Leopard Findings~

[Vilu Talvi]

Unfortunately, I'm not that creative when it comes to making my own dishes - with the exception of pastas. But I've been trying to find good snack item recipes for parties to try out. This Caramel Apple Nachos recipe, that I found here (http://www.butterwithasideofbread.com/2013/09/caramel-apple-nachos.html) is one of them!

-30 large marshmallows
-5 Tbsp butter
-35 caramels
-1 Tbsp water
-4-5 apples, sliced
-toppings (peanuts, sprinkles, mini chocolate chips, crushed candy bars, etc)

Melt the marshmallows and butter in a saucepan over low heat. Stir periodically until completely melted and smooth. Combine the caramels and water in a bowl and microwave until melted. I microwaved mine in 45 second intervals, stirring in between until the caramel was smooth. Arrange the sliced apples on a plate and pour the caramel and marshmallow mixtures over them. Add any additional toppings and serve immediately! Enjoy!

 

[Vilu Talvi]

S'mores Pudding Shots!!

I found this little gem here. Of course the vodka isn't necessary - I know I plan on opting out and using real marshmallow fluff.

1 (3 1/2 ounce) package instant chocolate pudding mix
3/4 cup 2% milk
1/2 cup Fluffed Marshmallow Vodka
8 ounces extra Cool Whip

1/4 cup graham cracker crumbs
1/2 cup Marshmallow Fluff
1 Hershey's Milk Chocolate Bar

Directions:

1. In a large bowl, whisk together the chocolate pudding mix and milk until thick and smooth. Add in the vodka whisking until the mixture is free of lumps and well-combined. Fold in the Cool Whip and mix until no white streaks are visible. Set Aside.

2. Spoon 1 1/2 teaspoons of graham cracker crumbs into the bottom of each mini cordial glass.

3. Place the pudding mixture into a piping bag fitted with a round tip such as the Wilton 1A or simply snip the corner of a zip top bag. Pipe the pudding mixture using a swirl motion into each glass stopping about 1/2 inch before the rim of glass.

4. Spoon or pipe (I used a medium French tip) the Marshmallow Fluff directly onto the pudding mixture. If desired, use a kitchen torch to carefully brown the Marshmallow Fluff and garnish with a piece of the Hershey's Milk Chocolate Bar.

 

[Vilu Talvi]

Pumpkin Cupcakes With an Apple Cider Glaze

I found this on causeits-witchcraft's tumblr blog, which you can see here


Ingredients (makes about 18 cupcakes)

For the cupcakes:

-2 cups all-purpose flour
-1 1/2 tsp baking powder
-1/2 tsp baking soda
-1 tsp ground cinnamon
-1/2 tsp ground nutmeg
-1/4 tsp ground cloves
-1/4 tsp ground allspice
-1/4 tsp ground ginger
-1/2 cup softened butter
-3/4 cup white sugar
-3/4 cup brown sugar
-1 tsp vanilla extract
-2 eggs
-1/4 cup buttermilk or sour milk
-1 cup pureed pumpkin (NOT pumpkin pie filling)

For the glaze:

-1 cup icing sugar
-1/2 tbs vanilla extract
-1-3 tbsp apple cider
-1/4 tsp cinnamon
-food colouring
-sprinkles, chopped nuts, or any other decoration

Directions:

-Pre-heat your oven to 350 degrees and put cupcake liners in your pans.
-Mix together flour, baking soda, baking powder and all your spices. If you have pumpkin pie spice use that or a mixture of whatever you have. Set aide.
-In a large bowl cream your butter, white sugar and brown sugar together. Mix in vanilla and eggs.
-In another bowl mix your pumpkin puree and buttermilk together. If you don’t have buttermilk simply add about a tsp of lemon juice or vinegar to a 1/4 cup of milk and let it stand for about 5 minutes before adding it to your pumpkin.
-Alternating, mix your flour mixture and your pumpkin mixture into your large bowl with your wet ingredients. Once everything is well mixed spoon it into your liners, filling them to about 3/4 full. I got about 18 cupcakes from my batter.
-Bake for about 15 minutes (I check mine around 10 minutes, just to be safe). Let them cool for at least an hour before putting the glaze on.
-To make the glaze add 1 tsp of vanilla extract and 1 to 3 tbsp of apple cider (or whatever liquid you have; milk works fine too). Mix in 1/4 tsp of cinnamon. Colour with food colouring if desired and top with sprinkles or chopped nuts.

 

[Vilu Talvi]

Pumpkin Dinner Rolls

Thanks to Beyond Kimchi I now have a recipe for dinner rolls of a different flavor that I'm gonna try. And if you click on the link, Holly shows you step-by-step instructions, with pictures, on how to make the rolls!

