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Anyone have any fun, festive, fall recipes? My dd and I already made cookies so now I ran out of ideas lol! Thanks ladies! : )

by on Oct. 2, 2012 at 2:12 PM
Replies (11-20):
Mrs.Kubalabuku
by Bronze Member on Oct. 2, 2012 at 5:24 PM

Pining for a Snack?

 From FamilyFun Magazine

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These pinecone look-alikes make a tree-mendous after-school snack or fall party food.

Ingredients
  • Cream cheese
  • Round crackers
  • Almond slices
  • Pretzel stick
  • Celery, thinly sliced
Instructions
  1. For each, spread a generous amount of cream cheese onto a round cracker. Starting at the bottom, layer almond slices on top of the cream cheese for the scales. Add a small piece of a pretzel stick for the stem and serve with thinly sliced celery pine needles.

    Fun Fact: Not all pinecones are pint-size! Cones of the Coulter pine are the world's heaviest, weighing up to 10 pounds. Sugar pines yield the longest: up to 2 feet.

Mrs.Kubalabuku
by Bronze Member on Oct. 2, 2012 at 5:24 PM

Mini Pumpkins

 From FamilyFun Magazine

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You can harvest a whole pumpkin patch full of these sweet treats in minutes.

Ingredients
  • Circus peanuts
  • Green gumdrops
  • Granulated sugar
  • Skewer or toothpick
Instructions
  1. Mini Pumpkins - Step 1 For each pumpkin, cut one circus peanut in half. Cut a small piece from a green gumdrop and trim away the sugar coating so you have a dot of the sticky inside. Use this piece as glue to stick the two halves of the peanut together, bottom to bottom.

  2. Roll the pumpkin in the palms of your hands to make it round. Press lightly; you don't want to compress the candy too much.

  3. Mini Pumpkins - Step 3 Use a skewer or toothpick to poke a hole in the top of the pumpkin and draw lines down the sides. Cut another small piece from the green gumdrop and roll it in granulated sugar, molding it into a slightly conical stem shape with your fingers. Insert the stem into the hole on the top of the pumpkin.

Mrs.Kubalabuku
by Bronze Member on Oct. 2, 2012 at 5:25 PM

Acorn Dough Nuts

 From FamilyFun Magazine

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Your kids will go nutty for these clever fall treats, which look like acorns but taste a whole lot sweeter.

Ingredients
  • Chocolate Frosting or Peanut Butter
  • Donuts
  • Crumbled Toffee
  • Pretzel
Instructions
  1. Frost a third or so of a plain or glazed doughnut hole with chocolate frosting or peanut butter.

  2. Roll the frosted top in crumbled toffee (look for it in the baking section of grocery stores), then add a small piece of a pretzel for the stem.

Mrs.Kubalabuku
by Bronze Member on Oct. 2, 2012 at 5:26 PM

Aut-yum Leaves

 From FamilyFun Magazine

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Here's a treat no kid will leaf behind. Made with store-bought piecrust dough, these leaves are filled with chocolate and peanut butter chips -- but try jam and cream cheese, or chocolate chips, walnuts, and mini marshmallows, if you prefer.

Ingredients
  • 1 egg
  • 1 teaspoon of water
  • Prepared pie crust
  • Mini chocolate chips
  • Peanut butter chips
  • Raw sugar
  • Flour for work surface
Instructions
  1. Heat the oven to 375°. Whisk one egg with a teaspoon of water and set it aside.

  2. On a floured surface, roll out a prepared pie crust so it's about 1/8-inch thick. Use a large leaf-shaped cookie cutter (ours is 4 1/2-inches wide) to make as many dough leaf pairs as possible.

  3. For each pocket, spread about 4 teaspoons of mini chocolate chips and peanut butter chips on a leaf, leaving a 1/2-inch margin at the edge. Brush egg wash onto the edge, place a second leaf on top, and press the edges to seal.

  4. Brush the top with egg wash and sprinkle it generously with raw sugar. Bake the leaves on a parchment-covered cookie sheet until their edges are just beginning to brown, about 12 minutes. Let them rest on the sheet a few minutes before moving them to a cooling rack.

