Fall treats

Can you believe my "baby" is turning three? Say no.  Because I can't.  This is too much, I may need another baby now and that just sounds exhausting...

Isn't she precious?

So I had a fall themed party with her (complete with directing my family to wear fall colors to the party, I don't think my brother in law will ever let me live this down, what can I say I am a total control freak!)

Have to share a few of the little treats I made...

Look at these adorable acorns!!! Take a mini Nutter Butter, and a Hershey's Kiss and glue them together with peanut butter and then "glue" a chocolate chip on the other side, freeze.  Yummy, PB and Chocolate is the ultimate combo!

Halloween Bark: This is the best way to use up leftover halloween candy.  Chop up a whole bunch of different candy bars and add a bunch of peanuts (make sure if you use M&M's you only use the red/orange/yellow/brown to keep in halloween colors, this means you can eat greens and blues while you cook!)  Melt 1.5 bags dark chocolate and spread out on wax paper on cookie sheet.  Sprinkle with topping and gently press in.  Refridgerate until hardened.  Melt 3 oz white chocolate and drizzle on top and refridgerate again until hard.  Break apart into pieces and enjoy.

The Cake! It originally was going to be a pumpkin.  But it had a dent around the middle where I stacked the two Bundt cakes ( I am not a fan of baking!) so my Mother in law had the brilliant ideas of the ribbon and the flowers.  Turned out cool and very "autumnal" (that is my favorite word this month).  Recipe was good, I got it off Pinterest!

Caramel Apple Cake with Apple Cider Frosting
INGREDIENTS
2 cups whole wheat pastry flour
1¾ cups all-purpose flour
1 Tbsp. baking powder
1½ tsp. baking soda
1½ tsp. ground cinnamon
½ tsp. salt
1½ cups light brown sugar
¾ cup canola oil
¾ cup unsweetened applesauce
¾ cup caramel sauce (homemade or jarred)
2 tsp. vanilla extract
3 eggs
1½ cups buttermilk

Apple Cider Frosting:
7 1/2-8 cups confectioners’ sugar (to desired consistency)
3/4 cup (1 1/2 sticks) butter, softened
1/2 cup apple cider or apple juice
3/4 tsp. ground cinnamon
pinch of salt

DIRECTIONS
1. Preheat oven to 350 F. Grease and flour two (8 or 9 inch) round cake pans and set aside.

2. In a large bowl, whisk together whole wheat pastry flour, all-purpose flour, baking powder, baking soda, cinnamon and salt. Set aside. In a second large bowl, beat sugar and oil together with an electric mixer until well combined, about 30 seconds. Add applesauce, caramel and vanilla, beat for 30 seconds, then add eggs one at a time, beating well after each addition. Add flour mixture in three parts, alternating with the buttermilk, and continuing to beat until well combined.

3. Pour batter into prepared cake pans and bake until golden brown and a toothpick inserted in the middle of each cake comes out clean, about 35-40 minutes. Set aside to let cool for 10 minutes, then gently loosen cakes and turn out onto a cooking rack; set aside to let cool completely.

4. For the frosting, put sugar, butter, cider, cinnamon and salt into a large bowl and beat with an electric mixer until light and fluffy, about 5 minutes. Arrange one cake on a large plate and spread about 1 cup of the frosting evenly over the top. Arrange second cake on top then frost top and sides of entire cake with remaining frosting. Set aside at room temperature or in the refrigerator for at least 1 hour to allow frosting to set before serving.

Makes a tall 2-layer, 8-9 inch round cake. (I made two recipes, in two bundts to stack for the pumpkin shape and I added food coloring to get my orange color!)

For actual food I should share more than just treats with you!

Loaded Baked Potato Soup

• 6 large baking potatoes, peeled, cut in 1/2 -inch cubes
• 1 large onion chopped
• 1 quart chicken broth
• 3 garlic cloves minced (or pressed)
• 1/4 cup butter
• 2 1/2 teaspoons salt
• 1 teaspoon pepper
• 1 cup cream
• 1 cup shredded sharp cheddar cheese
• 3 tablespoons chopped fresh chives
• 1 cup sour cream (optional)
• 8 slices bacon, fried & crumbled  
• Cheese for sprinkling

Directions:
 

1. Combine first seven ingredients in a large crock pot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).
2. Mash mixture until potatoes are coarsely chopped and soupy is slightly thickened.
3. Stir in cream, cheese and chives.
4. Top with sour cream (if used), sprinkle with bacon and more cheese

Brie with Apples and Cranberries

8 in round brie
1/4 cup cranberries
1 medium apple chopped
1/2 tsp cinnamon
1 Tbsp brown sugar
1 Tbsp melted butter
1/2 cup sliced almonds

Mix all ingredients minus brie in bowl, cut brie in top and bottom halves.  Layer brie, 1/2 filling, brie and top with other 1/2 filling.  Bake at 350 12-15 min, serve with crackers


It was a great party full of fun fall foods and colors! Hope you are having a wonderful fall!