Dreamy log cabin

Easy Pumpkin Pie Twists

PREP TIME

10 mins

COOK TIME

10 mins

TOTAL TIME

20 mins

SERVINGS: 10 12

Ingredients

refrigerated crescent roll dough 1 TUBE

½ cup pumpkin puree

¼ cup brown sugar

1 Tablespoon maple syrup

1 teaspoon pumpkin spice

2 Tablespoons melted butter

1 Tablespoon sugar

½ teaspoon cinnamon

whipped cream for dipping OPTIONAL

Instructions

Preheat the oven to 375F. Line a baking sheet with parchment paper.

In a small bowl, mix together the pumpkin puree, brown sugar, maple syrup and pumpkin spice.

Unroll crescent dough on a cutting board. Cut the dough in half so you have two identical rectangles and lay them beside each other.

Evenly spread the pumpkin mixture over one of the rectangles of dough.

Place the second rectangle of dough on top of the first rectangle of dough (so the pumpkin mixture is sandwiched between them). Make sure you line up all the edges.

Use a pizza cutter to cut the dough into strips approximately ¾ inch wide.

Transfer the strips to the parchment lined baking sheet.

Twist each strip by picking up one end and twisting it twice, then picking up the other end and twisting it another 2 or 3 times.

Brush melted butter generously over each twist.

Mix together the sugar and cinnamon then sprinkle evenly over each twist.

Bake at 375F for 8-11 minutes until golden brown.

Jack-o-lantern chicken and sweet potato Pot pie recipe

INGREDIENTS

2 tbsp. olive oil

1 lb. sweet potatoes (about 2)

1 large onion

Kosher salt and pepper

¼ c. all-purpose flour

½ c. dry white wine

2 c. low-sodium chicken broth

1 small rotisserie chicken

1 c. fresh flat-leaf parsley

tsp. freshly grated or ground nutmeg

2 sheets frozen puff pastry

1 large egg

DIRECTIONS

Heat oven to 375°F. Oil eight 6-oz ramekins (3 ½-in. round).

Heat the oil in a large skillet over medium heat. Add the sweet potatoes, onion, ½ tsp salt and ¼ tsp pepper and cook, covered, stirring occasionally, until tender, 10 to 12 minutes.

Stir in the flour and cook for 1 minute. Gradually stir in the wine and then the broth and bring to a boil. Add the chicken, parsley and nutmeg. Divide the mixture among the prepared ramekins (about ¾ cup each). Place the ramekins on a rimmed baking sheet.

Using a 3 ¾-in. pumpkin cookie cutter and a ¾-in. triangle cookie cutter, cut out pumpkins and their faces from the puff pastry. Place a jack-o’-lantern on each ramekin, brush with the egg and bake until puffed and golden brown, 20 to 25 minutes.

Ghost salt and pepper shakers

Pumpkin cake with cinnamon cream cheese frosting recipe

INGREDIENTS

3 cups all-purpose flour

1 ½ teaspoons baking soda

½ teaspoon salt

¾ cup unsalted butter, softened

2 cups granulated sugar

3 large eggs

1 tablespoon vanilla extract

1 (15 oz) can pumpkin

¼ cup vegetable oil

1 cup milk

12 oz (1 ½ packages) cream cheese, softened

¾ cup unsalted butter, softened

3 tablespoons pure maple syrup

2 teaspoons vanilla extract

2 teaspoons cinnamon

6 cups powdered sugar

INSTRUCTIONS

Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside.

In a medium bowl, mix flour, baking soda and salt. Set aside.

In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk.

Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it form the oven.)

For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners’ sugar and beat on low speed until combined, then on high until frosting is smooth.

Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes.

Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve.

@townsofglass

10 Things I love about fall

1. Warm hot cocoa in my Halloween mug

2. Spooky cute movies

3. Cute cozy socks and pajamas

4. Colorful fall leaves

5. Decorating

6. Fall scented candles

7. Cool weather

8. Halloween themed snacks

9. Horror novels

10. Blogging about Halloween finds at stores

Halloween teapots

Baked pumpkin spice donuts with pumpkin spice glaze recipe

• Equipment

Donut baking pan

Cake pop or donut hole baking mold

Whisk

Ingredients

2 ⅓ cup flour

2-3 teaspoons pumpkin pie spice

1 Tablespoon baking powder

½ teaspoon salt

1 ¼ cup pumpkin puree

⅔ cup milk

⅔ cup brown sugar

½ cup oil

1 egg

2 teaspoons vanilla

Glaze

1 cup powdered sugar

1 teaspoon pumpkin pie spice

3 Tablespoons heavy cream may need a bit more to thin glaze

Instructions

Preheat oven to 350F. Lightly grease donut pans (with spray, oil, or butter).