Ingredients

-¾ cup whole milk, scalded
-1 cup canned pumpkin puree
-⅓ cup light brown sugar
-⅓ cup white sugar
-6 tablespoons butter
-1 egg
-1 teaspoon salt
-2 packages active dry yeast (1/2 ounces) plus 1 teaspoon white sugar
-¼ cup lukewarm water
-5 cups all-purpose flour
-15-20 pecan halves, sliced into 3 vertical sections
-¼ cup melted butter, optional

Instructions

1. Pour hot milk in a mixing bowl, add butter and stir to melt. Add sugars, pumpkin puree, salt to the milk and combine well.
2. In a small bowl proof yeast in a lukewarm water with a teaspoon sugar. When it gets foamy add to the pumpkin mixture, and add the egg, mix well.
3. Add in flour gradually and mix with a wooden spoon until well combined. The dough will be sticky.
4. If using electric mixer, attach a dough hook and beat the mixture until the dough itself pulls from the side of the bowl.
5. Turn the dough out to a wooden board dusted with a little flour. Knead with hand for 1 minute. Form the dough into a ball shape, place in a greased bowl and cover with a cloth. Let it rise in a warm place until it doubles in volume, about 1 hr.
6. Punch the dough to deflate and knead it for a few seconds on a wooden board. Cut the dough in half. Cut each half into about 15 pieces.
7. Roll each piece into a ball shape with your hand. Flatten the piece with palm of your hand a little. Using a knife, give 8 cuts on the edge to mimic flower pedals but the leave center uncut.
8. Poke the center with your finger to give a deep indentation, and repeat the same procedure to all the other pieces.
9. Place them, 2" apart, on a baking pan lined with parchment paper or baking mat, and let them rise again to be doubled, about 45 minutes.
10. Preheat oven 350ºF for 20 minutes.
11. If the center indentation is not obvious on the rolls, poke them again with your finger.
12. Brush with egg wash, if you wish, and bake for 9-12 minutes until the top gets slightly golden.
13. Brush the rolls with melted butter or a little honey diluted with water to make it shine if you wish.
14. Insert pecan slices on top to mimic pumpkin stem.

 

[Vilu Talvi]

Whipped Cinnamon Pumpkin Honey Butter

Omg.

I found butter to go with the Pumpkin Dinner Rolls. Drool~

Whipped Cinnamon Pumpkin Honey Butter

Ingredients

-2 sticks Butter(1 C. or 8 oz.), softened
-3/4 t. Cinnamon
-6 T. Pumpkin Puree
-4 T. Honey
-1 t. Vanilla

Instructions

1. Beat the butter with an electric mixer until smooth.
2. Add the cinnamon and 1 T. of the pumpkin puree. Beat until well combined. Continue beating, adding in 1 T. of pumpkin puree every 30 seconds.
3. Add the honey and vanilla and beat until thick and fluffy, about 2 minutes.
4. Keep refrigerated in a sealed container.

Short, sweet, and to the point. It's by far one of the easiest recipes I've found.

 

[Vilu Talvi]

Strawberry Chocolate Cheesecake Bars

This looks really good. So I'm just going to leave this here.


Chocolate Base:

- 1 and 1/2 cups flour (I used Whole Wheat)
- 1/2 tsp salt
- 3/4 cup sugar
- 5 Tbsp dark cocoa powder
- 1/2 tsp baking powder
- 2/3 cup milk
- 2 Tbsp Cream Cheese

Cream Cheese Swirl:

- one packet (125g) Cream Cheese
- 1/3 cup sugar
- 1 Tbsp flour
- a handful of strawberries, sliced or cubed for the topping

Instructions:

1. Preheat your oven to 175°C/350°F.
2. Prepare the cream cheese: Beat together the cream cheese, sugar and flour until combined. Set aside.
3. Make the chocolate base: Mix together the flour, salt, sugar, cocoa powder and baking powder. Then stir in the milk and cream cheese. You might need to add 2-3 Tbsp of Milk if your batter is to thick.
4. Pour the batter into a greased or lined pan. Spoon the cream cheese in 6-7 portions on top, then swirl in the cream cheese with a fork so, that it still stays at the surface, but is distributed well.
5. Sprinkle the strawberries on top and press them in slightly. Bake for 20-25 minutes until set in the middle. Remove and let cool before slicing. Enjoy!


 

[Vilu Talvi]

Caramel Apple Pumpkin Spice Muffins with Salted Caramel Glaze

Well that's a mouthful. I'm not a huge of caramel, but this looks sinful. The Kitchen McCabe

Now, this person doesn't show what kind of Salted Caramel Sauce she used, so here are a couple different ways to make it. This one is for those who like a darker caramel sauce. And this one is for a lighter caramel sauce. They're a bit time consuming, but easy to make.

