Welcome Autumn!

 

Faith

 

Psalm 9:1

 

Apple Cider Donut Muffins

 

I first made these in 2013,  but they continue to be a hit!

mix together the wet ingredients:

1 cup apple cider
1 large egg
3 tablespoons melted butter
1 teaspoon vanilla

In another bowl, whisk together:
2 cups King Arthur gluten free 1:1 flour
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt 

1/2 tsp cinnamon

4tsp. apple pie spice

1/4 c. crushed hazel nuts (or other nuts)

Gently mix both ingredient bowls together-by hand

and very lightly-just until combined.

Place in muffin pan with liners. Makes 12

bake at 350 degrees for about 15 min.

Melt about 1.2 c. butter in a bowl 

& about 1/2 c. of sugar-adjust to your own taste

(you can also add cinnamon or other spices to sugar)

When muffins are out of the oven and still hot, dip

tops in melted butter and then in the sugar.

So yummy!

Cute, quick and easy pumpkin decorating!

Briana made these mini pumpkins

 few years ago, verses written with Sharpie,

 and the floral topping was hot glued. 

 SOOOOOO CUTE! 

 

Easy Fall Decor Pioneer Woman Style!

 

Credit:

I absolutely love the PIONEER WOMAN'S Style!

go check out her link above-cool stuff!

EASY Fall Decor

 

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Super EASY use for Mason Jars for Fall

 

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Easy Gluten Free Thanksgiving Dessert: Pumpkin Mousse Recipe

 

CREDIT: https://classymommy.com/easy-gluten-free-thanksgiving-dessert-pumpkin-mousse-recipe/

Check out ClassyMommy.com for more gluten free recipes!

Pumpkin Mousse Recipe Ingredients

• 1 box of vanilla instant pudding and pie filling mix
• 1/4 teaspoon pumpkin pie spice (Alternatively you can use Cinnamon – but any version of Pumpkin Pie Style spices taste best!)
• 2/3 cup Evaporated Fat Free Milk (Small 5 fl. oz can)
• 1 cup LIBBY’S 100% Pure Pumpkin – (This is about 2/3 of a can)
• 2 1/2 cups thawed fat-free frozen whipped topping

Pumpkin Mousse Preparation Directions

1. Mix together your dry ingredients first – the pudding mix and pumpkin spice.
2.  Next, using a whisk, add in your evaporated milk. Mix well.
3.  Add in your Libby’s pure pumpkin and stir everything well.
4.  Finally add your thawed out whipped topping.
5.  I recommend 2 1/2 cups of whipped topping as I find the pure pumpkin very rich.You can add more or less to taste if you’d prefer but my family likes this ratio best.
6. After you scoop the pumpkin mousse into serving cups, top with a dollop of whipped cream and sprinkle more cinnamon or pumpkin spice on top.

No Bake Pumpkin Cheesecake

 

No Bake Pumpkin Cheesecake

CREDIT: 

6.5 hours · Vegetarian · Serves 12 · Easy, creamy no-bake pumpkin cheesecake is perfect for fall! Crunchy graham cracker crust and delicious pumpkin spice flavor

11 ingredients

Produce

• 2 cups Pumpkin puree

Baking & Spices

• 1/2 cup Brown sugar
• 1/2 tsp Cinnamon
• 1 1/2 cups Graham crumbs
• 1 cup Powdered sugar
• 1 tbsp Pumpkin pie spice
• 2 Tabelspoons brown sugar
• 2 tsp Vanilla extract

Dairy

• 6 tbsp Butter, unsalted
• 24 oz Cream cheese
• 2/3 cup Heavy cream

Cinnamon Graham Cracker Crust

The graham cracker crust is made with graham crumbs, a little brown sugar, just a hint of cinnamon & melted butter. You can either buy graham crumbs in the baking aisle of the grocery store or buy graham crackers and blitz them in your food processor (or by hand).

Pumpkin Cheesecake Filling

Then it’s time to get on with the creamy pumpkin cheesecake. It’s made without gelatin – which I totally love – and is oh so smooth.

Before getting started, blot the pumpkin puree with a paper towel and squeeze out the excess liquid. This step is super important because if too much liquid gets into the cheesecake, it can have a hard time setting. 

Then to make the filling:

1. Beat the whipped cream until stiff peaks form.
2. Then in a separate bowl beat the cream cheese until soft. Then mix in the sugars and pumpkin spices.
3. Mix in the pumpkin puree and vanilla extract.
4. Then gently fold in the whipped cream. The key here is gentle. You want to keep the volume of the whipped cream so that the cheesecake stays light and fluffy.

