Door
Pumpkin Spice Thumbprint Cookies from The Bitter Side of Sweet
Pumpkin Spiced Banana Bread from Daily Dish Recipes
Pumpkin Tiramisu from The Redhead Baker

Other Pumpkin Recipe:

Pumpkin Dog Biscuits from Feeding Big

Author: The Freshman Cook

Caramel Pecan Pumpkin Bread

INGREDIENTS:

• 3 1/2 cups Flour
• 2 teaspoons Baking Soda
• Pinch of Salt
• 1 teaspoon Cinnamon
• 1 teaspoon Nutmeg
• 2 cups Sugar
• 1/2 cup Dark Brown Sugar
• 1 cup Corn Syrup
• 4 Eggs
• 2/3 cup Water
• 2 cups Pumpkin
• 1 cup chopped Pecans
• Caramels
• Pecan Halves
• Toasted Pepitas

INSTRUCTIONS:

1. Preheat oven to 350 degrees.
2. Add flour, baking soda, salt, cinnamon, nutmeg, sugar and brown sugar to a large bowl. Make a hole in the center.
3. Add the corn syrup, eggs, water, and pumpkin to the bowl. Mix together.
4. Add in the chopped pecans, and pour batter into a greased and floured pan. Bake for 30-40 minutes. Bake longer if needed. Check with a toothpick like you do with a cake to check if bread is done.
5. Remove from oven and cool completely.
6. Melt caramel chips or squares and drizzle over the bread. Add pecan halves and roasted pepitas.

http://www.thefreshmancook.com/2017/10/caramel-pecan-pumpkin-bread-pumpkinweek.html

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Stuffed Pumpkin Cupcakes / #PumpkinWeek

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These Stuffed Pumpkin Cupcakes are filled and decorated with a Penuche Frosting. If you have not had this frosting before, I think you will like it! It does tend to be on the sweet side, but the sweetness with the pumpkin is fantastic. My mother used to make this frosting when I was a little girl, and this recipe brought back some wonderful memories.

Pumpkin Spice Cake
(printable recipe at end of post)
(makes 2 dozen cupcakes)

2 cups Flour 
1 1/2 teaspoon Baking Powder
1 teaspoon Ground Cinnamon
1/2 teaspoon Baking Soda
1/4 teaspoon Ground Nutmeg
1/4 teaspoon Ground Cloves
1/4 teaspoon Ground Ginger
1 cup Buttermilk 
1/2 cup canned Pumpkin
1/4 cup Butter
1/4 cup Shortening
1 1/2 cups Sugar
1/2 teaspoon Vanilla
2 Eggs


Frosting
1/2 cup Butter
1 cup packed Brown Sugar
1/4 cup Milk
3 1/2 cups Sifted Confectioner's Sugar


Preheat oven to 350 degrees.

Mix together the flour, baking powder, ground cinnamon, baking soda, ground nutmeg, ground cloves, and ground ginger. Set aside.

 Add pumpkin to the milk and mix together. Set aside.

In a separate mixing bowl, mix together the butter and shortening. Add sugar and vanilla, and mix until combined. Add eggs, beating them in one at a time.  Start adding the pumpkin and milk mix to the mixing bowl, alternating with the flour. After each addition, mix just until combined.

Bake for 12-15 minutes. Remove from oven and let cool for 10 minutes. Remove cupcakes from pan and let them cool completely. 

Using a medium size saucepan, melt the butter. Add the sugar and mix in. Cook until the mix starts to bubble, then remove from the heat. Add the milk, mixing quickly.

Add the sifted confectioner's sugar, and mix all together. Set aside.

Use a hole plunger to make a hole in the center of each cupcake.

Spoon, or use a pastry bag, to place the frosting in to each cupcake hole. Make it level with the top of the cupcake.

Add the frosting on top and some sprinkles! Happy Fall!
Thanks for stopping by today! Scroll down for more tasty and fun pumpkin recipes from #PumpkinWeek bloggers!

