Hello Fall..Hello Mini Pumpkin Pie Croissants!!

Happy First Day of Fall all!!

Well we had to whip up something yummy and pumpkin-y for such a day!!

We decided to try the ultra easy "mini pumpkin pie crossiants"

We got the recipe here from this lovely bloggy

 

Ingrdedients:

1/2 block of cream cheese (about 4 oz.)
1 cup of canned pumpkin (not pumpkin pie filling)
1 - 2 T pumpkin pie spice (I increased this recently based on another batch I made ... adjust as you like!)
3 - 4 T sugar (granulated or powdered)

 

 

Take the croissants out and cut them in half.

 

Beat ingredients together until light and fluffy.

 

 

Go ahead...lick the batter! :p

 

Cover the new half sized croissants with the pumpkin spread.

 

Roll them up in the sugar mix.

 

Bake at 370 degrees (about 15 min. or until golden brown)

 

Enjoy!!...I know we did heehee.

 

Saltwater Taffy!

Today we ventured on our first attempt at making home made taffy! And if we do say so ourselves, it turned out quite scrumptious, albeit, very buttery. The biggest thing we learned is to ALWAYS butter or grease the dishes/pans that you put your taffy into...if you don't it will be SO HARD TO CLEAN!!!

Pulling the taffy was our most favorite part. We bonded a lot! Megan even broke a nail...she dug it out of the taffy...don't worry...it was just the scrapings...don't try this at home...putting your nail in the taffy.

It wasn't as hard as we thought it would be...you really need to keep an eye on the mixture when it's boiling...and BE PATIENT! 

Go on and give it a try! Let us know how yours turned out. :)

Enjoy!

-Meg and Tav

We got this recipe here.

Easiest Pumpkin Cupcakes..ever!!

Happy Monday all!!

 

As you all know fall is basically here (hip hip hooray!)

That means one thing...PUMPKIN!!

Pumpkin pie, Pumpkin cupcakes, Pumpkin fluff, Pumpkin bread. The list could go on for pages...I have a love-love relationship with pumpkin.

You can clearly see that on my Pinterest.

 

In honor of this deligfully tasty Pumpkin season I started it out by making Pumpkin Cupcakes.

And they are tasty!!

What you'll need:
1 Yellow Cake Mix (and the ingredients to make it)
1 can of pumpkin filling (I used the unsweetened kind and just added sugar and cinnamon to the mix)
1 can Cream Cheese Frosting (Optional: I made some with and some without)

Don't you just love my cupcake measuring cups!

 

1. Mix everything together with a beater

 

 

2. Pour the mix into the cupcake liners

 

[Helpful Tip: Need somewhere to store cupcake liners..mason jars work so well!!]

 

3. Bake at 350 until golden brown about 15-25 min.

 

See it really is the easiest recipe ever...and sooo good! Whenever I make these people rave!

 

Good Luck and Happy Pumpkin Season!!

 

Love, Megan

 

 

Strawberry Souffle!

This is our first new recipe! STRAWBERRY SOUFFLE! We were very nervous because we heard it was very putsy but for our first attempt at a souffle we think we did a good job! And it was DELICIOUS! 

Now it's your turn...get baking!

What you'll need:

Ingredients

• Butter, to grease ramekins
• 24 ounces fresh strawberries, divided
• 2 teaspoons fresh lemon juice
• 11 tablespoons sugar, divided, plus more to dust ramekins
• 1 tablespoon cornstarch
• 4 egg whites
• 
  

                      Butter six 8-ounce ramekins and dust with sugar. Set aside.
                                    Preheat oven to 400º. Set ramekins on baking sheet.

 

                Coarsely puree half the berries with 6 tablespoons of sugar, lemon juice and                     cornstarch. Pour into small sauce pan and cook on medium till puree boils and thickens. Cool completely.

Slice remaining berries and add 2 tablespoons of sugar and 1 teaspoon of Grand Marnier. Mix and taste for sweetness. Add more sugar if needed. Set aside.

Beat egg whites till foamy. Slowly add in remaining 3 tablespoons of sugar and whip till stiff peaks form. Slowly fold puree into egg whites, one third at a time. Divide between the six ramekins and smooth tops with offset spatula. Run finger around perimeter of each soufflé to make a slight indentation in soufflé. Slide tray of ramekins into oven and bake 14-17 minutes or till soufflés are puffed and golden.

Serve immediately with sliced berries.

For us we used frozen strawberries, bottled lemon juice. Also it was a tad tricky with the stiff peaks. ...it took us 9 eggs instead of 4. Soooo be careful on that part! It says it serves 6...well where we're from it serves 2...

All and all this was a total success!! We are very pleased and felt rather fancy!

Good luck!

We found this recipe on: a great website we found on pinterest!

Love, Tavi and Megan