The creamy pumpkin cheesecake goodness then gets spread over top of the crust and then it goes into the fridge to chill for at least 6 hours (or preferably overnight). 

photo credit

Tips for Making this Pumpkin Cheesecake

• I recommend using a 9-inch springform pan. A 10-inch springform pan will also work too.
• Make sure to use full fat, brick-style cream cheese. If you use other cream cheese types – it may not set properly.
• If you prefer cool whip instead of whipped cream, feel free to use it instead. Measure out 1 cup, and fold it into the pumpkin mixture at the end.
• Make sure to use 100% pure pumpkin and not premade pumpkin pie filling. Pumpkin pie filling has a bunch of other ingredients that we don’t need in it.
• If your cheesecake doesn’t seem to be firming up enough, place it in the freezer.
• On that same note – this cheesecake freezes well. Then thaw it in the fridge.

This pumpkin no-bake cheesecake is the perfect combo of creamy cheesecake goodness and pumpkin pie. Plus – it’s perfect for Thanksgiving because it doesn’t even take up any oven space.

Chocolate Turtle Apple Slices-Nice Thanksgiving Dessert or Favor! Perfect for Fall

All you will need to make these Chocolate Turtle Apple Slices is:

1. 2 large apples, 
2. 3 1/2 cups semi-sweet chocolate chips,
3. 1 tablespoon coconut oil,
4. 1 cup melted caramels and 
5. chopped pecans.

HOW TO MAKE CHOCOLATE TURTLE APPLE SLICES

1. Slice apples and add popsicle stick
2. Dip apple slices in melted chocolate mixture
3. Drizzle with melted caramels
4. Sprinkle with chopped pecans

I chose Fuji apples because they are extra fat and very large.

 Slice apple into 1/2″ pieces.

 Microwave chips in a microwave safe bowl for about 2 minutes.

 Stir in coconut oil and keep stirring until smooth.

 Cut a little slit in the bottom of each piece of apple and insert a wooden popsicle stick.

Dip apple slices into chocolate and place on a parchment lined cookie sheet with raised edges (also called a half-sheet pan).

Drizzle with melted caramel.

Sprinkle with chopped nuts, then refrigerate for about 1 hour.

Fall Wreaths from the Most Popular on Pinterest List

Popular Pinterest Decor

Popular Pinterest Fall Decor Ideas, Simple and Easy

Fall Front Door Decor ideas

Cute Fall Porch Decor Ideas

If you don't like the all white theme, you can spice it up with more color!

Pumpkin Spice Cookies with Cinnamon Cream Cheese Frosting

CREDIT

Pumpkin Spice Cookies with Cinnamon Cream Cheese Frosting

INGREDIENTS:

Pumpkin Spice Cookies:

• 1/2 Cup Butter (Sweet Cream Salted)
• 1 Cup Sugar
• 2 Eggs
• 1 Cup Canned Pumpkin
• 2 Cups Flour
• 4 tsp. Baking Powder
• 1 tsp. Salt
• 2 1/2 tsp. Cinnamon
• 1/2 tsp. Nutmeg
• 1/4 tsp. Ginger
• 1 Cup Chopped Walnuts or Pecans (optional)
• Cookie Sheets
• Parchment Paper

Cinnamon Cream Cheese Frosting:

• 1/2 Cup Butter (Sweet Cream Salted)
• 8 oz. block of Cream Cheese
• 3 tsp. Vanilla
• 4 cups Powdered Sugar
• 1 tsp. Cinnamon

DIRECTIONS:

Pumpkin Spice Cookies:

1. In a mixer cream the butter and sugar until light and fluffy.
2. Add eggs and pumpkin and mix well.
3. Sift flour, baking powder, salt and spices together and fold into cookie batter.
4. Mix until well blended.
5. Drop a spoonful of the cookie batter onto a cookie sheet.
6. Bake in a 350 degree oven for approximately 15 minutes.
7. Allow to cool.
8. Frost with Cinnamon Cream Cheese Frosting

Cinnamon Cream Cheese Frosting:

1. Beat cream cheese, butter and vanilla in a mixer until blended.
2. Add powered sugar a cup at a time and continue to mix until sugar is incorporated.
3. Finally, add cinnamon.

Fall Decorating Ideas

Most of these are from Pinterest and look fairly easy.
Happy Fall!

My favorite season!

Fall is such a lovely time of year!

Our weather has been mild and we are enjoying it,

hope that you are too!

It felt so good to feel the sun on my skin and

hear the birds singing!

Apple Pie Bites 

Prep time:  15 mins

Cook time:  15 mins

Total time:  30 mins

Serves: 16

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Make these easy mini apple pie bites using Pillsbury Crescent rolls.

Ingredients

• 1 Package of Pillsbury Crescent Rolls
• 2 Golden Delicious Apples Peeled and Sliced
• ¼ Cup Butter (divided)
• ½ Cup Sugar
• 2 Tbsp. Cinnamon

Instructions

1. Preheat oven to 375 degrees.
2. Peel and slice apples into thin slices.
3. Unroll the package of crescent rolls and cut each piece in two.
4. Place the dough onto a baking sheet.
5. Layer with butter and sprinkle with a good amount of cinnamon and sugar mixture.
6. Wrap one apple slice into each crescent roll.
7. Top with more butter and cinnamon and sugar.
8. Bake for 15 minutes.