Saltine Toffee Cookies

I made this during the holidays for multiple occasions and they were a hit every time! Switch it up and add pecans on top sometimes. :)

Ingredients:

1. Preheat oven to 400 degreed and line pan with parchment paper

2. Cover pan with saltine crackers (2 packs)

3. In a sauce[an combine 1 cup of dark brown sugar and 2 sticks (1 cup) of butter

4. Bring heat to medium high and bring to a boil for 3 minutes only (DO NOT BURN)

5. Pour boiling mixture over the saltine crackers

6. Put the tray into the oven for about 5 minutes and let the toffee spread to all the crackers 

7. Take the tray out and sprinkle about 2 cups of semisweet chocolate chips and then place in the oven for about 4 more mintues

8. Let the chips melt and take of the oven and spread the remaining chocolate

9. Add sprinkles or pecans and let it cool!

10. Crack them apart and enjoy!!

Pumpkin Cupcakes with Cream Cheese Frosting

These cupcakes are so moist and delicious :)

They are a great dessert during Thanksgiving too. Impress your family with these home made savory cupcakes!

Ingredients:

1. Preheat oven to 350 degrees and line cupcake pan with cute holders (you can also spray cooking butter spray over the liners to make sure there is no stickage)

2. Mix 1 cup of brown sugar, 1 stick of butter, and 1/3 cup of white granulated sugar until it looks fluffy. 

3. Now it is time to add your dry ingredients: 2 cups of flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/8 teaspoon cloves, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper

4. Mix together 1/2 of milk and 2 teaspoons of vanilla and add to mixture

5. Mix it all together until it is smooth

6. Add pumpkin puree and mix together until smooth

7. Add to cupcake holders and put in oven for 25 minutes

8. Take out of oven after 25 minutes and when they look golden brown on top

9. Let your cupcakes cool while you move on to making the icing

Ingredients:

10. Combine 1 stick of butter and 2 packages of cream cheese (room temperature) in the bowl

11. Mix until smooth and creamy looking

12. Add 2 cups of powdered sugar and mix slowly until very smooth and creamy

13. Add 2 teaspoons of pumpkin pie spice (or however much you desire)

14. Mix again. 

15. Once it is smooth and you have the right amount of pumpkin pie spice you like move the frosting into a plastic zip lock and put in the fridge for 10 minutes. 

16. Take it out of the fridge once your cupcakes are completely cooled

17. Cut the corner of the zip lock and frost your cupcakes while squeezing it out of the opening. 

Gooey Fall Pumpkin Cake

This is a take on Paula Deen's Gooey Pumpkin Butter Cakes

INGREDIENTS FOR CAKE/CRUST:

1. Preheat oven to 350 degrees

2. Put cake mix in a bowl

3. Add one egg

4. Scoop out 8 tablespoons of butter and put it in a cup 

5. Microwave for about 30 seconds

6. Scoop out the 8 tablespoons of melted butter and add to cake mix

7. Mix together until it looks like this:

8. Spray cooking/cake pan with spray butter

9. Mix the cake mix together and smooth into the pan:

ON TO THE FILLING!... 

INGREDIENTS FOR FILLING:

1. Cream(Mix) the cream cheese and pumpkin together REALLY well

2. Add 3 eggs

3. Add another 8 tablespoons of melted butter

4. Mix it all together REALLY well again. 

5. Add 2 cups of powdered sugar and 2 teaspoons of cinnamon 

6. Again, mix together then pour into pan over the cake crust:

7. Put this is the oven for 40-50 minutes (it is supposed to be gooey)

8. Take it out and let it cool off just for a minute ;) 

9. Enjoy!

This was a REALLY good cake!

My roommate who doesn't like pumpkin really liked this too :)