Let the fall baking commence! You can’t celebrate fall without some pumpkin in your life! Am I right? These chocolate chip pumpkin mini loaves have all the flavors you love about fall combined into each little mini loaf—pumpkin, mini chocolate chips, pecans, and bursts of cinnamon and nutmeg. And with the addition of applesauce in this recipe these little loaves are super moist.
As I thought about making pumpkin bread, I remember that I had bought this mini loaf pan and couldn’t resist not using it. I love anything mini so, naturally I knew I had to use this new pan of mine! Because mini foods = happiness! 🙂 Does mini food make anyone else’s heart flutter with happiness? I love how these mini loaves are easily shareable with family, friends, and coworkers. And they also make great holiday treats to pack up individually.
The best part of this recipe is that it is easy and simple. All you need is 2 bowls, a hand mixer, a mini loaf pan, and an oven. I hope I just made your holiday baking one step easier with this simple and delicious recipe.
Okay, so I’m a chronic recipe hoarder thanks to Pinterest and Instagram, but when I saw this “Salted Brown Butter Crispy Treats” posted by Smitten Kitchen it was enough to motivate me to action. I love Smitten Kitchen and have absolute trust in all of her recipes. So when I needed a quick treat for a Halloween party last night I made a quick adaptation to turn these amazing little guys into a festive party treat!
Brown Butter and Sea Salt Rice Crispy Treat Pumpkins
Makes about 18 pumpkins (varies based on cookie cutter)
6 cups crispy rice cereal (about half a 12-ounce box)
Buttercream frosting to decorate
Pumpkin cookie cutter (or any shape you want)
In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.
As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth. Add food coloring to turn the marshmallow magic orange (gel food coloring gives a more vibrant color) and stir well.
Remove the pot from the stove and stir in the salt and cereal together.
Quickly spread onto a piece of waxed or parchment paper.
Spray your hands with non-stick cooking spray (or oil) so the marshmallow concoction won't stick to your hands and then press marshmallow/crisp rice mixture to about 1/2 to 3/4 of inch in thickness.
Then using a cookie cutter, cut out shapes and allow mixture to cool.
While cooling make your frosting. Make 3/4 of the frosting black and 1/4 of the frosting green with your food coloring. Then transfer each color into a Ziploc bag for piping.
Cut a small hole in the corner of the Ziploc bag and begin piping faces on the pumpkins.
Sweet Lemon Made http://sweetlemonmade.com/
The brown butter and sea salt in these little guys will make you come back for more and more. Not to mention everyone will love you and ask you for this recipe. Thanks, Deb (SmittenKitchen)!
Summer has been awesome. Campfires, sunscreen and treats everyday. I mean, right? You’re eating treats everyday too, no? I don’t know if you’ve heard, but I love s’mores. And this summer has got me hooked—like addicted. I need s’mores like a pregnant lady needs pickles and ice cream. My new found love affair poses a few logistical concerns as you can imagine. I want s’mores way more often than is feasible to build a campfire. However, late one night when the campfire cravings came a knocking, in a stroke of genius I decided to fire up the gas stove in the kitchen to toast my mallow. And IT. Was. Perfect. It’s now become a nightly routine. All you need is a fork to roast the marshmallows gently over that smokin’ blue flame. Once golden and sizzling grab your graham crackers topped with chocolate and squish that s’more into a melty, delicious summer treat. And the best part is you don’t have to wash your hair six times to get the campfire smell out!
As my love (read: addiction) for s’mores continued to blossom I needed to find a way to share it with the masses (aka my family). I needed a way to get a lot of bang for my s’mores buck if you know what I mean. And I remembered having an out-of-this-world s’more pizza in NYC. If I could have flown one in that night, I would have. I think Google is working on an algorithm for telepathic pizza delivery, but apparently there are still a few kinks to work out. So I was forced to go old-school and search “s’mores pizza recipe” on the interwebs. After skimming options, I stumbled upon this great recipe with a homemade graham cracker crust and gooey mallow middle. Insert heart eye emoji. If you’re looking to feed a crowd a campfire classic or just want a flame-less alternative to feed your summer s’mores addiction look no further! This pizza is great hot and gooey, but is also tasty at room temperature. And if you eat it the morning after, go ahead and call it a “breakfast pizza.” That’s a thing, right? It is in my house.
The recipe for these s’mores cookie call for marshmallow bits, you know those mini marshmallows that you only got in hot chocolate packets. Did you know they sell a whole container of them? Where were these when I was a child?!? My parents would have loved to have been able to buy these for me because I would always open up a second packet just to steal the marshmallows out of it and make some other unlucky person, usually my Dad drink the other packet without marshmallows.
When you can’t have a campfire s’more you can always make these soft and chewy s’mores cookies that have everything you love about a s’more with it’s combination of sweet graham crackers, creamy melted chocolate, and toasted marshmallows. Like a touch of cinnamon flavor, use the cinnamon flavored graham crackers or if you want the taste of a traditional s’more use the original graham crackers. These darn cookies are so good! It’s like having two desserts in one—a cookie and a s’more!
3/4 cup regular or cinnamon graham cracker crumbs (about 7 full graham cracker sheets)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup mini or regular chocolate chips
1 cup Jet Puffed Mallow Bits
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
Using a mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Add the egg and vanilla and beat for an additional 2 minutes.
Meanwhile, use a food processor or blender to crush 7 graham cracker sheets into 3/4 cup fine crumbs.
In a separate bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt.
Slowly add the dry ingredients to the wet ingredients, and mix on low speed until the dough just comes together. Add the chocolate chips and marshmallow bits and stir to combine. Scoop dough using a mini cookie dough scoop and place onto the prepared cookie sheet.
Bake at 350 degrees F for 10-12 minutes or until edges are a light golden brown.