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Here are today's #PumpkinWeek recipes:

Pumpkin Drink Recipes:

Pumpkin Spice Coffee Syrup from The Nifty Foodie

Savory Pumpkin Recipes:

Blackened Steak Tacos with Roasted Pumpkin, Sweet Corn and Red Bean Salsa from Bacon Fatte
Chicken and Pumpkin Curry from A Kitchen Hoor's Adventures
Pumpkin Beer Bread Pudding from Forking Up
Pumpkin Habanero Salsa from Rants From My Crazy Kitchen
Pumpkin-Poblano Salsa from Culinary Adventures with Camilla
Pumpkin Risotto with Garlic and Sage from Making Miracles
Pumpkin Sausage Mac and Cheese from Daily Dish Recipes
Pumpkin Sausage Skillet Dinner from Cindy's Recipes and Writings
Pumpkin Walnut Sage Pierogi from The Crumby Kitchen
Savory Pumpkin Sage Biscuits from Kudos Kitchen by Renee

Sweet Pumpkin Recipes:

Healthy Whole Wheat Pumpkin Muffins from Feeding Big
Maple Pumpkin Monkey Bread from The Bitter Side of Sweet
Pumpkin Chess Pie from The Spiffy Cookie
Pumpkin Chocolate Chip Cookies from Amy's Cooking Adventures
Pumpkin Cranberry Muffins with a Pecan Oat Crumble from Hezzi-D's Books and Cooks
Pumpkin Cream Puffs from Mildly Meandering
Pumpkin Dump Cake from Seduction in the Kitchen
Pumpkin-Nut Crumble Cake from Hardly A Goddess
Pumpkin Praline Cheesecake from A Day in the Life on the Farm
Spice Cookies with Pumpkin Dip from An Affair from the Heart
Stuffed Pumpkin Cupcakes from The Freshman Cook
Whipped Pumpkin Pie Honey Butter from Love and Confections.
White Chocolate Pumpkin Biscotti from The Redhead Baker

Author: The Freshman Cook

Stuffed Pumpkin Cupcakes

INGREDIENTS:

Cupcakes

• 2 cups Flour
• 1 1/2 teaspoon Baking Powder
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Ground Nutmeg
• 1/4 teaspoon Ground Cloves
• 1/4 teaspoon Ground Ginger
• 1 cup Buttermilk
• 1/2 cup canned Pumpkin
• 1/4 cup Butter
• 1/4 cup Shortening
• 1 1/2 cups Sugar
• 1/2 teaspoon Vanilla
• 2 Eggs

Frosting

• 1/2 cup Butter
• 1 cup packed Brown Sugar
• 1/4 cup Milk
• 3 1/2 cups Sifted Confectioner's Sugar

INSTRUCTIONS:

1. Preheat oven to 350 degrees.
2. Mix together the flour, baking powder, ground cinnamon, baking soda, ground nutmeg, ground cloves, and ground ginger. Set aside.
3. Add pumpkin to the milk and mix together. Set aside.
4. In a separate mixing bowl, mix together the butter and shortening. Add sugar and vanilla, and mix until combined. Add eggs, beating them in one at a time. Start adding the pumpkin and milk mix to the mixing bowl, alternating with the flour. After each addition, mix just until combined.
5. Bake for 12-15 minutes. Remove from oven and let cool for 10 minutes. Remove cupcakes from pan and let them cool completely.
6. Using a medium size saucepan, melt the butter. Add the sugar and mix in. Cook until the mix starts to bubble, then remove from the heat. Add the milk, mixing quickly.
7. Add the sifted confectioner's sugar, and mix all together. Set aside.
8. Use a hole plunger to make a hole in the center of each cupcake.
9. Spoon, or use a pastry bag, to place the frosting in to each cupcake hole. Make it level with the top of the cupcake.
10. Add the frosting on top and some sprinkles! Happy Fall!

http://www.thefreshmancook.com/2017/10/stuffed-pumpkin-cupcakes-pumpkinweek.html

Created using The Recipes Generator