How About This Weeks Desserts

Sweet Chocolate Nachos

Ingredients

2 Tablespoons White Sugar

1 Tablespoon Cocoa Powder

¼ Teaspoon Ground Cinnamon

⅛ Teaspoon Ground Allspice

6 (8 Inch) Flour Tortillas

½ Cup Butter, Melted

½ Cup Peanut Butter, Melted

½ Cup Caramel Dip

½ Cup Chocolate Hot Fudge Sauce(heated in microwave to soften)

½ Cup Whipped Topping Or More As Needed

Directions

Step 1 Preheat oven to 350 degrees F (175 degrees C).

Step 2 Mix sugar, cocoa powder, cinnamon, and allspice together in a bowl.

Step 3 Coat both sides of flour tortillas with melted butter; cut tortillas into quarters. Coat 1 side of tortillas with sugar mixture. Arrange tortilla pieces in a single layer on a baking sheet.

Step 4 Bake in the preheated oven until golden brown and crispy, 12 to 16 minutes.

Step 5 Arrange baked tortilla pieces on a serving platter; drizzle with peanut butter, caramel dip, and Hot Fudge syrup. Top with whipped topping.

Pumpkin Ginger Cupcakes

Ingredients

2 Cups All-Purpose Flour

1 (3.4 Ounce) Package Instant Butterscotch Pudding Mix

2 Teaspoons Baking Soda

¼ Teaspoon Salt

1 Tablespoon Ground Cinnamon

½ Teaspoon Ground Ginger

½ Teaspoon Ground Allspice

¼ Teaspoon Ground Cloves

⅓ Cup Finely Chopped Crystallized Ginger

1 Cup Butter, Room Temperature

1 Cup White Sugar

1 Cup Packed Brown Sugar

4 Eggs, Room Temperature

1 Teaspoon Vanilla Extract

1 (15 Ounce) Can Pumpkin Puree

Directions

Step 1 Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.

Step 2 Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.

Step 3 Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. 24 Cupcakes…

Pumpkin Cookies

Ingredients

2 ½ Cups All-Purpose Flour

1 Teaspoon Baking Powder

1 Teaspoon Baking Soda

2 Teaspoons Ground Cinnamon

½ Teaspoon Ground Nutmeg

½ Teaspoon Ground Cloves

½ Teaspoon Salt

½ Cup Butter, Softened

1 ½ Cups White Sugar

1 Cup Canned Pumpkin Puree

1 Egg

1 Teaspoon Vanilla Extract

2 Cups Confectioners’ Sugar

3 Tablespoons Milk

1 Tablespoon Melted Butter

1 Teaspoon Vanilla Extract

Directions

Step 1 Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

Step 2 In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Step 3 Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

Step 4 To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Fall Pumpkin Bars

Ingredients

4 Large Eggs

1 ⅔ Cups White Sugar

1 Cup Vegetable Oil

1 (15 Ounce) Can Pumpkin Puree

2 Cups All-Purpose Flour

2 Teaspoons Baking Powder

1 Teaspoon Baking Soda

2 Teaspoons Ground Cinnamon

1 Teaspoon Salt

Frosting:

1 (3 ounce) Package Cream Cheese, Softened

½ Cup Butter, Softened

1 Teaspoon Vanilla Extract

2 Cups Sifted Confectioners’ Sugar

Directions

Step 1 Preheat oven to 350 degrees F (175 degrees C).

Step 2 In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.

Step 3 Spread the batter evenly into an unreleased 10×15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.

Step 4 To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners’ sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.

Pumpkin Bread

Ingredients

1 (15 Ounce) Can Pumpkin Puree

4 Eggs

1 Cup Vegetable Oil

⅔ Cup Water

3 Cups White Sugar

3 ½ Cups All-Purpose Flour

2 Teaspoons Baking Soda

1 ½ Teaspoons Salt

1 Teaspoon Ground Cinnamon

1 Teaspoon Ground Nutmeg

½ Teaspoon Ground Cloves

¼ Teaspoon Ground Ginger

Directions

Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.

Step 2 In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Step 3 Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Pumpkin Dip

Ingredients

1 (16 Ounce) Container Frozen Whipped Topping, Thawed

1 (5 Ounce) Package Instant Vanilla Pudding Mix

1 (15 Ounce) Can Solid Pack Pumpkin

1 Teaspoon Pumpkin Pie Spice

Directions:

Step 1 In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving. Serve on in a hollow pumpkin with a plate of ginger snaps, apples, or shortbread cookies. 4 Cups; Servings 30

Pecan Pumpkin Cake

Ingredients

2 Cups White Sugar

1 ¼ Cups Vegetable Oil

1 Teaspoon Vanilla Extract

2 Cups Canned Pumpkin

4 Eggs

2 Cups All-Purpose Flour

3 Teaspoons Baking Powder

2 Teaspoons Baking Soda

¼ Teaspoon Salt

2 Teaspoons Ground Cinnamon

2 Cups Chopped Pecans

Directions

Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12×18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

Step 2 In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 9×13 inch pan.

Step 3 Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Serve with vanilla ice cream or whip cream. 12 Servings