Tomato Soup Cupcakes

Look who came to dinner and stayed for dessert.

 I usually put Cream Cheese frosting on the cupcakes but I love Brown Sugar Swiss Meringue so I decided to give it a try.  I love it!!
I found this recipe on-line years ago when a friend of mine told me that his grandma made his favorite Tomato Soup cake and she had passed away.  I got on line immediately to find a recipe and made him some cupcakes.  It turns out that this is now my husbands favorite.

Cake Ingredients
1 package Duncan Hines Spice Cake
3 eggs
1/3 oil
1 1/3 water
1 cup tomato soup

1. Prep: Preheat oven to 350°F. Grease and flour pan.
2. Mix: Empty dry mix into large bowl. Beat eggs, water and oil into dry mix until moistened (about 2 minutes). Pour batter into prepared pan or cupcake papers. 
3. Bake: Bake in center of oven at 350°F until cake is firm in center. Follow cooking times provided on the box. Cool 10-15 minutes.

Brown Sugar Swiss Meringue Buttercream
Ingredients makes 2 cups
2 large egg whites

1/2 cups packed dark-brown sugar

1 1/2 sticks (3/4 cups) unsalted butter, room temperature

click here if you want the recipe for 5 cups.

Directions

1. Put egg whites, sugar, and salt into a heatproof bowl set over a pan of simmering water. Whisk until mixture registers 160 degrees, about 4 minutes.
2. Beat on high speed until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium-low. Add butter, 2 tablespoons at a time, beating after each addition (meringue will deflate slightly as butter is added). Beat until frosting is smooth and glossy, 3 to 5 minutes. Buttercream can be refrigerated airtight for up to 3 days; bring to room temperature, and beat before using.

Pumpkin Delight

                               Recipe from "The Best Laid Plans"
I found this great recipe on "The Best Laid Plans," Blog.  Not only does she have great recipes but here is a hand made Scarf.  This will be my next project, I just need to go through my old shirts.

Now back to the Pumpkin Delight, both my sons loved it, but Trevor surprised me because he hasn't been eating any of my pumpkin dishes lately.   He asked for 5 servings, I only gave him 2.   I recommend this to anyone that likes pumpkin, it is one of the easiest desserts and very delicious.  I will definitely make it for Thanksgiving.

Ingredients:

1 Duncan Hines Butter Yellow Cake Mix
1 15 ounce pumpkin puree
1 14 ounce can sweetened condensed milk
1 8 ounce Cool Whip
1 cup Heath Bits
Caramel Sauce - I use Hershey's squirt bottle

Directions:

• Preheat oven to 350 degrees.
• Put pumpkin puree in a medium mixing bowl and slowly add cake mix while mixing. Pour in to a sprayed 9 x 13 baking pan or casserole dish.
• Bake for 25 minutes.
• Let cool for 10 minutes.
• Using the handle of a wooden spoon, poke holes in to the cake.
• Pour the can of sweetened condensed milk over the cake evenly.
• Cool for a minimum of 30 minutes. I let mine cool a couple of hours because I had other things to do.
• Spread Cool Whip over the top of the cake.
• Drizzle the caramel syrup over the top. I used a zig zag motion.
• Sprinkle Heath bits.
• Chill for at least 3 hours but can be chilled overnight.
• Enjoy!

Katie's Toasted Pumpkin Seeds with Sugar and Spice

I just found out that Pumpkin seeds taste really good in their shell.  My friend Katie made these pumpkin seeds and they are so addicting.  I made them yesterday and can't stop eating them.  I need to save some to put on top of my pumpkin cupcakes.  This is definitely going to be a Halloween tradition.                               

Recipe from Allrecipe ~

PREP FOR PUMPKIN SEEDS

1. Place the pumpkin seeds in a colander and run under water to rinse and separate the seeds from everything else.

2. Measure the pumpkin seeds in a cup measure. Place the seeds in a medium saucepan. Add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds. Add more salt if you would like your seeds to be saltier. Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes. Remove from heat and drain.

3. Spread out in a single layer on a cookie sheet and allow to dry out overnight.

4. Follow your favorite recipe instructions for roasting, or use the standard one below.

Toasted Seeds with Sugar and Spice

6 tablespoonswhite sugar, divided

1/4 teaspoon salt

1/2 teaspoonpumpkin pie spice

1 tablespoonvegetable oil

Directions

1. Preheat the oven to 250 degrees F (120 degrees C). Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.
2. In a large bowl, stir together 2 tablespoons of white sugar, salt, and pumpkin pie spice. Set aside. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature. 

ROASTING PUMPKIN SEEDS

1.  Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat. If you prefer, omit the oil and coat with non-stick cooking spray.

3.  Sprinkle with salt and bake at 325 degrees until toasted, about 25 minutes, checking and stirring after 10 minutes.

4.  Let cool and store in an air-tight container.

Pumpkin Bars "Baking in the Kitchen with Natalie"

 recipe from Recipelink.com

I love cooking in the kitchen with friends. Today Natalie came over and we made Pumpkin bars, Pumpkin pancakes and Orange Chicken.  The Pumpkin bars and Orange Chicken were  DELICIOUS.  I can't wait to make both of them again.  The pumpkin pancakes were good but they needed more pumpkin.

Ingredients
1 pkg. (2 layer size) spice cake mix
1/2 c. butter or margarine, melted
3 eggs
1 cup canned pumpkin (not pie filling)
1/2 cup sugar
1/2 tsp. grated orange peel
1/2 cup chopped pecans
dash of salt

Reserve 2/3 cup dry cake mix.
In large bowl combine remaining cake mix, butter and 1 of the eggs; mix well. Pat into greased 13x9x 2-inch baking pan.

Combine reserved cake mix, pumpkin, sugar, remaining 2 eggs, orange peel and dash of salt. Beat at medium speed on electric mixer for 1 to 2 minutes. Pour over partially baked layer. Top with nuts.

Bake at 350 degrees for 15 to 20 minutes.
Cool; cut into bars. Refrigerate.
*** next time try yellow cake mix

Free Printable Halloween candy bar wrapper

Click here for Free printable candy bar wrapper

1.  Print the wrapper and trim.

2. Wrapped it around the candy bar and use double sided tape to seal.

Thanksgiving Place Card Setting

 Place card settings are a great way to keep track of guest seating arrangements during parties and events. Coordinate the card with the theme so they  add to the ambiance of the dinner party orother formal dinner events. 
 Click here to print.