In a large bowl, whisk together flour, pumpkin pie spice, baking powder, and salt.

In a medium bowl, mix together pumpkin, milk, brown sugar, oil, egg, and vanilla.

Add about one third of the flour mixture to the wet mixture and mix well. Add remaining flour mixture, starting with the whisk, and once partially combined, mix with a spatula until well mixed.

Divide the batter between the pans, filling half way. I add to a large zip top bag, cut a hole in the corner and squeeze it in to the mold to keep things easy and neat (or use a piping bag).

Bake for 12-14 minutes or until donut springs back when touched.

Cool in the pan for 5 minutes, then gently turn out onto wire rack. Cool completely.

Glaze

Whisk together sugar, pumpkin pie spice and 2 ½ Tablespoons of the heavy cream. Add the remaining cream if the mixture needs to be a bit thinner.

Dip the top of each donut in the glaze and flip over. Touch up glaze if desired

Hip hip hooray for my spooktacular Halloween hairbows!! Prices are above each picture tell your friends and reblog please !!! If interested in purchasing please kik me at thelonelypawprint321 or message me here !! The question box is open for any asks you have !!

Bow A - the witch bow!! $6 and $3.95. shipping

Bow B the pumpkin bow !!! $6 and $3.95. shipping

Bow C The spider bow!! $7 and $3.95. shipping

Attention everyone !! The big reveal is !!!

I will be selling spooktacular Halloween hairbows!!! ( maybe other things in the future as well) I will be posting other bow designs and sizes soon, but I will be starting out with this one bow. It is only $6.00. It ships for $ 3.95. This one is 4" wide.

Please reblog as much as possible ️️️️️

Gluten free pumpkin chocolate cake recipe

INGREDIENTS:

¾ cup coconut flour

1 cup almond milk +2 tbsp

¼ cup olive oil

¼ cup apple sauce

1 cup pumpkin puree

2 organic eggs

½ cup unrefined sugar

¾ cup dark chocolate chips

2 tsp pumpkin spice

1 tsp aluminum free baking soda

1 tsp aluminum free baking powder

Drizzle

¼ cup dark chocolate chips

2 tbsp almond milk

DIRECTIONS:

Preheat oven to 350F. Grease and flour a square 8x8 baking pan. Alternatively you can line the bottom with unbleached parchment paper. I think this method may work better to take the cake out when it is done. I had some trouble with it!

In a large mixing bowl add the milk, puree, apple sauce, eggs, and oil. Combine with a wire whisk until you have a homogeneous mixture. Add the rest of the ingredients except the chocolate chips and combine. At this time you can add ½ cup of chocolate chips and fold into the batter.

Pour the batter into the prepared baking pan and bake for 45-55 minutes or until a cake tester comes out clean. Cool cake in the baking pan over a wire rack.

Heat the 2 tbsp of milk and add the chocolate chips. Whisk until the chocolate is melted and drizzle over the cool pumpkin cake.

Vampire hot cocoa recipe !!

• INGREDIENTS

FOR THE VAMPIRE HOT CHOCOLATE

3 cups of whole milk

1 cup heavy cream

1 teaspoon vanilla extract

8 ounces white chocolate, chopped into tiny pieces

1/2 cup mini chocolate chips

red food coloring

FOR THE WHIPPED CREAM

1 teaspoon vanilla extract

1 tablespoon Dixie Crystals Extra Fine Granulated Sugar

1 cup heavy whipping cream

FOR SUGAR BLOOD

1/2 cup light corn syrup

1/2 cup water

1 cup Dixie Crystals Extra Fine Granulated Sugar

red gel food coloring

• INSTRUCTIONS

FOR THE WHIPPED CREAM

In the bowl of a mixer add 1 cup heavy cream, vanilla and the Dixie Crystals Extra Fine Granulated Sugar.

Whip on medium high until stiff peaks form.

FOR THE VAMPIRE HOT CHOCOLATE

Add the whole milk, heavy cream, vanilla, chopped white chocolate and mini chocolate chips to a medium saucepan.

Heat over medium-low heat, stirring occasionally. Heat until the chocolate is melted and the hot chocolate starts to simmer.

No not let it burn or boil!

