Happy Fall Snacking! Pumpkin Peanut Butter Dip and Caramel Apple Candy Mix

Many of us have high energy children that require lots and lots of nutrition.  I don't know about you, but my grocery bill now that I have a teenage boy in my mist is crazy!  So I am always looking for ways to make snacks stretch for the least amount of money, this can be quite the challenge, especially when you want to keep things on the healthy side. 

My son is known for his sweet tooth.  He could devour a large bag of peanut butter cups every day after school if I would let him.  He enjoys the traditional fall favorite of apple slices and caramel apple dip, but it's not always portable enough for him with his sport packed lifestyle.  So I made a play on a simple snack my mom to this day still makes.  Candy corn and peanuts.  It has the sweet that my son loves with a nice little pack of protein and fiber from the peanuts.  Another plus, you can really make this stretch!

3 12oz bags caramel apple candy corns
1 12 oz can of skinned, salted peanuts

Mix together in a bowl and you are ready to go!  For a party or just for kids on the go, fill medium sized wax paper bags half way with this yummy treat!  This will help with serving sizes so no one just sits down and eats a whole bowl, which is very easy to do!

Another fun and easy dip is anything made with pudding.  You can take the following recipe and change it up to suit your needs.  This is great for any party or afternoon sweet tooth craving!

3.4oz box of pumpkin spice pudding made according to pie directions
12 oz whipped topping thawed
8oz cream cheese softened
1/2 cup creamy peanut butter
chocolate graham crackers for dipping

Take pudding made to package directions for a pie, let setup for about 10mins in the fridge.  Whip in cream cheese and peanut butter, no lumps.  Then fold in whipped topping until mixed through.  Back in the fridge for at least an hour to let flavors mix.  Serve with chocolate graham crackers for added flavor and crunch.  This is also yummy with sliced apples or cut up celery!

ENJOY!!

Pumpkin Cream Puffs to make your day wonderful!

I am dedicating today's Blog to my mom, Queen of the traditional whipped cream puff drizzled with chocolate! I can remember as a little girl these wonderful delicacies made by my mom.  My sister and I would watch her stir the glistening dough on the stove and turn these little dough mounds into a sinful delight filled with real whipped cream and covered in chocolate...makes my mouth water just thinking about them!  So now it's my turn as mom to create wonderful memories through sweets and treats for my family.  So I have made my own cream puff creation for Fall.  Cream puffs filled with a creamy and fluffy pumpkin filling and drizzled with a maple cream glaze.  It sounds complicated, but it's one of the simplest desserts you will ever make.

The Puff

1 cup water
1 stick butter (do not use margarine)
1 cup all purpose flour
1/2 tsp salt
1/2 tsp sugar
4 eggs

Preheat oven to 425 degrees.  You will bake your puffs for 10 mins at this temperature, then turn heat down to 375 degrees for 15-20mins or until puffs are golden brown.  If you take them out of the oven and they quickly start to deflate, lower your oven temp to 325 and bake for an additional 5-10mins, keeping watch over them.  Weather such as high humidity will play with your puffs.  Once out of the oven transfer to a wire rack and cut open tops to let steam escape and cool before filling.

Using a pot over medium heat, pour in water and add butter.  Bring to a boil.

Now add your flour, salt and sugar.  Stir until dough starts to ball up.

Remove from heat and quickly stir in one egg at a time until dough becomes shiny.

Once all your eggs are stirred into the dough.  Use an ice cream scoop or large spoon and place 6 large dollops of dough on your cookie sheet.  I use non stick foil to cover my cookie sheet and prevent sticking without burning.

Pumpkin Cream Filling

1 3.4oz pkg pumpkin spice pudding (usually available in the Fall and around Holidays)

1 3/4 c milk

8 oz whipped topping

In bowl mix together pudding and milk blending thoroughly.  If you can't find pumpkin spice pudding mix, you can use butterscotch or vanilla with pumpkin pie spice added.  Let chill for about 15mins in the fridge.  Now fold in 8oz of whipped topping and place back in the fridge until ready to fill your puffs.

Maple Cream Glaze

1/3 cup powdered sugar

1 tbsp cream

1/2 tsp vanilla

1tbsp real maple syrup

Mix together all ingredients and let sit to the side until you put your puffs together.

Enjoy your little piece of pumpkin heaven!