Favorite Friday

Here are my favorites from this week!

I love this beehive cake!

Adorable skeleton and mummy cookies

Adorable homemade car mat

Cute felt flowers

Fall color cookies

How to make easy ruffles on sewing machine: Tension on highest setting, stitch length on longest stitch

Pumpkin pie recipes
(in the comments)

Chocolate Pumpkin Mini-Muffins
(makes approx 18 large or 43 mini muffins)

1 box chocolate cake mix
1 can (15 oz) pumpkin
1/2 c mini chocolate chips
2 egg whites
2 TBSP water
mini chocolate chips to garnish

Preheat the oven to 375°.
Spray the insides of your muffin liners with no stick pray, otherwise the muffins will stick to the paper. Place in muffin tins.

In a large bowl, whisk the egg whites until a little foamy.

Add in the remaining ingredients and stir until well-blended. Use an icecream scooper to fill prepared baking cups. Bake for about 18-20 minutes until a toothpick comes out clean.

Sprinkle with a few mini chocolate chips as soon as they come out of the oven!

Remove from pans and let cool on a rack.

Pumpkin Cheesecake Brownies

Brownie Batter:

1 prepared Brownie Mix

1 tsp cinnamon

Mix according to box adding 1 tsp cinnamon. (I use Ghirardelli or Duncan Hines)

Cheesecake Batter

6 oz cream cheese, softened

1 egg

1/3 cup sugar

2 TBSP flour

1/2 cup pumpkin

1/4 tsp pure vanilla extract

1/2 tsp cinnamon

1/2 tsp pumpkin pie spice

Preheat oven to 350°. Grease an 8″x8″ square metal pan.

Mix brownie batter and cinnamon in bowl.

In separate bowl, beat together cheesecake batter.

Spread about 2/3 of brownie batter into prepared pan, and spoon cheesecake batter over top. Dollop remaining brownie batter over cheesecake batter. Swirl together with a knife.

Bake for 40 minutes, or until center is set.

Pumpkin Cream Cheese

8 oz cream cheese, softened
1/2 c canned pumpkin (not pumpkin pie filling)
1 tsp cinnamon
1 tsp pumpkin pie spice
1 tsp vanilla
4 TBSP brown sugar

Beat all ingredients together until smooth. Refrigerate.

Pumpkin Pancakes

2 eggs

1-1/4 cups buttermilk (*I used powdered)

4 TBSP melted butter

4 TBSP canned pumpkin

1/4 cup granulated sugar

1/4 tsp salt

1-1/4 cup all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp allspice

Preheat a skillet over medium heat. Coat pan with no stick spray.

Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl.
Use an electric mixer to blend ingredients.

Add dry ingredients to wet
ingredients and blend with mixer until smooth.

Pour or scoop the batter onto hot skillet, using approximately 1/4 cup for each pancake.

When the batter stops bubbling and edges begin to harden, flip the
pancakes. They should be golden brown. This will take from 1 to 2 minutes.

Flip the pancakes and cook other side for the same amount of time, until
golden brown.

Black Cinnamon Syrup

• 1/2 cup granulated white sugar
• 1/2 brown sugar
• 2 Tablespoons all-purpose flour
• 2 teaspoons cinnamon
• 1 teaspoon vanilla
• 1 cup water
• black food coloring gel

In a saucepan combine sugars, flour and cinnamon. Add vanilla and water. Bring to a boil, stirring continuously. As it heats squirt in a little of the black food coloring and mix in, add more until it's as dark as can be (it doesn't take much). Allow to boil for a few moments until the mixture has noticeably thickened. Remove from heat and allow to cool enough to put into a plastic squeeze bottle. Syrup can be made ahead and refrigerated. Warm syrup before serving by placing the squeeze bottle in a bowl of warm water(not boiling). Let each person decorate their own pancake!

There's nothing SCARY about making these pancakes!