MistressMinerva
by Jennifer on Oct. 2, 2012 at 5:26 PM

Scarecrow and Spider Cupcakes

Scarecrow and Spider Cupcakes

1 1/2 cups Original Bisquick® mix
1/2 cup sugar
1/2 cup milk or water
2 tablespoons shortening
1 tablespoon vanilla
1 egg
1 tub Betty Crocker® Rich & Creamy vanilla or butter cream ready-to-spread frosting
8 fudge-dipped flat-bottom ice-cream cones

Betty Crocker® Fruit Roll-Ups® strawberry chewy fruit snack rolls

Shredded whole wheat cereal biscuits, crushed

Assorted candies, such as candy corn, red string licorice and small gumdrops
32 candy eyes
1 tub Betty Crocker® Rich & Creamy chocolate ready-to-spread frosting
48 large black gumdrops

Black shoestring licorice, cut into 4-inch pieces
  • 1.Heat oven to 375ºF. Place paper baking cup in each of 16 regular-size muffin cups, or grease and flour muffin cups.
  • 2.Beat Bisquick mix, sugar, milk, shortening, vanilla and egg in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fill muffin cups about half full.
  • 3.Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediantly remove from pan; cool completely. Frost and decorate cupcakes as directed below for Scarecrows and Hairy Spiders. 

    Scarecrows: Frost 8 cupcakes with vanilla frosting. Decorate each ice-cream cone with bow made with fruit rolls. Place ice-cream cone upside down on each cupcake for hat. Arrange crushed cereal on cupcakes for hair. Use candy corn for nose, red licorice and small gumdrops for mouth and candy eyes for eyes.

    Hairy Spiders: Frost 8 cupcakes with chocolate frosting. Squeeze large black gumdrops, one at a time, through garlic press to form hair; arrange on cupcakes. Insert black licorice pieces into cupcakes for legs. Place candy eyes on large black gumdrops for eyes.

Expert Tips

Bake ahead and freeze the unfrosted cupcakes for up to 3 months, then frost and decorate when needed. Frozen cupcakes are also easier to frost!

Black string licorice is easier to work with when it’s slightly warm. Soften in the microwave on Medium (50%) for 5 to 10 seconds.

Mrs.Kubalabuku
by Bronze Member on Oct. 2, 2012 at 5:27 PM

Edible Eyeballs

 From FamilyFun Magazine

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Set out a platter of these creepy peepers, and your Halloween party guests are bound to do a double take.

Ingredients
  • Carrots
  • Cream cheese
  • Pitted black olives
Instructions
  1. Simply slice carrots into 1-inch-thick chunks, top each with a blob of cream cheese and one half of a pitted black olive, and serve.

Mrs.Kubalabuku
by Bronze Member on Oct. 2, 2012 at 5:28 PM

School of Fish

 From FamilyFun Magazine

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It won't take long to reel kids in for snack time with these sweet-and-salty goldfish

Ingredients
  • Dried apricots
  • Mini pretzels
  • Cream cheese
  • Mini chocolate chips
Instructions
  1. For each fish, slit one end of a dried apricot and insert the bottom of a mini pretzel. Pinch the apricot around the pretzel to hold it in place.

  2. For a fish eye, pipe on a small dot of cream cheese (a plastic sandwich bag with a corner snipped off works well for this) and then press a mini chocolate chip, tip down, into the cream cheese.

MistressMinerva
by Jennifer on Oct. 2, 2012 at 5:30 PM

Witches' Brooms

Witches' Brooms

1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
2 tablespoons water
1 teaspoon vanilla
1 1/2 cups Gold Medal® all-purpose flour
1/8 teaspoon salt
10 pretzel rods, about 8 1/2 inches long, cut crosswise in half
2 teaspoons shortening
2/3 cup semisweet chocolate chips

Butterscotch-flavored chips, melted
  • 1.Heat oven to 350ºF. Mix brown sugar, butter, water and vanilla in medium bowl. Stir in flour and salt. Shape dough into twenty 1 1/4-inch balls.
  • 2.Place pretzel rod halves on ungreased cookie sheet. Press ball of dough onto cut end of each pretzel rod. Press dough with fork to resemble "bristles" of broom.
  • 3.Bake about 12 minutes or until set but not brown. Remove from cookie sheet. Cool completely on wire rack, about 30 minutes.
  • 4.Cover cookie sheet with waxed paper. Place brooms on waxed paper. Heat shortening and chocolate chips over low heat, stirring occasionally, until melted and smooth; remove from heat. Spoon melted chocolate over brooms, leaving about 1 inch at top of pretzel handle and bottom halves of cookie bristles uncovered. Drizzle with melted butterscotch chips. Let stand until chocolate is set.

Expert Tips

Make cookies up to a day ahead, and store in an airtight container. Your little ghosts and goblins can help you decorate these Halloween goodies when the time is right!

