Candy Corn Cake

• one box of white cake mix, plus the items needed to make it
• food coloring
• 14 oz sweetened condensed milk
• whipped topping
• candy corn

1. Make the cake batter as directed.  Then divide it into three equal parts.  Color one yellow, one orange, and leave one alone.  Make sure you add enough to make it really vibrant.
2. Spray the bottom of a 9 x 13 pan.  Spread the yellow layer evenly across the bottom, and then stick it in the freezer (make sure it is sitting flat).  Leave it in there for 20 minutes.
3. As soon as you pull it out, very carefully add the orange layer, pouring it as evenly as possible around the pan, and gently spreading it out to cover the yellow.  Put it back in the freezer for 20 more minutes.
4. Preheat your oven to the temperature specified on the cake mix.
5. Taking out the cake batter pan, again, carefully spread the white layer.  Let it sit on top of the preheating oven for at least 30 minutes.
6. Bake according to package directions.  As soon as the cake comes out of the oven, poke holes throughout the cake with the end of a wooden spoon.  Pour the sweetened condensed milk evenly over the cake, making sure to fill each hole.
7. Refrigerate overnight.  Top with whipped topping, candy corn, and enjoy!

Kisses Acorn Treats

Ingredients

• hershey kisses
• mini vanilla wafer cookies
• chocolate, peanut butter or butterscotch chips
• royal icing or decorator's frosting

Directions

Simply use Royal Icing to attach chips to cookies.

Sea salt and caramel rice krispie treats

Ingredients

Caramel:
1 bag(s) (14-ounce) caramels (about 50), unwrapped
1 can(s) (14-ounce) sweetened condensed milk
1/4 cup(s) unsalted butter

Squares:
1/4 cup(s) unsalted butter
1 bag(s) (10 1/2-ounce) miniature marshmallows
1 1/2 teaspoon(s) vanilla extract
3 teaspoon(s) sea salt flakes (such as Maldon)
8 cup(s) toasted rice cereal (like Rice Krispies)
Discover Greek Yogurt with Rebate at Yoplait.com

Directions

Prepare caramel: Stir ingredients in a medium saucepan over medium-low heat until melted and smooth. Remove from heat.

Line a 13x9-inch baking pan with nonstick foil, extending foil 2 inches beyond the edges.

In a 6-quart pot, melt butter over medium-low heat. Add marshmallows and stir with a rubber spatula until almost melted.

Stir in vanilla, 1 tsp of the sea salt, and 1 cup of the caramel mixture. Continue to stir until mixture is blended and smooth.

Remove from heat. Stir in cereal until it’s evenly coated with the marshmallow mixture.

Press mixture into pan in an even layer and cool completely.

Spread the remaining 1 cup of the caramel mixture over cooled cereal. Sprinkle with the remaining 2 tsp of the sea salt.

Remove from pan and peel off foil. Cut into 24 squares. Store in an airtight container.

Pumpkin Pie Cupcakes

Ingredients

• 1 15 oz can pumpkin puree
• ½ cup sugar
• ¼ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup evaporated milk
• ⅔ cup all purpose flour
• 2 teaspoons pumpkin pie spice
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda

Directions

Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes. 

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. 

Bake for 20 minutes and let cool for 20 minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. 

Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. 

Makes 12 cupcakes.

Glazed Doughnut Muffins

Ingredients:

For the Muffins:
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze:
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water

Directions:

Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not overmix!
Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.

Recipe Note: Muffins will keep at room temperature for about a day.

I'm calling this Nummy Pie

Ingredients:
-2 cans Pillsbury butter crescent rolls
-2 (8oz) packages cream cheese (softened)
-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon & sugar (I used about 1/4 cup sugar and 1 tbs cinnamon)

Instructions:
Unroll and spread 1 can crescent rolls on bottom of un-greased pan. 

Combine softened cream cheese, sugar, and vanilla. 

Spread mixture over crescent rolls. 

Unroll and spread remaining crescent rolls over mixture. 

Spread melted butter over the top and sprinkle with cinnamon and sugar. 

Bake at 350 degrees for 20-30 minutes.