Ingredients

-1/2 C. Sugar
-2 T. Water
-2 Granny Smith Apples, peeled, cored, and diced(1/3" cubes)
-2 1/2 T. Heavy Cream
-1/2 C. Vegetable or Coconut Oil
-1 C Sugar
-2 Eggs
-1 t. Vanilla
-2 1/2 C. Flour
-1 1/2 t. Baking Powder
-1 1/2 t. Baking Soda
-1 1/2 t. Cinnamon
-1/4 t. Cloves
-1/4 t. Nutmeg
-1/2 t. Salt
-1 C. Pumpkin Puree
-1 C. Coconut Milk
-Salted Caramel for glazing

Instructions

1. Preheat oven to 350 degrees.
2. Line two muffin tins with 24 paper cupcake liners.
3. Place the 1/2 C. sugar and water in a medium sized saute pan and stir together. Bring to a boil over medium/high heat, brushing down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming. When the sugar turns to a golden amber color, add in the diced apples and toss through the caramel with a silicone coated spatula or spoon. This will cause the caramel to harden in a few spots. Just continue cooking and the caramel will melt back down. Let cook for about 3-4 minutes, or until the apples have let off all of their liquid and are starting to caramelize. Add the heavy cream. Mixture will bubble up quite severely. Continue to cook until it settles down and mixture is smooth. Remove apples from heat and set aside.
4. In the bowl of a stand mixer, mix together the oil, 1 C. Sugar, eggs and vanilla until well combined.
5. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt.
6. Add half of the dry ingredients to the wet, mixing ONLY until combined. Add the pumpkin puree and half of the milk to the batter and mix until just combined. Finish by adding the other half of the coconut milk and mixing until the batter is JUST smooth.
7. Add the cooled caramel apple cubes to the batter and fold in until evenly distributed.
8. Divide the batter evenly between the prepared muffin tins. You will use about 3-4 T. of batter per tin.
9. Bake for 30 minutes in the preheated oven.
10. Cool on a wire rack.
11. When cool, drizzle a little salted caramel on top of each muffin.

 

[Vilu Talvi]

Pumpkin Spice Cupcakes

I'm so glad I found this recipe, it's very difficult to get a good spiced cupcake that actually has a spiced taste. Pumpkin Spice Cupcakes

Ingredients

- 2 1/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup butter, softened
- 1 cup white sugar
- 1/3 cup brown sugar
- 2 eggs, room temperature
- 3/4 cup milk
- 1 cup pumpkin puree

Cinnamon Cream Cheese Frosting

- 1 (8 ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 3 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon

Directions

1. Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.

2. Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.

3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.

4. While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.

Sorry for the lack of an image, but you if click on the link above you'll get to see a video of the recipe!  

[Vilu Talvi]

Marshmallow S'mores Pops

This fun treat was found on The Food Network.


Ingredients

- 18 large marshmallows, plus extra for serving
- 3 sheets graham crackers
- 2 tablespoons unsalted butter
- One 4-ounce bar bittersweet chocolate
- Special equipment: 18 lollipop or wooden popsicle sticks

Directions

Preheat the oven broiler. Line a rimmed baking sheet with aluminum foil. Lay the marshmallows on the foil, long side facing up (as opposed to standing up on the short end). Place under the broiler and cook until the marshmallows are golden brown and toasted, 10 to 15 seconds. Cool completely on the baking sheet. The marshmallows will firm up again in the center so you can skewer them.

While the marshmallows cool, put the graham crackers in a resealable plastic bag and seal. Crush with a meat mallet, rolling pin or can until they are fine crumbs with a few small chunks.

Heat the butter in a small skillet over medium heat. Add the crumbs and cook, stirring, until toasted and a few shades darker, 3 to 4 minutes. Remove from the heat, pour onto a plate and cool completely.

Once the marshmallows have cooled, skewer them and set aside.

Finely chop the chocolate and reserve one-quarter of the chocolate separately. Put the rest in a heatproof bowl and set over a small pot with 2 inches of simmering water, making sure the water does not touch the bottom of the bowl. Cook, stirring, until melted and smooth. Remove from the heat and stir in the reserved chopped chocolate until melted. This technique will help the chocolate set hard without having grey streaks, called bloom, on your pops.

Drizzle the skewered marshmallows with some melted chocolate and sprinkle with crumbs. Set the sticks into the open grids in a wire rack, so they stay upright, until the chocolate is set. Repeat with the remaining marshmallows, chocolate and crumbs.

Fill a few tall glasses with marshmallows and set the finished pops, stick-side down, into the glasses for serving.


 

[Vilu Talvi]

'Tis the season to be cozy! Fall is here! And you know what that means? Steaming cups of Apple Cider!! I have an assortment of recipes and I can't decide which ones to shares, so I decided to share them all!! I'll make it simple, rather than wasting space on slightly tweaked versions of the same recipe, and just post links.

Campbell's Kitchen
All Recipes
Huffington Post
Kitchen Treaty

And as an added bonus - Pumpkin Juice! Based off the Harry Potter Series.

Harry Potter - Pumpkin Juice