Stir in a drop or two of red food coloring.

Pour hot chocolate into prepared mugs. Top with whipped cream.

FOR SUGAR BLOOD

Combine water and light corn syrup into a small sauce pan. Pour in Dixie Crystals Extra Fine Granulated Sugar and stir.

Heat on medium heat WITHOUT STIRRING until the sugar mixture reaches 300F on a candy thermometer (I’ve actually used a cheap meat thermometer for this before tool)

Once it reached 300F add the food coloring and stir.

Let it cool for just a second and then dip the rim of clean glasses into the sugar mixture.

Dip to coat and then immediately sit it upright so the sugar blood will drip as it hardens.

Pumpkin cinnamon rolls recipe

Ingredients

• Pumpkin cinnamon rolls :

½ cup milk

¼ cup butter

1 envelope (2 ¼ teaspoons) instant (“rapid rise”) yeast

3 ½ cups all-purpose flour

¼ cup granulated sugar

1 tablespoon pumpkin pie spice

½ teaspoon fine sea salt

¾ cup pumpkin purée

1 egg

• CINNAMON FILLING:

¼ cup butter, softened

¼ cup granulated sugar

¼ cup packed brown sugar

1 tablespoon ground cinnamon

1 tablespoon pumpkin pie spice

• MAPLE CREAM CHEESE FROSTING:

4 ounces (½ cup) cream cheese, softened

3 tablespoons butter, softened

1 teaspoon vanilla extract

1 cup powdered sugar

¼ cup maple syrup

Instructions

Heat the milk and butter. This first step is the only picky one in the recipe, because the temperature of the milk and melted butter needs to be heated to around 110°F, in order to properly activate the yeast. It should feel warm but not hot to the touch, but I recommend measuring the temperature with a cooking thermometer just to be sure. (If the mixture overheats, just wait a few minutes for it to cool!)

Combine dry ingredients. Meanwhile, whisk together 3 cups of the flour (not all of the flour), granulated sugar, pumpkin pie spice, and salt in a separate medium bowl until combined.

Mix the dough. I’ve included instructions below for how to either mix and knead the dough in a stand mixer or completely by hand. We will combine the dough ingredients in steps, stir until smooth (adding extra flour if needed), and knead either by hand or with the mixture for about 5 minutes. Then we will transfer the dough to a greased bowl, cover, and let it rise for 10.

Mix the cinnamon-sugar filling. While the dough rests, we’ll whisk all of the filling dry ingredients (everything minus the butter) together until combined.

Roll out the dough. Then once the dough is ready, it’s time to form these cinnamon rolls! First, we will roll out the dough evenly into a rectangle. (I typically make mine about 10 x 15-inches, but you can make yours larger or smaller depending on how many twists you prefer.)  Next we’ll spread the butter evenly over the dough, sprinkle the cinnamon filling evenly on top, and give it a little pat so that it’s pressed down into the butter.

Roll up the dough. Then beginning at the 15-inch edge, we will rightly roll up the dough until it is completely sealed. Then as you can see above, I always like to use a piece of dental floss to slice the dough into rounds because it cuts so much more cleanly than a knife (and doesn’t smoosh the rolls or smear the filling). I recommend slicing off and discarding the half or so inch of dough on each end first, since the ends typically don’t have much filling. Then from there, slice the dough into a dozen rounds.

Let the dough rise. Place each of the cut cinnamon rolls into a greased 9 x 13-inch baking dish, cover and let rise for about 25 minutes while your oven preheats.

Make the frosting. And while the dough is rising, I recommend going ahead and making your maple cream cheese frosting, which can be done by simply whisking all of the ingredients together.

Bake. Once the rolls have risen, we’ll uncover the dish and bake for 15-20 minutes, followed by a brief 5 minutes of cooling on a wire rack.

Frost. Then finally, drizzle the rolls with lots of that heavenly frosting, serve and enjoy!

My vintage build a bear Halloween cat Agatha :)

Vintage Halloween teapot

my love language is holding onto the back of peoples bags as we walk through big crowds

< loveable robot sidekicks with no knowledge of how humans work but try anyway 3

things that make me feel a little less alone

- teen movies where the characters are the right kind of stupid

- when a talkative person/friend remembers something about me

- seeing that other people talk about tapping into a medieval kitchen boy persona each time they make bread

- bonding briefly with a stranger over a mutual interest

- all of tumblr talking about how weirdly nostalgic august is

- seeing people in public wearing merch for something i like