No need to rush when you're melting chocolate. Melt chocolate slowly over low heat so it doesn't burn.

MistressMinerva
by Jennifer on Oct. 2, 2012 at 5:32 PM

Halloween Chex® Mix

Halloween Chex® Mix

8 oz white chocolate baking bars, coarsely chopped
4 cups Corn Chex® or Rice Chex® cereal
2 cups bite-size pretzel twists
1/2cup raisins
1 cup candy corn
1/4 cup Betty Crocker® orange and black candy decors
  • 1.In large microwavable bowl, microwave chopped baking bars uncovered on High 1 minute 30 seconds to 2 minutes 30 seconds, stirring every 30 seconds, until melted and smooth.
  • 2.Gently stir in cereal, pretzels and raisins until evenly coated. Stir in candy corn and decors.
  • 3.Spread on waxed paper or foil until cool and chocolate is set, about 30 minutes. Break into chunks. Store loosely covered.

Expert Tips

For Halloween party treats, fill little cellophane bags with this fun mix and tie with orange and black ribbons.

ramonafrog
by on Oct. 2, 2012 at 5:33 PM

My absolute favorite fall time sweet recipe.


Caramel apple cupcakes 

2-3 apples, granny smith
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon ginger
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup unsalted butter
1/4 cup apple juice
1 teaspoon vanilla

1. Rinse and core the apples. Place them on an ovenproof pan or baking sheet and bake for 30-40 minutes until soft.
2. Remove the apples from the oven, let cool slightly, then remove peel and mush the apple with the back of a fork. Measure out 1 cup of apple mush and set aside to cool.
3. Combine flour, sugar, ginger, cinnamon, nutmeg, baking soda, and salt in a medium sized bowl and whisk to combine.
4. Crack the eggs into a separate, medium sized bowl and beat with a form to break up. Add the butter, apple juice, vanilla, and cooled apple mush and mix to combine.
5. Combine the wet and dry ingredients until all ingredients come together.
6. Scoop into cupcake papers about 3/4 full so cupcakes will have a significant dome. Bake at 350 degrees for 20-22 minutes, rotating the pan after 15 minutes, until a toothpick comes out clean.

Cream Cheese Filling

4 ounces Philly cream cheese
1/4 stick butter
2 cups sifted powdered sugar
1 teaspoon vanilla

1. Be sure to bring the butter to room temperature by letting it sit out for 1 or 2 hours. Then beat the butter vigorously with an electric mixer.
2. Scrape the bowl and add the cream cheese and beat until combine.
3. Add the sifted powdered sugar and vanilla and beat until smooth.

Fill Cupcakes
1. Cut out a cone from each cupcake. Flip the cone and cut off the excess. Set the top aside.
2. Fill each cavity with the cream cheese filling.
3. Replace each top.

Thick Caramel

1/2 cup butter
1 cup packed brown sugar
1/2 cup light corn syrup
6 ounces sweetened condensed milk
1 tablespoon heavy cream
1 teaspoon vanilla
1/2 teaspoon salt

1. Bring the butter, brown sugar, corn syrup and sweetened condensed milk to a boil over medium-high heat stirring to combine.
2. With a wooden spoon, stir all ingredients together and then slowly add the heavy cream.
3. Continue to stir for about 20 minutes until the caramel reached 248 degrees. It is important to continuously stir the mixture and to allow it to reach temperature.
4. Remove from heat and stir in the vanilla and salt. Transfer to a bowl and continue to stir for 2-3 minutes allowing the caramel to cool slightly.

Final Assembly
1. Using a small offset spatula, frost each cupcake with the caramel.
2. If desired sprinkle warm caramel with any number of toppings, like coconut or crushed nuts.
3. Transfer the cupcake into the freezer to allow the caramel to set without dripping over the edge of the cupcake paper.
4. Continue frosting and topping the cupcakes and try to work fast. As the caramel cools, it becomes less spreadable. If possible work in pairs and let your helper top the cupcakes and transfer them to the freezer. By the time you reach the last few cupcakes, you will not longer need to freeze them and you can take all the cupcakes out and transfer them to the counter.

Variation: rather than filling cupcake with icing ice cupcake, then drizzle caramel over and top with nuts. I use chopped hazelnuts. (this is how It is it in the pic)
Also if you don't have time to bake apples or for convenience sake granny smith applesauce works well. I buy the 6 pack of applesauce cups. 
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